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Another Review from MUA goodies, it is MUA Makeup Academy Out There Plumping Lip Gloss Pin up Pink. I have seen some good reviews about this lips gloss among some bloggers. So, when I was ordering I have added this lip gloss too. I have never used any plumping lipstick or plumping lip glosses, but always wanted try them as my lips are thin, especially my upper lip is so thin. Let's see how this Lip gloss helped me to get fuller lips...
About the Product:
|MUA Makeup Academy Out There Plumping Lip Gloss Pin up Pink Review and LOTDs
Price 2 pounds in Indian Rs 190 to 200 Rs
Quantity - couldn't find it on the package
Shelf Life 12 months from the time of open
Product Description:
Make a statement this season with these pout perfect plumping lip glosses. Follow the catwalk craze by keeping your make up neutral and pop those lips with these pout pleasing products from MUA Professional. Whether you're after a bold Shocking Pink, bang on trend Sienna tangerine tone or cotton Candy Pink hue; these seven sensational shades cover the looks for less this season. Each sensuous shade contains maxi lip plumping agents for a natural looking pout with a non sticky formula!
Paraffinum liquidum, polybutane, hydrogenatedstyrene/isoprene copolymer,ethylhexyl palmitate, cera microcritallina, propylparaben, parfum, vanillyl butyl ether, CI77492, CI 45410, CI 15850, geraniol, citronellol, Amyl cinnamal.
My Experience with MUA Makeup Academy Out There Plumping Lip Gloss Pin up Pink Shade:
It is like a cute colour stick pen and yeah it is absolutely travel friendly. The texture of the lips gloss is so thick, glossy and creamy, the smell is very mild almost nil smell. It has scroll type lid with usual lip gloss applicator.
I have tried this lip gloss immediately when it came to hand, because I wanted to check how the plumping lip gloss works on my lips. After applying this lip gloss some reactions taking place on the lips, like plumping work going on my lips. After five minutes this lip gloss really plumped my lips. Wow!!! The result is amazing, I didn't expect this much effect on my lips.
Yes, the swatch is very less because I don't want to waste this lip gloss as I can't get it again easily. I want this lip gloss for my whole life, as I am in love with this lip gloss so much. There is no need of lipstick base for this lip gloss and there no shimmer disturbance which I hate totally. It gives a shiny and sheer finish to my lips, the plumping effect also good and stays up to 2 hours for me.
Here is my LOTDs
This is after applying the Lip gloss:
With Flash and Without flash:
After Five Minutes:
With Flash and Without Flash
I didn't wear any lipstick under this lip gloss. I hope my lip swatches explains how much this lip gloss is effective in plumping, I want to try some more shade as they have so many awesome shades.
MY Likes with MUA Makeup Academy Out There Plumping Lip Gloss Pin up Pink:
- This lip gloss doing what it promise, plumping the lips very effectively.
- The pigmentation, do I have to say anything more, My Lip swatches themselves explain more.
- Sheer and Shiny finish.
- Non Sticky Formula.
- Easy to apply and it spreads evenly on lips.
- Covers pigmented lips very well.
- Awesome shades collection to choose.
- Affordable price and large quantity.
- Travel friendly.
- Availability is an big issue for Indians.


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Ashes of Creation Referral System – Hype or Scam?
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text: MikeSible 0 Report post Posted January 17, 2013 Hi, I'm looking for help with my kiln design. I am having trouble getting it to temperature most of the time. It is ceramic fiber, cylindrical, approximately 50 c.f. and propane fueled with a 500 gal tank. I don't have the exact btu available, but I believe it is more than enough, with a single burner. I primarily fire it with a saggar, which is made of hard brick, also cylindical, that sits and fits exactly on a 26" round shelf. The fire box is about 4 inches tall, made of soft brick, which supports the fiber shell. The gap between the bottom shelf and the wall varies between 3 and 4 inches while the gap between the saggar wall and shell is about 3.5 inches. The gap between the top of the saggar and the roof can vary from between 3 and 7 inches, with little difference noted in performance. It generally peaks out at about 1800 deg., however when it windy, I can get it up to 2200+ without any trouble, so obviously there is an air flow issue. I have experimented with innumerable combinations of vent and intake size, including a flue, although most of the time I haven't had a flue. It seems once I get the vent large enough, I just start losing heat. Is my only solution a blower? My other thought is to rebuild the roof so that it is more of an arch. Any help is very much appreciated. Thanks. Quote Share this post Link to post Share on other sites


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This document is an excerpt from the EUR-Lex website
Common charging scheme for air navigation services
This summary has been archived and will not be updated, because the summarised document is no longer in force or does not reflect the current situation.
Common charging scheme for air navigation services
This regulation introduces a common charging scheme for air navigation services provided during all phases of flight. Crucial for implementation of the single European sky, the scheme is designed to help to improve transparency in the way in which the charges to be paid by airspace users are set, imposed and collected.
Commission Regulation (EC) No 1794/2006 of 6 December 2006 laying down a common charging scheme for air navigation services [See amending act(s)].
The charging scheme is designed to ensure transparency and consultation on how air navigation services provision costs are calculated and split between the various services. As amended by Commission Regulation (EC) No 1191/2010, it has also become a tool aiming at improving the cost efficiency of the provision of such services. The common charging scheme is subject to the principles set out in Regulation (EC) No 550/2004 and must comply with the International Civil Aviation Organization (ICAO) Chicago Convention on International Civil Aviation.
This regulation applies to air navigation services provided by air traffic service providers and providers of meteorological services. European Union (EU) countries may decide not to apply this regulation at airports with fewer than 50 000 commercial air transport movements per year. In such cases the Commission must be informed so that it can periodically publish a list of exempted airports.
EU countries must establish charging zones in their airspace in which the costs are calculated in accordance with a performance reference period (of 3 to 5 years, in accordance with the provisions of Regulation (EU) No 691/2010) and broken down on an annual basis. The base must be laid down so as to be compatible with traffic control operations and services, after consulting users' representatives. Where a charging zone extends across the airspace of more than one EU country, the EU countries concerned must take the necessary steps to ensure that, to the maximum possible extent, this regulation is applied consistently and uniformly to the airspace in question. Where it is not possible to uniformly apply this regulation to the airspace concerned, EU countries must be transparent in informing users of any differences in application, as well as notifying the Commission and Eurocontrol of such differences.
Service providers must give details of the costs involved in providing their services, indicating the costs of administrative overheads, training, studies, tests and trials and research and development. In certain cases EU countries may calculate these costs where they are incurred by recognised organisations or by the countries' competent national authorities, or where they stem from international agreements.
To ensure the transparency of the cost base, at least six months before the start of each reference period, EU countries shall offer to consult with the airspace users' representatives on matters such as determined costs, planned investments, and charging policy. During the reference period, EU countries should keep airspace users' representatives informed of any changes, on an annual basis. EU countries must also act in a transparent manner by making their national or functional airspace blocks costs and unit rates available to the airspace users' representatives, the Commission and, where appropriate, Eurocontrol.
This regulation lays down the rules for calculating air navigation charges, for en-route services (for air navigation services in a volume of airspace) as well as for terminal service (for air navigation services at and around airports). There is, however, a phased implementation of this regulation for the terminal air navigation services.
EU countries may set up incentive schemes to support improvements in the quality of air navigation services, on a transparent and non-discriminatory basis.
The system is designed to encourage the safe, efficient and effective provision of air navigation services to the users that finance the system and promote integrated service provision. This regulation pursues the overall objective of improving the cost efficiency of air navigation systems.
Entry into force
Deadline for transposition in the Member States
Official Journal
Regulation (EC) No 1794/2006
Amending act(s)
Entry into force
Deadline for transposition in the Member States
Official Journal
Regulation (EU) No 1191/2010
Successive amendments and corrections to Regulation (EC) No 1794/2006 have been incorporated into the basic text. This consolidated version is for reference only.
Last updated: 11.03.2011


text: ClimaData provides tailored, geography specific weather information for industry to help manufacturers protect their employees, installations and fixed assets, especially during severe weather conditions. Receive and distribute to key decision makers in your organization a forecast, severe weather alert, or hurricane update prepared by ClimaData specifically for your location and delivered via fax, email or one-on-one consultation. Never again ask yourself, "How does that storm forecast I heard apply to my exact interests?"


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Weekly health rail, with items on swine influenza, safety tips for moms-to-be, news about teen marijuana use, and more.
The U.S. declared a public health emergency Sunday to deal with the emerging swine flu. Here are some basics on the illness from the Centers for Disease Control and Prevention:
- Swine influenza is a respiratory disease of pigs caused by type A influenza viruses that can spread to humans.
- The symptoms of swine flu in people are similar to the symptoms of regular human flu and include fever, cough, sore throat, body aches, headache, chills and fatigue. Some people have reported diarrhea and vomiting associated with swine flu.
- Like seasonal flu, swine flu may cause a worsening of underlying chronic medical conditions and can vary in severity from mild to severe.
- Swine influenza viruses are not spread by food. You cannot get swine influenza from eating pork or pork products.
-- Centers for Disease Control and Prevention
Health at home: Safety tips for moms-to-be
As people begin thinking about starting a family, most parents-to-be ponder how their lives will change when their new bundle of joy arrives. Luckily, you only have to alter your habits slightly to ensure a safe haven for you and your new arrival.
Nursery no-no
For most expectant mothers, decorating the nursery is an exciting project to complete in anticipation of the new addition. However, when choosing the perfect shade to splash the walls, recruit dad, grandparents or friends to help with this part.
Nearly all paints -- even environmentally friendly versions -- emit fumes and it is unknown what their effects are on the baby. In fact, the U.S. Environmental Protection Agency recommends that pregnant women avoid newly painted rooms (and their harmful odors) for at least two days after the job is done.
Bath safety
As the "baby bump" continues to grow, the excess weight around the mid-section will shift a mother-to-be's center of gravity, making her very unstable and increasing the risk of slips and falls. And, according to the Home Safety Council, falls are the leading cause (66 percent) of all nonfatal home injuries -- with the bathroom being a main culprit due to water and slick surfaces. Luckily, there are many updates to the bath that can provide added comfort and security.
For help getting in and out of the tub or shower, the Home Safety Council recommends installing grab bars. In addition to grab bars, a shower chair may be an additional consideration.
Feline frets
While Fluffy may be a best buddy, her litter box is a "must avoid" for pregnant woman due to the risk of toxoplasmosis, an infection caused by a microscopic parasite that often resides in cat feces. Be sure to keep litter in rooms where moms won't be exposed and let someone else in the household take over the chore of cleaning the litter boxes.
Safe cleaning
Most cleaning products are safe during pregnancy. However, there are many things to consider that will keep mom and baby-to-be safe from harm.
First, always ensure there is good ventilation and avoid using any products that say "toxic" since they have solvents that could harm the baby. Sites such as www.greenhome.com list the latest lines of environmentally friendly cleaning products. Or, for added peace of mind, just use a combination of baking soda and vinegar as a cleaning solution for just about anything in your home.
Begin to baby-proof
Once the baby arrives, he or she will be mobile before you know it. So, take time now to baby-proof your home. Take an inventory of sharp corners, cabinets with dangerous objects and electrical outlets; then purchase and install the necessary safety items, such as corner pads, outlet inserts and cabinet locks to keep baby safe.
Next, look for any breakable items that are low enough to be reached or heavy objects up high that could topple over. Inviting friends' babies and toddlers over is a great way to "test" the baby-proofing efforts.
Did You Know?
According to the American Urological Association, researchers have found that as body mass increases, so does a patient's risk of urinary tract infection.
Health Tip: Reduce stress, refocus your life
Three quick tips to help recharge, refocus and reorganize your life:
- Recharge regularly: Make sure you eat at timely intervals throughout the day, as food is energy for you emotionally, mentally and physically.
- Leave work worries at the office: A study by the nonprofit Families and Work Institute reported that one in three U.S. employees is chronically overworked.
- Plan ahead: Find a balance between juggling busy work schedules, attending kids' sporting events and trying to plan a great tasting family meal. Prioritize projects at the beginning of each week.
Number to Know: 2015
The U.S. is committed to ending deaths from malaria by the year 2015, according to Susan Rice, the U.S. ambassador to the United Nations.
Children's Health: Teens use cannabis for relief
A new study published in BioMed Central's open access journal Substance Abuse, Treatment, Prevention and Policy suggests that around a third of teens who smoke cannabis on a regular basis use it as a medication, rather than as a means of getting high.
The most common complaints recorded were emotional problems (including depression, anxiety and stress), sleep difficulties, problems with concentration and physical pain.
The teens' experiences with the traditional medical system were uniformly negative, the authors said. They emphasize that the unmet medical needs of these teens are of key importance in these findings.
Senior Health: Think memory worsens with age?
Thinking your memory will get worse as you get older may actually be a self-fulfilling prophecy.
Researchers at North Carolina State University have found that senior citizens who think older people should perform poorly on tests of memory actually score much worse than seniors who do not buy in to negative stereotypes about aging and memory loss.
Memory also suffers if senior citizens believe they are being "stigmatized," meaning that others are looking down on them because of their age.
GateHouse News Service


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During a recent Security Compass 'Hack Week' we decided to take a look at smart locks in an attempt to assess the current state of Smart Lock Security. For our project we decided to take a look at the August Smart Lock. The August Smart Lock is an electronic locking mechanism that can be controlled from a mobile device. It supports Apple and Android platforms and allows the owner to grant access to other smart phones on either a temporary time limited, or permanent basis from anywhere as long as there is internet connectivity. The August Smart Lock is mounted on the back of almost any installed deadbolt replacing the existing thumb latch but leaving the rest of the lock in-tact. In our opinion this makes it a great solution for renters who already have high security locks installed as some of the other smart lock products require a full replacement of the deadbolt and provide only a basic lock cylinder.
There have been several articles written about Smart Locks lately, including this well thought-out piece by Schuyler Towne . We have not, however, seen any reports of thorough security testing carried out on these devices. In the few days we had to play with the August Smart Lock we were able to discover a series of vulnerabilities that would allow an attacker to add themselves as a Guest to any lock they were in range of, effectively giving an attacker the ability to unlock any lock they encounter.
The Mobile Application:
In order to assess the August mobile application we made backups of the application at various states of configuration and use. The application was backed up using Chris John Riley's 'ab_unpacker.py' backup script. when the application was first installed, again once the lock had been provisioned in the application, and finally after several lock/unlock commands had been issued and additional users had been added to the test lock.
An initial assessment of the locally stored files revealed that the configuration data stored on the device is encrypted, however there is a log file present that contains some potentially sensitive data. Analysis of the source code quickly revealed the hardcoded encryption key for the local data:
Figure 1 — Hard coded crypto key in August mobile app
Examination of the encryption routines revealed that the cipher used was AES ECB and this information was used to decrypt the contents of the local data files. These files were found to contain the mobile number, user Email address, lock UUID, etc. however the majority of this data had already been discovered in the plaintext log file created by the application.
The API:
Once we had a good handle on the mobile application we decided to take a look at the API and sniff communications between the application and August's servers. The application made use of certificate pinning so in order to sniff the traffic we had to decompile the application to .smali, remove the certificate validation code, recompile, sign, and re-install the modified application.
While the majority of the API endpoints did not yield any significant findings at this time, there was one end-point that did not properly validate that the user carrying out the action was a registered owner of the lock. This endpoint happened to be the one that allowed a lock owner to add a guest to their lock. It was discovered that an attacker could craft a request to add themselves as a Guest to any lock, provided they know the lock's UUID.
Figure 2 — API call to add a limited time guest to a lock
In order to carry out this attack both the attacker's UserID and the target lock UUID must be known. The attacker's UserID can be discovered multiple ways — by decrypting the local storage on the attacker's mobile device, intercepting API calls on the attacker's mobile device, or simply inspecting the local plaintext application log file.
The target lock UUID can be obtained by approaching an August Lock and using the application to scan for any locks in range. The mobile application will output the discovered UUID to the local application log file on the attacker's device. The result is that an attacker could easily add themselves as a guest to any August Smart Lock and then simply use the application to unlock the door.
Disclosure & Remediation:
Our findings were disclosed to August on January 30th 2015. August should be commended for their concern and positive reaction to the disclosure. The API was patched within 24 hrs of disclosure. We re-tested the API on February 2nd and confirmed that the endpoint is no longer vulnerable — it now validates that the user making the request has appropriate permissions for that particular lock. We were also informed that a new version of the mobile app would be released within a few weeks of our disclosure to address the information disclosure vulnerabilities. A new version of the app was recently released, but upon re-testing it was discovered to still leak lock UUIDs to the local log file. Being that the API vulnerability has been fixed, the severity of this information disclosure is greatly reduced, but we are hopeful that it will still be corrected in a future release.
Future Work:
Our research focused strictly on the API and mobile application because we only had a few days to work on this. In the future we plan to take a look at the hardware implementation and firmware and are also looking at smart locks from other manufacturers.
About The Authors:
Stephen Hall is a Security Consultant at Security Compass. He has spoken at several conferences including DerbyCon, BSidesTO, and Hack3rcon. Stephen is co-author of the Yasuo tool and is @Logicalsec on Twitter.
Paul Lariviere is a Security Consultant at Security Compass. He is a member of the Toronto chapter of The Open Organisation of Lockpickers (@TOOOL-TOR), has a background in Industrial Control Systems and Embedded development, and is @Dcept905 on Twitter.


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A little-known fact for you…
My very first career ambition was to be a farmer's wife.
My four year old self based this decision on one thing and one thing only: that this would give me the chance to hand-milk a cow. At 28, I've still never had the chance to milk a cow but I still quite fancy it, provided that marrying a farmer doesn't have to be part of the package.
I suspect this slightly odd part of my history explains why I love Fig & Fauna so much.
In 2011 Megan and Michael Martin sold their home in the suburbs and bought a 3.5 acre smallholding in South Florida where they could pursue their dream of growing, cooking and selling natural produce. On new year's day 2012 they started Fig & Fauna to record everyday life on the farm and share their favourite recipes.
The magic of Fig & Fauna is that it's as much about the growing, harvesting and gathering of the ingredients as what's done with them. We always had chickens, ducks and sometimes geese when I was growing up and I don't think you ever get over the little flutter of excitement you get when opening the nesting boxes and finding a still warm egg inside.
As you'd expect, all of the recipes you'll find here are seasonal, wholesome and sound absolutely delicious. I'd love to try this carrot marmalade and this strawberry and honey galette looks to die for. I'm also still stockpiling polenta recipes (I hosted a The Help themed book group recently and have lots leftover from baking cornbread muffins) so tomato and polenta pie could be on the cards too, although bought tomatoes are never a patch on homegrown.
{all Fig & Fauna / Rose Estelle Martin}
I strongly suggest you pull on your wellies, grab a basket and go and explore Fig & Fauna here… there are also some lovely photos Aran from Cannelle et Vanille took when she visited here!


text: does my dream player exist yet? 2017-11-13 21:29:16 1) built-in large capacity (~1 TB) (i.e. no need to strap on an external drive)2) HDMI output3) bit-perfect (e.g. WASAPI) output3) built-in player software (e.g. foobar2k) and screen4) portable iow, shrinking my current laptop+ f2K + HDMI + external USB storage down to something like an old style iPod.assume price no object (for now)?


text:
What would you like to know?
Mortgage Calculator
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Luxurious, very private 3 bdrm/3 bath PENTHOUSE with the breathtaking views of the mountains, ocean and the city! Occupying the ENTIRE FLOOR this unique home with 9' ceiling was stripped to the bones & renovated from scratch, all the way to copper pipes & elaborate electrical system. Superb craftsmanship features radiant, polished limestone floors, Brazilian cherry ceiling, bird's eye maple cabinetry. You'll be amazed by master bdrm en suite w/state of the art Kohler body/spa, including aroma/light/steam therapy; sophisticated A/V, sound and lightning system, top of the line Thermador & SubZero appliances and much more. Huge, wrap around patio plus exclusive use of a 1000 sqf roof top deck. Private viewings, by appointment only.
Taxes (2019): $6,381.03


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Our Challenge was to make Puff pastry (aka pâte feuilletée), form vols-au-vent cases, and then fill the cases with a sweet or savory filling.
I totally procrastinated on this Challenge, hoping the summer heat would fade into crisp, cool autumn weather...HELLO, Southern California, summer is over! I'm ready for apple pie and snuggle time, not baking, half-naked, in a blistering kitchen!
I ended up dedicating the bulk of my weekend to this Challenge and prepared savory and sweet versions of my vols-au-vent! For my savory version, I chose Tyler Florence's Ultimate Shrimp Bisque
And for my sweet version, Gale Gand's Free-Form Pear Tart with Almond and Cinnamon
A vols-au-vent, French for "windblown" to describe its lightness, is a small hollow case of puff pastry. A round opening is cut in the top and the pastry cut out for the opening is replaced as a lid after the case is filled.
Steph chose vols-au-vent specifically because they do a beautiful job of showing off the hundreds of flaky layers in the homemade puff. They can be made large enough for a full meal, or made small for little one-
bite canapés, the choice was ours.
Here's a little Puff Pastry Primer 101, provided by Steph:
Puff pastry is in the 'laminated dough" family, along with Danish dough and croissant dough. A laminated dough consists of a large block of butter (called the "beurrage") that is enclosed in dough (called the "détrempe"). This dough/butter packet is called a "paton," and is rolled and folded repeatedly (a process known as "turning") to create the crisp, flaky, parallel layers you see when baked. Unlike Danish or croissant however, puff pastry dough contains no yeast in the détrempe, and relies solely aeration to achieve its high rise. The turning process creates hundreds of layers of butter and dough, with air trapped between each one. In the hot oven, water in the dough and the melting butter creates steam, which expands in the trapped air pockets, forcing the pastry to rise.
I made Fine Cooking's Classic Croissants about a year ago, when I participated in the Cook the Issue Challenge, but I've never attempted Puff Pastry (croissants contain yeast, puff pastry does not). When a recipe called for Puff Pastry, I had always turned to Pepperidge Farm for their Puff Pastry Sheets, or Puff Pastry Shells aka vols-au-vent. Never again.
However, we happened to have some PF Puff Pastry Shells in the freezer, so I decided to bake one along with my homemade ones and do a little visual and taste comparison. Mine is on the left; the Pepperidge Farm one is on the right. Visually, they both look pleasing, with nice puff and layers. The difference is in the taste and texture. The challenge recipe resulted in light, flaky, buttery, and clearly superior vols-au-vent.
This is the dough, after incorporating the butter and the first few turns. It's rolled out, and then folded in thirds
Which completes a "turn"
And here are a few of the vols-au-vent ready to go into the oven
Now, onto the fillings. The bisque isn't really a "filling" for these, but I liked the presentation and it was nice having a bite of pastry with each spoonful of bisque.
Tyler's Shrimp Bisque can be found in his cookbook, Tyler's Ultimate: Brilliant Simple Food to Make Anytime, and on Food Network, here.
When you start preparing a recipe like this, you know it's going to be delicious by the beautiful, fresh, ingredients : Carrots, celery, onion, leeks, thyme, bay leaf, and orange zest. Brandy and heavy cream doesn't hurt either.
Large shrimp, with the shells used to make the stock
The vegetables, herbs, spices and shrimp shells are sauteed in olive oil
Then the pan is deglazed with brandy. Water and cream is added and the bisque reduced for about 45 minutes.
The bisque is strained and the shrimp are added briefly until cooked through. This is a very rich soup, but the flavors are incredible. For serving, I placed a vols-au-vent in a shallow bowl, perched a few shrimp on top, ladled in the bisque, and garnished with orange zest and chives.
The Pear Tart I chose for my leftover puff pastry dough was originally published in Fine Cooking #84, and can also be found here. Obviously, I used my homemade puff pastry, rather than the frozen puff pastry called for in the recipe. Also, I added a few dried cherries which had been soaked in cherry liqueur.
Before placing the sliced pears on the pastry, you put a little round of almond paste and a dollup of sour cream in the middle.
The pears are decoratively placed over the top and sprinkled with cinnamon-sugar. I added my dried cherries and folded the pastry edges up around the pears. The tarts are then baked for about 20 minutes.
I gave a few tarts to Jim & Carmen, and Mom, and will take the rest to the office tomorrow.
I've been cooking and blogging most of the weekend, so it's time to relax a bit before bed. Here's the Challenge recipe for Vols-au-Vent. It's long, but really not that difficult. Read through the recipe a few times, watch the Julia Child video, keep your dough chilled, and make sure your oven is at the right temperature before baking!
Thank you, Steph, for broading my baking skills!
Vols-au-Vent, based on the Puff Pastry recipe by Michel Richard, from the cookbook Baking With Julia, by Dorie Greenspan
Equipment: Food processor (will make mixing dough easy, but this can be done by hand as well); Rolling pin; Pastry brush; Metal bench scraper (optional, but recommended); Plastic wrap;
Baking sheet; Pachment paper; Silicone baking mat (optional, but recommended); Set of round cutters (optional, but recommended); Sharp chef's knife; Fork; Oven...duh..;-) and Cooling rack
Preparation Time: It takes about 4-5 hours to prepare the puff pastry dough (much of this time is inactive, while waiting for the dough to chill between turns) It can be stretched out over an even longer period of time if that better suits your schedule. It takes an additional 1.5 hours to shape, chill and bake the vols-au-vent after the puff pastry dough is complete.
Forming and Baking the Vols-au-Vent
Yield: 1/3 of the puff pastry recipe below will yield about 8-10 1.5" vols-au-vent or 4 4" vols-au-vent
In addition to the equipment listed above, you will need: Well-chilled puff pastry dough (recipe below); egg wash (1 egg or yolk beaten with a small amount of water); your filling of choice
- Line a baking sheet with parchment and set aside;
- Using a knife or metal bench scraper, divided your chilled puff pastry dough into three equal pieces. Work with one piece of the dough, and leave the rest wrapped and chilled. (If you are looking to make more vols-au-vent than the yield stated above, you can roll and cut the remaining two pieces of dough as well…if not, then leave refrigerated for the time being or prepare it for longer-term freezer storage. See the "Tips" section below for more storage info.);
- On a lightly floured surface, roll the piece of dough into a rectangle about 1/8 to 1/4-inch (3-6 mm) thick. Transfer it to the baking sheet and refrigerate for about 10 minutes before proceeding with the cutting.
- (This assumes you will be using round cutters, but if you do not have them, it is possible to cut square vols-au-vents using a sharp chef's knife.) For smaller, hors d'oeuvre sized vols-au-vent, use a 1.5" round cutter to cut out 8-10 circles. For larger sized vols-au-vent, fit for a main course or dessert, use a 4" cutter to cut out about 4 circles. Make clean, sharp cuts and try not to twist your cutters back and forth or drag your knife through the dough. Half of these rounds will be for the bases, and the other half will be for the sides. (Save any scrap by stacking—not wadding up—the pieces…they can be re-rolled and used if you need extra dough. If you do need to re-roll scrap to get enough disks, be sure to use any rounds cut from it for the bases, not the ring-shaped sides.)
- Using a ¾-inch cutter for small vols-au-vent, or a 2- to 2.5-inch round cutter for large, cut centers from half of the rounds to make rings. These rings will become the sides of the vols-au-vent, while the solid disks will be the bottoms. You can either save the center cut-outs to bake off as little "caps" for you vols-au-vent, or put them in the scrap pile.
- Dock the solid bottom rounds with a fork (prick them lightly, making sure not to go all the way through the pastry) and lightly brush them with egg wash. Place the rings directly on top of the bottom rounds and very lightly press them to adhere. Brush the top rings lightly with egg wash, trying not to drip any down the sides (which may inhibit rise). If you are using the little "caps," dock and egg wash them as well;
- Refrigerate the assembled vols-au-vent on the lined baking sheet while you pre-heat the oven to 400ºF (200ºC). (You could also cover and refrigerate them for a few hours at this point.);
- Once the oven is heated, remove the sheet from the refrigerator and place a silicon baking mat (preferred because of its weight) or another sheet of parchment over top of the shells. This will help them rise evenly. Bake the shells until they have risen and begin to brown, about 10-15 minutes depending on their size. Reduce the oven temperature to 350ºF (180ºC), and remove the silicon mat or parchment sheet from the top of the vols-au-vent. If the centers have risen up inside the vols-au-vent, you can gently press them down. Continue baking (with no sheet on top) until the layers are golden, about 15-20 minutes more. (If you are baking the center "caps" they will likely be finished well ahead of the shells, so keep an eye on them and remove them from the oven when browned.)
- Remove to a rack to cool. Cool to room temperature for cold fillings or to warm for hot fillings.
- Fill and serve.
*Although they are at their best filled and eaten soon after baking, baked vols-au-vent shells can be stored airtight for a day.
*Shaped, unbaked vols-au-vent can be wrapped and frozen for up to a month (bake from frozen, egg-washing them first).
Michel Richard's Puff Pastry Dough
From Baking with Julia by Dorie Greenspan
Yield: 2-1/2 pounds dough
Steph's note: This recipe makes more than you will need for the quantity of vols-au-vent stated above. While we were encouraged to make the full recipe of puff pastry, as extra dough freezes well, we had the option of cutting the recipe in half.
There is a wonderful on-line video from the PBS show "Baking with Julia" that accompanies the book. In it, Michel Richard and Julia Child demonstrate making puff pastry dough (although they go on to use it in other applications). They do seem to give slightly different ingredient measurements verbally than the ones in the book…We are using the recipe as it appears printed in the book. Here's the video.
2-1/2 cups (12.2 oz/ 354 g) unbleached all-purpose flour
1-1/4 cups (5.0 oz/ 142 g) cake flour
1 tbsp. salt (you can cut this by half for a less salty dough or for sweet preparations)
1-1/4 cups (10 fl oz/ 300 ml) ice water
1 pound (16 oz/ 454 g) very cold unsalted butter
Extra flour for dusting work surface
Mixing the Dough:
Check the capacity of your food processor before you start. If it cannot hold the full quantity of ingredients, make the dough into two batches and combine them.
Put the all-purpose flour, cake flour, and salt in the work bowl of a food processor fitted with a metal blade and pulse a couple of times just to mix. Add the water all at once, pulsing until the dough forms a ball on the blade. The dough will be very moist and pliable and will hold together when squeezed between your fingers. (Actually, it will feel like Play-Doh.)
Remove the dough from the machine, form it into a ball, with a small sharp knife, slash the top in a tic-tac-toe pattern. Wrap the dough in a damp towel and refrigerate for about 5 minutes. Yes, this was easy.
Meanwhile, place the butter between 2 sheets of plastic wrap and beat it with a rolling pin until it flattens into a square that's about 1" thick. Take care that the butter remains cool and firm: if it has softened or become oily, chill it before continuing.
Incorporating the Butter:
Unwrap the dough and place it on a work surface dusted with all-purpose flour (A cool piece of marble is the ideal surface for puff pastry) with your rolling pin (preferably a French rolling pin without handles), press on the dough to flatten it and then roll it into a 10" square. Keep the top and bottom of the dough well floured to prevent sticking and lift the dough and move it around frequently. Starting from the center of the square, roll out over each corner to create a thick center pad with "ears," or flaps.
Place the cold butter in the middle of the dough and fold the ears over the butter, stretching them as needed so that they overlap slightly and encase the butter completely. (If you have to stretch the dough, stretch it from all over; don't just pull the ends) you should now have a package that is 8" square.
To make great puff pastry, it is important to keep the dough cold at all times. There are specified times for chilling the dough, but if your room is warm, or you work slowly, or you find that for no particular reason the butter starts to ooze out of the pastry, cover the dough with plastic wrap and refrigerate it. You can stop at any point in the process and continue at your convenience or when the dough is properly chilled.
Making the Turns:
Gently but firmly press the rolling pin against the top and bottom edges of the square (this will help keep it square). Then, keeping the work surface and the top of the dough well floured to prevent sticking, roll the dough into a rectangle that is three times as long as the square you started with, about 24" (don't worry about the width of the rectangle: if you get the 24", everything else will work itself out.) With this first roll, it is particularly important that the butter be rolled evenly along the length and width of the rectangle; check when you start rolling that the butter is moving along well, and roll a bit harder or more evenly, if necessary, to get a smooth, even dough-butter sandwich (use your arm-strength!).
With a pastry brush, brush off the excess flour from the top of the dough, and fold the rectangle up from the bottom and down from the top in thirds, like a business letter, brushing off the excess flour. You have completed one turn.
Rotate the dough so that the closed fold is to your left, like the spine of a book. Repeat the rolling and folding process, rolling the dough to a length of 24" and then folding it in thirds. This is the second turn.
Chilling the Dough:
If the dough is still cool and no butter is oozing out, you can give the dough another two turns now. If the condition of the dough is iffy, wrap it in plastic wrap and refrigerate it for at least 30 minutes. Each time you refrigerate the dough, mark the number of turns you've completed by indenting the dough with your fingertips. It is best to refrigerate the dough for 30 to 60 minutes between each set of two turns.
The total number of turns needed is six. If you prefer, you can give the dough just four turns now, chill it overnight, and do the last two turns the next day. Puff pastry is extremely flexible in this regard. However, no matter how you arrange your schedule, you should plan to chill the dough for at least an hour before cutting or shaping it.
After refrigerating the dough for 30 minutes, after two turns, I took it out and squeaked in two more turns. The butter started coming through the dough a little, so I think I'll stop at this point and either refrigerate the dough overnight, as stated above.
Steph's extra tips:
*While this is not included in the original recipe we are using (and I did not do this in my own trials), many puff pastry recipes use a teaspoon or two of white vinegar or lemon juice, added to the ice water, in the détrempe dough. This adds acidity, which relaxes the gluten in the dough by breaking down the proteins, making rolling easier. You are welcome to try this if you wish. (I forgot about this tip, but my dough was extremely easy to roll)
*Keep things cool by using the refrigerator as your friend! If you see any butter starting to leak through the dough during the turning process, rub a little flour on the exposed dough and chill straight away. Although you should certainly chill the dough for 30 to 60 minutes between each set of two turns, if you feel the dough getting to soft or hard to work with at any point, pop in the fridge for a rest.
*Not to sound contradictory, but if you chill your paton longer than the recommended time between turns, the butter can firm up too much. If this seems to be the case, I advise letting it sit at room temperature for 5-10 minutes to give it a chance to soften before proceeding to roll. You don't want the hard butter to separate into chuncks or break through the dough...you want it to roll evenly, in a continuous layer.
*Roll the puff pastry gently but firmly, and don't roll your pin over the edges, which will prevent them from rising properly. Don't roll your puff thinner than about about 1/8 to 1/4-inch (3-6 mm) thick, or you will not get the rise you are looking for.
*Try to keep "neat" edges and corners during the rolling and turning process, so the layers are properly aligned. Give the edges of the paton a scooch with your rolling pin or a bench scraper to keep straight edges and 90-degree corners.
*Brush off excess flour before turning dough and after rolling.
*Make clean cuts. Don't drag your knife through the puff or twist your cutters too much, which can inhibit rise.
*When egg washing puff pastry, try not to let extra egg wash drip down the cut edges, which can also inhibit rise.
*Extra puff pastry dough freezes beautifully. It's best to roll it into a sheet about 1/8 to 1/4-inch thick (similar to store-bought puff) and freeze firm on a lined baking sheet. Then you can easily wrap the sheet in plastic, then foil (and if you have a sealable plastic bag big enough, place the wrapped dough inside) and return to the freezer for up to a few months. Defrost in the refrigerator when ready to use.
*You can also freeze well-wrapped, unbaked cut and shaped puff pastry (i.e., unbaked vols-au-vent shells). Bake from frozen, without thawing first.
*Homemade puff pastry is precious stuff, so save any clean scraps. Stack or overlap them, rather than balling them up, to help keep the integrity of the layers. Then give them a singe "turn" and gently re-roll. Scrap puff can be used for applications where a super-high rise is not necessary (such as palmiers, cheese straws, napoleons, or even the bottom bases for your vols-au-vent).
***Be sure to visit The Daring Kitchen and The Daring Bakers' blogroll to see hundreds of beautiful and creative vols-au-vent, and fillings!


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School(s): Arts & Humanities; Business & Entrepreneurial Studies; Community Engagement & Development; Health Sciences & Physical Wellness; Science, Technology, Engineering & Math (STEM); Social Sciences & Global StudiesCIP Code: 24.0103
New, Transfer, or Re-admit students should contact Admissions at (585) 292-2200 or firstname.lastname@example.com.
Courses are offered for limited English proficient students who wish to prepare themselves linguistically and culturally so they can successfully complete an academic program of study or pursue their career goals.
Courses range from an intensive program at the intermediate level to courses for general language development and specific skills at the higher levels. Placement in these courses is made on the basis of objective testing, a written evaluation, and an interview with an ESOL faculty member. Students, after evaluation, may be considered for admission into this program only if their skill level is appropriate for the courses offered. After the initial semester, students are expected to progress through the sequence of courses as listed. However, students must receive a grade of C or higher to advance to the next level. ESOL courses may be used to fulfill general elective requirements in degree programs if approved by the student's advisor.
Support services are available for students enrolled in ESOL courses. These include use of the Learning Assistance Center, tutoring, and advisement, both academic and personal.
NOTE: International students requiring F-1 visas are not eligible for admission into the ESOL program.
(Housed in the ESOL/Transitional Studies Department )
Program Learning Outcomes
1. Interpret works of Standard American English, which could include unsimplified newspaper or magazine articles, or level appropriate fiction or non-fiction books.
2. Summarize newspaper, magazine, or academic articles.
3. Make text to text, text to self or text to world connections.
4. Respond appropriately to teacher instructions or classmates' comments.
5. Discuss course materials in various sized groups.
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|Credit Hours
|ESL 100 Intermediate II: Reading Focus
|ESL 120 Intermediate II: Integrated Skills
|ESL 130 Advanced I: Integrated Skills
|ESL 201 Advanced II: Reading/Writing
|Elective Courses:
|ESL 139 ESOL: Pronunciation
|ESL 158 ESOL: Oral Communication
|Evening Offerings:
|ESL 126 ESOL: Multi-Skills I
|ESL 145 ESOL: Multi-Skills II
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Cooking For Engineers
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Is it okay to be social with an onion?
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Joined: 02 Nov 2005
Posts: 88
Location: WA
Posted: Fri Nov 04, 2005 1:33 am
Post subject: Is it okay to be social with an onion?
i know engineers can be somewhat anti-social, and/or develop strange isolated and bizzare social relationships... sigh.... (i'm not talking about you mom!)... but i was wondering, in your analytical cooking adventures, if anyone of yoose have ever developed a "fondness" for a certain ingredient... to the point... where it becomes a pet.... a living soul!?!?
let me just be frank.... i found a live (and very vivacious) onion in my pantry a while ago, with long slender limbs that went to the floor (if you know what i mean).
i was entranced by her beauty, and i put her in a special glass, on a nice spot in my window, and she is part of the family now!
i named her "Betty".... Betty the onion. Or formerly known as the "The Onion Named Betty".
meet betty:
be honest.... have any of you ever fell in love with a *cough*... food group?
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Joined: 05 Nov 2005
Posts: 5
Location: New Orleans
Posted: Sat Nov 05, 2005 7:45 pm
Post subject: Absolutely, I'm on your beam...
I was mad for my beautiful avocado plant, spouted from a Haas seed and she had the most beautiful, lush, glossy leaves that fairly reached for you from the window-sill. Grace is now residing (hopefully) on the top of Fire Mountain Drive in Oceanside, CA where I had to leave her when I moved to Flagstaff, AZ. She was a good friend... but I was sure she would not be able to tolerate the Flagstaff winters.
P.S. I'm a surgical tech; does that qualify in the engineer realm?
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Posted: Sat Nov 05, 2005 9:59 pm
Post subject: Re: Absolutely, I'm on your beam...
dragonfly wrote:
I was mad for my beautiful avocado plant, .........
P.S. I'm a surgical tech; does that qualify in the engineer realm?
did your avocado plant like to watch tv?
in regards to being in the engineer realm, i think having a pet plant fits within the boolean envelope of geekiness that encompasses the engineer's nerdy constraints.... congrats.
when i got home one day, somebody had placed Betty ("betty the onion"), in front of the TV.... oddly.... she was watching Martha Stewart!
(sigh.... betty and i, get no respect!)
ironically, the other day i caught betty waxing philosophical, with a pork chop, apple, and an egg.
i think betty is ignoring me lately. i think its an onion thing.
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Joined: 02 Nov 2005
Posts: 88
Location: WA
Posted: Sat Nov 05, 2005 10:16 pm
Post subject:
oops.... sorry.... i forgot to registure on that last post...doh! guest = me!
excuse me.... Betty's taking a nap, and i have to be real quiet.
sigh.... i gotta go!
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Joined: 02 Nov 2005
Posts: 88
Location: WA
Posted: Fri Dec 16, 2005 3:16 am
Post subject:
...and then one day, Betty ("Betty the onion"), met the rest of the family...
or so said my beagle dog, in moment of testimony....
{with an onion... a particular onion named "Betty"... (betty the onion).... coiled up in his lap!!!!}
nothing has been the same since....
what is it....
what is it about onions????
can anybody really 'splain the love of onions?
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Michael Chu
Joined: 10 May 2005
Posts: 1654
Location: Austin, TX (USA)
Posted: Fri Dec 16, 2005 8:06 am
Post subject:
So how does betty get nutrients?
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Joined: 13 Dec 2005
Posts: 15
Location: Republic of Panama
Posted: Fri Dec 16, 2005 5:47 pm
Post subject:
Don't be disappointed, but onions can be very fickle. Also, many of them are heavy drinkers (they usually hold it pretty well, but nonetheless it does have an effect.) Maybe not as heavy as sock puppets, but you would be amazed.
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Joined: 13 Dec 2005
Posts: 15
Location: Republic of Panama
Posted: Fri Dec 16, 2005 7:26 pm
Post subject:
I forgot to mention that they are awfully sexy for root vegetables.
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Joined: 02 Nov 2005
Posts: 88
Location: WA
Posted: Sun Dec 18, 2005 2:17 am
Post subject:
Michael Chu wrote:
So how does betty get nutrients?
Love. She gets her "nutrients" through my devoted love.
the_bleachman wrote:
Don't be disappointed, but onions can be very fickle. Also, many of them are heavy drinkers (they usually hold it pretty well, but nonetheless it does have an effect.) Maybe not as heavy as sock puppets, but you would be amazed.
Well there is certainly no problem there. My Betty (formerly known as "the onion named Betty") hardly ever drinks. In fact, Betty ("Betty the onion") is extremely reserved, shy, and extremely proper. My dear Betty would never partake in the "slippery side of the slope" that may lead to sinful activity, if you know what I mean. Hell.... my Betty is a saint! In fact, I was thinking of buying her a diamond necklace for Christmas.
* (meanwhile, over on the "lower" part of town...) *
As Betty's faithful caretaker buys her a diamond necklace to drape around her upper blossoms..... Betty awaits in a cheap motel, for a dirty rutabaga named Harry, who drives a cheap, rusty, Buick, and hangs out with the dirtier root vegetables.... and smokes "oregano" leaves.
Betty.... now drunk.... tries to fluff up her blossoms, as she peels off a few layers... and awaits for Harry_the_Rutabaga!
(as the world turns... somebody's onion, starts to peel her layers before she gets too ripe)
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Joined: 02 Nov 2005
Posts: 88
Location: WA
Posted: Mon Dec 19, 2005 7:20 am
Post subject:
--------- 24 hours later ----------
"Hi honey..... how was your day?" (says her)
Betty sits in her favorite chair.... all proper, albeit contrite.
"Fine honey..... you?" (says I)
"Just fine..... I have to go back to the office tonight. 'Mhaw....mhaw'... (says her, as she symbolically pecks me on the cheek)
(* Meanwhile.... a dirty rutabaga, on the other side of town, bakes a cheap quiche [with no onions.... go figure!], and un-screws a stale bottle of wine *)
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Joined: 13 Dec 2005
Posts: 15
Location: Republic of Panama
Posted: Mon Dec 19, 2005 3:16 pm
Post subject:
I have never trusted rutabagas, for one thing I don't think it's a good idea to trust any vegetable with more then three syllables. (or, anyone who drives a buick)
I could see this coming though, I have known a lot of onions. Betty should be happy she hasn't been dredged in flour and deep fried to a golden brown, but she is too busy thinking only of herself.
Last edited by the_bleachman on Fri Dec 23, 2005 2:55 pm; edited 1 time in total
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Joined: 13 Dec 2005
Posts: 15
Location: Republic of Panama
Posted: Fri Dec 23, 2005 2:53 pm
Post subject:
By the way, isn't it sick how these sorts of things always seem to happen around the holidays.
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Joined: 03 Feb 2006
Posts: 7
Location: U.S.A.
Posted: Fri Feb 03, 2006 6:53 pm
Post subject: Social
I am not social with plant life any more since my cats just eat them. lol
But my best friend (besides my 2 kitties that is).
Is my 2001 PT Cruiser. She is inferino red. and very, very hot.
I do not have any pictures of her on my desktop. I do however have one my desk.
Her name is Rita the Red.
She takes me every where. I put about 800 miles a week on her and she just keeps trucking right along.
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Joined: 02 Nov 2005
Posts: 88
Location: WA
Posted: Sat Jul 01, 2006 3:59 am
Post subject:
Comparing a "PT Cruiser" to my pet onion!
Jesus.... that is just sick!
(oh wait... i was the one to deify an onion.... oh damn.... i hate car snobs!")
(so much silent thinking to comprehend.... so little time...)
(but seriously... a PT cruiser is a gutless son-o-bitch compared to my pet-onion betty.... formerly known as the "onion named betty")
sigh.... with cheese even!!!!
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Joined: 03 Jul 2006
Posts: 6
Posted: Mon Jul 03, 2006 9:30 am
Post subject:
nice... thanks for the share...
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FOOD- THE DISH- High Street gem: La Michoacana deli wows fans
Jose Gaono, his wife, Elpidia, and their daughter, Myra, work the counter at La Michoacana Deli, a new Mexican place in an unlikely spot on High Street.
About a month ago, a large sign appeared on a small office building on East High Street: La Michoacana Deli. It seemed like such an unlikely spot for a restaurant that we drove by it several times before curiosity got the better of us. Was this place for real?
Inside we found owner Jose Gaono, his wife, Elpidia, and their daughter, Myra, preparing food for the day. Gaono told us he had cooked for many years in Mexico and had been operating a small catering business out of his home in North Garden for the last three years. And despite the unusual spot, Gaono has still managed to capture the attention of local foodies.
Indeed, Hamiltons' at First & Main owner Bill Hamilton recently raved to us about La Michoacana, and during our own visit we realized why– homemade tacos, tamales, enchiladas, gorditas, and more– and nothing over $8.
According to Gaono, the tacos and tamales are what his customers seem to love most, but from what we could tell– and taste– there are a few other authentic Mexican dishes you might just fall for.
La Michoacana: 1138 High St. 434-409-994. Hours: M–Th, 10am-9pm. F-Sat, 11am-11pm. Sun, 11am-9pm.
Milano in the Pink and offering more
Four years ago last Sunday, Italophiles Mark and Victoria Cave opened the espresso and gelato bar Milano in the West Main Market to accompany their Italian-inspired home and garden store, Verity Blue. According to Mark Cave, the idea was to create "an authentic Italian experience" for folks by contrasting Verity Blue's "rustic, Tuscan aesthetic" with Milano's "more modern, industrial style." In addition, former Dish author and Italian profesori Christina Ball teamed up with the Caves to open her Ecco Italy language and culture center in the West Main space, creating Charlottesville's own Little Italy.
On July 3, however, Milano, Verity Blue, and Ecco Italy all moved into the famed Pink Warehouse on South Street, and– more important to foodies– began offering more than espresso and gelato. Unfortunately, despite a big party to celebrate the move, it seems that many people don't know that Milano has an expanded menu.
In fact, the Caves brought in well-known cooking instructor and former enoteca chef Marisa Catalano to create the new menu, and hired manager Clinton Jones to turn Milano into a full-fledged restaurant.
According to Jones, Milano is now serving both breakfast and lunch (don't worry, they're still serving espresso, gelato, and sweets) with an Italian flair-– i.e. panino, tramezzino, etc. In addition, Jones says their luscious desserts will be available all day and they're open seven days a week, 7am-9pm.
"The place really looks beautiful," Jones says.
Jinx scores again nationally
There's been yet another accolade for the tiny-but-tasty barbecue-ry on East Market Street. This time– just a couple of months after a nod from the Wall Street Journal— it's the 2008 Maxim Food Awards, found in the August edition, the one with Amber Heard on the cover. Here, the popular lad mag offers its "definitive guide to the world's tastiest things." And the world's best pulled-pork sandwich is found at– Jinx's Pit's-Top Barbecue! "For a mere $4.50," says Maxim, "this juicy 'sammich' on Texas toast will transport your mouth to the Mississippi Delta."
Local Starbucks shops safe from the axe
On July 17, Starbucks released the full list of the 600 shops it will close, and none are in Charlottesville. The five Virginia stores shutting down are all in Northern Virginia and Hampton Roads.
Stafford's cooking camp for kids
Forget football or soccer camp– why not send your precious little ones to cooking camp this summer? For all your aspiring foodies, the Charlottesville Cooking School's Martha Stafford has announced plans for a "Farm to Table" summer camp for kids age 9 and up from July 28 to August 1.
The goal of the camp, says Stafford, is to "learn about cooking and eating well by understanding what is grown and available locally at this time of year." There will be two farm visits plus lessons in cooking skills, table setting, and menu planning. A healthy snack, lunch, recipe book and an apron are included. The week will be capped with a final feast and campers will be able to invite one guest. The cost is $300 per camper. Call the school at 434-963-COOK for more information.
All this food news was first reported online. Check it out at readthehook.com/food/


text:
Stand Up and Make It Happen
A highly interactive workshop that examines three of the most critical skills needed to advance yourself personally and professionally. Attitude Communications Setting Goals
Czego się nauczysz?
Having a positive attitude is key to anyone's success. How we handle ourselves, our careers and others is often formed through past experiences and the "Inner-Critic". Putting the "Inner-Critic" on a starvation diet is critical to personal and professional development. We lead others by example; not through acting out or by firefighting. Learn nine ways of creating enthusiasm, drive, and commitment in yourself and others.
Dlaczego chcesz się tego nauczyć?
Managers require confident, enthusiastic, driven and committed team players.
Jak ci to pomoże?
Having professional goals, greater confidence, and the drive to succeed can advance your career.


text:
IDF Intel has developed a notebook cooling system it claims will make laptops safe to take to bed.
The chip giant's engineers proved unwilling to lift the covers on their "pillow proof" technology. However, they did say it doesn't involve stuffing up the vents typically found on the base and sides of modern notebooks.
This, they say, would be too "thermally challenging".
It's the flow of air through these ducts that is impeded when users lay their machines down on pillows, duvets, sheets, cushions or even laps.
That, in turn, impedes the laptop's cooling system, causing the machine to lose its cool and, in very rare cases, catch fire or explode.
Laptop batteries are particularly sensitive to temperature. Pillow-jammed vents have been blamed for a number of instances of power cells overheating with incendiary effect.
Intel's efforts are directed more to improving laptops' performance and industrial design as countering conflagrations. Better cooling allows vendors to make notebooks that are thinner, and to speed up processors and graphics chips without having to install more powerful cooling mechanisms too.
Laptops typically show up to 10°C difference between the temperature of their bases when placed on desks or on pillows. The Intel boffins claim their secret system eliminates this difference.
They wouldn't say when their findings will be shared with notebook manufacturers keen to produce bed-friendly laptops. ®


text:
The Braza "Silicone Triangle" SWIM SHAPER pads will add size, fullness, lift, shaping and cleavage to your bust line and also help prevent nipples from showing through thin material.
You can insert them inside your bras or swimsuit tops and they will follow the natural curves of your breasts.
They're soft to the touch and mold well with your body so you get a more natural looking bust line in and out of the water.
Look and feel your best with The Braza Silicone SWIM SHAPERS today.
NOTE: This product has a hygienic seal and is not returnable.
Swim Shapers - Silicone Triangle Swimsuit Top Pads


text:
Name: Vinny
Age: 6
Breed: Thoroughbred
Discipline: Eventing
Owner: Claire Creed
"When I took Vinny to his first show, getting him tacked up was a challenge because he was nervous and didn't want to stand still. I decided to try SmartCalm Pellets because I wanted to make sure that he has really good experiences off the farm.
There has been a huge change in Vinny's demeanor since he started on SmartCalm Pellets. He was very relaxed the first time I took him cross country schooling. He stood tied to the trailer while I tacked him up and then calmly went around the course and jumped everything I asked him to. I'm so excited to take Vinny eventing now!"


text: Attorney Mark Wolfe of the Mobile, Alabama law firm of Boteler, Finley & Wolfe was recently invited to join two of the most prestigious legal forums in the United States. In December of 2012 he was invited to join the Million Dollar Advocates Forum and the Multi-Million Dollar Advocates Forum. Membership is limited to those attorneys who have resolved a case in excess of a million dollars and/or a case in excess of two million dollars. Of the estimated 1.2 million lawyers in the United States (estimated by the American Bar Association) only 4,000 lawyers are members of these exclusive organizations. Mark is only the 14th lawyer from Alabama to become a member of the Multi-Million Dollar Advocates Forum.


text:
Haven't found anything yet?
Create your childrens a colourful playground. The wallpaper 246124 Bambino by Rasch transforms kids rooms into a paradise of fun and action. The products dotted pattern in blue, white sets beautiful accents and offers funny inspiration for your kids. This wallpaper is washable, has a good lightfastness and can be removed by wetting the substrate.


text:
The spell of hot weather is thought to be behind the sighting of a butterfly in the centre of Devizes which usually haunts woodland.
The orange silver-washed fritillary was photographed in a garden in Southbroom Road, Devizes, on July 22.
The owner of the garden wishes to remain anonymous but took a photograph and showed it to friend and neighbour Chris Goodchild, a butterfly enthusiast for 40 years, who found out what it was.
Mr Goodchild, a retired antique dealer, said: "The butterfly was on an apple tree in my neighbour's garden. There are about eight fritillary species and I have never seen the silver-washed fritillary. It's pretty rare. I was very surprised it was in my neighbour's garden."
Stephen Davis, head of conservation policy at Wiltshire Wildlife Trust, confirmed the butterfly was a male silver-washed fritillary.
He said: "They are not particularly rare in Wiltshire but it is extremely unusual to see one in an urban garden. They are butterflies of mature semi-natural woodland (with lots of oak). The caterpillars feed on common dog violet, which occur on the woodland floor.
"When the weather is hot, as it has been recently, butterflies will migrate and expand beyond their normal site boundaries. It's a really nice record to have in the centre of town."
The butterfly gets its name from the streaks of silver found on the underside of the wings.
Butterfly Conservation says on its website that the silver-washed fritillary declined during the 20th century, especially in England and Wales, but has spread noticeably during recent decades and is widespread across southern England and Wales and more locally in northern England and Ireland.


text:
The drama heated up on Sunday's "The Celebrity Apprentice" with a double firing and NeNe Leakes – who was the third contestant to leave on Sunday, as she quit the show – is sounding off on Donald Trump and fellow contestant Star Jones.
"I call my own shots in life, I do whatever I feel, and when my gut tells me to do something, I follow my gut feeling," NeNe told Billy Bush and Kit Hoover on Monday's Access Hollywood Live.
VIEW THE PHOTOS: Bravo's 'Real Housewives'
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"I felt like it was a toxic situation for me and for my own sanity and health reasons and everything else, I decided to leave the show," she continued. "Star was absolutely being manipulative and backstabbing and all those things, but the final straw for me was when Mr. Trump decided to switch me, take me out of my comfort zone to accommodate Star."
On Sunday's episode, Trump mixed up the teams paring NeNe with La Toya Jackson, Lil' John and John Rich, while Star teamed with Meatloaf and Marlee Matlin. In addition to NeNe quitting, La Toya and Star were fired by The Donald on Sunday.
VIEW THE PHOTOS: The Verdict Is In! Judges Of Reality Television
"I felt he was disrespecting me," the "Real Housewives Of Atlanta" star continued. "I'd rather be around people who love and care for me. I don't want to be in toxic situations, So, I decided to say, 'Bye,' because I don't think you have to be backstabbing and lying and manipulative to raise money for a charity… we're not on 'Survivor!'"
Despite NeNe's on-camera feud with Star, she felt they were attempting to bond when the cameras stopped rolling.
"Star was one person on camera and another person off camera. I felt like we were trying to form a friendship, and I'm very loyal. I saw her being very backstabbing and it really threw me," she told Billy and Kit "I haven't heard from her and I don't mind not hearing form her… I don't hold a grudge and it cost me nothing to say hello, but I don't want to have anything to do with her."
VIEW THE PHOTOS: Hollywood's Infamous Celeb Feuds
But fans haven't seen the last of NeNe.
"Absolutely I will be back on the finale," she revealed.
VIEW THE PHOTOS: Donald Trump: The Man, The Money… The Hair!
The sassy reality beauty also gave Billy and Kit an update on her hit Bravo series.
"We're shooting our fourth season," the "Real Housewives of Atlanta" star said. "We've been shooting for about three weeks."
"The Celebrity Apprentice" returns on Sunday at 9 PM on NBC.
Copyright 2011 by NBC Universal, Inc. All rights reserved.
This material may not be published, broadcast, rewritten or redistributed.
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VANCOUVER -- A forgotten brownfield at the corner of urban and industrial is not the place you'd expect to find lemon, fig and persimmon trees bearing fruit.
But in three to five years, over 400 trees planted on a vacant lot at Main Street and Terminal Avenue should do just that in what the City of Vancouver is calling the largest urban orchard in North America.
The orchard is run by Solefood co-founder Michael Ableman, who with partner Seann Dory already grows produce on nearly five acres scattered across downtown Vancouver. Their projects combine food security and locavorism (locavore is a recently coined word for a person who eats mainly locally grown food) with social enterprise by hiring and training mostly residents of the Downtown Eastside to work the land at four different sites. Salad greens, tomatoes and peppers are then harvested and sold to local restaurants, at farmers markets and donated to other agencies.
In the latest initiative, Solefood is leasing for $1 a year the city-owned lot that used to be a gas station and has been vacant for a decade. Each tree is grown in individual black plastic containers, which solves the problems particular to the site: the property value is rising in the rapidly changing neighbourhood and the land under the trees is too contaminated to grow food. A forklift can move the containers if the city decides to sell or develop the land in the future — and healthy soil is isolated from toxic.
"What you are seeing are not only extremely unusual types of tree crops, but on a density and a scale that, to my knowledge does not exist anywhere in North America," said Ableman during a tour of the new site on Sunday. Besides quince, Meyer lemons, French butter pears, Santa Rosa plums and other crops, culinary herbs like basil, oregano and rosemary have also been planted in half the 800 containers and will yield a return this summer.
Ableman, a longtime farmer and urban agriculture advocate, said he's been mulling the idea of an orchard for 35 years, but it came together over the past year and with a $50,000 Greenest City grant from city hall.
The "out of the box" approach Solefood has taken in Vancouver involves some risk-taking, Ableman said, but he believes it is creating a new model for growing food in a dense urban environment.
"Vancouver is happy to be leading on urban farming, and setting an example to other cities. Many are looking at next steps and how to get more food grown in the city, how to create more jobs on land that can't be used otherwise," said Vancouver Mayor Gregor Robertson, who was on hand for the tour and to sample some carrots grown at the Solefood lot on Pacific Boulevard at Carrall Street.
"Vancouver is well-positioned on that front to influence other cities around the world. This is high leverage of land around our city that otherwise we wouldn't get anything from," Robertson said. The city has no immediate plans to sell the land but Robertson left the door open to future development or leasing.
There are several other city-run orchards — in Falaise, Gaston and Slocan parks — and there are plans to plant at least seven more by 2020 as part of the Greenest City Action Plan.
Potentially teach tree could produce 200 to 400 pounds of fruit a year in about five years. The sub-tropical species will be covered in the winter and warmed with strings of lights during cold spells.
Warmer winters on the south coast in recent years has meant some of these species can easily survive a West Coast winter, and the Pacific Climate Impacts Consortium predicts a two-degree increase in temperature and 20 more frost-free days by 2070.
"It's an innovative way to capitalize on climate change, too. We're seeing species from further south possible to grow here in Vancouver," Robertson said.


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In the ocean he findeth a drop, in a drop he beholdeth the secrets of the sea.
May 20, 2010
planets in cyberspace, logos for Web 2.0 digitage, stars in virtual constellations, cells for mind maps, images to embed in mise-en-abyme, avatars, . . . interwoven, inextricably linked, inter-related,
"The stages that mark the wayfarer's journey from the abode of dust to the heavenly homeland are said to be seven.
Some have called these Seven Valleys, and others, Seven Cities.
And they say that until the wayfarer taketh leave of self, and traverseth these stages, he shall never reach to the ocean of nearness and union, nor drink of the peerless wine." *
And of the seven valleys the third valley is the valley of knowledge in which the His inner eyes will open and he will privily converse with his Beloved;
he will set ajar the gate of truth and piety, and shut the doors of vain imaginings.
He in this station is content with the decree of God, and seeth war as peace, and findeth in death the secrets of everlasting life.
With inward and outward eyes he witnesseth the mysteries of resurrection in the realms of creation and the souls of men, and with a pure heart apprehendeth the divine wisdom in the endless Manifestations of God.
In the ocean he findeth a drop, in a drop he beholdeth the secrets of the sea.*
Split the atom's heart, and lo!
Within it thou wilt find a sun.
[Persian Mystic Poem]*
Filed in Blogosphere, Literature, Metaphors, Mind Brain, Philosophy, Power and everyday life, Technology. Mind and Consciousness, Visual Arts
Tags: avatars, Creative Commons, cyberspace, digitage, glass bowl reflections, icons, in a drop, logo, logo size default, meta4site, mise en abyme, reflexivity, Spherical Reflections, Web 2.0


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What's Wrong With Gonzaga?Posted by rtmsf on February 7th, 2011
Michael Vernetti is an RTC contributor.
"What's wrong with Gonzaga?" is a question heard more and more throughout college hoops. It is not surprising considering the Zags' unusual 15-9 overall record and shocking 5-3 mark (4th place) in the West Coast Conference that it has dominated for the past decade. When any powerhouse team goes into a slump there are myriad reasons, and the same could be said about Gonzaga. Focusing on two major ones, however, helps put the Zags' current woes into perspective. Simply put, the Zags are suffering from the loss of two players and a vacuum created by those who failed to succeed them.
The missing players are Jeremy Pargo and Matt Bouldin. Pargo was the rugged, 6'2, 219-pound point guard who starred in the Zags' backcourt for four years before graduating in 2009. He was named Player of the Year in the WCC after his junior year, and gave the Bulldogs a solid counterpart to the canny Bouldin. He could take defenders off the dribble, hit jump shots off screens and go to the hoop to flush the ball with authority. Gonzaga did not directly replace Pargo for the 2009-10 season, instead moving Bouldin into the point guard position and relaying on the mop-head's court vision and outside shooting skills to maintain the Zags' superiority in his senior year. The Bouldin-led Zags hit their first speed bump in the post-Pargo era in the 2010 West Coast Conference Tournament championship game against Saint Mary's. The Gaels' inside-out combination of Omar Samhan and Ben Allen in the frontcourt and Mickey McConnell and Matthew Dellavedova in the backcourt led the Gaels to an 81-62 upset.
Heading into the 2010-11 season, the Zags thought they had finally found a point guard to replace Pargo and Bouldin with JC transfer Marquise Carter, who was a star for Three Rivers Community College in Poplar Bluff, Missouri. Carter had impressive stats in two years at Three Rivers – nearly 18 PPG and 5.5 APG in his sophomore year – and led the team to the national JC championship game where he scored 35 points in a loss to Howard of Texas. Carter, however, who seems much slighter than his roster size of 6'4, 178 pounds (maybe the 178 is correct), has not caught on with the Zags. The Bulldogs started the season with journeyman backcourt player Meech Goodson at the point alongside all-around star Steven Gray, and based their hopes on their strong frontcourt duo of Robert Sacre in the post and Elias Harris at power forward. Redshirt sophomore guard David Stockton, son of the legendary Gonzaga and NBA star John Stockton, has steadily rung up more minutes at the point as this season goes on, and may end up as the Zags' regular lead guard by season's end. Or not, as coach Mark Few has tinkered with his lineup from day one and may not be finished trying to find a solution.


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Privacy Policy and End User Terms of Use
Last updated: August 18, 2016
1. Privacy Policy
We recognize our obligation to protect the personal information you share via this website and are committed to protecting your online privacy while providing you with the most useful Internet experience possible.
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To conduct our business, we may collect personal information about you from applications or other forms, health plans and providers, your employer and our partners. In some circumstances, you may provide us with additional information yourself. We will not share this information with others using methods different than the methods described in this privacy statement.
Information Sharing and Disclosure
We may use and disclose information collected to affiliated third parties with which we contract for services, including your employer, to administer the program, evaluate and enhance the programs we offer and for certain other purposes as permitted by law. We will use or share only the minimum amount of personal information needed for a particular purpose. These parties are not permitted to use personally identifiable information except for the purpose of providing these services. We contractually require affiliated third parties to protect your information. We do not share your personal information with unaffiliated third parties or for reasons unrelated to the servicing of this program. We do not sell or rent any personal information collected whatsoever.
Our policies limit access to personal user information that is collected from this website to our employees and agents and the employees and/or agents of our affiliates and business partners who need the information to fulfill their business responsibilities. We may disclose personal information collected online to our affiliates and to vendors who assist us with the services. In some cases, this may require your information to be sent to other countries. By supplying your information on this web site, you consent to your information being transferred across international borders to ConnectYourCare and our affiliates, vendors, or agents, unless otherwise agreed to in writing. Vendors and other outside contractors we engage are subject to our contractual requirements for safeguarding personal information.
Employees and others with duties related to this website must adhere to this Privacy Policy and End User Terms of Use. Our employees receive annual training about the privacy policies and procedures of ConnectYourCare and its affiliates and subsidiaries. We appreciate that protecting consumer privacy is a key part of our trusted relationship with our clients.
Any employee violating this Privacy Policy and End User Terms of Usemay be subject to disciplinary action, up to and including dismissal.
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You must complete a registration to use our website or our mobile application. In order to register you will be required to give personally identifiable information such as date of birth and social security number. We collect this information to verify status and eligibility in order to fulfill claims. ConnectYourCare cannot process your claims or allow access to the secure portion of our website without the registration information.
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It is our policy to send and receive personal information through encrypted channels only. All personal data used on this web site is processed using Secure Socket Layer (SSL) encryption.
We will use or share only the minimum amount of personal health information or personally identifiable information needed for a particular purpose. We will continue to limit disclosures of your information in accordance with this Privacy Statement even after your relationship with us ends.
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Additionally, there are a few communication types that participants may control. For example, we offer a unique advanced alert service unmatched in the industry. Participants may elect to receive push notices sent through mobile text messaging. The participant may change these preferences at any time.
We offer three options for receiving participant statements. The employer may choose whether participants receive paper statements, eStatements, or paper statements with eStatements. Employers may also allow participants to choose between paper and eStatements. Participants are automatically enrolled in paper statements but can opt into eStatements online.
We request information from users through conducting surveys semiannually. Participation in these surveys is voluntary. Survey information is used for product development and to improve the use and satisfaction of our website.
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If your personally identifiable information changes, you can update personal information that is provided to us by calling (877) 292-4040. Your personal information can also be updated through data provided to us from your employer.
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We retain personal information necessary to provide you services. If you request that we no longer use your information to provide you services, your employer must contact their designated client services manager, who will coordinate the removal of said data. We will retain and use your personal information as required to fulfill our legal obligations, resolve disputes, and enforce our agreements.
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We reserve the right to disclose your personally identifiable information as required by law or when we believe that disclosure is necessary to protect our rights and/ or to comply with a judicial proceeding, court order, or legal process served on us or on our website, as well as for the other reasons herein mentioned.
ConnectYourCare's data is highly confidential, and therefore data should only be shared with parties external to ConnectYourCare for business purposes. Users must make every reasonable effort to maintain the confidentiality of all ConnectYourCare customer and confidential data. It is against ConnectYourCare policy to disclose any of ConnectYourCare's customer data without the express prior written consent by the customer. Users must not publicly disclose ConnectYourCare or customer information that may adversely affect ConnectYourCare's reputation, customer relations, or public image. Finally, ConnectYourCare and its employees will respect and protect the privacy of confidential data in accordance with applicable laws, regulations, and standards.
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These terms of Use ("Terms") cover your use and access to our services, mobile application software and websites ("Services"). Our Privacy Policy explains how we collect and use your information while our Terms of Use Policy outlines your responsibilities when using our Services. By accessing the Site, Mobile Application and/or using the Services, you agree to abide by these terms of use, including our Privacy Policy (together, "End User Terms"). These End User Terms may be subject to change from time to time, and you are bound by the End User Terms in effect at the time you access the Services. If there is a material change to these End User Terms, we will notify you here by indicating a new effective date at the top of this page. We encourage you to refer to these End User Terms on an ongoing basis.
These End User Terms do not apply to the practices of other websites or companies that ConnectYourCare does not own or control, including but not limited to unaffiliated third party websites, services and applications that you may access through use of the Services ("Third Party Services"). We take no responsibility for the privacy policies or terms of use associated with any Third Party Services and we encourage you to review the applicable terms for each of these sites.
You agree to indemnify, defend and hold ConnectYourCare and its suppliers, affiliates, licensors, and representatives harmless from and against any and all claims, liabilities and other costs arising from: (a) your use or misuse of the Services; (b) your noncompliance with the End User Terms; or (c) any allegation that your use of the Services breaches a third party intellectual property right or is otherwise unlawful.
All trademarks, service marks, trade names, logos, and other indicia of origin (collectively, "Marks") appearing on the Services are the property of ConnectYourCare or ConnectYourCare's licensors and/or Third party service providers. In using or accessing the Services you agree: (1) not to use the Services or any of the Content contained herein, for any unlawful or fraudulent purpose; (2) not to "spam" others or "phish" for others' personal information; (3) not to create or use a false identity; (4) not to disrupt or interfere with the security of, attempt to obtain unauthorized access to, or otherwise abuse the Services; (5) not to disrupt or interfere with any other user's enjoyment of the Services; (6) not to use, frame, or utilize framing techniques to enclose any Marks or other proprietary information (including Content); (7) not to use meta tags or any other "hidden text" utilizing a Mark; and (8) not to use the Services in a manner that is defamatory, inaccurate, profane, threatening, invasive of a person's privacy, violative of any third party proprietary rights, or in violation of any law or regulation. In addition, you are prohibited by law, you agree not to reverse engineer or decompile the Services, attempt to do so, or assist anyone in doing so. We reserve the right, at our sole discretion, to modify, update, suspend or discontinue the Services at any time without notice.
These End User Terms shall be governed by the laws of the State of Maryland and the United States without regard to conflicts of laws provisions thereof. Any dispute arising from these Terms of Use or the Services shall be resolved in the state or federal courts residing in the Metropolitan Region of Baltimore, Maryland.


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http://www.newhampshire.com/article/201 ... 0/services
By APRIL GUILMET
Union Leader Correspondent
LONDONDERRY — As enrollment continues to decline, Londonderry school officials anticipate further staff reductions in the coming year. During a presentation of next year's proposed district budget during Tuesday's school board meeting, Superintendent Nathan Greenberg said the elimination of six certified teaching positions would save the district $413,528 in fiscal year 2015.Proposed cuts include several teachers at the middle and high school.Greenberg said that the reductions are in keeping with the recent trends. Since 2006, the district has removed an average of one position for every 17-student drop in enrollment, as well as reducing the number of non-certified positions, such as teacher assistants and clerical staff. Those positions have been reduced on average of one position for every 13-student drop in enrollment. According to Greenberg, Londonderry stands to lose $583,884 in state adequacy aid next year, bringing the total reduction in aid to $2.4 million since last year alone. T o offset revenue losses, the Londonderry district hopes to obtain more than $1 million next year from tuition money from Hooksett students attending the high school. However, those revenues are subject to approval of a pending memorandum between the Londonderry and Hooksett districts. A small number of Hooksett students began attending Londonderry High School last fall. School officials said the arrangement has been successful so far. Next year's proposed general fund budget comes in at $66,540,975; which is a $480,808 increase (0.73 percent) over the FY14 budget, and $169,110 below the default budget. The tax rate impact of the general fund budget, as proposed now, is 13 cents. Business Administrator Peter Curro said the district is recommending a separate series of warrant articles, totaling $881.879.The warrant articles include a maintenance trust fund for $500,000 and two negotiated agreements (custodial and support staff) for $110,309 and $56,570 respectively. Budget workshops will continue, with meetings scheduled Dec. 5, 12, 17 and 19 and on Jan. 9. The school budget will come before a public hearing Jan. 16, with the school deliberative session to take place Feb. 7. - See more at: http://www.newhampshire.com/article/201 ... fyU33.dpuf