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About us.
Looking for something different for your exercise regime? Tired of your gym routine? At Achieve Pole Studio we offer a variety of classes to meet all your fitness needs from pole dancing for fitness, pole fitness, dance, strength & conditioning, aerial classes, stretching & flexibility and more.
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subset: commoncrawl


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noida - 201301, Uttar Pradesh
Telephone +91.01234567890
About Me
- A result-oriented professional with XX years of experience in Banking Operations, Branch Administration, Collections, Service Operations, Customer Service and Team Management; an implementer with recognized proficiency in spearheading operations/ business with an aim to accomplish corporate plans & goals successfully
- Holds the distinction of effectively managing the profits, personnel, credit & deposits portfolios, recovery management, risk management, asset liability management keeping in view the overall growth of the organization; preparing contingency funding plans, business continuity plan creating policies and procedures
- Resourceful at maintaining relationships with clients to achieve quality product and service norms by resolving their service related critical issues; adroit in performing all banking operations effectively & efficiently, coordinating with various branches & managing a variety of branch banking operations
- Experienced in ensuring that the fund management strategies are in-line with the corporate objectives and preparing contingency funding plans without affecting profitability; monitoring database of HNI customers; ensuring adherence to the service standards of the bank and ensuring regulatory compliance
- An enterprising leader with proven dexterity in leading and directing personnel towards accomplishment of a common goal without compromising on employer-employee relations; excellence in interpersonal and organizational skills with proven abilities in training & development, customer relationship management and planning
ABC School
noida, Uttar Pradesh
Completed, February 2001
Marks 70 %
Work Experience
abc pvt ltd
noida, Uttar Pradesh
Key Result Areas:
- Handle banking operations related to determining financial objectives, preparing & implementing systems, policies & procedures for streamlining the banking operations
- Manage the overall functioning of process, identify improvement areas and implement adequate measures to maximize customer satisfaction level
- Handle current account deposits, savings account deposits, cash, & administrative departments
- Follow the process / procedure of the bank & ensuring compliance to rules and regulations of the bank including latest circulars & notifications.
- Conceptualize and implement competent strategies with a view to penetrate new accounts and expand existing ones for a wide range of banking products / services
- Implement competent strategies for boosting business with a view to penetrate new accounts and expand existing ones for meeting pre-determined business objectives and targets
- Manage customer centric banking operations, forwarding customer instructions to the concerned department & ensuring customer satisfaction by achieving delivery & service quality norms
- Build and maintain healthy business relations with clients, ensure high customer satisfaction matrices by achieving delivery & service quality norms
- Led, manage & monitor the performance of team members to ensure efficiency in banking operations and meeting of individual & group targets
Key Highlights:
- Any existing systems/ processes streamlined???? Results obtained????
- Major assignments handled????
- Any unique initiative taken to improve customer satisfaction level???? Any major accounts/clients handled???
- Awards/appreciation letters received???? Other relevant achievements????
abc pvt ltd
nangloi, Chhattisgarh
Key Result Areas:
- Ensured the highest standards of Know-Your-Customer (KYC) requirements by administering the file flow from login to disbursements like preliminary check for documents such as KYC, APS entry and verification of documents like income papers, bank statements, etc.
- Directed all operational aspects including distribution operations, customer service, human resources, administration and sales; developed forecasts, financial objectives and business plans
- Assessed local market conditions and identify current and prospective sales opportunities
- Met goals and metrics; manage budget and allocate funds appropriately
- Brought out the best of branch's personnel by providing training, coaching, development and motivation
- Located areas of improvement and propose corrective actions that meet challenges and leverage growth opportunities
- Created and sustained a dynamic environment that fosters development opportunities and motivates high performance amongst team members
Key Highlights:
- Any existing systems/ processes streamlined???? Results obtained????
- Major assignments handled????
- Any unique initiative taken to improve customer satisfaction level???? Any major accounts/clients handled???
- Awards/appreciation letters received???? Other relevant achievements????
Training and Certifications
- Arvind Yadav/Project Management Professional, abc institute, 2005
Computer Proficiency
- window
- Todo.vu
- Hindi
- English
Personal Interests
Exhibiting a desire to experience new cultures and environments—especially if your role would involve working with foreign colleagues, partners or clients—can really help your resume shine.
Personal Details
- Father's Name:Mr. Arvind Yadav
- Birthday:May 06, 1994
- Gender:Male
- Marital Status:Single
- Nationality:India


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By: Braeden Jones Metro Published on Tue Jan 10 2017
"[L]acrosse isn't generally a part of physical education curriculums, so kids don't have the same exposure to the sport as they do volleyball or basketball.
"We're just not as visible," Jolly said.
But the MLA wants to stop the bleeding, correct course, and expose more kids to what Jolly calls the most "creative" game they'll play.
To that end, the association and the Red River Lacrosse Association are providing totally free clinics to introduce new players to lacrosse—they just have to show up with gym clothes, a helmet and gloves (the hockey variety kicking around most basements or available cheap secondhand will do).
Dallas Smith, the MLA's Executive Director, said the plan builds on the successful "discover lacrosse" clinics that have run in the city's south end for years. Now, it's available to the rest of Winnipeg.
"What we want to happen, ideally, is to build up our base of tyke, mini-tyke and novice players which has been fading most over the past five years or so," he said.
Once they get involved, it's often a case that new players are hooked."
Read the entire article here.
Click here for more information on Discover Lacrosse and Bi-Lateral Development.


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The Dog Deli Chicken Wrapped Calcium Bones are a great way to reward good behaviour from your dog during training or just as a treat. These corn starch and soyabean protein bones with calcium lactate are wrapped in chicken making them high in protein and low in fat. Vacuum sealed in an oxygen free environment for freshness.
Please note: These treats are not suitable for puppies under 4 months old.
We endeavour to post out your goods the same day they are ordered; however, in busy periods this can take a little longer.
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We never pass on your personal details to anybody, except to enable your delivery to be made by one of our delivery partners.
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Chickie Soup
The other day I soaked and cooked some of my dried garbanzo beans I got at Eataly back in October. These really are much better than canned, I have to say. The process is long and takes some planning so I'm not totally chucking the can, but when I can remember, I will be buying, soaking, and cooking dried beans. I enjoyed my previous batch in lots of salads. This go around I made about a cup and a half. I stumbled upon a 101cookbooks recipe that included banzos and I was sold – it would be lunch for the next few days.
I added chicken thighs to the recipe and increased the amounts of everything else. A certain food eating monster in my house requires more food than the average recipe produces. I call this monster Adam. The recipe below has the original measurements from 101. Adjust as you see fit.
1 large yellow onion, chopped
a splash of olive oil
a couple pinches of salt
2/3 cup uncooked bulgur
1 14-ounce can of chickpeas, drained and rinsed; or dried soaked and cooked
4 1/2 cups vegetable stock
1/2 cup orange juice
1 1/2 cup cauliflower, trimmed into small trees
2 cup kale or chard, destemmed and cut into thin ribbons
olive oil for finishing drizzle
red onion, chopped for garnish
In a large pot over medium-high heat saute the onion in the olive oil along with the salt – for a minute or until the onion begins to soften a bit. Stir in the bulgur – like you would toast arborio rice. I also stirred in my chicken thighs here. Stir in the chickpeas and the stock. Bring the ingredients to a simmer. Cook for another few minutes, it should start to thicken.
Taste to see if the bulgur is cooked through, if so add the orange juice. If not, simmer for a couple more minutes before adding the juice. The orange juice gives the soup just a bit of sweetness while adding some acid. I enjoyed the juice but Adam said he wouldn't miss it. Perhaps next time I will leave it out. Stir in the cauliflower and the kale as well – simmer another few minutes, until the cauliflower is just tender. If the stew is on the thick side, thin with a bit more water or stock. Season to taste. Serve garnished with a drizzle of olive oil and red onions.
The Workout Hump
In almost every workout there is a hump. That apex point at which you consider ending the workout there or pushing onward until the end you originally set. Or perhaps, rather than ending the workout, you consider taking the intensity level down a few notches. Skipping the last set of reps on that dead lift, going from an 8 minute mile to a 9:30, or taking an extra long break in the middle of your century bike ride. I say almost every workout because there are those times that you are just on. You drive that workout into the ground because you own it, the pre-run runners high effect. Those are our invincible days and yea, they rock.
But the rest of the time there's that nagging hump. Unless you're dealing with an injury, this hump is all in your head. So much of workouts are mental and this hump demonstrates your mental power on that particular day and at that particular time. When you mentally start to negotiate with yourself about your ability to finish or your need to slow down, there are ways to win this fight. At the moment midrun that you are thinking to yourself, "I can stop here and still feel like I did something today," or the moment midlift when you are thinking "I can only do 2 and a half sets today", there is another voice to be heard. It says, "but you know you can run for another 15 minutes" or maybe it just calls you a wus. Either way it is the truth factor, that part of the brain that reminds you if you stopped now, you'd be doing less than you truly can. Sometimes this voices loses because its not the most polite voice. But it's there and listening to it means getting over the hump.
I've found the best way to listen to that truth factor is to change what it is saying. Rather than calling yourself a wus for even considering backing down from your original goal, shift your thought process to something more positive. When you hear the truth factor, remember that it is trying to tell you how much you really can do. Call yourself a champion, picture yourself as Rocky, or Michael Johnson, or your athletic hero of choice. If there were ever a time to puff up your ego, now is it. Or even something as simple as concentrating on your breathing or the tick, tick, tick of the water bottle on the machine next to you gives you that steady comfort of a pattern that you don't want to disrupt.
In my pilates classes there are sometimes moments when I think, if I lift my head, neck, and shoulders off the mat one more time I might get stuck like that. It's at this time that I focus on the flow of the controlled breathing and think about controlling my muscles with my robot mind (the robot is invincible!). Last night I was in a pilates session when my legs were feeling like cement logs right when the instructor hit me with the truth factor. In her Finnish accent she exclaimed, "Isn't it great that we only have two legs! Could you imagine doing this four time!" All of a sudden I was over that hump, the side leg series became that much easier, and yes it is great that we only have two legs!
So in your next workout, don't succumb to the hump. Take hold of that truth factor and make it yours!
Four Lions
One of the funniest movies I've watched in a long time, Four Lions is a must see. The film is a successful comedy that follows five mostly inept terrorists on their jihad. I'm actually not sure I remember a time that I laughed this hard in the theater. The characters are bumbling, ignorant, bullheaded, but also honest. Their brotherhood just so happens to be one in arms. If you can, think of it this way, the film's would be heroes are the accidental royal clowns, the only ones who can mock the king and get away with it. Are they aware that they are mocking the king? Or, in this case, the two enemy kings of the Western world and Al Qaeda? No. This fact allows lines to be crossed, both religious and political.
Though they are mostly inept, they are not flat characters. Each demonstrates personality through their own misunderstandings of the world within which they are living. Either way, it is hard not to laugh at terrorists who are enraged over mini Babybells and people playing stringed instruments. With the grave reality of terrorism in this day and age, Four Lions is a much needed breath of fresh air.
Dark Chocolate Mocha Truffles
In preparation for a much anticipated Thanksgiving dinner, mom and I made a test batch of dark chocolate mocha truffles, just one of the desserts that will follow the meal. This particular recipe came from ACKC – a delicious chocolate shop located on 14th street NW (with another location in Alexandria).
- 13 ounces of semi-sweet (or bittersweet) chocolate
- one stick of unsalted butter
- 1/4 c. heavy cream
- 2 TBSP of instant (dry) espresso
- 1 TBSP coffee liqueur (we used Kahluha)
- Dutch processed cocoa powder
- I also recommend having some latex disposable gloves – your hands will get very messy (see picture below)
Melt the chocolate in double boiler, then allow to rest. Alternatively, melt at 50% power in microwave at one minute intervals until smooth. 3 intervals are needed. Allow to rest. Beat one stick of unsalted butter until smooth (tip: chop butter into about 8 like-size chunks, beat with electric mixer on low speed till smooth). Heat until just boiling the heavy cream with the instant espresso and coffee liqueur. Pour heated cream over melted chocolate. Stir until smooth, then add to butter and whip together…scrape sides of bowl to ensure all butter is completely blended into the chocolate.
When smooth, allow to chill in refrigerator until firm, about 4 hours (we left ours over night – we had places to go and people to see!)
Take the chilled chocolate – using an ice cream scoop (or large spoon), scoop up enough chocolate to roll into 1 inch balls (we made them smaller–think buckeye size!). Toss/roll into Dutch processed cocoa powder till completely coated. The truffles are ready to serve! Stored in an airtight container in a cool place – they will keep for about 3-4 weeks; at room temp, they keep about 7 – 10 days. According to ACKC, the recipe yields 25 truffles. We were NOT rolling these at ACKC size – our much smaller (and wonderfully popable) truffles yielded just under 70! Remember, because the chocolate used is high in cocoa and low in sugar additives (like all the best chocolates), these guys are rich. In my opinion, the smaller truffles are the perfect size. Enjoy!


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Barefoot Bootcamp begins at Yoga Heights
November 26, 2018 @ 6:00 am - 7:00 am$110
No matter what your fitness level, Yoga Heights Barefoot Bootcamps are designed to help you look and feel your best. Your body will become more toned, your joints will hurt less and, most importantly, your confidence will rise. Join this amazing community where strong is beautiful and any movement is good movement!
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Monday and Wednesday mornings from 6:00-7:00am at Yoga Heights, Nov. 26-Dec. 19


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Sales Have Ended
Sales Have Ended
The first of four conferences on renewing eucharist worship from Gathering to Sending.
This is a day designed for parish worship teams and individuals who serve in roles in the liturgy.
Lunch included. Sign-in, coffee and workshop registration at 9.30 am. Look at the workshop offerings at www.liturgy.ca.


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About the Author
Jo Clifton is the Politics Editor for the Austin Monitor.
Enter a search term below to search the Austin Monitor.
Thursday, September 15, 2016 by Jo Clifton
Dripping Springs plans effluent reuse but wants discharge permit
The city of Dripping Springs, facing an array of opponents to its plan to discharge nearly 1 million gallons per day of treated effluent into Onion Creek, has come up with a proposal to reuse the treated wastewater and is asking the opponents to help pay for the plan.
If the opponents agree, landowners and governmental entities such as the city of Austin will help Dripping Springs pay for an irrigation system at developments within Dripping Springs and its extraterritorial jurisdiction. That arrangement would mean, perhaps, that Dripping Springs would not dispose of its effluent into Onion Creek, which contributes to the Middle Trinity Aquifer as well as the Edwards Aquifer, which recharges Barton Springs.
Stuart Henry, attorney for some Hays County landowners who are opposed to the discharge permit, told the Austin Monitor on Wednesday, "My clients are not going to pay Dripping Springs not to pollute their creek." He said several of those protesting the permit likened the proposal to blackmail: "What? We want to pay you because you made a bad deal with the developers?"
A group called Protect Our Water has formed to oppose the permit, citing "strong evidence" of direct recharge of the Trinity Aquifer from Onion Creek and the likelihood of contamination of Dripping Springs Water Supply Company wells.
Protect Our Water wrote to Dripping Springs Mayor Todd Purcell and the president of the water supply company demanding that they provide scientific proof that putting the effluent into Onion Creek "poses no threat to this community's drinking water supply."
Ginger Faught, Dripping Springs' deputy city administrator, told the Monitor on Wednesday that it may cost $1 million for Dripping Springs to go through a contested case hearing for the permit at the Texas Commission on Environmental Quality. If the opponents will agree to the city's plan, Dripping Springs would be able to put that $1 million into infrastructure for beneficial reuse of the water, Faught said.
Chris Herrington, supervising engineer for the city of Austin's Watershed Protection Department, said the city is proceeding per existing policy on direct discharge – which is to oppose it. TCEQ will publish a notice about the date of a hearing on the matter and will take public comments until the end of that hearing, at least 30 days after the notice is published, he said.
At this point, TCEQ has already received at least 848 comments from the public about the proposal, an unusually high number, Herrington noted.
Opponents want more detailed information on how Dripping Springs would dispose of the 995,000 gallons of wastewater per day it foresees eventually generating from its wastewater treatment plant.
The city of Austin, two aquifer districts and Hays County landowners say they fear the impact on the environment as well as on drinking water and on Barton Springs. The Barton Springs Edwards Aquifer Conservation District and the Hays Trinity Groundwater Conservation District have both passed resolutions opposing the proposed discharge.
Although it has not indicated that it will formally oppose the permit, the Wimberley Water Supply Corporation wrote a letter last month asking the TCEQ to delay issuing the permit "to allow time to conduct the scientific investigations necessary to more fully understand the degree and multitude of the surface water influence from Onion Creek on the Middle Trinity Aquifer and the public and private water supply wells in the area."
Faught disputed that characterization, explaining the complicated relationship the city has with various new developments. For example, she said, Dripping Springs' Caliterra development is paying for its portion of the return line and the effluent.
Dripping Springs has already amended its permit to apply wastewater at Caliterra, Faught said. Those irrigation areas provide enough capacity for the full build-out of Caliterra they also give the city about 500 additional (living unit equivalents) that we can then sell around town.
Once the city gets its discharge permit, she said, although it will be operating under that permit, it will continue to irrigate the same areas at Caliterra as it is now. In addition, Faught said that there is a treated effluent pond at Caliterra for which the developer is paying 100 percent.
She explained that the city is also in negotiations with the Heritage development, in the heart of Dripping Springs, and it is proposing a public improvement district. If everything works out as they hope it will, the Heritage development will pick up the treated effluent line that currently ends at Caliterra.
"They're going to take that line and bring it all the way to downtown to their development on their dollar. It's about a $2.3 million project, and the Heritage developer would pay for that," Faught said.
Assistant City Attorney Patricia Link sent a letter last week to the attorney for Dripping Springs outlining the city's concerns, chief of which is that Dripping Springs will not have enough users of reclaimed water to prevent discharge into Onion Creek.
At this point, Dripping Springs has outlined how 621,000 gallons per day of treated effluent will be used for irrigation. That leaves 374,000 gallons not accounted for.
However, Faught believes the city will have no problem finding users for the rest of the water. She explained that the city itself has a number of parks that could benefit from it. In addition, she said the city plans eventually to use some of the reclaimed water for drinking purposes.
Herrington said, "It looks like Dripping Springs is doing a good thing. … Unfortunately, once they get the permit from TCEQ, they have a choice."
In addition, although Dripping Springs is promising to put in $1 million and looking for another million dollars, the project it proposes will probably be considerably more expensive, perhaps two to three times as much. One engineering firm did a study for an affected landowner and estimated the cost to apply all the effluent at $6.2 million, Herrington said.
Mayor Steve Adler, who started discussions with Dripping Springs' mayor last year about how to prevent the discharge into Onion Creek, is keeping up with the process. When asked on Wednesday whether the city might invest in Dripping Springs' project, Adler said, "I don't know the answer to that. I do know the city has a vested interest in water quality in our streams and rivers in Central Texas. Given that vested interest, I wouldn't take anything off the table."
Public Domain, https://commons.wikimedia.org/w/index.php?curid=2740821.
The Austin Monitor's work is made possible by donations from the community. Though our reporting covers donors from time to time, we are careful to keep business and editorial efforts separate while maintaining transparency. A complete list of donors is available here, and our code of ethics is explained here.
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Key Players & Topics In This Article
Barton Springs Edwards Aquifer Conservation District: An entity charged with oversight of a portion the Edwards Aquifer. Groundwater Conservation Districts are established through Texas State legislative approval, under a state law first approved in the 1950s. According to its web site, the BSEACD's charge is "to conserve, protect, and enhance the groundwater resources in its jurisdictional area."
Dripping Springs: The municipality centered on US290-West in Hays County.
Hays County: Hays County, adjacent southwest to Travis County, has a total area of 680 square miles. It contains Buda, Dripping Springs, Kyle, Wimberley and San Marcos, among other communities.


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Price: $6.99
Quantity: 1 available
Book Condition: Near Fine
Like New, appears unread. No marks or writing. No page corners turned. ; Stories from History; 6 x 9; 48 pages Life of Leonardo da Vinci comic book-style. Additional materials include maps, timeline, historical and political background material. Pretty cool.
More Description
Turn the page and take a step back in time From the Stories From History series, The Life of Leonardo Da Vinci takes a completely factual look at Leonardo Da Vinci, the first true Renaissance man. This book is presented in a fast-paced, edgy graphic novel format including bright, action-packed scenes. During his lifetime, he became a master painter, sculptor, inventor, scientists, military engineer, philosopher, botanist, and mathematician. Da Vinci created some of the World's most recognizable works of art, becoming one of the most renowned figures in the artistic world. The Life of Leonardo Da Vinci is sure to capture any reader's attention and turn even the most casual reader into a history buff Features: • Full-Color illustrations • Fact Boxes • Timeline, glossary, and index Tales from the past meet modern-day storytelling Epic battles, secret plots, and brave warriors await readers in the nonfiction Stories From History series. Discover history in a fast-paced format, taking readers right to the action History has never been this exciting Check out the other titles in this series
Title: THE LIFE OF LEONARDO DA VINCI
Categories: Home School, Kids - NonFiction,
Publisher: School Specialty Publishing: 2006
ISBN Number: 0769647189
ISBN Number 13: 9780769647180
Binding: Hardcover
Book Condition: Near Fine
Weight: 1.00 Item
Seller ID: 109775
Keywords: Art History - YA 15th Century Art,


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No visit to Paris would be truly rewarding until you've browsed the local gastronomic scene, wandered through a traditional marché, dined in a century-old brasserie, bought a baguette from an old-fashioned boulangerie or visited one of the city's top-notch delicatessen selling the incredible (such as La Grande Epicerie de Paris). For the beauty of relishing Paris is in discovering its flavours, one at a time. Whether you'll get hooked on the grands classiques or will fall in love with the spécialités exotiques, our list of Top 10 French dishes to explore and extraordinary venues to visit in Paris, will give you some valuable gastronomic suggestions to put in the "must-taste" section of your little black books.
Eating for the Flavour – a tour around France's specialties:
Whether it's simple and filling comfort food, unique and characteristic bistro favorites or hearty regional dishes, you can eat your way around the culinary inventions of France's diverse regions and go on a gustatory trip to Brittany, Savoie or the Southwest of France – all from the table of a good Parisian restaurant.
The classic: Onion Soup
Popular as far back as the Roman times, the modern version of the onion soup goes back to 18th century France. Rich in flavour, this staple of French comfort food is made from beef broth, caramelized onions, croutons and gruyere cheese, traditionally melted on top. A definite must-try! (Where to try: Au Pied de Cochon, 6 Rue Coquillière)
Typical for the Auvergne region, this irresistible dish of mashed potatoes intimately blended with garlic, crème fraiche and melted tomme cheese from Cantal, comes in two forms – the smooth and divinely stringy purée called aligot and its chunkier cousin with potato chunks still inside, known as truffade. Usually served with a scrumptious sausage or a juicy steak, a dish of aligot is always a good idea! (Where to try: Au Plomb du Cantal, 3, rue de la Gaité)
Steak tartare
A renowned Parisian bistro classic, the traditional steak Tartare is made of finely minced raw beef, mixed with egg yolk and spices and served with onions, capers, seasonings, green salad and fries on the side, so they don't warm up the raw meat. Lately, the classics are being reinvented with more creative entries such as tartare with rucola and honey, tartare with feta and pesto or infused with Pastis and roasted peppers. (Where to try: Les Tontons with their variety of over 20 tartars; 53, Rue Bracion)
Crêpes and Galettes
"Dear God, give me health for a long time, Work, not too often, Love, from time to time, but Crêpes and cider – all the time!" That's how much the gents from Brittany love their crêpes! These traditional Breton pancakes always escorted by the famous apple cider, are consumed practically everywhere in the region of Brittany and in the Parisian streets around the Gare Montparnasse, where the densest concentration of Parisian crêperies is to be found. Whether you'll go for the sweet (crêpe) or the savory (galette) version, enjoy this yummy discovery in the friendly and pleasant atmosphere of the narrow sidewalks of the charming Montparnasse streets. (Where to try: Le Petit Josselin with its beautiful white lacy lamp shades on 59, Rue du Montparnasse)
While in Paris, you'll positively want to try l'escargot. Legend has it that Carême, one of the first internationally renowned celebrity chefs, once served a dish of snails to the Russian king Alexander who didn't seem to turn them down. Today this classical Parisian bistro favourite is most often prepared à la Bourgignonne – a dish of snails fried with butter, garlic, shallots and parsley which makes it absolutely delicious! (Where to Try: L'Escargot Montorgueil, 38, Rue Montrorgueil)
Coming straight from the heart of Languedoc, this winter's special is one of France's most celebrated regional dishes. The cassoulet (named after the dish in which it is cooked) is a rich, slow-cooked casserole of meat (pork sausages, goose, duck), pork skin and white haricot beans. The towns of Toulouse, Carcassonne and Castelnaudary, considered the traditional homeland of cassoulet, have their minor differences regarding the types of meat used in the recipe, but what's most important for the rich peasant flavor of the dish is the fine selection of the beans and their long and happy marriage with the pork skins rendering the beans soft and juicy. (Where to try: Au Trou Gascon, 40, Rue Taine)
Foie gras
Consumed by the Egyptians, the Greeks and the Romans some 2000 years ago, today the Fois Gras is one of France's culinary ambassadors and a synonym of "festive food" here in France. You could enjoy it hot steamed in the leaves of Savoye cabbage (Alain Senderens' style), or cold like Michel Guérard's foie gras pepper jelly. In a restaurant you could taste the classical version of fresh foie gras over a warm toast lighly peppered just before serving. Whatever you choose, its rich, buttery and delicate flavour is sure to make a statement! (Where to try: Chez Dumonet, 117, Rue du Cherche-Midi)
As the French are acclaimed experts in the field of cheese and wine, this specialty from the department of Savoie comes as no surprise. A mix of melted cheese (usually Comté savoyard, Beaufort and Emmental), this alpine delight is served in a communal pot over a portable stove and is consumed by dipping long-stemmed forks of bread or meat into the cheese. Delicious! Don't forget to eat la religieuse ("the nun") – the thin crust of toasted cheese which forms at the bottom of the dish – it has the texture of a cracker and is crispy and irresistible! (Where to try: In the Latin quarter go to "Heureux comme Alexander" on 24, Rue de la Parcheminerie; in Montmartre, head straight to Le Refuge de Fondues on 17, Rue des Trois-Frères, where the wine is served in baby bottles!)
Confit de canard
Famous in all the South-West of France, the Confit de canard (or duck confit) is a dish emblematic of French cuisine. This specialty from Gascony is cooked following in a centuries-old tradition of preparation, consisting in salt curing the meat, rubbing it with garlic and herbs and then cooking it in its own fat. When cool, this famously greasy French classic is completely submerged in duck fat and preserved for up to six months, the whole process resulting in its very French, crispy and rich taste. For some, there's no better way to say "welcome" that a smoking hot dish of confit de canard. (Where to try : L'Écureuil, l'oie et le canard ; 3, Rue Linné)
Enjoyed in France since Roman times, Parisians were indulging in one of the classiest and healthiest versions of "fast food": oysters. Increasingly popular since the 19th century—with oyster stands becoming a fixture in front of Parisian brasseries – today, France is Europe's top oyster producer, which means that a trip to Paris wouldn't be enough of a spectacle unless you shucked at least one oyster shell open! Although mid-winter is considered "prime oyster-eating season", in Paris you could enjoy them all year round because "the nostalgia of the summers among friends, the freshness of the oysters from the Atlantic coast and the fragrance of the warm nights of a fishermen's village all make life worth living." (Where to try: Le Bar à Huitres, 33 ,Rue Saint-Jacques; or Le Dôme, 108, Blvd. Montparnasse)
Eating for the Experience – some exceptional and extravagant eateries that can only exist in a city like Paris
Dining in Paris is not just about the food, but also about the experience. Here are 10 exceptional venues that are sure to provide some "food for thought" in time with your visit.
Paris' fanciest restaurant: Le Grand Véfour, 17, Rue de Beaujolais
If you want a taste of the real Gallic gastronomic splendor, head for the fashionable dining room of Le Grand Véfour, one of Paris' oldest and most historic restaurants. Opened in 1784 and named "the most beautiful Parisian restaurant", Le Grand Vefour rightfully welcomed Victor Hugo, Napoleon, Colette and Jean Cocteau in its rich and extravagant décor of mirrored ceilings and glass paintings of deities and muses. Tucked in the northern edge of the Palais Royal gardens, it is a safe harbor of haute cuisine, with the internationally acclaimed inventive chef d'oeuvres of Guy Martin's adorning the exquisite menu. (Cuisine: French)
Dining in complete darkness: Dans Le Noir, 51, Rue Quincampoix
A dinner in total darkness, where you will be guided and served by blind people, is above all a sensorial, social and human experience. In this curious awakening of your senses, you will leave all stereotypes behind to inevitably open your mind to the intriguing new world of the enigmatic and sensational. Be prepared to entirely reconsider your perceptions of sense and smell with Dans Le Noir's famous surprise menu, where you not only won't see but also won't know what you're eating! "Dive into your imagination and rediscover your senses!" with this captivating leap in the dark. (Cuisine: mysterious)
Dining in a 12th century chapel: La Table des Gourmets, 14, Rue des Lombards
Imagine dining in a 12th-century chapel with vaulted ceilings? This highly unlikely scenario is somehow bound to happen in the real world of 21st century Paris. Save this unique experience for a special occasion and be sure to impress with the remarkable choice of the venue. Located in the basement, the main room of this unusual French restaurant will add a glowing halo to your dinner thanks to its spectacular atmosphere of an old 12th-century chapel. For those who wonder, saying your prayers before dinner is not mandatory. (Cuisine: French)
Dining in a castle-like ambiance: 1728, 8, Rue d'Anjou
Built in 1728, the eponymous 1728 restaurant is one of Alain Ducasse's recommended must-try venues in Paris. "We wanted a «different» place, a very Parisian way of life at the crossroads of Fine Arts, innovative gastronomy, wine creators and collectibles", the venue's inventors confess. Located in the restored salons of the Hotel Mazin La Fayette, 1728's interior is the spitting image of a real chateau of the Loire valley, only in the heart of Paris. Like any other castle, 1728 too takes pride in its weapons room, musical salon and ladies' library. To feel like a king for a day, make a reservation for one of the restaurant's private salons. The only "con" to visiting 1728 is that afterwards you will have to return to real life. (Cuisine: French)
Dining in an Orient Express train wagon: Le Wagon Bleu, 7, Rue Boursault
The Orient Express has now stopped in Paris. And for good. Set up in a 1920s car from the iconic Orient Express, Le Wagon Bleu is not a simple restaurant, but a journey in time and space. Go have dinner in this utterly unusual dining venue and pretend you're on the intriguing road to the Unknown. With its cherry wood-paneled walls, navy blue banquettes and even the original overhead luggage compartments still present, Le Wagon Bleu will make you travel back to the time when dining was still a serious affair. After a mix of French dishes and Corsican specialties and a few bottles of wine, you might even start seeing the running landscapes behind the wagon's window. (Cuisine: French and Corsican)
Dining in an ex-bank hall: Josefin, 20, Rue Lafayette
"Put your hands in the air and give me all your money!" You might not get away with this sentence in a normal bank, but in Josephine, a restaurant housed in an ex-bank hall – who knows – you very well might. With its majestic hall, high ceilings, immense glass roofs, mosaic tile floorings and some wooden countertops still intact, the architecture of the old bank has been preserved, but don't try to apply for a loan between the main course and dessert. What's different about this ex-bank nowadays is that they don't trade with money anymore, but with the "white gold" of mozzarella and other scrumptious Spanish treats from the cuisine of the Mediterranean. (Cuisine: Spanish and Mediterranean)
The mysterious dinner in an unknown apartment: The Live My food network, website: http://www.livemyfood.com/index.php?action=concept
Looking for a really unusual dinner experience? How about dining with complete strangers in an unknown apartment? Although the idea might sound a bit wild, the concept of "the most delicious of culinary social networks", is rather simple: Live My Food connects people who love food around a single table. As a traveler, you can discover the local food palette through a number of culinary specialties, prepared by your local host. As a host, you can express your love for cooking and offer your favorite dishes to the foodies who happen to be passing by. Away from the classical restaurant dinner, this unlikely experience set in a friendly and casual atmosphere, promotes culinary discoveries, sharing and cultures' crossing in a world where your neighbor is often considered a stranger… (Cuisine: French)
Dining in a "one-table" restaurant: La Tete dans les Olives, 2, Rue Sainte Marthe
Remember the good old pop-up books, which you flipped open only to find the happy ending unfold before your delighted eyes in gorgeous 3-D? "La Tete dans les Olives" preaches a similar philosophy. This marvelous olive oil boutique can magically transform into a one-table restaurant, should the latter be booked for an exclusive dinner for 6 guests set amidst the shelves of this "olive garden", rich in scents and flavours. In this theatre-like feast, you'll be seated on the stage of the "restaurant", while Cédric Casanova, the Sicilian shop owner (and "performance director") will take you on a gustatory journey towards the Mediterranean and its sun-kissed delicacies. The menu remains a secret until the time of your booking, which grants your fairytale an ever more fascinating open ending. (Cuisine: Sicilian)
Dining on a swing: Sur un Arbre Perché, 1, Rue du 4 Septembre
In a quest back to childhood, Sur un Arbre Perché has aimed to restore its clients' inner piece by letting them "perch on a tree and dine in thin air". We're not implying that anyone practices levitation over there, but rather that you could have the unusual zen experience of swaying on a swing during dinner. If you couldn't make a reservation for the swings, (there's only two pairs of them), you might be seduced by the overall hut spirit of the place or by the traditional shiatsu massage you may indulge in after dessert. (Cuisine: French)
Paris' Dinner in White: the eccentric and gastronomic Parisian "flash mob"
You might not be able to enroll in the next White Dinner of Paris, (the subscription being currently restricted for new members unless an existing one sends you an invitation to join), but you'll certainly recognize it if you see one! A giant flash mob, consisting of thousands of people all dressed up in white and dining in front of the Eiffel Tower, the Louvre or the Notre Dame, is not something that goes unnoticed. This tradition of 25 years takes place at a different spot each year and is kept secret from the Parisian authorities, which is why the invited ones get to know the meeting point just half an hour before the actual dinner itself. But once there, the massive and decadently elegant royal spectacle is guaranteed! (Cuisine: unconventional)


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We accept all major insurance companies and Medicaid coverage.
Comments are closed.


text:
Barrie Armstrong and Wendy Armstrong, The Arts and Crafts Movement in the North West of England: A Handbook (Wetherby: Oblong, 2005), p. 221.
User contributed commentsYour search found 1 result.
Search for further information about James Clark on Google
|The Great Sacrifice
artist: James Clark
Church of St Margaret, Mountain Ash, Rhondda Cynon Taff
north wall of the nave
In order to continue to improve the Stained Glass in Wales Catalogue in the future, we would value your comments and suggestions. Please complete our brief questionnaire


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|Dress: TjMaxx Shoes: Forver 21
Here in Texas we call older cars "old schools". An old school is a car that you dress up with rims and other car accessories. We have a tradition here in Texas for people who own old schools and the others that are smitten with them. On Sundays people like to "swang", swanging is driving really slow concurrent with swerving in a line of other old schools. I find it a bit obnoxious, but I do enjoy looking at the different cars. It's reminds me of looking at Christmas lights, only at this tradition the only thing shining is the gold grills amongst the participants.
I decided to do something new and fresh. I tried an old Hollywood glamour look for this shoot and it was so much fun.


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Welcome › Forums › General PowerShell Q&A › How do I save a pdf file using Powershell?
- This topic has 0 replies, 1 voice, and was last updated 8 years, 6 months ago by Forums Archives.
January 1, 2012 at 12:00 am #5388ParticipantTopics: 1562Replies: 0Points: 1Rank: Member
by karmista at 2013-01-01 05:54:00
Using the below IE Application object, I am logging into a http website by providing username and password & attempting to download pdf files.
new-object -com InternetExplorer.Application
I have over a million files that needs to be downloaded.
Currently, I get a "Find/ Save/ Cancel" prompt.
How do I save the pdf file without getting this prompt?
If the prompt cannot be avoided, there should be some way I can programatically press the save button & provide a name and save the file.
(Sendkeys method did not work well)
Attempted Browsers: IE 8 & IE 9
$wshell = New-Object -ComObject WScript.Shell
$id = (gps iexplore* | where {$_.MainWindowTitle -match "MyProg"}).id
Write-host $id
start-sleep -milliseconds 100;
by DonJ at 2013-01-01 09:22:06
Not using PowerShell. Besides the fact that you're going through several layers to get to that COM object, it just isn't what PowerShell's designed for. If you *had* to do this with IE, I'd consider exploring AutoIt, or something else designed for that. PowerShell would want you to go down a more programmatic approach and not use IE at all. You'd create a WebRequest, feed it the URL, get the response back as a binary stream, and then write that binary stream to a file. It's a bit more complicated from a programming perspective, but it's more reliable. IE's goofy.
http://www.codeguru.com/columns/dotnett … lasses.htm has the basic methodology, although the code is in C# and you'd need to translate. You can also do some searching for "powershell curl" and "powershell wget" – folks have solved this before in various ways. v3 has Invoke-WebRequest, which may shortcut the process a bit if you're using v3.
by karmista at 2013-01-02 04:52:34
Thanks Donj!
Will explore Invoke-WebRequest
The C# code looks puzzling as I'm a windows server admin. PowerShell comes in naturally. 🙂
Using powershell, I had almost got to the point where I get a save prompt. Thought if I can just get that working, it'd be perfect.
Yes, I can use PowerShell V3 to take the advantage of its workflows as well.
by karmista at 2013-01-02 05:04:51
If I had a clear cut download url without any login required, I could have used the below System.Net.WebClient object.
PS > $source = "http://www.leeholmes.com/favicon.ico"
PS > $destination = "c:\temp\favicon.ico"
PS > $wc = New-Object System.Net.WebClient
PS > $wc.DownloadFile($source, $destination)
Source: http://answers.oreilly.com/topic/2006-h … owershell/
However, my scenario is:
1) Login to a website via providing credentials in the application i.e. within the username/password text box.
2) Post a url
EG: http://10.12.1.12/myapp/myfile.aspx?docid=49000
3) A standard pdf file gets generated i.e. myfile.pdf when I send this request from an authenticated IE browser session.
4) Save this pdf
5) Rename it to 49000.pdf [Here, 49000 is the doc id.]
6) Repeat steps 2 to 5 a million times to download all the docs.
- The topic 'How do I save a pdf file using Powershell?' is closed to new replies.


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Body attack beta alanine increased giving back a new amino acid, which flooded the market but this time strength and endurance training, that really has it all, and the effect of which will be felt from the first application. Beta is now not only in strength athletes on everyone's lips, but also focusing alanine body attack. Beta alanine optimized building lean muscle mass by the buffering of acids. The amino acid is converted in the body to Carnosine, which can abpuffern the accumulating hydrogen ions (H +). Too many hydrogen ions in the muscles let drop the pH value, which leads to the rapid degradation of the muscles. In addition, lactic acid blocked the fat loss. Beta alanine body attack buffers from these acids and ensures an increased oxygen and nutrient supply to the muscles. Body attack beta alanine contains a very high proportion of nitrogen and increases muscular strength and muscular endurance, which increased retry count moving heavy weights with a noticeably as the nitrogen booster can be.
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The Reger nation processes can be accelerated by the rest of the body and the testosterone budget stabilized, which also stimulates the growth of muscles. A daily ration of body attack beta alanine capsules provide 4800 mg beta alanine. More information under: beta-Alanine.html Tel. (040) 4600 360-88 or in live chat under as a manufacturer and distributor of food supplements and dietary products we know the desire body-conscious people to more efficient sports nutrition. To meet this need, develops and distributes body attack sports nutrition brands article, that optimally support athletes from all areas at their own individual training goals. Thus arose in the course of the long history of the company, which in 1994 took your beginning, a product range that is subject to high quality standards, offers a wide variety, suits the lifestyle of consumers and has an excellent value for money. Especially in the area of protein products, body attack sports nutrition has today offers one of the best and most comprehensive in Europe. Body attack sports nutrition GmbH & co. KG Ottensener Strasse 14 22525 Hamburg


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Tattoo Removal Rochester NY
Dermatology Associates of Rochester, P.C.
Lasers can treat a variety of blemishes and skin pigmenations and remove unwanted hair. We also offer tattoo removal services for that one big mistake.
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Parks Dermatology Center
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The Neiman Center
If you have a tattoo, you are not alone-an estimated 20 million Americans do. If you want it removed, you are also not alone-about half of those with tattoos report that they would now like their tattoo to disappear, but without a disfiguring scar left in its wake. Laser technology has made great strides in eliminating tattoos, so this is a good time to seriously consider tattoo removal. Everything from small, single-color tattoos to large, multi-color ones can now be significantly faded, if not completely erased, by the beams of light produced by the lasers. There is little risk of the scarring or loss of pigmentation that other lasers and technologies can cause.
Location : Rochester, NY
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American Horror Story: Asylum, Behind the Candelabra, Emmy Predictions, Emmys, Emmys 2013, Parade's End, Phil Spector, Political Animals, The Bible, The Girl, Top of the Lake, TV Movie/Miniseries, TV Movie/Miniseries Predictions
Emmy Predictions: Best TV Movie/Miniseries
I continue my series of Emmy predictions with the lead acting categories for TV Movie/Miniseries. I'm going to take a look at the categories and make groupings: Tier One, Tier Two and Tier Three. Tier One placements are for people/programs that I fully expect to get an Emmy nomination. Tier Two are people/programs that are still in the running but could be left out. And Tier Three are people/programs that I don't expect to be nominated, but they would be a little bit of a surprise. Let's take a look at the categories…
American Horror Story: Asylum
Behind the Candelabra
Phil Spector
Top of the Lake
*I fully expect these four shows to be nominated in this category. Top of the Lake is probably the shakiest of this group. But I don't see it getting nominations for Moss, Hunter, writing and directing and not getting one for the main category.*
The Bible
The Girl
Parade's End
Political Animals
*These four shows are battling it out for those final two spots. I don't know why, but I really could see The Bible sneaking in and getting nominated, despite not being mentioned in any of the other main categories. It was a monster ratings hit and that could propell it to a nomination. HBO does well in these categories so you can't count out The Girl or Parade's End. And USA has been doing a big campaign for Political Animals and it's something I can see the Emmy voters falling for. It's a tough call to make as to which two shows will get nominated from this grouping.*
The Big C: hereafter
The Hour
Mary and Martha
Steel Magnolias
Wallander: An Event in Autumn
*I wouldn't count out any of these shows, but I would be very surprised to see any of them make the cut.*
American Horror Story: Asylum
Behind the Candelabra
Parade's End
Phil Spector
Political Animals
Top of the Lake
*I went back and forth between The Bible and Parade's End for the final spot. I ultimately went with Parade's End because I have it predicted in Actor, Writing & Directing. I can't see the show raking in those nominations and not getting a spot in the big category. As to an early winner prediction, I think Behind the Candelabra has this sewn up with American Horror Story: Asylum waiting in the wings.*
Actor & Actress – TV Movie/Miniseries
Supporting Actor & Supporting Actress – TV Movie/Miniseries
Writing & Directing – TV Movie/Miniseries


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European Research Council Funds ArXiv Online Pre-Print Physics and Math Papers Repository: Scientific American
email@example.com 2013-09-19
"The European Research Council (ERC) announced today that it has joined the list of more than 170 institutions to financially support arXiv, the major online repository for pre-print papers operated by Cornell University Library in Ithaca, New York. The cash involved is peanuts: $1,500 for the remainder of 2013 and $3,000 a year thereafter. (The ERC is already giving €90,000 this year to the life-sciences archive website Europe PubMed Central). But the ERC's support is significant because it is a taste of what may be to come, says arXiv program director Oya Yildirim Rieger. At meetings today and tomorrow in New York, she and other arXiv advisory board members will discuss how to allow other research funders, and potentially publishers, to support the website, which now funds its annual costs (around $800,000) mainly through libraries and philanthropic organizations. They will also discuss whether publishers might deposit articles directly into arXiv, which could change the website's author-centric character. ArXiv currently holds 875,000 e-papers, mainly in physics, computer science, mathematics and statistics — although it has expanded to cover other disciplines, including biology — and gets around 8,000 new pre-print submissions each month. As staff and server costs escalated, in 2010 Cornell University Library said it would seek outside financial support from its users, mainly academic institutions. The appeal went well: this year, arXiv is expecting some $320,000 from those users (now including the ERC, but it is not the first research-funding organization to join the supporters' list); and $350,000 from the Simons Foundation, a private foundation based in New York, which agreed a five-year funding deal in August 2012. Cornell University Library chips in with $75,000. But, says Rieger, arXiv would now like to expand its budget from its current 'minimal, skeletal' level to one allowing innovation and new features, including modernized server architecture. Rieger says that arXiv will have to be sensitive about conflict-of-interest issues if it is to get support from publishers. In August, arXiv overseers made a conference call with eight publishers, including Springer, Elsevier, Wiley and the Institute of Physics, to discuss wider support, and a pilot effort in which publishers might directly deposit the published, peer-reviewed version of an article onto arXiv after a suitable delay, perhaps 12 months after publication. (At the moment, authors do sometimes upload final versions of research articles, but on an ad hoc basis, and often not the publisher's 'version of record', but a peer-reviewed final manuscript.) ..."


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Siobhan Carey opening keynote speaker at RSS 2019
We are delighted to announce that the opening keynote talk at RSS 2019 Conference on the evening of Monday 2 September will be given by Siobhan Carey, chief executive of the Northern Ireland Statistics and Research Agency (NISRA).
Siobhan is passionate about the role of data in decision making and in supporting public debate. Prior to joining NISRA she spent time as chief statistician at both the Department for Business, Innovation and Skills and the Department for International Development in London, as well as working in the Office for National Statistics in Newport and the Central Statistics Office in Cork, Ireland.
The opening keynote will be followed by the conference welcome reception at Belfast's iconic Ulster Hall.
This year's RSS International Conference will take place in Belfast, Northern Ireland from 2-5 September – full details are available from the conference website.


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The HYDROSORB PRO PICKLEBALL replacement grip offers direct feedback from the paddle combined with optimum grip and comfort.Read more$ 8.00
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Plaza Sesamo
Plaza Sesamo is one of Sesame Workshop's longest-running and most highly acclaimed local adaptations. Sharing the same educational heritage and beloved characters as Sesame Street, Plaza Sesamo is designed to address the educational needs of preschoolers throughout Latin America and reflect local cultures and traditions. Each 30 minute episodes features local characters Lola, Abelardo, and Pancho, along with Elmo, Cookie Monster, Grover, Bert, and Ernie set in a colorful neighbourhood. Since its debut, three generations of children have learned to count and read with Plaza Sesamo.
Genre: TV – Animation , Children, Family,
Release date: 2009-11-30
Runtime: 8 X 50′
Language: Latin Spanish
Territory: World


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BOYS HOOPS: College Park focused on improving for area round
PALESTINE – "Survive and advance" is the go-to cliché in the playoffs, and it certainly applied to College Park in Round 1.
The Cavaliers – the top seed from District 12-6A after winning a coin flip with The Woodlands – needed clutch free throws to seal their 71-67 bi-district win over North Mesquite at Palestine High School on Tuesday.
Though College Park coach Clifton McNeely was not thrilled with the play of his team, he felt they could take lessons from the experience.
"When they sit back and look at this, they're going to realize they didn't play good basketball," McNeely said in a hallway just off the Palestine gym. "I think they'll also come out with confidence knowing that we can play like that and advance."
The Cavaliers were co-district champions this season and were led by 5-star Kansas signee Quentin Grimes. Tuesday marked their seventh win in a row, a streak that included the first win over The Woodlands in Grimes' career.
Grimes, who had 14 points, 10 assists and seven rebounds in the first-round win, said the team was able to learn from the first-round exit from the playoffs last year.
"We have a lot more fight with this team," he said. "Last year, when we'd get down, we'd give up and kind of get down on ourselves. This year, when we got down in the first half, we kept fighting."
The Cavaliers were down Tuesday and had to fight. A 9-0 run from North Mesquite that included a shoeless drive to the basket gave the Stallions a 24-19 lead in the second quarter. Instead of folding, the Cavaliers closed the half on an 11-2 run and didn't trail – though it was close – in the second half.
After getting out of Palestine with a win, College Park was back to film and practice before taking on Dallas Jesuit at 7 tonight at University High School in Waco.
Tuesday's film will show a win, but McNeely says a better effort will be needed to get to the regional quarterfinals for the first time since the 2013-14 season.
College Park vs. Dallas Jesuit
What: Region II-6A Area Playoffs
When: 7 p.m.
Where: Waco University HS
"From the film they'll learn some valuable lessons, and I really believe our seniors will step up, talk to each other and say, 'We can't do that again and hope to get out with a W.'" McNeely said.
Tuesday was just the second playoff game for nine College Park seniors. It was also their first playoff win after losing in the very same gym in the bi-district round as juniors.
With last year – and Tuesday night – behind them, College Park will look to rebound in the area round and survive and advance another time.
"Last year, we came here and didn't play well," McNeely said. "We sat in the other locker room, and our season came to an end. Tonight, it was a different story. The first night of the playoffs, there's that mentality that the season can come to an end. Whether kids say it affects them or not, it does. That's off of them now, and we go play the next round of basketball."


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How Did We Do in 2016-2017?
By Children Rising | August 28, 2017
CareerBridge: Hard at Work
In the spring CareerBridge trained 45 students from Ralph Bunche Academy and McClymonds High School in college and career readiness through our Business Essentials Workshops. Six students were partnered with wonderful volunteer mentors. In the summer, we placed 17 students, including those with mentors, at BART, Brain Balance, Caltrans, Martin Luther King, Jr. Elementary School, and the Children Rising office for five- to six-week paid summer internships.
Science Horizons: Full STEAM ahead
Our Science Horizon program provided a full-service STEAM* Lab to the entire Martin Luther King Jr. Elementary School (300+ students), and more than one hundred students at PLACE at Prescott Elementary!
Last year, we served Piedmont Avenue Elementary and Laurel Elementary through five math tutors at each school, reaching 20 students per week at each location.
Science Horizons was instrumental in arranging field trips to Lawrence Berkeley Labs for 7 schools, Mission Springs Outdoor Education for 10 schools, and participation in Oakland Aviation Day for 6 schools.
*STEAM is shorthand for an educational emphasis on Science, Technology, Engineering, Arts, and Math.
Succeeding by Reading: Moving Mountains
Have you ever moved a mountain? Succeeding by Reading tutors witness students moving mountains every year as they build skills in phonics, memorize high-frequency words, grow into fluent readers, and begin to experience academic success.
In the 2016-2017 school year, we provided individual reading instruction for 310 students. Two-thirds (67%) of our full-year students improved by two grade levels or more in their reading skills! Special thanks to our 142 reading tutors for investing time, attention, and devotion in the lives of our mountain-moving new readers.
Health4Kids: We Did What?!
Children Rising has worked with the Alameda County Community Food Bank (ACCFB) since 2006. The ACCFB volunteer coordinator recently sent us some unexpected and inspiring stats.
Since 2006…
Volunteer participants: 3667
Hours Volunteered: 7460
Bags distributed: 239,025


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Don't miss part 1, part 2, and part 3 of this series.
We have finally made it to the last part! I know it can be hard to balance life when you enter your twenties, but staying afloat financially will make life a bit easier. Here are the last five tips for financial success in your twenties.
Give Back: Even if you do not make a lot, it is still a good practice to give a percentage of your paycheck back to charity. Giving back helps you put into perspective how much you have compared to others in need, and it is also a nice tax break at the end of the year. Still don't have enough money to donate? Try donating your time instead.
Learn How to DIY: In the earlier posts, I mentioned how cost efficient it was to learn how to cook. This tip goes for anything else in life that you need to learn. Think about how many people you pay for services and such just because you never took the time to learn yourself. Some examples of time saving DIYs include the following:
- Fixing a clogged toilet or drain
- Doing your taxes
- Cutting and dying your hair
- Make your own coffee
- Make your own gifts
- Repairing clothes
The list could go on. Figure out what you are paying other people to do for you, and then research online and on Youtube if it is an easy task you can do yourself.
Break Apart From Mom and Dad: If you are still running to mom and dad every time you have a financial burden, stop! You are old enough to be financially responsible. If your parents are fine with you still living there, at least have the common decency to contribute to the bills or treat them to a nice dinner every now and then.
Don't Lend Out Money: While I am supportive of giving a percentage of your income to charity, your bum friends should not be considered one of them. This tip may seem unfair, especially since your friend/family member is so trustworthy. However, in my own experiences, if they don't have the money now, then they usually don't have it later down the road. Either that or it takes them a year to pay off a debt, even with constant nagging. Honestly, lending money to friends and family may seem good for your relationship, but it can put a huge damper in it if they don't pay you back.
Buy Used; Save the Difference: Technically this is an old Duggar slogan, but it is still a good one. No matter what you want to buy (aside from the obvious of food, underwear, etc), search for it used before you buy a new one. Want an iPad or new phone, do yourself a favor and search on Amazon, Ebay, and Craigslist first. You may even be surprised that you can get a new item for $20-30 less than in the actual store. This tip will save you a lot of money especially in the case of clothing.
There you have it – twenty financial tips for those in their twenties. Of course, most of these financial tips would be wise for everyone to follow.
What money tips do you have for those in their twenties?


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I removed one preferment Lehmann dough ball from my freezer that was smaller. It wasn't the right weight Peter set-forth for a Greek-style pizza, so after it was unfrozen in the mircowave, I just cut off a small portion until it weighed the right weight.
I didn't want to waste the small piece of dough so I used that for another experiment. I pressed on the edges and the middle of the dough while it was in the deep-dish pan so the dough wouldn't rise too much while it was in the oven.
I must say the preferment Lehmann dough did work out well for a Greek-style pizza in my sloping deep-dish pan. My home oven was around 500 degrees F and I put the deep-dish pan right on the stone on the second to the bottom rack position. I was surprised how well the preferment Lehmann dough worked out for this pie. The edges turned out nice and crunchy and the bottom browned well. The deep-dish pan was slightly oiled. What really surprised me was the crust of this Greek-style pizza tasted so much different than my regular pizzas I made with the preferment Lehmann dough. I don't see why any sugar would have to be added to my preferment Lehmann dough formula. I really enjoyed the slices of the Greek-style pie I ate.
Thanks Peter for figuring out how much dough I needed for my sloping deep-dish pan.
This is a blog about my learning knowledge to make pizza. I have been helped by many people on my journey
There are so many variables that go into making a PIZZA. The hydration of the dough, flour, yeast and many more.. Amounts of any kind of yeast in a pizza can make a big difference. Most recipes posted on the web, use too much yeast in their recipes. What I have found out so far, is either bulk fermenting the dough or cold fermenting the dough will give a better flavor in the crust. I am still experimenting to find different flavors in the crust of pies. In my opinion pizza is all about the best flavor you can achieve in a crust. I still am on the journey about flavors in the crust. Even differences in temperatures in you home or times of the year can influence how much yeast to use. If you want a pizza to develop flavors in the crust, there are many ways to go about achieving this.
Adventure in Pizza Making
There are many ways to go about trying to make any kind of pizzas you want to create. PIZZA making is fun and also you get to eat your finished product. I learned to make all my pizza on http://www.pizzamaking.com/forum/index.php If you look on pizzamaking.com you can see all the beautiful creations of pizzas members make on this site. Members and moderators help members and guests achieve almost any kind of pizzas they want to create. Since joining this site, my pizza making skills have gone from non-existent to something much better. I invite you to take a look at this site.
Sunday, January 30, 2011
Greek Pizza made 1/29/2010
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