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Orsi's: Historic Italian bakery-pizzeria reaches 100
Life Itself X: Food Stories Through the Years – A Pot Liquor Love Archive
Life Itself X: Food Stories Through the Years
A Pot Liquor Love Archive
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Harvesting food and friends at Florence Mill Farmers Market, where agriculture, history and art meet
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https://leoadambiga.com/…/the-long-goodbye-for-bohemian-cafe-iconic- omaha-eatery-closing-after-92-years/
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Harvesting food and friends at Florence Mill Farmers Market, where agriculture, history and art meet
Harvesting food and friends at Florence Mill Farmers Market, where agriculture, history and art meet
©by Leo Adam Biga, Originally published in the Summer 2018 issue of Food & Spirits Magazine (http://fsmomaha.com)
The Mill Lady is hard to miss at the Florence Mill Farmers Market on summer Sundays. She's the beaming, bespectacled woman wearing the straw hat adorned by sprays of plastic fruit and vegetables.
Market vendors include local farmers, urban ag growers, gardeners and food truck purveyors. It's been going strong since 2009 thanks to Linda Meigs, aka The Mill Lady. As director of the historic mill, located at 9102 North 30th Street, she's transformed a derelict site into a National Register of Historic Places cultural attraction "connecting agriculture, history and art."
She "wears" many hats beyond the fun one. As market manager, she books vendors. She organizes exhibits at the Art Loft Gallery on the mill's top floor. She curates the history museum on the main level. She schedules and hosts special events. She writes grants to fund operations. Supervising the mid-19th century structure's maintenance and repairs is a job in itself.
Ever since she and her late husband John acquired the abandoned mill in 1997. Meigs has been its face and heart. An artist by nature and trade, she also has an abiding appreciation for history.
"Omaha would be such a beautiful city with some of the architecture we've torn down. This is not the most beautiful architecture in Omaha, but it is the oldest historic business site and the only still-standing building in the state that bridges the historic eras of the overland pioneer trails of the 1840s with the territorial settlement of the 1850s. That's a very small niche – but what a cool one. And it has this Mormon heritage and connection to Brigham Young, who supervised its construction."
It took her awhile to arrive at the ag-history-art combo she now brands it with.
"I had very vague, artsy ideas about what to do. But that first summer (1998) I was in here just cleaning, which was the first thing that needed to be done, and I had a thousand visitors and the building wasn't even open. A thousand people found their way here and they were all coming to see those 1846 Mormon hand-hewed timbers
"It was like those timbers told me it needed to be open as an historic site after that experience.. This is my 20th summer with the mill."
She made the guts of the mill into the Winter Quarters Mill Museum with intact original equipment and period tools on view. Interpretive displays present in words and images the site's history, including the western-bound pioneers who built it. She converted the top floor into the ArtLoft Gallery that shows work by local-regional artists. Then she added the farmers market.
"It was not really until after it happened I realized what I had. Then I could stand back and appreciate the integrity of it. I felt like it was a natural fit for that building because it was an ag industrial site and an historic site. The pioneer trails is certainly a significant historical passage of our country.
"Then, too, I'm an artist and a foodie. I think supporting local is good for both personal health and for conservation of resources. It promotes individual health and the health of the local farm economy. It has less impact on the environment with trucking when you bring things in from close by as opposed to far away.
"I'm into fresh, locally-produced food. In the summer I pretty much live on local vegetables. I am a gardener myself and i do support my farmers market folks, too."
Farmers markets are ubiquitous today in the metro. Hers owns the distinction of being the farthest north within the city limits. It proved popular from the jump.
"That first farmers market started with six vendors. Hundreds of people showed. It was a crush of people for those vendors. And then every week that summer the number of vendors increased. I think we ended up with about 40 vendors. I was pleased.
"Really, 30 is about the perfect number. It's the most manageable with the space I have. I'm not trying to compete with the maddening crowd market."
Finding the right mix is a challenge.
"You want to have enough variety to choose from, but you also have to have the customers that will support those vendors or they wont come back. If the community doesn't support it, it's hard to keep it going."
Other markets may have more vendors, but few can match her setting.
"This one is quite unique. It's in a field. It's inside and outside an historic ag building. And it feels like an authentic place for a market."
She cultivates an intimate, upbeat atmosphere.
"It's like a country fair. I have live music. Dale Thornton's always there with his country soft pop ballads in the morning. The afternoon varies from a group called Ring of Flutes to old-time country bluegrass circle jams. Second Sundays is kind of a surprise. One time I had harpists show up. Lutist Kenneth Be has played here several times. I've had dueling banjos. Just whatever."
A massage therapist is usually there plying her healing art. Livestock handlers variously bring in lamas, ponies and chickens for petting-feeding.
A main attraction for many vendors is Meigs.
"Oh, she's beautiful. Nice lady, yeah," said Lawrence Gatewood, who has the market cornered with barbecue with his T.L.C. Down Home Food stall.
Jared Uecker, owner of O'tille Pork and Pantry, said, "Linda's exceptional to work with and really cares about the market and its vendors. She's passionate about local food and is a frequent customer of ours."
Jim and Sylvia Thomas of Thomas Farms in Decatur, Nebraska are among the produce vendors who've been there from near the start and they're not going anywhere as long as Meigs is around.
"Everybody loves Linda. She's what makes it," Jim Thomas said. "She's really doing a good job and she's pretty much doing it for free. I mean, we pay her a little stall fee but for what we get its a deal."
"Jim and Sylvia Thomas came in the middle of that first season and they've come back every year," Meigs said.
"We kind of grew along with it," Thomas said. "It's a really nice friendly little market. We're also down at the Haymarket in Lincoln, but it's touristy, This (Florence Mill) is more of a real, live food market."
Thomas is the third-generation operator of his family farm but now that he and his wife are nearing retirement they're backing off full-scale farming "to do more of this." "I like the interchange with the people. I guess you'd say its our social because out in the boondocks you never see anybody. The thing about Florence is that you get everybody. It's really varied."
That variation extends to fellow vendors, including Mai Thao and her husband. The immigrants from Thailand grow exquisite vegetables and herbs
"They came towards end of the first season and they've always been there since," Meigs said.
Then there's Gatewood's "down home" Mississippi-style barbecue. He learned to cook from his mother. He makes his own sausage and head-cheese. He grows and cooks some mean collard greens.
Gatewood said, "I make my own everything."
"I call him "Sir Lawrence," Meigs said. "He's come for the last three years. He smokes his meats and beans right there. He grills corn on the cob."
Gatewood gets his grill and smoker going early in the morning. By lunchtime, the sweet, smokey aroma is hard for public patrons and fellow vendors to resist.
"He's a real character and he puts out a real good product," said Thomas.
Kesa Kenny, chef-owner of Finicky Frank's Cafe, "does tailgate food at the market," said Meigs. "She goes around and buys vegetables from the vendors and then makes things right on the spot. She makes her own salsa and guacamole and things. You never know what she's going to make or bring. She's very creative."
Kenny's sampler market dishes have also included a fresh radish salad, a roasted vegetable stock topped, pho-style, with chopped fresh vegetables, and a creamy butter bean spread. She said she wants people "to see how simple it is" to create scrumptious, nutritious dishes from familiar, fresh ingredients on hand.
"From a farmers market you could eat all summer long for pennies," Kenny said.
More than a vendor, Kenny's a buyer.
"She's very supportive," Meigs said. "For years, she's bought her vegetables for her restaurant from the market."
"It's so wonderful to have that available," Kenny said.
Meigs said that Kenny embodies the market's sense of community.
"She comes down to the market and does this cooking without advertising her own restaurant. I told her, 'You need to tell people you're Kesa of Finicky Franks,' and she said, 'No, I'm not doing this to advertise my restaurant, I'm doing this to support the market and to be part of the fun.' That's a pretty unique attitude."
"Kesa's also an artist. She I knew each other back at the Artists Cooperative Gallery in the Old Market. She quit to open a cafe-coffee shop and I quit to do an art project and then got the mill instead. It's funny that we have reconnected in Florence."
Jim Thomas likes that the market coincides with exhibits at the ArtLoft Gallery, which he said provides exposure to the art scene he and his wife otherwise don't get.
"I really enjoy the artsy people and the crafts people. They're so creative. I guess what I'm saying is for us it isn't about the food as much as it is about the people."
Being part of a site with such a rich past as a jumping off point to the West is neat, too.
"That's some big history," said Thomas.
He added that the variety and camaraderie keep them coming back. "It's really diverse and we've developed a lot of friendships down there."
"It's a great mingling of different nationalities and cultures." Sylvia Thomas confirmed. "All the vendors help each other out, which is very unique. At a lot of markets, they don't do that. Here, if you don't have something that someone's looking for, we'll refer you to who has it. After you've been there long enough like we have, vendors and customers become kind of a family. Our regular customers introduce us to their kids and grandkids and keep us posted on what's going on, and they ask how our family's doing.
"We kind of intertwine each other."
The couple traditionally occupy the market's northeast corner, where gregarious Jim Thomas holds court.
"Linda (Meigs) tells us, 'You're our welcoming committee.' It's very fun, we enjoy it a lot," Sylvia Thomas said.
Lawrence Gatewood echoes the family-community vibe found there.
"It's real nice there. Wonderful people."
Even though business isn't always brisk, Gatewood's found a sweet spot on the market's southeast side.
"Not every Sunday's good, but I still like being out there mingling with the people."
But food, not frivolity, is what most patrons are after.
"Our big deal in the summer is peppers and tomatoes," Jim Thomas said. "We also have onions,p ottos, cucumbers, eggplants. We do sweet corn but sweet corn is really secondary. Early this year, if we get lucky, we might have some morels down there. Morels sell like crazy. We can sell just as many as we've got."
In the fall, Thomas pumpkins rule.
The veggies and herbs that Mai Thao features at her family stall pop with color. There are variously green beans, peas, bok choy, radishes, fingerling potatoes, cucumbers, kale, cilantro and basil.
Makers of pies, cakes and other sweets are also frequent vendors at the market.
The farmers market is not the only way the mill intersects with food. Meigs has found a kindred spirit in No More Empty Pots (NMEP) head Nancy Williams, whose nonprofit's Food Hub is mere blocks away.
"We both have an interest in food and health," Meigs said as it relates to creating sustainable food system solutions. "Nancy is also into cultivating entrepreneurs and I guess I am too in a way."
Jared Uecker found the market "a wonderful starting point" for his start-up O'tillie Pork & Pantry last year.
"It was the perfect home for us to begin selling our meat products. I really enjoyed its small-size, especially for businesses new to the market such as ourselves. It gave us a great opportunity to have a consistent spot to showcase our products and bring in revenue for the business. I particularly enjoyed the small-town family feel to it. It's filled with really great local people using it for their weekly shopping as opposed to some other bigger markets which can feel more like people are there more to browse."
The mill and NMEP have organized Blues and Barbecue Harvest Party joint fundraisers at the mill.
Meigs has welcomed other events involving food there.
"I've hosted a lot of different things. Every year is kind of different. In 2014 the mill was the setting for a Great Plains Theatre Conference PlayFest performance of Wood Music. The piece immersed the audience in reenactments of the mill's early history, complete with actors in costume and atmospheric lighting. A traditional hoedown, complete with good eats and live bluegrass music, followed the play.
Kesa Kenny catered a lunch there featuring Darrell Draper in-character as Teddy Roosevelt. A group held an herb festival at the mill. Another year, crates of Colorado peaches starred.
"I occasionally do flour sack lunches for bus tour groups that come," Meigs said. "I make flour sacks and stuff them with grain sampler sandwiches that I have made to my specifications by one of the local restaurants. It's like an old-fashioned picnic lunch we have on the hay bales in the Faribanks Scale."
The mill is part of the North Omaha Hills Pottery Tour the first full weekend of October each year. The Czech Notre Dame sisters hold a homemade kolache sale there that weekend.
Visit http://www.theflorencemill.org.
Read more of Leo Adam Biga's work at https://leoadambiga.com.
Finicky Frank's puts out good eats
Finicky Frank's puts out good eats
©by Leo Adam Biga
Originally appeared in April 2018 issue of The Reader (www.thereader.com)
Finicky Frank's stands apart from North Omaha restaurants with its farm-to-table commitment and casual-meets-fine dining balance. Chef-owner Kesa Kenny sticks with quality ingredients and keep things simple to create five-star comfort food.
The Salina, Kansas native worked the family farm growing up, gaining an appreciation for fresh-natural-local even though things often got overcooked by her elders. As a stay-at-home wife and mother, she raised the kids, maintained a home and made art (dried gourds became a medium). Then, almost on a dare, she poured her creativity and love of good food into cooking.
She stretched herself in the kitchen to the point she made her own cheese, butter, bread, noodles.
"I was awfully close to self-sufficient. I went to the library and researched. I just got into cooking. I guess I always had been, but didn't realize how good it could be," she said.
After moving to Omaha in the late 1990s, she worked factory line shifts and flipped houses, saving enough to open her first eatery, the soup-salad-sandwich Center Street Cafe. It was a hit but when she couldn't swing buying the building to renovate, she looked elsewhere.
The first version of Finicky Frank's – named for a persnickety Ponca Hills neighbor – folded at the Forgotten Store. Then she and husband Brian Kenny, who manages and tends the bar and repairs anything that breaks, opened in one small bay of their present 9520 Calhoun Road location.
They found kindred spirits among the local gourmands, small growers and urban farmers, thus making her farm-to-table practice a welcome fit.
"They are kind of foodies for the most part out this way.
The restaurant soon outgrew its snug confines and seven years ago the couple expanded into the adjacent bay – doing a total makeover. The result is a cozy spot with a not too heavy black and white tiled motif. The laid-back, curated ambience extends from the art on the walls to the music overhead to the soul satisfying, un-rushed food coming out of the kitchen.
The aesthetic is hers.
"Art flows in everything I do," said the self-taught Kenny. "Anything creative is my realm. Anything I can get my hands on, found objects or ingredients, I repurpose. It just follows me."
As time allows during service, the plain-talking Kenny engages diners about their meal or makes small talk. If there's a snafu with a dish, she personally addresses it.
It's a neighborhood place but both loyal followers and newbies come from near and far. Everyone's treated the same: warmly.
The same confidence and drive that convinced Kenny to be a restauranteur infuses her cooking approach.
"I'm not afraid of anything."
Years reading recipes and food books, finding new ingredients and ways to use them, fortify her culinary arsenal.
"You just change it up. That's what keeps me fired up."
She's open to good ideas wherever she finds them. Like her fried chicken.
"I stole that recipe from a restaurant I waitressed at years ago in Kansas."
She starts with fresh, never frozen, organic free-range chickens from the family farm. Salt, pepper and flour. Fried in a stainless skillet in pure vegetable oil.
Simple sums up her overall approach to cooking.
"Start with a good basic ingredient and keep it simple. If you mess that up, you have no business behind a skillet. Don't overcook it, don't over-stress it, don't overwork it.
"It's wise to keep it to good basic comfort foods people remember growing up. That's why our Saturday night fried chicken is a huge success, Some of my fondest memories are passing platters of food at family dinners and having meatloaf or chicken night. It's bringing those things back and just putting a little twist on them of my own and keeping it fun to where I can stay creative."
The same ethos applies to her walleye Thursdays. Her meaty, slightly sweet catch come direct from Canada.
"It brings people from all over the place. I keep it as simple as can be with a light coating of homemade bread crumbs. Salt and pepper. Served with twice-cooked Yukon gold potatoes and fresh cole slaw. It's just like the lakeside meals you make with fresh caught fish."
For her succulent steaks, she uses teres major cuts (shoulder blade) from a local purveyor.
"That piece of meat is like a filet – a little more marbling but not much. The flavor's really nice. It's tender every time."
People tell her her burger is "hands-down" the best in town. It's all in the details. She hand forms full 8 ounce patties of 80 percent lean Angus beef accented with sea salt for a medium grill on the flat-top. Grilled red onions add a sweet, creamy bite. She serves it all on a buttered brioche bun with choice of add-ons and sides.
The moderately priced menu also includes crab cakes, a veggie stir fry, a seafood enchilada, a spinach-mushroom enchilada, a Reuben sandwich, a pork tenderloin sandwich, wood-fired pizzas, scratch soups, crafted salads and various wines, draft beers and cocktails.
A small patio offers an outdoor seasonal dining option.
She decides daily specials by whim, weather, season and what diners tell her they're craving.
Her own urban farm-garden at her 11-acre Hills home supplies kale, bok choy, peas, green beans, cucumbers. radishes, onions, peppers, tomatoes, fingerling potatoes, cilantro, basil, parsley, et cetera.
"It means getting up earlier in the morning to pick and wash, but it's worth it. It doesn't get any better than right out of the ground."
The nearby Florence Mill Farmers Market is another fresh produce source.
"I bring it from there right over here. It's so wonderful to have that and it supports them."
She's a vendor at the market, where she likes educating people's palettes with homemade, garden-fresh salsa and guacamole and from-scratch roasted veggie broths.
At Frank's, everything is prepped back of the house to arrive ready in the galley-style kitchen, which has the same black and white checkerboard tile as the rest of the place. About the tile, she said, "It's fun, it's vibrant, it keeps the kitchen a part of the whole and it cleans really well. Tile never wears out."
She has anchors in her husband – "He will never let me give up on an idea" – and daughter-in-law Stephanie, who waitresses there – "We mesh like no other."
The most satisfying thing for Kenny is seeing customers savor their meal by tipping back a bowl to drink the last of their soup or sopping up sauce with a dinner roll. Best of all is when they "clean" their plates.
"That is like the best compliment ever. There is something about me that always has to be loved and I figured out through cooking no one will never bite the hand that feeds you."
She's enthused by fellow North O good eats destinations (Alpine Inn, Enzo's, Florence Mill, Fat Shack BBQ, Omaha Rockets Kanteen). Area options took recent hits when fire totaled Mouth of the South and Fair Deal Cafe closed.
Kenny said northeast Omaha is still "underutilized and under-seen." She envisions a trolley tour hitting historic venues, scenic overlooks and area food spots.
She feels North O still suffers a stigma that sees business drop after high profile shootings – even if incidents occur a mile or more away. She wants folks to know about gems like hers and there's nothing to fear unless you're counting calories and carbs.
Lunch: Tuesday-Friday, 11 a.m to 2 p.m.
Dinner: Tuesday-Saturday, 5 pm. to close.
Visit finickyfranks.com or call 402-451-5555.
Filmmaker Alexander Payne and his father George remember the family's Virginia Cafe
Filmmaker Alexander Payne and his father George remember the family's Virginia Cafe
©by Leo Adam Biga
Originally appeared in The Reader (www.thereader.com)
It's nearly 40 years since filmmaker Alexander Payne's family owned and operated the Virginia Cafe, a restaurant that for generations held a niche in the city's downtown dining market. Recently, the filmmaker's father, George Payne, shared some history and memories of the place and the family with The Reader.
George's immigrant father, Nicholas (Papadopoulos) Payne, was founder and proprietor of the Virginia. Nick, as the patriarch was called, came to America in 1910, learning the confectionery trade from an uncle, John Birbilis, who helped Nick and brother Peter open the Palace of Sweets in Council Bluffs. In 1920 Nick, with cousin Fred Schizas and two other partners, bought the Calumet, a large, busy, around-the-clock food joint at 1413 Douglas Street that dated back to 1893. They remodeled it, renamed it the Virginia and kept it one of Omaha's few 24-7 operations, George said. The other partners eventually dropped out.
According to George the Virginia served strictly American fare — steaks, chops, sandwiches, salads, a full breakfast line, daily lunch and dinner specials and traditional holiday favorites. The cafe housed its own bakery, had its own butcher and stocked a freezer with eight kinds of ice cream.
At its peak, he said, the popular cafe kept a payroll of 85 employees on three different shifts and served up to 3,000 diners a day.
George joined his father in the family business in the early '50s. An Omaha Central High, Dartmouth and Northwestern University grad, George is a World War II vet who worked on the war production board in Washington D.C., where he met his wife, Peggy. He and Peggy settled in Omaha, where the youngest of their three sons, Alexander, fell in love with movies.
The future filmmaker was only 9 when a fire destroyed the Virginia but he has fond memories of the cafe.
"People loved that place," Alexander Payne said by phone. "There was no key to the front door. They didn't need one — they never closed. I used to like to go back to the kitchen and watch the chefs work. I remember all the wait staff and cashiers were so nice to me because, of course, I was the owner's son. Our family ritual was dinner there every Thursday night."
The Paynes ordered right off the menu.
While no Greek food was on the menu, the restaurant embodied Nick Payne's classic immigrant made-good success story. Like many newcomers he went out of his way to be a super patriot. He sold millions of dollars worth of government Liberty Bonds during the Second World War, said George Payne, who added his father landed "quite a coup" when he inked a contract to feed all area military enlistees. From WWII through Vietnam, the Virginia served "last meals" to wide-eyed recruits en route to basic training.
"Those are the kinds of things that are a little unique from the Virginia," the dapper George Payne said. There's more. The cafe played a part in a tense chapter of Omaha history when a 1935 streetcar strike erupted in violence. George was 20 then and working part-time in the restaurant. Martial law was declared and more than 1,000 National Guard troops sent in to restore order. "That was serious stuff," George recalled. The Virginia, located right on the streetcar line, was near the conflict between strikers and strikebreakers. The soldiers' presence quelled the rioting. The cafe was commandeered into serving three meals a day to the troops.
"They came in and took over our business," said George, who remembers the first guardsmen tromping in with their boots and packs and hanging their rifles on coat hooks attached to the fine mahogany wainscoting, which sent his father into a fit. From that point on the soldiers stacked their weapons safely out of harm's way.
The Virginia was justly proud of its decor. Its glorious neon signage, plate glass windows, decorative tile-fronted exterior and rich mahogany interior with white table cloth covered tables and booths were straight out of an Edward Hopper painting. Distinctive murals of the American landscape and fine renderings of all 50 state seals adorned the lounge and dining room and the massive cross-section of a redwood tree was mounted in the party room.
"There wasn't a restaurant in town that had that kind of atmosphere at all," George said. "It was very well done. My dad had vision."
This eclectic design reflected the diverse customers the Virginia catered to — professionals, office workers, politicos, housewives, clerks, stock boys, cabbies, crack-of-dawn delivery men, night owls and bar crawlers.
Up front, right at the door greeting customers, was Nick, trademark cigar in hand, dressed impeccably in a suit and tie and kibitzing with the line of people that formed at lunchtime. If anyone tired of the wait and started to leave George said Nick would coax them to stay with, "'Don't go. You know you'll be back in five minutes. Where you going to go?' He had a way with people."
The cafe enjoyed a brisk trade before it went up in flames in 1969. Neither Nick nor George were there when the fire broke out on a Sunday night. They were awakened with the news and came down to see a burned out shell. After two full days of being hosed down, George said, the building collapsed in on itself. It was a total loss. George salvaged a few mementos and artifacts. There was talk of reopening at another spot but the family opted to walk away. The site of the Virginia was sold to the city, which built the W. Dale Clark Library near there.
"I really didn't quite know what I was going to do…" George said. He wound up with the Sheraton Hotels group and then the U.S. Department of Commerce's International Trade Administration — posts that took him around the world.
Nick Payne left a rich legacy that George has carried on. The elder Payne helped found the Omaha Restaurant Association, which his son presided over as president, as he did the Nebraska Restaurant Association. In 1956 American Restaurant Association Magazine inducted Nick into its Hall of Fame. The father was heavily involved with St. John Greek Orthodox Church. Nick Payne died in 1989. George Payne, now 92, has continued, with Peggy, his father's support of the church.
The family retains close ties to Greece and has made periodic trips to their ancestral homeland. Alexander Payne one day intends to shoot a film there.


text:
Ingredients :
- 250g Plain Flour
- Half a Teaspoon Bicarbonate of Soda
- 1 Teaspoon Baking Powder
- 1 and a half Teaspoons ground ginger
- 1 teaspoon ground cinnamon
- quarter teaspoon ground cloves
- 1 Egg
- 50g dark muscavado sugar
- 50g light muscavado sugar
- 150ml full-fat milk
- quarter teaspoon balsamic vinegar
- 6 tablespoons vegetable or corn oil
- 4 tablespoons golden syrup
- 4 tablespoons black treacle.
Method :
- Preheat the oven to has mark 6 / 200 degrees C. Line a 12 bun muffin tin with muffin papers.
- Combine the flour, bicarbonate of soda, baking powder, and spices in a large bowl.
- Whisk the egg in a large measuring jug then add the sugars, breaking up any lumps.
- Add the milk and vinegar then measure in the oil with a tablespoon.
- Use the same oily spoon to add the syrup and treacle so they don't stick to it.
- Whisk the mixture to combine and add to the flour and spices.
- Stir until mixed but still fairly lumpy – the mixture may be more runny than you expect for muffins – but you need the dense stickieness of gingerbread, rather than a cakey crumb.
- Spoon or pour the mixture into the muffin papers and bake for about 20 minutes until the tops are dry; the muffins will still feel squidgy when you take them out of the tins to cool on a rack.
- Note that because the mixture is moist, these muffins will not have the hump topped look of shop-bought ones. But unlike other muffins, these still taste gloriously good a couple of days after baking.
Recipe courtesy of Nigella Lawson Feast Book ~ isbn 0-701-17521-4

subset: commoncrawl


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The Dust shirt features a concealed button-down collar and a pocket on the chest. Made from a versatile flecked cotton the Dust showcases a classic look that's suitable for any occasion.
- Made in Portugal
- Regular fit
- Flecked cotton fabric
- 100% cotton
- Model is 190cm tall and wears a size M
Machine wash at 30ºC
Do not bleach
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Meringue has been a confection since as early as the 1600s. We love it more than ever—and it makes even the most uneven cake look perfect!
By The Good Housekeeping Test Kitchen
Meringue has been a confection since as early as the 1600s. We love it more than ever—and it makes even the most uneven cake look perfect!
Total Time:
Level: Easy
Serves: 16
For the Cake
- 3 c. all-purpose flour
- 1 tbsp. pumpkin pie spice
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 15-oz. can pure pumpkin
- 1/4 c. molasses (not blackstrap)
- 2 tsp. vanilla extract
- 1 3/4 c. granulated sugar
- 1 c. (2 sticks) butter, softened
- 4 large eggs
For the Cream Cheese Filling
- 2 8-oz. bricks cream cheese, softened
- 6 tbsp. butter, softened
- 1 c. confectioners' sugar
- 1/8 tsp. salt
For the Fluffy White Frosting
- 3 large egg whites, room temperature
- 1 c. granulated sugar
- 1/4 c. water
- 1 tsp. light corn syrup
- 1/4 tsp. cream of tartar
- Prepare Cake: Preheat oven to 350 degrees F. Grease three 8-inch cake pans. Line bottoms with parchment paper; grease paper. Dust pans with flour. In medium bowl, whisk flour, pumpkin pie spice, baking powder, baking soda and salt. In another medium bowl, stir pumpkin, molasses and vanilla.
- With mixer on medium speed, beat sugar and butter until well blended and creamy, scraping side of bowl as needed. With mixer on low speed, beat in eggs, one at a time. Add flour mixture and pumpkin mixture, alternating. Beat until smooth, scraping down side of bowl as needed. Divide batter evenly among prepared cake pans. Bake 30 to 35 minutes or until toothpick inserted into centers comes out clean.
- Cool on wire rack 10 minutes. Loosen sides of cake with offset spatula. Invert cakes onto wire rack; cool completely.
- Prepare Cream Cheese Filling: With mixer on medium speed, beat cream cheese and butter until fluffy. Beat in confectioners' sugar and salt until blended.
- Prepare Fluffy White Frosting: IN 4-quart saucepan, heat 1-inch water to simmering on high. Reduce heat to medium. Place medium stainless steel bowl on top of pan. With hand mixer on high speed, beat egg whites, sugar, water, corn syrup and cream of tartar until soft peaks form and temperature reaches 160 degrees F on candy thermometer, about 5 to 7 minutes. Carefully remove bowl from pan. Continue beating another 5 to 10 minutes or until stiff peaks form.
- Assemble Cake: Place 1 cake layer on cake plate; spread with half of Cream Cheese Filling. Repeat with second cake layer and remaining filling. Top with final cake layer. Spread Fluffy White Frosting over sides and top of cake. Toast frosting with culinary torch if desired.
See More:
- The Latest Hair Color Trend Is Straight Out of the '90s
- Bridezilla Tells Redhead Bridesmaid to Dye Hair for the Wedding
- 8 Best Shampoos for Colored Hair


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Latest Young Company News In Scotland From Young Company Finance
July 24, 2016
The first element of a legitimate business technique is a clear description of your organization's current or desired core competencies. This is the territory lined by Young Company Finance – we monitor and write about early stage corporations with high progress potential, which have had or intend to look for external funding by enterprise angels or VCs to help them realise their ambitions.
Under the rule, those companies might be considered larger members," and the Bureau could oversee their exercise to ensure they are complying with federal shopper monetary laws, together with the Equal Credit Opportunity Act, the Truth in Lending Act, the Consumer Leasing Act, and the Dodd-Frank Wall Street Reform and Consumer Protection Act's (Dodd-Frank Act) prohibition on unfair, deceptive, or abusive acts or practices.
Act go have a tendency youll credit score and any for basic checking account apply online individual versatile making to a only would month-to-month. More lately, there are a few life insurance firms that will supply to buy their clients structured settlement annuity payments.
Look for information about auto finance firms' practices, rates of interest, instruments akin to cost calculators and the option to make payments online. Today's rule extends that supervision to any nonbank auto finance firm that makes, acquires, or refinances 10,000 or extra loans or leases in a 12 months. Treating shoppers pretty when amassing debts: The Bureau will assess whether or not auto finance firms are using illegal debt assortment techniques. The fourth component of a business technique is the set of initiatives you plan to implement in the areas of selling, operations, info technology, finance and organizational improvement.
This step sounds simple but we discover that firms are sometimes so involved about getting too slim in their focus that they fail to become really clear about what they wish to do. A firm with an excellent business strategy can have thought via these issues and made the laborious selections essential to make clear its identity.


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When planning a holiday, not everyone wants the same thing.
This is why our travel specialists come into the picture. Let us know where you'd like to go, any tour that you'd like to customize, or you can add your own unique touch and combine two tours. Tailor-made journeys are something we're very good at.
Chengdu Office: Room 307, Unit 3, Building 4, No. 818, Xingshi Road, Wuhou District, Chengdu City, Sichuan Province, 610000, P.R. China
Lhasa Office: No. 2, North Lingkuo Road, Lhasa, Tibet Autonomous Region, P.R. China
Copyright © 2000 - 2020. All Rights Reserved to TibetDiscovery.com.
All prices are in USD unless otherwise stated.


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— Daniel Craig just settled down with Rachel Weisz, but his silver screen life is much raunchier. In an interview with Esquire, the 43-year-old actor says his upcoming adaptation of The Girl With The Dragon Tattoo is "as adult as you can possibly make it." He adds: "This is adult drama. I grew up, as we f*cking all did, watching The Godfather and movies that were made for adults. And this is a $100 million R-rated movie. Nobody makes those anymore. And [director David] Fincher is not holding back. They've given him free rein." [Huffington Post]
— Even Taylor Swift has some guilty pleasures! The 21-year-old admits to Teen Vogue that she likes MTV's Teen Mom and 16 and Pregnant. She also likes "'90s one-hit wonders, watching YouTube videos of kittens, the app CatPaint … I CatPaint all my pictures. It's weird." [OMG]
— How is Justin Timberlake planning to bring sexy back to Myspace? Maybe a talent contest! The 30-year-old's manager, Johnny Wright, tells Rolling Stone the Social Network star is planning to "bring the industry back to Myspace to really look at the talented people that have put their faces there," and that might entail a virtual talent face-off. [CNN]
For access to all our exclusive celebrity videos and interviews – Subscribe on YouTube!


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Lets face it, as soon as we learn about the leaked Hero 2.1 Eclair ROM, we knew it was just a matter of time before we could get our hands on the official release. According to InformationWeek, the update to Android 2.0, or 2.1 for at least one version of the Hero, is coming.
According to Verizon Wireless, the HTC Droid Eris will be receiving a significant system update at some point in the fist quarter of 2010. This update will boost the version of Android on the HTC Eris, to at least 2.0. But there are even better news; that the update might possibly be Android 2.1.
We know that Android just had some minor updates to the SDK, and now there's word of Android 2.0 or 2.1 coming to the Eris, so hold on tight, 2010 is just around the corner. Verizon spokesperson Brenda Raney told InformationWeek, "The Droid Eris currently using Android 1.5, can and will be upgraded to newer a Android operating system software in first quarter 2010. The enhancement will allow customers to continue to enjoy the powerful HTC Sense experience while also gaining the additional benefits of Google Maps Navigation." Raney also said that, based on the timing, the Droid Eris will be updated to either Android 2.0 or 2.1.


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It is true that many people have been put off by the increasing incidents of webcam hacking that have been brought to light so far. Many Internet users have stopped keeping their webcam activated for fear that they would become victims of hacking attempts.
Many others have even covered their cameras with plastic or band-aids and so on, in order to stay off troubles. However, is this the only way for you to remain secured? We think not!
Fortunately, there are several things that you can do for determining whether or not your webcam has been hacked. Once you have determined that, it is sure that you will be able to deal with the problem in a more effective way. After all, not knowing cannot help you make things better, right? When you do not know, incidents like that are inevitable and they can cause great distress.
So, what can we do?
First of all, you should look out for random moves of your flash webcam. If you notice that, you need to be proactive and reboot your computer. Once you have done that, you should pay attention to the webcam of yours. If it starts moving again randomly without any program in operation, this is a serious sign that your camera has been hacked.
To see which programs are in operation and determine which one does the damage to your computer and webcam in particular, you can open the Task Manager (by clicking Ctrl, Alt and Del). You should look for winlogon.exe and observe how many times this appears at the processes of your computer. If it appears more than once, you have been hacked.
As far as the browsers are concerned, you ought first to check if this is your default browser that causes the problem. When you initiate the browser, check to see if the webcam starts moving randomly. If it does, this means that there is a plug-in that is causing the damage; if not, you need to repeat the same procedure with all the programs that you are running. This can be boring, but it certainly is the best way for you to realize where the problem lies.
Of course, it is also important for you to keep your antivirus software and all the other programs that you use up-to-date. Only in this way will you be able to rest assured that your defence is strong enough to last the sophisticated attempts of a potential hacker. So, do not settle for less protective measures because of your negligence. It is crucial for the long term performance of your computer.
Is Webcam Hacking Serious?
Some people think that webcam hacking does not concern them or even that it is not that big of a deal. Of course it is! When somebody has accessed your webcam, this clearly indicates that he has got access to everything else on your computer. As you can easily understand, this is something that should matter to you a great deal! So, make sure that you are prompt towards identifying the problems – this is the first step towards resolving them!


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Workplaces Event
White Ribbon Uniform Free Day
24 November 2017
The Commanding Officer of HMAS CERBERUS has approved defence personnel at HMAS CERBERUS to wear civilian clothing in lieu of service uniform to raise awareness of White Ribbon and funds towards the campaign.
All funds raised will support White Ribbon's prevention work in schools, workplaces and the wider community.
Event Price: $2


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1. WWW stands for?
A. World Whole Web
B. Wide World Web
C. Web World Wide
D. World Wide Web
2. CD-ROM stands for
A. Compactable Read Only Memory
B. Compact Data Read Only Memory
C. Compactable Disk Read Only Memory
D. Compact Disk Read Only Memory
B. Compact Data Read Only Memory
C. Compactable Disk Read Only Memory
D. Compact Disk Read Only Memory
3. UNIVAC is
A. Universal Automatic Computer
B. Universal Array Computer
C. Unique Automatic Computer
D. Unvalued Automatic Computer
A. Universal Automatic Computer
B. Universal Array Computer
C. Unique Automatic Computer
D. Unvalued Automatic Computer
4. What does a computer allow you to do?
A. Type documents and send email
B. Browse the Internet
C. Store and retrieve data
D. All of the above
5. Which of the following are components of Central Processing Unit (CPU)?
A. Arithmetic logic unit, Mouse
B. Arithmetic logic unit, Control unit
C. Arithmetic logic unit, Integrated Circuits
D. Control Unit, Monitor
6. Which of the following is a presentation program?
A. MS-Word
B. Ms-Excel
C. Ms-Power Point
D. PhotoShop
7. Which one is not an output device?
A. Printer
B. Monitor
C. Keyboard
D. Modem
8. VGA is
A. Video Graphics Array
B. Visual Graphics Array
C. Volatile Graphics Array
D. Video Graphics Adapter
9. Which of the following languages is more suited to a structured program?
C. PASCALD. None of the above
10. Which of the following memories is an optical memory?
A. Floppy Disk
B. Bubble Memories
D. Core Memories
11. ____________ controls the way in which the computer system functions and provides a means by which users can interact with the computer.
A. The operating system
B. The motherboard
C. The platform
D. Application software
12. What is the Yellow Book
A. Specifications for Computer Data CD
B. Specifications for CD-R, CD-RW Discs
C. Specifications for Digital Audio CD
D. Specifications for VCD and Photo CD
13. It runs on computer hardware and serve as platform for other software to run on
A. Operating system
B. Application software
C. System software
D. All of these
14. In Excel …………… allows users to bring together copies of workbooks that other users have worked on independently.
A. Merging
B. Copying
C. Pasting
D. Compiling
15. Pipelining strategy is called implement
A. Instruction execution
B. Instruction pre-fetch
C. Instruction decoding
D. Instruction manipulation
16. The speed of your net access is defined in terms of
A. Megabytes
B. MHz
C. Kbps
17. Valve Computer Belongs to _________ Generation?
A. First Generation
B. Second Generation
C. Third Generation
D. Fourth Generation
18. Windows is ______________
A. An operating environment
B. An operating system
C. An interface
D. Hardware
19. Byte is a combination of______ bits.
20. IC chips used in computers are usually made of
A. Lead
B. Silicon
C. ChromiumD. Gold


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The final book by one of AmericaG++º+++s most treasured writers.
Upon his passing in January 2017, Howard Frank Mosher was recognized as one of AmericaG++º+++s most acclaimed writers. His fiction set in the world of VermontG++º+++s fabled Northeast Kingdom chronicles the intertwining family histories of the natives, wanderers, outcasts, and others who settled in this ethereal place. In its obituary, The New York Times wrote, G++º-+¦Mr. MosherG++º+++s fictional Kingdom County, Vt., became his New England version of FaulknerG++º+++s Yoknapatawpha County.G++º-+æ
In Points North, completed just weeks before his death, Mosher presents a brilliant, lovingly-evoked collection of stories that center around the Kinneson family, ranging over decades of their history in the Kingdom. From a loquacious itinerant preacher who beguiles the reticent farmers and shopkeepers of a small New England town, to a proposed dam that threatens the river that Kinneson men have fished for generations, the scandalous secret of a romance and its violent consequences, and a young manG++º+++s seemingly fruitless search for loveG++º+-ªPoints North is a full-hearted, gently-comic, and beautifully-written last gift to the readers who treasure Howard Frank Mosher.


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A former teacher at a private Catholic school in Westchester has been charged with raping a 14-year-old student earlier this year, prosecutors said.
Authorities say 27-year-old Amanda Iles was a teacher in the religion department at Archbishop Stepinac High School in White Plains when she allegedly engaged in sexual encounters with the student between June and July.
Prosecutors say the encounters were not on school grounds.
The victim's parents called police when they learned of the encounters.
Iles returned to New York Wednesday morning from California, where she had recently been living, and surrendered to police. It wasn't known if she had an attorney.
Stepinac High School said that Iles was employed during the 2012-13 school year and resigned in June. The school said the alleged sexual encounters occurred after the school year had ended.
"We are deeply concerned with matters involving the well-being of our students who are our top priority," the school said in a statement. "Stepinac has and will continue to fully cooperate with any investigation into this matter."


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Where Art, Music and Fashion Dance Together.
Private Paparazzi Productions are very happy to announce that our new project is in process.
We are planning The Art Gala – an annual fundraising gala for the benefit of the Art Community in Philadelphia and A Charity Fundraiser.
The main goal of The Art Gala is to create a beautiful, festive event for the city's Art community and give exposure to up-and-coming as well as to established artists as well as to fundraise money for the cause.
Each year's event will be represented and celebrated with a distinctive theme, which will set the tone for the Fashion Show, as well as for the Art exhibition.
Guests are expected to choose their fashion to correspond with the theme of the Gala.
We hope that The Art Gala will become one of the most exclusive social events in Philadelphia; we anticipate that its red carpet fashions and Art displays will be widely photographed, reviewed, critiqued and emulated.
Our First Art Gala with the theme "All Colors of Happiness" is planned for May 7th of 2016 will be held at Arts Ballroom of Philadelphia and will benefit the Children's Hospital of Philadelphia, specifically it's Art Therapy Program.
We want to create a Great Energy event and remind to everyone ones again that Happiness is coming in all colors, shapes, genders, sexual orientations, and creeds.
It will include a red carpet arrival, followed by a cocktail hour, an Art exhibit and silent auction, a Fashion Show, and a Dance Party.
We look forward to raise some money with the help of our Sponsors and local Artists, having quite a few well-known Artists and Designers to be guest stars at our Art Gala.
We welcome Artists, along with various Sponsors, to make our Art Gala one of the most special Annual Events in the City of Philadelphia.
If you are interested in being a part of the event by helping in any way and want to become a part of our group of volunteers please contact Inna Race at: firstname.lastname@example.com
For tickets and more information please visit www.TheArtGala.com
We are looking forward to celebrating The Art Gala with you!
*Tickets are limited, not refundable and sales will benefit the charity cause
If you a member of Private Paparazzi Club you can get your discount at:
Please come celebrate The Art Gala with us, or Make a Donation.
100% of the donations will benefit The Children's Hospital of Philadelphia.


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Welcome to
Robyn Pester Physical Therapy, Inc.
Robyn Pester Physical Therapy, INC. is an independent physical therapy provider since 1998 specializing in advanced manual therapy, sports medicine, rehabilitation and sports performance.
Mission Statement:
As your partner in rehab, Robyn Pester MS, PT, ATC, CSCS is dedicated to providing exceptional one on one physical therapy care to help clients reach their health, fitness and performance goals for sport and life. Robyn accomplishes this through the use of state of the art digital analysis, advanced manual therapy skills, and evidence based customized exercise rehab and sports performance programs.


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The Whole Student…
The whole student is important to us, and we make a concerted effort to educate and develop how God has made them…
Spiritually: Christ is central to what we do at BC. Teaching our students how to view the world through the lens of a biblical understanding is a large undertaking. What does is meant to think "Christian-ly"? How then do we understand, evaluate and ultimately transform the world? This is at the heart of everything we do at BCS. It guides us and connects us as a community. Our goal is to teach kids how to think, not what to think.
Academically: What we know is important; how we think is equally, if not more important. We emphasize a solid curriculum of core classes (English, Mathematics, Science, Bible and History) as well as a wide variety of exploratory courses (Spanish, Woodshop, Art, Music, Speech, Drama, Foods, Video production, Media Literacy for example) for students to choose. Students are challenged to think and act on their knowledge, in the classroom and beyond.
Emotionally: We love junior high students at BCS! Our school is large enough to offer a great variety of top-notch programs, but small enough to allow for deep relationships to develop between students and teachers and our parent community. A BCS education is intentionally relational and BCS is an exceptionally connected place to work and learn.
Socially: BCSJH offers a wide variety of activities, experiences and outings for its students. Like to act? We've got a fantastic drama program. Like to sing? BCS is noted for its choral programs. Student leadership? We have a student council, small groups, prayer groups and class outings. Like to serve? Each year, students develop ideas and make plans to raise support for people in need through various fund raising activities. Our junior high students tell us they love the many outings and events available throughout the year to continually nurture and develop friendships.
Physically: Sports are a fantastic way to get involved at BCS. We emphasize participation, and a high number of our students participate in soccer, volleyball, cross country, basketball, track and wrestling. BCS places its emphasis on character development, sportsmanship and participation. At the JH level, all students who go out for any sport makes the team (no cuts!). We try to win, but we care greatly about how we play the game.


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Macallister speechless over call-up
Central Coast Mariners striker Dylan Macallister admitted to being speechless when he received the phone call
Exclusive: Central Coast Mariners striker Dylan Macallister admitted to being speechless when he received the phone call to say he had been named in Pim Verbeek-s squad for Wednesday-s Asian Cup qualifier against Indonesia in Jakarta.
Macallister, who returned to Australia after five years in Europe, has been in terrific form for the Mariners in its charge to the finals and is looking forward to fulfilling a boyhood dream of playing for the Socceroos.
"When I got the call on Sunday night, it was a big occasion for me," he said after finishing a hot training session for the Mariners. "Its been a boyhood dream, since I started kicking a football, to represent my country and now I am going to get the chance next week, so I am really quite speechless.
"I can remember ever since I was a kid watching the national team on TV; going out to the Sydney Football Stadium and watching some of these big games they-ve had over the years to qualify for the World Cup.
"Now to be actually a part of it, it-s a great honour."
Even though the squad will only be together for a couple of days, with he along with half the squad not arriving till Monday in Jakarta, Macallister is going to make sure he puts his best foot forward while in camp.
"This is not something you take lightly," he said. "You-ve trained ever since you can remember on improving your football and wanting to be a better footballer and making sacrifices, so it-s just another step for me and I would like to think I will get some minutes on Wednesday and hopefully I can take advantage of it.
"It-s going to be a great occasion."
The decision to return home after four years in Norway, has proved the most significant and best decision he made in his career to date and his selection in the Socceroos squad was justification of that.
"The priority for me coming back was to get regular games and start enjoying my football again.
"2007 for me was the toughest year I had out of the four years I had away. I wasn-t getting enough game time and I was really quite unhappy at my club.
"I was really in a tough position and I knew I had to make a change from that club and I really wasn-t sure if I should come back to the A-League or take another opportunity in Europe.
"I had been speaking with Lawrie over quite a few months; obviously I had played for him before at the old Northern Spirit and there were just so many positives about this new competition and about coming back to the Mariners. I could also be around my family again, which I hadn-t had for quite a while.
"So to now get the chance to get a Socceroo cap on Wednesday night, I mean you couldn-t have asked for much more; its really been the best four or five months of my career."
Certainly life for the 26-year-old couldn-t be much better after recently tying the knot with his Norwegian partner and enjoying an extended run in the starting eleven for the Mariners.
"I got married a few weeks ago; my family life has been really good and I am among my family and friends again. When you are happy away from the football ground, it makes it a lot easier to enjoy yourself and work hard on the football pitch.
"The football is going really well; we have a great bunch of guys up at the Mariners. I am enjoying my football; I-m relaxed and looking forward to this Sunday with the Mariners and next Wednesday with the national team."
Verbeek is yet to speak to Macallister about his role, but the former Qantas Joey and Qantas Under 23 representative, is under no illusions why he is in the team. Not the biggest scorer of goals for a striker (he has scored just four goals for the Mariners), the key to his game is being the target man up front and bringing other players into play around him. It-s a role he has performed with distinction this season for the Mariners.
"Of course being a striker you want to score goals. In Norway, I was in direct competition with a striker that was identical to me, but he was older and more experienced.
"I knew when the Mariners lost John Aloisi at the end of last year that they had a spot open for a big target man and that-s the role I fit.
Pim has a liking towards playing with a lone striker, or target man so to speak, so I am pretty sure that-s the reason I have been picked; to fit that role.
"At the Mariners there hasn-t been any pressure to score goals, because we are scoring goals from all over the park. I will talk with Pim and the coaching staff when we get over there and I will get more of an idea what my role will be."
With his Mariners teammate Matt Simon also included for his stellar season in front of goals, Verbeek could well pair them together against Indonesia, but they face stiff opposition from Melbourne Victory duo of Archie Thompson and Danny Allsopp.
"Both Archie (Thompson) and Danny Allsopp are experienced players and they are quite a few years older than both Matty (Simon) and myself," Macallister had no hesitation in admitting. "Both have played in Europe and represented the Socceroos, so they are of course the more experienced pairing.
"It will come down to what formation Pim wants to go with; Archie can always drop back and play as an attacking midfielder and play behind the one or two strikers, so I think Pim has got a lot of options with the players he-s picked.
Macallister also knows this is the perfect opportunity for not only himself, but the other players in the squad, to not only show they are capable of playing at this level, but also show the Hyundai A-League is capable of producing international players for Australia on a regular basis, including the next World Cup qualifier against Japan.
"Pim-s always put a great emphasise on picking players who are playing every week and he-s done that and picked the guys that are really in form.
"I think there are a lot of guys in this team that will be making their debut; I think there is only 5-6 who have a Socceroos cap from before, so it-s a very inexperienced team and going over to Indonesia and playing in front of 90,000 people, it-s going to be a pretty intimidating atmosphere.
"Pim-s been strong to his word at given the guys here in Australia a chance in the national team and we can show him first hand that we are good enough playing at international level.
"If you step up in this game, there is a chance he might pick you for the squad to play against Japan in two weeks time, so there are a lot of opportunities for these guys."
Having never played in Jakarta before, Macallister is confident the intimidating atmosphere and conditions will be overcome by the players and a result can be achieved.
"We are going to an atmosphere and a climate where it-s going to be very intimidating. Here in Sydney its been quite warm for the past two weeks, so its probably helping us out.
"The guys are going to be jumping out of their skin to represent their country for the first time and there is a lot at stake. It will be quite a special night and I think we should do well."


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Young Adult Programs
We believe in the incredible talents and futures of young adults with neuromuscular diseases.
Explore Our Young Adult Resources
We can all use a little help sometimes. This collection of resources is helpful for young adults — covering everything from education and employment to independent living.
凯时手机版appIndependent Living
Take Our Survey
We want to hear from you! As a member of the young adult community, please take 5 minutes to share information about yourself, the types of activities you enjoy, any challenges you face in pursuing your interests and goals, and ways that MDA can be most helpful.
Be an Advocate
MDA Advocates are committed to fighting for public policies and programs that support young adults like you. We need your help to ensure our nation's policymakers understand what our community needs. Making an impact is easy, even if you only have a few minutes to spare.About Advocacy
Ideas & Feedback
We're always looking for new topics to share, feedback on current subjects you'd like to hear more about and your original blog ideas. Share your thoughts with us at email@example.com凯时手机版app.


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Andakira Hotel Phuket
Overview of Andakira Hotel Phuket
Catering to both families and couples, Andakira is ideal for those looking for a more apartment style accommodation with the convenience of space.
Andakira Hotel features 104 rooms and suites with contemporary modern design. All rooms are beautifully furnished and equipped with the comfort.
Here, Andakira Hotel is the natural alternative for a perfect holiday when you desire a great accommodation with personalized service, and easy to touch everything throughout Patong Beach and Phuket Island.
Rooms of Andakira Hotel Phuket
View the lowest available quote with just 1 Click. We automatically include any valid promotions, so you only see the best deal.
For more room information, visit our Rooms & Rates page
THB 1,557 / night
THB 1,971 / night
THB 2,386 / night


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Last night, Republic Records and Cadillac hosted a star-studded Post-MTV VMA bash at Tao Restaurant in Los Angeles. Presented by Cadillac, the event featured cocktails by Absolut Vodka, prestige champagne from Armand de Brignac, with additional partnership from True Religion, FIJI Water, Heineken, Socco Media and n:Philanthropy apparel. Among the capacity crowd were the evening's performers and attendees such as Julia Michaels, Hailee Steinfeld, Jessie J, Shawn Mendes, Vanessa Hudgens,
Continue reading…
The NYLON Midnight Garden returned as the most sought after party during music's most celebrated festival. The exclusive invite-only event was held outdoors in a private estate in Bermuda Dunes, CA and once again, brought out some of Hollywood's biggest names and musicians including: Leonardo DiCaprio, Owen Wilson, Scott Eastwood, DNCE, Hailey Baldwin, and Skrillex, among others. Kristen Stewart was the first to arrive in support of her girlfriend Soko,
On October 23, Absolut unveiled the Absolut Electrik House, a next-level house party located in Downtown Los Angeles utilizing the energy levels of house guests to unlock a series of epic rooms and experiences, from a kitchen equipped with drone bartenders to a larger-than-life backyard performance from Empire of the Sun. Inspired by Absolut Electrik, the vodka brand's latest limited edition bottles available in silver and electric blue, the Absolut


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Safety Publications/Articles
Air Safety Institute Hangar Talk
Talking about those who can't
Are CFI jobs just stepping stones?
This month's hot topic
The next topic for discussion is the fear of flying often found in primary flight students (see Richard Hiner's article, "Don't Sweat It," in this issue). Have you found unique and effective ways to help new students understand and channel that anxiety, so that it enhances instruction rather than creating a barrier? Please keep your comments short and to the point, and include your name and the city and state where you instruct. E-mail your opinions or send them to the AOPA Air Safety Foundation, "ASF Hangar Talk," 421 Aviation Way, Frederick, Maryland 21701. Remember, there are more than 80,000 CFIs in this lounge. Make your insights stand out.
Arlynn McMahon's article, "Those Who Can't, Period" (March 2004 AOPA Flight Training), generated some of the most passionate responses to date. In all, more than 80 flight instructors from all parts of the country inundated our inbox with their views about the earnest young "Kathie" who interviewed for a CFI job.
The article related how Kathie's education at a "big name" flight school had qualified her to fly but left her woefully unprepared to be a flight instructor. In the article, McMahon, who is chief instructor at Lexington, Kentucky-based Aero-Tech, Inc., suggested that such large flight schools could do much more to help new CFIs qualify for flight instruction jobs, and she examined the perception that young, airline-bound pilots view instructing simply as a way to build hours.
"Arlynn, if you were the chef at a five-star restaurant, I would simply say, 'My compliments to the chef.' Your article is right on the money; I could not have said it better," CFI John T. Schmidt of Wadmalaw Island, South Carolina, said as he entered ASF's Virtual Instructor Lounge.
From the other end of the lounge, Leigh Green, from Storrs, Connecticut, said, "I just read Arlynn McMahon's article [and]...wow. While Arlynn offers some great advice on value-added flight instruction, she chooses not to use any of her own advice to help Kathie develop professionally."
Most in the instructor lounge were surprised at the bias of the responses. The overwhelming majority -- over 80 percent -- agreed that Kathie was ill-prepared for the job and commended Arlynn for bringing the subject to light. Instructor Roger H. Crane, of Bluffton, South Carolina, said, "I commend your article...you are a brave woman to speak out against the status quo. I also think you hit the nail right on the head."
Chuck List, of Salt Lake City, Utah, said, "Thanks for the great article regarding CFIs who can't teach." He went on to talk about quality instruction, saying that the best advice he had ever received was to "get out there and fly and actually get experience, rather than a pay-for-training type of syllabus. The result, I believe, is a CFI who cares deeply for the education of his students and is dedicated to learning all he can about aviation and teaching aviation. "
Some of the most interesting comments came from the younger CFIs -- exactly the people in question. Matt Carner, of Memphis, Tennessee, wrote, "I agree completely. Although I have low instructor time, I take the job very seriously. How can students become good, competent pilots if they are not taught by a good, competent CFI?"
Andrew Olarte, of Newark, New Jersey, may not be a brand-new flight instructor, but he graduated from a "big name flight school" and agreed with McMahon. He said. "I enjoyed reading the article. I had Big Name Flight School training, and identified with the 'first officer' mindset when I just completed my CFI training.... It is perplexing that the CFI didn't know about carb ice, and failed your simple aeronautical knowledge pretest -- it really [tells about] an individual who was incredibly unprepared, lacked sense, and had a poor attitude, [saying] that training was not relevant. I cannot say that our training system is flawed -- our attitude is."
While the vocal majority agreed that Kathie was unqualified and needed to evaluate her attitude, there were CFIs who came to her rescue. Leigh Green said, "Arlynn seems unwilling to provide a realistic measurement of Kathie's teaching and flight knowledge -- giving questions from the FAA's knowledge test as a measure of teaching ability -- come on. Maybe if she treated Kathie like the professional she wished she would become, Kathie might have risen to the occasion, even if it was at someone else's flight school. And, like it or not, Kathie is the future of aviation. If her previous flight instructors failed her, the industry must pick up the slack. Unfortunately, Arlynn, that means you."
Alan Lawrence, of Manhattan, Kansas, agreed. "Is every brand-new CFI prepared to teach, and teach well? Clearly not. But the question that should be asked -- and the question that Arlynn seems not to have considered -- is whether the (arguably) mediocre performance of one person, on one day and in one interview, is sufficient basis upon which to malign the capabilities of an entire generation of CFIs."
Raymond Depouli, of Enumclaw, Washington, also looked at Kathie's experience. "I know of no young individual who does not need a helping hand to get started in his or her chosen profession. I couldn't help feel that you [Arlynn] squashed the passion that Kathie had when she arrived at your doorstep."
While this topic generated heated discussion (from both sides of the issue) and the views from the instructor community were extremely passionate, it proved to be a great discussion. Andrew Olarte summarized it best:
"To conclude -- it is strange that no matter how black or white Part 61 and the Practical Test Standards are, the majority of the CFI applicant community of airline-driven personalities will view the CFI job position as a stepping stone. It isn't until we actually crawl into that little space for hours upon hours that we begin to appreciate instructing and enjoy the development that is occurring just by teaching. This is where the next article should be directed -- hailing the CFI as the quintessential pilot, the standard in professionalism, the top of the pyramid. I wholeheartedly feel that you need to prove yourself as an instructor before you can prove yourself as an airline pilot. When I first got to the airline crew room and met with my instructor buddies who had gone before me and started their airline career, the same remarks are heard -- 'This job is easy!' It's an expected reaction from dedicated instructors who became airline pilots by challenging and proving themselves as CFIs."
David Wright is director of training for the AOPA Air Safety Foundation. A former pilot for US Airways Express, he is a CFI with more than 2,000 hours.


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Frampton vs Santa Cruz Picks With Arne K Lang – There is nothing like Las Vegas during the week of a big fight, and this Saturday night the MGM Grand hosts what is technically this town's first big fight of 2017.
Showtime Boxing and the Premier Boxing Champions are putting on the WBA world featherweight title rematch between Carl Frampton and Leo Santa Cruz. That fight is supported by two other world title fights scheduled for the Showtime broadcast and the live event has ten fights scheduled.
Frampton fought Santa Cruz for the WBA featherweight title last July 30th on Showtime, and the Belfast man walked out with the championship. The majority decision gave Frampton a world title in a second weight class and it kept his undefeated pro record intact. The rematch has come in with a close line slightly favoring Frampton at the sports books and just about everybody you ask has got on opinion about the how the second match will go.
Check your local listings for the start of the Showtime telecast.
Frampton vs Santa Cruz Picks With Arne K Lang
We sent our roving cameraman Marcelino Castillo out with The Sweet Science editor-in-chief Arne K. Lang and they caught up with some of the boxing world in attendance at the MGM Grand to get their opinions on this weekend's Frampton vs Santa Cruz rematch.
Those interviewed in this video include James "Smitty" Smith, Carl Froch, Thomas Dulorme, Dan Rafael, Elvis Grant and Gareth A Davies.
Frampton vs Santa Cruz Picks With Arne K Lang / Check out more of Arne K Lang's work at The Sweet Science.


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Author: Mayank Sharma
One would assume defending applications is as easy as guarding the whole gamut of services running on a network attached computer. But applications these days are complex and intertwined, sharing libraries and files scattered all over the disk. More importantly, Discretionary Access Control (DAC) allows a program to run with the permissions of the user executing it, which introduces the possibility of exploiting a defect in the application to gain super user privileges.
With AppArmor, the idea is to defend individual applications against such threats by restricting their access to only the necessary files and libraries. Simply put, it allows one to lock down an application and the files to be accessed with absolute path names, followed by the common read and write access modes.
AppArmor plugs into the Linux Security Model (LSM) kernel interface. LSM is the de-facto API in the Linux kernel that security models must talk to, which can be applied as a patch to a stock kernel.
AppArmor also compliments the DAC model of accessing files under Linux. First, the user running an application must have sufficient permission to run the program and to access any files. Then, AppArmor applies the mechanism of Mandatory Access Control (MAC) by granting programs only the privileges they need to do their job and nothing else. So if program X needs to access a library Y, DAC first ensures it has adequate permissions to do so, before AppArmor comes into the picture and further locks down the privileges.
Using AppArmor
AppArmor actually began life with Immunix, which was acquired by Novell in May 2005. Novell then worked on the closed-source application and released it as free software under the GNU General Public License (GPL) in January 2006. AppArmor is integrated into both of Novell's offerings, the subscription-based SUSE Enterprise Linux and the free openSUSE Linux distribution. If you chose not to install AppArmor during installation, you can do it post-install through SUSE's setup tool, YaST.
AppArmor has its own management section under YaST. From here, you can enable or disable AppArmor as well as add, delete, and update application profiles. Once AppArmor is enabled, it automatically enforces security profiles that are present in the /etc/apparmor.d directory.
|AppArmor or SELinux?
The open source security camp is divided into (at least) two factions; one group advocating the easy to use AppArmor and the other rallying behind the more comprehensive SELinux. AppArmor and SELinux have similar goals, but they approach it differently. AppArmor wraps around individual applications and limits its access to the essential libraries and files only.
SELinux is designed to control the whole operating system and even regulate the flow of information within the distribution. SELinux's approach is more comprehensive, and is based on strong security techniques like MAC and Multi-Level Security (MLS). But this makes it rather cumbersome to set up.
While both products are open source, Novell is still in the driver's seat for AppArmor's development. SELinux on the other hand, is developed by several vendors including Red Hat, Tresys, NSA, IBM, HP, and by individual open source developers. Comparing how the tools have evolved would be unfair, since AppArmor is still the new kid on the block. Since being open sourced in late 2000, SELinux has been making steady progress towards being easy to setup and maintain, thanks to several new graphical tools and utilities that make the job easier.
Both solutions are focusing on securing applications that operate on the threshold between the local computer and the outside world. So what should you be running? Well, as things stand currently, the answer depends on what distribution you run. To get the most out of AppArmor you have to be using either the free openSUSE distribution or SUSE Linux for the enterprise. Similarly, Fedora and Red Hat Enterprise Linux users get the maximum benefit of SELinux development.
SUSE ships with profiles for common services such as ntp, netstat, ping, traceroute, and applications such as Firefox. SUSE also includes several profiles under /etc/apparmor/profiles/extras/ for various applications like Gaim, Evolution, RealPlayer, and for several commands and services like useradd, userdel, Squid, Sendmail, and MySQL — though the README in the directory warns that these profiles haven't been tested enough and should not be used without modifications.
To help you generate profiles, AppArmor includes several console-based as well as graphical tools. Ensure the application isn't running before you pull it up for profiling. AppArmor begins by asking the location of the program you want to profile. It then runs an analysis tool to detect and make note of all library references made by the application. Once completed (it usually takes only few seconds), it switches into a "learning mode" and requests you to start and use the application. Use it to perform all the required functions. Upon completion AppArmor will scan the system logs and generate a series of questions to help you lock down the application.
Here's a portion of a sample profile:
#include <tunables/global> /usr/bin/ldd { #include <abstractions/consoles> /dev/log w, /dev/urandom r, /usr/lib64/locale/** r, /lib/lib*.so* r, /dev/null rw, /dev/zero rw, }
As you can see, a major portion of the profile is nothing but a list of files and libraries the application requires, with absolute pathnames and the access mode. The #include statement pulls in external predefined components of AppArmor into the profile. The profile begins with the absolute path to the application, in this case, /usr/bin/ldd.
Also notice how the wildcard character (*) is used to give read access to every file that begins with lib and has a extension that begins with so. This is to safeguard against future changes to the libraries. The double asterisk (**) is borrowed from rsync. It will include all files, even subdirectories and files under them as well.
Profiles are automatically enforced upon creation. If you make changes to the application or the libraries and files it depends upon, you also need to update the profile accordingly. The AppArmor Administration Guide details the entire procedure of creating, updating, and managing profiles with illustrations.
For creating and editing profiles you need root privileges. But the idea with AppArmor is to neutralize the adverse effects of a compromised application that itself runs as root. If you are a paranoid user and don't trust your new system admin with the root password, use AppArmor to create restricted login shells. This AppArmor FAQ entry, for example, shows how a user can be given some of root's privileges to access the system log, but not the power to reboot the server.
One interesting feature of AppArmor is its ability to run portions of a program protected by a profile in a security context of their own. An application can be made to "change hats" as required to confine a particular sub-process. But for this to work, applications need to be made "change hat" aware. Novell ships the Apache Web server with a special module called mod_change_hat. Using this module, individual PHP pages or CGI scripts can run inside their own security domain without the full privileges of Apache.
Bouquets and Brickbats
For what it promises, AppArmor is fairly simple to roll-out, at least for SUSE users. Installation doesn't require any kernel or application recompilation and is well integrated into both Novell distributions. Even home users of SUSE Linux would find it relatively easy to wrap a secure profile around some of their critical network applications, like the Gaim instant messenger or the Firefox Web browser.
But to extract maximum juice out of AppArmor you really have to know the application thoroughly. Once the profile takes over, access to every feature that you forgot to make it aware of, will be blocked. If you are careless, you can also even trip over AppArmor's flexibility. Read and carefully choose the appropriate permissions for all the references to the various files and libraries. Make careful use of the wildcard characters.
Novell has two guides related to AppArmor, the detailed Administrators Guide and the short Quick Start Guide. Plus they have a FAQ, and several mailing lists as well. As mentioned earlier, there are several profiles included to help you get started. Enterprise users get the benefit of maintenance updates through their SUSE Linux subscription.
Improvements in the pipeline
AppArmor is under heavy development. While it is well integrated into the Novell distributions, you could also use AppArmor with Slackware. An Ubuntu port is also under way. To make AppArmor smarter, the developers have plans to use a better static analyzer in place of the current one that just recursively runs ldd to list shared library calls. Also under works is a smarter learning mode that will help administrators save time, by not reporting actions that have already been reported.
AppArmor is limited to guarding applications that have profiles. The plan for the future is to have a blanket profile for all applications that do not have a dedicated profile. By following a blacklist approach, this profile could deny access to key files in the distribution (/etc/sudoers, /etc/shadow) unless there is an application with a profile that is allowed access.
AppArmor is a very mature tool and Novell continues to develop it further. Like I have said throughout the article, it doesn't require a 500-page manual to get started with. But like every security tool, you must learn to use it properly. It's fairly easy to use from within the two SUSE variants but to reach the masses it has to be supported by other distributions as well. With mixed reactions to the recent Novell-Microsoft partnership, AppArmor could face some resistance from other distribution vendors.
- Security


text: I have yet to do my first job, but I've already got one lined up. I really need to get figured out what and how I'm going to charge. I've seen different pricing structures from 10-25 cents per square foot, pricing range that goes in blocks of sq. footage (X amount for 1000-1499, then x amount for 1500-1999 sq. ft.), and so on. I don't want to give my services away to start and then raise them later on. Maybe setting a price and then offering a discount because I'm new to the business in the area. I'm sure demographics have a lot to do with it. I'm in a fairly rural community. Within 30 miles of any given direction, there's 8-9 small towns. Then that opens another can of worms...do I charge per mile extra outside of a certain radius? I'm sure there's lots of different angles to look at, so any help would be greatly appreciated!


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Main menu:
6.10.3 Local Plans on Internet
Level of expertise required for this Chapter: Intermediate; specifically for LUPMIS @ TCPD
Google with Google Maps and Google Earth provide very good means to display and visualize GIS data of LUPMIS. Many users are familiar with Google.
Plans, maps, parcels and locations, which can be published, can be displayed on the Internet, e.g. at the TCPD homepage, either at the LUPMIS Manual or outside.
Note: LUPMIS data for Google have to be compiled with the Drawing Tool 'Convert to KML'.


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I'm a procrastinator. Always have been and, most likely, always will be. I'm addicted to that rush of adrenaline you get when you know you're almost out of time and really need to push to accomplish the task at hand. I thrive in deadline-driven environments and I crave that rush of excitement or that fire in your belly when you know you've pulled off another job well done. It is incredibly satisfying when I can cross off yet another task on my growing to-do list…
It started in Junior High. Mrs. Koonce, my English teacher (also one of my favorite teachers), assigned a portfolio project. It was a 1"- binder filled with assignments we were to complete over the semester. Creative writing pieces, vocabulary definitions, essays and a book review or two were just a few of the pieces of the portfolio. And, of course, without fail, I waited until the week it was due, even the night before, to get everything completed.
Did I mention I am also a perfectionist? Failure has never been an option for me. So, when it was time to hand in that semester portfolio, my purple 3-ringed binder was right there, on top, complete with color coordinating tabs and page protectors for each assignment.
Mrs. Koonce was an exceptional English teacher who saw the potential in each and every one of her students. She used her insight to challenge us and, in her way, nudge us in the right direction. Her portfolio assignment was supposed to teach us time management, prioritizing and also showcase what we had learned that semester. I understood the concept, but what I learned from her semester portfolio project is that I could perform under pressure. When I look back, I realize just how much of an impact that assignment would have on my life experiences, both personal and professional.
I think that is why I love and can relate to the spring planting season so much. This year, Mother Nature was the procrastinator. She made farmers wait and wait and wait for spring to arrive. And now that is has, farmers must perform under pressure. Machinery has been repaired, greased, washed and waxed. Seed has been delivered and sorted. They have done everything they can to prepare for their ultimate due date, spring.
When Mother Nature opens her window to let spring in, farmers have a short amount of time to work ground, apply fertilizer and chemicals and plant their crops. Breakdowns, weather and other factors can halt spring fieldwork in its tracks. Despite the long hours and frustrating setbacks, spring brings that rush of adrenaline, that excitement or fire in one's belly. It also brings a new year, a fresh start and hope for a prosperous year.
For farm wives, spring brings change but in a different way. For me, it starts with a trip to Sam's Club where an assortment of chips, snack foods, lunch meat, cheese and Gatorade is purchased. Up until I became a farm wife, I never realized just how big of a deal lunch is.
The lunch box is a big deal at our house. I had big shoes to fill because my mother-in-law is a lunch-packing professional. In fact, she has turned it into a fine art. Luckily, she has shared some of her secrets with me over the years. It takes some skill to fit sustenance to last anywhere from 8-12 hours in an igloo lunch box. Pure talent, my friends, pure talent.
The farm wives I know are inspiring and tough, superwomen in their own right. In fact, I think a cape should be given to each and every new farm wife as soon as she says, "I Do." In the spring time I wear many hats. When I'm not working off the farm, I am the Thomas Family Farms lunch lady, first-aid nurse, parts runner, irrigation checker, seed deliverer and chauffeur. Throw in kids and livestock into the mix and I might have to buy stock in brown paper bags. But, I wake up the next day and do it all over again. If you visit with farm wives across our county or even the country you will find there is no exception. We do it because we love it. And while we might not all openly admit it, we secretly love the combination of procrastination, push and perfection that is Spring.


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As sort of a crossover from my last post, I thought I'd blog about some of the responses I received directly to my email inbox...
The biggest thing I'm seeing, from the responses as well as my own personal/professional experience, is that security takes time...and time is usually something in short supply. IT managers (and by this I mean all the way up to C-level folks) don't count on the fact that staying abreast of security issues takes time. Even if you're in an all-MS shop, with only Cisco routing equipment (as I've been), staying up on the latest viruses, effects of patches (and the systems they apply to), etc., all take time. Usually what ends up happening is that either (a) "security" is an ambiguous assignment to an already-overtasked and under-trained admin, or (b) the security guy/gal is seen sitting around staring at their monitor, so they're asked to help out with everything from helpdesk to router installations.
Now and again, I get perturbed at the content I see in posts to public forums. One of my pet peeves is the admin who posts to one of the SecurityFocus lists, and respondants ask questions for clarification...yet through the life of the thread, the original poster (OP) never responds. In the few instances where I've been able to track the OP down via direct email, 99.99% of the time, the reason for the disappearance is that something else more important came up (ie, Shiny Object Syndrome).
Another pet peeve is the OP who will ask a question that could have been answered, or perhaps simply better phrased, had the OP done some research of their own prior to posting. Sometimes a simple Google search is sufficient, other times simply putting together their own test would have answered their question.
So, what do these peeves of mine have to do with the subject at hand? Well, the first has to do with time...in many cases, it seems that admins are turning to public forums for their answers, but don't want to give out too much information about their networks or the situation they're dealing with. In many cases, troubleshooters/respondants need simple things such as the operating system/application name and version...which the OP may not feel comfortable giving out. However, the real issue is the fact that the OP is posting in the first place...they obviously have an issue they're dealing with but don't have the time to learn basic troubleshooting skills, troubleshoot the problem themselves, or get on the phone with techsupport for the application in question.
The second peeve has to do with education and training, at least indirectly. Well, now that I think about it, they both do. In a lot of cases, when I've asked people why they haven't done their own research, the ones that don't feel like they're being bullied (and they're not) will tell me that they don't have the time. There's no harm in asking questions, but sometimes questions can be answered or better phrased if you reason things through, do a little basic research, and even try something for yourself.
Taking training and education a step further, I've often wondered why there are so many people who lurk on public lists, some who post, and so very few who publish anything. When I say publish, I'm not necessarily talking about writing a book or getting an article published...what I'm talking about is doing some testing, documenting the methodology so that it can be duplicated and verified, and then writing up your results. I think that if there were more of this, the computer forensics community itself would be better served, as a whole. However, when I've asked about this, I've been told that the "requirements" are too rigorous...it takes too much time, and many people actually write so poorly, that they don't want to have to go through the headache of constant editing (and the sense of rejection they may feel when someone corrects their spelling and/or grammar).
You know what? You don't have to be a PhD to get something published. Actually, it's pretty easy...of course, I'm saying that as someone who's already done that (and tried to help others do the same). Not only is the act of getting something published educational in and of itself, but just going through the process of discovery teaches us a lot. I set up a testing methodology before where I've had to go back and redo everything, because after I was done I realized that there was something else I could have done. And then once we put our methodology and findings out there, we're all better for it.
[rant off]
The Windows Incident Response Blog is dedicated to the myriad information surrounding and inherent to the topics of IR and digital analysis of Windows systems. This blog provides information in support of my books; "Windows Forensic Analysis" (1st thru 4th editions), "Windows Registry Forensics", as well as the book I co-authored with Cory Altheide, "Digital Forensics with Open Source Tools".
Monday, June 06, 2005
Training, time, and job responsibilities
Posted by H. Carvey at 6:23 AM
1 comment:
Great job on your talk on email marketing. I have a email marketing secrets blog if you wanna swing by my place!
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Our project was born in September 2011 when we started with sale of in-game currency (adena) in the game lineage 2. We were working without website through icq and skype. After a year in 2012 we decided to create a website and name it ADENA-VEYS.RU
The name wasn't chosen from random it was created from 2 words, first one was ADENA (lineage 2 currency) and second VEYS - that was nick of the character which was farming Adena :).
In February 2014 we created new website Veys.ru, we did it because the additional word ADENA doesn't fit for all games and it was too long, not convenient.
From what did we start:
Who did we became:
Additional we are providing help to our customers in solving their problems :