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Cannot change account email

  1. I have not received a reply since last week in my previous post so I am attempting another post.

    Hello, I've been trying to change over the email on this account and keep receiving errors upon receiving the email link. (Cannot update email address) I read that I may have to ask your staff through here to change it for me. Please advise.
    Blog url:

  2. Hopefully, this will help. We have two separate email address settings at

    Blog notifications for the admin (like comment moderation, Likes, new subscriptions, etc) are sent to the email address at Settings -> General in the Dashboard.

    Personal notifications (like comments on your post, subscription emails, and upgrade renewals) are sent to the email address at Users -> Personal Settings in the Dashboard.

    See also > Issues Changing your E-mail Address >

  3. Hello, I just verified. The email address that I am trying to switch the account to is not in use. I tried to reset the password for it and it stated "Unable to reset password
    I'm sorry, but we weren't able to find a user with that login information.

    Any other suggestions?

  4. Oh, and the area I am trying to switch the email account is in Users -> Personal Settings in the Dashboard. I am trying to switch the entire account over to a different email address.

  5. I would like to get this resolved. Can anyone help me with this?

    The email address that I am trying to transfer the account to does not appear to have an account with wordpress.

    I continue to receive errors when clicking on the link provided in the email given.

    I have sent new emails to to the address with new links but continue to receive the errors.

  6. I've flagged this thread for Staff assistance.

  7. Thank you!

  8. Would you please quote the error that you saw when you attempted to change the email address?

  9. It will take me some time to gain access to a new email and reproduce the error as I essentially set this up for someone else and was hoping to switch it over.

    The steps I took are as follows:

    I went to Users -> Personal Settings and under Account Details I changed the email address to theirs. It then switches to "There is a pending change of your e-mail to [email redacted]. Cancel".

    After receiving the email, the URL is clicked and goes to the wordpress home page. Going back to my dashboard and settings in the same area mentioned above, it will say "Cannot Update Email Address". The exact phrase might be a little different but again, it would take me time to reproduce as I would have to contact the recipient to gain access to the new email. I have taken the above steps three times with the same result.

    If the exact error is needed, I will go through the motions again and reproduce the error.

  10. The exact error would be great if you can get it.

    Also, please reply with the email address you were trying. If you post it in the standard format, it will only be visible to myself and my colleagues.

  11. I apologize for the wait as I had trouble getting in touch with the person receiving the email address change request. For whatever reason, this time it worked. I'm all set now. Thank you for your time.

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lost password and email

  1. hello. i have blogs under the username joshjubinsky at,, and a few others. i had redirecting content to jubinsky, and now i can't log in at all. i was going to reset the password, but quickly realized i have no idea what email address the account goes with.. the one i am writing from is registered with [email redacted]. i thought the username joshjubinsky would be the same but it's not. i've been getting to every email acount i ever had just to check, but no password reset emails.. how can i get back into my account?

  2. You did not specify a blog address or reason for posting when you created this topic.

    This support forum is for blogs hosted at If your question is about a self-hosted WordPress blog then you'll find help at the forums.

    If you don't understand the difference between and, you may find this information helpful.

    If you forgot to include a link to your blog, you can reply and include it below. It'll help people to answer your question.

    This is an automated message.

  3. Hi there,

    I've sent you a private email regarding this, since it contains some potentially sensitive information.

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My header font is screwed up!

  1. practicalprimitivist

    I have no idea how this happened, but when someone (including me) views my blog, the header font and formatting is different than the font and formatting I chose. This seems to have just randomly and spontaneously happened a few weeks ago.

    I can't find anyplace to edit the font, but when I go into the header editor, the font appears correct there (i.e. in the header edit page, my font appears as the one I've chosen, but when the blog is actually viewed, the font is different.) Also, the header subtext is supposed to be left-justified (and it appears left justified on the edit page) but appears on the blog as centered.

    This is totally mystifying me. Please help.

    The blog I need help with is

  2. practical
    did a test w/ your 2010 theme using a 980x180 header image; my header text sits on the header exactly where yours is; the header text on your site is left justified on my screen;

    on the 2010 theme out of the box - with no premium customize option - the only editing of the header text available is what you see in the header panel;

  3. practicalprimitivist

    The header (i.e. "The Practical Primitivist") is left justified, but the subtext ("Musings and (Mis)Adventures") is now centered.

    And the font is a fine font, it's just not the font I chose for my blog when I first established it 3 years ago. These changes happened spontaneously on my blog weeks ago, and I want my blog back to the way I originally designed it.

    The confusing thing is, when I go to the header editor, the header font still looks like the one I chose. But when the blog is viewed, it is a different font.

    At this point it kinda appears to me that the maker of this theme (or is somehow screwing with my original settings in order to force me to upgrade so I have the power to edit my blog back to the way I originally designed it.

    If that is the case, it is not cool. And if I have to buy a premium custom option to keep my blog's setting from being screwed with, I'm more likely to take my business elsewhere. I already pay fees to keep this blog running, I don't see why I should have to pay more just to keep the blog the way I originally established it in the first place.

  4. practicalprimitivist

    No more word from anyone on this? I take it my options are to either buy an upgrade or take my blog/business elsewhere?

    All I want is for my header to look the way it looked when I first established this blog -- the way it always looked until something or someone (not me) changed it a few weeks ago.

  5. Well, your BEST option would have been to post this in the Themes forum. I'll flag it for moving to there. Meanwhile you can go there and look at the threads for your theme and see if someone has experienced and resolved this problem.

  6. practicalprimitivist

    I don't know if the problem has anything to do with my theme or not. All I know is the font and orientation of the words on my blog's header has changed and I wasn't the one who changed it, nor am I allowed to change it (unless I pay more money, apparently).

    But whatever works to get things back to normal (as long as it doesn't involve me paying more for my blog just to keep what I already have) yeah, I'll take it.

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Push Publish and text disappears.

  1. This. Is. Ridiculous.

    I have written 2 posts now that when I push publish it says they have been posted and then they disappear. I am sick of this!

    I am not going to re write my post, I shouldn't have to do that.

    Fix this or lots of people will be leaving.

    The blog I need help with is

  2. bump

  3. What good is bumping it going to do? Volunteers in the forum can't help you if you don't give us the titles of the posts or tell us if they appear on your dashboard.

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Wikipedia β

Host-based intrusion detection system

A host-based intrusion detection system (HIDS) is an intrusion detection system that is capable of monitoring and analyzing the internals of a computing system as well as the network packets on its network interfaces, similar to the way a network-based intrusion detection system (NIDS) operates.[1] This was the first type of intrusion detection software to have been designed, with the original target system being the mainframe computer where outside interaction was infrequent.[2]

A host-based IDS is capable of monitoring all or parts of the dynamic behavior and the state of a computer system, based on how it is configured. Besides such activities as dynamically inspecting network packets targeted at this specific host (optional component with most software solutions commercially available), a HIDS might detect which program accesses what resources and discover that, for example, a word-processor has suddenly and inexplicably started modifying the system password database. Similarly a HIDS might look at the state of a system, its stored information, whether in RAM, in the file system, log files or elsewhere; and check that the contents of these appear as expected, e.g. have not been changed by intruders.[3]

One can think of a HIDS as an agent that monitors whether anything or anyone, whether internal or external, has circumvented the system's security policy.

Monitoring dynamic behaviorEdit

Many computer users have encountered tools that monitor dynamic system behaviour in the form of anti-virus (AV) packages. While AV programs often also monitor system state, they do spend a lot of their time looking at who is doing what inside a computer – and whether a given program should or should not have access to particular system resources. The lines become blurred here, as many of the tools overlap in functionality.

Intrusion prevention systems are a type of HIDS software that protects against buffer overflow attacks on system memory and can enforce security policy.[4]

Monitoring stateEdit

The principle operation of a HIDS depends on the fact that successful intruders (hackers) will generally leave a trace of their activities. In fact, such intruders often want to own the computer they have attacked, and will establish their "ownership" by installing software that will grant the intruders future access to carry out whatever activity (keystroke logging, identity theft, spamming, botnet activity, spyware-usage etc.) they envisage.

In theory, a computer user has the ability to detect any such modifications, and the HIDS attempts to do just that and reports its findings.

Ideally a HIDS works in conjunction with a NIDS, such that a HIDS finds anything that slips past the NIDS. Commercially available software solutions often do correlate the findings from NIDS and HIDS in order to find out about whether a network intruder has been successful or not at the targeted host.

Most successful intruders, on entering a target machine, immediately apply best-practice security techniques to secure the system which they have infiltrated, leaving only their own backdoor open, so that other intruders can not take over their computers.

In general a HIDS uses a database (object-database) of system objects it should monitor – usually (but not necessarily) file system objects. A HIDS could also check that appropriate regions of memory have not been modified – for example, the system call table for Linux, and various vtable structures in Microsoft Windows.

During the communication establishment phase and while transferring the data requested by the client, the host's server and the client exchanges a passphrase to verify their identity. The server uses the same passphrase all the time for this purpose. Based upon that an object is created.

For each object in question a HIDS will usually remember its attributes (permissions, size, modifications dates) and create a checksum of some kind (an MD5, SHA1 hash or similar) for the contents, if any. This information gets stored in a secure database for later comparison (checksum database).

An alternate method to HIDS would be to provide NIDS type functionality at the network interface (NIC) level of an end-point (either server, workstation or other end device). Providing HIDS at the network layer has the advantage of providing more detailed logging of the source (IP address) of the attack and attack details, such as packet data, neither of which a dynamic behavioral monitoring approach could see.

At installation time – and whenever any of the monitored objects change legitimately – a HIDS must initialize its checksum-database by scanning the relevant objects. Persons in charge of computer security need to control this process tightly in order to prevent intruders making un-authorized changes to the database(s). Such initialization thus generally takes a long time and involves cryptographically locking each monitored object and the checksum databases or worse. Because of this, manufacturers of HIDS usually construct the object-database in such a way that makes frequent updates to the checksum database unnecessary.

Computer systems generally have many dynamic (frequently changing) objects which intruders want to modify – and which a HIDS thus should monitor – but their dynamic nature makes them unsuitable for the checksum technique. To overcome this problem, HIDS employ various other detection techniques: monitoring changing file-attributes, log-files that decreased in size since last checked, and numerous other means to detect unusual events.

Once a system administrator has constructed a suitable object-database – ideally with help and advice from the HIDS installation tools – and initialized the checksum-database, the HIDS has all it requires to scan the monitored objects regularly and to report on anything that may appear to have gone wrong. Reports can take the form of logs, e-mails or similar.

Protecting the HIDSEdit

A HIDS will usually go to great lengths to prevent the object-database, checksum-database and its reports from any form of tampering. After all, if intruders succeed in modifying any of the objects the HIDS monitors, nothing can stop such intruders from modifying the HIDS itself – unless security administrators take appropriate precautions. Many worms and viruses will try to disable anti-virus tools, for example.

Apart from crypto-techniques, HIDS might allow administrators to store the databases on a CD-ROM or on other read-only memory devices (another factor militating for infrequent updates...) or storing them in some off-system memory. Similarly, a HIDS will often send its logs off-system immediately – typically using VPN channels to some central management system.

One could argue that the trusted platform module comprises a type of HIDS. Although its scope differs in many ways from that of a HIDS, fundamentally it provides a means to identify whether anything/anyone has tampered with a portion of a computer. Architecturally this provides the ultimate (at least at this point in time) host-based intrusion detection, as depends on hardware external to the CPU itself, thus making it that much harder for an intruder to corrupt its object and checksum databases.

Infoworld states that host-based intrusion-detection system software is a useful way for network managers to find malware, and suggest they run it on every server, not just critical servers.[5]

See alsoEdit

  1. ^ Newman, Robert C. (2009). Computer Security: Protecting Digital Resources. Jones & Bartlett Learning. ISBN 0-7637-5994-5.
  2. ^ Debar, Hervé; Dacier, Marc; Wespi, Andreas (23 April 1999). "Towards a taxonomy of intrusion-detection systems". Computer Networks. 31 (8): 805–822. doi:10.1016/S1389-1286(98)00017-6.
  3. ^ Vacca, John. Computer and Information Scurity Handbook. Morgan Kauffman, 2013, pg. 494-495
  4. ^ Cox, Kerry; Gerg, Christopher (2004). Managing security with Snort and IDS tools. O'Reilly Series. O'Reilly Media, Inc. p. 3. ISBN 0-596-00661-6.
  5. ^ Marsan, Carolyn Duffy (6 July 2009), "The 10 dumbest mistakes network managers make", InfoWorld, IDG Network, retrieved 2011-07-31

External linksEdit


text:
Definition of aspersion in English:

usually aspersions
  • An attack on the reputation or integrity of someone or something.

    ‘I don't think anyone is casting aspersions on you’
    • ‘They don't know what's happened, so all they're doing is speculating and in doing so they've been casting aspersions on a whole industry.’
    • ‘He said it was unacceptable and outrageous that his integrity had been questioned and aspersions cast on his character.’
    • ‘I said candidly that I could hardly cast aspersions on his choices since my own reclusive tendencies are strong.’
    • ‘He said there was an increasing tendency among some people to cast aspersions on the board when they didn't get the decision they wanted.’
    • ‘Now, I'm not about to cast aspersions upon those who swung early - or late - deals with the prosecutor to avoid jail.’
    • ‘You can't cast aspersions on someone just because they're wearing a cape.’
    • ‘Before I could finish casting unwarranted aspersions on all fourteen of my fellow jurors, I was distracted by the actual oath.’
    • ‘Then again, now that I'm spending my days obsessing about a man I've more or less invented, I'm hardly one to cast aspersions on other people's productivity.’
    • ‘‘I don't think we should cast aspersions on the business people’ he stated.’
    • ‘While stressing that he was not ‘casting aspersions on anyone’, he called for an external examination of the matter.’
    • ‘Fair enough, it is upsetting when people who don't know any better rush to cast aspersions on a band they aren't even in, but that's the nature of art.’
    • ‘It must be read in context of the earlier exchange and the judge's aspersions on her integrity.’
    • ‘They were roundly subjected to insults, smutty comments and had a multitude of aspersions cast about their manhood for the duration of their walk around the town.’
    • ‘Crude and tasteless, the film showed no let-up of violence against women and cast aspersions on the morals of working women.’
    • ‘These days, between posting his piquant views on the latest toonery, he rails against the aspersions still being spittled on the medium.’
    • ‘It is stupid to cast aspersions on either the intelligence of the electorate or the validity of the verdict.’
    • ‘Their central theme is that he betrayed his band of brothers and cast aspersions on every battle-hardened American soldier.’
    • ‘When I admitted the truth, the Collie laughed uproariously for what I thought was an unnecessarily long time, then cast aspersions on my parents.’
    • ‘If that is indeed the case, I withdraw the aspersions I cast on his spelling.’
    • ‘It is so easy to cast aspersions on someone else.’
    vilification, disparagement, denigration, defamation, defamation of character, abuse, vituperation, condemnation, criticism, censure, castigation, denunciation, flak, deprecation, opprobrium, obloquy, derogation, slander, revilement, reviling, calumny, calumniation, slurs, smears, execration, excoriation, lambasting, upbraiding, bad press, character assassination, attack, invective, libel, insults, slights, curses
    vilify, disparage, denigrate, defame, run down, impugn, revile, berate, belittle, abuse, insult, slight, attack, speak badly of, speak ill of, speak evil of, pour scorn on, criticize, censure, condemn, decry, denounce, pillory, lambaste
    View synonyms

Late Middle English (denoting the sprinkling of water, especially at baptism): from Latin aspersio(n-), from aspergere (see asperse).


text:
Definition of decarboxylase in English:

  • An enzyme that catalyses the decarboxylation of a particular organic molecule.

    • ‘This process would consume protons in a similar way to the malic enzyme reaction and PEPCK might therefore be functioning as a decarboxylase in the biochemical pH stat.’
    • ‘Two inherited disorders affecting pyrimidine biosynthesis are the result of deficiencies in the bifunctional enzyme catalyzing the last two steps of UMP synthesis, orotate phosphoribosyl transferase and OMP decarboxylase.’
    • ‘Green tea catechins have been shown to inhibit the actions of 5-alpha-reductase and ornithine decarboxylase, two enzymes considered important in the development of prostate cancer.’
    • ‘The key enzyme in initial stages of alkaloid biosynthesis is tryptophan decarboxylase.’
    • ‘A major source of ammonium, especially in C 3 plants, arises in the mitochondria from the decarboxylation of glycine to serine by the glycine decarboxylase as part of the photorespiratory cycle.’


text:
About Us

Endless Skys is all about living life creatively. It doesn’t matter what you do or how you do it…just as long as you are doing it.

I only started creating in a more significant way a few years ago, but I always used to love to create something that I needed….out of something that I already had, if you know what I mean. I didn’t think I had a creative bone in my body, but I enjoyed the challenge and being a single parent, it was also an economical option.

I started Endless Skys to promote my artwork and creative designs, but also to encourage other people to invest time doing what they enjoy. I always felt like I never had the time, work and family kept me busy and I put my creative desires on the bottom of my priority list; telling myself that I probably wouldn’t be any good at anything anyway.

We are creating all the time when we’re cooking, gardening, writing, decorating, playing music, the list is endless. I hope that Endless Skys will encourage you to invest time in doing things you love; you may discover you have a real talent for something, which is rewarding in itself.

When I finally quit the corporate life in 2013 to focus on my creative side, I have never regretted it. I taught myself Photoshop, learned to navigate my way around my Nikon D7000 and was driven to learn more and more, purely by my enjoyment of it. The more you practice, the more you learn, not only about what you can do, but more about who you are!

Thank you for visiting, I hope you enjoy this site and will consider coming back often, we are adding new artwork and ideas all the time. Even better still sign up for our newsletter to receive email notifications of all the updates and special offers!

Meet Our Team

(Artographer & Spiritual Cllr.)

(Executive Assistant)

(Freelance Photographer)

(Graphic Designer/Musician)

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You are here

When push comes to injury: What pushing a wheelchair does to your back

When you push someone in a wheelchair, you may be hurting your back without knowing it.

Researchers at The Ohio State University Spine Research Institute measured the forces on the spine caused by pushing a wheelchair, and discovered that people aren’t good at judging when they’re exerting forces strong enough to hurt their back.

A volunteer performs a simulated wheelchair turning task. All subjects in the study pushed on a rig connected to an overhead braking system.

The study appears in the journal Ergonomics.

When asked to push a simulated wheelchair against increasing resistance, study participants typically exceeded the recommended limits to avoid back injury by nearly 20 percent before they decided to quit.

There’s no specific ergonomic standard when it comes to pushing wheelchairs, explained William Marras, director of the institute and Honda Chair Professor of Integrated Systems Engineering at Ohio State. Caregivers can judge only whether they can push a patient based on how their back feels. And, with rising obesity, patients are getting heavier and harder to push.

“Today, patient handling is one of the most dangerous jobs for your back. It’s more dangerous than working in construction, more dangerous than mining or any of the other jobs we typically think of as difficult,” said Marras, citing data from the Bureau of Labor Statistics.

William Marras

“We’ve studied the risks of lifting patients, but until now, nobody’s done a solid biomechanical assessment of what happens when you push patients in wheelchairs.”

Along with obesity rates in the United States, the average patient size has grown over decades. Wheelchairs are now offered in larger sizes to accommodate larger patients, but the basic design of the chair has stayed the same.

“We would also suggest building motor-assisted wheelchairs that could aid the person pushing when the pushing forces get too high,” said doctoral student Eric Weston, who performed the study for his master’s thesis.Based on the results of this study, there are simple design changes that could help make wheelchairs easier to push, the researchers said. If the handle height were adjustable, for instance, or the handles rotated 90 degrees to be more like a shopping cart, that would be a good start.

Eric Weston

For the study, 62 volunteers—31 men and 31 women, with an average age of around 25 years—pushed against a rig attached to an overhead braking system with adjustable resistance. The rig simulated the average height and placement of wheelchair handles. While the resistance started low, it increased until the volunteers felt like they couldn’t move the rig any farther. All the while, researchers measured the forces on the discs of their spine. The heaviest loads, though few participants reached them, corresponded to pushing patients weighing up to 485 pounds (220 kilograms).

The people in the study tended to keep pushing an average of 17 to 18 percent past the point where they should have stopped, based on the forces on their spine.

Pushing against a heavy object compresses the spine, and the National Institute for Occupational Safety and Health sets a compression limit at a little over 760 pounds of force (3,400 newtons) to prevent injury.

While pushing against the simulated wheelchair, male volunteers pushed past this limit about 34 percent of the time.

Weston said that “pushing heavy weights is risky for both men and women, but for different reasons.” Men can push loads that are heavy enough to hurt them, while women more quickly reach a point where they just can’t push any more.

Also among the findings: Turning a wheelchair is harder on the back than pushing in a straight line.

Turning the simulated wheelchair increased spinal forces by roughly 40 percent, because the volunteers had to stabilize their back using their core muscles while they pushed with one hand and pulled with the other.

This is the first time researchers have measured either biomechanical loads across a wide range of wheelchair pushing forces or biomechanical loads during wheelchair turning. The only somewhat comparable study was done in the Netherlands in 1995, when volunteers were asked to push a chair of fixed weight up an incline.

“When you look at the part of the back that we’re concerned about—the disc—it doesn’t have a lot of nerve endings, so you couldn’t possibly know whether you’re doing damage or not. That’s why we wanted to do something quantitative,” Marras said.

This study shows that people won’t feel uncomfortable after they’ve exceeded the actual limits for avoiding injury by around 20 percent, he added.

Marras and Weston co-authored the study with Safdar N. Khan, the Benjamin R. and Helen Slack Wiltberger Endowed Chair in Orthopaedic Spine Surgery at The Ohio State University Wexner Medical Center.

This study was funded by the Spine Research Institute at Ohio State.

by Pam Frost Gorder, Research Communications


text:
LOS ANGELES, California, April 11, 2015 (ENS) – Los Angeles Mayor Eric Garcetti has released LA’s first Sustainable City Plan, a policy roadmap to prepare Los Angeles for a population growth of 500,000 people over the next 20 years.

“We expect at least 500,000 additional people to call our city home by 2035. Our first-ever sustainability plan details actions we must take in the coming months and years to secure a future for L.A. that is environmentally healthy, economically prosperous and equitable in opportunity for us all,” Mayor Garcetti said Tuesday, as he made the “pLAn” public.

Los Angeles Mayor Eric Garcetti (Photo courtesy Office of the Mayor)

The plan breaks new ground by making LA’s first commitments in zero emissions goods movement at the Port of Los Angeles, the first commitment to reduce greenhouse gas emissions by 80 percent by 2050, and the first commitment to reduce per capita vehicle miles traveled.

Michelle Kinman, executive director of the nonprofit Environment California, said, “One of the most essential steps in halting climate change is to transition our vehicle fleet to electric vehicles. Today, Mayor Garcetti and the City of Los Angeles made a vital commitment to steer Angelenos toward a safer climate and a cleaner, healthier future for all.”

“By setting a goal to become the nationwide leader in electric vehicles, Los Angeles can significantly reduce global warming pollution, and lead the country towards a clean vehicle revolution,” Kinman said.

The pLAn lays out short-term targets to be met by 2017 and long term targets to be met by 2025 and 2035.

If achieved, the targets would make L.A. the national leader in electric vehicle infrastructure, solar energy, water conservation and green jobs.

Expo Line

The Expo Line is a light-rail line which resumes former rail service between Downtown Los Angeles and Culver City. Phase 2, with service between Culver City and Santa Monica, is currently under construction, and is planned to begin public service in the first half of 2016. (Photo courtesy City of Los Angeles)

The plan is the product of a year-long process undertaken by LA’s first Chief Sustainability Officer, Matt Petersen. Appointed by Mayor Garcetti when he took office in 2013, Petersen has been tasked with instilling sustainability as a core value across city departments, working with all 37 department heads to incorporate sustainability goals into their annual budgets and performance review metrics.

After announcing the pLAn, Mayor Garcetti signed an executive directive incorporating it into city management. He appointed department-level chief sustainability officers who will work with Petersen to achieve the targets.

For more information or to download a copy of the pLAn, visit: lamayor.org/sustainability

Progress made toward the plan’s goals can be tracked online at: https://performance.lacity.org/sustainability.

The success of this initiative rides on the adoption and implementation of the details of the plan not only by City Departments but also by organizations and individual Angelenos who are being asked to “Adopt the Plan”.

A broad range of environmental groups are enthusiastic in their support of Mayor Garcetti’s pLAn.

Sierra Club Executive Director Michael Brune said, “By putting the city’s first-ever sustainability plan into action, Los Angeles will continue its leadership in cleaning up our air, protecting our strained water supplies, and acting on climate.”

Les McCabe, President and CEO, Global Green USA, said the pLAn “shows a clear, decisive commitment to making Los Angeles one of the greenest big cities in the country. While there are many strengths to the plan, Global Green especially looks forward to working with Mayor Garcetti to ensure implementation of the ambitious rooftop solar goals that will help bring clean jobs to LA, and avoid sending dirty fossil-fuel jobs out of state.”

Copyright Environment News Service (ENS) 2015. All rights reserved.


text:
1952 National Natural Acoustic Guitar, Serial #X9040. Project-grade with severe back separation and piece of missing binding. Tuner buttons are crumbling and some missing. Sold in "as-is" condition for restoration. No case included. Condition: Poor.

    Fees, Shipping, and Handling Description: Musical Instruments, Large (view shipping information)

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    2017 October 1 The Connie Francis Collection Entertainment - Beverly Hills
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Sweeping Strike is Just Fun

So far I have enjoyed playing Erdrique (Level 9) through this life as a thief-acrobat rogue.  One of the more fun aspects for me so far has been obtaining and using the enhancement, Sweeping Strike.  Sweeping Strike is a tier three thief-acrobat enhancement that can be selected three times.  When you obtain Sweeping Strike it gives you a special cleave like attack that allows your character to spin around with their quarterstaff.  This active attack will do an additional +1/+2/+3 W damage (based on tier you have taken at the time) but its funnest attribute is that will trip all enemies within range of you using a difficulty check of 10 + half rogue level + your dexterity modifier against the enemy balance score.

 photo Tripping the enemy warmasters_zpsdn8eairu.jpg
Erd using sweeping strike on the war masters of Splinterskull.

This can be extremely beneficial, especially if you get surrounded by score of enemies.  I have been having some fun running into a room and getting surrounded and using Sweeping Strike to knock all of the enemies down around me.  I have also realized that his nice little ability has been pretty successful knocking down wolves, worgs, and even spiders.  I was able to trip the majority of the glass spiders I encountered while completing Splinterskull, which I thought was quite interesting.

I have also found this attack to be quite synergistic with cleave, Sly Flourish, and Quick Strike.  In fact I tend to head off into battle attacking with Sly Flourish, Quick Strike, Sweeping Strike, and then Cleave and starting the process all over again.  Nice attacks for sure!!

I’m looking forward to see what some of the other enhancements will do in this tree but for now I’m having so fun with Sweeping Strike :).  Thanks for reading everybody and happy hunting!!

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text:
Archive for the ‘dinners’ Category

baby spinach
lemon curd
walnuts, whole or chopped
kosher salt

  1. Add a small amount of water to about a 1/4 cup lemon curd.  Stir and adjust water until mixture is thin enough to easily coat spinach.
  2. Toss lemon curd, spinach and walnuts together.  Season with kosher salt.  Serve chilled.

Lemon Cream Shells

Lemon Fusilli with Arugula

1 tablespoon olive oil
1 tablespoon minced garlic (2 cloves)
2 cups heavy cream
3 lemons
salt and freshly ground black pepper
1 pound dried shells pasta
1/2 pound baby arugula, cut in thirds
1 pint grape tomatoes, halved

  1. Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.
  2. Bring a large pot of water to a boil, add salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot.

  3. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula and tomatoes. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.

adapted from ATK

2 tablespoons vegetable oil
1 small onion, chopped small (about 2/3 cup)
3 medium cloves garlic, minced (about 1 tablespoon)
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
table salt
1 pound 90% lean ground beef (or leaner)
1/2 cup tomato sauce
1/2 cup low-sodium chicken broth
1 teaspoon brown sugar
2 teaspoons cider vinegar
Ground black pepper

Shells and Toppings
8 taco shells (warmed according to package instructions), or Home-Fried Taco Shells (see related recipe)
1 cup shredded cheddar cheese (4 ounces), or Monterey Jack cheese
2 cups shredded iceberg lettuce
2 small tomatoes , chopped small
1/2 cup sour cream
1 avocado , diced medium
1 small onion , chopped small
2 tablespoons minced fresh cilantro leaves
hot pepper sauce , such as Tabasco

1. Heat oil in medium skillet over medium heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened, about 4 minutes. Add garlic, spices, and 1/2 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook, breaking meat up with wooden spoon and scraping pan bottom to prevent scorching, until beef is no longer pink, about 5 minutes. Add tomato sauce, chicken broth, brown sugar, and vinegar; bring to simmer. Reduce heat to medium-low and simmer, uncovered, stirring frequently and breaking meat up so that no chunks remain, until liquid has reduced and thickened (mixture should not be completely dry), about 10 minutes. Adjust seasonings with salt and pepper.

2. Using wide, shallow spoon, divide filling evenly among taco shells; place two tacos on individual plates. Serve immediately, passing toppings separately.

1/2 medium head cabbage, shredded
1/2 large red onion, diced
1/2 cup grated carrots
1 stalk celery, chopped
1/2 cup white sugar
1/2 cup white vinegar
1/4 cup and 2 tablespoons vegetable oil
1-1/2 teaspoons salt
1-1/2 teaspoons dry mustard
black pepper to taste

  1. In a large bowl, combine cabbage, onion, carrots, and celery. Sprinkle with 1 cup sugar, and mix well.
  2. In a small saucepan, combine vinegar, oil, salt, dry mustard, and pepper. Bring to a boil. Pour hot dressing over cabbage mixture, and mix well.

2 tablespoons butter
2 cloves garlic, minced
1 yellow onion, chopped
6 potatoes with skins, chopped smallish (1/2″ squares)
8 oz mushrooms, sliced
kosher salt and pepper
12 oz. bacon
1 cup fresh greens, chopped

  1. Preheat oven to 450 degrees.
  2. Melt butter in a skillet over medium heat. Add garlic and onion and cook about 2 minutes.
  3. Place potatoes and mushrooms in a single layer in a 9×13 casserole dish. Pour butter, garlic and onions over potatoes. Add kosher salt and pepper. Roast uncovered 20 minutes.
  4. While potatoes are roasting, prepare bacon. Chop into small pieces.
  5. At the end of the 20 minutes, remove potatoes, carefully stir in greens and bacon. Return to oven for 2 more minutes, until the spinach has wilted.

Tofu-Sausage Tacos

2 tablespoons vegetable oil
1 large yellow onion, chopped
1 (14 oz) Tofurky Brand Italian Sausage – Sun Dried Tomato & Basil
2 (12 oz) packages extra firm tofu
corn tortillas

Serve with:
sliced jalapeños, Trader Joes jar brand
balsamic vinegar

  1. Heat oil in cast iron skillet set to MED-HIGH. Once hot (and before oil smokes) add onions and stir. Adjust heat as needed.
  2. While onions are cooking, drain excess water from tofu packages and put tofu blocks into large mixing bowl. Crumble and break apart most of the big chunks with a whisk. Add to the skillet and remember to come to back to it to stir as needed.
  3. While tofu and onions are cooking, chop sausage in food processor until big pieces are gone. Add to skillet.
  4. Once sausages are heated thoroughly and onions are mostly soft, pour mixture into the mixing bowl and set aside.
  5. Prepare tortillas two at a time in the dry cast iron skillet over HIGH heat.

  • Tofu, since it is soft and wet, is best cooked in a cast iron skillet which has a natural non-stick surface and can be heated to high temperatures (unlike most non-stick pans).
  • Fight the temptation to squeeze and strain the water from the tofu. For this recipe, doing that will yield an overly dry taco filling. Plus it’s much quicker not to.
  • Sausage can be chopped by hand, however, doing so is a complete royal pain.
  • Onion is best hand chopped as it provides uniform pieces.
  • Heating tortillas two at a time yields a crispier outside and soft inside. Plus it’s quicker. Stack 2 tortillas and when the bottom one is ready to flip, flip both together. (Tongs work well.) The inside surfaces will be hot and soft.
  • Half of our family eats these with (Trader Joe’s brand) balsamic vinegar poured on each bite and half eats them with the sliced jalapeños. I wouldn’t recommend doing both.

1 pound firm tofu
1/4 cup soy sauce
2 cups vegetable oil, divided
2 tablespoons all-purpose flour
2 tablespoons water
2 cups cabbage, shredded
2 ounces carrots, shredded
1 teaspoon salt
8 egg roll wrappers (7″ square)
1/4 cup sesame seeds, divided

  1. Stir-fry tofu and sesame seeds in soy sauce and 2 tablespoons oil over medium-high heat for 5 minutes. Add salt, cabbage, carrots and a splash of water and cook until tender. Set aside.
  2. In medium saucepan heat oil to about 375 degrees, or medium high heat. (Watch carefully that oil does not begin to burn/smoke.)
  3. While oil is heating, whisk together flour and water in a small bowl until a paste forms.
  4. Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 cup of the mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll, keeping the egg roll shape as tight as possible. Brush a bit of the flour paste on the final corner to help seal the egg roll.
  5. Place egg rolls into heated oil and fry until dark golden brown on both sides; use tongs to turn halfway through. Remove from oil and drain on paper towels or rack. Top with sesame seeds while still hot.

1/4 cup sugar
2 tablespoons cornstarch
1/2 cup broth
1/4 cup lemon juice
1 tablespoon white vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
1/2 teaspoon chile paste
1 clove garlic, minced

  1. In medium saucepan, whisk together sugar and cornstarch. Stir in remaining ingredients. Bring to a boil over medium heat, stirring constantly. Reduce heat, and simmer 5 minutes.

PREP TIME 40 minutes
Serve with Jasmin rice. (Less rice is needed since these are so filling.)

House Dressing

1 cup olive oil
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon dried basil
2 rounded teaspoons pepper
2 rounded teaspoons salt
2 rounded teaspoons onion powder
2 rounded teaspoons dijon-style mustard
1 1/2 cups red wine vinegar

In a blender, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and dijon-style mustard. Pour in the vinegar, and blend on high.

PREP TIME 5 minutes
Store tightly covered at room temperature.

12 oz linguine (use spinach linguine for half, if desired)
2 tablespoons extra virgin olive oil
8 cloves fresh garlic, minced
1 lb fresh mushrooms, sliced thin
dash salt
1 cup evaporated milk
1/4 cup water
1/2 cup parmesan cheese, grated and divided

  1. Prepare pasta and strain.
  2. Meanwhile, heat the oil in large saute pan over MEDIUM heat. Add garlic and saute until slightly browned. Add sliced mushrooms, sprinkle with a dash of salt and saute for 3 minutes, tossing occasionally, or until mushrooms are lightly browned.
  3. Add milk and broth. When sauce simmers, stir in half of the parmesan. Change heat to LOW.
  4. Add pasta and toss to mix. Just before serving, sprinkle with the additional cheese.

PREP TIME 15 minutes
TOTAL TIME 15-25 minutes

  • Original recipe called for light cream in place of canned milk, but the result was slightly too heavy.
  • Once cheese has been added, heat carefully.  High heat will change the texture of Parmesan cheese.

SC Pintos

[Slow Cooker Pinto Beans OR Pinto Bean Soup]
1 onion, peeled and halved
3 cups dry pinto beans, rinsed
5 teaspoons salt
2 teaspoons fresh ground black pepper
9 cups water

  1. Place ingredients in slow cooker and stir to combine. Cook on low for 8 hours, adding more water as needed.

PREP TIME 5 minutes
TOTAL TIME 8 hours
If more than 1 cup of water has evaporated during cooking, then the temperature is too high.
Serve as soup with tortilla chips and sour cream OR strain and serve in burritos.

King’s Meal

canned re-fried beans or “Slow Cooker Pinto Beans”
sharp cheddar, shredded
fresh tomatoes, diced (optional)
tortilla chips

Put beans in a microwavable bowl and stir in pepper.  (Canned re-fried beans will need a splash of water.)  Microwave about 75 seconds.  Top with cheese and tomatoes.  Serve with Tabasco and chips.

YIELD 1 happy husband
PREP TIME 2 minutes
TOTAL TIME 4 minutes

2-Ingredient Biscuits

2 cups self-rising flour, sifted
1 cup heavy cream

  1. In a large bowl, combine the flour and cream.
  2. Turn out onto a floured surface; knead gently for 5 minutes or until no longer sticky.
  3. Roll dough to a 1/2-in. thickness and cut into 3″ biscuits. Place on a greased baking sheet.
  4. Bake at 450 degrees F for 8 to 10 minutes.

YIELD 9 biscuits
If you don’t have self-rising flour, add 1 tablespoon baking powder and 1 teaspoon salt to 2 cups all-purpose flour.
Cut dough with a tall drinking glass (if you don’t have a biscuit/pastry cutter), but do not twist as you press down. Instead, press straight down and twist slightly as needed to break apart the dough.
Optional: Rub with butter in the last 5 minutes of baking.

Baked Cabbage

1 large head cabbage, chopped
1 cup evaporated milk
1 cup soda cracker crumbs
1 medium or large egg
2 tablespoons butter, melted

  1. Preheat oven to 350 degrees.
  2. Boil cabbage in salted water until tender, about 20 minutes. Drain and return to pot.
  3. Mash cabbage thoroughly.
  4. Add egg, milk and 1/2 cup cracker crumbs and place in ungreased casserole dish.
  5. Sprinkle cracker crumbs on top and pour over melted butter.
  6. Bake uncovered 30-40 minutes.

PREP TIME 5 minutes
Chop cabbage by cutting 1″ slice off of top, place on cutting board top down and cut 1″ slices off all sides stopping at the core.

Baked Greek Pasta

1 pound fusilli
5 tablespoons butter
1/2 teaspoon salt
1 cup grated Parmesan cheese
1 tablespoon dried oregano
2 tomatoes, cut into large chunks (optional)
kalamata olives (optional)

  1. Preheat oven to 250 degrees.
  2. In a large pot, heat salted water. Once boiling, add pasta and set timer for 8-10 minutes.
  3. While pasta is cooking, melt butter with salt in a medium skillet over medium-low heat. Cook until just brown, careful not to burn the butter. Remove from heat.
  4. Drain pasta. Return to large pot and toss with tomatoes, olives, cheese and oregano.
  5. Pour into a 7×11 inch baking dish and bake 10-15 minutes, until hot and bubbly.

1 lb extra firm tofu
1 cup chopped celery
1/2 cup sliced almonds
2 tablespoons chopped fresh parsley
1 teaspoon salt
1 cup vegan mayonnaise
1/4 cup heavy whipping cream
raisin bread

  1. Chop tofu into small cubes (about 1/2″ sq). Boil in medium saucepan for 10 minutes. Drain and use the back of a large wooden spoon to squeeze out most of the water. Put it in the freezer while preparing the other ingredients.
  2. Whip cream in standing mixer until it forms soft peaks. Fold in celery, almonds, parsley, salt, mayonnaise and tofu.
  3. Lightly toast raisin bread and spread approx. 1/3 cup between two slices to form a sandwich.

This doesn’t keep well.

Burrito Pie

1 onion, chopped
2 teaspoons minced garlic
1 (2 ounce) can black olives, sliced
1 (4 ounce) can diced mild green chili peppers
1 (10 ounce) can diced tomatoes
2 (16 ounce) cans refried beans
8-10 (8 inch) flour tortillas
8 ounces cheddar cheese, shredded
sour cream

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a skillet over medium heat, saute the onion and garlic for 5 minutes. Transfer to large bowl.  Mix in the olives, green chile peppers, tomatoes and refried beans. Stir mixture thoroughly.
  3. Fry tortillas in same skillet, two at a time in a small amount of oil.
  4. Spread a thin layer of the bean mixture in the bottom of a 9″ pie pan.  Cover with a layer of tortillas followed by bean mixture, then a layer of cheese. Repeat tortilla, beans, cheese pattern until all the tortillas are used, topping off with a layer of bean mixture and cheese.
  5. Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

Serve with sour cream.

pinto beans, re-fried or regular
ground black pepper
shredded cheddar cheese (medium or sharp)
flour tortillas
chopped tomatoes
canned chopped green chili peppers or canned chopped jalapenos
sour cream

  1. In a small pot heat the re-fried beans. Thin out with water as needed. Season with pepper and add butter for flavor. Heated through, approximately 5 minutes.
  2. Warm tortillas in a dry frying pan over medium-high heat, or in the microwave for approx. 45 seconds.

Do yourself a favor and add your cheese directly onto the hot beans, a la Tyler Smith. 😉

Real Macaroni and Cheese

* 2 cups uncooked elbow macaroni
* 4 tablespoons butter
* 2 tablespoons all-purpose flour
* 2 cups milk
* 1/4 onion, minced
* salt and pepper to taste
* 1/4 pound processed cheese food
* 1/4 pound shredded Cheddar cheese
* 1/4 pound shredded Swiss cheese

1. Preheat oven to 350 degrees F (175 degrees C).
2. Prepare the elbow macaroni according to package directions.
3. Meanwhile, melt the butter in a small saucepan over medium high heat. Stir in the flour until a cream colored paste forms. Then pour in the milk and stir constantly until this comes to a hard boil, then stir for 1 more minute. Remove from heat and set aside.

4. When the macaroni is cooked, spread 1/2 of it into the bottom of a lightly greased 9×13-inch baking dish. Then layer 1/2 of the grated onion, 1/2 of the salt and pepper and 1/2 of each of the cheeses. Repeat this one more time: macaroni, onion, salt and pepper and cheeses, and then pour the reserved white sauce over all. Top off with small pats of butter to taste.

5. cover and bake at 350 degrees F (175 degrees C) for 45 minutes.

[original recipe + tips]

CPK Fusilli

Sun-dried Tomato & Broccoli Fusilli

1 pound dry fusilli pasta = (or 2 lbs fresh fusilli)
1/2 cup extra-virgin olive oil
1 teaspoon kosher salt
1/4 cup chopped fresh garlic
2 tablespoons chopped fresh thyme leaves
12 oil-packed sun-dried tomatoes — drained, and sliced into thin strips
1 quart bite-size broccoli florets — blanched, drained
1 1/4 cups grated parmesan cheese — 1/4 cup reserved for garnish

Bring a large pot of salted water to a boil. Cook pasta until al dente, 8 to 10 minutes for dry or 3 minutes for fresh. Pasta may be cooked slightly ahead of time, rinsed and oiled and then “flashed” (reheated) in boiling water to coincide with the finishing of the sauce/topping.

Heat olive oil in a large non-stick frying pan over high heat. Add salt and garlic; when the garlic just begins to brown, add thyme and sun-dried tomatoes. Toss and add broccoli. When broccoli is heated through, add drained pasta (if pan is not large enough to accommodate this large load,
proceed quickly in a large mixing bowl, while ingredients are still quite hot). Add 1 cup parmesan to the pan, sprinkling and tossing/stirring to mix.

Remove from heat; serve the pasta in warm bowls with a fresh dusting of parmesan cheese.

Comments: Fresh diced tomatoes can be added along with the broccoli if so desired.

Pasta Milano v.2

(more versions)
6 oz. butter
18 oz. grilled chicken, sliced
12 oz. sun-dried tomatoes
12 oz. mushrooms, sliced
6 Tbs. Parmesan cheese, finely grated
36 oz. roasted garlic cream sauce *
36 oz. bowtie pasta (about 6 oz. per serving)
Italian parsley sprig, if desired

Cook the pasta as directed on package. Meanwhile, sauté butter
and mushrooms about 30 seconds. Add the roasted garlic cream
sauce and Parmesan; heat thoroughly. Remove pasta from water
and drain. Add pasta to the sauté pan and mix well. Garnish
with Parmesan cheese and Italian parsley sprig.

Can be used for the 36 oz. of Roasted Garlic Cream Sauce
required in the Pasta Milano recipe.

1 quart heavy cream
1 head roasted garlic
1/2 teaspoon freshly ground black pepper
3 tablespoons fresh parsley – coarsely chopped
1 pound pasta
2 teaspoons salt
1 cup Parmesan cheese – grated

In a blender process cream and roasted garlic until smooth.
In a large saucepan, combine garlic cream, pepper, and 2 tablespoons
of the parsley. Bring to a boil, then simmer for 15 minutes.

Add salt and Parmesan to mixture, stir until sauce has thickened.
Macaroni Grill’s Pasta Milano

3 oz. butter
9 oz. grilled chicken, sliced
6 oz. sun-dried tomatoes, chopped
1/2 pound mushrooms, sliced
3 tablespoons Parmesan cheese, finely grated
16 oz. roasted garlic cream sauce (recipe follows)
1 pound bowtie pasta

Cook the pasta as directed on package. Meanwhile, melt butter over
medium-high heat; add mushrooms and saute for about 30 seconds.
Stir in the sun-dried tomatoes. Add the roasted garlic cream sauce
and Parmesan; heat thoroughly.
Remove pasta from water and drain. Add pasta to the saute pan and
mix well. Garnish with additional Parmesan cheese.

Roasted Garlic Cream Sauce:
1 pint heavy cream
1/2 head roasted garlic
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh parsley, coarsely chopped
1 teaspoon salt
1/2 cup Parmesan cheese, grated

In a blender, process cream and roasted garlic until smooth.
In a large saucepan, combine garlic cream, pepper, and parsley.
Bring to a boil, then simmer for 15 minutes. Add salt and Parmesan
to mixture, stir until sauce has thickened.

Pasta Milano

A la Macaroni Grill.

1 tablespoon butter
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 cup chicken broth
1 cup heavy cream
1 pound skinless, boneless chicken breast halves
salt and pepper to taste
2 tablespoons vegetable oil
2 tablespoons chopped fresh basil
8 ounces dry bowtie pasta

  1. In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
  2. Stir in basil and adjust seasonings to taste.
  3. Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
  4. Transfer the pasta to serving plates; top with the cream sauce; serve with freshly grated parmesan.

16 oz. [2 cups] warm water
[2/3 cup] nonfat instant dry milk
1 oz. [2 tbs.] dry yeast
[¼ cup] sugar
10 grams [2 tsp.] salt
[1/3 cup] butter
1 egg
[5-5 ½ cups] all purpose flour

  1. In the large bowl of an electric mixer, combine the water and the milk powder and stir so the milk dissolves.
  2. Add the yeast to this mixture then the sugar, salt, butter, egg and 2 cups of the flour.
  3. Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes. Stop the mixer and add 2 more cups of flour then mix on low speed until the ingredients are wet, then turn the mixer on medium speed and mix for 2 minutes. The dough will be getting stiff and you may need to remove the bowl from the mixer and mix in the remaining flour by hand.
  4. Add approximately ½ cup of flour and mix again. This can be done by hand or mixer. The dough should be soft, not overly sticky, and not stiff. It may not be necessary to use the entire amount of flour.
  5. Scrape the dough off the sides of the bowl and pour approximately 1 Tbsp. of vegetable oil all around the sides of the bowl. Turn the dough over in the bowl so it is covered with oil. This helps prevent the dough from drying out. Cover with plastic and allow to rise in a warm place until double in size.
  6. Sprinkle a cutting board or counter with flour and put the dough on the flour. It is now ready to roll out and cut into desired shape and size of roll.
  7. Place rolls on greased (or parchment lined) baking pans. Let rise until the rolls have doubled in size (typically not more than 1-1 ½ hours).
  8. Bake in 375-degree oven for 15-20 minutes or until they are browned to your satisfaction. Brush with melted butter while hot.

YIELDS 12 – 18 rolls
PREP TIME 15 minutes (1-2 hour rise) 15 minutes (1 hour rise) 20 minutes bake
TOTAL TIME 4-5 hours

  • Substitutes: Bread flour can be used in place of AP flour.  Shortening or margarine can be used in place of butter.  Non-instant powdered milk can be used in place of instant.
  • Do not allow dough to over rise.  The rolls will have large air bubbles and taste like yeast.
  • When rolling out dough, be careful not knead it.  The point is to remove air bubbles so the dough will bake properly.  Use gentle hands and a light touch.
  • The size of the rolls should be as uniform as possible, for proper baking.  35 grams of dough for each roll is a good amount to aim for.


text:
Tis May Weather and America says Pharoah

How is everyone? Good? Fantastic. I had a doozie of an end of the week and not too shabby of a weekend myself! Thursday was my turn to take the PM shift, and, of course, this is when it decided to open the skies and dump an ocean on me- so that was fun. I made it home and put on dry pj’s and cozied up pretty quickly though so it wasn’t too terrible. Friday was nothing special- I was tired and tripping all over but made it home, walked Rowena and sat on my booty the rest of the night.

I didn’t work 🙂 I had planned on going to the Brier Creek Carolina Ale House to play cornhole for the afternoon because on the website it’s listed as every Saturday all day long. Apparently not only did they not have it this weekend; they have never hosted that and don’t even have corn hole boards. They are now updating their website. Obviously this means I didn’t go there. I cleaned up the house a little bit Saturday morning, took Rowena for a nice long walk and then did a bunch of yard work. My dad and uncle came to help, so I went out to pull weeds and such while I was waiting- then the three of us cut down/trimmed branches off of some pine trees in the side yard that were taking over and another in the front yard that was growing on top of the transformer. I was pretty sticky and tired after that, since the whole yard process took about 3 hours, so I showered and relaxed for a little while before heading over to my parents house for dinner and to watch the Derby. I think it was a pretty good race, and the response of the family was nice to watch 🙂 Hopefully American Pharoah keeps it together for the Preakness! I want a triple crown!
Today I did normal things until I went to boxing and there was a sign on the door that said the gym was closed today for remodeling- so I swung back home and picked up Rowena then drove to Shannon and Joe’s new house. They’re right near Brier Creek so afterward I went to Umstead and went for a hike. It was perfect- so quiet and relaxed, just the right temperature and since we only did a 3mile loop it was just the right amount of exercise. Rowena is now sitting next to me in a little ball snoring so that’s always a plus 🙂 I had made dog treats earlier this morning so she had a few of those and approved- I watched some tv, read, showered and made dinner. Now I’m going to try and keep my headache under control and prep for the hell that will be tomorrow.

Don’t forget Mother’s Day is one week from today!

til next time friends. Same Bat time, same bat channel.

About Erin Goes Blah- I rant forever

Ever heard of Erin Go Brah? The horse obviously, not the saying! I'm him, in human form but slightly less successful and well known. Perhaps you've also heard of a man named William Shakespeare? In "A mid-summer nights dream" he says, "though she be but little, she is fierce" in reference to Hermia...I have a little bit of that in my mix too. I'm a 26-year-old big kid with occasional adult tendencies just trying to figure out my place in life. Chronically single and exhausted I am the keeper of two jobs and three pets. With approximately 2 hours of free time per day, I tend to use it relaxing- leading to much musings and wonderment. I plan on using this blog to reach out to others, and to my inner conscience to better understand my odd habits and talk myself out of them. I hope to bring attention to those in eating disorder recovery, by being open about my hardships and hurdles. I'm weird, silly and looking for someone to share the love with :)
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text:
Needing a Harry Potter Fix

I picked up the Harry Potter series a year before the “Order of the Phoenix” was published. This has been some very entertaining reading. My only complaint is that there isn’t enough. I want more.

I know that there are fanfiction sites all over the place. I just haven’t spent enought time to sort through the crap to find the good stuff.

Then I realize I totally forgot about manga, specifically doujinshi/doujin. Fan made japanese comics. The real problems is finding ones that are translated to english. I’m pretty sure there are plenty for me to packrat for a rainy day.

So the quest begins. I’ll post whatever links I find here for others.

So far I’ve found one place with english downloads.

Impending Doujinshi

1 comment so far

  1. mr skin on

    I heard a rumor that Disney might be making a Harry Potter theme park? I imagine that it would do very well for a while, but in the long run it would flop.

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Privacy Policy

Last updated: 20th June 2017

Essens contextual advertising on publisher sites

Essens provides contextual advertising based on matching publisher article content with advertiser message.

Data collected when displaying advertisements on publisher sites

The collected information is limited to publisher content and the advertisement itself. We do not collect or profile users or target advertisements based on user data. Placing of advertisements is purely based on the publisher site content the advertiser wants to target.

Essens company and product sites

Essens provides the market with online information and products for contextual advertising on Essens web site ( and Essens product site ( The privacy policy is applicable for both places unless stated otherwise. By using any of these sites you agree to the privacy policy as stated below.

Use of collected data

Being a cloud service provider collecting data is a way for us to understand visitor and customer behavior to provide the best support, enhance our web site and online products and to detect security breaches. User identifiable data is not shared with any commercial parties outside of Essens, unless required by law. Aggregated non-user identifiable data may be used in product, marketing or sales communication.

Data collected

When navigating the web sites

When navigating this web site ( we collect, process and safe guard cookie data as described in the cookie policy at this site. By navigating this web site you agree to the cookie policy.

When contacting us

When you send us an email on, or use the contact form on this web site ( or in the product site ( the information is sent and stored in our support system for the sole purpose of providing you the best support as a visitor or customer. We use Zendesk as support system, and the data are stored on their servers.

When signing up for newsletters

When signing up for newsletter your contact details will be used to maintain the list of newsletter recipients and for sending out the newsletters. You can unsubscribe to our newsletter service at any point of time. We will keep your newsletter contact details to identify you as unsubscribed to avoid sending out unsolicited newsletters.

When using Essens self service platform

User data is collected when using the Essens self service product ( to provide our customers the best support and to enhance the product further. The privacy policy when using Essens self service product is regulated in the commercial contract per client organization, and as well by the acceptance of terms and conditions from each user when creating the user account. The most important terms and conditions are provided in the article called "Terms and Policies for use of Smart Ads" in the support section (requires login).

Technology we use to process and store data

The data collected are stored and processed in Essens' internal systems and trusted 3rd party cloud systems. The 3rd party systems are Woopra for analytics, Google Analytics for analytics, Zendesk for support and Sendgrid for newsletter. The data in Essens' internal systems are stored in data centers in the EU. For the 3rd party providers the data is stored in data centers in the EU or US.

Feel free to contact us

You can email us with any questions you may have related to the privacy policy at


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Mac Developer Tip: Programmatically Starting a Search on the Mac App Store

Working on Transloader 3, I wanted to re-implement the Finder’s Open With… contextual menu:

The Finder's Open With contextual menu

Getting the apps in there turned out to be the easy part. What took some effort was the “App Store…” menu item, as I wanted to precisely replicate its functionality.

Transloader 3's Open With contextual menu

Right-click a file in Finder, select Open With -> App Store…, and it will launch the Mac App Store with a UTI search, for example:
This will give you a list of all apps available in the Mac App Store that can handle that file type. Neat!

The ‘macappstores’ URL scheme

The Mac App Store app luckily offers a URL scheme:

  • macappstores://
    Launches the Mac App Store
  • macappstores://showUpdatesPage
    Launches the Mac App Store and takes you directly to your Updates page
  • macappstores://showPurchasesPage
    Launches the Mac App Store and takes you directly to your Purchased page
  • macappstores://
    Launches the Mac App Store and takes you directly to the product page, identified by the product ID

That’s very practical, but not what I was looking for. I was in need of a way to start a search the way Finder does.

In order to find out the URL Finder uses, I wrote a quick throwaway-app that would overtake the Mac App Store’s URL schemes (using LSSetDefaultHandlerForURLScheme) and print out the URL that was opened.
Alas – no dice. Apparently, Finder uses Apple Events or some other magic that “can not be used in a third-party sandboxed app anyway”™ to do its bidding.

After googling the issue, I found a URL that supposedly worked: macappstores://, but just to pour more salt into an already wide-open wound, it only worked on pre-10.9 systems:

The search URL in 10.9-and-beyond systems

Another dead end. Or was it?
I guess I should have experimented with that URL a little, because Jan Vitturi (@jan4843 on twitter) had the answer: just remove “ax.” from the URL, and it works (on both pre-10.9 and post-10.9 systems)!

Using this URL:
I was able to get a search going on the Mac App Store, right from within my app.

Sadly, there’s a caveat.
I can’t do a UTI search this way. When I pass (even a percent-escaped) search term along the lines of ‘’, the Mac App Store tells me there are no results. Reloading that very same page then does show the results – weird and annoying, but nothing I was able to work around.
Using extension:zip seemed to work a little better, but still didn’t return all results a reload would.

Jan Vitturi to the rescue again – the URL’s a little different for UTI or extension searches:

Alternatively, instead of uti=…, you can use extension=… to search by file path extensions.

My sincere thanks go to Jan Vitturi!

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House Of Jacob Rothschild Hoarding Gold In Face Of Coming Collapse?

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January 28, 2013 11:37am NYSE:AGQ NYSE:GLD

Jacob RothschildA recent appointment of Rothschild as “financial advisor” by the Board of Directors of gold exploration company Spanish Mountain Gold is yet another unmistakable indication that the ancient family is moving the world’s gold supply to both “emerging markets” and Central Banks worldwide, strengthening the family’s

monopoly position when the fiat-based house of cards comes crashing down in the West.

The Board of Directors of the British Columbia based gold exploration company appointed Rothschild to “review strategic options with the objective of maximizing shareholder value.” In July of 2012, Spanish Mountain Gold’s CEO Brian Groves boasted already that the excavation in British Colombia is a project worth “several million ounces in gold” and is backed by “an enormous network of connections globally”, Groves told Resource Clips.

Indeed, this recent appointment of Rothschild’s financial expertise (from centuries worth of experience) has increased the value of this company somewhat, propelling the gold-producing company into newer heights (or depths), depending on what end of the gold bar you find yourself. It also is a sure sign that the family is tightening its grip on gold, in both the excavation, the producing and the trading phase.

In the beginning of this century there were signs that Rothschild was starting to pull back from gold. With the announcement of Lord Jacob Rothschild that his “investment vehicle” RIT Capital Partners “has ridden the rally in gold prices but will now incrementally sell down” many observers were led to believe the ancient house was abandoning the precious stuff. Jacob Rothschild stated in 2011:

“There is I believe a growing awareness of the dangerous position which confronts many countries, particularly those in the developed world. In spite of these concerns, we continue to take advantage of areas that we believe are attractive, but we will remain cautious in terms of the quantum of capital that we allocate”.

Already in 2004 Rothschild blew the horn, announcing with a loud voice (that tends to carry far and wide throughout the world’s financial community) that the family was withdrawing from its gold-based assets. In April of 2004 theTelegraph reported:

“The investment bank that has chaired the London meetings setting the world gold price since 1919 is quitting the market.”

In 2011, an analysis makes clear how and why Rothschild manipulates the price of gold downward:

Despite these earlier indications that Rothschild was backing away from its gold assets (which smell like the calculated diversion techniques of an experienced illusionist), the recent appointment in the Spanish Mountain project is a clear sign that gold is still foremost on the mind of the family, as it has been for many centuries past. These earlier manoeuvrings by Rothschild seem to suggest a consciously constructed effort to bring down the price of gold- with the aim of buying large quantities later on, when the price was especially low. The reason for such a move is explained by Jeff Thomas in February 2012, when he wrote:

“Many economists project that, following the crashes of the Euro and the dollar, a return to gold-backed currencies would appear as a world trend. This is only natural, as the fiat currency concept would have been shown to be the farce that it is.”

For this reason, Thomas argued, the hoarding of gold is being done with the aim of redistributing it later on to those nations (or supra-nations, such as the EU and China) the elite have destined to be the future global engines after the old one has been discarded:

“It is entirely possible that all currencies could receive a shake-up, and an entire worldwide system of gold-backed currencies may develop. If this were to occur, the countries that held the largest amounts of gold at that time would be out in front economically.”

This indeed seems to be the case. As Edmond de Rothschild’s France-based asset management company analyzes for 2013, the so called “emerging markets” are increasingly scooping great chunks of gold from the world’s supply:

“It is (…) reassuring to see that physical demand has started the year well with an increase in Chinese and Indian buying. The Chinese are buying before the Lunar New Year while Indians seem to be anticipating higher duties on imported gold. At the same time, central bank buying continues. They bought 536 tonnes in 2012 (+17% on record 2011 levels) or 13% of total demand.”

Another document issued by Edmond de Rothschild’s “Goldsphere”-enterprise analyzes the global gold-trade, the buyers, the sellers, the winners and the losers. In one of its assessments the global elite recognizes that European nations are reluctant to sell their gold stocks and the current trend is a continuous rover of gold towards the East:

“European countries are in no rush to sell their bullion reserves as they are small in value compared to their debt problems and some of the gold might already have been pledged in collateralised loans.”

While all the major strongholds of the elite are being abandoned in the US, new lairs are being set up in China. The document concludes by saying that gold-producing companies and miners are not sufficiently riding the wave of ever-rising gold prices:

“All the recent meetings we have had with gold companies tend to confirm the industry’s acceptance that gold mines and gold projects have to be better managed so as to get shareholder returns more in line with the current strong gold price. And some projects have in fact already been postponed or cancelled because of insufficient profitability.”

This puts the recent “appointment” of Rothschild by Spanish Mountain Gold somewhat into perspective doesn’t it? It seems the ancient House of Rothschild has feigned a retreat from gold in the beginning of this century, only to then snatch it again at a good prize and move it into the East- their future global engine. When Baron Benjamin de Rothschild was asked by Israeli newspaperHaaretz what the family’s intentions are in regards to China, he answered unhesitatingly “to increase our focus in that region”.

As the elite’s engine of control is incrementally deconstructed in the West, the world’s gold is gradually moving towards its new engine in the East.

This article is brought to you courtesy of Jurriaan Maessen from

Related Tickers: iShares Silver Trust (NYSEARCA:SLV), ProShares Ultra Silver (NYSEARCA:AGQ), iShares Gold Trust (NYSEARCA:IAU), SPDR Gold Trust (NYSEARCA:GLD), Ultra Gold Trust (NYSEARCA:UGL).

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Baja tourist bid enters crisis mode

TIJUANA – With cross-border visits showing marked declines, business and tourism officials in Baja California are going into full-scale damage control in hopes of regaining ground lost over the past year.

“The image of the security problem has hit the state very badly,” said Baja California’s tourism secretary, Oscar Escobedo Carignan.
At a news conference yesterday at state government offices in Tijuana, Escobedo described a new program aimed at luring visitors back.

The program, called “Get Your Passport,” offers discounts at hotels, restaurants, bars and shops to those holding a U.S. passport.

On the promotional posters and other materials being printed for the campaign are the words, “Come Back!”

Escobedo also told reporters that the state was contracting with a public relations firm to help Baja California deal with what he termed “crisis management.”

The problem lies in a major falloff of visitors driving to Baja California from the United States. Escobedo said there were 1.5 million fewer visitors in 2007 than in 2006.

“We have over 80,000 people who are U.S. citizens who live in Baja California. They are aware of what the situation is, and we don’t have any problem with those people,” Escobedo said. “The problem is with people who do not understand the border.

“It’s a challenge and we’re working on it.”

Escobedo said the region has suffered a significant blow to its image with reports of organized crime and violence in Baja California, as well as of robberies and assaults on foreign tourists in the last year.

That image wasn’t helped by news videos broadcast around the world showing a 3½-hour gunbattle last week between Mexican police and soldiers and gunmen believed loyal to the Arellano Félix drug cartel. Six bodies of presumed kidnap victims were found in a house after the shooting ended.

Escobedo insisted that stepped-up patrols along what he termed “secure routes” between Tijuana and Ensenada had taken hold, and that no additional highway banditry had been reported since Nov. 17.

“This is something that will be permanent by the state and federal government, and we feel confident that this will not be an issue anymore,” Escobedo said.

Escobedo said that people who view Baja California as a dangerous, crime-ridden region do so because of what he described as heavily repeated news accounts of robberies and assaults. He said that the coverage gives the impression that the incidents are more frequent and recent than they actually are.

“If my children go to school in the United States, I’m not going to pull them out just because of Columbine,” Escobedo said.

The long waits at the ports of entry to return to the United States present more of an impediment to travel, he said. Escobedo also insisted that with the Mexican federal government beginning to take a hard line against organized crime, the region’s image would improve.

“We are going through a maturing process, and we’re not going to put up with this anymore,” he said.

The “Get Your Passport” program begins as the region braces for U.S. border-crossing rules that take effect Jan. 31. The rules require U.S. citizens to show proof of citizenship, such as a birth certificate, naturalization papers or a passport, to re-enter the United States through any land crossing. Some businesses fear the rules will further hurt tourism.


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CG Bolden Day

Event Details

The City of Clinton has set February 19th as an annual day of commemoration in honor of Corporal CG Bolden, a POW of the Korean conflict whose remains were returned home to his Clinton family after more than 60 years. For questions about events & itinerary, please contact City Hall at 501-745-8110.

8am-8:30am: Raising of the Flag at Clinton Veteran’s Park (Main Street) with Boy Scout Troop 152
1pm-2:30pm: “Freedom Isn’t Free” Program at Clinton High School Auditorium
Special guest speakers, musical ceremony, commemorative video, and closing notes by Mayor McCormac
3:00pm-4:30pm: Reception at Petit Jean Electric Community Room (behind Walmart on Volunteer Parkway)
Refreshments provided for the public & visiting speakers by the family of CG Bolden.

Note: The Potluck event hosted by We Love VBC has been cancelled. Call for details.

Be it known to all from this day forward and progressing every year henceforth that February 19th be set aside and declared by the City of Clinton, Arkansas, United States of America Corporal C. G. Bolden Day.

This proclamation is enacted by the mayor of the City of Clinton, Richard McCormac, and endorsed and approved by the city council of Clinton, Arkansas; Sammy Ward, Johnny Moore, Jason Lynch, Nina Bonds Baker, Gayla Bradley, and Tim Barnes.

Let this day be set aside every year for the enrichment, the education, and the remembrance of any and all veterans who gave their lives as a sacrifice for our freedoms; with a particular and special emphasis on those who were prisoners of war and those declared missing in action.

May this day always serve as a reminder that our freedoms are not free, but are freely given to us all, by these selfless few.

Declared Thursday, February 19, 2015

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Quit While You Are Behind

I cannot say that I support any Presidential candidate. I haven’t been following more than I have to for this class, but I must say that McCain doesn’t look so good. According to Techrepublican.com, McCain isn’t giving up on the youth vote. His team went on to say

“it will focus on his legacy as a war hero, plus appearances on late night television shows — including Saturday Night Live — and town hall meetings around the country.”

Who is he trying to persuade? Obviously not me! I haven’t watched Saturday Night Live since shortly after Eddie Murphy left and I haven’t attended a town hall meeting in ages. I think McCain is totally missing the mark.

Youth Live on the Internet!

This is how we interact with friends and family. We congregate online and form opinions from news we gather for ourselves. Whether he chooses to engage or not, we are having various conversations online and they are probably not in his favor. We need a President who can adapt to change and who is a fast learner. Heaven forbid having to explain to McCain that 8-track is no longer the musical media of choice.

According to Pew Internet and American Life Project, 46% of Americans have used the Internet, email or cell phone text messaging to get news about the campaign, share their views and mobilize others. Furthermore, two-thirds of Internet users under the age of 30 have a social networking profile, and half of these use social networking sites to get or share information about politics or the campaigns.

Still think you can rely on Saturday Night Live and your illustrious war career? Get wired McCain!

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    Attention All WebMD Community Members:

    These message boards are closed to posting. Please head on over to our new WebMD Message Boards to check out and participate in the great conversations taking place:

    Fast Food Regulation: Yes or No?
    Olivia_WebMD_Staff posted:
    One of the most popular ongoing debates is whether fast food restaurants should be regulated regarding the types of food items they sell.

    Although most of these establishments are now serving a selection of healthier fare, the menus are still full of fried foods laden with calories.

    Is it our decision to eat or not to eat, or is the restaurant/company responsible?

    Tell us what you think.
    An_241873 responded:
    It is completely up to an individual whether or not to eat at fast food places. If you pick up any fast food and consume it, it is no longer the restaurants responsibility. Come on lets take responsibility for our actions!!
    3point14 responded:
    I think it's extremely disingenuous to go into a fast food restaurant and then say "Golly, nothing here is healthy!", well, no kidding. You just went into the kingdom of BURGERS, not salads, what did you expect?

    It would be akin to regulating what grocery stores could sell, there's healthier and fattier, but you fill up your cart. At fast food chains, there are healthier and fattier options, but you ultimately order.

    That being said, it should be more transparent, with calories posted. I think anything that helps people make a reasonable choice should be easier to find, and every other food product a person buys does have the nutritional values right on it.

    I don't need to be told what to do by Ronald McDonald, though, and if I want to eat a large fry, I want to still have that option.
    davidkapl responded:
    jgilbert responded:
    Absolutely not. We should quit placing responsibility for our actions on others. The restaurants are regulated by the customers. If they don't want "bad for them" food, they should not go to the restaurant. If enough people do that the restaurant will close or change the menu.
    mhall6252 responded:
    Nope! People can make their own choices, and the market can drive changes in the fast food industry.
    Rachael67 responded:
    I must go along with all the early responses! We don't need to have another thing regulating what is "good for us"....Political correctness and folks who seem to have direct connection with the "All-Knowing Path To Goodness" are destroying individuality and freedom both here and abroad!

    Responsibility, honor, honesty, pride, discipline (our own not others!)....The list of "endangered attributes" grows by the day. Even when we disagree with some proposals others make, we often go along as that is the easier path to take. Stand up to bullies or know-it-alls? Use our own good sense? Naw! It doesn't affect me personally so why bother, right? UNTIL it comes home and it DOES affect me!!! And then we cry and scream and demand that someone do something, forgetting the days when we were that someone who should have done something!!!

    Though this is just the tip of the iceberg, I'll stop. Sorry, for the rant, but this issue is a hot-potato for me!!

    apricath responded:
    No they shouldnt be regulated We dont need Michelle Obama's fat police telling us what to eat.
    rivera1961 responded:
    No! we are all adults. I think that we are old enough to make choices! whether we want to eat healthy or not. I think it up to us to make our own choices in food. Why does the government want to regulate everything!
    brcansur responded:
    No each person can make their own choices I believe that each person should be able to go into an establishment and pick what they would like to eat.
    They could also pick a healthy place to eat and not a fast food establishment that doesn't have healthy selections.
    DonaldDuck42 responded:
    Well, I think ultimately we're all responsible for what we put in our mouths. BUT, shouldn't fast food restaurants have some obligation to have MORE healthy choices?

    I guess if I'm traveling and don't have much choice but to stop in for fast food I'd like to have the healthy option.

    nursingbug replied to brcansur's response:
    I think all nutrition information should be posted in plain sight. I also feel that there should be a REQUIRED class in high school before you could graduate on nutrition and exercise, weight control. And not that dinky health class I took, but something that focused intently on weight and health managment, and the risks of not doing this. When I was in high school it was a graduation requirement to have taken civics and consumer education, to prepare to run a family budget and learn the way the country is governed. Just as much empasis should be placed on keeping yourself healthy.
    Fast food companies are just suppling what is in demand, which right now is cheap, flavorful food that is easy to get. There is not much empasis on cooking anymore or family time in the evening. People work several jobs to get by, and kids spend a lot of time in structured activities because it is not as safe to play outside as in generations past. At the end of the day it is often easier to drive through somewhere, and this has become the norm, so no one questions it. It really isn't one issue, or anyones fault. This is the way our society has developed recently. Sad, isn't it?
    Unless we attack this issue as a cultural one, we are not going to get anywhere. Regulating what fast food companies sell isn't going to do it. We need to change how we think about food, and that needs to happen on the individual level. Mrs. Obama gets a lot of negitive comments from people about her efforts, but the truth is that is exactly what needs to happen.
    thoth_1 responded:
    Absolutely not. People are tired of the government and other agencies telling them what to do---as posted by another here, people need to take the responsibility for their own actions; too many today dismiss this and blame some outside factor for their lack of judgment or education.

    Do we want a country where people have to go into 'hiding' if they want to eat 'unhealthy' food like the 22% of the population that chooses to smoke (of which I am one)? Enough intrusion into peoples' lives and lifestyles- I think our Founding Fathers are already cringing in their graves.
    Anon_227658 replied to davidkapl's response:
    Not very enthusiastic---care to mention why?
    seattlebean responded:
    It is ridiculous to regulate fast food restaurants and what they sell. It is completely the customer's decision.

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Crows feet pic

eMatrix Sublative Wrinkle Reduction Crows Feet or Upper Lip 30 minutes

Price: $269

Turn the clock back!

Have that fresh youthful glow you once had with Sublative!

Comprehensive Rejuvenation in one single step! eMatrix treatments improve tone and texture while erasing wrinkles!

Description: Sublative rejuvenation is a deeper treatment that reduces fine lines and wrinkles, eradicates acne scars, and improves overall texture. Results appear gradually: immediate transient improvement can be noticed after each treatment, however maximum long-term effect is usually notable 3-6 months after the last treatment.

Depending on the selected course of treatment, downtime can vary from two - five days, which can be customized to fit your schedule and your skin concerns.

The degree of improvement and the number of sessions required are individual and vary according to the degree of severity of the skin's condition.

A series 1-3 treatments, spaced 4 weeks apart. Full results are seen 3-6 months after last treatment.


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• Formulation : Articulation I

  • $46

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    We will notify you via email when this product is back in stock.

A teacher, writer, painter and master of color, Josef Albers played a pivotal role in the rise of 20th century modernism. He was an influential member of the Bauhaus school, and the first student to join its faculty as a master. Albers emigrated to the U.S. in 1933, where he helped establish the Black Mountain College and later taught at Yale University. Now best known for the Homages to the Square he painted between 1950 and 1976 and for his innovative 1963 publication Interaction of Color, Albers has inspired generations of artists through his teachings and work.

Museum quality reproduction printed with archival inks. Unframed.

To learn more about Josef and Anni Albers and their impact on the modern art landscape, check out our blog.

Josef & Anni Albers Foundation
Archival Paper
Print Type:
United States
Black And White
W 17” H 17”
Josef & Anni Albers, lifelong artistic adventurers, were among the leading pioneers of 20th century modernism. In 1971, Josef Albers established a nonprofit organization to further “the revelation and evocation of vision through art.” Today, this organization—the Josef & Anni Albers Foundation—is devoted to preserving and promoting the couple's enduring achievements.
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• The Sportsman Tie

  • $39

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You’re not a boy. You’re a man. So how should you dress? Like a boss. This killer skinny tie in classic wool plaid from Pocket Square Clothing makes its mark in an appropriately debonair style. Go forth, bossman.

Length: 56". Width (at widest point): 2.5".

Read our hottest tips (get it?) on how to stay snug and stylish this fall on our blog.

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Combining their backgrounds in architecture and business, Rudolfo Ramirez and Andrew Cheung launched Pocket Square Clothing in 2011. The debonair duo creates handsome accents for the modern gentleman, including skinny ties, pocket squares, and bowties. Based in Los Angeles, each product is made by hand locally by skilled artisans.

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