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9 Month Update!
So this post would be more appropriately titled "nine and a half month update" at this point, but better late than never, right??
These two boys have my whole heart:
We're working with East on using a sippy cup. Either he doesn't like this particular cup, or he just prefers that we feed him, I'm not sure. Either way, it isn't going well...
When we were back on the road, he didn't want to sit still. I did what I said I'd never do and played a cartoon on my phone.
This face is why you don't let children watch TV:
Also, we got a new chair for the nursery (thanks Mimi!). That will soon be a new color. Probably should have held onto the rocker for the first year for comparison sake...
Fun fact: this is my 100th post on this little blog! So happy 100 to lots of family memories and moments!
But let's get to what you're here for: Baby E!
Nine months brought the biggest change in our little bear. He is on the move and won't be stopped! Toys no longer hold his interest, he just wants to explore!
Cabinet doors are probably his favorite. He loves to open/close/open/close/open/close them.
He got this little push-walker from Gigi for Christmas and it's one of his favorite toys!
But he also loves Mimi's workout equipment
So we thought it would be wise to get him a sweat band...
Just kidding, that's daddy's ;)
When we were unpacking, Easton spent a lot of time looking at this portrait of his Papa.
These two boys have my whole heart:
We are working on those solid foods!
Don't worry, we don't actually expect him to eat a whole pear - we were just letting him gnaw on the outside.
Caution: rice puffs are sticky when wet!
The dogs are much more interested in Easton now that he is learning to feed himself.
Also while at Mimi's...
We're working with East on using a sippy cup. Either he doesn't like this particular cup, or he just prefers that we feed him, I'm not sure. Either way, it isn't going well...
Bear is still a very happy baby. As he grows, it's obvious that he's very independent which is fine by me! We spend a lot of our days doing what I like to call "supervised independent play" which really means, I'm watching to make sure he doesn't die/permanently injure himself while he explores the whole house but he can go where he wants and play with what he wants (no fear, all dangerous substances, sharp objects and choking hazards have been removed from his reach). So far, so good. I've found that if I let him figure things out for himself, he's actually a little more cautious than if I'm there to prevent him from climbing on things or have always have my hand under him to prevent him from falling down.
Easton loves the window seat in his nursery!
On our way home from North Carolina, we made a quick stop to Ikea in Charlotte to grab a few organizing supplies for the new house. I really wanted to get Easton this mini chair but Daddy said no :(
"Pretty please, Daddy!"
While Easton did pretty good on the drive, there was definitely a point when he started getting restless. We thought he had a poopy diaper so we pulled over to a rest area to change him. He thought "driving" was more fun.
Please note: we are parked in this picture!
When we were back on the road, he didn't want to sit still. I did what I said I'd never do and played a cartoon on my phone.
This face is why you don't let children watch TV:
Back and home and ready to play! Good thing mommy baby-proofed everything!
Easton loves his new nursery. Mama hates the pea-green color of the walls. Those will be changed next week.
Baby Mozart in the making?
And just to prove life isn't always smiles and sunshine...occasionally he fusses when he is tired and hungry ;)
Weight: 23lbs, 12 oz
Clothing size: 12 - 18 months
Teeth: 2! He has both front bottom teeth but those top two teeth aren't far away
Level of mobility: He can crawl, pull himself up on anything and can take independent steps with his
New development milestones: Crawling! First word (Mama!) & Pulling up - It's been a big month!
Favorite activity: A tie between clearing off the tops of coffee tables and end tables or opening and closing drawers and doors
Sleeping: Sleeps from 7:30 pm - 6:45 am. Takes a 2.5 hour nap starting around 9am and then another cat nap in the afternoon (usually while we're out running errands).
Favorite Food: He still eats just about anything. We just started working on non-pureed solid foods (strawberries, rice puffs, ground beef, etc)
Least Favorite Food: A sweet potato/chicken combination
Words?: He can say "Mama"!! But he says it for anything. When he sees me, when he needs something, when he cries...


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Gateway Debuts WiMax Laptop
Gateway this week unveiled its first WiMax-enabled notebook computer, the NV59C66u.
The computer is available now at an MSRP of $699.99, while more laptops in the NV series will arrive in the coming weeks in the $400 range.
"The availability of the Gateway NV59C66u comes at an opportune time for customers who want a consistently reliable and fast connection to the Internet through either WiMAX service, which is rolling out this year in more metropolitan areas or 802.11 b/g/n WiFi connections to hot spots and WiFi networks," Ray Sawall, senior product marketing manager for Gateway notebooks, said as part of the announcement.
Related Content

subset: commoncrawl


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Skookum Festival, September 7-9 takes place at iconic Stanley Park. SKOOKUM will feature four stages of contemporary music performances with over 50 stage performances, live and multimedia art installations; gourmet culinary experiences from some of Vancouver's most acclaimed restaurants; pop-up and roaming entertainment throughout the weekend and tasting areas showcasing some of the best BC wines, locally brewed craft beer as well as select offerings from local area craft distilleries.
Continue reading "Skookum Festival Music, Art, Culture and Food"


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People at Savannah: Carlos Moro Profile
Follows the Profile of Carlos Moro <cfmoro>.
Open Items submitted by Carlos MoroNone found
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@article{Pastirčák_R._Using_2014, author={Pastirčák, R. and Krivoš, E. and Lehocký, P.}, number={No 2}, howpublished={online}, journal={Archives of Foundry Engineering}, year={2014}, publisher={The Katowice Branch of the Polish Academy of Sciences}, abstract={
The present article deals with the possibility of using the reverse engineering method for the production of prototype molds by Patternless
process technology. Article describes method how to obtain virtual model by using a 3D scanner. Article also explains principle of the
Patternless process technology, which is based on the milling mold cavity using CNC machining equipment. The aim of the research is the
use of advanced technologies that speed up and facilitate the process of production prototype mold. The practical result of the presented
experiment is bronze casting, which serves as a foot rest bracket on historic bike.}, title={Using of the Reverse Engineering Method for the Production of Prototype Molds by Patternless Process Technology}, type={Artykuły / Articles}, doi={10.2478/afe-2014-0048}, keywords={Patternless process, Reverse engineering, 3D scanning, Molding compound, Bronze casting}, }


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"We are cups, constantly and quietly being filled. The trick is knowing how to tip ourselves over and let the beautiful stuff out." -RAY BRADBURY, Zen in the Art of Writing
In my early 20's I wrote a book. I had this dream of being a published author and that dream carried me through a very sketchy couple years working for a sketchy company that paid well and since I was single I had all the time in the world to write. I finished the "novel" in 2008 right around the moment that I met the man I was going to marry. So I didn't try very hard to get it published. I was in that lovey dovey, everything is magical and hazy phase. It was beautiful… but my actual attempt at getting published was pretty futile and really I only have a handful of rejection letters to show for it.
The "happily ever after" marriage happened and the babies were born and the book went on the back burner of my desires. I'm a mommy and a wife and it has been more than enough. Just one thing though, I forgot that I was still a person with goals and dream and a passion. My family comes first, it always will and I will never regret that. I could have made time to pursue writing but I didn't. My husband once said (not in response to my lack of writing) that people who say they don't have time to exercise or read or sit at the table and eat dinner with their family or just about any excuse for not doing something are just saying it's not a priority to them, its not important enough to make time. It made me think that maybe my love for writing should make that list of priorities. It may be closer to the bottom but it's on there and has been since I've dug deeper into blogging. But now I think I'm ready to dig up that dusty book from those old forgotten corners of my mind and begin to work on it, proof read it, edit it and maybe even start again. I started putting it all on Nookpress.com a couple years ago because as much as I love rejection letters (I'm not lying I really do) I feel like that's one of the hardest ways to get a book out there. Especially with all the technology these day. Darn technology standing in my way. I could really blame anything if I wanted to I suppose. Nook Press was something I didn't finish again but it's there for me to return to. If anyone has any stories with this self-publishing website please share!
Basically what I'm trying to get at is that writing is enough for me. While I may never become that published author I always dreamt of being, just the act of writing is enough for me. The process in itself is something I will never outgrow or lose my love for.
Now, that being said, if there are any pointers from all you accomplished writers out there please feel free to share your knowledge. I'm pretty much a sponge at this point in my writing journey.
Here's to writing being enough!


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Girl GamesPuzzles»Cards»
Japanese Pickle Poker
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Poker Machine
Play a nice game of poker and and play the bonus round for more points. This is one cool poker game so enjoy!
Flash Poker
A poker game featuring wild cards.
Five cards are dealt initially, and you have the option to hold from 1 to 5 of these cards and discard the rest.
Table Blackjack
Play table blackjack in this virtual casino.
V7 - LAW - Pepsi Pinball
Pinball Cowboy style... not much to add to description, it's pinball.
Sheriff Tripeaks
Get through 25 levels of fun guzzling tripeaks action and earn stars as you go along. Don't stop until you earn the prized "gold star" in all.
Shoes Memo
It's hard to choose your favorite pair of shoes when you have such a big collection to choose from. Keeping your collection organized is important, but, it seems that this shoe closet has gotten a...
Spider Solitaire
To win this card game, you must discard all eight sequences. www.wordgames.com/spider-spolitaire.html
Klondike Solitaire
Klondike Solitaire - one of the most popular solitaire card games in the world.
Solitaire Hop!
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Princesses Rock Band
Ariel, Tiana and Merida formed their own rock band and the girls are quite good! Ariel is the lead singer, Tiana rocks the guitar and Merida the drums. After playing for a bigger crowd at the schoo...
Classic Video Poker
An original video poker game.
Good Ol' Poker
The classic game of 5 card draw, but with some twists. Join the table and prepare to take on the greatest card-slingers in the West
Fun Poker
Play poker in flash.
Poker With Jessica SimpsonHow to play
Play card games with Jessica Simpson!


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Daawat - E - Hyderabad
Culinary expedition to Hyderabad
March 2001
Having been influenced a lot by the rich culture and tradition and with an obsession to know more about our varied regional cuisine, par-excellence, I decided to start my culinary expedition from the city of the Nizams, where cuisine and its skills were treasured as pearls and emeralds Hyderabad.
To get a vivid understanding of the subject, I walked the state libraries and d few did go through few books and manuals.
Having rediscovered it all by myself, but of course, meeting with people and listening to their never ending stories, going to the little road side restaurants and spending the day in their warm and flavorful kitchens where the aromatic stew kept brewing for hours together, most importantly mentioning every moment spent with The Giant of Hyderabadi Cuisine, Nawab sahib, lovingly known by his peers and locals as, Baba.
I feel educated and thrilled whenever I think about it. Without doubt it's been a wonderful venture.
Welcome to the Nizams City of Food, undoubtedly proudly known to be one of the top food cities of India. A gracious city with a rich old life style, Hyderabad as a city will always remain unique, despite being so far south, yet many cultures from other parts of the world have influenced its life style and the excellence of its cuisine.
Hyderabad's four century young history clearly shows cultural influences that have come together in the creation of a distinctive culinary art where local Telangana, Persian, Qutubshahi culture, Mughal sensibilities of Asafjahi, Abyssinian soldiers as well as over lapping boundaries of Orissa, Karnataka and maharastra have all contributed to this rare and harmonious mix.
Legend has it that Hyderabad was first named Bhagyanagar after Bhagyamati, the consort of Md. Quli Qutub Shah, when she came to be addressed as Hydermahal after her marriage, the city was renamed Hyderabad.
A composite culture where Persian and Turkish influence and ancient Hindu cultural heritage of the kakatiyas and the Hoysalas have blended in a gracious mix.
Hyderabad produced leading painters, poets, craftsmen, builders, and musicians, miniature paintings and architects who build beautiful palaces, not to forget even in this century, Miss World.
In the emerging British Empire, Hyderabad acquired a neo-colonial style polo matches, club dances, tiger shoots, fabulous banquets for the British and the Indian royalty, today's Hyderabad is proud of its legacy.
Mohammed Saki, a minister of Aurangzeb had to say about the city -
"It is a resort of heavenly peace and worldly comfort to the human body, its population is even larger than a human mind can think of, its buildings are even loftier than the human intellect can imagine, its air is so refreshing and the flavor of the fountains so sweet and its verdure's so pleasant and invigorating that the flowers and its vegetation of this land may be compared with glitter of ruby and emeralds."
However Hyderabad is today another chock-block city of India, 5th largest to be precise, It's the capital of the telugu speaking state of Andhra Pradesh, people now impatient and in a hurry disturbing the somewhat laid back life style, the character of the city today is changed bringing a considerable contrast with the slow and the elaborate life style treasured by older Hyderabad.
Hyderabad is India's most rapid growing cities in term of technology with the coming of Cyberabad as well as Pollution levels.
Yet one thing shadows every other aspect here, the Daawats of Hyderabad.
Rediscovering Hyderabadi Cuisine
Left for Londa to board the Rayalseena Express which terminates at Tirupati, only train to Hyderabad I guess, it was a comfortable 16 hours journey only to excite me to reach the princely state of Bhagyanagar, later known as Hyderabad. Reached at 10 am and checked in a comfortable lodge thankfully organized by Mr. Vir Vijay Singh, the Area Director of the Taj Group of Hotels, south India, situated at the Banjara hills, once occupied by the banjaras, the nomads during 1580's.
I decided to start my research from the Golconda Fort which would give me an idea of what was this place like, then and help me relate to today's state.
Situated on a hill top Golconda stands outright, Mr. Abdul Hassan a govt. recognized guide showed me and explained me every single thing in detail to an extent, the secret route - the tunnel to escape, which the king had to use in times of danger to their lives.
In earlier times, population tended to congregate around a ruler, the subjects preferred to live with in the confines of the fort as it provided them security against invaders.
Golconda - gola and kunda, which meant shepherds hill was originally made of mud by the Kakatiyas, the king of Warangal in 1143. Later Sultan Quli, a Persian adventurer refurbished the fort with stone and took 62 years to complete and set up his dynasty, the Qutub Shahi Dynasty lasted for 169 years, 1518-1687. Hussain sagar lake built in 1562 adores the City of Hyderabad even today.
Its is also believed that the author of The Arabian Nights was inspired looking at the glorious cultural personality of Golconda. The acoustics here worth experiencing, a mere clap of the hands at the entrance of the court can be heard very vividly at the balasaar the highest point of the fort.
With the fort getting populated, the need for expansion came up, simultaneously Sultan Ibrahim's search for richness also came in a big way. Kullur region not too distant near Krishna river started pouring in diamonds soon. Golconda emerged as the center for the diamond trade. The legendary Kohinoor was discovered, changed many hands now with the British Queen to be the part of her crown, such were the richness then that these were also used as paper weights.
Golconda was undoubtedly one of the greater fortresses of India, impregnable even against the might of the mughal emperors. The only way to conquer it was by treachery and bribing and so it worked. The Qutub shahi dynasty came to an end, the king was taken a prisoner by Aurangzeb. He appointed his governor to take over the charge of Hyderabad and the title of Asaf Jah was awarded to him, it was this time when the British, French, Dutch, Portuguese had set up large trading houses in the south. They came up with superior technology and it didn't take time for the mughals to succumb to their pressure, eventually Hyderabad became a British protectorate and a British cantonment was established named Secunderabad, after the Nizam then SikanderJah.
It was this time when all the ways to lead the colorful life style began, for they had all to do was carelessly spending their rich resources. Mir Osman Ali was known to be the richest man in the world. They ruled for 224 years till 1947 when the time ran out for the rulers and Indian Princes.
Appropriately, Hyderabad had been named after the Beauteous Hydermahal, a Hindu lady wife of Md. Qutub Shah, there is indeed some thing delicate and feminine about the culture of the city. Old Hyderabad has its own identity, a very laid back, easy and leisure are the words for it. There are still people who do nothing but savor every moment of their idleness. Its said that no Hyderabadi then died of ambition. Here the cultured style developed in which courtesy and refinement permeated every ones life regardless of status. Even today one can savor the genteel manners and exaggerated social graces. Greetings are still exchanged with low bows and the words drip with grace and elegance.
The old refinement was evident in various facets of life for instance-Hyderabadi's have always shown a marked incline for things white in their lifestyle may it be Pearls or diamonds. Gold was considered too loud . Holi -the festival of colors was played best with flowers like jasmine and rose.
Though Hyderabad was ruled by the Mughals, liquor was really not considered a taboo, here they when about making it from flowers, fruits, seeds and even venison, birds and biryani, had in a thumb size silver cup called Finjaan.
It was quite an educational tour which lasted for over three hours to cover it in detail. It had many more interesting facts, I guess one needs to be there to experience it to believe it. It was about 5 P.m., Friday the 18th, I was advised to visit the Charminar as it was also a Jumma raat, considered pious by the Muslim's.
Charminar was built by Md. Quli in 1591 in tazia style, after the sacred symbol that shia Muslim's carry during Mohharam, made of lime, mortar and coated with plaster which included whites of egg to give smooth and creamy finish. A massive tunnel from Charminar to Golconda was built and it was used to escape to safety.
A colorful bazaar now evolved all around Charminar, with jewelry and perfume shops called Itr shops, bangles, flowers, kites & paan on one of the street even remain today.
Few shops which make gold and silver sheets unbelievably thin - called sone aur chandi ka vark, thin sheets of gold and silver used to embellish several Hyderabadi dishes. They are manufactured by a process in which thin slice of gold and silver are sandwiched between leather pads made of dear skin and pounded with a hammer, approximately 10 gm of silver can make about 150 sheets of 6 inch square. They are packed between paper sheets and sold at pretty high price in the market.
The obsession with fragrance was intense, every visitor to a home would be offered itr, an oil based Indian perfume essence which would be dapped lightly on the back of the hand and rubbed leaving a lingering scent for several hours. Homes would be smoked with loban every evening. In the absence of today's hair dryer the women would spread their hair over a perforated clay pot or a basket placed over a scented embers with the smoke.
A self proclaimed, road side doctor here, claims to be having cure for any disease or illness and assures of medicinal properties in things like the porcupine, elephant skin, powdered pearls etc...
I landed up there making it more than a visit, staying there over night at this well known eatery named after the lord Bismillah, just to watch how the evening goes by here till the wee hours of the morning, to my surprise here they sold more than 400 portions of Nihari, a stew of lamb trotters and tongue, served as a breakfast food with local bread called Kulchas. The garnish with these are mint leaves, fried onions and lemon wedges. Another interesting dish well accepted here is Chakhna, literally meaning, to savor the taste, indeed delicious but fierce and flavorful, made of the offal's, intestines and all the body parts one can think of. It goes best with local toddy, it is served at only few places but can be had only between 12 noon and if lucky 2 pm or one needs to try the next day as it happened to me.
Later part of the day when up to meet chef Banja the Exec Chef of The Taj Krishna, earlier known as the Krishna Oberoi. Interesting facts were deduced from the discussion had with him, as to why the cuisine here is so spicy and importance given to chilies of so much significance - to share it with all.
The northern part of the state was lesser fertile than the southern where the Krishna meets Godavari and the soil here was indeed better with lots of vegetation, tobacco was widely accepted and was popular amongst most of the folk. The people of the north felt the need to substitute the main course with some relish or pickle to go with their staple, rice. It was either hot and spicy or perkiness which would tingle their palate and so their cuisine took the hotter way, yet another dish very popularly accepted amongst the locals was the Chicken 65, some one dared to consume 65 hottest chilies with this chicken preparation and thus the name evolved.
Legend, not quite apocryphal, has it that on his way to the south, Asaf Jah Nizam-ul-mulk, the governor of the state, broke journey to pay homage to a Muslim saint, the seer offered him a typical bread called Kulcha for his meal. When he finished his 7th bread and couldn't eat any more, the saint blessed him by declaring that his family would rule the south for seven generations. He took it as a gospel and literally made the Kulcha the family emblem and adorned it even on his flag.
Hyderabadis spend endless hours discussing and fussing over food, here the food is treated with a lot of importance. It is said that Hyderabadi eats food to savor good food and not for surviving or better health. Its also believed that Osman Ali khan, the last Nizam of Hyderabad would daily write the menu for himself and the entire palace including the servants; they looked like farmaans or the royal commands.
The lady cooks and the wives here are much fussed for their culinary skills, for they possess a magical ingredient called emotion. They say that best food comes with fursat i.e. leisure; and mohabat i.e. love.
In older days it was considered inauspicious to sell food but of course now with the coming of industrialization in every city road side eateries are doing exceptional business. Its normally Ramaadan, the austere Muslims month of fasting which invites considerable culinary activity in Hyderabad. Road side eateries serving delicacies spring up almost every where.
Nihari - A thin stew of tongue and the trotters of lamb simmering whole night is served for sehari, before dawn. It's a typical breakfast food had with Kulchas, fried onion, mint and lemon.
Haleem - is for the iftaar in the evening, when the fast is formally broken, it is a wheat and meat preparation cooked together till it becomes mushy and thick, very pretentious.
In earlier times it would be for the wine to flow and for mujra that was quite obligatory, dancing girl with her flowing costume and coquettish in her gyrations, along with wedding feasts. But what the guest really looked forward to is food. It is much talked about even before the invitations reach out and expectations run high. The origin of Hyderabadi food is quite simple, it's a confluence of varied influence, Indian and foreign.
It blends the class and refinement of the north and with the spices and the perkiness of the south. The intermingling of the aromas, flavors, fragrances, tangs, textures and color have resulted in a highly seductive kind of cuisine. A strong influence of Telangana on the Nawabi Hyderabadi cuisine has made it more welcome. Its believed that no one can sour his food like the Hyderabadi can. They use lemon, tamarind, yogurt, tomatoes, vinegar, raw mango pulp as well as power, citrus fruits like the gnarring, tender shoots of tamarind called chugur, sour spinach called ambada or roselle leaves, sour berries called karonda, sour fruits like bilamboo or halfaleori and kaamrak called the star fruit. Souring enhances the taste of the food and is said to be good for the heart and aids digestion.
Hyderabadi style of cooking predominantly is Baghar - procedure of seasoning, Dum - slow cooking in its own steam, Pickling, Talna - frying.
Herbs and spices are the glory of the Indian food and India proudly has them in abundance, each herb and spice with its own subtle fragrance, flavor and medicinal benefits. The usage of spices differ from region to region here, due to Muslim influence, the spices used are caraway seeds, poppy seeds, sesame seeds, muskmelon and watermelon seeds, cassia buds. Spices are to be handled with care and roasted to right hue, lest you want a bad taste, so its advised that the spices be tied in a muslin cloth and simmer in a dish for it ooze out its flavors and not to jar the taste also.
There are two main magical spice blends here - Bhojwar and Potli masala.
Bhojwar masala is used in dishes like baghare baigan - seasoned aubergine, mirchi ka salaan - green chilly curry, mahi gosht - lamb dish, and it contains coriander, cumin, sesame seeds, peanuts, bay, lichen and coconut.
Potli masala, literal meaning a small sack of muslin cloth tied. It has approximately 32 spices of which some available only around this place are - sandal wood powder, vetivier roots, paan ki jadi, kapur kachri, munsari ka phul etc..
These are basically available at the hakim shops - dealers in allopathic, ayurveda, naturopathy shops.
Like in the west there is a certain order in the manner in which the food is taken. In Hyderabad food is eaten in courses but not served in course, every thing is placed on the table.
First to be had is a dry dish generally called Gazak as an appetizer, could be kebab or a dry fried fish or lukmi - meat stuffed a salt paste dough and deep - fried on slow flame, this is followed by Khalia - generally of mutton, a semidry curry had with phulkas, then comes Shorva or Khorma - both thin curries generally have vegetable in them. Followed by biryani, there could be greater variety of each.
Though for the desserts, time honored favorites are - double ka meetha, khurbani ka meetha, Doodh malai poori, badaam ki jali.
Traditional vessels and equipment's which make this cuisine so special are
Earthen pot - gives a fragrance, which a parched earth gives in the first flush of rains.
Degh - a broad base and a narrower neck vessel made of copper and galvanized, its sheet is quite thick and sizes vary, used for curry, biryani, kurbani ka metha, etc..
Lagan - a round shaped vessel with flat bottom, generally the side walls are max one feet and diameter five feet, available in smaller size also, used for contents to spread and cook evenly.
Kabgeer - a long handle spatula generally five to six feet of iron or aluminum, with a rounded end unlike rectangular of a spatula, use to stir and toss the food item in the lagan or the Degh.
Sigdi - an iron grille fired by coal or fire wood.
Kadahi - a thick iron wok to fry or stir fry or roast dry ingredients.
Pather - a deccan granite stone slab used to cook meat when made hot over coal, infuses certain earthy smell.
Tatee - a stand made of interwoven strips of metal to bar-be-que thin slices of meat, replacing char grill.
Dora - A large ladle of iron or aluminum required for stews, lentils, curries.
Experience at the Kakatiya - An I.T.C hotel chain, which serves the north west frontier and the Hyderabadi cuisine at the Peshawari.
Over all the experience was great and a very memorable one, I reserved a table for myself and walked in the restaurant, was greeted by the manager and very warmly asked for my preference of seating as here there are two different set ups, one which seats the regular way on the chairs and the other which happens to be the traditional and the authentic way of having a meal here in Hyderabad, is called the Dasterkhawan, which means to seat the guest on a low lying cushion and the food placed on a low placed table called the chownki. The whole set up looked beautiful, very comfortable, contrasting upholstery with the crockery and the daster, or the table sheet or the satin underliners.
I was shown the menu card, but simultaneously suggested the specials, I opted for one which comprised of a choice of items in a single thali or more refinedly, a khawan, which is a round silver plate, quite huge, in which sits about ten types of dishes, its covered when its brought and the lid of the round plate is unmasked only in front of the guest, just the way a bride with a burka would unmask her purdah only for her beloved, does indeed feel special and more over it takes us through the vast cuisine Hyderabad has to offer, secondly, value for money.
I was keen to meet up with chef who would do up a wonderful meal for me but only on repeated requests was it possible, I guess secrets are to kept. But this chef was a very gentle and a humble character, was happily sharing ideas and discussing things in some what detail, later he expressed his regret over today's situation and in a poetic fashion told that, "mar aye khanae walae aur mar gaye pakane walae", it meant that - very few people who really love and understand food are existing in today's world and the chefs who could cook food with love and emotion are almost getting extinct.
I was indeed being exposed to a wonderful discussion where the chef went about emphasizing on the quality of ingredients its usages and methods of cooking. I strongly feel that these are the type of personelle required in today's hotel management faculty were they can share and educate the young, thereby bringing the level of expertise up by considerable standards. Not utilizing any more of his time, as he had already given me about an hour and a half, I decided to go for the kill, the much awaited delicacy was arriving, Marag, a thin flavorful stock, very rich in nutrition served with a chunk of boneless meat, tender, following it was the khawan, an elaborate dining experience, which comprised of saag, muragh achaari, burra gosht, haleem, varki parantha and the most talked about zaffrani gosht biryani. There was literally no desire to have any dessert, for I had left no space for the same, but for the insistence of this wonderful stewardess, guess no one could deny having the stewed apricot dessert topped wih freshly churned balaai or the cream. It was indeed worth fingerlicking. During my tenure at Hyderabad I came across a fine gentleman, Mr. Ahmed Ali, who has a furniture business specializing in ethnic designs with great craftsmanship, he also has a catering firm named Lazeez, meaning delicious, and so it is. I happened to be invited to one such wedding, coincidentally being catered by him, I didn't wait for an opportunity but immediately asking him if I could be present at the cooking site the whole time, he without any hesitation welcomed me for the same and expressed his happiness for having me.
I was to report to this Shadi Ghar, wedding hall, at 9 am. Every wedding hall has a cooking area assigned on its rear, as it is mandatory that wedding hall would require a food processing unit in close vicinity for convenient and timely service.
The menu for the wedding of 400 pax that day was:
Lukmi - a type of savory puff pastry, mutton mince stuffed, fried.
Sheekh kebab Azam jahi - mutton mince on skewers cooked on dum.
Dum ka murgh - served with uzbeki naan.
Tala murgh - fried chicken.
Dum ki biryani - Hyderabadi kachchi biryani of mutton served with dahi-ki chutni and baigan aur mirch ka saalan.
Khubani ka meetha - Stewed apricots with balaai or home churned cream.
It was indeed a wonderful day as someone was getting married and for me I guess it couldn't have been better as a opportunity like this doesn't come so often, many observations were made on the process the cooks go about processing food in the most original and ethnic manner, using firewood and utensils so huge that one needs to see to believe.
As any where in any kitchen it's the misc-en-place which is given utmost importance, similarly it was here too, almost half a day, may be a little more for them to complete their extensive basic preparation, but appreciably every thing carried out was in detail and with perfection, to the extent that every single aubergine that was used was slit and checked that they were devoid of any worms.
They were about a dozen of cooks and their helpers in all, every body assigned a particular task to be carried out, whether peeling and slicing onions for barista - golden brown fried onions for biryani and dum ka murgh or ginger and garlic paste for almost every thing, young papaya skin paste for tenderizing the meats, deseeding overnight soaked apricots for the desert and stewing them for couple of hours, whole spices sundried and few dry roasted and powdered in a mortar and a pestle, pastes of dry fruits and nuts like cashew, almond, coconut, peanuts and seeds like poppy, sesame and melon, soaking of tamarind for the saalans.
The lamb carcass and the chicken came in by 12 noon, they were all processed by 2 p.m. and were washed in running water, all fresh meat, Hyderabadis don't believe in any frozen meat, be it lamb, chicken or fish.
It believed that baigan ka salan tastes better the second day as it pickles and matures, well, here it cant be done on a previous day for certain reasons, but can be prepared first and kept so that it matures by evening and more the reason its consumed at room temperature. The meats are all marinated and kept and only cooked couple of hours before the commencement of the dinner as they need to remain hot, they do not reheat the food as it is believed to spoil the taste and the texture of the food.
It was lunch time and the all of them took break for the same, one of the elderly cooks made some local delicacy for us: fried offal's of lamb, raw mango and lamb curry, dalcha boiled, tempered and mashed in a stone grinder and boiled rice strained in a cane colander, the whole experience was wonderful, I was just guessing, that if the meal for us was this good how about the one coming up...
After a little break, the final work started, the dough or the salt paste was made and the mutton mince filling, lukmi happens to be one of the sort after starters for any royal occasion other than the seekh kebab, it requires a very low temperature flame to fry as it contains considerable amount of fat. The iron tandoor is set up for the naans, unlike the clay tandoors that we cook the rotis in. and the dough for it also made and kept to rest to prove. Water is kept to boil for blanching the rice for biryani.
Dinner was to be served at 9 p.m., so the cooks put the biryani and the chicken on dum at 7 p.m., so that it remains hot, the breads were also cooked and kept as its shelf life is a day.
The time arrived for the musical bands to sound followed by a jovial troupe of folk dances when the bride groom was led in the wedding hall, this was the time when the food was to be served on the tables, covers of four and covers of six, all the food was to be kept at one time unlike we have the starters followed by the main course and then the dessert.
It was indeed a wonderful experience to be associated with this catering team.
The food if any left would be distributed amongst the poor and needy, or be taken to the homes of the cooks for their families and their neighbors. Well! lucky to be at least a neighbor if not a khansama, you bet!
The following day I decided to visit Mrs. Mumtaaz Pasha Khan, a renowned name here for home cooking and she believes in relying on a microwave if one can't do it with the firewood or the coke, as in today's world, its not all that easy and practical in a city.
A very soft spoken lady with immense hospitable nature, I was welcomed by her at her residence where she generally conducts her practical lessons for whoever's interested in learning the cuisine. The menu we went about doing here was:
Khatta Murgh - Yogurt based chicken preparation, cooked in an oven.
Bhagare Baigan - Tempered baby eggplants.
Mirchi ka Saalan - A spicy thin curry of Hyderabadi chilies, soured by tart tamarind.
Sofyani Biryani - Sofyani meaning white, Biryani which is totally white as a pearl.
Osmani Khorma - A saffron tinted mutton preparation, named after Osman Ali khan, one of the most successful rulers of the Asafjahi Dynasty.
Murtabakh - A layered pastry of mutton and bread, cooked on dum, truly an Iranian influence on this Nawabi heritage and cuisine.
My coming to the city of food would have been incomplete without having spent time and being guided by so called the Giant of Hyderabadi cuisine, Nawab Mehboob Alam Khan, lovingly called Baba by close associates and friends, and so did I also start to address him respectfully as Baba. To my surprise only on calling him up on the phone, he came up to meet at The Taj Krishna, a very humble and intense genteel expressions shown by him won my heart to the core. It is difficult to believe the existence of such a simple soul in today's world.
There is nothing that he hasn't possessed, from fame to riches, but one thing that he loves is, getting emotional and involved with the rich culture and tradition of Nawabi food, hails from Afghan, he has an immense understanding of the influences of varied cultures on Hyderabadi cuisine. Sitting besides him even if silent without a word spoken, inspires in us love for food, and dealing it with lots of respect, I guess its very heavenly to be associated with him.
A very widely traveled personality, yet he is always on the look out for the styles of cooking and respects it in other parts of the world as well. It so feels that because of his presence the Nawabi cuisine is still alive today in Hyderabad.
I am of the belief that eating out in the restaurants in city in no way is a treat of the royal cuisine, but leaving a bad taste of being cheated merely by few people only interested in making a quick buck. To enjoy and being exposed to the real experience of dining, one needs to be very fortunate to be invited to Baba's home for dinner.
It so happened that I was invited, and since then I would spend every evening in the company of Baba till the time I was there in Hyderabad without fail, with a belief that I would absorb atleast a little of his enormous knowledge which he would love to share. I guess I have been blessed with a little of it.
If it were possible I would like to spent a lot of my time with him, for I know of no better tutor that him, it would be like attaining bliss.
One would be surprised to learn that he still believes in cooking food on dum and using firewood and coke as fuel at home. Not one day passes when either he does shop meat by himself or guides his cook the right way of the art. It's a great sight to observe him perform when he gets involved totally, to create a masterpiece.
The delicacies cooked by him the day I was invited were:
Marag - An Arabic soup consumed during Ramzan, extract of lamb trotters, deftly spiced.
Haleem - Again consumed during Ramzan, a mutton and wheat preparation, blended together and flavored with aromatic spices.
Raan - Leg of a kid, so tender and so very subtle spiced, cooked on dum in a lagan.
Sofyani gosht biryani - Mutton biryani, so very flavorful, yet without any saffron.
Bhagare baigan - The best ever had, Mrs. Khan, wife of nawab sahib, did this dish for us, I was told that she is an equally wonderful craftsperson, cooks only with her andaaz.
Gajar ka halwa - A very rich carrot dessert, I was tempted to have it though I had no capacity for the same.
One of the following days I was invited to a typical breakfast meal of the Hyderabadi's,
Math ki bhaji andey - Math is a green leafy vegetable like the spinach, cooked with eggs.
Khagina - fried egg with a little difference, egg perched on masalas.
Kheema - mutton mince , spiced with chilies and coriander
Khichadi - Red masur, lentils and rice preparation with desi ghee, papadums and pickles.
On one of the Sundays, Baba took us to his farm house in Vikarabad, and here I learnt that every Sunday he offers food to the village folk and the children, food is cooked in big deg's, children love to come and see him and enjoy the delicacy prepared.
We picked up fresh organic vegetables from his vegetable garden, it was a wonderful experience to assimilate with the nature on one side and Baba's works on the other, we even went to the site where he was getting an engineering college built up for the benefit of the local residing there and a facility for boarding for the outsiders.
On returning from the farmhouse we stopped at this crowded tea stall to have burkha-wali chai, burkha being loads of milk and cream that the tea is topped with and khada chamcha chai, loads of sugar in a cup of tea, to add to my enjoyment with this cup of tea yet another sensational thing was happening, India beat Australia in three test series.
I left for Goa on a happy note on 29th of March, 2001, contented with what I had achieved in a span of a fortnight, educational trip with good memories to carry and great names in the field of cuisine to relate to.
Over all it's been a very successful mission with lots of learning, and practical exposure.


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SJI Inaugural U-14s Debate Tournament
The St. Joseph's Institution Debate Society will be organising their inaugural Under-14s Tournament on 30th October 2010, from 8.30 am to 4 pm. The tournament will require 30 adjudicators and we would like to extend our invitation to adjudicators who are interested in being part of this event!
Please contact Samuel Cheam at firstname.lastname@example.com if you are interested!
Debate Luminary Series 2010 registration now open!
Dear All,
The Debate Association is pleased to announce that registration for the Debate Luminary Series is now open!
The Debate Luminary Series is an 8 week program where ex-World Schools debaters will be invited to speak with you on various topics related to debating. Each week feature a different topic
Invitation to the Singapore Debate Open 2010
The National University of Singapore (NUS) Debate Team is proud to convene the Singapore Debate Open (SDO) 2010 from the 8th to the 10th of October 2010. SDO 2010 promises to be the most prestigious and most challenging debate tournament in the local debate calendar.
SDO has traditionally seen a strong showing of debaters from universities from Singapore and Malaysia, local debaters based in the Ivy League and Oxbridge circuit and illustrious members of the debating alumni. However this year, SDO is looking to forge itself a prominent regional tournament and attract teams from countries like the Philippines, India, China and others from the rest of Asia. The adjudication pool of the tournament this year is also the best ever fielded in the history of the SDO, having attracted world-class adjudicators from the international debate circuit to adjudicate at this year
DA(S) June Camp 2010 Postponed
Dear Students, Coaches and Teachers,
The DA(S) June Camp 2010 has been postponed due to unforeseen circumstances. Do not fret, however, for we will announce details of the next scheduled debate training camp via e-mail and this website once they have been finalised. Watch this space!
DA(S) June Camp Registration - Now Open
Dear Students, Coaches and Teachers,
The Debate Association (Singapore) is happy to announce that we will be conducting a two and a half day debate camp from Friday 18 June to Sunday 20 June 2010. The Camp will start at 9 a.m. on Friday and Saturday and at 1.30pm on Sunday and end at 5 p.m. for all 3 days.
The camp will target secondary school students who have no or little debating experience and are looking to be introduced to debates. Through the camp, we aim to:
* Introduce to participants debating and public speaking skills;
* Reinforce their argumentative, and thinking skills;
* Enrich young debaters through interaction with former national and international speakers who can be role models for their younger counterparts;
* Allow young debaters to network with like-minded students, and cultivate a strong debating fraternity within their age group.
The cost fee for the camp is S$100 per participant and covers administrative costs, training materials and lunch for Friday and Saturday.
The deadline for application is 12 June 2010. Should you have any queries, please feel free to email Jun Yi at firstname.lastname@example.com. Details on the programme will be distributed once students
Full results of SSDC 2010
Hwa Chong Institution
Raffles Institution
Anglo-Chinese School (Independent)
Catholic High School
Methodist Girls' School
Nanyang Girls


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He has been called the smoothest con man ever, and his reputation is well-deserved. Victor Lustig has gone down in history as the man who "sold" the iconic Eiffel Tower in Paris - not once, but twice! A video by Cheddar explores how he pulled off this incredible feat, and how he was eventually captured.
Born Robert V Miller in Austria-Hungary in 1890, Victor Lustig took on poker, gambling and pickpocketing while studying in Paris. In 1925, he was already an accomplished con man who regularly scammed people when he came across an article advocating for the demolition of the Eiffel Tower. Inspired by the newspaper article, Victor Lustig thought of his most famous scam - selling the Eiffel Tower for scrap metal.
Victor devised a plan where he would pose as a government official and "sell" the Eiffel Tower to metal scrappers. To that end, he created counterfeit documents detailing the demolition plan and even took on a new title. Victor then contacted five of the city's metal scrappers - all enamored by the idea of selling the Eiffel Tower metal for a huge amount of money - and finally zeroed in on one, Andre Poisson.
Victor then made a deal with Andre Poisson and "sold" the iconic Parisian landmark to him for 70,000 dollars in cash. In today's money, that amounts to over a million dollars!
Soon as he had the cash, Victor Lustig fled France for Austria, thereby completing his infamous Eiffel Tower scam.
But how did he manage to repeat this scam? Watch the video above to find out.Click for more trending news


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Sirens Slot by High 5 Games
In Greek Mythology, Sirens are creatures who would lure sailors to the shore with their great beauty and song, only for the sailors to suffer a shipwreck. It was said of the Sirens, "Their song, though irresistibly sweet, was no less sad than sweet, and lapped both body and soul in a fatal lethargy, the forerunner of death and corruption."
This High 5 Games designed slot focuses on three particular sirens, one in blue with blue hair, another a blonde in yellow, while the third is decked in purple with purple hair. Joining them on the reels is a sailor, who surely doesn't know the fate that awaits him, while a bird of prey also looks on from the shore. The highlight of the slot is a free spins feature where a nice multiplier could await at the end, while you'll find a huge bonus payout for landing the right combination of bonus symbols.
Play High 5 Gaming's Sirens Slot Machine Free
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With a unique slot bonus feature and solid, fast gameplay, there is a lot to commend about this High 5 Games designed slot, especially with the added options of which the 'replay' one is the most innovative. Whether the slot has any real long lasting appeal is open to question however, as the game doesn't really hit the heights often enough. Nevertheless, this slot will appeal to those who enjoy a medium variance slot with the opportunity of a particularly big win with the bonus symbol.


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Youth Speaker FAQ »
I speak to students at elementary, middle, and high school assemblies, as well as youth conferences and colleges… and many of them go through my Victimproof.org Anti-Bullying Curriculum. I also do parent programs and teacher trainings after school. My goal is for kids and adults to go through Victimproof together. There's nothing more powerful in the life of a student than a trustworthy adult who invests in them!
No. If you've been bullied, I know how you feel, and I don't blame you for what happened. That stuff is real, and it can hurt for a long time. If you're going through bullying you need to report it right away. And if the people in charge don't listen to you, then you need to keep reporting it until you get the real help you need. Telling is not tattling… telling is brave. But you can't just stop there. You still have some mental, heart-level work to do… and this can take years. You have to talk it out. You have to unpack the pain with a trusted adult or a counselor, and ultimately you have to release the desire for revenge. Because when you do, you break the power of bullying, you break the cycle, and you set yourself free. At its core, Victimproof teaches that even if you get bullied or victimized, you don't have to stay a victim forever. Victimproof is a way out. It's a way of taking power over your life.
Nope. I speak on universal values that we all agree on, like Respect, Responsibility, and Self-Esteem. I do not speak on the topics of politics, religion, or student sexuality. I believe those conversations are best had between students and their parents.
My typical speech runs about 50-minutes followed by a 10-minute meet-n-greet time where I connect with students. (We can shorten/lengthen the program at your request.)
We work hard to make our programs very affordable. Contact Kelli Masacek ([email protected]) for a quick quote. Better yet, fill out a booking form and she will contact you.
The short answer is… a lot! In the United States the median per-pupil funding is $11,000. Some states spend upwards of $20,000 per K-12 student. That's every kid, every single year.
You can look up your state's per-pupil spending at THIS LINK. You can even dig deeper and see how many kids are getting bullied and how many are dropping out due to bullying at THIS LINK. And beyond the loss in funding, some schools are being sued by parents for not doing enough to prevent bullying or cyberbullying.
CONCLUSION: When considering the cost of a bullying prevention program, we should also consider the cost of doing nothing; because that cost is very high. On the other hand, if we focus on value, we can ask deeper questions like "How much is a program worth if it prevents even one of our kids from dropping out or changing schools?"
Booking Tom Thelen to speak at your school is a great investment in your students, and it can create a defining moment for the school. Here are some creative ways to make the budget work:
- Team up with two or three other local schools and schedule multiple assemblies on the same day. This greatly reduces the price for each school, and it helps me to reach a lot of students in a short amount of time. I normally do three or four assemblies per day.
- Another good option is to find sponsors. Make a list of the largest businesses in your area, and then go visit the top five in person. Ask them to underwrite the program, and offer something in return (such as showing their logo at the event, or letting them introduce the session). Remember: when they donate to the school, it's a tax write off!
- Print off my bio and present it to your local PTO group. If they can't fund it directly, they can normally steer you toward sponsors.
- Many schools use their curriculum budget to pay for the assemblies. Since the program comes with digital download cards of my book, it can be funded as a curriculum expense. Or buy enough hard copies of my book, and I can come speak for free.
- You can also get creative and write a grant to secure funding. Here is a list of grant writing resources.
In my book I describe how I went to a counseling program when I was 15. The positive impact of that program and the investment of wise mentors in my life helped make me the person I am today. My mission now is to take that message to the audience that needs it most, our students.
They're the best! My wife, Casie, and I have been married since 2013. We have four awesome kids: Addie, Jack, and our twins, Ellie and Lucy. The kids love playing outside, making up games, and of course… watching movies. We live close to both sets of grandparents, so we visit them all the time.
Some of my favorite books are: Boundaries, Failing Forward, Scary Close, and Good to Great. My favorite movies are The Truman Show, Napoleon Dynamite, One Fine Day, and of course, The Shawshank Redemption.
Email him at [email protected]. For booking inquiries contact Kelli Masacek: [email protected]


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2019 is off to a strong start! Our net worth increased $23,481.51 from last month to a total of $690,481.78 (see spreadsheet screenshot).
Retirement Accounts
Our retirement accounts are comprised of our 401(k)s, our Roth IRAs and our Traditional IRAs. We contribute 5% to my wife's 401(k). My wife's company matches up to 5% of her 401(K) contribution and chips in an additional 5% on top of the match (both 100% vested when deposited in March). This month, we contributed $840.95 to her 401(k). We contribute 7% to my 401(k) and my company matches up to 4% and deposits the match in March (100% vested when deposited). This month, we contributed $511.32 to my 401(k). The total balance of our retirement accounts increased $21,663.93 from last month to a total of $296,297.02.
Brokerage Account
Currently, our brokerage account consists of a few stocks and some cryptocurrency (I prefer to track crypto in the "brokerage account" field rather than "Cash & Savings Accounts". The total current value is $5,709.50, up $523.26 from last month.
Cash & Savings Accounts
Cash and savings accounts consists of a small sum of cash at home and our online savings accounts balance. It does not include our checking account balance that we use to pay our bills each month. We dipped into the piggy bank hard this month ☹ Our cash and savings accounts decreased $2,990.80 this month, bringing the total to $9,833.54.
College Savings Accounts
Our kids have 529 Plans through Vanguard. This month, we contributed $100 to our son's 529 Plan and it increased $1,889.36 from last month to a total balance of $23,400.80. We contributed $100 to our daughter's 529 Plan and it increased $1,099.60 from last month to a total balance of $12,678.75.
We use the $528K purchase price that we paid in July 2016 for our home value. Current comps in the area are ~$530K. The current balance of our 15-year, 2.85% mortgage loan is $211,715.54. We paid $200 extra towards principal this month.
My wife's 2017 SUV has 45,000 miles. Her company gives her $300/month auto allowance and $0.53/mile reimbursement. The loan balance on my wife's car is $38,621.41 at 2.79%. I have a 2012 sedan with 130K miles. My company gives me a $450/month vehicle allowance and provides me with a gas card. The loan balance on my car is $4,542.97 at 1.99%. We also have a ski boat with a loan balance of $51,451.49 at 5.24%.
Credit Card Balance
All of our credit card debt is paid in full each month.


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Global Food Security Technologies Market Will Grow at a Strong Rate Through 2023embed
Transparency Market Research presents a 360-degree overview of the global food security technologies market. The research report, titled "Food Security Technologies Market - Global Industry Analysis, Size, Share, Growth, Trends and Forecast 2015 -
Transparency Market Research Single User License: Food Security Technologies Market Global Industry Analysis, Size, Share, Growth, Trends And Forecast 2015 2023 Transparency Market Research State Tower, 90, State Street, Suite 700. Albany, NY 12207 United States www.transparencymarketresearch.com [email protected] m USD 4315.5 Flat 10% Discount!! Report will be delivered with in 15-20 working days Free Customization as per your requirement You will get Custom Report at Syndicated Report price Request Sample Buy Now REPORT DESCRIPTION Transparency Market Research presents a 360-degree overview of the global food security technologies market. The research report, titled "Food Security Technologies Market - Global Industry Analysis, Size, Share, Growth, Trends and Forecast 2015 2023," offers a detailed analysis of the factors influencing the overall market and its segments. It explains how schemes launched by the governments of developing countries are likely to boost the global food security technologies market. The research report also addresses some of the restraints faced by the overall market such as the high cost of technologies, lack of skilled labor, and technical glitches that are hampering the growth of this market. For further insight, the researchers have used Porter's five forces analysis to highlight the threat of new entrants, the bargaining power of suppliers, the intensity of competitive rivalry, and the bargaining power of customers. The Food and Agriculture Organization states that food security is clean access to sufficient, safe, and nutritious food to people from all strata of the society to satisfy the dietary needs of living a healthy life. Therefore, it is an integral part of the agricultural industry of every country. Technologies such as micro-irrigation, pesticides and fertilizers, nanotechnology, chemical tools, and agricultural biotechnologies are crucial to achieving food security. All of these tools and techniques are primarily focused towards ensuring there is enough produce to meet the nation's or region's demand for food. The technologies being used in the global food security technologies market are nanotechnology, micro irrigation, precision agriculture, sprinkler irrigation, organic agriculture, water harvesting, integrated soil fertility management (ISFM), no-till technique, crop protection technologies, and others. Geographically, this market is segmented into North America, Asia-Pacific, Europe, and Rest of the World (RoW). Enquiry before Buying @ http://www.transparencymarketresearch.com/sample/sample.php?flag=B&rep_id=6556 Currently, Europe and North America are leading the global food security technologies market due to increasing adoption of advanced technologies and rising research and development activities. According to research analysts, Asia Pacific is also set to grow at a steady pace due to the growing awareness about technologies and their applications for achieving food security. Some of the important players in the global food security technologies market are BASF, Bayer CropScience AG, Cargill, Incorporated, DuPont Pioneer, Novozymes, Mahindra and Mahindra, H.J. Heinz, Nestle, John Deere, Kraft Foods Inc., and others. The research report profiles these players and provides a comprehensive overview of the competitive landscape in the overall market. Furthermore, it also analyzes the unique forces governing the global food security technologies market such as the distinct management styles, powerful branding and marketing ideas, strategic mergers and acquisitions, and the local market drivers and restraints influencing these players in the global market. About Us Transparency Market Research is a market intelligence company providing global business information reports and services. Our exclusive blend of quantitative forecasting and trends analysis provides forward-looking insight for thousands of decision makers. We are privileged with highly experienced team of Analysts, Researchers and Consultants, who use proprietary data sources and various tools and techniques to gather, and analyze information. Our business offerings represent the latest and the most reliable information indispensable for businesses to sustain a competitive edge. Contact: Transparency Market Research 90 State Street, Suite 700, Albany NY - 12207 United States Tel: +1-518-618-1030 USA - Canada Toll Free 866-552-3453 Email:[email protected] Website: http://www.transparencymarketresearch.com


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Order your meals by Monday 12 midnight for that Saturday Delivery. (Minimum order of 5 meals for delivery) Our new menu is posted every Tuesday by 11 am.
Your meals are prepared with Lots of Love by professional chefs, delivered fresh, never frozen, on Saturdays 2 – 6 pm. Pickups are 11:30 – 1:30 pm @ 9150 Academy Road, Phila, Pa 19114
Our fully prepared, delicious and healthy meals are ready to eat in 2 minutes. Saving you time cooking in your kitchen, No Fuss, no dirty dishes!
You can enjoy our meals at the office or at home. Let us do the cooking, so you don't have to! We also provide catering services for all special events.
A LA CARTE -Let's you order what you want, when you want, with NO Commitments!
SUBSCRIPTIONS – As a Subscriber you have the added benefit of receiving weekly discounts, and the peace of mind knowing that if you forget to pick meals for the week, we'll pick them for you based on your account's personal preferences. Don't worry, you can still adjust your order, pause, skip, or cancel right up to our order cut-off time every Tuesday at midnight. Please keep in mind, Subscriptions are RECURRING, and if you don't Pause, Skip or Cancel by cutoff time (Mondays at 10 pm) your auto-generated order will be processed and charged.
10+ Meals Per Week (Min. Order of $120/week) – GET 5% OFF
15+ Meals Per Week (Min, Order of $180/week) – GET 10% OFF
Our menu is updated biweekly on Tuesdays. Cutoff time for orders is Mondays at 10 pm. Your meals will be delivered the that Saturday between 2 pm & 6 pm, or you can pickup your meals between 11:30 am to 1:30 pm at The Associated Polish Home 9150 Academy Road, Philadelphia, PA 19114, if you have any questions call Anna @ 215-808-8181.
For example: If you place your order on Monday, June 3 rd by 11 pm, your meals will be delivered that Saturday, June 7th.
How do I setup my account for the first time?
- To sign up for an account, go to https://sendbottles.com/HealthyMealsByAnna/
- Select the meal plan option you would like, Choose either "A LA CARTE" or "MEALS PER WEEK SUBSCRIPTION"
- Click "NEW ORDER" next to the meal plan option.
- Add items to your cart.
- Enter your ZIP CODE and STATE
- Select your PICKUP or DELIVERY OPTION.
- Review your order
- Enter your CREDIT CARD information at the bottom of the page.
How do I place my order each week once I've signed up?
- Each week you'll be sent a reminder text.
- The text will include a unique LINK.
- Click the link to place your order.
- Customize your order.
- Hit "COMPLETE ORDER".
- You'll have until the cutoff time (Mondays at 12 midnight) to make any changes to your order.
How do I place my order from the website?
- Go to healthymealsbyanna.com
- Click on ORDER NOW
- Click "already have an account, log in"
- Enter your cell phone number
- You will receive a text message and an email with a token
- Enter the token.
- Make your selections!
How do I change my order for the week?
- Log in to your account or click the link that was sent to you via text or email.
- At the top of the page, you will see "ORDER CONFIRMED" and "EDIT".
- Click "ORDER CONFIRMED".
- Then click on any of your order ITEMS in GREEN and you'll be able to make your selections.
How do I skip a week if I'm on a subscription?
- Click the link that was texted to you
- Click "SKIP" on the menu page.
- You are now skipped for the week.
How do I put my subscription on pause?
- Go to your account page
- Select the subscription you would like to pause
- Click on the "EDIT" for the subscription you would like to pause
- Scroll to the bottom of the page to the section "PAUSE"
- Enter the date you would like to pause until
How do I cancel my subscription?
- Go to your account page
- Select the subscription you would like to cancel
- Click on the "EDIT" for the subscription you would like to cancel
- Scroll to the bottom of the page to the section "ACTIONS"
- Click "CANCEL SUBSCRIPTION"
How do I access my profile?
- When you complete your order you will receive an order confirmation.
- Click "ACCOUNT" and you will be taken to the account page.
How do I make changes to my preferences?
- Login to your account
- Next to your subscription, click "EDIT"
- On this page, you can edit your address, change your email, select Email notifications instead of Text message, and Pause your account.
Deliveries are made on Saturdays between 2 pm to 6 pm. There's a delivery charge of $10 on all orders, unless meals are picked up from our commercial kitchen or designated pickup locations at various Crossfit Gyms. You will receive a text message of the estimated arrival time of your delivery, so please have your ice packs from last weeks delivery ready for pick up.
If you live in a gated community, condo or residential complex where your front door is not accessible without approved access, we will need to receive a FOB, gate code or special instructions on how to complete your delivery.
Upon delivery, please give your delivery person last week's insulated bag(s) and ice packs or you can leave it outside for pick up. Bags are only used once, but we recycle our ice packs which are washed after every use and sanitized.
If you're not home to receive your delivery, please leave last week's insulated bag and ice packs in the same location you've instructed us to deliver your meals. If you will not be home during our delivery times Saturdays 2 – 6 pm, please send a text that morning by 10:30 am to 215-808-8181 and we will pack extra ice packs in your delivery bag to ensure your meals stay cold for up to 6 hours..
If you've forgotten to leave your empty cooler bag outside with your ice packs, you can do so on your next delivery.
Information about Meals
our weekly menu click here
View Our Entire Weekly Menu Here


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Blog Comments & Posts
How to Craft the Best Damn E-commerce Page on the WebBlog Post: October 28, 2016
Related to the checkout screens, I'm curious to know the prevailing thought on checkout pages that remove all the navigation. This is very evident on Shopify sites. Once you "checkout" the navigation is gone. If the thought is that you remove distractions from the user to get the sale, it strikes me as really old thinking.


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Police in India arrested a 36-year-old Kenyan woman accused of running a drug trafficking ring in the Asian country.
Mariam Mweke was arrested in New Delhi last week after a seven-month chase, according to The Times of India.
Authorities placed a Rs50,000 bounty on her head after she jumped bail following her release on January 7th, 2019.
Mariam had shifted base to Mumbai and was allegedly coordinating her drug operations through VOIP calls and chat platforms, Indian authorities said.
She arrived in India in 2016 on a three-month tourist visa but remained in the country after its expiry doing odd jobs before coming into contact with another Kenyan national identified as Obum Favor who introduced her to drug smuggling.
Mariam worked for Obum trafficking heroin between Delhi and Punjab before gathering her own contacts and suppliers and starting her own syndicate, police said.
She appeared on the police radar in June 2018 after officers seized one of her heroin consignments and was arrested on November 2018. She was charged and freed on bail in January this year.
"On January 7, 2019, the accused was granted bail by the court in Delhi but she jumped bail and evaded further trial proceedings," the police told India Times.
"She shifted to Mumbai about two months ago where she was involved in drug smuggling by taking consignments from Delhi-based African-origin drug traffickers," the police added.
Mariam had told the media that she was a divorcee who fled Kenya seeking better opportunities in India in 2016. She is a resident of Nairobi and has two children who live in Kenya.
When did Obum Favor or is it Obum Blessing become Kenyan? Endeleeni kujihusisha na matapeli wa Nigeria mtakipata.
since when did obum become a kenya? these kenyan women are ruining our standing while entertaining these nigerians? nini mbaya na nyinyi kenyan women?
Why are you two above blaming Kenyan women instead of blaming Nigerians? You Kenyan Men also need to start fighting for your women.


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PDF reports have been a much requested feature. I'm happy to announce that you can now export your website reports to PDF. This lets you easily share your website report with your clients, colleagues or development team.
The report includes the most important checks we run on your site: page titles, meta descriptions, broken links, pagespeed, redirects and the technical set up of your website. Working together to fix your website was never easier!
How does it work?
Easy: just go to the Download tab in the site report. Here you can click the download link, after which we'll generate the report for you (will just be a few seconds).
Have a lot of pages on your website? In that case we may not include all the issues in the PDF report, but we just include the most important issues. We include links to CSV downloads with the full details. These links also work if you share the report with clients: they don't need a SiteGuru account to view the report
Who can use it?
All Business and Agency users can export PDF reports. If you're on the agency plan, you can also add your logo and business name to the report, so you can deliver your clients a white-labeled report.
Anything else?
Yes! If you're looking for a more structured way to export your website data, the CSV reports are for you. Most of our reports can be exported to CSV, so you get a detailed view of how your website is doing.


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Sustainable Snow Day
8 Sustainable Things to Do On a Snow Day
- Curl up with a blanket and watch the snow
By using blankets instead of turning on your heater, you could a lot of electricity and money. Even heated blankets use less electricity than conventional heaters in your home. So, grab a fuzzy blanket and watch the snow fall.
- Watch a documentary
There are so many amazing documentaries about environmentalism, climate change, and sustainability on Netflix, Amazon, and YouTube. Check out this list here for a list of some top environmental documentaries.
- Get a hot chocolate at Starbucks using your reusable mug
Did you know that the on-campus Starbucks at Northern Arizona University offer a 50-cent discount to people that bring in their mugs? With the price of drinks at Starbucks, 50-cents can really add up every time you bring in your mug. Reducing the number of single-use cups is very important as those cups are not recyclable and are the single largest contaminate of recycling on-campus.
- Get crafty
Enjoy your snow day by making something cute for yourself or your room! Try reusing materials already in your home and begin making your own products to become plastic free.
- Check for leaks
With the cold temperatures and wind that accompanies snow, there could be drafts entering your house. Try checking for where the installation in your house could be letting cold air in, like windows, doors, wall outlets, and vents. Read this article to learn how to fix those drafts to reduce the amount of heating your house needs.
- Make yourself a delicious vegan meal
By eating less meat, you are helping to reduce the amount of carbon dioxide emissions that are released by the meat and dairy industry. Vegan meals are more than just salads. Don't believe me? Check out these quick and delicious recipes here.
- Use eco-friendly ice to melt the snow
Conventional salt that people use to melt snow can be detrimental to the ecosystem and harm animals in the area. To do your part and reduce your environmental impact, purchase ice melts that combine corrosion inhibitors like Calcium Magnesium Acetate or Ice-Ban with salt.
- Go sledding!
If there is enough snow, you have to go sledding. Please make sure to take home your sled or gather all of the pieces of your sled if it breaks. There is a large amount of trash left after people sled, don't let that trash be yours!


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cane(redirected from Canè)
Also found in: Dictionary, Thesaurus, Medical, Legal, Encyclopedia.
slang Cocaine. I really hope Ralph's not back to using cane again—he just got out of rehab a few weeks ago.
caneand caine
n. cocaine. (Drugs.) Even the kids can afford to buy cane now. The social problems of the twenty-first century are starting right here.


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Everyday Basic
Basic Tunic - Black
Product Details: 133541
Return within "60 days". For detailed information, Click.
Fabric Info: Made by natural fibres, gives a soft, easy, comfortable feel and use. Plus a higher capacity of holding moisture. The blend of Lycra enables free movement and easy adaptation of the body.
95% Viscose, 5% Lycra
Items excluded: Pants
Size of the model: Size: 36, Height: 70.08 inch, Bust: 33.46 inch, Waist: 24.02 inch, Hips: 35.43 inch
Size of the item on the image: Size: M, Height: 35.43 inch, Bust: 37.01 inch, Waist: 40.16 inch, Hips: 43.31 inch
There is approximately "1.5 inch" difference between sizes.Size Chart
Delivery: This item will be dispatched in 24 hours


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BIO-TECH Colour Shampoo Reviews
Schwarzkopf BIO-TECH Colour Shampoo is a shampoo that contains colour locking minerals and pomegranate oil. It provides special care to coloured and highlighted hair, locking in colour vibrancy and rejuvenating hair. Free from: Artificial colourants, silicones, mineral oils, EDTA, parabens and SLS.
Reviews reflect the honest opinions of beautyheaven members. As part of the beautyheaven rewards program, all members receive 5 points for each review they submit.
You need to log in or become a member to leave a review.
Schwarzkopf BIO-TECH by Extra Care Contact Details
Hydrating Velvet Mask
Skin Physics Oxygen C Hydrating Velvet Mask is part of the Oxygen C range and a great place to start exploring this range.
Wonderful everyday foundation
This was my first ever CC cream and I have not been left disappointed!
Feels too wet
Its a great sunscreen for beach or heavy sun exposure did not get burn or feel i have to re apply every 2 hours but not good for everyday use does not work well with makeup.
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Top 10 Worst Wrestlemania Matches from Wrestlemania XI-XX
The Top Ten
A pointless match that belonged on Monday Night RAW not a WrestleMania. - egnomac
The only match that was a singles match and a pretty terrible one at that as the winner was determined by throwing their opponent over the top. - egnomac
Roddy Piper was super annoying in this match constantly shouting "What do you say" over and over again the match itself was boring and forgettable plus we never actually hear Backland say "I Quit". - egnomac
A match that literally came out of nowhere the cell was barely a factor and it was over in a short amount of time and it ends with Undertaker hanging the Boss Man till he laid motionless. - egnomac
Takers second worst ever mania match behind his match with giant Gonzalez
The match was too short Triple H hit Ultimate Warrior with a pedigree which he no sold then did his usually routine of running back and forth knocking down Triple H down to the mat then hitting the splash for the win. - egnomac
WrestleMania Xi will go down as the worst WrestleMania of all time next to WrestleMania IX, and to close out this terrible WrestleMania match was a match between Bam Bam Bigelow a mid card superstar against Lawrence Taylor a football player though not a terrible match compared to the other matches on the card but it was unworthy of a WrestleMania main event. - egnomac
We have Shawn Michaels to blame for this change in the card as the original plan was to have a rematch from last WrestleMania with Hart beating Michaels for the title unfortunately Michaels refused to return the favor and instead relinquished the title, the match was slow and bland. - egnomac
A huge built up that amounted to absolutely nothing but two guys who didn't give a S-T spending a huge amount of time having a staring contest before actually started fighting at least it ended with Austin delivering a much deserving stunner to both men as they made their way out of the WWE. - egnomac
A terrible opener to a terrible WrestleMania. - egnomac
This match was put together with no real build up with the exception of both men fighting over a shampoo commercial that didn't even exist. - egnomac


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A pair of 1950s Spanish Gilt Iron floor Lamps with good detail. These Lamps combine simplicity with chic design details and original worn gilt finish to great effect. Standing 174cm tall with their bespoke Linen shades and 142cm high without.
Ref: 13386
174 cms High (67.9 inches)
42 cms Wide (16.4 inches)
38 cms Deep (14.8 inches)


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To schedule an Interview or Speaking event with (YOUR NAME HERE) or for other media requests, please contact Jackie Jones, Agent/Publicist. Jackie can be reached by email at email@example.com or 662-259-0988. Please specify one of the following inquiry reasons with your message: 1) Media Request 2) Speaking Engagement 3) Other Request
LTC Sargis Sangari USA (Ret.) previous interviews
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Fully Licensed & Bonded
Property Location With a stay at Damia Hotel in Corfu (Sidari), you'll be convenient to Canal d'Amour and Cape Drastis. This family-friendly aparthotel is within close proximity of Sunset Beach and Sidari Beach.Rooms Make yourself at home in one of the 31 air-conditioned rooms featuring kitchenettes with refrigerators and stovetops. Rooms have private balconies. Complimentary wireless Internet access is available to keep you connected.Rec, Spa, Premium Amenities Enjoy recreation amenities such as a seasonal outdoor pool or take in the view from a terrace. Additional features include complimentary wireless Internet access, concierge services, and an arcade/game room.Dining Grab a bite to eat at the aparthotel's restaurant, which features a bar and a pool view. You can also stay in and take advantage of room service (during limited hours). Thirsty? Quench your thirst at one of the 2 bars/lounges or 2 poolside bars. Continental breakfasts are available daily for a fee.Business, Other Amenities Featured amenities include a computer station, dry cleaning/laundry services, and a 24-hour front desk. A shuttle from the airport to the hotel is provided for a surcharge (available 24 hours), and free self parking is available onsite.
Looking for something a bit different? Check out our selection of cultural & adventure holidays or if you're looking to go it alone then see our selection of solo holidays.


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Episode 22: A fierce push for student data privacy
March 7, 2019
Sina Roughani, a second-year electrical engineering student, devoted much of his first semester at the University of Minnesota in 2017 to advocating for a change in the student records policy.
Roughani became concerned when he found information like students' home addresses and phone numbers were publicly available on the University's People Search database.
A new initiative, which is the result of Roughani's work and student government collaboration, is pushing for less student information available online.


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The search found 118 results in 0.012 seconds.
When a devastating earthquake and tsunami hit japan in 2011, the effects were felt by over a million expatriates worldwide.
In recent years, several international-comparative studies have analyzed the relationship between migration and native populations' decreasing support for redistributive policies. However, these studies use cross-sectional designs and aggregate the number of foreign-born residents at the national level. Both aspects are theoretically and methodologically problematic. We address these shortcomings by investigating cross-sectional as well as longitudinal effects in the case of Germany, using a combination of individual- and regional-level data for several time points from 1994 to 2010.
Context effects on survey response, caused by the unobserved interaction between beliefs stored in personal memory and triggers generated by the structure of the survey instrument, are a pervasive challenge to survey research. The authors argue that randomized survey experiments on representative samples, when paired with facilitative primes, can enable researchers to model selection into variable context effects, revealing heterogeneity at the population level.
In this article, I explore different forms of perceived threat posed by the presence of minority groups and how threat impacts residential segregation and neighborhood preferences. I extend previous research by exploring non-Hispanic white residents' preferences regarding black and Latino neighbors using qualitative data from in-depth interviews with white adults conducted in multiple neighborhoods in Buffalo, New York, and Ogden, Utah. My findings suggest that white residents perceive threat differently for blacks and Latinos.
A growing number of U.S. states have adopted "millionaire taxes" on top income-earners. This increases the progressivity of state tax systems, but it raises concerns about tax flight: elites migrating from high-tax to low-tax states, draining state revenues, and undermining redistributive social policies. Are top income-earners "transitory millionaires" searching for lower-tax places to live? Or are they "embedded elites" who are reluctant to migrate away from places where they have been highly successful?
Maria Aysa-Lastra reviews Making a Life in Multiethnic Miami: Immigration and the Rise of a Global City, by Elizabeth M. Aranda, Sallie Hughes, and Elena Sabogal.
Chenoa A. Flippen reviews The Cross-Border Connection: Immigrants, Emigrants, and Their Homelands, by Roger Waldinger. C


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Provost Summer Read Program
Author's Visit
Brené Brown will give an evening keynote address related to her best-selling novel, Braving the Wilderness on October 16, 2019.
Please plan to attend the October 16 keynote and hear Brené talk about her own experiences related to this inspiring book.
Ticket Information:
Join us at the Cullen Performance Hall on October 16 at 7:00 p.m. for An Evening with Brené Brown as she discusses Braving the Wilderness. This book is the Provost Summer Read selection for 2019.
- Tickets will be made available to the general public on September 9 at 10 a.m.
- Tickets are provided at no cost and are General Admission only; available first-come, first-serve. Limit of one ticket per person.
- To secure a ticket for the event, please visit Cullen Performance Hall Ticket Information on Monday, September 9 at 10 a.m.
About the Program
The goal of the Provost Summer Read Program is to promote academic learning and foster community among first year students through curricular and co-curricular programs. You will find that the 2019 Provost Summer Read selection has been integrated into the curriculum: this book appears in first year seminars, the core curriculum, and some of your major courses might feature ideas or link to the book. Discovering commonalities with others creates a stronger sense of understanding and belonging. The concept of 'belonging' is the central point of this year's Provost Summer Read selection, Braving the Wilderness by Brené Brown. As you engage with this community of scholars for the first time, at one of the most diverse institutions not just in the state of Texas but in the nation, we encourage you to consider the author's words:
"The special courage it takes to experience true belonging is not just about braving the wilderness, it's about becoming the wilderness. It's about breaking down the walls, abandoning our ideological bunkers and living from our wild heart rather than our weary hurt. We're going to need to intentionally be with people who are different from us. We're going to have to sign up, join and take a seat at the table. We're going to have to learn how to listen, have hard conversations, look for joy, share pain and be more curious than defensive, all while seeking moments of togetherness."
The Provost Summer Read Program is built around a common book that is read over the summer by all first year students. After first year students arrive on campus to begin their fall semester of classes, they will participate in a meaningful dialogue with faculty and your peers, inside and out of the classroom.
About the Author
Dr. Brené Brown is a research professor at the University of Houston where she holds the Huffington Foundation – Brené Brown Endowed Chair at The Graduate College of Social Work.
She has spent the past two decades studying courage, vulnerability, shame, and empathy and is the author of five #1 New York Times bestsellers: The Gifts of Imperfection, Daring Greatly, Rising Strong, Braving the Wilderness, and her latest book, Dare to Lead, which is the culmination of a seven-year study on courage and leadership.
Brené's TED talk – The Power of Vulnerability – is one of the top five most viewed TED talks in the world with over 35 million views. She is also the first researcher to have a filmed talk on Netflix. The Call to Courage special debuted on the streaming service on April 19, 2019.
Brené lives in Houston, Texas with her husband, Steve. They have two children, Ellen and Charlie.
Frequently Asked Questions
The Office of the Provost is pleased to provide first-year students with an electronic copy of the book which will be distributed during the summer. Students can buy additional or replacement copies at the University bookstore or other retail outlets. Electronic versions can also be purchased through popular bookselling websites.


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by Jake Moeller.
The 29th annual U.K. Lipper Fund Awards event (and the first under the Refinitiv banner) took place at London's elegant Banking Hall on March 14, 2019. A full house of 150 participants from the U.K. and international fund management industries created an exciting buzz ahead of the premier night of recognizing excellence in fund management.
Leon Saunders-Calvert, Head of Sustainable Investing & Fund Ratings at Refinitiv, introduced the company and affirmed its commitment to the prestigious Lipper Awards, stating: "We're committed to delivering more content, more fund product offerings, more innovative delivery systems, and more comprehensive global funds coverage than ever before. As the global leader in fund performance data, tonight we celebrate true excellence in the industry."
Jake Moeller, Head of Lipper U.K. & Ireland Research at Refinitiv, was the emcee for the evening. He reflected that following record inflows in 2017 of nearly €800 billion, the Pan-European mutual fund industry suffered net outflows of €150 billion in 2018 under increasingly volatile market conditions.
Despite this, Mr. Moeller highlighted the opportunities existing for fund management firms. He noted while the largest 100 funds in the U.K. contain 39% of assets, only two of the evening's award winners fell within this segment.
Mr. Moeller also highlighted the potential opportunity for active fund managers in a late-cycle environment by revealing the concentration in ownership in large capitalisation stocks. Apple's fund ownership summary in Eikon revealed nine of the ten-top fund owners as passive vehicles.
In a thought-provoking presentation, economist and former journalist, Dame Francis Cairncross, outlined key macro and geopolitical issues which "keep me awake at night." These included tension in Kashmir, the rise of populism, and the concentration of global debt.
Dame Cairncross concluded optimistically, citing improvements in life expectancy of women, increasing creativity in markets, and the potential of artificial intelligence.
This year's onstage "fireside chat" saw Mr. Moeller interview Paul Glover, Chief Investment Manager at NFU Mutual (the winner of the Equity Small Group Award), who outlined some of the secrets of his firm's success.
Mr. Glover revealed that committed focus on its customer base and a collegiate working environment were instrumental in creating the conditions for NFU Mutual to win its inaugural Lipper Fund Award.
Lipper Fund Awards are based on the Lipper Leader ratings for Consistent Return. The awards are calculated using a utility function based on the effective return over multiple non-overlapping periods: three-, five-, and ten-year horizons. The calculations over multiple periods ensure all periods in which a fund underperforms the average of its peer group are identified.
In addition, Lipper uses a utility function based on behavioural finance theory to penalise periods of underperformance, with more significant weightings given to excess negative returns. This methodology ensures the winners of the Lipper Fund Awards are funds that have provided superior consistency and relative risk-adjusted returns compared to a group of similar funds.
Twenty single funds from the largest peer groups by assets under management in the U.K. fund universe were honoured for the three-year category during the ceremony.
Baillie Gifford was well represented this year, collecting the Bond GBP Corporates and Equity U.K. Awards for Baillie Gifford Strategic Bond A Inc and Baillie Gifford U.K. Equity Alpha A Inc, respectively. HSBC also picked up two awards in the Equity Emerging Mkts Global and Mixed Asset GBP Balanced categories with HSBC GIF BRIC Equity M1C USD and HSBC Global Strategy Balanced Portfolio Ret X Acc.
First-time winners in the U.K. this year included Lindsell Train Japanese Equity A, which won the Japan category, and LF Miton Worldwide Opportunities A Acc, which won in Mixed Asset GBP Flexible.
The popular Equity U.K. Income category was collected for a second year in a row by TB Evenlode Income A Acc, with Seilern clocking up a third consecutive win in the Equity US category with Stryx America USD.
For the prestigious group awards, a large group must have at least five equity, five bond, and three mixed-asset portfolios, and a small group must have at least three equity, three bond, and three mixed-asset portfolios.
Exhibit 1. Group award winners and commendations
|Bond Small
|Lord, Abbett & Co.
|Bond Large
|Royal London Asset Management
|Equity Small
|NFU Mutual
|Equity Large
|Baillie Gifford
|Mixed Assets Small
|Momentum Alternative Investments
|Mixed Assets Large
|Overall Small
|Banque de Luxembourg
|Overall Large
|Royal London Asset Management
New faces this year included NFU Mutual, which won the Equity Small Group category and Momentum Alternative Investments which won in Mixed Assets Small.
The big winners of the evening, however, were Royal London Asset Management (RLAM) and Baillie Gifford. RLAM not only collected a single fund award, but won two group awards for Bond Large Group and the coveted Overall Large Group—a second year of winning twice in the group awards.
Baillie Gifford, in addition to two individual fund awards, also collected the Group Equity Large award.
A full list of the individual and group award winners can be found here.
Followers of social media can follow some of the posts of the evening on Twitter, with many members of the audience sharing their views via the hashtag #LipperFundAwards.
Lipper by Refinitiv takes this opportunity to congratulate all the individual sector and group award winners. A full photo gallery of the event is available here and we look forward to seeing you all again for another successful evening in 2020.
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