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Dubai police have named 15 more suspects - all reckoned to have entered the UAE using counterfeit Western passports - wanted over the murder of Hamas commander Mahmoud al-Mabhouh in the Gulf state last month.
The new suspects - alleged to have laid the groundwork for the main 11 person hit squad by providing logistical support - bring the total number of those alleged to have taken part in the hit to at least 26, or more like a Winter Olympics squad than a football team. All are reckoned to have entered the country using either fake or fraudulently obtained passports.
In total, 12 of the suspects used British passports, six used Irish passports and three had Australian travel documents. Four others used forged French travel documents and one a counterfeit German passport. Within hours of the release of the second batch of names it was established that all of the suspects were travelling under false identities, the Daily Mail reports.
The suspect 26 does not include two Palestinian suspects arrested in Jordan and extradited back to the UAE.
Cloak and dagger
The assassination, which reads like a chapter from Steven Spielberg spy flick Munich, bears the hallmarks of a Mossad operation. Israel has neither confirmed or denied its involvement in the murder of al-Mabhouh, a senior Hamas military commander suspected in the involvement of arms trafficking between Iran and militants in Gaza, now reckoned to have stopped over in Dubai in route to China, The Daily Telegraph reports.
Last week Dubai police released the names of 11 suspects, six of whom entered the country using UK passports, matching the names of six Israeli-resident British citizens who hold dual nationality. These names were used as aliases in fake passports used by the alleged assassins. Among those people whose identities were stolen are Melvyn Mildiner, an Israel-resident British IT worker.
Israeli paper Haaretz reports that 10 of the 15 fresh suspects have the same names as Israelis who hold dual citizenship with other countries.
The Serious and Organised Crime Agency (SOCA) has launched an investigation into the the misuse of British passports. European foreign ministers have banded together to condemn the misuse of Western passports.
"The EU strongly condemns the fact that those involved in this action used fraudulent EU member states' passports and credit cards acquired through the theft of EU citizen's identities," UK Foreign Secretary David Miliband said in a FCO-issued release after the meeting. Meanwhile Foreign Office Minister Chris Bryant denied reports that the UK government had any forewarning of the attack, and promised to support affected UK citizens in a Commons statement on 22 February.
This misuse of European and now Australian passports has raised the issue of whether forged biometric passports, meant to prevent impersonation, were used in the attack or whether immigration screening shortcomings at Dubai airport allowed the hit squad to enter the country.
A Foreign Office spokesman told El Reg last week that the holder of all six of the initial suspect passports were forgeries of older passports without biometric chips. Modern ePassports with biometric chips containing a digitally signed image of a holder's face have been issued as standard by the UK since 2006.
Australian Foreign Minister Stephen Smith told its parliament on Thursday that the three Australian passports were issued in 2003 and "appear to have been duplicated or altered", CNN reports. Like other Western governments before it, Australia plans to call the Israeli ambassador to the country in to ask for promises of co-operation on an investigation into the misuse of its passports.
Appointment with Death
Dubai police said that the assassins hacked into the door lock to enter al-Mabhouh's hotel room at the luxury Al Bustan Hotel before laying in wait. The Hamas commander was overpowered and subsequently murdered by a combination of suffocation and electrocution before his assassins fled.
The perpetrators used an electronic device to enter the room of the victim and then waited for his arrival to execute their crime, after which they immediately left the hotel. The murder was carried out in a very short time that did not exceed 20 minutes, from the moment the victim entered the hotel until the perpetrators left the scene of the crime and directly headed for the airport.
The accused had formed four teams for monitoring, with each team consisting of two people, while the fifth group of four focused on the task of executing the crime, according to CCTV tapes of all locations, especially in Al Bustan Hotel, which was used by the victim, on January 19, 2010.
International police agency Interpol issued stop and detain (red) notices against the 11 main suspects last week. Dubai police said that 14 of the suspects used credit cards issued by US-based MetaBank to book flights and hotel accommodation, CNN adds.
Investigators reckon most of the suspects left rapidly by air to either Europe or the far East but two of the 'Australians' reportedly took a boat to Iran, a country where Westerners often have trouble getting visas. Iran is an ally to Hamas, adding extra intrigue to an already murky situation. ®


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Fred is at the wheel ready to deliver candy. The W. F. Jensen Candy business was very poplar through out the state of Utah and adjoining states. In fact some special makes of candy found there way as far east as New York.
I don't know if this is the candy truck Fred was driving when he left the road to avoid what could have been a very serious accident.
F.C. Kidgell
He worked fifteen years for the candy company when he quit in 1930.
This is the letter written in his behalf.
November 20th , 1930
To Whom it may concern.
This is to certify that the bearer, Mr. Fred C. Kidgell has been in our employ for the past 15 years as Salesman. Owing to recent changes made in our policy of doing business, Mr. Kidgell felt inclined to leave our employ. We are loud in our praise for his honesty and dependability. Mr. Kidgell s f excellent character, a good salesman and an efficient collector. The accounts he was handling for us was always in fine condition. We regret that is is not possible for him to remain in our service. He leaves us with our best wishes for his future success. It is a pleasure to recommend him to any one who may be in need of his service
W.F. Jensen Candy Co.
By. (Signed) W. F. Jensen
Very impressive letter of recommendation. It makes one wonder what the 'changes' were that made Fred decide to leave. Unfortunately, Fred was unable to find steady work because of his age. He worked the last nine years of his life doing various jobs, keeping busy around the house helping whoever he could. My father was a lot like his uncle Fred. After Dad retired he worked at various jobs, always kept busy for as long as his body would allow him.

subset: commoncrawl


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Prado more relaxed in second trip back to Atlanta
ATLANTA -- Although Martin Prado still has plenty of admirers among Braves fans at Turner Field, coming out of the visitors' dugout is a little bit easier this weekend than it was when the D-backs visited Atlanta in late June last season.
"This year is real normal," Prado said. "It took me a while to get it over with, but now I feel pretty good."
Prado appreciated the warm reception he received on Friday night, saying it is "always special" to return to the place where he got his start in the Majors. D-backs manager Kirk Gibson believes Atlanta's affection for Prado is much deserved.
"He's a good guy," Gibson said. "He walks in every day and either hugs or shakes everybody's hand. That's who he is. He's well respected. Everybody loves him. The fans love him here. You can tell."
Prado enjoys visiting Turner Field, a venue where his 378 hits since 2008 are the most by any player in that span. The D-backs hope the visit can perhaps spark Prado, who is hitting .217 (18-for-83) since June 9, like it did a year ago.
The third baseman was slumping in his first season as a D-backs when he returned to Turner Field for the first time on June 28, 2013, since he was sent to Arizona as part of the January 2013 trade that brought Justin Upton to the Braves.
He was batting .241 (71-for-294) with 32 strikeouts and a .638 OPS before he went 4-for-11 in Atlanta to begin a tear during which he hit .321 (101-for-315) with an .854 OPS and only 21 strikeouts in 345 plate appearances.
Although he finished 1-for-4 with a run scored in Friday night's 5-2 loss to the Braves, Prado doesn't think he needs a trip to Atlanta every time he needs to overcome a slump. In Saturday's 10-4 loss, he went 1-for-4 again and hit into two double plays.
"I'm not hoping that this has to happen again to turn it around on offense," Prado said. "I should've turned it around since Day 1, and it didn't happen. I'm not looking for to see what happened last year. Last year, that's passed. I'm looking for to be more consistent with my swing and get better at-bats and get some results for my team."
But Prado did admit he has been comfortable at the plate in Atlanta this weekend.
"I felt pretty good," Prado said. "I feel my balance and everything just coming back. I think I was reaching for a lot of balls. I was just drifting a little bit with my front leg, but it's a lot of mechanic things. I don't want to think about mechanics. Just go to home plate and swinging the bat. If I see a good pitch, I'll swing."
Gibson added: "Martin, you've got to pull him back. He wants to work too hard. He wants to hit after the game."


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Abstracts of selected family surnames in court records
20 Dec 1865: Ordered that Alexander Cantley be allowed an old claim of overseer of poor: $26.50
20 Dec 1865 (Juror list): George Hood, Elam Scarbrough, Steel Massey, John F. Clay, Henry B. Clay, Chapman Thompson
5 Jun 1866 (election returns):
Trap Hill No. 3: For Justice of Peace – Hamilton Harper, twelve votes
Marsh Fork No. 4: For Inspector of Elections – Geo W. Hood, fifty nine votes. For School Commissioner – Jas M. Clay, fifty two votes
20 Jun 1866 (payments for service to court)
Marsh Fork Township: James M. Clay, Sup. $1.50. Geo. W. Hood, Insp. $1.50. Henry B. Clay, Clk. $1.50.
For Return of Poll Books: Geo W. Hood, 2 [days], $3.00.
Ordered that Hamilton Harper elected Justice of the Peace . . . on the 24th day of May [1866] be allowed 30 days from this date to qualify for [this] respective office.
21 Jun 1866: Ordered that the following allowances be made – Richard Cantley, $20.00.
20 Aug 1866 (payment for service to court): Steel Massey, 2 fox scalps, $2.00.
29 October 1866 (payments for service to court):
Marsh Fork Township (Officers of the Election held 25 Oct 1866): Charles L. Clay, Supervisor, $1.50. Geo W. Hood, Inspector, $1.50. James F. Webb, Inspector, $1.50. Henry B. Clay, Clerk, $1.50.
4 Jun 1867 (officer list): Marsh Fork Township – Supervisor, James M. Clay. Clerk, Elam Scarbrough. Inspector, George W. Hood. Supervisor of Roads, Precinct no. 1, R. L. Clay.
5 Nov 1867 (juror list): Marsh Fork Township – Charles L. Clay, Geo. W. Cantley, Jacob Jackson, Geo. W. Hood, James M. Clay.
20 Mar 1868: Ordered that J.M. Clay be allowed to erect two gates on the Sand Lick Road No. 1.
28 May 1868: Ordered that Charles L. Clay late constable be and is hereby authorized to collect the old fee bills in his hands in accordance with law.
6 Nov 1868 (officer list): Marsh Fork Township – Surveyor of Roads, G.W. Cantley
21 Dec 1868 (juror list): Marsh Fork – Geo W. Cantley, Charles L. Clay, Jacob Jackson, Ralph S. Clay, James F. Clay, Wm K. Clay, Samuel Cantley, John B. Scarborough, Alexander Cantley
3 October 1870: Ordered that Wright Dillion be and is hereby granted a review of ground through the lands of Isaac Smith and Homer L. Gillespie in Clear Fork Township with the following Commissioners, viz Wm H. Shumate, James Fipps and Wm Daniel and report to subsequent meeting of this Board.
Source: Selected entries, Raleigh County Minute Book 1850 – 1871 [unpaged, unindexed], Raleigh County Court, Beckley, West Virginia, microfilm no. 598403, Family History Library, Salt Lake City, Utah.


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Sports Medicine Doctors in Coos Bay, OR
We found 2 Sports Medicine Doctors in Coos Bay, OR.search & filter
Sports Medicine Doctors
A sports medicine specialist is a physician who is trained to diagnose and treat injuries and conditions caused by participation in athletic activities.
These doctors are generally employed by professional sports teams to care for the athletes who are injured. They have extensive knowledge of the types of injuries that athletes are most susceptible to, such as stress fractures, sprains, concussions, muscle cramps, ACL injuries, and shin splints.
It is the responsibility of sports medicine specialist to clear athletes to return to the playing field when they are deemed fit. These doctors also advise athletes on how to avoid injury through proper care of their bodies while training.
28 years exp
Coos Bay, OR


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Recently, we participated in a postcard exchange. We sent and received postcards from all over the U.S. and even got one from Australia! We wrote our postcard as a group during circle time one morning and pasted it on the back of a picture of our class.
Our note to others:
Dear Friends,
We are in Pre-K. We live in Georgia. We have 20 kids in our class. We have lots of fun and learn many new things in school. Hope you have a great year!
Mrs. Ayn's Pre-K ClassAnd the picture:
Each week, we sent several cards out. This was such a great experience for all of us. In this instant age of email, kids don't "get" the importance of the postal system. We tracked on our map where each card came from and the distance it traveled: a short trip, a long trip or a REALLY long trip! We couldn't resist having my assistant send a postcard from Plymouth Rock when she when home to Boston for Thanksgiving!
|Create your own photo slideshow
I'd really like to thank Deborah Stewart at Teach Preschool for co-ordinating this. It was such a rewarding experience. I hope we'll be able to get a group together to do it again next year!


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Topic: Changes you would make to another Star Wars re-release
What changes would you make to the films if they were all released again as a special edition.
This is my list
TPM, add several of the deleted scenes and redo the midi-chlorians scene. Also to improve consistancy with the other prequels make Yoda CGI. Leave the rest unchanged.
AOTC, redo one or two of the devoted love scenes with Hayden and Natalie as the actors and same sets but different dialogue directed by Irvin Kreshner(director of ESB). Also extend the battle of Geonosis to include more Clones and Republic officers. I would leave the rest unchanged.
ROTJ, VERY slightly extend the space battle of Coruscant and add the rebellion formation scenes. Also extend the Jedi Temple destruction scene. the rest is already perfect so i would leave the rest unchanged.
ANH, Han after 11 years shoots first again. Also bring 'wolfman' back into the cantina sequence. Also a hint of imperial theme. And make Lukes lightsaber blue on the Milenium Falcon again. Leave the rest unchanged.
TESB extend the battle of Hoth. leave the rest unchanged.
ROTJ More scenes of the Kowakian monkey lizard and Moff Jerjeroid. leave the rest unchanged.
I would also add i slight hint of Duel of the Fates to each of the originals as Duel of the Fates is heard in full blast in eppy 1 and breifly it plays in 2 and 3. It would just help connect the 2 trilogies.
what are your thoughts


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15 April 2014 - Stamford, CT (United States)
The CFO's Guide to Navigating the Cloud: Webinar Presentation Featuring Industry Analyst Paul Hamerman
Presentation will cover technology trends impacting finance, adoption rates, and deployment considerations in webinar hosted by CFO Publications and Tagetik
Finance professionals can get the latest information on financial performance management (FPM) applications, research results on SaaS and Cloud adoption rates and licensing changes, and a detailed comparison of FPM deployment options in the complimentary webinar, "The CFO's Guide to Navigating the Cloud," on Thursday, April 17, from 11:00am to noon, EDT. The webinar features guest speaker Paul Hamerman, vice president and principal analyst serving application development and delivery professionals at Forrester Research, Inc.. The webinar is hosted by CFO Publications and Tagetik, a global provider of enterprise software solutions for performance management, disclosure management, financial governance and business intelligence.
"SaaS is growing as the preferred deployment choice for apps," according to the January 2014 Forrester Research, Inc. report co-written by Hamerman entitled "TechRadar™: Software-As-A-Service, Q1 2014." The report also notes that 27% of surveyed software decision makers have implemented software-as-a-service or plan to implement it within the next 12 months. Hamerman is a leading authority on enterprise financial and HR applications, as well as trends and directions in the overall enterprise application market.
During the webinar, Hamerman will review other Forrester research findings, compare how finance's adoption of cloud deployment compares to that for other business areas, and discuss the pros and cons of different deployment strategies.
To register for the webinar, click here.
Request a Demo
Our personalized demo allows you to speak directly with a senior solution specialist and discover the key functionalities of CCH Tagetik.
Would you love to know more about CCH Tagetik?
For more information, please complete the form and a member of our team will reach out to you shortly!


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Tuesday, 29 July 2014
Making Ketupat
About Anfield Yee
SoraTemplates is a blogger resources site is a provider of high quality blogger template with premium looking layout and robust design. The main mission of SoraTemplates is to provide the best quality blogger templates.
By Anfield Yee at 7/29/2014 12:09:00 am
Group: HippoComics
2 comments:
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In my search for Elna I came across a listing for an elnapress for only $25! I've wanted one of these since Nancy2001 in Alabama got one. She used it for fusing interfacing and I was always very impressed and envious knowing I could find tons of uses for an ironing press as well. I'm especially looking forward to using it to press flat fell seams in jeans. In my quick tests I have discovered that it sounds a very alarming buzzer and automatically shuts off if you leave it closed for too long. I have yet to discover if this is based on temperature or just a simple timing circuit. I also appreciate that it's vintage enough to simply have synthetics listed as Nylon. I'll report more as I learn it's limitations and abilities. If anyone has any great used for a clamshell press like this please do email me or leave a comment!
Another purchase (from over six months ago) I've been very tight lipped about publicly is my Pfaff 2030. I feel a little embarrassed about this purchase although I know that's ridiculous. I've been a vintage machine advocate since the beginning and to suddenly switch to computerized machines, well, I just don't want anyone to feel let down. Anyway, when I saw the Pfaff 2030 I knew immediately I had to own it. It's so masculine and cold looking, strictly functional and beautiful, for plastic that is. Other Pfaff models like the 2027 use some lady like colors that I find very unpleasing.
The machine is from 2002 and still made in Germany. The seller had used it a bit but not much and ended up getting a Janome shortly after she said she liked better. I paid $375 which was a good price although 4 times more than any other machine I've ever owned. It has IDT or duel feed which is nice to have but still no substitute for proper seaming techniques and often I find it gets in the way and I have to deactivate it.
The machine uses the same M class bobbin my industrial Pfaff 138 uses which is very handy. I have a few issues with the machine: I wish it sewed faster, buttonholes are problematic on thick fabric, and it doesn't remember your stitch settings when switching from one stitch back to another. As a side note the cheap ($110) computerized Brother machines we use at the school have a more sophisticated computer than this Pfaff. The Pfaff will most certainly outlive the Brother machines but it's interesting to see how technology has become so much cheaper than just 10 years ago. It's using the computerized machines at the school that changed my opinion. Vintage machines are really awesome and strong, but there is something to be said for easily changing from stitch to stitch with ease. Having the needle stop up or down, multiple needle positions that are easy to duplicate, and the same needle punching power no matter what sewing speed is awesome. I wouldn't sew jeans on this machine, it's just not cut out for that type of work, but what it does do it does very well.
So there you have it! I'm now searching for a computerized Bernina and Elna. I wouldn't mind trying a Babylock serger as well but I highly doubt I'd spend the money those can fetch. I'm most interested in high end computerized machines that have already depreciated at the first owner's expense. Any suggestions?


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Patra Reed named March of Dimes Virginia Nurse of the Year
The Virginia March of Dimes has named Patra Reed, MSN, RN, CNML, as one of Virginia's Nurses of the Year.
Reed serves as director of clinical excellence and patient transitions for Sentara RMH Medical Center.
The Virginia Nurse of the Year Awards are given annually in 20 categories. Reed was selected Nurse of the Year in the performance & risk management/quality improvement category. She received the award in early November at the annual Nurse of the Year Awards Gala in Richmond.
"Receiving this award is an honor," Reed said. "To be recognized by your peers really means so much. I am not one for self-recognition, but I couldn't be happier to receive this award."
More than 500 nurses were nominated in Virginia. All nominations were blinded and then reviewed by a distinguished selection committee comprised of health care professionals and nursing leaders from across the Commonwealth. The committee members scored each applicant according to established awards criteria.
"Patra has brought a wealth of experience, passion and knowledge to RMH," said Donna Hahn, vice president, acute care services and chief nurse executive. "She is a driving force behind our continued commitment to clinical excellence and is helping RMH navigate through the ever-changing healthcare environment. It is no surprise that she was given this award."
In addition, Tena Bibb, RN, nurse manager, Behavioral Health, was a finalist in the Nurse of the Year behavioral health category. Each category had between 3-5 finalists.
Reed, who joined RMH in August, has 20 years of experience in the acute health care setting, including 13 years in nursing leadership. She has experience as an ICU staff nurse, nursing case manager, clinical systems support coordinator and nursing director. She also has served on the clinical nursing faculty and advisory board of the James Madison University Department of Nursing.
Reed holds a bachelor's degree in nursing from James Madison University and a master's degree in nursing from the University of Virginia. She is a certified nurse manager and leader through the American Organization of Nurse Executives Credentialing Center. She will begin studies at JMU in January toward a doctorate in nursing practice.


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Military, Training
By By Andrew Drwiega, Military Editor | May 29, 2012
Send Feedback
RAF Shawbury, the home of the United Kingdom's tri-service Defence Helicopter Flying School (DHFS), is the first customer to receive a part task gunnery training system from virtual reality company Virtalis.
The gunnery element is an additional upgrade to the existing Helicopter Crew Reality (HCR) system that ab-initio—which means "from the beginning"—crewmen use during their training. The crewman, flying in a virtual world (the Virtalis Activespace immersive display system), can now add gunnery to their range of skills with excellent visual ground definition provided through access to a high definition geographical database. This visual data is supplied to Virtalis by Defence Geographic Center (DGC).
Around 1,000 students pass through RAF Shawbury annually, those going on to fly with the Royal Air Force, Royal Navy and British Army—as well as international students. Although the main focus of the DHFS is pilot training, the UK forces have an envied reputation in terms of their high levels of crew resource management (CRM).
The existing Virtalis HCR has been providing virtual training for crewmen learning winch operation skills for several years, but the upgrade brings that system up-to-date with an immersive option that allows front and rear crews to work together in training via the use of a PC cluster. It also provides a night vision goggle (NVG) capability for rear crew together with a simulated hand-held white light that the crewmen can hold and point. The light appears on the virtual ground and as in real-life, becomes brighter and sharper closer to the ground, while fading as the pilot pulls the aircraft up to height. The DHFS uses Bell 412 EP (Griffin) and Eurocopter AS350BB (Squirrel) helicopters, which FB Heliservices maintains. The virtual module is built around a Bell 412 crew space.
"The requirement for aerial gunnery has been long standing and is now being recognized as one of the must-haves in CRM training," said David Hendon, business development manager for Virtalis. During a VR simulation, the trainer can place targets into the geographical landscape for the gunner to engage. Initially an aiming point will assist the trainee to understand the ballistics of the machine gun being used, with one in three shots a simulated tracer round. The crewman begins to understand leading the target and the correlation between the helicopter's flight relative to the target's changing position on the ground. The cross-hair turns green once the gunner is on target.
After familiarization with the system, the aiming point is turned off and the crewman must make adjustments in bringing the weapon on target. When trying out the system for Rotor & Wing, this editor immediately recognized the training area to be the southern approaches to Mount Snowdon in Wales.
Additionally, to increase crew awareness of their actions, the trainer can display a small visual of the helicopter from any angle so that the crewmen can understand what they are doing in relation to the surroundings and especially, what is happening to their under-slung load during winch training.
A second HCR upgrade, minus the gunnery simulator, will be installed at the second Virtalis unit located at the Search and Rescue Training Unit (SARTU), at RAF Valley in Anglesey, UK within weeks.
Note: The primary role of the DGC is to provide land maps, aeronautical charts, positional information, geo-referenced imagery and digital data in raster, matrix, and vector formats for UK Defence planning, operations and training.


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Celebrating illustration, design, cartoon and comic art of the mid-20th century.
Wednesday, May 07, 2008
Frank Reilly: Some History
"However," continues Steine, "a few of the great artist were still working and passing on the knowledge and traditions of their craft, and Reilly was fortunate to benefit from the expreience and expertise of such notable illustrators as Howard Pyle, Frank Vincent Dumond, and Harvey Dunn."
"After graduating from the League, the artist had no shortage of illustration assignments."
Steine tells us that Reilly loved researching and rendering historical details with great accuracy, and that these ads above and below for Philadelphia Whiskey (two out of a series of 12 paintings) were among some of his favourite commissions.
Besides providing illustrations for advertising, magazine covers and stories, Reilly worked as an assistant to Dean Cornwell on several mural projects which, Kent Steine writes, "gave him the opportunity to explore his creative and technical abilities."
Reilly went on to create a 63 - foot mosaic mural for the Bronx High School of Science.
For those interested in learning about Frank Reilly in greater detail, there is a very thorough biography at American Art Archives.
*My thanks to Tom Palmer for providing all the material for this week's topic.
My Frank Reilly Flickr set.
2 comments:
I really love these historical illos by Reilly. Since the 50's, American history illustrations for ads and editorial art has pretty much disappeared. It's no longer a subject of interest for most Americans, at least not in the traditional sense.ReplyDelete
In my opinion, this subject matter is total creativity for the illustrator... creating the situation, creating the composition, creating the gestures, creating the expressions, creating the characters, creating the costumes, creating the props, creating the lighting, creating the color scheme and then it has to be rendered convincingly to create the feeling of that period.
Reilly was one of the best at developing a convincing historical scene with authentic accuracy and flawless draftsmanship.
Tom Watson
- Anonymous9:27 AM
Total Creativity!
This man had a grasp on composition - every- and anything is married, a tree to a shoulder, a limb to a surrounding, a horizon to a countenance, whatever.
Creating the situation, creating the gestures, creating....creating..
Hats off to this master!


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French Food at Home - Episode Guide
Season 3
Season 3 - October 22, 2015Laura Calder takes timeless dishes and adds French touches to each. Creating Turkey Paupillettes with Chestnuts and Brussels Sprouts – a holiday dinner in one pan; puréed French Mashed Potatoes; an exquisite Sardine Platter; and a fresh Blueberry Tart.
Well Preserved
Season 3 - October 22, 2015With preserved foods making such a comeback Laura Calder makes a few of her very own bistro favourites - Duck Confit; a ruby Red Currant Jelly; the always useful Canned Tomatoes; and Canned Peaches for a taste of summertime in the dead of winter.
Cocktail Dinner
Season 3 - October 21, 2015Laura Calder throws a cocktail party for friends and presents the perfect bite sized menu - a crispy Pissaladière; tasty Sausage and Apple Skewers; chic Shrimp in Mustard Mayonnaise; for dipping fresh vegetables, a rich Rosemary Chevre Sauce; and, for something exotic, Quails Eggs in Zaatar.
Life's Luxuries
Season 3 - October 21, 2015Laura Calder creates a special menu using luxurious ingredients - light Lobster Stew with Spring Vegetables; dainty Cucumber Rolls topped with Roe; sophisticated Foie Gras Tartines; and real Strawberry Ice Cream, with crispy Orange Almond Tuiles.
The Beauty Show
Season 3 - October 20, 2015In a stunning menu that's more than just beautiful, Laura Calder makes delicate Fish Wrapped in Lettuce served with Dill Cream Sauce; beautiful Radishes and Peas; colourful Asparagus with Orange Sauce decorated with shavings of Parmesan; and a very pretty Raspberry Tart.
The Retro Show
Season 3 - October 20, 2015Laura Calder travels back in time creating retro dishes like creamy Coquilles Saint-Jacques; striking Oeufs en Gêlée; funny looking, but fabulous; Tacky Canapés; and a fluffy Rhubarb Parfait.
French Barbecue
Season 3 - October 19, 2015Laura Calder prepares a French style BBQ with all her favourites - wobbly Wine Jelly with Grapes; tangy Potato Salad; a refined Salade Greque; and of course skewers - Fish and Seafood Brochettes: Pink Shrimps with Zucchini ribboned around them; Monkfish and Lemon Skewers in herbes de provence marinade; and Marinated Chicken and Fig Brochettes.
Free Spirit
Season 3 - October 19, 2015Laura Calder takes a break from rule-ridden recipes and turns a bunch of casual dishes into a perfect meal with fiery Paprika Chicken; a beautiful salad of Shaved Vegetables; savoury Rice Pilaf; and a sweet Hazelnut Roll filled with whip cream.
Season 3 - October 16, 2015Requiring no fuss or help from kitchen gadgets Laura Calder prepares an effortless menu of buttery Roast Chicken with a tumble of crisp-edged Roasted Vegetables; easy Mixed Greens with Walnut Vinaigrette; a light and airy Cheese and Herb Soufflé; and to finish, an extraordinarily simple Applesauce Apple Tart.
Moveable Feast
Season 3 - October 16, 2015Laura Calder makes a full meal that's so simple to transport - bright Carrot and Orange Juice Soup; juicy Rolled Pork Florentine; tangy Celeriac Remoulade; sweet Honey Fleur de Lys; and Spiced Nuts with Rosemary.
Mediterranean Sun
Season 3 - October 15, 2015Flavours from the Mediterranean shine the way as Laura Calder makes an olive studded Fougasse; a roasted Fennel Salad with Orange, Olives and Red Onion; Pork Chops with MORE Olives; and Citron Confit with a branch of heirloom tomatoes on the side; and Apricot Salad with Pistachios with the faintest hint of Flower Water.
Cook for a Chef
Season 3 - October 15, 2015Laura Calder cooks for a chef friend and presents an unpretentious menu of cumin-scented Aubergine Charlottes with a fresh Tomato and Coriander salad; Grilled Sea Bass with a Roasted Red Pepper Sauce on smooth Broccoli Purée; and the best Chocolate Cake ever.
Woodland Feast
Season 3 - October 14, 2015With a menu inspired by the forest, Laura Calder makes a light Fiddlehead Soup; juicy Juniper Beer Bird with a creamy Celeriac Purée; soft Stuffed Mushroom Caps with Goat Cheese; and Millefeuilles stuffed with whipped cream and blackberries.
Confidence Builders
Season 3 - October 14, 2015Laura Calder prepares an easy, ego-boosting menu of French classics like earthy Boeuf Bourguignon; simple Boiled Parsley Potatoes; a shaved Fennel and Mushroom Salad; and a sensational Apple and Almond Cream Tart.
Summer Buffet
Season 3 - October 13, 2015For a perfect buffet style summer meal Laura Calder prepares delicious Hot Pernod Mussels; a magnificent Poached Trout with Mascarpone Lemon Cream; a healthy Pea, Fava, and Asparagus Tumble; and a spongy Angel Cake topped with Fresh Berries.
Sunday Lunch
Season 3 - October 13, 2015Laura Calder gets together with friends to share a classic Sunday lunch. Starting with an elegant Consommé; rustic Boeuf en Croûte with Green Beans, Hazelnuts and Crème Fraîche on the side; and, for dessert, Bombe Glacée, a very 19th century showy moulded ice dessert.
Lazy Daze
Season 3 - October 12, 2015Laura Calder creates an effortless yet delicious menu for those days when you need a little break - shredded Basil Beef and warm Baby Potatoes in Olive Oil with Fleur de Sel; classic Ratatouille; grilled Aioli Artichokes; and a cool drink of Better than Citron Pressé.
Champagne Dinner
Season 3 - October 12, 2015Paying attention to all the fine details, Laura Calder makes a birthday lunch for a friend. On the menu, bright Summer Tomato Soup; an elegant Stuffed Guinea Hen served on a Watercress Salad with Grapes and Almonds; and, for dessert, a creamy Gâteau Succès with Peaches.
Artist Dinner
Season 3 - October 9, 2015Laura Calder gets creative in the kitchen making divine Moelleux au Chocolat with Caramel Sauce; tasty Blue Beef and Endives with Oranges; easy Nutty Pasta; and colourful Vegetable Chips.
The Slow Show
Season 3 - October 9, 2015Laura Calder makes a menu worth slowing down for - Brandade cakes with Confit of Peppers; succulent Slow Lamb with Baked Tomatoes; filling Boulangère Potatoes; and refreshing Rhubarb Water.
Season 3 - October 8, 2015Laura Calder creates a menu of comfort food - hearty Pork Belly & Lentils; peppery Gingered Watercress; soft Baked Apples; and, for a snack, Savoury French Toast.
How Grand
Season 3 - October 8, 2015Life shouldn't be casual all the time. Showing how easy it is to dress up a menu Laura Calder makes succulent Mushroom Quails; soft Savoy Cabbage; sweet Fig and Chèvre Tartlets; and a creamy Pumpkin Mousse.
Grandma's House
Season 3 - October 7, 2015Re-visiting a few favourite recipes from her Grandmother, Laura makes a Savoury Swiss Chard Tart; an Old-Fashioned Blanquette de Veau with Vichy Carrots; and mellow Slow-Baked Honey Wine Pears.
Season 3 - October 7, 2015Laura Calder presents a budget-conscious menu of Buckwheat Crêpes with a Savoury Tomato Topping; a light and airy Souffléd Spinach Omelette; earthy Cream of Lentil Soup with Sausage Croûtes; and a simple Red Cabbage Salad.
Season 3 - April 3, 2015Exploring her exotic side, Laura Calder puts a twist on some basic ingredients creating Brown Butter Fish; Roasted Cumin Carrots and Chickpeas with Olives; Coconut Lime Flan; and Ivan's Asian-inspired Oysters.
Small Pleasures
Season 3 - April 2, 2015Laura Calder takes time to savour the little things in life and in the kitchen, creating a whole tray of small pleasures: perfect Petit Fours; dreamy Powder Puffs; chewy Canneles; and warming Lait de Poule.
Season 2
Tribute to French Canada
Season 2 - September 29, 2015Laura demonstrates how French food expresses itself in Canada by making a savoury Tourtiere; juicy Blueberry Grumble; fluffy Maple Mousse; comforting Soupe aux Pois; and Ployes - buckwheat griddle cakes.
Truckstop French
Season 2 - September 29, 2015Laura prepares her favourite French- style travellers food; slow-cooked Potatoes and Pork Chops; cheesy Cauliflower Gratin; boozy French Onion Soup; creamy Quiche Lorraine; and satisfying Baguette Sandwiches. All good homey meals that make 'getting there' half the fun.
Celebratory Chocolate Desserts
Season 2 - September 28, 2015
The perfect thing for special occasions is chocolate. Laura makes a magical Chocolate Cream Cake; a double-decker Chocolate Tart; a decadent Chocolate Framboise; and Chocolate Crepes stuffed with bananas and cream.
French for Dieters
Season 2 - September 28, 2015Laura prepares healthy, simple French dishes that aid weightloss: hearty Poule au Pot; nutritious Tizza soup; luxurious Halibut en Papilotte; fresh Orange Sections in Syrup with chewy Candied Zest; and Laura's fast slimming tactic - Carrot –Cabbage-Fennel Slaw.
The Olive Show
Season 2 - September 25, 2015Celebrating the fine fruit of the olive tree Laura creates an entirely olive feast, starting with Olive and Nut Tartines; followed by tender Halibut poached in Olive Oil with Pureed Squash; tasty Olive Potatoes; and a sweet and juicy Olive Oil and Red Grape Cake.
Simple Classics
Season 2 - September 25, 2015Conquering French clichés, Laura prepares a menu for friends with the Bourgeous restaurant favourite Duck a l'Orange; Petit Pois a la Francaise; Potatoes Anna; and a really easy chilled Strawberry Souffle.
Simple Terrines
Season 2 - September 24, 2015Laura shows how easy, stylish and social Terrines can be with, pretty pots of Salmon Rillettes; an ideal year round Vegetable Terrine with a ham mousseline base; a hearty Country Terrine; a refreshing layered Fruit Terrine; and an easy 'cheaters' Terrine with blue cheese and dried fruit.
The Butter Show
Season 2 - September 24, 2015Laura proves that butter is one of nature's delicious miracles preparing Artichokes with a creamy Brown Butter Hollandaise sauce; a variety of Compound Butters infused with flavour; an elegant Beurre Blanc sauce; and for your sweet tooth, smooth and glossy Butterscotch Sauce to top whatever suits your fancy.
The Puff Pasty Show
Season 2 - September 23, 2015Among the many great French pastries is the irresistible, light and buttery Puff Pastry. Laura shows it off by making tangy Salmon en Croute; creamy Vol au Vents; a festive Gallette des Rois; and sweet Chaussons au Pommes.
French Fruit Desserts
Season 2 - September 23, 2015The time for fruit in France is in dessert and always best when in season. Laura creates the famous Tarte Tatin; regal Winter Fruit Compote; summery Baked Stone Fruits; Berry Gratin with Ice Wine Sabayon; and finishes with a few simple ways to serve it up, all on its own.
France City Tour
Season 2 - September 22, 2015Laura invites you to taste the many flavours of France as she creates delicious, regional specialities: Crayfish Sauce from Nantes on Fish Mousseline; Flemish inspired Beef in Beer; classic Salad Nicoise from Nice; Vichyssoise - a cool potato and leek soup made with the cooling waters from Vichy; and from Strasbourg, a subtle Onion Tart.
French Ways with Vegetables
Season 2 - September 22, 2015Laura gives 'everyday' vegetables the French treatment creating a warming Red Pepper Mousse; crunchy Cauliflower Salad; stunning Pistou Soup; springy Pumpkin Cake; silky Sautéed Cucumbers; and Glazed Pink Radishes.
The Bread Show
Season 2 - September 21, 2015Bread is one of the most famous French staples and the French are devoted to it. Laura shows her bread allegiance by creating an incredibly airy Miracle Boule; soothing Bread Soup; dense Walnut Cake; sweet Pain Perdu; and Pan Bagnat, the favourite French picnic sandwich.
From the French Pantry
Season 2 - September 21, 2015Laura shows how stocking your pantry with just a few French staples, dishes like tangy Chicken in Vinegar; Mustard Pork; Fish topped with Tapenade; Beef Tenderloin topped with classic Remoulade Sauce; and Frenchy Popcorn can come together easily, any day of the week.
Cooking with Wine
Season 2 - September 18, 2015Wine is an indispensable ingredient in all French kitchens. Demonstrating with reds and whites, Laura makes Eggs in a Burgundian Wine Sauce; creamy Coq au Riesling; pale sweet Orange Peel Wine; brilliant Red Cabbage with Red Wine; and a fresh and fizzy Champagne Berry Soup.
French Africa
Season 2 - September 18, 2015Laura prepares a French-African inspired dinner for friends with bright Minty Couscous; savoury Salt Cod Beignets; Chicken Tagine with Olives and Preserved Lemons; exotic Marinated Vegetable Salad; and to finish, a spongy Orange Almond Cake.
Cooking for One
Season 2 - September 17, 2015Laura creates a variety of dishes that are ideal for dining alone. A simple Pork Chop topped with Red Onion Confit accompanied by a Parsley Salad; hearty Bacon and Egg Salad; crispy Potato Omelet; and tastily topped Tartines, proves to be perfect options for a meal made for one.
The Sweet Choux Show
Season 2 - September 17, 2015Demonstrating with a variety of fillings and toppings Laura uses Choux Pastry as the base for sweet afternoon Coffee Éclairs; chocolate covered ice cream stuffed Profiteroles; and an unforgettable Croquembouche.
Salt and Pepper
Season 2 - April 1, 2015The flavours of salt & pepper lead the way for Laura as she makes a moist and flakey Fish in a Salt Crust; Steak seared on a bed of Sea Salt; peppery Eggs Basquasie, a Duck Breast coated in a light green-peppercorn sauce; and Salt & Savoury Biscuits.
Dinner from the Potager
Season 2 - March 31, 2015Laura crafts a garden feast for an old friend with a green thumb, serving colourful Tender Baby Vegetables; juicy Herb-Crusted Lamb Cutlets with Accordion Potatoes; crisp deep-fried Zucchini Blossoms, a salad topped with Nasturtiums; and finishes with a lemony Couer a la Crème.
Around Bordeaux Dinner
Season 2 - March 30, 2015
Inspired by the flavours from the southwestern part of France Laura prepares dinner for a friend. To start: Oysters on the half shell with Pickled Shallot, followed by slowly simmered Milk Pork; golden Roasted Squash with Thyme; crispy Duck Fat Potatoes; and a delectable Prune and Apple Croustade.
Reunion Food
Season 2 - March 27, 2015Laura re-creates her favourite French reunion food to share with her brother and his wife - zesty Lemon Asparagus Risotto; Lamb slow cooked in a colourful Ratatouille; summery Strawberry Gallette; and an easy bubbly aperitif.
Girls Dinner
Season 2 - March 26, 2015With a group of girlfriends coming to dinner Laura makes classic Lemon Scented Madeleines; syrupy Strawberries macerated in Orange Juice; satisfying sauté of Tarragon Chicken; crisp Flattened New Potatoes; and succulent Shrimp with Garlic and Basil Oil served with Pan Fried Fennel.
Season 2 - March 25, 2015Laura throws a dinner party where everything on the menu is stuffed! - savoury Stuffed Cabbage; basil and tomato Stuffed Peppers; vegetable stuffed Tied Fish; sweet and sticky Stuffed Prunes; and butter and pistachio Stuffed Figs.
Season 2 - March 24, 2015Laura prepares for dinner outdoors with friends and a menu perfect for picnics: French-style Tabbouleh; Piedmont Eggs with anchovies tomato and garlic; citrusy Lobster and Grapefruit Salad; Green Bean Salad with Shallot and Toasted Almond; and a high-sided rustic Cherry Tart.
Season 2 - March 23, 2015Laura reveals how a meatless meal is as French a feast as any, with a layered Tomato and Aubergine Gratin; earthy Shepards Pie with mushrooms; nutty Lentils with Walnuts and Goat Cheese; and caramelized Roasted Beetroot.
Season 1
The Perfect Potato
Season 1 - September 16, 2015Laura shows the wondrous versatility of potatoes and the many varieties as she creates Rustic Country Potato Torte, Creamy Potato Gratin, Warm Potato Salad and everyone's favourite - Frites!
Sweet Tarts
Season 1 - September 16, 2015Sweet Tart recipes are part of every French woman's cooking repertoire. Laura demonstrates with a few that are sure to become part of yours; Rough Apple Galette, Plum Tart Painted Purple, Strawberry Rhubarb and last but certainly not least, the Classic Lemon Tart.
Stand Alone Salads
Season 1 - September 15, 2015Salads are often thought of as side dishes, but in France they are a course served all on their own. Laura makes Warm Goat Cheese Salad, Endive with Beets and Walnuts, Fennel with Citrus Zests and Pinenuts and Summer Gazpacho Salad that will change the way you serve greens forever.
Eggs Anytime
Season 1 - September 15, 2015Eggs aren't just for breakfast anymore and the French have over 100 ways to serve them. Laura prepares Eggs in Phyllo Pastry, Scrambled Eggs, Cocette Eggs and Mimosa Eggs, making eggs great for anytime of day.
Savoury Tarts
Season 1 - September 14, 2015There is a savoury French tart for every occasion; Spinach with Zaatar, Baby Endive Tarte Tartins, Tomato Tart and the Famous Quiche, all so easy and so good, you'll want to throw a party just cause.
Season 1 - September 14, 2015The French know how important it is to relax before a big meal, they even have a name for it, Apero. Laura makes Flaky Gougeres, Spicy Beet Bites, Tuna Mint Dip and Bacon and Olive Cake; all great ways to unwind before dinner.
Aromatic Inspiration
Season 1 - September 11, 2015Laura is a firm believer that everything just tastes better with herbs! Demonstrating with a variety of aromatics Laura prepares Herb Crusted Leg of Lamb, Rosemary Poached Peaches, Orange-Glazed Tarragon Carrots and Cottage Cheese packed with Parsley and Chives.
Chocolate Obsession
Season 1 - September 11, 2015Remember that old rule about everything being in moderation? Well forget it! With a completely decadent menu of Chocolate Cream Pots, Chocolate Pavement with Macadamia Nuts and Candied Ginger, Chocolate Mousse and a true cup of Hot Chocolate, the only rule here is INDULGENCE!
Cheese 101
Season 1 - September 10, 2015Laura explores the world of French cheeses and the many categories as she makes tangy Blue Cheese Pasta, Parmesan Tuiles, Marinated Chevre and a few simple cheese platters; complete with instructions of how to serve them and…how to eat them.
Bechamel Creations
Season 1 - September 10, 2015Laura makes a simple béchamel sauce and uses it as the base and star ingredient for Pink Chard Gratin, Vegetable Soufflé, Seafood Pizza and Oh-so Creamy Macaroni and Cheese.
Served Family Style
Season 1 - September 9, 2015La Rentree in France signifies the end of summer and it can be hectic and tiresome for kids and parents alike. When a busy soccer mom and her son stop by after practice Laura presents them with an energy-boosting menu of Meat Stuffed Tomatoes, Green Soup, Aubergine Ruffles and the Best Rice Pudding Ever.
Comfort Food
Season 1 - September 9, 2015Fall flavours inspire a comforting menu for two homesick Ex-Pats. Laura makes Smoky Squash Soup, White Beans with Aromatics, Pork Roast with Rosemary, Honey and Quatre-Epices and Greco-Norman Apples.
Mediterranean Flavours
Season 1 - September 8, 2015Inspired by the region of Provence, Laura introduces two picky friends to the Mediterranean flavours of Sautéed Artichokes, Squid with Olives and Tomatoes, Warm Herbed Baguette and Orange Flower Fritters.
Country Dinner
Season 1 - September 8, 2015Laura makes dinner for two tired friends who stop by after a day of hiking. A hearty menu of Beef and Carrots, Leeks with Vinaigrette, Anchovy Toasts and Walnut Financiers has them back on their feet in no time.
Breakfast Abroad
Season 1 - September 7, 2015Laura invites you to experience breakfast in France without leaving the kitchen. On the menu; warm flaky Brioche, Spiced bread, Homemade Apricot Preserve, a cup of Café Crème and Granola; like you've never seen it before.
French Food Fast
Season 1 - September 7, 2015Laura makes a few super speedy dishes; Sole Meuniere, Steak Au Poivre, Raspberry Duck and Caper Chops, proving that even when you don't have the time you can still create a dinner that not only looks good, but is good for you.
Classic Bistro Desserts
Season 1 - September 4, 2015The French pride themselves on being able to take the same ingredients and use them over and over and never make the same thing twice. Inspired by desserts Laura makes Nougat Glace, Crème Caramel and Crème Anglaise with Isles Flottantes; a few classics made of just eggs, cream and sugar.
Fish Forever
Season 1 - September 4, 2015There are so many varieties of fish and seafood the recipes are endless. Laura prepares an aromatic Fish Stew, Tuna in a Poppy Seed Crust, Mussels steamed in Wine Sauce and a Summer Salmon Tartar that are sure to make you crave fish everyday of the week.
Chateau Memories
Season 1 - September 3, 2015Laura re-creates a few of her chateau favorites; Spring Vegetable Ragout, Chicken Sauté with Rosemary and Thyme and a Savarin soaked in Syrup and topped with Strawberries and Cream.
Dinner Outdoors
Season 1 - September 3, 2015With friends coming for dinner Laura prepares a menu that's great for the outdoors; Sweet and Salty Ham and Melon, Juicy Chicken in a Salt-baked Crust, Colourful Vegetable Tian and Cool Pink Grapefruit Sorbet with Lavendar Sables.
First Courses
Season 1 - September 2, 2015First Courses act as sort of a speed bump before a main, encouraging you to relax and slow down a bit. Laura demonstrates with first courses that are designed to do just that; Crispy Courgette Fritters, Soothing Chick Pea Soup, Speedy Salt and Pepper Shrimp and Silky Parmesan Flan.
French Holiday Dinner
Season 1 - September 2, 2015Laura shows some delicious alternative options for your next holiday dinner with; Roasted Cornish Hens, Sautéed Brussels Sprouts Leaves, Grated Potato Cake, Citrus Squash Tart and a special after dinner treat; Orange Coffee Liquor.
Spring Flavors
Season 1 - September 1, 2015With her Italian teacher coming for dinner, Laura prepares a refreshing spring menu that sure to score her an "A" with; Warm Dandelion Salad, Earthy Mushroom Raviolis, Sweet Baked Rhubarb and Crisp chewy Meringues.
French Food For Kids
Season 1 - September 1, 2015Laura prepares a kid-friendly menu of Homemade Crepes with Sweet Apple Filling, Yogurt Cake soaked in Orange Syrup, Creamy Vache Qui Rit Soup and a Velvety Green Pea Flan, guaranteed to get any kids attention, even those young at heart.
Charcuterie Inspiration
Season 1 - August 31, 2015Among the many great French food shops are the Charcuteries. With a variety of prepared meats Laura creates Old-fashioned Sausage and Lentils, Slow-cooked Rillettes, Toasty Croque Monsieur and Sausage wrapped in an Herbed Crust that will leave your mouth watering.
Dinner So Chic
Season 1 - August 31, 2015When hosting a dinner party you want things to look amazing but you don't want to have to spend all day in the kitchen to do so. Truth is, you don't have to! Laura prepares a chic and speedy menu with Marvelous Dipping Mayonnaise, Grilled Asparagus, Rosy Pink Salmon in a Bright Sauce and Mocha Chocolate Cake.


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The last time our family got together — finding all of us in the same zipcode at the same time is a rare and wondrous feat — we hunkered down in a suite at the Holiday Inn Express (Backstory not important). With no bar or restaurant in sight, our family of foodies trekked to the closest place of business, a gas station mini mart, and bought tortilla chips, bean dip and salsa, and wine, which we drank out of styrofoam coffee cups.
I think we were happy.
I got to thinking about all this happiness business the other day via a piece in the New York Times that suggests that our all-American pursuit of happiness leads to nothing but angst. The writer, Ruth Whippman, a Brit who recently relocated to California, contrasts British grim to American happy and says she'll take grim any day. She starts her piece with a quote from Eric Hoffer — "The search for happiness is one of the chief sources of unhappiness" — then sails right in:
Happiness in America has become the overachiever's ultimate trophy. A vicious trump card, it outranks professional achievement and social success, family, friendship and even love. Its invocation can deftly minimize others' achievements ("Well, I suppose she has the perfect job and a gorgeous husband, but is she really happy?") and take the shine off our own.
Point taken. We have tied ourselves up in knots of late by using happiness as the barometer of who we are, what we are, and what we're doing. And we find that, no matter what, the scale is such that we don't measure up. How could we? I can't even define happiness. Can you?
Nonetheless, this endless quest for what we consider our birthright lands us smack in the land of "yeah, but…" A good job that pays the rent? And maybe even engaging for some of the day? Yeah, but… If I put in a few more hours, if I got that raise, if I had a better title, if i didn't have to grade those papers … Then, I'd be happy.
Family and friends? We had a blast the last time we got together, but if only we could do it more often. And, you know, the last time the wine was kinda sub-par….
Great kids? Well, yeah… He/she plays well with others, and indeed rocks the playground, but, sigh, we'd all be happier if he/she could get into that Chinese immersion program, get on the select soccer team, score off the charts in math, or get into that pricey school that everyone is talking about.
You get the drift. We've bought into the idea that Happy is measurable, and especially for women it breaks down like this: Great career, with a fat paycheck and smug title. Exotic vacations (cue Facebook). Adorable family that shows well in the Christmas card photo. And, of course, scores well, too. Sexy as all get out (and thin to boot). A closet full of killer boots. (Okay, my own personal preference. Note: I do not measure up.) Yoga class and book club. And granite in the kitchen.
Is it all about the shoulds? The quest for perfect? For most of us, the package is unachievable. But even if we could lay claim to the whole checklist, there's always this: the next big thing. Call it the "If-then" fallacy that keeps us living in the future, and blame it on what Harvard psychologist Daniel Gilbert describes in Stumbing on Happiness as our uncanny ability to blow it when it comes to predicting what will make us happy. There's something else at play here, too: the American culture itself. As we wrote in Undecided:
What gets us into trouble is a culture that is both acquisitional and aspirational, leaving us in a constant drool for the Next. Big. Thing. But once we get it, guess what? We're happy for five minutes, and then we're off on the chase. We're back to square one, lusting again over that greener grass. And here's an irony: Once we've jumped the fence, we sometimes wonder if what we had in the first place might have been what we really wanted after all.
Consumer culture doesn't help. We're constantly fed the message that we will be happy, sexy, thin, loved—pick one—if we buy the new and improved face cream, wheat bread, plastic wrap. Do we ever see the message that we have enough? Sure, we're smart enough to know that ads in glossy magazines do not promise happiness, but the subtext spills over: This thing will make you happy. Get the externals in order. Happiness to follow.
But anyway, back to Whitman, whose column sparked this riff. From her across-the-pond perspective, she has us down:
Since moving to the States just shy of a year ago, I have had more conversations about my own happiness than in the whole rest of my life. The subject comes up in the park pushing swings alongside a mother I met moments before, with the man behind the fish counter in the supermarket, with my gym instructor and with our baby sitter, who arrives to put our son to bed armed with pamphlets about a nudist happiness retreat in Northern California. While the British way can be drainingly negative, The American approach to happiness can spur a debilitating anxiety. The initial sense of promise and hope is seductive, but it soon gives way to a nagging slow-burn feeling of inadequacy. Am I happy? Happy enough? As happy as everyone else? Could I be doing more about it? Even basic contentment feels like failure when pitched against capital-H Happiness. The goal is so elusive and hard to define, it's impossible to pinpoint when it's even been achieved — a recipe for neurosis.
Bingo. In our lifelong chase after the impossible ideal we can't even define, we've blinded ourselves to what happiness may be all about after all: a certain contentment with what is. An ability to savor the moment. We might even get there if we could ratchet down our expectations.
Which leads us back to the Holiday Inn Express, where our party of five ended up talking and laughing well into the night. And even though the wine was sub-par, I think we were happy. Maybe even with a capital-H.


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"Utterly captivating." —People
"A return to the rabbit world so memorably conjured by Richard Adams in Watership Down. . . . Affectionate, compelling, and oddly convincing." —Seattle Post-Intelligencer
"An exercise in enchantment. . . . Adams is a master of characterization and description—and his rabbit vocabulary is priceless. . . . Tales From Watership Down is the sort of work that can transport the reader to a parallel existence." —The Baltimore Sun
"It's grand to see Mr. Adams's characters again." —The New York Times Book Review
"Lyrically written. . . . This will be a sure hit with all those who have loved the first book." —Booklist


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10 - 14 May
Special planning machine for conical planing and floating chamfering of wane. It is intended for machining of conical cants with partial residual wane. The cants can be planed smooth, thereby following the form of the workpiece or additional waves can be chamfered.
The machine is designed for the highest planing quality and is suitable for most demanding profiling works. Short set-up and quick change of dimensions are made ...
High speed single piece continuous milling and pressing system for boards of medium length and cross sections.
X-Press pressing system for X-LAM (BSP, KLH, CLT, crossplan) wall elements.
The flat press is designed for planar pressing of plates for wall elements.
The CLT ...
Custom built solutions with machinery, handling equipment, electronics and software from one supplier. Optimising - Sorting - Preplaning - Profiling lines; for profiled ...
Universal four side and two side SUPERLES and EUROPLAN planers for timber can be equipped with many different additional units. SUPEPRLAN, MULTIPLAN and PROFILES ...
Heavy-duty high-speed planer and moulder. The machine is designed for very high productivity and capacity. Most suitable for the production of planed goods, lamellas ...
High performance moulding and planing machine for excellent surface finish. Quick tool change and fast dimension set-up are supported by the machines design. A highly ...
Heavy all-purpose planer with innovative tool system. The machine is suitable for demanding production of laminated beams, heavy beams and gluelam beams.
This four-sided heavy-duty planer for timber was specially designed for planing of constructional timber and glulam beams. The machine is suitable for green as well as kiln dried timber.
Heavy one- and two-sided planar calibrating machine with ROTOLES system for demanding calibration of single workpieces as well as for machining of glued laminated ...
Combined calibrating milling and planing machine with ROTOLES system for demanding calibration of boards, lamellas and other wooden elements.
The ROTOLES system ...
Distinguishing features of the predecessors like good surface quality of the products, infinitely variable feed speed and easy operation, reflect in our current ...
Saws of the Splitcut series are state of the art machines with modern equipment. With special assembly of feeding units and powerful drive, the saw can be variably used in woodworking industry.
Fully automated grinding machine with variable grinding wheel movement, automated dividing apparatus and automatic adjustment of cut off.
During entire development we have always followed an idea of a total dynamic concept. The architecture and technical level of our installations fulfill the highest ...
The KONTIZINK finger jointing line can be used for the production of laminations for glulam beams for duo and trio beams as well as for solid finger jointed constructional ...
Effective production also requires an effective machine, tailored to the requirements of an expanding enterprise. This machine is exactly that: everything what is ...
Finger jointing line KONTIZINK can be used for production of log house planks as well as for constructional timber and for finger jointing of lamellas for wall elements ...
The KONTIZINK finger jointing line can be used for the production of finger-jointed boards and laminations. Fingers are formed perpendicular to the broadside of the work piece.
Finger jointing line can be used for production of constructional timber as well as for finger jointing of lamellas for laminated beams, Duo and Trio beams. Finger ...
The EUROZINK COMPACT finger jointing line can be used for the production of laminations for glulam beams for duo and trio beams and solid finger jointed constructional ...
The optimizing cross cut saw with an integrated feeding device is used for cutting out defects and knots from boards. Feeding and saw lift mechanisms consist of ...
Revolutionary technologies allow unprecedented precision in woodworking. However, each system places different demands on thebuilder. The ideal system would have ...
LEDINEK offers you complete solutions which incorporate all your interests and wishes.
Starting with round timber, to saw timber and all the way to finished products, ...
The Rotopress line is designed for fully automated pressing of Duo- Trio beams, laminated beams, elements for log buildings, laminated window scantlings, formwork ...
Cold press for straight laminated timber can be used for production of DUO- or TRIO-beams and glulam. The press has a small footprint and is mounted above the cross ...
This press is suitable for flexible production of straight elements from laminated beams. Its special construction enables the adjustment to various shapes of objects ...
The press is designed for fully automated production of curved laminated beams. High accuracy and good repeatability of curved elements are supported by the sophisticated design of this press.
The Polipress is suitable for flexible production of straight and curved elements from laminated beams. Its special construction enables the adjustment to various ...
A range of different specialized maschines
A special planer for decorative planing and structuring of tongue and groove boards, 4 side planed solid wood boards or other similar products for interior design. ...
Heavy one-sided thickness calibrating machine with ROTOPLAST system for demanding calibration of plastic boards and other plastic elements.
Composite and synthetic ...
These production lines were developed for production of high quality conventional parquet. High productivity and quality are characteristic for this line. For many years, a passion of Ledinek.
Building on the 100-Year tradition. Various machines make the production of barrels with capacity up to 25.000 l faster and easier than ever before.
High performance feeding device for boards. For use with fast planers. It's sturdy and well considered design enables reliable feeding at any speed.
Stored items


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Grading & Drainage Permits are generally required for excavation of 2 feet or more. Soil filling and slope adjustments may also require a permit. Please contact the Public Works Department for additional details Monday - Thursday between the hours of 7:30am - 5:30pm.
In order to acquire a Grading/Drainage Permit, you must submit a Grading Permit Application and Engineered Plans, including applicable soils or hydrology reports, to the Public Works Department for plan check. A deposit will be collected against the plan check.
Once plan check is complete, a Grading/Drainage Permit will be issued upon receipt of Grading Bond and Inspection Deposit.
Bond and deposits will be refunded (if applicable) after final Grading inspection.
For a list of current fees, bond amounts, and deposits, click here.
232 W. Sierra Madre Blvd., Sierra Madre, CA 91024 | 626-355-7135
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text: PBarnes Report post Posted April 25, 2011 Grab a (real) brownie and join Cheri (Cheri T) and Pat (PBarnes) in the chat room for great fun as we chat, scrap, and share our pages. A few hours before chat time we will post a list of "ingredients" for your layout. You must pick the specified number of items. Closer to chat time we will post the "translation" of the items and that's what you'll use to make your layout! Here is the list of the ingredients: Brownie Mix Butter Sugar Eggs Vanilla Cocoa powder Flour Salt Baking powder Oil Ice cream Frosting Marshmallows Walnuts Chocolate chunks Sprinkles Caramel Peanut butter Chocolate syrup For those that haven't done this type of challenge before, you need to pick a minimum of five ingredients. You can choose more if you want to add more items to your layout. For instance, you can choose to make your brownies from a mix and add the items you would need to complete the mix, or you could choose to make your brownies from scratch and choose all the ingredients you would need to do that. Of course, you need ice cream if this is going to be a sundae and then whatever toppings you want. After a bit, we will add what scrapbooking items are associated with each ingredient item so you can get started on your layout before the chat if you wish. Post your list of ingredients in this thread. See you in the chat room! (You can do a layout even if you can't attend.) Share this post Link to post Share on other sites


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The following degree options are available for Educational Leadership:
*The Certificate in Administration and Supervision and Certificate of Advanced Study in Educational Leadership is not available for international students.
At the discretion of the department, applications will continue to be reviewed after the application deadline on a space-available basis.
International students may only be enrolled in full-time degree programs. In order to maintain a full-time status, students may be required to travel between Loyola's three campuses in Baltimore, Timonium, and Columbia. Public transportation is not available. International students must submit a complete application for admission (including all supplemental documentation) by the deadline shown below.
Online application
In addition to the application form, you must submit the following:
It is the responsibility of the applicant to ensure that a completed application and all supplemental materials are received by the application deadline. Supplemental materials, once received, become the property of Loyola University Maryland and cannot be returned.
Please have your college(s) send your transcript(s) to one of the addresses below.
Loyola University Maryland
Office of Graduate Admission
2034 Greenspring Drive
Timonium, MD 21093
Or emailed to firstname.lastname@example.com
It is the policy of departmental admission committees to give promising applicants the opportunity to undertake graduate work. A careful examination of an applicant's academic and professional qualifications precedes every admission decision. The committees look for previous academic achievement by considering an applicant's undergraduate and graduate records. Work experience is assessed through the presentation of a resume or vitae and professional references.
Applicants accepted for graduate study will be advised in writing. At the time of admission, individuals will be informed of any courses for which they have qualified for advanced standing and/or additional courses or prerequisites requiring completion before commencing their graduate studies. A program advisor who assists in planning a program of study will be assigned, and students are responsible for discussing any special needs they may have with their advisor.
For questions regarding the program, please contact Jerusha Dunning or Jade Margerum at firstname.lastname@example.com or call 410-617-2990.


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The New Hampshire High Power Rifle League has published their schedule for 2019. Many thanks to George from NF&G for compiling a comprehensive schedule for local club matches. 2019_NE_Combined_as_of_19FEB2019
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The New Hampshire High Power Rifle League has published their schedule for 2019. Many thanks to George from NF&G for compiling a comprehensive schedule for local club matches. 2019_NE_Combined_as_of_19FEB2019
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The Civilian Marksmanship Program – A US Legacy in Firearms Training, Safety and Competitions.
Learn more about the Fastest Growing Shooting Competition in the US
Become a Member of a CMP Affiliated Club
More Info Talladega RANGE SAFETY VIDEO - COMING SOON CMP AFFIDAVIT CMP PARENT CONSENT TALLADEGA - CMP PARENT CONSENT Since the beginning, the Civilian Marksmanship Program has dedicated itself to providing safety education and presenting gun enthusiasts of all disciplines with venues to learn and grow in marksmanship. Over the years, the o
Open to the Public - Training events, clinics and matches held at the Civilian Marksmanship Program's Talladega Marksmanship Park - 500 acres of Rifle and Pistol ranges featuring state-of-the-art KTS electronic targetry, along with sporting clays, trap and 5 stand fields.
Sign-up and Stay Informed about CMP's News & Events
From here you can launch Competition Tracker to learn results from recent matches, schedules for upcoming matches and much more.
Discover CMP's Fun Matches and World-Class Competitions
Receive Advanced Training and Marksmanship Training from Industry Experts
Whether curious about how to get involved in competitions, where to find a local club or clinic, how to buy some equipment of your own, or if you just want to learn more about the CMP – you've come to the right place!
NM Support Team - New Member If you would like to be a Support member and offer your time and services during the National matches, please fill out each line of this form. Full Name*
NM Support Team - Returning Member If you have previously been a member of the CMP's NM Support Team, please fill out this form. Full Name*
Mission: Promote Firearm Safety for Youth and Adults
Purchase an M1 Garand Rifle and Accessories Here
Shooting News -- up-to-date news about recent matches, events and general news from the shooting community. Sign-up here to keep informed!
More Info: Match Sponsorship Form Individual Donation Form (use page 3A) Planned Giving Program CMP Sponsorship Program Give your company national recognition while also supporting American marksmanship by becoming CMP Sponsor. Talladega Sponsorship. A Talladega Sponsorship Program is available for companies to be represented at CMP's own year-
CMP TALLADEGA MARKSMANSHIP PARK This page will redirect you to the CMP Talladega Marksmanship Park or click here.


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How is a book made? Who decides on the design? How can you get published? Find answers to these questions and more at an open house sponsored by Portland State's Ooligan Press on Wednesday, November 7, from noon - 6 p.m., at PSU's Native American Student and Community Center (710 SW Jackson). The event is free and open to the public.
The open house will feature presentations on book design, children's books, working with editors, marketing a book, how the book publishing industry works, and in particular what Ooligan Press looks for in manuscripts. The event will also provide an opportunity to talk with Ooligan Press teachers, students, authors, including Robin Cody and Geronimo Tagatac, and Dennis Stovall, coordinator of the publishing curriculum.
Launched in 2001, Ooligan Press is part of the only publishing program in the country with a Masters degree that includes a student-run press. Currently, the program has published 12 books with 6 more expected this year. With guidance from experienced publishing professionals, students gain hands-on experience in running the press, acquiring and editing manuscripts, and designing and marketing books. For more information call Ooligan Press at 503-725-9410.
Schedule of Open House Presentations
"Book Surgery," John Henley, book buyer, and Linny Stovall, Friends of Ooligan Press coordinator
Noon - 12:30 p.m.
"Publishing with University and Community Partners," Terra Chapek, PSU student
12:30 - 1:15 p.m.
"So You Want to Get Published?" Dennis Stovall, publishing curriculum coordinator
1:15 - 2 p.m.
"The Naked Children's Book: From Words to Pictures to Books," Michelle McCann, author and Ooligan teacher
1:15 - 1:45 p.m.
"Pitch Your Book," Megan Wellman and Kylin Larsson, PSU students
1:45 - 2:15 p.m.
Reading with Geronimo Tagatac, author of "The Weight of the Sun"
2 - 2:30 p.m.
"Confessions of an Author Who LIKES His Publisher," Robin Cody, author of "Ricochet River"
2:30 - 3 p.m.
"Book Surgery," John Henley and Linny Stovall
3 - 4 p.m.
"When You Care Enough to Send the Very Worst: 'Hate Mail' from Concept to Publication," Ink & Paper Group, owned and operated by Ooligan alumni
4 - 4:30 p.m.
"Classroom Editing," Karen Kirtley, editor and Ooligan teacher
5 - 5:45 p.m.
"So You Want to Get Published?" Dennis Stovall
Ooligan Press
Ooligan Press is dedicated to teaching the art and craft of publishing. As a teaching press, Ooligan makes as little distinction as possible between the press and the classroom. Under the direction of professional faculty and staff, the work of the press is done by students enrolled in the Book Publishing graduate program at Portland State. Publishing profitable books in real markets provides projects in which students combine theory with practice. Ooligan Press's catalog includes Robin Cody's "Ricochet River"; Michael Munk's "Red Guide"; and "Deer Drink the Moon," a collection of poetry edited by Liz Nakazawa. For more information about Ooligan Press, please visit www.publishing.pdx.edu or call 503-725-9410.
Friends of Ooligan Press (FOOP) is dedicated to supporting the operations of Ooligan Press through community engagement, fund development and public support. FOOP offers an exciting chance to support a unique and dynamic institution in the community.
Source: Linny Stovall (503-245-5280)
Friends of Ooligan Press


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Quality Control
Unrelenting Quest for Quality to Build a Solid Foundation of Trust.
Quality Evaluation System Built to Deliver Reliability in Severe Automotive Environments
Clarion in-vehicle products need to deliver stable and reliable performance in a wide variety of climates and environments around the world, from the tropics to the polar regions, and from the desert to the rain forest. Clarion, as a best partner of the customers, maintains a stringent system of quality control, so that it can continue to deliver assured quality in own brand aftermarket products and in those for OEM customers.
In the processes of designing using 3-dimensional CAD, various analyses of optics for the illumination, heat within the device, strength of components and tolerance assure perfect designing quality. Simulation tools are employed for ease of assembly in order to further improve the product quality.
Clarion products reach the hands of our customers only after grueling tests and uncompromising quality evaluations have been repeatedly applied.
● Design Simulation
Establishing a Quality Administration System Highly Appreciated in the Global Market
Clarion has actively introduced high-definition cameras and X-ray equipment to check the status of mounting on highly dense circuitry and miniaturized parts. Standardized check operations have been adopted at all production lines from domestic to overseas, ensuring that the same high quality standards are enforced at any Clarion manufacturing facility around the world.
● Production System
Production line (mounting)
Pallet inspection line
Quality Administration System ranging from Automobile Industry to New Business Domains to meet the World Standards
Clarion has established a quality administration system that meets the needs of our worldwide OEM clientele. As part of this, all Clarion group manufacturing units including the one in Thailand which started its operation in April 2012, have acquired certification for ISO/TS16949, an international quality standard specific to the automobile industry. Furthermore, we are building up quality assurance processes in the area of New Category Products (such as Smart Access, etc), and are striving to further improve quality assurance system which ensure global addressing of customer support in an aim to "ensure satisfaction and trust of customers".
● Quality Evaluation System
Enhancement of R&D Functions in China: Establishment of a Global R&D Center
We are in the process of large scale enhancement of R&D functions of CXEE (Xiamen, in Fujian Province) aiming to expand business in China where we see most remarkable growth in the emerging countries, as well as to ensure cost competitiveness to meet demands from the global market.
Expansion of CXEE R&D Center started in 2010 and number of personnel increased about 3 times from 190 in December 2010 to 592 in March 2013.
In the future, further expansions are planned so that CXEE will be responsible in addition to current duties of product development to Chinese domestic market, to those for the global markets. At the same time, we shall make efforts to further improve engineering capability and quality assurance system to meet requirements of global customers.


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Part-Time Social Care Jobs in Eastern Cape in Last 2 Days
A social care worker requires good time management skills, the ability to work in a team, patience and tactfulness, the ability to empathize with people and most importantly the ability to stay calm under any circumstance. Generally, social care workers work with young individuals to help them help themselves to face different challenges in their lives. Mostly, social care workers require a diploma in social, health and development but you get the most knowledge through experience.
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Rooms, prices & more for your luxury holiday in Zell am See
The home of comfort
Take time, find space, discover yourself and the mountains around you. Relax and experience that special something. Let valuable memories grow, and spend time with yourself, feeling comfortable and secure, sensing nature within you and knowing that this place is a noble home for people like you.
For people wanting to experience life in all its fullness and wanting to savour the precious power of every moment. In the Wellness Hotel in Zell am See: the Salzburgerhof.
Friendly flair. Alpine luxury.
As a top Wellness Hotel in the Alps, the Salzburgerhofer with its rich tradition offers exquisite comfort and a friendly atmosphere, embodying a living culture of a demanding generation, complete in unostentatious Alpine Luxury. Guests here are part of a fascinating history, and friends of a hotel run keenly and passionately by the Holleis family. The Salzburgerhof is a very distinctive venue in Zell am See and the entire Alpine area thanks to its attention to small details and the harmonious luxury it offers.
Come and discover the 5* Wellness, Ski, Golf, & Gourmet Hotel Salzburgerhof with its generous range of included services, the best way being with one of our enticing holiday packages, or with an holiday quote tailored individually.


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LetsGetChecked Website Terms of Use
Protecting your privacy and personal health
These terms of use (the "Terms"), our Conditions of Sale and Services ("Conditions"), our Privacy Statement and Cookies Policy will apply to uses of the www.Letsgetchecked.com ("Site") , including every order you place with us. No other terms and conditions shall apply unless we agree to them in writing.
If you find yourself unable to agree to these Terms, the Conditions, our Privacy Statement and our Cookies Policy, then you must not use this site or order products or services from it. Each time you submit an order for the products and services, you will be required to accept these terms, the conditions and the privacy statement.
Who we are
The Products & Services are provided by PrivaPath Diagnostics Inc ("the Company" or "we" or "us") registered in Delaware, corporation assigned number SR 20150809693, with a registered office at 100 Beach Drive, Florida, St Petersburg FL 33701-3968. LetsGetChecked is a registered business name of the Company, registered number #G15000103268.
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Please note the information contained on the Site is for general guidance only. Neither the Site nor our Services constitute medical advice and are not intended to replace medical advice which should be provided by a qualified and registered healthcare professional. If you need medical advice, you should contact such a healthcare professional.
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Any reference express or implied to a law in these Terms, includes: (i) references to that law as amended, extended or applied by or under any other law, before or after the date of these Terms; (ii) references to any law which that law re-enacts, with or without modification; and (iii) references to any sub-ordinate legislation made before or after the date of this Agreement under any law including one within (i) or (ii).
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