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I've been out of touch with the world for a couple days, so I'm learning about all this stuff as I write it, enjoy the sports-related links:
The Super Bowl is barely about football anymore. It's only about football to the fans of the teams playing. Even actual football fans that like other teams are more worried about the words Christina Aquilera missed, what Fergie was wearing, what the ratings were and what commercial was best. That's plain insanity. Football is still the most popular sport in America, which makes it the most popular sport in the world. Yeah, that's right soccer, I said most popular sport in the world! Anyway, I was driving home from the Philadelphia area during kickoff and most of the first half. There were so few people on the road, it was like driving on Christmas Eve at 10 at night. It's amazing how the Super Bowl makes the world stop, when most people, if you put a gun to their head, say they don't even care that much about football. Personally, I hate the Super Bowl even though I love football. I watched about 20 minutes of it last night, but mostly caught up on Office and Parks and Recreation episodes I missed, and slept. I realized in the morning my man card was in jeopardy of being taken away when I audibly uttered for anyone to hear, "The only reason I'd be watching the Super Bowl is to see when it's over so I know when Glee is starting." I still stand by that statement. This year was a little different because I have actual, palpable distaste for both Pittsburgh and Green Bay, so I reallllly had no intention of watching it. But I've always felt the same way about the Super Bowl that I do about the Olympics — it brings people into the sports world that don't belong there and who 99 percent of the time would chastise me for being so helplessly and thoroughly invested in sports.
That's probably my quota for sports rants for one month even though the overhype of the NBA All-Star Game is only a couple weeks away. Speaking of the NBA, one last sports thing, I swear — Marvel is teaming up with the league to pair its teams with Marvel comic book heroes. They did something similar in ESPN the Magazine a couple months ago. Looks like the only thing we know for sure is that the Spider-Man will be with Knicks and The Hulk will be with the Celtics. Everyone else is going hunting. I feel bad for a team like the Cavs or Memphis, they're going to get the dregs of the Marvel heroes. Once stars like Thor (the Mavs?), Captain America (Sixers?) and Daredevil (Heat?) are doled out, you're left with some pretty unknown characters. In a list of the most popular Marvel characters, when you get down to 25 through 30, you're looking at characters like Sub-Mariner, Nova and She-Hulk. Oops. And that's if you include villains, but can the NBA afford to do that? Do you think it would go over very well if the Heat or Lakers were assigned villains? I'm guessing no.
OK, no more sports. Wait, this is kinda sports, we got the first look at the Captain America trailer during the Super Bowl last night amid a sea of other trailers. Most of them already had debuts, but the Captain America trailer was the one we have seen nothing from. It was only 30 seconds long, but hey, anything is better than nothing. Since we've gotten pretty much no previews or footage from this movie, it's about time we got something.
It's certainly not terrible, and there's nothing in here that would make me say I won't see this movie. There's just nothing in there that gets me very excited to go and see it. The first time I remember being completely awed by a 30-second Super Bowl movie spot was for Die Hard with a Vengeance, but that was more because it was Die Hard, not because it was the best TV commercial. If they showed John McClane reading National Geographic for 30 seconds, I would have said it was astounding. Captain America just isn't doing it for me yet. Iron Man wasn't doing it for me until the trailer blew me away, then I was all in. Maybe Captain America's full trailer will be better — if we ever see it.
Super 8 is a little different. We already have a pre-conceived notion about Captain America, we already know if we're excited about it or not, Marvel has to wow us to force us in one direction or the other with the trailers. The JJ Abrams-Steven Speilberg movie Super 8 has to come out and wow us from the start so that we're on board five months before it comes out. I'm not necessarily wowed, I just don't think that's possible in 30 seconds. But I will say I'm more interested in it than I was before. My big concern is that it looks a lot like War of the Worlds or Godzilla, and I wasn't a fan of either of those.
Might as well finish her off today with a sports rant, then I won't even mention spring training starting in a week. A couple months ago, I was out with my brothers and when we went to a local place that is usually pretty quiet and accessible and sports-minded — three musts for me — we were told of the $5 cover because of the "fight." I immediately thought I missed Tyson's comeback announcement or something, but was told it was an MMA fight. So we left, but when the doorman said, "So you guys don't care about the fight?" We said no, and he let us right in. Out of curiosity, I watched, waiting for the exciting part. And I waited. And I waited … never happened. Apparently it was dubbed the worst one ever, people were booing at the end. Couldn't even begin to tell you which one it was, it was sometime like summer or fall. Then this weekend, I was in Virginia Beach with my brothers again. On Friday night, we were at a place that had everything we look for in a bar — good specials, plenty of room, NTN trivia and the NBA package so we could watch the Sixers game. Perfect! So we decided to go back Saturday night — without knowing that everyone and their brother would be there because of an MMA fight. They had the NTN trivia turned off, they soon turned off all the basketball games were watching, there were no places to sit and we couldn't go anywhere else because our ride already left. Basically, it was a nightmare from start to finish. We tried to watch, but didn't see anything nearly exciting, only more people pouring in to the bar wearing Tap Out gear, some of the ugliest clothes since Theo's Gordon Gartrell. Damn you, MMA.


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We are sorry to inform you that due to planned maintenance activityX
Built in 1946 as the playground for the Duke of Windsor's royal friends, this luxurious all-inclusive resort is an oasis of Old World charm and understated elegance. Its stately entrance features Roman columns and a 25-foot statuary guard. Lush Versailles-inspired gardens, a powdery beach and a unique offshore island make the Sandals Royal Bahamian the perfect backdrop for a romantic getaway. The flagship hotel of Sandals Signature Spa Collection, this resort has a full-service European spa and a generous all-inclusive program.

subset: commoncrawl


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Wednesday, March 12, 2014
Fallen Milestone
This is an old Milestone from around 1770. You can find it next to the Biofuel Power Plant in Jordbro. Someone out ploughing snow didn't see it, and this was the result. It didn't happen this Winter, but two Winters ago, and it still looks like this. How hard can it be to fix that?
6 comments:
- Lowell said...
Someone needs to go the extra mile and get that thing fixed!
- Wednesday, March 12, 2014
- Bob Crowe said...
It's hard for someone who doesn't know it to tell. Is it something that would require archeological restoration?
- Wednesday, March 12, 2014
- Stefan Jansson said...
I could do it if I had a crane and a few hours.
- Wednesday, March 12, 2014
- William Kendall said...
You'd think they'd get it sorted sooner instead of later.
- Thursday, March 13, 2014
- Stuart said...
A crane? Must be bigger than I thought. Too bad such an old relic can't be protected better.
- Thursday, March 13, 2014
- Stefan Jansson said...
I'm guessing the stone is around two meters high, so it will be heavy to lift without any help other than muscular.
- Thursday, March 13, 2014
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Why Working On Yourself After Marriage Isn't Selfish
Marriage is a truly beautiful bond to share with someone. You promise to love, cherish and be there for each other for the rest of your lives. Having someone who has your back all the time makes life a little less hard but we as women tend to push ourselves a little too much. We tend to give ourselves away to our kids, husband, work, and whatnot and forget to make time for ourselves. What we desperately need to learn is that sometimes it's okay to put ourselves first and think of our needs and wants. Just like a car needs to refuel to keep going, we need to ensure that we get the 'me time' we need for our sanity and to be happy. If we are happy, it reflects on those around us. Being too selfless has it's negative consequences too. Marriage doesn't mean that you have to lose your identity in order to keep everyone around you happy. Here are a few signs that you need to carve out time for yourself and tips on accomplishing that.
1. When you don't look like yourself anymore
Taking care of yourself is important if you don't want to reach a phase where you don't recognize yourself in the mirror anymore. It's an indication that you have neglected yourself and it's high time that you make a few changes in your current lifestyle. Take time out from your busy schedule and do something for yourself. Go to the gym, schedule a haircut, indulge yourself with a mani-pedi or whatever takes your fancy. Don't lose interest in the things that interested you before. It's not a bad thing if you care about your appearance. Stop feeling guilty about these things and just accept that there are some things that you need to do for yourself.
2. When your schedule revolves around everyone else
Clear your schedule to accommodate your needs once in a while. We know how hard it is to juggle everything. There's always some practice or party that your kid needs to attend, dinners you need to host, meetings to attend, that it seems like you're drowning in them. Slow down and take a deep breath. It's all going to be fine especially since you have a partner to help you figure these things out. The two of you should coordinate and figure out your schedules so that you have some free time to do the things you like. Go watch the movie that you've always wanted to watch or spend some time chilling with your girlfriends.Make time for yourself to do the things that make you happy. Not doing things for yourself will lead to you being resentful towards your partner and dissatisfied with your life.
3. If you can't remember the last time you said 'no'
Saying 'yes' all the time can have a negative impact on your life. If that yes means more on your plate than you can handle, then it's time you learnt to say no in your relationship. Instead of strengthening your relationship, it actually damages it. So the next time you don't feel like hosting a dinner party or agreeing with everything your partner says, voice your opinion. It goes a long way to having a happy and trusting relationship.
4. When you're being passive- aggressive
Frustration and anger build up over time when an issue is not addressed properly and it can be demonstrated in many forms. Women, in general, tend to be more passive-aggressive than confrontational. Your partner probably won't understand that you're upset with him for not helping with the dishes if you criticize him for his favourite TV show. Being straightforward will actually get you what you want and your partner will respect you for it.


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The University of Hertfordshire's Student Radio Station is facing the biggest event of the Student Year without a studio.
The Forum, which is to be the new home of the University's Students' Union as well as Crush Radio is running 3 weeks behind schedule – and whilst the main elements of the union are planned to be open for Freshers Week, media studios are lagging behind.
This means Crush Radio will not have a functioning studio in time for Fresher's fortnight and there will be no LIVE broadcasts.
"It has been hard to come to terms with as we have had such big plans for Crush Radio and Fresher's Fortnight. But now we have to get on with it and use the options available to us to make sure that Crush Radio stays alive during Freshers" said Thom Palser, Crush Radio Station Manager.
He added: "We welcome everyone to help us with the Fresher's Fair Stalls, Outside Broadcasts while the new students move in, and finally The Crush Radio Launch Party."
Station Manager Thom Palser met with Union Staff today (12 Aug) to arrange a contingency plan.
The team plan to have stream broadcasting on the crush radio website playing pre-recorded shows throughout the fortnight. The alternative means the radio station can still broadcast outside on both campuses.
It is thought the shows will be recorded and added to the broadcast loop. Crush still hopes to have a schedule, but no live content will be played.
Nica is in talks with University staff to try and secure a recording studio based in the Art and Design building for a week over the summer. Members will have the chance to pre-record their shows for the broadcast stream over the three week period.
Volunteers who have their own recording equipment have been invited to record podcasts.
Members had hoped for a temporary studio. Cost and time restrictions have meant the plans were not feasible. However, if the development continues to over-run the suggestion will be considered.
The media suites will house the Universe, Crush Radio studios and a live lounge. UnionTV will also be based in the suite.
If you've got any advice for Crush on how to cope without their studio, and keep the stations on air – why not contact them!


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Braised Duck + The Series
October 25, 2016
Be like a duck. Calm on the surface, but always paddling like the dickens underneath.
~Michael Caine
The World Series begins tonight — with a connection to the past, the two teams with the longest title droughts in the same game (parenthetically or asterisk laden) the Chicago Cubs and the Cleveland Indians. The Cubs have gone over a century without a series win, and the Indians with many decades without winning in unfulfilled seasons. Times of anguish without a taste. One of the most touted series ever — history and the game is here, it waits for no one. By the way, it is the aces, Kluber (Indians) vs. Lester (Cubs) that will take the mound in Game One.
I must admit to adoring the Cubs, as my childhood was suffused with Chicago, and then watching those fans delirious with their team in the field and later in Wrigleyville, tears streaming and beers and shots in hand, after the NCLS game clincher. I was fortunate enough as a grasshopper to meet Billy Williams, now still barely holding on, as well as Ernie Banks (and his no. 14 in diamonds) and Ron Santo, now both gone. I have experienced ivied and bricked Wrigley Field with men fans donned in suits and fedoras and women adored in finery during daytime games as well as Jack Brickhouse who bellowed "Hey, Hey" to signal Cubs' home runs. As Williams has been quoted, "they're somewhere celebrating now," and these legends should be proud given their regular season winning percentage of 103-58.
The Cubs have superb starting pitching, assume a keen approach at the plate, use the field well, value divine defense, and have a sublime bullpen to boot. Sound familiar? — yes, Virginia, I have seen us win. Then again, the Indians also have supreme starting pitching, run the bases well and have a glorious bullpen too.
Nothing against Cleveland, but despite the "old-school look" of upper socks, the Cubs have earned one. Then again, the Indians play at home.
1 whole duck (around 4 lbs — preferably Pekin), cut into 8 or so pieces, plus liver reserved & trimmings coarsely chopped
Sea salt and freshly ground black pepper
2 t dried herbes de provence
1/2 t cloves
1/2 t allspice
1/2 t nutmeg
1/2 t ginger
1/2 t cayenne pepper
Refrigerate well dried, cut, seasoned pieces overnight in a ziploc bag. Turn a couple of times.
2 T extra virgin olive oil
2 T unsalted butter
4 plump, fresh garlic cloves, peeled and smashed
1 (28 oz) san marzano tomatoes, cut well
1 C dry red wine
4 C chicken broth
1 piece of cinnamon stick
3 pieces star anise
2 bay leaves, dried
4 thyme sprigs
2 lbs small plums, pits removed and halved
1 lb turnips, quartered or more
1 lb parsnips, sliced & halved
1 carrot, peeled and roughly sliced
1-2 T butter
1/2 C Italian parsley leaves, finely chopped
3 T chives, finely chopped
1/2 C walnuts, roughly chopped
1 t lemon zest, grated
1-2 t extra virgin olive oil
Place a heavy, wide skillet with extra virgin olive oil, butter and fresh garlic cloves over medium high heat. When the pan becomes shimmering and hot, add the duck so as not to crowd — likely in a couple of batches — 5 minutes per side. Set aside, tented in foil on a baking dish or platter.
Pour off all but 2 T of duck fat into a ramekin and cover (for a later day). Add tomatoes, stirring well, then add wine and broth and bring to a nice simmer. Add cinnamon stick, star anise, bay leaves and thyme sprigs. Transfer duck to a heavy, large Dutch oven and pour the broth mixture & herbs/spices over the duck. Cover and simmer for about 40 or so minutes, until duck is quite tender.
Heat butter and duck fat in a heavy skillet over medium high heat. Add reserved plums skin side down as well as turnips and parsnips and sauté for a minute or so, until lightly browned, then turn and cook on skin side for a minute more.
Transfer duck to a warmed platter and spoon over the sauce. Garnish with sautéed plums, turnips and parsnips. Mix together parsley, chives, walnuts, lemon zest and olive oil. Sprinkle this mixture over the top and serve.
Jean Harlow + Salmon
August 3, 2016
Underwear makes me uncomfortable, plus my parts have to breathe.
~Jean Harlow
Admittedly, so true. But, my girlfriend a bit reluctantly hunted for and bought bras yesterday…does that mean those parts do not breathe? (Because thus far I have not been endowed with man boobs, thankfully.) So, I know not, but bosoms can become sweaty during these sultry days. There is nothing wrong with not donning a thong, but sometimes those boulders need some exhale and want some uplift.
The radiant platinum Blonde Bombshell (née Harlean Harlow Carpenter) in Kansas City, Missouri, and as Jean Harlow tragically and mysteriously died as a socialite in Beverly Hills, California, at 26 years of age, of a cerebral edema and urimea (some have opined that she was a victim of medial malpractice). Yes, she did endure small bouts of polio, meningitis and scarlet fever as a child. But, as many Hollywood legends, Jean lived fast and was rode hard: in 10 short years, she made 36 films, appeared as the first actress on Life magazine's cover and, little doubt, played somewhat apathetically in between.
Did she really shun undergarments? Well, of course. Perhaps "the Baby" knew to go totally commando from living in her home clime or in high school in Chi-town, and then others on the West Coast found the practice of wearing nothing underneath seductive. You have seen her nipples and camel toe. Maybe we all just felt them sublime, catching her scents from afar…and the blessed Jean swathed in her white satin revealing gowns, sometimes sensuously scanty, red lacquered lips, make-upped baby blues, porcelain skin, and dyed platinum blonde hair.
I mean admit it — underwear, and shorts, etc., smell so much more intoxicating when already worn by the lady beforehand. Plus, she was notably indiscreet, sexually alluring, and her persona was humorous, comedic by nature. (Think Sarah Silverman with true blonde locks on top.) Then again, think how Jean went to the lengths of icing her nipples so they protruded through her gossamer gowns. Yikes, girl!
Anyways, as mentioned earlier, we do love to eat au naturel or at least discalceate — because food just tastes genuinely better barefoot, especially in the sand or water, especially if you masticate and quaff gently, quietly. Try it once, at least, with perhaps the simple recipe below. Revelatory, much like Jean.
3 T unsalted butter, softened
1-2 T extra virgin olive oil
6 anchovy fillets, good quality
2-3 plump, fresh, peeled garlic cloves, minced
1/2 t sea salt, fine ground
Freshly ground black pepper
4 (8 or so oz) skin-on salmon fillets
4 T drained capers, patted dry
1/2 lemon, cut and seeded
Flat Italian parsley, freshly chopped
Heat heavy, ovenproof skillet to medium high and add butter and olive oil. In a small bowl, mash together anchovies, garlic, salt and pepper.
In the same large ovenproof skillet, melt about half the anchovy mix. Add salmon, skin side down. Cook for 3 minutes over medium high heat to brown and crisp the skin, spooning some pan drippings over the top of the salmon as it cooks. Add capers to bottom of pan and transfer to stove again. Sauté until salmon is just cooked through, about 8-10 minutes.
Remove pan from stove and add remaining anchovy mix to pan to melt. Place salmon on plates and spoon pan sauce over the top. Squeeze the lemon half over the salmon and garnish with chopped parsley.
Serve with a crispy white or rosé in small plates or shallow soup bowls.
Open Faced Mia Bella
February 9, 2016
The need of the immaterial is the most deeply rooted of all needs. One must have bread; but before bread, one must have the ideal.
~Victor Hugo
In some senses, one can concur with Hugo's immaterial ideals, but what about an artisan's bread, eggs, Italian cheese and salted and cured ham together? They tend to belong en masse and are fetchingly archetypal. And before bread, paradigms? Doubtful.
Sleep — humans spend some 35%-38% of each day slumbering. It just does not seem congruent, or even affable, to have so few studies over the years that delve into the subconscious or sleep habits with some 50-70 Americans having been affected by disorders of some type. Some 80% of workers suffer from some form of sleep deprivation, likely not taking into account sometimes falsely alleged criminals, prisoners or spies. The first thing that is wrested from someone by the "correctional and rehabilitation" institution is sleep. Then, with sleeplessness a person often confesses, whether the act was committed or not.
These are not merely dormant times of our daily, passive lives spent too frequently as consensual slaves at cubicles and/or before screens and shift work, often relationless and without any conception of life. Instead, these are somnolent times that rend habits which can profoundly alter our physical, physiological, electrical and mental health.
Now, some studies have been published in the journal Science by the Nedergaard lab which proposed that the daily waste produced by the brain (which uses about 20% of the body's energy) was cleansed and recycled toxic byproducts by sleep alone. The noxious trash, the junk is cleared of our so-called "glymphatic" systems of our brains by merely reaching deep sleep. The brain, it seems, clears itself of neurological waste while we slumber. It seems the interstitial spaces, the fluid area between tissue cells, are mainly dedicated to removing our neural rubbish accumulated when awake, while we naturally sleep — uninterrupted. (Interstitial derives from the Latin interstitium meaning "interstice" or "an intervening space.") Without good sleeping tendencies, these toxins remain in the brain, and one logically posits will produce significant cerebral damage in the future.
So, let your body unwind, release tension with latent exercise toes to head focusing upon relaxation, darken the bedroom, keep bed mates or others informed, manage caffeine and alcohol intake, adjust temperatures to a cooler level, and simply cultivate good sleeping habits.
Sleep well and tight.
A Simple Egg Sandwich
2 ciabatta slices, about 1 1/2″ thick, with, after smearing with softened butter, the top side is also slathered in guanciale or pancetta juice
2-3 T unsalted butter, softened
Guanciale or pancetta sliced somewhat thin, but not paper thin, and barely cooked in a skillet to cover bread.
4 local eggs, poached or fried, so the yolk runs
Tallegio cheese, thinly sliced, to cover bread
Fresh basil leaves, chiffonaded, to complete
Cut the fresh ciabatta and cook on both sides in the broiler, one buttered on the top side (to melt) after cooking the bottom. Later, slather the slices on the top side in guanciale (preferably) or pancetta juices after cooking one of the two in another heavy skillet. Then, place the gently cooked guanciale or pancetta on the ciabatta bread because they will be broiled in the next step.
Poach or fry the eggs, softly, then drain them, while you arrange the tallegio cheese atop the meat and bread and broil briefly until just melted. Put the eggs on, and finally finish with fresh chiffonaded (thin ribbons) basil leaves.
So, to review the arrangement: 1) toast ciabatta –> 2) melt butter atop –> 3) guanciale juices –> 4) guanciale slices to cover –> 5) tallegio to cover –> 6) eggs –> and 7) basil ribbons.
Pourboire: You may also consider using 4 thinner slices of ciabatta and create a panini with the same or similar ingredients without the toasting and buttering steps and with full basil leaves (not chiffonaded) or arugula leaves. Then, olive oil and cook on a sandwich press or grill pan.
Chicken + Tomatoes + …
December 26, 2015
If I didn't start painting, I would have raised chickens.
~Grandma Moses
If you can, wait for heirloom tomato season.
This is just basic fodder and should become a seminal staple — thrifty yet damned delish. It all may seem primitive, unadorned, but this dish, although humble, is not meager in the least.
4-6 local (unfrozen) chicken thighs with skin on and bone-in
Sea salt and freshly ground black pepper
2-3 T dried tarragon
3 T extra virgin olive oil
3 T unsalted butter
3 plump, fresh garlic cloves, peeled and smashed
6 T peeled and finely sliced shallots
3 T plump, fresh garlic cloves, peeled and finely chopped
1 28 oz canned tomatoes, drained and chopped (or better yet, a glass container of heirloom tomatoes from a recent harvest)
1/4 C red wine vinegar (aceto di vino rossa)
1/4 C fine capers, drained or unsalted, depending how prepared
1/4 C chicken broth
2 bay leaves
1 C dry white wine, like Gavi, Orvieto or Verdicchio
1-2 T good tomato paste
1/4 C fresh tarragon leaves
Pat thighs dry well with paper towels. Allow to reach room temperature and gently dredge the chicken thighs with sea salt, black pepper and dried tarragon. Drop the smashed garlic into the olive oil and butter in a large heavy pan over medium high. As the oil and butter begin to shimmer, discard the smashed garlic and sauté the chicken thighs, skin side down, until lightly browned. Turn and cook for about 5 minutes per side. Remove and tent the bird pieces with foil.
Then, make a sauce with the shallots and garlic, cooking briefly, for a couple of minutes. Add the tomatoes, vinegar, wine, tomato paste, bay leaves and stock until it all cooks down some, stirring with a wooden spatula to dissolve the pieces in the bottom of the pan. Bring to a boil, reduce, and return the chicken to the skillet, then cover with a lid bringing the mix to a simmer for about 18-20 minutes or so. Discard the bay leaves.
To serve, strew with fresh tarragon leaves and place over pasta, orzo, rice, you name it — grain or green.
Pourboire: if desired, add dijon mustard and/or crème fraîche or heavy whipping cream to the sauce or use differing seasonings on the chicken.
Tortas de Huevos (Egg Tortas)
December 20, 2015
A man's social rank is determined by the amount of bread he eats in a sandwich.
~F. Scott Fitzgerald
This was much like our usual grist while camping in the gentle chaparral overlooking The Big Blue with infused fragrances of eucalyptus and rosemary. So, as with many other meals, it does bring back both fond yet conflicting memories.
Despite my indifference and sometimes general disdain about "religious holidays," this dish would be so exquisite on that eve or next morning. One might as well eat, drink, and abound in this brief slice of life on earth, right? So, keep this mock celebration of whatever or whomever (whose total lack of exactitude of birth in day or year astounds) a pagan or epicurean one.
Torta is a regional variety of flatbread which is a sandwich of sorts with divergent fillings that has existed from Spain to Portugal to Central America to Mesoamerica to Mexico to South America to the Caribbean and the Phillipines (most places Latin)
In essence, one makes scrambled eggs, then scoops them over bread with a slurry of cheese and other condiments already slathered on fine bread and finally topped with avocado (which happened to be indigenous to the region). Simple enough, yet really pleasing, especially with a fluent champagne that has a killer balance yet retains silky vibrancy.
Enough said? Because this is holla good grub, a gastronome's gem.
10 large, local eggs
A dollop of heavy whipping cream
White pepper
Dried thyme
Sea salt and freshly ground black pepper
A pinch of cayenne pepper
3-4 T unsalted butter
1 can chipotle chiles en adobo, drained
1 can black beans, drained
Tortas or Ciabatta rolls, cut almost into halves
1 1/2 C Chihuahua queso, grated
2 Haas avocados, peeled, pit discarded, thinly sliced
Chipotle salsa
Preheat oven to 350 F
Whisk the eggs with the cream, white pepper, thyme, sea salt and black pepper, cayenne until well combined.
Purée the chipotles en adobo sauce in a food processor until smooth and then afterwards the black beans until smooth.
Spread a thin layer of the chipotles en adobe over the bottom of each torta or ciabatta roll. Top with a layer of puréed black beans divided between the tortas or ciabatta rolls.
Melt the butter in a 12″ heavy non-stick skillet over low to medium heat because the eggs toughen rapidly. Pour in the egg mix and gently scrape the sides and bottom of the pan with a wooden spatula. Once the eggs have barely formed soft curds, and they are somewhat moist, remove the pan from the heat.
Divide the eggs between each torta or ciabatta roll. Sprinkle on the Chihuahua queso and cover with the top of the roll. Wrap in foil and place in the oven, baking for about 7-10 minutes until the cheese has melted and the torta or ciabatta has warmed. Unwrap each bun, remove the tops and place slices of avocado over the interiors of the sandwiches.
Serve with a side of chipotle salsa.
Bread + Eggs + Chipotles + Beans + Queso + Avocado. Now, assemble with salsa nearby.
The Basics — Potatoes 2.0
October 3, 2015
A potato expresses that which cannot be put into words and that which cannot remain silent.
~Victor Hugo
Dill (Anethum graveolens) is a faintly anise flavored herb in the family Umbelliferae which includes carraway, cumin, and fennel, et al. Growing annually from 16″-24″ it has hollow stems and delicate, wispy leaves, demanding hot summers and lofty sunshine with well drained fertile soil.
Containing no cholesterol and low in calories, dill is rich in volatile oils as well as folic acid, riboflavin, niacin, vitamin A, ß carotene, and vitamin C. This is not to mention that dill contains minerals like copper, potassium, calcium, manganese, iron, and magnesium. Dill's benefits also come from two types of healing components — monoterpenes, such as carvone, limonene, and anethofuran and flavonoids, such as kaempferol and vicenin. Needless to say, dill herb is one of the most healthy, functional foods in the chain.
Too bad dill is not consumed for these reasons in this house — scents and sapidity rule — apparently though, the benefits come from the back side. Nevertheless, both "recipes" are darlings of our kitchen…simple starch staples yet glorious (good) grub.
1 lb various hued small, new potatoes ("B" size)
1 T sea salt
4 T (1/2 stick) cold unsalted butter, cut into 8 pieces
2 plump, fresh garlic cloves, minced
Dill leaves, fresh and chopped, in amounts to your liking (or rosemary leaves)
Truffle and salt and freshly ground black pepper
In a medium to large heavy pot, combine hand culled potatoes. Add enough cold water to cover the potatoes by about 1″ and set the pot over high heat. Bring to a boil, add salt, then reduce to a vigorous simmer. Cook potatoes just until fork tender, about 20 minutes, depending upon size.
Add butter and garlic to the pot and set over medium heat. Bring to a simmer and cook, swirling the pan and basting as needed so that the until the potatoes are well glazed, about 5 minutes.
Tear the dill leaves, and with the pot off the heat, stir them gently into the potatoes. Add truffle and sea salt and freshly ground pepper to taste and serve next to resting grilled or roasted meats, greens of choice and some more unsalted butter on the table in a ramekin.
4 large baking potatoes, such as russets
4 T unsalted butter
Sea salt and freshly ground black pepper
Sour cream or crème fraîche
Gruyère cheese (optional)
Dill leaves, fresh and chopped (optional)
Lardons (optional)
Preheat oven to 400 F
Scrub potatoes with a brush under running, cold water, then dry well. So they do not explode in the oven, pierce the skin of each in three places with a fork.
Place the potatoes in the oven, and roast for about 1 hour, depending on the size of the potatoes, until they are fork tender.
Remove from the oven taking care not to burn fingers, slice them open down the middle, and slather with butter and season with sea salt and freshly ground pepper. Again, put some more unsalted butter on the table for those who wish to partake.
Soufflé aux Champignons (Mushroom Soufflé)
October 2, 2015
I think it is a sad reflection on our civilization that while we can and do measure the temperature in the atmosphere of Venus we do not know what goes on inside our soufflés.
~Nicolas Kurti, physicist and chef
Kepler 425b, one of the closest, yet older, cousins to our own earth, has been found. (Perhaps the orb age is a celestial topic upon which both seculars and Christians can finally, somewhat agree.) A so called exoplanet which is some 60% larger than our world was discovered by the Keplar spacecraft, some 1,400 light years away in the habitable zone — where water could pool on the surface of an orbiting planet. It revolves around a bright star in about 385 days, and the temperatures are suitable for liquid although the jury is out whether the planet has a mountainous surface or is gassy like Neptune. Both Kepler 425b and its star (G-2 type) closely resemble the earth and our sun.
Many opine that this exoplanet will have a bulky atmosphere, rocky crust and restless volcanoes with more gravity than we experience. Does Kepler 452b sustain life?
Awe inspiring.
Admittedly, the under-served, lifted and puffy soufflé with its molten interior is almost sacred.
2 T finely grated Parmigiano Reggiano
2 1/2 T unsalted butter
1/2 lb mushrooms (wild fungi such as cèpes, porcini, oyster or chanterelles or, if too expensive, buy cultivated such as crimini, shitake and button)
2 T unsalted butter
2 1/2 T unsalted butter
3 T all purpose flour
1 C whole milk
1 bay leaf
1/4 t pimentón
1/2 t sea salt
Nutmeg, a small grating
White pepper, a healthy pinch, preferably freshly ground
Cayenne pepper, a small pinch
4 large local egg yolks
5 large local egg whites
1 C gruyère cheese, grated
Gruyère cheese, grated, for topping
Preheat oven to 375 F
Melt 2 tablespoons unsalted butter in saucepan. Add the mushrooms and sauté for about 3 minutes. Transfer to a food processor and purée. Set aside.
Butter the surface of an 6 cup soufflé dish. Add the grated parmigiano-reggiano and roll around the dish to cover the sides and bottom, knocking out the excess.
Heat the milk with bay leaf in a heavy saucepan. Once hot, discard bay leaf and set aside the milk.
In another heavy saucepan, melt the butter, then blend in the flour with a wooden spoon to make a smooth loose paste. Stir over medium heat until the butter and flour come together without coloring more that a light yellow, about 2 minutes. Remove from heat.
Let stand a few seconds and then pour in all of the hot milk, whisking vigorously to blend. Return to medium heat, stirring with a wooden spoon; bring to a gentle boil for 3 minutes or until the sauce is quite thick. Whisk in the pimentón, salt, nutmeg and peppers and remove from heat again. Add the mushroom mash and mix well with the whisk.
While off the heat, add egg yolks one by one into the milk, herb and mushroom sauce, all the while whisking.
In a separate bowl, using a hand or stand up mixer wither fitted with a whisk, whip the egg whites until glossy and peaked. Stir in a quarter of the egg whites into the sauce with a wooden spoon or spatula. Once they are assumed in the sauce, fold in the remaining egg whites and the gruyère cheese. Turn the soufflé mixture into the prepared mold, which should be about three quarters full. Sprinkle a small amount grated gruyère on top.
Bake 25-30 minutes, until the top is golden brown, and the soufflé has puffed about 2″ over the rim of the mold. (Do not open oven door for 20 minutes.)


text:
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Copyright Evergreen Maintenance LLC- All rights reserved


text:
Discussion in 'Rugby Video Games & Apps' started by Pau64, Mar 20, 2005.
Me camera latérale, it's in France, the camera for default and you?
Je ne comme prends pas
You can just feel the love towards foreigners of non-English speaking backgrounds here, eh.
I use the Classic 2 camera myself. I tried using the Sideline and Broadcast cams, but the left-right buttons aren't intuitive enough, I was getting confused.
Classic 2 all the way. Can't cut angles as well on any of the other cams.
I agree, the classic 2 i good, but i change to classic when the camera is facing the opposition cos i can kick easier.
It's a great angle.
Broadcast looks kinda cool, but you could never play a game with it.
Jamie Gough
I use the side view when i want to make the rugby im playing look better, but the classic is the easiest.
Broadcast does look better and you get to appreciate the graphics better but to get the best feel of the game I play it on Side.
Its too hard to see where the opposition is on broadcast even tho i have used it a few times, but its mostly side view.
Heh, broadcast view is a waste of time to play it on that, totally crazy.
I like and use the side tho, thats my fav.
I'm not a fan of the above views in rugby games, I think it works well for Madden but I guess I'm just used to seeing it on TV, thats why I like the side view.
Jamie Gough
Side view, the goal posts in my face annoy me too much in classic 2.
Classic 2 is the most playable I hear (But thats for wimps), I man up and use Side view.
For one it looks better (more realistic) and it makes for a much more challenging game (especially when it comes to kicking).
If you can dominate an opponent on hard difficulty using the side view, you are my friend,.................the man!
I love a challenge, when it comes to rugby. makes the win more worth-while.
r***y 2004 was easy on hard mode, and i could easily beat australia with northampton, so easy. it was just the turnovers than really dun my nut in.
side camera for good
Separate names with a comma.


text: Can you name all four sets of parents from the fourth generation before ya? It be your grandparents' grandparents I'm talking about. Name them all if you can. Now if you like me, well you can't do it. I honestly don't know their stories or even names. I been observing my generation and this up-n-rising one … Continue reading Hopeful Exultation in Life or Death


text:
News Source: 1Behind the scenes, weve been working on some new features to reduce spam and encourage quality posts. Heres a rundown on whats coming.
Published: Nov 20, 2007 - 04:15 pm
Story Found By: dannysullivan 4572 Days ago
Category: Sphinn Zone
Published: Nov 20, 2007 - 04:15 pm
Story Found By: dannysullivan 4572 Days ago
Category: Sphinn Zone
35 Comments
First, weve had to customize the software to provide better tools for our moderators. Out of the box, they arent able to police and manage things as well as admins, of which we have fewer. So theyre finally getting improved tools this week. Next, you know when you ask for a story to be deleted because of a duplicate submission or some other reason? But the story still lives at the URL, if you know where to look? Hopefully by the end of the month, that will stop. If a story is removed, it will fall behind a special area that only mods can access, not general users. That area is also going to be home to Spam Jail. Im super excited about Spam Jail. Heres how itll work. Every item will gain a "Report Spam" button, hopefully by the end of the month. A regular Sphinn user can push that, and youll see it go partially red. If two or three more push it, bam -- the story shoots out of the public view. Or a Sphinn member with a good rep in the system (based on your activity here, submits, comments, etc) can cause something to immediately get removed. So next time you see someone asking if youve seen the latest Viagra Candle site, you can take out your upset using the spam button. Ah, but what if thats abused. What if like say at Digg, people start calling stuff they disagree with as spam? Well, when enough member cause an item to get pulled as spam, it will go into the arrested area. Here at Sphinn, spam is not necessarily spam until convicted. To be convicted, moderators will all see the latest things to flow into the "Arrested" area. If they agree with the arrest, they confirm and the story shoots to the convicted area, dead for good. And that means dead like even if you know the URL, you cant get to it unless youre a mod (same is true for items merely arrested). What if something was arrested by mistake? Mods can send the story back out to the main site. FYI, if a mod sees something on the live site thats spam, they can convict it automatically. Hopefully, the changes will make it easier for members to help kill spam and let the mods all be able to go to a centralized area to ensure that the spam tool isnt being abused. On to Desphinn. That story that looks to be going hot, that you thinks not? Bury that sucker! OK, more politely, well going to enable the Desphinn feature that we disabled from the start. The reason was many are familiar with accusations that theres a bury brigade on Digg that can silently kill stuff off. Our feeling with the admins is that members should be able to vote against things, as well as vote for them. Thats doing a Desphinn. But to do it, youll also have to make some type of comment why (sure, "I dont like it" will be enough, but at least you say something), and vote against will be part of your public profile. So if you care enough to just say no, folks will know. Desphinn should happen by the first or second week of December. Thats also when Save should come back, another feature we initially disabled. This lets you save an item you like, but it doesnt cast a vote for it. Also by the first week of December, we should have a new box right below the ad in the sidebar on the site, on every page, showing the top most sphunn items in Whats New. We think that will help people see whats getting the most attention, something sometimes lost in the chronological list. Below that will be a box showing the last 10 comments. Sphinners comment TONS, and thats not obvious when you come here. The box, we hope, will help. Thats it. After the New Year, we hope to move on to improving the networking and friending features. Comments, concerns about whats coming up -- let us know below!
from kelvinnewman 4572 Days ago #
sounds positive , especially people having the ability to desphinn but only if they want to take responsibility
Oh, I like it. All and all, I think it is a move in the right direction for a better overall user experience. Curious to see this spam jail in action! Keep up the good work.
Danny,How could you be sure that there wouldnt be a "Sphinn bury brigade" that can silently kill stuff off?
from SamFreedom 4572 Days ago #
Same questions as Harith. A bury brigade doesnt even have to do a total bury job... they can just prevent something from going hot, even for a little while, and that would be a tremendous hit on potential traffic.You could even rename it a DENT Brigade. Dents wont finish off the car but they sure will make it ugly or less efficient.Also, consider keeping track of what people DeSphinn or try to bury. Its only fair that we should be protected in the OTHER direction... not just from Spammers but from habitual abusers. Abusers will definitely begin to show a footprint that the more genuine users here will not.Please think about it. Its going to take a chunk out of our efforts to have things DeSphunn or waylayed, even if a moderator/admin sends it back every time. So have a way to spot patterns of abuse by individuals, please.Thank you.
All positive - in my view.As for a Bury/Dent/DeSphinn Brigade, Id think the public aspect is a great solution. If youre forced to explain your reason for voting something down then everyone will see it. If thats abused the whole community will react - try stopping us - and well know exactly who to point the finger at!
from AndrewGirdwood 4572 Days ago #
Looking forward to this. I think itll encourage me to comment more - sometimes I sphinn a story and think "I know why I like it... why havent others sphunn it?" Now Id worry it might get unsphunn (desphinned!) so Id be more likely to comment on what I thought the sphinn-worthy insight was. Which is good.
from LocalHound 4572 Days ago #
I dont know if I like the idea of DeSPhinn... Sphinn is a friendly place and I hope that doesnt change. If people use comments as an opportunity to educate when they desphinn it could make sphinn an even better site. If it gets personal... it could go the wrong way fast.On my wishlist would be a function that would simply sphinn an article that I went to submit... if it was already submitted.
from SlightlyShadySEO 4572 Days ago #
I have 2 things...1)With the "spam" flag. Can there be penalties for someone that submits too many "spam" reports that are later de-flagged? As someone that submits articles that people frequently disagree with(any many others enjoy), I can definitely see the use of such a feature. Also, it could help to eliminate people who bury things as spam on time-sensitive issues to eliminate competition for time-sensitive articles (the point would be moot by the time it got let out of "jail")2) Are there any plans to smooth out the new user setup? I dropped something in the help thread, and kind of hoped this would be on the new update. Pretty much, the timer for last-submitted story is wrong. Even now I cant, and my last article submitted was a bit over 2 days ago now.
from BrettBorders 4572 Days ago #
good stuff... Sphinn needs a little bit of policing, particularly in the new submissions areas. thanks.
Im looking forward to it Danny ... bring it on ... and hopefully sooner rather than later!
All sounds well thought out Danny - looking forward to seeing it in action.
@LocalHound: My sentiments exactly. I hoope its not so, but I am very apprehensive "desphinn" will make this an ugly place overnight. There is enough ugliness on the net already, without having to willingly visit it.... so if it does, I am soo out of here.
So people with comment activity will get more trust?Just asking in this comment here. :)
from rotatedspectrum 4572 Days ago #
can we sphinn the spam? you know...best spam awards of 2007? ;-)ug...proof I need more sleep. Glad to see admins taking an active role in development. Thanks for your timel
Sounds like some very useful features - hope to see them working well. :)
Is, "Its a rambling and incoherent Sphinn that sounds like it was written by a crazy person." a good enough comment to Desphinn something? I hope so.
Probably not great news for members of the community whose comments sometimes appear to have -1 vote by default, but sounds good to me.I think Sphinn is small and personal enough for down-voting to work - especially as its going to be a transparent system. I expect that most people will rarely feel the need to use the feature anyway. If it doesnt work well Im sure Danny will review it.Dont think spam is much of a problem here yet (or maybe the mods are just zapping most of it before I see it), but the Spam Jail should stop one developing.Good stuff Danny.
As quoted by Danny, "Or a Sphinn member with a good rep in the system"I didnt know there was a point grading system - Can we access the sphinners rep table/league? Or have I read this wrong?Please disregard the above statement - i just found the Network tab - im such a dufus.All the changes seem positive. :)
I always thought the member rep, comment voting thing at search engine watch, (the first place I ever saw that type of thing) was a great way to encourage people to make quality posts. I thought the "xxxx is just really nice" quotes were kind of lame but the point certainly got across.
So catching up with some responses!Regarding a possible bury brigade, thats why we want to make Desphinns public. Anyone will be able to track what someone is desphinning -- and you bet -- moderators will be watching for odd patterns that might show up.If it doesnt work or gets abused, well change, alter or remove it. We purposely disabled the feature from the start to let the community grow and so we could think more about how it would come in. But some have wanted it, and I suspect here its going to be used by members very selectively -- if they see something go hot that they really dont think deserves the nudge (especially if they feel theres just friend voting more than anything pushing something hot).Anyway, the main point is that we will keep an eye on it, but it seems worth to try and experiment with.In terms of penalties for those who flag spam thats not spam, as I said, the mods will review all spam submission. If we see someone routinely calling something spam thats not really, well follow up with that person appropriately. Also, we have a number of mods, so I think youll find that thing are being reviewed in a very time-sensitive manner, especially with our new set-up. I know spam sometimes has sat on the site for a couple of hours (while other times, it goes within minutes), but the new centralized system will help us.As for the new user setup, Ill take a look at the help thread and see what we can do.As for commenting activity and trust, two things. First, everyone has a "trust" score or "karma" in the system that we dont show, primarily because we dont yet use it for anything. The core software calculates this based on your submit, submits gone hot, votes, activity, commenting and other things. We will tap into karma score in terms of spam reports -- if youre above a particular level, an ordinary member will be able to get spam removed immediately, while those with less trust start the ball rolling, but other members have to nudge it along.Stories themselves go hot based on a share of actual votes as well as commenting activity. Its possible that a story could go hot only on comments alone -- though right now, it would take a lot of comments! But well likely make commenting activity a bigger chunk of the overall score in the coming weeks. We definitely wanted stories that generate discussion to be rewarded.
from tomcritchlow 4572 Days ago #
Overall great work Danny - really looking forward to the new features!My $0.02 - when you say that youll be rewarding items which have more comments on them, the problem with this is that most stories dont get any comments until they hit the homepage (from what Ive seen). I think this is due mainly to the fact that most sphinns come from people using a sphinn this widget on the site itself.Until there is a decent upcoming section like on digg (or some other system) which allows people to be made aware of new stories before they are hot Im not sure placing emphasis on comments will help - all it will do will mean people will start leaving comments like on SU such as "taken from the page....." and just quote something from the article.I agree that discussion points should be encouraged and I like the fact that this more of a forum community than a site like digg but Im concerned it may lead to things which we dont really want?Anyway - Im sure you guys will keep on top of it and the best way to find out is to suck it and see! Just wanted to share my comments really.
@tomcritchlowThere is actually an upcoming page here but its not publicisedhttp://sphinn.com/upcoming/mostpopular/I imagine one reason maybe that sphinning topics on that list - that more than often go hot may increase your ranking in the system. - or maybe Danny just hasnt had time to add it to the menu :)
Oh great youre giving Matt a bury button ;) heh
I think the changes are great and go a long way to fixing some issues. One point however, and I think theres likely no real fix to this. If the point system for posters is based on comments and sphinns, were again back to a digg style control where a few strong members can manipulate the system. Sphinners who are already gaming the system show up as strong networkers already, these changes will give these folks even more power. When I look at the top list of posters, I already see the odd one that AFAIC are gaming the system. And some of them are going to effectively be power users under the new system.Anyway, thats just a general rant. Either itll work itself out or it wont. Overall I like the changes that are coming.
Its nice to see that youve taken the feedback of the community to give us a set of features that will be really beneficial. I have to sympathize with you though that these look like they will take a lot of time and effort to build properly. On a somewhat related aside, any plans to change the number of sphinns required to become hot as a result of the desphinning features implimentation?
from dannysullivan 4571 Days ago #
To be clear, a users cumulative reputation within the system does not now, nor is it going to without some discussion, be used to push stories to the home page. Right now, all votes are equal, as are all comments. But when it comes to tagging spam, reputation will be used to let some members kick stuff off the site and into moderator review on their own, rather than requiring several member votes.In terms of changing the number of sphinns, probably not. So far, we make changes as slowly as possible. I think we wont actually have that much desphinning, so it makes sense to keep the number of sphinns steady and see how it goes.
It could be interesting to see how "Greatest Hits" will be changed by desphinns. Its a relatively static list with presumably high prestige attached, so it might make sense to shape it by desphinning articles that one doesnt consider worthy of being there.
sza makes a good point. This story in particular is a perfect example. Sure its something that the community wanted to know about, but its close to being on the first page of the greatest hits of sphinn which it certainly doesnt have any place being.Have you considered simply adding an announcement area to the top of sphinn where you can list site updates? (perhaps you could unveil it using the feature itself ;)
Thanks Danny, youre absolutely right. Makes sense now that Ive had it explained to me with handpuppets.
Wheel & Sza - you know that green web2.0 starburst doesnt attract a lot of attention for your submissions.Voting buttons on a site do help a little, but ultimately provide no guaranteee for big sites like SEL & SEJ for stories to go hot.They help a little on my site as well, but more that people wont be scared to Sphinn something if it is already submitted.Ultimately what gets sphinns are reputaion being high enough for submitting quality content enough for people to read an article or bookmark it for later, great titles that grab your attention, and descriptions that tease or encourage someone to read.This was an interesting comment by MattSo people with comment activity will get more trust?Just asking in this comment here. :) Is that a hint about Google SERPs for blogs? Is it patented? ;)
I was interrupted reading this post the day it was sphunn and have just now found it again. Wow! Cant wait for these new features, they sound ideal for this environment. Pretty ground-breaking stuff you guys are doing in the social networking scene - Im loving Sphinn these days. Its very tempting to spend hours in here and avoid forums (and my in-tray) altogether.


text:
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March 25, 2014 10:08
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Mahin Siddiki – TDO –The iceberg in questionis currently held by a 20km rift to the northernmost major ice shelf in Antarctica. The ice shelf has been named Larson C. Larson C floats at the edge of West Antarctica and holds back the flow of glaciers which feed into it.
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Since the collapse of the Larson A ice shelf in 1995, and the Larson B ice shelf in 2002, researchers have been watching the progressing rift in Larson C with worry.
Researchers are divided as to whether this accelerated rift is a result of geographical change or climate change. While the rift was present in the ice shelf for decades, the rift accelerated vastly recently, perhaps due to climate change. However, scientists have said that they have no evidence to directly prove the involvement of climate change in the accelerated rift. Scientists are concerned about the possible collapse of Larson C however, since Larson B also collapsed after a large iceberg broke away.
If the Larson C collapsed, and all the ice it held back was released into the water, sea levels are likely to rise by 10cm, and the landscape is likely to change.
However, this is all speculation, as researchers cannot yet say definitely whether or not this rift will cause a collapse and eventual disintegration of the whole ice shelf.


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The era of Big Government started in 1913, when the Federal Reserve System was created, and the Income Tax and Direct Election of Senators Amendments were ratified. Within 20 years, America had passed its first anti-drug laws, participated in a Great War it had no interest in, passed Prohibition and tremendously increased the federal government's police powers, and suffered the worst Depression in history. Within the next twenty years - 1933-53, the federal government's mismanagement caused six more years of Depression, we fought the Second World War, implemented the National Security Act, and fought an undeclared war in Korea. Within twenty years of that, 1953-73, we lost a war in Vietnam, had our first severe bout with inflation, and our first energy crisis.
But through it all, Big Government has some accomplishments that some liberals would more or less call successes: WWII, Social Security, great advances in civil rights, Head Start, funding for college, Medicare, the Clean Air Act. For the sake of argument, I won't dispute these things.
Since 1973, America won the Cold War - and again, I won't dispute how it was won. Other than that, what has the federal government accomplished, aside from inflation and debt? Yes there has been minor tinkering with previously-established programs. There were some tax cuts - and many more tax hikes. There was some de-regulation - often in just one segment of an industry but not other segments, leading to disasters like the S&L crisis of the late 1980's and the California energy crisis of the early 2000's.
It appears to me that for the last 35 years the federal government has generally done nothing but harm to the American people, and the people "stick with it" mainly because of federal funding of programs established generations before. The people are a dependent class.
While technology has improved the standard of living in many ways, it seems that real wages are still not what they were in the early 1970's. America's prison population has increased 700%, largely from the War on Drugs. Post-Cold War foreign policy has made Americans more at risk of terrorism, and if Social Security and Medicare won't bankrupt America, wars and defense budgets will.
I think if the USA is better off now than in the early 1970's, it's mainly to the extent government stayed out of the way.
James Leroy Wilson's one-man magazine.
Saturday, February 23, 2008
What Happened to Big Government?
Labels: big government
2 comments:
Hey Jim!ReplyDelete
Isn't it great that in addition paying for a war by borrowing from our children and grandchildren (and putting the burden of the war largely on the backs of the poor, who are fighting it), we'll be borrowing a tax rebate from them too - is it an election year or what?
Seriously, while I won't turn down the money, how much will each dollar we receive this year from the government cost us in the future?
- Anonymous10:18 PM CST
More small government in action:ReplyDelete
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Trump wants to make the Navy Yard a Navy Yard again?
Tom Paine
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Speaking in King of Prussia just now, Donald Trump just said he wants to make the Philadelphia Navy Yard, well, a Navy Yard again.
I have no idea if this makes any sense.
More as it develops.
Probably just another pre-election goodie without much substance.
"In the tradition of Ronald Reagan's doctrine of "peace through strength" and a Reagan focus on naval power, Donald Trump has proposed a significant increase in the size of our Navy. The 350-ship goal conforms to that blueprint outlined by the bipartisan National Defense Panel.
Facilities like the Philadelphia Navy Yard can help lead the way – and the defense of America. This yard was shut down in the 1990s but still retains a variety of Navy Department facilities. It has substantial latent capacity to grow in support of the expanding Fleet, it is home to a Naval Inactive Ship Maintenance Facility and retains several specialized engineering activities.
A Trump administration would fully utilize those parts of the Philadelphia Yard that remain in Navy hands and rapidly expand its activities to meet the Fleet's growing science and technology needs – creating thousands of new jobs in the process. Leveraging the under-utilized capacity of the Philadelphia yard will alleviate pressure on other over-stretched facilities and provide an ideal location for tasks the Navy desperately needs accomplished."


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London : Bronze Age Britons may have intentionally mummified some of their dead, suggests a new study which reveals that ancient Brits practised some novel and bizarre funerary rituals.
The study is the first to provide indications that mummification may have been a widespread funerary practice in Britain.
Lead researcher Tom Booth from University of Sheffield and colleagues analysed skeletons at several Bronze Age burial sites across Britain. The team found that the remains of some ancient Britons are consistent with a prehistoric mummy from northern Yemen and a partially mummified body recovered from a sphagnum peat bog in County Roscommon, Ireland.
Their examinations revealed that both the Yemeni and Irish mummies showed limited levels of bacterial bioerosion within the bone and therefore established that the skeletons found in the Outer Hebrides as well as other sites across Britain display levels of preservation that are consistent with mummification.
The researchers also found that Bronze Age Britons may have used a variety of techniques to mummify their dead.
"Our research shows that smoking over a fire and purposeful burial within a peat bog are among some of the techniques ancient Britons may have used to mummify their dead. Other techniques could have included evisceration, in which organs were removed shortly after death," Booth said.
"The idea that British and potentially European Bronze Age communities invested resources in mummifying and curating a proportion of their dead fundamentally alters our perceptions of funerary ritual and belief in this period," he added. The research also showed that funerary rituals that we may now regard as exotic, novel and even bizarre were practised commonly for hundreds of years by our predecessors.
The method of using microscopic bone analysis employed by Booth's team to identify formerly-mummified skeletons means that archaeologists can continue searching for Bronze
Age mummies throughout Europe.
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Swap out your stock molded plastic shock tower on your Tamiya 1/10 TA07 Pro touring car with our new Billet Machined Rear Shock Tower. Our shock tower replaces Tamiya OEM part #1911545-4 and is stiffer than the stock part. The shock tower also features multiple shock mounting locations to alter the suspension feel of your touring car chassis. The Billet Machined Rear Shock Tower is available in eight colors. (Matching front tower is #C28611)
Note: If you do not know how to assemble or install a product, please ask your local dealer for assistance. We do not guarantee product compatibility with other aftermarket branded products. Extra hardware and/or permanent modification may be required to install some products. Some products may eliminate certain OEM features. Some Integy-branded items may be only compatible with the vehicle's OEM parts but not with another Integy-branded item due to design limitations. For multiple-fitment items, some parts may not be used based on application.
For more product fitment info and/or instructions, go here: /cp.html?n=product_instructions
If you have questions about this product, contact us first by going here: /cp.html?n=get_help
Item# C28612RED Barcode: 91789034690


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Schaumburg, IL – December 1, 2016 – INX International Ink Co. announced today it has reached an agreement to purchase Creative Industria e Comercio Ltda., a leading printing ink manufacturer in Sao Paulo, Brazil. Founded 20 years ago in 1996, Creative has risen to become one of the top manufacturers of flexographic and gravure packaging inks in South America.
As a result of this deal, Rick Clendenning, President and CEO of INX International Ink Co., believes a combination of factors will strengthen INX's position in Brazil and South America.
"Creative is a highly respected premier ink supplier and well known throughout South America. Finance Director, Guilherme Ribeiro and the management team have devoted a significant amount of time and effort to establish the business. They built it by using their considerable market experience and technical know-how," said Mr. Clendenning. "Going forward, binding their expertise with our global reach, product development and raw material sourcing capabilities will help us provide the best ink technologies and extend our packaging ink portfolio in South America."
Pedro Americo Ribeiro opened Creative in 1996, relying only on his own resources to produce varnishes used for packaging. Two years later, the family-owned company was producing inks and had expanded its distribution network by 2002. Over time, additional growth and greater sales volume led to an operation today that employs 64 people who work out of a 107,000 square-foot manufacturing facility in Sao Bernardo do Campo – Sao Paulo.
Guilherme Rubeiro, Finance Director of Creative, is optimistic that INX International's worldwide presence and reputation will boost the company's recognition. He and his brother Gustavo, along with their cousin, Jose Carlos Ribeiro, will continue to manage the company started by their father.
"We are honored and excited to be part of INX's team. We will certainly be able to improve the quality of our products and services, and we now have the support we need to remain competitive and increase our sales in South America."
For more information about INX International and Creative, visit www.inxinternational.com.
About INX International Ink Co.
INX International Ink Co. is the third largest producer of inks in North America with over 15 facilities in the U.S. and Canada, and is a global supplier as part of Sakata INX worldwide operations. We offer a complete line of ink and coating solutions technology for commercial, packaging and digital applications. As a leading global manufacturer of inkjet inks, we provide a full palette of digital ink systems, advanced technologies and integrated services. For more information, visit the web site at www.inxinternational.com.
12/01/2016 INX International acquires leading Brazil printing ink manufacturer Creative Industria e Comercio Ltda.
11/09/2016 INX Digital EMEA takes industrial printing capability to new heights at Inprint 2016
10/26/2016 INX Digital EMEA to address productivity at Inprint 2016
10/11/2016 INX International brings advanced inks, superior digital inkjet technology solutions to SuperCorr Expo
10/04/2016 John Sweeterman named new GM at INX Digital
9/20/2016 INX International has high value, low maintenance inks on tap for SuperCorr Expo
9/08/2016 INX to present many digital choices at SGIA Expo
9/01/2016 INX International has all the bases covered for Labelexpo Americas
7/21/2016 INX Digital to spotlight new and proven inkjet inks at SGIA Expo
7/15/2016 INX eyes Labelexpo Americas with mix of new and proven across-the-board products
6/27/2016 Lockley named President of INX Europe
5/24/2016 INX has unique digital inkjet solutions ready for drupa 2016
5/05/2016 INX to demonstrate best-in-class chemistry for Commercial and Package Printers at drupa 2016
4/20/2016 INX International to demonstrate new Digital Printing Systems at Cannex
3/31/2016 INX and BR Group to demonstrate a variety of affordable digital inks at Fespa Brasil
3/29/2016 INX International to showcase metal decorating products and digital printing systems for designers, brand owners and metal decorators at Cannex
3/17/2016 INX to present advanced printing technologies and ink chemistry platforms at drupa 2016
3/15/2016 New INX Digital alternative inks offer high performance on Vutek series printers
3/09/2016 INX to provide expert advice on key issues at Print UV Conference
3/03/2016 INX International has innovative new digital ink solutions ready for Fespa Digital Amsterdam
3/01/2016 INX International to connect the dots with multi-dimensional Flexo inks at FTA Info*Flex
2/22/2016 INX Digital serving up alternative inks at Alliance Franchise Brands Convention
1/25/2016 INX Digital's alternative inkjet inks to promote color accuracy, cost savings at FASTSIGNS Convention


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Hiunchuli lies in the Annapurna range and it is connected to Annapurna South. The actual ascent of Hinuchuli is considered one of the most difficult among the trekking peaks. The Gurung who inhabit the region considers the mountains of this area the sacred. Near from the Huin Chuli there are other two peaks within the sanctuary are Tharpu Chuli (Tent Peak) and Singu Chuli (Fluted Peak).
Southeast Face Route:
The route to base camp starts from Hinko Cave on the Annapurna sanctuary trail. After establishing the first camp somewhere above the valley floor a further 2 camps are necessary to make it to the top. Although not technically extreme this route is exposed to rock fall dangers and is a complicated route-finding experience.
Northwest Face Route:
The ascent by the North-West Face has been attempted only by a very few climbers and not always successfully. The exact route is not well known. The approach is from the Annapurna Base Camp in the Sanctuary and a further 2 camps may be necessary to complete this not so well known ascent.
Trip Itinerary :
Day 01 Arrival in Kathmandu, transfer to hotel.
Day 02 Free day or sightseeing around Kathmandu valley.
Day 03 Drive or fly to Pokhara (850m). Hotel.
Day 04 Drive to Birethanti, - Tirkhedhunga (1577m).
Day 05 Tirkhedhunga - Ghorepani (2855m).
Day 06 Sunrise from Poon Hill - Tadapani (2595m).
Day 07 Tadapan i- Chhomrong (1950m).
Day 08 Chomrong - Dovan (2720m).
Day 09 Dovan - Machhapuchhre base camp (3700m).
Day 10 Acclimatization day; Trek to Annapurna
Day 11 Acclimatization day - Trek to Hinko Cave.
Day 12 Hike to base camp (4100m).
Day 13 Climb to high camp (4900m).
Day 14 Higher Camp (5500m).
Day 15 Climb to summit (6441m) and back to base camp.
Day 16 Base camp - Dovan (2720).
Day 17 Dovan - Jhinu Danda (1600m).
Day 18 Jhinu to Tolkha (1700m).
Day 19 Tolkha - Dhampus Phedi drive to Pokhara.
Day 20 Drive or fly to Kathmandu (1350m).
Day 21 Bhaktapur & Patan sightseeing and return.
Day 22 Free day in Kathmandu for shopping or relax.
Day 23 Drive to Airport for flying your own destination.
Note :- If above program itinerary that don't suit to you and wish to modify above itinerary then please let us know and we'll be happy to create a tailor made itinerary especially for you. It is also possible to combines above trip with Jungle safari, rafting, Mountain flight or with any travel plans, just shares your interested with us. We will design and arrange your holiday accordingly.
Price For The Trip: The total cost for the trek or tour you decide you want to do will depend on several different factors. The type of accommodation you prefer in Kathmandu will make a difference to the overall cost (budget to 5 star accommodations). The mode of transport you prefer will also affect the cost of your package, for example prices vary greatly between flying versus private car/van, tourist or local buses. The camping trek and teahouse trek made a difference in the cost. The number of guides and porters required will also affect the total cost of your trek. For these reasons, the same trek/tour can vary in price quite substantially.
Camping Trek Cost Includes:
The Cost Doesn't Include:


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Thomas S. McClure '15, a psychology major, and Assistant Professor Jessica A. Siegel have published a literature review paper with 16 references on the relatively new area of Neuroaesthetics (particularly the visual system, visual reward, and the evolutionary theory of visual perception). The review paper of theories behind the visual aesthetic processes in the brain and experimental research implicating neural substrates is the culmination of McClure's Independent Study project under the direction of Dr. Siegel.
While the history of the area dates to the earliest empirical research in psychology (an 1876 publication by Gustav Theodor Fechner), the literature with neurological focus is primarily 21st century. Affiliated with the University of Leipzig, Fechner is particularly noted for detailing the relative strengths and limitations of the three basic methods of measuring sensory ability in his 1860 Elemente der Psychophysik . . . and thereby establishing experimental psychology; his methodological evaluation is still considered accurate.
Abstract: Neuroaesthetics is the study of how aesthetic perception, production, judgment, appreciation, and emotional response are produced and experienced from a neurobiological basis. While this area of study is relatively new to the field of neuroscience, this review will look at proposed theories behind aesthetic processes in the brain and existing experimental research implicating neural substrates behind these theories. The neurobiological basis of perception and interpretation of visual art is discussed. More specifically, we review the visual system and visual reward, and the evolutionary theory of visual perception. Among several findings of this review are examples of artistic manipulation of the two-stream hypothesis of visual processing. Manipulations of the ventral tegmental area (VTA) and nucleus accumbens (NAc) through transcranial direct current stimulation (tDCS) have been shown to increase aesthetic appreciation. Evolutionary theories rooted in survival are thought to govern the human appreciation for landscape art. While these findings are significant, they are only the beginning for a field with an immeasurable future.
IMPULSE is an international online neuroscience journal for undergraduate publications. Submissions are reviewed by students worldwide under faculty guidance. IMPULSE offers undergraduates in neuroscientific disciplines the opportunity to complete the scientific process (writing a report in publication style, peer review, electronic publication in the scientific literature) and – by joining the IMPULSE review team – to learn about the publishing process.
IMPULSE was founded in January 2003 by four sophomores at the University of South Carolina. It received its ISSN number in the fall of 2006 and was invited to join the Directory of Open Access Journals in the winter of 2007. It is affiliated with several universities; the website is currently hosted through the Honors College at Appalachian State University (Boone NC).


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All India Engineering Entrance Examination (AIEEE) released the admit cards for AIEEE 2012 examination. AIEEE Official Website will be Announced Admit card 2012 Exam. Candidates can download Duplicate Admit card from official website of AIEEE at www.aieee.nic.in.
1- Date of dispatch of Admit Card : 10.03.2012 to 31.03.2012
2- Issue/dispatch of duplicate Admit Card (on request only with fee of Rs. 50/- + postal charges of Rs. 30/- extra for out station candidate) : 07.04.2012 to 28.04.2012 (by hand) and 11.04.2012 to 20.04.2012 (by post)
More detail about AIEEE Admit Card 2012 is available online at the main official website. Candidates can get all the details from here.
View this url:


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Bed & Breakfast in an attractive and appealing cottage in Burntisland Fife with panoramic views over the River Forth to Edinburgh and its skyline beyond.
Renowned for hospitality, 'Gruinard' is a picturesque cottage built in Burntisland during 1904, offering a double and twin en-suite accommodation of a high standard with exceptional attention to detail within this Bed and Breakfast.
'Gruinard' is a family home where our guests' comfort and enjoyment is top priority. After 26 years of Bed and Breakfast we believe it's the small things that matter so we take great care in providing the extra details and comforts to ensure every aspect of your stay is enjoyable.
From your initial enquiry until your departure you will find the friendliest assistance and welcoming Scottish hospitality. Jean and Angus have extensive knowledge, gained during their ongoing outdoor adventures of running, cycling and kayaking which takes them all over their native Scotland. It is our aim to make sure that you gain the most out of your time in Scotland.
We are now pleased to offer Online Booking using the secure Free to Book online booking and availability service.
Information on our Guest House.
Rates & Online Booking information
Located on the Fife Coastal Path.
A range of activities at our door step...
How to get to the Guest House.
Contact information for Jean Bowman
A collection of links to nearby amenties.


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Since taking office, Bobby Dyer has always supported our Public Safety workers and has worked to give them the best pay, benefits and equipment possible.
Bobby Dyer has earned the endorsement of the Police Benevolent Association as well as the endorsement of the Virginia Beach Firefighters Association. Stand with the men and women who protect our great city as they stand with Bobby Dyer for Mayor!


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They look like nice enough people…
Varsha Mahender Sabhnani of Muttontown, N.Y., is led out of Nassau County police headquarters in Mineola, N.Y., in this May 15, 2007 file photo after her arrest on charges of enslaving two Indonesian women she and her husband brought to their mansion to work as housekeepers. Sabhnani, 45, and her husband, Mahender Murlidhar Sabhnani, 51, were each convicted Monday, Dec. 17, 2007 of all charges in a 12-count federal indictment that included forced labor, conspiracy, involuntary servitude, and harboring aliens. (AP Photo/Howard Schnapp, File)
A New York couple who held two Indonesian women as slaves in their home were conviceted today on all charges.
The BBC reported:
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A wealthy US couple have been convicted of keeping two Indonesian women as slaves in a New York home and abusing them physically and psychologically.
Indian-born Mahender Murlidhar Sabhnani, 51, and his wife, Varsha Mahender Sabhnani, 45, could face up to 40 years in prison.
They were found guilty on 12 charges, which included involuntary servitude, harbouring aliens and forced labour.
The couple's lawyer said he would appeal against the verdict.
The wealthy couple, who run a perfume business and have four children, had brought the women to their large house to work as housekeepers, and forced them to work up to 18 hours per day.
The women said they had been beaten with brooms and umbrellas, slashed with knives, made to take freezing showers and climb stairs repeatedly.
One said she had been forced to eat several hot chillies and then her own vomit.
"Apparently, the jury was taken by the histrionics (of the Indonesian women)," defence lawyer Jeffrey Hoffmann told AP.
The "slaves" were punished for eating food from the garbage can when they were hungry:
Prosecutors called it a case of "modern-day slavery." Assistant U.S. Attorney Mark Lesko said in closing arguments the poorly educated women worked as housekeepers for $100 or $150 a month — all of which was sent to their relatives back home.
Lesko said the women, known only as Samirah (pictured) and Enung, were subjected to "punishment that escalated into a cruel form of torture" that ended when one of the women fled on Mother's Day.
Allegations of abuse included beatings with brooms and umbrellas, slashings with knives, being made to repeatedly climb stairs and take freezing cold showers as punishment for misdeeds that included sleeping late or stealing food from trash bins because they were poorly fed.
TRENDING: Video of Biden Looking Very Frail at Veterans Memorial Sparks Concerns Over His Health
The New York Times has more:
Enung testified that Samirah's nude body once was covered in plastic wrapping tape on orders from Varsha Sabhnani, who then instructed Enung to rip it off. "When I pulled it off, she was screaming," the housekeeper said through an interpreter before breaking down in tears on the witness stand.
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What a nice couple.
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Egyptian California couple pleads guilty to slavery charges
Saudi Slavers Blame Convictions on "Islamophobia"


text: TUPELO — A lawsuit against the Tupelo Regional Airport Authority has been settled just days ahead of the scheduled trial. Chief U.S. District Judge Michael P. Mills dismissed a suit by Reid Dawe, a former director of operations at Tupelo Regional Airport. The Northeast Mississippi Daily Journal reports Dawe claimed his rights were violated when he was demoted. Dawe resigned in ...Read More »


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Recolor of Shoukeir Xandria Bathroom set. Please download the mesh file for this item to work. Thanks :D
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text:
Life can be one long love song, a musical scrapbook of your greatest hits, a jumble of waltzes and nocturnes, hip-hop moments, and two-part inventions that weave melodies in your head with harmonies in your heart.
Life can also be one long dirge, a monotone drone without shape or nuance, a thin and reedy voice drifting over swampy waters and the five-o'clock shadow of parched fields, sad and sorry and soul-less.
You're twenty-one years old. I would go for Option A.
Here's the thing. You're the composer. You're also the conductor, the Maestra. At this point in your life, with teachers and parents and colleagues and friends telling you what to do and where to go, you probably don't feel like you're in charge of anything. But you are. You get to choose your life song. You, as a strong young woman living with the comforts of the modern world, can pluck the best notes, the finest sounds, from your musical garden. You can string notes together any way you like. They can be cliché and smooth—a daisy chain of simplicity—or rough and raging, as thorny and complicated as the world around you. The notes, when linked together, will lead you somewhere or nowhere, far away or back home, to the hardened soil of foreign lands or the soft chairs of familiar rooms. All of these places will be safe, because you own them; they will be part of your soundscape.
Like generations of women before you, you will encounter swollen, oily men with grabby hands and bloated egos. You will walk into seemingly harmless situations—petal-strewn pastures that turn into minefields capable of shredding your confidence and obliterating your self-esteem. When you're not treated well, speak up. Do not play the shame blame game. Shout out the name of the offender and move on. Let punctuated shrieks of anger and survival be part of your life's soundtrack.
Eleanor Roosevelt said it best: "No one can make you feel inferior without your consent."
Expect respect in every aspect of your life. You are not a princess. You are a queen. Off with the metaphorical head of anyone who flunks the human dignity test.
Move on. Can I say that often enough? No.
I promise you this: Good guys do roam the earth—you will meet them and they will acknowledge and appreciate your wisdom and strength. Accept no less.
You will succeed; you will fail. You will laugh and cry. You will fall in and out of love. You will stumble in the haze of romance, dance on the toes of an unsuspecting partner, and shield your tired eyes from loss and loneliness. You will study and work and then study some more. You will have babies or not. You will learn to say yes; you will learn to say no. You will speak up and sit down, stand tall and stop short. You will figure out what you want; you'll decide what you need. You will learn to say goodbye.
When you are old, say, fifty or so, you will shout, "This is my song!" Some will sing along. Some will plead indifference. Others will think you're crazy. At this point in your life, and you can trust me on this, you won't care. You'll be proud to have a song worth singing.
Is there anyplace better than where you are, right now? You're ready to pick up the conductor's baton, poised to deliver the downbeat, prepared to guide your orchestra through a musical score full of highs and lows, crescendos and diminuendos, full stops, repeat signs, and codas. Anything might happen.
Go for it, Maestra. Find your song. Be fierce.
Photo of Julia Goldsby by Annike Elisabeth Luise.
Robin Meloy Goldsby is a Steinway Artist. She is the author of Piano Girl; Waltz of the Asparagus People: The Further Adventures of Piano Girl; and Rhythm: A Novel.
New: Manhattan Road Trip, a collection of short stories about (what else?) musicians. Go here to buy Manhattan Road Trip!
Sign up here to receive Robin's monthly newsletter. A new essay every month!


text:
Warlord Games Open Pre-Order For The Roman Invasion Of Britain
December 30, 2017 by thisisazrael
Warlord Games have a huge new Hail Caesar box set for The Roman Invasion Of Britain, now available for pre-order.
The legions of Rome land upon the shores of Britain clash with the ancient tribes and Celtic warriors.
Leading the invasion is a metal Roman commander on horseback.
Alongside him, you'll get 40 hard plastic Roman Legionnaires plus a Roman Scorpion catapult & crew.
Defending their homeland are 80 hard plastic Celtic Infantry lead by a Celt Chieftan on his steed.
Both sides also receive some nicely sculpted casualty markers.
You'll also get yourself an A5 Hail Caesar rulebook, Quick Start guide, dice, decals and reference sheets.
All in all a really nice way to get into the game of Hail Caesar in the new year.
What do you think of this new boxset?