text:
2019, Solo Show, "In the Woods
Firehouse Center for the Arts Newburyport, Massachusetts
2016 Brooklyn Waterfront Artist Coalition (BWAC)
Curated by Beth Saunders
Curatorial Assistant, The Metropolitan Museum of Art
Brooklyn, New York
2015 Faber Birren National Color Award Show
Curated by Anna M. Swinbourne, PhD
Received honorable mention
Stamford Art Association, Stamford, Connecticut
2014 Painting Intricacies, group show, curated by Resa Blatman
The Nave Gallery Annex, Somerville, Massachusetts
2013 Blanche Ames National Juried Show
Curated by David Preston Wells
Ames Mansion, Borderland State Park
Easton, Massachusetts
2012 American Impressions 2012, national juried show
Curated by Elizabeth Spungen
William Patterson University,
Wayne, New Jersey
2011 Art-O-Mat; Take a Chance on Art, invitational benefit show
The Arsenal Center for the Arts
Watertown, Massachusetts
2011 A Community of Artists, group show
Curated by Katherine French
Danforth Museum of Art
Framingham, Massachusetts
2008 The Blanche Ames National Juried Art Exhibition,
National juried show
Ames Mansion, Borderland State Park
Easton, Massachusetts
2007 In the Woods, Recent Photographs, solo show
Curated by Tracy Savage, Savage Art Resources
Oak Street Gallery
Hood River, Oregon
2006 Out of the Shadows, benefit for the Epilepsy
Foundation Northwest
Cathedral Park Place, Portland, Oregon
2005 18 Independent Artists, invitational painting show
Portland Art Center, Portland, Oregon
2005 Expressions West 2005, national juried show
Coos Art Museum
Coos Bay, Oregon
2004 Paperwork; A Summer Drawing Salon
Savage Art Resources
Portland, Oregon
2004 21 Years of Studios, Friends of Carton Services
Cathedral Park Place
Portland, Oregon
2002 The Commons Art Collective Group Show
Back Stage Gallery, Deertrees Theatre
Harrison, Maine
2001 Open Studios Preview Show, group show
Gibbs Gallery, Arlington Center for the Arts
Arlington, Massachusetts
2001 The Commons Art Collective Group Show
Commons Art Collective
Norway, Maine
2001 Photographic Memory, two person show
The Center for Arts in Natick
Natick, Massachusetts
2001 3rd Annual National Small Works Exhibition
National juried show
Gallery on the Green
Canton, Connecticut
2000 Open Studios Preview Show, Gibbs Gallery
Arlington Center for the Arts
Arlington, Massachusetts
1995 It Figures, national juried show
Arts Worcester
Worcester, Massachusetts
1994 59th Annual National Juried Exhibition
Cooperstown Art Association
Cooperstown, New York
1987 Table Settings, solo show
Julia Saul Gallery
Sudbury, Massachusetts
1982 University of Wisconsin Juried Competition
University of Wisconsin Art Gallery, Milwaukee, Wisconsin
1982 University of Wisconsin Student Invitational, received award
Union Art Gallery
Milwaukee, Wisconsin
1981 Wisconsin '81, The Cudahy Gallery
Milwaukee Art Center
Milwaukee, Wisconsin
1981 University of Wisconsin Juried Competition
Union Art Gallery
Milwaukee, Wisconsin
1981 The Printed Image, received award
University of Wisconsin Art Gallery
Milwaukee, Wisconsin
1980 Is It Art Yet? Experimental group show
Milwaukee, Wisconsin
Curatorial and Other Projects
2014-Present The Corporate Program at deCordova Sculpture Park
and Museum
Lending Artist
2007 Vision Quest, Templeton Building Gallery, Portland, Oregon
Curated photo show of work by Community Engagement
participants. Vision Quest was the culmination of a 10-week
photography workshop where participants communicated their
experiences of homelessness, drug addition and mental illness.
2007-Present Guest Lecturer, The Color of Grief, preteen and teen
bereavement workshop.
Work with LCSW developing lectures and workshops
relating to the emotive content of art and bereavement issues.
Corporate Collections
2007 Oregon College of Art and Craft, Portland, Oregon
Permanent Collection, part of two year traveling exhibition
2006 Tracy Savage, Savage Art Resources, Portland, Oregon
1999 Fidelity Investments, Boston, Massachusetts
1990 Ragu Foods, Trumbull, Connecticut
Catalogues and Reviews
2013 The Blanche Ames National Juried Exhibition, color catalog
2012 American Impressions 2012, show catalogue
2008 The Blanche Ames National Juried Exhibition, color catalog
2002 ARTcetera 2002, Aids Action Committee, Boston, MA
Biennial Auction catalog
2002 Studio 94A, show review, Commons Art Collective
Group Show, Deertrees Theatre and Cultural Center
Harrison, Maine
With a Shaker of Salt, by Ken Westhaver
1995 The Worcester Phoenix, show review,
Worcester, Massachusetts
Figuring Out ARTS Worcester's Very Human Body of Work,
by Leon Nigrosh
1987 The Arlington Advocate, show review, Arlington, MA
Artist's World is on a Table, by Meredith Fife Day
1987 The Sudbury Town Crier, show review, Sudbury, Massachusetts
New Gallery Graces West Suburban Area, by Marty Carlock
1978-1982 University of Wisconsin, Milwaukee, Wisconsin
Majored in Fine Arts with emphasis in drawing,
painting and printmaking.


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Read more about barry
With specialized experience spanning more than five decades, Barry has an extensive life insurance and estate planning knowledge base. He has provided guidance and expertise in both business dealings and ventures on a national scale. Barry conveys remarkable business acumen when it comes to assisting corporate professionals and business owners. Dedicated client relationship development and the transparent promotion of long-standing business relationships is clearly what sets Barry apart from others in the industry. Barry resides in the affluent and tropical west coast region of Florida and manages Silver Rock Partners' clients and accounts throughout the sunshine state.
Barry began in the industry in the early 1960s with Equitable Life and quickly rose through the ranks to earn the distinction of top agency sales manager at Equitable. Responsible for the agency in the financial district of New York City, Barry is known for having recruited and developed some of the finest agents in the business. In 1980, he founded Roth Associates and then went on to build strong ties in the accounting industry by working with numerous partners of Deloitte & Touche. Barry, to this day, still manages a large percentage of these original estate planning and life insurance client accounts. When Silver Rock was formed, Roth Associates became a vital and integral part of the new firm. Barry is a trusted leader who is now assisting with the planned steady growth of Silver Rock Partners. His expertise and experience are a valuable part of Team Silver Rock and its future expansion initiatives.

subset: commoncrawl


text:
Website Search
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OmicsOffice helps scientists to import, analyze and validate data generated from genomics studies offering workflows and tools for qPCR, microarray RNA-Seq, and ChIP-Seq experiments.
OmicsOffice is developed by Integromics and distributed
worldwide by PerkinElmer. For in-depth information about OmicsOffice,
please visit Integromics.


text:
The Federal Deerfield
This stunning two storie colonial home reflets a more formal style then what is found in the Deerfield Colonial. The exterior detailing of this custom home has certain features commonly found in homes from the Federal design period...Read More Like its predecessor, the front facade remains symmetrical with nine double hung windows and a center chimney. With the addition of shutters, modified window, elongated door trim and the richly detailed federal front entryway, this home leaps forward 100 years, architectually-speaking.
On the first floor in the main house are separate living and dining rooms and an open kitchen that flows into a gathering room with cathedral ceilings. There are fireplaces in a living room, breakfast/kitchen area and gathering room. A rear three season porch and a covered farmers porch both extend off the gathering room. The ell continues into a service wing, containing a laundry, half bath and a proper mudroom entry space. A large carriage shed is attached to the ell at the mudroom, offering parking for three cars and additional storage.
The sizable main house is further expanded by a large L-shaped connector providing access to the three bay garage and adding interesting geometry and scale, while also providing several covered porches to side and rear entries. This home has a popular flowing floor plan and comfortable, open living spaces. With its refined exterior finish, this home adds diversity to the CCH plan collection.
On the second floor you will find the master suite with walk-in closet and full bath. Two additional bedrooms are serviced by a second full bath on the floor. The third floor has space for more bedrooms and a bath to round out the plan. I recommend a formal look for the exterior finish on this house, painted in white with an Essex green color for the trim and shutters. The roof will look best using slate or slate colored asphalt and the chimneys should be built with used or antique style brick.
First Floor
Formal Dining Room, Open Living Room and Eat-In Kitchen with Pantry and Fireplace / Breakfast Area / Gathering Room w/ Large Fireplace. Connector with Half Bath, Mud Room w/ Laundry, and 3 Bay Garage.
Second Floor
Bed rooms (#1 & #2), full bath and master bed room (#3), walk-in closet and master bath. Second Floor above Garage: Optional Living Space or Efficency Apartment.
Third Floor
Optional Bed rooms (#4 & #5), and a full bath.
- 1st & 2nd FLRS 2744 SQ. FT.
- Optional 3rd FLR 738 SQ. FT.
All CCH Home Plans are fully customizable by our firm. Please contact our office to discover a full range of architectural services that Classic Colonial Homes provides its clients.
Contact Classic Colonial Homes for pricing information.
Back to Colonial Styles


text:
Grab some rain boots because it is very muddy right now at Parkview! It amazes me that we can go from fluffy white snow flakes on Monday to rain and mud only a day later in the middle of January...
I know I haven`t been very diligent on my updates here, but as you will see it really doesn`t appear all that close to being finished yet and while a lot of progress has been made it really didn`t feel blog-worthy. What we have learned in this process is that there is a lot of initial waiting around for all the necessary permits, and then things seem to take right off! In the last two months we have gone from open beams and rough EVERYTHING to this.
We have installed all new electrical, plumbing and heating and ventilation, and as of last week our insulation and drywall team have been making a lot of headway.
New frame work in the old kitchen creates a hallway with a powder room and roomy laundry room.
I am really excited to see this awesome mud room come together! With a separate laundry room this room will be able to house a lot of storage and I am on the hunt for a pretty lantern to hang over the door way.
It seems that the old adage ``It always gets worse before it gets better`` is very appropriate in this situation! We are getting a new roof in the next couple weeks.
Just as soon as my new covered porch is completed next week!
As you can see, months and months of work are still looking pretty rough but thing really seem to be flying since the start of the year and I am hopeful we will be close to done in February at some point!
if you are wondering what the heck a 'Parkview' is, check out the beginning of the saga here


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BOTB Road Test: Caterham 620R {{favouriteCount}}11 May 2015
Fast (adj)
– Moving or able to move, operate, function or take affect rapidly.
– Synonyms; Rapid, Swift, Quick, Brisk, Agile.
Nope, sorry. None of those can even come remotely close to trying to describe the Caterham 620R. It's a car so mind-bendingly fast, it deserves its own adjective.
Caterholycrapmyfaceisfallingoff. There, that just about covers it.
Now, to start with the fact that the 620R is so fast shouldn't really come as a surprise. The range topping Caterhams, from the old JPE to the R500 have always been very quick cars, but the 620R does a good 'Spinal Tap' impression and turns the volume up to 11. So why is it so fast? There are three things that contribute:
1. The 2.0 litre Supercharged Duratec engine, putting out 311 bhp.
2. The fact that it weighs 545 kg
3. The six-speed sequential gearbox with flat upshifts.
Add all these together and you have a car that can do 0 – 62 mph in 2.8 seconds, and 100 mph in 6.5 seconds. That's faster than a Ferrari Enzo, just for reference. But that's just part of the story, as with all Caterhams it's all about the feeling… It should be pointed out that I'm not the best person to test a 620R. At 6 ft 3 inches (190cm) and a broad 90 kg the tiny cockpit of a Caterham was never going to be a roomy place, but needs must.
The process goes thus: Put on the thinnest shoes you can find to avoid pressing all three pedals at the same time with your massive Size 12 feet. Remove the steering wheel (thankfully easy). Open the four-point harness up and lay them across the bodywork out of the way. Step on the seat, and slide your body into the seat. Get stuck. Hold onto the harness and push yourself down, squeezing into the seat so tightly that it could flip upside down without you falling out. Replace steering wheel. Do up harness. Remember you forgot the key and repeat the whole process in reverse. Repeat.
Once you're in, turn the key, wait for the fuel pump to settle, hit the starter toggle and the supercharged four cylinder fires into life with a bark. The noise is incredible, very loud with a lovely burble, but this particular 620R has the track exhaust which exits at the rear and is quieter, so the noise of the side exit system must be insane. Once it's warmed up, time to pull away – not an easy task I can promise you. This car has a twin-plate racing clutch, so depress the pedal, and yank the sequential gearbox lever back into first gear. When I say yank, I mean it – you really need to give a very firm tug on the lever to get it 'in', then pile on some revs and let the clutch out slowly. The 620R pulls away then judders like a tank with Alzheimer's thanks to the differential until you're moving. Phew. It takes a while to get used to, but once you do it's easy not to stall – 3 miles of stop-start traffic just after picking it up taught me well.
Now you're moving, the fun can really start – in any gear, at any speed, you can squeeze the accelerator and the 620R lunges forward with gusto. This is not a car that wants to go slowly. Given the cut click tyres you need fair bit of warmth in them to avoid spinning the wheels (it squirmed in 5th gear at 45 mph when cold as an example), but when you do nothing this side of a £1m hypercar or a superbike will even come close.
Get a nice long straight road and in 2nd, bury the accelerator. Your internal organs all decide that your spine in their best friend and it needs a hug. Your lungs compress so you can't catch your breath. The revs rise, as does the noise and you are catapulted forward at such a rate that you can barely catch up with what's happening, but soon after you're reaching the red line and all you need to do is grab that lever and yank it back again – no lifting off, just BAM and into the next gear ready for it all to start again. If there's another car more engaging, more addictive than this I will eat my hat.
Of course the raw speed is only part of the 620R's repertoire, with such low weight and grippy tyres it hangs on through the corners like nothing else. A Formula Ford racer perhaps? Maybe a racing Go-kart? Who knows, but not much will stay with this down a twisty road. Being a Caterham it shares one of their best features though, which is decent travel suspension. This means the car can absorb bumps and stay in contact with the ground when the car goes up and well as down, meaning you can get the power down almost everywhere. Of course you really have to watch that back end with all that power and light weight with no driver's aids, but when it does slip it's actually remarkably easily caught as you're virtually sat on the rear axle and you can feel everything going on through the seat of your pants and through the rim of the tiny, chubby little steering wheel.
Once you've had too much adrenaline and need a rest, it's a good time to park up and take a look around the 620R at some of the exquisite details. The tiny aero screen is carbon fibre, as are the mirrors, wheelarch protectors, front wheelarches, aero winglets on the nose and the indicator pods. There's an extra intake above the main nose intake and a vent behind it. Ultra lightweight alloys look the business and the seats (along with the dash) are pure carbon fibre. This test car's lairy paint job helps it look the part too, but you'd want that for the £45,000 asking price.
Now most would say that's quite a lot for a Caterham, but what else can you buy that is even remotely as quick, engaging and fun/insane for the money? If you needed a car to drive on your favourite twisty roads, on track and obliterate everything you come across, the 620R is for you. It's so refreshing to be able to enjoy a car at sensible speeds, but still fun to be a bit silly at times…


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|Table of Contents
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University of the Virgin Islands- Cooperative Extension Service- Darshan S. Padda, Director- St.Croix U.S. Virgin Islands
Virgin Islands
H 161 a!)
Virgin Islands
Heoiday ekingg
Cooperative Extension Service
University of the Virgin Islands
Prepared by Extension Home Economics Staff
Olivia H. Henry, Program Leader
Caryl Johnson
Clarice Clarke
Evannie Jeremiah
Blanche Mills
Sharon Williams
Edited by Carrol B. Fleming
Dr. D.S. Padda, Director St. Croix, U.S. Virgin Islands
From the Director.....
We at the Cooperative Extension Service of the University of the Virgin
Islands are delighted to present "Virgin Islands Holiday Cooking." This milti-
purpose publication continues to fill a community need for nutritious recipes util-
izing local foods.
By formalizing the use of traditional native toods, we are able to encourage
sound nutrition using products that are readily available. This is especially impor-
tant here in the Virgin Islands where we often have fewer choices and less variety
than on the mainland.
These recipes meet one of the Federal Extension Initiatives, which is the
improvement of nutrition, diet and health. Home Economics, in general, and
human nutrition, in particular, are important parts of the Extension Service
The breadth of the Extension Service covers the following programs agri-
culture, pest management and natural resources, 4-H/youth development, and
community rural development as well as home economics. The Cooperative
Extension Service offers publications covering this broad range of subjects. We
invite people to take advantage of the educational material and technical infor-
mation that we have available.
Along with its practical information, this booklet also chronicles a vanishing
cultural history. A native Virgin Islander generously shared memories of Christ-
mas here in the Virgin Islands in days gone by. We hope this festive collection will
add joy to your holiday season. Best wishes from myself and the entire Extension
Darshan S. Padda
STable of Contents
Table of Contents
1. Introduction ............................................. iii
U. Appetizers
Herring G undy ............................................. 1
Saltfish G undy ............................................. 1
Lobster G undy ............................................ 2
C onch Fritters ............................................. 2
Orange Glazed Chicken Wings .............................. 3
111. Beverages
Christm as Cider ............................................. 5
Hollyberry Punch .......................................... 5
Ginger, Plum, Sorrel W Ater .................................. 5
Passion Fruit, Guava W ater ................................. 6
Plum-Sorrel-Ginger Drink .................................... 6
G uava-Passion Fruit-Plum Drink ............................. 6
Guavaberry-Sorrel Drink .................................... 7
Guavaberry Liqueur ........................................ 7
Sorrel D rink ............................................... 8
H hibiscus Ade .............................................. 8
Table of Contents Continued
IV. Breads
Holiday Fruit Loaf........................................ 9
Fruit Nut Bread .......................................... .. 9
Sweet Bread.............................................. 10
Christmas Fruit Loaf .................................... 11
Quick Prune Bread ........................................11
G inger Bread ............................................. 12
Vegi-Bread ............................................... 12
V. Desserts
Eggnog Delight............................ ................ 13
Plum Pudding............................................. 13
Homemade Ice Cream .................................... 14
Red Grout (Guava)........................................ 15
Spiced Prune Cake ..................................... 15
Fruit Cake ............................................... 16
VI. Main Dishes
Christmas Meatballs ..................................... 17
Cranberry Ham Slice ................................... 17
Rice Spectacular .......................................... 18
Seasoned Rice ............................................ 18
Pigeon Peas and Rice .................................... 19
Stewed Pigeon Peas ....................................... 19
Cruzan Souse ............................................ 20
VII. Salads
Santa Cinnamon Salad................................... 21
Conch Salad.............................................. 21
VIII. Vegetables
Yam Stuffing ............................................. 22
Beets 'N Pineapple ........................................ 22
Sweet Potatoes Ambrosia ................................. 23
Festive Green Bean Casserole ............................. 23
Eggplant Croquettes ....................................... 24
i ne Luooperative Extension Service, Home Economics
Program is happy to provide you with these holiday recipes
that might add enjoyment to preparing holiday meals for your
families or for other festive occasions.
Olivia H. Henry, Program Leader
In days gone by, money wasn't so easy Christmas was more friendly giving
and sharing. Families went out in the hills and picked out their own inkberry trees
which were decorated mostly with candles and homemade decorations. There
was pride in decorating your house then. Decorated trees were placed on
porches or in windows where they could be seen and enjoyed by others.
On Christmas Eve, there were midnight church services and the stores stayed
open until one in the morning. There were tramps and plant moving, as well as
other mischief. If you had potted plants outside you had to bring them indoors on
Christmas Eve or know that in the morning they'd be gone moved upstreet or
downstreet or sometimes you never would find them.
There was no carnival as we know it now. But on the day after Christmas,
called Christmas Second Day, we did have "Mocko Jumbie", horse racing, and
troupes dancing in the streets. Troupes began the day dancing in the country-
side, and reached the towns by midday where the festivities continued until late
Christmas was not Christmas without ham and sweet bread. And Miss Blyden
that's a sweet liqueur made with guavaberries or prickly pears. There were
always carolers. They were always invited in for a drink and a piece of sweet
bread and ham that was one custom in those days.
Even though herring gundy was a must for Easter, it was done for Christmas
too, but more as an appetizer then. At Easter it was served with sweet potatoes,
yams or tannia. Long ago, the old folks didn't add beets to their gundy. Refrig-
eration was not readily available then and beets would ferment and make the
gundy sour. So we used the traditional recipe here. I suppose the beets were
added later to enhance its color.
2 lbs. salted herring
% sweet pepper
1 medium onion
% hot pepper (optional)
1 cup salad oil
2 tablespoons vinegar
Pinch of sugar
2 sprigs parsley
Onion rings for garnish
Soak herring overnight to remove excess salt. Next day, wash in warm water and
remove skin and bones. Combine salad oil, vinegar, and pinch of sugar; set aside. Put
herring, sweet pepper, onion, and parsley through meat grinder. Combine thoroughly
with salad oil-vinegar mixture. Garnish with onion rings. Refrigerate overnight to blend
1 lb. salted codfish fillet
1 teaspoon capers
medium onion
/2 cup salad oil
2 teaspoons vinegar
2 hard-boiled eggs
Soak saltfish long enough to remove excess salt. Wash, remove skin and bones. Mix
salad oil with vinegar and set aside. Put saltfish, onion, and capers through meat grinder.
Combine well with salad oil mixture. Garnish with slices of hard-boiled eggs.
NOTE: For an interesting texture, flake saltfish into very small pieces instead of grinding
- then reduce salad oil to 1/4 cup.
3 lobster tails
1 large onion
2 red sweet peppers
Y2 hot pepper (optional)
1 cup salad oil
Y cup vinegar
Sprig of parsley
Boil lobster tails. Allow to cool thoroughly. Remove meat from shell. Put through grinder
(or blender at lowest speed). Chop or blend all vegetables. Combine oil and vinegar, add
to meat along with vegetables. This gundy becomes more tasty the following day, but
must be refrigerated at all times.
5 conchs
1% cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 egg, beaten
1 cup milk
Fat for frying
Clean and pound conchs. Slice very thin, enough to make 2 cups. In bowl, sift together
flour, baking powder and salt. Make a well in the center. Combine egg with milk. Grad-
ually add to center of flour mixture. Blend gently to make a smooth batter. Dip the sliced
conch in batter. Fry in deep fat.
Chicken wings
tablespoons butter
teaspoon seasoned salt
cup orange marmalade
Rinse chicken wings and dry on paper toweling. Tuck the wing tip under the larger joint
to form a triangle. Heat butter in skillet (2000F. on temperature controlled gas burner).
Sprinkle wings with seasoned sald and place in heated butter. Saute on temperature
controlled gas burner (3250F.) until evenly browned on both sides, about 20 minutes.
Spread with orange marmalade, continuing to saute while basting frequently for another
20 minutes. Remove from skillet. Serve hot. Hold at serving temperature on automatic
burner or in Keep-Warm oven set at 170F. They will be glazed and "sticky" good.
Makes 4-5 servings. (Leg pieces or whole chicken may be prepared this way and served
as an entree).
Guavaberry liqueur wasn't made like it is today. In those days, the guava-
berries were boiled into a sweet syrup which was mixed with rum. The longer it
sat, the better it was. It was served in a little liqueur glass like a jigger just to
sip. Sorrel and prickly pear were also made into liqueurs at Christmas time.
Some people added cinnamon, a vanilla stick, or raisins. It depended upon your
quarts apple cider
cup brown sugar
(3-inch) sticks cinnamon
teaspoon whole cloves
teaspoon salt
Heat cider to boiling. point. Add remaining ingredients and simmer about 15 minutes.
Strain and serve.
1 can (6 oz.) quick-frozen concentrated lemonade
1 can (6 oz.) quick-frozen concentrated orange juice
5 cups water
2/3 cup grenadine syrup
1 quart ginger ale
Combine juices, water and grenadine syrup and mix well. Add ginger ale. Pour over ice in
punch bowl. Float slices of lemon and orange for garnish. Yield: about 2% quarts.
Pour 1 cup boiling water over a medium piece of grated ginger; let sit for 1 hour. Strain.
Pierce the skins of 2 dozen very ripe plums. Place in sauce pan and bring to a boil in 3
cups of water; let cool. Remove pulp by rubbing through sieve.
Pour 3 cups boiling water over 1% cups sorrel sepals; let sit for 1 hour. Strain.
Pour 4 cups boiling water over 1 cup passion fruit pulp; let sit for 1 hour. Rub through
sieve to remove pulp.
Wash 1 dozen very ripe guavas. Cut off stem and blossom ends; slice or dice into several
pieces. Rub through sieve, rinsing with 6 cups water to remove pulp.
Combine the following fruit juices as directed. Sweeten; add more water to taste if
6 cups plum water
2 cups sorrel water
1 cup ginger water
Sugar to taste
Combine the following fruit juices as directed. Sweeten; add more water to taste if
3 cups guava water
3 cups passion fruit water
3 cups plum water
Sugar to taste
1 cup guavaberries
2 cups sorrel sepals
Small piece of ginger
Piece of dried orange peel
6 cups water
2 cups sugar
Wash guavaberries. Clean by popping berries and seeds. Rinse seeds with 6 cups of
water, and strain. Boil strained liquid, berries and sugar until berries are soft. Pour
boiling liquid over sorrel, ginger and orange peel. Allow to stand overnight. Serve over
1 lb. red guavaberries
1 lb. yellow guavaberries
1 lb. sorrel
1/ lb. ginger root
3 sticks cinnamon bark
1 lb. prunes
1 lb. rainsins
3 sticks vanilla bean (optional)
1 lb. pure cane sugar (brown sugar)
2 bottles of rum
cup water
Rinse berries with cup water. Clean by popping berries and removing seeds. Rinse
seeds, strain and save liquid. Put seedless berries in large pot. Add liquid saved from
rinsing seeds, and cane sugar (withhold 1 cup red and cup yellow berries to be used
later). Boil mixture until berries are soft. The juice should be of a medium syrup consis-
tency or sticky when cool. Mash or grind berries that were saved and mix with strongest
old rum available. To cooked mixture add prunes, raisins, vanilla bean, ginger root,
sorrel and cinnamon bark with balance of ingredients. Pour in bottles, cork and wire
down securely. Store in dark place or cellar for several months. When it is fully ripened
(the taste will tell) strain and rebottle for use.
3 cups sorrel sepals
Small piece of ginger
Piece of dried orange peel
6 cups boiling water
6 cloves
2 cups sugar
Wash the sorrel and place in a jar with ginger, orange peel and cloves. Pour on boiling
water and allow to stand for 24 hours. Strain, sweeten and pour into bottles. Use as
needed with ice and soda water (optional).
30 single red hibiscus blooms
/2 ounce ginger (medium size piece)
3 quarts water
Juice from 6 limes
Sugar for sweetening
Wash hibiscus and ginger. Cut ginger in very small pieces or grate it. Boil ginger in one
quart water for about 2 minutes. Add hibiscus, remove from heat and cover. When cool,
strain in large pot. Add 2 quarts water and lime juice. Sweeten to taste. Chill and serve
cold. If ade is too thick, add more water and sugar to taste.
* 0
a. . . . . .w
fS L
In days gone by most of the baking was done in outdoor ovens. Light the wood
and then spread the coal out. And the sweet bread would be baked. Guava was in
season at Christmas time and was baked into a popular tart. Those who didn't
have ovens would take their things to be baked in the yards of their neighbors.
The johnny cake in the Christmas song "Mama bakin johnny cake, Christmas
time coming" was really a yeast bread baked in a round like a johnny cake, it was
sweetened with brown sugar and had lots of shortening. Very rich and tasty -
once you tried a little there was a craving for more and more.
Years ago, bakers made their own yeast cakes. From each batch of bread, a
small piece was saved for the next baking. This piece of dough was rolled in corn-
meal and set in the sun to dry. Then, that dried piece of yeast bread would be
soaked and used as a starter for the next baking.
2'/2 cups sifted flour
4 teaspoons baking powder
1 teaspoon salt
1 cup chopped nuts
2 cups candied fruit
V2 cup butter
% cup sugar
3 eggs
1/2 cup mashed banana
/2 cup orange juice
Sift flour, baking powder and salt. Stir in chopped nuts and candied fruits. Cream butter
and sugar, beating until light and fluffy. Add eggs one at a time beating after each addi-
tion. Combine banana and orange juice and add to creamed mixture alternating with dry
ingredients, beginning and ending with dry ingredients. Turn into wax-lined and greased
loaf pan, (9x5x3). Bake at 3500F. for 1 hour. Cool 30 minutes before turning out. May be
wrapped in aluminum foil and put in freezer. Slice thin when serving.
2% cups packaged biscuit mix
1 cup raw quick-cooking oats
% cup sugar
'/4 teaspoon salt
1 teaspoon baking powder
'/2 cup finely chopped dried apricots
1 cup chopped pecans or walnuts
1 egg, beaten
1% cup cherry cola soda
Combine biscuit mix, oats, sugar,salt and baking powder in a large bowl. Add apricots
and nuts; stir until fruit and nuts are well floured. Combine beaten egg with cherry cola
soda. Add to dry mixture beating well with a spoon. Pour into well-greased and floured
9x5x3 inch loaf pan. Bake in 350F. oven about 55 minutes or until done. Cool on cake
rack 10 minutes; then, remove from pan and finish cooling on cake rack. Cool thor-
oughly before slicing. This bread takes well to the freezer, and is better when allowed to
2 lbs. (8 cups) flour
2 pkgs. (2tbsp.) yeast plus 1 tbsp. sugar
% lb. (1 cups) brown sugar
% lb. (1 cup) shortening
/ cup margarine
1 cups milk (% cup evaporated milk plus % cup water)
6 eggs
2 teaspoons (or to taste) almond essence
1 teaspoon salt
2 cups fruit (/4 cup diced citron, % cup diced pitted prunes, % cup mixed fruits,
/2 cup raisins)
3 to 4 teaspoons grated orange peel
2 teaspoons cinnamon
1 teaspoon mace
% teaspoon each ground cloves, nutmeg, and cardamon
Dissolve yeast in /2 cup lukewarm water with 1 tablespoon sugar. Stir in enough flour to
make a stiff batter. Beat this batter for 1 minute, then cover and let rise until doubled.
Cream shortening, margarine and sugar. Add essence. Add eggs, one at a time, beating
well after each addition. Stir in the yeast mixture. Add fruits.
Sift together the flour, salt and spices. Add the milk and flour alternately to the egg mix-
ture. Beat well. Batter will be very stiff.
Pour the batter into several greased pans and let rise until double in bulk. Place a few
prune slices on the top and brush with syrup made from brown sugar, water and a little
cinnamon. Bake at 375F. for 30 minutes or until done. Bread is done when a knife
inserted into the center comes out clean.
4 cups sifted flour
1 teaspoon baking powder
% teaspoon cloves
teaspoon cinnamon
/2 teaspoon mace
1 pound butter or other shortening
1 pound brown sugar
10 eggs, well beaten
1/2 pound candied cherries
Y2 pound candied pineapple
1 pound dates, seeded and sliced
1 pound raisins
1 pound currants
pound citron, thinly sliced
pound candied orange and lemon peel
V2 pound nuts, chopped
1 cup honey
1 cup molasses
Y cup cider
Measure sifted flour, add baking powder and spices, sift together three times. Cream
shortening. Gradually add sugar; cream together until light and fluffy. Add eggs one at a
time and beat. Add fruits, peel, nuts, honey, molasses and cider. Add flour and spice
mixture gradually, beating after each addition until blended. Turn into three 10x5x3 inch
loaf pans which have been greased, lined with heavy paper, and greased again. Bake in a
very slow oven (250F.) for 31/2 to 4 hours. Makes 10 pounds.
1/3 cup shortening
1/2 cup sugar
2 eggs, beaten
3/4 cup milk
2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 cup cooked prunes, (cut-up)
1/2 cup chopped pecans
In large bowl cream shortening and sugar. Add eggs; beat well. Add half of milk into mix-
ture. Combine flour, salt, baking powder in small bowl. Add half flour mixture to mixture
in large bowl. Gradually stir in balance of flour mixture and milk. Add prunes and
pecans; mix well. Pour into greased loaf pan. Bake in oven 350F. for 40 to 50 minutes
until lightly browned. Makes 1 loaf.
V2 cup shortening
/2 cup sugar
1 egg (well beaten)
1% cup white flour
1/2 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
'/2 teaspoon salt
1 cup whole wheat flour
1 cup molasses
1 cup hot water
1/2 teaspoon soda
Mix together shortening, sugar and well-beaten egg. Measure and sift together: white
flour, cinnamon, ginger, cloves, salt, and whole wheat flour. Mix together molasses, hot
water, and soda. Add dry ingredients to egg mixture alternately with liquid and beat after
each addition. Pour into greased 8x8 baking pan. Bake at 350F. until done. (Spongy to
the touch)..
3 cups all purpose flour
% cup whole rye flour
cup chopped onion
1/ cup chopped green sweet pepper
2 tablespoons chopped celery leaves
1 pkg. yeast
1 cup very warm water
2 tablespoons sugar
3 tablespoons shortening or margarine
1 tablespoon shortening or margarine
1 teaspoon salt
On wax paper combine rye flour and enriched flour.
In large mixing bowl put 11/2 cups mixed flour, yeast, salt, sugar and 3 tablespoons
In sauce pan cook lightly until tender but not brown, onion, green pepper and celery in 1
tablespoon of shortening. Add to mixture in bowl. Add 1 cup water, beat for 1 minute.
Set aside until doubled. Gradually add remaining flour. Knead on floured surface until
smooth; put in bowl. Grease top; set in warm place to rise until doubled. Punch down; let
rise again. Grease 8 inch round layer cake pan; shape dough to fill pan; set to rise until
doubled. Bake in moderate oven 400F. until brown and done.
#u .
Desserts $w
-6 4
99 il
Red grout and guava and guavaberry tarts were probably the most popular
Christmas desserts. Red grout is delicious served with custard sauce or hard
sauce. Guava or guavaberry tarts it is so hard to get guavaberries these days
- can be made by filling your favorite pastry with stewed guavaberries,
sweetened to taste.
1 9-inch baked pie shell
1 (3-oz.) pkg. lemon-flavored gelatin
1 cup hot water
1 pint vanilla ice cream
/ teaspoon nutmeg
1/ teaspoon rum flavoring
2 egg yolks, well-beaten (separate)
2 beaten egg whites
1 cup cream, whipped
Dissolve gelatin in hot water. Cut ice cream into six chunks and add to gelatin mixture,
stir until melted. Chill in refrigerator until partially set. Add nutmeg and flavoring. Stir in
egg yolks. Fold in egg whites. Pour into pie shell. Chill until firm. Top with whipped
cream. If desired, garnish with orange sections and green maraschino cherries. Makes 8
2 (1-lb.) cans of plums
1 cup sifted all-purpose flour
% cup sugar
% teaspoon salt
1%/2 teaspoon double-acting baking powder
Y2 cup milk
3 tablespoons melted shortening
Drain plums and reserve syrup. Sift flour, sugar, salt, and baking powder together in a
mixing bowl. Add milk and melted shortening. Beat until well blended. Pour into a
greased (8x8x2 inches) baking pan. Remove pits from plums. Place plum halves evenly
over batter. Bring reserve syrup to a boil, measure out 1 cup and pour over top. Bake at
375F. for 45 minutes. Serve warm with cream if desired. Makes 6 servings.
10 eggs
6 cans evaporated milk (undiluted) .
2 cups powdered milk
3 cups sugar
% teaspoon salt
2 tablespoons cornstarch
2 quarts fresh homogenized milk
4 tablespoons vanilla
In top of large double boiler or large container that can be set in water for cooking, mix
powdered milk, sugar, salt, and cornstarch. Combine well. Add evaporated milk and
blend. Cook over boiling water stirring constantly until it begins to boil and thicken. Beat
eggs and pour a little of the cooked mixture into beaten eggs. Stir. Add egg mixture to
cream and continue cooking until it boils up. Remove from heat. Add fresh milk and
vanilla. Let cool and place in refrigerator to chill for churning the following day.
Pour into mechanical ice cream maker up to "fill line" in can. Stir well. Place dasher in
can and cover. Set crank in place. Freeze by using alternating layers of ice and rock
salt. When tub is full and covered with ice, chum your ice cream, filling with ice as
needed until ice cream begins to feel stiff. Ice cream will not be very hard. Remove the
dasher from tub. Replace cover and cork hole. Pack freezer with ice to cover top. Pack
newspaper firmly around sides and top of can, and let set for ice cream to get hard. Or if
there is a freezer large enough remove pan with ice cream from tub and set in freezer to
get hard for serving.
Fruit Ice Cream
Use basic vanilla ice cream and add desired fruit pineapple, mangoes, soursop, guavas,
bananas, gooseberries, or any fruits desired. Approximately % cup of fruit for each quart
of ice cream.
Extract juice from guavas. This may be done by:
1. Peeling skin from guavas and removing seeds. Use shells for preserves. Cover skins
and seeds with water and boil. Drain liquid from cooked skin and seeds.
2. Dice guavas. Cover with water and boil. Drain.
Mix 1/4 cup tapioca, 2% cups guava juice, dash of salt and 1/3 cup sugar (or sugar to
taste). Bring to a boil over medium heat, stirring constantly until tapioca looks clear. Add
a few drops of red food coloring to desired redness. Pour into serving dishes. Cool.
Serve with topping of soft custard or ice cream.
cup margarine
1 cup sugar
2 eggs, well beaten
1% cups finely chopped cooked prunes
2 cups sifted flour
1% teaspoon soda
1 teaspoon cinnamon
% teaspoon cloves
% teaspoon salt
% cup sour milk
Cream margarine and add sugar. Cream until fluffy.
Add eggs and beat well. Blend in prunes.
Sift together flour, soda, spices, and salt. Add to creamed mixture in three portions
alternately with the sour milk.
Turn into a greased shallow pan about 12 by 8 inches.
Bake in preheated oven at 350F. (moderate oven) for 35-40 minutes.
Adapted from Consumer and Marketing
Service leaflet and USDA Home and Garden
Bulletin No. 1 by Virgin Islands Extension
1 lb. candied cherries
1 lb. figs
1 lb. dates
1 lb. prunes
1 lb. currants
1 lb. raisins
1 lb. candied orange peel
/4 lb. citron
1 lb. nuts
2 cups brandy
2 cups guavaberry rum
1 lb. butter
1 lb. brown sugar
1 dozen eggs
1 lb. flour
1 tablespoon baking powder
1 tablespoon allspice
1 tablespoon cinnamon
1 cup milk
1 cup molasses
Soak fruits and nuts in brandy and guavaberry rum for one week before cake is made.
Cream butter and sugar. Add eggs, beating constantly. Sift flour, baking powder and
spices. Add alternately with molasses and milk to cake mixture. Add soaked fruits and
nuts; stir gently.
Pour into greased pans lined with greased brown paper. Bake in slow oven (300F.) until
done test with toothpick for doneness.
Brush top with brandy after cake is cool. Wrap in waxed paper and store in tightly closed
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None of us were as wealthy then but even the real poor families had ham at
Christmas time. In those days, the grocers would give out ham to their cus-
tomers in appreciation for their patronage during the year. Those who bought a
lot often got a whole ham, for others, the grocer would cut off a piece, but
everyone had ham.
1 medium onion
2 stalks celery
2 lbs. ground beef
2 eggs, slightly beaten
1 can beef bouillon, undiluted
1 teaspoon poultry seasoning
1 teaspoon salt
1 cup dry bread crumbs
1 cup butter or margarine
1 can cream of mushroom soup, undiluted
% teaspoon dill seed
Put onion and celery through meat grinder, or place in blender until finely ground.
Combine with ground beef, eggs, and one half can of beef bouillon, poultry seasoning,
salt, and bread crumbs. Shape into balls one inch in size. Brown on all sides in butter on
automatic burner set at medium flame or 3000F. Blend other half can of beef bouillon,
cream of mushroom soup and dill seed. Pour over browned meatbeals and simmer 15
minutes at 212F. on automatic burner.
1 cup firmly packed brown sugar
2% tablespoons cornstarch
% teaspoon cloves
1 pint cranberry juice cocktail
2 tablespoons lemon juice
cup seedless raisins
2 ham slices, 1 inch thick
Set dial of temperature controlled burner at 225F. Combine brown sugar, cornstarch
and cloves in a saucepan; gradually add the next three ingredients and stir. Cook until
sauce thickens and boils. Place one slice of ham in greased baking dish. Pour one half of
the sauce over the ham slice. Top with second slice. Add remaining sauce. Bake covered
in 350F. oven for 45 minutes. Makes 6 servings.
% stick margarine
1 (4 oz.) can mushrooms, drained
1 cup chopped onion
1 can beef bouillon
1 can water
2 tablespoons soy sauce
1 cup long grain white rice
Melt margarine and saute mushrooms and onion together on automatic burner set at
medium flame or 300F. Add bouillon, water, soy sauce and rice. Pour into casserole
(1'A-qt.) and bake at 350*F. for 1 hour or until soft. Makes 6 servings.
V lb. salted beef or pork
/2 lb. codfish
6 "Puerto Rican" sweet peppers, chopped
1 medium onion, minced
2 sprigs of parsley, minced
1 clove garlic, crushed
3 tablespoons cooking oil
'/2 cup canned tomatoes
Sprig of fresh thyme
3% cups boiling water
1% cups rice
Cut meat into small pieces and soak with codfish overnight to remove excess salt.
Remove bones from codfish and flake. Cook meat until tender. In heavy aluminum pot,
saute sweet pepper, onion, parsley and garlic in oil until tender. Add tomatoes, codfish
and cooked beef or pork. Cook 5 minutes. Add boiling water and thyme. Wash rice. Add
rice and cook uncovered for about 5 minutes. Cover tightly, lower flame and allow to
cook very slowly until rice is tender and grainy. Turn rice over with a fork.
2 cups shelled pigeon peas
3 slices bacon cut in small pieces
1 onion, chopped
1 sweet pepper, chopped
1 clove garlic
4 pound cooked ham (cubed)
2 tablespoons cooking oil
1 quart water
2 tablespoons tomato sauce
1 tablespoon butter
Fry bacon slightly. Saute chopped vegetables in bacon drippings or oil until tender. Set
aside. Put peas to boil until almost tender; or use canned precooked peas. (Take into
consideration that the canned peas are already cooked).
Add cooked ham and vegetable mixture and continue cooking. When peas are soft, add
tomato sauce and butter. Cook for a few minutes longer. Serve.
2 cups rice
1 quart water
1 onion
1 sprig celery
1 sprig thyme
1 clove garlic
2 cups shelled pigeon peas
% pound cooking ham (cubed)
2 tablespoons tomato sauce
2 tablespoons butter
Proceed as for stewed pigeon peas. After combining all ingredients for stewed peas, add
rice. Bring to boil, turn flame low, cover and cook slowly until rice is tender. Add butter,
1 pig's head
1 pig's tail
2 stalks celery
2 sprigs parsley
4 pig's feet
1 medium onion
2-3 limes
1 hot pepper, sliced
Ask butcher to chop head into 4 pieces and remove eyes. Wash and clean head, feet and
tail. Cover meat with salted water. Add onions and celery; cook until tender. Set aside to
Prepare a large bowl of cold, salted water.
Remove meat from bones of pig's head and discard excess fat. Skin tongue and slice.
Cut meat into serving pieces and place in bowl of salted water to cover meat. Let stand
for one hour.
Prepare a sauce by boiling enough water to easily cover meat. To this, add salt to taste,
and sliced hot pepper. Simmer for a few minutes. Remove from heat and add juice of 2
limes. (More to taste if necessary).
Remove meat from salted, cold water and place in large bowl or casserole dish, draining
well. Pour prepared sauce over meat. Let cool. Garnish with sprigs of parsley.
Souse is best served at room temperature, but can be enjoyed warm or cold.
Refrigerate all leftovers, and keep refrigerated until ready to use.
1 cup red cinnamon candy*
4 cups water
Liquid from Mandarin oranges plus water to make 1 cup
3 (3 oz.) pkg. cherry-flavored gelatin
1 cup chopped celery
1 cup chopped apples
1 cup pecans or walnuts, chopped
1 cup Mandarin oranges, drained
Place cinnamon candy and water in saucepan on temperature controlled gas burner set
at 225F. and bring to a boil. Remove from heat. Stir until candies melt. Pour over gelatin
and stir until gelatin is dissolved. Add orange juice-water mixture. Chill mixture until
partially set. Fold in remaining ingredients. Turn into large (3 qt.) mold and chill until
firm. Makes 12-16 servings.
*Amount of cinnamon candy may be adjusted to individual tastes
5 lbs. fresh conch
2 tablespoons parsley, chopped
% cup green pepper, chopped
2-4 cloves garlic, crushed
1 small onion, finely chopped
cup salad oil
% cup mayonnaise + 1 tablespoon French dressing
Salt to taste
Dash of tabasco (optional)
Clean and skin conch. Pound and boil until tender. (Use pressure cooker to decrease
cooking time). Grind coarsely or cut into small cubes. Mix with chopped vegetables,
crushed garlic, tabasco, and salt to taste. Add salad oil or mayonnaise and French
dressing. Serve on bed of lettuce.
Sweet potato stuffing was actually cooked inside your chicken or pig or duck or
even a small kid. There wasn't so much turkey in those days. Now we just bake
the stuffing in the oven. But then it was a true stuffing and it picked up all the nice
flavors of the meat as it cooked.
4 cups hot mashed yams
1 cup hot mashed potatoes
/2 cup corn oil
1 large stalk celery, chopped
6 tablespoons chopped green pepper
onion, chopped
4 tablespoons tomato paste
2 tablespoons butter
'/2 cup raisins
/ cup water
5 tablespoons sugar
% cup evaporated milk plus
% cup water
Salt and pepper to taste
Saute chopped vegetables in oil. Add tomato paste, raisins, butter and cup water.
Cook until thick. Mix well with mashed yams, potatoes and sugar. Add cup milk and
cup water. Stir well. Add salt and pepper to taste. Bake at 350F. until set and lightly
brown on top, about 45 minutes.
1 can (16 oz.) pineapple chunks
2 tablespoons cornstarch
2 (1-lb.) cans small whole beets
1 tablespoon vinegar
% teaspoon salt
Drain pineapple; reserve juice. Blend 2 tablespoons pineapple juice with 2 tablespoons
cornstarch to make 1/4 cup when combined. Drain beets, reserve juice. Add beet juice
(2/3 cup) to pineapple juice-cornstarch mixture. Heat on temperature controlled burner
at 212F. stirring constantly until thickened. Add vinegar and salt. Combine pineapple
chunks, whole beets and sauce in a 1V2 quart casserole. Bake covered in preheated
350F. oven for one hour. Yield: 6 to 8 servings.
4 cups cooked or canned sweet potatoes cut in chunks
% lemon, sliced thin
% orange, sliced thin
1 (9 oz.) can crushed pineapple, undrained
% cup brown sugar
% cup butter
% teaspoon salt
% cup shredded coconut
Place half the potatoes in buttered 2-qt. casserole, add lemon and orange slices and
cover with remaining potatoes. Combine pineapple, brown sugar, butter and salt and
heat over low flame or temperature controlled burner at 210F., stirring constantly, until
mixture boils for 1 minute. Pour over potatoes and sprinkle with coconut. Cover and
bake in 350F. oven for 45 minutes. Makes 6 servings.
2 (15% oz.) cans French-style green beans
1 (1-lb.) can bean sprouts
1 (5-oz.) can water chestnuts, sliced
1 (8-oz.) can mushroom pieces and stems
1 can cream of mushroom soup, undiluted
2 tablespoons cooking Sherry (optional)
1 tablespoon Worcestershire sauce
1 teaspoon salt
% teaspoon pepper
2 (5-oz.) packages frozen onion rings (cut into smaller pieces)
1 cup grated Cheddar cheese
Drain vegetables. Combine vegetables with soup, seasonings and one package of onion
rings which have been cup into smaller pieces. Turn into (1%-qt.) casserole. Top with
onion rings from remaining package and Cheddar cheese. Bake at 350F. for 30 minutes.
Makes 8-10 servings.
3 medium eggplants (approx. 2 cups cooked)
1/3 cup minced Cheddar cheese (packed)
1/8 teaspoon black pepper
1 beef or chicken bouillon cube OR
1 teaspoon soy sauce
2 tablespoons flour
1/4 teaspoon salt
3 tablespoons water
2 eggs, beaten
Fine bread or cracker crumbs
Wash and peel eggplants, cut into 1-inch pieces. Cook in 2 cups of water until tender.
Drain and press to remove excess liquid. Reserve 1/4 cup liquid for use later. Place egg-
plant into a bowl and mash. Add cheese and pepper and set aside. In saucepan, mix salt,
water and flour into a paste. Add the 1/4 cup of reserved liquid from eggplant, bouillon
cube or soy sauce. Cook over low flame, stirring constantly until thickened. Add egg-
plant mixture, stirring constantly to prevent sticking. Remove from heat and pour into
pie plate or flat dinner plate. Chill for at least 1 hour. Drop by spoonful into beaten eggs;
roll in bread crumbs. Fry in an inch of hot fat until golden brown, turning once or twice.
Serve hot.
Cooperative Extension Service
University of the Virgin Islands
Kingshill, St. Croix
Issued in furtherance of Cooperative Extension Works, Acts of Congress of May 8 and June 30, 1914 (as amended), in cooperation
with U.S. Department of Agriculture. The University of the Virgin Islands Cooperative Extension Service is an Equal Opportunity
Affirmative Action Organization, providing educational services in the fields of agriculture, home economics, rural development,
4-H youth development and related subjects to all persons regardless of color, national origin, or sex. Dr. D.S. Padda, Director
Antilles Graphic Arts


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Share the creative ways you use the resources from GiftednessKnowsNoBoundaries to bring attention to gifted children.
M. René Islas' Opening Remarks at the NAGC Annual Convention
With the help of a broad community of supporters, we launched the Giftedness Knows No Boundaries Campaign. Through this campaign we will allow the public to look into the eyes of gifted children and hear their pleas to SEE ME, UNDERSTAND ME, TEACH ME, and CHALLENGE ME.
We can't let any gifted kids slip through the cracks
In an Orlando Sentinel op-ed (November 1, 2016), M. René Islas and Rudy Crew highlight the Giftedness Knows No Boundaries campaign, a cornerstone that will shine a light on gifted and talented children, and a precursor to changing policies and practices, all of which will ensure these children are discovered, challenged, and given the support they need as they strive to reach their personal best.


text:
From the VF Yahoo Forum:
One of the most important issues of via Francigena was the access that the pedestrian route to Rome: in fact the pilgrims were forced to walk for about 800 m on a busy stretch of via Trionfale without sidewalks.
Thanks to teamwork Association Gruppo dei Dodici, Roma Natura, the twentieth Municipality of Rome and the Lazio Region Department of Culture, it seems that finally it is coming to a very interesting solution, which will cross the Ring Highway on via Cassia, and will cross the beautiful green area of Insugherata before joining current path in the area of Monte Mario.
The route has already been changed even in the area of Monte Mario, and the latest version through the green area offering wonderful views of Rome, before coming to the classic viewpoint of Mount Joy, from where to admire the dome St. Peter's.
For route details of Insugherata you should read this article:
Now you can already walk on the new route, but during the weekend they close a gate, so please avoid saturday and sunday.
We are working on the maps, that will be published soon on www.camminafrancigena.it
Santiago, Rome and Jerusalem.
I started to publish on our website a series of articles, both in Italian and in (my:-) English, with useful information about walks between Santiago, Rome and Jerusalem.
The first three articles will talk about the connection between Via Francigena and Camino de Santiago, on Via Aurelia and Via Domitia to Arles, and then on Via Tolosana to Somport.
Who can give me additional information and links about the a/m routes is welcome.
You can read the first article, about the great Peter Robbins website:
A new article will be published every week.
Alberto Conte
And, from Peter Robins:
I have just this week added detailed mapping for the Monginevro-Arles GR653D to my site. http://maps.peterrobins.co.uk/f/overview/montgenevre.html Parts of the route are now printed on the IGN maps, and the whole route has been checked by someone who walked it in 2009, so should be reasonably accurate.


text:
Principal's Welcome
I am delighted to welcome you to Felixstowe Academy and our website.
As the Principal of Felixstowe Academy, I am certain this will be a special and exciting time as we establish education provision in Felixstowe with high aspiration and expectations.
I am extremely passionate and committed to seeing Felixstowe Academy fulfill its potential and become outstanding. The brilliant staff at the Academy are central to us achieving this goal.
Your child's secondary education will do so much to shape their character and personality, as well as their achievements. So it is for this reason that we have to get it right and provide the best education provision we possibly can.
The Academy's culture and ethos will promote high aspirations and expectations, balanced with the highest level of care and support. It is our aim that your child will love coming to the Academy, love learning, love being part of the Academy community and strive to be the best they can.
The landscape of education is changing rapidly, the competition for further and higher education places and jobs will become more challenging; therefore it is imperative that we work in partnership to ensure your child has the best start to their adult life and, also, that they have fond memories of their time at Felixstowe Academy.
To find out more about our Academy look on our Statutory Information page or explore the News section to find out what is happening within our community.
Mr Williams, Principal


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Pender Street water main replacement project - Phase III
The City of Vancouver is upgrading critical water infrastructure on Pender Street from Gore Avenue to Seymour Street .
Project details
- Completed
- 200 East Pender Street (at Gore Avenue) to 500 West Pender Street (at Seymour Street)
Expected duration
- Pender Street from Carrall Street to Gore Avenue
- Start: August 10, 2015
- End: January 2016
- Pender Street from Cambie Street to Seymour Street
- Start: January 2016
- End: May 2016
- Pender Street from Carrall Street to Cambie Street
- Start: May 2016
- End: August 2016
Hours of work
- Monday to Saturday: 7:00am to 6:00pm
- Sunday: occasional
Impacts to traffic, parking, businesses, and residents
Construction will be block-by-block. Each block may be impacted by construction for up to two months.
During construction, 1 lane eastbound will be retained to traffic and westbound traffic will be closed.
Some parking changes will take place from Gore Avenue to Carrall Street. The City will provide as much parking as possible after working hours. All temporary parking restrictions will be removed as soon as they are not needed.
Access to residences and businesses will be maintained at all times. Most sidewalks will stay open during construction.
We will provide advance notice of any disruption to your water supply, except if there is an emergency. During construction, you may occasionally notice cloudy water. This cloudiness is not a health concern and will usually go away within a few hours.
Are you a business in this area?
Your business is important to us. We are taking measures to ensure the public can continue to access your business during construction.
How this project will improve the city
The water mains we are replacing are 67 to 90 years old. This work will strengthen our water system so the neighbourhood continues to get a good supply of high-quality water.
The new water mains should serve the neighbourhood for the next 100 years.


text:
Here are two pictures of the other goodies mentioned in my birthday post. Thanks to my aunt for remembering to take photos!
German Cheesecake Recipe
6 eggs
125g soft butter
250g caster sugar
750g sour cream or cottage cheese or quark
500g cream cheese
1 teaspoon vanilla essence
½ cup cornflour
Separate the eggs. Cream the butter and sugar. Beat the egg yolks into the butter mixture one at a time. Add the vanilla essence. Beat in the cream cheese, then the sour cream and finally the sifted cornflour. Preheat the oven to 180°. Whisk the egg whites until firm. Fold thoroughly into the cheesecake mixture with a metal spoon. Pour into a greased 28cm springform tin. Bake for 1 ½ hours or until golden yellow. Do not overcook or base will burn. For best results and flavour, refrigerate overnight.
This is translated from the German and is a beautiful rich cheesecake that is perfect as a dessert or for afternoon tea with freshly brewed coffee. Easy to make and even easier to enjoy! Everyone's favourite cheesecake once tasted!
German Cheesecake
Another birthday! It is my husband's birthday today and I have baked him his all-time favourite … German Cheesecake. This is a vanilla cheesecake without a base or crust that you will find all over Germany in bakeries. I translated my recipe from a great baking book I brought home with me in 1994 and have been baking this cake ever since. I even bake it in Germany where my in-laws often request it! The original recipe calls for 750g of quark, however this baker's cheese has only become readily available in Queensland in the last few years. To conquer this problem I have experimented with smooth cottage cheese, ricotta and sour cream. Sour cream is the definite winner and I still use it even though I can buy (hugely expensive!) quark at the supermarket now. If you enjoy the pure, slightly acid cream cheese taste of a true cheesecake then this is one for you to try! It is also gluten-free as 1/2 cup of corn starch is all that is needed to get the right consistency. It is not the most beautiful cake you will ever behold, but the flavour is so good no one will care! The recipe is featured in the "Recipes" category in the blog.
Cappuccino Pavlova
The cappuccino pavlova entered our lives via "Nigellissima" and has established itself as a firm favourite. Essentially it is a standard pavlova recipe with coffee powder added to it and no fruit topping. It is easy and delicious, even for those who aren't huge coffee lovers! Nigella Lawson's recipe calls for instant espresso powder. The only coffee "powder" I could find was International Roast … yep, grotty old International Roast. Which I now always have a tin of in the pantry because it is amazing in this pav as well as the no-churn coffee ice cream recipe from the same book! A number of pav-lovin' family members have said that they now prefer this to the traditional one! The texture is brilliant (crispy, chewy AND marshmallowy) and the flavour is just like a mild, creamy cappuccino from the best of coffee shops. It is a surprisingly impressive and sophisticated dinner party dessert.
Chocolate Guiness Birthday Cake
The other birthday cake I made was simpler, but for my buddy who would walk a mile for cream cheese frosting, a girl after my own heart! My Dad found a recipe for jelly shots made with cocoa and Guiness with an Irish Cream layer on top and turned up with the appropriate beverages for us to have a crack at it. It sounds great, however trust us, it's not! Wow, what a dud! That left me with five cans of Guiness to use up. Two were passed on to my Aunt for her famed Guiness pies and the other two were left on my pantry floor.
Nigella to the rescue! Her Chocolate Guiness Cake features in her Chocolate Cake Hall of Fame chapter in "Feast." It is an absolute winner in terms of texture, taste, simplicity and longevity! She likens it to unspiced gingerbread and I think this is a great description. It stores brilliantly if you can get people to keep their mitts off it of course! Everyone who has tasted it has fallen in love with it. One tip – you need to use full-fat cream cheese in the icing to get the best effect… I am sure Nigella would approve!
Ombre hombres!
I have made a few birthday cakes this year for friends. One inspired by another blogger and one by Nigella Lawson along with my Dad who happened to leave me with a six-pack of Guiness in a failed jelly shot experiment! The first cake was inspired by the Apartment 2B blog which will give you excellent decorating instructions for the pink ombre buttercream – ombre seems to be all the rage at the moment!
I used a favourite marble cake recipe from taste.com.au which has yoghurt in it to keep it moist despite the firm consistency. I was pleased with the icing effect as a first attempt and my friend was happy to have a special birthday cake for her 60th, win-win.


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HC Playa-Author
HC Playa is a writer, a mad scientist in training (translation: full –time graduate student), a mother of three, and an animal wrangler. Although, some days she wonders if maybe she's the one being wrangled.
An avid reader since the precocious age of four, she devoured books from numerous genres, but science fiction and fantasy hold a special place in her heart. A rambling, late night phone conversation with her sister sparked an idea, which led to discovering a new passion. Bitten by the writing bug, at last count she had seven novels in various stages of completion, and a growing collection of short stories.
Her favorite activity is to play in fantastical worlds, as it's the best adventure there is.
You can find out more at hcplaya.wordpress.com.
A world scarred by terrorist attacks and global pandemics fights for survival.
Unbound by invasion, a millennia old enchantment ends.
A daughter of Earth must learn to wield the very power she fears.
Dr. Katarina O'Brian, a molecular biologist, fights from her lab in Memphis, Tennessee to find a cure for Reaper, a deadly virus plaguing humanity. During another late night at work, a mental voice touches hers, chiseling a crack in her mental fortress and tempting her to explore the powers she suppresses. As events unfold, Katarina must choose to embrace her fears and control her power, or risk the destruction of everything and everyone she holds dear.
Captain Zane Gratig of the Inter-Galactic Confederacy Fleet is on a routine recon mission to investigate Earth. During a telepathic exercise, he stumbles upon Katarina's vibrant mind. Though forbidden by intergalactic laws, neither Zane nor Katarina can stop destiny and love from uniting them.
Meanwhile, a Goloth invasion force prepares to conquer Earth and from there reclaim the empire it once ruled across the known universe. Kidnapping and torturing Zane are just step one in the Goloth emperor's plan.
Separated by galaxies, forbidden by laws, Katarina and Zane must find a way to come together to face down their enemies and guide Earth on its new path. DAUGHTER OF DESTINY by HC Playa. From Pro Se Productions.
Katarina O'Brian lives with a secret, one that she has hidden from most of the world her entire life. When she tries to warn others of an impending epidemic, of a sickness like no other, no one listens. Until its too late and both secrets, her own and the one no one wanted to hear, boil to the surface. Will she stand alone between the world and the disease history will remember as REAPER?
Pro Se Productions Presents REAPER by HC Playa, a Pro Se Single Shot spotlighting the central character from DAUGHTER OF DESTINY, Playa's full length novel, available in March 2014 from Pro Se Productions.
From the wildly creative mind of author HC Playa (Daughter of Destiny) comes a Pro Se Single Shot prelude to Playa's latest chapter in her Science Fiction Fantasy series. Betrayals: A Forgotten Past pulls back the secrets of a world lost in the grip of alien attacks and magical invaders.
A young world full of promise, potential, possibility—Earth, but the Fae brought with them the same hate and fears that tore apart their world, turning Tuatha Dé Danann against Dedanann. In the shadows the Dedanann whisper to humanity even as mankind bows down in worship before its new gods. Invaders from the worlds they left behind resurrect the war they believed over, with humanity's fate as the new battleground.
Betrayals: A Forgotten Past from author HC Playa. A Single Shot from Pro Se Productions.
Kieran laughed a mirthless laugh. "It was my lack of humanity that my father disliked." Kieran's sister re-entered his life four years ago, only to turn it upside-down. Her appointment as liaison between humanity and the Fae brings their father to worry his enemies will target them, and he forces Kieran to live on Earth. Exiled from Fairy, Kieran resists all attempts to connect with his human heritage, until fear and grief rip away his indifference. As chaos and death threaten Earth and Fairy alike, Kieran must decide who he is and what he's fighting for—or risk losing everything. Delaney Larkin has always known who she is and who the enemies are—or so she thought. Healer and mage, she was taught to fear and hate the Fae, but when Kieran walks into her life she begins to question those deeply ingrained beliefs. Just as she begins to trust him, all hell breaks loose, and once-clear lines blur. While humanity battles for survival, Delaney must decide where she stands in Betrayals, the sequel to Author HC Playa's Daughter of Destiny. From Pro Se Productions.
WHEN THE SHADOW SEES THE SUN is the realization of a concept of a brilliant creative mind that recognized certain things in himself, dark things. Things he thought he might not overcome. He conceived this idea, partly in jest, but more in earnest desire. A book focused on creative souls who experience depression and struggle with horrors that they exorcise by putting them to paper, but just can't always let go of that way. He wanted there to be a book out there for creatives (and others who might benefit) by creatives to address the struggles so many endure and to offer ways to cope, to deal, and to move on. To overcome. Logan L. Masterson lost his battle with what plagued him on March 29, 2016. And this book, his idea, is now a reality, to help bring to light the issues creative souls do endure, many similar to anyone else, some unique to our own little family. All proceeds from this book will go to a variety of charities, local as well as state and national, to promote suicide intervention and prevention as well as to assist with working through and surviving depression, with a focus being on those who are artists, writers, performers, etc. affected by this. In these pages, authors John G. Hartness, Tim Byrd, Ernest Russell, Phillip Drayer Duncan, Mark Bousquet, Thomas R. Skidmore, Nikki Nelson-Hicks, Andrea Judy, Scott Hancock, Joe Hilliard, Herika R. Raymer, Melinda LaFevers, Alexander S. Brown, Joseph Lamere, Lee Houston Junior, Ethan Nahte, Kristi King-Morgan, Jason Holmes, Lou Mougin, Judy Wall Crump, Mark Steinwachs, Nancy Hansen, Chuck Miller, Aaron Smith, I. A. Watson, Neth Williams, Ellie Raine, Lisa Collins, Tommy B. Smith, H. C. Playa, Sean Taylor, M. B. Weston, JC Crumpton, Gordon Dymowski, J. H. Fleming, Jef Hewitt, and Jim D. Gillentine tear open their souls for you to read. Introduction by Julianna Robinson. Cover by Adam Shaw. And make no mistake. This book is about and because of Logan L. Masterson.


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Laura offers classes in Yoga, Pilates and Dance in and around the Bournemouth area. She trained as a dancer at the prestigious Laban contemporary Dance school in London, where she gained an excellent understanding of the body, health and fitness, as well as her degree in performance.
After performing with MapDance company she then went on to qualify as a secondary school Dance teacher, later becoming Head of department in a school in London. She is now also a qualified Yoga and Pilates instructor and offers classes in a range of techniques, accessible for all ages and abilities, whether you want to improve fitness, relieve stress or just have fun. She teaches weekly classes held at the YMCA, Jameson road, Winton, but she also offers 1 to 1 home visits for a class in a technique of your choice anywhere in the Bournemouth, Poole and Christchurch area.


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#BetweenTheSheets: The 2018 Golden Granite Awards
The annual curling wrap-up awards show takes centre ice
Every four years we hit the apex of a curling cycle when the Winter Olympics rock the sports world and fans around the world become more patriotic and excited to cheer on their athletes pursuit for gold.
The 2017/18 curling season marked that exact apex in the sport with the PyeongChang games hitting the ice this past February. But while the Olympics really took most of the attention on the season there were plenty of storylines, on and off the ice, making this past season one for the history books.
The #TwineTime blog has now created a tradition with hosting a wrap-up awards blog post discussing the high's and low's of the season while handing out a few specific awards based on season results.
Welcome to the 3rd Annual Golden Granite Awards!


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You ever see something on someone else and make the mistake of thinking, "Hey, I will look exactly that cute in that outfit!"
That's what's happening here. Sure, the girl on Instagram wearing these pants was taller and thinner but in my head I thought, YES, LET'S COVER MY BODY IN COLORFUL STRIPES like I'm Joseph and the Technicolor Dreamcoat or something. Are these the most flattering pants in the world? Absolutely not. Do I care? Absolutely not.
PS - if you'd really like to see what nightmares are made of, check out the matching top. Yep, it's a set, and if you think I won't wear them together you don't know me at all.
Pants, Free People (exact).
Top, Lush via Trunk Club.
Bag & Shoes, JustFab.
Necklace, BaubleBar.


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Brendan: What interests and/or excites you about fem-dom?
Missy: I have never been fem dom, always submissive. But with Missy, she is balls to the wall fem dom. She's weapons grade scary, because there's a lot of pent up rage in there. She takes no shit, and she really scares me some times because of all the freedom she has suddenly created for herself. It's like a prisoner serving a life sentence who is suddenly and expectedly released into Disneyland, and told 'this is where you live now'.
I worry where her boundaries are. I don't think she knows how to spell the word.


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ESL 101 - ESL Intensive Immersion Course
Course Description
Five-week skills-based ESL courses use communicative tasks, cooperative learning, and social activities, to develop fluency and functional language skills. Summer and winter sessions available. Students must be at least 18 years old. Optional Activity Program (ESL 103) also available.
Students must be 18 years or older.


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Discovering What's Valuable Enough for our Investment
by Sana Saeed
My work life so far has focused on the youth and young adult communities in Muslim and Unitarian Universalist (UU) settings, and this essay is about the challenges they face. Many American faith communities face the problem of large elderly populations and small to non-existent populations of young people from 18 to 30. The Pew Forum reports that a third of the U.S. population under 30 now identifies as religiously unaffiliated. Clearly, faith communities are having trouble maintaining relationships with their estranged young people.
Why this great decline?
One critical factor is the way youth and youth ministries are perceived. In his book, Acts of Faith: The Story of an American Muslim, the Struggle for the Soul of a Generation, Eboo Patel states, "Too many adults secretly consider the absence of young people in mainstream religious communities the natural course of events, viewing the kids as too self-absorbed, materialistic, and anti-authoritarian to be interested in religion. The result is that adults pay lip-service to the importance of involving youth in faith communities but let themselves off the hook when it comes to actually building strong, long-lasting youth programs. Youth activities are typically the top item in a congregation's newsletter but the last line in the budget. Youth programs are the most likely to be funded by short-term grants, and youth ministers are the first to be fired when a religious community has financial problems."
Adults in both Muslim and UU congregations speak about the importance of youth programming but only perceive that importance as a short-term goal. That is, youth are perceived as leaving a congregation at the age of 18, hence, the budget for youth ministry programs is the first to be cut and comes with additional limits. Congregations stop investing in maintaining a relationship with youth after they leave their congregation for college.
The Role of Clergy
Another factor is how clergy perceive their role and relationship with young people. Often older ministers depend on training they had 20 or 30 years ago. Youth ministry is not going to be the same today as in the sixties or seventies, whatever a pastor's expectations. In the case of most imams, they've not had any youth ministry training. With Unitarian Universalists, youth ministry training for ordination finally became a required competency about ten years ago.
The disconnect between clergy and today's youth generation is a disadvantage that prevents adequate pastoral care for those who can fall victim, for instance, to cyber-bullying or sexting. How can an older minister provide pastoral care to a youth victim of digital abuse when that minister does not know anything about Facebook, Tumblr or Pinterest? Youth advisors, usually volunteers, can help but cannot provide the pastoral care that a minister might offer. That said, the first and easiest way to learn about the constantly changing youth culture is to build intentional relationships with younger congregants or youth groups in faith communities and maintain that relationship through consistent presence. Mindful presence requires seeing value in youth ministry and in those youth relationships.
In a recent article titled "American Imams Too Few to Meet the Demand in American Muslim Community," Omar Sacirbey notes how the American Muslim community has to reach out to immigrant imams in order to provide the demand for religious leadership in Muslim communities. However, most immigrant imams are not trained in youth ministry, and cannot connect to American youth with Western values. One religious leader, Imam Nasr, is quoted saying, "It's not part of our training to work with the youth. We're trained to teach the religion," said Nasr. "I don't think this [youth programming] is the imam's job, just to go and play with the kids. Imams should keep their dignity, and keep their character."
The Imam's perception that ministering to youth is equivalent to playing with youth is one reason youth ministry or youth programming is undervalued in Muslim communities. There's more focus on getting young people to memorize the Quran than there is in teaching them about Muslim values through action on social justice issues and service projects. The good news is that not all Muslim communities are like this. In fact, there is an increase in youth programming in American Muslim communities, and my local mosque, Dar Al Hijra, exemplifies investing in youth.
The Role of Parents
Another important factor is the role parents have in these challenges. The general perception is that youth programming is basically babysitting. Parents drop their kids off to programs, classes, and events but don't engage their children in religious education at home. For youth to value or appreciate their faith and morals, they have to see them in action through their parents at home. Youth ministry and religious clergy can only provide so much in terms of values-based learning. We need more commitment from parents to uphold the values being taught to their daughters and sons. Don't be afraid to engage in your kid's spirituality. And by the way, you don't have to have a theological background to communicate the importance of standing up for the oppressed, taking care of the poor, and not being wasteful.
In short, our perception of youth and youth ministry has to evolve and be understood as an investment having long-term value. Rewards for such an investment are immense and measurable. In my work last year at the Unitarian Universalist Church of Arlington, our youth group raised $10,000 to attend the Unitarian Universalist Associations General Assembly focused on immigrant rights. Additionally, the group made a documentary focused on what their faith means to them and how it inspires their social justice interests. They also raised $750 to pay for one Guatemalan high-school student to attend school for a year in partnership with a local organization.
The simple act of sending surprise care-packages to youth who are away at college goes a long way in maintaining the relationship they have with their faith communities. To engage post high-school youth to stay involved, we must engage them before they graduate and long-term after they leave the congregation for college. That means transforming perceptions about the value of investing in youth ministry.
Please share your thoughts and experiences about engaging youth in your faith or interfaith community and the challenges you've faced in either the comments section below or via our TIO Facebook group.


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The last couple of months have brought some big changes to Ketubah-Arts.
The biggest one is that we are no longer located in Charlotte, North Carolina. We moved to Amherst, New York, a suburb of Buffalo. For clients this means that I am now charging sales tax for New York, but otherwise doesn't change much else.
For my family, it means taking part in an exciting upswing and membership in a Jewish community with generations of history. Temple Beth Zion, where Jonathan Freirich, my husband is rabbi, has many members who count seven generations of belonging.
Yet even with this long history, Buffalo has a lot of energy as new people discover that artists and entrepreneurs can afford to live here. For the first time in decades, more people are moving to Buffalo than are leaving. We are thrilled to be part of this new wave and are very pleased to find rich history, gorgeous architecture, and a strong sense of local identity. In the Buffalo area, many local restaurants and customs thrive - a novelty to most of the rest of the country where local stores have disappeared and regional flavor has been discarded in favor of national chains.
Other Important Changes
In order to eliminate some confusion, I have changed the process for Adding Names & Dates.
I have created an "opt-out" system, rather than an "opt-in." By default, couples will have their names and dates included. Those who truly do not want it can opt out by entering the coupon code NONAMES at checkout and will have $50 deducted from the price.
Every week I get several orders in which couples fill out all of the information but don't pay for personalization. I then have to awkwardly explain that if they want it, they have to make an additional purchase.
Originally I included personalization in the prices, but because the industry standard is to charge separately for it, many couples then thought that I didn't offer it. (The separation is a holdover from pre-printed ketubot, when couples would buy a lithograph with blanks, then pay to have it filled in. All of my ketubot are printed-on-demand and specially prepared for the couple).
The couples end up feeling nickeled and dimed - after all, the wedding industry is rife with extra fees, surcharges, etc. I pride myself on providing a service of value, offering high-quality products at budget prices, and leaving clients with a sense that they have been cared for as they get a keystone in the Jewish wedding ceremony and enter their marriage.
I never want clients to feel that they have just been sold another expensive, meaningless wedding trinket or that they are held hostage to yet another fee.
There are some instances when a couple truly does not want it - some people honor the custom of filling it out immediately before signing, others may be providing a completed custom text and therefore have no need to pay me to research their Hebrew names, others may want to do something creative and fill in the text in a creative, contrasting ink.


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Canon EOS 550D - Part 6 - Testing performance with the Samsung SDHC Plus Memory Card. This card from Samsung offers some really robust features, like being water, shock and magnet proof. It is also rated as a class 6 card, so offers up some fast transfer speed. Check out the video to see how it performs.
*Update. Whilst the Samsung SDHC Plus card did not perform that well for video capture in the Canon EOS 550D, it has performed flawlessly for photo capture. It also worked fine when tested with other HD video camcorders that I am testing. This points toward the Canon EOS 550D being the problem in this particular case. There have been quite a lot of early reports that the 550D is fussy about certain types and speed of memory cards. This may well be corrected in a future firmware update from Canon.
Memory card supplied by:http://www.mymemory.co.uk/
Camera supplied by: http://www.parkcameras.com/


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Sei sicuro?
This action might not be possible to undo. Are you sure you want to continue?
Eric Chagala is the principal of of Vista Innovation & Design Academy Twitter Changing with the same kids same teachers same place. Using the design thinking process to actually get there. There is no difference in design thinking between business and schools. Trying to create and add value for and in the community. Identifying who our users are and what their How do you get deep insights? Steve Jobs idea, they never would have come up with that idea. Listen deeply, and read between the lines of what people are asking for. What is it that they have not imagines. About 1000 educational visitors come through our school each year. Want to do better by and for kids. Looking for exposure. Trying to gain understand about what might exist in different capacities. What they understand from the perspective that they have. Important for the designers to have a really vast set of exposures. It's not just visiting schools. Stopped reading about education stuff. Starting reading and focusing on things from industry. Subscribing to more things outside the context of education. discussion, reading, and some travel to other places. Quallcomm, Mindsets of founding leadership team. Translate what we were hearing from students and teachers. Looking at creative firms that touch the education sector. Diversity of the ecosystem. The more diverse an ecosystem the better Feb 2013 - spring smiling at each other, year long journey of trying to figure out what a new school would be. August 2014, after just 1 year. Taught all day at the old school afternoon and evening were spent learning and gaining empathy. Be centered around design thinking. Doesn't translate very well into pedagogy. Pedagogical framework, buck institute on Project-based learning. That gave us a framework to insert design thinking into. PBL is more challenging in Math than humanities, so moved to Problem-based learning. Challenge-based learning. Design-based learning. Deeper learning & project based & challenge-based DBLe - including entrepreneurship to get them ready for the gig economy. The narrative we share about the experience that kids get when they come here. VIDA - Life - Narrative of life vs. school. It's not design thinking or PBL, what sets us apart is our narrative. This is not school. You can't just show up for 7.5 hours and think you'll change your life. First year - students who were matriculating through. Found some of the kids who had struggled the most in the old school and were stars in the new school. Tell their story on video. Turnaround kids. Schools have the power to perpetuate or change the culture of the neighborhood. "Now our teachers care about us" Pursue challenging tasks with Love the hell out of every single person, every day. Schedule a call with Jethro Are you feeling like you are always behind at school? Do you feel like you need about 2 more hours each day to accomplish everything? Here's how I help principals work manageable hours: Create your ideal week, so that you can leave work at work and enjoy your life! Please take a moment to rate this podcast in iTunes or on Stitcher. Please follow me on Twitter: @jethrojones for the host and @TrnFrmPrincipal for the show. Buy Communication Cards Show notes on TransformativePrincipal.com Download Paperless Principal. Take Control of your email Web Site Transformative Principal on Stitcher Refer A Principal Best Tools for Busy Administrators Survey


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It has been a really long time since I have written a "Throwback Thursday" post. I'm upset that I didn't think about writing this post sooner as Homecoming was nearly two weeks ago. Therefore, this TBT post serves a dual purpose; not only was it a Boilermaker Homecoming, it was also our anniversary celebration. We were going back to see our friends, to visit our Alma Mater and to celebrate where we were married. It All Began With An English Muffin One of my favorite parts about going back for a Purdue football game is seeing our friends. To paraphrase what a friend once said [… Click to Continue …]
Oct 272016


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Robin Williams Hates Everything, Including Mila Kunis, Peter Dinklage, and Melissa Leo
By Vivian Kane | Trailers | April 4, 2014 |
By Vivian Kane | Trailers | April 4, 2014 |
In The Angriest Man In Brooklyn, Dr. Mila Kunis, for apparently no reason at all (except maybe something involving her cat), tells a very angry Robin Williams he has 90 minutes to live. Presumably, the movie is set in real time, and we then spend those 90 minutes watching him try to reconcile with his brother (the Dink) and bang his wife (Melissa Leo.)
This looks to be one of those battles between a great cast and super contrived dialogue and plot. Most movies don't survive that fight, but then again most movies don't have Dinklage on their side. This may be a real test of his powers.


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Generally believed to be a wild creature that indicates misfortune to come, the wolf has been hunted, driven to extinction in England and parts of mainland Europe where once wolves roamed the woods freely.
There are a few exceptions to the rule. In France it was once believed that to wear a wolf's tooth around the neck would protect the wearer from dark forces, whilst in Canada it has been revered by certain North American First Nation peoples and thought to enthuse power to the wearer if a picture of a wolf is worn.
Saying the word 'wolf' in many European countries during the month of December was thought to be a sign of ill-omen and thought also to be an encouragement to the animal to attack the person or village. Perhaps this was because this would traditionally be the hardest month of the year when wild creatures would be driven to extreme lengths to catch food with natural food stocks being lower.
© Mystical www 2010-13 :|: AK Dupe


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I'm lounging in my bed, stuck here because that's where the power cord for my laptop resides, listening to the obnoxious cries of the baby ducks in the next room, as I try to formulate something to write as a blog post tonight.
I'm sure you've noticed, I've been a bit off lately. But everyone has off days, right? I'm not alone in that. Life isn't a Skittles commercial. Sometimes you go to taste the rainbow and all you get is a mouth full of cloud. I know I sound like a Debbie Downer, and so what. Debbie Downers of the world unite! We need love too.
I think my problem is a simple one. The simple life just isn't very exciting. Oh, sure, I shoo chickens out of the kitchen at least once a day. Chase off the neighbors dogs three or four times more than that. But interactions with a juvenile rooster (or a young cock as it were) may be stimulating (sorry, I couldn't resist) but hardly thrilling. Ok, so talking to a rooster is kind of exciting. He bites.
What I need is an adventure. And I'm not willing to venture into the scary basement to find one. I think I need a day trip…or a night of karaoke…or maybe it's time I broke down and got that bikini wax after all.
Listen to me. Bikini wax? Foolish. Desperate. Crazy.
It could work.
Until the next time…I'll be weighing my options.


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1902 Cafè Modernista
1902 Cafè Modernista allows you to enjoy an authentic Catalan cuisine sheltered by the stunning main facade of the Administration Pavilion.
The Cafè features a wide variety of carefully selected dishes. The food simple and fully faithful to the product and its roots, showcasing the best of contemporary Catalan cuisine combined with top global references in perfect harmony.
The 1902 Cafè Modernista is open to the public, so everyone in Barcelona can live this unique culinary experience. Breakfasts, brunches, lunches, snacks, aperitifs and dinners take on a whole new dimension in this one-of-a-kind space that is the perfect blend of innovation and the heritage of the Sant Pau Art Nouveau Site.
1902 Cafè Modernista is the meeting point par excellence for lovers of culture, Art Nouveau and truly authentic cuisine.


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(Gloryland, in Gloryland
(You're here in Gloryland)
It started with a feeling
and a dream was born in you
You hope and pray that come the day
you'll see that dream come true.
With every passing moment
you begin to understand
that you're bound for Gloryland.
With a hunger in your heart
and with fire in your soul,
with passion rising high,
you know that you can reach your goal.
Believe in what you do
and you've the strength to see it through
on the road to Gloryland.
(and I say...)
Gloryland, in Gloryland
it's in your heart, it's in your hand.
In Gloryland, in Gloryland,
you're here in Gloryland.
This is Gloryland.
As the day gets ever closer
you are reaching for the sky.
the flames that burn inside
are the flames that never die.
When you start to believe
it's in your heart,
it's in your hand.
You know, this is gloryland.
(and I say...)
Gloryland in Gloryland,
it's in your heart,
it's in your hand
in Gloryland, hey Gloryland.
You're here in Gloryland.
Daryl Hall
Daryl Hall, Sounds of Blackness
Daryl Hall
Daryl Hall


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What to Do if You're Injured in a Car AccidentAction Potential : May 9, 2014 7:41 pm : Arizona personal injury lawyer, Attorney for car accident, homepage, Personal injury awards
In the months following a work injury or automobile accident, you are likely sure of two things: you want the ordeal to be over, and money is now tight. Healing from your injuries takes time and results in a lot of hospital bills. If your car was damaged, you have to worry about paying for a new one, in addition to increased insurance payments. You may have considered about filing a claim to collect personal injury damages, but the process likely sounds long, complicated, and likely to waste money you don't have. In these situations, you must ask yourself one question: was I responsible for my automobile injury? Am I responsible for my personal injury at work? If your response was "no", then the answer is clear: you should hire an attorney to procure compensation for your more »


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Advantages of "Secure 12x3" Insurance
Q:You wrote that the Secure 12 x 3 health insurance is better than the previous short term medical insurance policies. Can you give more details?.
A: Yes, whileSecure 12 x 3 STM is about 30% more expensive than the lowest cost short term health insurance policies available it is still less than 1/2 the cost of prevailing renewable health insurance options. The benefits you get for the premium are outstanding by comparison. For many people who buy their own insurance for long periods of time, this is the best available combination of price and coverage. Following are a few of the that add value to this new version of health insurance:
1. Coverage can be kept for up to 36 months without worrying about eligibility or exclusions for pre-existing conditions that incur during the period of coverage. This is a significant advantage over the six month policies. Since more than 99% of people who buy insurance will change coverage in less than three years (according to MedSave.com), this can be considered as an effective long term coverage even though this is legally termed a short term policy.
2. A prescription drug card is included that covers pre-existing medications. This is not a discount card, but an actual insurance card. The cost is $10 for generic drugs and $20 for brand name drugs. This is the only low cost health insurance that covers the cost of pre-existing prescription drugs.
3. First dollar benefits are included for a doctor's office visit. There is no deductible that must be satisfied for this benefit, only a $25 co-pay.
4. Emergency accident coverage is available as an option. This option that provides benefits without satisfying a deductible is not available on most low cost health insurance plans.
5. This policy is great for large families. Premiums are charged for up to 3 children per family regardless of the number of children who are covered by the policy. Also, large families only pay up to 3 deductibles, regardless of the number of family members who may incur medical expenses.
6. Standard Life is an "A rated" insurer with an excellent reputation. Consumer complaints are virtually non-existent, according to the National Association of Insurance Commissioners Web site at NAIC.org.
7. Offers live enrollment support, customer service and claims support by HPA, one of the best-respected independent companies in the industry. This "live" service is becoming increasingly rare among health plans today.
8. Enrollment can be completed online in minutes and evidence of insurance can be printed immediately. Duplicate ID cards can be accessed anytime through the Internet as long as the policy is in force.
9. Includes PPO pricing and claims processing benefits through PHCS, the nation's favorite preferred provider network. Yet there are no penalties for using any U.S. provider outside of the network.
It is easy to reach a conclusion that this policy is one of the best health insurance values available today. The biggest limitation is that the insurance is currently available in only 22 states. See the enrollment Web site for more specific information.


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