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Driver Dentistry

1651 NW Hughwood Ct.
Roseburg, OR 97471

Please Call Today
(541) 236-4999

Dr. Mark R. Driver
Dr. Benjamin Driver
Dr. Jennifer Driver

Periodontal Therapy

Women examining teeth after receiving periodontal therapyGum disease is an infection of the tissues that surround and support your teeth. Because gum disease is usually painless, you may not know you have it. Also referred to as periodontal disease, gum disease is caused by the bacteria that is constantly forming on our teeth.

Here Are Some Warning Signs That Can Signal a Problem

•  Gums that bleed easily
•  Red, swollen, tender gums
•  Gums that have pulled away from the teeth
•  Persistent bad breath or bad taste
•  Permanent teeth that are loose or separating
•  Any change in the way your teeth fit together when you bite
•  Any change in the fit of partial dentures

There are many factors that increase the risk of developing gum disease including smoking, pregnancy, and diabetes. It is important to visit Driver Dentistry if you suspect you have gum disease, because the sooner you treat gum disease, the better.

The Early Stage of Gum Disease Is Called Gingivitis

If you have gingivitis, your gums may become red, swollen and bleed easily. At this stage, the disease is still reversible and can usually be eliminated by a professional cleaning at your dental office, followed by daily brushing and flossing.

Advanced Gum Disease Is Called Periodontitis

Chronic periodontitis can lead to the loss of tissue and bone that support the teeth and it may become more severe over time. If it does, your teeth will feel loose and start moving around in your mouth. It usually gets worse slowly, but there can be periods of rapid progression.

Aggressive periodontitis is a highly destructive form of periodontal disease that occurs in patients who are otherwise healthy. Common features include rapid loss of tissue and bone, and may occur in localized areas or in the entire mouth. Periodontal disease cannot be cured, however, we have measures to help slow or stop its progression.

Research between systemic diseases and periodontal diseases is ongoing. While a link is not conclusive, some studies indicate that severe gum disease may be associated with several other health conditions such as diabetes or stroke.

Preventive Measures

Regular dental checkups and periodontal examinations are very important. Your treatment plan will depend on your diagnoses by our dentist, and how far the condition has progressed. Good dental care at home is essential to help keep periodontal disease from becoming more serious.

Prophy (Regular Cleanings)

A prophy includes a series of procedures where plaque, calculus, and stain are removed from all surfaces of the teeth above the gum line. This is done with hand instruments, ultrasonic scalers, and coronal polishing. Only a licensed dental professional is qualified to determine the need for oral prophylaxis. Only a dentist, dental hygienist, and trained dental assistant can perform the procedure.

Scaling and Root Planing

Scaling and Root Planing is a special type of treatment that goes deeper BELOW the gum line to remove contaminated debris and bacteria, most often performed on patients with active periodontitis.

This seems to be a procedure that causes so much confusion for patients in trying to understand the difference between "just a cleaning" and Scaling and Root Planing, and the need/reason for this procedure.

Scaling and Root Planing is done to remove soft sticky plaque and hard crusty calculus that is loaded with bacteria, around and BELOW the gum line on root surfaces. A professional polishing or prophy removes only the soft sticky plaque and hard crusty calculus that is ABOVE the gum line on the crown of the tooth. It is a method of treating gum disease when pockets formed around the teeth have a measurement of greater than 3mm and there is evidence of bleeding and tissue attachment loss.

Scaling is a procedure that meticulously removes contaminated biofilm, plaque, calculus, microorganisms, and toxins from around the gum line down to the bottom of each periodontal pocket in order to obtain a healing response.

Root Planing

Root planing involves smoothing the root surfaces of your teeth with thin instruments so gum tissue can more firmly reattach to roots that are clean and smooth, to prevent tooth loss and sensitivity problems. This procedure makes it more difficult for plaque, calculus, and bacteria to accumulate along these root surfaces.

Because this procedure goes deeper than a regular cleaning, your mouth may be numbed. The cleaning may take one to six visits to complete. Depending on the extent of the disease, you may need one or more quadrants of the mouth to be treated with scaling and root planing.

Some Reasons Why Root Planning May be Necessary

•  To control the growth of harmful bacteria
•  Help the pocket wall reattach firmly to the clean root surface
•  Prevent further bleeding of the gums from disease
•  Reduce inflammation
•  Reduce discomfort
•  Prevent bone loss
•  Prevent gum disease related tooth loss
•  Reduce systemic disease

Periodontal Maintenance

A periodontal maintenance procedure (PMP) is defined as a procedure that is recommended following periodontal treatment (such as scaling and root planing) and continues at varying intervals, determined by the clinical evaluation of the dentist.

These intervals can be as frequent as every two months and they can be extended as long as six months, depending on the patient. Keeping up your PMP interval is important because periodontal disease can recur without adequate follow-up.

PMP includes removal of plaque and tartar above and below the gums, scaling and root planing of specific areas, and polishing. PMP is always completed following active periodontal treatment such as scaling and root planing or more extensive gum surgery.

Call: (541) 236-4999

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1651 NW Hughwood Ct., Roseburg, OR 97471
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Monday, August 4, 2014

In bad times equities better than Govt Bonds

In general I'd say I'd keep some money in Real Estate as it is unlikely to be taken away, it maybe taxed but not taken away 100 percent. I'd keep some physical gold in a safe deposit, but not in the US. In general when everything goes bad, equities are better than government bonds and other bonds.

The MF Global mess should wake up people. The key is to have your funds and assets in a secure place and secure custodian, not someone that goes and gambles with your money. But who knows who gambles and who doesn't gamble.

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Mar 17, 2014

March Sampler of the Month: Threaded Stitches!

March already?  There's a blooming hyacinth on my kitchen table, so it must be true.   The sampler of the month is Threaded Stitches- perfect for using up your favorite thick threads and embroidery ribbons.  And...I'm happy to report that there's an awesome little extra in everyone's envelope this month as well- a sample of thread from DyedFiber, a Texas based thread dyer named Kathy Leever.   Each order gets a sample of two different color ways of her hand dyed Tencel Perle threads.  They are lovely to work with.  I've been using them on some new samplers I'm cooking up, and I love the way the colors shine.  I'll show you more later this week.

 Instead of choosing from the Flickr pool this month, I wanted to show you my mom's version of the Threaded Stitches sampler, that she worked into a book with all the other samplers.   Each page (er, sampler) is hand quilted and bound into a book that's finished with covers made of fabric that I dyed long ago.

What about you? Do you have plans to turn your samplers into a bigger project? If you stitched along last year, what has become of yours?  Please do leave a link to your work, I'd love to see it!

  1. The sampler book is beautiful! It was such fun to watch your mom work on it at Penland. I'm so glad you posted the finished project. Hope all is well... I am so ready for spring!!

    1. Hi Margery! How great to hear from you!

  2. Oh, how amazing it must be to have this book! I'm blown away that your mom has stitched all of your monthly samplers and taken such care to quilt, bind and stitch into such a meaningful book. You're both so blessed. What treasures: you, your mom and the book. Thank you, Rebecca's mom, for inspiring us!

  3. What a beautiful work your mom did! And it's a brilliant idea to bind them together in a book!

  4. That is so special Rebecca! Thank you for sharing.


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Saturday, November 14, 2009

What's been keeping us busy...

Here's a quick run-down on what we've been doing lately:

1) Baking- After reading the many baking posts on Beth's blog and seeing all the pictures of delicious foods, I finally felt motivated to get with it and bake some of the foods on my list. As a result, on Monday I had a baking day and made granola, granola bars, 2 pizzas and 18 hot pockets (like mini calzones; I made 6 of each type: pizza, broccoli and cheese, and cheese and ham). I would have taken pictures, but I couldn't find the camera just then.

2) Organizing la casa- It's coming together little-by-little. Furniture is in place, we've unpacked all the boxes (that aren't used for storage), we've put up the long-term decor, and I decorated the house for fall. Once we hang the curtains, I'll take the "after" pictures. :)

3) Storage- We need to use creativity to fit into this house! Therefor, we've put the extra dressers, plastic bins and shelf units, Jer's bunk bed, and the porch to good use. Yesterday Daniel (he had Friday off because he had training on Monday, his normal day off) bought the supplies and built this for more storage. Jeremiah helped him in the afternoon, and Daniel even allowed me to pound a few nails (and help in setting on the roof). The "outhouse" (as I lovingly call it) is 8 feet tall, 4 feet wide, and 4 feet deep.

4) Working on Christmas gifts- I ordered yarn to crochet some gifts this year, and it came last mailing day. I made Jeremiah a helmet hat and slippers this week, and started on a hooded sweater for Timmy (it will be big, but I know he will grow into it).

I hope to post an update on the boys sometime soon that includes pictures and video (I know it's been a while). If I haven't, bug me about it. I'm sure the grandparents are longing to see photos of the boys!

The storage shed (no door and shelves yet)

Jer's Christmas gift

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Home » » About Last Night (2014)

About Last Night (2014)

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  • Original Title : About Last Night
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  • Year of movie : 2014
  • Genres of movie : Comedy, Romance,
  • Status of movie : Released
  • Release date of movie : 2014-02-14
  • Companies of movie : Screen Gems, Inc., Rainforest Films, Olive Bridge Entertainment,
  • Countries of movie : United States of America,
  • Language of movie : English,
  • Durationof movie : 100 Min
  • Average vote of movie : 5.9
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  • Translation of movie : EN,RU,DE,TR,EL,FR,HE,ZH,BG,NL,PT,HU,ES,IT,CS,PL,DA,RO,
  • Actors of movie :Kevin Hart (Bernie), Michael Ealy (Danny), Regina Hall (Joan), Joy Bryant (Debbie), Christopher McDonald (Casey McNeil), Paula Patton (Alison), Adam Rodríguez (Steven Thaler), Jovanny Venegas (DJ), Joe Lo Truglio (Ryan Keller), Terrell Owens (Himself), Jessica Lu (Ad Executive), Selita Ebanks (Pretty Lady)
It's about compromise. It's about love. It's about a good wingman.

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Trump’s man with a plan ... to suppress the vote nationwide

by Amy Goodman

President Donald Trump can’t seem to get over the fact that he lost the popular vote to Hillary Clinton. He lost massively, by over 2.8 million votes, but he won the Electoral College, and thus the presidency. Yet he has repeatedly claimed that 3 million to 5 million people voted illegally for Hillary Clinton, a number that, if true, would mean that he also won the popular vote. The problem is, it’s not true. So, in order to bolster his fantastical claims, Trump announced on May 11 that he was launching the “Presidential Advisory Commission on Election Integrity” to investigate fraudulent voting. He named Kansas’ controversial and fiercely anti-immigrant Secretary of State Kris Kobach as the commission’s vice chairperson.

On June 28, Kobach sent a letter to all 50 states and the District of Columbia, with a sweeping request for voter rolls with details about every voter in the country: name, address, Social Security number, party affiliation, voting history, military status and more. The response was swift and bipartisan: Forty-four states and D.C. partially or fully refused to hand over the data. Mississippi’s Republican secretary of state, Delbert Hosemann, replied that Kobach can “go jump in the Gulf” of Mexico, and suggested Mississippi would be a good place from which to jump.

California Secretary of State Alex Padilla, a Democrat, said: “I will not provide sensitive voter information to a commission that has already inaccurately passed judgment that millions of Californians voted illegally. California’s participation would only serve to legitimize the false and already debunked claims of massive voter fraud made by the President, the Vice President, and Mr. Kobach.” Even Kobach himself is not fully complying with his own request. He admitted in an interview: “In Kansas, the Social Security number is not publicly available.”

What is most troubling to voting-rights and civil-rights activists is the potential that this commission is ramping up and institutionalizing voter suppression, which has long been central to Republican electoral strategy. In the fall of 1980, Paul Weyrich, a conservative Republican activist who went on to found such right-wing institutions as The Heritage Foundation, the Moral Majority and the American Legislative Exchange Council, addressed a conference in Dallas. “I don’t want everybody to vote,” he said. “Elections are not won by a majority of people, they never have been from the beginning of our country, and they are not now. As a matter of fact, our leverage in the elections quite candidly goes up as the voting populace goes down.”

Think of Kris Kobach as the new Paul Weyrich. “The ACLU has sued Kobach four times on voter suppression -- and won every case,” the American Civil Liberties Union wrote about Trump’s new election commission. “The problem we have in this country isn’t voter fraud -- it’s voter suppression. And on that front, Kobach is Public Enemy No. 1.” Ari Berman is a journalist who has been writing about voter suppression for years, and has written a book on it. “Kobach is really the leading architect of voter-suppression efforts nationwide,” he said on the “Democracy Now!” news hour. “Before he was a leading proponent of voter suppression, he was a leading proponent of restricting immigration ... basically what he was saying was that all of these people were in the country illegally and that they were voting illegally, as well. So he combined anti-immigrant sentiment with policies that would restrict voting rights.”

The Lawyers’ Committee for Civil Rights Under Law has filed a Hatch Act complaint against Kobach. “This is a law that was passed by Congress in 1939 ... it prohibits federal employees from using their official government position to engage in political activity,” Kristen Clarke, the group’s president and executive director, told “Democracy Now!” The complaint names numerous instances where Kobach has violated the law. “There are 200 million registered voters in our country, and we’ve never seen an effort like this to comb and pull together this extensive and vast amount of data on individuals in our country.”

The Electronic Privacy Information Center (EPIC) filed an emergency motion to block the disclosure of state voter information to the commission, arguing it’s a violation of the constitutional right to privacy, and that the mere transfer of the data puts private information of the entire American electorate at risk. Yes, Donald Trump lost the 2016 popular vote. But if Kris Kobach and his Republican allies get their hands on the data and succeed in suppressing the vote, then Trump may well be on his way to a landslide victory in 2020.


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Tuesday, 19 February 2008

Lord, help the poor and needy

Nice one Fidel, you made a lot of people proud of themselves by standing up to the man, and taking him on fair and square. An inspiration to millions in the Caribbean, South America, hell, the world over, much more of an inspiration than the Washington boys, no doubt! I just don´t get it with anti-Fidelistas....they go on about Cuba´s lack of this and lack of that, but never once question the so-called democracy that is supposed to exist in the land mass that is but 90 miles from Cuba. They never ever think that for 500 years, Cuba had never been allowed to run it´s own coarse. For 500 years, the French, Spanish, and Yanks ruled the roost and laid down the law. For the first time in 500 years, a Cuban, free of outside influence was at the head of the country. Think about it, your home being run by someone else for all that time. Think about it, then we´ll talk. The last track in today´s program is coincidentally very appropriate.

Fuckin´pussy ´oles! Who? The fucking Metropolitan Police Force of London, that´s who!
According to documents seen by the BBC, the police refused to arrest an Israeli general on a war crimes warrant because they feared an armed confrontation with Israeli security that were on the airplane that brought major general Doran Almog to the UK. Lawyers acting for Palestinian campaigners lobbied the Met Police to acto over allegations he had ordered the destruction in 2002 of more than 50 Palestinian homes in the Gaza Strip.

This is the same police force that had no problem engaging their weapons against an unarmed man by the name of Jean Charles de Menezes or the countless people they have killed while in police custody.

The film Injustice looks at some of the families of people being killed at the hands of the police, and the families struggle to receive some kind of justice on behalf of their deceased brother, father, mother, sister, cousin. Whenever the director and producer of the film has tried to arrange screenings for the film in the UK, the venue, cinema has been threated with a court order by the Police.....something to do with libel.....fuckin´pussy´oles!

Now sports....we got all kinda tings going on in this weeks edition of Radio Freedom, newness from Cat Power, hardcore bass from Stereotyp, tag-team action from Mickey Hart and Zakir Hussein, percussion concussions from Nána Vasconcelos, a dash of cumbia, some of dat Radiohead thing, as well as Belgium´s best musical export, Think of One, who have a new album out very soon via Crammed. Kicking off the program.....a cut from The Best Belly Dance Album in the World 2!

Farrok Salama / Dalah (EMI Arabia)
Beat Conductor / Freeze (StonesThrow)
Think of One / Marrakesh II
Nána Vasconcelos / Balanca Rede (Island)
Lito Barrientes y su Orquesta / Cumbia en dos menor (Soundway)
Argonort / The Argonort
El-P / Truancy (Def Jux)
Stereotyp / My Sound (G-Stone)
The Bug / Poison Dart · Stereotyp Remix (Ninja Tune)
Company Flow / Lenorcism (Dummy Snacks)
Elixir & Endemic Void / Chronono (Eves/Language)
Madvillian / Raid (StonesThrow)
Radiohead / Jigsaw (XL)
Global Drum Project featuring Mickey Hart and Zakir Hussein / Funky Zena (Shout)
Cat Power / Lord Help the Poor and Needy (Matador)

Ear Conditioning, every Tuesday 20h00 at Radio Norte 89.4FM, repeated Saturday´s at 21h00

Wednesday, 13 February 2008

Special Brew / Ear Conditioning 12 Feb. 2008

I came across DJ Negro via hispace, and he has been kind and generous enough to send me seven tracks to share amongst the listeners. His style....cumbia, dub, dancehaul. Everybody that has Diplo and the Mad Decent crew on their radar knows of the sixteen year old RyeRye....well i think they do, and so should you. Speaking of Diplo, while The Bug was visiting us here, he gave me a blast of Piracy Funds Terrorism mixtape of M.I.A. that Diplo produced. I was able to record the session note for note in my head and re-record it for you here..."Yeah right, you copied it ya bastid!"
Lined up for tonight´s program is a new joint from Erykah Badu, getting a kinda dubstep-inspired treatment from Mr. Moody, Tony Thorpe. One of the main men at Universal Records was back home in NewZealand and heard his remix of Amy Whinehouse, and was moved to ask "Who did dat?" and "Can he do something with Ms. Badu?" This one is for the ladies. We continue to follow the links....from Badu to Jay Electronica....yes, him again. His flow is so different i´m hooked like the fish we had for lunch.

This past weekend, the group Tropico28 and myself headed to the mainland for a couple concerts in Alcazar de San Juan and Madrid. During one session, Aitor, the Tropico programmer asked "What is that track you just played that had the heavy pounding drums, that opened my mind?" I responded "Oh, you mean The Bug remix of Thom Yorke."

Tropico, as with a lot of heads here in Tenerife, are really into their drum an´ bass. Posters for ´Old Skool´ events stand tall all over the place. So with that it mind, i dug out, what for me is one of the best....Source Direct. For the uninitiated, they were associates of the one known as Photek. It was Rupert/Photek that brought them to the attention of Steve Brown, AnR man for the Science label, which was part of Virgin Records, back when it rocked. Steve signed them.....but before their releases on Virgin, there was "The Crane", which they released on their own imprint. Very atmospheric in a Blade Runner way, punishing drums, sword manoeuvres and a 12" full of tension.

The Special Brew / Ear Conditioning 12 Feb. 2008

DJ Negro · Danza Extrerrestre (DJ Negro)
DJ Negro · Mash Up Andres Landero VS. Rookie (DJ Negro)
DJ Blaqstarr & Rye Rye · Shake It (Mad Decent)
M.I.A. / Cutty Ranks · from Piracy Funds Terrorism mixed by Diplo
Bunny General · Kill a Drumpan Sound (Sweet Music)
77Klash feat. Johnny Osbourne · Mad Again (Dutty Artz)
Ghislain Porier · Blazin (Ninja Tune)
Erykah Badu VS. The Moody Boyz (Universal)
Jay Electronica · Departureandareyouwatching
Thom Yorke · Harrowdown Hill · The Bug Remix (XL)
The Bug · Skeng · Kode 9 Remix (Hyperdub)
Cauto · Bona Vida (Dutty Artz)
US Soldier at Abu Ghraib talks about CIA techniques and the pimping of a 15 year old Iraqi girl.
Source Direct · The Crane (Source Direct)

This is something off the hook, people making a scene. Just stop for a minute.....or five.
Until next time....peace out.

Tuesday, 5 February 2008

Carnaval en Tenerife

A major component of the carnival aqui en Tenerife es las Murgas. Murgas are a group of singers, lots of singers....we are talking at least 50, armed with kazoo´s, costumes, and painted faces, that take a popular song and change the lyrics to reflect with humour, the current local political or social scene. This year as the scandal regarding the mayor of Santa Cruz de Tenerife, Miguel Zerolo and the Las Teresitas development continues, one of the most popular Murgas, Los Bambones, took the opportunity to express themselves proper. During the carnival the murgas compete in competition and the rumours floating state that it´s best to avoid the politics, hence there was a lot of pressure on the judges not to give Los Bambones the top award...the politicos couldn´t handle their fierce critics being rewarded for their insolence. Being part of a Murga outfit costs a lot of money....rental of the rehearsal space, costumes, paint/make-up for over fifty persons, transport etc. Winning the competition helps with the costs, so you see the problem....it´s becoming Murga-lite, but Los Bambones aren´t taking the easy route, no sir! In the clip below, Los Bambones refer to the lottery, which is how Zerolo says he came across quite a bit of money that was found in his bank account...."I won the lottery three times." Oh yeah Miguel, sure you did. What are the chances of winning a lottery once, never mind three fucking times. Oh, i get it, when he says he won the lottery, he wasn´t joking. I applaud Los Bambones for sticking to their guns, just not sure about the wigs though....

Last year when we went to Carnaval, i got really pissed off with seeing countless people dressed in Blackface, then coming up to me and dropping "Hey brother!" I left after snapping and hitting the 10th psuedo-bro in his mug. Many folks are ignorrrrant of what dressing in Blackface means to us that are insulted by it, no idea what so efffing ever.....then you´ve got jerks like those that taunted Lewis Hamilton at the Madrid practice track this past weekend. They definitely knew the connotations of getting ´blacked-up´ and riling the brother. Okay, so they didn´t like what went on between the British F1 McLaren team, Hamilton and the Spanish flag-bearer Alonso, but why drag it into a racial issue? Easy way out guys, lame. Really, some white people need to have their %ucking skin peeled off them while they are still alive and have it force-fed to them....no, better yet, their daughter or son should fall in love with the darkest of brothers or sisters from this planet and they get it on like rabbits, producing ´nuff grandchildren for the grandparents to feel completely fucking stupid.

Yesterday a friend asked "What does ´Nigger´ mean?" When that word came out of her mouth, it hit me like a rock, quite a surprise it was, i didn´t see it coming at all. So we engaged in a conversation, and cleared up the matter. Many white folks here, they don´t know it´s history, yet they hear it in music or in films and think it´s cool or okay, ´specially if they hear a black person using it. There are a few people at fault here, besides the obvious, what about the record companies that promote the shit, and run looking for excuses when they are brought to book. I stand accused.....i love Richard Pryor, and he had me and millions of my generation in tears when he did his thing, but now, like when i do my radio program, i clean the tracks that contain n.....r because when i hear other programs here, like the rap program on Radio3 (RNE) throwing it about, especially here in a country where English is not widely understood, it hurts too mucking fuch! One of the best known producer/DJ in these parts, Real El Canario, who is now based in Amsterdam, maybe a great dj....witness him spinning 100 hip hop tracks in fifteen minutes, however i don´t think he can claim ignorance with the ´Trankilo my Niger´ (Easy my Niger) tag on his myspace page....then again, maybe he´s not a good speller, or i totally missed the point and he was talking about the country...uh, i don´t think so.
Thanks to the field-negro for his writings which i find very on-point. Every home should have a field-negro.

Photo courtesy of the field-negro.
Oh shit, speaking of n····r, this just hit the net, the trailer for N####rTheMovie. It sets out to examine and analyze the origin and contradictions of the N-word. What constitutes one as a "n····r"; is it a racial slur; a term of endearment? The film examines the many cultural perspectives to understand teh meaning, contect and power of the term "n····r".

No radio program today for some stupid reason that i´ll not bother going into....but i had some new cumbia joints from DJ Negro, from Buenos Aires, who sent ´nuff tuneage; a rewind of Jay Electronica-the illest rapper-producer i´ve heard i´ve heard in ages; the fresh (so fresh, it´s still warm from the oven) remix by the Moody Boyz of Erykah Badu, some more El Guincho....who it turns out is playing the same day, same town (Madrid) as myself and Tropico28.....sorry Trop´, i may have to miss your set and head over for some of that ElectroTropicana business. Madrid town-folk can catch us as Sala Silikona on Saturday, and at The Kings Electro Bar in Alcázar de San Juan, Ciudad Real on the Friday night. The planned program can wait until next week. Happy Carnaval or whatever you do.

Friday, 1 February 2008

Hank Shocklee / Still Bombin´

A good friend was talking to me recently about Hank Shocklee, and how he´s really feeling dubstep, then today i came across the following clip via Digital Bombing...


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Extensible Data Security Framework – AX 2012

The extensible data security framework is a new feature in Microsoft Dynamics AX 2012 that enables developers and administrators to secure data in shared tables such that users have access to only the part of the table that is allowed by the enforced policy. This feature can be used in conjunction with role-based security (also supported in Microsoft Dynamics AX 2012) to provide more comprehensive security than was possible in the past.

Extensible data security is an evolution of the record-level security (RLS) that was available in earlier versions of Microsoft Dynamics AX.

Extensible data security policies, when deployed, are enforced, regardless of whether data is being accessed through the Microsoft Dynamics AX rich client forms, Enterprise Portal web pages, SQL Server Reporting Services (SSRS) reports, or .NET Services.
The extensible data security framework provides the following benefits to the system administrator who helps secure data in Microsoft Dynamics AX 2012:

Improved filters for data security
In previous releases, the record-level security feature was used to help secure the data. The filters that were used for record-level security could not be based on fields that were contained in a separate table from the data that was being filtered. For example, to filter sales lines, you could not use the customer location, because the customer location field is not contained in the sales line table. In addition, record-level security was enforced only through the client interface.

In Microsoft Dynamics AX 2012, the extensible data security framework can be used to help secure the data. By using the new framework, you can create data security policies that are based on data that is contained in a different table. Data security policies are enforced at the server, regardless of the type of client that is used to access the data. In addition, policies can take security privileges into account. For example, the administrator can grant View access to one subset of
sales orders and Edit access to another subset of sales orders.

CAUTION: The record-level security feature is still available in Microsoft Dynamics AX 2012, but it will become obsolete in a future release. Filters that you previously set up for record-level security can still be used. If you set up new filters, we recommend that you create data security policies by using the extensible data security framework.

Data security that is based on effective dates
In Microsoft Dynamics AX 2012, you can specify whether the users in a role have access to past, present, or future records. A user can also have different levels of access based on effective dates.

For example, a user can have access to view past records, and access to create and edit present records.

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The Indian woman defying body stereotypes through yoga

By AFP   July 16, 2017 | 05:33 pm GMT+7
The Indian woman defying body stereotypes through yoga
Dolly Singh, 34, doing yoga at a park in Mumbai. Photo by AFP/Indranil Mukherjee

A plus-sized Indian woman is challenging body stereotypes and defying internet trolls with a series of yoga videos that are proving a hit on social media.

Dolly Singh, 34, has gained something of a fan following online for promoting body positivity by showing that size is no barrier to mastering complex yoga moves.

"To say 'You can't do this because you have so much weight,' I don't believe that," Singh tells AFP after completing her morning stretch in a Mumbai park.

Four years ago a doctor advised her to lose weight following an ankle sprain. Singh, who is 4 feet 11 inches (150 cm), weighed almost 90 kilograms (198 pounds) at the time.

She got a trainer and embraced the "whole frenzy of losing weight" but grew bored of running so she signed up for something she'd never done before -- yoga.

"The first class I was thinking 'Can I really do this because I have a big body?' After two or three class I realized people were looking at me and thinking 'Oh my god she can do this'. My body had a certain kind of stamina, of flexibility."

Singh, who works for a TV channel in India's financial capital, soon realized there were limitations to group classes and sought the instruction she needed from videos online.

"We all have different bodies and if my teacher doesn't have a belly, how will they know what the problems are of having a big belly," she explains, laughing.

"I'm a big busted person and if the teacher isn't how are they going to understand that when I'm doing a Halasana (plough pose) I'm almost choking to death!"

Singh started filming herself to monitor her progress and then began posting clips of her yoga poses on Instagram.

Dolly Singh, 34, doing yoga at a park in Mumbai. Photo by AFP/Indranil Mukherjee

Dolly Singh, 34, doing yoga at a park in Mumbai. Photo by AFP/Indranil Mukherjee

'Online trolls'

Soon she was inundated with messages, mainly from foreigners at first but then from Indian women saying that Singh was an inspiration to them.

"I've been overwhelmed by some people saying they would feel alienated in a room full of perfect yoga bodies, how they would feel that everyone is watching them.

"There's an idea of not showing your body if you're big bodied. You're supposed to hide everything because its not appealing or it's not something people like to see but that's just something that's been sold to us," she insists.

The response hasn't all been positive however. Singh says she has been the victim of body shaming online.

"Indian men have not been encouraging at all. There are a lot of people who write very nasty comments. They would say something like 'You're just a fat blob, you look just like an elephant or bear, or you're unfit or it's because you're eating so much food.

"I completely ignore these things. You can't fight internet trolls. I don't know these people so why should it bother me?"

Singh, who currently weighs 73 kg, says she will continue trying to sell "a more positive body image" and "challenge notions of fitness and beauty".

"I'm not aiming to have this thin figure but I am aiming to have a beautiful flow and make my body strong through yoga," she says, smiling.


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J. Bradford Jensen

Professor, McDonough School of Business at Georgetown University
Services - Member

PhD in Economics, Stanford University. Professor of international business and economics, McDonough School of Business at Georgetown University; Senior Fellow, Peterson Institute for International Economics; Research Associate, National Bureau of Economic Research. Researches the relationship between international trade and investment and firm performance. Recent work examines the relationship between increasing import competition on U.S. manufacturers and the impact of trade in services on the U.S. economy. Former: Deputy Director, Peterson Institute; Director, Center for Economic Studies at the U.S. Census Bureau; Faculty member, Carnegie Mellon University; Visiting professor, Tuck School of Business at Dartmouth College. Has been published extensively in scholarly journals and cited in popular press publications.

E15 Blogs

Regional Trade Agreements
May 2015


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Starterware/DAC1282: DAC1282+ADS1282 to test detector leakage

Part Number: DAC1282

Tool/software: Starterware

Hi, I am trying to use DAC1282 and ADS1282 to test the detector’s leakage, which has been written in the datasheet for seismic applications. However, I am still not sure about the official suggested circuit for the detector leakage test. Can I use the following circuit? If so, what should I do?


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Back to December Ed Reporter

Education Reporter

Reforming Our Universities: The Campaign for an Academic Bill of Rights, David Horowitz, Regnery Publishing 2010, 285 pages, $27.95.

It's no secret that America's universities have become safe havens for radical professors who conflate political activism with scholarship and teaching with indoctrination. While several of David Horowitz's previous books document the radical politicization of the classroom, Reforming Our Universities focuses on his campaign to restore academic integrity to liberal arts programs.

His central goal was to persuade universities to adopt an Academic Bill of Rights. The Bill was, in Horowitz's words, "a very modest proposal" designed to ensure that instructors "1) provide students . . . with both sides of controversial issues; 2) do not present opinions as facts; and 3) allow students to think for themselves."

The overwhelming response of the academy was to deny the problem, and point out that most universities already have strong statements of support for academic freedom. This assertion, while technically true, fails to recognize that these policies are exclusively directed toward protecting faculty - not students.

Horowitz, himself a former leftist, is tenacious and no stranger to the tactics of his intellectually illiberal opponents. Though dismissed, demonized and mischaracterized by faculty unions and their Democrat allies, Horowitz continually adapted his strategy to call attention to the problem and induce some substantive response.

One of the biggest surprises in the book is the lack of support from conservative allies. Despite being grossly outnumbered, underfunded, and subject to relentless unprincipled attacks, Horowitz and two staff members did win some important victories: the Pennsylvania legislature held the first academic freedom hearings in the nation and two major universities adopted academic freedom policies. Most importantly, the author's six-year battle brought much-needed attention to the issue in faculty organizations and university administrations, even if most continued to deny the problem.

Even the campaign's successes demonstrate the need for its continuation, however. Although Pennsylvania State University enacted an academic freedom policy coupled with grievance procedures, the first student complaint filed under the new policy was summarily dismissed, demonstrating a lack of institutional will to enforce real academic freedom for students. Never one to give up, Horowitz is currently working with students to petition their professors to add dissenting texts to required reading lists.

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Unearth Your Right Livelihood: Ten Laws for Finding Work that You Love

Written on 3:07 AM by Mai

Who doesn't want to wake up in the morning looking forward to their job with a positive outlook, knowing that coming back the next day is something they optimistically anticipate? However, this is not the reality for most of us. Most of us dread going to work and dread even more going back the next day. Why is this? We spend fully one third of our lives at work. Shouldn't we put more effort into finding a career path that we can enjoy, feel challenged by, and allows us to grow?

Each of us is an individual blend of unique gifts, talents, and passions. Combined together, the expression of this unique blend should offer us a career path that is perfect for our individuality. However, it isn't always easy to understand how our skills combine, nor is it easy to identify job descriptions that embody our skills. This can take a lot of work to determine how to channel our skills into an optimal career direction. Thus, we end up working in careers that our parents picked for us--or that we stumbled into--rather than what we may have chosen for ourselves through conscious intention and self-awareness.

Finding our right livelihood is a matter of pairing our interests with skills we have acquired while doing something we have a passion for in a way that generates us income. Our work should first and foremost be viewed as a vehicle of self-expression; something we do to express our individuality and not something we do just to derive an income. Wouldn't it be wonderful to look forward to going to work, knowing that each and every day for the rest of our life our work allowed us to thrive? By combining our vocation with our values and interests we just may find our right livelihood!

To assist in discovering one's right livelihood the following ten points are guidelines to provoke inspiration and offer a sort of check and balance for analyzing where a person's current career path may align with their skills and innate abilities.

The Ten Laws for a Happy Career

1. The innate purpose of work is self-expression and the more of yourself that you can express the happier you will be with your career.

2. The ideal work is found where your interests intersect with your skills and talents.

3. Work should be an expression of your values and beliefs.

4. Your ideal work is not an employment decision but a lifelong calling that you pursue because you are drawn to it like a magnet.

5. Your work should be a form of service for the greater good of humankind. Somehow it should improve the lives of your fellow citizens on this planet.

6. The more your career is in line with your purpose, the higher will be your level of satisfaction.

7. The key to finding your ideal career is remembering and understanding what you were first drawn to in life.

8. Finding your special path in life requires that you believe that there is one.

9. When you make the decision to pursue your purpose in life, you will find that the universe helps you along the way.

10. If you find passion is lacking in your life, then it may be because you are not actualizing your purpose in life. When you are pursuing your purpose, you will find passion in life.

Take some time and ponder the ten points. You may even want to take some time and journal on each and ask how they fit with your current employment. Perhaps you'll feel inspired, or maybe you will determine that you may benefit from some soul searching. If the latter is the case, you might consider taking some self-awareness courses to help you identify your passions and interests. There are many excellent career resources--like books, tapes, and seminars--that can assist in guiding you through processes that are designed to unearth your right livelihood, and deep inner calling.


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2014 Mack Lipkin Man and Nature Series

"This Year In Conservation" 2014 Panel Discussion

SCCS‐NY 2014 featured the Mack Lipkin Man and Nature Series Panel Discussion as a special public program on the evening of Thursday, October 16. The focus of the discussion was “This Year in Conservation,” and featured an engaging conversation between conservationists sharing the experiences and lessons that underscore their careers in marine conservation. The evening's panelists included:

  • Dr. Ayana Johnson, Executive Director, Waitt Institute
  • Dr. Lekilia "Kiki" Jenkins, Assistant Professor, School of Marine and Environmental Affairs, University of Washington
  • Dr. John Cigliano, Professor of Biology and Director of Environmental Conservation, Cedar Crest College
  • Moderator: Dr. Eleanor Sterling, Chief Conservation Scientist at the Center for Biodiversity and Conservation, American Museum of Natural History

The Mack Lipkin Man and Nature Series was established in honor of Dr. Mack Lipkin, Sr., by his many friends and admirers. Dr. Lipkin was a physician who was a gentle and powerful force in advancing the most humane and caring practices of medicine. The Museum is proud to welcome Rodrigo Medellín and Ivette Perfecto as the 2015 Mack Lipkin Man and Nature Series Fellows.

This is a yearly event that is free and open to the public. For more information, please contact us at biodiversity@amnh.org

Mac Lipkin Man and Nature Series Panel Discussion 2014


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Green team Volunteers and Registration Volunteers are most needed! (can you include that little p.s?)  Volunteers are expected to help for three hours per day to receive camping permission, event entrance, and Earthdance Ithaca gear!


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Start NPC Bounty board
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Reward Silver2Copper52 and Bafflegate Bounty Token
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Description: Kill 12 Rumblegrowl Bears.
Completion: Return to the Bounty Board!
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  • Kill 12 Rumblegrowl Bears

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4 Tips For Relocating Your Company's Office

30 June 2016
 Categories: , Blog

Relocating your company's office can be stressful, but the move is more likely to go smoothly if you are prepared. Ideally, you should start planning the office move months in advance to ensure that all details are taken care of. Use the following tips to help ensure that your relocation happens without any major problems:

Hire a Commercial Moving Company Early

In order to ensure that your office move is completed on the right date, it is important to hire a reputable commercial moving company months in advance. When you book your moving company, make sure that you get documentation proving that they hold insurance, since many office parks require movers to be fully insured. If your budget allows, consider booking with a moving company that offers full service moves, which include the services of a moving manager. A moving manager will attend to all of the details of the move, such as overseeing the moving team, arranging for the installation of IT services, and creating a timeline and layout of the new office space.

Order New Equipment Ahead of the Move

If your company is in need of new office furniture, computers, or any other equipment, order it all in advance so you can schedule the delivery to coincide with the office relocation day. It will be much easier to set up the new office when you have everything you need on hand.

Don't Forget to Update Your Address

As the move approaches, make sure that you update your company's office address with the post office and any vendors that you work with. You will also want to update the address on your company's website and order new business cards that show the address of the office your company is moving into.

Schedule Workload Appropriately

To make an office move easier, plan on carefully scheduling the office workload appropriately for the days right before and after the move. Ideally, you should not have any client meetings scheduled right before the move, and it is a good idea to avoid having any major project deadlines on the books as the office relocation approaches. Since it can take a lot of time and effort to move a whole office, it will be a lot less stressful if office employees and management don't have to worry about deadlines or meetings while packing up their offices and getting everything ready for the movers.

For more tips and advice, as well as information on moving services, contact a company like Father & Son Moving & Storage.


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And you shall sleep restful nights" (St. Ephraim the Syrian).

Wednesday, May 28, 2014

That Tendentious Pamphleteer Gibbon

If you carefully read Evelyn Waugh's hilarious historical novel Helena, which Waugh regarded as his real magnum opus and in which there are all kinds of puns and hidden howlers and deliberate anachronisms, you will find a very sly jab at Edward Gibbon, whom Waugh and others regarded as an anti-Catholic pamphleteer with little more than a rococo style to commend him. But Gibbon was more ecumenical than that, and it is clear he had equally little regard for Eastern Orthodoxy. It is from Gibbon that we find some of the earliest widespread uses of the term "Byzantine" as a pejorative--as connoting something dark, manipulative, endlessly complicated, and malevolent. Forthcoming in September is a new scholarly book that looks at Gibbon's historiographical methods: Charlotte Roberts Edward Gibbon and the Shape of History (Oxford UP, 2014), 208pp.

About this book we are told:
Edward Gibbon's presentation of character in both the History of the Decline and Fall of the Roman Empire and in his posthumously published Memoirs demonstrates a prevailing interest in the values of transcendent heroism and individual liberty, but also an insistent awareness of the dangers these values pose to coherence and narrative order. In this study, Charlotte Roberts demonstrates how these dynamics also inform the 'character' of the Decline and Fall: in which ironic difference confronts enervating uniformity; oddity counters specious lucidity; and revision combats repetition.

Edward Gibbon and the Shape of History explores the Decline and Fall as a work of scholarship and of literature, tracing both its expansive outline and its expressive details. A close examination of each of the three instalments of Gibbon's history reveals an intimate relationship between the style of Gibbon's narrative and the overall shape of his historiographical composition. The constant interplay between style and substance, or between the particular details of composition and the larger patterns of argument and narrative, informs every aspect of Gibbon's work: from his reception of established and innovative historiographical conventions to the expression of his narrative voice. Through a combination of close reading and larger literary and scholarly analysis, Charlotte Roberts conveys a sense of the Decline and Fall as a work more complex and conflicted, in its tone and structure, than has been appreciated by previous scholars, without losing sight of the grand contours of Gibbon's superlative achievement.

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Baal-Peor — lord of the opening, a god of the Moabites (Num. 25:3; 31:16; Josh. 22:17), worshipped by obscene rites. So called from Mount Peor, where this worship was celebrated, the Baal of Peor. The Israelites fell into the worship of this idol (Num. 25:3, 5, 18; Deut. 4:3; Ps. 106:28; Hos. 9:10).


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Everyday, thousands of children and adults wake up to a life without hope. What a sad existence that is. But, you can help us enrich their lives, make their dreams a reality and give hope to those that need it most. It is our promise and mission to do this, and its only possible with your support.

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Archive for the ‘Cardiac risk factors’ Category

Risk Factors, Diet, and Blood Lipids

Thursday, June 26th, 2008

“Part of the secret of success in life is to eat what you like and let the food fight it out inside.”

Mark Twain

There are over 260 “risk factors”, i.e. conditions, habits, stress, or being just alive, all associated with the risk of developing coronary disease, heart attacks, or sudden death. Unlike bacteria causing specific infections, however, these risk factors are not proven causes of coronary disease. Proving true causality in medicine, in fact, is often a game of endless pirouettes, stretches and rule changes.

For example, these risk factors may be strong and therefore impressive, or weak and debatable. Strong associations with coronary disease, besides age and gender, include heredity, smoking, high blood pressure, diabetes, obesity, probably in that order-and for true believers, the worst culprits are serum fats or lipid levels which include total triglycerides, total cholesterol and its sidekicks, LDL and HDL cholesterol, among other fatty compounds.

Dietary fat has been blamed over the decades for affecting, if not controlling, the blood level of serum lipids. The link, however, between diet, especially the consumption of cholesterol and different types of fats- solid or semi-solid fats (“saturated”) vs. oils or liquid fats, and the level of various lipids or fats in the blood continues in many quarters to be highly questionable.

Moreover, the secondary link between blood levels of fat, including cholesterol-related lipids and the development of coronary disease is a variable, and often confusing one. While individuals with certain metabolic diseases, especially diabetes, have abnormal levels of blood lipids and a high incidence of coronary disease, many normal people with high lipids never develop significant heart disease. Further, almost half of all coronary patients and patients admitted for heart attacks have normal blood lipids. For years, the dietary research community has been reluctant to admit that the scare over dietary fats has long been over-hyped. Diet fat hysteria received its final coffin nail last year when a major study concluded that low-fat diets provide no demonstrable health benefits over high-fat diets.

For decades the diet police told us animal fats like butter were dangerous, and more recently announced that fettucini Alfredo was “a coronary on a plate.” They urged us to substitute margarine for animal fats, and to stay away from red meat. Of course in those rosy times, no one talked or wrote about “trans fats,” abundantly produced when vegetable oils were turned into solid fats like Crisco and margarine. Now, the diet police have done an about-face all the while failing to admit that their butter scare was bogus from the outset, but margarine, containing high trans fats was bad. It turns out that now butter, palm oil, lard, containing natural trans fats, and (new) Crisco, if not tops on the list of desirable fats, are at least considered OK by the diet dogs.

Stay tuned for more on diet and trans fats.


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lose weight without exercise

How to Lose Weight Fast in a Healthy Way even when you can’t exercise

Trying to lose weight fast in a healthy way? But you can’t exercise? That’s me. Or you have an injury? Yep. I can’t walk like I used to. I have some weird foot injury the doctors (5 of them so far) are unable to diagnose with any certainty. Plus I had to have shoulder surgery [...]

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I like to cook in batches. Even though I am generally cooking for just one or two. Some stuff just makes sense that way: big pots of stock, beans, a roast hunk of meat that can become 4 dishes in the day after, pizza. One big bowl of dough will keep well if you let it rise gently overnight in the fridge. And you can eat it for every meal that day. And you really can, you know? Or you can have a pizza party.

This morning as I looked at the bowl of dough that I had just retrieved from the fridge I was thinking, oh yes, egg & lardo pizza. Because you know those are two of my very favourite things. I quite like to cover my egg yolks with lardo anyway. And I have lardo in the fridge. (Lardo? Cured gorgeous pork fat, mouth melting and divine. Not lard. Which is also great but for different reasons). But I have something even better too. Guanciale! Roman cheek bacon, the very best bacon there is. I consider myself an expert after all the testing that I did for my next book Project Bacon (which is in the final stages, and I know I have said that before but it really is).

I didn’t have a meat slicer (and oh how I want one!), and what I really wanted was a thin sheet of guanciale, rich with fat and weak with a quiver of pink meat. It would protect and coat the egg as it roasted in the most gorgeous way possible. It drives me crazy when an egg on a pizza hardens and blisters as it roasts. I tried my food processor and it did well enough. All systems go, pizza for breakfast was going to be a thing.

I am lucky, I have gorgeous Roman tomatoes, bursting with ripeness. If they could speak they would be exuberant and you might not want to sit next to them, but as a tomato they are a perfect thing. Chopped into large enough dice so that they still had personality and texture and shape, they were the first layer on my breakfast pizza. Thrown cautiously over a carefully teased piece of dough, shaped into a careless circle with my fingers. On top, a little chopped fresh rosemary. I cracked an egg into the centre where there was enough of a lack of tomatoes to hold an egg, with a wall of tomatoes around it. On top, three carefully placed slices of guanciale joy.

Into the oven at its highest setting, and about 6 minutes later there it was. My perfect breakfast pizza, bacon and egg at its most joyful. You must make it. I promise it is worth making the dough. Have a breakfast pizza party!

Breakfast Bacon & Egg Pizzas
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Breakfast Bacon & Egg Pizzas

    dough (for 6)
  • 450g strong flour
  • 10g dried yeast
  • 300ml just warm water
  • 25ml extra virgin olive oil
  • a generous pinch of sea salt
    toppings (per pizza)
  • 1 good tomato, chopped into dice or a couple of tablespoons of good tomato passata
  • a little fresh rosemary or thyme
  • three thin slices of guanciale, bacon or lardo
  • 1 egg
  • extra virgin olive oil
  • sea salt
  • black pepper

  • Make your dough. Put all the dry ingredients in a large bowl and add the oil. Add the water a little at a time, mixing it through. When the flour has come together to a ball there is enough water. Add more a little at a time if you need it (each brand of flour is a little different). if it gets too wet just add a little more flour. Knead for 10 minutes or 5 minutes if you have a mixer with a dough hook. Cover with cling film and let it rise slowly in the fridge overnight or let it rise in the warmest part of your kitchen until it has doubled in size (about 40 minutes to an hour). Knock the dough back by literally knocking the wind out of it, and let it rise again for another 10 minutes at room temperature. It is now ready to use.
  • Preheat your oven to its highest heat.
  • Divide the dough into 6 balls and using your hands, gently shape it into a circle. I like it when it isn’t too thin, liking it to be approaching foccacia but not quite. You should have yours as thin as you like it. If you find hand shaping awkward you can use a rolling pin.
  • Put the dough on a floured or oiled baking tray and add the tomatoes, making sure there is room for an egg in the middle. Season the pizza at this point (the bacon will have enough salt. Sprinkle on the rosemary and crack the egg on top. Carefully put the guanciale or lardo or bacon over the egg, making sure the yolk is covered. Drizzle a little extra virgin olive oil on top and sprinkle with some black pepper.
  • The pizza shouldn’t take long. Keep an eye on it after 5 minutes.
  • Eat hot and enjoy! I love it :)
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Monday, October 25, 2010

Cajoling the Carnivoire

So, this is my meat-eating, potato mashing husband, Matt.  You probably know him, or have at least seen me rant (lovingly) about him.  He's not into the whole fake animal protein scene, but lately he's been a good sport.  Sunday he shocked me by digging the Boca breakfast sausages out of the freezer and serving them to me with a plate of egg whites.  We both agreed that the sausages were pretty damn disgusting, but it was the heartfelt effort that counts.  He's been a good sport, but it's nice when the experience is good for everyone involved.

Luckily, we've been making a few trips to New Seasons recently.  This is wonderful.  I'm not sure why the change of heart from the days we lived 10 minutes from one and never went.  I think a lot of the guys he knows have been singing the praises of organic foods and why hfcs sucks, because god knows he never paid any attention to my The Omnivore's Dilemma rants.

So we were at New Seasons a couple weeks ago, and Matt picked out a box of Amy's Kitchen veggie burgers.  "These look kinda good," he said.  I'm not going to argue - my husband is putting a box of veggie burgers in the cart, and I don't even see a gun to his head.

Tonight I pulled them out of the freezer, a thankfully easy dinner after we spent most of the night signing refinance papers (YUCK). They were huge!  Probably twice the size of a Boca burger.  Yet when I calculated them out, they were only 3 Weight Watchers points - in case anyone's counting. Anyway, a few minutes in the pan, a couple slices of sharp Tillamook, and dinner was ready.

I couldn't believe how much he loved them.  Like, plotting when we can go back and get more loved them.  Ate two loved them.  Compared them to Burgerville deliciousness loved them.  Couldn't believe he was full from a veggie burger, and I had to agree.

It's not easy to try and lose weight.  In fact, it really blows.  But when you find something that you can both enjoy, it's pretty great.  Especially when it's not easy - the man doesn't like butternut squash.  How can you hate butternut squash in October??  Well, maybe I'll convert him eventually.  We've already come a long way, baby.

Friday, October 22, 2010

57 Minute Meals

"Hey, kiddos!  Today we're makin' a grrrrrreat Polish Dog Risotto with lotsa cheese, creamy rice, and big ol' portobello mushrooms!  And can you say DESSERT?!  Teerameeeesooo you're just gonna love!  DEEEEE-lish!  And it's all in just 30 minutes!"

Unfortunately you didn't get the full effect, because I wasn't waving my arms around and making gestures like an ASL translator trying to keep up with Aaron Sorkin.

I can't stand this woman.  Maybe not quite as much as I despise Sandra Lee, but my god it's close.  And "30 minute meals"?  Bitch, please!  It's called prep time.  And you can't buy every single vegetable in the produce section pre-sliced, so you can shove your fake promises up your EVOO ass.

If you're actually going to cook something, you're going to be in the kitchen for longer than 30 minutes.  You have to get out your dishes, utensils and ingredients.  You have to wash things, slice things, peel things, answer the phone, rinse off that dirty knife you really need.  We don't have a camera crew and Food Network interns washing dishes in the back, dreaming of the day they'll usurp Guy Fieri from his greasy throne.  It takes 30 minutes to warm up a Freschetta pizza once you've dug it out of the freezer, unwrapped it, reread the directions for the 129th time, let the oven preheat, dig out a baking stone, realize you're supposed to just set it on the rack so you put the stone away, wait for it to cook, turn it, take it out, let it cool, cut it into pieces, put them on plates, ask if anyone else wants a Diet Coke, sit down and EAT.

So, when I told Matt we were going to have the Deep Dish Baker 30 minute roasted chicken, it was a little bit of a lie.  I had to mix up the spices, unwrap and de-neck-and-gizzard the chicken, and start baking my sweet potato in the oven.  But he was still in disbelief.

"You can't cook that in the microwave," he warned.  "It's going to be disgusting."

"I will make a believer out of you," I promised.  I was taking a pretty huge leap of faith, putting a whole fryer in this stoneware basket and expecting it to be edible.  But Pampered Chef promised it was so!  I had to prove it to myself at least as much as my unenlightened husband.

The baker spun for 30 minutes, unattended as we watched missed episodes of 'Outsourced' in the other room.  Light, cute stuff.  Much better than 'The Office' is nowadays.  God.  Kill it, it's suffering so badly!

When it beeped, I jumped up to get it out.  I gave it a good poke.  Hot, crispy skin and firm flesh... it felt done.  I cut into the breast, revealing nothing but white, clear-juice doneness.  The skin crackled under the knife, much crispier than anything I've desperately tried to do in the oven.

Without too much fanfare, I dished up my sweet potato and chicken ration, and Matt's heaping helping of chicken, Stove Top and Velveeta Mac and Cheese.  I used up almost all my points on free pizza during lunch.  Not the best choice, I learned when I went back to tally it up.

I sat back, and let the reactions roll forth.

"This really came out of the microwave?!"
"It's all crispy, like we fried it or something."
"I am amazed.  I had no idea you could do this."
"It's not dry at all!"
"It's energy-efficient, too!  You're not heating up the whole oven!"
"This is amazing."
"Well, you've convinced me!"

I sat back, a sly smile on my face as I pried every last fiber of potato off my plate.  Told you so.

Thursday, October 21, 2010

Brought to you by...

No, I'm not sponsored by The Pampered Chef.  I don't even sell the stuff, although it's becoming a tempting prospect to support my crippling addiction.  But a few weeks back I did have a fun Pampered Chef party, which was just filled with showing off my not-so-new house, my Halloween decoration psychosis, and attempts to further indoctrinate friends and family into the Pampered Cheffery cult.

What can I say?  I love the stuff.  It works well, it holds up to use after use and wash after wash, and the catalogs have fun little recipes!  Like the Williams-Sonoma ones, but with a little less demi-glace and slightly more weeknight realism.  So, if all 16 of you are listening, I fully endorse them.

During the party, the host lady made this Mexican-style chicken lasagna in the legendary Deep-Dish Baker.  Now I've heard about this thing, a piece of their Stoneware collection that was so very popular, so very coveted, that the Pampered Chef Factory couldn't keep up with production.  It's the only item they've ever had to make exclusive for show hosts only, to limit orders.

(Ooo, the Pampered Chef factory.  They should live up to the name and have a huge, sprawling spa upstairs where women that cook on weeknights can get pedicures and massages and canapes served by shirtless firefighters.)

I never thought I needed one.  Psh, whatever.  Fie to your covered baker.  I have my Le Creuset.

Then, I tasted a delicious casserole made in the microwave.  Which sounds absolutely disgusting.  Soggy, uneven, slop.  But I would never have ever guessed it didn't come straight out of the oven.  Crispy, bubbling top, evenly cooked throughout.... I was hooked.  I had to have one.

For the next week I collected a crazy number of orders, sent them off, and then waited.  Mail order, you are a cruel mistress!  Luckily we've made advancements, like getting rid of that whole 4-6 weeks stipulation.  And stalker-friendly FedEx tracking numbers, that allow you to GPS navigate through the poor delivery guy's day until you KNOW he's at your doorstep.

"MALIKA!"  I bellowed from inside my office, "it's ON MY DOORSTEP, RIGHT NOW!!"

Unfortunately cookery delivery does not constitute a PTO day, so I had to remain, fiddling with graphics and papers until the workday was done.  Traffic was kind, and I made it home to find the boxes Matt dutifully left undisturbed on my doorstep.

It rivaled Christmas, seriously.  Not only did I get to unpack my personal fix of loot, but I got to snoop into everyone else's picks as well.  Cool cookbooks, fun spices, little tools I'd never thought about before.  Hmmm!  Notes for next time!  I love sorting everyone's stuff out into bags, too.  When I was 17 or 18, I was an Avon lady for like 3 months.  I didn't try or succeed in selling that much, I just kind of wanted to load up on body wash for myself.  I'm a really, really horrible salesperson.  Anyway.  For the people that did buy stuff, I put them in these pretty Avon logo-ed paper bags with ribbon and little lipstick samples and tissue paper.  Presentation!  I had so much fun handing them out.  And then I thought, hey!  I should minor in Marketing!  Because it's got to be just, like, doing that kind of stuff and planning parties.  But that's a whole other whale of a tangent.

A few nights later, I took out my virgin Deep Dish Baker (now living next to its cultured cousin the Le Creuset) and told Matt I was going to make a microwave casserole.  "Yuck!" was his apropos response.

"No!  The baker makes it taste like it's from the oven!"

Jesus.  "I don't know!  It just does!"  I unloaded everything I could think of from the freezer - a 1/3-full bag of frozen spinach, hash browns, leftover ham, Schwan's onion and mushroom mix (the last bits not used for Beef Ghettington), a menagerie of cream soup and cheese.  A good mix, a generous dose of garlic salt and pepper, and it was in.

Ooo, it looked so pretty, spinning around...

15 minutes later, the moment of truth.  Using the most sanitary and scientific methods of testing, I stuck my finger in the middle of it.  Still a little cool.  I gave it another 5, and we were good.  Still much less than it would have taken in the oven.  Oh, and it looks kinda wonky because I didn't put cheese on my half.  Anyway, it was hearty and homey, and certainly better than most things that evolve from forgetting to get out any chicken or anything and living somewhere that isn't at all close to a grocery store you'd actually want to shop at.

Tomorrow night we're doing the 30-minute whole roasted chicken, one of the big "talking points" for the baker.  Although apparently they don't have to try very hard to sell it anymore, being limited and all.  Matt doesn't believe it's possible, but I believe in the baker.  We'll see if faith triumphs!

Saturday, October 16, 2010

Ghetto Style

I haven't been planning my menus out lately, which is freakishly uncharacteristic.  I grew up in a household where the menu was posted on the side of the fridge two weeks out, so I feel a little more than scattered going through the week without a script.  Not sure what my deal is: I'm busy.  My mind's on other things.  I'm somehow saving us money by not buying ingredients.  Whatever it is probably isn't true or rational, but anyway.  I ended up headed to Whole Foods last week, with Matt on the phone.

"What do you want for dinner?"

"I've been craving those Swedish meatballs," he offered.  Ugh.  I am so not in the mood for meatballs.  We just had parmigiano-studded turkey meatballs in the Italian Wedding Soup on Tuesday.  Not to mention creamy, delicious gravy will cost me way too many precious points.

Hmm, what sounded good?

I started running a mental inventory of the contents in the fridge freezer.  Half a bag of crabmeat from our last sushi night.  Mmmm, sushi.  I'd love some sushi.  I wouldn't love to make sushi, though.  Not on a weeknight.  Way too much Zen rice-fanning for a post-work meal. A kielbasa.  Meh.  A single puff-pastry sheet.  Yum, what if I wrapped something in puff pastry?  Not chicken.  I'm sick of chicken.  Salmon?  Well, maybe good, but then I'll have to figure something out for Matt.  What about...steak?  I could wrap up the steaks, maybe throw in some of those frozen Schwan's mushrooms and onions, and make a kind of beefy, puffy......

I tried to explain to the guy at the Whole Foods meat counter what I wanted to do.  "I want to wrap some steaks in puff pastry."

"Phyllo dough?"

"No, puff pastry."

"Are you making beef wellington?"

"Uh, kind of."  Apparently the staff at Whole Foods are unfamiliar with ghetto-style.  "I mean, kind of like that."

"Well beef wellington is made with tenderloin," he explained, gesturing toward the $24.99 a pound cuts.  "But if you wanted something a little like it, you could do some small steaks."  $5.98 for 2.  PERFECT!  Sold.

When I got home, I told Matt we were having Beef Ghettington for dinner.  Without blinking, he said, "ghetto-style Beef Wellington?"

Girls, when you find a man that understands you, marry him.

Gorgeous steaks seasoned with Penzey's kosher salt and cracked pepper?  Check.  Kroger Swiss "Style" slices?  Double-check.  We're ready to get real classy up in this bitch, yo!

I seared the steaks on a super-hot griddle, just to get a nice crust on the outsides.  I rolled the puff pastry out as thin as I could and filled it with steak, mushroom and onions, crappy (but melty) cheese that I can't even believe was in the fridge (what happened to you, specialty cheese distributing Tabitha? :( and a little Dijon mustard.  I sealed them up, poked holes in the top, and set them on the baking stone.  I had my fall leaf pastry dough cutters at the ready to make them all fancy, but I didn't have any extra snippets of dough.

"They look like Hot Pockets," said Matt.

Not a compliment.

OK, well they kinda did.  But when they came out of the oven, golden-brown and brimming with warm, savory goodness, we didn't have too much to complain about.  Despite the lack of the most coveted cut of beef, or pate coating, or leaf-cutter garnishes, it was still much better than most other lazy weeknight options.  In between microwave pizza and hand-rolled sushi lies beef ghettington.  Here's to finding your own happy compromises.

Tuesday, October 5, 2010

The Longer Commute

This weekend was brimming with my favorite things: family (including not just an Annie sighting, but a whole MEAL with my elusive little sister!). Seattle.  Cake.  Birthday presents!  Pulitzer-winning theater.  Uwajimaya.  Halloweeniness.

It had been a while since I'd driven all the way up to my parents' house.  I tried one time this summer, but a 12-vehicle pileup in Centralia sent me back to Hubbard.  I did try to wait it out a couple hours in Kelso, but as anyone who has tried to kill a couple hours in Kelso knows, this will drive you pretty much to the brink.  This time I was able to duck out of the office at noon, and made it up to Seattle  Buckley in 2.5 hours.  We had plans packed together for the two-ish days: my friend Brynne's production of Doubt in Edmonds Friday night, afternoon Seattle Sounders game with Dad on Saturday, Sumner's Autumn Fest in the evening with dinner at my favorite greasy-spoon Chinese place in Enumclaw, and finally breakfast on my way out Sunday with Brianna.  We set out right away for the show up north, taking a detour in Sumner for dinner at The Buttered Biscuit.  I've heard this place mentioned gratuitously during my visit sabbatical this year: taking grandma to The Buttered Biscuit.  Zach wants to go to The Buttered Biscuit.  We met the Herrs at The Buttered Biscuit on Saturday.  Rumors swirled over epic portions and comfort-rich flavors.  Luckily, my visit was another excuse to go.

As I was reading through the menu, a waitress passed by with orders bound for another table - yep, no one's been pulling my leg.  These portions could feed Chewbacca.

I ordered the Chicken & Artichoke sandwich, and my mom got the turkey dinner special.  We each got salads, me with a garden salad and her with a warm bacon and spinach salad.  I was instantly jealous.  The simple romaine, crisp thick-cut bacon and tangy vinaigrette was like first-course candy.  Although the garden salad was much more substantial than most restaurants.  Some shredded cheddar, onions, cucumbers, leafy greens, tomatoes - none of that sad iceberg on a saucer garbage.

My sandwich was messy, but huge and delicious.  There was something about the bread that I couldn't quite pinpoint, but that made it irresistible.  A little sweet, toasted and spread with a nice garlic-chive cream cheese.  I could've just eaten a basket of that, but the artichokes, onions, chicken and Swiss cheese were welcome to the party.

Doubt was fast-paced and provocative, filled with important debates and lessons to learn.  Including the fact that when you give a friend a bath-bomb cupcake with vanilla cake scent and sprinkles, you need to TELL THEM that it is a bath product and not a cupcake.  Overlooking technicalities in these cases can only lead to disaster.

The next morning, Dad and I left for Qwest Field.  It's so funny to think back on the old Seattle Sounders games he would take me to in the 90's at Memorial Stadium: paltry attendance, no sponsors, no suites... just some guys, a ball and a few bleachers.  Now, selling out a stadium built for the NFL and commanding international attention... wow.  We've come a long way, baby.  Dad, a die-hard since the team formed in the 70's, wears his original championship scarf to every one of his all-inclusive season ticketholder games.  Keepin' it REAL!!

As soon as we stepped off the Sounder train at King Street Station, my Sailor Moon sense started tingling.  "Hey, we're next to Uwajimaya, aren't we?"

"Yep," said Dad.

"OMG can we go!?"

Seattle Uwajimaya makes the one in Beaverton look like a Plaid Pantry.  It sports a tour-of-Asia food court, two-story mangatropolis bookstore, and a Fred Meyer expanse of grocery aisles.  It even has its own apartment complex on top, which I vowed all through high school I would absolutely someday live in.  Well, I guess I haven't exhausted all somedays, but the possibility of relocating our lives on top of a specialty grocery store in a different state is growing increasingly slim.

As hard as it was to pass on the geoducks (We'll Clean For You!) and $28 bunny-encrusted bento lunchbox ("but Matt, it had BUNNIES ON IT!!"), I didn't feel like hauling souvenirs all over the stadium and back onto the train.  Just a refresher that yes, it's still there and yes, it's still awesome is enough to keep me going until next time.

With the supertickets my parents own, you have special access to the VIP Snack Stand.  Anyone who's ever been to a Seahawks game knows what you usually meet at the stadium: $4 sodas, $10 burgers, $6 peanuts.  They've carefully cultivated their wallet-raping skills under the Regal Cinema/Disneyland school of pricing.  But flash your all-inclusive ticket to the watchful gate guards and you are treated to this rare sight:

NO PRICES!!  Whatever you want, handed over without a single debit swipe.  And you know what this means.  Bottomless Diet Coke.  200+ mile drive now = totally worth it.

The game was amazing.  Hearing those same chants from fifteen years ago in a crowd of 20ish now roared by a mob of over 36,000... pretty surreal.  Just watching those athletes makes me exhausted.  They are running up and down that field NON-STOP for 45 minutes each half.  And not just running.  Kicking.  Jumping.  Hurling balls with their heads!  Maybe I should take a walk or something.  Apparently the human body is made for more than inhaling free hot dogs.  Hmm.  I have not considered this much.

After triumphing over Toronto, we headed back to meet Mom in Sumner.  It's the cute artsy, folksy, antiquey small town downtown street that I've yet to find an Oregon equivalent for.  To celebrate wonderful Halloween decorations, they have a harvest event with dancing scarecrows and free apple cider, which seemed reason enough to come down.  I wasn't too floored by the Halloween decor (what is with this year?!  Target sucks, Cost Plus sucks, even Crate & Barrel's seasonal stuff blows).  But I did spot the most unique kitchen decoration I've ever seen, which I'm currently obsessively in love with.

It's a vintage cafe pie display. Complete with little pie tins.  I stared at it.  I drooled.  I thought about the pie candles I currently have underneath a cloche at home, which would fit absolutely perfectly inside.  I snapped and sent the phone pic to Matt, angling away from the $220 price tag (marked down from $300!).

"What is that?"

"A vintage pie display?"

"What are you supposed to do with it?"

"Put it in the kitchen!"

"No one else would have one!!"

I'll let him think about it a minute.

We left Sumner pie turnerless, but it was okay.  Because it was time for Enumclaw Chinese!  I don't know why I love it so much; it's just the stuff I grew up on.  Before I was introduced to SinJu sushi and Pok Pok Thai, this was eating out Asian.  All the old-school favorites, like technicolor Sweet and Sour Chicken and fat, flaky egg rolls.  But it's also home to an almost-extinct dish that we'd always get: Almond Chicken.  A katsu-style fried chicken with a sort-of peanut sauce gravy and little chopped almonds. Why is it so good?  I have no idea.  But that's kind of the whole thing about coming home, anyway.  Buckley isn't exactly the most amazing destination, but with my favorite people in the world and reveling in the past and present good times we've had together, there's nothing I crave more.

I'm pretty sure the place used to be a Polynesian restaurant, because it's done in 50's Enchanted Tiki Room decor with a couple of Chinese lanterns thrown in to remind us that we'll be eating chow mein.  The totem lamps remind me of Disneyland which is, of course, a whole other trove of personal nostalgia.

For my early-birthday, which is the best of both worlds because I get to eat and open presents without actually being 20-fucking-6 yet, we ordered the sprawling family meal with egg drop soup, barbecued pork, fried prawns, chow mein, fried rice, sweet and sour chicken, and the obligatory almond chicken.  This was also a great treat for Matt, since there is no way 3 people could EVER polish this all off and he got a bag stuffed with leftovers.  Being able to order and enjoy these edible memories makes me feel closer to the home I'm almost constantly away from.  It's still up the road, I can still get in my car and, with enough time and patience, be enjoying dinner in Enumclaw with my mom and dad.

In my absence from Washington state, my mom has become a cake sensei.  She's always made fabulous desserts, but now her cakes are growing to the stuff of extended-family-and-friend legend.  For me, she baked a scratch Red Velvet Cake with Cream Cheese Icing.  I could barely eat half a piece after gorging my way across the table, but the light cake, echoing notes of cocoa, danced off the tangy icing like a 50's fairy tale.  I brought home 2 pieces along with the Chinese for Matt, which was absolutely not enough.  Oh!  And I made a wish and got to open presents, just like I was 5.  Being 5 is fun.  Although 26 was calling, and I had to go back to Portland, work, chores, obligations, homework, bills and general sad times after breakfast on Sunday with my little sister.

The truth is, I could have been up there eating a Ziploc full of Cheerios and been having the best weekend ever.  That's the thing about food - it's not really the thing, is it?


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The State Farm Insurance office of Clay Combs provides the residents of Hot Springs, AR with all major lines of insurance. We specialize in auto insurance, home insurance, health insurance and life insurance. We make it our goal to provide our valued customers with an insurance policy that meets their individual needs. Stop by our office for an insurance quote, or give us a call at (501) 525-1300 today!

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Your personal data will not be disclosed to anyone without your permission, unless there is a legal reason for Exeter City FC or the Trust to do so, for example disclosure is necessary for crime prevention or detection purposes.

ECFC will not keep your information for any longer than we need to. For more information about how we will use your information, contact the Supporters’ Trust.


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Feature Friday: Rebekah Jeong

Feature Friday: Rebekah Jeong

Get to know Rebekah Jeong, a talented singer who is a part of Chorale and University Singers.

What is your major? I am double majoring in Vocal Performance and Vocal Education

Where are you from? I am from Plano, Texas.

What are your hobbies/interests? My hobbies consist of reading books, taking long walks by myself, listening to music, and attempting to play sports that I’m actually really not good at.

What are three words that describe you? Positive, Dorky, and FIERCE LIKE A CHEETAH GIRL.

What is a talent that you possess? I think a talent I possess is making people laugh.

What is your biggest fear? Waking up to realize everyone in the whole world disappeared.

What achievement are you most proud of? I think I worked fairly hard last year as a freshman to catch up to where I needed to with all the other vocal majors because I was very behind in High School and didn’t know anything about music since I decided to pursue it very late. I’m proud for finally understanding music theory and feel like I rocked aural…(best feeling ever). Hard work paid off.

What are the perfect pizza toppings? Spinach, tomatoes, and avocados.

What is your life motto? Life is a gift, you’ll never get it until you open it.

What cheers you or relaxes you after a stressful day? A walk followed by a bath

What are your top 5 favorite songs?

No particular order…

1. Modest Mouse – Float On

2. Bad Idea – Yuna

3. Say It Isn’t So – Stacey Kent

4. Sittin On the Dock of the Bay – Sara Bareilles

5. Savannah – Relient K

What do you think?


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MAIL ORDER by Dave Schofield

He is in the next room making sounds like a tornado as he sleeps. I have come into the kitchen. His every breath riled me, the way he had sucked on his teeth after the meal, his face contorted as he chased threads of meat with his tongue.
The front room is filled with his bad breath. His mouth is open, it makes me think of a cave I once discovered which gurgled and sighed as the sea lapped in and out. He has kept the front room as his last wife arranged it, like a sacred shrine to her. Her picture is on the mahogany sideboard, fat-legged, smiling in her holiday clothes. At least the other rooms of the house have been disturbed by his scruffy life, but this one has been maintained. I have stood and peered at the tacky ornaments in the cabinet, cats and horses and cut-glass ashtrays. Like a child’s selection of trinkets, objects without any beauty.
Now I’m standing at the back window, where the sink is. It’s easy to hate this town, and this life, when all you have to look at is a high-walled yard. The paving isn’t even straight; it is like everything he does, half-hearted and messy. In the corner a tree struggles to reach for sunlight. I feel sorry for it, stuck in the mouldy corner surrounded by cigarette butts and dead plants. I want to help it escape, to knock the wall down so that it can spread, and find other young trees and grow. I think of the mango trees that lined the path to school, their fruits hanging on long threads from the branches like teardrops.
His house has become my house. It is dismal. The hall painted grey, the kitchen tanned nicotine-brown by his cheap cigarettes. The carpets are the colour of old fish, a dull grey, spotted where he has spilt tea or coffee. When he allows the heating to be turned on the whole house creaks, I am sure there are ghosts walking up and down. I hear their feet pressing lightly behind me, their fingertips on my back before I turn. I hate the heating—even though I am always cold here; it suffocates me, the stench of dust and damp becomes thick and hot in the air.

To read the complete story, go to iTunes.

Dave Schofield is a Creative Writing MFA student based in Manchester (UK). He enjoys writing poetry and prose and has published both, in places such as Tales of Old, Fiction 365, Journal Twenty-20, Manifold, Poetic Hours, Other Poetry, and many more. He works with additional-needs learners at the University of Bolton, is an amateur photographer and a first-class art graduate, and enjoys running and cycling. Dave is also editing a literary magazine with the first issue planned for the spring:
He blogs at:

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Monday, May 21, 2007

The Monday Chiller...

After a seriously inauspicious start the Sunday Chiller is moving to Mondays to become... ah you guessed it, the Monday Chiller! (Did the title give it away?). This will probably work out better than a Sunday post because anyone reading this at work on Monday will be in need of some calming tunes to allay fears about the week ahead. Or maybe it should be called The Comedown for all you party heads. Anyway, whatever it's called and whenever it's posted there will always be a great tune at the end of the rainbow.

So Tunng then. If I had a blog two years ago I would have posted this song right there and then, instead of sitting on it until now. Chances are you've never heard of them, so briefly here is the deal: two guys called Sam & Mike, both play guitar, one produces and the other sings. Their sound is basically folk, but with a few glitches and bit of electronica thrown in. They are taking music back to basics, and they make beautiful songs that meander through soundscapes of abandoned towns, forests and information superhighways. That last bit is made-up and nicked from Fight Club. The album that this song comes from was recorded underneath a lingerie shop, and the guys had to go through the changing room to get to the studio. Savage.

You can download extra goodies and find out more about Tunng at

Tunng - Tale From Black

And a little something else, I just got this one off their website today but it's what the Monday Chiller is all about.

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Free Estimates on Exterior Siding: 720.639.4477

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Eco Home Exteriors is a great company. Their workmanship and attention to detail is excellent. The customer service they provided was very friendly and top notch. They completed our siding remodel in a timely manner. We have and will continue to recommend Echo.

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