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Developers! Developers! Developers! Live it up, folks. Get as much Ballmer as you can because the Microsoft CEO is stepping down and retiring in the next 12 months. The company fired out a press release today detailing the news that while Steve Ballmer will continue on as CEO and lead Microsoft through the next steps of the transition to a devices and services company, a successor will be selected as a replacement.
The board of directors has appointed a committee to direct the process and is working closely with executive recruiting firm Heidrick & Struggles International. Both external and internal candidates will be considered. As well as firing out an internal email to colleagues, here's what Ballmer had to say on the news:
"There is never a perfect time for this type of transition, but now is the right time. We have embarked on a new strategy with a new organization and we have an amazing Senior Leadership Team. My original thoughts on timing would have had my retirement happen in the middle of our company's transformation to a devices and services company. We need a CEO who will be here longer term for this new direction."
Bill Gates, who was CEO at Microsoft before Ballmer took charge, stated that he'll "work closely with the other members of the board to identify a great new CEO." Closing with how the company is fortunate to have Ballmer in his role until a new CEO is appointed. The current chief has previously come under fire at Microsoft regarding the company's performance in the smartphone market, as well as other internal issues highlighted by retired employees.
In other related news, Microsoft's stock has surged 8 percent in pre-market trading with today's news. What are your thoughts on Ballmer's departure? Do you believe Microsoft is in a secure enough position to crack on with the major transition and have new life injected?
Source: Microsoft
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Hidden Markov models
Provides powerful HMM procedure for modeling and predicting hidden Markov models.
Hidden Markov models
Provides powerful HMM procedure for modeling and predicting hidden Markov models.
Spatial econometrics modeling
Lets you conduct spatial regressions using the CSPATIALREG procedure. Incorporate data with a spatial element (e.g., location and mapping data) into analyses, and improve the econometric inference and statistical properties of estimators.
Econometric models for cross-sectional data
Includes count regression, severity regression, qualitative and limited-dependent variables, and copula methods with compound distribution for cross-sectional data analysis.
Forecasting models for time series data
Models complex economic and business scenarios to analyze the impact specific events might have over time. Time series models include user-defined ARIMA and exponential smoothing models. Time series analysis includes decomposition capabilities and diagnostic testing.
Open, cloud-enabled, in-memory engine
Provides high availability, faster in-memory processing and native cloud support of the SAS Viya engine. Delivers procedures via both public and private cloud in a scalable and elastic environment. Manages all analytical assets in a common environment for a single, governed model inventory across applications.
Panel data econometric models
Includes panel data models, count regression models, and regression models for qualitative and limited-dependent variables for analyzing data that combines both time series and cross-sectional dimensions.
Economic capital models
Combines frequency, severity and copula modeling to simulate portfolio risks and estimate VaR, TVaR, etc. Enables you to model the need for capital reserves, and comply with prudential regulation and capital adequacy directives.
Includes all SAS/ETS® procedures
Provides access to all procedures in SAS/ETS, so you can address virtually any econometrics and time series analysis challenge.
Run large-scale, multivariate simulations that you can fit using different specifications. Perform count regression, cross-sectional analysis, panel data analysis and censored event estimation for both discrete and continuous events. The SAS® Viya® scalable, distributed in-memory engine delivers econometric modeling results on even the largest data sets at exceptional processing speeds. And in-memory data persistence eliminates the need to load data multiple times during iterative analyses.
Python, Java, R and Lua programmers can experience the power of SAS Econometrics without having to learn SAS. The SAS Viya engine enables programmers to access powerful, trusted and tested SAS algorithms from their preferred coding environment.
Understand how varying economic and market conditions, customer demographics, pricing decisions, marketing activities and more can affect your business. Analyze risks, and respond to regulatory requirements. The solution enables you to model and simulate any business process, no matter how complex – even when time dependencies, simultaneous relationships or dynamic processes complicate the analyses. By combining forecasting processes with econometric analysis, you can proactively shape a more profitable future.
This solution runs on SAS® Viya®, which has the breadth and depth to conquer any analytics challenge, from experimental to mission critical. SAS Viya extends the SAS Platform to enable everyone – data scientists, business analysts, developers and executives alike – to collaborate and realize innovative results faster, with flexible licensing and pricing options to accommodate your current and future needs.
Learn the 10 commandments of applied econometrics, or how not to sin when working with real data.
SAS is a Leader in The Forrester Wave™: Multimodal Predictive Analytics And Machine Learning (PAML) Platforms, Q3 2018
Ask questions, share tips and more in the SAS Forecasting and Econometrics Community.
Check out these products related to SAS Econometrics, built on the powerful SAS® Platform.
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subset: commoncrawl


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Liberty News
Mansion makeover
Renovation has started on Montview, known around Liberty University as "The Mansion."
Most recently used as office space (the late Dr. Jerry Falwell's office is there), some rooms are now undergoing restoration. There are plans to restore the house to the way it was in the 1920s, when it was home to U.S. Sen. Carter Glass.
More details will appear in the March/April issue of the Liberty Journal.


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LONDON, April 16 (Reuters) - China's antitrust authorities removed the last obstacle to Glencore's $30 billion takeover of miner Xstrata on Tuesday after the commodities trader agreed to sell a $5.2 billion mining project to ease its grip on copper.
Xstrata's Las Bambas mine in Peru had been expected to be sacrificed to secure the approval of China's Ministry of Commerce, but Glencore also agreed 8-year commitments covering the supply of copper, zinc and lead to China.
Chinese regulators have rarely demanded asset sales to improve competition after a major tie-up, but the importance of the metals that Glencore mines and trades for China's economy meant the merger was unlikely to go through without changes.
In the event, the newest and least predictable of global regulators was also the toughest.
Glencore had already signalled that Chinese authorities were focused on its hold on the copper market, reflecting China's appetite for metal and the political side of the regulator's mission, as much as Glencore's own weight.
Glencore and Xstrata combined account for roughly 7 percent of global copper supply, and analysts and traders have estimated Glencore controls between 10 and 14 percent of Chinese copper concentrate imports.
Under Tuesday's deal, Glencore has three months to begin the process of selling Las Bambas, one of the group's biggest development projects, and must find a buyer by the end of August 2014. The trader set a mininum price, however, as the mine will be sold at the higher of either a fair market price as established by two investment banks, or total costs incurred.
If it does not secure a deal for the mine - expected to produce an annual 400,000 tonnes of copper for at least four years from 2015 - it will have to find alternative sale candidates from among Xstrata's copper pipeline.
It would have three months to offer up one of longer-dated projects - namely mines in the Philippines, Papua New Guinea or Argentina. This would be unlikely to prove a wrench for Glencore, which has made no secret of its desire to slash the number of Xstrata "greenfield" mines, to be built from scratch.
"Them being willing to sell Las Bambas shows there are no sacred cows in the eyes of the Glencore management. It shows they think a little differently - they've always shied away from greenfield projects," analyst Jeff Largey at Nomura said.
"If they can pull value forwards on Las Bambas by selling it - rather than taking on all the operational and execution risk associated with building it (and) bringing it to production - I think the market will reward them."
Cash from the sale will also help cut Glencore's debt pile - Liberum analysts said a sale could free up around $3 billion of capital over the next two years.
Satisfying China's appetite for concentrate, an intermediate product that feeds refineries and smelters, Glencore agreed to supply a minimum of 900,000 tonnes of copper to Chinese clients a year for 8 years from 2013. The price for at least 200,000 tonnes will be priced in accordance with the benchmark level.
Glencore also agreed to supply zinc and lead concentrate on "fair and reasonable" terms.
Analysts said the conditions reflected China's desire to avoid being subjected to price movements created by external factors such as financing deals, which are locking away increasing amounts of metal into warehouses.
China's green light on Tuesday paved the way for Glencore to tie up at last its long-desired acquisition of Xstrata by next month's deadline, more than a year after its plan to create a mining and trading powerhouse was first announced.
But separate news on Tuesday of a stream of departures from Xstrata's management team - all but one of its main business unit bosses - highlighted the challenges ahead during what will be Glencore's biggest integration to date.
Xstrata announced chief executive Mick Davis would not take up that role at the combined group for six months, as initially agreed. Davis, who leaves after investors complained about a retention deal, will receive just over 14 million pounds - 4.6 million relating to pay, bonus, benefits and pension for the six-month period he had initially agreed to work, and the rest relating to departure terms agreed before Tuesday.
He will leave on June 30, but will sublet the Xstrata offices until March 2017 - a detail likely to fuel expectations Davis will now set up a privately backed investment venture.
In a detail highlighting the strained relations between Davis and the Glencore bosses he is leaving behind, Davis will have to pay the combined group for the furniture and computers.
Among the divisional heads departing alongside Davis are Xstrata's copper boss Charlie Sartain, nickel chief Ian Pearce, along with Thras Moraitis, Xstrata's head of strategy and a close associate of Davis.
"This clearly turned into a takeover rather than a merger. We all knew (Glencore chief executive) Ivan Glasenberg was going to be the top dog, it was just a matter of time," Nomura's Largey said.
Among those waiting in the wings to replace the divisional heads is veteran Glencore man Peter Coates, moved from a non-executive board role to an unspecified executive role last week.
Glencore has already cleared regulatory hurdles including the European Union, which instead of copper focused on the group's concentration in European zinc.
Glencore had agreed to scrap a European zinc sales agreement with producer Nyrstar, and said on Tuesday it had agreed a deal. Glencore will pay Nyrstar a 44.9 million euro ($58.8 million) termination fee, which the producer will then use to buy out Glencore's almost 8 percent equity stake.


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Guys. We all know the Mazda Miata is the best car in the world ever since cars have been cars. Now, we've received word that the next Miata might weigh a little more than a ton of feathers. Suck on that, everyone!
The nex-gen Miata, which is being co-developed with Fiat to create some sort of fantastically pretty Alfa Spider, is set to go on a bit of diet. Rumor has the weight getting down to 2,204 pounds, which is basically the weight of air. The idea for the new Miata is to reduce the weight with new construction so it will have a better power to weight ratio.
That will make the next Miata faster, lighter, handle better, funner, and just all around Miata-ier than the already very Miata-y current Miata.
Can't wait.


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SAINT LOUIS, MO, September 26, 2012 – St. Louis-based hotel owner, operator and developer, Midas Hospitality, LLC announces the groundbreaking of a new, 97-room Candlewood Suites – Greenville, SC.
Online PR News – 25-September-2012 – St. Louis, Missouri – Breaking ground in September, 2012 the Candlewood Suites – Greenville will be open by the 3rd quarter, 2013. The new Candlewood Suites will be part of the master planned community known as Verdae, centrally located to the I-85 and I-385 interstates exits off of Woodruff Road.
David Robert, President & Principal of Midas Hospitality, LLC, states, "We are excited to add the Candlewood Suites – Greenville, SC to the Midas Hospitality family." Robert adds, "The addition of the Candlewood Suites - Greenville to the Midas hotel portfolio further reinforces our aggressive, yet strategic, company growth." Midas Hospitality, LLC has grown from 5 to 16 hotels in 2 years. Midas owns and operates 6 hotels within its portfolio of 16, including the Hampton Inn - Columbia, IL, the Candlewood Suites - Champaign, IL the Candlewood Suites - Paducah, KY, the Fairfield Inn & Suites -Paducah, KY, Hampton Inn – Farmington, MO and the Staybridge Suites – Columbus / Dublin, OH.
Guests at the Candlewood Suites – Greenville, SC property can take advantage of the just-like-home amenities, including complimentary high-speed Internet access, free local phone calls, free on-site guest laundry and a 24-hour fitness center. Unique to Candlewood Suites, guests can also enjoy the convenience of the Candlewood Cupboard®, where a variety of beverages, breakfast items, snacks, frozen entrees and sundries will be available for purchase on the honor system at any time and where guests can enjoy complimentary freshly brewed coffee. Additionally, guests of the Candlewood Suites can visit the free Lending Library, where movies and music will be available for use in guestrooms, which all feature a DVD and CD player.
Guestrooms at the Candlewood Suites – Greenville, SC feature studio or one-bedroom suite floor plans with a full kitchen, comfortable recliner, large workspace with desk chair and overhead lighting. Each of the hotel's 83 guest suites will feature the brand's Comforts of Home™ Bedding Collection with upgraded mattresses and box spring sets, mattress topper, fluffy duvet inserts and poly-cotton covers matching the hotel's color scheme, 250-thread count micro-check sateen sheets in "Candlelight", triple sheeting, contemporary cotton estate blankets, choice of three upgraded pillow types in firm, medium and feather and a decorative "Consider Us Home" pillow.
Kurt Furlong, EVP & Principal – Sales & Marketing, states "The Candlewood Suites – Greenville, SC, will provide a terrific product to the Greenville market serving the extended stay niche." Furlong added "The Candlewood Suites – Greenville, SC will be Midas's fifth extended stay hotel and fourth Candlewood Suites. We have had great success with the extended stay model."
Candlewood Suites participates in IHG's guest loyalty program, Priority Club® Rewards. The industry's first and largest guest loyalty program has 52 million members. Priority Club Rewards membership is free and guests can enroll by logging on at priorityclub.com, by calling 1-888-211-9874 or by inquiring at the front desk of this hotel or any of IHG's more than 4,500 hotels worldwide. Candlewood Suites was recently recognized by Lodging Hospitality magazine as one of the industry's top growing brands.
About Verdae
Verdae, an 1,100-acre tract of untouched real estate within the City of Greenville, is taking shape as a classically styled mixed-use community. A prime piece of property in an excellent location, Verdae includes a diverse collection of quality residential options at various price points, a host of corporate and professional office buildings and suites, and a central retail district perfect for dining, hospitality, entertainment and more. The master plan is designed to be home to over 10,000 residents and 15,000 employees at completion, creating a live-work-play community for all ages and stages of life. To learn more about Verdae, visit www.verdae.com.
Midas Hospitality, LLC, was established in 2006 and quickly became one of the premier hotel management groups in the Midwest. Midas has developed, opened and managed numerous properties, including Courtyard by Marriott, Fairfield Inn & Suites by Marriott, Aloft by Starwood, Holiday Inn, Holiday Inn Express, Staybridge Suites, Candlewood Suites and Hampton Inn among others.
Midas Hospitality, LLC is an owner, operator, and developer of hotels with a growing portfolio consisting of 16 hotels, in 8 states serving 6 different global brands. For more information on Midas Hospitality locations and services, please visit www.midashospitality.com


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Battery Repair
We repair and replace faulty iPhone batteries. If your iPhone takes longer to charge, the iPhone has short battery life or the battery has become deformed, then it's likely that the iPhone battery needs replacing. Time is crucial with batteries, as usually when one part of the battery fails, it leads to more stress on the other components and can affect the performance on the iPhone.
Our trained technicians will replace the iPhone battery, fully test it and then return your device in excellent working condition.
This iPhone battery replacement service comes with a 3 month warranty, therefore, if the battery becomes faulty, we will repair or replace free of charge*.
We hire the best technicians around and only use Grade A parts for all repairs, we also give all our UK based customers a cost effective postage service to us using our Collect+ network. We also have a no fix, no fee policy, this means, if you send your damaged iPhone to us and we can not repair it, we will return it and fully refund you.* (* Please see terms and conditions)
You can check the progress of your iPhone battery repair by using our repair tracking service.


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Hay Alfalfa Cubes 15 oz
Double click on above image to view full picture
Small pet food captures a taste of the wild High-fiber, low-energy snack with no preservatives Nutritious food also helps wear and clean teeth Nutritious to eat and great as a nesting material. Timothy and Alfalfa Hay are two of our most versatile products. As a low-energy, high-fiber, nutritious pet food, these two hay types are natural, healthy foods your small pet will love. Plus, the constant chewing needed to break these foods down helps wear and clean your pet's teeth. As a nesting material, each of these different hay types will have your pet believing she's foraging in the wild for materials. Made with no preservatives, colorings, or additives. Two different hay types are available in one of three packaging combinations to satisfy even the most discriminating pet's instincts and palate. Satisfying your small pet's natural foraging, nesting, and digestive instincts while in captivity is one of the most difficult aspects of owning a furry friend. The Timothy Hay and Alfalfa Mini-Bales can be simply placed in the cage to encourage free-feeding while also making an ideal nesting material your small pet can use at her disposal. The tightly compressed natural Alfalfa Cubes (2" wide by 1-1/2" long by 1-1/2" high) give your pet irresistible, highly nutritious alfalfa in compact blocks that are perfect for nibbling, which also occupies her time and helps prevent boredom. Alfalfa is for hedgehogs, hamsters, gerbils, mice, rats, or bunnies. Timothy Hay is for guinea pigs, chinchillas, and adult rabbits. Please click on "More Information" for feeding instructions, ingredients, and guaranteed analysis.
Additional Information


text: Growing data volumes, offsite data replication, and the increasing use of content-rich applications and Big Data are requiring IT organizations to optimize available network resources. Trends such as virtualization and cloud computing further reinforce this requirement. To help with this process, companies are increasingly relying on a new generation of software-based WAN optimization capabilities that are displacing standalone physical appliances by offering more scalability, flexibility, and manageability. An optimized WAN environment can increase network reliability and availability and improve cost profiles. It also improves the performance and reliability of data backup, replication, and recovery processes. This Technology Spotlight examines these trends and the role that Silver Peak's product offerings play in this important emerging market.


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The Tigers are heading home after a weird West Coast road trip. They have played 18 games this season, which constitutes roughly 11 percent of their schedule.
Their record is indicative of the mixed bag the Tigers have presented so far - 9-9.
So was the trip to Oakland, Seattle and Los Angeles. The Tigers lost the first game, won four straight and then were defeated four in a row.
Expected to run away with the American League Central, the Tigers are in third-place, behind Kansas City, which visits Comerica Park this week, and Minnesota, which visits next week.
The good news: They are only a game out of first. It's hardly the stuff that merits panic.
What follows are the major issues surrounding the Tigers, and how they might play out in the future.
- Victor Martinez is off to a slow start.
Martinez has had a remarkably consistent career. He is a lifetime .302 hitter. He has had one 'off' season, an injury plagued campaign when he was with Cleveland. Even that year, Martinez hit .278. Otherwise, he has never had a year in which he hit below .283 or had an OPS (on base plus slugging percentage) below .832 (the major league average this season is .716).
But he also missed all of 2012 because of a knee injury, and he is 34 years, and most scouts consider ages 27-to-33 to be the prime years for major league hitters. The Tigers need Martinez to be his usual self at the plate in order to be all they can be. He hits behind Miguel Cabrera and Prince Fielder in the order, and as balanced as the Tigers' lineup is, they are no truly viable alternatives to hit in the fifth spot. If Martinez's slump goes much longer, it could be a major concern. His .167 batting average and .455 OPS are awful.
- Rick Porcello was lit up like a pinball machine by the Angels Saturday. He was mediocre in his other two starts this year.
Count me among those who have preached patience about Porcello. His age is often disregarded. So is his so-called 'stuff.' His two-seam (sinking) fastball has often been a uniquely effective pitch. His four-seam (straight) fastball is often thrown in the mid-90s. However, Porcello is 24. It is time he starts to gain consistency. It just hasn't been there this season.
Baseball should be a matter of accountability. There is an alternative for Porcello. It is left-hander Drew Smyly, who has done well in the long relief role this season.
While there is no need for a knee-jerk reaction regarding Porcello, he could use some time working out his issues in the bullpen. Conversely, Smyly has earned a start or two. I would make this switch sooner instead of later.
- When are the Tigers going to bring Bruce Rondon up from Triple-A Toledo?
Rondon hasn't given up a run in seven appearances covering 7 2-3 innings for the Mud Hens. He has struck out nine and walked just two. He has performed like a different pitcher than the one who couldn't win the closer job during spring training because of lack of command.
Rondon picked up his third save in as many opportunities Sunday. Conversely, Tigers reliever Brayan Villarreal has been a disaster.
The Tigers have on off-day before beginning a long homestand. This the perfect time to send Villarreal to Toledo and recall Rondon.
The Tigers could then break in Rondon slowly, allowing him to gain confidence at the major league level. Then, it's entirely possible, they would have a viable option at closer. Right now, it hasn't been that much of an issue, but it will be, probably sooner instead of later.
Pat Caputo is a senior sports reporter and a columnist for The Oakland Press. Contact him at firstname.lastname@example.com and read his blog at theoaklandpress.com. You can follow him on Twitter @patcaputo98


text: Hi guys! My name is Candy and I am a cute eighteen year old who loves sex and have... fallen pregnant. I want to share my bump with you as it grows and my boobs get all swollen and milky near the end of my pregnancy! Now that i'm pregnant, I'm hornier than ever... want to come and join me to see all the naughty things I get up to?


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Please note :
Depending on availability, we will sometimes be able to offer you a diamond with a higher Colour or Clarity Grade than you have chosen, we will only do this if the price of this diamond is the same or lower than the price for the grading you originally selected.
Although we recommend Colour G Diamonds and Clarity SI1 will supply whichever grade you prefer, please select whichever grades you prefer.
All Diamonds (unless otherwise stated) will have a minimum of a Good grading for Cut, Polish and Symmetry and will be Non Fluorescent.
Due to our heritage as a wholesale Jeweller, Gardiner Brother had a strict trade card entry policy, meaning in times gone by that only retailers were permitted to purchase our products.
In more recent times Retail Jewellers have tried to cut us out of their supply chain and purchase directly from manufacturers, this, along with the increase of internet sales, has meant that we have relaxed our entry policy. Our pricing policy has always remained the same, allowing you to purchase our complete range of products at prices which are between 30% and 50% less than the manufacturer's suggested selling price.
Monday - Friday
Yes we can offer various forms of finance, including 0%. Please ask in store for the most suitable package for you.
At Gardiner Brothers we are proud of the loyalty our customers have shown to us since we opened in 1937, with families returning to us over many generations for all their jewellery needs.
To reward our many regular customers, we have recently introduced a loyalty card, allowing you to collect points which can be redeemed against your next purchase. You can sign up for this scheme on your next visit to our premises.


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is an excellent choice if you a parent with a child who has special needs or if you are someone interested in the subject of parenting challenging children. The book is filled with short, true stories written by parents who have children with a variety of needs.
The best part about this book is that all the stories are well written and well edited and, most importantly, based on actual experiences. It's a book that can be read in just a few sittings or a little bit at a time depending on how much time one has. I like the 'you are not alone' message the editors and contributors send out to prospective readers. As a parent of a teenage boy with autism, I found that message to be comforting.
That said, I was surprised that a large number of the contributors have children with Attention Deficit Hyperactivity Disorder (ADHD). I had made the mistake in assuming in assuming that a great of the stories were written by parents who have children on the autism spectrum. I think I assumed this because of the huge amount of content about autism on the internet and also because it seems that autism has been at the forefront in the news when it comes to the general topic of children with challenges. So, yes I was surprised there was not more stories from parents who had children on the autism spectrum.
However, I still liked this book and would like to suggest this to any parent who has a child with special needs. (It's great for book discussion groups too.) There are a variety of diagnoses (for lack of a better word) represented here. These include Down Syndrome, Fetal Alcohol Syndrome, Eating Disorders, cognitive impairments, Obsessive Compulsive Disorder, Sensory Integration Disorder and more. In other words, there is something for any parent facing challenges here.
I'd also like to suggest the blog connected to this book. The promoters of the blog promise stories, tips, and a safe haven for parents. I like that not all of the stories are triumphs. Don't get me wrong, those are great to read. Sometimes it's great to read those types, but sometimes it demoralizing when as a parent, one is facing incredible challenges. So, as a parent currently helping a child with ongoing challenging behaviors, I appreciate it just as much, if not more, when real, and even gritty challenges are shared.
Here is one post I appreciated just because I could really identify with the parent. I really liked the hope she has for her son's future, but I also could really identify with the challenges she often faces. Anyway, the blog has regular updates from a variety of authors, and fans of the book/blog can also follow along on Facebook.
Note: The book is $5.99 U.S. Dollars on Kindle and prices that vary on Amazon.com for the paperback version.


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Log into JobConnection in CheckMarq on the Self-service page.
Note: Incoming freshman and new transfer students will not have access to JobConnection until mid-summer. If after the first week of July you have trouble logging in, please contact email@example.com.
This is your eMarq/CheckMarq username: (e.g. 2K81JONEST from your Marquette e-mail address)
This is your eMarq/CheckMarq password
You will be in your home page
If you inquired about a job in JobConnection by clicking on Inquire Now — Inquire Online, you will be able to view the employer's response back to you in this link.
You will be able to see all the on campus jobs you have been hired in.
You will be able to view your federal work-study activity, including initial award and earnings balances for selected award periods.
Please contact the Student Employment Services at (414) 288-4000 with any questions.
The Marquette University Student Employment Services is one of the units within the Office of Student Financial Aid and has the following responsibilities:


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Sunday, 30 September 2007
Daring Bakers
September turned out to be a month of challenges. The greatest came about as a result of me putting my hand up to cater for 80 people at an event last weekend. Less daunting was my adventure into the world of sweet doughs. For my first Daring Bakers task I took up the challenge of Marce from Pip in the City to make Cinnamon Rolls or Sticky Buns. The recipe came from The Bread Baker Apprentice by Peter Reinhart. Thankfully for this apprentice baker, who was short on time, the recipe is relatively simple. Although the dough itself requires several hours to rise the actual hands on time was very reasonable.
The dough was simply delightful to work with, resembling the softest white pillow after kneading. It was incredibly enjoyable making this by hand and one of the occasions on which I was thankful I don't use a mixer. I opted for the cinnamon buns and the end result was a spicy scroll topped with a fragrant lemony fondant drizzle. The texture was a little too bread-like for my taste but I'm sure that could be altered with a little recipe tweaking. You can view the results of the other Daring Bakers here.
Cinnamon Buns
from Peter Reinhart's The Bread Baker's Apprentice
6 1/2 tablespoons (3.25 ounces) granulated sugar
1 teaspoon salt
5 1/2 tablespoons (2.75 ounces) shortening or unsalted butter or margarine
1 large egg, slightly beaten
1 teaspoon lemon extract OR 1 teaspoon grated zest of 1 lemon
3 1/2 cups (16 ounces) unbleached bread or all-purpose flour
2 teaspoons instant yeast
1 1/8 to 1 1/4 cups whole milk or buttermilk, at room temperature
1/2 cup cinnamon sugar (6 1/2 tablespoons granulated sugar plus 1 1/2 teaspoons ground cinnamon, or any other spices you want to use, cardamom, ginger, allspice, etc.)
Step 1 - Making the Dough: Cream together the sugar, salt, and shortening or butter on medium-high speed in an electric mixer with a paddle attachment (or use a large metal spoon and mixing bowl and do it by hand).
Whip in the egg and lemon extract/zest until smooth. Then add the flour, yeast, and milk. Mix on low speed (or stir by hand) until the dough forms a ball. Switch to the dough hook and increase the speed to medium, mixing for approximately 10 minutes (or knead by hand for 12 to 15 minutes), or until the dough is silky and supple, tacky but not sticky. You may have to add a little flour or water while mixing to achieve this texture. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
Step 2 - Fermentation: Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.
Step 3 - Form the Buns: Mist the counter with spray oil and transfer the dough to the counter. Proceed as shown in the photo below for shaping the buns.
Roll out the dough with a rolling pin, lightly dusting the top with flour to keep it from sticking to the pin. Roll it into a rectangle about 2/3 inch thick and 14 inches wide by 12 inches long for larger buns, or 18 inches wide by 9 inches long for smaller buns. Don´t roll out the dough too thin, or the finished buns will be tough and chewy rather than soft and plump.
Sprinkle the cinnamon sugar over the surface of the dough and roll the dough up into a cigar-shaped log, creating a cinnamon-sugar spiral as you roll. With the seam side down, cut the dough into 8 to 12 pieces each about 1 3/4 inches thick for larger buns, or 12 to 16 pieces each 1 1/4 inch thick for smaller buns.
Step 4 - Prepare the Buns for Proofing: Line 1 or more sheet pans with baking parchment. Place the buns approximately 1/2 inch apart so that they are not touching but are close to one another.
Step 5 - Proof the Buns: Proof at room temperature for 75 to 90 minutes, or until the pieces have grown into one another and have nearly doubled in size. You may also retard the shaped buns in the refrigerator for up to 2 days, pulling the pans out of the refrigerator 3 to 4 hours before baking to allow the dough to proof.
Step 6 - Bake the Buns: Preheat the oven to 350°F (175°C) with the oven rack in the middle shelf. Bake for 20 to 30 minutes or until golden brown.
Step 7 - Cool the buns: Cool the buns in the pan for about 10 minutes and then streak white fondant glaze across the tops, while the buns are warm but not too hot.
Step 8- White fondant glaze for cinnamon buns: Sift 4 cups of powdered sugar into a bowl. Add 1 teaspoon of lemon or orange extract and 6 tablespoons to 1/2 cup of warm milk, briskly whisking until all the sugar is dissolved. Add the milk slowly and only as much as is needed to make a thick, smooth paste. This makes a lot of glaze so feel free to halve the recipe.
When the buns have cooled but are still warm, streak the glaze over them by dipping the tines of a fork or a whisk into the glaze and waving the fork or whisk over the tops.
49 comments:
- Anh said...
Truffle, welcome to the Daring Bakers! Your buns look really good!
I personally like buns stuffed with fresh fruits. I modified the exact recipe in the past for it, and I still liked it better. :D
- 30 September 2007 at 5:41 am
- slush said...
Welcome to the DBs, your rolls look delish! Great job!
- 30 September 2007 at 6:56 am
- Big Boys Oven said...
Bread baking is not my cup of tea yet, therefore I salute to your success and wonderful buns you have thre!
- 30 September 2007 at 7:12 am
- Kalyn said...
Just lovely! I'm sure they taste wonderful too.
- 30 September 2007 at 7:13 am
- Kelly Mahoney said...
Oh my goodness those look so delicious.
- 30 September 2007 at 7:27 am
- Anne said...
Great job! The buns look beautiful!
- 30 September 2007 at 8:39 am
- Brilynn said...
I'm sure catering for 80 was a huge challenge, I can't imagine! Well done with the buns.
- 30 September 2007 at 9:43 am
- kellypea said...
An 80 person event? OMG. I've cooked for 45 before, but that pales in comparison...Your buns turned out spectacularly. I love the tiered effect and the gorgeous brown color. They're truly beautiful. Nice job. Oh, I almost forgot...Welcome to the Daring Bakers!
- 30 September 2007 at 10:30 am
- MyKitchenInHalfCups said...
Oh your buns are loverly, loverly!
Welcome to the DB's.
I sure do know about raising your hand - I once ended up in charge of a dinner for 600! Nut case here, haven't ever done that again.
- 30 September 2007 at 12:43 pm
- katiez said...
Truffle, they do, indeed, look very good - perfect, as a matter of fact. I'm sorry I didn't do this, I do rather love sticky/cinnamon buns! Maybe I can convince someone to mail be some...
- 30 September 2007 at 12:50 pm
They look yum :)
- 30 September 2007 at 1:07 pm
- Truffle said...
Anh- thank you so much! I thought yours were gorgeous. I'll have to try them with the fresh fruits. Sounds lovely.
slush - thank you!
Big Boys Oven - It didn't used to be mine either but I'm realising it's quite enjoyable.
Kalyn - thank you! The only problem is the temptation of having a tray full of them in the house!
Kelly Mahoney - thank you and thanks for reading :)
Anne - thanks! They certainly reminded me how enjoyable baking can be.
Brilynn - Thanks! It was stressful but so much fun it almost made me rethink my career!
kellypea - Thank you so much!
I think 45 is pretty impressive! I confess much of it involved making some clever purchases to cut down on the prep work.
MyKitchenInHalfCups - thanks very much! 600? Now that truly is impressive!
katiez - I'll happily send over a tray load. While they were a pleasure to make it's almost too sinful having them in the house to devour!
Maryann - Thanks and thanks for reading!
- 30 September 2007 at 2:04 pm
- Chris said...
Welcome to the DBs! Great job on your first challenge.
- 30 September 2007 at 2:40 pm
- Peabody said...
I too loved kneading this dough by hand.
Welcome to the group, excellent job on your first challenge.
- 30 September 2007 at 2:45 pm
- breadchick said...
Welcome aboard Daring Bakers! Great job on your first challenge!!
- 30 September 2007 at 3:16 pm
- Nora B. said...
Hi Truffle,
wow catering for 80! What did you make? I am usually very slow with such things because I like to take my time, so when I have to make for a large crowd, I give myself plenty of time.
Your buns look delicious! How did you managed to squeeze all that into your schedule? Well done!
- 30 September 2007 at 3:28 pm
- Truffle said...
Chris - thanks so much! It's great to be involved.
Peabody- it's a pleasure to work with by hand. Thank you!
breadchick - thanks for the welcome!
Nora B. - I cheekily did minimal cooking. Lots of salads and some sneaky purchases made it relatively fuss free.
I'm afraid it resulted in a distinct lack of posts on here but both tasks were very enjoyable. Thanks so much!
- 30 September 2007 at 3:36 pm
- marias23 said...
Simply lovely, dear Truffle! Your rolls browned beautifully!
- 30 September 2007 at 3:49 pm
- Lis said...
Yay for your first challenge! And what beautiful buns you have! =)
I agree, they were a lil bready - I'm going to experiment next time too.
And excellent job! Well done!
- 30 September 2007 at 5:20 pm
- cupcaketastic said...
These look delish, hope your catering for 80 odd went well. Can be a bit daunting.
- 30 September 2007 at 5:22 pm
- Truffle said...
marias23 - thank you! I actually wish I had watched them more closely and whipped them out a minute or two earlier but it's always tricky to tell with these things.
Lis - thank you! I'm not quite sure how to tweak the recipe to replicate the texture you get in the cafe versions but I think it will be interesting to attempt.
cupcaketastic - It certainly can! Thankfully I mostly relied on things that were easy to put together like Middle Eastern meze platters. It was a case of good shopping rather than good cooking.
- 30 September 2007 at 6:09 pm
- Tartelette said...
Smashing success! Welcome to the group! The buns look wonderful!
- 30 September 2007 at 6:45 pm
- Amanda at Little Foodies said...
Hi Truffle, great job on your first challenge!
Are you completely mad putting your hand up to cater for 80 people? That's why you and I get on - both of us mass catering because we put our hands up. Don't know about you but my thoughts were I wouldn't be putting my hand up next time.
- 1 October 2007 at 3:30 am
- Truffle said...
Tartlette- thanks for the welcome. Yours look amazing!
Amanda- We're crazy, aren't we? Next time I'm signing up for an easier job!
- 1 October 2007 at 5:04 am
- Lydia said...
I really have to stop reading blogs before breakfast -- your cinnamon buns look too good! Glad you enjoyed your first Daring Bakers challenge.
- 1 October 2007 at 5:04 am
- Deborah said...
Your rolls look delightful! Welcome to the Daring Bakers!
- 1 October 2007 at 9:39 am
- Belinda said...
Oh my gosh...catering for 80 people would be beyond a HUGE challenge! Wow! As for the cinnamon buns...they are just beautiful, and look soooo delicious! :-)
- 1 October 2007 at 10:06 am
- Jenny said...
Welcome to the DBs! Your buns make me think of roses. :)
- 1 October 2007 at 1:49 pm
- Truffle said...
Lydia - thanks! I'm just glad my first one went smoothly. Fingers crossed for the next!
Deborah - thank you so much!
Belinda - Thanks! Out of the two challenges I think I preferred the buns. Less stressful and something sweet to eat at the end of it ;)
Jenny - thanks so much! That's what my Dad said too just before they went in the oven:)
- 1 October 2007 at 2:19 pm
Congratulations on your first Daring Baker chalelnge! Your buns look beautiful!
- 1 October 2007 at 5:59 pm
- Valli said...
Congratulations on joining the Daring Bakers. I love those creative ladies! Your cinnamon buns look delicious!
- 1 October 2007 at 6:57 pm
- Mike said...
Daring Bakers is something that I have been following & have been very tempted to join & participate. Seeing all these delicious interpretations is making my mouth water. I might just have to join... :)
- 2 October 2007 at 12:04 am
- Truffle said...
Ivonne - thank you so much! I really enjoyed making them :)
Valli - Thank you! It seems like the perfect chance to improve my baking skills.
Mike - Definitely consider joining. Baking is one skill I admire but lack so hopefully this will improve.
- 2 October 2007 at 12:51 am
- Jane said...
The buns look great.
- 2 October 2007 at 9:18 am
- Wendy said...
Tell us more about the catering gig!
Gorgeous buns. :)
- 2 October 2007 at 12:53 pm
- vida said...
Truffle, they look delicious, moist and sticky. Did you have leftovers, because I would have been over in a flash... Vida x
- 3 October 2007 at 2:45 am
- vida said...
I think I just commented twice, sorry! V x
- 3 October 2007 at 2:46 am
- Kelly-Jane said...
I didn't realise you were DB Truffle! Welcome, I'll know next month to come sooner...
Great debut, gorgeous buns :)
- 3 October 2007 at 8:36 am
- wmpe said...
Your rolls look great. I love the cubist angularity of the uncooked rolls - great photo. Wendy
- 3 October 2007 at 9:05 am
- Figs Olives Wine said...
Congratulations on beings such a daring baker! The rolls are absolutely beautiful!
- 3 October 2007 at 2:31 pm
- Truffle said...
Jane- thanks!
Wendy- thank you! It was a three day event being hosted by a group I'm involved with and silly me, put her hand up to organise the food.
vida - I made a batch as a present. I've started giving away a lot of my baked goods as it's simply too tempting having them in the house.
Kelly-Jane - thank you so much! It's exciting to be involved and my baking skills could certainly do with some improvement so this may be the group for me.
Wendy- thank you! I love the way the rolls look uncooked too.
Figs Olives Wine - thanks so much!
- 3 October 2007 at 2:40 pm
- Baking Soda said...
So nice! I just LOVE the picture with the just-cut dough, like little flowers!
- 4 October 2007 at 12:10 pm
- Aoife said...
Your buns look like pretty rosettes nestled together. Welcome to the Daring Bakers!
- 4 October 2007 at 4:25 pm
- Truffle said...
Baking Soda - thank you! That's so sweet!
Aoife Thanks! That's such a lovely image :)
- 5 October 2007 at 1:22 am
- Rosa's Yummy Yums said...
Your buns look great! I love to bake my own bread, it's such a fulfilling activity!
- 5 October 2007 at 2:47 am
- Canadian Baker said...
Nice buns! Your pictures are great.
- 5 October 2007 at 11:07 am
- Truffle said...
Rosa's Yummy Yums - I've only just started to do it but agree that it's terribly satisfying.
Canadian Baker - thank you! I was very nervous about these so I'm so pleased there were no disasters.
- 5 October 2007 at 4:47 pm
- Dolores said...
Congratulations and welcome to the madness. If you're already coupling the challenge with catering an event for eighty, you'll fit right in! :)
- 8 October 2007 at 9:41 pm
- Truffle said...
Dolores- Thank you! I'm so glad to be involved :)
- 9 October 2007 at 2:20 am


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Australian actor Sam Worthington has been arraigned in New York on counts including misdemeanor assault for allegedly punching a photographer, who also was charged in their encounter.
The 37-year-old "Avatar" star was ordered today to stay away from photographer Sheng Li for six months. Worthington was released on his own recognizance.
Prosecutors say Worthington punched the photographer in the face in a scuffle Sunday in Manhattan's Greenwich Village.
They say he told officers he was protecting his girlfriend. Defense lawyer Stacey Richman told the judge photographers have relentlessly followed Worthington. Earlier, the actor had no comment when he entered Manhattan Criminal Court.
Li was arrested on reckless endangerment, assault and harassment charges. His lawyer says Li shouldn't have been arrested.


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Norfolk, Va. � As severe winter weather begins to subside, the American Red Cross is asking all eligible blood and platelet donors to help offset a weather-related shortfall in donations.
Norfolk, Va. � As severe winter weather begins to subside, the American Red Cross is asking all eligible blood and platelet donors to help offset a weather-related shortfall in donations.
Since the beginning of January, winter storms and freezing temperatures have resulted in more than 600 Red Cross blood drive cancellations and nearly 20,000 uncollected blood and platelet donations. In Virginia and Eastern North Carolina, severe winter weather forced the cancellation of over fifty Red Cross blood drives, resulting over 1,700 fewer than expected blood and platelet donations over the past three days.
�It�s the blood products already on the shelves that help save lives when severe weather hits,� said Page Gambill, CEO of the Red Cross Mid-Atlantic/Appalachian Blood Services Region. �Thanks to generous Red Cross blood and platelet donors, blood products were available for patients who still needed transfusions despite the weather. Now we invite those previously �frozen out� from giving blood or platelets to come in soon.�
Platelet donors, as well as blood donors with the most in-demand blood types � O positive and negative, A negative and B negative � are urgently needed to give blood in the days and weeks ahead to offset the shortfall.
Platelets, a key clotting component of blood often needed by cancer patients, must be transfused within five days of donation, so donations are constantly needed. Red blood cells, the oxygen carrying component of blood, are the most widely transfused blood product and must be transfused within 42 days.
Upcoming blood donation opportunities:
February 1, 2014
Piney Grove Baptist Church, 2925 Piney Grove Church Road,Williamston, NC 9:00 am-1:00 pm
Northwest B Conference & Division of UAFWB, 1011 J. E. Reddick Circle,Kinston, NC, 9:30 am -1:30 pm
Eastern North Carolina Donor Center, 700 Cromwell Dr., Greenville, NC, 9:00 am - 2:00 pm
February 2, 2014
Lowe's Home Improvement, 150 Lowes Boulevard, New Bern, NC, 10:30 am - 1:15 pm
Wal-Mart New Bern, 3005 Clarendon Road, New Bern, NC, 3:45 pm - 6:45 pm
Martin General Hospital, 310 South McCaskey Road, Williamston, NC, 12:00-5:00pm
Eastern North Carolina Donor Center, 700 Cromwell Drive, Greenville, NC, 12:00 pm - 5:00 pm
First Christian Church, 401 East Second Street, Washington, NC 12:00pm-5:00pm
February 3, 2012
Lighthouse Mennonite Church, 1281 Honolulu Road, Grifton, NC, 3:00 pm - 7:00 pm
Swansboro First Baptist Church, 614 West Corbett Ave, Swansboro, NC, 3:00-7:00pm
Newport Moose Lodge, 456 Roberts Road, Newport, NC, 9:00am-1:00pm
Eastern North Carolina Donor Center, 700 Cromwell Dr, Greenville, NC, 10:00am-4:00pm
For platelet donations, please call 1-866-353-1030 to make an appointment.
How to donate blood
Simply call 1-800-RED CROSS (1-800-733-2767) or visit redcrossblood.org to make an appointment or for more information. A blood donor card or driver�s license or two other forms of identification are required at check-in. Individuals who are 17 years of age (16 with parental consent in some states), weigh at least 110 pounds and are in generally good health may be eligible to donate blood. High school students and other donors 18 years of age and younger also have to meet certain height and weight requirements.
About the American Red Cross
The American Red Cross shelters, feeds and provides emotional support to victims of disasters; supplies about 40 percent of the nation's blood; teaches skills that save lives; provides
international humanitarian aid; and supports military members and their families. The Red Cross is a not-for-profit organization that depends on volunteers and the generosity of the American public to perform its mission. For more information, please visit redcross.org or visit us on Twitter at @RedCross.


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View jewish Singles in El Mirage
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Lieutenant Colonel Francis Donovan
U.S. Marine Corps Lieutenant Colonel Francis Donovan is assigned to the U.S. Special Operations Command's Center for Special Operations. Lieutenant Colonel Donovan previously served in the First Marine Division as the Commanding Officer of Second Battalion, First Marines. Over the past 21 years of active duty service, he has led various Marine Corps infantry and special operations units and participated in a number of regular and irregular warfare operations to include extensive theater security cooperation/security force assistance operations in the Western Pacific. Lieutenant Colonel Donovan holds a B.S. in Geography from Towson State University, a Masters of Military Science from the Marine Corps Command and Staff College, and an M.A. in Strategic Studies from the U.S. Army War College, Class of 2009.
*The above information may not be current. It was current at the time when the individual worked for SSI or was published by SSI.
SSI books and monographs by Lieutenant Colonel Francis Donovan
A Comprehensive Approach to Improving U.S. Security Force Assistance Efforts
September 25, 2009
Authored by Lieutenant Colonel Theresa Baginski, Colonel Brian J. Clark, Lieutenant Colonel Francis Donovan, Ms. Karma Job, Lieutenant Colonel John S. Kolasheski, Colonel Richard A. Lacquement, Jr., Brigadier Simon "Don" Roach, Colonel Sean P. Swindell, Colonel Curt A. Van De Walle, Colonel Michael J. McMahon.
Security Force Assistance may be a new term but the activities are familiar and are related to how the Department of Defense trains, advises, and assists foreign partners' security establishments to accomplish common objectives. Recommendations to improve U.S. performance are provided.


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Walk-In Rapid HIV Testing
From 10/17/13 12:00 pm until 10/17/13 6:00 pm
Posted by Michael Bensel
Categories: GLAM, Gay, Pride Center of Vermont, Chittenden County, Health and Wellness, HIV/AIDS
Hits: 4013
HIV Testing at Pride Center of Vermont
Pride Center of Vermont currently offers Rapid HIV testing that is free and fast! Get your results in just 20 minutes! Our weekly drop-in testing hours are every Tuesday and Thursday 12pm - 6pm.
HIV Testing appointments are are available outside of normal drop-in testing hours. Ask us about setting up an off site testing party!
For more info or to make an appointment contact:
Travis Miller, Mike Bensel, or Taylor Small 802-860-7812
or email email@example.com
We are located at Pride Center of Vermont, 255 South Champlain St. Suite 12, Burlington, VT 05401


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Citrocity beer label design for Outbreak Brewing Co's premier double IPA. Outbreak describes their company's aesthetic as being a gritty post apocalyptic theme. I went with a soviet propaganda stye to give the label the feeling of fear and power without looking overly gory or gruesome. Being a citrus flavor beer I also wanted to make the fruit a prominent subject of the design without compromising the propaganda style.
Corporate identity design for Robothands, a multimedia design house specializing in motion graphics and projection visuals. I headed the design for the logo, web, UX/UI and printed collateral.
Rebranding and website redesign for David Rosengarten. David wanted an updated look, while maintaining a quintessential New England aesthetic.
A series of custom illustrations for Viacom's annual halloween party.
The Novel Fox is an independent, digital publishing company devoted to great fiction and strong design. I work as lead designer in collaboration with Tiffany Barber on character, web, and marketing design. I also developed the logo and brand identity.
Directed and designed art for Madam Trashy's premiere album release "Book of Dead". I shot the photos in studio and later rendered the tattoo in post. I designed promotional cards using video and graphics iI made for the band's live visuals set. The cards are for redeemable .mp3 downloads of the album.
IM Roadshow is a Viacom informational conference featuring successes and best practices in integrated marketing. I developed the conference's core visual language with the Velocity team at Viacom. I was involded in the production of motion graphics, stage design, print and SWAG materials.
Invite collateral for MTVU's most prestigious tentpole event.
Corporate identity designed for Music Quest, a reality TV show pitch integrating GPS geocaching with landmarks of musical significance.
Flier design/illustration for The Spookfish band performance. I also created a .gif animation for use with online promotions on blogs and social media.
Corporate identity designed for Spin This, a reality TV concept of Extrovert Entertainment


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Other comic book heroes get a wardrobe change from time to time, so why not Sailor Moon and the Sailor Senshi? These illustrations take the scouts' classic sailor outfits, and add a little fashion flair.
Abraham Cruz is responsible for these sailor uniform revamps. I dig that he gave Sailor Uranus an outfit that looks more like a suitcoat than a skirt, and Sailor Moon's rabbit ear glasses are a nice nod to her bunny name "Usagi." I would even wear the Sailor Jupiter getup, though I don't have the snazzy shoulder tattoo to set it off.
Sailor Senshi [~PandaRojo07 deviantART via Design You Trust]


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Claremont Village Expansion just keeps getting better wit a few new additions.
This week I had the pleasure of going to the Beer Belly Deli for lunch on the recommendation of a co-worker. I asked a co-worker to join me for lunch. She is always happy to hang out in Claremont.
Beer Belly Deli is on the Claremont Village Expansion side, located at the west end of the Packing House. It is tucked away, but well worth the search. The nice thing about the Village Expansion area, is there is a parking structure available, plus convinent parking located under the Packing House. Hopefully Beer Belly Deli will put a bigger sign out front so it's easier to spot. (Just make a left at Cornell Avenue and you are there.)
Beer Belly Deli opened mid-July and features a large open concept pub/restaurant with ample seating, a large bar, two large flat screen televisions and a small patio near the front entrance. Casual decor is perfect for sipping a cold beverage, watching sports or just enjoying a bite to eat.
Beer Belly Deli offers a large selection of craft beers — more than I can mention here. If you are a beer drinker, this is the place to go.
The menu includes 17 kinds of hot and cold sandwiches starting at $9.95, five kinds of burgers(made with certified Angus prime beef), salads, wraps starting at $9.95, chili for $5.95 and a few entree items. There is also a five-item kids menu with classic eats like a grilled cheese sandwich or peanut butter and jelly sandwich for $6.95 and includes one side and beverage.
I chatted with the server and found out Beer Belly Deli makes their own potato chips, pasta and potato salads and baked beans. Everything sounded wonderful and I was ready for something new. I ordered the veggie stack sandwich with a side of potato salad for $10.95.
The server brought our drinks, and lunch arrived shortly after looking picture perfect. The sandwich featured slices of roasted zucchini, yellow squash, tomato, cucmber and avocado on lightly toasted wheat berry bread with chipotle sauce. The chipotle sauce really was on the spicy side, but great with the vegetables. The freshly made potato salad inlcuded red potatoes, a bit of dill and horseradish. It was a delicious lunch on a warm summer day. My lunch partner and I agreeded that Beer Belly Deli was our new favorite place in Claremont.
Beer Belly Deli menu includes appetizers such as baked pretzel with mustard for $8, bruscetta, cheese plate, carne asada street tacos and more.
I enjoyed my visit to Beer Belly Deli. The service was excellent, the food was awesome and the atomosphere was friendly and laid back. I hope the next time you are in Claremont, you make a visit to Bear Belly Deli to meet up with friends for a bite to eat, watch a game or hang out on a hot summer day.


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Maria Bello's "Thank You For Smoking" alcohol lobbyist gave us a subtle peek at her comedy chops, but Bello is going all in for laughs in the upcoming "Grown Ups" and admits it was a bit on the nerve-wracking side.
"It's my first big comedy," she said nervously. "I've never done one before."
This movie will probably not inspire long discussions in future film classes (it is an Adam Sandler screenplay, after all, which means it was probably written in crayon). It involves a bunch of high school kids who get together at a lake house years after graduation. "And hilarity ensures," Bello said. Sounds like a downmarket version of "The Big Chill," but if Sandler writes good lines, the talented cast can deliver laughs.
The film will have an interesting cast of SNL alums from a slew of past seasons (Sandler, Chris Rock, David Spade, Rob Schneider and Maya Rudolph to name a few), Kevin James and unlikely choices such as Steve Buscemi and Salma Hayek.
Bello, who had journalists eating out of her hand at the film day for "The Yellow Handkerchief" could make C-span riveting. But she says it took her a time to gain her footing on the comedy thing.
"Those guys are so used to it, with improv and the SNL days," she said of her co-stars. " I just listened to them. They told me what to do and I did it."
"Grown Ups" is due out in June.


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Citizen Patrol volunteers will receive comprehensive training, uniforms and on the street guidance as you patrol in one of our specially marked vehicles. The Citizen Patrol is now in seven areas, Apollo Beach, Bloomingdale, Brandon, Lutz, Fish Hawk, Westchase and Town n Country. Eventually we want our Citizen Patrol throughout the county.
If you are interested in being a volunteer or wish more information about the program, please call: (813) 247-0950 or email Deputy Diana Watson - email@example.com.
Volunteer Application
Volunteer Questionaire
Volunteer Citizen Patrol Brochure
Latest News


text:
Integrated Pest Management ImprovementsPest management performance was measured and documented in the 2004 Sustainability Report, and then measured again after CSWA conducted 75 educational workshops throughout California focusing on this area. Performance improved for 31 of the 38 pest management criteria by nearly 8 percent. But greater increases were indicated for several practices including: use of reduced-risk pesticides, up 18%; employee training, up 16%; predatory mite releases, up 44%; and weed monitoring, up 22%. Grants from the American Farmland Trust helped support the wine industry's effort to increase statewide winegrower performance in pest management.
Second Edition Released with New Air Quality ChapterThe centerpiece of the California Sustainable Winegrowing Program is the best management practices self-assessment workbook, of which the second edition is now being released. Growers and vintners assess and report their viticultural and wine production practices, using 14 workbook chapters of 227 types of sustainable practices from the ground to the glass. The program provides participants confidential, customized reports to compare their practices with regional and statewide results to identify strengths and opportunities for improvement. The most significant addition to the second edition is a new Air Quality Chapter, developed with the guidance of a vintner-grower committee of 50 experts as well as external reviewers. The new chapter was created with matching funds from the U.S. Department of Agriculture's Natural Resources Conservation Service (NRCS). The grant was also used to hold workshops and establish air and water quality demonstration sites in more than 10 vineyards throughout California to showcase innovative technologies and practices. "The California Sustainable Winegrowing Program brings growers and technical advisors together to recognize sustainable farming practices and to identify collaborative approaches to further conserve and protect natural resources. The winegrowing industry should be commended for taking the lead to find solutions that protect the environment while rewarding quality wine production," said Daniel Mountjoy, Assistant State Conservationist for Field Operations for NRCS.
Online Edition Available for Web-Based Self-Assessment and ReportingAn additional element to the program is a newly revised web site at www.sustainablewinegrowing.org, which features an online edition of the workbook where participants can self-assess their sustainability and receive reports on their individual results. The new online system allows participants to link to other web-based resources and develop and save action plans for improving practices. "As farmers and landowners, we love the land and are ever mindful of environmental impacts. Exhausted soils and misuse of the land and waters contribute to less productive vineyards. Environmental stewardship comes naturally because it makes sense for our business, for our family and for our community," said Randy Lange, CSWA Board Chairman and co-founder of LangeTwins Wine Estates. "The California Sustainable Winegrowing Program shows the wine community and others that environmentally sensitive practices make good business sense in ways that go well beyond the bottom line," said Paul Dolan, Wine Institute Board Chairman and Partner of Mendocino Wine Company. Members of Wine Institute and CAWG are the primary funders of the California Sustainable Winegrowing Program, with support coming not only from American Farmland Trust and NRCS, but also the California Department of Food and Agriculture, Pacific Gas and Electric Company, and the National Fish and Wildlife Foundation. In addition to the Sustainable Winegrowing Progress Report, the Fort Mason press event presented a report entitled the "Economic Impact of California Wine 2006." Wine Institute and CAWG developed the report to provide an understanding of the industry's contributions to the California and U.S. economies for use in public policy discussions with state and federal legislators and other key officials. The California Association of Winegrape Growers was founded in 1974 with the mission to provide industry leadership to advocate public policies, research and education programs and trade positions that enhance the business of growing California winegrapes. CAWG's membership represents the growers of approximately 60 percent of the total annual grape crush. The Wine Institute is the association of more than 1000 California wineries and affiliated businesses dedicated to initiating and advocating state, federal and international public policy to enhance the environment for the responsible consumption and enjoyment of wine. Wine Institute's membership accounts for about 95 percent of California's wine production and 85 percent of U.S. wine. A series of newsletters, highlighting wine industry examples of sustainable winegrowing practices, is also available online.
|SWP Progress Report 2006


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If you're rolling around town in an OnStar equipped vehicle (think vehicles made by GM – like the Chevy Volt) you'll be happy to know an official app is in development. There was a popular third party called Volt Link that was pulled from the Store because of a cease-and-desist from General Motors. Now it looks like we'll get an official offering!
OnStar is a subscription service available to nearly any car made by General Motors. Brands include Chevrolet, Cadillac, Buick, and GMC. You get in-vehicle security, hands free calling, turn-by-turn navigation, remote access to diagnostic systems and more. There is an iOS and Android app that lets users interact with their vehicles through their smartphones. But since Volt Link was pulled from the Windows Phone Store, there has been nothing for Windows Phone users to use with their vehicles. Patrolling their support forums, a reader alerted us to the fact that a Windows Phone is in development. This is what Lisa from the forums told users:
"Hi Brian -
Good news – The Windows compatible version of RemoteLink is coming soon. Stay tuned for more details!
About the API, we have opened up our API to independent developers. Here's a link to learn more https://developer.gm.com/index.php. There you can have access to the APIs, stay up-to-date on developer news, and more.
Hope that helps some!"
While we don't have a time table for when the app will be ready, it's worth nothing that it will work with Windows Phone 7 and up! No Windows Phone left behind. Also Lisa mentions that they've opened up their APIs to developers. Could Volt Link make a comeback?
We'll reach out to OnStar/GM and see if we can get any more information on the app. And of course, we'll update you guys with what we learn and when the app is available.
Source: OnStar Connections
Thanks for the tip Qngo!


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Bee Venom Facials + My New Beauty Column!
In case you missed it in print, my (sting-free) Bee Venom Facial experience is now up for all the world to read at mspmag.com. If it's good enough for Kate and Camilla, you better believe I was all over this treatment like a . . . bee to honey? Hmmm.
In other buzz, beginning this month you will spy my mug in every issue Mpls.St.Paul Magazine for my new column, Elizabeth Says. In addition to talking about whatever I want (beauty/wellness-wise, though booze and J.Crew may weasle their way in from time to time), I'll be taking your most pressing questions, just like I do right here, and on Twitter and Facebook, and when you bump into me at the mall. . . bring it on! The more brain-teasers, the better. P.S. Later this month those of you who live in places where the sun actually shines will be able to read my columns online. Stay tuned.


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The Office of Academic Affairs assures academic quality by engaging in systematic efforts to strengthen and streamline curriculum, develop and reward faculty, and integrate technology, providing educational opportunities for the University community. The Office will foster a student-centered learning environment responsive to the needs of a diverse student body.
The responsibility for the academic mission of the University lies with The Council of Deans & Directors. The Council is chaired by the Vice President for Academic Affairs and is comprised of the Associate Vice President for Academic Planning & Assessment, the Deans of the five Colleges, and the Directors of the Library, Sponsored Programs, and Instructional Support Programs.
The Office of Academic Affairs coordinates:
(989) 964-4023(989) 964-4023
(989) 964-2173
Wickes 338


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"What a good van, eh? Launch it into space and the airbag doesn't even go off."
Here some northern hoons exercise the tried and true technique of powering a minivan towards a jump, leaping out of the vehicle at the last second, and then watching as it vaults to its demise.
Well, they don't kill it the first time, so they try again. Awesome.


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Google is a multinational corporation founded by Larry Page and Sergey Brin in 1998. Google specializes in Internet-related services and products, including search, cloud computing, online advertising technologies and software. Google established headquarters in Mountain View, California in 2006.
Google's products include Google Search, Google Images, Google Video, Google Docs, Google Analytics, Google Earth, Gmail, Google Drive, Google+, Google Apps, Google Translate, Google News, Google Fiber, Google Maps and others.
Google restructured on August 10, 2015; everything will report to "Alphabet Inc." Google CEO and co-founder Larry Page will be the CEO of Alphabet;
Sergey Brin, co-founder of Google, will serve as Alphabet's president; Eric Schmidt will be chairman. Sundar Pichai will serve as Google's CEO.


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From the day she was launched in 1841, the Charles W. Morgan has been lucky, not an inconsiderable quality in a small, wooden ship that pursued whales beyond what was then the known limit of the watery world.
It was a freak current, according to a journal by one of her harpooners, that carried the Morgan and her becalmed crew clear of certain death in 1850 at the hands of the natives of Nonouti, deep in the heart of the Great South Sea. Floating ice saved her from destruction by the Confederate commerce raider Shenandoah in 1865 - before news reached the Siberian Arctic that the Civil War was about to end.
That the Morgan exists today, maritime historians say, is luck itself, after thousands of encounters with enraged whales and continuous circumnavigation over 80 years and 37 voyages - voyages often three years or longer in duration.
But exist she does. And to underscore that fact, her owner, Mystic Seaport, is contemplating an extraordinary $8 million restoration. It would make the ship the country's oldest seaworthy commercial vessel and, significantly, enable her to embark on a final cruise to some of the great whaling ports on the southern New England coast.
Should the trustees of the Seaport, the country's pre-eminent maritime museum, decide to return the Morgan to the open ocean, it probably will take place in 2012 or 2013. A visit to New Bedford, Mass., where she was built, is a certainty and there are tentative plans to call at New London, Newport, Martha's Vineyard, Nantucket and Provincetown. There is talk, also, of a penitential cruise to the federal whale sanctuary at Stellwagen Bank, north of Cape Cod.
The trustees already have approved $6 million to begin restoring the Morgan to what she has been for the 68 years she has belonged to the Seaport: an exhibit tied to a dock in the Mystic River. When the trustees vote, probably Friday, it will be to decide whether to raise another $1.5 to $2 million to make the ship capable of sailing again.
Devotees of American maritime history have followed the run-up to a decision. Thousands have examined the specially designed dry dock at the Seaport where, since the Morgan was hauled there last fall, early restoration work has exposed sections of the ship's 168-year-old oak frames. Thousands more have been following over the Internet.
Just tied to a dock, the Morgan is the second-oldest ship afloat in America. Only the USS Constitution - the Navy's "Old Ironsides," launched in 1797 - is older. The heavy, 44-gun frigate named by George Washington is credited with turning the tide against Great Britain in the War of 1812. The Constitution is now berthed in Charlestown, Mass. In 1997, she sailed Massachusetts Bay on her 200th birthday after exhaustive, historic restoration by the U.S. Navy.
Mystic Seaport contemplates the same sort of meticulously accurate, historic restoration for the Morgan. She is the only ship remaining from the United States' 19th century whaling fleet, one of 2,700 ships that, over 14,864 voyages, "lit and lubricated the world," says Nantucket native Matthew Stackpole, who is leading the Seaport's fundraising effort for the Morgan. Fortunes accumulated through whale oil and bone underwrote the country's westward migration and financed the industrial revolution.
"The Morgan is the last of her kind," said Seaport President Stephen C. White. "If we don't protect her, this country will lose a very significant object. Some people are concerned that we are glorifying a whale ship. What we are trying to do is preserve this country's response to a challenge - a challenge for energy, a challenge for commerce. The country built ships. First they were little ships. Then we built them bigger and stronger. And the Morgan is one of the finest examples."
Whether she sails or not, the Morgan will remain the centerpiece of the Seaport's significant collection of 19th century American maritime artifacts and that has focused the discussion of whether to expose her once again to the vagaries of wind and water.
A restored Morgan, cruising under sail alone, would be of inestimable promotional value for a museum whose endowment is flattened by recession. But the Seaport's staff of historians, architects and shipwrights have been studying for months whether doing so would amount to an irresponsible exploitation of one of the country's most valuable marine artifacts.
"Are we overly exploiting this object by doing this?" White said. "The answer is no - but not a clean no. Some will argue that because she is the last of her kind and because she is fragile and wooden, she could sink. She could roll over. The masts cold roll out. A storm could come up.
"But the best use of her is to go and be what she is. And this is the best time. It wasn't possible 40 years ago. And it won't be possible 40 years from now. The museum also needs to do something big. And it is in the best interest of the ship."
It is not just any $8 million restoration that the Seaport contemplates. The goal is to replace as little of the Morgan's original materials as possible. Where necessary, replacement materials will be as close to the original as possible.
Since Hurricane Hugo in 1989, the Seaport staff has been chasing storms across the Southeast for the massive, uprooted, live oaks that are necessary to re-create the ship's frames, or ribs. The long, curved frames are 9 1/2 -inches by 9 1/2 -inches and vary from 9 to 14 feet long. They must be sawed, in a single piece, to the proper length and arc, requiring trees of sufficient diameter.
Agents are combing the Georgia, Alabama and north Florida woods for enough long leaf pine to plank the 106-foot long hull and 27-foot-wide deck. Nineteenth century shipbuilders liked long leaf pine because it was hard, yet sufficiently resinous to resist rot. The Morgan's original hull planks are 42 to 47 feet long, 14 to 16 inches wide and about 3 1/2 inches thick. That requires old growth timber, said Quentin Snediker, director of the Seaport's on-site shipyard.
He said the restoration may require 75,000 board feet of lumber, in spite of efforts to retain all that is practical of the 168-year-old wood..
The ship's Manila cordage will be replaced, where necessary, with new, but identical cordage from the Philippines. New sails, like the old ones, will be cotton fiber. Hemp, from Hungary, will be impregnated in Denmark with amber-colored pitch called Stockholm or pine tar, and it will be pounded between hull planks with mallets and caulking irons in precise replication of original, oakum caulking.
Because the Morgan was built in the era before metal fasteners or screws, a volunteer is shaping 5,000 long thick pegs known as treenails (pronounced trunnels). They are fashioned from long-grain, knot-free black locust and will be driven through drilled holes to connect the Morgan's double-sawed frames to one another and to the hull planking.
That doesn't mean no metal was used in the original. Snediker said there are tens of thousands of bronze nails, spikes and copper rivets in the ship. Every one of them, as is the case with every plank, frame, spar or other piece of material, is being registered in a comprehensive index that may eventually contain a half a million entries.
The Seaport's historic purists are talking to the U.S. Coast Guardand potential insurers about how to set sail without historically impure safety features. The restored ship would carry no auxiliary engine. It could cost $180,000 to insure the Morgan for the single cruise.
"It is the collection of all the subtle things that give the impression of true integrity," said Snediker, who supervised the Seaport's re-creation in the 1990s of the Spanish slave carrier Amistad. "The question is, with significant resources, can she be made seaworthy without compromising her historical integrity. This ship is - and will be - the real thing."
The Seaport couldn't collect a comprehensive record of the Amistad, but it has one of the Morgan. Libraries and museums in New Bedford, Nantucket, Martha's Vineyard and Providence - in addition to the Seaport's extensive collection - contain, among many other things, inventories of the materials used in her construction (she cost $26,877 to build and $25,977 to outfit) and a record of her first insurance survey (replacement value of the ship and equipment was $48,000). Those records, along with the Morgan's logbooks and scores of other documents, are available for public inspection on the Seaport's Internet site.
The records show labor trouble in the Morgan's past. She was built by the Hillman Brothers of New Bedford, where a top shipwright made $2.25 a day. Her launch was delayed two weeks by a strike over a 10-hour work day. The shipyard wanted work from sunrise to sunset. The compromise: a day 10 1/2 hours long.
What has emerged to date from the renovation is a surprise to no one - the ship was solidly designed and built. The Morgan represented the pinnacle of American naval construction when the United States was emerging as a global maritime power. She was designed to be a world unto herself, capable of surviving years of storms, ice, groundings and a multitude of other calamities while roaming vast emptiness, thousands of miles from help.
"Whale ships took measures to protect hulls and main structures because of the time and distance from home," Stackpole said. "It was a highly evolved trade. They knew what worked and what didn't. When you look at her, you can see how she was massively overbuilt."
The Morgan was fortunate in profitability, too. Over her first 30 years, the gross value of her cargoes of oil and whale bone never fell below of $50,000.
Her crew usually survived, if not as comfortably.
Ship's cook John Harding signed aboard for a 1/145 lay, or share of the profit, on the Morgan's 11th voyage. It was an extended cruise in the vicinity of St. Helena in the south Atlantic, from 1878 to 1881. As cook, Harding also was entitled to half the value of the slush, the grease that floated to the top of the coppers when he boiled the crew's salt beef or pork. Slush, from which the phrase "slush fund" derives, was a cook's prerequisite. It could be sold ashore as a lubricant.
Harding earned $328.19 from his 1/145th lay and $18 from the slush fund. But the owners deducted an advance Harding had taken on his pay, as well as expenses he had run up against the ship during the voyage. Clothing was a typical expense. Rapacious owners charged sailors dearly for clothing during voyages - because they could. There was nowhere else clothing could be had. When the Morgan returned to New Bedford after 1,028 days at sea, Harding owed the ship $432.91.
For crew members, completing a voyage was an accomplishment, regardless of profitability. Sailors died of disease, months from medical care. They were crippled by falls from rigging or when harpooned whales shattered whaleboats. At least twice while Morgan was in the cold and foggy Sea of Okhotsk, boat crews fastened by harpoon to tormented whales were carried over the horizon and, in the mind of the Morgan's masters, into eternity.
The boat crews survived both times. On the first occasion, the sailors were rescued by another whaler. The second time, they sailed their tiny boat to Russia and obtained passage to California.
The Morgan sailed from New Bedford except for two decades at the end of the 1800s, when her owners moved her to San Francisco to be closer to the then-profitable northern Pacific whale grounds. She returned by way of Cape Horn in 1904. In 1921, the developing American petroleum industry killed whaling. The Morgan was laid up in New Bedford, heeled over in the mud and left to rot.
The Seaport acquired her and towed her up the Mystic River in 1941, a month before Pearl Harbor, an event that turned notions of preserving old, wooden ships into a ludicrous sentimentality. The Morgan had been lucky again, if only by a month. If her luck holds, she will sail again.