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How to tell if a Diamond is real
Real diamonds are a rare commodity. They retain their value and an authentic, clean diamond can fetch high prices. Whether you're buying a gift or an investment in gemstones, you want to know what you're getting. So how do you tell if a diamond is real? Luckily there are many tests you can do yourself to check the authenticity of a stone. Here they are below.
1. The Fog Test
Real diamonds disperse heat very quickly. Using your breath, breathe hot air onto the stone. If it's real, you won't see fog by the time you raise it to look at it. If it's fake, it will show fog for up to a couple of seconds.
2. Use a jeweler's loupe to inspect the diamond.
Real diamonds usually have some cuts or flaws on them. Using a loupe to see the diamond more clearly, inspect the stone for at least some minor imperfections. Cubic zirconium and lab-created diamonds, being man-made, will have no imperfections. Also try to look for any markings on the stone: most cubiz zirconium stones will come with a "CZ" stamp. A stamp of "10K, 14K, 18K, 585, 750, 900, 950, PT, Plat" shows the setting is real gold or platinum, giving a better chance that the stone in it is real as well.
3. Request to see the diamond's certificate
There are some big graders that provide certificates (AGSL, GIA, LGP, PGGL) and also independent appraisers affiliated with larger organizations such as the American Society of Appraisers. If you are buying a diamond you haven't seen in person, ie buying online, make sure it comes with a certificate from a party you trust.
4. The Refraction Test
All real diamonds disperse a large amount of light so if you can clearly see or read through it, it's a fake. But be careful — some shallower diamonds refract less light so you may be able to see through those.
5. The color of its reflections
Real diamonds will reflect in shades of gray. If you see colors or rainbow hues, it's either a fake or low quality diamond.
6. The weight of the diamond
A cubic zirconia stone of the same size will weigh 55% more than the real diamond. Weigh them to find out whether or not it's fake.
7. The Scratch Test
A lot of people believe only real diamonds can scratch glass but this isn't true. Many stones are hard enough to scratch glass, and what's more, you may damage a real diamond by doing this.
8. The UV Test
Most real diamonds, when placed under ultra-violet light, will give off a fluorescent blue color. The good news if it's blue: it's probably a real diamond, as 99% of fakes won't show blue. The bad news: blue light usually indicates a lower quality diamond, worth as much as 20% less than one of comparable size. If you see a very slight green, yellow, or gray fluorescence under ultraviolet light, it may be Moissanite.
9. The X-Ray Test
Real diamonds won't show up on an x-ray scan while glass, cubic zirconium, and crystals all have slightly radio-opaque features.
10. Get a Diamond/Moissanite Tester.
These testers are inexpensive and if you need to test a large number of diamonds it may be worth the purchase price.
11. Get it appraised by an independent appraiser
This is the most reliable, but also most time-intensive method. Look for "Appraisal (Jewelry)" in your yellow pages or come to TraxNYC's office in midtown Manhattan, NY. You want to ask your appraiser the following questions:
- What is the fee for diamond appraisal? (Usually $35-75 is considered a fair price.)
- Will the jewelry be constantly kept in my presence? (If they say no, move on.)
- Do I have to make an appointment or can I walk in?


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Saturday, August 28, 2010
French Crepes with Pecan-Crusted Chicken & Sauteed Peaches
***What inspires you? Maybe it's a perfect, sun-filled day on the beach with the sand between your toes. Or, maybe it's your faith, time spent with your family or your friends. All of these wonderful things inspire me, along with one other obvious choice - food. Food brings families together after a long day at the office. A bowl of my GrannyRene's Chicken & Dumplings recipe has the power to put a smile on my face and bring tears to my eyes all at the same time. That was always her specialty.
Not only is food vital to our existence, but it can be a source of creativity and fun. To me, an empty plate is my blank canvas. It's hard to beat the feeling you get when you put a smile on someone's face with a delicious meal.
Every once in a while, something will inspire me to think up a new and original recipe. If you're a fan of the TV show The Next Food Network Star, you know that all of the contestants have a specific "point-of-view" (aka P.O.V.) for their cooking. Their P.O.V. is what describes their food...Some examples might be: cooking family style, meals on a budget, healthy latin food, gluten-free meals, etc. In other words, what will the winner's TV show be all about? Just for fun, I started wondering what my P.O.V. would be. The answer came to me several months ago, and I've had fun thinking up recipes since then.
My concept would be the perfect reflection of my cooking: It would be a fusion of classic Southern dishes and French cuisine....recipes that combine the two cultures to create new and exciting foods (You know, think about a southern belle's take on french food!)....Let's call it Southern-French fusion. This recipe for "French Crepes with Pecan-Crusted Chicken & Sauteed Peaches" certainly falls under that category. This dish is my interpretation of the popular southern combination of "Fried Chicken & Waffles." It could also be a different spin on "Chicken Georgia", which combines chicken with pecans and fresh peaches.
This dish came out even better than I had imagined. The flavors were fresh, yet hearty at the same time. The sweetness of the crepe paired perfectly with the savoriness of the pecan-crusted chicken. The sauteed peaches added a delightful freshness and balance to the overall dish, and the baby spinach added a pop of color and crunch. Each bite was filled with great textures and flavors...This is one I'm both excited and proud of.
Brad and I both fell in love with this recipe. Brad described it as "exceptional," and said that it was worthy of any 5-star restaurant. Now, he may be a littled biased, but you know that made me smile! I think that this dish will also put a smile on your face!
Bon Appetit!***
French Crepes with Pecan-Crusted Chicken & Sauteed Peaches:
2 egg whites
1/2 cup finely chopped pecans
1/2 cup panko bread crumbs
1 tsp. dried parsley
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 boneless skinless chicken breasts, pounded to 1/4-inch thickness
1 small bag baby spinach
Sauteed peaches, recipe below
Crepes, recipe below
Preheat oven to 375 degrees F.
In a shallow bowl, lightly beat the egg whites.
In a separate shallow bowl, combine the pecans, bread crumbs, parsley, salt and pepper. Dip each chicken breast in egg white, until completely coated. Dredge in pecan mixture, making sure that each chicken breast is completely coated.
In a large nonstick skillet, heat 2 tbsp. butter over medium-high heat. Add both chicken breasts, and cook for 3 to 4 minutes per side, or until golden brown. Place on a foil-lined baking sheet. Bake for 20-25 minutes, or until chicken is thoroughly cooked through.
Let chicken stand for 10 minutes. Cut chicken into 1/4-inch thick slices.
***While the chicken is baking in the oven, go ahead and start making the peaches and crepes.
For the Sauteed Peaches:
4 peaches, peeled and cut into small wedges
1/4 cup light brown sugar
4 tbsp butter or margarine
Juice of two large lemons
In a small saucepan, melt the butter over low-medium heat. Add the brown sugar and lemon juice; stir well. Next, add the peach slices. Stir until the peaches are completely coated with the sugar mixture. Continue to simmer over low heat until the sauce begins to thicken and the peaches are perfectly tender, stirring often.
***Once the peaches are simmering over low heat, move on to the crepes. Keep a close eye on the peaches, being careful not to let them over-cook.
For the Crepes:
***This recipe makes about 9 crepes, so you will probably have a few extras. I used my extra crepes to make dessert - Nutella & Banana Crepes! You can fill them with just about any of your favorite flavors...get creative!
1 cup all-purpose flour
1 teaspoon white sugar
1/4 teaspoon salt
3 eggs
2 cups milk
2 tablespoons butter, melted
In the bowl of a stand mixer with whisk attachment, beat eggs and milk together until combined. Turn off mixer and add flour, sugar and salt all at once. Beat until smooth; stir in melted butter.
Heat a 10" skillet over medium heat. Once it is hot, spray thoroughly with Pam cooking spray. Using a soup ladle, pour the batter into the skillet, using approximately 1/4 to 1/3 cup of batter for each crepe. Tip and rotate the skillet to spread batter as thinly as possible. Brown on both sides and transfer to a plate.
***You'll know when it's time to flip each crepe, when tiny bubbles start appearing on the top of the batter...just like when making pancakes! The top of the crepe will begin to appear dry. Once this happens, you know it's time to flip! Also, if you try to flip the crepe too early, it will break and/or fall apart. Be patient...it may take a few practice crepes before you get the hang of it. Don't give up...You'll be a crepe flipping master before you know it!
To assemble:
Transfer the crepe to a plate and place about 4-6 large baby spinach leaves on one half of the crepe. Top with the chicken and sauteed peaches. Fold the other half of the crepe onto the chicken filling. Place a few slices of the peaches on the top of the folded crepe and finish it off with a drizzle of the peach sauce from the pan.
Tuesday, August 24, 2010
Nutella Chocolate Chip Cookies
***Last Friday night, Brad and I got an invite to an impromptu dinner party...What fun! We were both excited, and of course, I immediately started to think about what I could take along for dessert. I was in the mood for cookies, but not the same-ole', same-ole' variety. I wanted to try something new, but using the ingredients that I had on-hand was a necessity. A trip to the grocery store was not in the cards if I wanted to be on time. So, I began browsing through cookbooks and blogs for just-the-right recipe.
As soon as I found this recipe for Nutella Chocolate Chip Cookies, my search was over. First of all, you can't go wrong with chocolate chip cookies. Who doesn't adore an ooey gooey cookie filled with chocolate pieces?? Secondly, Nutella is such a fun ingredient. I had never even thought to add it to cookie batter. Its combination of chocolate and hazelnuts is just divine.
This recipe didn't disappoint...The cookies were indeed incredible. They were simple to make and bake up in only about 10 minutes. The brown sugar in these cookies adds a wonderful depth of flavor, when paired with the nutella. I used 60% cocoa Ghiradelli chocolate pieces in these cookies, which are a little larger than regular chocolate morsels. The best part of these cookies is the fact that they are just as yummy the next day. These don't get all hard and crunchy like some cookies do (as long as you don't bake them too long!). The nutella keeps them perfectly chewy. The trick is to take them out of the oven a tiny bit before you normally would. I pulled mine out of the oven at around the 10 or 11 minute mark. They will continue to bake for a few seconds on the cookie sheet.
You'll LOVE these!
Bon Appetit!***
Nutella Chocolate Chip Cookies
Source: Kirbie's Cravings Food Blog
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter (1 stick), at room temperature
1 cup sugar
1/2 cup brown sugar
2 eggs
1-1/2 teaspoon vanilla
1/4 cup Nutella
1-1/2 cups chocolate chips
1. Preheat the oven to 375 degrees and prep baking sheets with silpats or parchment paper.
2. In a large bowl whisk together the flour, baking soda and salt.
3. In the bowl of an electric mixer, cream the butter, the sugar and the brown sugar. Add the eggs and the vanilla until combined.
4. Gradually add the flour until the mixture is combined.
5. Then mix Nutella. Finally add in the chocolate chips.
6. Use ice cream scoop and drop on baking sheets and bake for 9-11 minutes.
Posted by Celeste at Tuesday, August 24, 2010 22 comments Links to this post
Labels: Desserts
Monday, August 23, 2010
Restaurant Review: Nabeel's Cafe & Market
(click the link above to see the review in its entirety!)
by Celeste Ward
Happy Monday everyone!
I wanted to share some more exciting news with you - My first official restaurant review is being featured today over at Wade on Birmingham, as a part of his month-long series "Birmingham's Best Eats!"
I reviewed one of my favorite spots in Birmingham - Nabeel's Cafe & Market.
Here are some of the photos that I took of our food on the night of the review...Is your mouth watering yet? ;-)
Please CLICK HERE to see the restaurant review in its entirety!
The Bruschetta was one of the highlights of our evening.
Photos by Celeste Ward.
The Moussaka at Nabeel's Café in Homewood
is comforting and authentic.
The Greek Salad with grilled chicken tastes
fresh and scrumptious.
The Tiramisu was some of the best that I've ever had!
Posted by Celeste at Monday, August 23, 2010 1 comments Links to this post
Labels: Restaurant Reviews, Tid Bits
Sunday, August 22, 2010
Summer Fruit Crostata
***The fresh fruits of summer have to be one of the best things about the season...That is, if you love to cook and eat them, of course! This crostata from Ina Garten was a fabulous way for me to use up some of the fruit from our local farmer's market. I loved the combination of peaches, plums and blueberries. It was perfection, along with the scrumptious homemade pastry that wrapped the fruit up in a warm flaky blanket of a crust!
The beauty of a crostata is that it doesn't have to look perfect. There's something charming and rustic about the way this dessert comes out. The dough is folded over the fruit in a way that looks refreshingly homemade. It looks, smells and tastes like something you just want to dive into...The perfect ending to a yummy summer meal!
Bon Appetit!***
Summer Fruit Crostata
Source: Barefoot Contessa at Home, by Ina Garten
For the pastry (makes 2 crostatas):
2 cups all-purpose flour
1/4 cup granulated or superfine sugar
1/2 teaspoon kosher salt
1/2 pound (2 sticks) cold unsalted butter, diced
6 tablespoons (3 ounces) ice water
For the filling (makes 1 crostata):
1 pound firm ripe peaches, peeled
1/2 pound firm ripe black plums, unpeeled
1/2 pint fresh blueberries
1 tablespoon plus 1/4 cup all-purpose flour, divided
1 tablespoon plus 1/4 cup granulated sugar, divided
1/4 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
1/4 teaspoon kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, diced
For the pastry:
Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly (and carefully!) with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Wrap the disks in plastic and refrigerate for at least 1 hour. If you only need 1 disk of dough The other disk of dough can be frozen.
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet.
For the filling:
Cut the peaches and plums in wedges and place them in a bowl with the blueberries. Toss them with 1 tablespoon of the flour, 1 tablespoon of the sugar, the orange zest, and the orange juice. Place the mixed fruit on the dough circle, leaving a 1 1/2-inch border.
Combine the 1/4 cup flour, the 1/4 cup sugar, and the salt in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts to hold together. Sprinkle evenly over the fruit. Gently fold the border of the pastry over the fruit, pleating it to make an edge.
Bake the crostata for 20 to 25 minutes, until the crust is golden and the fruit is tender. Let the crostata cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack. Serve warm or at room temperature.
Posted by Celeste at Sunday, August 22, 2010 1 comments Links to this post
Labels: Desserts, Ina Garten
Monday, August 16, 2010
Peach Clafoutis - Julia Child
***Now, you didn't really think that I would let Julia's birthday go by without sharing a new recipe by Julia with you, right? I've been curious about what a classic French clafoutis (pronounced Kla-foo-TEE) tasted like for a while now. They always looked beautiful in the photos that I saw, and I wondered if they tasted as good as they looked. This dessert has a luxurious custardy filling and tastes perfectly french!
I knew that if I was going to make a clafoutis, it would be a crime not to begin with Julia's recipe in Mastering the Art of French Cooking, Volume I. The recipe sounded incredibly simple, which it ultimately was.
Traditionally, a clafoutis is made with cherries, so that is how Julia presents this recipe in her cookbook. Being the southern girl that I am, I decided to substitute the cherries with the freshest, most gorgeous Clanton peaches. They were superb! Feel free to subsitute about 3 cups of any fruit that you like. The only other addition that I made was the cardamom. There's just something about cardamom in fruity, pastry-like desserts that I adore. I've included my changes in purple, below.
I did make one big mistake, though...I was in such a hurry that I forgot to sprinkle the second 1/3 cup sugar over the fruit, before pouring the rest of the batter into the pan. As a result, the finished dessert wasn't quite as sweet as it should be, however, I'm sure my hips will thank me for that mistake later!
Bon Appetit!***
Source: Mastering the Art of French Cooking, Vol. I; by Julia Child, Louisette Bertholle, and Simone Beck
serves 6-8
1 1/4 cups milk
2/3 cup granulated sugar, divided
3 eggs
1 Tablespoon vanilla
1/8 teaspoon salt
1/2 cup flour
3 ripe peaches, sliced
1/3 cup sugar
1 tsp. ground cardamom
powdered sugar, for garnish
Pre-heat oven to 350 degrees F.
In a blender blend the milk, 1/3 cup sugar, eggs, vanilla, cardamom, salt and flour. Pour a 1/4 inch layer of the batter in a buttered 7 or 8 cup lightly buttered fireproof baking dish. Place in the oven until a film of batter sets in the pan (about 2-3 minutes).
Remove from the heat and spread the peaches over the batter. Sprinkle on the remaining 1/3 cup of granulated sugar. Pour on the rest of the batter.
Bake at 350 degrees F for about 45 minutes to an hour. The clafouti is done when puffed and brown and and a knife plunged in the center comes out clean. Sprinkle with powdered sugar, serve warm.
Posted by Celeste at Monday, August 16, 2010 8 comments Links to this post
Labels: Desserts, French Cuisine, Julia Child
Sunday, August 15, 2010
Happy Birthday Julia Child!
(click this link to see my feature on Julia!)
by Celeste Ward; Featured in "Birmingham's Best Eats"
"Find something you're passionate about and keep tremendously interested in it." -Julia Child
This quote by Julia Child is so true...We should all be so lucky enough to find something that we are truly passionate about. Julia Child certainly discovered her passion for all things culinary all those years ago in Paris, France, and she continues to be a huge inspiration to me.
I was thrilled when Birmingham blogger, Wade Kwon, contacted me about a month-long feature he was doing on his website. It was to be called "Birmingham's Best Eats," and he was looking for contributers to write articles, restaurant reviews and feature recipes. I didn't think twice...Of COURSE I wanted to participate!
The first idea that came to mind was Julia's birthday...surprise, surprise. I thought it would be perfect to write an article to celebrate what would have been her 98th birthday.
The article was published this morning, over at Wade's website, "Wade on Birmingham."
Please visit THIS LINK to see my feature on Julia Child!!!
In the words of the beloved Julia, "Bon Appetit!"
Posted by Celeste at Sunday, August 15, 2010 2 comments Links to this post
Labels: Julia Child, Tid Bits
Thursday, August 12, 2010
Julia Child on The David Letterman Show
With Julia Child's birthday approaching, I couldn't help but share this classic video of her appearance on The David Letterman Show. As always, she was hilarious and quick on her feet! It's impossible not to love her, especially after watching something like this!
Posted by Celeste at Thursday, August 12, 2010 0 comments Links to this post
Labels: Julia Child
Monday, August 9, 2010
Sugar & Spice is Featured on The Cooking Channel's Website!
I am so incredibly excited to announce that my little ole' food blog is currently being featured on The Cooking Channel's website. You may even recognize the cover shot in the article...Yep...That's my Strawberry Tart that's featured! :-)
Strawberry Tart Recipe
Take a look at the article here:
Kicking Off a Week of Julia Child
Julia Child's birthday would have been on August 15th, so The Cooking Channel is celebrating the culinary legend all week long.
If you've been a reader of my blog for a while, you're well aware of the fact that Julia has been, and continues to be, such a huge inspiration to me. Her cookbooks and TV shows continue to influence the way that I cook. After reading her memoir, "My Life in France," I really began to relate to her.
Help me celebrate Julia this week by visiting The Cooking Channel, and maybe even by getting your dose of Julia at: Julia Child on Sugar & Spice.
Of course, you can also expect a few more Julia surprises this week! Stay tuned!!!
Happy Early Birthday, Julia!!!
Posted by Celeste at Monday, August 09, 2010 3 comments Links to this post
Labels: Julia Child, Tid Bits
Saturday, August 7, 2010
It's Been a Busy Wedding Season @ Jim Little Photography!!
Over the past couple of months, you may have noticed that I haven't been blogging quite as much as I usually do....I've missed it very much, however, I have a very good excuse!
I was thinking the other day, and I realized that I've never shared our wedding photography with you...my lovely food blogger friends. So, I am very excited to share some of the photos from our latest wedding. Brad and I both work as Associate Wedding Photographers for Jim Little Photography, in Birmingham, AL. We've been blessed to have a very busy spring/summer wedding season this year, on top of our regular full time jobs! The wedding business keeps us busy on the weekend, and my job at Armstrong Relocation (which I also love!) keeps me busy during the week.
However, things just wouldn't be the same without finding time to cook a delicious meal for my hubby each night. So, I've also got a lot of food blogging to catch up on, including a FABULOUS birthday cake that I made for my sisters...Stay tuned...That post is coming very, very soon!
Without further ado, I'd like to share some wedding photos from our last wedding. Blake & Katina tied the knot on June 19th, with a gorgeous ceremony!
If there is a wedding in your future, please visit us at:
We would LOVE to capture every moment of your special day!!!
I was thinking the other day, and I realized that I've never shared our wedding photography with you...my lovely food blogger friends. So, I am very excited to share some of the photos from our latest wedding. Brad and I both work as Associate Wedding Photographers for Jim Little Photography, in Birmingham, AL. We've been blessed to have a very busy spring/summer wedding season this year, on top of our regular full time jobs! The wedding business keeps us busy on the weekend, and my job at Armstrong Relocation (which I also love!) keeps me busy during the week.
However, things just wouldn't be the same without finding time to cook a delicious meal for my hubby each night. So, I've also got a lot of food blogging to catch up on, including a FABULOUS birthday cake that I made for my sisters...Stay tuned...That post is coming very, very soon!
Without further ado, I'd like to share some wedding photos from our last wedding. Blake & Katina tied the knot on June 19th, with a gorgeous ceremony!
If there is a wedding in your future, please visit us at:
We would LOVE to capture every moment of your special day!!!
Posted by Celeste at Saturday, August 07, 2010 4 comments Links to this post
Labels: Tid Bits, Wedding Photography
Tuesday, August 3, 2010
Jalapeno Cheddar Cornbread...Not Your Mama's Recipe!
***Here in the south, cornbread is a staple...and this recipe from Ina Garten spices things up a bit...literally!
If you're tired of the same ole', boring cornbread recipe, then you should give this one a try. With the addition of cheddar cheese and sliced jalapenos, this isn't your mama's cornbread! Ina gets it perfect here...Your tastebuds will be greeted by cheesy-goodness right from the first bite. And just when you think it's safe, your tongue is slapped around a bit by a chunk of jalapeno!
Brad was a huge fan of this cornbread...it is the perfect mix of spicyness and comfort food. Make this recipe tonight...You'll definitely spice things up!
Bon Appetit!***
Jalapeno Cheddar Cornbread
Source: Barefoot Contessa at Home, by Ina Garten
3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 ounces aged extra-sharp Cheddar, grated, divided
1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
3 tablespoons seeded and minced fresh jalapeno peppers
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.
Posted by Celeste at Tuesday, August 03, 2010 2 comments Links to this post
Labels: Breads, Ina Garten, Side Dishes
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subset: commoncrawl


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A Versatile Technique for the Fabrication of PEDOT: PSS Films for Organic Solar Cells
Organic solar cells hold the potential of low-cost production as compared to inorganic solar cells, as well as the increase in efficiency. To realize these possibilities, the key is to fabricate most of the functional films in requisite structures via ambient solution-processed techniques. The PEDOT: PSS films, which are commonly used as an anode layer in organic electronic devices, were deposited on large-area ITO glass substrates under optimized conditions. The spin, spray, brush and brush+spray-coating techniques were utilized to examine their suitability in the fabrication of organic solar cells (OSCs). The films were characterized for their morphology, molecular structure, optical and electrical properties and results are compared with the existing data. A smooth and thin films of PEDOT: PSS were obtained by "Spray+Brush" coating method with attractive sheet-conductivity having potential in fabricating OSCs with different architectures.
Key words: Organic solar cells; PEDOT: PSS films; Solution-processed techniques
Full Text:PDF
[1] Zhu, D.X., Shen, W.D., Ye, H., Liu, X., & Zhen, H.Y. (2008). Determination of the Optical Constants of Polymer Light-Emitting Diode Films from Single Reflection Measurements. J. Phys. D: Appl. Phys., 41(23), 235104.
[2] Dolakia, D. A., Solanki, G., Patel, S. G., & Agarwal, M. (2003). Optical Band Gap Studies of Tungsten Sulphoselenide Single Crystals Grown by DVT Technique. Scientia Iranica, 10, 373-382.
[3] Green, R., Morfa, A., Ferguson, A. J., Kopidakis, N., Rumbles, G., & Shaheen, S. E. (2008). Performance of Bulk Heterojunction Photovoltaic Devices Prepared by Airbrush Spray Deposition. Applied Physics Letters, 92(3), 033301. doi:10.1063/1.2836267
[4] Lee, I., Lee, S., Kim, H., Lee, H., & Kim, Y. (2010). Polymer Solar Cells with Polymer/Carbon Nanotubes Composite Hole Collecting Buffer Layers. The Open Physical Chemistry Journal, 4, 1-3.
[5] Liang, Y., & Yu, L. (2010). Development of Semiconducting Polymers for Solar Energy Harvesting. Polymer Reviews, 50, 454-473.
[6] Mantovani, N. A., Janssen, R. A. J., & Kemerink, M. (2008). A Morphological Model for Solvent-Enhanced Conductivity of PEDOT: PSS Thin Films. Advanced Functional Materials, 18, 865-871.
[7] Mauger, S. A., & Moule, A. J. (2011). Characterization of New Transparent Organic Electrode Materials. Organic Electronics, 12, 1948-1956.
[8] Na, S. I., Yu, B. K., Kim, S. S., Vak, D., Kim, T. S., Yeo, J. S., & Kim, D. Y. (2010). Fully Spray-Coated ITO-Free Organic Solar Cells for Low-Cost Power Generation. Solar Energy Materials and Solar Cells, 94(8), 1333-1337. doi:10.1016/j.solmat.2010.01.003
[9] Ouyang, J., Chu, C.W., Chen, F.C., Xu, Q., & Yang, Y. (2004). Polymer Optoelectronic Devices with High-Conductivity Poly (3,4-Ethylenedioxythiophene) Anodes. Journal of Macromolecular Science, Part A, 41(12), 1497-1511. doi:10.1081/MA-200035426
[10] Tsang, S., Tse, S., Tong, K. L., & So, S. K. (2006). PEDOT: PSS Polymeric Conducting Anode for Admittance Spectroscopy. Organic Electronics, 7, 474-479.
[11] Vasselinka, P., Rudolf, H., & Adolf, G. (2009). High-Efficient Low-Cost Photovoltaics (pp. 228). Berlin: Springer-Verlag.
[12] Zheng, Y., & Xue, J. (2010). Organic Photovoltaic Cells Based on Molecular Donar-Acceptor Heterojunctions. Polymer Reviews, 50, 420-453.
DOI: http://dx.doi.org/10.3968/j.est.1923847920120402.528
DOI (PDF): http://dx.doi.org/10.3968/g3188
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I have been an avid reader and huge admirer of the art work by Patricia Zapata of A Little Hut. While at Maker Faire in Austin, I got to meet the lovely artist for the first time and see her amazing paper art and design work up close. For those of you who don't know, Patricia creates some of the most beautiful works of art using junk mail! Here she shares with us the easy technique of how to make your own junk mail art, perfect to adorn on the walls of your home. You'll never look at junk mail the same!
Catch up with Patricia's projects on her blog at A Little Hut. – Link.


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Saturday, March 6, 2010
Linguini with White Clam Sauce and a Roundup of Clam Recipes
Last Saturday, the Kitchen Genius could finally go shellfishing again. The regulations state that you have to wait until the temperature is above 32 degrees and that hasn't been the case on most weekends lately. So even though the sea snow looked like a blizzard at times during the morning, it was just warm enough to head to Cape Cod Bay. It was the lowest tide he's ever seen and the recent storms stirred things up so the clams were actually visible from the surface. He just had to reach down and grab them.
In about an hour, he filled his basket with clams (lovely man!) and we've been eating them all week in our favorite recipes. First KG made Baked Stuffed Clams. Recipe here.
Of course I made a big pot of clam chowder. Recipe here. We also gave a couple of dozen clams to my mom and step-dad and he made a big pot of chowder too.
And Clams Casino. Recipe here.
And finally KG made the best Linguini with Clam Sauce I've ever had. It had some serious flavor and he took a tip from Julia Child and added some fresh bread crumbs as a liason to bind the sauce. The bread crumbs gave the sauce a lot of body and helped it cling to the pasta so every bite was filled with rich claminess. Recipe below.
But that's not all. KG went out clamming again today and in addition to quahogs, he dug a whole basket of steamers, so the clam adventures continue...
Linguini with White Clam Sauce
serves 2
16 quahogs
1 cup water
1 tablespoon olive oil
1 medium onion, chopped fine
3 cloves garlic, minced fine
1/2 cup white wine
1/2 cup clam broth (or more if needed)
1 tablespoon fresh squeezed lemon juice
1 teaspoon fresh oregano, chopped
1 teaspoon fresh parsley, chopped
Hot red pepper flakes to taste
Fresh ground pepper to taste (no salt needed - the clams take care of that)
1 tablespoon butter
1/3 cup fresh bread crumbs
Parmesan cheese
Place quahogs in a large Dutch oven with 2 cups of water. Cover and bring to boil over high heat. Vent the cover a little or the liquid will boil over. Cook just until clams open up. Use tongs to remove clams as they open and place in a dish. Continue until all clams are open and then turn off burner and strain clam liquid through coffee filter to remove sand and debris. When cool, coarsely chop clams to size you prefer.
Heat saute pan and add olive oil. Saute onions and garlic over medium heat until softened, about three minutes. Add wine and cook until liquor burns off, about 4 minutes. Turn burner down to low and add clam broth, lemon juice oregano, parlsey, red pepper flakes, black pepper and butter. Stir until butter melts. Add bread crumbs and chopped clams and heat through. Serve over cooked pasta of your choice. Garnish with fresh parsley and fresh grated Parmesan.
19 comments:
- Christo Gonzales said...
how perfect is this - I would love to have a mess of those clams, great job!
- March 7, 2010 at 11:54 AM
- Mother Rimmy said...
This would make my husband the happiest man. Mouthwatering pictures!
- March 7, 2010 at 1:53 PM
- This comment has been removed by a blog administrator.
- March 7, 2010 at 4:42 PM
- Ed Schenk said...
You caught your own clams! That's outstanding! It doesn't get any fresher than that!
- March 7, 2010 at 5:06 PM
- Deb in Hawaii said...
I am totally craving clams right now--I wish I could get some good ones here. It all looks amazing!
- March 8, 2010 at 2:35 AM
- Fresh Local and Best said...
How fun it must be to have scooped all of those sea treasures! Each of these dishes look fabulous! You must have the most wonderful life on Cape Cod.
- March 8, 2010 at 11:39 AM
- Alicia Foodycat said...
Linguine vongole is my husband's favourite, favourite thing! How lucky you are to have such beautiful fresh ones right on your doorstep.
- March 8, 2010 at 12:27 PM
- Karen said...
Hi Laurie! Yes, I'm glad you found me again - how'd we get separated?? LOL I would dearly love to have a pot full of freshly dug clams. I'd steam them with some garlic and stuff my face until I fell over from a clam induced stupor! YUM!
- March 8, 2010 at 1:27 PM
- theUngourmet said...
How awesome that you are able to go pick out fresh, yummy clams! The chowder looks fantastic and so does the clams casino!
- March 8, 2010 at 1:36 PM
- Dawn (KitchenTravels) said...
Oh Laurie, I am so envious. Clams fresh from the ocean? They must taste amazing. Delicious photos. This reminds me of a pizza my friend once made - the whole, raw clams in the shell were placed on top just before going in the oven, where the heat opened them and juices ran into the garlic sauce below. mmmmmm... You've got me craving clams now. :)
- March 8, 2010 at 1:56 PM
- NKP said...
Wow, I love that you have someone who comes home with clams!
It all looks wonderful, can you believe I have never cooked with clams!?
- March 8, 2010 at 2:22 PM
- Joie de vivre said...
Thanks so much for visiting! Clams are a personal weakness. Even my kids love them. I'm so excited you visited because it brought me to your lovely blog. I'll sign up to follow!
- March 8, 2010 at 5:53 PM
- Reeni said...
How fun! And deliciousness abounds! Your linguini looks fantastic - as does everything.
- March 8, 2010 at 7:51 PM
Oh, I love liquini with white clam sauce, soooo delicious! I need to make this really soon! All the clam dishes look excellent!
- March 9, 2010 at 1:09 PM
- The Diva on a Diet said...
Oh boy, my husband would be in heaven with all of this clam-based goodness. Wow, it all looks spectacular, Laurie!
- March 9, 2010 at 6:20 PM
- Kathleen said...
I wish I had a bowl of that clam chowder! I can't believe you caught your own clams!
- March 10, 2010 at 8:01 PM
- Dharm said...
I love clams and that looks just awesome!!!!
- March 11, 2010 at 5:44 AM
- Tangled Noodle said...
I'm in clam heaven! If I made any one of these for my husband, there's no telling what he'd do in return. 8-) As much as I love clam chowder, linguini with white clam sauce will always be my first choice. Amazing!
- March 11, 2010 at 11:04 PM
- Shelby said...
:) Oh yeah, Grumpy would love all of this!
- March 21, 2010 at 12:31 PM


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I'm trying to help a non-mathematical friend by posting a question of his here. He studies literature and has come across a book which is written in a made-up language. The book is hundreds of pages, but apparently it is unknown if there is meaning behind what's written. Is there a standard way of predicting whether something like this is written in a code? Obviously we can't know for sure without actually decoding it, but are there some traits to look for? I have no idea, so I thought I would ask here. Thanks!
Here's the book in question: http://en.wikipedia.org/wiki/Codex_Seraphinianus


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One of the last U.S. ski resorts to prohibit snowboarding said a lawsuit challenging the ban degrades the U.S. Constitution and should be thrown out.
Lawyers for the Alta ski area east of Salt Lake City, Utah said in their recent court filing that "it demeans the Constitution to suggest that the amendment that protected the interests of former slaves during Reconstruction and James Meredith and the Little Rock Nine must be expanded to protect the interests of those who engage in a particularized winter sport."
Jon Schofield, an attorney for the snowboarders, defended his team's legal argument, saying the Constitution is meant to protect all people from "arbitrary and irrational conduct by the government and those acting in concert with it." He said they will respond fully in an upcoming court brief.
The lawsuit was filed in federal court in January by four snowboarders claiming discrimination on national forest lands that make up most of the Alta ski area. The legal action has reignited a long-festering culture clash on the slopes between skiers and snowboarders.
Attorneys for the snowboarders argued that the ban violates the promise of equal treatment under the 14th Amendment.
Lawyers for Alta countered that there "is no authority holding that the zone of interest created by the Fourteenth Amendment protects those who stand sideways on snowboards."
Alta also reminded the court that it is a privately owned business with the right to make decisions it determines are best for the corporation. Its lawyers say the resort's permit with the Forest Service allows Alta to restrict any type of skiing device that creates an unnecessary risk to other skiers.
The snowboarders, however, contend in the suit that Alta dislikes them for their allegedly reckless activity on the slopes, inconsiderate attitude, baggy clothes and overuse of such words as "gnarly" and "radical" when describing difficult terrain.
Alta attorneys acknowledged in their latest brief that they promote a snowboarder-free experience to lure skiers. They say skiers find the slopes at Alta more peaceful, safe and enjoyable because they don't have to worry about being hit by snowboarders whose sideways stance leaves them with a blind spot that can make their wide, sweeping turns a danger to others on the slopes.
Skiers, in contrast, don't have any blind spots because the face forward as they speed down the slopes.
The two other resorts that ban snowboarding are Deer Valley, also in Utah, and Mad River Glen in Vermont.
The plaintiffs in the lawsuit – Rick Alden, Drew Hicken, Bjorn Leines and Richard Vargas – bought tickets to Alta in January knowing they would be turned away at the chairlifts and could then sue the resort. One of them later sneaked onto the lift using "split boards" – a snowboard that splits apart and resembles skis – but was intercepted and escorted down the mountain.
The lawsuit concedes that snowboarders were "perhaps rightfully" stereotyped as riffraff decades ago by more sophisticated and affluent skiers, but times have changed.
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Social commitment
From youth research to robotic football – KUKA is involved in numerous initiatives promoting education, culture and society.
AeroSpace Lab youth research center
Getting pupils from all types of schools interested in science and technology – that is the goal of the AeroSpace Lab, a youth research center in southern Germany. Based on the five guiding principles – a holistic approach, fascination, cooperation, identification, and transfer – young people can experiment for themselves in this center and explore the world of science and technology.
KUKA supports this initiative that exposes young people to science and technology from an early age on.
StarkStrom Augsburg
KUKA's many years of support for the "StarkStrom Augsburg e. V." initiative of the Augsburg University of Applied Sciences testify to the company's close association with the region's educational and research institutions. For "Formula Student", the students are constructing their own electric racing car and taking care of all tasks in the field of electromobility – from assembly to marketing. The entire initiative is accomplished while studying.
KUKA supports the students not only as a sponsor, but also directly by manufacturing components.
In the RoboCup, held at different venues each year, robots do battle with a soccer ball. Around 2,000 scientists and students from all over the world build, program and optimize their robots with the goal of reaching the final. A scientific robotics conference is held at the same time.
KUKA supports the hosting of the competitions in Germany – RoboCup German Open – in which teams compete for the championship titles in the junior leagues Rescue, Soccer and OnStage.
Specialist and research conferences
As a driver of innovation, KUKA uses its in-house Corporate Research department to bolster Germany as a business location and to push back the frontiers of research. Furthermore, KUKA is heavily involved in national and international research meetings, conferences and the exchange of scientific views, and is in close contact with numerous educational and research institutions.


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My name is Ruth Fillery-Travis, and I am an archaeometallurgist. That is, I use scientific analytical techniques to examine metal objects and the evidence of their production. I'm in a sub-discipline of a sub-discipline, as archaeometallurgy is a part of archaeometry/archaeological science, which is often considered a sub-discipline of archaeology. Luckily enough all the sub-sub-sub stops there, because I'm in the UK – if I were in the US archaeology itself might be considered a sub discipline of anthropology!
It might seem strange to be in such a niche subject area, but it fits my interests perfectly – I wanted to be a physicist right until I started studying it at university! After that I switched to Classical Archaeology, which had zero science and a lot of critical analysis of art, architecture and archaeological objects. Archaeometallurgy allows me to combine those two areas – I get to look at sometimes quite stunningly beautiful classical objects and not just analyse their physical appearance but use scientific techniques to analyse what they were made of and how they were made – like the snake ring adjacent.
I'm currently reading for a PhD at the Institute of Archaeology, University College London. I started in 2009 – before that I worked in local council archaeology as a records assistant on the 'Sites and Monuments' or (in more modern terms) 'Heritage Environment Records' of Norfolk and then Greater London. Nothing to do with archaeometallurgy – but then that's a common problem with studying archaeology. If you can get a job in the discipline at all – which is tough – then it often isn't in the area you originally trained in. But the advantage of that is that you can gain some fantastic experience – certainly my time working on the Greater London records was fascinating.
Between those jobs (more…)


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Blood Orange | 02/06/14
Devonté Hynes – a.k.a. Blood Orange – has created his first original score for the feature length film Palo Alto from writer-director Gia Coppola. Based on several linked stories by James Franco, Palo Alto is a teenage romance for the ages, made indelible through its ensemble cast (James Franco, Emma Roberts, Jack Kilmer, Nat Wolff, Zoe Levin). The score is available digitally now and physically on August 4th. Today you can also stream the score's "April's Bathroom Bummer." Hynes wrote and performed the entire score along with guest vocals by Samantha Urbani and additional instrumentation by Jason Arce. Click HERE to watch a "Behind the Scenes of Palo Alto" video featuring music from Hynes now via VICE.
Click HERE to pre-order the digital copy of the score and HERE to pre-order the CD or LP. The LP is available on magenta colored vinyl, limited to 500 copies, available exclusively via Domino Mart.
The Palo Alto official soundtrack is out now digitally and will be released physically tomorrow via Domino. Entitled Palo Alto (Music From The Motion Picture), the soundtrack features Hynes, as well as songs by Robert Schwartzman (co –composer of Palo Alto), Coconut Records (Jason Schwartzman), Nat & Alex Wolff, and more. Click HERE to download the soundtrack now via iTunes, and HERE to pre-order a physical copy.
Following the release of Cupid Deluxe, Devonté Hynes has very quickly established himself as one of the most prolific musicians, songwriters and producers in the industry right now. Hynes recently played to massive crowds for his very first Coachella performance, sold out must-see shows in NYC, LA and San Francisco, and recently performed as a special guest at this year's Armory Week party for the MoMA. Cupid Deluxe made countless year-end lists, including NPR Music's "Top 50 Albums of 2014," Rolling Stones' "Top 100 Songs of 2014" and many more. GQ recently called him "2014's answer to Lou Reed," while the New York Times gushed, "The work of Devonté Hynes radiates a thorough, passionate, forgetting-to-eat-or-sleep love for the last 30 years of pop."
Palo Alto Score Tracklist
1. Palo Alto
2. Soccer Field
3. Teddy & April
4. April's Daydream
5. Run To Graveyard
6. April's Bathroom Bummer
7. Emily & Fred (Part 1)
8. Emily & Fred (Part 2)
9. Teddy Rides Home
10. Teddy & Fred In The Playground
11. Teddy In The Library
12. Big Game
13. April Bounces
14. Skateboard Garage
15. Teddy Loves April
16. April By The Pool
17. Fred Drives
18. Teddy Is Crushed
Blood Orange live dates:
07/06/14 UK, London – Field Day Festival
30/07/14 Toronto, ON - Danforth Music Hall
01/08/14 Chicago, IL - Lollapalooza
7-9/08/14 Gothenburg, Sweden - Way Out West
16/08/14 New York, NY - Central Park Summerstage
24/08/14 Los Angeles, CA - FYF Fest


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Justice Dept. Seeks More Than $10 Billion Penalty From BNP Paribas
French Bank Faces Criminal Probe of Alleged Sanctions Violations
U.S. authorities are pushing BNP Paribas SA to pay more than $10 billion to end a criminal probe into allegations the bank evaded U.S. sanctions, according to people familiar with the negotiations, a sign of increasing pressure the government is putting on large financial firms it suspects of wrongdoing.
A settlement of $10 billion or more, along with the guilty plea prosecutors are also seeking, would eclipse the punishment inflicted...
To Read the Full Story


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Free Aurora HDR Preset "Desolate Lands"
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Free Lightroom Presets


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Tuberculosis, or TB, can be a chronic bacterial infection that usually infects the lungs. Other organs, such as the kidneys, spine, or brain may also be involved. TB is primarily spread from person to person in an airborne manner, such as when an infected person coughs or sneezes. It can also cause an active infection after a period of dormancy in someone who was exposed at an earlier time.
There is a difference between being infected with the TB bacterium and having active tuberculosis disease.
The following are the stages of TB:
Specific treatment will be determined by your health care provider based on:
Treatment may include:
If TB is not treated early or if treatment isn't followed, lung damage can occur.
What are the symptoms of TB? The following are the most common symptoms of active TB. However, each person may experience symptoms differently: Cough that will not go away Chest pain Fatigue Loss of appetite Unintended weight loss Poor growth in children Fever Coughing blood or sputum Chills or night sweats The symptoms of TB may look like other lung conditions or medical problems. Consult a health care provider for a diagnosis.
TB is often diagnosed with a skin test. In this test, a small amount of testing material is injected into the top layer of the skin. If a certain size bump develops within 2 or 3 days, the test may be positive for tuberculosis infection. Other tests include X-rays and sputum tests. A blood test can be done in place of the TB skin test.
TB skin tests are suggested for those:
For skin testing in children, the American Academy of Pediatrics recommends testing:
The main TB bacterium is Mycobacterium tuberculosis (M. tuberculosis). Many people infected with this bacterium never develop active TB. They remain in the latent TB stage. However, in people with weak immune systems, especially those with HIV (human immunodeficiency virus), TB organisms can overcome the body's defenses, multiply, and cause an active disease.
The TB bacterium is spread through the air when an infected person coughs, sneezes, speaks, sings, or laughs. It's not likely to be spread through personal items, such as clothing, bedding, a drinking glass, eating utensils, a handshake, a toilet, or other items that a person with TB has touched. Good ventilation is the most important measure to prevent the transmission of TB.
TB affects all ages, races, income levels, and both genders. Those at higher risk include the following:
If you will be spending time with a person or people with active TB, wear a facemask and try not to stay in a small enclosed space with poor ventilation. People who work in situations where there is a high risk for encountering people infected with TB, such as health care workers, should be tested for TB on a routine basis.
If your symptoms get worse or you get new symptoms, let your health care provider know.
Tips to help you get the most from a visit to your health care provider:
Vidant Health can connect you to health care professionals to help you understand your condition and guide you through the treatment process. Let's chat.


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Here's a crazy thought! Why not take a page from the stylebook of the wild 90s kids of "Orange Juice in Bishop's Garden" ??? Sure, we're always down for dressing in 90′s grunge, but we can't say the same for … Continue reading
October 29, 2014
by The OJBG Team
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We have some company laptops at our office which are experiencing some problems.
The laptops will stop responding, seemingly randomly, for periods of about 10-20 seconds.
This is getting increasing frequent. Right now it happening about once every 5-10 minutes.
When this happens the hard drive light is solidly on, but they do not make that normal ticking noise that hard drive make.
You can actually still use the laptop, but it seems to only let you do things that are cached in RAM. Like when it happens, I can still switch between open tabs in FF and other applications. But if I try to access anything from the hard drive, the application locks up (greys out, and shows at "Not Responding") until it stops stalling.
I see nothing in the Windows event viewer (in both administrative events, and hardware events) at the time this occurs.
I have run
chkdsk during boot, with no reported errors.
The laptop specs are:
- Core 2 Duo T7500, 2.2 GHz
- 150GB HDD, 10GB free (Hitachi HTS541616J9SA00 ATA)
- GeForce 9500M GS gfx card
- Windows 7 Professional
I have already tried the following:
- Registry cleaning
- Hard defragging
- Virus/Malware/Spyware scanning
- Uninstalling unused programs
Can anyone shed some light on what is causing this, and/or what step to take in order to debug and solve this problem?


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Manatee Costume Photo 7 of 10
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This homemade costume for women entered our 2015 Halloween Costume Contest.
A word from Hannah, the 'Manatee' costume creator:
My name is Hannah, and I am wearing a manatee costume. I went by the name of Hannatee for Halloween. I have loved manatees since I was in 3rd grade so this costume was a... Read more »


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New York financier Bernard Madoff's former right-hand man summed up his boss' arrest exactly five years ago with two words: "Madoff Implodes."
The words were in Frank DiPascali's diary entry for Dec. 11, 2008. The diary was shown to jurors Wednesday on the five-year anniversary of Madoff's fall. The jurors are hearing evidence in the trial of five of Madoff's former employees.
DiPascali says Madoff called him that morning to say the FBI was in the Manhattan office of Madoff's brother. DiPascali says he asked Madoff "why are you calling me?" and threw the phone across the room.
DiPascali later pleaded guilty and cooperated with the government. He said he faces 125 years in prison if he does not tell the truth.


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Last night after our 25 man raid, our 10 man group got back together for some more HM LK pulls. We had roughly 90 minutes of time before our Disc Priest had to go to work. This is the first time ever that we've gotten back to back pulls on this encounter without having at least a week in between pulls. Every week we've had progression, but last night we had something new: consistency. The morale of our raid, including mine, from Sunday night to last night got a huge (much needed) boost.
We took a total of 7 pulls, and 5 of those 7 made it into the final phase. This isn't the first time we've made it into this phase, quite the contrary we've been here sporadically over the past 3 or 4 weeks, but this is the first time we've pushed into the phase consistently. We had 5 pulls in a row where we made it into that final phase. And of those 5 pulls, only one of them fell apart because someone (or three someone's, to be exact!) died during harvest soul. Hell, we are making it through several Harvest Souls even!
So, what is killing us? Vile Spirits.
Our Raid Composition
Tanks: Feral Druid (LK); Prot Paladin (Shamblers)
Healers: Resto Druid (tanks); Disc Priest (Bubble Bot)
DPS: Mutilate Rogue, Fury Warrior, Enhancement Shaman, Marksman Hunter, Arcane Mage, Demonology Warlock
It's not the best group composition, actually far from it, I am aware of that. However, it is the ten people that came out on their off night to learn the 10 man ICC encounters and put in the effort to get to where we are today. Changing the people in the group really isn't an option for us. We know it's not ideal – but we've made it this far, albeit not without some struggle. We have two other members that have also been part of this adventure regularly – another Marksmen Hunter and a Prot warrior, who we will be bringing in for a second kill.
We do not have a source of replenishment. However, we've done the entire zone HM – all well before the 30% buff – without a source of replenishment. We've learned to cope. We've made it into the final phase of this encounter numerous times without replenishment. It's brutal, but we have done it, and I suspect that our kill will be done without replenishment as well. (PS Blizzard if you are reading this, not every 10 man raid group has replenishment – please stop tuning encounters as if they do. Furthermore, it's crap to lose DPS because a hunter or mage needs to play a non-optimal DPS spec just to gain replenishment when Shadow Priests and Ret Paladins do not).
Our Enhancement shaman is our group's third healer who has been doing very respectable DPS for this encounter in his off spec. Asking him to sit for a full time DPS is not an option. He's made it this far with us, he's going to be here for our kill. It's non-negotiable. Not only that – but he brings his mana stream totem and bloodlust to the yard, and we aren't giving that up.
I guess what I'm trying to convey is that while I am going to be looking for feedback for dealing with our vile spirit problem, "bring class x instead of class y" isn't really a viable solution for me. Hell, I'm not optimal for the group! While I know that it would make it "easier" to have a different class composition, we'd like to do it with the people we have.
Managing My Mana Without Replenishment (Move down to the next section if you aren't interested in a fairly lengthy discussion on mana management!).
I thought I might take a minute to discuss my mana management. Last night when I asked for advice on Twitter one of the first comments I got was "get replenishment". So, I kinda wanted to discuss how I've been managing without it. And I do feel that I can honestly say that I've been managing. Part of the reason I want to take a minute to talk about it is because I very much doubt that we are the only raid team that frequently finds themselves in this predicament.
To be fair, I also think a large part of the reason that we've learned to manage the encounter without is because, well, our 10 man has really never had it. So we've largely completed the zone without a source of replenishment. Hitting the Lich King without it really wasn't/isn't that big of a deal because you can't miss something you never had to begin with.
Don't get me wrong, it's tough. Really tough. But, I'm entering the final phase with ~50% of my mana, and my innervate with ~1 minute on cooldown. Our disc priest has indicated that since he's largely doing the same thing in the fight as he always has, his mana consumption is largely the same. However, that is not the case for me!
I make a few changes for the encounter. My most notable change, however, is to my trinkets. I equip both my heroic and non-heroic versions of Solace of the Fallen. If I forget to do this for the first pull, I can really feel it. During the roleplay at the start of the encounter I make sure that both trinkets (and my idol) are at max stacks, so that I start with the full regen available from them. I also fully HoT my LK tank no later than the 2 second mark, and sit to drink back to full as the LK engages.
In addition to changing my trinkets I change my glyphs to nourish and rapid rejuv , and maintain my swiftmend glyph (I tested a few other options, but found these to work the best for me). I found that the more frequent ticks on rejuv really helps smooth out the tank healing and minimizes some of the nourish spamming that I have to do – which is vital. Nourish can get expensive to cast, and it's much easier to maintain HoTs on the tanks and fill in with nourish when needed than to rely on nourish to do all of my heavy lifting. Additionally, I almost always keep swiftmend on cooldown. Especially towards the end of the first phase when the add tank has two shamblers and the LK tank is getting clocked. This part of the fight is the most stressful part of the encounter for me – and the most mana intensive.
Depending on the RNG of the plague, and how long both shamblers are up in phase 1 will determine if I utilize my innervate during this phase. If both shamblers are up for the entire duration, or both tanks get hit very hard right as invest hits, I use a ton of mana to get them back to full health. If I hit 60% mana before the LK hits 75% life, I will innervate myself. If not, I wait.
What am I waiting for? Brade's innervate. I receive his first innervate as we transition from phase 1 into phase 2. (keep in mind Brade is the LK tank!). From this point on, the two of us keep our innervates on cooldown. If I didn't use mine in phase 1, which is optimal for me, I will use it as soon as I hit 60% mana after I receive Brade's. I can't rely on receiving Brade's innervate at exactly the 3 minute mark – because he's got to time when it's safe for him to shift to give it to me, but I get it as soon as he's able.
The only time after we hit the valk phase of the encounter where both the priest and I are scraping for mana is about the time we hit phase 4 (or the second ledge phase). If I am really drained before then, I'll use a mad alchemist's potion. Otherwise I will live on my innervate cooldown and wait for our Disc Priest to utilize Hymn of Hope. He times it with when we blood lust and his mana fiend. He almost always goes into the final phase of the encounter close to full mana. I am usually above 50%.
Note that at some point in the encounter, I will always use a mad alchemist's potion. When I use it varies from pull to pull, but I am always in need of the extra mana.
Because much of the healing required in the final phase of the encounter is actually lower than any of the other phases, I have not had mana issues (yet). But Beru…what do you mean there is less healing, more of the raid is taking damange? This is true, but a few things change. For starters, it's the only phase where there is only one tank taking consistent damage (thank god), at least once the last raging spirit is dead. And our Disc Priest is able to offer more assistance to the tanks because he doesn't have to worry about covering infest. And, while I am not the most optimal choice for a second healer in this encounter, I sure kick ass dealing with damage in the frostmourne room. A paladin doesn't have jack on me down there. Just sayin'
So yes – mana is tight. Very tight. But in my experience so far, I think it's doable. We've yet to wipe the encounter because the healers ran out of mana. Or the DPS for that matter, either.
Speaking of DPS…how are ours doing with mana? Well – we haven't wiped because they ran out of mana, although I'm sure that they feel the drain just as much as I do. I know that our mage lives on his mana sapphires – and having a two minute evocate helps. I watch our warlock's mana and when I'm able toss him HoTs to tap back to full, communicating to him when I do. And our hunter vipers at key points of the encounter. It's not optimal, but everyone is entering the final phase with sufficient recourses to complete the encounter.
Once we actually get him down, I'll do a full write up of how I healed the encounter as a resto druid.
The Vile Spirit Dilema
Ok, so now let's talk about where we are struggling with the encounter.
So, we've gotten ourselves into the final phase of the fight, and we usually get there with > 5 minutes on the enrage timer and one raging spirit left up. We've largely figured out the frostmourne room. But, the vile spirits are our demise, or put another way the last piece to the puzzle. We can survive them sometimes, but sometimes we lose a person or two, which ultimately leads to a wipe. In doing some early research on this, the suggestion was that with the 30% buff people can just spread out and "kite" them taking one hit. Which works…sometimes. Other times we end up with one person being chased by 2 or 3 and running away from heals, with the ultimate result being their death.
The other problem with this strategy is that it's prohibitive to our LK DPS. Seriously prohibitive. While we enter the final phase with enough time on the clock, after a round or three with the vile spirits we realize that we are now pushing, or behind the clock. We need to find a better way to deal with the spirits. One that lets us continue to maximize our LK DPS.
We are looking for something that will offer us more consistency. Consistency with survival and consistency with DPS.
Now, we've watched lots of videos trying to figure this out, and a lot of them have one thing in common: shadow priests. Well, remember above where I said that changing our raid composition really isn't an option…yea. We don't have a shadow priest. What we need is a way to tackle this issue without one.
Our DPS has been knocking down the spirits in the frostmourne room, but I think they are going to try to knock a few more down now that we've confirmed that those we don't kill come to play with us upstairs. Is there something more that we should be doing in the frostmourne room outside of survival and knocking down the ones that we can?
With regards to the vile spirits in the Lich King's realm, I think that we are going to try for a "tank soak" method.
Currently we are tanking the Lich King in the center of the room – the reasoning being that we wanted to spread from the ghosts. This is not working. We have decided to tank him like we do for "Neck Deep in Vile", keeping him at the far side of the room, dropping a frost trap in the middle of the room, and then moving the raid after he summons the spirits. This will give us more time before they hit, as they will have to travel farther away to reach us. Ideally this would mean that we will have more DPS uptime on the LK.
Now, what our Prot Paladin has suggested for us to try is letting him "soak" the spirits. That is to say that he will stand in the middle of the room and entice them to come to him (the raid will have to line up with him some, I think as well). He will then eat spirit after spirit to the face, cycling through cooldowns for each wave of spirits – I believe he's got it worked out somehow. Ideally this will give the raid more time to focus DPS on the LK and worry less about avoiding the spirits.
I believe that we will still have to be cognizant of where the spirits are, and will likely still have to dodge some of them. But if this works, it should negate a good portion of them. However, it introduces two new problems. 1) Brade will have to be healed through every soul reaper. Is this possible? I think it probably is, but it's going to be a lot of healing and cooldown management. 2) Our Prot paladin will have periods in this phase where he will require focused heals for survival. I think this is probably manageable.
However, I'm curious if we should have any DPS trying to knock a few of them down as they are spawning. We have 3 ranged at our disposal, is it worth the loss of LK DPS to have them get some of them out of the sky? If we are trying for a "soak" method, is there any point to it? Is there a better way to deal with the spirits with our non-optimal raid composition?
We've gotten in down to ~27% a few times. Once we can iron out the kinks with dealing with the vile spirits, I think we are going to have our kill. But that's the trick, isn't it? How to manage the spirits. It's the last piece of our puzzle.
Does anyone have any suggestions? How are you handling the spirits on hard mode?


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Six points, six quotes from The Rock:
1. There's a lot to like about freshman forward Ferrakohn Hall. He's a good passer, moves well without the ball, plays hard, and obviously has a high basketball IQ. He's going to get an extended run these next few weeks while the Pirates are shorthanded. Interesting kid, too. Had a nice chat with him afterward. Look for a little feature here in the next couple of days.
2. Gonzo opened the second half with Hall and Jordan Theodore starting in place of John Garcia and Eugene Harvey, who he clearly wasn't thrilled with. While Garcia continued to encourage his teammates, Harvey slumped back in his chair and stared into space for his entire spell on the bench. We half expected him to doze off. Not a good sign, especially for a senior co-captain.
3. Herb Pope is a good all-around player but he could become a major liability on the free-throw line. He came into the game at .294 (5-of-17), shot 2-of-7, and his misses didn't come close. If he doesn't improve Big East foes are going to hack him like crazy in the final minutes of close games.
4. Love this line from Stix Mitchell: nine points on 4-of-7 shooting, seven boards, three blocks, two assists, two steals and one turnover in 18 minutes. That screams "glue guy."
5. There were about 2,000 fans in attendance. Even longtime PA guy Tim McLoone was absent (his replacement was way too loud, time to go deeper into the bench on that one). NJIT is a tough sell. The Highlanders execute pretty well, a credit to coach Jim Engles, but they just have very little physical talent.
6. Keon Lawrence and Mel Oliver remain suspended. It appears as though the SHU brass is waiting for the legal smoke to clear up a bit more regarding Lawrence; there are potentially tough legal penalties if you injure someone while driving with a suspended license. Gonzo suspended Oliver for poor class attendance and we wouldn't expect him back anytime soon.
Opening statement: "We want to give a lot of minutes to a lot of guys so we can get comfortable. We understand we're trying to get ready for the end of December, when it's going to get ratcheted up and we're not going to be able to experiment with lineups, make mistakes and absorb things. That's why these games are important right now. We're tying to get Herb Pope to get comfortable and every game out he's getting better and better. I know he's struggling from the line, it's a mental thing right now, but I think he's going to be a great player."
On the schedule: "I'm not going to say fans and media, but what a lot of people don't understand when they say you're playing a weak schedule is this: Winning games is winning games. Winning matters. It doesn't matter who you're playing. Whether you're playing checkers or (a) scrimmage. You can play really hard games or you can play easy games, it doesn't matter because when you're going into the Big East it's going to be tough no matter what your record is."
On Hall and Jackson getting plenty of playing time: "The non-conference matchups are difficult for guys like John Garcia. Ferrakohn is quicker, its an easier matchup for him. I liked him out there, I think he looked active, he looked good . . . He's versatile, he's a good energy player. He may get five minutes a game, he may get 17. Jamel Jackson hitting five threes gives us a specialist. I want him to get more and more comfortable so when he comes into games, against the Syracuse zones and the Louisville zones, he can come in and hit threes..
On the Harvey situation: "Eugene is funny. He started the game with three turnovers, I got a little upset with him. We had a little exchange, so he was done for the half. Eugene is a very good player, but he's funny sometimes, he's up and down. That's why it's always better to have two point guards than one. One guy's not working, you go with someone else.
On whether he's concerned with Harvey's attitude: "I would if I hadn't been with him for four years and didn't know it was part of Eugene's makeup. He was like that with Danny Hurley, Danny told me that when we recruited him. He's gotten more consistent over the years, doesn't do it as much, but for whatever reason he gets down on himself when things don't go right. I've learned now not to wait, I press certain buttons to help our team, I've got to do what I've got to do to win games. What I've learned to do is sometimes stalk to him let him work through it, and sometimes push a button and sit him down and go with someone else. He's go to learn to handle that. We've got a good team."
On Herb Pope: "Some people are comparing him to Geoff McDermott. In my opinion Herb Pope is twice the player that Geoff McDermott was. He'll be way better than Geoff McDermott. Herb Pope will be a pro."
On Keon's absence and possible rust: "The minute he's able to get on the court, he'll play. He's not a role guy. Jeff Robinson, too. Those guys are not role guys. There might be a little rust, but it won't take them 10 games."


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Guildhall, Vermont
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Guildhall is a town in Essex county, Vermont. It was formed in 1761 in N.H. from Orange county. The probate and court district for Guildhall is Essex. For more information, contact the town at Rt. 102, P.O. Box 10, Guildhall 05905. On the attached map, Guildhall is shown as 17 in Essex county.
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Propping up lineup, Grandy OK with pressure
CHICAGO -- With the Yankees scuffling offensively and Derek Jeter now back on the disabled list for the third time this season, Curtis Granderson says he's not feeling any added pressure but instead just going about the game the way he always does.
Granderson returned to the Yankees' lineup on Friday in San Diego after missing most of the season with two injuries -- one to his right wrist and another to his right hand.
Granderson sustained a fractured wrist on Feb. 25 when he was hit by a pitch in his first Spring Training at-bat. He missed the first month and a half of the regular season, but after playing only eight games in May, he was hit by another pitch that fractured his right pinky finger.
"No, no added pressure," Granderson said on Tuesday. "I've just got to come in and do what I can. I can't make up a whole season in one day. All I can do is play one day at a time. The main thing is to make sure I feel good and get my reps and work in ... make sure my legs and body are able to handle the rigors of nine innings, back to back and travel and that good stuff. That's all I'm able to do right now."
Granderson said that despite the Yankees' struggles with injuries and at the plate, he hopes the team can catch fire at the right time and make a push for the postseason.
"That's baseball," Granderson said. "You've just got to get hot at the right time. I've been on the other side of it, being with Detroit once we made it to the World Series [in 2006]. We lost fire and ended up losing the World Series to St. Louis that year, but the main thing is to make that run. You're going to make it either at the beginning, the middle or at the end, and hopefully for us it, can be at the end and be long enough for us to sustain to get us where we need to be."


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Self-Congratulations And Another Gem From The Hall
Nate McLouth, since his trade to the Atlanta Braves:
Did Pirates Upgrade In Center?
Don't get me wrong about Nate McLouth. Great guy, hustles, works hard, busted his butt at an All-Star Game, better than anything the Braves had in their outfield before tonight's trade. I'm just not convinced Pittsburgh didn't improve its line-up by replacing him with Andrew McCutchen….The key to this trade is that McLouth's replacement does not come from it. McCutchen, who arrives in Pittsburgh as McLouth's equal in speed and outfield skill, probably more than his equal for batting average, and eventually capable of producing 75% of his power, nearly made the majors out of spring training. The Pirates were sorely tempted to damn arbitration and take him north – that's how authoritative a hitter he looked in Florida.
I do not see McCutchen keeping up homer-for-homer with McLouth and the RBI margin seems out-of-joint. But the point is, you'd be hard-pressed to criticize the Pirates for this trade – and this wasn't the trade.
5 Comments
Thanks Keith for the book suggestions and for sharing your summer vacation with us. I work with many baseball fans and when I told them you were spending time in the HOF basement, they were so envious of you. They thought it was soooooo cool. One man I work with grew up in NYC and he used to go to the Polo Grounds as a kid. He didn't live too far from this park in particular. He has been ill, so I ordered The Early Polo Grounds book for him (and myself as well). He's going to love it. He's a huge baseball fan and a very very nice man.
For those fans out there who love the old days of baseball, the book many consider to be the best of them all -The Glory Of Their Times: The Story of the Early Days of Baseball Told by the Men Who Played It by Lawrence Ritter – was done through tape recorded interviews with the players themselves. fyi: you can hear some of these interviews on youtube. Youtube also has tons of actual film of the dead ball era – the best one is of Walter Johnson pitching.
"If anybody asks me who my favorite pitcher of all-time is, I say Warren Spahn." – Whitey Ford
Hey Keith-
I just ran across your blog today and it is great stuff! I have a quick question for you. My wife and I met you at the HOF Reception on Saturday night (she got a photo with you after she told you what a big fan she was), anyway, you appeared to have a book in your jacket pocket, that I thought was Who's Who in Baseball, although the jacket cover looked blue not red. So my question is which book was it?
Thanks in advance and keep up the great work!
ps, if you send me an e-mail I'll forward you her photo
It's getting to the point in Pittsburgh that, despite being a Cubs fan, I'm really hoping Pittsburgh can turn it around at some point and actually contend.
I think the McLouth trade is one that makes both teams better ultimately, however I'm not sure the organization can sell any of the trades they've made of late (in the last 3 years) to their fans as making them better IF they continue to lose.
Someone the other day was comparing the Pirates to the Marlins running their teams essentially the same except the Marlins would keep their young talent for 4 or 5 years and build a competitive team with them THEN dismantle them and start again.
Is it the lack of depth in the Pirate minor-league system?
The unwillingness to spend any money whatsoever?
It seems to me that Pirates could keep their payroll relatively stable (and low) with players like McLouth and Jason Bay, and the LaRouche brothers at least for a few years, then once in a position to possibly contend, spend big for one year and buy a few pieces to put them over the top. Then take it all apart the next year and go back to the beginning. That's the Marlins formula it seems and they've won a couple of World Series.
Keith, I'm glad you're back on MSNBC, because seeing all the great stuff you were finding at Cooperstown was giving me pain! Wonderful stuff!
About Tom Meany's box score, for what it's worth, Robinson batted second after Eddie Stanky, an Alabaman who hadn't wanted to be on the same team with him and eventually stood up for Robinson as other teams hounded him. Pete Reiser followed, and then came Dixie Walker, who asked Branch Rickey to trade him, which Rickey eventually did. Many years later, when he was the batting coach for the Dodgers, Walker said he was wrong, and Steve Garvey, who worked with Walker, said he thought the Dodgers didn't pay much attention to Walker's role in the team's history because of the position he took on Robinson.
Keith, you may want to rethink that self congratulation a moment as you assess the last twelve or so Pirate "games"….
I'm not sure if I'm watching spring training '10 or what…
But if the Pirates truly believe in Jeff Salazar, they might want to ship him back to the minors for more steady at bats before he is completely mentally destroyed.


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Areas with warm and humid climates, such as the southeastern United States, are more conducive to whipworm growth, and so the risk of infection can be higher in these ares.
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RICHMOND, Va. – Pork producer Smithfield Foods Inc.'s profit sank nearly 63 per cent in the fourth quarter as feed costs rose and its exports to China and Russia declined.
The Smithfield, Va.-based company, whose brands include Armour, Farmland and its namesake, said Friday it earned $29.7 million, or 21 cents per share, for the period that ended April 28. That's down from $79.5 million, or 49 cents per share, a year ago, when its results included a $16.8 million benefit from insurance reimbursements.
Revenue rose more than 3 per cent to $3.32 billion.
Analysts polled by FactSet expected higher earnings of 42 cents per share on lower revenue of $3.27 billion.
Smithfield has been in the spotlight recently after it agreed on May 29 to a $4.72 billion takeover offer from the majority shareholder in China's largest meat processor.
Smithfield stock fell 1 cent to close Friday at $32.80 per share. The takeover offer that Smithfield accepted was for $34 per share.
Like most pork producers, Smithfield has been caught in a tug of war with consumers. The company needs to raise prices to offset rising commodity costs, namely the corn it uses for feed. But consumers are still extremely sensitive to price changes in the current economy. By raising prices, Smithfield risks cutting into its sales should consumers cut back or buy cheaper meats, such as chicken.
The company said sales of packaged meats such as deli meats, bacon, sausage, and hot dogs, rose 6 per cent during the quarter.
Sales of fresh pork fell 3 per cent as exports to China and Russia declined due to certification requirements for ractopamine, a feed additive for creating lean meat that's banned in both countries. A weaker yen led to lower shipments to Japan, the company said.
"This decline in pork exports pushed production back onto the domestic market and negatively impacted our hog production and fresh pork businesses," CEO C. Larry Pope said in a news release.
During the quarter, Smithfield's gross profit— the amount of sales left over after subtracting the cost of sales — fell nearly 18 per cent to $281.4 million as its cost of sales rose 6 per cent to $3.04 billion. Selling, general and administrative expenses increased about 10 per cent to $209.7 million.
The number of live hogs it sold rose about 5 per cent, but prices decreased and costs to raise the hogs increased.
Pope said Smithfield will continue to execute its growth plan to move it further toward a consumer packaged meats company, including increasing marketing spending and focusing on product innovation.
In light of the company's pending buyout, Smithfield has discontinued investor conference calls to discuss its financial results.
Smithfield Foods, one of the biggest pork producers in the U.S., agreed last month to be bought by Shuanghui International Holdings Ltd. The deal, which still faces a federal regulatory review and Smithfield shareholder approval, is the largest takeover of a U.S. company by a Chinese firm, valued at about $7.1 billion, including debt.
Smithfield's stock will no longer be publicly traded once the deal closes, which is expected in the second half of the year.
Michael Felberbaum can be reached at http://www.twitter.com/MLFelberbaum.


text: While not the most obvious choice for a rallye bike platform Husabergs have been used as rallye bikes now for the last 10 years by a small group of riders scattered over the globe.............all of which have been attracted to the brand by the light weight, excellent handling and great power the Bergs have always produced. What has held the brand back from becoming more prominent in rallyes has been the reliablity issues experienced and dubious quality control at the factory in the past. That said, since the takeover by KTM and with the gradual development of the basic design platform, the current model Husabergs are now as reliable, if not more so, as any comparable enduro based machine and certainly make an excllent basis for use as a rallye bike. I thought I would share you some photos of the various bikes that I have been able to find and some of the results they have obtained hence this thread.


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- Details
- Ideally suited for athletic team rooms or anywhere easy access to uniforms and/or equipment is required
- Open front and visually perforated sides create full ventilation
- Made from prime grade mild cold rolled sheet steel, powder coat finish and painted the same color inside and out
- 72"H x 24"W x 24"D - Model with shelf
- Ships unassembled with complete instructions
Color options: Burgundy, Cardinal Red, Champagne, Gray Ash, Gray, Hunter Green, Iris, January White, Jet Black, Lake Blue, Light Putty, Marine Blue, Mandarin Orange, Patriot Red, Peacock, Regal Blue, Sagebrush Yellow, Slate Blue, Spray Green, Tawny Tan, Turquoise
- Additional Information
Material 1247152 SKU GRP1001120 Product Id (PID) 62115 Brand Penco Ship Method Ships Truck Manufacturer Part Number N/A
- Warranty
Warranty : 1 Year
Every item is guaranteed to be free of defects in workmanship or materials for one year from the original date of delivery when installed and maintained properly. We agree to repair or replace without charge, at our choice, any product judged defective for either of these reasons and to return the item (or its replacement) freight prepaid. Products that do not have a special guarantee
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