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Sicilian recipes
Sicilian Stuffed Squid (Calamari Ripieni a la Siciliana)
Squid shrinks considerably in the cooking. It is important to buy ones that are uniform in size. The body should be no smaller than four inches and no larger than six inches . (Do not include the tentacles in this measurement.)
* 6 medium size squid
* 3 tablespoons olive oil
* 1/3 cup bread crumbs
* 1 garlic clove, minced
* 1 teaspoon dried oregano
* 1 tablespoon parsley, minced
* Salt to taste
* Freshly milled black pepper to taste
* 1/4 cup freshly grated pecorino
* 1 1/2 cups prepared tomato sauce
Recipes courtesy of http://www.inmamaskitchen.com which has recipes from other areas of Italy as well as interesting articles about Italy in general.
Eggplant Caponata - Sicilian
An authentic Sicilian caponata bears no resemblance to a commercial product, and the secret is to prepare the vegetables separately so they retain their own individual taste.* 3 large eggplants* 1 1/2 cups olive oil* 1 head celery, tough outer stalks removed, finely sliced* 1 large onion, sliced* 1/3 cup tomato paste, diluted with 2 tablespoons water* 1 - 2 tablespoons capers* 1 anchovy, chopped* 1 1/2 tablespoons sugar* 3/4 cup fine quality vinegar* 1/4 cup green olives, pitted and chopped* 1/4 cup sultanas* Salt and freshly milled pepper to taste METHODWithout peeling eggplants, cube in 1/2 inch dice. Sprinkle with salt and let drain in a colander with a weight on it for one to three hours, the longer, the sweeter. Dry well and set aside.Heat oil in a deep frying pan. Fry eggplant until brown. Drain on paper towels.Boil celery in saucepan of boiling water for 3 minutes.Cook onion in oil remaining from eggplant just until it begins to change color. Stir in tomato paste. Cook for 10 minutes, stirring occasionally. Stir in capers, anchovy, sugar, vinegar and olives. Stir to combine and add eggplant, celery and raisins. Season with salt and pepper to taste and cook over low heat for 10 minutes. Let cool before serving. Nowadays money is tight. Get all your Kitchen Essentials under $30 at Cooking.com! Stock your kitchen without shocking your budget!
Recipes courtesy of http://www.inmamaskitchen.com which has recipes from other areas of Italy as well as interesting articles about Italy in general.
Arancini (Sicilian Rice Balls)
You must use risotto rice for this recipe. A fluffy long-grain rice will not adhere when you shape the balls.
Boil rice in lightly salted water with saffron until rice is dry and tender.
Turn into a bowl. Stir in parsley, nutmeg, butter, Parmesan cheese, provola cheese and the 2 eggs. Mix well. Season with salt and pepper.
With oiled hands, shape rice into balls the size of large walnuts. Roll first into beaten egg, then into beadcrumbs to coat well.
Deep-fry in hot, but not smoking, oil until golden. Drain on paper towels and serve immediately. If not ready to serve, they can be reheated in the oven which will crisp them.
Serves: 4 - 6
This recipe from www.inmamaskitchen.com
When you get very adept at making arancini, try stuffing them with a small piece of mozzarella cheese. Push a hole with your finger into each ball after shaping. Insert the cheese, then close the opening to hide the cheese. Sicilians sometimes stuff with meat and peas.
Bruschetta("Bruschetta" - "Pani Cunzatu")
To make the bruschetta is an easy undertaking. The bruschetta is sliced Italian bread rubbed with fresh garlic, drizzled with olive oil sprinkled with salt, placed on an oven rack and toasted until golden and lightly crispy. The word derives from the Italian bruscare or abbrustolire meaning to toast or to roast.In restaurants, and particularly in the United States, the bruschetta has been upgraded and enriched. The results are a variety of bruschette filled with a myriad of vegetables, meats, fish, and cheeses and very often their combination.Therefore the most important ingredient to make bruschetta is fantasy and creativity and the necessary ingenuity to use what your pantry or your refrigerator can offer you.
Ingredients for the Basic Bruschetta
1 loaf of Italian bread, similar to a baguette
2 cloves of garlic
¼ cup of extra virgin olive oil
Salt and pepper
PreparationPreheat oven to 375 degrees.
Slice bread (about ½ inch) 20 to 24 pieces.
Rub each slice with garlic and brush with olive oil.
Place slices in a baking pan and toast until golden, 5 to 8 minutes.
Drizzle with remaining oil and sprinkle with salt and pepper.
Serve hot.
Make the bruschette and garnish with a teaspoon of any of the following topping.
TomatoMix in a bowl ½ lb. diced tomato, ½ small red onion, 2 tablespoons of olive oil, oregano salt and pepper. Sprinkle on each grated ricotta salata or grated cheese.
Sautéchopped mushrooms in olive oil and garlic or sauté your preferred vegetable, chop it and spread on top of bruschetta.
Bottarga – Uovo di TonnoDried salted tuna roe.
Place a thin slice of bottarga on each bruschetta and drizzle with a few drops of olive oil.
Olives and Anchovies
Make a paste combining 12 pitted black olives, 3 anchovies, and 2 tablespoons of olive oil, oregano, salt and pepper. Spread paste on each bruschetta and garnish with ½ of a black olive.
Courtsey of http://siciliancookingplus.com


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The CPA exam is the official test, given by the American Institute of CPAs, to qualify those who want to become certified public accountants. Upon passing this exam, you are able to practice as a licensed public accountant in the United States. The CPA designation is the only qualification of its kind in the accounting field and incorporates not only the exam, but also a certain amount of education and experience. Read on to learn more about the structure, content, and administration of the CPA exam.
Exam Structure
The exam to become a CPA lasts a total of 14 hours, divided into four separate content sections: Auditing and Attestation (AUD), Business Environment and Concepts (BEC), Financial Accounting and Reporting (FAR), and Regulation (REG). Candidates must pass each section with a score of at least 75 on a scale of 0-99 to become certified as a public accountant. During specific sections of the test, candidates can access certain reference materials, including AICPA Professional Standards (in the Auditing and Attestation section), FASB Codification (in the Financial Accounting and Reporting section), and Tax Code (in the Regulation section.
Exam Content
The CPA test is divided up into several different types of questions; multiple-choice, written communication and task based simulations. Task-based simulations refers to case studies where you must respond independently rather than selecting from pre-determined answer choices. The four-hour Auditing and Attestation section covers planning the engagement; gathering the information; documenting the findings; and preparing communications. The three-hour Business Environments and Concepts section covers business structure; economic concepts; financial management; and information technology. The four-hour Financial Accounting and Reporting section covers standards for financial statements; typical items in financial statements; types of accounting transactions; and reporting for governmental, non-governmental, and not-for-profit organizations. The three-hour Regulation section covers ethics and professional responsibility; business law; federal tax procedures; and taxation of individuals, property, and business entities. Preparation courses are available for the exam, and most of these topics are also covered in graduate level accounting programs.
Exam Administration
The CPA test is given during predefined exam windows. Throughout the year, there are four "exam windows", each lasting two months. To take the exam, you must select an exam window, during which you are able to take each of the four test sections. Each test is given between five and six days per week. The sections may be taken in any order you like, but can only be taken once during each exam window. Eligibility to take the test varies by state. In most states, there is some combination of citizenship and residency requirements.
If you are considering becoming a certified public accountant, you must first meet the minimum education and experience requirements for your state. Because each state has slightly different requirements, it is important that you check with your state board once you have decided to become a CPA. The accounting profession can provide many career opportunities, especially for those with a CPA license.

subset: commoncrawl


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The Book of Pooh: Just Say Boo! (2002)
Directed by Mitchell KriegmanGenres - Children's/Family | Sub-Genres - Children's Educational, Children's Entertainment | Run Time - 46 min. | MPAA Rating - NR
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Synopsis by Andrea LeVasseur
"Just Say Boo" is a Halloween special for the live-action Playhouse Disney children's series The Book of Pooh. In this collection of stories, Winnie the Pooh and his friends from Hundred Acre Wood dress up in costumes for Kanga's Halloween party, while Eyore moves into the Scary Woods. Piglet gets worried about the costume contest, until he finds himself a chance of winning it. Tigger finds his usual buoyant personality getting scared when he is in Owl's scary treehouse with Rabbit.
educational-television, costume-party, costume, Halloween, songs, stories, fear


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5 email marketing tips you must read...
Before pressing that 'send' button, make sure your emails do not contain any items which will get them banished to the junk mail folder. Why not follow our 5 day plan to get your emails into the highest number of inboxes possible?
Day 1 – Clean up your data
Follow the green trend and construct your contact database organically. Make sure you have permission for all your contacts' details and utilize your website's homepage to do just this.
Make sure all your content pages contain incentives to encourage visitors to subscribe to your e-newsletters, special offers and updates.
By doing this, you protect both you and your ESP's sender reputation. It will also help to reduce your spam complaints, bounce rates and increase your deliverability percentages.
Day 2 – Use organic data
By using bought or hired contact addresses or third party data you will increase the chance of high bounce rates and spam complaints.
Ensure you check any third party data which is used for nonspecific email addresses and are aware of how the contact permission was gained originally. A good rule is to no email any contacts who you have not directly received prior permission from to send them your marketing emails.
Day 3 – Less is more
A common myth is that sending 'bulk' email campaigns will get you high delivery rates – so erase your excess contacts and stream line your campaign by targeting selected contacts.
Be careful to collect genuine and meaningful data which you are then able to segment according to each campaign you run making sure that each contact is only sent highly relevant and informative information they will value.
Day 4 – Make it personal
Portraying a sense of personality in your email messages is vital.
Constructing your emails whether they are offers or information ensuring they fit the profile of the contacts who will be receiving them. This will not only raise your reputation but will also reduce your unsubscribe rates.
The combination of interesting contact and personalization allows you to address emails to the name and needs of each audience member. Making sure the right message reaches the correct people at the most opportune time will ensure long-term deliverability advantages.
Day 5 – Believe in your message
It does not matter how long you spend on the wording and presentation of your emails or how targeted they are, the deliverability of your message relies mostly upon how much you believe in what you are saying and that your audience believe you also.
Make sure you send your email messages from an authentic 'sent from' address as this is essential for identifying and verifying your domain name to the ISPs.


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As discussed in previous posts, the Australian film industry faces a smorgasbord of problems and hurdles to overcome in order to compete in a global market. Transnational co-productions have been one way of overcoming many of the typical issues faced by Australian film makers. Co-productions offer significant opportunities including opening a pool of resources and automatically accessing two markets in terms of creativity, finance and audience reach. The ultimate outcome is content that can be considered a 'domestic' production in each of the partner countries (Yecies, 2009, p.2).
Governments use incentive instruments to develop economic growth, to modernise industry infrastructure and to increase domestic employment and training opportunities – all while promoting tourism (Yecies, 2009, p.3). In Australia these incentives include the Producer offset whilst bypassing the SAC test and also being able to apply for production funding from Screen Australia. Australian producers can make a co-production with producers from: Canada, China, France (MOU), Germany, Ireland, Italy, Israel, Korea, New Zealand (MOU), Singapore, South Africa, and the United Kingdom. Currently the Chinese film industry is in the middle of a boom (Yecies, 2009,p.4) and Australia is taking full advantage of this.
China is currently the world's second-largest movie-going market (Screen Australia 2017) and in April 2017, Australia announced 14 China-Australia film co-productions (Yu, SBS, 2017). One of the films At Last is expected to provide around 200 jobs and inject $10.8 million into the local economy (Vieira, 2017). However, Australian producer Mark Lazarus says "the collaborative process is complex and compromise is necessary". Does this then mean that Australian culture must be compromised in order to allow for transnational co-productions that provide Australian jobs and boost the Australian economy?. Yeices (2009) says that "ICPs can circumvent cultural imperatives, because they weaken the cultural relevance of the content for one or more of the partnering countries and their cultural identities." This has certainly been true of past co productions Australia has been a part of. For example Greencard (1991) was an Australia/France co-production that was shot in New York, had an American lead actress, French lead actor and an Australian director. It was classed as 'Australian' for funding purposes but lacked any identifiable Australian cultural specificity. It is examples like Greencard that give legitimacy to the belief that, "the funding that producers gain access to has proven more popular than having a collaborative cultural experience" (Yecies, 2009, p.3).
Furthermore, whilst investment budgets of AUD $400 million have been promised by production houses such as Sydney Films to 20 potential co-productions, Screen Australia has received funding cuts of over $50 million in the five years up to 2018-19 (White, SMH, 2015). These funding cuts have been heavily denounced by Screen Producers Australia, which claimed they "will seriously impact the industry" (Quinn, SMH, 2015). From these politically charged actions it can be said that the Australian government is much more concerned with strengthening diplomatic ties with China than supporting its own local screen stories. Yecies explains that the result of politically charged co-productions can be that, "collaborative stories can appear forced – especially when a 'domestic' film is sought-after only to fulfil policy requirements, rather than organically to tell a local story" (Yecies, 2009, p.6).
Co-productions offer opportunities that are normally unattainable for local productions. They create a significant amount of jobs for Australians, highlight Australian creative excellence, have the potential to inject millions into the local economy and deepen cultural understanding. However, they often require compromise, which can mean the loss of cultural relativity to either country involved. The large funds and diplomatic ties involved in co-productions can take the emphasis off creating a collaborative cultural experience that may have been more justifiably spent on a local production.
Yecies, 2009 http://ro.uow.edu.au/cgi/viewcontent.cgi?article=1409&context=artspapers


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Search the Community
Showing results for tags 'hydra'.
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saltwatercoral posted a topic in Lighting ForumAqua Illuminations Club I have seen some other clubs out there and after doing some digging I didnt see any clubs for AI LEDS. I just wanted to through this out there for anyone that may have any Aqua Illumination leds or would just want to chime in about them. PICS are always welcome and encouraged!!! I also wanted to say that I am NOT affiliated with Aqua Illuminations. I just really like there Products! Here is a list of the current members as of 7/19/2017. Saltwatercoral $ Pit SouthFlorida_TRON Adam_T ajgouty Naturalreef CruzH20polo Wolfador Karisma Calvin415 tristanschlueter jacobnano William rbaby TheMac86 Misfortune ayobreezie JDK pschom rrcg50 james.tsai sammer SynRG summitwynds JNA_DESIGN 10gnano p-daddy tpallas ermartin CONSTANTNE fishinmonkey acropora1981 alaskan84 reefkeeper2 DreTheReefer rbokros vyky Trainer262 spanko chadfarmer lkoechle hecsrt-4 AustinV90 mavjoy gupebreedr unhandleable Hognoxious jmifland jaysauce 415 reefer ArloGut Raphael Bonzanini mic209 mpsti05 joshclovis gmod chadti99 leicalux wyattroa nickfd3s Chris George Allenmay8 reesestewww Authentic jbb_00 cityhunter xenon HDreef Flexin5 noob-reefer Chris George leicalux hustlah streetsong BOMBreef PakRX8m mdisalvo55 jedidad theSHIMMY rsdazo awinslostrong Christianwaisath hrum1340 civickm 27Cube reefsahoy jnrandall strong OldHunter SfdPiggy Anthrax15 vu.dao Pete1122 pyrrhusmj Ole Pukey c-stone do_0b laxx1991 Captain Hook Catbus Reef attack AlKamist 6Speed KeTos twan aquariumpav Cereal Killer Aqua Life Aquarium dlogfx ulver982 TKG E.intheC SoFit Skuba TheKlienReef zambono thehobdenmarina Jordangil marc3lo19 jball1125 Bakenn Allenmay8 beyondcomp251 lagunastudio SerenityReef flood504 dxmaster Allan M addicted2fish Jneighbors blajoie HilmSean jgpico BusterDB ntgtyper x3thelast malady Camry90 kpeyton Mitch619 nano427 pet_doc cherubfish dudedah shaner014 mmadoffy ug.mac TristanC Deleted User 4 latteslave Supersizeme ultimate sps only Caronte btbeam sfdanksta650 rockryno rdccarpet kidninja nichole2 Luigiestrada pwfletcher Nanofreak79 tomkun carmexx 1MP3R1AL timothybui aethier OneOfDaZZZ nanoreefer11 RK_tek cdavmd deathbyart jordankj i_am_poor RnMB1988 steelcube Angel<2Nanos biocubedatx Andynco cpetrosky Thesaint216 Base615 RollaJase ZeroEvoX gahumphrey CP70 frt Ahanix LVCaniac AllenI223 vsanchez949 oohnoo Limagm Hecdr34 monkdaily Sk8n Reefer lkoechle aquageek HotRodScamp sepulvd 12_egg_Omelette MC5858 jagger0792
*NEW* Aqua Illumination HD Lighting!
Marine Depot posted a topic in Marine DepotGet your new AI lights TODAY!
☀ Daylight Savings Special: 0% APR Financing on Lighting ☀
Marine Depot posted a topic in Marine Depot☀ Daylight Savings Special: 0% APR Financing on Lighting ☀ Pay over 3, 6, or 12 months with Affirm
AI Hydra 26 HD (2) and 1/6 Coralife Chiller FS
NanoReeferNY posted a topic in Hardware ClassifiedsJust broke down my tank (65g) and want to unload just about brand new equipment I purchased about 2 mos ago - I have two Hydra 26s HD both as pair $500 1/6 Chiller by Coralife with digital display - $550 From Ny been In the hobby for 15yrs and have a new home, no time anymore for tank Also have my RSM 250 which I customized for the hydras available with black matching cabinet , skimmer, heater and extra koralia pump $300 - this weekend only
WTB: Hydra 26 HD
NanoReeferNY posted a topic in Hardware ClassifiedsLooking for 2 Hydra 26 HDs .....
Controlled entropy's IM Nuvo Fusion 20 - Everything is dying, is it too hot?
controlledentropy posted a topic in Aquarium JournalsUpdate - 02/11/2018 The tank is officially 1.5 months old. Going through the ugly phase. Edit: This is funny. So funny. Apparently I ordered Fusion 20, NOT, the Lagoon 25. I'm not complaining, but I seriously thought I ordered the Lagoon. Oh well, now I dont have to think about the net top. Hello all, I finally took the step of ordering an IM Nuvo Lagoon 25 after admiring all of your beautiful tanks for almost a year. I have experiences in keeping a freshwater planted tank and I am now brave enough to take my snorkel to plunge into the world of a saltwater aquarium. I think saltwater will suit me just like freshwater does, because of my geekiness. My freshwater tank is over-engineered; I use a temperature probe, a light dependent resistor to measure general light level, and 2 Atlas Scientific, ph and conductivity (plus TDS) probes, connected to my Arduino, which is connected to my Raspberry Pi, which is connected to a website that logs live data feed from my tank. I also use a dosing pump to dose macro, micro and glutaraldehyde solutions 7 times each day in small amounts. I have 3 schools of Southeast Asian fish, and I am still not done as I haven't found my centerpiece fish. For my saltwater tank, I am planning to have a minimal amount of fish, preferably 1, up to a maximum of 2 fish. Hopefully, someone can suggest a stunning, centerpiece fish. As for corals, I would like to keep everything, softs, LPS and SPS. But, I would probably stay away from genus like Euphyllia, because I don't think this tank will be big enough for their poofiness. The one coral that I saw that literally took my breath away and probably the reason why I want to set this tank are Chalices. Man, I love how velvety their flesh looks like and how crazy the color of their mouths. I also saw some Leptoseris that looks like the outer hull of the Borg spaceship. So cool. I don't understand the appeal of Scolymia and Cynarina. So, I would like suggestions for my plans and some suggestion regarding stocking. I may use this December to cycle the tank - I have Cycle and Pristine from my freshwater tank and some ammonia too. Will be using dry rock with live sand. Here are my plans; Fauna - Vertebrate One or two fish - Preferably Not Clownfish (nothing against Nemo, but I think it's overdone, it's like the Neon Tetra of freshwater fish) Fauna - Mobile invertebrates (Are these too much? Considering that I only have maximum 2 fish) Fire shrimps X 2 Trochus snails X 2 Nassarius snailx X 2 Blue legged hermit crab X 2 Fauna - Sessile invertebrates (From the highest to lowest priorities) Chalice - Medium light, medium flow Leptoseris - Low light, low flow Cyphastrea - Low light, moderate flow Acropora - High light, high flow Favia - High light, low flow I think its pretty clear that I like encrusting corals with colorful mouths. LOL. Acan (Micromusa) - Low light, low flow Blasto - Low light, low flow Duncan - Medium light, medium flow Ricordea - High light, low flow Zoas - Low light, high flow Encrusting Monti - High light, high flow Hardware (Purchased) Innovative Marine NUVO Aquarium - Fusion Lagoon 25 Tunze comline Skimmer 9001 Aqua Illumination Hydra 26 HD Aqua illumination Hydra Flex Arm Ecotech Marine Vortech MP10wQD Quietdrive Water Care Aquatic Life RODI Buddie Hydrometer ATO Tunze Osmolator 3152 5G Food Grade Water Container Consumables Red Sea ABC Red Sea ABCD Trace Color Red Sea Coral Pro Salt Test kits Central Command Conductivity Probe ph Probe Full isolation shield Temp Probe Arduino Uno Arduino wireless shield Strike Force Etekcity smart plug (Can be hacked to turn on and off from the internet) Jebao DP-4 Auto Dosing Pump - Master A bunch of empty pop bottles for the ABC solutions, I am not gonna shell out money for $40 dosing "containers" 01/09/2018 - Video looks better than picture. 12/27/2017
_ST's Glass Box of Sweets
_ST posted a topic in Aquarium JournalsWassup everyone! First post & decided to start it off with a new aquarium journal and build. I previously owned a 60 gallon cube mixed reef with a 40 gallon display 'fuge a few years back, currently own an Tropheus only 100 Gallon tank and needed to dip my feet back into a reef tank lol. Equipment: IM 20 Gal. NUVO Fusion Peninsula AI Hydra 26 HD IM Auqa Gadget MiniMax Reactor (Desktop) NPX Bioplastics IM Auqa Gadget Ghost Protein Skimmer (Desktop) AquaMaxx NF-1 Nano Protein Skimmer Cobalt Aquatics 75W Neo-Therm Heater Marineland MJ1200 EM Vortech MP10QD (Not yet purchased) Auto Aqua Smart ATO Micro (Not yet purchased, thank you Indiana Reefer for the suggestion!) Livestock: 2 x Premium Blacker Ice Clownfish 2 x Helfrichi Firefish (Undecided) 1 x Yellow Watchman Goby 1 x Blue Spotted Watchman Goby 1 x Cleaner shrimp OR Fire shrimp FTS 03/21/18 FTS 03/05/18 FTS 02/10/18 (Startup)
20L hydra 26 hd height and settings
Cavscout263 posted a topic in Beginners Discussionso I got my 20gal (standard petco)long tank coming together. Still waiting for it to finish the cycle. I decided for lighting I would go with aqua illumination hydra 26 hd. And I must say I am thoroughly impressed. I have it on the 18" flexible arm. I have the light centered on the tank. I have it at the highest point. I have read about different heights etc and settings but it all become obscured and blurred with so many opninions for different size tanks that I don't own. So my question is what's a recommended height for the tank I have? Also what are some settings for the height? Because it matters for the settings and height .... As for the what what I want to grow.... zoas, GSP, torch, a Duncan and a few leather. Possibly a hammer. And way later in the future after the tank is solid a birds nest. I will have two clown fish in the tank along with a shrimp and 5 turbo snail. Of course cleanup first then spacing out the time of putting them in. I may add another fish in the future but for now 2 clown are fine thanks for any advice Protein skimmer not here yet but it will be soon
Avoid - Hydra Aquatics Nano Vortex Flow Spinner
thespinningsadhu posted a topic in Equipment ForumWith great excitement I ordered the Hydra Aquatics Nano Vortex Flow Spinner to put in the Fluval Sea 5. No luck - it is a screw in and there aren't adapters to make it work. I decided to try it in my Fluval Sea XII. It fits. But does it spin?? NO. Not a millimeter. I have the Hydor spinner thing and it sticks out of the water and spins like a champ. This thing sticks out of the water just a bit and doesn't spin a bit. So, I'm not griping I just wanted to save others who own the aforementioned tanks time and money by posting this here as a searchable thread. Marine Depot was great and refunded my money and told me to toss it.


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Product Description
2017 is the Year of the Rooster, the tenth animal in the 12-year cycle of the Chinese zodiac. Those born under the influence of this sign are said to be hardworking, loyal, honest, and sociable.
Specimen Quality 99.99% Pure Silver
The coin is struck by The Perth Mint from 99.99% pure silver in specimen quality.
Stunning Gilded Design
The reverse of each coin depicts a rooster, a hen, and three chicks standing amongst bamboo foliage and flowers. The Chinese character for 'rooster' and the inscription 'Year of the Rooster' also appear in the design with The Perth Mint's traditional 'P' mintmark.
Australian Legal Tender
The coin is issued as legal tender under the Australian Currency Act 1965. The coin's obverse bears the Ian Rank-Broadley effigy of Her Majesty Queen Elizabeth II on its obverse, and the monetary denomination.
Limited Mintage
The Perth Mint will release no more than 47,500 of the 2017 Year of the Rooster 1oz Silver Gilded Edition in individual packaging from a maximum mintage of 50,000.
Presentation Packing
The coin is housed in a striking red and black display case and illustrated shipper.
Numbered Certificate of Authenticity
Each coin is accompanied by a numbered Certificate of Authenticity


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Oyo Field Production Stabilises at Over 7,000 Barrels Per Day
The company, which is the operator of the field, and formerly known as CAMAC Energy, has a 100 per cent interest in the well. Erin, which is listed on the New York and Johannesburg Stock Exchanges, expects to add to its Oyo field production from the Oyo-7 well, where it is currently engaged in drilling and completion operations and expects to achieve first oil production within a few weeks.
Additionally, the company has completed site survey three of its top prospect drilling locations after identifying four Miocene exploration prospects. The four prospects have a combined 2.4 billion barrels of recoverable P50 prospective resources.
Segun Omidele, Senior Vice-President of Exploration and Production said the company was looking forward to an exciting second half of 2015. He added excitedly, that the new production would "generate immediate revenues, cash flow and earnings for our shareholders."
Houston based Erin Energy Corporation is focused on energy resources in sub-Saharan Africa and has 9 licenses across 4 countries including current production and other exploration projects offshore Nigeria, as well as exploration licenses offshore Ghana, Kenya and Gambia, and onshore Kenya. The company's Nigerian venture has delivered great value. Estimated probable and proved recoverable reserves at Oyo field were initially estimated at 45 million barrels, and later revised to 50 million barrels.
In 2011, Netherland, Sewell & Associates produced a report which now estimates the field to have reserves of 1.9 billion barrels of crude with a high of 6.3 billion barrels of oil-in place. Recoverable and prospective oil resources are estimated 626 million barrels with a high of 2.2 billion barrels. Erin has been producing oil and natural gas from the Oyo field since December 2009.


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By clicking Watch Video, you are consenting to receive future marketing materials from us. To learn more about the information that we collect, please see our privacy policy


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Walking to Work
So I started a new routine this week that I hope to follow every Tuesday and Thursday: walking to work.
Actually, I'm not walking the whole way, just the quick jaunt from Tanya's office to mine and back again.
About a mile to drive, but I shortcut to half that. Takes around 13 minutes to walk. Not much of a workout, but I plan on kicking it up by adding ankle and wrist weights.
Along with the exercise, I'm also trying to get more sun exposure. I've long assumed my vitamin D level was low, certainly by comparison to what it was in Hawaii, and that was confirmed the other week. I also read that my information processing style (http://unclutterer.com/2008/05/14/understanding-how-you-process-information-to-help-you-get-organized-part-i/) would benefit from morning exercise.
Along the walk, I'm listening to music from my iPhone, and I'm going to try to record some Notes to Self too (got three so far (http://www.evernote.com/pub/sumocat/notes#d4ac6d4c-0a7b-4f9f-9c4e-31e8813d110a)). My iPhone headphones with iPod control and microphone work great for both purposes. Hope to keep it going until winter.
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Labels: just me
Walking to Work
posted by Unknown at 5/22/2009 12:01:00 AM


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Good morning my loves!
Move just posted a hair review on my YouTube channel 🙂
.. Don't forget to like, comment, subscribe and follow xx
Good morning my loves!
Move just posted a hair review on my YouTube channel 🙂
.. Don't forget to like, comment, subscribe and follow xx
Hi Guys!!!!!
It's definitely been a long while.
I've missed blogging and I've thoroughly missed interacting with you all on social media and on here.
It's all about to change.. especially with my debut youtube video! haha
Please click on the link! Like! Subscribe! Follow me on all social media handles and support your girl!!
Leave a comment to let me know where you're watching from and use the hashtag #BlogFam to let me know you're coming off of here 🙂
Love and thank you for your support in advance.. AJ xox
Sometimes I have thoughts in my head like wildfire, that it seeps into my fingers and onto my pages. Here's a little piece on 'Adventure' that I'd like to share with you..
..Don't forget to like, subscribe, follow, comment, share, tweet me and favourite my posts and videos!
The ID for all my social media is: @MissAdamaJatta 🐥📷📲📌
..with genuine love your way, Adama xo
Hi dolls!
How's everyone doing? It feels so good to be blogging again! Today's weather is actually quite lush, if I do say so myself! 😎🍦☀
..Guess who's starting her own YouTube Channel?! Yours truly!! Can I get a Woop, Woop!
hehe.. It's long overdue and I'm excited and anxious, however I know it will be amazing and a huge step out of my box, for me.
I hope that you will all come along with me on this new and exciting journey, and together create something special! 💜💙💚
…Side note: what do you think about these babies?


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The Hall boys soccer team advanced to the second round of the state tournament after a blowout victory over West Haven, and across town Conard High School also advanced to the next round.
By Marlon Pitter
Seven different Warriors scored as the Hall High School boys soccer team cruised to an 8-0 victory over West Haven in the first round of the CIAC Class LL Tournament Tuesday afternoon at Chalmers Stadium in West Hartford.
Clay Courtmanche led the way with two goals, while Evan Jones, Enrik Pretashi, Charlie Cubbage, Matthew Azia, Drew Seguro, and Tomas Persano each found the net once.
While Hall head coach Zeke Seguro said the team's performance was not perfect, balance has been the theme for the Warriors.
"I just thought, overall, our team's strength is we're very balanced this year," he said. "I think 'balance' is probably the one word that best describes our team.
"Everyone that was in there … they did what they had to do, so I'm very pleased with that. But collectively, I think we can do better. Even though we won 8-0 … as you move on in the tournament, especially the next round, it's difficult."
Courtmanche opened the scoring with a goal less than six minutes into the game, assisted by Jones. Jones then scored with 22:56 left in the half after fending off multiple Blue Devil defenders to put the Warriors up 2-0.
Pretashi settled the ball after a corner kick through the box to add Hall's third tally with 9:24 remaining.
The Warriors took a 3-0 lead into halftime, but they continued to put shots on net after the break.
Just over 14 minutes into the second half, Cubbage sent in a rebound on a short side angle from the left of the net to give Hall at 4-0 cushion.
Courtmanche scored his second goal four minutes later. He got past a West Haven defender and rolled a shot off the right post and into the net.
Azia scored the Warriors' sixth goal with 18:52 remaining. Azia connected with a free kick Max Seguro sent into the box to get on the board.
Drew Seguro maneuvered past a defender and scored from inside the box to put Hall up 7-0 with 12:56 left.
Persano joined the scoring party with four minutes left, assisted by Ruben Miras-DeSimone.
Hall will host Fairfield-Warde in the second round of the tournament on Thursday. With a tournament win under their belts, Courtmanche, a senior and one of three captains for the Warriors, said the team needs to stay focused on their next opponent to have success.
"In the past, we've had some trouble in the tournament staying focused and looking past the game that's coming up next, but I feel like this year we're doing a great job of focusing on the game up next," said Courtmanche. "Now we're worried about Thursday."
Zeke Seguro echoed Courtmanche's sentiment heading into the second round: "We just want to win the next game. That's it."
Conard Advances in Class LL Tournament With Win Over Norwalk
The captains of the Conard High School boys soccer team led the way to a 2-0 victory over Norwalk in the first round of the CIAC Class LL Tournament Tuesday night at McKee Stadium in West Hartford.
Shane Carr gave the Chieftains the lead with a goal near the 30-minute mark in the first half. Carr found the ball in the box after a Conard corner kick for the eventual game-winner.
The Chieftains later sealed the victory as John Scrimgeour headed in Andres Mayuri's corner kick to give Conard a 2-0 lead with 6:12 remaining in the second half.
"At halftime, what we talked about was not looking at it as 40 minutes," said Conard head coach Adam Linker. "We looked at playing 10 minutes at a time and breaking it down into those 10-minute quarters and looking to win 10-minute segments at a time.
"We were looking to put them on their heels and not just sit back and accept 1-0 because anything can happen in that situation."
The Bears battled with the Chieftains in the second half as they moved the ball quickly and skillfully – rather than with physicality – to create chances.
Among the top teams Conard has faced this season, such as Farmington, Glastonbury, and Hall, none presented a style of play that challenged the Chieftains the way Norwalk did, Linker said.
Conard will travel to South Windsor for the second round of the state tournament on Thursday. Linker's faith in his group remains unwavering as the Chieftains continue the playoffs on the road.
"They need to realize it doesn't matter who they play," Linker said. "They are capable of beating anyone on any given day. Give me this team, give me the moment, and I'd be crazy not to believe in what I have."
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Vejer de La Frontera - Hotels
Vejer de la Frontera has excellent Holiday Rentals for visitors. Inside the town itself you will find comfortable, charming hotels as well as the traditional Spanish "pensiones" or "hostals" which are very simple hotels that provide the basics.
Outside the village, a thriving rural tourism industry provides a whole range of country accommodations including old-style fincas (Spanish country estates), small and large rural hotels and rooms in tradtional buildings that have been renovated as bed and breakfast facilities.
A delightful 7-room guesthouse, located within the medieval walls of Vejer de la Frontera.
The Vejer de la Frontera hotels below are carefully selected from our affiliate partners.
Hotels in Vejer
Enchanting, historic hotel in pretty hilltown of Vejer, Moroccan decor, excellent restaurant with large courtyard garden, and rooftop terrace bar.
The Botica de Vejer is a converted 18th-century pharmacy located in Vejer's old town. It offers free Wi-Fi and a roof terrace with panoramic views of the countryside and sea.
This small luxury hotel is located in the historic old town of Vejer de la Frontera. The hotel has been restored from a 16th century house. It is a charming setting and you can enjoy the magnificent views over the landscape while sampling tapas from the terraces.
Situated in Vejer de la Frontera, Bekkeh provides accommodation with private terraces. The accommodation offers a concierge service and free WiFi. Fresh, light and airy design.
Hotels outside Vejer
Casa La Siesta features a restaurant, bar and free WiFi throughout the property. Free private parking is available on site. Infinity pool and gardens.
Hotel Hacienda Montenmedio offers accommodations in Vejer de la Frontera, Featuring free WiFi and a restaurant Free private parking is available on site. Golf and Equestrian facilities nearby and an open-air contemporary art museum. Every room at this hotel is air conditioned and is fitted with a flat-screen TV.


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SOUTH BERWICK – On May 19, Berwick Academy hosted the annual Innovation Celebration in the Jackson Library. The celebration highlighted the Berwick Innovation Center (BIC), an extra-curricular program open to students in grades 4-12 that provides students the opportunity to pursue their passions in a student-driven and student-directed format.
Nearly 200 people attended the event, which was an opportunity to showcase independent student work completed throughout the year. Forty-one students from all three divisions (Lower, Middle, and Upper) presented their projects on topics ranging from aquaponics to game design; nuclear fusion to fashion; and music recording and production to the public. Thirty panelists from the fields of education, the arts, science, and technology critiqued the presentations and offered constructive feedback on the students' work. The evening was full of innovative ideas and creative energies of the Berwick community.
Head of School Greg Schneider opened the event by acknowledging the tremendous growth and national accolades that BIC has received over the last few years.
Most recently, BIC was awarded a $35,000 grant from the Follett Corporation for creating a program that combined 21st century learning in a library environment. Ian Palleiko, Class of 2016, talked about the value of working on a BIC project as a meaningful opportunity to express his extra-curricular interests.
The guest speaker, Dr. Saeed Arida of NuVu Studio in Cambridge, MA, discussed the unique learning method that he employs at his creative learning center. He believes that learning is more effective when it is hands-on and guided by a mentor. There are no courses, no subjects, no classrooms, and no grades. Arida believes this new educational model nurtures creative thinking and problem solving.
Through BIC, Berwick Academy utilizes this innovative way of learning and encourages its students to be creative and think outside the box.
Berwick serves nearly 600 students in grades PK-12 from the seacoast area of southern Maine, New Hampshire, and northeastern Massachusetts.


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I love 100 calorie packs. Can you believe we ever lived without them? But when you think about it, it's really only been a few years since these things came around. That being said, sometimes 100 calorie packs need a little help. Although they are designed to be a snack, let's be honest – 100 calorie packs are not always that satisfying on their own. If I am really hungry, I turn to something more substantial, something with protein and fibre to fill me up. But I still eat 100 calorie packs – I just like to glam them up a bit first. With a little back-up from a supporting player, a 100 calorie pack goes from ho-hum to something special (and still keeps calories low). Here are some of my top tips:
1. 100 calorie cookies + marshmallow creme
Oh, how I love marshmallow creme. It's totally fat free, about 20 calories per tablespoon and fluff-i-licious…what's not to love? This stuff makes a great dip for 100 calorie cookie packs (any flavour). Just put 2 or 3 tbsp in a little bowl (use a small one so it looks like more), open up that cookie bag and dip away…your cookies won't know what him 'em!
2. 100 calorie cookies + sugar-free pudding cups (and maybe a little bit of Cool Whip too)
Another thing I love? Jello sugar-free refrigerated pudding cups! They are only 60 calories and fat free. Take that bag of 100 calorie cookies and crush 'em up (you choose whether you want fine crumbs or a chunkier texture). Mix the pudding cup and the crumbles in a nice dessert bowl and you're ready to enjoy. But do you want to take things up another notch? Add a few tablespoons of fat free Cool Whip to the pudding before you stir in the cookies. This makes for a fluffier, mousse-like texture. Mmmm!
3. Salty Snack Mix and Match
This is one I haven't done for a while, but it's a good one! Who doesn't like snack mix? My favourite kind is the one with Cheetos, Doritos, Sun Chips and pretzels, but I never buy it because this stuff is SO GOOD and once you start, it's hard to stop (which reminds me of a funny commercial I've seen for Special K Cracker Chips….the girl says that's why they're called chips: because you can't eat just one…lol). Anyways, I digress. Fortunately for me (and snack mix lovers everywhere), all of the above ingredients come in 100 calorie packs (well, I don't know if pretzels do in Canada…but you can use pretzels from a big bag)! So make your own! Just open a bag each of the ingredients (or 2 bags if you want to make a bigger batch) and mix it together. Then divide up into the same number of mini ziploc bags as the number of 100 calorie packs that you opened (ie, if you used 4 100 calorie packs, but your snack mix into 4 ziploc bags. If you are using pretzels from a big bag, just look at the serving size/nutrition info on the back of the bag and use about 100 calories-worth of pretzels. Voila – you've just created your own custom 100 calorie snack mix! Bonus? If there's something in snack mix you don't care for (I know a lot of people leave the pretzels behind), you can leave it out!
4. 100 calorie chocolate bar as a supporting actor
Sometimes 100 calorie packs don't have to be the main event. They can play second fiddle in delicious dishes – such is the case of the 100 calorie chocolate bar. They can be used as an integral part of the dessert quesadilla. Cadbury Thins work beautifully in s'mores because of their flat nature. You can melt down the bars and use them as a dip for fruit, or stirred into pudding (you can also chop them up and use like cookies in #2).
So there you have it – 4 ways to use and improve 1oo calorie packs. A quick fix makes a good thing even better – give it a try!


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At the time I was post processing this set I had been messing around with creating straight reflecting shots, exactly symmetrical down the centre.
I tried it on these images and found it quite unsatisfying. But it did lead me to experiment a bit further.
I like a bit of 'sperimenting. Sometimes it works, or leads me to something that does work, sometimes it doesn't - but I am acutely aware if you don't try you'll never find out.
So on this version I got a quite regular, tiled look to the image. It sort of reminded me of a plan view of a floor.
Whatever, by the very nature of how we see we like symmetries.
It is available on Amazon
or on
the store


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The Hot Zone
This is an old story given new, and surprisingly terrifying, life given we know the outcome and that Preston's book is well over 20 years old. It is a little uneven in acting, though the issue is more casting than performance. While Julianna Margulies (The Upside) is solid as army research doctor, James D'Arcy (Survivor) just didn't work for me on multiple levels from his accent to his whiny nature. But that aside, the story is surprisingly gripping and the warning not a little unsettling.
The real question with this one was: How do you film the impossible book? Well, up till the end, apparently really well. This six-part look at the absurdity of war and humanity generally is funny (till it's not) and gripping through till its final moments (when it isn't). On screen, the reason for its success is unequivocally Christopher Abbott (First Man) in the main role of Yossarian/Yo-Yo. Without him, it all falls apart. Around him are a cadre of characters that are, basically, absurdist creations that remain all too connected to truth. On its own, this version of Heller's classic has a point to make. But if you've read the book, you might find the finale more than a little frustrating, especially after having been teased along so expertly for the rest of the journey.
Marvel is everywhere and, it seems, represented on almost every major channel or streaming option. Hulu and Netflix have some of the most interesting offerings. And, between them, they reach out to a range of ages.
Jessica Jones (series 3)
Jessica Jones is, by far, the most adult of the range. Since its inception, Jones has been one of the most interesting characters. As a flawed, powerful anti-hero, she was instantly engaging, even when those around her weren't. This finale to the series is worthy of her journey, even if it was somewhat cut short.
Cloak and Dagger (series 1 & 2)
This teen-oriented, but delightfully dark story of two teens tied together by happenstance is lots of fun and often shocking for the places it's willing to go. It is much more fantasy than science fiction, leaning heavily on New Orleans hoo doo. But the show maintains its consistency and drags you along into its weird and wonderful world. It isn't perfect, often dipping heavily into clichè, but Olivia Holt (Same Kind of Different as Me), Aubrey Joseph, and Emma Lahana (Haven) get to have a heck of journey over the first two seasons…and a lot of fun, sweat, and tears getting there.
Runaways (series 2)
Of all the Marvel shows, I was actually most interested in this one, till I got to see it. Mostly it had my attention because of the various writers of the comics over the years. But the result is something aimed to the tween audience (or younger) and rarely with any credibility. There is enough of a mystery to keep me semi-interested, but I grind my teeth way too often while trying. The writing is weak, the plotting forced, the characters willfully ignorant or just plain stupid, and the purposes just downright confusing at times. Ultimately I fell away halfway through the second season, though I may pick it up again to see how they resolve it all.


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Installing A Metal Roof – Metal roofing is becoming very popular because it adds durability, beauty, and helps reduce the energy costs of your home. This type of roofing is available in a wide array of colors, textures, and styles, and can suit anyone's aesthetic preferences. Install your own metal roofing to add efficiency and style to your home while saving money at the same time.
Step 1: Start Square
When you're installing a metal roofing panel, the first thing that you want to do is make sure you're starting square. This means that your vertical lines are all running square to your eave.
It's important to start square because if the first panel is tilted a little bit, all the panels that come after are going to be tilted as well. When you're starting the roof, you want to square off the edge and adjust your panel if necessary. For example, if this particular roof was off a little bit, even by just half an inch, I would tilt our panel a little bit so that we ran square, starting with the first panel.
Step 2: Cut Panel to Length & Add Eave Trim
The panel we are using is too long. When you're doing an exposed fastener eave installation, you want to overhang the eave by one and a half or two inches at most. Put your tape up against the end wall and measure down to the edge of your eave trim. For this example, it's exactly 24 inches, and I'm going to add an inch and a half to that measurement and cut my panel to length.
To do so, flip the panel over and make marks on the reverse side. I had said that the measurement was 24 inches and that I needed to add an inch and a half to that, so I'm going to make a mark at 25.5 inches. I'm going to do the same on the other side at 25.5 inches. Using a square or a straight edge, you can then join those two lines to create your cut-line.
Next, you need to cut through the male and the female rib to get to the flat of the panel. Using my duckbill snips to ensure a nice clean edge, I'm going to come through the flat of the pan. Make sure during this process that you are wearing your gloves. Last, cut the female rib. Now we have a panel that's been cut to 25.5 inches so that 1.5 inches can overhang at the eave, and we're ready to install it.
Step 3: Apply Sealant Tape
This panel is 25.5 inches long so that 1.5 inches overhangs the eave, and between the eave trim and the underside of the panel, we're going to apply one row of sealant tape. Remember, sealant tape goes between all layers of metal. Apply the sealant tape along the center of the entire eave and remove the tape backing.
Step 4: Installation Using Exposed Fasteners
Now we can install our roof panels. Make sure the panel is square to the eave of the roof so that all of panels installed afterwards are straight. Next, put a screw into the fastening strip to keep it steady before installing the screws along the face. Along the fastening strip of the SL16, always use the pancake head fastener. It's the low-profile head that won't dimple the next panel when it comes up, which is very important. Spaced at 12 inches from fastener to fastener, tighten them but don't over-tighten. Over-tightening draws the panel down and puts tension into the panel.
Next you will install exposed fasteners along the center of the pan, and make sure that the fasteners thread the sealant tape beneath to create a watertight seal. The screw we will use in the center of the pan is a wood-grip. This is our neoprene washer fastener. It's a painted fastener that matches the panel, and you'll need to make sure that it threads the sealant tape beneath the panel. Attach three fasteners, one on each side and one in the middle. Be sure to not over-tighten the fastener. If you do, it squishes out the neoprene washer which gets exposed to the sun. This causes it to dry out and crack much faster. You can then continue to attach and install more panels until the roof is covered.
Hidden Fastener Installation
Step 1: Install Offset Cleat
Install the offset cleat along the eave, and then you are ready to install the metal roofing panels. The offset cleat allows us to create a true hidden fastener installation. You can learn more about installing eave trim and offset cleats in another one of our metal roofing installation videos.
Step 2: Bend Panel Edge
We will prepare the end of this panel by cutting up one inch on either side, folding under, and removing these two ribs. This will allow us to install this panel and clip it into the offset cleat, making our fasteners completely hidden.
Do this by sliding the hemming tool over and bending under one inch. This creates a true 180-degree bend. Next, cut the male rib back a quarter of an inch so that if it is sticking past a little bit, it doesn't keep the next panel from coming up flush with the edge of the cleat.
Step 3: Installation Using Hidden Fasteners
Now that we have put the one-inch clip on the metal panel and cut the ribs back flush, we can install the panel by clipping it into the offset cleat. Slide the edge up through the offset cleat so that it is fulling engaged and flush along the edge. Make sure that the panel is sitting back from the edge of the roof by half an inch. If we were to put the cleat flush with the edge of the roof, any jogging will be visible from the ground.
Now that the panel's been installed, put a fastener through the nailing flange using a pancake head screw. If you see that the edge of the roof is sticking up a bit, use a block of wood with a towel on it and a rubber mallet to push it down so that it's nice and flat to the roof-bed.
Installing A Metal Roof
Incoming search terms:
- How to install metal roof on brick house?


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Before I was about 40, I did not take myself seriously as a writer.Writing was something I did, from the slips of paper crammed into shoeboxes under my bed in childhood, to the notes scribbled on the backs of notepads during my time as a university administrator, to the countless memos and reports I wrote as a leader in the Illinois National Organization for Women.
It was true that I had published an occasional poem and an article or two and even, once, a short story. But that was not central to my intent to make a difference in the world, in which I had pulled myself up by some well-worn bootstraps, and so felt compelled to reach down and bring a few folks along with me. Education was my ticket out of the Southern Appalachian mill towns where I was raised, and I tried to extend that ticket for others. I succeeded. I began a peer tutorial center, wrote grants to provide access to degree programs, and counseled students from all over the world in a doctoral program.
Then something happened that would point me to a new definition of success.
When I was thirty-three, an accident on the way to work had sandwiched me between a van and another car. At first, I managed to keep going in my routine, despite my injuries, working on my doctorate in the evening, as an administrator by day, taking care of my two boys, being an equal partner with my husband to keep all cars on track while I plowed down Illinois' highways in the quest to pass the ERA and find better funding for women's needs. I even made time to swim laps almost daily. But, one day, when I was 39, I stepped out of a university building to return to my office, and was struck in the middle of the quadrangle by a sudden paralysis in my left leg.
That inability to move one part of my anatomy would soon become a continuing battle with pain, numbness, and fatigue. The damaged nerve roots in my spine had issued a warning. A year later, I was retired on disability from my university job and had been forced to drop out of my degree program while I pursued almost daily therapy. And, then, the unimaginable: while returning home on the day I was released from therapy, a car from nowhere plowed into my rear bumper and––again––sent me to the emergency room. I wondered through a semi-conscious state, "Why do people keep hitting me?"
Now I know the answer. It was so that I would rediscover the joy I had felt as a seven-year-old, when, asked by the principal to help her put together a bulletin board on reading, I looked up at the cork surface and imagined these words sailing there:
There is no frigate like a book
to take us lands away
nor any coursers like a page
of prancing poetry.
It was a quote from Emily Dickinson's poem, of course, but to me it was the sum total of why I read: to travel, to explore, to think deeply about the state of being alive. But, as an adult woman, I saw few books that really spoke to me or encompassed my experience of being born into poverty in a mixed-ethnic family. So I did not read as widely as a writer, much less a semi-conscious human being, should.
Of course, being forced to retire from full-time work did not stop me. It did send me in new directions. With some friends, I helped Linda Mowry and other women found a feminist book store, Prairie Moon, which survived for a miraculous five years in the midst of the big-box takeover of book selling. On my own, I imagined into being the Jane's Stories anthologies by women writers, which are still going strong. In 2012, we will publish our fourth collection. The nonprofit that grew from that first anthology, which was published by my own small press, Wild Dove, is the evergreen Jane's Stories Press Foundation.
I have published by now quite a few more poems, a few short stories, nonfiction articles, and book reviews, and am now finishing my first novel, entitled Eve's Garden.
With this blog, I telegraph my latest intention: to tout stories by and about women that display a larger picture of what it means to be human and female. To delight in the diversity of the human species and survey both the thrills and dangers of our common fate.
My six words of advice to a new writer: Get better and wiser every day.
This is your life, this lust for books and experience. Drink deeply, and I hope you will return here often for inspiration. And that you will find it, here or elsewhere.


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DeRay on the Injustices of Today
By BOCHU DING
November 15, 2018
Since participating in the racial justice protests in Ferguson, Mo. in 2014, DeRay Mckesson has been wearing the same blue Patagonia vest that he wore there.
Marquis Theater and SURJ Join in Anti-Racism Film Series
November 29, 2017
On Wednesday, Dec. 6, Showing Up for Racial Justice (SURJ) and Middlebury's Marquis Theater on 65 Main Street will present the second installment of "Seeing Color/Seeking Justice," billed as "a racial identities/racial justice film series." The screenings, which take place on the first Wednesday...


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Change your thermoforming operation to achieve faster, lower-cost results for prototype and low-volume production
FDM thermoform tooling is produced much more quickly, at lower cost than traditional metal tools. Customization is fast and changes can be made quickly.
Download the Thermoforming Design Guide to learn how to achieve optimal results with FDM thermoform tooling. You'll learn specific strategies for the design, processing, manufacture and post-processing of 3D printed thermoform tooling.


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|Tamazight language topics and discussion
|Tamazight speakers in the Phrasebase community
|Extinct: no
|Family: Afro-Asiatic
|Branch: Berber
|Continent: Africa
|Country: Morocco, Algeria
|Region: Atlas: Middle Atlas, High Atlas, eastern High Atlas Mountains. 1,200,000 in rural areas between Taza, Khemisset, Azilal, Errachidia; 100,000 outside the language area. Also spoken in Algeria, France. Algeria: Western Algeria mountain area of Atlas and adjacent valleys to Taza, in the vicinity of Rabat, south near the Moroccan border.
|Countries Where Spoken: Morocco, Algeria, France
|Countries Where Official: Morocco
|Native Speakers: 3,000,000
|Speakers Total: 3,150,000
|Phrasebase members who speak Tamazight at a native level: 0
|Phrasebase members who speak Tamazight at a conversational level: 0
|Phrasebase members primary language they are trying to learn is Tamazight: 0
|Phrasebase members secondary language they are trying to learn is Tamazight: 0
|Three Letter Code: TZM
|Alternative Names: CENTRAL SHILHA, MIDDLE ATLAS BERBER, SHILHA, TOUGOURT, TOUGGOURT, TUGURT, TIDIKELT, TIT
|Summary: Atlas: 65% live in rural areas, 10% live outside the traditional area. VSO (for Berber). Algeria: 'Berber' is the name of the people. Muslim.
Tamazight Books
Tamazight Phrasebooks
Tamazight DVD's
Tamazight Videos


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The potential of Coaching in view of the greatest challenges of our time
Coaching is much more than a support to a personally fulfilled life. We can also use the potential
Coaching is much more than a support to a personally fulfilled life. We can also use the potential
There are many blogs about personality development. And there are many bloggers who have focused on sustainability topics.
Goodism believes that personality development should become available for everybody. Of course, there are several possibilities to read
Goodism supports all kinds of organisations who care about their employees and want to act responsibly. Goodism believes
Maybe you are wondering if Coaching is something for you and when would be a good time to
In my previous articles about Coaching I gave you some ideas about what Coaching is and what kind
I am often asked what coaching actually is and what it is good for. There are many different
I can't really describe how it feels to write the first article. Probably, because it's a mix of
SIGN UP For the change
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Mini treating, sustainability, sleep obsessions & social networking among 10 top trends for 2011
There are many interesting and exciting examples of the food and drink industry storming ahead including augmented reality
Annual FOOD&DRINK TOWERS Report Reveals Ten Top Trends For 2011
food&drink towers publishes its widely anticipated annual 'ten top trends' report today (6 January 2011) free of charge. This fifth edition 'Ten Top Trends' report comes at a time of hope and optimism within the global food and drink industry after a turbulent two years.
The report was written by food journalist and brand consultant, Helen Lewis, who founded food&drink towers in October 2006. Available to download for free at www.foodanddrinktowers.com, the trends report is designed to help food and drink brand owners, PRs and journalists focus their attentions on the opportunities for 2011.
Helen Lewis, author of the report and managing editor at food&drink towers, said: "food&drink towers has had the privilege of working closely with many food and drink producers, retailers and suppliers, who have successfully managed to weather the global financial storm. The current climate sees the food and drink industry beginning to re-invest in new product development and take stock of market opportunities (export, new products, line extensions, marketing, branding and PR initiatives). However, those who have continued to invest in such activity – against the odds – are the companies that remain the most optimistic about the future ahead. The hard work of the resilient food and drink industry in 2010 did not go unnoticed at food&drink towers and we commend your ambition and motivation".
The Ten Top Trends for 2011 report is an invaluable resource to food and drink companies, from small producers considering their first product launch to multinationals with hundreds of lines. This report easily rivals those published by other companies...and it's free!
The Ten Top Trends For 2011
1. Mini treating
2. Dispelling the myths
3. Sustainability
4. Sleep – or our lack of it
5. Mums and tums
6. Pop-ups
7. Reducing food waste starts at home
8. Too busy to peel a spud?
9. Rising cost of raw materials – who will take the brunt?
10. Social networking & interactivity
Pre-publication extracts of the food&drink towers report:
TREND 1: Mini treating
'Mini treating' doesn't necessarily equate to small products, instead it relates to small in value. Rather than splashing out on holidays, cars, expensive jewellery, designer make-up and other traditionally premium treats to reward ourselves for our hard work, we're downsizing to smaller tokens. These are indulgences purchased for friends, families and ourselves. Mini treats include cakes, chocolate, alcohol and other goodies that can brighten our day, even if just for a short time, but won't break the bank. Brands will tap into this feel-good factor that is achievable by creating a mini-indulgence experience during the continuing doom and gloom of the Con-Dem cuts.
"Two of our ranges have become increasingly important in recent times. Smaller gift offerings, both in terms of size and price, are becoming ever more popular as take home or gesture gifts, as well as hamper and stocking fillers. We are responding to this with our three new gift packs, based on smaller packs of our innovative Flower Petal Seasonings and our new High Fruit Extra Special Condiments," says Uncle Roy, partner at Uncle Roy's Comestible Concoctions based in Scotland.
TREND 2: Dispelling the myths
Consumers are becoming much wiser than ever before, but there are still mixed messages throughout the food and drink industry and 2011 is the year to address these. Additives, for example, are continually questioned by consumers: what do they do and why are they used in food production? The good versus bad fats issue continues unabated. Sales of skimmed milk rise at the detriment of sales of whole – despite the latter being proven to contain more nutrients including vitamins A and B. Why? We want to save a few calories – yet we're prepared to eat our body weight in chocolate cake to cheer us up. Savvy companies will explore innovative ways of communicating the truths behind the food and drink industry and television programmes such as Channel 4's FOOD will help immensely.
Christine Nicolay, Global Communications Manager, Cargill says: "One way in which Cargill is able to aid consumer understanding about the ingredients in their products is around labelling. Additives and preservatives provide significant benefits to our foods; they make foods tasty, pleasant to eat, safe and affordable. They bring texture, taste, mouthfeel and all other sensory aspects of foods and drinks. Pectin is an example of this. Long-used in the home as a gelling agent for jam-making but when referred to on a food label through its numerical code of E440 it is confusing and difficult to understand what the use and nature is of this additive. Although all additives are highly regulated in the EU, some people prefer foods produced with nature-derived ingredients. Working with Cargill's wide portfolio of nature-based ingredients, we can offer 'clean label' ingredient solutions for all type of foods and drinks, for example a sunflower lecithin to get the smooth texture of chocolate rather than a synthetically produced emulsifier. However, depending on the requirements requested by the consumer (convenient, long life, not too expensive) may mean that a different additive is more appropriate".
TREND 4: Sleep – or our lack of it
As a nation we're becoming obsessed with how many hours sleep we've had, whether our partner snores, what time we went to bed, what time we got up, whether the kids woke up in the night…it goes on and on. Sleep spas are popping up across the country and sales of light-therapy lamps (also known as dawn simulators) are on the up. We're doing our best to get a good night's sleep! Products high in melatonin are proving popular, as they've been scientifically proven to aid sleep…what else is out there to help support people's sleep patterns and cure our insomnia?
AOk Drinks' creator of the antioxidant drink, MD and naturopathic nutritionist, Stuart Roberts, says: "Sleep, or lack of it, is one of the most common health complaints today. Research shows that only one in 10 say we always sleep well; one in five suffer from problems sleeping and two thirds say we get less sleep now than we used to – by around 90 minutes".
TREND 10: Social networking & interactivity
Twitter, Facebook, LinkedIn: they are all free tools which, when used correctly, can be incredibly powerful for food and drink brands. Interacting with the brand, building a consumer–brand relationship, creating a real identity and engaging in direct communication are all-essential in today's market. If you don't have a social networking plan yet then it is strongly recommended that one is built into your 2011 plan. There are many interesting and exciting examples of the food and drink industry storming ahead including augmented reality, which enables customers to scan packs to get recipes, an image of the 'finished product' or even see bands playing their latest single. iPhone Apps are also big business and are being introduced by most major brands.
Notes to editors:
About the report…
This report is freely available to the global food and drink industry – at a time when market research and trends analysis is more important than ever before – to prepare you for a stronger and more successful 2011.
Written by Helen Lewis, managing editor and founder of www.foodanddrinktowers.com, the report includes insight and comment from our four sponsor companies: AOk Drinks, Cargill, Rich's Products and Uncle Roy's Comestible Concoctions. Helen has written about, researched and investigated food and drink trends for more than a decade, starting as head of publishing at leading consumer goods intelligence company, Reuters Business Insight (now known as Global Business Insights (BI)). Helen has written more than 60 management reports for BI, Aroq Publishing (Just-food.com and Just-drinks.com), Business Monitor International, food&drink towers and the Australian Trade Commission. Helen is also a freelance food journalist, having written for trade magazines such as The Grocer, Caterer & Hotelkeeper, Pira's packaging magazines, The Juice Market and many more.
Helen also works as a PR and brand consultant with numerous small and start-up food and drink companies. Her combined expertise enables her to make informed, educated and unique trend insights, which make this report a must-read for PRs, journalists, producers, retailers and consultancies in 2011.
About food&drink towers…
Helen Lewis established www.foodanddrinktowers.com in October 2006 in an aim to increase communication between journalists, PRs and the food/drink industry. Having written ample stories about the major multinationals, Helen was desperate to hear from the smaller players but many did not have the PR resources available to build relationships with journalists, however much it would have helped them.
food&drink towers attracted hundreds of registered members (it is free to join) when it first opened its doors and has since attracted a loyal database of 5,000+ including more than 1,500 journalists. Whatever your budget or know-how, you can upload a food/drink press release for free publication in our press pages (it will appear on the homepage for a limited amount of time too). We can send relevant and interesting press releases to our journalists for a very small (in comparison to the other 'resources') flat-fee of just £20. We're always open to competition, feature, news and other editorial ideas too. You can email Helen Lewis at firstname.lastname@example.com with your suggestions.
About our report sponsors…
AOk Drinks (http://www.aokdrinks.com)
AOk is a deliciously fruity combination of red grapes, cherries, aloe vera and ginger. AOk has been created by nutritionist and MD Stuart Roberts to provide a convenient way of getting your optimal daily antioxidant requirements from just one bottle; no matter how busy your life is.
Each ingredient has been carefully chosen to ensure that there is a synergistic mix of multiple antioxidants. This makes AOk an extremely potent antioxidant drink, which can be enjoyed as part of a healthy active lifestyle. Laboratory industry standard tests have shown AOk to be an exceptional antioxidant drink.
Just one 250ml bottle of AOk provides:
• Your daily recommended requirement of antioxidants.
• One of your 'five a day'.
• Only 145 calories.
Press enquiries should go to email@example.com or firstname.lastname@example.com.
Cargill (http://www.cargill.com)
Cargill is an international provider of food, agricultural and risk management products and services. Our ingredients business serves food and beverage manufacturers, foodservice companies and retailers with food and beverage ingredients, meat and poultry products and new food applications.
Our aim is to work in partnership with our customers to:
- Help drive sales and growth by creating new and exciting food and beverage products.
- Identify ways in which we can help improve the taste, flavour, texture, bite or other sensory aspect of a food or drink product.
- Through our rigorous supply chain control, provide ingredients as well as expert advice to ensure that a customer's product is not only tasty but is of high quality and, most importantly, safe to eat.
Press enquiries should go to firstname.lastname@example.com.
Uncle Roy's (http://www.uncleroys.co.uk)
New on the scene is Single Estate, Extra Virgin Cold Pressed Mustard Oil, which has been recently sourced and brought to the UK and EU by Uncle Roy's from the only farm in the world producing it. It is available in two varieties (Light & Nutty and Spicy). It has the lowest saturated fat content and the highest omega 3 content of all the culinary oils. Both varieties of these oils have won Great Taste awards and have a high smoke point, are GMO-free and erucic acid-free. Interestingly, mustard seed oil as sold in some Asian stores has to be marked 'for external use only' because of its high erucic acid content, but the new Australia-sourced oils have none. Mustard seed oil is rich in vitamin E, D and A and has a shelf life of four years.
Press enquiries should go to firstname.lastname@example.com
Rich's Products (http://www.richuk.com)
For over 60 years Rich's Products has been supplying delicious, premium bakery products to the international retail and food services industry. It is now the leading supplier of wholesale bakery products in the UK. It all started in Buffalo, US, back in 1945, when Robert E. Rich Sr. developed 'Rich's Whip Topping®' – the world's first non-dairy topping that revolutionised food processing and opened up a new world of non-dairy products to the rapidly growing frozen food industry. With innovation at our core, Rich's Products then developed a series of new culinary products from frozen éclairs, crème puffs, pies and cakes, to Italian pasta, the finest barbeque and meat products, our renowned seafood specialities and of course, its range of premium bakery products.
Serving the UK since 1985, Rich's now supplies a wide base of retail and food service customers throughout the food industry, with over 2,300 products, in more than 85 countries. The company employs some 6,500 people in 18 different countries and, in addition to acquisitions; its dedicated research and development team continues its fine heritage of food innovation by regularly introducing award winning frozen and ambient bakery products.
Press enquiries should go to email@example.com.
This press release was distributed by ResponseSource Press Release Wire on behalf of food&drink towers in the following categories: Health, Food & Drink, Media & Marketing, for more information visit https://pressreleasewire.responsesource.com/about.


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I am in training now for my first marathon – the Rightmove MK Marathon weekend in Milton Keynes – on 5 and 6May 2019. On the 5 is a 5km (3 miles) run, and on the 6 is the marathon (42km / 26 miles) - a total of 47km / 29 miles in one weekend.
My main goal is to reach the finish line. My secondary goal is I hope to complete it in less than 4.5 hours. I also hope to use my "Sugar Drop" protocol as an experiment – running without sugar - subject to prior tests, precautions and medical clearance! (More info below.)
I am going to run this marathon in memory of my late mother-and father-in law Fred & Joan Shanks. I'd be very grateful if you could sponsor me any amount large or small to support the Marie Curie charity.
Many of you may know I ran my first official half-marathon in on 6 December 2018. What is less widely known is that sadly, just four weeks before then my mother-in-law Joan Shanks passed away. Just over a year before that, my father-in-law Fred Shanks passed away. I felt very close to them, I often said they were like grandparents to me. Clearly it has been a very difficult time for my wife and me. However, I knew that Joan would have been devastated had I not gone ahead with the "big run" that we had talked about. So, despite my training and preparation for that run having been slashed to less than a third of what I had planned – and very last minute - I went ahead.
Joan was always a very positive person, and despite having been
diagnosed with cancer in 2014, and having suffered the loss of her husband in 2017 she continued to make the best of her life. I'm quite sure she didn't own an ounce of negativity even to the very end. I think she was a great inspiration and I hope that I can be as positive as her in my later years!
The final few months, and particularly the final few weeks were very tough on all of us. It was in that time we got assistance from Marie Curie Nurses, without whom I am not sure we would have coped. When we knew a nurse would come and stay with mum and keep her safe to the end, the relief felt was tremendous and so valuable. Before this, we had not heard of this service (whilst we had heard of the charity "Marie Curie"). It is for these reasons I've chosen to raise funds for them.
If I make it to the finish line – my next goal will be to run 100km (62 miles) at some point in the next few years. (Did I say that "out loud"?)
Donating through JustGiving is simple, fast and totally secure. Your details are safe with JustGiving - they'll never sell them on or send unwanted emails. Once you donate, they'll send your money directly to the charity. So it's the most efficient way to donate - saving time and cutting costs for the charity.


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Tips to limit stress
In order to keep your fibromyalgia symptoms in check, work to limit the stress in your life. Here's how:
- Take regular breaks from work and home life
- Reduce your workload
- Practice meditation
- Get regular exercise to help deal with excess energy or stressful situations.
Everyone loves it when it's sunny and bright outside. The sun feels good on your skin, bones, and muscles, and a bright sky can really lift your spirits. Few of us look forward to the rain or snow, or having to dealing with rapid changes in weather.
But weather changes can be even worse for fibromyagia sufferers, triggering painful symptoms and worsening headaches, muscle aches, and depression.
There is no real proof that weather can actually affect the symptoms of fibromyalgia, but the majority of fibromyalgia sufferers identify weather changes as a major trigger for their pain.
In a 1981 study, over 90% of participants identified weather as a major contributor to their symptoms. In particular, cold, damp, or humid weather seemed to make fibromyalgia symptoms worse. Increases in barometric pressure have also been linked to fibromyalgia symptom flares.
In order to reduce the effect that weather changes have on your symptoms, be prepared! Dress warmly and avoid drafty corners and rooms. If possible, install bright lights in your home to help "trick" your body into thinking that it's sunny.
If the weather is really taking it's toll on you, you may consider moving to a warm, dry climate.
SmokingMany of us are addicted to nicotine. Whether it's in the form of cigars or cigarettes, it is equally detrimental to our health. Smoking increases the chances of developing lung and other cancers, and can also contribute to blood pressure problems. And if you have fibromyalgia, smoking will only make matters worse.
Many fibromyalgia smokers find that inhaling nicotine actually triggers symptom flare ups and can even make symptoms worse than usual. This may be due to the fact that nicotine impairs the function of your muscles.
Nicotine enters your blood stream, reducing the amount of oxygen circulating around your body. As a result, your muscles don't get vital oxygen and are unable to repair themselves, causing you pain. Nicotine has also been linked to muscle contractions, which could lead to sleep disorders, like restless leg syndrome.
|Table of Contents
|1. Aggravating Factors
|2. Stress and weather
|3. Poor posture?


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South Korean sales company M-Line Distribution has sold Yim Soon-rye's foodie drama Little Forest to Japan (Klockworx), China (Shangzhou Media), Taiwan (Movie Cloud), North America (The Korea Daily), Hong Kong (Edko Films), Singapore and Malaysia (Clover Films) and worldwide in-flight excluding Korea and Taiwan (Kairos).
Based on the Japanese manga of the same title, Little Forest is directed by Yim (Whistle Blower) and stars Kim Tae-ri (The Handmaiden), Ryu Jun-yeol (A Taxi Driver), Moon So-ri (The Running Actress) and Jin Ki-joo. The film is about a young woman who returns to her hometown, a failure from the big city, reunites with her childhood friends and learns how to cook with local organic ingredients.
M-Line has also picked up zombie comedy The Odd Family: Zombie On Sale and period drama Feng Shui and is launching sales on both titles at Cannes.
Starring Jung Jae-young (Right Now, Wrong Then), Kim Nam-gil (Memoir Of A Murderer) and Uhm Ji-won (The Phone), The Odd Family: Zombie On Sale is directed by Lee Min-jae. A large pharmaceutical company's illegal experiments result in the creation of a zombie and when the oddball Park family living in the remote countryside come across him, they plot to make money off him. But their youngest daughter takes a liking to him and starts to treat him like a pet. The film is set for release in winter 2018.
Directed by Park Hee-kon, Feng Shui stars Cho Seung-woo (Inside Men), Ji Sung (Confession) and Kim Sung-kyun (I Have A Date With Spring). Set in the Joseon Dynasty when geomancers help people find propitious sites for houses, stores and even graves with the belief that a good site will bring future fortune to descendants, a story of conspiracy, murder and revenge unfolds as courtiers and geomancers fight to find the most propitious site that will control the throne. The film is set for local release in September 2018.


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Shift Supervisor - 1706 W. Randol Mills Road
Braum's Ice Cream & Dairy Store (Oklahoma City, Ok)
Shift Supervisor - 1706 W. RANDOL MILLS ROAD
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Braum's Ice Cream & Dairy Store (Oklahoma City, OK)
Full-time, Part-time
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$9.58 - $18.95
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Job Description
If you are a positive, energetic person looking for a career that offers an excellent compensation package and the chance for advancement, Braum's is the place for you!
Shift Supervisor
Minimum Experience:
1 year
Annual Compensation:
$32,000 - $34,500
2:00 pm - Close
Shift Supervisor's role:
Braum's leaders execute the company's brand strategy and promote its vision, mission and values, resulting in a great customer experience and maximized sales. By recognizing the importance of our people, we can strengthen the team's contribution toward unit goals being achieved.
Teach, coach and provide leadership to the store crew members.
Maximize store sales through customer satisfaction and food quality.
Oversee the shift operations of Braum's food service function, grocery market and fountain sales.
Actively participate in monitoring inventory and supply levels, kitchen equipment, safety and cleanliness as needed.
Share in responsibility for ensuring that Braum's store policies and practices are implemented and followed accordingly.
Work Schedule:
Work days vary based on a rotating 3 week schedule with an expected 45 hour work week.
Reports to:
Assistant Manager
If your work experience demonstrates the following traits/abilities we would like to hear from you.
Customer focus.
Work ethic with high standard for integrity.
Positive approach to training, developing and interacting with all team members.
Ability to build a successful team by building an environment of trust.
Ability to adapt to customer and employee needs as well as store environment conditions.
Can communicate effectively with leadership team members.
Follow-up and follow through discipline.
Initiate action and achieve goals.
Organized, detailed and able to follow practices/procedures.
Retail experience.
High School - Diploma or G.E.D.
Must be at least 21 years old
Must have valid Driver License
Medical insurance
Dental insurance
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401k retirement planning with company match
Short-Term Disability insurance
Paid vacations
Product discounts and MORE!
Braum's is an equal opportunity employer
A criminal background check and a job-fit assessment are required as part of the on-boarding process.
Posting ID: 559413553
Posted: 2020-07-14
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Having worked around the music industry for many years, mainly as an organiser of benefit gigs and now running an online platform, I can say that artists are rightly fearful about what may soon occur. Deal or no deal. Since one of their income sources (actual record sales) disappeared into cyberspace they've pretty much relied
Tag: Aruba Red
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Check out how to Win a Free Business book from the B2B lead generation consultancy Find New Customers
Let's just say porn is now #2. That's proof just how big social media has become today. Keep in mind however, social media empowers the human desire to connect.
(@fearlesscomp scores a perfect 100 out of 100 in Hubspot's TwitterGrader.com.)
Watch this great video for an overview of the Social Media Revolution. It explains how massive it has become.
What do you think? We love comments. Enter yours below.
Jeff Ogden (@fearlesscomp) is President of the B2B lead generation consultancy, Find New Customers. He presented "How to Build an Awesome Personal Brand" at the 140 Social Media Conference and appeared to discuss B2B lead generation on Sales Lead Management Radio.
To learn more about Jeff, please click on Who is the Fearless Competitor?
Find New Customers helps companies (with between 150 and 5,000 employees who sell complex products to businesses) to implement world-class lead generation programs. As companies struggle to create quality sales opportunities, they turn to lead generation companies like Find New Customers.
"Find New Customers can certainly help your business dramatically improve the flow of sales-ready leads to salespeople." Paul Dunay, Buzz Marketing for Technology.
40.747269 -73.480970


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Diagnosis is the identification of a condition, disease, disorder, or problem by systematic analysis of the personal data, symptoms, signs, test results, and other pertinent information of a patient. The end outcome of a diagnostic process is a label of the patient's condition, disease, disorder or problem, which is also called a diagnosis or a diagnostic label.
Diagnosis or a diagnostic label can be initial, subsequent and final, meaning it can change over time. The initial impression commonly seen in the practice and usage of some physicians should strictly speaking, be the same as the initial diagnosis as the impression is derived from the same diagnostic process mentioned above. Initial impression or initial diagnosis is the one derived right after the first encounter with a patient. The bases for the terminology of "initial impression" are that it is the first (initial) and impression is used with the connotation that it may change over time when more information come it.
Diagnosis as mentioned can change over time in the course of management of a patient. It starts with initial then subsequent and then final. In the subsequent phase, the diagnosis is not limited to one change. It can be changed several times with justification until the final diagnosis is decided upon. Final diagnosis is one that the physician thinks is the last and the most certain diagnosis he is giving to the patient.
To summarize, impression should be the same as diagnosis if the standard diagnostic process is used. Initial impression is the same as initial diagnosis, again, if the standard diagnostic process is used. Final diagnosis is the one that the physician thinks is the last and most certain diagnosis he is giving to the patient.


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Stage West's raucous hit musical Rock of Ages continues at the dinner theatre until June 25.
It's the story of The Bourbon Room, a Hollywood rock bar that, to avoid closure, books a shock rock star who got his start there to do a major fundraising concert.
The flimsy plot is really just an excuse to parody the styles and music of the 1980s with outrageous wigs, tacky costumes and extravagant characterizations.
The audience's narrator and tour guide in this rocking good time is Lonny Barnett, the assistant manager of the Bourbon Room played by Ontario actor Michael de Rose, who's no stranger to time warp musicals and the role of narrator.
"I did a show for the Drayton Theatre group in Ontario called Legends of Rock and Roll that covered music from 1955 to 1975 with 77 songs," says de Rose.
"My roll as the narrator was to connect all the dots for the audience, which meant I had to know that show inside and out before it ever opened."
He was starring in the U.S. tour of Saturday Night Fever when he got a call from his agent that Rock of Age's director Tracey Flye wanted him to send her an audition tape as she was casting the Calgary show.
"I knew Tracey because she had cast me in Saturday Night Fever. She didn't direct that show, but she cast it and remembered me and boy am I grateful for that."
He says, as a director, Flye "is really collaborative.
"She allowed each of us to mould our characters and then she used what we brought to shape the show.
"Everyone got to bring their own strengths to the characters."
People have been seeing glimpses of a young Jack Black in de Rose's characterization of Lonny and he understands why.
"I didn't set out to mimic Jack, but I think it's in the writing. Lonny is overly passionate about everything and really obsessive and I think Jack had that kind of energy and neurosis early on in his career.
"Lonny is always hoping the next big rocker will walk into the club one day."
De Rose feels Rock of Ages has such an appeal for audiences because "it reminds us of the larger than life rockers we all had as idols no matter when we grew up.
"Stacee Jaxx (Cary Shields) the rocker he and (club owner) Dennis Dupree (Kent Sheridan) are trying to book for the concert is patterned after Bret Michaels (frontman for the group Poison) because he's such a wild out-there performer and that's the kind of personality Rock of Ages needs to parody."
For de Rose, the real wild man rocker is still Mick Jagger.
"The man has incredible swagger and it's that onstage persona that has always fascinated fans.
"Elvis had it. The Beattles had it. Meat Loaf has it."
De Rose says he was fortunate to have gone to an arts school because it fed his desire to perform.
After high school, he attended Ryerson's theatre program in Toronto and "immediately upon graduating started pounding the streets looking for work.
"It was really hard that first year, so Reefer Madness the first show I did was not a paying gig.
"We volunteered our time because that was the only way to get known in Toronto."
It worked because the next year de Rose was hired for a Shakespeare spoof called Taming of the Dude.
"It was a silly riff on Taming of the Shrew and I played the shrew."
Shortly afterwards, de Rose found himself in the U.S. national tour of Godspell for two years.
"Travelling with Godspell and Saturday Night Fever is a completely different lifestyle.
"It's actually a bit of a rock and roll lifestyle because you are living out of a bus going from one venue to the next."
He says he loved the experience because "we got to perform in some really amazing theatres and the audiences always seemed so appreciative."
Appreciative is also the word de Rose uses to describe the audiences filling Stage West on a nightly basis.
"Because as Lonny I get to talk to and interact with the audience, I get to feel the energy especially when they recognize a song. That energy is really infectious. We see it at every performance and we see it whether the person is a teenager or a senior and everyone in between."
When de Rose finishes Rock of Ages on June 25, he's off to Niagara to star in Return to Grace, an Elvis tribute concert.


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Moving up: Arper opens its first New York showroom in a Soho loft
Although specialised in office-oriented furniture, the Italian company Arper has always put a cosy, welcoming spin on things. The same can be said about its new home in New York City – a swish showroom in a loft-like space in Soho.
Installed on the second floor of a statuesque 1904 building, Arper's new showroom is spread over 4,000 sq ft. Large windows means the space is filled with natural light, while also offering glimpses of the building's historic facade. To match Arper's modern catalogue, the space itself is minimally designed.
Architect Solveig Fernlund says, 'The concept for the showroom design was to articulate the original architecture of the space as much as possible. Columns, flooring, plaster walls and ceilings were restored and the space was opened up to create a showroom / gallery that feels both expansive and intimate.'
Suspended translucent fabric panels elegantly divides the space into four difference areas that allow Arper's different ranges to be experienced separately as well as together.
Under the creative direction of the Spanish design firm Lievore Altherr Molina, longtime collaborators of the brand, Arper's lifestyle-oriented offerings, such as Jean-Marie Massaud's Steeve sofa and Simon Pengelly's Nuur table, mix in seamlessly with its more technical ones, such as the Kinesit task chair – certainly a fitting representation of work-life balance.
- Information
Photography: Dean Kaufman
- Address
476 Broadway
2nd Floor
New York, New York
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- Telephone
- 1.212 647 8900