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Question as for the bird slicers....How (and with what kind) do you glue them, in order not to have it everywhere and to make them stay in place, even once you touch / sanding them to wanted shape?
Where I'm not that sure, is about the Ambroid pro weld? Don't know that kind of glue, but I assume that it must be similar to the green Tamiya Glue.Does it work with capillary? You touch a spot at the base of the slicer and it spread all around it?
Oh, my giddy aunt! Why do the rest of us bother? Apart from because we enjoy modelling & being made to look like 3 year olds with "play-doh" by FAR148, I mean. Chair. Popcorn. Cider. I'm ready!
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subset: commoncrawl


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Bourbons o Spain
Jump to navigation Jump to search
|Bourbons o Spain
|Kinrick o Spain
|Parent hoose
|Bourbons o Fraunce
|Keeng, Queen regnant
|Philip V o Spain
|Current heid
|Philip VI o Spain
|Cadet branches
|Bourbons o Parma
Bourbons o the Twa Sicilies
The Bourbons o Spain are a cadet branch o the Hoose o Bourbon an wis established bi Philip V o Spain when he wis proclaimed keeng o Spain bi his grandfaither Louis XIV in 1700. The present Keeng Felipe VI is a direct descendant o Felipe V. Felipe VI's daughter Infanta Leonor is the hier tae the Spaingie throne. They are also cousins o the Bourbons o Parma an the Bourbons o the Twa Sicilies.
Bourbon Keengs o Spain[eedit | eedit soorce]
- Felipe V
- Luis I (son o the above)
- Fernando VI (brither o the above)
- Carlos III (half-brither o the above)
- Carlos IV (son o the above)
- Fernando VII (son o the above)
- Isabel II (daughter o the above)
- Alfonso XII (son o the above)
- Alfonso XIII (son o the above)
- Juan Carlos I (grandson o the above)
- Felipe VI (son o the above)


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I've mentioned this in various places on social media, but I don't think I've announced on the blog that I officially launched my Facebook group last month.
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Imaginative Play
These imaginative play products are designed and manufactured by KBT for the Blue Rabbit range of Play Towers. They can be used in bespoke DIY designs and installations to provide the kids with a little more excitement in their play. All KBT products are being tested and being approved according to the latest European directives and regulations
We like these two ranges of play products because they have a good range of accessories and encourage creative play
HDPE Moulded plastic
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Can be used in bespoke DIY builds
The KBT and Blue Rabbit ranges are special order products and delivered direct from the importers warehouse. Delivery is normally 7-14 working days, if for any reason the product is out of stock you will be informed by phone or email.
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Ginger Baker is the mad, bad drummer best known for playing in Cream and Blind Faith. One of rock's most colourful characters, his reputation for drugs, violence and excess preceded him everywhere. Beware of Mr. Baker also includes revealing interviews with Eric Clapton, Steve Winwood, Carlos Santana and more to paint a fascinating portrait of a musical icon. To celebrate the DVD and Blu-ray release of Beware of Mr. Baker this Monday (22 July), we have THREE Blu-ray copies of the film to give away. This is an exclusive competition for our Facebook and Twitter fans, so if you haven't already, 'Like' us at facebook.com/CineVueUK or follow us @CineVue before answering the question below.
A drummer with legendary bands Cream and Blind Faith, Ginger Baker is as well known for his antics off-stage as he is for his musicianship. Following in the tradition of Searching for Sugar Man, Jay Bulger's award-winning and frequently hilarious film features contributions from Carlos Santana, Stewart Copeland, Lars Ulrich and Bakers Cream band members Eric Clapton and Jack Bruce.
To be in with a chance of winning one of THREE copies of Beware of Mr. Baker on Blu-ray, just answer the following simple question:
Which British rock legend played lead guitar in Cream?
a) Eric Clapton
b) Keith Richards
c) Jimmy Page
To enter, simply fill out the contact form below with your name, email address, subject ('Mr. Baker'), answer and postal address.*
*Please note that this is a special competition which only our Facebook and Twitter fans will be eligible to win. If you are not on our Facebook 'Like' list, then you can easily join us by following this link: facebook.com/CineVueUK and/or follow us on Twitter @CineVue.
Beware of Mr. Baker is released on DVD and Blu-ray from Monday 22 July, courtesy of Curzon Film World.
The competition closes at 6pm on Thursday 25 July, 2013.
• The competition is open to UK readers only.
• Prizes must be taken as stated and cannot be deferred. There will be no cash alternatives.
• CineVue does not accept any responsibility for late or lost entries due to the internet or email problems.
• CineVue reserves the right to cancel the competition at any stage, if deemed necessary in its opinion, and if circumstances arise outside of its control.
• Prizes unclaimed after 28 days will be deemed to have been forfeited.


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I spend hours and hours browsing through pictures and articles and tutorials and forum posts on this site. And I start to get really ambitious and think to myself "Hey, I could do that!"
Then I get the chance to try something....and it completely fails. To my cake-civilian husband and his friends, they still look great. But to me, it's awful.
My latest attempt was my first tiered cake and my first try and smoothing round cakes. I refrosted them about 8 times, trying different techniques, and the pieces of crap just would not smooth. I also tried every trick I've read for preventing filling leaks, and still ended up with bulges of filling around both cakes. I was so disappointed I cried. And although I'd intended for my husband to take it to work for the guys, I couldn't bear for anyone to see it. So it stayed in my house getting nibbled at until I threw it away.
I so badly want to decorate like the greatest decorators I see here (Boween, SugarShack, all the greats). But I'm so frustrated with how slowly I'm learning. It's almost gotten me ready to give up completely. But I love doing it (when it goes well). Any advice for this discouraged "decorator"?
Hi MrsMabe, I'm a newbie at decorating myself, so the only advise I can give you is from someone else who has just started.
The inspiration you get from looking at the amazing cakes here on CC has its pros and cons. All the ideas and tips are amazing, but in your head you'll always be comparing your end results to those of the people on here. And alot of those people have been making cakes for years and years, and have made hundreds more cakes than you or I. We can't possibly expect ourselves to be able to have the same results as SugarShack or any of the rest after only a few cakes.
I've also found that it isn't necessarily all about which technique you use. There are so many out there, and each of them works for different people. I think the biggest thing is getting experience with one that works for you, and figuring out with hands on practice exactly how to get the look you are going for.
Personally I find Edna's technique for smoothing frosting the one that has been working for me so far (http://www.youtube.com/watch?v=dIXHFqpJK84&feature=PlayList&p=74C17A13B417A05B&index=1.
I had a period where in the middle of making each cake I wanted to smash it on the floor. I was upset that things weren't forming into the image I had in my head. In the end my friend's and family all loved it, but I was unhappy with them and wondered if it was worth all the stress.
A few cakes later and each cake I've done I've enjoyed every step in the process, I've learned that for me my work space has to be clean, organized, and structured, and that that reduces a lot of my stress.
As long as you are enjoying making the cakes don't quit. Figure out ways to reduce what it is about the process that is frustrating you and concentrate what it is about making cakes you love.
Another newbie here <----, with a little more encouragement for you....I totally understand how you feel, but DON'T give up! I know that for myself, like Cheyanne25, I had to find the things to make it FUN, and be willing to laugh at the "disasters" that come from learning.
For me, the Whimsical - Topsy Turvy Cake is my nemesis! I cannot tell you how many times I have tried to make one of these without success. The first one I literally spent over 3 hours chasing one tier across the counter trying to crumb coat without the top layer sliding off! I went from frustrated, to aggrivated, to really ticked off, to finally hysterical laughter! Once I got it crumb coated and "assembled", my mom came in and said, "Wow, what a great chair. What's it for?" Needless to say, it never made it past crumb coat. But, I am determined to do one of these one day!!
The other thing I always make sure to do, is make a GREAT tasting cake, filling, frosting, etc. It's amazing how good it will look to others once they have tasted it. You know, drunk on cake!
Anyway, just hang in there! It will get better....I promise! {{{hugs}}}
Let me put a different spin on this for ya! When I found CC, I had been decorating cakes for over 25 years, and I thought I was pretty good at it.
Then I find CC and I say to myself, I said, "Self ......? You got SOME nerve calling yourself a decorator compared to the cake makers on here!"
OMG, I was AMAZED at the work I saw! So many techniques I had never even heard of, let alone tried! Wow!!
Everyday, even now, these cakes are pushing me to reach outside the box. Even if I try just one new thing or one new technique, then I've grown by that much.
It's not just "newbies" who are intimidated and inspired all at the same time by the work seen on this site. And I learn new stuff from the super talented and experienced AND I learn stuff from the newbies with their ideas and designs that they share. I have cakes saved in my favorites file that are not the best looking cake you've ever seen .... but the design and the idea is awesome and I want to try it someday.
CakeVision is right .... it can only get better!
Just keep at it and practice-practice-practice! Take what you learn from each cake and apply it to the next. I learn from making mistakes--needless to say I've made too many to count just in cake decorating.
I've been doing cakes for a while now and I should be farther along advanced than what I am, but I keep trying and that's what matters.
It takes a long time to get everything the way you want it to be and even then it still may not be right but you find ways to cover up your mistakes.
Just try to stay positive and if you can't get upset, cry , whatever and get it out of your system and get back up on that horse. ERRRR, pastry bag.
Now when you are doing fillings are the buttercream or something else? I've learned when doing a cake that if the filling is the same I'm covering the cake with I don't do dams anymore. I just ice it smooth for the filling and move on. No more bulges that way. When doing it with a different type of filling I do a dam and then crumb coat the cake and let it set over night. If this isn't an option put a piece of film wrap on the top and place slightly heavy books on the cake for 3-5 hours. This will cause the cake to settle. Just take a scraper of off-set spatula and get off the excess and move on to decorating.
I had issues with bulges to until I started doing it this way last year, maybe it might work for you too.
Just keep at it. I can't tell you how many times I swore off decorating only to go back to it in a few weeks. It's a curse I tell you, an addicting curse.
Hi there, I'm sorry you're feeling discouraged. When I first started, I felt the same way ALL the time. My only advice is what has worked for me: I start early (I used to try starting Sat. night for a cake for Sunday and wondered why I got so stressed and hated it). If the cake is for Sunday, now I make up frosting on Wednesday and put in the fridge, bake on Thur. or Fri. and freeze it, etc. Any decorations that can be made in advance, I try to do that. Just a half hour every evening helps me not get too frustrated rather than spending hours all at once.
Also, I'm slowly realizing that I should start small. I used to see a picture and think, "How hard could it be?" I found out that, just like anything else, the pros make it look easy. So, I always try to pick the simplest version of what I want to do. I'm not as frustrated with myself if I pick something closer to my skill level. (Then the practice helps my skill slowly improve, I hope!)
Sorry for the novel. My husband used to hate when I made a cake because I'd be crying in the kitchen with a huge mess everywhere. Now, I still make the same mess, but I do realize that it will get eaten and I can try again another time.
Must be a day for newbies! Yes, I'm one as well. I have always had an interest in cake decorating and put my best efforts forward. They never turned out the way I had imagined and like most, I was not happy with the results but the recipients were always thrilled.
For Christmas last year, Santa put a gift certificate for my favourite kitchen specialty store in my stocking. I decided to use it to enroll in classes ... this has to be the smartest thing I've ever done! The instructor has been terrific, she's always sending me and others info and sharing advice.
Taking proper courses is invaluable to perfecting your craft! You learn the 'proper' way to do things, take that knowledge and adjust it to suit yourself (I'm left handed, always have to adjust LOL).
At least I know now that if I'm trying to do a project and it's giving me grief, I can call on that instructor for guidance. She's my light at the end of the tunnel!!
did you ride your bike perfectly the first time? neither did I -- you should see the scars on both kneecaps (coal cinder paved streets are so unforgiving) --- in fact still mastering it
did you type perfectly the first time? -- neither did I --- still working on it.
did you have perfect cursive handwriting the first time --- neither did I -- still typing instead.
did you have perfect ANYTHING the first time? (and if you say yes, you LIE) well neither did I or anyone else.
let's lay one thing to rest
it exists only in heaven --- and I'm not ready to pay the entrance fee yet, are you?
little known fact -- if you look very very closely at any real hand-made oriental carpet there is always a FLAW purposefully woven into it -- in recognition that only the deity can make perfection.
rather -- practive makes PROficient -- that's what PROfessionals are -- proficient.
one only has to watch the greats you have named on any of those cake challenges to see even they have off days, bad day, oh good grief smash it into the floor stomp up and down on it days.
but PROS that they are -- they muddle on, pulling every trick in the book out of the bag until it's "good enough"
so -- practice makes PROFICIENT!
practice on and you'll be a PRO too.
I agree with all of the above wisdom!
Also, there are TONS of free videos on youtube that will help demonstrate any number of techniques.
I, myself, am a HUGE fan of all things Sugarshack! Sharon's videos are amazing and oh-so-easy to comprehend. I just watched the Topsy Turvy today and it has me SUPER excited to attempt one.
ETA: The reason I brought up Sugarshack: If you have the opportunity, you should really check out her Buttercream DVD. She teaches you how to make a buttercream dam that will pretty much guarantee that your filling wont bulge. She also teaches you how to trim any bulging off the cake itself and, of course, the art of smoothing your buttercream. I cant say I have her patience, but I've learned SO many valuable lessons from her DVDs. I know that my skill level has improved because of her!
I do the same thing too!! I'll look at all the pictures and posts for a specific cake I want to do and thinking I'm armed with all the knowledge I go ahead and make it. It never turns out the way I expected and in the process of making the cake I realise that it's not going to work the way I intend so I change things to suit my ability and in the end it still turns out to be an alright cake. I know this won't work at all when you want a customer who wants a cake that looks "exactly like that" but since I'm only new and it's only friends I'm baking for so far they are happy with the result anyway. I can't smooth buttercream so I let them know I only do cakes in fondant and they're happy with that.
Anyway I've had a look at your cakes and there's nothing wrong with them. Your piping is excellent. I can't pipe at all. I've practiced, practiced, practiced and still no luck. Rome wasn't built in a day. Good luck.
Ha, I remember when I started a very similar thread to this once not too long ago. ALL of us feel this way sometimes, in baking and even in life! Keep your head up and keep on trying. It does take time and effort. Keep your chin up!
Must be a day for newbies! Yes, I'm one as well. I have always had an interest in cake decorating and put my best efforts forward. They never turned out the way I had imagined and like most, I was not happy with the results but the recipients were always thrilled.
For Christmas last year, Santa put a gift certificate for my favourite kitchen specialty store in my stocking. I decided to use it to enroll in classes ... this has to be the smartest thing I've ever done! The instructor has been terrific, she's always sending me and others info and sharing advice.
Taking proper courses is invaluable to perfecting your craft! You learn the 'proper' way to do things, take that knowledge and adjust it to suit yourself (I'm left handed, always have to adjust LOL).
At least I know now that if I'm trying to do a project and it's giving me grief, I can call on that instructor for guidance. She's my light at the end of the tunnel!!
I am a newbie as well. I don't get too discouraged becuase I know in time I will get better. When I first started I couldn't even bake the box cakes well, but I'm better now.
As far as being left handed I am also, the odd thing is that everyone except for 1 person in my class are lefties,
sorry to hear that you are getting discouraged but listen to alll the great advice I have been reading and you will be fine!! Also I agree that there are some really great cakes on this site but draw from your own creativity also.... If you see something or even get an idea just start thinking out hoe you would try it step by step then set aside the time and just play with it no stress and my family loves it when I use them as guinnie pigs !!! Good luck and keep trying it gets easier
I understand your frustration. I think anyone who makes cakes at any level gets it. In trying to think of what could help, I really could only come up with one thing. Have you taken any classes? I found there was only so much I could teach myself starting from scratch and if you can afford it, consider investing in some. Either the wilton ones or find someone really good and ask them if they can give you a class on the basics over a weekend or something. The reason I say this is that people learn in different ways and what you comprehend from a sentence you read might not be what was meant to be conveyed. Also with videos, most people that do videos on youtube etc are very experienced and there are unspoken techniques they are using that are so second nature to them, they dont even realize they are doing them and so dont speak on them. So I really think having someone there physically doing it with you helps because you can see exactly how to do something and they can also pick up the small (or big) things where you are making mistakes and help you correct them and you can ask specific questions. Then after you have a handle on the basics, as you keep practising you find your own comfort zone and your own way of doing things. But like everyone has said, if you really have a passion for this, at some point it gets better bit by bit and you'll be looking for your next challenging fix.
Oh I just thought of something else - you might be so discouraged because you're setting yourself up for a fall. Set yourself tiny, silly goals and pick something simple to copy. Then allow yourself to gloat when you accomplish each tiny thing. It helps with the confidence.
A newbie here. It's encouraging how everyone started. I hope to be a PRO in the "near" future. I charge my cake at a "friendly" price to get to practice & still get paid. CC inspires me to do better each time. Thanks people... you're saying newbies are not alone in our experiences... so we are in the right path.. just keep going.
A newbie here. It's encouraging how everyone started. I hope to be a PRO in the "near" future. I charge my cake at a "friendly" price to get to practice & still get paid. CC inspires me to do better each time. Thanks people... you're saying newbies are not alone in our experiences... so we are in the right path.. just keep going.
awesome advice here. please don't give up and keep practicing. we all wish we could fast forward to where we would already have lots of experience but it just doesn't work that way. enjoy the journey as best you can and celebrate your accomplishments no matter how small!
I'm new to this too, took my first Wilton class in January. I'm having so much fun learning and agree with everyone else - it's practice, practice, practice.
One of the great things about this website is there are many levels of expertise and talent to appreciate. I do appreciate the differences and individualities - if everyone's work looked the same it would be kind of boring, I think!
Enjoy your creative work and don't be hard on yourself. Celebrate when things turn out the way you want them to and learn from your mistakes. This is fun!
The best thing about cake mistakes is that you can eat them. Try that with your mistakes from quilting or scrapbooking or knitting!
The older I get the more I realize that enjoying the process is just as important as the end result. I love learning new things. Even when I don't do things right the first time, I'm still learning.
Hang in there!
NEVER quit at anything that gives you peace or pleasure!! We are our own worst critics, I think ALL of mine look like crap, but they get compliments especially after tasting so on I go. And the peace I get from baking and decorating them are beyond words, the pleasure is the smiles and compliments. Just go at a pace that is comfortable to you and try everything imaginable for your end result. Like someone else suggested, try everything in all ways and find what works best for you.
Welcome to CC from a fellow "lefty"! I understand your frustrations. Especially when we do things left handed that were meant for right hand motions. I continually remind my self that I am in my right mind! Unlike most of the world who is in their left mind! (Right brain controls left side!)
Any way, I do recommend Sharons SugarShack videos. I started buying one video at a time. The butter cream video is the first one I bought and I still pull it out from time to time to watch her techniques. It makes for a great refresher. Then slowly added one video here and there. Each one shows amazing techniques. BTW, Sharon is a fellow CCer and she has no problems communicating with anyone. If you have questions, just ask.
Just don't give up!
Hang in there!
I feel your pain! I, too, spend hours upon hours looking at cake designs for each cake I do. I've already put in about 3 hours looking at photos for a Baby Boy's Baptism cake due next Sunday. I have some thoughts in my mind about what I want (or some things I'd like), but I can't make my hands do what my head sees (hey, that goes for my singing too - except my voice doesn't reflect what I hear!). Anyways I understand on so many fronts. I've been "decorating" cakes for ? 20+ years (or at least that's when I had my first class). To this day, I still cannot frost a cake with any speed - I spend hours trying to get it right!
My husband gets so upset with me being so upset that he's threatened to throw everything away! For some sick reason, I love doing this, and feel like a kid in a candy store when these great decorators give us the joy of seeing their masterpieces! I don't think I've done any cake without it turning into an all-nighter, and sometimes am still finishing as the cake hour draws nigh. In the end, I am so embarrassed about what my cakes look like, that my husband ends up delivering them. I feel ashamed and apologize for what I'm giving them. I wonder why I even post my pics and haven't posted many of them, but so many people are encouraging and I want to learn from them, so maybe they'll help me if they see what I'm doing.
Lately my mantra has been, "I can color a page in the coloring book, I just can't draw the picture to color it!" Sometime, I hope to make peace with myself in accepting my limitations. I KNOW I will never reach the level some of these cake artists do but I try remember why I do this - I bake for joy! It would help so much if I had any artistic ability, but that's not going to happen. You seriously cannot tell my drawings from a kids (ask my friends!). S0, I work with what I have - my heart. Each one of the cakes I do has a piece of me in it (the same for all of you). I have to accept that if I've done my best than so be it - even if it means I've spend 2 frickin hours trying to ice the cake! I know it will be a very long time before I can get Sharon's DVD's (we have significant medical bills), so I am more than grateful when all the "greats" and the "newbies" share their lessons and comments as we strive to keep perfecting our craft.
One last thing to share: when I'm at a grocery store, I walk over to the cakes and feel good about what I CAN do because I'm not giong to pay the money they want for the way the cake looks! (I do not mean to offend any cake decorators that work in the bakery- honest! But what I see in the store so often, no cake decorator could have done that!) My husband often jokes there should be a support group for husbands of cake decorators...at least we decorators have a support group here!
Grace, Peace and Hugs to you, my CC friend, we're all in this together!
I have watched eight-layer caramel cakes slide slowly into the floor after fighting with them into the wee hours of the morning. By the time dawn broke I was broken too.
BUT I learned to be patient.
Keep my cakes and my attitude cool and try to look at my "failures" as learning opportunities.
Don't let perfectionist ideals keep you from sharing your passion and talent with others.
As a painter I have learned NEVER spend too much time with one project.
Stop WALK away.
Get a cup of coffee.
Get some fresh air.
Come back and look at your project through rested eyes and nerves.
It makes a difference.
Don't forget a surprise FREE cake is a blessing to anyone.
Next time you think the topsy turvy cake looks like a "freight train in a twister" remember that the end result of any cake is to share it with others. After the first couple of slices, all cakes move from ART to EDIBLE.
PLEASE don't give up if this is a joy to you. Celebrate the triumphs. Take pictures put them on the fridge. Post them on CC. Accept your "learning experiences keep notes on how to remedy or avoid them in the future.
LIVE to LOVE; LOVE to CREATE; CREATE to SHARE
I agree with all the advice, and wanted to add that in a year you'll realize how much you've improved and it will feel great! I recently had the oppurtunity to "redo" my first wedding cake and it was a great confidence booster! One day you'll have the same experience and you'll give this same advice, it does get better!
Every year I teach a 26-week certificate course at the local college and I tell my students all the time:
1. It gets better.....just practice, practice, practice.
2. You are your own worst critic! Nobody sees the little mistakes that you know about.
3. Also, when you look at a professional book or online pics of professionally done cakes, please know that they are just like movie stars in magazine - digitally corrected!!!
4. There are always things you will not be good at.....find your niche!!!
5. There is always a back of a cake - that's where you hide the not so good side of the cake hehe....also leaves and flowers and decorations hide just about anything!
6. Someone will always be be better than you at something - you're not perfect and if you were, nobody would want to be around you!!!!
I have been doing cakes for about 9 years and have come very far very fast but every once in a while I'll try something new and take it to my family to see and we all have a good laugh when it doesn't work...but they still eat it! It happens sometimes... just laugh at yourself and move on to the next one.....it gets better!!!
Hello from another newbie and leftie I completely understand!! So far, not a single cake has turned out how I imagined it would be, and they all take much, much, much longer than I schedule to complete them. DH always has to cut me off when I hand over the cake and after they say how much they love it, I say, "thanks, but I messed up here, and this didn't turn out right, and I wanted to do this but couldn't, etc..."
One thing that helps me really take their compliments is realizing they are on here obsessing over all of the wonderful cakes. So compared to the Costco or H-E-B cakes they are accustomed to seeing, I guess mine to look pretty good to them.
So remember others can't compare your cake to your inspiration, most people just love great tasting free cake, continue practicing, and above all else...JUST HAVE FUN. After all, it's not worth spending this much time or money on something you can't have fun with! Good luck
I cannot tell you how many times i have tried to make cakes from the countless of books that i own. The cake never turns out like the picture. I don't know what is wrong with me. Some of the cakes do not look that hard and I still cannot make them look like the picture. So many people have asked me to make cakes for their events. My reply is always no because I do not want to ruin their special day.
Hi from another newbie! I, too, know how you feel. I look at so many pictures here and get tons of great ideas. When I start decorating my cake, I am living in a fantasy world, because I always think my cake is going to look like the ones I put in my favorites. HOURS later when I am finished, I look at my cake and it DOES NOT look like the ones in my favorites. BUT, every cake I do... I can see myself getting better. AND after every cake I do, I always say, "next time I make a cake like this, I will do ____ differently!" I have not been able to take any classes, and I have only been doing this since the beginning of the year. I have a lot of fun decorating cakes and the people I make cakes for are really happy with them. We see ALL our flaws, but others really don't! (I have to remind myself of that a lot.)
Don't give up. Just keep on decorating and remember the reason why you got started in this! And remember all the "great cakers" here are so awesome and share so much of their talents with us newbies!!
Another leftie here.
You see my screen name?
I'm getting better at fondant. Practice..practice..lots of tears and frustration.
Keep at it.
If cake decorating were easy everyone would be doinig it.
I hate every cake I've ever made. I look at the mistakes and constantly think about how it could have been better. Then I deliver it and see the joy on the clients face and feel better about myself and my creations.
Trial and error are the key. You will learn how to do something better and different each time you do a cake!!
Oh my goodness, thank you all so much! I'm overwhelmed, I never expected so many encouraging responses! There is so much great advice here. Thank you all.
My husband often threatens to throw all my supplies away and ban cakes from the house. Probably because of the bad mood and forgotten dinners bad cakes cause
Auntbeesbaking, you're right. Most people have only seen grocery store cakes and wedding cakes. I used to work at one...if none of us "experienced" decorators were sceduled, they'd toss anyone in there. And we only got about 10 minutes for most cakes. So I guess compared to that, my cakes are pretty good.
Man, I feel so much better now! I need to go bake something. Thank you everybody!


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A Zambian woman, tested positive for HIV, dies in India's northern Amritsar city. She was in India after Pakistan immigration authorities sent her back for not holding visa to visit their country.
Category Archives: Healthcare
U.S. Supreme Court upholds key Obamacare insurance subsidies
Demonstrators chant "ACA is here to stay" — shorthand for the Affordable Care Act, President Barack Obama's signature healthcare law after the Supreme Court upholds the availability of tax subsidies that are crucial to the healthcare program known as Obamacare.
Fewer people visit shopping centres in Seoul amid MERS outbreak
South Koreans stay away from public places in capital Seoul as the number of Middle East Respiratory Syndrome (MERS) cases continues to rise in the county.
WHO sets up $100 million fund to deal with future crises like Ebola
WHO admits it failed to respond adequately to the Ebola virus and sets up a $100 million dollar fund to be better prepared next time.
Phone app helps alcoholics quit drinking
Taiwanese scientists design a mobile phone app, the Sober Diary, to help addicts quit alcohol.
Continue reading
Pocket-sized fingerprint scanner could solve healthcare bottleneck
CAMBRIDGE, ENGLAND, UNITED KINGDOM / DHAKA, BANGLADESH / ANIMATION (REUTERS / SIMPRINTS) – A pocket-sized fingerprint scanner could improve healthcare access for those in the developing world.
So say the British students behind Simprints, which syncs the medical records of patients to health worker's phones via an app.
Continue reading
Indian police caught snoozing on hospital beds meant for patients
In an incident highlighting apathy of law enforcement, police officials in India's northern Uttar Pradesh state are caught taking nap on hospital beds while the patients are forced to sleep on the floor.
HIV home testing kit goes on sale in UK
People in the UK can now buy a testing kit for HIV online which promises to provide a result within 15 minutes.
Twenty-three people charged in New York Medicaid fraud ring
(Next Media Online) – Twenty-three people have been indicted for being part of an alleged Medicaid fraud ring that took advantage of thousands of homeless people in New York to claim millions of dollars from Medicaid.
Continue reading
UK scientists use medieval remedy to kill superbug MRSA
UK (Next Media) – UK Scientists successfully recreated and used a thousand-year-old Anglo Saxon remedy to kill hospital superbug MRSA.
Methicillin-resistant Staphylococcus aureus, otherwise known as the superbug MRSA, is a bacteria resistant to many antibiotics. It can cause skin infections and more severe problems such as bloodstream infections and pneumonia in patients in hospitals or nursing homes, according to Centers for Disease Control and Prevention.
Continue reading


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Get Your 'Game of Thrones' Fix With HBO's New Behind-The-Scenes Series
Chronicling the process of creating each episode.
With the season seven finale of Game of Thrones all but come and gone, HBO has created a brand new behind-the-scenes series aimed to help appease its feverish followers from having to wait out the winter. If the viewing numbers — approximately 16.5 million including HBO replays and streams — provide any indication of the show's true popularity, the network took the necessary steps to help bridge the gap until the series resumes.
The Game Revealed will consist of seven episodes featuring exclusive behind-the-scenes footage of what goes into the making of each episode, as well as interviews with the cast and crew. For those who stuck around to watch the BTS content that airs after each episode, rest assured, there is extensive coverage detailing the production process. For a taste of what's to come, check out the first episode above for a closer look.
In case you missed it, a Game of Thrones video game may be in the works.


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Meet the candidates standing for the European Elections
The Liberal Democrats are fighting these elections as the largest pro-European Party, campaigning hard for a People's Vote with an option to remain in the EU. We are working hard to give a voice to the millions of people who demand better than Brexit Britain.
We are fighting these elections on a clear message: a Liberal Democrat vote is a vote to stop Brexit.
To see the Liberal Democrat candidates standing for you in the South East, please visit this page: https://www.southeastlibdems.org.uk/europe


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Easy DIY Murphy Bed Kit Queen Size DIY Wall Bed Hardware Kit Horizontal Wall Mount
The Easy DIY Murphy Bed Kit comes with all the hardware you will need to build a fully functional, professional quality, reliable HORIZONTAL wall mount Murphy bed.
This kit features an easy lift piston system that allows you to easily open and close your bed easily for daily or occasional use.
It also comes with a pair of sturdy fold-up legs that fold up easily into the bed frame and hides away when the bed is not in use.
Basic woodworking skills and a few basic tools required.
New style mattress quick release strap that is fully adjustable and keeps your mattress in place as well as your blanket and bed sheets if you choose.
This is a modern wall mounted design featuring a hidden all in one bed stopper for easy and quick assembly. Needless to say you can easily disassemble and move the bed whenever you need.
This Queen size Murphy bed kit is designed for the any innerspring queen mattress size 60″W x 80″L and maximum height of 12 inches, weighing 60 to 85 lbs.
This high quality Murphy bed hardware kit comes with a full lifetime warranty.
You only need to buy your choice of wood such as particle board or plywood, edging tape and some wood screws to build your own Murphy bed for life.
You also get 3 EASY to follow, step by step booklets like the cutting guidebook, construction guidebook, assembly and installation handbook.
The easy to follow step by step DVD will complete the package by walking you through each step from the beginning to the end of your Murphy bed project.
You also get access to a toll free telephone number and email in case you need immediate support.
Please read shipping info section for delivery times.
- Horizontal QUEEN hardware kit to build your own Wall Bed (finished dimensions in the second picture of the ad).
- FREE FAST SHIPPING (2-5 Business days)
- Includes 3 detailed guidebook and a step-by-step cutting guide, construction guide and assembly guide and step by step DVD.
- Requires basic woodworking skills and buyer needs to buy wood and mattress to build the wall bed.
- Made in USA and Canada, with highest quality parts with LIFETIME WARRANTY Toll Free number for immediate assistance during construction and assembly if needed.


text: Last November, as the Camp Fire was at its worst, I gave a presentation at our local library for those brave enough to venture out into the smoke and haze. Not many, alas. But our library was kind enough to also record the presentation. It's long—I had a lot of ground to cover. Here's hoping you find it helpful, or at least amusing.


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Easy one pot pasta caprese with tomatoes, basil, fresh mozzarella and a drizzle of balsamic vinegar cooked in the Instant Pot.
Do you love pasta? Here is a classic and flavorful Pasta Caprese recipe not to miss. It is our favorite pasta with few wholesome ingredients.
Why Cook Pasta in the Instant Pot:
- Cooking the pasta in the Instant Pot gives it a naturally creamy texture as the recipes do not require draining the excess water after pressure cooking the pasta. This water adds a great testure and flavor to the dish.
Pro tips for perfect Instant Pot Pasta Caprese.
- Add enough water/broth/tomato sauce so that most of the pasta is under the liquids
- Layer the pasta sauce on top of the water or broth and do not mix it in
- For a well cooked pasta, pressure cook pasta for half the time on the pasta box
- For Al dente pasta, pressure cook for half the time on the pasta box minus 1 minute
- Always add cheese and balsamic vinegar after the pasta is done pressure cooking
- Quick releasing after pressure cooking will avoid overcooking the pasta
Instant Pot cooking tips:
- Start with mise en place.
- Make sure there bottom of the pot is not browned from sauteeing the onions.
- If the bottom of the pot does get browned, simply add 1 to 2 tablespoons of water, press cancel and deglaze the pot well before adding remaining ingredients.
Step by step Instant Pot Pasta Caprese Recipe:
- Set the Instant Pot to Sauté mode and heat oil. Add onion, garlic and crushed red pepper. Sauté for a minute.
- Add tomatoes, pasta, pasta sauce, half of the basil leaves and salt
- Add 1 cup of water and Gently push all the pasta under liquids.
- Close the Instant Pot and turn the steam release handle to sealing. Adjust the cook time to Pressure Cook/Manual(High) for 4 minutes. Quick Release and open the Instant Pot. Add fresh mozzarella cheese and balsamic vinegar.
- Garnish with remaining basil and shredded parmesan. Serve hot
Here is a quick video on how to make Instant Pot Pasta Caprese:
Love Instant Pot Pasta recipes? Check out our favorites:
★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.
- 1 tablespoon EVOO
- 1 medium onion thinly sliced
- 6 garlic cloves minced
- 1 teaspoon crushed red pepper optional
- 1 cup grape tomatoes halved
- 2-1/2 cups mezze penne
- 1 15 oz can of tomato sauce
- 1 teaspoon salt
- 4 handful basil leaves
- ¼ cup balsamic vinegar, or to taste
- 1 cup fresh mozzarella balls
- Grated parmesan cheese optional
- 1 cup water
Set the Instant Pot to Sauté mode and heat oil. Add onion, garlic and crushed red pepper. Sauté for a minute.
Add tomatoes, pasta, pasta sauce, half of the basil leaves, salt and 1 cup of water. Gently push all the pasta under liquids.
Close the Instant Pot and turn the steam release handle to sealing. Adjust the cook time to Pressure Cook/Manual(High) for 4 minutes.
Quick Release. Stir genlty. Add fresh mozzarella cheese and balsamic vinegar.
Serve hot garnished with more chopped basil and shredded parmesan.
Recipe Video
♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.
Author: Archana
Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.


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The Villa Carolina golf club is situated in the middle of an age-old park that still holds the same appeal as it did 200 years ago. The headquarters of the club are located in the restructured, nineteenth century villa which once belonged to the marquise of Albrizzi and houses the changing rooms, cart and bag deposit, the bar-restaurant, the secretary's office and the guest unit (25 double rooms). The club also offers its guests a swimming pool, two tennis courts and a welcoming beauty farm. The course has two championship courses, the 18 hole, par 72, "la Marchesa" course and the 18 hole, par 72, "Il Paradiso" course (the open of the lasts nine from 2012 ).
- About us
- Green Pass Card
- Golf Club Italia
- Affiliated Golf Club
- Events and Tours
- Travel
- News
- Partner
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A lot of countries in this world speak English as one of their official languages. Yet each one has subtle differences in vernacular, turns-of-phrase and of course, pronunciation, thanks to the country's geographic location and the culture of its people.
Take Australia compared to Canada (and North America in general).
You only have to watch a couple of hours of any American TV show or movie to learn that there are quite a few words that mean different things in North America than what they do in Australia. Some things are called by a different name, and some things mean something else entirely.
Australians are blunt, brash and tell it like it is. Canadians are more tactful, politically-correct and reserved. An Aussie's forwardness can be hard for a Canadian to stomach.
Unless the Canadians you're speaking to are familiar with the way Australians talk, which they will they find cute and explain away with "Oh it's okay, you're Australian", our way of speaking can be downright offensive to the average Canadian. Aussies overseas don't realise that what they're saying can mean something totally and completely different to what they're used to it meaning back home.
So soften the blow and avoid the faux pas with this list of things you should definitely not say to Canadians, and ones you should know the meaning of when a Canadian says them to you.
The "C" word.
I'd say this is the most important one. This word holds a lot of weight here and you will rarely find someone in Canada who isn't appalled when they hear someone use it. It is considered to be the filthiest word imaginable. Very unlike Australia, where it can be used positively as well as negatively, and is thrown around in casual conversation like it's nothing.
Generous use of the "f" word
Choice phrases Aussies say like "Fuck me dead", "Cant be fucked", "Fucked if I know", etc would never be said here.
The shits
Any variation of this such as: "I have the shits", "You're giving me the shits" "They cracked the shits" etc. Well here's an eye-opener: having the shits in Canada means you have diarrhea. So stop using this phrase as soon as possible because you can see how it would be confusing. Imagine telling your co-workers something like "The boss is giving me the shits today."!
An oft-mentioned one, but still needs to be here. Thongs are underwear here. So don't be referring to anyone's summer footwear as "thongs". (Thankfully, it's only hot enough to wear thongs here for about 3 months so you don't have a huge window to make this error).
Calling someone a cow in Australia means they're being rude or mean. Calling someone a cow in Canada means they're very overweight.
Not that rude or offensive but a dead giveaway that you're not Canadian. You will mostly hear people say "asshole" here. Sometimes "jerk" or "douchebag" if they're trying to be a little less filthy.
Remember how I said Canadians are more politically correct?
Some names for things in Australia are tied to a race where the Canadian names aren't.
Mexican Wave
In Canada it's just The Wave
Want to play a game of Chinese Whispers?
It's called Broken Telephone in Canada
But Canadians aren't entirely innocent!
Here are some funny ones Canadians say that mean something a bit more vulgar back home.
In Canada, this refers to being in possession of two alcoholic drinks (or anything that you have two of), one in each hand, that you plan on consuming yourself.
Yep. Very different meaning. Australians know what it means down under. I'm not gonna paint a picture for you. This blog is not R rated.
In North America, this is your behind or bottom. A bum-bag is called a fanny pack here. Again, not gonna write what Australians use it for.
This is not a dirty word in Canada. In fact, it is the name of a popular clothing brand that has been around for decades. So you will see people wearing shirts that say ROOTS on them. Try not to giggle since root means have sex in Australia.
Canada, I never!
Randy is a name in this part of the world! But in Australia, it means horny. Sorry to all people named Randy. We're really very sorry.
Pissed in North America means angry. Pissed in Australia means drunk. You also don't "take the piss out of" someone in Canada. You make fun of them.


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Our dinnerware collection: pick a personality
Get ready to feast your eyes on our new dinnerware – it is ready to be devoured. Crockery, quite frankly, is crucial to dinner party success. For one, you can't eat without it. For two, it seems to say a lot about you.
Check out what the choices in our latest collection might portray about your personality.
The Rustic Rebel
Find beauty in imperfection? The Ines collection is your bag. Curvaceous and organic are just two words that can be used to describe these natural beauties. Sporting a matte bubbly finish, this range appeals to the culinary rebels.
Great for: A homely, rustic edge for minimalist dining rooms or the final flourish to a rural kitchen table.
The Sophisticated Siren
Not much of a daredevil? The Helene will satisfy your appetite for safety. A timeless classic, white crockery is a go-to for those craving style certainty. A few subtle variations in shape give it just enough of an edge to suit a contemporary kitchen. Bravo.
Great for: Dialling down bold schemes or accentuating a Scandi look.
The Free Spirit
The Laura collection is guaranteed to make guests stand to attention. Okay, maybe not quite. But it's not going to go unnoticed. A coastal blue ombre effect will make waves on your dining table with an almost on-holiday vibe. Now where did we leave our flip-flops?
Great for: Kitchens in need of a pop of colour.
The Mysterious Madam
We say 'Nova', you think 'Casa', right? Well, you're thinking along the right lines. Dark, handsome and ready to be devoured – the Nova collection attracts a very particular eye with its earthy starburst design. Designed to make even the biggest culinary fails look good. You can't lose.
Great for: Light, airy entertaining spaces and a chef that likes to show off.
The Green Goddess
If you're the kind of person that dots green around their home like it's going out of fashion, you need to move to the countryside. Failing that, buy some more green things! The Aphaea will bring pastoral pleasure to your dinner table. You might still dream of escaping, but it'll ease the pain a bit.
Great for: Urban apartment kitchens in need of leafy lift.
Browse all dinnerware here.
This blog was written by Jess


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Carlsbad, NM
Truck Mechanic
Brady Trucking is a family-owned trucker's company built on honest, hard work. From Larry Brady's one truck in 1980 through today's 250 trucks in Operations across Colorado, Utah, New Mexico North Dakota, and now Texas, Brady has built oilfield trucking partnerships across the US And Brady Trucking PEOPLE welcome you to help us start up our newest shop and terminal in Odessa.
Now Hiring Truck Mechanics in the oilfield.
In Brady shops, we will do our own tires, grease jobs, and truck services and we replace windshields. We will not be doing the overheads or engine work in Odessa, but with the right staff, we might do clutch jobs and exchange rear-ends. Federal annual Safety inspections, troubleshoot and repair diesel, hydraulic, electrical, and mechanical equipment, but for the most part the goal is to keep equipment moving efficiently.
Inspect, diagnose, troubleshoot, maintain, and repair heavy duty equipment in the shop and in the field
Service equipment as required to ensure proper operating condition at the job site
Documentation, timesheets, checklists, receiving records and repair order logs
Preventative maintenance
Manage a clean, safe work environment
Meet all company, governmental and equipment related safety requirements
Strong welding fabricating experience is a plus as we repair and build a high volume of equipment
General knowledge of pneumatic trailers is a plus
Read and interpret specifications and manuals
Diagnostics and repair a wide variety of mechanical and electrical equipment
Effective verbal and written communicate skills with customers, managers, yard and dispatch
Must maintain satisfactory driving record at all times. CDL required or ability to obtain upon hire.
Maintain and update equipment records by entering data into a computer
Vocational Training and/or Technical Certificate or equivalent
2+ years' experience as a heavy equipment/diesel mechanic
Provide own tools
At Brady Trucking, it's about the PEOPLE. Our equipment is the best spec'd and kept in the oilfield because Brady PEOPLE care. Our business has shown incredible growth in the up-and-down oilfield markets of the 2010's because Brady PEOPLE are dilligent. Our customers contract with us again and again in new business ventures across the map because Brady PEOPLE are reliable. At Brady Trucking, it's truly about the PEOPLE. You'll like the equipment. You'll love the PEOPLE.
Along with oilfield partnerships across the West that provide tremendous growth opportunity for employees, Brady Trucking offers you a total compensation package including Medical, Dental, Vision, and Life insurance as well as 401K with company matching funds.
Click the blue button at the top to apply


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Jonathan Raggett
Jonathan Raggett
- Managing Director - Red Carnation Hotels
- firstname.lastname@example.com
Jonathan Raggett has worked in hotels since leaving Westminster College with a Higher National Diploma in Hotel Management. Jonathan joined RCH in 1998 as General Manager of The Rubens Hotel. In 2000 he was promoted to Managing Director, overseeing the rapid expansion to the 17 award-winning luxury boutique hotels and a country inn which RCH now operates. In November 2009, Jonathan Raggett was delighted to be named Hotelier of the Year at the world-renowned Hotel Catey Annual Industry Awards organised by the Caterer & Hotelkeeper.
"We are a family run small collection of five- and four-star hotels who fight the big chains for business. We will never have the same Sales and Marketing spend as these players, so it is my belief that we need to make an even better job of taking care of our guests."
Gareth Byrne
Gareth Byrne
- General Manager
- firstname.lastname@example.com
I began my career at the tender age of 15, working part time during the school holidays and at weekends. I continued to work while studying at the University of Ulster from where I gained an honours degree in Hotel and Tourism Management. After this, I secured the first of many management-based roles both in Food and Beverage and Front Office department where I acquired a wealth of knowledge which led to positions with large groups as well as 5 star luxury properties. I bring with me a passion and drive for this wonderful industry as well as a genuine interest in the progression and wellbeing of my team. I look forward to welcoming you to Guernsey and The Duke of Richmond very soon.
Holly Marquand
Holly Marquand
- PA to the General Manager
- firstname.lastname@example.com
Having worked for the United Nations in Geneva for 7 years I spent 3 years living and working in Johannesburg before moving to Guernsey in 1994. I joined The Old Government House Hotel (OGH) in 1998 as the Conference and Banqueting PA and very soon I was running the department. I was Director of Meetings and Events at The OGH up until 2012 when Red Carnation Hotels bought the Duke of Richmond Hotel and I moved to become PA to the two hotels' General Managers. It is wonderful working for the two properties and helping to ensure that Red Carnation Hotels' high standards are upheld consistently throughout.
Hilario Pinto
Hilario Pinto
- Conference and Banqueting Manager
- firstname.lastname@example.com
During my 12 years at The Duke of Richmond Hotel I have had the opportunity to progress my career and to constantly develop my knowledge and skills. The Duke of Richmond Hotel is a great and friendly place to work which is why I have always been so happy to stay. I have worked in several positions - Hall Porter, Receptionist, and Reservations Co-ordinator - then I was promoted to Conference and Banqueting Manager 7 years ago. I enjoy working closely with our clients and ensuring that their every need is met when organising a meeting or function with us.
Michaela Gerlich
Michaela Gerlich
- Human Resources and Training Manager
- email@example.com
On completion of my degree in Hospitality Management I worked in a variety of departments in hotels all over Europe. I joined The Duke of Richmond and The OGH in November 2002 as Trainee Manager. After a year I was promoted to Personnel and Training Manager, a role which I have enjoyed developing for the hotel. Since The Duke of Richmond and OGH joined Red Carnation Hotels, it has been wonderful to be able to implement such an extensive training programme for our dedicated staff.
Terry Holmes
Terry Holmes
- Executive Director - Red Carnation Hotels
- firstname.lastname@example.com
Internationally acclaimed hotelier Terry Holmes, winner of the 2006 Caterer Tourism Award, joined Red Carnation Hotels in February 2006, bringing with him his incredible passion for the hospitality industry. His tremendous career ranges from a chef to Vice President in the luxury hotel business.
A much loved character at each of the hotels in the Red Carnation collection, his presence together with his expertise further strengthens our guests' experience.
Helen Lenkovska
Helen Lenkovska
- Head of Operations
- email@example.com
I started my career path in hospitality by working part-time in the industry whilst at university in the Ukraine where I was studying foreign languages. Upon graduation, I stayed in the job I had come to enjoy so much. In 1999 I first came to Guernsey and started working as a senior hotel receptionist at the Duke of Richmond Hotel. Since that time, I have progressed from being Front Office Manager to Head of Operations for two Red Carnation Hotels, the 5-star Old Government House Hotel and the 4-star Duke of Richmond Hotel, and am still enjoying the buzz and excitement the hotel environment presents! I would be delighted to show you around our fantastic hotels and will do my best to ensure your stay is a memorable one!
Orlando Abreu
Orlando Abreu
- Food and Beverage Manager
- firstname.lastname@example.com
I was born and raised in Venezuela and moved to Madeira at the age of 7. From there I moved to the beautiful island of Guernsey and I have been working at the Duke of Richmond for almost 19 years. Since joining the Red Carnation Hotel Collection in late 2011, the transformation of our Leopard Bar and Restaurant is one that I am very proud of. I love to share my knowledge of food and beverage with my team and learn from them too, so we can pass on our experiences to our guests. We thrive to deliver the best customer service to our guests and look forward to welcoming you to the Leopard Bar and Restaurant so you can try our amazing cocktails and fresh local seafood in a lively and friendly atmosphere .
Carl Thomson
Carl Thomson
- Maintenance Manager
- firstname.lastname@example.com
I have worked in the building industry for over 30 years and have a great range of experience within all trades and I pride myself on my professional workmanship. I was born in Guernsey and have lived here all my life, Guernsey is a beautiful Island and I couldn't imagine myself living anywhere else.
My aim is to support The Duke of Richmond Hotel and use my experience to keep up the high standards of work that the hotel deserves. I am so proud to be part of the fantastic team at the Red Carnation Group.


text: Mon, 03/19/2018 - 08:17 By mision 0 comments During the month of February 14 Home Enthronements were done and 1 in a Company. Pais: Colombia Español Leave a comment Your name Subject Comment * Switch to plain text editorMore information about text formats Text format Filtered HTMLPlain text Filtered HTMLWeb page addresses and e-mail addresses turn into links automatically.Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>Lines and paragraphs break automatically.Plain textNo HTML tags allowed.Web page addresses and e-mail addresses turn into links automatically.Lines and paragraphs break automatically. CAPTCHAThis question is for testing whether or not you are a human visitor and to prevent automated spam submissions.


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With that said, I bought four of colors along with the top coat in order to do a review for all of you. On my shopping trip I managed to pick up four of my favorite staple colors and the top coat. I purchased numbers 320 Full House, a sky blue color, 410 Up the Ante, a lavender color, 520 Black Jack, black, and number 120 Hot Hand, a baby pink color. And finally, I purchased the Diamond Top Coat, number 010.
When I painted my nails with the 410 Up the Ante, it wasn't as thick in texture. It went on smooth and opaque. I did wait for the first coat to dry, and then touched up the potions of my nails that didn't get covered with a second coat. I applied the top coat to this color and it made a huge difference.
The Diamond Top Coat added a shine and thick coating that is almost the same as what we are used to with the gel nail system… the only difference is that no uv rays were used to create this look and feel.
The usual chipping that occurs on my natural nails is around the tips and that took over 5 days to start appearing. I was still able to wash my dishes, my hair and take showers without the usual three to four day shelf life of regular nail polish. And the nails stayed relatively shiny longer. People would ask me if I had gel nails and how much they costed.
So let's compare. Usually you go to the salon and get gel applied to your nails for $25 every two weeks. That is $50 per month. I got four colors and a top coat at $5 each at Target which is almost the same, except for the sales tax. These polishes should last me for years to come and with only having to apply a new coat every week or so, they should last me a very long time. I do recommend this produce for the girl who is too busy to paint her nails every 3 to 4 days… especially those of us who wear our natural nails.
And let's not forget the toes. There was really minimal chipping on my toe nail polish. And yes, I am one of those who wear a pedicure for as long as it lasts. So for about a month, the polish on my toe nails looked great and went chip free until the nails grew out exposing the lengthy amount of time that they went unpainted.
I will definitely repurchase these polishes, especially the Diamond Top Coat. It would be interesting to see how the top coat performs applied to polishes not in the Gel Envy line.
Happy hunting.


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After its sell-out run in the West End, David Mamet's acclaimed masterpiece Glengarry Glen Ross is touring the UK, and is currently in Brighton for a limited time!
Set in a Chicago office of cut-throat salesmen, who would do just about anything for a sale, Glengarry Glen Ross stars Denis Conway as Dave Moss, Wil Johnson as George Aaronow, Scott Sparrow as John Williamson, James Staddon as James Lingk, Zephryn Taitte as Baylen with Waterloo Road Star Mark Benton as Shelley Levene and EastEnders Nigel Harman as Ricky Roma.
The play centres around Shelley, Ricky, Dave and George all of which are real estate agents responsible for trying to sell undesirable properties by any means possible!
The first act was only 35 minutes long and was in my opinion very slow! It included 3 separate conversations with a lot of talking, but it did set the scene as to what was going on. And the set design by Chiara Stephenson was fantastic! Act 1 is in a Chinese restaurant, and it legitimately looked and felt like one.
Act 2 was a lot better, so please bear this in mind if you are mid-way through the show, thinking "I want to leave" the set changes during the interval, to another fantastic design by Stephenson of a New York office, complete with mountains of paperwork, general crap you find in the office, and signs of where the office has been broken into! All part of the story!
I especially enjoyed Denis Conway as Dave Moss, he had a scene where he must have said FUCK about 100 times which had the audience laughing, and also Will Johnson as George Aaronow was hilarious, his frequent vacant face and basic understanding of life had myself and others laughing.
For a play to have such fantastic actors, I was a little underwhelmed but act 2 did make up for the fact act 1 was very slow and dare I say a tad boring. The performances from each actor were fantastic, and all in all the play was extremely funny.
Glengarry Glen Ross is at the Theatre Royal Brighton until Saturday 27th April 2019. Shows every evening at 7.45pm, and matinee shows Thursday & Saturday 2.30pm. Click HERE to book you ticket and let me know what you think of it.
AD – Press Tickets (complimentary)


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It is a big week in the Moller household – yesterday Daughter started school! The first day of school is always a big deal, but for us full time stay-at-home Mums, it is a huge deal. Don't get me wrong I am not trying to lessen the emotions experienced by working Mums, but when you have spent almost every second with your child from the moment they were born the first day of school represents something more than the next milestone in your little one's life.
For me this has been a week of dramatically conflicting emotions. Firstly, Daughter is driving me crazy! She is completely and utterly ready for school, she is a sponge for information and she is literally sucking me dry. But of course, she is my little girl and watching her go off to school means that she will no longer be spending 24 hours a day in my care. Torn. That is how I feel.
And here is the worst part – for the first time in her life I am no longer going to be the major influence. Up until now, almost everything Daughter has learnt has been taught to her by me (and I guess I should give my hubby a little bit of a mention here too). I taught her the alphabet, how to dress herself, how to open a tub of yogurt, how to spell her name, how to skip and hop and jump. But now there are others whose job it is to teach my daughter, not to mention all her new found friends. And what about peer pressure and bullying and all the other influences out in the big wide world?
Stop. Deep breath. It is only the second day of Kindergarten!
The last few days emotions have run high in our household, but I am proud to say that neither Daughter nor I have shed a single tear over our separation. But the dramatic turns of this week aren't over yet.
On Friday, not only will Daughter be heading off to her 5th day of Kindy, but Son will be going to his first day of preschool and then for the first time in over 5 years I will be left with 6 whole hours every week with no children in my care. Whether or not Son is ready for preschool remains to be seen, although he does finally seem to have gotten a handle on using the toilet (after a mammoth 15 months of toilet training it eventually sunk in, but that is fodder for another post!) I just have to cross my fingers and toes that he doesn't decide to go into meltdown mode.
While I am here bothering to write a blog post I thought I would quickly update you all on how I am going with my Resolutions for 2012 (see here for the list) given that today is the last day of January. My attempts to watch 50 movies and read 50 books are well ahead of schedule, particularly the reading, in January I read 18 books! I have managed to keep up with my exercise too. In fact, the only thing that is lacking is writing. I have started editing Soul Hunter but really need to pull my finger out and get into it full-time. Perhaps it will give me something to do with those free 6 hours a week!
What about you? Have you kept up with your Resolutions? Have you experienced the emotional turmoil of sending a child off to school? Do you remember your own first day of school? I love to hear from you.
Jody Moller


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• All riders must register with Rivers Edge Outdoors LLC annually and pay the annual fee.
• Base Fee $125 for individual. $185 for a family. Family is defined as Parents and children living in same household.
• There is no additional daily riding fee once the annual fee is paid.
• Children under 6 years old ride for free but must be registered as a club member.
• Spectators $5.00 ea. per day.
• No fee for primitive camping. Campers must email lewis their plans and register at sign in and list their entire party.
• Guest must sign up for a one day trial membership. Fee, $20 per day. Guest must be with an existing club member. Guest can come only once per person without paying the Annual Club Fee.
• One day trial membership for new perspective club members. $20 per day and will be applied to the Annual Membership Fee if purchased the same day. (Limit one trial membership per person per year.) By appointment only.
• Membership fee for the balance of the season is $75 Individual and $110 Family. Season runs through September.
• 9:00am to 6:00pm Seven days per week.
• During Deer Hunting Season, November and December, riding on Sundays only.
• During Spring Turkey Hunting Season, April, riding after 12 on Saturdays. Normal hours apply the rest of the week.
• Riding Season open year round weather permitting.
• Trails and riding areas may be closed for special events, trail maintenance or severe weather. Check web site for schedule of events.
VA Family
Fun Trails |
ATV Trails Smith Mountain Lake
Motocross VA |
VA Hare Scramble Trails |
Smith Mountain Lake Motocross
Camping Smith Mountain Lake


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12 Aug Some Ways You Can Improve Quality on Your Projects
It is that period once again: we are off to the backgrounds about projects. A large number of companies are attempting to implement factors and roll out new items when being they can easily to build up their businesses and gain new market share. Question is without question, how do we mainly because project managers work by this improved pace without hitting the quality of our project? Our solution should be to incorporate this particular five basic steps in the preparing.
#1 – Find the Quality
Number 1, we really want to get the top quality. Exactly what does that really indicate? I currently have a tutor that says version you are better than version non-e. In some cases, this is enhanced to obtain things market before that they are excellent, even even if that goes against might know about since job professionals and frequently technological people clearly define since top quality. We only can't watch for perfection in a few markets. Often there's a need the item is looking to meet. It's important to define what quality opportinity for the project, which may imply a thing different about other tasks. Define that, agree in this, and include this in the approach.
#2 – Place Finds to Evaluate Against
Amount two, placed literal holes to assess against. To come up with those expectations, invite stakeholders and affiliates to a workshop wherever they will offer source, and to make sure what you are attempting to incorporate and measure is definitely realistic. Likewise, know and set legal conformity targets. There are many industries that need projects to manage and meet legal requirements throughout the advancement procedure consequently that when something is usually presented to market this actually satisfies those complying requirements.
#3 – Talk the Marks
Number three, communicate the targets once they have been defined and incorporated into the program. All people need to find out what the trains are in order to consist of these people in to their personal plans, rating and path them. Recognize who is normally accountable for communicating and managing subwoofer ideas and whom is involved with getting all of them back again upon track. That is responsible pertaining to tests the marks and the metrics? Who is usually accountable for signing all those? Get all that defined and contained in the approach.
#4 – Solution for the purpose of Conformity
Number several, evaluate for complying. When all sorts of things is going to be described, agreed upon, contained into the schedule and presented for all get-togethers influenced by the plan, today targets ought to actually come to be mentioned. How do we take action? Whom does that? Incorporate many decisions in to the plan and make sure that the ideal person is definitely computing the metrics all along which many metrics are actually inside the suggestions and interacting with legal complying goals.
#5 – Have Action
The fifth step is to do something. If targets are not becoming met and quality targets are off, it has the important to do something quickly. The decisions which may have to be manufactured include identifying how to get back on monitor, exactly who escalates the matter so that this turns into significant, if you are going to advance the matter, and if to end the project or perhaps again facts up. Many times it's very essential to produce all those decisions quickly and be capable to cancel the project or terminate something to get that again upon track. We think these five steps are crucial to not really just connect with top quality locates and boost project benefits, but for as well increase stakeholder satisfaction and team support. We optimism you will find these people valuable and can incorporate them into your project.
For more info read right here udsadmedia.com .


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NAACP - Montgomery County, Maryland Branch - 2020 Freedom Fund Dinner
The Montgomery County Branch of the NAACP needs you. Please join us in supporting the 45th Annual Freedom Fund Dinner on Sunday, May 17,2020 at Martin's Crosswinds, 7400 Greenway Center Drive, Greenbelt, Maryland. Your support and participation will ensure that this year's event will be both memorable and successful. Proceeds from the dinner and our branch membership dues represent the major sources of funding used to carry out our programs and services each year. The ticket price includes a one-year membership to the NAACP.
Tickets are $125.00 per person.


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14 07 '17
Greetings in the name of our Lord and Savior, Jesus Christ! I am blessed to be sharing this update of my recent series of trainings, "Operation Disciple India" on biblical discipleship in Hyderabad, and 2 undisclosed locations in India. Through our organization, The International Disciple Making Initiative, I was asked to train over 1,000…
30 03 '17
Check-out the activities during training sessions! The Work
30 03 '17
See the "extravagant" that your support pays for during these trips. Foodie in Uganda & Kenya
30 03 '17
Come take a look at the people who participated in our training session in Uganda, and Kenya this past month. Training Session in Uganda & Kenya


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Mark 11 - Steve Wiggins Daily Devotional
"The next day when they came out from Bethany, He was hungry. After seeing in the distance a fig tree with leaves, He went to find out if there was any fruit on it. When He came to it, He found nothing but leaves because it was not the season for figs. He said to it, 'May no one ever eat fruit from you again!' and His disciples heard it." Mark 11:12-14
"Early in the morning, as they were passing by, they saw the fig tree withered from the roots up. Then Peter remembered and said to Him, 'Rabbi, look! The fig tree that you cursed is withered.'" Mark 11:20-21
One of the most enigmatic passages in the New Testament is this episode where Yeshua curses a fig tree. What makes the story so bizarre, for some people, is that the fig tree wasn't even in season for bearing figs. For many years, I felt sorry for the fig tree…if one could have remorse for a tree!
My opinion of today's passage changed, when I read Micah's prophecy of this account. In my Bible, this passage is titled: Israel's Moral Decline.
"How sad for me! For I am like one who – when the summer fruit has been gathered after the gleaning of the grape harvest – finds no grape cluster to eat, no early fig, which I crave. G-dly people have vanished from the land; there is no one upright among the people. All of them wait in ambush to shed blood; they hunt each other with a net. Both hands are good at accomplishing evil: the official and the judge demand a bribe; when the powerful man communicates his desire, they plot it together. The best of them is like a brier; the most upright is worse than a hedge of thorns. The day of your watchmen, the day of your punishment is coming; at this time, their panic is here. Do not rely on a friend, don't trust in a close companion. Seal your mouth from the woman who lies in your arms. For a son considers his father a fool, a daughter opposes her mother, and a daughter-in-law is against her mother-in-law; a person's enemies are the people in his own home. But as for me, I will look to the L_rd; I will wait for the G_d of my salvation. My G_d will hear me." Micah 7:1-7
When Yeshua cursed the fig tree, He was, in effect, cursing what Jerusalem had become. As the fig tree withered, so Judaism in Jerusalem would soon wither and cease to produce fruit, with the Roman destruction of the temple in 70AD. To this day, Temple worship is dried-up. Notice how Micah's prophecy chronicles the "behind the scenes" activity of Messiah's last days, beginning with the cursing of the fig tree, and leading-up to His being ambushed, beaten, betrayed by close friends, and crucified…and ultimately His resurrection.
~Steve Wiggins, Assistant Rabbi
Shuvah Yisrael
Daily Devotional, Tuesday, May 28, 2013


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How will you finance the degree?
A degree from the CSA is an investment in your future. The costs of the programme are tax deductible under certain conditions.
- Your employer can deduct the costs of your programme from returns as business costs.
- If you require the degree for your current or future profession, you can deduct the costs of your education as individual rebate under certain conditions. For more information, please visit http://www.belastingdienst.nl
From 2017/2018 you can also make use of the so called levenslanglerenkrediet ("lifelong learning loan"). Would you like to start a course, but have you used your right to a student grant? In special circumstances you could borrow money from the governement to subsidise the tuition fee. For more information please refer to the website (in Dutch) of DUO.


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The Tennessee Titans have one of the worst sports logos in the country – that's according to Deadspin.
The website weighed in on the best of the worst logos in sports and said of the Titans:
"In Greek myth, the titans are gigantic superbeings who birthed the gods and occasionally indulged in eating kids. You would think an NFL team would RUSH to embrace infanticidal cannibalism. Instead, the Titans' commissioned a logo that looks exactly like a Nashville bachelorette's interpretation of ancient Greek design. 'Did they have stars back then, y'all?'"
Also making an appearance on the list is the Patriots, the Clippers, the Brooklyn Nets, and the Cleveland Browns.