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I really believe in eating healthy. I am not macrobiotic or vegetarian or anything "special" like that. I just believe in eating as healthy as I can, under whatever circumstances I find myself. And I believe in making things simple. Many people do not have time to cook a lot so make life easy but healthy.
I also have come to realize that eating healthy varies according to one's life style, to weather, to one's constitution, one's background, country of upbringing etc.
What may be healthy for one person, may not be beneficial for another.
So there is no such thing as wholewheat being good for everyone, or brown rice being good for everyone.
It depends what your body is used to and what you feel energetic and healthy with.
What energy matches your body, I suppose is another way of looking at it. You have to get to know your body and what foods go well with you, that are easy to digest, give energy, and make you feel healthy.
I am going to post several recipes which I have tried and found to be good. You can adjust ingredients and change things if you like. But here are recipes that our family uses and that we find good.
First of all I would like to post a few soup recipes. In the cold weather I think soup is a must.
Syrian Red lentil soup:
2½ c red lentils
10 c water
2½ t salt
2 T oil
2 cloves garlic, minced
1 T cumin
1 tsp coriander
◦1 lemon* (optional)
Directions Rinse the lentils thoroughly, and pick through to remove any pebbles or other detritus.
Place in pot with stock or water, bring to a boil, lower heat to simmer, partially cover, and cook, stirring occasionally, for 30 minutes. Add salt and continue cooking until thick - another 10 minutes or so.
Meanwhile, heat the oil in the frying pan, add garlic and cumin, and sauté for 30 seconds, stirring constantly.
Add garlic mixture to the lentils, and continue simmering, partly covered, for another 10 minutes.
Cut the lemon in half and add the juice from one half to the soup. Serve hot.
Lentil soup freezes beautifully, especially if you save it into 1 serving containers. To reheat, put a bit of water in a pot, add the frozen soup, and cook over medium heat, stirring and flipping the frozen block of soup frequently. The soup will melt into the water within minutes.
Mushroom noodle soup:
In oven toast half a package of very thin noodles such as tiny soup noodles or angel hair noodles, until lightly brown.
In a pot sauté half a leek, add about 15 sliced mushrooms, and a diced carrot. Add water (about 8 cups), 3 tbsps salt and cook for about fifteen minutes once the water boils (and you lower the flame to simmer). Add the toasted noodles towards the end of cooking. (you don't have to toast the noodles, could just use them straight from package, the very thin tiny soup noodles). Cook only a few minutes more and turn off fire so noodles do not become soggy or too thick.
1 medium onion, peeled and chopped
2 tablespoons oil
3-4 large beets (about 1-1/2 pounds) rinsed, peeled and cubed
4 cups water or vegetable stock
Lemon juice. to taste
Kosher salt, to taste
Plain yogurt or sour cream, to garnish (optional)
Dill, to garnish (optional)
Making Beet Soup
1. In a heavy 4-quart pot over medium heat, saute onion in butter or oil until soft, about 5 minutes.
2. Add beets and saute for another 5 minutes.
3. Add water or stock. Bring to a boil and skim foam from the top. Simmer over medium-low heat until beets are soft, about 30 minutes.
4. Puree with a hand blender.
5. Add lemon juice and salt to taste. This makes all the difference and really ties everything together.
6. Serve hot or cold (I prefer it hot), topped with fresh or dried dill and a dollop of plain yogurt or sour cream.
1 pound dried white navy beans
4 tablespoons oil
2 medium leeks, white and tender green parts, washed well and chopped
2 stalks celery, chopped
1 garlic clove, finely minced
1 carrot, scrubbed and diced
5 cups good-quality vegetable broth or water
1 1/2 teaspoons fresh rosemary, chopped, or 1 teaspoon dried (optional)
Salt and freshly-ground black pepper, to taste
Juice of 1/2 lemon (optional)
1/3 cup grated parmesan (or cheddar) cheese (optional)
1. Soak beans in water overnight, then drain and rinse well.
2. Heat 2 tablespoons of the oil in a heavy-bottomed soup pot and add leeks. Cook for 5 minutes, stirring frequently, until leeks begin to soften. Add celery, garlic, and carrots and cook, stirring frequently, for 10 minutes. Add stock, rinsed navy beans, herbs, salt, and pepper. Bring soup to a boil, then cover, reduce heat, and allow to simmer over low heat for 1 hour.
3. Puree 3 cups of soup in a blender (to make the beans creamy) and pour back into the pot. Add lemon juice (optional), and more self and pepper if needed.
4. Ladle soup into individual bowls. Top each portion with some of the remaining olive oil and sprinkle with cheese, if desired.
Sauté half a large leek in pot. Add 5 potatoes, diced, and can add one sliced yam (if do not have yam can use carrot). Add water and bring to a boil. Lower flame and allow to cook until potatoes are soft. Add salt and pepper and other spices if you like. Serve hot.
VEG. SOUP with chic peas:
2 Tbsp. oil
string beans
chick-peas, pre cooked (i prefer not to use canned)
2 medium carrots
pumpkin or butternut squash chopped up into chunks
1/2-1 cup oatmeal
Saute onion in oil until transparent. Cut carrots and squash into chunks. Add remaining ingredients and enough water to cover, plus 3 cups. Season to taste. Cook soup for 1 hour. The oatmeal in this recipe disappears, leaving the soup nice and thick. Serves 6-8.
Thick vegetable soup:
Chicken or vegetable stock (homemade or use stock cubes) 2½ pints 1.5 litres
Pearl barley 3½ ounces 100 grams
½ Leek, trimmed, top and bottom
Celery sticks 2
Carrots, peeled 2 large
Parsnip, peeled 2 medium
Tomato puree or paste, 2 tablespoons
1 bay leaf
Chopped parsley 2 tablespoons
Salt to taste
Black pepper taste
First, make the chicken (or vegetable) stock either using stock cubes (follow packet instructions for how many cubes to make 2.5 pints) or canned chicken / vegetable stock. Use a medium sized-pan. If do not use stock, use water and bring to a boil.
Add the pearl barley and simmer the mixture whilst continuing on with the steps below. Stir occasionally.
Chop up the carrots, leek, parsnip and celery into small cubes. Add the leeks to the soup first.
Simmer this mixture for about five minutes with the pan covered. Add the remaining chopped vegetables to the soup.
Add the tomato puree and bay leaves to complete the soup. Cook for about 25 (or even 45) minutes stirring occasionally.
Peel and cut into chunks one butternut squash (could also use pumpkin instead).
Peel one carrot and cut into rounds.
In a pot sauté one onion until browned. Add the squash and carrot and salt and pepper to taste. Add 5 cups of water, bring to a boil, lower heat and cook covered until vegetables are soft. Can then puree the soup. Serve hot.
Everyone loves salads. Here are some very good , healthy ones, which do not require too much work to put together….
1 mango - peeled, seeded and diced
1 avocado - peeled, pitted, and diced
2 medium firm tomatoes, diced
1/2 cup chopped fresh cilantro (if do not like cilantro can omit this)
1 clove garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil
EUROPEAN Salad:
European Cucumber, quartered and thinly sliced
-ripe mango, thinly sliced
-Hard tomatoes, slice into thin wedges
-Green or red pepper strips for crunch
-Mint, chopped thin (or a little dry mint)
-Cilantro, chopped (optional)
-orange, peeled and thinly sliced (no pits)
-2 cups Rice wine vinegar
-1/2 c. granulated sugar (recipe calls for 1 cup but i cut it down; you can do as you prefer the taste)
Combine the vinegar & sugar and bring to a boil. Set aside.
Combine all the salad ingredients and pour the warm dressing over the salad and place in the fridge. Before you serve, garnish with cilantro & mint.
Serve chilled.
Cut in half and scoop out insides of 2 avocados. Cut into pieces.
Add sliced green olives (about 10).
Add feta or panela type cheese (cut into small cubes).
Can add one sliced cucumber.
Can add a little chopped scallion.
Serve with olive oil drizzled on top and a little salt. Some people may like to squeeze on some lemon.
3 tablespoons extra virgin olive oil
1 tablespoon lemon juice (optional)
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper, and extra for garnish
3 tomatoes—cut into wedges (optional)
¼ red onion—sliced into rings
½ cucumber—sliced into thick half-moons
4 oz (120g) feta or panela cheese—cut into small cubes
16 olives (can use black or green olives)
PLACE the olive oil, lemon juice, salt, pepper in a small jar with a screw-top lid and shake to combine. PLACE the salad ingredients in a large bowl. POUR the dressing over the salad and toss gently to combine just before serving. GARNISH the Greek salad with a little freshly ground black pepper
3. c white beans, soaked over night and cooked until tender (do not overcook; should not be mushy)
◦1 T chopped oregano (optional) or can use dry herbs
◦4 oz fresh mozzarella or cheddar cheese or even panella cheese, cubed
◦1 chopped tomato
◦¼ c chopped red onion or scallions
◦1 T balsamic vinegar
◦2 T olive oil
◦salt and pepper
◦2 T chopped basil (optional)
Directions In the large bowl, mix the beans, oregano, mozzarella, tomato, and onion.
Whisk the vinegar and oil in the small bowl, then stir into the salad.
Season with salt and pepper and chill.
Serve topped with basil.
Beet Salad:
Steam or cook whole beets. Peel. Chop into pieces when cool (or can grate if you prefer). Add salt, a little mustard, a little sugar mixed with a spoon of water and can add a little fresh lemon juice if you like.
6 roasted beets
1 cup finely sliced red onion
1 tbs chopped fresh mint
2 tbs chopped fresh chives or scallion
1/2 cup sliced radish
1 cup black kalamata olives or green olives
1 cup crumbled feta cheese
1 tbs whole grain mustard
1 tbs red wine vinegar
2 tbs olive oil
3 tbs lemon juice
1 tsp salt
1/2 tsp black pepper
Place the red beets in a 2 inch deep baking dish with 1/4 inch of water and cover with foil or top of pan, roast in the oven at 400 degrees for 40 minutes, set aside and cool completely. In a large bowl combine sliced endive, red onion, radish, mint, chives. Peel the radish and cut into cubes, add to the bowl. In another bowl prepare the dressing by combining the mustard, vinegar, olive oil, lemon juice, salt and pepper add to the salad and toss lightly. Top salad with olives and feta.
Wash and chop into tiny pieces one piece of celery.
Cut into slices several few olives.
Mix with mayonnaise and serve.
Add chopped scallions and a bit of sugar and salt to taste.
Good with bread or with vegetables such as cut up celery, carrots, peppers.
Wash and check romaine (or regular ice berg but romaine is healthier) lettuce. Chop into pieces (shred by hand is best).
Add a little chopped scallions and a sliced cucumber and a chopped tomato.
Dress with olive oil, salt and lemon and sprinkle on bread croutons.
This is a typical Greek summer pie, filled with fragrant herbs and grated zucchini. I like to make it with phyllo dough, but it's also delicious in a yeasted olive oil crust.
2 lbs. zucchini (probably can use about 4 large zucchinis or 8 small)
Salt to taste
2 tablespoons extra virgin olive oil, plus additional for brushing the phyllo dough
1 large onion, finely chopped (or can use leek: about half a leek)
1/2 cup chopped fresh mint, or a combination of mint and parsley
1 cup crumbled feta cheese or panela cheese
2 or 3 eggs, beaten
Freshly ground pepper
12 sheets phyllo dough or 1 recipe whole wheat yeasted olive oil pie pastry
1. Grate the zucchini using a food processor or a hand grater. Place in a large colander, salt generously, and let drain for 1 hour, pressing down on it occasionally to squeeze out liquid. After an hour, take up handfuls and squeeze out moisture (or wrap in a kitchen towel and twist the towel to squeeze out the moisture). Place in a bowl.
2. Heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet over medium heat, and add the onion. Cook, stirring, until tender, about five minutes, then add the garlic. Cook, stirring, until the garlic is fragrant, about one minute. Transfer to the bowl with the zucchini. Stir in the herbs, feta, eggs and pepper.
3. Preheat the oven to 350 degrees. Oil a 10-inch pie or cake pan. If using phyllo, line the pie dish with seven pieces of phyllo, lightly brushing each piece with oil and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the zucchini mixture. Fold the draped edges in over the filling, lightly brushing the folded in sheets of phyllo, then layer the remaining five pieces on top, brushing each piece with olive oil. Stuff the edges into the sides of the pan.
If using the olive oil pastry, divide the dough into two equal pieces. Roll out the first ball to a circle 2 inches wider than the pan. Line the pan with the pastry, and brush with olive oil. Top with the filling. Roll out the remaining dough. Place over the filling. Press the edges of the top and bottom layers of dough together, and pinch to form an attractive lip around the edge.
4. Make a few slashes in the top crust so that steam can escape as the pie bakes. Score in a few places with the tip of a knife, and brush with olive oil. Bake 50 to 60 minutes, until the pastry is golden brown. Remove from the heat, and allow to cool 15 to 30 minutes or to room temperature. Slice in wedges and serve.
8 corn tortillas or can make your own dough like a boreka dough
2½ c black or pinto beans, soaked and cooked
1 small onion, chopped
1 clove garlic, minced
1½ tsps cumin
1½ tsps coriander
1 medium tomato, chopped
guacamole (mashed up avocado)
lettuce, shredded
cheddar or Monterey Jack cheese, grated
salsa (optional)
Directions Heat vegetable oil in small frying pan until very hot. Add a tortilla and fry for one minute, turn, and fry another minute, until crisp. Transfer to a paper towel to drain and repeat with the other tortillas. (or just make boreka dough and roll out thin borekas and bake until they are a bit crunchy)
Heat a little oil in large pan, add onion, garlic, cumin, coriander, and sauté 5-10 minutes, until onion is done. Add cooked beans and mash, then stir in tomatoes. Reduce heat to low, cover pan, and simmer, stirring frequently, 5-10 minutes. Add salt.
Make the tostadas (either by yourself or with everyone at the table): place a tortilla or boreka on a plate, cover with lettuce, then beans, cheese, guacamole, salsa, and (optional) yogurt or sour cream. Eat immediately.
SPAGHETTI IN A NO COK TOMATO SAUCE(serves 4)
4-5 large red tomatoes cut into ¼ inch cubes
1 fresh garlic clove
6 leaves of fresh basil (or a little dry basil)
6 tbs or more. extra-virgin olive oil
1 lb. of spaghetti or noodles (can be spelt or whole wheat or regular noodles)
Salt and pepper to taste
cheese to sprinkle on top according to person's taste (can use mozarella cheese, cheddar cheese or parmesan cheese)
While the salted water for your spaghetti is boiling, put cubed tomatoes in a large serving bowl. Cut basil pieces into slivers and add to bowl. Crush garlic cloves into bowl and add olive oil. Then add salt to taste. Let the mixture sit and macerate so that all of the flavors can come together. Once the water is boiling add the spaghetti and cook until 'al dente' or cooked on the outside and firm on the inside (to the tooth). You don't want the spaghetti to taste like glue. Once you've drained the spaghetti add it directly to the bowl where the tomatoes are; and mix. Serve and sprinkle some cheese over the plate of spaghetti and enjoy!
Toast whole grain bread.
In a bowl mix chopped tomatoes, a little pressed garlic, olive oil, salt, pepper and some fresh or dry basil. Mix well. Spoon on top of bread and can sprinkle cheese on top.
Wash and chop ½ leek. Saute in olive oil (or regular oil). Mix sautéed leek with 3 or 4 eggs, a little salt and sugar, and add a little matza meal (or flour), about 2 spoons. Bake until well done. Very delicious.
1 cup dried chickpeas, soaked overnight in cold water (cover if leave overnight)
1/2 onion, roughly chopped (about 1 cup)
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1 teaspoon salt
1/2-1 teaspoon dried hot red pepper (or paprika)
1 to 2 cloves of garlic
1 teaspoon cumin
1 tsp coriander
1 teaspoon baking powder
4-6 tablespoons flour (optional) or bulgur (optional)
vegetable oil for frying
Chopped tomato for garnish
Diced onion for garnish
Diced green bell pepper for garnish
Tahina sauce
Pita bread
Grind all ingredients in food processor. Put in a bowl in fridge for several hours. Then form balls and fry in hot oil. (can buy a falafel maker to form the balls)
½ leek chopped thin and sautéed until a bit browned
2 large zucchinis or 5 small grated
2 carrots grated
4 small potatoes or 3 larger ones
3 eggs
Salt and pepper to taste
2 tbsps oil
Matzo meal (optional) (add about 1/4 c.)
Combine all ingredients and bake until browned and done.
Grate 5 large potatoes or 8-10 small ones. Saute ¼ to 1/3 of a leek. Add sautéed leek to grated potatoes, then add 4 eggs, about ¼ c. oil, salt to taste. Pour into greased pan and bake until crunchy on bottom and well cooked. If you make kugel thicker (in a smaller pan so it is higher) rather than thin and flat it is even better.
Cook fava beans and take off shells. (or use frozen fava beans or peas if you do not have fava beans)
Boil water, add well rinsed rice. Let boil until rice is tender but not mushy; should be a little bit firm still. Strain in a strainer. Put oil into a pot, sprinkle some salt, add salt to rice along with dried dill (about 1 tbsp for 2 cups rice) and fava beans. Put back into the pot and add more oil to rice. Cover and steam until done.
Maahi Kabab (Fish)
Ingredients: (4 servings)
• Whole fish (such as salmon or cod)
• Fresh lime juice, 1/2 cup
• Extra-virgin olive oil, 1/2 cup
• Coriander, 50 grams
• Parsley, 50 grams
• Mint, 50 grams
• Saffron, 1/2 teaspoon
• Salt
• Black pepper
Note that fresh fish should have raised eyes and should be bright red under the ears.
Cut fish into fillets and wash well.
Prepare sauce as following: wash and finely chop coriander, parsley and mint. Add lime juice, olive oil, saffron, salt, and black pepper, and mix well.
Place fish into a baking pan. Add the sauce on both sides as well as inside. Cover with a top (if have no top can use aluminum paper but it is not so healthy to cook with tin foil) and cook in oven at medium temperature for 45 minutes to one hour. Note however that exact cooking time depends on the type and size of fish. Take care not to over-cook. Add more sauce 2 or 3 times during cooking. When cooked, decorate fish with slices of lime or lemon and some parsley. Serve with rice.
6 fillets of white fish
2 cloves garlic peeled
1 big red pepper (or green)
2 tomatoes cut into rounds
1 spoon paprika
1/4 c. oil
Juice of 2 lemons
(optional: cilantro chino)
Mix salt with lemon juice and put on fish: leave one hour to marinate.
In a pot put oil with paprika on low flame. Add garlic, tomatoe and pepper. (Can add a little hot pepper too).
Put fish on top of vegs and let cook on low heat for ½ hr. covered.
When fish juices come out and it forms a sauce, put fire up to medium and spoon sauce over fish. Let cook ½ hr. more on medium flame.
(optional: can add cooked chic peas as well).
Gefilte Fish from Argentina:
Grind fish. Saute onion. Add to fish along with eggs, salt and pepper and a little sugar if you want. Make balls and cook in boiling water, or bake in oven.
Chop and fry one onion. Add 3 baked tomatoes (or just grated tomatoes) or can use 1 tbsp tomato paste dissolved in water. Add 1 cup water to onions. Simmer for 5 mins. Add 1 tbsp soya sauce, 1 tsp brown sugar. Add a little salt, oregano etc. Simmer for 10 mins. Pour sauce over chicken and bake covered for an hour.
Slice thinly half an onion and put on bottom of baking pan. Add 2 cloves whole garlic. Put salted chicken slices over onions. In a bowl put 3 large tbsps apricot jam mixed with half a cup of water and pour over chicken. Add a bit more water to barely reach top of chicken. Cover and bake for an hour or so.
10 cups water
¼ teaspoon ground turmeric (optional )
¹/8 teaspoon pepper
1 teaspoon salt, or to taste
3 pounds chicken parts-legs, thighs, breast - loose skin and fat discarded
1 cup dried chick-peas, soaked in water overnight, drained
Can also add one or two dried lemons to the soup.
Put together in a pot and bring to a boil. Lower flame and cook as a soup.
1¼ cups ground, dried toasted chick-peas
1 pound ground chicken or turkey
1 tablespoon oil
¼ teaspoon pepper
¹/8 teaspoon ground turmeric
½ teaspoon ground cardamom
1 teaspoon salt
½ medium onion, grated
2-3 tablespoons water as needed
Mix all the dumpling ingredients together preferably by hand, to make a moist but firm dough Prepare dumpling balls 2 inches in diameter. This makes 10 balls. Add these one at a time to the simmering soup and cook, uncovered, over low heat for 20 minutes. Serve the warm hot with chicken and dumplings can be served in the soup or separately out of soup. Serve with rice on the side.
In a large baking pan with a cover put 2 cups of brown rice and 2 tbsps of salt. Place pieces of chicken on top of rice (can season with whatever spices you like, or even with some type of sauce). Add about 3 or 4 cups of water to the rice. Cover pan and bake in oven until chicken is done and rice is soft. You can use white rice as well but brown rice comes out very delicious and healthier.Is great for serving a lot of guests. Can add more rice if you need, but you also need to add more water, about one cup or one and a half cups of water per cup of rice.
Marinate meat in a combination of a little oil (olive oil is good), 1 grated onion, and possibly a little wine.
Let it sit several hours preferably. Season with salt and black pepper (and a little coriander if you like).
Put on kabob sticks and in between pieces of meat put pieces of onion, tomato and pepper (optional). Grill until well done. Serve with fluffy white rice (basmati is best).
To make chopped meat kabob, take chopped meat, mix with half an onion well grated, a little salt and pepper, and form patties. Grill on the fire until well done. Can also grill tomatoes cut in half until they are well done and all acidity drips out. Serve with rice.
In a pot put sliced onions, some garlic and put the roast (string around is the best) on top. Add water to cover the roast, salt and pepper. Grate 3 tomatoes and put on top of roast, rub all over. Into the water add some sweet red wine. Cook a long time until soft, adding water as needed. It should have some juice left to spoon over roast when you serve. After it is done, cool and put in fridge. Later can slice the roast thin and warm it up in the sauce. Serve with rice or potatoes.
Slice up 8 potatoes and put in a pot. Add 2 tbsps tomato paste mixed with water. Add 2 persian dry lemons and some salt and pepper. Start cooking.
Make meatballs (one pound of meat) with chopped meat, salt, pepper (and is more delicious with onion grated inside). Or can first sauté onion, add meatballs to pan and then add tomato paste, potatoes and dry lemon. Cook until done. Should be a bit juicy but not too much water left at the end.
Bake thin pieces of meat in oven until tender but not overly hard. Before cooking season with salt, pepper (or steak seasoning) and garlic salt if you like. Add a little water and cook preferably covered until done. (you can actually prepare any meat, even cooked meat on top of the stove, or roast thinly sliced etc. ) to serve with this wine sauce.
In a pan sauté ½ a sliced leek (or half an onion), then add ½ cup of sweet red wine mixed with ½ cup water,a bay leaf, salt, pepper and one spoon of flour. Stir the flour constantly, breaking apart any lumps that form, until the sauce thickens. If too thick add a bit of water. (you can also add sliced mushrooms to this and sauté the mushrooms with the leek).
Serve the sauce over the meat. Delicious with rice or potatoes as a side dish.
DOUGHNUT RECIPE: for chanukah
6 cups flour
6 to 10 grams yeast (1 pkg basically)
6tbsps sugar
1tbsp vanilla (optional)
2tsp salt
1¼ c. warm water (or 1 and a half cups)
6 tbsps oil
In a bowl put flour and yeast. Mix and make hole in middle. Put rest of ingredients in hole except for water. Mix on low speed. Slowly add water until it forms a dough. Let rise until doubled in size. Roll out 1 cm thick and cut rounds. Grease a board and put rounds on them and let rise another 20 mins. Heat oil in a pan and fry doughnuts turning over to cook on both sides. Remove and drain oil. Dry with napkins to absorb excess oil. Fill with custard and cover with melted chocolate. Or fill with jelly and dust with icing sugar.
4 eggs
1/2 cup oil
1 lemon (juice and rind)
1 orange (juice and rind)
5 cups flour (can be spelt flour or any type of flour you prefer)
1 teaspoon baking soda
3 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 cup strong, black coffee or tea
1 cup honey
1 cup brown sugar
Beat eggs well, add melted and cooled shortening or oil, add fruit rind and juices. Add presifted dry ingredients alternately with coffee-honey mixture. Bake in a 9X12 inch loaf pan in a moderate oven (350 degrees) about 1 1/4 hours.
BAKLAVA (easy to make and very delicious and filling)
Take some sheets of filo dough (can cut in half lengthwise if too big).
In a blender grind up ½ cup almonds. Grind 1 cup walnuts. Add some cinnamon and 2 tsps of sugar. Can add a dash of nutmeg if you like, or perhaps cardamom.
Spread a couple of filo sheets in a pan and brush with oil (usually use margarine or butter but I prefer oil).
Add another few sheets and brush with oil. Then sprinkle on part of the nut mixture. Put another couple of filo sheets, brush with a little oil, add more sheets and brush with oil. Sprinkle on remaining nut mixture. Cover with more filo sheets brushed with oil. Cut without cutting through into diamond shaped pieces. Bake in oven until a little browned. Bakes quite fast so watch it does not burn.
Finish cutting and allow baklava to cool.
In a separate pot boil ¼ cup sugar with ½ cup water, half a lemon (squeeze the juice), and can add a drop or two of rose water if you like. Boil until it thickens. Remove from heat, add 2 spoons of honey and let cool a bit. When warm pour syrup over the baklava. Very delicious warm or cold.


text:
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From Cancer to Power gives you a mind-body-spirit approach that kills cancer cells and keeps your body functioning efficiently.
From Cancer to Power is a five-step coaching program that shows you how to heal—physically, emotionally, mentally, and spiritually. The steps in this book will help you transform the emotional energy that makes you sick into your key for life-long wellness. Each chapter includes in-depth exercises and meditations that will teach you how to use your emotional state as a barometer, release limiting beliefs, and set goals to live a long, rich, and fulfilling life.
Author Judy Mattivi Morley uses her own experience with cancer to create an informative, integrated, and inspiring approach to the disease. She shows that it's possible to do more than just survive cancer—you can thrive from it!
Judy Morley, Ph.D., RScP, is the Communications Leader for United Centers for Spiritual Living. In that position, she is the publisher of the monthly magazine Science of Mind: A Guide to Spiritual Living, as well as the director of community events, marketing, and media relations. Morley is a licensed Religious Science Practitioner and is currently attending Holmes Institute to become a Minister of Religious Science. She is the author of multiple books and articles, including From Cancer to Power: Five Steps to Heal Your Life, and has been featured in several documentaries, most recently, MPower: Empowering Women in Business and Beyond. In addition, Morley holds advanced degrees in history and communications.
Friday January 7, 2010 7 - 9pm
Center for Spiritual Living, Santa Rosa
2075 Occidental Road
Please join us for this free event
Thursday, December 23, 2010
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Diversify! Diversify! Diversify! Financial advisors love to recommend this portfolio management technique, but are they always looking out for your best interest when they do? When executed properly, diversification is a time-tested method for reducing investment risk. However, too much diversification, or "diworsification," can be a bad thing.
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Why Some Advisors Choose Overdiversification
Most financial advisors are honest and hard-working professionals who have an obligation to do what is best for their clients. However, job security and personal financial gain are two factors that could motivate a financial advisor to overdiversify your investments. (See also: Introduction to Investment Diversification.)
When giving investment advice for a living, being average can offer more job security than attempting to stand out from the crowd. Fear of losing accounts over unexpected investment outcomes could motivate an advisor to diversify your investments to the point of mediocrity. Also, financial innovation has made it relatively easy for financial advisors to spread your investment portfolio over many "auto-diversification" investments, like funds of funds and target date funds. Farming out portfolio management responsibilities to third-party investment managers requires very little work on the advisor's part and can provide them with finger-pointing opportunities if things go awry. Last but not least, the "money in motion" involved with overdiversification can create revenues. Buying and selling investments that are packaged differently, but have similar fundamental investment risks, does little to diversify your portfolio, but these transactions often result in higher fees and additional commissions for the advisor. (See also: Do You Need a Financial Advisor? and Finding the Right Financial Advisor.)
Top Signs of Overdiversification
Now that you understand the motives behind the madness, here are a few signs that you may be undercutting your investment performance by overdiversifying your portfolio:
- Owning too many mutual funds within any single investment style category: Some mutual funds with very different names can be quite similar with regard to their investment holdings and overall investment strategy. To help investors sift through the marketing hype, Morningstar developed mutual-fund-style categories, like "large cap value" and "small cap growth." These categories group together mutual funds with fundamentally similar investment holdings and strategies. Investing in more than one mutual fund within any style category adds investment costs, increases required investment due diligence and generally reduces the rate of diversification achieved by holding multiple positions. Cross-referencing Morningstar's mutual fund style categories with the different mutual funds in your portfolio is a simple way to identify whether you own too many investments with similar risks. (See also: Understanding the Mutual Fund Style Box.)
- Excessive use of multimanager investments: Multimanager investment products, like funds of funds, can be a simple way for small investors to attain instant diversification. If you are close to retirement and have a larger investment portfolio, you are probably better off diversifying among investment managers in a more direct manner. When considering multimanager investment products, you should weigh their diversification benefits against their lack of customization, high costs and layers of diluted due diligence. Is it really to your benefit to have a financial advisor monitoring an investment manager that is, in turn, monitoring other investment managers? It is worth noting that at least half of the money involved in Bernard Madoff's infamous investment fraud came to him indirectly through multimanager investments, like funds of funds or feeder funds. Prior to the fraud, many of the investors in these funds had no idea that an investment with Madoff would be buried in the labyrinth of a multimanager diversification strategy. (See also: Fund of Funds—High Society for the Little Guy.)
- Owning an excessive number of individual stock positions: Too many individual stock positions can lead to enormous amounts of required due diligence, a complicated tax situation and performance that simply mimics a stock index, albeit at a higher cost. A widely accepted rule of thumb is that it takes around 20 to 30 different companies to adequately diversify your stock portfolio. However, there is no clear consensus on this number. In his book "The Intelligent Investor" (1949), Benjamin Graham suggests that owning between 10 and 30 different companies will adequately diversify a stock portfolio. In contrast, a 2003 study done by Meir Statman titled "How Much Diversification is Enough?" stated, "today's optimal level of diversification, measured by the rules of mean-variance portfolio theory, exceeds 300 stocks." Regardless of an investor's magic number of stocks, a diversified portfolio should be invested in companies across different industry groups and should match the investor's overall investment philosophy. For example, it would be difficult for an investment manager claiming to add value through a bottom-up stock-picking process to justify having 300 great individual stock ideas at one time. (See also: The Dangers of overDiversifying Your Portfolio.)
- Owning privately held 'non-traded' investments that are not fundamentally different from the publicly traded ones you already own: Non-publicly traded investment products are often promoted for their price stability and diversification benefits relative to their publicly traded peers. While these "alternative investments" can provide you with diversification, their investment risks may be understated by the complex and irregular methods used to value them. The value of many alternative investments, like private equity and non-publicly traded real estate, are based on estimates and appraisal values instead of daily public market transactions. This "mark-to-model" approach to valuation can artificially smooth an investment's return over time, a phenomenon known as "return smoothing."
In the book, "Active Alpha: A Portfolio Approach to Selecting and Managing Alternative Investments" (2007), Alan H. Dorsey states that "The problem with smoothing investment performance is the effect it has on smoothing volatility and possibly altering correlations with other types of assets."
Research has shown that the effects of return smoothing can overstate an investment's diversification benefits by understating both its price volatility and correlation relative to other, more liquid investments. Do not be fooled by the way complex valuation methods can affect statistical measures of diversification like price correlations and standard deviation. Non-publicly traded investments can be riskier than they seem and require specialized expertise to analyze. Before purchasing a non-publicly traded investment, ask the person recommending it to demonstrate how its risk/reward is fundamentally different from the publicly traded investments that you already own. (See also: Learn the Lingo of Private Equity Investing and Alternative Assets for Average Investors.)
The Bottom Line
Financial innovation has created many "new" investment products with old investment risks, while financial advisors are relying on increasingly complex statistics to measure diversification. This makes it important for you to be on the lookout for "diworsification" in your investment portfolio. Working with your financial advisor to understand exactly what is in your investment portfolio and why you own it is an integral part of the diversification process. In the end, you'll be a more committed investor, too. (See also: Managing Risk and Diversification.)


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Vintage Watch Repair
OpenHeart posted a question in Watch Repairs Help & AdviceI recently found a vintage Pobeda wristwatch in my basement, model 1980-1989. Sadly, it is very old and not maintained at all, maybe since the early 1990s. It is mechanical, so I tried to wind it, but of course it couldn't wind. There is a resistant when I try to do it, so I opened its back and checked what's going on. It appears to me, that the Crown Wheel and the Ratchet Wheel are either too tight, or not lubricated/rusty or whatever the reason may be. Also I found out that when I move the watch around, it winds itself, as if it is an automatic one (it certainly does NOT have any rotor, so that is weird). So I was wondering what has to be done, at this moment I don't have any repair tools. If someone can at least give me a direction as to what has to be done, I could search for some tools. I'm not so worried about the watch itself, although it has a sentimental meaning to me, but am curious to find out what the reason for the problem is.


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September 30, 2019 by Brad Stevens
Trip Info
The Catch
Caught a few spades on the inshore reefs today
Book your trip with Shallotte Outdoors Fishing Charters
About The Captain
Brad Stevens
Shallotte NC, United States • Member since October 2018
It's safe to say that a love for angling runs through Capt. Brad's veins. He's been working as a captain since he was 18, and has also commercial fished all his life! He started off running charter boats for other people, and loved it so much that he decided to turn this passion into a full-time business. As well as having plenty of experience under his belt, he also loves taking part in tournaments, and regularly fishes Mackerel tournaments in both South Carolina and North Carolina. He has some serious bragging rights to his name, too. He once hooked a 39 lb King Mackerel on a charter trip, and another time he reeled in a Wahoo weighing in at 89 lb on a commercial trip. As well as these impressive catches, his favorite part of the job is getting to see people enjoy the outdoors! He loves watching little kids head out for a day on the water, having a blast and catching their first fish. He loves providing people with a good day on water, and introducing them to this fantastic fishery.
Response time: within an hour
Response rate: 100%


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News Ticker
Art prize puts new spin on old-school portraits
The National Portrait Gallery in Canberra has in its collection many works that are centuries old, but its newest art prize focuses on the cutting edge.
The $10,000 iD Digital Portraiture Award is open to young artists with an interest in digital technology.
It forms part of the gallery's strategy to engage with younger audiences, and to embrace changing technology in art.
In its inaugural year, the prize has been won by 25-year-old Sydney artist Laura Moore, who used the traditional school photo as inspiration for a piercing self-portrait.
She says the ritual of having school photos taken is something many people remember.
"I wanted to do something that was real, that felt real - like I was being honest," Ms Moore said.
"I wasn't compromising - that's why I decided to go all the way with it," she said.
For hours on end the artist sat in front of the camera and recalled memories of her more miserable experiences at school.
Eventually the tears welled up and spilled over, and she captured her sadness in a series of still photos that have been transferred to the screen.
The judges found it was an easy artwork to identify with, if not necessarily easy to watch.
One of the judges, Chris Chapman from the National Portrait Gallery, said school brought up a range of memories for most people.
'It's a very emotional time and I guess we can forget about the intensity of those feelings," Dr Chapman said.
'What this digital portrait does is remind us very strongly of how emotional that time can be," he said.
Digital drive
The iD Digital Portraiture Prize encourages young artists aged 18 to 30-years-old to use screen-based media to realise portraits.
From 60 entries, five finalists were chosen.
"Each explores identity from different points of view," said Dr Chapman.
"Some also incorporate an investigation of the self, while others involve how you would act out someone else's persona," he said.
Self portraiture is a popular theme and so is the family portrait.
Many works use humour to paint a picture of family life.
In one work, a series of sitters is filmed impersonating his or her mother; mannerisms, speech and quirks.
For the winner, the prize could help pave the way to greater recognition.
Laura Moore will undertake a residency at the Perth Institute of Contemporary Arts, and her work, along with that of the other finalists, will hang in the National Portrait Gallery.
"When you have really put so much of yourself into it, to have it hanging on a gallery wall and know people are going to look at it - it's probably the most encouraging thing I've had happen," said Ms Moore.
In a world bombarded with digital stimulation, it's nice to know that even the most high-tech tools can still paint an honest picture.


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Dealing with cancer naturally. The horrors of dog food. The Ludwig cancer protocol. Aluminum, Glyphosate, and tooth decay. Amalgam fillings and teen hormones. The real reason children are "alergic" to antibiotics. Disinformants like Jessie Ventura and Joe Rogan.
As we spoke about disinformants, the audio stream suddenly stopped. We will pick this up during next week's show. Please join us.
Related Links: Do High Bypass Turbofans Create Trails? Chemtrail Exposure Projects. How The World Really Works. The New Age Infiltration of the Truth Movement. Aquarius: The Age of Evil. Zeitgeist Refuted Final Cut. What Happened To Joe Rogan? Why Jessee Ventura Betrayed The Anti-Geoengineering Movement.


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I guess we regret so we can learn.
No, Not Me.
I know normal isn't real, so why does it feel like everyone else has it?
Too Late.
Sometimes I think I'm too late to turn things around.
Ever think about all the people you will never get to meet?
Just some experimenting with iambic pentameter.


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Coconut Macaroons. I love recipes that are delicious, yet easy to make — this recipe is both. When life is busy (and lets be honest, it's very busy) it's nice to have go-to dishes you can whip-up in a flash.
Quick, easy, gluten & dairy-free, these Macaroons are the perfect cookie for the coconut lover.
- Preheat oven to 350º F. Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together egg whites, sugar, maple syrup, vanilla and salt.
- Stir in shredded coconut. Mixing well to fully coat the coconut. Allow to sit for 5 minutes.
- Using a melon scoop, drop scoops of the coconut mixture onto the parchment paper.
- Bake in the center of the preheated oven, between 15 to 20 minutes, until the cookies are lightly browned and slightly firm.
- Allow cookies to cool completely.
- In a microwave safe bowl, melt chocolate.
- Dip the bottoms of the macaroons into the melted chocolate. Return the cookies to the lined baking sheets and refrigerate for about 5 minutes, until set.


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In a Friday morning interview with ABC's Robin Roberts, President Barack Obama criticized Donald Trump for recent comments the Republican nominee made about the current state of the black community. "This was in response to an assertion that he then repeated after my remarks that this is the worst time ever to be black," Obama explained. Trump has repeated the line that "African-American communities are absolutely in the worst shape that they've ever been," at recent campaign stops. "I think that even most eight-year-olds will tell you that whole slavery thing wasn't very good for black people," Obama fired back at the Republican nominee. "Jim Crow thing wasn't very good for black people." Wait a minute he denies this, but yet 50 percent of American blacks are on food stamps and without jobs. So it seems Obama making this statement of denial that blacks aren't suffering in America, is just another chance taken by our president to play the Islamic game of Taqiyya. Let's not forget that black on black crime is at an all time high in America since about the 1980's, let's also not forget that millions of blacks are under section 8 housing...Of course America our black brothers and sisters are experiencing all these problems under Americas first half black president. Of course Obama does the typical and brings up things like slavery and Jim Crow, when it was the Democratic party that was against Lincolns freeing of the slaves and was the party that created the Jim Crow laws. Oh and it's funny how he didn't bring up Bill Clinton's crime bill in the nineties, which gave black people more prison time than whites for committing the same crimes. The average American black citizen has been put in a corner of living off the system through EBT cards and section 8 housing...Of course the lack of jobs and good schools in their communities also, so Obama your wrong because African Americans are suffering like no time other in American history. Let's also not forget the massive amount of black kids in America who are also living without their fathers in mass. Under Obama the American black has been turned back into a slave.
Obama Taqiyya's African Americans, denies their communities in worst shape ever.
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State Theater
104 W. Pine Street,
No one has favorited this theater yet
The State Theater is now home to a floor covering store.
Recent comments (view all 3 comments)
Boxoffice magazine reported in January 1946 that the State recently celebrated its sixth anniversary, so it would have opened in late 1939 or very early in 1940.
The State Theatre burned in June, 1947. It was rebuilt on the same site, plus the site of an adjacent bowling alley which had also been destroyed in the fire, and reopened on Christmas Day, 1947. The January 3, 1948, issue of Boxoffice reported that Robert Boller was the architect for the rebuilding project.
We purchased the State Theatre 4 years ago. The building was about to be condemned. We are in the process of renovating. The old roof caused water damage to the whole interior of the building and that was a major expense to put on a whole new roof. We own the building next to the old State Theatre where I own Classic Portraits Photography Studio. We have completely renovated the apartment above my studio where Art Pugh and his wife lived when he owned the State Theatre. It's been fun to collect old newspaper articles about it's history but we only have one photo of the exterior of the building. If anyone has any photos of the outside or inside of the building we would love to see them.
Just login to your account and subscribe to this theater


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August 6, 2018 by FLW Communications
MUSKEGON, Mich. – Boater Eric Culler of Hudson, Indiana, brought a five-bass limit to the scale Saturday weighing 17 pounds, 1 ounce, to win the T-H Marine FLW Bass Fishing League (BFL) Michigan Division tournament on Muskegon Lake. For his efforts, Culler pocketed $3,641.
Culler said he headed north to White Lake to catch his fish Saturday. He said his primary lure was a Texas-rigged 7-inch Watermelon Red-colored Zoom Trick Worm on a split-shot rig. He also used a wacky-rigged Watermelon Red Yamamoto Senko.
"I caught most of my fish in 13 to 15 feet of water," said Culler, who earned his first win in FLW competition. "The area had a slight inside turn and then it came back out to a small little point. There was wood and grass on the point and it seemed like the bigger ones were keying in on the wood more than anything. You could catch smaller fish around it, but that's where the bigger ones were."
Culler said he used a 7-foot, 1-inch medium-heavy G. Loomis rod with a Daiwa reel and 10-pound-test Seaguar InvizX fluorocarbon line. He credited the side scanning feature on his Humminbird Helix electronics unit with helping him get dialed in to his area as well.
"I caught around 10 keepers. It was a slow presentation – they didn't want the bait moving that much," said Culler. "I'd just let it lay there and then they'd pick it up and swim off. It was a late bite, too. They started biting around 10 or 10:30 (a.m.) and then I caught them regularly until 1 p.m."
The top 10 boaters finished the tournament in:
1st: Eric Culler, Hudson, Ind., five bass, 17-1, $3,641
2nd: Clayton Reitz, Morton, Ill., five bass, 15-15, $1,820
3rd: Jeff Napier, Martinsville, Ind., five bass, 15-8, $1,414
4th: Joshua Barr, Stow, Ohio, five bass, 15-3, $950
5th: Brett Haake, Shorewood, Ill., five bass, 15-1, $728
6th: Trevor Bethke, Spring Lake, Mich., five bass, 15-0, $668
7th: Ronald Nutter, Saint Louisville, Ohio, five bass, 14-12, $607
8th: Jeremy Antrup, Fremont, Ind., five bass, 14-0, $546
9th: Kenny Dials, Creston, Ohio, five bass, 13-15, $960
10th: Jerry Smith, Sparta, Mich., five bass, 13-14, $425
Complete results can be found at FLWFishing.com.
Dials brought a 5-pound, 4-ounce bass to the scale – the heaviest of the event in the Boater Division – and earned the day's Boater Big Bass award of $475.
Clint Joyner of Metamora, Michigan, won the Co-angler Division and $2,057 Saturday after catching five bass weighing 18 pounds, 13 ounces.
The top 10 co-anglers were:
1st: Clint Joyner, Metamora, Mich., five bass, 18-13, $2,057
2nd: Brian Somrek, Calvert City, Ky., five bass, 14-2, $1,110
3rd: Darwin Griva, Hamilton, Ind., five bass, 12-9, $607
4th: Ross Parsons, Haslett, Mich., five bass, 12-1, $475
5th: Tony Mitchell, Plainwell, Mich., five bass, 11-5, $364
6th: Eric Polenz, Maybee, Mich., five bass, 11-4, $334
7th: Stefan Marginean, Glenview, Ill., four bass, 11-2, $303
8th: Jack Cahn, Davisburg, Mich., five bass, 10-10, $273
9th: Tony Grubb, Ann Arbor, Mich., five bass, 10-4, $227
9th: Jeremy Pinkowski, Oak Forest, Ill., four bass, 10-4, $227
Joyner also caught the largest bass in the Co-angler Division weighing in at 4 pounds, 13 ounces. The catch earned him the day's Co-angler Big Bass award of $237.
The T-H Marine BFL Michigan Division event on Muskegon Lake was hosted by Visit Muskegon.
The top 45 boaters and co-anglers in the region based on point standings, along with the five winners in each qualifying event, will be entered in the Oct. 18-20 BFL Regional Championship on Kentucky Lake in Gilbertsville, Kentucky. Boaters will compete for a top award of a Ranger Z518C with a 200-horsepower Evinrude outboard and $20,000, while co-anglers will fish for a new Ranger Z518C with a 200-horsepower Evinrude outboard.
The 2018 BFL is a 24-division circuit devoted to weekend anglers, with 128 tournaments throughout the season, five qualifying events in each division. The top 45 boaters and co-anglers from each division, along with the five winners of the qualifying events, will advance to one of six regional tournaments where they are competing to finish in the top six, which then qualifies them for one of the longest-running championships in all of competitive bass fishing – the BFL All-American. Top performers in the BFL can move up to the Costa FLW Series or even the FLW Tour.
For complete details and updated information visit FLWFishing.com. For regular updates, photos, tournament news and more, follow the T-H Marine FLW Bass Fishing League on FLW's social media outlets at Facebook, Twitter, Instagram, YouTube and Snapchat.
About FLW
FLW is the world's largest tournament-fishing organization, providing anglers of all skill levels the opportunity to compete for millions in prize money in 2018 across five tournament circuits. Headquartered in Benton, Kentucky, with offices in Minneapolis, FLW and their partners conduct 286 bass-fishing tournaments annually around the world, including the United States, Canada, China, Italy, South Korea, Mexico, Portugal, South Africa and Spain. FLW tournament fishing can be seen on the Emmy-nominated "FLW" television show, broadcast to more than 564 million households worldwide, while FLW Bass Fishing magazine delivers cutting-edge tips from top pros. For more information visit FLWFishing.com and follow FLW at Facebook, Twitter, Instagram, YouTube and Snapchat.
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Tags: flw -t-h-marine-bfl -muskegon-lake -eric-culler press-release flw-communications 2018-08-04-muskegon


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Membership Software
MemberPress is powerful Membership Software … it just so happens to be packaged as a WordPress plugin so that it can run on your already-existing website or blog.
Not All Membership Software Is Created Equal
Seriously, many membership software solutions can create big issues for people wanting to build membership sites. Here are just a few of the issues you can run into:
- Too simple to be useful in the long term: Many membership software solutions (particularly free WordPress Membership Plugins) may be good options if your needs are very focused. However, as your membership site gains popularity a migration to a more sophisticated membership solution is usually necessary. MemberPress can alleviate this issue because it works simply out of the box … but is ultra-powerful and is built for scalability. So if you start with MemberPress from the beginning then you can rest assured that you'll be able to handle whatever is thrown your way as you build your membership site.
- Expensive: Membership software has traditionally been very expensive. Years ago, it would cost you $4,000 or more to even get started with a new membership site. Luckily, things aren't that bad nowadays … but many solutions are still quite expensive. Many membership software solutions try to mask the true cost of their software by charging with per-transaction fees or seemingly low monthly fees. MemberPress' pricing is simple and affordable with no hidden fees.
- Harsh limitations: As your membership site grows, you'll start running into restrictive limitations with many Membership Software solutions. This is particularly evident with cloud-based or cloud-backed membership software services. These services will typically limit the number of users or subscriptions you can have on your membership site. But because MemberPress is installed on your own WordPress website we won't ever impose these types of limitations.
- "Bolt-On" Membership Software: An increasing number of membership software solutions are just additions to existing e-commerce packages. Some of these solutions can seem compelling but when you do a bit of digging, they miss the point of membership sites all-together … they typically just tack on some content protection capabilities to a shopping cart. MemberPress is different, its not just a modified shopping cart … it's engineered from the ground up to give you the tools you need to create professional, membership sites and to keep your members engaged.
- Poor Support: Regardless of the Membership Software you use … you're gonna need support. Building and managing a membership site can be intense and it's critical to have help available. Many membership solutions offer bad support … or, in some cases (as with some free WordPress Plugins) none at all. MemberPress' support team is unwavering and ready to help in whatever way they can to get your membership site humming.
- Data Lock In: This is really bad for you … there are some Membership Software solutions that actually hold your membership site data hostage. This is typically only a problem with proprietary cloud-based solutions but should be avoided at all costs. If you can't get a portable copy of your data from your Membership Software solution, it makes it extremely difficult to switch to a new solution if you need to, if not impossible. Because MemberPress is installed on your own WordPress website, the data resides on your database as well … this means you always have access to your data and thus, the ability to do whatever you want with it.
- Completely Unstable: Unfortunately, there are even some Membership Software solutions that are either custom, unmaintained or just poorly written. MemberPress is robust, scalable and under active development. You can rest assured that your subscriptions will update properly, your members access will be accurate … and that you'll get security updates and bug fixes regularly.
MemberPress Is Powerful Membership Software That Installs On Your WordPress Website
As you can see from the common pitfalls of many membership software solutions above, having a solution like MemberPress that installs on your website is critical. The ability to install MemberPress on your own WordPress website means that:
- MemberPress pages will conform to the theme of your website … by default. You'll have full control over what your members see and how they interact with your membership site.
- MemberPress is powerful Membership Software. Don't let the fact that MemberPress is a WordPress Membership Plugin fool you … it's more powerful than most cloud-based or hosted Membership Services and other Membership Plugins.
- MemberPress won't limit you. You can have an unlimited number of users, products and everything else!
- MemberPress data is always available … it's all stored on your website. Don't worry about data lock in … you're in control.
- MemberPress is robust. We built MemberPress from the ground up to be stable (first and foremost) and to grow with your membership site.
Above all, MemberPress, is a great choice for anyone starting a Membership Site. MemberPress is powerful Membership Software, yet extremely easy to use.
Feel free to read more about the features that MemberPress will give you or to purchase it today.


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There we were, Dad and I, sitting in his office† chatting.
The conversation got to, "Peach‡ asked me what I do when I'm in here by myself."
A thousand dirty quips bubbled up in my filthy little mind. I finally settled on, "Tell her you pick your nose, surf for porn, trim your ear hair..."
He chuckled, then said, "Do you know she actually asked me that?"
"The nose-picking thing?"§
"No. She asked if I searched for porn on the Internet. I told her, 'of course not,' and she said, 'Really? I thought all men did that,' but I said, 'I don't.'"¶
I chuckled, then said, "Sometimes you get porn even when you're not searching for it. I went to white house dot com once. Porn site."
Horrified look. "Really!?"
"Yep. The actual White House is white house dot gov, as it's a governmental site. White house dot com is porn. Also?"
"Black bunny dot com is a porn site. I am a consumer of Black Bunny Fibres and I typed in black bunny dot com one day and it's a porn site. I was at work. I had to clean out my history so they wouldn't think I was surfing for porn at lunch."#
Then he told me how boring porn is, I agreed and added strip clubs to that list.
He told me about going to a topless Mexican restaurant in Oklahoma City for a business lunch when he first started in the oil business.
I told him about the time I accidentally tipped a stripper a twenty instead of a one.
We both stared at the ceiling a moment.
"Strange topic of conversation," Dad said.
I said,†† "'What'd you do last night, Marin?' 'Oh, I had soup and salad with Dad, then we went for ice cream and talked about porn.'"
Just a little window on my life.‡‡
Seraphim - Ormonde Jayne (parfum? extrait?)
Marin says: The bit from Perfume Shrine (below) went on to make it about the luxury industry -- among other things -- and didn't touch so much on the fragrance itself. Which actually makes sense. I don't know if there's a better one-word description for Seraphim than "elusive."
The bergamot is a bright, lemony thing, but not overpowering and, unlike many citrus notes, doesn't flash and disappear. The rose adds a sort of aldehyde to the mix, but a restrained aldehyde that dances with the whole rather than clobbering it into sharp, powdery submission.
And the ylang ylang.
I always thought I hated ylang ylang because I've purchased a couple of bath products with ylang ylang% and it has an oily, dirty smell -- it reminds me of the Rabbit Path§§ we used to walk to school in the late summer when some sort of grass was drying and acrid. This I recognise for it's sort of petroleum tang, but that's barely there. As in any good fragrance composition, the notes support each other and sing together like a symphony. The ylang ylang complements the bergamot and makes the rose behave.
Then a dry-sweet woody thing creeps in... then musk -- not soapy and overwhelming -- and vanilla, very light, a touch of round and warm... and slightly dusty sweet coumarin... but I make it seem too linear. It is the most incredible tangle and flow of notes, all sweet and warm and bright like the perfume's namesake.
There are moments it's lemony kerosene¶¶ and others where it's rosey hay. Still others bring sweet, sun-warmed wood. As long as this review is already, I've barely begun to capture the ins and outs of Seraphim. Some perfumes I love for their education and for the fact that they unfold. Some I love just because they smell good to me. This I love for both.
Unfortunately, this was an extremely limited collectible edition## created for 20ltd by Linda Pilkington, the general genius behind Ormonde Jayne.
Fortunately, I have friends in high places, one high enough to have gained a bottle of this gorgeous stuff and bestow a wee vial on me.
Perfume Shrine says: ...surely such an elusive fragrance should have something important to say instead of putting question-marks all over the place.†††
Head notes‡‡‡: (Fresh flowery notes) Bergamot, Rosewood, Ylang Ylang
Heart notes:(Powdery) Rose, Violets, Iris
Soul notes: (Sensual) Musk, Amber, Madagascan Vanilla, Coumarin
Hans says: It smells a lot like something I've already smelled. But I'm having a bad nose day.@ Lemon. I get lemon scent. Lemon tone. A lemon finish. And that thing that's in a lot of perfumes... formaldehyde?§§§ Oh, yeah... aldehyde. Lemon finish. I get lemon lime vodka slurpee.¶¶¶
†FOOTNOTE (crossed): His office is the only room used on the third floor of his fiancée's enormous house.
‡FOOTNOTE (double-crossed): Said fiancée. Her actual name is Patricia, same as Mom's, so we don't call her that. You understand.
§FOOTNOTE (swerved): Because I think I'm funny.
¶FOOTNOTE (paragraphed): He really doesn't. Dad is genuinely puzzled by the whole fad.
#FOOTNOTE (pounded): We both agreed if such a thing ever happened, it would be easy to blame it on my boss because he's good friends with the Senior VP here at my client's office and said VP would completely believe me if I told him I was only clicking through a link my boss sent me.
††FOOTNOTE (ddouble-ccrossed): I did different voices for me and Hypothetical Co-Worker.
‡‡FOOTNOTE (doubble-crossssed): You're welcome.
%FOOTNOTE (percented): Because they're always labeled as "sensual" or "passionate" or some other version of "you're going to get laid tonight." I may be gullible, but even in the tub I'm doing my part in bringing sexy back.
§§FOOTNOTE (the waft): Doesn't that sound all Little House on the Prairie? The path is still there, but the field is mostly office buildings now.
¶¶FOOTNOTE (the notes): Not that I'm suggesting angels smell like kerosene. Any good saint-in-training knows angels smell like chocolate chip cookies.
##FOOTNOTE (the pounding of my heart): This is my way of saying, "You can't have none. Nyah-nyah-nyah."
†††FOOTNOTE (oh, hey -- that's Lent appropriate): Rabbit hole! I got it! It's like the olfactory equivalent of Alice following the rabbit down the hole! I almost didn't catch that elusive allusion.
‡‡‡FOOTNOTE (and that's train tracks): I was looking right at the notes as I wrote this, so I can't take credit for knowing what I'm talking about.
@FOOTNOTE (atted): Hans has a cold. Also, the most remarkable hat hair I've ever seen.
§§§FOOTNOTE (this is Hans's brain on NyQuil): I'm giving him credit for getting that close.
¶¶¶FOOTNOTE (march of the Seraphim): He's kind of joking. I was telling him about my one drinking adventure in high school. Not that I only drank once in high school, but this was actually IN high school. In the building. A friend got me a lime Slurpee with a slug of vodka which I drank during lunch. I didn't finish it -- it was a big Slurpee -- so I took it to Latin with me. I was incredibly fluent in Latin that day.


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There are two points here. Do you understand the difference between a charger, a power supply, and a regulated power supply (I'm not suggesting you don't but you can't claim that a particular device is suitable without testing a representative sample of a particular device. The one you have may work for you but the same make/model may not work for someone else.)jbeale wrote:Is it better if you separate the power supply and the cable? There are lots of 5V USB power supplies, and the USB port <-> microUSB cable is also widely available.
The cable is a much simpler business. All wires have resistance and this resistance causes a voltage drop. A thinner wire has more resistance, also the resistance is proportional to length. A long thin wire will have a significantly larger voltage drop than a short fat one. In my experience the lead to the mains is fine but the output wire is miles too long and adds to the nest of wires effect. You could open up the device and shorten the supply wire. If you do that and all you find inside is a transformer and a thermal fuse then it's an unregulated power supply. These have wide variability. They probably only cost 50 cents to manufacture.
I note from your picture that it is a model for the US market and plugs directly into the socket so the best you can do is use a high quality short USB lead.
If there are plenty of MicroUSB supplies there must be a hundred times more 12v discarded wall warts that don't have a use, or a MicroUSB outlet. The spirit of RPi is to re use equipment. It defeats the object if you have to go out and buy peripherals. If you have to buy a power supply, a keyboard, a mouse and TV then it's cheaper to buy a refurbished laptop if all you want to do is Python programming.


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The big game kicks off in the early hours of Monday the 7th of February, Prague time, so be prepared for a late one. Fortunately several sports bars (and some significant new venues since last year) will be staying open late for you to enjoy the whole thing.
Some places have free wifi too, so if you're toting a video-chat capable phone why not bring it along and keep in touch with your buddies back home throughout the game.
From last year's list
Jama – American owned pub with something of a college tavern feel to it. A Prague classic, Jama will see you right for late night ribs wings and burgers.
Zlata Hvezda (Golden Star) – Prague's largest sports bar, with the cheapest beer but not necessarily the best service.
The Dubliner (formerly Legends) – handy for Old Town Square as it's located in Tyn courtyard, behind Tyn cathedral (the gothic church that towers above Old Town Square). Somewhat pricier than the other three though.
The new kids on the block
Some serious contenders for venue of choice here. first up:
Belushi's – this large sports bar with a massive projection screen (and a stage that often has live music) just off Karlovo Namesti (Charles Square) is a great smoke-free venue. The food's pretty damn good too. It's on the ground floor of Mosaic House, a combo design hotel (upstairs) and a hostel (basement). Free wifi (ask for the password).
Just round the corner, on Vodičková is:
Hooters – I might be biased but this could be the best Hooters in the world because it's the only one that serves unpasteurised Pilsner Urquell, delivered by tanker, fresh from the brewery. Prague's first Hooters opened early in 2010. Expect the same as you would at a Hooters anywhere.
If there's anywhere we've missed, please let us know in the comments.


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Malta-teaser: 7nt winter holiday from £119pp - incl. flights (August from £255pp)
onely Planet ranked Malta among its 'Best Destination To Visit In 2018', meaning we think ALL pirates should try to get their before the end of the year. To help you achieve this goal, we've scoped out cheap holidays there for all seasons, starting from £119 per person, based on 2 sharing in winter. If… Niamh_UK


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Cousin Island is on the World Geodetic System
"On behalf of MLUH, Survey Division, I would like to extend our sincere gratitude for your help and support in the Geodetic Control Survey. It was through your effort in assisting us that we achieved our objectives well on time," Mr Hendrick Youpa from the Survey Division at the Ministry of Land Use and Housing (MLUH) said in a communique to Nature Seychelles after a team from the department recently completed their work on Cousin Island Special Reserve.
Geodesy is the science of accurately measuring and understanding three important properties of the Earth: geometric shape, orientation in space, and gravity field - as well as the changes of these with time.
Cousin Island - view from up top photo by Martjin Hammers
Countries and organizations use geodesy to map the shoreline, determine land boundaries, and improve transportation and navigation safety. To measure points on the earth's surface, surveyors assign coordinates (similar to a unique address) to points all over the earth. In the past, surveyors determined the coordinates of points by using earth-based surveying tools to measure the distances between points. Today, geodesists use space-based tools like the Global Positioning System (GPS) to measure points on the earth's surface.
MLUH carries out these surveys in order to link Seychelles' results to the global networks, World Geodetic System and International Terrestrial Reference Frame. Additionally, these local control points are important in current as well as future analysis. In other countries, such surveys are crucial for monitoring plate tectonic movements (shifts in the earth's crust).
"We had a previous schedule of eight days in total to conduct the work. However, we managed to have other surveyors on board which meant extra equipment, therefore reducing our work to three days with a total of eighteen people scattered on different islands," says Mr James Mainga, a Land Surveyor with MLUH.
Cousin Island was a key point in the survey
Apart from Cousin Island, the MLUH team also conducted surveys on La Digue, Praslin, Curieuse, Round Island and Félicité.
"While designing the network for observation, the geometry for the field work observations was a significant factor," Mainga explains. "Considering the geographic location of Cousin Island, it played a key role in enhancing the geometry on the western side of Praslin Island. As a result this will improve the accuracy of the results obtained."
This is not the first time such a survey has been conducted on Cousin, according to MLUH records a survey was carried out in September 1975. Such surveys can be done every three to five years and sometimes even up to ten years. This varies from country to country with some countries actually needing to carry out such surveys monthly or annually if they have greater plate tectonic movements. Wear and tear of control points is also a key factor in determining how often surveys are done, as they require regular monitoring and maintenance.
"Although we are a small NGO we are always happy to work together with government departments in such work where the information is pertinent not only to Seychelles' but actually, as in this case, the global data base," says Dr Nirmal Shah, Nature Seychelles' CEO.


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Penangites wouldn't be unfamiliar toward Mizi Bistro over its super value meal in terms of the portion, I kid you not, this is my first time stepping into the premise to try it out. (Hard to find kaki that's why). Mizi Bistro provides both set lunch and dinner, however, this blog post covers only set dinner.
Chicken Parmigiana
I could easily fall asleep in such environment, haha!
Left: Mango juice
Right: Honey Green Tea
A little basket of bread roll and few butter cubes
Fresh Pumpkin Soup (Complimentary in set meal)
Ala Carte - RM 10.05
One word, delicious. I don't brag but this warm soup truly excite me thoroughly!
The soup is moderately creamy that is not overly stimulating your taste buds.
Beside it is best consumed warm, the topping, oven roasted almond flakes is quite crunchy. It is apparently a great highlight as it ushers a wonderful taste in overall.
One word, delicious. I don't brag but this warm soup truly excite me thoroughly!
The soup is moderately creamy that is not overly stimulating your taste buds.
Beside it is best consumed warm, the topping, oven roasted almond flakes is quite crunchy. It is apparently a great highlight as it ushers a wonderful taste in overall.
Our Signature 'Mushroom Soup' (Complimentary in set meal)
Ala Carte - RM 10.60
Another great one to go but it is rather common as compared to pumpkin soup,haha!
Suitable for conservative diner anyway.
Our mains served shortly as we have just bottomed ourselves with the starters.
Chicken Parmigiana
Ala carte - RM 21.20
Set Meal - RM 29.70 (inclusive of starter + drinks + free flow of ice cream)
Crumb-coated breast of chicken. Topped with tomato, mozzarella cheese and oregano.
It is absolutely out of my...imagination, perhaps, when it is served in front of me.
The large size of chicken breast is simply more than enough but hold on, I still have a portion of pasta to be finish. Moreover, the boiled selected vegetables (pickled cauliflower, crinkle-cut carrots and peas) are in a rather larger serving than than of common restaurants.
Oh ya, the cheese is fair to dress up in overall. You feel full over its large portion but not the cheesy flavour as it stands moderately, I bet!
Fish Fillet ' Monte Carlo'
Ala Carte: RM 22.25
Set Meal: RM 29.70 (inclusive of starter + drinks + free flow of ice cream)Pan-fried topped with onions, tomato, mushroom and capers in a herbed butter cream sauce
Diners who looking for a creamy taste should consider this.
We pick this under the waiter's recommendation though, and of course, the outcome doesn't turn us down.
To be frank, the aroma of butter cream sauce hook us as it is serving out toward our table.
Selected boiled vegetables includes crinkle-cut carrots, potato and pea.
You could view the menu on Mizi Bistro official website (click me). Price range of ala carte menu is between RM 8 and RM 45. My recommendation is go for set meal (RM 29.70 nett) if you don't wish to have the chef's specialties like steak.
Summary: (Scaling Point: 0-Lowest ; 5- Highest)
Price: 3.5/5 (Slightly above average but valued over its serving portion, GST included)
Taste: 4/5 (Credit to Pumpkin Soup and Chicken Parmigiana)
Dining Ambience: 3.5/5
Vehicle Parking: 4.5/5 (Ample parking lots provided in Tesco Tanjung Pinang vehicle parking premise)
Krystal Point Corporate Park 2
Address: 1-1-27/28, Lebuh Bukit Kecil 6, 11900, Bayan Lepas, Penang.
Reservation: 04-6386508 / 016-4123273 / 012-4922921
Business Hour: 11am - 3pm and 6pm - 11pm (Opens daily)
Tesco Tanjung Pinang
Address: G3, Ground Floor, Tesco Tanjung Pinang, No 1, Jalan Seri Tanjung Pinang, Tanjung Tokong 10470 Penang
Reservation: 04-8982921
Business Hour: 11am-11pm. Opens Daily
J.L. Gourmet Cafe, Prangin Mall
Address: 33-33-09, Prangin Mall, Jalan Dr. Lim Chwee Leong, 10100 Penang
Reservation: 04-2632921
Business Hour: 11am-9pm. Opens Daily.
Offical Website: Mizi Bistro (Log on to view the menu)


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I didn't take this picture, I just stole it off the web. These are my parents on Valentine's Day. I'm profoundly grateful for them.
Last but not least (and this list isn't exhaustive,) Kona has also learned to smile when she she sees me with my camera. Now that's a good trick! She's a good ole' dog.
Happy Friday.


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Fashion Design — Students deal with the design and building of garments, enthusiastic about kind and function-a design's expression and the way it moves and suits the physique. Anyway on one can find all design schools addresses from each country including India, about job it all depends upon your expertise, about school's fee…its primarily non-public college! The goal of this topic is for college students to develop and employ their digital expertise to answer to, and present a design consequence whilst creating collaboration abilities.
Makes use of of CAD/CAM technologies in style designing might be illustrated better by understanding the steps of clothing building and fashion designing, because in every step use of CAD/CAM can enhance the process. A technical designer works with the design team and the factories abroad to ensure right garment construction, applicable cloth choices and a very good fit.
Patterns might be created from varied approaches as suitable to you like sample design method, proportion sample making, formulation sample making, prototype pattern making, convinient sample making, intellective construction-line sample making etc. They are so much attracted by present fashion that they go to any length simply to own that trend model or style.
High-heeled booties are holding on strong for this spring/summer time fashion season. You could love garments but clothing is only a part of the story when undertaking trend design. We all the time are in search of folks that love to work with digital 3D software to make our automobiles interiors détails and equipment…design faculties (additionally in India) provide a kind of digital design course.


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I love pumpkin foods… pumpkin pancakes, pies, breads, etc. I love all of the great pumpkin things that come with fall, but sometimes I can get a bit pumpkin-ed out…. especially after Thanksgiving. Maybe it also has something to do with the changing of seasons in December. At any rate, if you have leftover pumpkin puree' sitting in your fridge like I do and don't feel like making something pumpkin tasting… then this is your recipe! Or if you are a chocoholic (also, like me), and want to make something healthier. Then, this is for you, too!
Behold, the Chocolate Pumpkin Cupcake-muffin…. or Muffin-cupcake?? Cup-muffin, muf-cuppin?? It's not too sweet, but the ganache on the top makes it quite decadent… which makes you wonder what it is. A cupcake or a muffin. I will let you decide.
My kids think they are cupcakes and they are thrilled with them. I am thrilled to feed them these instead of a traditional cupcake. This is a much healthier alternative. It's a win win!


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Paradise Printed Maxi Dress
Why we love it: Studio 54 meets the tropics with this utterly decadent and delicious maxi dress with the boldest, most unapologetic paradise print ever. A gentle V-neck, structured shoulders and fitted waist combine for a flattering effect and a strong, Amazonian silhouette. The draped, ruched waist, subtle balloon sleeves and pleated hem add softness and movement as palm trees and tropical birds demand attention. This is the perfect dress for tall ladies out there who want to wear a floor-skimming dress heels. Not so tall? Get your tallest wedges out of the closet ASAP. Simply sumptuous, juicy, nostalgic glamour.
Styling Tip: pair with high (really high) wedges. Leave the wrists and neck bare, but try a gold earring and simple hair. This dress begs for bronzed, luminous makeup.
Due to the extended length of this style, we recommend a high wedge shoe. Length is approximately 67" from shoulder to hem.
Rent with Confidence: Choose the apparel for your upcoming overnight getaway, trip overseas, or event.
Wear: Explore the world over in style with your new dress rental.
Return with Ease: Place your pieces back in the box provided with return label, and our concierge team will schedule your FedEx pick up for you.
We encourage you to use our exclusive Celebrity Stylist to ensure perfect fit. But if for some reason your order is not quite what your looking for, please leave all of the tags on the dress, contact our concierge support people at firstname.lastname@example.com or call 561-371-5663. We will issue you a full refund or rush a different dress in time for your occasion. Please return the dress within 24 hours via the prepaid return label. If you have selected two day or next day shipping we will issue a full refund minus the extra shipping charges.


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Friday, May 30, 2014
Deconstructing The Sayre Barn: Photographs by Ulf Skogsbergh – Opening, Saturday, 12 June 2014
"Deconstructing the Sayre Barn: Photographs by Ulf Skogsbergh" is a full on installation of photographs that examine the Sayre Barn, part of the Southampton Village Historical Museum.
The opening takes place Saturday, June 14 from 4-6 PM at the Barn at the Rogers Mansion Museum Complex, 17 Meeting House Lane, Southampton, Southampton Village.
"The restoration of the Sayre Barn, is a major project undertaken by the Museum," says Skogsbergh, an internationally known photographer and musician/composer who lives on the East End of Long Island. "The Barn is reopening to the public with an installation of my large-scale photographs relating to the barn and farm tools, once housed in the barn."
Skogsberg notes that the space is enormous but his photographs which measure up to 13 feet for this exhibition will likely fill it: "Right now I have two 4x13 ft to finish but but I'm showing 32 prints in all – and most are about 48 x 60 inches - with eight photos 8 ft long or larger." The artist's enormous super high resolution features are collected widely in Europe, particularly Switzerland.
According to the Museum: "The 1825 Sayre Barn was under reconstruction for one year and will reopen with an exhibit of photographs of the Sayre Barn taken before the barn was dismantled. Mr. Ulf Skogsbergh specializes in highly-detailed, large format photography (20-plus feet in length). His works are well-known and collected throughout Europe."
The exhibition will remain open through October 18, 2014.
See more. Visit: Ulf Skogsberg web site.
For more information: http://www.southamptonhistoricalmuseum.org/special-events
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Dear Sir,/Madam
Good morning how are you and your family doing. I have very good business opportunity that will help both of us. I will like you to get back to me for more information, this business opportunity involve the sum of Only get back to me for more information this is my email address firstname.lastname@example.com
I await your urgent response.
Thanks with great regards
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17 December 2018
Round and Round He Goes
16 comments:
- O'Neil De Noux said...
Good luck. Nice about your new novel. WIsh you the best with it.
- 17 December, 2018 06:52
Congratulations on your DoubLe A Detective Agency novel and good wishes for writing in 2019. We all need ever more luck than ever!
- 17 December, 2018 08:20
- Steve Hockensmith said...
Thanks, guys! Since writing that post I've already changed my mind twice about what I should write next. So imagine how many times I'll change it before 2019 actually begins. I've got two whole weeks of flip-flops to look forward to. Oh, well...happy holidays!
- 17 December, 2018 08:46
- R.T. Lawton said...
Steve, you've still got it, so best of luck in your next endeavor.
- 17 December, 2018 09:05
- Steve Liskow said...
Congratulations on Double A Detective Agency. Hope it sells well.
As for Art and Commerce, they should both know the only good publisher/agent is one that buys your work. All the others are blind fools, and they outnumber the good ones exponentially.
But good luck anyway. Do they really have a Queen on Venus?
- 17 December, 2018 09:12
- John Floyd said...
I needed this, this morning. Great post!
Congrats on the new book, Steve! (Wonderful title, but you're always good with titles.) Good luck with it!
- 17 December, 2018 09:44
- Michael Bracken said...
Art and Commerce are like Siamese twins. When they try to go in different directions, they rarely go anywhere, but when they work together...
- 17 December, 2018 11:50
- Steve Hockensmith said...
Thanks for the votes of confidence and good advice, guys! I really like that outlook on Art and Commerce, Michael. We'll see if I can get them pointed in the same direction....
- 17 December, 2018 13:15
- Eve Fisher said...
Congratulations on your new novel. As far as write what will sell/write what you love debate - why not do both? At the same time? I always have at least 3 stories in various stages of production, and that way when I run into a wall, I can turn to one of the others for comfort.
- 17 December, 2018 13:28
- Steve Hockensmith said...
I'm a super-anal, one-thing-at-a-time kinda writer, Eve. Plus, I'm so slow I feel like I have to stay totally focused on a project if I'm going to finish it before I lose enthusiasm for it. That's one of the things that's sort of amazing about the new "Holmes on the Range" book: I actually walked away from it for months and months and almost started another novel instead, which normally would be the death knell for a project for me. But I circled back to it and actually finished it. I'm hoping the next book -- whatever it is -- will have a more straightforward, streamlined, efficient writing process. We'll see if I get that lucky!
- 17 December, 2018 14:06
- Unknown said...
Great blog post and again, congratulations on the new Holmes On The Range novel!!! What a luxurious moment -- in a way -- to be at that pondering point after successfully launching a new book.
Whatever you choose to do will be fabulous, good fun!
- 17 December, 2018 17:32
- Leigh Lundin said...
Your angels sing? In harmony? Well dang, as Holmes might (or probably not) say.
Love those Holmes on the Range stories. Congratulations, Steve!
- 17 December, 2018 23:02
- Don Coffin said...
Double A Detective Agency arrived last Friday & my plan is to read it as a Christmas present to myself. So I thank you for the present & I look forward to receiving another one in the not too distant future...I'm not getting any younger.
- 18 December, 2018 19:37
- Steve Hockensmith said...
Thanks for the congrats, y'all! And, Don -- I'll try not to make you wait *too* long for another "Holmes on the Range" adventure. But I can only write so fast. I'm not getting any younger either!
- 19 December, 2018 09:50
- Don Coffin said...
By the way, Steve. Two of the books I read this year that I put on my "best reads of 2018" for the Dorothy-L email listserv are A Crack in the Lens and The World's Greatest Detective.
- 19 December, 2018 14:49
- Steve Hockensmith said...
Thanks a million, Don! I'd show my appreciation by naming a character in my next book after you, but given the kind of stuff I write some people would probably consider a guy named "Mr. Coffin" too on the nose....
- 20 December, 2018 08:59


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Slew of burglaries in Darien under investigation
DARIEN — Police are investigating several burglaries reported last week.
On Wednesday, a West Avenue resident called police because when she returned home around 3 p.m., she heard a "rustling" noise when she entered, and believed it was someone in the home. The noise turned out to be a stack of printer paper that fell to the floor, but her house was burglarized.
Missing was a laptop, watch, credit card, assorted jewelry and some prescription medications. There were no signs of forced entry.
The next day, a Seagate Road resident reported her car had been entered overnight, and she believed someone may have also entered her home.
There didn't appear to be anything missing from the car, which was unlocked. The homeowner said that morning when she went to get her wallet from her purse, it was missing. She later found it on a nearby table, with cash missing. The purse had been on a table by the front door, which she thought was unlocked. She said about $40 was missing. No one in the house recalled hearing anything unusual, and the dog apparently did not bark. There were no signs of forced entry.
A Post Road resident called police Thursday to report she discovered someone had rifled through the pocketbook she had left in her unlocked vehicle, and her son's bike was stolen from the front porch. There was nothing missing from the car or purse.
An abandoned bicycle was located across the street from the house.
Also on Thursday, a Catalpa Terrace resident reported he found the front passenger-side door of his vehicle slightly ajar and the interior light on. Nothing appeared to be missing from the unlocked car.
All of the burglaries remain under investigation.
email@example.com; 203-842-2585


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|Spoiler Alert: This article or section contains details about plotlines not covered in the anime. Do not proceed unless you wish to be spoiled.
The Norlangarth North Area Swordsmanship Competition (ノーランガルス北域剣術大会, Nōrangarusu Kita-iki Kenjutsu Taikai?), also known as the Zakkaria Sword Arts Tournament, is a sword competition which is held every year on the 28th Day of the 8th Month in the town of Zakkaria. Any guard from the more than 50 surrounding villages as well as the apprentice guards of Zakkaria itself have the right to participate in the tournament.
The tournament consists of two blocks: west and east. All contestants have to draw a ball from a box to decide which block the contestant will be assigned to: if a blue ball is drawn, the contestant is assigned to the west block, if a red ball is drawn - the east block.
The tournament is held in two parts. In the first part, the contestants must execute ten predetermined movements in order which are then evaluated by judges, who will select the 8 best from each group. The second round consists of elimination battles until only one contestant from each group remains.
The winners from each block will be selected to become guards of Zakkaria and, if they prove their worth as guards, they may be given a recommendation letter from the Zakkarian chief guard that would allow them to take part in the entrance exam of the Sword Mastery Academy.
Originally, a fight between the winner of each block was held. However, the fight was so intense that the «Taboo Index» clause against harming each other was at risk of being broken, thus the finals were no longer held.
|Duels, Quests and Events Navigation Bar


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Maternal Pertussis Vaccination During Pregnancy - FPIN's Help Desk Answers - American ...
Apr 1, 2019 - Women should receive the Tdap vaccine during pregnancy regardless of previous immunization history. Infants whose mothers received prenatal immunization had 50% fewer cases of pertussis compared with those whose mothers received postpartum immunization.
American Family Physician : FPIN's Help Desk Answers
The Pregnant Patient: Managing Common Acute Medical Problems - American Family Physician
Nov 1, 2018 - Women often see their primary care physicians for common acute conditions during pregnancy. These conditions may be caused by pregnancy (obstetric problems) or worsened by pregnancy (obstetrically aggravated problems), or they may require special consideration during pregnancy because ...
American Family Physician : Article
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Sunday, March 20, 2016
Bella and the Beast
Just a quick post to shut some people up before they start. These two are so cute. and easy to work with. They also supplied some post titles. We shot out at daybreak and had some great weather.
Thursday, March 17, 2016
The Nicest Niece
So this is one of my nieces. My favorite niece. The sweetest and cutest girl ever. They came out for a visit and we did a pre baptism photo shoot. She is amazing and so cute, as you can see. Enjoy.
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So I'd had a bit of a sucky week what with one thing and another and as Friday came around I fancied a bit of decent live music - but where to go?
Earlier in the day the lovely Aly of The Thomas Tripp had sent me their listing for the month and top of the list was local covers band Basketcase. Having never seen them before I thought 'why not' and headed off Christchurch way.
Of course the lure of the good beer on offer at The Tripp was an added attraction and it was clear that a lot of other people thought the same - as is becoming usual on a Friday night the place was full to the gunnels.
It was clear pretty much instantly that frontman Neil Zebedee has a great voice and we listened from the back of the packed pub to get the full flavour of the band.
There was some good stuff going on and although occasionally it seemed that the balance on the backing vocals was a bit off, the overall musicianship was good.
You can find Basketcase;
On Facebook https://www.facebook.com/groups/basketcaserockband
There are more pics here
And of course if you like our stuff then;
follow on twitter https://twitter.com/GigsandBands
and like us on Facebook https://www.facebook.com/gigsandbands
and of course sign up for our free newsletter
There were some good stabs at a couple of Chillis songs and I did wonder if putting Blur and Oasis so close together was irony!
In the second half we moved forward and the music mix was very much indie/rock with some excellent covers of Franz Ferdinand and the obligatory 'Chelsea Dagger'.
Neil began to have a bit of fun with the boisterous crowd and we learned some information about Tom the drummer's personal hygene that we didn't know before. There was an excellent comedy moment after the band had finished a particular song where they were asked by a punter what it was. The song was 'Basket Case' by Greenday.
The band finished off the night with 4 encores from a rapturous crowd, a sure sign that it was job done. I particularly liked their 'Sweet Child' and The Killers " All these things that I've done".
All in all an enjoyable and successful night so thanks go to the chaps in Basketcase and The Thomas Tripp


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In this groundbreaking film, director Jeremy Dean, takes an unflinching look at themes echoed in current events like hurricane Katrina and recent award-winning movies such as "Hustle and Flow" and "Crash".
Startling newsreel footage–some of it never aired before–brings home the bitter reality of the 1964 Saint Augustine protests led by Dr. King and US Ambassador Andrew Young (who was beaten up on the streets of Saint Augustine by Klan members and other whites violently opposed to desegregation).
The greatest civil rights story never told.
This film is an emotional march from past to present combining rarely seen news footage from 1964 with present day testimony to tell the true story of troubled times in the historic tourist town of St. Augustine, Florida. See African-Americans and their allies in the white community put their lives on the line to force the President of the United States to sign the first civil rights act. The film also takes a look at the aftermath of desegregation and the challenges that it presents to all Americans. In the end we see signs of hope and reconciliation and are challenged to take the next step forward.
The unconventional civil rights film, "Dare Not Walk Alone," which cuts between the Civil Rights protests of 1964 and the hip hop generation's struggle to bridge the poverty gap that still exists in many areas of America today.
While Dean tells a story that much of the world has forgotten—the violence and abuse that demonstrators, both black and white, were willing to endure to force the passage of the first Civil Rights Act—he is not content to end the story there. He connects with a segment of American society that is still forgotten, black Americans for whom King's "Dream" is still just a dream, kids who feel their only way out is hip hop.
Drawing striking parallels between the role of music in black communities during the civil rights movement of the sixties and the way that music still keeps hope alive today, Dean's film strikes a chord with viewers of all races. Andrew Young, one of King's top lieutenants, speaks of being beaten by whites opposed to desegregation (Young went on to become Mayor of Atlanta).
James Brock, owner of the Monson Motor Lodge, focus of many demonstrations, gives his first ever on-camera interview (King was arrested at the Monson and acid was used to remove protesters from its "Whites Only" swimming pool). Dean has created a visceral mix of newly discovered archival footage and eyewitness accounts from people on both sides of the events which led directly to passage of the Civil Rights Act of 1964. His footage of a service of reconciliation held at a white church that had barred blacks from worshiping in the sixties, shows progress is possible. And audiences of all ages have repeatedly been moved to ask: What more can we do to help?
For anyone trying to make sense of recent events in places like Jena, Alabama, or the aftermath of Hurricane Katrina, this film might be a good place to start.
The film offers signs of hope, yet the economic data speak for themselves: glaring gaps still exist within American society. However, if the first step to closing them is facing the problem, viewers of this film are taking that step.
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