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Happy New Year 2019, Toreros!
Tuesday, January 1, 2019
Happy New Year, Toreros!
The University of San Diego sends best wishes to the entire campus community for happiness, good health and a productive 2019. Many students and faculty are preparing to travel abroad for Intersession classes and we wish them all safety on their journey to, during and back from their destinations.
Intersession on the USD campus runs Jan. 3-23. Classes are offered within the College of Arts and Sciences, School of Business, Shiley-Marcos School of Engineering, School of Leadership and Education Sciences and the Kroc School. The campus is closed on Monday, Jan. 21 for the Martin Luther King Jr. holiday, but the campus community is invited to join USD and participate in the 39th annual MLK Jr. Parade in downtown San Diego that day.
The beginning of the Spring 2019 semester at USD is Jan. 7 for School of Law students and Monday, Jan. 28 for undergraduate and graduate students. The 26th annual All Faith Service, "Hospitality: An Invitation to Healing and Wholeness," takes place at 12:15 p.m. in Shiley Theatre on Thursday, Jan. 31.
Other key dates for the spring 2019 semester: Jan. 23: New Student Orientation (Undergrads); March 4-8: Spring Break (all students); April 18-22: Easter Break (Undergrad/Graduate students); April 19-22: Easter Break (Law); April 19: Good Friday (campus closed); April 21: Easter; April 24: Last Day of Spring Classes (Law); April 29-May 10: Final Exams (Law); May 15: Last Day of Spring Classes (Undergrad/Graduate students); May 17-23: Final Exams (Undergrad/Graduate students); May 18: School of Law Commencement; May 19: Graduate Schools Commencement Ceremony I (School of Leadership and Education Sciences/Professional and Continuing Education); May 25: Graduate Schools Commencement Ceremony II (College of Arts and Sciences, School of Business, Kroc School, Hahn School of Nursing and Health Science, Shiley-Marcos School of Engineering); May 26: College of Arts and Sciences Commencement (morning), School of Business/Shiley-Marcos School of Engineering (afternoon).
The start of the new year means the re-opening of campus dining places, though at different times during January's Intersession.
Tu Mercado re-opens on Jan. 2, the Torero Tu Go food truck returns to service on Jan. 7, the La Gran Terraza re-opens Jan. 7 for lunch only and Jan. 22 for dinner service. La Gran Terraza will participate in San Diego Restaurant Week from Jan. 22-25. Pavilion Dining resumes service on Jan. 27, Aromas, Bert's Bistro, La Paloma and Missions Café all re-open on Jan. 28.
All other affiliated Auxiliary Services, such as the Torero Store, Mail and Print, Campus Card and the US Bank branch resume operations on Jan. 2.
With the calendar turning to 2019, the USD men and women's basketball teams will be primed for West Coast Conference play.
The men's basketball WCC opener is Thursday, Jan. 3 at Santa Clara. The team will then play home games in the Jenny Craig Pavilion on Jan. 5 against Pacific at 8 p.m. and Jan. 12 against Pepperdine at 1 p.m. Other home games in January are Jan. 24 against Loyola Marymount, 7 p.m. (Seats for Soldiers Night) and Jan. 26 against San Francisco, 7 p.m. (Catholic Schools Night). Check the complete 2019 USD men's basketball WCC schedule.
The women's basketball team opened its WCC schedule with road games on Dec. 29 and 31 and begins 2019 with a pair of home games Jan. 3 against Loyola Marymount, 6 p.m., and Jan. 5 against Pepperdine (Family Day) at 2 p.m. in the Jenny Craig Pavilion. Other January home games for the women's team are Jan. 17 against Portland, noon (Linda Vista Schools day), Jan. 19 against Gonzaga, 2 p.m. (Family Day) and Jan. 26 against BYU, 2 p.m. (Family Day). Check the complete 2019 USD women's basketball WCC schedule.
A few Spring 2019 sports begin in January with women's swimming (Jan. 5), women's tennis (Jan. 11) and men's tennis (Jan. 19), but most Torero teams will compete starting in February — Softball (Feb. 8), golf (Feb. 11), baseball (Feb. 15), women's rowing (Feb. 16) and men's crew (Feb. 23).
USD looks forward to a great start to 2019 and to having the campus community active in all of its educational and social pursuits. Happy New Year!
— USD News Center staff


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Director Mohankrishna Indraganti's upcoming film Sammohanam will star Sudheer Babu and Aditi Rao Hydari and is said to be a breezy romantic tale. Sammohanam will mark the debut of Aditi Rao Hydari in Telugu cinema. The film is slated to be released on June 15th, 2018 and has now cleared the censor formalities gearing up for release. Sammohanam was handed a U certificate and is now all set for release. Produced under the banner Sridevi Movies, Sammohanam will have Aditi Rao Hydari as a star actress while Sudheer Babu will be seen playing a common man. The chemistry between the two lead actors in Sammohanam has been the talk of the town and expectations on the film are quite high now.
The makers had recently released the trailer of Sammohanam which leaves us with a good feel because of the way the narrative is presented. Mohankrishna's strength has been his skill as a storyteller and Sammohanam only seems to have got the best of him. Sudheer Babu, as a person who has a notion about films and actors, seems to fit the role perfectly and carries it with ease. Aditi Rao Hydari impresses highly in this trailer and the Padmaavat actress seems to be the perfect fit for the bill.
Another key feature of Sammohanam is music composer Vivek Sagar. Having made his debut with Pellichoopulu, Vivek Sagar has only grown in stature since then and has churned out hit numbers. The first single released from Sammohanam, Manasainadedo, has impressed Telugu audience and has made their wait for the rest of the album harder.
Aditi Rao Hydari will be making her debut in Telugu cinema with Sammohanam and will be seen playing the love interest of Sudheer Babu in the film. Aditi, though born and raised in Hyderabad, has done films majorly in Bollywood and attained stardom with her recent performances like Sanjay Leela Bhansali's Padmaavat.

subset: commoncrawl


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The Amazing Race won't begin airing it's new season for nearly two months yet, and even though he knows which team will walk away with the title of season 25 champions, even he can't explain what makes certain teams win over others.
Brooke Adams & Robbie Strauss Possible Season 25 Winners?
At the CBS Press Tour Red Carpet on July 18, he revealed that if there's a secret ingredient to success on the show, he doesn't know it.
"I don't know if anybody really knows what the secret ingredient is," he said. "...so I think part of the success of The Amazing Race is that it's unpredictable."
Bethany Hamilton & Adam Dirks Make Final Three?
He even revealed that he and the producers of the show all bet every season on who they think will win the whole thing-but so far, no one has ever gotten it right.
"Here's the thing, the show's been on 25 seasons...we all take a little wager at the beginning 0of every season, I'll be totally honest with you, and we've been doing it for more than a decade," he said. "None of us have ever gotten it right, Not once. So that shows you how unpredictable the show is...Nobody ever wins the money. We all just end up throwing it all in and having a beer at the end of the race."
And while he couldn't give away too much information about season 25 specifically, he did reveal that there's so much left for them to see and do before the shoe ever comes to an end.
"There's so many places to go. You know by the time we get around the whole world, we'll be ready for space exploration. We will travel to other planets and beyond," he said. "...There's still a lot to see. We have not been to Nepal, we haven't been to Antarctica. There's so many places we haven't gone."
He also expressed how excited he was that they did things a little differently this time around, opening up the starting line to fans for the first time, and officially revealing the cast months ahead of the premiere.
The cast racing for $1 million in season 25 is:
1. Bethany Hamilton and Adam Dirks: married surfers from Princeville, Hawaii
2. Kym Perfetto and Alli Forsythe: urban bike racers from Brooklyn, N.Y.
3. Amy Dejong and Maya Warren: food scientists from Madison, Wisc.
4. Lisa and Michelle Thomson: Realtor sisters from Miami, Fla.
5. Michael Ward and Scott Strazzullo: firefighters from Boston, Mass.
6. Brooke Adams and Robbie E. Strauss: dating pro wrestlers from Houston, Texas , and Woodbridge, N.J.
7. Tim Tsao and Te Jay McGrath: College sweethearts from Pasadena, Calif.
8. Isabelle Du and Dennis Hour: model and accountant from Tustin, Calif.
9. Keith Tollefson and Whitney Duncan: engaged couple from Nashville, Tenn.
10. Misti and Jim Raman: married dentists from Columbia, S.C.
11. Shelley and Nici Porter: mother/daughter from Detroit, Mich.
Season 25 premieres on a new night, Friday, September 26, at 8 p.m. on CBS.


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There's a lot that goes into keeping your business secure online. As hackers continue to develop advanced strategies for accessing sensitive company information, you'll need a comprehensive plan that can help you identify, evaluate, and manage risk. Each approach you use will be critical to securing your data ecosystem, and it could be the difference between adequately managing sensitive data and becoming vulnerable to attacks.
Two essential components of any data risk approach are risk assessment and risk management. Understanding each of these terms will enable you to develop a holistic plan that can repel threats.
What Is A Risk Assessment?
Risk assessment involves evaluating all current controls and data security plans to determine how effective they are at dealing with potential threats. A risk assessment typically comes after a risk analysis, where your business will identify any possible threats that it might face during daily operations.
A risk assessment is essentially an evaluation of how well your current infrastructure will hold up against data security threats. It involves many different angles, including the goals of your business, analyzing existing technology assets, and reviewing your company processes to determine their effectiveness.
Because of how specific risk assessment is, every business should develop a customized plan that's based on industry best practices. Indeed, the risks that your company might face, as well as their potential impact, will be different from those of another company.
Most risk assessment plans involve the following steps:
1. Identifying And Locating Information Assets
A risk assessment plan begins by identifying all types of information that your business handles. This may include credit card data, addresses, patient records, etc. As you identify such data, don't forget to determine where all this information is stored and handled.
You should also assess critical IT assets, including software, hardware, networks, and environmental security. Furthermore, rank all assets in terms of priority.
2. Identifying Potential Threats From Your Risk Analysis Step
The purpose of risk analysis is to determine the types of risk that your company might face. After these risks have been identified, the next step is to categorize them in terms of impact and likelihood of occurrence. This can only be done by comparing how each risk stacks up against the current IT infrastructure, which is the very definition of risk assessment.
3. Comparing Risks To Your Current Infrastructure To Identify Loopholes
Once risks have been compared to your existing data security plans, you can proceed to identify any possible vulnerabilities. Vulnerabilities may arise from vendor systems, software patches, employee workflows, and even where your servers are stored.
4. Analyzing The State Of Current Controls
The risk assessment also involves analyzing your existing controls. Controls include a combination of data encryption policies, hardware and software platforms, intrusion detection, and much more.
5. Determining How Likely An Incident Is To Occur
The final step of most risk assessment plans is to determine how likely a threat is to occur. Most risks are grouped into low, medium, and high probability of occurrence.
What Is Risk Management?
By definition, risk management is the process through which an organization acquires, stores, and uses its data- intending to eliminate the risk of breaches. Risk management is a holistic plan that covers multiple aspects of data usage within any company.
By implementing a process that governs how data is managed, companies can prevent the risk of hacks and strengthen any vulnerabilities that were exposed during the risk assessment step. You can also think of risk management as the process of developing an overarching framework for protecting your sensitive company information.
To develop an effective risk management plan, you need first to understand your risk environment, assess the current state of IT infrastructure, and implement specific procedures for responding to potential risks that may occur. Risk management also involves continuous, monitoring, auditing, and feedback on current data processes.
A risk management plan should also be responsive to emergent threats. For example, when the 2018 Starwood hacking exposed 500 million guest accounts, Marriot had to make critical changes to its risk management approach. This is because risk management is your blueprint towards keeping up with threats and developing timely responses to their occurrence.
Comparing Risk Assessment To Risk Analysis
When it comes to securing your business online or offline, there are interesting correlations between risk assessment vs. analysis management. You can think of risk assessment and analysis as critical components of a risk management plan. The analysis involves identifying your risk environment, while assessment consists of determining how well your systems stack up.


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Parrots add their squawk to the sounds of New York City.
There are various stories about the arrival and survival of the flocks, which have appeared in Brooklyn, Queens, the Bronx and some reports in Staten Island.
Did they fly from a shipment at the airport years ago? Did they descend (or ascend) from pets on the run?
Brooklyn Parrots offers tours and information about the various flocks.
Steve Baldwin is with the group. He says people also report issues with nests and flocks. He'll be looking at the Midwood area near Brooklyn College in November after some possible problems with some nests.


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|Herbert H. Hash was on the Red Sox for two seasons. (ACME PHOTO)
Herbert Hash, 97; pitched for Red Sox
CULPEPER, Va. - Herbert H. Hash, the oldest living former Red Sox pitcher, died yesterday, according to the University of Richmond, where he played several college sports. He was 97.
Mr. Hash died of a stroke in his hometown of Culpeper, the university's sports department said in a news release.
Signed by the Sox in 1936, he played two major league seasons, both with Boston, and compiled an 8-7 record with a 4.98 ERA in 38 appearances, including 12 starts.
He was 7-7 with a 4.95 ERA in 1940.
The following year, he was 1-0 in four relief appearances before a series of injuries and illnesses prompted his retirement.
The oldest living former Red Sox player is third baseman Billy Werber, who turned 99 last June 20.
Hash was inducted into the university's Hall of Fame.
Mr. Hash leaves three sons, Herbert Jr. of Boone, N.C., Randy of Bluemont, Va., and Happy of Culpeper; and a daughter, Reva of Culpeper.


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Investigation underway after Alperton industrial units burn down in seven-hour blaze
PUBLISHED: 13:20 19 December 2018
Twelve fire engines and around 80 firefighters tackled a blaze at industrial units in Alperton last night.
The fire was at a range of single-storey units at an industrial estate in Water Road, yards away from the North Circular Road.
Two units were completely destroyed in the fire, and another was damaged by the blaze.
The London Fire Brigade told nearby residents to close their windows and doors during the fire as they worked through the night to tackle it.
Station manager Dan Johnson, who was at the scene said: "We have asked local residents to keep their doors and windows closed as there was still a lot of smoke in the nearby area."
The LFB was called at 5.14pm and the fire was brought under control at 12.22am on Wednesday morning.
Crews from Park Royal, Wembley and other stations attended the scene. The cause is currently under investigation.
If you value what this story gives you, please consider supporting the Brent & Kilburn Times. Click the link in the orange box above for details.


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First up with a Dodger Line Drives magazine. The neat little mag has a listing of different ticket plans and giveaways the Dodgers have running this season.
There was also a nice little pamphlet that had a listing of the stadium tour details. I may have to go see one on an off day.
There was a nice Hiroki Kuroda post card. Not a bad posed photo I must say.
I don't know if I bleed Dodger blue, but someone can definitely wear a little with these temporary tattoos.
The coolest little bit was this pin. "The Streak" refers to 84 consecutive saves done by Eric Gagne between August, 2002 and July, 2004 before he finally blew a save opportunity. Definitely a nice little addition to the collection of random baseball tidbits. Not as awesome as Fenway Dirt, but definitely up there.


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The pursuit of happiness by Kagami no Miko
Chapter 1
First and foremost I must admit I've never written a fanfic of this nature and it has been a while since I've written anything in general. Still, I find this to be an interesting theme to write about and it'll do wonders to unrust the ol' writing gears.
With that out of the way I hope you enjoy this story and please, don't hesitate to leave a review, I'm new to this and I could use any and all criticism you might have to offer.
Morning came just like any other day, waking up early to prepare everyone's meals would be a chore for anyone else but Sesshoumaru found peace in his tiny kitchen. It was those brief moments of solitude where he could play around with everyone's food before they woke up that gave him comfort and energy to start the day.
After the packed lunches were prepared he got dressed and left for school, but not before waking his father, otherwise the old man would just sleep through the day like a rock. Inuyasha however could sleep in for all he cared, it's not like him being late was anything new and their income was not dependent on his attendance.
The chilly air of an early winter morning gave the school a somber quiet feel that quite pleased the young man, in his mind it was just him and his books in that classroom. Until the bell rang and ruined his fantasy.
Homeroom began, classes came and went without poking his interest, it's not like he wasn't paying attention, he was just bored with how mundane they all felt.
Lunch rolled around and with it his brother came thundering in his classroom.
"Oy! Sesshoumaru! What the hell is this?!" Asked his younger brother, pointing to his boxed lunch.
"A free and nutritious meal, for my dear brother to keep up his strength. What else?" Replied Sesshoumaru in his patented monotone voice.
"No, you idiot, this!" He asked, pointing to the tiny green slices that mocked his otherwise flawless meal of hamburger patties and white rice.
"Pickles! You know I hate pickles!"
"Your point?"
Inuyasha grumbled and mumbled under his brother's fixed stare until he finally caved in and stormed out of the room, munching on his detested pickles, leaving Sesshoumaru to enjoy the rest of his meal in the company of his book while his class stared in awe.
"It's amazing how he can get that delinquent to behave..." Some whispered.
"I hear he's an even madder dog in street fighting." Some commented.
"It's not surprising, their father was one of the biggest thugs in the district, must run in the family."
Sesshoumaru stood up after this last remark making the whole class flinch, he walked up to the trash, threw out his napkin, sat back down and resumed his good reading. His classmates finally remembered to breathe at that point.
Afternoon classes rolled in and rolled out with the same effect on Sesshoumaru, until the bell rang again, signaling his freedom. Finally he could take refuge in his fortress of solitude, his tiny club room.
It was an old school broom closet that he had refurnished with a comfy reading chair, a small table and a big book shelf with some reading material that poked his interest. At long last came the best part of the day, where he could just sit in his chair and read until it was time to head home and prepare dinner.
Suddenly a girl stormed in, slammed the door shut and hid behind his shelf.
"Please don't tell your brother that I'm in here!" She begged with puppy dog eyes.
Sesshoumaru was stunned, but before he could react, his brother slammed open the door.
"Sesshoumaru! Have you seen Kagome around?!"
"My friend! Black wavy hair, blue eyes, nice legs. I thought I heard her coming around here..."
Sesshoumaru quietly glanced at the girl meekly hiding in the corner behind the shelf, directly in front of the door, she couldn't be seen from that angle. She frantically shook her head sideways as to signal her desperation.
"No, I have not. Why are you this desperate to find her? Has she wronged you? Don't tell me you've succumbed to hitting women."
"As if! The old man would beat my ass with the iron bat if I ever did something like that! We're playing hide and seek and she has a strong set of legs that one..."
"I can't help but notice your fixation with her legs, dear brother."
"Shut up!"
But before Inuyasha could come up with a retort the young woman could not contain her snicker from Sesshoumaru's quip.
"What was that?!" Inuyasha inquired, stepping into the room.
Sesshoumaru once again glanced over at the girl in the corner, her palms now joined in prayer, begging him to help her in that situation.
"That was me." Sesshoumaru admitted.
"Yes. I was practicing... ventriloquism." Said Sesshoumaru with reluctant honesty.
"You've gotta be kidding me." His brother wasn't buying any of that.
"Dear brother, you wound me. You doubt your elder sibling?"
"Considering how you call me 'dear brother' with that sarcastic inflection. Yes. Very much so."
Sesshoumaru sneakily glanced once again to the girl in the corner signaling for her cooperation. He picked up his book sideways and started flapping it, like his own hard cover puppet. Immediately after the girl spoke in a husky voice:
"I am Bookoumaru, the great lord of books. Heed my words or I shall curse your every meal with pickles as far as the eye can see!"
Sesshoumaru was fighting the urge to blush at the ridiculousness of the situation with every fiber of his being. Why the hell was he even helping that woman? But oddly enough that seemed to do the trick. Inuyasha was cringing at his brother's weak attempt at ventriloquism, so he simply looked down, looked back at his brother, gave him a meekly encouraging 'you keep working on that' look, quietly shut the door and walked away.
When the coast was clear the girl jumped from her hiding and hugged Sesshoumaru.
"Thank you so much!"
But to her surprise he simply slammed her head with the corner of his book.
"You buffoon! You mind explaining to me what the hell just happened?!" He asked, trying to sound more infuriated than he actually was.
"Ouch ouch ouch ouch!" She winced, trying to rub the pain in her head away. "Well, me and your brother play hide and seek around the whole school..."
"... Because it's fun?" The girl was honestly confused at the simplicity of the question. Why else would anyone play hide and seek? Or anything for that matter.
"You two are both in high school, you should stop acting like such kids."
"Geez Sesshoumaru, you sound like an old man."
Sesshoumaru flinched at her accusation before swiftly changing the subject, he had nothing to refute her accusation.
"You know my name but I don't think we have been introduced."
"Of course I know your name, you're Inuyasha's brother. You two are famous in this school, the Taisho siblings."
Once again Sesshoumaru cursed the epic story his father had left behind. No matter how hard he tried he could not escape the old man's legacy. She too would judge him as a delinquent and just leave as to not associate herself with such a ruffian.
"I'm Kagome." She continued. "I'm in the same class as your brother, a pleasure to finally meet you."
Or maybe not.
"Likewise." Even if she was a rambunctious girl, Sesshoumaru couldn't help but reciprocate the courtesy, it was in his nature.
An uncomfortable silence set in the room before Sesshoumaru decided to break it.
"So, you're not leaving?"
"Nope." She immediately replied.
"Why not?"
"Because your brother is still out there! No way am I losing this game!"
"What's at stake for you two to be so fired up about this?"
"Pride." She replied with manly determination oozing from her face.
Sesshoumaru couldn't help but smile at the silliness of it all.
"Pick a book if you'd like, just don't disturb me." He sounded callous, but that's as close as being gentle he ever got.
Kagome rummaged around his shelf until finally settling for a dusty old copy of Moby dick.
"Melville? Really?" Sesshoumaru couldn't help his snarky comment. He had read that book so many times he found it overrated, not that the simpleton would understand. Kids these days only ever see the movie adaptation, so authors are left to be forgotten. To his surprise the simpleton talked back.
"Say what you will about the man, but I like this sailor. Men who always stand still are boring anyway."
"Ahab?" Asked Sesshoumaru.
"No, Melville. A bookworm like you should know he based his work on his journeys as a sailor, right?"
Sesshoumaru couldn't hide his surprise under his usual stoic face, this girl wasn't just a big child that ran around like his brother, she knew her literature. For once in a very long time Sesshoumaru was intrigued in something other than written information.
"Impressive." He said. To which she politely smiled and quietly sat down on the floor, slowly flipping through the pages.
Oddly enough time flew by faster than usual. It was strange since Sesshoumaru didn't do anything particularly different, he simply had the girl's quiet company, they didn't even talk besides exchanging pleased grunts and sighs from their respective reading, occasionally glancing at each other. Eventually Sesshoumaru stood up and packed his book.
"Leaving already?" Asked Kagome.
"Yes. It's getting late and I have important matters to attend."
"Some sort of study committee for the nerds?" She jokingly asked.
"No. Cooking dinner." He replied in his usual monotone.
Kagome burst out laughing at the thought of the cool and collected Sesshoumaru wearing an apron and preparing meals.
"You laugh, but I'm sure you've seen Inuyasha's meals. They are the product of my cooking skills." He admitted in a smug variant of his monotone voice.
Kagome kept laughing.
Sesshoumaru's eyebrows twitched, but he kept his cool.
"Hey, can I borrow this?" She asked with a big grin from ear to ear. "Haven't read this book in a while and I quite enjoyed doing so."
Sesshoumaru complied, ignoring the tiny flutter he felt in his gut at the sight of her smile.
"Thanks! I should be done with this by tomorrow, meet you here then?"
"As you wish." He accepted. "Good luck on your game of hide and seek."
"Oh crap! We're still playing!" And with that Kagome ran away in search of a new hiding place.
Later that night, as he was preparing the family meal, Sesshoumaru couldn't help recalling today's events which left a tiny smirk on his face that caught his father's attention.
"Anything good happen today?" Touga asked, beer in hand.
"Nothing much." Sesshoumaru answered, trying to kill off the smile on his betraying lips.
Touga knew his son was lying, but he wouldn't call him on it when Sesshoumaru was still holding the frying pot with piping hot oil inside. He didn't want to risk burning hot croquettes to the face, so he just quietly sipped his beer and enjoyed his son's happiness.


text: AGM is leading wholesale electrical supplies store in Australia. We offer Antenna Mounting Brackets & Accessories at factory rates. Check out our online store for more TV Accessories products. Our best selling products are U Bolts 62mm x 8mm, Offset V Block, 1375mm 55" Wall Mount Mount Antenna Bracket 14DW55" and 230mm 9" Wall Mount Mount Antenna Bracket 14DW09" . Don't miss out on huge discounts and great offers. Check out our online store for wide range of electrical supplies.


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|Oloroso sherry, Lustau
|Zirbenz Stone Pine Liqueur
|Aromatized wine, Cocchi Vermouth di Torino
Experimental. Originally included 1 oz. Rye but surprised by how well it seemed to work with just the low alcohol spirits.
Two weeks into the deconstruction of 2016.
From other users
- I made a couple versions. Agree, not bad w/o the rye. Maybe my fav version was as listed here adding dash of allspice dram and floating Tbsp of rye on top.
Similar cocktails
- Boston Apothecary 3 — Sweet vermouth, Amontillado Sherry, Old Tom Gin, Kirschwasser
- Lindberg's Baby — Old Tom Gin, Aromatized wine, Apricot liqueur, Bitters, Grapefruit bitters
- Walking Spanish — Genever, Amontillado Sherry, Elderflower liqueur, Cardamaro, Orange peel
- Floor on the Ceiling — Pedro Ximénez Sherry, Gin, Aromatized wine, Cynar, Orange peel
- Bait and Switch — Gin, Bianco Vermouth, Aromatized wine, Rhubarb Cordial, Simple syrup, Lemon peel
- Martini Sour — Gin, Dry vermouth, Tartaric acid powder, Wine tannin, Simple syrup, Lemon peel
- Le Bourdonnement — Aromatized wine, Gin, Hum, Orange bitters
- Smoking Cap — Ruby Port, Gin, Falernum, Gunpowder Rum, Orange bitters
- Ephemeral — Old Tom Gin, Bianco Vermouth, Elderflower liqueur, Celery bitters, Grapefruit peel
- Maiden's Prayer No. 3 — Aromatized wine, Genever, Peach liqueur, Calvados


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Para este puesto en Amsterdam es necesario tener un buen nivel de inglés además del español.
Contáctanos para preprararte para aplicar a este puesto con éxito.
Activities and responsibilities
• Find new suppliers to spread work
• Utilizing previous Events and Exhibitions industry experience.
• Management of several projects
• Create project management planning schedules
• Placing orders with suppliers and managing project P&L
• Liaising with internal departments in Europe
• Analyzing and reporting on revenue/activity/prospects
• Excellent Time management skills
• Looking for possibilities to up sell during pre-show process.
• Financially strong to report right number to you line manager after each show
• Experience of using CRM systems
• Actively engage in continuous improvement ensuring suggestions and opportunities are highlighted to your line manager
• Demonstrate commitment to the core values of the company.
• Take a participative role in the Company's sustainability initiative and ensure where possible your actions support the achievement of this initiative; reuse, recycle and replenish
Your qualifications and background:
• You have a track record in managing several projects at the same time on different shows around the world (focus in Europe).
• Minimum of 5 years' experience in the same business, able to work under stress periods.
• Fluent in English (Dutch and Spanish is very welcome)
• Clean driving license.
• Develop and maintain positive and progressive working relationships
• 40 hour week working Monday to Friday, typically between the hours of 9.00 – 17.00
• Very good communication and listening skills
• Customer service skills: Delivers on commitments to customers, employees, and the organization.
• You have very good organizational skills and are comfortable with meeting deadlines.
• Very good organization skills
• Able to work with intercultural and multidisciplinary teams
• Takes responsibility for continuously learning and improving performance of themselves and others
• You may be required to work evenings and weekends or travel during very busy periods


text: Arclite86 1 Posted September 11, 2014 Every time I want to leave a page it give me this pop-up saying: "This page asks you to confirm that you want to leave - data you have entered may not be saved" Than than ask me to confirm this by clicking: "leave page" button I have tried to search for solutions on Firefox help forums and they say its not the fault of Firefox but it is the the webpage that is doing this. Some say it is possible to click the "leave page" button with help of Greacemonkey (javascript based) I know Greacemonkey very well and I have no problem using it, but the thing is that I dont know what the information/source of the "leave page" button on the pop-up screen is I have tried to use the Inspector tool but it doesnt work on pop-up screens so my question is how can I see the source/info of the pop-up window so I can click this button with help of Greacemonkey. Share this post Link to post Share on other sites


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USA Made Beef Trachea Chews (12oz Bag) Deal ends in 3 months, 12 days
$11.95 $19.99 Retail
Give your pup something good to chew on with these beef tracheas. Made in the USA with 100% all natural, pasture-raised beef, these chews are slow roasted for flavor and high in glucosamine- a key ingredient for healthy joints. These trachea chews also contain added organic flaxseed oil for an Omega-3 boost!
- Deal Includes: USA Made Beef Trachea
- Available in 3" or 6" options
- 12oz Bags (Pieces per bag will vary due to being a natural chew)
- All natural
- USA Made
- Slow roasted for flavor
- High in glucosamiine for healthy joints
- Omega-3 boost - organic flaxseed oil
- NOTE: Due to being a natural chew, sizing/shape is approximate and can vary
- ALL SALES FINAL; Please see our full return policy here for more information
- Cannot combine with any other offer
- Limit 10 Per Person
- USA residents only
- $4.95 flat rate shipping applied for this product/offer
- Please allow 7-10 business days for delivery


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"The Dodge Nitro's styling delivers something extra; that little something midsize buyers are still searching for - attitude," -George Murphy, Senior Vice President - Global Marketing.
That's how the Nitro was described to the press and the public on its debut at the 2005 Chicago Auto Show. Essentially a longer wider Liberty (they rode on the same platform KA) the Nitro was Dodge's first foray into the midsize SUV game.
The Nitro was originally introduced as a near production ready concept. The main differences on the concept were the on the interior. It featured bright dash inlays that were supposed to spruce up the Black plastic trim that would eventually ordain the interior on the production version. It also had a 7 in screen with a dvd based navigation system.
The production version of the Nitro continued Chrysler's tradition of bringing concept cars to production with the exterior design mostly unchanged. Built in Chrysler's Toledo plant alongside the Liberty, the company had invested $600 million to expand the plant for the new models. It came in 3 trim levels shared between 2 engines, 2 transmissions and rear or 4wd.
Base SXT and mid level SLT trimmed Nitro's came with a 3.7 liter 210 horse V6 and RWD.
The performance oriented R/T trim came with a 4.0 liter 255 horse V6. That got upped to 260 in '11. The R/T could also be had with 4WD and a performance suspension. What was interesting was that you could get a standard 5 speed manual paired to the standard 3.7. However, in typical fashion, you couldn't get the manual on the larger 4 liter V6 or on the R/T trim. A 4 speed auto was available on the 3.7 along with the 5 speed manual; the 4.0 got a Mercedes sourced 5 speed auto.
Europe got the Nitro as well with a VM Motori 2.8 Liter diesel and a few exterior changes regulation wise.
Despite its "street cred" looks, the Nitro proved to be a letdown performance wise. For one, it was heavy, and no one could quite understand why. This resulted in poor gas mileage of 17 city/23 highway. Worse than even some minivans at the time (the Euro version with the diesel turned 22 city/32 highway with the manual). And it was slow with the 3.7 needing nearly 10 seconds to get to 60. The R/T of course was where it was at, doing the same sprint in 6.9 seconds. It performance suspension was a letdown as well with it having slow steering and unsettling body roll.
Most reviews though praised the styling, especially the big 20' wheels who many thought would never make it to production, the quiet ride and its interior storage. But the universal knocks against it were on the crappy ride and handling, especially on the R/T model which supposedly came with a performance tuned suspension, the bad fuel economy and the crappy interior quality. The last 2 could be considered products of the time. Keep in mind this thing came to market right as the recession was beginning. High gas prices and interior quality from a company that was just about to go Bankrupt weren't a good look. But surprisingly the Nitro lasted from 2007-2011 with a total of 275,510 made over the 4 years. Dodge replaced the Nitro with the Journey, which is not only old but worse in every way except its one of the cheapest vehicles on the market you can get with a 3rd row.


text: Round House TKD had 3 young people competing in the Yorkshire Open Championships 2014 yesterday. Brad Bergamini and Iqbal Ali both won silver medals in the finals of their respective categories. The youngest fighter Athar Iqbal stopped both his fighters in the semi-final and final to take gold. Athar is continuously improving and shows enormous dedication by never missing a training session. If you put the work in, the results will show. Well done Team Round House.


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Natural Ingredients:
Tribulus terrestris relaxes the blood vessels of the penis filling it with more blood thereby allowing it to become erect more spontaneously.
Learn more about Tribulus terrestris
Hygrophila auriculata helps to delay ejaculation and is reported to have sexual function enhancing effects in males.
Learn more about Hygrophila auriculata
Curculigo orchioides aids in the release of nitric oxide, responsible for better erection during sexual arousal.
Learn more about Curculigo orchioides
Withania somnifera alleviates anxiety associated with sexual performance thereby lowering performance anxiety levels.
Learn more about Withania somnifera
Mucuna pruriens helps to maintain an optimal level of natural dopamine and serotonin that help to calm and prolong orgasm.
Learn more about Mucuna pruriens
Shilajit increases the enzymes responsible for longer and better erections.
Learn more about Shilajit
Asparagus adscendens has anti-oxidant effects on sperm thus improving their function and motility.
Learn more about Asparagus adscendens
Clinically proven
To ensure full transparency, a triple blind randomized, placebo controlled trial was conducted with strict compliance to good clinical practices. The clinical trial report was published in the American Journal of Therapeutics. 18, 162-169 (2011): Efficacy and Safety of Two Polyherbal Combinations: E-MA-H and E-MA-HP in male Sexual Dysfunction.
Read the study here:
For more information, please visit www.heezon.com.


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Council's collaborative efforts to protect an important wildlife corridor in Noosa have been recognised with an excellence award.
At the recent 2019 Local Government Management Association (Qld) Awards for Excellence, Council received the "Excellence in Collaboration Award" for successfully bringing together a diversity of stakeholders on the Yurol-Ringtail State Forests Conservation Project.
Council collaborated with the State Government, local environment group Noosa Parks Association, and HQ Plantations to progress the reafforestation and transfer of 2,400 hectares of State Forest into National Park. The outcome will create an important wildlife corridor that will benefit not only koalas, but many threatened and endangered species.
Last November, Council, the State Government and Noosa Parks Association signed an agreement to jointly fund a $3.5M investment needed to buy-out license areas managed by HQ Plantations. Once plantation timber is removed, the areas can be restored to a natural habitat.
Mayor Tony Wellington said the award acknowledges the tireless efforts of our Council team, particularly CEO Brett de Chastel.
"Brett put in an incredible amount of effort stitching this extremely complex deal together. He spent many a weekend working on it."
Other staffers worth noting include Council's Principal Environment Officer Peter Milne, former Executive Officer Narelle Reid, and former Governance Advisor Paul Bright.
"This project is a great example of what can be achieved when governments, community and business work together for a common goal," the Mayor said.
The LGMA Queensland Excellence Awards celebrates the professionalism of local government and inspires people to even greater levels of excellence in leadership and management across Queensland councils.
The Collaboration Award recognises genuine and effective collaboration with partners, resulting in better outcomes for councils and their communities.


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The Railsware company is proud to show you our brand new free product – PivotalBooster.
PivotalBooster is a simple and fast Mac OS X client for the popular Pivotal Tracker service. Railsware put great efforts to make your work with Pivotal Tracker more comfortable and faster. PivotalBooster features allow you to concentrate on all the stories you have, get all the information you need, be always up to date, and more.
We have lots of ideas and features to implement in future releases and we need your active help to make our product even better. We'd appreciate any comment or feedback as your opinion is very important for us. Please feel free to share your thoughts!
For sure you can also follow us on Twitter and like us on Facebook to get more information and news.


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Ambrosia is a yellow apple with an almost fluorescent pink and orange-red blush. Its juicy, cream-colored flesh is sweet with low acid and offers a soft crunch much like Golden Delicious. It is a good juicing or fresh-eating apple; its flavor becomes somewhat pear-like if not refrigerated. Its flesh does not oxidize and turn brown as quickly as other apples so it works great for salads. Ambrosias are not noted for storing well, even in controlled atmosphere storage, and they are generally ready for harvest in late September.
Discovered: 1980
Parentage: Jonagold x Unknown
Harvest: Late Season
Ambrosia is a 1980 British Columbian chance seedling believed to be a cross between Golden Delicious and Jonagold.


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Swajal: a community led approach to rural piped drinking water supply - guidelines
The guidelines on Swajal provide details of the scheme, implementation arrangements, financing provisions and roles and responsbilities of various stakeholders involved in its implementation. The guidelines have to be read in conjunction with National Rural Drinking water Programme issued by the Ministry of Drinking Water and Sanitation. The guidelines are advisory in nature and provide flexibility to the states to further improvise the scheme implementation keeping in view the local requirements. Templates for planning and implementation are provided. Depending on the response received from the States, Ministry of Drinking Water and Sanitation may further issue advisories and templates for efficient scheme implementation.


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Turning 18 in 2018, and turning 18 in the year 2000 – new data from the Office for National Statistics (ONS) show there are some significant differences. IF researcher Holly Metcalf explains
Tag: millennial
"Not tonight, Josephine" – Intergenerational Fairness delayed again
Politicians are apt to regret not doing more about key issues when they had the chance. As Angus Hanton, co-founder of IF, points out, intergenerational fairness is one such issue, as spotlighted in an exchange in parliament following the recent Spring Budget Statement
Millennials could become "fattest generation ever" according to new research
David Kingman examines how research into levels of obesity among Millennials relates to intergenerational justice
How will raising interest rates affect Millennials?
David Kingman looks at how interest rates have different effects on different age groups
How do young people feel about Britain's "divorce bill" for leaving the EU?
David Kingman examines the findings from new research into how much British voters could be willing to pay for leaving the EU
Generation Brexit: What do young people want?
IF's latest report gives a breakdown of the Millennial vote at the EU Referendum, and identifies four distinct "tribes". Angus Hanton, IF Co-founder, explains why these voters form an important bloc that must not be ignored
The unlikely young fad: living with your parents
Beth Jenkinson, IF researcher, discusses the findings of a recent Canadian report on "co-residence" between the generations and the implications this might have for the UK, where young adults are increasingly living with their parents during their working lives


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Book Direct with the Owner at Bonniefield WA with Accommodation Kalgoorlie Agent in Bonniefield, for all your Dining, Dancing and things to do.
Address: 11 St Dominics Road, Dongara WA 6525
Address: Shp 1/ 60 Point Leander Drv, Port Denison WA 6525
copyright © 2020 Accommodation Kalgoorlie. All rights reserved.


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Sold Out $50.00
The 2018 Edition of 1SFG Bourbon is now available for purchase.
Our 2018 edition of Special Forces hoists cherry and dried fig fill in the initial aroma which progresses into nutmeg and cinnamon spiciness before trailing out with notes of grainy oak. Subtle dark fruit notes also linger in the aftertaste.
There is an extremely limited number of bottles available of this run of whiskey. This run of 1st Special Forces Group Heritage Distilling Co. Bourbon Whiskey is bottled in our new custom glass with a refreshed design and bourbon recipe.
From the 1st Special Service Force of yesteryear to the 1st Special Forces Group (Airborne) of today, the men and women of its ranks have served with distinction and honor.
*Due to restrictions - 1SFG Bourbon does not apply for free shipping promotions or discounts.
The 1st Special Forces Group (Airborne) lineage can be traced to the 1st Special Service Force. This combined Canadian - American unit, known as the "Devil's Brigade" distinguished themselves through daring and successful raids in both the Pacific and Mediterranean theaters. Detachment 101 of the Office of Strategic Services (OSS) is also considered a predecessor of the 1st SFG (A), a distinction only a select few can say.
Your $75 breaks down as follows:
$50 (1SFG Bourbon) - Price of product only. Will be charged tax.
$25 Donation - Will show during checkout as "Special Forces Bourbon Donation ($25/bottle)" This portion is not charged sales or any other taxes.
$8.33 (Charitable Donation to 1st Special Forces Group GoldStar Families)
$8.33 (Charitable Donation to Chapter XVI SFA Scholarship Program)
$8.34 (Charitable Donation to Special Forces Association Chapter XVI)
$75.00 Total - This transaction is being administered by Heritage Distilling Co. on behalf of 1st Special Forces Group.
Collections: Products, Special Forces, Spirits
Category: 750ml, notify-it-hidden, Special Forces, Spirits
Sign up to get the latest on sales, new releases and more …


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What Should You Know About the Best Used Luxury Cars for Sale in Scottsdale, AZ?
Considering that people will often drive their cars multiple times a day, many people find it important to have comfortable cars to be in. This might mean that the car is larger than other cars, or it might be a car with special features added to it. Some people even enjoy investing in luxury cars as part of their collection. With that being said, luxury cars are also notorious for costing a significant amount of money. However, if you are looking to purchase a luxury car, but you do not want to empty your savings account, searching for the best used luxury cars for sale might be a more suitable option for you.
Why Purchase Used Cars?
Some people might be wondering why purchasing used cars makes a difference. When you decide to look at the best used luxury cars for sale in Scottsdale, AZ, you will soon realize that used cars are often much less expensive than their original price. This is because the value of a car quickly degrades as soon as someone drives it off of the lot. In fact, it is said that new cars will lose 10% of its value as soon as it is driven off of the lot. This means that even a car that has barely been used will cost less than buying a new car. This is especially the case with luxury cars. Since luxury cars are often more expensive to begin with, that 10% decrease can easily be several thousand dollars, or even ten thousand dollars. Looking for the best used luxury cars for sale will be much easier on your wallet in the long run.
What Kind of Used Cars Are Available?
There are numerous different types of used cars that are available for you to choose from. For example, there are typical four-door cars that will serve a basic purpose such as driving you to and from work. There are also cars that are designed to get the job done while giving you a stylish ride in the process. There are even cars that are a step above that and can provide extra features that typical cars do not have. The choices are countless. To learn more about the best used luxury cars for sale, visit us our official website for more information.


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Vegan OatmealMay 2017
1 portion
1 dl rolled oats
1 tbsp psyllium seeds
2,5 dl nut milk of your choice
1-2 tbsp hemp protein with vanilla flavor
1 dl raspberries
1 frozen banana
1 tbsp hemp protein with vanilla flavor
One Way Bar Zero Raspberry
coconut shreds
nut milk
Bring the oats, seeds, and nut milk to a boil in a small sauce pan. When the porridge almost is done add the hemp protein and mix. Mix all the ingredients for the smoothie in a mixer. Serve the smoothie over the oatmeal and top with One Way Bar Zero Raspberry pieces, nut milk, müsli, coconut shreds and raspberries.
By Paulina Suonvieri // Blog and Instagram 100KitchenStories
These Protella Blueberry Protein Crepes are a hit for any breakfast meal. They take just minutes to prepare and are filled with fresh blueberries and banana.
Crunchy, healthy, protein-packed waffles made with One Pancake and Organic Peanut Butter.
There's nothing quite like waking up to the scent of freshly baked bread.
A soft and protein rich cake for when you're craving something sweet


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FREE SHIPPING ON ALL ORDERS IN THE CONTINENTAL U.S! (Delays will occur due to the pandemic.)
Meet the sweet, little top that's stealing hearts everywhere! The Be Mine features ruched details, adjustable straps and the cutest tie back we've ever seen.
Model Sizing:Height: 6'Waist: 26"Hips: 36"Bust: 34"Shoulders: 17"Inseam: 36"
Email me when this is available!
Sign up to be the first to know about our exclusive sales and promotions.


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SA Success Story: Frank J Siebert Funeral Directors
Written by Rachel Hayley on February 11, 2019
This week's SA Success Story is Frank J Siebert Funeral Directors.
This family business has a 150 year legacy in South Australia. It is run by Natasha Garstka (nee Siebert), Frank's great-granddaughter, and the 5th generation in management.
At Frank J Siebert Funeral Directors they take great care to make the whole process as easy as possible for grieving families.
"My greatest hope is that all of our clients wake up the next day without any regrets. With a sense of being satisfied that their experience of farewell was what they needed it to be."
Frank J Siebert Funeral Directors has two offices, one in Adelaide, and a new one in Paradise SA.
"To be invited into a family circle at such a time is a privilege and a trust without equal. The only thing that matters at such a time are the wishes of those we serve. This is our commitment"


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I went to check Postsecret's blog today to look at the new postcards posted yesterday and this was the first one *cry*. I cried my eyes out for them and for us, and for all the infertile people in the world....it's just not fair and I feel like I've been so strong and I just don't know how much more strength I have in me.
Jumping back in?
8 months ago


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Paradise Gardens
Are you looking for a beautiful country garden for your Wedding?
Houseboat For Two is moored (lives) at 'Paradise Gardens', which is a gorgeous green oasis set right on the banks of the Murray River.
Paradise Gardens is around 10 minutes drive from Echuca/Moama. With 3 acres of beautiful gardens offering a lovely romantic location for your wedding ceremonies or even afternoon receptions.
The garden is a series of rooms with wide meandering pathways offering plenty of gorgeous spots for photo opportunities. Large mature greybox trees form a canopy over much of the garden providing lots of welcome summer shade. There are also extensive lawns, particularly along the riverbank where your guests can wander and enjoy the river views.
Please take a look at the Paradise Gardens website.


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I'm 38 weeks and 6 days and I have to say it. I am done being pregnant. I'm tired. My stomach feels too heavy at night. And I am just getting impatient. I want to meet by baby already because an ultrasound does not make justice.
We had our OB appointment this past Tuesday and there's no change yet. I feel that he is too comfortable in their (lol). I know it's good to wait for the baby to make his descent at his own time but I'm like, "Ahh! I am done."
I am hoping that by our next appointment, next Tuesday, I'll have finally see some progress..
C'mon 39 weeks! Make my week! (lol)
Have any of you mommies felt this way before?


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I will write about the things I love--photography, art, making things, nature, gardening, and food.
Thursday, September 10, 2009
Unveiled!...the mystery plant
In early August, I found a very vine-y plant with huge dark green leaves growing out of my compost pile. See it here. Many of you guessed correctly. The plant is now sporting 3 orange, rather small pumpkins. How fun!
Ѽ Pumpkins are believed to have originated in North America perhaps as far back as 7000 BC.
Ѽ The name pumpkin originated from the Greek word for "large melon" which is "pepon."
Ѽ Did you know that Native American Indians dried strips of pumpkin and wove them into mats?!
Ѽ Depending on the variety, pumpkins can weigh 2 pounds up to 100 or more pounds. The largest pumpkin ever grown weighed 1,140 pounds.
Ѽ Pumpkins belong to the Cucurbita family which includes squash and cucumbers.
Ѽ Pumpkins grow all over the world except for Antarctica.
Ѽ Pumpkin flowers are edible as are the leaves (see recipes below).
Ѽ In the US, 90% of pumpkins are grown in Illinois.
Ѽ The largest pumpkin pie ever made weighed 2,020 pounds. It measured 12 feet, 4 inches wide and 4 inches deep. See it here.Links
Ѽ recipes
Ѽ pumpkin records
Ѽ fried pumpkin flowers recipe
Ѽ an Indian style fried pumpkin flower recipe (note besan is chickpea flour)
Ѽ pumpkin leaves in peanut sauce recipe © by Melody Mundawarara
Roasted Pumpkin Seeds
After removing the seeds for the pumplin, rinse to remove pulp. Mix with salt and spread onto a large baking sheet. Bake at 150 degrees (low heat to retain nutrients) till fairly dry, stirring occasionally.
And there's more! from tamdoll-- In my town we have a Giant Pumpkin Regatta - 1,000+ pumpkins are hollowed out - outboard motors attached - and town officials race them up and down the river... it's crazy! Some pictures here!
photo © by me 2009 except pie photo which is also ©
28 comments:
Yay! I'm really glad you got pumpkins! (Sometimes cucurbit seeds turn into very weird hybrids if they cross-pollinate.)ReplyDelete
I love the pumpkin pie photo - and I really like roasted pumpkin seeds too.
I knew it! :D Enjoy carving those for Halloween (or cooking them)! ooooh, and the seeds, I hope you get lots!ReplyDelete
How fun that you got pumpkins! We saw a lot growing in the fields around here but have never grown one ourselves. I love anything made with pumpkin!ReplyDelete
Yay! I was right about a plant...ReplyDelete
I remember the year I planted tiny ornamental gourds. I couldn't pull weeds, because I had a huge allergic reaction, and my husband... forgot. So, walking through the garden at harvest time, I found something that had been hidden: a mutant, two-foot long gourd that looked like a giant green bean! The weird, cool things that can grow... :)
How cool! Fall is such a beautiful time of year. It's nice to see an orange pumpkin right now while the weather is so hot. It's like a promise of chilly weather, Halloween costumes and turkey dinner that's soon to follow.ReplyDelete
Any plans for the pumpkins?ReplyDelete
That's a huge pie! Love the facts on the pumpkin.ReplyDelete
Lucky you for having a pumpkin! And great pumpkin facts. I found your blog on http://www.etsy.com/forums_thread.php?thread_id=6278721ReplyDelete
Don't forget to check others out!
Quintessentially x
OK, now I need pumpkin pie! I love fall!!!ReplyDelete
- AnonymousSeptember 11, 2009 at 8:35 AM
Thank you for sharing.. There are several things that I just know about pumpkins.. ^-^ReplyDelete
- AnonymousSeptember 11, 2009 at 9:47 AM
How fun! Same type of thing has happened to use out of use of the compost!ReplyDelete
That pie, I want to jump onto it landing on my belly, face down.
Roasted Pumpkin Seeds: Yummy
Sea salt, garlic powder, parm cheese...
Yowsa that's a huge pumpkin pie!ReplyDelete
How fun is that!? And you have a gorgeous little pumpkin!ReplyDelete
I think that we had a similar surprise pumpkin plant last yer but the squirrels ate them before they got to any size.ReplyDelete
Thanks for popping by my blog!
That pumpkin clearly wants to thrive! Cool pumpkin facts! :)ReplyDelete
Weeee pumpkin. Looks absolutely cuuute!ReplyDelete
Oh, I love pumpkins too! Here in our wet, short autumn, we struggle to grow good pumpkins, but it doesn't stop me trying every year!ReplyDelete
Well, this is what I call no-effort gardening! LOL. I have a black thumb, so this really made me laugh. You've put together a wonderful autumn post.ReplyDelete
that's great! Guess you threw an old pumpkin or something in the compost last year! {:-DReplyDelete
your post told a lot about pumpkins.. in India we get them all round the year! they are so very tasty!ReplyDelete
So pretty pumpkin.ReplyDelete
Wow, some awesome pumpkiny facts! :) We don't have any pumpkins this year, but we do have some very fine looking butternut squashes growing... Hope your pumpkins grow well! :)ReplyDelete
What a nice surprise just in time for Halloween!ReplyDelete
How cool...glad you found out what it is :)ReplyDelete
Love this post and all the trivia! In my town we have a Giant Pumpkin Regatta - 1,000+ pumpkins are hollowed out - outboard motors attached - and town officials race them up and down the river... it's crazy! Some pictures here - http://www.flickr.com/groups/giantpumpkin/ (next one's in a few weeks and my husband gets to race in one, I can't wait!)ReplyDelete
Thanks for adding me to your blog post, too! I think I made a mistake, it's 1000lb. pumpkins. You can be sure I'll blog about it after the event! Check the flickr link, it didn't connect for me.ReplyDelete
This grew out of your compost heap?!! Now that really is food for free! Enjoy it!ReplyDelete
What fun! Enjoyed your fun facts =) Yummy pumkin seeds - you can use the same recipe for squash seeds, too ;-)ReplyDelete


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Deleting Tracks
When you delete tracks from a session, any audio files or MIDI data associated with those tracks are retained and remain in the Regions list.
If the track has any alternate playlists associated with it, you can save them.
To delete tracks:
- Select the track or tracks to delete.
Choose Track > Delete.
A Delete Track warning appears (Figure 4.43).
Figure 4.43 Confirm that you want to delete a selected track.
- Click Delete.
If the track has any alternate playlists, choose to keep or delete them (Figure 4.44).
Figure 4.44 If a deleted track has any alternate playlists associated with it, you are prompted to keep or delete them.
The selected tracks are deleted from the session.


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With fall weather starting be aware that it can be
Unpredictable. Enjoy yourself but remember alcohol alters your judgment
So use it sparingly while enjoying the outdoors. Keep an eye on the
weather as conditions such as temperature, wind and precipitation can
change quickly. This report is compiled on Monday and Tuesday and reflects
conditions and results of fishing from the past week. If you wish other
information feel free to contact most parties for current daily
information. Good luck fishing from the Montana Outdoor Radio Crew.
(Report compiled by Carol Henckel)
Rock Creek Marina-Bill 1-406-485-2560
Bill said," Sixty mph winds this weekend made fishing hard to do. This
week there were a few northern pike caught. A couple of walleye and bass
were also caught." "The Marina is closed now. The cabins and campground
will be open for a while. We will have some fuel and ice if I am here,
"Bill said. .
Tongue River Reservoir /Bob
Spencer said, "there have been a lot of big perch 1 to 1 ½ pounds
being caught. The crappie seem to be picking up. So fishing has been
picking up. Some bass are being caught as well. Minnows seem to be
working. They are finding perch and crappies at 17 to 20 feet deep."
Tongue River Marina 1-406-757-2225 Wade Stephanie /Warden Jordan Straley
"We are closed. We are thinking we will be open for ice fishing later on.
I did not head out fishing this week. I have not heard of a lot of
action," Wade said.
Clint Thomas- Hell Creek Marina 1-406- 557-2345 Craig Putchat-Park Office
Hell Creek-Fort Peck Reservoir
"Fishing has been not too bad. Walleye fishing has not been good. You
definitely have to work for them. The northern bite is good toward Timber
Creek. Pike seem to be taking jigs. Small mouth are being found at Timber
Creek as well," Cody said.
Gene Moore Lake Ridge Motel 1-406-526-3597
"The pheasant hunting is excellent now. They are now snagging the salmon.
They are finding them in the Marina Bay, the Spillway bay and Duck Creek.
The northern pike bite is not as good as it was last week. Lake trout has
not been much yet," Gene says.
Lake Elmo Billings FWP-Bob Gibson
Bob said, " Fishing looks less slow on Elmo if the number of people is a
gauge. The warmer weather is bringing in more people."
Cooney Reservoir Jenny/ Malerie/ Glenis
Glenis said." Fishermen are catching. One group was catching from
shore. They were using the usual worms and powerbait. They said their
best time to fish was 6 to 8 pm. Going west to Red Lodge where it
empties into the lake seems to be the best place. That spot early in
the morning seems to bring more success. Worms are working."
Deadmans Tony Stefani
"We had a fair amount of hunters this week, 16 campers. FWP are netting
today. We had a few boaters and they caught a few rainbow trout," Pat
said. Last week it was decent fishing in the morning and late evening.
Campers remember it is now a pay site.
Deadmans/Martinsdale Cozy Corner Bar Lavina 406-636-22
"I heard from some that fishing at Martinsdale has brought some results.
The group I talked to had caught their limit right off shore. The fish
were nice size. They were using worms and plastic bait."
Don's Lewistown-Dale 1-800-879-8194
Dale said, " Spring Creek is fishing well with nymphs and streamers. They
are having some success.
On Achley fish are coming closer to shore. Cranks or bait are doing well
They are catching walleye on the river from the PM down. On Fort Peck
walleye fishing on Crooked Creek, Forchette, and Devils Creek has picked
up. The walleye are coming up. You can find them 15 to 20 feet. Bottom
bouncers are working."
Crooked Creek-Grant
Crooked Creek marina please Call for information on it being open. Word
has it that the water has lowered but you can use the dock. Fishing is
okay. The number is 1-406-429-2999.
Minnow Bucket-Eddie White 696-1281
Eddie reports, "Catfish are biting. They are slowing down. Try smaller
pieces. Bass is real good. Yellowstone water is starting to clear. The
bass or sauger are good right now. Walleye fishing is just okay. We were
trolling cranks and some jigging. "
We are now in fall hours. Sunday, Monday, Tuesday by appointment
only. Wednesday, Thursday, Friday we are open 11 to 5. On Saturday
we are open 7 noon.
Silos Canyon Ferry-Sharon
"It has been good fishing this week. We have seen 18,19 and 21 inchers.
They seem to be finding fish going North. Use bottom bouncers. Try using
pink. Trout fishing is a normal bite. The water level is staying steady,"
Sharon said.
The Marina is open. Hours are 7 am to 7 pm.
West Side Sports Jim Mayer 1-406-654-1611
It has been windy. Makes fishing a challenge. It is good fishing on
Nelson for walleye. Go to a depth of 20 to 35 feet. Guys are using bottom
bouncers mostly with a worm. Forchette has been good as well. Only a few
are jigging with success. Some nice size walleye are being caught. You
won't get anything unless you go. Don't leave your kid at home take him
fishing, "Jim says.
Shop hours are 8 to 6 Monday to Saturday and closed on Sunday. Stop in
any time
Dan says," On the Tongue people are catching crappies. Mostly 10 to 12
inchers. Someone got a 39" pike pulling cranks. Jig and minnows are
working. Try Mr. Twister.
A few perch were caught.
At Yellowtail or the Big Horn the bass are still biting. The docks have
been taken out. Try the night crawler, minnows and tube plastic for
On the lower Yellowstone catfish are being caught. Go head East. Use
minnows for bait. The walleye and sauger bite is not real active.
On Hell Creek they are catching some pike and bass. Use more on minnows
than crawlers."
Rich's Tackle Richard 406-285-4540
Heard still catching little walleye at Canyon Ferry fishing. One guy said
he got 3, 30 inchers. Some nice trout being caught.
"They are catching trout on the rivers.
I heard perch fishing is good on Holter right now," Rich said.
Shop hours are Sunday 12 to 4 pm. Closed Monday. Tuesday to Saturday 7am
to 6 pm. You can always call ahead if you are coming through and need
something on off hours and we may be able to help.
Stillwater Anglers-Chris 406-322-4977
Bill sais, " Fishing has been fairly decent. Use nymphs when fishing
it. You can float the Yellowstone. The Stillwater is up. The cfs is
500. You can float it easier. Use hoppers on top. Try a hairs ear or
pepperoni yuck bugs or something orange and black."
We now are in fall hours in the shop and are open Monday to Sat 9 to 5pm.
Sunday 9 to 1pm.
Big Horn Trout Shop Fort Smith 666-2375
Stephanie says," The cfs is 2500 and holding. The water temperatures are
good. Try tricot fishing. Pseudo fishing is happening using size 24, 26,
28 sizes. Nymph fishing is fair. Try scuds, soft tackle and sow bugs."
Our shop hours are 7 am to noon now Monday to Sunday.
Yellowstone River Fishing Report by Fins and Feathers 9.27.20
By angelamontana
Venison Jalapeno Poppers Recipe
WY Game and Fish assists with grizzly bear attack investigations
By Moosetrack Megan
When Ted Nugent Unlocked Bucks with a Pistol Shot [VIDEO]
Praying Mantis Preys on Hummingbird [VIDEO]
RMEF Commits $300,000 to Defeat Colorado's Proposition 114
Forest Service issues Draft Decision for Cruzane Mountain Project
2020 Fall Mack Days Update – Week 3
Bull moose attacks parked car [VIDEO]
Helena Area Reservoirs Fishing Report 9.28.20
Yellowstone River Fishing Report by Yellowstone Angler 9.24.20
By Montana Grant
Youth Waterfowl Opener – Listen to Last Weeks Show 9/26/20
By Kamp Cook
Montana Hunting and Fishing Reports 9/26/20
Small Fishing on Fort Peck is Good
Nelson Reservoir has some BIG crappies
Fall fishing is best!
All mountain lion hunting to close in HD's 321, 332 & 334
Flathead National Forest announces new Avalanche Center Director
Watch out for hazard trees
Brett French presents: Wounded grizzly still wandering Taylor Fork


text:
Business Address: 2/10 Kokoda Street, Ashmont Wagga Wagga NSW 2650
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text:
email address that I only use for National Organization for Marriage. Restored Hope Network is run by Anne Paulk. She and her former husband, John Paulk, were once the stars of the ex-gay movement. Last April John admitted that he is still gay, renounced ex-gay "therapy" and formally apologized to the gay community.
Anne, on the other hand, is still on the gravy train. It's strange how we never meet any ex-gay people who do not have an economic interest in claiming to be, well, "ex-gay."
The fact that NOM shared their email list demonstrates how thoroughly invested they are in claiming that gay people don't really exist. The gay is just bad behavior.
October 9, 2013
Dear ,
What a joy to announce the first ever Hope Update, Restored Hope's inaugural newsletter! Our goal is to keep you up to date with the happenings and encouragement that we have in Christ.
A very important part of this newsletter is our call to 40 Days of Prayer. If you would like to join us in that, please email me your interest to email@example.com and I will add you to the prayer topic list that covers each day from October 17th through November 25th.
This newsletter mentions only a few of all the regional ministry opportunities around the country. To find out the entire listing of opportunities, please visit our website: www.restoredhopenetwork.org, then select Events, then Regional Events.
It is our delight to stand firm in the knowledge (and experience) of transformation in the surrendered lives of believers. Jesus truly is the Pearl of great price and the provision for sin and godliness, even in the area of obeying Him by leaving behind the sin of homosexuality!
To read the newsletter, follow this link: http://restoredhopenetwork.org/newsletters/2013/oct_2013.pdf
What great hope we have in Christ!
Anne Paulk Executive Director


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191: Game of Thrones
This episodes explores how the popular HBO series, Game of Thrones, reveals important insights about storytelling.
You will learn about four different aspects or levels of storytelling:
- CELEBRITY STORY – Our society is fascinated by celebrities and the phenomenon of celebrity in general. Why do people become passionate fans of anyone or anything? What emotional stories do they create in their minds that make them loyal to people, causes, and brands? How can you tap into the power of celebrity loyalty and apply it successfully to your business? How can you create a story about your products and services that becomes a movement that people want to join?
- SOCIAL MEDIA STORY – Social interaction is predominantly online today. Do you have a huge following on Facebook, Twitter, Instagram, LinkedIn, and other social networks? Do you want to grow your following for personal or business reasons? What can you learn from Game of Thrones that will dramatically increase your influence?
- WHY GAME OF THRONES IS REAL – I Game of Thrones pure fantastical fiction? Or, is it closer to real life than we care to admit? I believe that the show is a metaphor for our current world and its conflicts. Look at it through the lense of social commentary and you will recognize the battles that are raging in Israel, Iran, Iraq, Pakistan, India, the United States, and the entire planet. Look very closely, and you will identify the pacifist message at the heart of the show.
- STORYTELLING TECHNIQUE – How do the writers of Game of Thrones keep us engaged and curious episode after episode for eight seasons? Study any one episode carefully, and you will discover powerful storytelling techniques, like the cliffhanger.
Who do you root for in Game of Thrones, and who do you think will sit on the Throne when the show ends?


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Following Friday, April 11, 2014 monthly meeting of the West Central Wisconsin WorkforceDevelopment Board, a federally sanctioned task force that supports statewide workforce development activities, I had the opportunity of mediating the Second Annual West Central Wisconsin Workforce Development Legislative Issues Forum in Menomonie, Wisconsin. The forum gave attendees the chance to discuss questions regarding workforce, education and economic development matters with local legislators.
Those legislators included Representative Thomas Larson (R-Colfax), Representative John Murtha (R-Baldwin), Representative Bob Kulp (R-Stratford), Representative Warren Petryk (R-Eleva), Senator Sheila Harsdorf (R-River Falls), Senator Bob Jauch (D-Poplar) and staff representing Representative Sean Duffy (R-Wausau) and Senator Tammy Baldwin (D-Madison). Also in attendance were the West Central Wisconsin County Boards' Consortium, the Workforce Resource Inc. Board and the Youth Council (a sub-committee of the Workforce Development Board).
My work at Realityworks and with the IWNC has given me great insight into the value of business and industry collaboration. Any opportunity to engage our legislators regarding workforce development is one more chance to address the Skills Gap in our area and nationwide.


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From Sourdough to Kimchi Students Explore the World of Fermentation
"Your mother is in the fridge, and you must feed her." This instruction may have startled anyone passing through the Marsh Hall classroom on a Friday afternoon this October, but to those gathered around the table with Charlie Negaro Jr. of New Haven's Atticus Bookstore Café, it was a mandate to begin their journey with sourdough bread making.
The "mother" Negaro referred to was the culture of bacteria and yeast, known as "starter," that all sourdough loaves are born from.
Negaro's hands-on walkthrough of starter creation — complete with taste testing —was part of the first day of a Fermentation Intensive put on by Tsai CITY and the Yale Landscape Lab. Intensives, a popular program format at CITY, are cohort-based, extracurricular learning opportunities that offer a chance to delve into a specific topic. Over four three-hour sessions this fall, the Fermentation Intensive gave students a hands-on introduction to the process that's behind sourdough, kimchi, beer, and much more. Dozens of people applied to join the Intensive, which was open to students from across Yale's campus.
This diversity was clear on the first day of the program, as the Intensive's organizers, Justin Freiberg, a mentor-in-residence at Tsai CITY and director of the Landscape Lab, and Haley Leslie-Bole, a first year Master of Environmental Management student at the School of Forestry & Environmental Studies, kicked things off with introductions. No two participants, it seemed, were taking the same approach to their studies at Yale. With a group that included undergraduates (including first-years), a third-year Ph.D. candidate in history, microbiologists, and master's students from the Schools of Management and Forestry, the only common denominator was a curiosity about the history, science, and practice of fermentation.
In addition to creating sourdough starters, students rotated through two other stations on that first day: Bentley Lim of Yale's Goodman Lab led the students through sauerkraut making, and Loick Fenaux (EMBA '19) of Naturex talked to students about the raw materials and industry of fermented foods. Fenaux, Lim, and Negaro were the first of an impressive lineup of experts who taught in the Intensive, which during the Intensive's second session included Peter Kaiyan and Audrey Baeza of Momofuku Culinary Lab, Jori Jayne Emde of the Hudson restaurant Fish & Game and Lady Jayne's Alchemy, and Lucy Kahn of Real Pickles. These practitioners helped students see how one could move from the basic practices they'd explored the previous week — each student had left the first session with their own ferments to cultivate — to a business, with discussions of scaling up culinary processes and current industry trends.
Though humans have been fermenting food since the latter part of the Stone Age, live, fermented foods have only recently shot back into widespread popularity, igniting a growing food movement in the process. Considering this spike in status, Leslie-Bole speculates, "I think research about the microbiome and the immense health benefits of probiotic foods are becoming increasingly well-known. This coincides with a growing market for health foods and, accordingly, people are turning to products like kombucha and sauerkraut for both the flavor and the reported health benefits." The research into these health benefits is growing alongside the industry of the foods themselves. The Intensive's third session brought these elements together, turning the cohort's attention to fermentation's relationship to the human body.
As a microbiology graduate student and Lim's colleague at Yale's Goodman Lab, Emily Putnam contributes to the growing body of research on the microbiome, the collection of microbes on and in us. Speaking to Intensive participants, Putnam explained that there is a lot more to be learned about probiotics than is currently known. Probiotics — essentially just bacteria used for presumed health benefits— may even pass right through the gut without making any real difference, she noted. Though probiotic science is a relatively young field, early research has suggested positive effects that range from fighting oral cavities to regulating digestion. The new field of psychobiotics, meanwhile, studies the effect of microbiotic health in the digestive tract in relation to mental health and brain function, the so-called "gut-brain connection." While researchers like Putnam study probiotics' potential benefits, the probiotic industry to continues to expand.
Amid this buzz, the toast of the culinary town this fall is the new book from internationally acclaimed restaurant Noma, The Noma Guide to Fermentation. The new book was adapted from the self-published handbook A Field Guide to Fermentation by Lars Williams and Arielle Johnson, the architect of Noma's fermentation lab, who also joined the Intensive's third session. Johnson, who has a Ph.D. in environmental and agricultural chemistry (with a focus on flavor), began her session with a demo. She distributed a jelly bean to the students and asked them to eat the jelly beans with their noses plugged at first, then to release their noses after a few seconds of chewing. The beans at first tasted sweet and grainy in the way of crystalized sugar, but upon nasal release, the individual flavors of the jelly beans revealed themselves; it was only through their sophisticated olfactory sense that the students could distinguish green apple and buttered popcorn. Johnson was demonstrating our sensitivity to smells, an essential component of our appreciation for fermented food.
The influence of the new, official version of her book has wafted throughout the culinary community, and, fittingly, cuisine and community were the focus of the final session of the Intensive. Matt Wick of Osa Restaurant reported that the book had supercharged him. He said, "The information in there is just so clear and concise and makes so much sense. It's weird that no one has written about it in that way yet." Wick — along with James Wayman of Oyster Club, Grass & Bone, and Engine Room, and Rick Shih, who runs OurCookQuest— had been recruited to participate in the final session by Negaro. The four of them — Negaro, Shih, Wayman, and Wick — got to know each other because of their passion for inventive, local food and fermentation. After the group shared stories of their food-driven adventures, the focus turned to eating: the chefs had brought in a sampling of their most delicious fermented dishes. To begin his breakout session, Shih asked the participants to break bread — literally. One brave group member confronted a large loaf of Negaro's golden sourdough and tore into it. Shih also provided an umami bomb of compound butter with ricotta and a fermented cherry blossom salt that Wick had made, the ultimate community recipe. The only rule for consuming the bread? The participants couldn't rip their own hunks. In order to enjoy the community snack, another member of the community had to be the one to provide it.
As students at one table sampled foods and talked, Negaro took stock: of the people at the table, only two still had living sourdough "mothers." In the weeks following the first Intensive session, some students hadn't been able to feed their starters when they had left for the Thanksgiving break, while others had struggled with the unpredictable temperature fluctuations of student housing. Negaro seemed disappointed, but not because his students had failed at the difficult task — he had a bet with Freiberg. Negaro had taken the under and Freiberg the over on two of the group's starters surviving, and, at exactly two, the bet was now moot. But complete success was never the point. Freiberg had assured the group on the very first day that the Intensive was a space in which they could "let go of perfection and learn from the process." Negaro echoed that he was almost more frustrated when things went perfectly, because there was less to be learned.
Though not all of the bacterial communities of the Intensive survived the five-week course, the human fermentation community had grown. As the students sampled another treat — an inventive ice cream cone made with corn grown by the same Connecticut family since 1643 — the experts seemed to agree: that newfound community was as good (or almost as good) as the cocoa-masa koji ice cream cone with fermented crème fraiche cow's milk caramel corn-based ice cream, anyway.


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I'm trying to convert a sizeable OTF font to TeX font metrics. Inevitably, I have to make some choices about what ligatures, kerns, and so on to use. The
otftotfm manual mentions a
--ligkern=<command> feature which should do what I want.
The manual has the following to say about the feature:
Add a LIGKERN command to the encoding. For example, '--ligkern "T {L} h"' suppresses any T_h ligature in the font. You can supply multiple --ligkern options. See ENCODINGS, below.
Going to the ENCODINGS section, it has the following to say about ligatures:
LIGKERN comments in the encoding can add ligatures and inhibit kerns, as in afm2tfm(1). To add a ligature, say:
% LIGKERN glyph1 glyph2 =: result ;
In the case I would want to map characters
T and
h to the glyph named
T_h and this combination is not automatically recognized by
otftotfm (somehow), I devise that I have the following options to map
T + h --> T_h:
- I can set
--ligkern="T h =: T_h"in the command prompt or
- Use a comment
%LIGKERN T h =: T_hinside whatever
*.ecfile I use.
Independent of whether I use a custom encoding file or the generic
8r encoding, the result is that:
- The glyph does show up in the font table
This not replaced by the ligature correctly.
So where did it go wrong? I'm happy to supply more info if necessary.
Added picture to show the issue:


text:
by Caitlin Saniga
Posts Tagged 'dogs'
Training treats for dogs
Posted in Recipes, tagged beef, dogs, puppies, sage, training, treats on April 4, 2013| 3 Comments »
National Pet Day: Peanut butter woofies
Posted in Recipes, tagged baking, Caitlin Saniga, dkscooks, dog treats, dogs, food, recipe, SoHungryBlog on April 11, 2012| Leave a Comment »
by Caitlin Saniga
- 2 cups wheat flour
- 1/2 cup corn meal
- 1 teaspoon salt
- 2 tablespoons canola oil
- 1/2 cup peanut butter
- 2 eggs
- 1/2 cup beef broth
Combine the flour, corn meal and salt in a medium bowl. Set aside. Combine the oil, peanut butter, eggs and broth in a separate medium bowl.
Make a well in the center of the dry ingredients, and add the the wet ingredients, kneading until thoroughly incorporated. Allow the mixture to rest for 30 minutes.
In the meantime, preheat the oven to 350 degrees.
Roll out the dough so that it is about 1/2 inch thick. Use a small cookie cutter to cut out biscuits. Repeat this until all of the dough is used. Place the unbaked biscuits on ungreased baking sheets, and bake for 30 minutes. Once the cook time has expired, turn off the oven and allow the biscuits to dry in the oven for 2 hours or overnight.
Store the biscuits in a sealed container at room temperature.
Using a 1-inch circle cookie cutter, my batch made about 5 dozen.
Recipe: Stephanie Saniga


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Friday, November 8, 2019 - 9:00am to 3:00pm
Sponsored by the East and West Ohio Conferences
Becoming an Expert in Your Context
The Rev. Jason Wellman will share the "why & how to" of conducting a ministry setting ethnography that can help you quickly become an expert in your context so that you can lead with greater effectiveness for Kingdom fruitfulness.
How do I prepare?
Invite your Prayer Team to hold all the participants, the presenter, and all the ministry settings and communities represented in prayer.
What do I wear? Dress is casual.
Event schedule:
9:00 Event Check-In
9:30 Worship
10:30 "Becoming an Expert in Your Context"
Noon Lunch
1:00 Cohort Conversation
3:00 Closing Blessing
Location Name:
West Ohio Conference UMC
Location Address:
Susan Thomas
$10 per person


text:
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This Natural Definition Eye Pencil from Alima Pure is a long-lasting, natural eyeliner pencil made with soothing natural oils, waxes, and Chamomile extract to protect the delicate eye area. This eyeliner glides on smoothly, blends easily, and lasts all day.
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Size: 0.04 oz / 1.14 g
Draw a line along lower and/or upper lashes.
Simmondsia Chinesis (Hydrogenated Jojoba) Oil, Caprylic/Capric Triglyceride, Limnanthes Alba (Meadowfoam) Seed Oil, Gossypium Herbaceum (Hydrogenated Cottonseed) Oil, Mangnifera Indica (Mango) Seed Oil, Mica (CI 77019), Euphorbia Cerifera (Candelilla) Cera, Glyceryl Caprylate, Copernicia Cerifera (Carnauba) Cera, Macadamia Ternifolia (Macadamia) Seed Oil, Tocopherol, Chamomilla Recutita (Chamomile) Flower Extract, Ascorbyl Palmitate [+/- CI 77891 (Titanium Dioxide), CI 77491 (Iron Oxide-Red), CI 77492 (Iron Oxide-Yellow), CI 77499 (Iron Oxide-Black)]. Contains nuts.
Copyright Integrity Botanicals© 2017


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The Salesian Mustangs rolled to a 50-12 victory in their home opener against the Hanford West Huskies on Saturday afternoon.
After a scoreless first quarter, the Mustangs exploded for 30 points in the second. Arizona commit Rodney Carr broke the ice with a short touchdown run to give Salesian the lead. The two-point conversion made the score 8-0.
A long kick return by the Huskies gave them good field position. Hanford West quarterback Tyler Bakker moved them into scoring position with some solid completions but the Salesian D stepped up and forced a turnover on downs.