text:
marrow-msg - 10/10/08
Getting bone marrow. Dishes with bone marrow in them.
NOTE: See also the files: puddings-msg, organ-meats-msg, HC-butchers-art, butchering-msg, butch-goat-art, pig-to-sausag-art, blood-dishes-msg.
This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.
This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org
I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter.
The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors.
Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s).
Thank you,
Mark S. Harris AKA: THLord Stefan li Rous
Stefan at florilegium.org
Date: Thu, 27 Nov 1997 03:32:14 -0400
From: Philip & Susan Troy <troy at asan.com>
Subject: Re: SC - Marrow
James L. Matterer wrote:
> Can anyone give me advice on the availability of marrow, or what a good
> substitute may be? The dish I'm re-creating is "A bake Mete Ryalle" from
> Austin's Two 15th c. Cookery-Books, p 55, which calls for "cromyd Marow"
> (crumbled marrow), as well as a "gobet of marow."
Marrow is found inside certain large bones. For practical cookery
purposes, the thing to get is a beef or veal shank bone. You can get one
from either a butcher shop or the supermarket butcher. This may involve
purchasing the actual shank (with the meat on it, in other words), or
the butcher may have stripped bones on hand. If he doesn't, see if he
has either veal shanks cut for osso bucco, or more commonly, the cut of
beef generally called "soup meat", which is just sliced beef shank, bone
and all. Beef shank meat is relatively inexpensive, and makes wonderful
If you explain to the butcher (assuming he is reasonable, decent, and
has the time, all of which are partially contingent on how and when you
approach him) you may be able to get stripped beef or veal shank bones,
either for free, or some very nominal fee, and the butcher might even be
willing to segment or split the bones on a bandsaw for you, to
facilitate removal of the marrow. (My experience has been that my
butcher loves to get involved in any "crazy, harebrained scheme" I care
to propose, because he gets tired of weighing out hamburger all day, and
thrives on challenge.)
If the bones are cut into short segments, you can go in with a
thin-bladed knife to remove the marrow, or you can blanch the bones in
boiling water for a minute or two, which will loosen the marrow to the
point where it will slip out nicely. If the bone is split, you can
pretty much go in with a spoon and scoop it out.
As for a substitute, I suppose the closest would be beef or veal suet,
parboiled before using. The texture would be a bit different, and the
flavor not as rich, but the effect would be somewhat similar. Suet would
probably make a better substitute for the crumbled marrow than for large
chunks. I recommend grating it.
Date: Sat, 29 Nov 1997 06:52:19 -0500
From: margali <margali at 99main.com>
Subject: Re: SC - Marrow
James L. Matterer wrote:
> Can anyone give me advice on the availability of marrow, or what a good
> substitute may be? The dish I'm re-creating is "A bake Mete Ryalle" from
> Austin's Two 15th c. Cookery-Books, p 55, which calls for "cromyd Marow"
> (crumbled marrow), as well as a "gobet of marow."
> Master Huen/Jim Matterer
if memory serves, and this early in the am on a saturday, wihthout
coffee i am bordering on amnesiac...i think a vegetable marrow in
european terms is a form of squash, and i would surmise a gobet of
marrow may refer to the real thing, winkled out of a suitable bone, beef
pork or lamb. of course the first may refer to cooked marrow which is
then crmbled up?
as to where to get it, go to the butchers or wherever you can find the
really large legbones of a cow[because if you try to get it from the
little shank sections it will take forever toget enough] and ask for
marrow bones, marrow is present in ribs and other bones, but the leg
bine segments are the easiest to get it from. unless it calls for raw
marrow, i like to roast the bones and then crack them to pull out the
whole piece at once rather than to scoop it out in bits. marrow is good
to ebnrich soup, and i have a nice attereaux recipe calling for marrow
and truffles in a nice bearnaise sauce crumbed and fried that is to die
Date: Sat, 29 Nov 1997 09:53:43 -0400
From: Philip & Susan Troy <troy at asan.com>
Subject: Re: SC - Marrow
James L. Matterer wrote:
> I haven't redacted the recipe yet, but I'm assuming up to at least 1/2 cup
> of marrow per pie, with one pie feeding 6 people, meaning I'll need
> (uhm...) 20 or more cups of marrow. Now, I'm not sure of how much marrow
> to expect to extract from shank bones, etc. Is it reasonable to hope
> that a local butcher could help me obtain enough?
You'll need from 10-20 marrow bones. The ten estimate assumes you get
most or all of the marrow from each bone. Sometimes it can be tricky.
Perhaps if you ask him now, he could begin stockpiling bones in the
freezer for you. The problem with using bones larger than shank bones is
that very few butchers are dealing now with the real, old-fashioned
primary cuts of meat anymore, so there are fewer and fewer halves of
beef and veal, or even steamship rounds (whole, on the [thigh] bone)
from which marrow can be got. More and more butchers are getting in what
used to be called secondary cuts, which wouldn't include some of those
really large bones. You might find you need to contact a wholesale
butcher for that, and a wholesale butcher might not consider such a
project a good use of his time and premises, when he can sell those
bones (which few people usually want) to tallow rendering plants (marrow
is mostly fat anyway).
I suggest you start making phone calls and, if necessary, in-person
visits. If you have access to a good local butcher, ask his advice,
especially if you have developed a good working relationship with him.
Warning: semi-frivolous advice follows...but not TOO frivolous...
Is there any way you can work some shank meat into the rest of your
menu? If you told your butcher that you need 10 veal or beef shanks
(beef will be less expensive, but there may be more meat on 10 beef
shanks than you can use; I'd guess a total of about 50 or 60 pounds, off
the bone) he'd probably get them for you without blinking an eye, and
bone them, trim them, AND crack the bones however you want. And shank
meat makes excellent stew meat and braised roasts.
Just a thought. Good luck!
Date: Sat, 29 Nov 1997 17:00:10 -0500
From: margali <margali at 99main.com>
Subject: Re: SC - Marrow
Alderton, Philippa wrote:
> OK, Margali-the-spoon-tease, where's the recipe? When you wake up, of
> course.
> : i have a nice attereaux recipe calling for marrow
> : and truffles in a nice bearnaise sauce crumbed and fried that is to die
> : for.
> :
> : margali
to make it easier, get a set of those canape cutters, they cut out
little squares, circles and other funky shapes.
6" bamboo skewers, soaked in water
a bowl of fine bread crumbs, i recommend brioche, for the eggy sweet taste
a bowl of cold bearnaise sauce
a deep frying pot-fry baby is ok, i have a nice tefal roti
take the whole truffle, slice thinly into rounds, 'cookie cut' in a round shape
take cooked whole marrow that has been chilled to firm up, slice into
1/4 or 1/3" slices, "cookie cut" into rounds as well.
i suppose you could substitute a portobello for the marrow for those veggies amoung us
thread the truffle and marrow rounds onto a skewer, roll in the sauce,
then in the crumbs and drop into the hot oil.
after the crumbs have browned nicely[this is on the order of fried ice
cream] take out and carefully replace the bamboo skewers with actual
atteraux skewers if you have them.
attereaux are garnishes classically, which became hors-d'oeuvres.
use a really fancy mold to make a polenta or rice mold, stick these in
decoratively and serve to the table as an assiette voulonte, or if you
have the really small bundlet mold[they make a 3"dia mini bundt without
a hole in the middle] you could make the mini mold of soubise of rice,
cut the skewer short, so it fits nicely on top of the rice lump, pipe a
thickened paste of peas or artichoke base[not the pickled heart, but the
actual freshly cooked base in season] around the bottom and around where
the skewer is stuck in, and add little savory mini madelaines[scallop
shell shaped sponge cookies] decoratively...whatever floats your boat.
i suppose if you were real poor, you could substitute portobellos
brushed with olive oil infused with truffles for the truffles...
[you can make almost anything into an attereaux, just trim it
decoratively onto thin rounds or squares, layer a bunch of different
things together roll in a white sauce and then crumbs and deep fry. yes,
i have actually even peeled cock's combs and used them. yecch.]
Date: Tue, 02 Dec 1997 08:12:59 -0500
From: margali <margali at 99main.com>
Subject: Re: SC - Marrow, now longer post
Morgan wrote:
> > > : margali wrote:
> > attereaux are garnishes classically, which became hors-d'oeuvres.
> > use a really fancy mold to make a polenta or rice mold, stick these in
> > decoratively and serve to the table as an assiette voulonte, or if you
> > have the really small bundlet mold[they make a 3"dia mini bundt without
> > a hole in the middle] you could make the mini mold of soubise of rice,
> > cut the skewer short, so it fits nicely on top of the rice lump, pipe a
> > thickened paste of peas or artichoke base[not the pickled heart, but the
> > actual freshly cooked base in season] around the bottom and around where
> > the skewer is stuck in, and add little savory mini madelaines[scallop
> > shell shaped sponge cookies] decoratively...whatever floats your boat.
> HUH??? There are just too many weird terms here . . .I have >NO IDEA <
> what you are talking about. And I would hope I'm not the only barbarian in
> this circle. In > much < simpler english, Por favor, explain this
> paragraph. Esp. the following terms: Attereaux, Assiette voulonte,
> bundlet mold, soubise.
> Caointiarn
attereaux-think of them as miniature shishkebobs with a european format.
stack about 3-6 inches of sliced whatever, thread onto a bamboo skewer.
roll in a cold whitesauce, then into crumbs. deep fry til crispy and
golden brown. these are used as a garnish stuck into things. they make
cute gold, silver and brass skewers with fancy ends to use in place of
the skewer after the frying.
assiette voulonte-literally a flying dish, a small dish to be served
between courses or several of them as a 'high tea' sort of thing. if you
like, think of it as an hors d'oeuvre between courses.
bundt mold-that 9" round mold with a swirly top and a hole down the
center-look in the baking isle for boxes of bundt cake mix, they show a
finished one. there is a placque out that makes 2" diameter mini bundts,
called a bundtlet mold or you can find them in flea markets occasionally.
soubise-cook rice in stock with chopped onion and green peas, I also
like to crumble in bacon, but that is just plain decadence.
Hope this helps- I am classically trained, and much of this stuff isn't
common to nouvelle cuisine or standard american resturant cooking
Date: Fri, 9 Jan 1998 16:07:11 -0600
From: L Herr-Gelatt and J R Gelatt <liontamr at ptd.net>
Subject: SC - Crustade Lombard revisited
Greetings, all! In light of the recent debate over Lombardy Custard, I just
found a modern redaction for it in a book that was an Xmas Present,
Christmas Feasts by Lorna J. Sass. Thought you'd like to see it, even though
it completely ignores the directions for drawing through a strainer until it
is stiff (the part we had trouble interpreting). She adds spices not in the
original and does not dust with sugar or salt before baking, either. She
claims, however, "This spicy, fruited custard was served at king Richard
II's feast given with the Duke of Lancaster on September 23, 1387. it is one
of my favorite medieval dishes and always makes a hit with the guests. With
the combination of marrow and fruits, it seems another early variant of
mincemeat." it would seem, based on that statement that although the recipe
dates to the 15th century, the dish itself is a good bit older. I think I
prefer the final redaction the list assisted Cindy Renfrow (Mistress
Sincgiefu) with, over this one for accuracy.
The original:
Take gode creme, & leuys of Percely, & Eryoun, the yolkys & the whyte, &
breke hem therto, & strayne throwe a straynoure tyl it be so styf that it
wol bere hym-self. Than take fayre Marwe & Datys y-cutte in ij or iij &
Prunes & putte the Datys on the Prunes & Marwe on a fayre Cofynne y-mad of
fayre past & put the cofyn on the ovyn tyl it be a lytel hard. Thanne draw
hem out of the ovyn. Take the lycour & putte ther-on &fyll it uppe & caste
Sugre y-now on, & salt; then lat it bake togederys tyl it be y-now; & if it
be in lente, let the Eyroun & the Marwe out & thanne serve it forth.
(Harleian Ms. 279, British Library 15th century).
Lombardy Custard (copyright, L. J. Sass)
9-inch uncooked pie pastry shell
15 each pitted prunes and dates, cut into small pieces
2 tablespoons raw bone marrow, crumbled*
3 tablespoons finely minced parsley
1 cup heavy cream
2 tablespoons brown sugar
2 eggs lightly beaten
Pinch salt
3/4 teaspoon dried orange peel
1 teaspoon cinnamon
Pinch mace
Preheat oven to 425 degrees.
Bake the pie pastry at 425 degrees for 10 minutes. Set aside to cool.
Linr the pie crust with the dried fruits. Distribute the marrow and parsley
evenly over the fruit.
Combine the remaining ingredients in a bowl. (The spices are not called for
in the original recipe, but make a delicious addition.) Beat until
thoroughly blended. pour the mixture over the fruits in the crust.
bake at 375 degrees for 30 to 40 minutes, or until the custard is set up and
the top is brown.
Let the crustade cool for about 5 minutes before serving.
* Ask your butcher to hack open a beef bone so that you can easily get at
the marrow.
Those who were following this thread---what do you think?
Aoife (hey, at least it's not Cuskynoles!).
Date: Thu, 15 Oct 1998 12:47:57 -0400
From: renfrow at skylands.net (Cindy Renfrow)
Subject: Re: SC - Tartys in Applis-NEW recipe-enjoy
>Along similar lines, has anyone found a good way to get large amounts of
>marrow. The butchers I've talked to around here (admittedly, not many)
>just look at me funny when I ask for marrow bones. The recipes that call
>for marrow (apple pie among them) are sooo much better when actually
>made with marrow...(although, due to the problem mentioned above, I
>usually substitute butter :-()
>toodles, margaret
Hello! I just ask for a large soup bone *for the dog*. Usually no problem
getting one at no charge, & the butcher will even cut it in sections for me.
Date: Tue, 20 Oct 1998 19:46:42 PDT
From: "Clarissa Baker" <clarissa_baker at hotmail.com>
Subject: SC - Re:Marrow recipe, oop but barely
Marrow pasties, Mrs Silvester Gardner, 1763
Cut half a pound of marrow in little Lumps, and throw Salt upon them;
skin shred six apples small and mix them therewith; to which, add a
quarter of a pound of Sugar. Season with beaten Mace, Cinnamon, and
Nutmeg; mix half a pound of currants ready washed and plumpt, well with
all the other ingredients, with Sack, Rose Water, or Orange Flower
Water, to make them into turn-over Pasties with Puff Paste
Date: Fri, 21 Jan 2000 01:10:28 -0600
From: david friedman <ddfr at best.com>
Subject: Re: SC - Marrow
At 11:12 PM -0600 1/20/00, RANDALL DIAMOND wrote:
>My question is have any of y'all served marrow bones
>at SCA feasts, at head table for instance, or ever
>have rendered the marrow for cooking oil purposes.
>I find that it freezes and keeps well , though hell may
>freeze over before I lose my allotted 70 pounds and can
>have it (occasionally) again. Any good period data on
>marrow dishes would be appreciated.
"Caboges," from _Two Fifteenth Century Cookery Books_, uses marrow
bones, and is an old favorite of mine. The recipe says to knock out
the marrow at the end and serve it with the caboges, but I've also
served it with the marrow bones.
David Friedman
Professor of Law
From: "Terry Decker" <t.d.decker at worldnet.att.net>
To: <sca-cooks at ansteorra.org>
Subject: Re: [Sca-cooks] Marrow
Date: Wed, 10 Oct 2001 20:22:25 -0500
The problem is genus Cucurbita is of New World origin. The Cucurbita
replaced the Langenaria, or bottle gourds, on European tables beginning in
the 16th Century.
The OED places the first use of marrow as referring to a cucurbit in 1816.
Thus pre-17th Century cooking references to marrow are almost certainly
referring to bone marrow.
>Yes, British vegetable marrows are part of the
>marrow/zuchini group of Summer squashes or
>cucurbita pepo. Alan Davidson notes that the
>British have for some time taken to growing them
>to extreme sizes and dimensions for contests and
>Johnnae llyn Lewis Johnna Holloway
>Linda Peterson wrote:
>> We're discussing marrow and it's use in puddings and rissoles. I think
>> it's refering to bone marrow, but someone suggests squash. Can anyone
>> expound on which is most likely and if the brittish vegetable marrow is
>> really what we think of here as an overgrown zuchinni? Mirhaxa
Date: Wed, 10 Oct 2001 14:37:14 -0700
To: sca-cooks at ansteorra.org
From: david friedman <ddfr at best.com>
Subject: Re: [Sca-cooks] Marrow
>Mark.S Harris wrote:
>>Mirhaxa asked:
>>>We're discussing marrow and it's use in puddings and rissoles. I think
>>>it's refering to bone marrow, but someone suggests squash. Can anyone
>>>expound on which is most likely and if the brittish vegetable marrow is
>>>really what we think of here as an overgrown zuchinni?
>>Without seeing the recipes, from previous discussions here, I would
>>say it is almost certainly bone marrow.
>Yeah, I'd have to agree, especially since a) isn't zucchini is new
>world squash? and b) the marrow provides shortening in various baked
>goods, similar to suet, but with a richer flavor
and c)
An whan thou seruyst yt inne, knocke owt the marw of the bonys, an
ley the marwe ij gobettys or iij in a dysshe, as the semyth best, and
serue forth.
(Caboges in _Two Fifteenth Century Cookery Books_)
From: Devra at aol.com
Date: Wed, 12 Dec 2001 14:15:23 EST
To: <sca-cooks at ansteorra.org>
Subject: [Sca-cooks] Re: marrow bones
"Eggs, eggs and marrow bones
Will make your oldman blind.."
-----old song
In either To the King's or To The Queen's Taste there is a LOVELY rice pudding recipe which uses marrow... They say it's good warm, and it certainly is. Four of us sat on my front steps one day, tasting it 'while it cooled' until it was all gone. The addition of pepper to the usual spices adds a little snap that is brought out by eating it hot to warm. Cool, the pepper is sort of subdued...
Devra (at work, or I'd quote the recipe)
Date: Wed, 12 Dec 2001 20:16:06 +0100
From: UlfR <parlei at algonet.se>
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] marrow bones
Philip & Susan Troy <troy at asan.com> [2001.12.12] wrote:
> Anyway, you've got to do the marrow-filled beef birds from Taillevent.
How about doing the deer marrow pasties from Grewe? Might work with the
beef marrow, even if the deer ones should give more flavour.
UlfR parlei at algonet.se
Date: Fri, 14 Dec 2001 10:21:42 +0100
From: UlfR <parlei at algonet.se>
To: SCA-Cooks maillist <SCA-Cooks at ansteorra.org>
Subject: Re: [Sca-cooks] marrow bones
Stefan li Rous <stefan at texas.net> [2001.12.13] wrote:
> I would appreciate both of these recipes being quoted here, when someone
> gets the chance.
20 A Pasty of Deer Marrow (K17, D15)
Boil deer bones; crack them open when they are cold. Make a dough of
wheat flour and water. Out on it (i.e., spread over the rolled pastry)
salt, pepper, and cinnamon, and the marrow from the bones; make a pastry
of it (i.e., roll it up and pinch it closed; cf recipie 30) and bake it
in an oven.
I have never tried this recipie, with any kind of marrow. The recipie 30
that is refered to in Grewes composite translation is the famed
"Icelandic chickens". I think I have some beef marrow in the freezer (not
very much, but enough for a small sample), and this is odd enough
that I want to try it. A cold water crust with spiced fat. Certainly not
health food...
Date: Tue, 03 May 2005 17:57:29 -0400
From: "Phil Troy / G. Tacitus Adamantius"
<adamantius.magister at verizon.net>
Subject: Re: [Sca-cooks] Marrow substitute
To: Cooks within the SCA <sca-cooks at ansteorra.org>
Also sprach Volker Bach:
> I haven't got terribly much experience with this, but I found a few recipes
> that require melted beef marrow. I'm wondering - marrow is kind of hard to
> come by in these post-BSE days, so what could I use as a substitute?
> Is there anything?
> Giano
Rendered beef suet (don't let it brown) should do the trick, the kind
of hard fat from around the kidney or inside the loin. In a pinch,
the fat (rendered) from a rib roast or steak would do it. Marrow is
almost all fat, but it has a rich, meaty flavor, even when melted.
Date: Wed, 04 May 2005 09:18:44 -0500
From: "Michael Gunter" <countgunthar at hotmail.com>
Subject: Re: [Sca-cooks] Marrow substitute
To: sca-cooks at ansteorra.org
Strangely enough I've had no problem getting marrow. I just
go to the local supermarket and ask for shin bones cut
lengthwise. I've never had any difficulty getting this done.
And it's usually pretty cheap.
Date: Mon, 11 Aug 2008 08:31:12 -0700
From: Dragon <dragon at crimson-dragon.com>
Subject: Re: [Sca-cooks] properly prepared marrow?
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Stefan li Rous wrote:
Back on June 6, Dragon commented:
<<< Laura C. Minnick wrote:
Organ meats/offal, or marrow. And I haven't the courage to eat eel.
---------------- End original message. ---------------------
Marrow properly prepared and spread on a glorious piece of bread is
heavenly. >>>
So what is the proper way to prepare marrow for this? And is there a
particular marrow you have in mind? Beef? Chicken? something else?
---------------- End original message. ---------------------
It actually could not be simpler.
Simmer the marrow bones in a good broth, scoop the marrow out and
spread it on bread.
Date: Tue, 12 Aug 2008 09:22:53 -0400
From: "Phil Troy / G. Tacitus Adamantius" <adamantius1 at verizon.net>
Subject: Re: [Sca-cooks] properly prepared marrow?
To: grizly at mindspring.com, Cooks within the SCA
<sca-cooks at lists.ansteorra.org>
On Aug 12, 2008, at 8:54 AM, Nick Sasso wrote:
-----Original Message-----
Marrow properly prepared and spread on a glorious piece of bread is
heavenly. >>>
So what is the proper way to prepare marrow for this? And is there a
particular marrow you have in mind? Beef? Chicken? something else?
---------------- End original message. ---------------------
It actually could not be simpler.
Simmer the marrow bones in a good broth, scoop the marrow out and
spread it on bread. > > > > > >
That would be beef bones.
Veal bones, too, generally from the femur or the shank bone. Smaller
or narrower bones (think cross-section) such as ribs won't have any
significant amount of marrow in them.
Date: Tue, 12 Aug 2008 23:03:01 -0400
From: "Phil Troy / G. Tacitus Adamantius" <adamantius1 at verizon.net>
Subject: Re: [Sca-cooks] properly prepared marrow?
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
On Aug 12, 2008, at 10:15 PM, Stefan li Rous wrote:
<<< That would be beef bones.
Veal bones, too, generally from the femur or the shank bone. Smaller
or narrower bones (think cross-section) such as ribs won't have any
significant amount of marrow in them.
Adamantius >>>
Thanks. yes the size of the bones makes sense. So what about the
larger bones of pigs or sheep? Are these two small to be worth the
effort or is there some reason this marrow isn't as good as veal or
beef? >>>
The short answer would probably be, some combination of both. Pork
bones, and their marrow, can have a slightly sulfurous aspect to their
flavor profile, which is why you [relatively] rarely find stock being
made from fresh pork bones, unless it's being mixed with chicken
bones, shrimp shells, etc. It's a popular meat for southern Chinese
soups of a sort of country or family style, like real winter melon
soup, which is a slightly different animal than the stuff you get in
restaurants. I'm a heretic in this regard, and prefer the chicken or
mixed pork, chicken and shrimp versions. My mother-in-law makes all-
pork soups frequently, and all her children love them ("Mmmmm!!! Pork
neck bones boiled in dishwater, improperly skimmed _and_
unseasoned!"), but I'm not really seeing the allure. I guess I'm
spoiled, brought up by rich people (!) with questionable values, and
generally a barbarian.
As for sheep bones, well, you've pretty much got to like mutton and
lamb to appreciate their marrow, which is basically fat anyway, and
the thing that most mutton-avoiders seem to object to most is the
flavor of the fat, so this is probably something that carries over
into their view on the marrow of these animals.
Also, as you mention, their marrow bones are smaller, and just as hard
to saw through for somewhat less of a payday. I wouldn't be surprised,
though, to find that I'm not the only one who passionately enjoys
something like lamb shanks, fishing for the marrow when the meat is
Date: Thu, 14 Aug 2008 02:13:51 -0400
From: Gretchen Beck <grm at andrew.cmu.edu>
Subject: Re: [Sca-cooks] properly prepared marrow?
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>, SCA-Cooks
maillist SCA-Cooks <SCA-Cooks at Ansteorra.org>
--On Thursday, August 14, 2008 12:53 AM -0500 Stefan li Rous
<stefanlirous at austin.rr.com> wrote:
<<< Anybody know of any evidence of these [marrow spoons] being used during our period? To a certain extent, this makes me think of a later time period, Georgian? Edwardian? But I can imagine them being used in upper crust period feasts. >>>
The OED has it at the end of the 17th C:
1693 London Gaz. No. 2853/4, 1 Sweat-meat Spoon, 1 *Marrow Spoon, 1 Ladle
and Skillet.
<A Register of the Members of St. Mary Magdalen College, Oxford,> notes an
object identified in a modern inventory as a marrow spoon with an
inscription dating to 1667 and another whose inscription is dated 1664.
I'm not sure about the heavy ball on the end though; most descriptions I'm
seeing suggest a scoop at both ends (or one describes a fork with a marrow
spoon as a handle)
toodles, margaret


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This practice note outlines regulatory requirements when obtaining PII and explains the renewal process. It also contains specific advice for in-house solicitors, small firms and those experiencing difficulties obtaining insurance.
This information is designed to assist solicitors to better understand the PII market to help make this important business purchase.
The financial security of your insurer is important. This advice is designed to raise solicitors' awareness of the importance of considering whether their insurer will be able to meet claims under their PII policy. More help is available in the right hand column of this page.
Feedback from you will help us improve out website. If you would like us to contact you please leave your contact details.
Questions or concerns about professional indemnity insurance? Phone our Practice Advice Service on 020 7320 5675, open weekdays from 09:00 to 17:00.
Chancery Pii offers a dedicated service for 1 to 4 partner firms. Take a few minutes to complete our online form and get an indicative quote within 24 hours.
More help for firms concerned about the financial security of their insurer.
How much do you know about the PII market? See how your firm's experience measures up with the market trends.

subset: commoncrawl


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Wallace homeowners can skip this laborious task completely by hiring an expert cleaning provider that specializes in move out cleaning services. Move out cleaning is specially developed to have properties all set for those moving in to settle in as soon as possible. Having your house cleaned extensively before you move out refers common courtesy if absolutely nothing else, but often it is an obligatory requirement, especially if you're a previous tenant.
That there are many reasons why it is impending for Wallace renters to hire an expert home cleaning service provider when they are moving in or moving out. There is nothing easy about a move. The scope of the cleaning requirements that require to be done can be frustrating indeed, especially if the occupant is strained with work and other commitments.
Planning for move out cleaning.
The contract signed by the property owner and the renter generally consists of a clause that obligates the latter to leave the home as they had actually discovered it-empty, pristine, and undamaged. In addition, for tenants who have decided to move out, the proprietor might include surcharges versus deposit funds if specific areas are not cleaned out.
Cleaning is definitely not the priority for somebody who is faced with the formidable difficulties of settling into a new location and starting a new life. There are a lot of things that need to be achieved in so little time, not the least which is finishing work and other requirements prior to the move. In order to meet their end of the arrangement, the more practical choice for the renter is to hire Wallace expert cleaning company, rather than do the cleaning up themselves.
The primary benefit of hiring Wallace expert cleaning company is that they can do the task better and more efficiently. This depends on the quality of the cleaning crew, but nowadays it is easy to find a service provider that is ensured to do an excellent task. A cleaning crew can work wonders, and bring back a location that has been lived in for quite some time into an area that is practically brand new. To prepared the place for its next owner, a professional crew should get rid of grease, gunk, cakes of dirt, and dust spheres from tough to reach areas. They know how to perform these jobs efficiently. A person without appropriate experience in using cleaning equipment and cleaning solutions would not know exactly what kind of chemical to utilize to eliminate a specific kind of stain.
When moving in, exactly what to anticipate
Moving into a new place in Wallace can be stressful. Professional cleaning service companies offer not only end-of-tenancy cleaning services.
Your check-list before moving out:
Before you leave your house, check for broken items and make certain you replace all of them. In case you forget to change such items like light fixtures or missing screws, it is most likely that your homeowner would take a huge portion off your preliminary deposit for these petty items.
If your home has wall to wall carpeting, you will have to decide between hiring an expert to clean it or resorting to cleaning it on your own. If you look at the current condition of the carpeting and match it to the initial state, this choice would be easy. When you make this decision, bringing it to the initial condition ought to be your objective.
You need to also examine the walls to see if there are spots on them. Walls with spots can be a huge issue due to direct exposure. Make sure you get rid of wall-stains with a mild hand to prevent deteriorating the paint since if that happens, you will certainly lose a big chunk of your deposit dollars.
After you have done all the cleaning, make certain that you check out the ovens and refrigerators. The seals of the refrigerators must be in correct condition, and the ovens must be clean enough for usage. When vacating in Wallace, these checks will certainly enhance the probabilities of getting the deposit sum in full.
Quick Tip for Wallace residentsThere are actually dozens of companies that provide move out cleaning and steam carpet cleaning throughout where you live, and picking the ideal one will certainly mean a convenient, problem-free move-out experience and hundreds of dollars of cost savings. If you are on a tight schedule for moving out of your existing home, book as far in advance as possible.
Current Weather in Wallace, California


text: A sleekly designed bar stool, standing tall and proud in our cafe range. Minimalist design style creates a clean and sophisticated product. High bar stool perfect for socialising or café break out. Available in a choice of 6 colours to complement any scheme. Chrome steel frame with fibreglass filled polypropylene seat. Seat colours: White, yellow, red, green, sand, anthracite.


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It's every couples worst fear and every jealous bitches dream come true. Long distance relationships are known to end dramatically or worse, just fizzle out into the limbo that becomes, "what are we"?
Long distance is a relationshit. You become way to attached to your phone, the drunk FaceTimes are a necessity, and when a hot girls who he works with tweets at him you instantly feel that gut wrenching punch wondering if threes something going on.
It's not your fault. We have been conditioned to believe that long distance is the relationship killer.
But that does not mean that long distance relationships are not worth it or even doomed to fail. There are simple things you can do to keep your relationship just as loving as before, no matter how much distance is between you.
1. Make sure it is what you want
Before anyone goes anywhere you both need to have an honest discussion about what each person wants. It doesn't matter how long you have been together, I know people who have ended 5 year relationships due to distance and then others who stayed happily together after only 6 months. Time together doesn't matter so much as both of you wanting to stay together.
As long as BOTH of you are committed and willing to try, then you have a good chance of working out. This discussion is not the time to agree just because you want to avoid awkwardness.
2. You must be willing to communicate!
Now that you guys are separated you can't rely on tone of voice or facial expressions. Lets be real, most of the time you will be texting. If something is bothering you, even if it is something small (especially if it is something small) say something! Its going to be hard to get into a routine the first few weeks, so if you think you need to make more time to FaceTime, or you worry they aren't putting in enough effort to talk, speak up!
Any situation can be easily sorted out if you just say something.
3. Write Letters!
And I mean actual handwritten, mushy, love notes. Well they don't have to be mushy, but they should be hand written and mailed. It makes whatever is in the letter so much more important because they took the time to write it out. If you go someplace new, buy a silly post card from each city, even if its not far away, just to show that you were thinking of them.
Its the little things that are going to keep the relationship alive.
4. Surprises and Care Packages!
Save up your money and plan a surprise visit, or if that is impossible, save up your money to send them a cute little gift. Like letters, small gifts and surprises will keep the spark going and show your person that you still care and know them better then anyone.
Load up a box with their favorite candy and movie and when they get the package watch it together over Skype. Just because you are far away doesn't mean you can't still do little things together.
5. Sex stuff
See #2. Open communication is key. Get creative but don't do anything you feel uncomfortable doing.
Thats pretty much all the advice I can give you on that topic.
Long distance totally sucks. But that doesn't mean your entire relationship has to suck too. Just try to make time for them and make sure they feel loved and you will be fine.
But make sure you don't spend all your time on someone who's away and neglect your friends who are with you. Juggling a bae and friends in long distance is the same as juggling a bae when he's around. Sometimes your friend will want your full attention so eyes off the phone. They will be there to help you out and cheer you up!! It's their job!
But if you have a friend that is cynical about long distance, I wouldn't go to them for advice. Stay positive and you'll have a better chance of staying together!


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Sunday, January 2, 2011
Snow Day
...for some sledding at Trillium Lake...
9 comments:
- Pam said...
Wow. I thought it only looked like that in the movies. Beautiful!
- January 2, 2011 at 5:06 PM
- Natalia said...
Beautiful day, beautiful family!
- January 2, 2011 at 5:16 PM
- Jess @ Blonde Ponytail said...
Oh those a beautiful memories! You make snow look like fun!!! :D
- January 2, 2011 at 8:12 PM
- Jen said...
Oh now that is beautiful! I'm glad you got in your snow day before school started up again!
- January 3, 2011 at 8:54 AM
- Julie said...
You guys - it was so beautiful!!
Jess - perfectly sunny weather with no wind made for a fun snow day! Conditions were perfect!
- January 3, 2011 at 9:24 AM
Awesome pics!! They look like they belong in a resort brochure! What a beautiful day you had. Both days that we went sledding were sunny and not windy, except the second day, we didn't have as good of snow. I love the one of you and Mai going down. Is that place close to your house?
- January 3, 2011 at 11:42 AM
- Julie said...
Abby ~ Mt Hood is about an hour from home. We should really be up there more often!
- January 3, 2011 at 1:42 PM
- Lisa said...
Awesome! Looks like you had a perfect day up there too. What a gorgeous view of the mountain. :)
- January 3, 2011 at 2:13 PM
- ERG said...
HA~! I love it!! What a scenic spot, too! Looks like you had a great time =D
I bet it was nice to have the sun out, too!
- January 3, 2011 at 8:44 PM


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The knot up there is called trefoil. You will certainly be
happy to know that its Alexander polynomial is t2 - t + 1, and you
will be delighted from the fact that the Seiberg-Witten invariant of its 0-surgery
equals 1, in correspondence of the trivial class. I don't
forget to reassure you that it is moreover a fibered knot (something that
you certainly have noticed if you own a 3D browser).
To obtain the same data for Sylvester The Cat requires more work
(especially if the cat goes on moving). Getting to know
this data is the main purpose of my research. This is why I study math.


text:
By Jamila Babayeva
The opposition party Armenian National Congress sees no economic role for Armenia in the region.
"Investments in Azerbaijan, as well as Turkey and Georgia surpass all investments in Armenia," member of the party, MP Aram Manukyan said at the economic forum organized by the four opposition parliament fractions.
He said that Azerbaijan's and Turkey's investment programs reach to $35-40 billion.
"The same situation is evident in all other spheres. Georgia and Azerbaijan receive five times more tourists than Armenia," he noted.
Four opposition parliament fractions Flourishing Armenia, Dashnaktsutyun, the Armenian National Congress and Heritage Party held the economic forum where the participants discussed economic problems reigning in the country.
The opposition fractions, as well as diasporas believe that the new government will not be able to make positive changes in the economy.
President Serzh Sargsyan appointed parliamentary speaker Ovik Abramyan as prime minister on April 13. Abramyan replaced former Prime Minister Tigran Sargsyan who resigned on April 3.
The Armenian National Congress believes that only the power change can save the country from the economic crisis. The members of the congress said the economy cannot change for the better until there is a complete power change. "People's trust for investment will not revived till the changes are made," they said.
The congress voiced concern about government's indifference to the human resources noting that the government does not stimulate the economic demands among the population.
President of the Forum of Armenian Associations of Europe Ashot Grigoryan said potential investors do not have confidence in the investment climate of Armenia.
"An atmosphere of fear reigns in Armenia. Former Prime Minister Tigran Sargsyan is the main culprit who should be put on trial," he stressed.
However, new Prime Minister Ovik Abramyan said that providing Armenians with a dignified life will be a priority of the new government, as a significant part of people today live in poverty. Now, if Abramyan can fulfill people's hopes, remains to be seen.
Follow Trend on Telegram. Only most interesting and important news


text: IMAGE OF THE WEEK: Published on May 25, 1998. Kellogg Co. has committed $18 million to Kellogg's Cereal City USA, an 8-acre celebration of cereal opening June 1 in Kellogg's hometown of Battle Creek, Mich. The facility, benefiting the local Heritage Center Foundation, addresses cereal lore in theme park-style fashion. Attractions range from a working production line to an ad presentation called "A Bowl Full of Dreams," narrated by Bob Keeshan, the original Captain Kangaroo. Most Popular In this article: News


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Obsidian Energy is a company that is in the oil and gas industry. They are based in Calgary, Alberta. Alberta is in western Canada. They have oil wells that have been drilled throughout the western part of Canada. The company is one of the top 60 listed on the Canadian Stock Exchange, which makes them something to notice.
The company was formerly Penn West Petroleum Ltd. Since it became Obsidian Energy, they are determined to make it even more productive and positive than ever before. They have a nice selection of assets, and they intend to add to them.
At Obsidian Energy, there are a number of employees that are dedicated and proud to work there. With their determination, they intend to create a company that can deliver what the customers want. It will make all the difference for them. Since they are willing and able to go to great lengths to acquire the customers, they will definitely see the rewards from their efforts. They have all the experience and expertise that is necessary to complete jobs that are intense in nature. This will give them the ability to get Obsidian in the shape that they want it to be in.
The future for Obsidian Energy looks great. They will receive more and more customers because of their determination to become more prominent in the oil and gas field. Since they are dedicated and committed to do this, they will succeed in getting just what they want. As they proceed forward, their goals shall be met, and they will be noticed more for what they have to offer. They are a company that believes in what they do. What they can offer people is of value, and they are capable and willing to do the job that is necessary to keep their customers happy. Read This Article for additional information.


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Vans Vault 10 Year Anniversary Pop Up ShopLocation: Blends Costa Mesa
Vault by Vans hit the decade mark this year, and is celebrating its 10th anniversary with a retrospective exhibition at our Costa Mesa location. The famed Vans line, founded in 2003, has offered a premium assortment of unique collaborations and deluxe footwear capsules over the past decade. The pop-up display at BLENDS features some of Vault's most renowned releases, including special projects with Marc Jacobs, The Simpsons, Major League Baseball, Filson, Brooks, Neckface and Taka Hayashi.


text:
Sell cloud subscription for practice management
Budget $250-750 USD
Need sales representative to sell cloud subscriptions to Doctors, health care professional and etc. And, get a good review and rating from those Doctors.
The cost of a subscription is $99/year with 3 months free trials. You will get paid after the free trial is over.
[login to view URL]
3 freelancere byder i gennemsnit $453 på dette job
I'd love to talk with you more, to find how i can help you with this ppc tasks. As a PPC freelancer, i can meet your needs in this job, and recommend other effective strategies for your business. Relevant Skills and E Flere
Hi I can help you with your project! Write me, I will start work in this moment. Важливі навички та досвід I have many skills in web sites. You look this my portfolio [login to view URL] You can take a look at my port Flere


text:
FLOTUS Tweets Out a Kimchi Recipe
Last week First Lady Michelle Obama tweeted that she picked Napa cabbage from her garden, and was using it to make kimchi. She even shared the recipe! Her version calls for five Thai chili peppers per two heads of cabbage, so it's mighty spicy... and just how we like it! Get the recipe below:
Via FLOTUS/Twitter
Related: Recipe: Tofu Kimchi Dumplings
(Image: Flotus/Twitter)


text:
"We've the most effective details and choice available for mens promise rings at http://www.MensPromiseRingsReview.com Our globe huge web site helps ladies and men uncover details and facts on <a target="_new" href="http://www.MensPro"
Top site lists are a simple, but powerful system for exposing your site to millions. If accepted into our exclusive network this is a great opportunity to grow your site.
Pick a unique URL: top-site-list.com/your-name. Add a custom logo and background. Your choice of over 275 styles for your toplist, or provide your own custom HTML layout.
4,629 Top Site Lists
250,797 Members
1,053,036 Listed Websites
313,850,052 Total Votes
572,197,194 Total Hits


text:
Good news from MediaWorks. Story!
Posted by BE on June 25th, 2015
Good news from MediaWorks – their new current affairs programme at 7pm, Monday to Thursday, is to be hosted by Duncan Garner and Heather du Plessis-Allan.
It's good news because these are, in my estimation, two of the most professional and accomplished reporter/interviewers in the county. And, if we have to make the comparison, both could hold their own anywhere in the broadcasting world.
So what could possibly go wrong?
Well, there are some hints in MediaWorks' news release about the new show:
First the title: Story. Well yes, journalists do refer to items as 'news stories' and maybe I'm being picky. But when you take the word by itself, it does rather suggest that 7pm Monday to Thursday on TV3 will be story-telling time. Are we all sitting comfortably? Read the rest of this entry »


text:
Could changing the GPU fix the issue?
LED 1 is on when I connect a power cable. When I turn on the iMac, LED 2 lights, then LED 3. But LED 4 never lights up and the screen is black. Does this mean that the GPU is damaged and not sending a signal? Could changing the GPU fix the issue?
Is this a good question?


text:
Recently an user of WPF Dockingreported a bug that in Expression Blend the sample window is not rendering. The Blend window says "Invalid XML", the error message in the results pane says: The property "ShowActions" can only be set once; The property "ShowActions" does not have an accessible setter; The specified value cannot be assigned. The following type was expected: "ShowActionCollection"".
The ShowActions property is of type ShowActionCollection, which is a collection implements IList (only IList.Add is implemented, all other implementation just throws NotSupportedException). It works fine in Visual Studio, but apparently Expression Blend treat this property as a normal property, not collection.
So I decided to make a sample application to reproduce this behavior. I created a StringCollection class which implements IList (only IList.Add is implemented, all other implementation just throws NotSupportedException), a CustomElement class contains a Strings property of type StringCollection to draw the strings, and a Window contains the CustomElement. The error is reproduced:
After hours of trying with different options, the problem is finally solved:
WPF | Expression Blend
Related posts
IList in Expression Blend Designer
You've been kicked (a good thing) - Trackback from DotNetKicks.com
Copyright DevZest, 2008 - 2018


text:
Video Editing
Budjetti $30-250 CAD
I have nine short .mp4 videos that I would like to add basic images and text to.
19 freelanceria on tarjonnut keskimäärin %project_bid_stats_avg_sub_26% %project_currencyDetails_sign_sub_27% tähän työhön
Hello! I am a professional videographer and video editor. I use Adobe Cc Premiere pro and After Effects. Looking for your reply! Best regards, Lucian
Namaste Welcome in my portfolio * **I'm Sanjay High Rated Freelancer*** i am new here in freelancer site but i have lot of year experience in the design field. Here i have 50 + satisfied clients. Relevant Skills and Lisää
Hi, I just need your 5 minutes to discuss video editing design project so that I can start working on it.I have done similar task in the past successfully. Relevant Skills and Experience With 5 years of hands-on ex Lisää
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Hello i will edit your video as per your requirement, can you pleaae breif me with project details. Thank you Jay
I will finish your project Relevant Skills and Experience I will use filmora to edit your video
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hi, i am professional video editor on [login to view URL] i will show you my profile and portfolio when you will contact me. Thanks


text:
Or at least that's what I assume when I watch her illustrate an entire "day in the life," or genre painting, if you're going to go all art historical. Which we will. Because just like that four-year-old who sells paintings for $27K, my gal is surely going to be a super duper art star. Any day now.
Or, she just loves to color.
Because I'm not sure when one can recognize actual talent, versus childish enthusiasm for artsy things. So I decided to see if I could find out how old kids need to be before you can call it "talent" versus "playtime."
It turns out that everyone has a different opinion, depending on their motivation. Say you're an acting teacher for kids. Then you're probably going to indulge that mom or dad that signs their child up with hopes of nailing that Disney audition. No matter how young. So while Grandma may think that four-year-old Sheldon needs to have a few more years on the backyard talent show circuit, the woman who owns the acting studio is going to see that spark. And sign your kid up for weekly lessons starting at $200 a month.
Never underestimate the power of motherly (and fatherly) love, either. I may be holding on to my daughter's drawing of owls when she was three years old (only 3!), because I think it will be worth something someday, but most people would simply call me a hoarder.
Yes, it's very possible your kid -- and mine -- have talent. But pushing kids into a specific niche at such at young age can be counter-productive at worst, and damaging at best. What if your child believes her value only comes from her beautiful singing voice? But no one in the professional world ever confirms that she's got what it takes? That's going to be one sad little girl. One who requires years of therapy.
So let's all indulge our kids and let them dance, act, draw, and art their little hearts out. But when it comes to looking at their kid talent and seeing stars in their young eyes -- take a step back, and just enjoy the show.
Do you think your child is a star?


text:
Dear Winslow,
One year ago today, your father and I received the most precious gift, one that has made us whole. If I'm being completely honest, I was VERY pregnant and VERY ready to meet you. You were a week and a half overdue, and boy was I anxious. You arrived on your own time, but it was perfect. Just one day before your Uncle Grant's birthday.
I remember so vividly the very first time our eyes met. It was true love. So many emotions were running through my veins. Happiness, exhaustion, excitement, confusion (like, now what?), and joy. I remember the way you looked up at me with those eyes. It was like you had been waiting for me to touch your soft baby skin. When I did, you fell right asleep on my chest. No crying, no whimpering. It was magical. I remember looking at your daddy and seeing a grin the size of Texas on his face. He could not believe he had a son. All I could say to you was "I love you, baby. I love you". And I said a prayer of thankfulness to the Lord for your safety and your beautiful little body.
I thought you were going to be 9 or 10 pounds because you were so late, but you were 1 ounce over 8 pounds. Thank you, little one, for not being gigantic. You had the LONGEST little fingers and toes and I laughed when daddy said "He has five fingers!" and I said back to him, "Only five?!?!" It made us laugh. I think your daddy was so nervous to see you in real life. He sang to you and talked about our days when you were in my belly and now that you were here, he was just a little edgy because you were so fragile and tiny. Your daddy and I just kept looking at you and saying to each other "He really is perfect. He is so perfect."
And we still say that to each other most nights before bed.
You inherited my eyes and most people that see you comment on how blue and beautiful they are. You have your daddy's stature and laidbackness (and I'm thankful for that). He doesn't get in a hurry for anything and me, well...I sometimes consider myself "high strung". I hope you'll keep that laid back trait because I sometimes worry too much...but that's what mom's do. It's in our job description.
The way you learn so quickly and take everything in around you amazes me. Just the other day, you saw a photo of yourself, crawled up to it, and kissed it. It was the most precious thing in the world. Your kisses are the best. Especially in the morning after you've been up 2-3 times at night and I'm real sleepy. You'll plant a big, slobbery, open mouthed kissed right on me, and it melts me.
You are almost walking, taking a couple steps here and there, but momma's not ready for that just yet. I try to push you down when I can so that you won't ever grow up. Do you believe me?
This year has absolutely flown by. You have made this year one of the best of my life and I am so thankful to the Lord for entrusting your daddy and I to be your parents. We love you more than you could ever know and one day, when you have children, you'll begin to understand just how much that is.
Happy First Birthday, my little monkey.
I love you to the moon and back.


text:
Listed Price
Impeccable fully furnished 4 bed villa with private beach on the mesmerizing turquoise waters of Chalk Sound. Situated on the well renowned and coveted western peninsular of Providenciales, Bright Idea lives up to its name by virtue of its design and ambiance to attract both short and longer term living with a proven healthy track record of vacation rentals for those looking to enjoy generated income in between personal enjoyment. Main residence comprises living area with well designed custom built cabinetry, dining quarters and oversize kitchen at pool/beach level , 2 master suites with spacious balconies on the upper level offering stunning panoramic views of the Sound. 2 self contained guest suites flank the pool deck each enjoying spacious bedrooms, living area and kitchen with stunning turquoise water views. Each suite leads directly to the family size recently refurbished pool, private beach , lounging area and BBQ station. Lush tropical landscaping envelopes the sweeping driveway, villa and surrounds providing the ultimate in privacy and seclusion. Absolutely delightful, a must see.
Turks & Caicos Sotheby's International RealtyVenture House


text:
Main Content
Lyn Headley's Talks
Community Funded Reporting
David Cohn 0 Recommendations Lyn Headley 0 RecommendationsMarch 13, 2010 4:30 AM
The news industry is dying but in its wake are new business models to support investigative journalism. One of these is "community funded reporting" which is being pioneered by Spot.us but is happening around the country by various individuals. What is it? How does it work? What are its pitf…


text:
- Planners
- Travelers
- Explore
- Video and Demos
- Sponsor Green Travel
- Get Involved: Green Action
- Frequently Asked Questions
- Website Development Tutorial + SpaceShare Contracting
- Preparation Basics
- Avoiding Problems, Nonprofit Client Perspective
- Should You Hire SpaceShare?
- Websites Developed by SpaceShare and Allies
- About Us
- Contact Us
- Vision & Plan
- People at SpaceShare
- Volunteer, Intern or Work at SpaceShare
- Our Logo & Tag-line
June 5, 2009 by admin
Client Goals:
- Meet three demographics: conference planners, festival planners, and travelers/individuals. Professional-conference planners need to feel that the site is for them -- festival planners will be more accepting of a professional site than conference planners will be accepting of a site with the wilder look of the festival community. We don't need to sell to travelers, but they can't get lost (obvious menu, but content not aimed at them).
- Have some distinctive design element perhaps based on the logo, while otherwise keeping to a tight time-budget and moderate simplicity. OK to assumes a high level of tech skill (building this for ourselves).
- Assume people do not understand what we are about... they won't necessarily be coming here already knowing the somewhat complex basics.
- Expandability.
Note: designed primarily in 2004. If you're reading this, you're looking at the new design being developed in summer 2009.
Design team: Evelyn Rodas helped with the original design. Erin Aurujo is designing new graphics. Stephen Cataldo has been the main designer and developer (and client).
- Login to post comments


text:
Alas. It's already the 29th. I can't believe January is ending just like that. Wished it could've stretched on longer. Even so, 10 more months people! I can take that long. It's not 10 years. But then again, it's not 10 days. Oh, and I just signed up for SPM and, yes, I'm taking 12 subjects. I've seen the French paper. It's a cross between DeLF A2 and B1 with oral mixed in altogether in the paper. Looks good. Let's just hope I can do good during SPM. 12 subjects is risky business. But then again if I get 12As that would just be awesome. I've got my sights set on dad's alma mater, Nottingham. But maybe I'd try and apply for Cambridge. Yeah. Even so, I haven't really checked online any of the campuses, class structure etc. I'll do it soon.
I feel sleep deprived too. In a week, I only get to have my afternoon naps once. If I'm lucky enough, I can nap twice in a week. But even so, I enjoy my afternoons during basketball training and Wangsa Raya practice. In spite of the muscle strains, my weak ankle and the sweat, it's worth it. My stamina is doing good and I've learnt to appreciate my training. Not to mention my shoes too! Haha. Speaking of shoes, I've been having shoe fetishes. Especially 'em pretty training/running shoes. Dad's ordered me a pair of Reebok EasyTone from his personal trainer, Cash and they're white! Hollah. I'm thinking of getting a pair of basketball shoes too. It's RM300+++ a pair though. Anybody care to sponsor me? Eheh.
Other than that, I'm doing okay. I finish my homework and notes on time, I enjoy singing randomly with Fatin dearest and alas, high jump. Nothing beats all that adrenaline. Also, I'm taking classes at Kristal Suria near the Setiawangsa LRT and truthfully, it's not bad. Nothing beats Mr Chan though. But the teachers are cool and so far I enjoy everything I'm learning and Kak Wan, the receptionist, is very very very nice too! Oh, and did I mention Ali Maju? Hehe. Nasi goreng ayam FTW.
Gosh. I think I can get fat like this. Ah no matter. When those EasyTones arrive I'll jog my ass off.


text:
I had noted earlier that India had nominated Justice Dalveer Bhandari for election to the ICJ. It now appears that the Philippines has nominated Justice Florentino Feliciano for election to the same vacancy. Justice Feliciano has served on the WTO Appellate Body. He was also an associate justice of the Supreme Court of the Philippines. He completed his LL.M. and JSD from Yale Law School. The official note on his nomination can be found here. The elections are scheduled for 27 April 2012.
On the topic of Justice Bhandari's nomination, while browsing the Internet I recently came across this RTI request by Subhash Chandra Agrawal and the response by the MEA, Govt. of India. The RTI request seeks information about the nomination process as it is carried out in India. The response is basic and minimally revealing, repeating only the information available on the ICJ and PCA websites.
Update (25 March 2012): The Hindu has picked up on the story now, as well.


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This is a great Labor Day grilling burger filled with flavor, and so unique, you will have your guests asking for more.
Divide burger into 4-ounce portions and patty into thin patties.
In food processor, chop mushrooms to a small chop.
In large sauté pan, add butter and, when melted, add the flour. Let cook over medium heat for 2 minutes. Add the chopped mushrooms and garlic and cook over medium heat for 5 minutes.
Add milk and lower heat and continue cooking until mixture has thickened to a paste consistency. Add shredded cheese and combine.
Transfer to a plate and refrigerate until cool. When cool, add 2 tablespoons of mixture to half of the patties. Top with another patty and pinch sides well to seal the burger together. Continue to make two stuffed burgers.
Heat grill and spray with cooking spray to prevent burgers from sticking. Cook to desired temperature without smashing burger. Try to cook burger without turning over more than once. Remove from grill and let burgers sit for 5 minutes before eating.
Dress bun with desired toppings and add burger. Enjoy, but have plenty of napkins ready, this is a great juicy burger.
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Ga. Archbishop Apologizes for 'Oversight' in Building $2.2 Million Mansion
Archbishop Wilton Gregory of the Roman Catholic Archdiocese of Atlanta has apologized to disappointed Catholics who sent him letters asking why he built a $2.2 million residential mansion. He called the decision an "oversight."
"I failed to consider the impact on the families throughout the Archdiocese who, though struggling to pay their mortgages, utilities, tuition and other bills, faithfully respond year after year to my pleas to assist with funding our ministries and services," Gregory wrote in a piece for The Georgia Bulletin on Monday. "I failed to consider the difficult position in which I placed my auxiliary bishops, priests, deacons and staff who have to try to respond to inquiries from the faithful about recent media reports when they might not be sure what to believe themselves.
"To all of you, I apologize sincerely and from my heart."
The Associated Press reported that the Atlanta archbishop recently moved to a 6,400-square-foot residence, which cost $2.2 million to build.
Explaining the details behind the arrangement, Gregory said that he had no desire to move from the archbishop's residence in West Wesley. But he was approached by the Cathedral of Christ the King, a nearby growing parish, to sell the house so that it could be used for the cathedral's rectory. He agreed and soon thereafter, both the Archdiocese of Atlanta and the Cathedral parish received a large donation from Joseph Mitchell, nephew of Margaret Mitchell, author of Gone With the Wind.
The donation included Joseph's home on Habersham Road. And that was where the archdiocese decided to relocate the archbishop's residence.
"The plan seemed very simple. We will build here what we had there-separate living quarters and common spaces, a large kitchen for catering, and lots of room for receptions and other gatherings," he explained.
"What we didn't stop to consider, and that oversight rests with me and me alone, was that the world and the Church have changed."
"As the Shepherd of this local Church, a responsibility I hold more dear than any other, certainly more than any configuration of brick and mortar, I am disappointed that, while my advisors and I were able to justify this project fiscally, logistically and practically, I personally failed to project the cost in terms of my own integrity and pastoral credibility with the people of God of north and central Georgia," he stated.
He argued that even before Pope Francis began calling the Church to be of the poor and for the poor, bishops were reminded of the call to live more simply and humbly, and be more like Jesus Christ.
Gregory said he will meet with the Archdiocesan Council of Priests and the Archdiocesan Pastoral Council in the next two months and also seek the advice of the Finance Council of the Archdiocese to resolve the matter.
"If it is the will of these trusted representative groups, the Archdiocese will begin the process of selling the Habersham residence," he said. "I would look to purchase or rent something appropriate elsewhere."
The Catholic Church has faced controversy surrounding bishops spending large amounts of money on residencies in recent times, most notably with the infamous "Bishop of Bling" Monsignor Franz-Peter Tebartz-van Elst of Limburg, who was replaced last week by the Vatican.
The German bishop was found to have spent close to $43 million on a new residence for himself last year, sparking outrage among believers and criticism from top German leaders, including Chancellor Angela Merkel.
Gregory, who shared some of the letters he has received questioning what kind of example his decisions set for the faithful, promised to do a better job of listening to others than he did before.
"It has been my great privilege and honor to be your Archbishop for the past nine years. I promise you that my service to you is the reason I get up each day – not the house in which I live or the zip code to which my mail is sent," the archbishop concluded.
"I would never jeopardize the cherished and personal relationships I have built with so many of you over something that personally means so little after all."


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« back to Power Tools, Hardware and Accessories forum
|Forum topic by Holbs
|posted 02-04-2013 04:52 AM
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i have the ancient rockwell 37-600 6" jointer. this morning, i removed the cutter head assembly and tore it down to sand, clean all sorts of things. i put everything back together. before setting the jointer knives, i need to go get plexiglass and magnets this week. while i had time before super bowl, i went ahead and ensured the infeed table was co-planar to the fixed cast iron outfeed table with my smith and brown 4set machinist squares and dial indicator. yep, aok.
i then looked at my fence. it's out of whack 1/16" at the top of the outfeed and 1/16" at the bottom of the infeed, as in twisted (not cupped). i lower the infeed table out of the way and only measured the fence and the length of the fixed cast iron outfeed table. i had perfect 90degree at the cutter head, but 1/32" off at the top at the end of the fence over outfeed table. this will not affect any face jointing, but could affect jointing ends together. i'll have to joint a couple pieces and see just how out of whack it looks.
as i see it, my options are:
-- The Carpenter Bee is derived from the Ancient Greek word wood-cutter "xylokopos/ξυλοκὀπος"


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from Wiktionary, Creative Commons Attribution/Share-Alike License
- v. To descend; to move from a higher place to a lower one.
- v. To decrease; to change from a greater value to a lesser one.
- v. To fall (down), fall to the floor.
- v. To stop functioning, to go offline.
- v. To be received or accepted.
- v. To be recorded or remembered (as).
- v. To perform oral sex.
- v. To take place, happen.
- v. To disappear below the horizon of a plane; to set.
Sorry, no etymologies found.
Sorry, no example sentences found.


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Elizabethtown, NY
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Elizabethtown is a town in Essex County, New York, United States. The population was 1,315 at the 2000 census. The county seat of Essex County is a hamlet also called Elizabethtown. The name is derived from Elizabeth Gilliland, the wife of an early settler.
The Town of Elizabethtown is in the east-central part of the county. It is 27 miles (44 km) southwest of Burlington, VT, 92 miles (148 km) south of Montreal, Quebec, and 106 miles (171 km) north of Albany, New York. The town calls itself the "Pleasant Valley."
William Gilliland, an investor, bought up large tracts of land in Essex County. The town was first settled around 1792 near New Russia.