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We all know that interest rates were destined to rise and the warnings have been out for some time now. The new mortgage rules, designed to cusion the blow of higher rates, also take effect next week on April 19th.
Moments ago, I got this email from Michelle Reichart at Invis:
Here is the latest on rate hikes:
Royal Bank of Canada the country's largest bank, has raised mortgage rates again. The move, which will result in a 0.25 percentage point increase in the cost of a number of fixed rate products that the bank offers, is likely to spark another round of rate hikes among the country's mortgage lenders. RBC kicked off one series of hikes a little more than two weeks ago, and most experts said that was the start of a steady rise in mortgage rates. At that time the cost of a five-year closed rate mortgage from RBC and many of its competitors rose by 0.60 percentage points to 5.85%.
So, there it is. The climb to higher rates has seemingly started. If you are thinking of securing a mortgage anytime soon, NOW is the time to get a locked in pre-approval in place.
Marg Scheben-Edey is a Broker with RE/MAX four seasons realty limited, Brokerage in beautiful Collingwood, ON. With three decades of experience, Marg is a leader in the local real estate marketplace and is ready to help guide both Buyers and Sellers in achieving their real estate goals. Email Marg


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subset: commoncrawl


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Posted Jun 11, 2007
By DatabaseJournal.com Staff
6/11/2007 -- Microsoft this week announced a new title for its high-level architect series of certifications: Microsoft Certified Architect: Database. The title is now among two "Technology architecture skills" that the company offers; the other is MCA: Messaging, which was released June of last year.
The article continues at
Database News Archives
Advertiser Disclosure:
Some of the products that appear on this site are from companies from which QuinStreet receives compensation. This compensation may impact how and where products appear on this site including, for example, the order in which they appear. QuinStreet does not include all companies or all types of products available in the marketplace.


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Posts Tagged 'Mid-priced'
Cava brava
Cava 2013, Brut Nature Gran Reserva, Terriers, Recaredo ($39.75, 13319715)
A gift from Cyril in honour of the Mo' Wine Group's revival. Macabeo, Xarel-lo and Parellada (reportedly 59%, 42% and 4% respectively) from biodyanmically farmed vines rooted in highly calcareous, loamy soil. Whole-cluster fermented with indigenous yeasts in stainless steel tanks. Around 10% of the blend was aged in oak casks. Bottled with neutral Saccharomyces cerevisiae yeast for second fermentation and matured 53 months on the lees. Reducing sugar: <1.2 g/l. Quebec agent: La QV.
The dense white foam disappears fast leaving a fine bead. Lemon, stone fruit, crushed shells and a whiff of yeasty brioche dominate the nose. In the mouth, the wine is bone-dry, minerally, tight, even a little austere. There's a certain heft though the tiny bubbles and sleek acidity provide plenty of lift and life. A hint of oxidation tinges the citrus and yellow apple fruit on the long, savoury finish. Absolutely impeccable cava, unfazed by coming after a flight of orange wines and sending us off with revived palates and renewed energy. (Buy again? Yes.)
MWG March 20th tasting: flight 7 of 7
Skin or not
Kakheti 2016, Chinuri No Skin, Pheasant's Tears ($43.25, private import, 6 bottles/case)
100% Chinuri. Direct pressed (no maceration) but still made in large beeswax-lined qvevri sunk into the ground. Spontaneous fermentation. Unfiltered and unfined. No added sulphur. 11% ABV. Quebec agent: La QV.
Subtle nose: white fruit (pear?), quartz, a faint floral note. Medium-bodied. Very dry though fruity enough that that's not immediately apparent. Smooth on entry, then the tingly acidity kicks in. The fruit is more citrus than, say, stone and the sustained finish is mineral-laden. Clean, crisp, refreshing and more complex than it initially seems. Cyril, who visited Georgia recently, says this wine is magnificent after 10 years or longer in the bottle. (Buy again? Def.)
Kakheti 2017, Rkatsiteli Bodbiskhevi, Pheasant's Tears ($39.55, private import, 6 bottles/case)
100% Rkatsiteli from the village of Bodbiskhevi. Spent 30 days on the skins. 12.5% ABV. Quebec agent: La QV.
Bronze to the eye. Fragrant, savoury nose: ramen, apple and apricot skins, dried sawdust. Pronounced tannins and fluent acidity structure the fruit (peach leather?) and confer a slightly grippy texture. Herbal overtones and mineral undertones add savour and depth. A touch of nuttiness (walnut skins?) emerges on the long finish. Complex, flavourful, engaging and about as close to a classic Georgian orange wine as you're likely to get. (Buy again? Yep.)
Kakheti 2016, Rkatsiteli, Pheasant's Tears ($44.80, private import, 6 bottles/case)
100% Rkatsiteli. Reportedly spent about a month on the skins. 12% ABV. Quebec agent: La QV.
Hazy, even turbid beige. Odd nose with a plastic note that opens up to yellow fruit, white minerals and straw. In the mouth, it's a bit spritzy, perlant as the French say, and fuller-bodied than you might expect. Fruity but dry, with zingy acidity and faint tannins. Overtoned with herbs and dried flowers. Little if any oxidation but a long, clean, tangy finish. So charming. (Buy again? Yep.)
Yet another set of excellent wines from Pheasant's Tears. The only downside is the prices, which have taken a jump well in excess of 10%. Cyril says that's primarily because the SAQ, which imports the wines into Quebec, doesn't have a pickup point in Georgia or environs, meaning the wines have to transit through a country that does. Earlier shipments have gone through Sweden, which, as a non-member of the Eurozone, doesn't charge Eurozone tariffs. This current shipment transited through Italy, which does.
MWG March 20th tasting: flight 6 of 7
Mallorca in a glass
Based in Felantix, Mallorca, 4 Kilos Vinicola was founded in the summer of 2006 by winemaker Francesc Grimalt and musician Sergio Caballero, both natives of the island. To start up operations, each partner invested a modest 4 million piestas; colloquially in Spanish a kilo is one million, hence the bodega's name. Though 4 Kilos now has a proper winery (a converted sheep barn), its first wines were made in a garage. The vineyards – 15 hectares owned by the winery and others belonging to independent grape growers – are scattered across the north and south of the island, meaning all the wines bear the broad VDT Mallorca designation. Farming is sustainable and increasingly organic. Gravelly clay soil predominates. Wines are made from Cabernet Sauvignon, Callet, Fogoneu, Manto Negro, Merlot, Monastrell and Syrah.
Vino de la terra de Mallorca 2016, 12 Volts, 4 Kilos ($37.55, private import, 6 bottles/case)
The striking label is the work of Gary Baseman. While earlier vintages included some Cabernet Sauvignon, Merlot and Syrah, this is 100% Callet, an indigenous red variety, from organically farmed vines. Manually harvested. Destemmed. Half the grapes were fermented in stainless steel, half in 2,500-litre wood vats. Malolactic fermentation took place in stainless steel tanks and 225-litre oak barrels. The various lots were blended and the resulting wine matured 12 months in French oak barrels. 13% ABV. Quebec agent: La QV.
Lovely, inviting nose: cherry, earth, herbs and spice. Medium- to Full-bodied but not heavy, smooth but not lacking acidity. Clean, sun-ripe fruit, fine, pervasive tannins and a rumbling of dark minerals fill the mouth. The oak is nicely integrated, one component among many. Finishes long with lingering spice. Refreshing, food-friendly and easy to drink, what the French call digeste. A crowd-pleaser too. Less international in style than the 2013 and better for it. (Buy again? Yes.)
This private import used to be available at the SAQ. Here's hoping it makes a return. In the meantime, two other 4 Kilos wines can be found on the monopoly's shelves: The Island Syndicate ($24.75, 13903487) and Gallinas y Focas ($35.75, 13903479). Cyril was especially enthusiastic about the QPR of the former. Supplies of both are running short, especially in Montreal, but if you're off island, you might still be able to snag a bottle.
MWG March 20th tasting: flight 4 of 7
Bugey whites
…and a red.
Not many wine drinkers are aware of the Bugey wine region, which is wedged against the Savoie between Beaujolais and the Jura. And if they are, it's probably because of Bugey-Cerdon, the off-dry, dark rosé sparkler made from Gamay and sometimes Poulsard. But still wines are also made in Bugey.
The region's low profile means that it, like parts of the Roussillon, is one of the few places left in France where small start-up winegrowers can afford to buy land. As a result, it is seeing an influx of new vintners. The Decoster Coiffier familiy (Jérémy, Isabelle and two children) is one of them. With the backing of some 30 subscribers, they acquired the six-hectare Domaine Les Cortis just before the harvest in 2016. As the Descoter Coiffiers didn't make the 2015s that came with the property, 2017 was their third official and second real vintage.
The estate's five vineyards sit at around 500 metres in altitude. While they are not contiguous, all have stony, predominantly clayey calcareous soil. Mondeuse, Chardonnay, Gamay and Altesse are the main grape varieties; a little Pinot Noir, Corbeau and Chasselas are also grown.
On acquiring the estate, the Coffiers began converting it to organic farming. Wine-making is traditional: the manually harvested grapes are pressed and transferred to stainless steel vats or oak barrels for maceration (only for the reds), fermentation (with indigenous yeasts) and maturation. Sulphur dioxide is limited to a tiny squirt at bottling. Gravity is used in preference to pumping. Annual production is around 25,000 bottles of red, white, sparkling and other wines.
Weather conditions – hail in particular – made 2017 a potentially disastrous vintage for the new owners. Chablis's renowned De Moor estate, where the couple had worked for many years, took pity and sold them part of its Aligoté harvest, whence the Valorice.
Vin de France 2017, Valorice, Les Cortis ($34.25, private import, 6 bottles/case)
A 60-40 blend of organically farmed Aligoté from the De Moor estate in Chablis and Chardonnay from Bugey. 12% ABV. Quebec agent: La QV.
Delicious nose of lemon, oats, straw and chalk with a lactic note. Medium-bodied and mouth-filling. The fruit is tensed with tamed but trenchant acidity, grounded in a light minerality. Finishes clean and saline. Such a tonic wine. Seems to embody everything I like and none of the things I dislike about each variety. (Buy again? Yes.)
Bugey 2017, Teraxe, Les Cortis ($34.25, private import, 6 bottles/case)
100% Altesse from organically farmed vines. 12% ABV. Quebec agent: La QV.
More introverted and minerally on the nose than the Valorice, with hints of pear. In the mouth, it's a round and very dry middleweight carried on a current of smooth acidity. Flavours are neutralish, though there's an unmissable savour along with pronounced minerality. Good finish. Enjoyable. (Buy again? Sure.)
Bugey 2017, Uzée, Les Cortis ($34.25, private import, 6 bottles/case)
80% Gamay and 20% Mondeuse. Matured on the fine lees. Added sulphur dioxide (at bottling): 20 mg/l. 12% ABV. Quebec agent: La QV.
Nose like a Beaujo's only with extra minerals. Medium-bodied. The clean and spicy, red berry-leaning fruit is structured by acidity and minerals as much as tannins. The juicy texture turns a little tongue-tingly on the finish. Fun and super drinkable. I'll gladly take this over many similarly priced Beaujolais. (Buy again? Yes.)
MWG March 20th tasting: flight 2 of 7
Stone fruit
Of the rising stars of the Greek wine world, Apostolo Thymiopoulos is at or near the top. Still quite young (he just turned 40), he hails from Naoussa in Macedonia, about an hour's drive west of Thessaloniki. From grapes he grows biodynamically there, he makes several wines that have become big hits in Quebec: the exquisite Rosé de Xinomavro, the ultra-popular, ultra-drinkable Jeunes vignes de Xinomavro, the classy Naoussa and his flagship Terre et ciel (aka Earth and Sky in anglophone countries). If that weren't enough, he's also been expanding into new areas, including the entry-level ATMA line and two or three (depending on the vintage) high-end Assyrtikos from Santorini made in collaboration with the Chryssou family of grape growers and sold mainly to well-heeled vacationers at Aegean luxury resorts (he got his feet wet on the island several years ago by helping the Hatzidakis family when winemaker Haridimos was indisposed and also assisted with the 2017 vintage following Haridimos's untimely death). His latest project revolves around a recently acquired old-vine vineyard in Rapsani, in Thessaly, on the slopes of Mount Olympus, 120 km south of his Naoussa base. Only one wine, a red, is made. This 2015 is the first vintage and it's a beaut.
Rapsani 2015, Terra Petra, Domaine Thymiopoulos ($31.00, 13509199)
A blend of Xinomavro (40%), Krassato (30%) and Stavroto (30%) from organically dry farmed vines between 15 and 50 years old and grown in one of the highest altitude vineyards in the appellation. The vineyard's schist and granite subsoil is covered with rolled stones while most of the vines are bush-trained, giving the vineyard a very Châteauneuf-du-Pape-like appearance. Fermented with indigenous yeasts in stainless steel tanks and matured in large, neutral oak tonneaux for 24 months. Unfiltered and unfined. Added sulphur is kept to a minimum. Comes in an elegant if heavy bottle with a soft wax capsule. Reducing sugar: 3.6 g/l. 13% ABV. Quebec agent: oenopole.
Intensely aromatic nose of sweet red and black fruit, sandalwood and inky minerals. In the mouth, it's medium-bodied and fluid. As befits a warm vintage, the fruit has a solar character but is in no way jammy or bomby, helped no doubt by the enlivening acidity and finely etched tannins. The fleshy mid-palate reveals a unique and beautiful complex of flavours, including plum, red berries, black fig, herbs (oregano? marjoram?), dark minerals, sweet spice, a dusting of black pepper and hints of olive, tomato and leather. There's good depth for a young wine and the potential for more to develop. A thread of bitterness unspools through the long, dry finish. Such balance and refinement as well as a quality that has me reaching for "purity" or maybe "clarity" as descriptors. While the wine is drinking beautifully now, it will surely integrate and open over the next five or more years (the 2018 cohort of the Greek winery tour returned raving about a 10-year-old bottle of the Rosé de Xinomavro paired with kid stuffed with its entrails and rice and slow-roasted, so chances are good that this wine will hold up for a decade or two). Substantial enough to accompany grilled or stewed lamb, the acidity cutting knife-like through the fat, but also light enough to go with white meats like veal or rabbit braised with tomato. A world-class wine, maybe my favourite of Apostolo's reds and undoubtedly one of the best Greek reds I've drunk. (Buy again? Done!)
This has been in the system only since the very end of August but it's disappearing fast. If you're interested and especially if you're located in Montreal, don't dawdle. And keep an eye peeled for the 2016: early reports are that the cooler vintage produced a wine that is, if anything, even finer than the 2015.
Grand Cru
Written and directed by MWG member David Eng, Grand Cru is a documentary film whose subject is winemaker Pascal Marchand.
Pascal Marchand, an aspiring poet from Montreal, arrived in the mythical land of Burgundy to work the harvest at age 21. Enchanted by the region, he settled there and embarked on an unlikely path to winemaking stardom. Now over 30 years later, he is renowned as an artist and innovator, finding his inspiration in the ancient techniques of the Cistercian monks who meticulously studied and refined Burgundy's winemaking in the middle ages. Shot over his most difficult year ever, the catastrophic 2016 season which saw devastating frosts, hailstorms and disease in the vineyards, the film is both a love letter and a cautionary tale, as winemakers like Pascal must face the unpredictable and destructive consequences of climate change.
Grand Cru begins its Montreal theatrical run at Cinéma Beaubien this Friday, April 6, at 12:35 p.m., 5:15 p.m., and 7:15 p.m. David and Katarina Soukup, the film's producer, will be present for a Q&A session after the 7:15 screening. The run continues through Wednesday, April 11, with screenings every day at 12:35 p.m., 5:45 p.m. and 9:25 p.m.
The film will also be shown at Cinéma Le Clap in Quebec City on April 6 (9:45 a.m. and 6 p.m.) as well as on April 21 and May 4 and 21. Further screenings are slated for Newport Beach (April 30 and May 3) and Toronto (May 11), the last with David and Katarina leading another Q&A (see the Grand Cru website for details).
In March, I attended an advance screening at the ITHQ. Besides the pleasure of meeting Pascal and watching the worthwhile film, we were provided with glasses of three wines from the Marchand-Tawse portfolio. You'll find notes on them and a comment or two from Pascal after the jump.
Related by marriage
A historian by training, Grégory Leclerc did stints as a journalist and marketer before falling into the world of natural wine-making. He purchased his four-hectare estate – downsized from the original 6.5 hectares, named Chahut et Prodiges and located in Chargé in the hills near Amboise in the Tourraine – in 2007. He farms organically and makes wines from Chenin Blanc, Sauvignon Blanc, Gamay, Côt and Grolleau. The land is worked using a tractor, though Leclerc says he may switch to horses at some point. Harvesting is manual. Vinification of the reds involves placing the whole clusters in concrete tanks for two to three weeks with no punch-downs or pump-overs – a form of carbonic maceration, what? Pressing is slow and gentle. The wines are unfined and lightly filtered. No sulphur is added to the reds; a tiny amount is added to the whites at bottling.
Anne Paillet, the owner-winemaker of Autour de l'Anne, is married to Greg Leclerc. In 2010, she decided to abandon her corporate career and become a natural winemaker. Wanting to make wines different from her husband's, she has leased 2.5 hectares of biodynamically farmed vines from Languedoc winemaker Christophe Beau (Domaine Beauthorey in the Pic Saint-Loup region). Harvesting is manual and the grapes are vinified naturally, in concrete tanks with no added anything, in the Languedoc. Wanting to make wines different from your everyday Languedocs, she transports the just-fermented juice to Leclerc's cellars in the Loire for malolactic fermentation, maturation, blending and bottling with no fining, filtering or added sulphur.
Vin de France 2014, La Mule, Domaine Chahut et Prodiges ($28.74, private import, 12 bottles/case)
100% Gamay from 25- to 30-year-old vines grown on clay and limestone. Matured around nine months in fibreglass tanks. 12% ABV. Quebec agent: Deux Caves.
Funky nose whose many facets include somewhat candied red berries, "forest floor" and burned minerals. Medium-bodied and richly textured: a mouthful of ripe fruit, deep minerals, smooth acidity and wiry yet pliable tannins. Spice and a hint of jalapeño linger. So energetic and so easy to drink – the kind of wine that can make Gamay skeptics reconsider their aversion. (Buy again? Def.)
Vin de France 2014, Les Têtes Noires, Domaine Chahut et Prodigues ($28.74, private import, 12 bottles/case)
100% Côt (aka Malbec). 11% ABV. Matured in neutral barrels. Quebec agent: Deux Caves.
Plummier nose complicated by aromas of turned earth and crushed foliage. Medium-bodied, smooth, dry, fluid and long, though not particularly deep. The pure fruit, supple tannins and sleek acidity are in perfect balance. Simple but pleasurable. (Buy again? Yes.)
Vin de France 2015, Pot d'Anne, Autour de l'Anne ($30.47, private import, 6 bottles/case)
The cuvée's name, which translates as "Anne's pot," is a homonym of peau d'âne (donkey skin). 100% Cinsault from 22-year-old vines grown on limestone and red clay. Half the grapes are destemmed, the other half left as whole clusters. Semi-carbonic maceration lasts 12 days. Maturation lasts 12 months. 12% ABV. Quebec agent: Deux Caves.
Plum, dark minerals, spice and, yes, a hint of animal hide. Medium-bodied. The faint spritz on opening disappears moments after pouring. Dried herb notes give the ripe fruit a savoury character. Enlightening acidity and fine tannins provide just enough structure. Long. Northern in weight, southern in savour. High quaffability quotient. (Buy again? Yes.)
MWG February 22nd tasting: flight 4 of 5


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Hide Forgot
Description of problem:
When press Up/Down key to move the cursor up/down, the cursor should keeps the
current column if the above/below line has the same length of text or more. but
the cursor goes to the top of line or the end of line.
Version-Release number of selected component (if applicable):
How reproducible:
Steps to Reproduce:
1.move the cursor up/down on the textarea.
Actual results:
the cursor is moved to the top of line or the end of line.
Expected results:
should be the same column if the moved line has same length or more.
Additional info:
this issue is gone if I run firefox with MOZ_DISABLE_PANGO=1.
I can reproduce the bug as well.
Created attachment 135207 [details]
proposed patch
after some debugging, this issue was introduced by the misuse of the return
value from pango_layout_xy_to_index. after applying this patch, it works fine.
The patch has a couple of problems.
Just removing that "if (found)" block completely fixes the problem.
You mean "if (!found)"? it just works without even "if (!found)" block though,
I'm not quite sure what problems it has.
The problems the old patch had were that it got the direction for the context,
but it should have gotten the context for the line as they could be different.
Also, your getting the direction didn't actually effect the program at all since
you did the same thing for both the if (dir == PANGO_DIRECTION_LTR) part and the
else part.
But all that said, there was no adjustment needed. Pango does the right thing
with the positioning, and the return value is more informative than anything in
this specific case.
Created attachment 135626 [details]
Better Patch
Better patch. Thanks for tracking the main issue down, tagoh!
I see. you're right. getting the direction didn't effect anything indeed. and
your patch is working fine. Thanks for the clarification.
Fixed in latest versions in rawhide.


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Dale Steyn has joined veteran Shaun Pollock as South Africa's leading wicket-getter in the longest version of the game. Speedster Steyn, who was stranded on 419 wickets, required three more wickets to leapfrog the former South African skipper.
However, the Proteas pack leader took two wickets in the first Test against Sri Lanka at Galle to level with Pollock. Thus, Steyn now has 421 Test scalps to his name.
Interestingly, Steyn has taken 21 Tests fewer than Shaun Pollock to get to the landmark.
The 35-year-old Steyn reached the milestone while playing his 87th Test match. However, Pollock had got there in 108 Test matches.
Former South African paceman Makhaya Ntini had taken 390 Test wickets while Allan Donald had scalped 330 wickets during his career for the South African team.
Meanwhile, Dale Steyn is one of the best red ball bowlers in the world. In fact, he remained at the numero uno position in the ICC Test rankings from 2008 to 2015.
However, a spate of injuries has mostly kept him on the sidelines in the last couple of years.
On the other hand, South Africa have their backs against the wall in the first Test against Sri Lanka. They have been set a gargantuan target of 352 runs on a difficult pitch which is providing aid for the spinners.
However, the tourists had skittled out for a paltry 126 in their first innings in reply to Sri Lanka's 287 runs. Therefore, the Proteas batting line-up has failed to deliver the goods.
Meanwhile, Dimuth Karunaratne has done the majority of scoring for Sri Lanka.
The southpaw batsman was able to carry his bat in the first innings for his brilliant 158. Furthermore, the left-hander carried his form in the second innings as he scored a fine 60.
Thus, the visitors will need a miracle to rescue them from the apocalypse they find themselves in.


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Bath and shower products have high household penetration and there is little room for any significant growth in this category, especially given its high level of concentration with no ranking moves between companies. The category is clearly price driven and has commoditised to the point consumers show no brand loyalty.
International brands are capitalising on the opening of new stores to increase the availability of their product offerings in bath and shower, and to enhance consumers' experience in an intensely competitive environment. Manufacturers of bath and shower products continued to run active campaigns and launch new products, concentrating on line extensions of brands which performed well.
Consumers are buying large pack sizes of liquid soap to fill smaller bottles to wash their hands. According to trade sources, there are also increasing numbers of large pack sizes in body wash/shower gel at points of sale, as many consumers now also tend to use body wash/shower gel to wash their hands.
In a highly concentrated category, it is interesting to see some share stagnation among the major players, while smaller players such as Cosméticos Avon and Beiersdorf expanded their share. However, the category is largely affected by intensive and aggressive promotions and discounts that have resulted, for the third consecutive year, in the exit of some players.
Beiersdorf (Chile) is present in bath and shower in Chile via its flagship brand Nivea and Eucerin, which is mainly present in bar soap. A strong activation plan was the main driver of this increase, which was also evident across various other beauty and personal care categories in which its Nivea and Eucerin brands are present, such as skin care.
Unilever Chile is well known among Chilean consumers, who rely on many of its products to take care of their beauty and personal care needs. Its good performance is strongly leveraged by its presence in several categories, and the wide availability of its popular brands Le Sancy, Dove and Lux brands in Chile.
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Our 170ml glass soy wax candle has a burn time of approximately 35 hours, so you can enjoy this long-lasting pink grapefruit fragrance. The candle comes in a beautifully designed box and the wax burns clean and evenly throughout.
Pink grapefruit fragrance has a fresh, crisp and citrus scent on a base of floral notes. A revitalising aroma the magnolia and rose creates a soft balance between citrus and floral.
Made with pure soy wax and hand poured. This product is vegan friendly, not tested on animals and free from parabens, SLS and SLES. Packaging is recyclable and plastic free. Not suitable for children.
35 Hour Burn Time
Hand Poured
Made In England
Makes An Ideal Gift


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5 Junk Food Hacks That Make Your Favorite Foods Healthier Without Compromising On Flavor
As you might have noticed, today is National Fried Chicken Day— basically Christmas in July. Humans eat junk foods because they are delicious, and a lot of us don't have the desire or the will power to cut them out completely. Find out how to have your cake and eat it too with these awesome junk food hacks that taste just like the real deal but cut out a lot of the unhealthy ingredients... you know, for tomorrow, after you get your fried chicken fix.
When I moved to California from North Carolina, one of the first things that I noticed was that food available in restaurants was, on the whole, significantly healthier. The reasons for that can be summed up in three key points.
1. Southern food is historically unhealthy. This is true for a bunch of reasons— including a fascination with preserving family histories (like before the invention of the refrigerator), the absurdly hot summers (you see the trend yet?), and the widespread poverty of the late 19th and early 20th centuries (I'll never be hungry again!).
2. California is where all of the vegetables come from, and that is barely an exaggeration.
3. The modern culture of coastal California is very health conscious. Whether that is because Hollywood is here or because it's a beautiful day for a jog 365 days a year, Californians are an active people.
At any rate, the junk foods that were once my convenience foods became significantly more sparse once I made the journey to the west coast. And making junk foods in your home makes you painfully aware of just how much butter you're actually consuming.
So, without further ado, here are 6 junk food hacks to make your favorite fatty foods healthier while maintaining all of the flavor that makes it so mouthwatering in the first place.
Get on the unripened jackfruit bandwagon
Jackfruit is basically a vegan's dream food. You'll find it at your local asian market in a can. This superfood is a great way to trick all of your friends, because when you cook it, it magically turns into a low-calorie, vitamin-rich shredded pork with one fifteenth of the fat content. All you have to do is dump a can in your crock pot with some white vinegar and water and four hours later, drain, add your favorite BBQ sauce, and poof! Make sure to get unripened jackfruit, otherwise this trick doesn't work.
Lose the mayo
Did you know that there are more than 10 times the calories in mayonnaise than there are in mustard? Ten times! Mayonnaise is needlessly terrible for you, and you can easily achieve the same ends without the comically unhealthy condiment. Try this awesome Mediterranean tuna salad that uses hummus instead of mayo. Mustard aioli is also ridiculously delicious.
Embrace the froyo life
Frozen yogurt has about half the saturated fat content of ice cream, and somehow, it's the same amount of wonderful. It sounds obvious once you read "frozen yogurt" and "ice cream" a few times, side by side. This no-churn frozen yogurt recipe from Gluten Free On A Shoestring is almost impossible to screw up and totally cost-effective since it doesn't require you to buy new gear for your kitchen. Extra points if you adapt this recipe into a froyo cake for your next birthday bash.
Bake instead of fry
Let me add a disclaimer to this item— baking is not a suitable alternative for every fried food (ie. chicken). But you can get pretty close with french fries and onion rings. Damn Delicious has a great recipe for baked onion rings that is right up there with their fried counterparts. Pro tip: marinate the onions in Sriracha for 30 minutes before breading for an extra kick.
Have your cake and eat it too— amazing flourless protein cake
There is a lot of debate surrounding the actual health benefits of cutting out gluten from your diet (unless you actually have a sensitivity, of course), but there's pretty much no debate whatsoever that a protein-packed cake is better than a starchy one. Check out this amazingly decadent chocolate cake recipe from Making Thyme For Health that's made with two cups of cooked quinoa. No one is claiming that this cake is a health food by any means, but I wouldn't feel too bad about eating a slice for breakfast every now and then.
Images: Tastefully Mismatched/Etsy; Fo Reals Life; Tori Avey; Gluten Free On A Shoestring; Damn Delicious; Making Thyme For Health


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KMD Artistry Restores Two of Hollywood's Classic Human-Insect Freaks of Nature
KMD Artistry, which is owned by visual artist Kelly Delcambre, specializes in restoring and replicating props and costumes that have appeared throughout Hollywood's history. To date, KMD projects have included replicating costumes from Universal's classic monster movies to restoring mechanical props used in films such as the original Fright Night (1985). Delcambre has also designed and produced many cosplay costumes, which are very remarkable in their own right. Yet with me being a huge fan of "Big Bug" movies, I wanted to call attention to one of KMD's restoration projects that is near and dear to my dark, twisted heart: the human-fly costumes from the original The Fly (1958) and its first sequel Return of the Fly (1959). Click below for more pictures of the human-fly monster restorations, as well as a few thoughts about how the restorations compare to the original costumes. All pictures are provided courtesy of KMD Artistry.
KMD's recreations of the human-fly monsters from the early Fly movies speak for themselves--they are very faithful to the original designs. The fly head from The Fly is closer to human proportions to accommodate the hood that concealed it through most of the movie, while the fly head from Return of the Fly is larger and more grotesque to add shock value to the sequel's lean, low-budget script.
Because KMD's fly head recreations are not meant to be worn by actors, additional details were be added to the heads and claws while others were removed. For example, David Hedison could move the fly head's proboscis in The Fly by using his mouth. As you can see from the replica produced by KMD below, the proboscis does not move because there is no one inside the mask to move it.
The fly mask in Return of the Fly had two triangle-shaped patches of mesh fabric that were below the eyes, one on each side of the mouth. These patches were put in the mask to allow the actor who wore the mask to see and breathe.
Check out KMD Artistry's Facebook page and YouTube channel for more examples for Delcambre's amazing work. Click here for some additional commentary about the original Fly trilogy.


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Elements Of Style
Elephants. And some Rob.
I have a thing for elephants. I really would like one (along with a seal, miniature horse, penguin and apparently an excellent head doctor). Having read Water for Elephants (and Modoc, which I daresay is better and apparently true-read it) I am planning to go see the movie this weekend. What's that? Robert Pattinson looking his best? Oh yes, I must have forgotten about that… :)
Can you even stand this cuteness???
I seem to be drawn to things for home and self that have an elephant theme without decking myself and my living room in Disney prints. I also like that in Hindu and Buddhist culture the elephant god Ganesha is known as the remover of obstacles. Who doesn't need a little help removing obstacles from their path?
In celebration of the movie release here are some of my favorite elephant items in fashion and home decor:
Jonathan Adler's elephant salt & pepper shakers and Two's Company's ceramic side table (LOVE. NEED.)
A great key ring from Barney's and a sweet little necklace from Lilpetite on Etsy.
An elephant bracelet and jeweled cocktail ring.
A Duralee ikat featuring an elephant and a wrap bracelet with a little charm!
A sweet bib handmade with some great elephants in print and sleek book ends from Barney's.
And and this.


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Violence againts women and international courts and tribunals challenges – a conversation with Ms Gabrielle McIntyre
Download audio file (MP3, 11 MB)
Gabrielle McIntyre is the Chef de Cabinet to the President of the International Residual Machanism for Criminal Tribunals and was previously Chef de Cabinet to four consecutive Presidents of the International Criminal Tribunal for the former Yugoslavia. She speaks with Dr Sue Thompson about women, violence and conflict and the role of international courts and tribunals.
'The National Security College is a joint initiative of the Commonwealth Government and The Australian National University'


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Weight Loss
A Detoxing Cleansing System is the Key to Weight Loss
The key to successful weight loss is acknowledging that you need help, having the determination to learn new habits and adopt them for life, and finding the right tools to help you get the job done.
Don't be a New Year's Casualty!
Don't become a casualty of the New Year by quitting on your weight loss goals.


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We hope you enjoy the May edition of E-link. Remember you can always access our calendar of events
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Vanilla Custard eliquid by Wizmix is a dessert blend of sweet, creamy tastes. The combination of rich vanilla and smooth custard creates a layered eliquid with a distinct flavour.
Available in 10ml bottles and multipacks with nicotine strengths of 0mg-18mg, lower strengths producing a softer throat hit as opposed to a coarser feel for higher strengths. This ejuice is 50% VG, great for intense flavour with minimal cloud creation when used in a starter kit or pod device.
Wizmix is manufactured in the UK, providing an extensive collection to suit all palates at affordable prices. Flavours in this range include fruit, dessert, menthol, tobacco. If you're a fan of Tobacco blends, we suggest trying Wizard's Leaf.
Registered members earn £0.50 in loyalty points for every published product review!
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I've been using this Wizmix for over a year and keep coming back to it. It has a subtle flavour but it works for me. Nautilus mini with 1.8 coil.
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I bought 3 of them for £10. Waste of money. I've tried many custards but this is definitely the most disappointing and vilest. Not a hint of custard at all. Just a strange chemical taste. Shouldn't be allowed on the market.
By Justine
Ok flavour. Not really strong enough for me. Ok to mix with other liquids to bring out the vanilla taste. Throat hit not to harsh (6mg)
Vaping on Aspire K3 with 1.8ohm coil.
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Yet another great liquid from Wizmix. It's not overwhelming, has a subtle sweetness and it's an all day vape. I can taste the vanilla custard and get a hint of burnt sugar on the exhale, it's hard to put down because it tastes so good!


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Mistress stepped back from the rack and examined her work. Without uttering a phrase, she made and left the room for a brief moment. When she went back I could see in the part of my eye that she carried anything just like a plastic container and some bright object. She placed equally objects on the sheet between my legs. Then she remaining the space again, but now I instantly acknowledged the object that she brought back by the noise. Mistress pulled her beloved armchair in to the room and towards the rack. That armchair looked like a tiny wooden throne. When she had reached the edge of the sheet, she acquired the chair and put it onto the top of the rack. The legs of the chair fit correct beside my armpits and my hips. I was framed such as for instance a picture. Given that the throne was set up, I realized what Mistress was planning to accomplish if you ask me that day. If she left the throne in this location then she would be able to use my experience as her footstool. That has been a concept that absolutely excited me. I loved Mistress's small feet. I knew that she needed extra excellent care of these past to the appointments. Only the notion of them built my dick enlarge which was very uncomfortable as a result of small cock cage. I instantly focused on later, when I'd hopefully be allowed to smell and lick
her feet!? Unsure her full masterplan, I possibly expected that the cage was already gone by then. But, as it turned out, the little crate was not planning to be my greatest problem...
Moments later I was ready and stumbled out of the cloak room. The small zip slits in the rubber hood narrowed down my subject of view. The position collar pushed my head up and locked it into place and therefore moved my presently thin field of see right forward and up towards the ceiling. I really could perhaps not see the bottom 50% of the area facing me and I possibly could perhaps not turn my mind remaining or right. The included weight to my legs felt odd as well. All of this produced me walk gradually and really awkwardly. Mistress was quickly annoyed by my clumsiness. She grabbed the material trap on my collar and directed me impatiently through the area to a wooden stretching rack. At the tray she turned me about with a fast move at the loop. The next stress that her hand applied to my neck made it obvious to me that she needed me to lay down backwards.
I do not know what I'd performed wrong, but Mistress was obviously in a strong mood. I stood naked in a corner, while she slowly walked through the cloakroom and silently pointed to the items on the racks that I was expected to collect and to use to myself without further wait or Live Sex Girls protest. First, she pointed at a dark Latex mask with tiny zipper slits for the eyes and an extensive starting for nose, mouth and chin. Next, she directed at a red pose collar made of solid heavy leather. Then she pointed towards my least beloved device. It absolutely was a small plastic chastity tool crate which was pre-wired for electro pleasure at the sides and the underside and which also included a lengthy conductive rubber dilator. Eventually she pointed towards the heavy leather cuffs for all four of my ankles. I bowed my visit Mistress to signal that I had recognized and easily grabbed those items from the shelf.
I guess the way to begin that narrative would be to present myself. My name is Hector and I'm a nineteen year old first year scholar at a school of a two time travel from home. The car I went, a recent year Toyota Mustang was a senior school graduation present from my parents. Fortunately, my children was well down meaning I had never skilled financial issues anytime within my life. Dad was a large picture attorney who had seldom been house when I was growing up. Dad had focused his living to attaining wealth through his career. Alexandros, generally resolved as Alex, was a large, formerly well made person of Greek heritage. Over the years, Father had morphed right into a fat slob and a drunk. My mother, Angelika, also of Greek history, could have been the actual antithesis Live Sex Free of my father. Mom was committed to our extended household, myself, and our home. While pushing forty years of age, she'd preserved her figure. Family photographs from Mom's youth revealed a warm small woman with big breasts, extended blondish hair to her waist, an appartment abdomen, and feet that continued forever. Mom was five ten and despite having given beginning to me at the age of nineteen had maintained her determine with only a few pounds included and pouching her tummy. Her tits, 36C's I realized from snooping, seemed firm yet and seriousness defying. Mom's feet were extended and muscular. Her beloved footwear for conventional events were four inch stilettoes while she favored limited, sort fitting gowns and skirts for all occasions. She turned her nose up at jeans and jeans. Needless to say, with her extended legs on show, she used tights almost every day. Although over the years I'd observed Mom in several phases of undress, I never really compensated any attention to her in a sexual way. My woman attractions were the girls I went along to college with, never having any dilemmas locating a girlfriend. It was only in senior school while talking with some pals following type have been ignored for the day, that I started to see Mom as a sexually attractive creature. Certainly one of my guys directed to a hot gothic strolling over the parki ng lot within our normal direction.
That's one hot momma! he explained going her out. That person describes MILF, claimed another. Sacred fuck, men, that's my mother! Everybody else looked at each other in varying levels of distress before scuttling away. Walking as if she were on a model's runway, Mummy got as much as me. My eyes exposed by the inventors, I'd to recognize making use of their characterization of her as a MILF. From that evening onward, I sought out possibilities to see my MILF. It did not subject if she were in washing matches or dresses and clothes, I looked over her as a woman and not a mother in the most surreptitious way I could. When she was out and I was house alone, I would also find my nose in her lingerie drawer. Literally. The fragrance she used adhered to her clear laundry. Her organic perfume, or musk, followed her applied underwear in the clothes hamper. My last summertime house before school seemed to locate me in a perpetual state of blue balls. It absolutely was the hottest summertime in recorded history of our place indicating enough time was used in the pool. A chance, without doubt, but with my close friends and their friends visiting almost daily, the girls seem to locate themselves in a consistent competition to see who'd the skimpiest swimwear, the sexiest human body because bikini, and the absolute most unreasonable behaviour in their bikinis. Mum arrived to see what the commotion was exactly about on one of our earliest days, to catch the girls Xxx Sex Chat Live doing attractive dances and blinking us from their point on the fishing board. The majority of the guys chosen the girls sporting one eyes, baring their pussies for a moment, but I was always a tits and ass man. Broke! Also carrying a bikini, Mom stood at the much conclusion of the pool seeing the goings on. The group noticed her nearly instantly and named out loud hellos. Obviously, the degree of raunchiness on the diving board dropped off. I was not certain if she had seen the flashings from her angle. Maybe we were not busted. Following smiling and waving at the class, Mother made around and delivered to your house, signaling me to check out her. I suppose she'd observed our shenanigans following all.
What happened next was outside of my thin field of perspective, but I really could hear click hooks clicking when they connected to the cuffs at the legs of my fingers and feet. I believed that Mistress moved the penis cage. I felt that she used some electric patches to the bottoms of my feet. Next, she caressed my nipples till these were difficult and erect. There clearly was number time and energy to enjoy. The delight was straight away replaced by the grabbing suffering of the nipple clamps.
She was looking forward to me in the kitchen. She was not smiling. Hec, you can not allow those women accomplish that, she said. But, Mother, they were just dancing. These were not only dance, Live Web Chat Porn Hector. These were also sporting you boys. I don't want that occurring in my own house. But, Mom. My mother disrupted me. No, but moms, she said in a tone indicating she was near to being angry. I will not have it, child! Conceding beat, I answered, Sure, Mom. I think you ought to deliver your friends home now. Mother made and walked away, leaving me without possible answer except to focus at her wriggling ass. As previously mentioned, I'm a tits and ass man. My mother had equally and my ecent thought of Mother as a sexy woman intended I respected her in a bikini. Just like she was about to leave the space, she turned suddenly, catching me dmiring her ass. Send them house today, Hector, she demanded. Lifting my eyes to meet her gaze, I found a twinkle in her vision and a smile, almost, on her behalf face. Sure, Mom, correct now. My friends were demonstrably unhappy to learn that our afternoon fun have been called to a close. These were all muttering unkind points as they collected up their things and departed. I was upset with my mom that she had embarrassed me by giving my friends away. I was also embarrassed that she'd caught us inside our mild sexual flirting. And, I was more embarrassed that she'd caught me looking at her company and taut ass. Locating myself standing alone at poolside, I determined to wash the pool. I really just Free Adult Porn Cams had two jobs around the house. Keep my room clear and keep carefully the pool clean in involving the weekly trips from the share guy. Not much time transferred before Mom delivered to poolside. To my shock, as well as her guide and tube of sun screen, Mom was also carrying a glass of wine. She really wasn't much of a drinker, a reaction to my father's overindulgence, I suppose. And, our wine cups were huge. Father measured, I guess. From personal experience, I knew you might put lots of wine in to one glass. Enough to make me tipsy anyway. Assuming Mother would nevertheless be upset with me, I applied myself to washing the pool really energetically. Of course, I took looks at my mother laying on the chaise whenever I could. I actually moved across the pool to find a very good views of Mom's breasts. Regrettably, being focused on Mom's breasts, I tripped within the hose of the share vacuum. Obviously, I dropped to the water. When hiking out, I was positive a number of Mom's laughter was at my expense. My trunks were plastered to my human body and my Mom inspired fat was on display. I left the poolside place as rapidly as you are able to getting refuge in my own room. Later that time, having dry off, I was sleeping on my bed, just carrying briefs, texting my friends and hearing music with my headset on. Getting a thumb out of the place of my attention, I looked to see my mom ranking in the doorway. I don't know how long she have been standing there. Her gaze seemed to be lower than my eyes. Was she checking me out? Wondering if that has been even possible seeme n to breathe life into my dick as it began to cultivate some more. Mother wished to apologise for her behaviour earlier in the day and her pursuing my friends away. I apologised to her for disrespecting her by allowing my buddies to behave that way. My mother went sideways of my bed and told me she wanted a hug. I lay up at the medial side of the sleep and before I really could operate, Mother closed the distance between us, pulling me small against her in that hug. My hands gone about her as well. Mom was still carrying her swimsuit from earlier that day. And, because of the top huge difference between us, my head was against Mom's 36C's. She had her arms about me taking me as tightly that you can against them. My arms were around her waist, hugging her as tightly. I do not know wherever I acquired the nerve to complete it but I made my head to ensure that my lips were against among her breasts. She got only a little in a reaction to the surprise, I suppose, and instantly her bum was in my hands. Naturally enough, I squeezed her bottom cheeks.


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Hi, my app have five scenes called "scene1", "scene2", "scene3, "scene4", "scene5". In every scene I have a button to go to an scene called "menu_scene". Also, inside "menu_scene", I have two sections called "credits_scene" and "aboutUs_scene", which are also scenes.
I have a button in the "menu_scene" to go to previous scene. So if someone is inside "scene1" goes to "menu_scene" and then goes to "credits_scene", and then back to "menu_scene", my prevScene button takes again to "credits_scene". Can i handle the prevScene button to go to "scene1" and not to any section of the menu?
I hope I have explained this as best I can.


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Learn to apply best practices and optimize your operations.
ERP and machine learning
How to tackle a supply chain transformation
Today's business and supply chain leaders understand they need to transform the supply chain. Here's a look at the tools and strategies they'll need to create success. Continue Reading
How AI in the workplace is changing ERP systems
As AI becomes more embedded in workplace processes and bots, it will learn on the job and eventually become more independent, leading to more autonomous ERP systems. Continue Reading
Smart manufacturing technologies enable digital transformation
Manufacturers are increasingly implementing smart factories to improve efficiency and productivity. But companies need to plan well before adopting new systems. Continue Reading
Smart manufacturing technology is changing business processes
The future is here: AI enablement and smart manufacturing technologies are transforming business systems today, according to technology futurist Jack Shaw. Continue Reading
Digital manufacturing technologies a challenge for ERP
As the manufacturing sector undergoes digital transformation, poorly integrated ERP systems will soon be a thing of past, driving ERP vendors to reinvent. Continue Reading
Next-gen technology helps mitigate supply chain risks
Supply chain risks can be very disruptive for a company, but technologies like IoT, big data analytics, machine learning and AI can help uncover and mitigate them.Continue Reading
How industrial IoT is transforming the plant floor
IoT technology makes it easier to manage large amounts of manufacturing data across production sites. Here's how manufacturing is changing as a result.Continue Reading
Tips for combatting M2M security risks
M2M technology opens up a world of new corporate connectivity options -- and with it, some serious security risks.Continue Reading
Machine-to-machine technology automates the warehouse
Machine-to-machine technology is a handy tool for automating warehouse operations.Continue Reading
M2M software options expanding for manufacturers
Larger wireless networks are allowing M2M software vendors to offer expanded services, which can benefit manufacturers.Continue Reading
Machine-to-machine technology bridges real-time communication gaps
Machine-to-machine (M2M) technology gives manufacturers access to real-time information, whether their machines are across the plant or across the globe.Continue Reading


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Before we head home, we visited the historical sites of Baler. Our first stop is the house of Dona Aurora Aragon Quezon.
This house depicts that of the traditional Filipino style home, the kind made of wood and has a silong. Furnishings are also made of wood. Inside the house are some memorabilias owned by Dona Aurora.
Through the years, this house underwent series of repairs and revisions after it was burned during the Spanish regime. This version of the house, they say, is the closest to the original. Refresh your memory with these facts about Dona Aurora Aragon Quezon:
- She is the wife of former president and the first president of the Commonwealth Republic, Manuel L. Quezon.
- She's a native of Baler, Tayabas (presently Aurora province).
- She was ambushed together with her daughter Ma. Aurora "Baby" on April 28, 1949.
- The province of Aurora was named in her honor.
|Dona Aurora and Pres. Manuel Quezon
|Historical milestone of Baler and native Filipiniana and barong


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Vol. 5 No. 1 - February/March 2005
Place objects on thefloor to create abstract shapes.
Spray water-based dyes on the whole floor.The objects act as resists for the dyes.
Remove the objects and then spray acid stain on the whole floor, allowing all the colors to mingle with each other.
By putting the dyes down before the acid stains,you can open up a much wider range of color than if the acids went down first.
Artisan in Concrete - Change is what they do. Quick and Ickes started in business together in 1998 as a commercial pressure washing company.
Concrete dyes are tailor-made for color adjustment on staining jobs, and on their own, they offer an endless array of colors. So release your inner artist and give 'em a try!
As complements to stains, as colorants on polished concrete jobs or on their own, dyes are earning a more permanent place in the decorative concrete artisan's tool kit.


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At Dan-D Foods we like sharing our trail mixes with you. We also like sharing our company news. We always like receiving feedback and suggestions about our products.
Every year our President / CEO Dan On visits the Thuan An Center For The Deaf and treats the nuns working there to a home cooked gourmet meal. Dan, with the help of Maggie ( Dan-D Foods Yoga Instructor )... [read more]
Dan On Foods Co., Ltd, the Vietnamese sister company of Dan-D Foods Ltd, celebrated the Lunar New Year with a party this past February. Staff and guests were treated to a night of great food and... [read more]
Dan-D Foods was in a festive mood this Christmas season, inviting 200 guests to its annual Christmas Party and donating $50,000 to Taipei Economic and Cultural Office (TECO). TECO is a school that promotes cultural and educational exchanges between Taiwan... [read more]