text:
Practical Rules: When We Need Them and When We Don't

€ 113,99
Lieferbar innert 2 Wochen
Mai 2016

This book attempts to systematically clarify when rules should and should not be followed.

Acknowledgments; Introduction; Part I. Moral Rules: 1. Outline of the task; 2. Types of rules: dispensable and indispensable; 3. Ordinary moral consciousness; 4. Rules as second-best strategies; 5. The justification of rules: strong and weak; 6. Interpretation of weak rules; Part II. Prudential Rules: 7. Moral and prudential rules compared; 8. Second-order prudential rules: optimizing; 9. A prudential rule to be moral; Part III. Legal Rules: 10. Classification; 11. The descriptive question: Hart, Dworkin and others; 12. The descriptive question: sources of law; 13. The normative question; Part IV. Moral Reasoning Without Rules: 14. The inadequacy of particularism; 15. Coherence; 16. The reasoning process reviewed; 17. Objections; Notes; References; Index.

"The book is well organized into an introduction and four chapters...The service Goldman provides is realistic conception of ethical reasoning that recognizes human limitations...Goldman has provided an impressive example the sort of analytical reasoning that goes on behind the scene...Philosophers will see this book displaying clear analyses and well argued position...Goldman has also provided a real service to clinicians concerned with ethical behavior." Metapsychology Feb 28 2002 "Goldman makes his argument in a clear and convincing manner and successfully provides us with a model for moral reasoning that takes into account the differences between decision-making in the public sphere, in which rule-following is essential, and ordinary individual decision-making, in which rule following is not helpful but in which moral guidance is, nevertheless, still available to moral agents." - Marina P. Banchetti-Robino, Florida Atlantic University
EAN: 9780521807296
ISBN: 0521807298
Untertitel: 'Cambridge Studies in Philosoph'. New. Sprache: Englisch.
Erscheinungsdatum: Mai 2016
Seitenanzahl: 224 Seiten
Format: gebunden
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[Haskell-cafe] Offer to mirror Hackage

Richard O'Keefe ok at cs.otago.ac.nz
Tue Dec 14 01:23:53 CET 2010

On 14/12/2010, at 2:25 AM, Paul Sargent wrote:

> On Sat, Dec 11, 2010 at 19:51, Brandon S Allbery KF8NH <allbery at ece.cmu.edu> wrote:
> Hash: SHA1
> On 12/9/10 16:04 , Richard O'Keefe wrote:
> > I thought "X is a mirror of Y" meant X would be a read-only replica of Y,
> > with some sort of protocol between X and Y to keep X up to date.
> > As long as the material from Y replicated at X is *supposed* to be
> > publicly available, I don't see a security problem here.  Only Y accepts
> > updates from outside, and it continues to do whatever authentication it
> > would do without a mirror.  The mirror X would *not* accept updates.
> The above assumes that the operator of the mirror is trustworthy.  It
> wouldn't be difficult for a hostile party to set up a mirror, but then
> modify the packages to include malware payloads --- if the packages aren't
> signed.  (Or even if they are signed if it's a sufficiently weak algorithm.
>  MD5 is already unusable for the purpose.)

True, but right now we're vulnerable to man-in-the-middle attacks, DNS
spoofing, and a whole lot of other things.  If there is any way to be
sure that what I see when I visit hackage.haskell.org is the *real*
hackage, my browser doesn't know about it.
> How about, as a cheep and cheerful method to get up running. If the premise is that the original server is trustworthy and the mirrors aren't, then:
> 1) Hash all packages on the original server.
> 2) Hash goes into a side car file (e.g. <packagename>.sha) that lives next to the package
> 3) Modify cabal so that it can install from a mirror, but always gets the hash from the original server.
> 4) Before install you check the hash is correct.

This suffers from two problems.
A.  I am willing to grant that the original server is trustworthy,
    but "DNS lookup gives me the address of the original server and not a spoofer"
    seems every bit as dodgy an assumption as the trustworthiness of the mirrors.
B.  Wasn't the original motivation for wanting mirrors *availablity*?  If you have
    to get the hash from the original server and the original server is down, then
    having a mirror has done you no good at all.

Perhaps someone on this list understands what CRAN does could explain it here.
I know that the R install.packages(...) command goes through mirrors.

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text:
Does Python really follow its philosophy of "Readability counts"?

Mark Wooding mdw at
Wed Jan 21 02:11:00 CET 2009

Steven D'Aprano <steve at> writes:

> The consequence of this dynamism is that the Python VM can't do many
> optimizations at all, because *at any time* somebody might mess with the
> implementation. But 90% of the time nobody does, so Python is needlessly
> slow 90% of the time. Wouldn't it be nice if there was a way to speed up
> that 90% of the time while still allowing the 10% to take place?

There is.  Compile, optimizing aggressively under the assumption that
everything will be as you expect.  Keep a note somewhere of the
assumptions you made.  If something violates those assumptions, fall
back to a slow version -- or, for bonus points, recompile based on the
changed assumptions.

CLOS is much more complex and dynamic than Python's object system; but
it can be compiled very aggressively.

> The current solution to this problem is to try to push as much as
> possible into functions written in C: built-ins and custom C
> extensions.  It's not a bad solution: most Python programs rely on
> many C built-ins, which enforces real encapsulation and data
> hiding. With the possible exception of mucking about with ctypes, you
> simply can't access mess with the internals of (say) lists *at
> all*. Is this a bad thing?
> Would it be so terrible if we could do the same thing in pure Python?
> Why should I have to write in C if I want the same protection?

S'funny.  I always considered the lack of transparency in C extensions
to be a downside, and a reason to write as much as possible in proper,
honest, transparent, dynamic, mess-about-with-able Python.

>>> Why leave to coding standards and company policy what can be encoded
>>> right into the language?

Because nobody can agree what the standards and policy ought to be.

> In Unix, file names with a leading dot are hidden in the shell:

Bzzt.  They're silently not displayed by various things, including the
shell's globber, and ls(1).

> when you do a file listing, you don't see them.  It's not difficult to
> get to see them: you just pass -a to the ls command.

See?  That's ls(1).  Not the shell.  You did know what you were talking

> As data hiding goes, it's pretty lame,

It's not data hiding, though.  It's just not cluttering the view with
stuff you probably didn't care about.  I'm grateful that I don't have to
think about dotfiles unless I really want to -- but I'm also very
grateful that I /can/ mess with them when I do want to.

> but Python doesn't even suppress _ names when you call dir.  Frankly,
> I wish that by default it would -- 99% of the time when I call dir, I
> *don't* want to see _ names. They just get in the way.

That might be plausible.

> No it's not. It's *practical*. There are domains where *by law* code
> needs to meet all sorts of strict standards to prove safety and
> security, and Python *simply cannot meet those standards*.

Codswallop.  One can prove stuff about Python programs using the same
techniques as one uses for any other language.  I've done it.  Other
languages have better automated tools, it's true -- but the techniques
are basically the same.

> No technology is failure proof. But there's no reason in the world why
> most technology can't be idiot-proof. Televisions are idiot-proof,
> because they protect people from casual mistakes. If televisions were
> built according to the Python model, the internals of the TV would be
> exposed, without even a cover. All the major parts would be plug-in
> rather than soldered in, and there would be no cover over the parts that
> were live. Every year, tens of thousands of people would electrocute
> themselves fatally (because parts of the TV holds a massive charge for
> days after you unplug them from the mains) but that would be okay,
> because you never know when somebody might want to pull out the fly-back
> transformer and replace it with a six ohm resistor. That sort of dynamism
> is important!

Very amusing; but a poor analogy.  The Python television comes in a
clear Perspex box, which you can undo, should you need to, without any
tools.  But it holds together well even so.  (Real PC cases are
sometimes like this.)  The parts are plug-in, yes; but dangerous stuff
you probably don't want to mess with is covered by a plastic shield with
a note on it saying `dangerous stuff in here: if you kill yourself
messing with it, it's not my fault'.  The plastic shields don't fall off
of their own accord, but you can remove them without much difficulty
should you be so inclined.

>>> To prevent that sort of thing from happening, the management could
>>> decree that henceforth all "private" variable names will start with an
>>> underscore. Problem solved, eh?
>> Certainly not. The only way to solve such a problem is to fire this
>> cretin.
> Again, we shouldn't enforce encapsulation and data hiding because there
> are legitimate reasons for breaking it, but anyone who does break it is a
> cretin. You have a very strange attitude.

I suppose it depends on the circumstances.  I must have missed the
earlier details, but there's not enough in the stuff above to prove a
charge of cretinhood.  I didn't see any ill-effects noted, for a start.

> It's also bad for moral when you fire somebody for messing with the
> internals when you have a policy that it is allowed to mess with the
> internals. That's why you picked a dynamic language like Python in the
> first place, because it doesn't prevent you from messing with the
> internals. And now when somebody does, you sack him?

If he did it unilaterally, without consulting other people or mentioning
the risks, then that's irresponsible.  If there was proper consultation
and the decision was made for good -- and agreed -- reasons, then, well,
it's a thing to keep in mind for later.  May still be a net win.  Hard
to say.

Python can be a sharp tool.  Keeping sharp tools away from those who may
injure themselves and others is a good idea.  That doesn't mean that we
shouldn't have sharp tools.  It's hard to cut meat with a tenderizer.

> Perhaps it would have been better to prevent him from messing with the
> internals in the first place, even at some extra cost. When you're in
> business, you have to make decisions like:
> * do I write the software in Python, which will have a 99% chance of
> costing $100,000 and a 1% chance of costing $100,000,000?
> * or do I write it in a B&D language like Java, which will have a 100%
> chance of costing $2,000,000?

Easy.  1,099,000 < 2,000,000, so stick with Python.

(In real life, we don't know the probabilities in advance, so the
question is trickier.)

>>>> from protection import unlock
> I don't know if this scenario is even possible in Python, but pretend
> that it is. Would it be so terrible?

I could probably live with it.  It seems like a step back towards
Blub[1] to me, though.  The Blub programmers already have Blub.  Lock
the knives in the cupboard because the village idiot sometimes cuts

-- [mdw]

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text:
Chris Rebert clp2 at rebertia.com
Fri Oct 1 04:30:41 CEST 2010

On Thu, Sep 30, 2010 at 7:12 PM, Geo_subodh <gcontsubodh at gmail.com> wrote:
> please send me the simple python code that uses input number greater
> than3 digits(>3 digits) and  checks whether the number is palindrome
> or not.

Do your own homework; it's not like you're even paying us (not that we
would have the moral turpitude to be accessories to academic
misconduct anyway).

If you're having trouble, ask a *specific question* rather than
childishly saying "PLZ SEND ME THE CODE!".

Relevant, Entertaining, and Groan-inducing!:

More information about the Python-list mailing list


text:
[Tutor] Mysql BLOB strangeness?

Hugo González Monteverde hugonz-lists at h-lab.net
Mon Mar 20 05:40:34 CET 2006

> However, there is still a learning point that might be missed here -
> how does Python grab BLOB data-types, and how do you manipulate them?
> If it were a file, would you just be able to grab the file without the
> array?

The basic issue is: what form is used for representing arbitrary byte
data of arbitrary length.

     1) strings: strings in python are arbitrarily large and can store
any byte values (compare this with other languages like C where the
number 0 signals the end of a string)  Strings are OK, and that's what
the standard library writes to files.

     2) arrays: there is but one problem with strings, and that they are
inmutable: you have to create a new string everytime you want to change
an old one. Long data chunks are inefficiently worked when using
strings, so you may use arrays (array.array) which can be changed in place.

Of course there are many more options, like a tuple or a list of 255 or
less ints, but these are the main contenders for byte valued sequences.

Hope that clears thing a bit,

> --
> http://www.monkeez.org
> PGP key: 0x7111B833
> _______________________________________________
> Tutor maillist  -  Tutor at python.org
> http://mail.python.org/mailman/listinfo/tutor

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text:
And the ball keeps rolling: My 7 Links

Adventurous Feet tagged me with her post and has passed me the ball to keep the #My7Links project rolling.  I wasn’t really familiar with how this thing goes but as I checked the pages of my blogger friends, I was able to get a glimpse of what to write about it.  It’s time to dig into the chest of blog posts!..😛 And here they are:

1.  Most Beautiful Post – Panagbenga Festival 2011 | Street Parade

Isn't that beautiful?

Why? – I’d like to think that festivals here in our country are as rich as our heritage.  It’s actually the first time I saw a festival that is as vibrant and lively as this.  It’s really worth the effort to get to Baguio regardless of the 6-hour travel time from Manila.. and additional 1 hour from Antipolo..🙂

2.  Most Popular Post – Lazer Maxx @ Eton Centris

Unexpectedly popular

As of this writing I am still getting a lot of page views for this post and it’s still the most read of all I’ve written.  It has an overall 4o96 page views since I wrote it last March.  Now talk about Famous eh?..😛

3.  Most Controversial Post – Witness Batanes

Controversial on it's own

I first thought Prenup shoot gone wrong? was the most controversial but after giving myself a few minutes to think, I ended up picking Witness Batanes. I wrote this post for a contest thrown by SEAIR to all bloggers/writers who can write the most creative and interesting about Batanes.  Since I have never been there, I joined the contest to try my luck and of course to tell the world that I long to see this place up north.  A few days after publishing it, I noticed someone commented and I was surprised to know that some of the things I wrote there offended him.  I didn’t realize that until I read the post again and subsequently exchanged comments with him.  To make it short, I apologized and explained that I wrote it without any intentions of hurting anyone.  Some mistakes may have been overlooked.  Humbling yourself is one of the best things to feel.

4.  Most Helpful Post – Cathy’s Homestay | Feels like home indeed

L-R: Gepay, Gian, Rodem and Ate Cathy

This post was really meant to help Ate Cathy promote her simple lodging as my way of saying thank you.  I really felt the kindness she showed us during our stay in Pagudpud last January 2011.  The simplicity of her living and cleanliness of her intention to make a living out of this homestay will surely give her more guests to accommodate in the future.

5.  A Post Whose Success Surprised Me – Lazer Maxx @ Eton Centris

Oh boy, I am suprised!

Honestly, I thought only a few will come to read this post.  I never thought it will generate a lot of views.  And just recently, one of my officemates told me that my post about Lazer Maxx was second in the retsuls when you do a search in Google:

6.  A Post I feel didn’t get the attention it deserved – Sidetrip: PASIG River Cruise

Pasig River Cruise neglected?

This was one of my first posts when I was still starting to blog in wordpress.  This cruise experience is a must try for it will open your eyes on the true status of the Pasig River and how the Kapit-Bisig Para sa Ilog Pasig project works in the process.  It may not be your ordinary mode of transportation but it’s very interesting to try it once in a while. Perfect for taking photographs as the last station (Westbound) will take you to Intramuros and the rest of Manila.

7.  The Post I Am Most Proud Of – What I gave myself this Christmas?

Holiday treat to my pamangkins

As I am getting older, I tend to realize the value of money.  So every time “bonuses” comes, I make sure I spend it very very wisely and save some as well.  Instead of buying expensive gaming consoles and high-end phones for myself, I preferred to give my  two of my “pamangkins” a movie treat and stroll around Eastwood City.  This is something that I don’t get to do frequently. And this is why of all the posts I have, it’s the one that I am most proud of. Instead of buying them things that they only get to use for a few days, I thought of something that they can share with their classmates and friends when school resumes and also remember when they grow up.🙂

I’m passing the ball now to:

1.  Gepay of Ang Babaeng Lakwatsera

2.  Maricar of Tara Usap Tayo!

3.  Marx of Marxtermind

4.  Pao of Kalongkong

5.  Kev of Geekev

Your turn guys!🙂

Lago De Oro – Wakeboarding 101

Though the weather wasn’t that good, we still pursued our plan to try wakeboarding in Lago De Oro. It was a two-month plan born out of our surfing trip last May. We’re supposed to leave at 6AM but because of sudden turn of events (me being late.. :P), we left at 8AM… My bad..🙂 In approximately 3 hours and a few minutes, we reached the place coming from Ortigas, Pasig City.

We had our lunch first at a nearby eatery located in the town proper.  It was a 15-20 minute drive and if you missed buying snacks on your way to Batangas, you can definitely purchase goodies at a nearby grocery store.

Why go on a Monday? – We had a line up of company activities that fell on the weekends  of July and that’s one enough reason we didn’t push it on either a Saturday or Sunday.  Second, rates during weekdays are cheaper and the number of guests shall be considerably fewer than that during weekends.  (Take note of that as a tip)… Lastly, it’s my rest day.. but it’s just a coincidence..  a coincidence to my advantage.. haha🙂

Situated in Calatagan, Batangas where the golden sunset is viewed, Lago de Oro Cable Ski Park and Resort is considered the first Cable Wakeboard Park in the Philippines.  It’s a 3-4 hour drive coming from Manila.  It has two areas for wakeboard sessions – Easy Start for the beginners and the Main Cable for the pros and the not-so-beginners.

Main Cable - this one's for the pros

Easy Start - the smaller one for the beginners with no ramps for exhibitions

Arriving at noon wasn’t that bad at all for we all decided to do half-day session. *Kasi walang choice, late kami dumating eh.. hehe*

Guests can choose from either doing a whole-day wakeboarding session or just simply half-day.  Sessions begin at:

A.  9:30AM-12:30PM & 1:30PM-4:30PM during weekdays (rate is 700Php/person)

B.  9:30AM-1:00PM & 2:00PM-5:30PM during weekends (rate is 1,000Php/person).

Before we start the afternoon session, we spent time checking other areas of Lago.

The Reception - this is where you'll get your ballers as passes to the two cable systems

Tidy road and fresh-looking greens

Swimming pool with sauna on the side

The pool is 4-6ft deep.  The deepest is on the far side so if going there with kids, better stay in the jacuzzi looking pool. :)  If kids doesn’t want to go for a dip, there’s a small playground where they can enjoy and a trampoline which the resort rents for 50php/15 minutes.

Holy Sheeeeeeeeeep!

Upon entering the gate, you’ll see a bunch of sheeps on the sides.  Guests can also have the chance to feed them.🙂

Meee-eh-eh-eh-ehhh.... Loud yet tame

Would you care for an overnight stay?

Though we opted for day tour, getting a room for a day of extended stay would’ve been rewarding as well.  The rooms looks simple and neat.

Now it’s time to get excited.

Extreme but still fashionable

Foreigners also enjoy waterskiing in Lago

Doing some tricks

Waiting in line made this guy sleepy..🙂

Jump on the ramp

Gonna get some splash!

Making it look a lot easier.. with one hand!

Who says it's only a sport for men?

Two heads are better than one..

Prepping up

Briefing - in 5.. 4.. 3.. 2.. 1 Photo credit: Meimei

At first, I wasn’t that really up to the challenge but it would be fun to give this a try.  I was a bit nervous to try it – who wouldn’t be? First Time is always nerve-wracking..😛 lol The instructor is soft spoken.  I can barely hear the things he’s telling me.  But to sum it up all he wanted to say is:

1. Straighten your arms

2. Put your right foot a bit forward (for the right-handed)

3. Don’t pull back or else you’ll fall

4. If you fall, let go of the cable immediately

5. Just feel the pull and don’t get nervous – MADALI LANG YAN..😛

Inip na?😛 Photo credit: Meimei

Aria! Photo credit: Meimei

Looks pro? Nah... I fell right after taking that shot..😛

The cable pull is machine-operated.  It’s not as fast as what you think it is, but it gradually gains speed as you reach the other end.  Then on the other end, you must position yourself to go back for the cable will pull you again once you are  ready.

You must complete the turn to be able to get back and unfortunately, I was only able to complete one way – WEAK!😛 But falling into the water doesn’t hurt.  It’s just waist deep so you can walk your way to get back and stand in line again.  It will really be worth it if there were only a few guests lining up.  In our case, we were able to maximze our time.  Half day session is enough though there were  other groups who were present that day.

Aside from wakeboarding, other activities include jetski, billiards, table tennis, darts, basketball, volleyball, snorkelling and boating.

If you are planning to try something new for an adventure, check Lago de Oro’s packages here.

P.S. If someone might be asking for the meaning of Lago De Oro – it’s Golden Lake.

Cebu Pacific’s 99 Peso Promo Fare

As one of the Philippines’ largest airlines, Cebu Pacific announces its latest treat to every JUAN – 99Php (one-way) to all Domestic Flights.

Booking Period is from July 21 to 22, 2011 or until seats last.  Travel dates would be from October 1 until November 30, 2011.  It will surely be hard to find promo fares for famous travel destinations like Boracay (via Caticlan or Kalibo), Bohol (via Tagbilaran), Coron (via Busuanga), Puerto Princesa, Cebu and Cagayan de Oro to name a few.  That’s how it goes every time there’s a seat sale alert.

A few tips:

– If you’re traveling alone, it would be cheaper if you don’t avail of the baggage allowance options.  Just travel light and leave your cabinet at home.

– If you’re planning to have a vacation with your friends, inform them before hand so that when a promo fare like this is announced, you can easily book them for the trip.

– Always look for an alternative flight if you’re visiting a certain place. For example, to get to Bohol, you should book for Tagbilaran.  If there’s none available, Dumaguete or Cebu would be a good alternative.

– If you still can’t avail the promo fare, be patient and wait for other airlines to announce theirs.  For the sake of competition, others will definitely throw promos or even cheaper fares.

Mapanuri’s First!

I didn’t notice that it’s been a year already.  I started this mapanuri blog on but a few months after that I got curious in transferring it to the more popular  I started a few blog posts November of 2009 and just July of last year, I started to transfer all the posts.

A look from one year ago

It’s not the original look, it’s something yellow-ish and amateur-ish back then.. hehe

A brief history.  This came to the online world because of the blog conference hosted by our company.  The first time I blog and I won a netbook out of it – lucky eh?.. Since then, it gave me the motivation to put up my own blog – the thing that I have been wanting to do since college.  Why Mapanuri? My creative thinking is not working at that time so I just based it on how I am as a person.  I am the kind of person who is keen to details (if perfectionist is the word for it, so be it.. :P) but I am not perfect, so is everyone else that’s why I don’t consider myself a perfectionist.🙂 I just want to utter my opinions on certain things whether it be entertainment, food, political, social, financial or whatever as long as I know that I am a part of it and it concerns me.  But along the way, it evolved and had some sense of direction (??).  I realized my love to travel.  With the motivation put on me by the travel blogs I am reading (see blogroll), I was greatly encouraged to push myself and get out of my comfort zone.   January of this year, I started plotting my own travel calendar (see Travels)🙂

One year old! and getting older..

Before I was planning to put up a mini-contest, just like other blogs to give thanks ( as if andaming readers… haha) aside from boosting the site’s traffic in my blog’s first year lol.. I might do it some other time. 😛 Surely, I am very much thankful to all my readers and even blog-hoppers who are spending time to type in on their browsers, search mapanuri on google and click my link on other blogs, my fb/twitter walls as well as on my Yahoo Messenger status.  I appreciate it a lot.

Right now, I’m planning to transfer again and utilize/monetize my own domain which is  As some of you might notice, I am not very active in writing blogs recently because I’m also working and doing other personal stuff (pamangkin-sitting on the side hehe).  I’m keeping myself from multi-tasking, it gives me a headache.🙂 But if I had that itch to write, no one can stop me.  I just want to make use of my own website and blog about my interests there – the usuals..🙂 Been also wanting to make it a travel/photoblog because I envy those travel photographers that are really good in taking photos of such beautiful places.🙂 Soon, I’ll make up my mind and you’ll just be suprised.. lol😛

Again, I am just thankful that some random people here on earth took time to read and comment on every blog post I make – though some are only a repost from news and current events.  I really really appreciate it! More thankful to those that I don’t personally know but due to consistent exchange of conversation, I was able to establish this kind of “online” relationship with them.  Someday, I would definitely meet all of you in person. But soon would be better..🙂 Basta walang magpapalibre.. hehe😛

So that wraps up the first year and now on to the second. This is my 162nd post.  Compared to others, this is considerably few.  More active blogging on the 2nd year!.🙂

One year old! and getting older..

Prenup shoot gone wrong?

It came across my facebook wall early this morning and here’s the complete link to read the rest of the article.

This is about a prenuptial shoot that was taken at the Libingan ng mga Bayani which gained a lot of mixed reactions in the online world.  Even AFP disclosed their disappointment over the matter.  Saying that Libingan ng mga Bayani should be treated with respect and honor.  This is the resting place of Filipino soldiers and dignitaries.

Here are some of the pictures taken of the controversial prenup shoot:

Picture came from

Picture came from

Being a photography enthusiast/hobbyist myself, I have my own reaction on this.  I have seen a lot of prenuptial shoots but I prefer not to disclose it in this post. 😛

TGIT – Thank God it’s Tramway

Ate Dot celebrated her birthday last July 2 and so a day before her BIG day, she invited us for an all new eat-all-you-can experience in Tramway, Timog Ave. Quezon City.  The good part is it’s her treat but the best part is yet to come.🙂

An affordable buffet restaurant

Come in!

Tramway offers whole day buffet meals (check their site for schedules) and serves Chinese, Japanese and Filipino dishes but with separate time-durations.  There’s lunch and dinner, I just didn’t ask if there’s breakfast.  There will be two batches for the dinner buffet.  First is at 6PM-8PM, second is at 8PM-10PM.  We’ll have the first batch.  Does that mean that we have to finish eating before 8PM and leave on the dot? Answer is Yes. But according to one personnel, they don’t force the people to go out.  Good thing about it is they inform all the guests beforehand of the policy. Setting of expectations is an SOP.🙂

I arrived as early as 5:20PM.  Thanks to my assumption that traffic going to MRT Ortigas Station from our office will be heavy and train going to Kamuning Station will be jampacked, I came in 40 minutes early.  But it’s not as bad as I thought.  As a matter of fact, I was able to take advantage of it because they opened at 5:30PM and the buffet table was ready.  I just waited for my sisters to arrive and secure a table for the four us.  A few minutes later, it’s CHOW TIME!🙂

The interior

Reservations can be made

It would be helpful to make prior reservations especially during weekends.

And there's a lot of people already.. and it's only 5:40PM😛

I should’ve prepared my camera minutes before people invaded the buffet table so that I got better shots of the food served.  I can’t blame them. We’re all hungry. lol

The Buffet haven

Sweet and Sour Pork + Yang Chow Rice

Sweet and Sour Pork is juicy and a little sweet.  I didn’t notice the “sour” part.🙂

Chopsuey + Pansit

I am a fan of mixed vegetables because the mixture brings a better-tasting (not to mention, healthy) flavor.

Honey Glazed Ham? + Mapo Tofu

The ham is soft and the juiciness undoubtedly add enjoyment to your digging..

Steamed Fish

The belly part is…. delizioso..🙂 It’s sauce has a good mixture of salty and sweet ingredients.

Shanghai Rolls + Fried Chicken

Not quite sure if it really is Shanghai Rolls but I think it’s just wrapped with one. And oh,  Max’s offers unlimited fried chicken (which is until July 10 only), right? In Tramway, I can have it even beyond July 10.🙂

Spiced Clams

To balance the heavy meal, they also serve this one of a kind dish. A treat to seafood lovers.

Maki galore

So that your mouth won’t get satiated with the common foods around, they placed a variety of Maki to fill up those hungry tummies.

Cream Puffs

Fried Wanton

After plunging ourselves to the main course, how about a dose of neautralizers for a healthy digestion?🙂

Fruits and Veggies table

If you’re thinking about going back for a refill, worry not.  Though it looks like there’s a lot of people lining up, you can get as much food as you want.  Servers do not let the buffet table be empty with food.  They are always on the look out and make sure that the servings are more than enough.

Just like in any other buffet or eat-all-you-can restaurants, make sure to consume all the food you get.  Mind you, it’s EAT-ALL-YOU-CAN..🙂

The experience is great especially when shared with your family and loved ones.  For only 205Php (adult) and 138Php (kids), you can surely satisfy your bellies with good-tasting food.  Very much affordable, isn’t it? I just hope on the next visit, I would see cake slices of various kinds on the desserts’ table. 🙂

Some tips:

– Make sure to be ahead of the time to secure a table.  Though buffet dinner starts at 6PM, they allow people to get in as early as 5:30PM.

– If you’re going out in a big group, make reservations ahead of time.  They ask for 70% deposit.

– Check the buffet schedules so that no inconveniences will be encountered along the way.  They only accept CASH and has NO SERVICE CHARGE.

For more info, visit their site here.

Djokovic wins Wimbledon 2011

Defending champ Rafael Nadal lost to Novak Djokovic in the recent Wimbledon 2011 Men’s Final.  The Serb took advantage of the game, 6-4, 6-1, 1-6, 6-3 winning most of the sets’ break points.

Djokovic kisses his Wimbledon trophy

This is Novak’s first Wimbledon title.

“It is the best day of my life,” Djokovic said. “This is the tournament I always dreamed of winning. I think I am still sleeping, still dreaming. When you’re playing the best player in the world … I had to be on top of my game. I played probably my best match on grass courts ever.” According to the new World No. 1 seed.

For me, it’s one of the few games that Nadal wasn’t in good shape producing several unforced errors.  Djokovic advanced with the first two sets but Rafa came back to claim the third.  On the fourth set, Novak continued to dominate the grass court winning the last set at 6-3.

Честитамо Ђоковић!! (Congratulations Djokovic!)


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  • October 2005
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News Briefs

Because there are times when I need a little catching up…

White Sox continue to have calls break their way:

These calls have ignited debate about the need for instant replay while playing a key role in their six-game postseason winning streak entering tonight’s Game 3 of the World Series against the Houston Astros.

Four times an umpire has ruled their way — despite replay evidence to the contrary in some cases — usually followed by a momentum-changing hit.

I happen to think it’s time for instant replay in baseball, and they should look to their parent sport, Cricket, for a workable method. Cricket has a seperate umpire for TV replays alone, and it only takes 30 seconds to make a decision. It wouldn’t be like the long delay of game caused in Football.

Bush makes appointment that about everyone agrees with

Once he steps into Mr Greenspan’s shoes, Mr Bernanke will undoubtedly try to keep a low profile for a while as he feels out the new job. But he will probably not be able to maintain it for long. For one thing, Mr Bernanke, unlike Mr Greenspan, has endorsed the idea of setting an explicit target for inflation, which would be a substantial policy shift for the Fed. For another, the new chairman will face considerable challenges. Though guiding monetary policy is less fraught than it used to be, now that the Fed has established its hawkish credentials through a long period of stable prices, there are storm clouds gathering on the economic horizon.

The most worrying of these is America’s housing bubble. Soaring house prices have been crucial in underpinning consumer spending since 2001 as Americans have blithely ridden out slowing income growth by releasing large sums of home equity. A related problem, the gaping (and growing) current-account deficit, has many observers worried about a sudden dollar devaluation triggering a “hard landing” for America’s economy—and thus the world economy. And rising oil prices have once again raised the spectre of the devastating combination of high consumer prices and slow growth that haunted the 1970s. There are no clear answers to any of these problems, and Mr Bernanke will have to feel his way with the eyes of the world upon him. Perhaps Mr Carville had the right idea after all.

He might even be the smartest ever…

I think he’s a good choice, but I agree with Greenspan’s goal of zero inflation versus Bernanke’s set goal of consumer price index. Splitting hairs really.

Why couldn’t Bush have made SCOTUS appointment of such credentials (though I still stand by my statement that there’s no good reason to not vote for Miers. “There’s more qualified people” is not a good argument, there are always more qualified people.)

The news headlines have left me quite happy that there are term limits for Presidents.

A WWII soldier is found

Tom Delay is unsinkable…

That’s his mug shot, here’s a fake story about an autographed Delay mug shot

And here is a photo of one of my coworkers at LI:

I think that Delay is going to be fine, my coworker on the other hand…

One Response

  1. The White Sox finally had an incorrect call go against them, so maybe things will begin to even out.

    Even does not matter, though. Lets just get the call right, at least in the postseason. There is still no logical reason not to have instant replay in the post season, because they would not even have to have an extra umpire assigned. There is always some type of umpire supervisor at the post season games now. Put him in a booth with a set of monitors and lets start to get some of these calls right.

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Camps Ancient and Modern

I just finished Charlie Hailey’s book called Camps. It’s an architectural study of camps and consists of examples of camps from around the world and through history.  The study divides camps into three types: camps of autonomy, camps of control, and camps of necessity.  Camps of autonomy are camps that are characterized by the goal of autonomy and independence (as the name might suggest!), whereas camps of control and necessity are opposite sides of the same coin. The former rely on the form of the camp to control its occupants or to project control into a potentially dangerous situation; the latter are camps that emerge as responses to circumstances beyond the occupants control (refugee situations, survival camps, et c.). The line between these two types of camp tends to blur.

I began to think about camps largely in the context of man or work camps in the western part of North Dakota. The camps typically consist of temporary trailers arranged very close to work sites (if not on the sites themselves). These temporary housing units were often brought from other places of temporary settlement like the Olympic village in Vancouver or in camps used to house people displaced from Hurricane Katrina. The trailers are a response to both the limited infrastructure existing in a peripheral area as well as the unwillingness to invest in substantial investment in an area by the companies that arrive looking to extract oil. These camps also reflect the global system not only for resource extraction, but also for managing temporary populations whether they are athletes, refugees from natural disasters, or groups looking to work in remote locations. The camps, their residents, and the natural resources that they work to extract combine to produce a low-investment, temporary pattern of settlement across the landscape.

These camps cross the various categories proposed by Hailey and represent spaces of control (particularly when they are provided by local employers), spaces of autonomy as they function on the fringes of local utilities (water cisterns are sometimes visible in aerial photographs), infrastructure, and community, and spaces of necessity as the work population in the Western part of the state settled in camps owing to the lack of existing infrastructure in the area. The autonomy and necessity of the camps overlap when they provide housing for groups of individuals who live and work on the periphery of infrastructure, social bonds, and the economic systems.

I also got to thinking about a camp that I published in the Corinthia. I argued that a fieldstone fortification on the height of Mt. Oneion along the south boundary of the Isthmus as a “fortified camp” that served the needs of military forces who sought to secure access to the Peloponnesus in the Hellenistic era. Like the work camps in North Dakota that fortified camp on Mt. Oneion was not designed for any enduring way – the roughly built field stone walls provided protection for structures that housed the forces encamped there – and these camps were also dependent on wide ranging geopolitical systems and events that were not necessarily under the control of the local population. Moreover, the location of the camps on Mt. Oneion is peripheral to settlement, cultivated ground, and political space.

IMG 3129

Our site in Cyprus – Pyla-Vigla – is likewise a peripheral settlement and the habitation appears to have been quite short lived. We have suggested that the site was a base for local mercenaries. Like the fortified camp on Mt. Oneion, the fortification wall appears to have been the most substantial investment on the site. The domestic structures on the interior of the site show only modest architectural investment. Simple stone sockles would have supported mudbrick walls and the absence of rooftile suggests thatched roofs. The floors were packed earth. In one trench we observed the rapid reconstruction or modification of the building perhaps over the course of a decade or two. Like. Mt. Oneion, the site it removed from the centers of political power, situated at a natural border (on the sea and at the periphery of the territory of Kition), and immediate surroundings of the site offer little in the way of economic incentives.

Of course, our archaeological work on the site embraces some of the practices of camp. Our base of operations on site involve almost no investment in the site (plastic furniture, shade provided by vehicles, et c.). One of my favorite practices is that at the end of the season we backfill the trenches. We cover the collapsed walls with a blue tarpaulin (which we always call trapampoline) which echoes the ubiquitous “blue tarp” associated with provisional camps around the world. By backfilling the trenches we follow a different set of camping practices by “leaving no trace’.  It not only preserves the archaeological remains, but also returns the space to the condition it was prior to our arrival. Hailey has some great descriptions of the methods used to restore the desert site of Burning Man festival at the conclusions of the event. They organizers walk transects across the site looking for trash. They also use gridded collection areas to sample other areas to ensure that the dried lake bed is spotless on their departure. The archaeological scrutiny employed by this group to preserve the natural beauty of the Burning Man site, provides a nice contrast to efforts by archaeologist to document the traces of human life in the landscape. Both practices represent efforts to view the landscape as radically separate from present human activities. This notion of people being alienated from the landscape is central to the mystic and allure the camp.

One Comment

  1. I watched a gypsy camp site over about 10 years, off & on, on the waterfront just outside Nauplion. A band of at least 10 large tents, maybe 60 people Whatever they dropped lay where it fell — tin cans, fragments of cloth, the occasional bone or shoe. No ceramics. No ordure. The water source was run-off in the ditches [lots of chemicals on the adjacent fields, dead donkey in near ditch). Laundry done by laying things out in the rain, or wearing them into the sea.

    The next band camped in the same place, picked up nothing, dropped their own stuff. A small group of gypsies, different dialect, quite open to chatting with foreigners, camped to the side of the droppings-area when no one else was there, kept their camp quite clean. The main camping area remained the same, a group every couple of years, though in 1987 it was smaller than the first I had seen in 1977. Nothing ever picked up. This area now has been cleaned off & built over with the commercial expansion.

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Seafood Bar & Grill For Sale #400863 posted Feb 18, 2016

  • Collier County, Florida, United States
  • $990,000

Casual restaurant with full liquor bar where the locals know where to find the freshest seafood at reasonable prices. Features an outside patio with televisions. Known as a great nightspot with live entertainment 6 nights a week. Daily specials. Gaming area with pool tables, dartboards, shuffleboard,...

Retail Franchise Store #452930 posted Sep 1, 2016

  • Orlando, Florida, United States
  • $200,000

Ranked as one of the Best Franchises by Major Franchise Publications including Forbes and Entrepreneur Magazine. Repair broken Apple devices, including iPads, iPhones and iPods, most Samsung devices and many more. Offering thousands of batteries, including auto, marine, motorcycle, cell phone, and laptop...

Mall Variety Store #452869 posted Aug 31, 2016

  • Orlando, Florida, United States
  • $112,000

Major Mall Location! This great variety store is located in the main entrance to one of Orlando's major indoor malls, next to one of America's busiest coffee and lunch restaurant chains. Very popular among shoppers, travelers, and the mall employees! Please refer to listing #230165146 when inquiring....

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Iconic Bakery With Huge Profits #451815 posted Aug 16, 2016

  • Denver, Colorado, United States
  • $410,000

SBA Approved...When it comes to being the best, this business takes the cake. This company has taken the Henry Ford process to the limit and revolutionized the bakery business. They have capitalized on profit details; all the while delivering minimal expenses and producing the highest quality standards...

Unique Coffee Shop known for Exceptional Quality #452252 posted Aug 23, 2016

  • Colorado, United States
  • $99,000

Coffee shop/cafe known for exceptional quality in nice upscale neighborhood, with significant new residential and commercial development currently under way. Established to offer high quality coffee and food for health-conscious and recreationally minded consumers, and has experienced steady sales growth....

French Cafe Restaurant and Bakery #399583 posted Feb 1, 2016

  • Colorado, United States
  • $155,000

Real Estate Available for Sale or Lease. Live and own the dream of a colorful café and bakery with a loyal customer following. Situated in the heart of the Roaring Fork Valley, close to Aspen, this family-owned and operated business has numerous avenues for expansion or may be operated just as is....

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Sioux Falls Used Bookstore #451617 posted Aug 12, 2016

  • South Dakota, United States
  • $35,000

With a stock of nearly 8,000 books, patrons of all ages come to browse the selection. A few years ago the vintage decor section was added and now makes up nearly 20% of revenues.

Boutique & Coffee Shoppe #362808 posted Aug 11, 2014

  • Montana, United States
  • $399,000

This Boutique & Coffee Shoppe business was established in 1994 by the current owner. Offering unique gifts, "wow" customer service and specialty coffee along with the longevity of this business has set it apart of other retailers and produced an exceptional reputation within the state of Montana and...

Educational Books & Materials Retailer #375368 posted Feb 25, 2015

  • Minnesota, United States
  • $349,999

This educational books and materials establishment has been an example to the industry since the current owners began it in 1997. While serving schools elementary through college as well as public libraries, this business has retained the highest quality of expertise and customer service. This flexible...

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155 PAUSE users
132 non-PAUSE users.

Rafaël Garcia-Suarez
and 1 contributors

Sys::Syslog - Perl interface to the UNIX syslog(3) calls

Version 0.13

    use Sys::Syslog;                          # all except setlogsock(), or:
    use Sys::Syslog qw(:DEFAULT setlogsock);  # default set, plus setlogsock()
    use Sys::Syslog qw(:standard :macros);    # standard functions, plus macros

    setlogsock $sock_type;
    openlog $ident, $logopt, $facility;       # don't forget this
    syslog $priority, $format, @args;
    $oldmask = setlogmask $mask_priority;

Sys::Syslog is an interface to the UNIX syslog(3) program. Call syslog() with a string priority and a list of printf() args just like syslog(3).

Sys::Syslog exports the following Exporter tags:

  • :standard exports the standard syslog(3) functions:

        openlog closelog setlogmask syslog
  • :extended exports the Perl specific functions for syslog(3):

  • :macros exports the symbols corresponding to most of your syslog(3) macros. See "CONSTANTS" for the supported constants and their meaning.

By default, Sys::Syslog exports the symbols from the :standard tag.

openlog($ident, $logopt, $facility)

Opens the syslog. $ident is prepended to every message. $logopt contains zero or more of the words pid, ndelay, nowait. The cons option is ignored, since the failover mechanism will drop down to the console automatically if all other media fail. $facility specifies the part of the system to report about, for example LOG_USER or LOG_LOCAL0: see your syslog(3) documentation for the facilities available in your system. Facility can be given as a string or a numeric macro.

This function will croak if it can't connect to the syslog daemon.

Note that openlog() now takes three arguments, just like openlog(3).

You should use openlog() before calling syslog().

  • ndelay - Open the connection immediately (normally, the connection is opened when the first message is logged).

  • nowait - Don't wait for child processes that may have been created while logging the message. (The GNU C library does not create a child process, so this option has no effect on Linux.)

  • pid - Include PID with each message.

Open the syslog with options ndelay and pid, and with facility LOCAL0:

    openlog($name, "ndelay,pid", "local0");

Same thing, but this time using the macro corresponding to LOCAL0:

    openlog($name, "ndelay,pid", LOG_LOCAL0);
syslog($priority, $message)
syslog($priority, $format, @args)

If $priority permits, logs $message or sprintf($format, @args) with the addition that %m in $message or $format is replaced with "$!" (the latest error message).

$priority can specify a level, or a level and a facility. Levels and facilities can be given as strings or as macros.

If you didn't use openlog() before using syslog(), syslog() will try to guess the $ident by extracting the shortest prefix of $format that ends in a ":".

    syslog("info", $message);           # informational level
    syslog(LOG_INFO, $message);         # informational level

    syslog("info|local0", $message);        # information level, Local0 facility
    syslog(LOG_INFO|LOG_LOCAL0, $message);  # information level, Local0 facility

Sys::Syslog version v0.07 and older passed the $message as the formatting string to sprintf() even when no formatting arguments were provided. If the code calling syslog() might execute with older versions of this module, make sure to call the function as syslog($priority, "%s", $message) instead of syslog($priority, $message). This protects against hostile formatting sequences that might show up if $message contains tainted data.

Sets the log mask for the current process to $mask_priority and returns the old mask. If the mask argument is 0, the current log mask is not modified. See "Levels" for the list of available levels.

Only log errors:

Log critical messages, errors and warnings:

setlogsock($sock_type, $stream_location) (added in 5.004_02)

Sets the socket type to be used for the next call to openlog() or syslog() and returns true on success, undef on failure.

A value of "unix" will connect to the UNIX domain socket (in some systems a character special device) returned by the _PATH_LOG macro (if your system defines it), or /dev/log or /dev/conslog, whatever is writable. A value of 'stream' will connect to the stream indicated by the pathname provided as the optional second parameter. (For example Solaris and IRIX require "stream" instead of "unix".) A value of "inet" will connect to an INET socket (either tcp or udp, tried in that order) returned by getservbyname(). "tcp" and "udp" can also be given as values. The value "console" will send messages directly to the console, as for the "cons" option in the logopts in openlog().

A reference to an array can also be passed as the first parameter. When this calling method is used, the array should contain a list of sock_types which are attempted in order.

The default is to try tcp, udp, unix, stream, console.

Giving an invalid value for $sock_type will croak.

Closes the log file and return true on success.

    openlog($program, 'cons,pid', 'user');
    syslog('info', '%s', 'this is another test');
    syslog('mail|warning', 'this is a better test: %d', time);

    syslog('debug', 'this is the last test');

    openlog("$program $$", 'ndelay', 'user');
    syslog('notice', 'fooprogram: this is really done');

    $! = 55;
    syslog('info', 'problem was %m'); # %m == $! in syslog(3)

    # Log to UDP port on $remotehost instead of logging locally
    $Sys::Syslog::host = $remotehost;
    openlog($program, 'ndelay', 'user');
    syslog('info', 'something happened over here');

  • LOG_AUTH - security/authorization messages

  • LOG_AUTHPRIV - security/authorization messages (private)

  • LOG_CRON - clock daemon (cron and at)

  • LOG_DAEMON - system daemons without separate facility value

  • LOG_FTP - ftp daemon

  • LOG_KERN - kernel messages

  • LOG_LOCAL0 through LOG_LOCAL7 - reserved for local use

  • LOG_LPR - line printer subsystem

  • LOG_MAIL - mail subsystem

  • LOG_NEWS - USENET news subsystem

  • LOG_SYSLOG - messages generated internally by syslogd

  • LOG_USER (default) - generic user-level messages

  • LOG_UUCP - UUCP subsystem

  • LOG_EMERG - system is unusable

  • LOG_ALERT - action must be taken immediately

  • LOG_CRIT - critical conditions

  • LOG_ERR - error conditions

  • LOG_WARNING - warning conditions

  • LOG_NOTICE - normal, but significant, condition

  • LOG_INFO - informational message

  • LOG_DEBUG - debug-level message

Invalid argument passed to setlogsock

(F) You gave setlogsock() an invalid value for $sock_type.

no connection to syslog available

(F) syslog() failed to connect to the specified socket.

stream passed to setlogsock, but %s is not writable

(W) You asked setlogsock() to use a stream socket, but the given path is not writable.

stream passed to setlogsock, but could not find any device

(W) You asked setlogsock() to use a stream socket, but didn't provide a path, and Sys::Syslog was unable to find an appropriate one.

tcp passed to setlogsock, but tcp service unavailable

(W) You asked setlogsock() to use a TCP socket, but the service is not available on the system.

syslog: expecting argument %s

(F) You forgot to give syslog() the indicated argument.

syslog: invalid level/facility: %s

(F) You specified an invalid level or facility, like LOG_KERN (which is reserved to the kernel).

syslog: too many levels given: %s

(F) You specified too many levels.

syslog: too many facilities given: %s

(F) You specified too many facilities.

syslog: level must be given

(F) You forgot to specify a level.

udp passed to setlogsock, but udp service unavailable

(W) You asked setlogsock() to use a UDP socket, but the service is not available on the system.

unix passed to setlogsock, but path not available

(W) You asked setlogsock() to use a UNIX socket, but Sys::Syslog was unable to find an appropriate an appropriate device.

Syslogging with Perl, http://lexington.pm.org/meetings/022001.html

Tom Christiansen <tchrist@perl.com> and Larry Wall <larry@wall.org>.

UNIX domain sockets added by Sean Robinson <robinson_s@sc.maricopa.edu> with support from Tim Bunce <Tim.Bunce@ig.co.uk> and the perl5-porters mailing list.

Dependency on syslog.ph replaced with XS code by Tom Hughes <tom@compton.nu>.

Code for constant()s regenerated by Nicholas Clark <nick@ccl4.org>.

Failover to different communication modes by Nick Williams <Nick.Williams@morganstanley.com>.

Extracted from core distribution for publishing on the CPAN by Sébastien Aperghis-Tramoni <sebastien@aperghis.net>.

Please report any bugs or feature requests to bug-sys-syslog at rt.cpan.org, or through the web interface at http://rt.cpan.org/NoAuth/ReportBug.html?Queue=Sys-Syslog. I will be notified, and then you'll automatically be notified of progress on your bug as I make changes.

You can find documentation for this module with the perldoc command.

    perldoc Sys::Syslog

You can also look for information at:

This program is free software; you can redistribute it and/or modify it under the same terms as Perl itself.


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Polaroid Cube Action Lifestyle Camera - Red

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Category: polaroid, Professional-Video-Professional-Camcorders-Camcorders-Sports-&-Action-Cameras, Valuable Extra: Video Camera Valuable Extras Package

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Product Highlights

  • 35mm (1.4") Square Rubberized Body
  • Capture 1080p Video and 6MP Photos
  • Wide 124° FOV Lens
  • Splashproof and Impact Resistant
  • Built-In Magnets
  • Built-In Microphone and LED Light
  • One-Button Record Start/Stop Operation
  • Stack Multiple Cameras
  • Compatible with Optional Mounts

Measuring 35mm (1.4") in all three dimensions, the red Cube Mini Lifestyle Action Camera from Polaroidfeatures magnets so that you can stick it to just about any ferrous metal surface, or even stack multiple cameras together. You can also attach it to a range of separately available mounts, opening up an even greater number of filming possibilities. The Cube records Full HD 1080p video and can take 6-megapixel still photos. To help capture more of the action, it features a fixed 124-degree wide-angle lens.

Helping ensure the camera is safe to go on all sorts of adventures, the rubberized body is splashproof and impact resistant. It records to microSDHC cards up to 32GB in capacity, and recording can be started or stopped with the press of a single button. Compatible mounts - available separately - include a Helmet Mount, Bike Mount, Strap Mount, Wearable Pendent, and Monkey Shaped Mount.

35mm (1.4") square rubberized body
Splashproof, all-weather, shock-resistant design
Built-in Magnets on top and bottom allow for stacking and sticking onto any ferrous metal surface
One-Button operation allows intimidate recording start and stop
Built-in Microphone and LED Light
Internal battery provides up to 90 minutes of video recording
Focal Length 3.4 mm
Maximum Aperture f/ 2
Angle of View 124°
Recording Media microSD/HC Up To 32 GB
Video Format High Definition
1920 x 1080
1280 x 720p
Still Image Resolution JPEG: 6 Megapixel
Input/Output Connectors
Outputs 1x USB Micro-B
Battery Rechargeable Battery Pack,
Providing up to 1.5 Hours per Charge
Charging Method USB
Dimensions (WxHxD) 1.4 x 1.4 x 1.4" / 35.0 x 35.0 x 35.0 mm
Weight Not Specified By Manufacturer

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Tokina 11-16mm F2.8 PRO DX II EOS Wide Lens

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Product Highlights

  • 11-16mm f/2.8 AF Lens
  • Designed for Cameras with APS-C Sensors
  • Internal Silent Focusing AF Motor
  • One Touch Focus Clutch Mechanism
  • Two Aspheric Lens Elements
  • Two Super-Low Dispersion Lens Elements
  • Improved Multi-Coating
  • 77mm Filter Thread

The AT-X 116 PRO DX-II 11-16mm f/2.8 Lens for Canon Mount by Tokina is an ultra-wide angle auto-focus zoom lens with a fast f/2.8 aperture throughout the zoom range. The f/2.8 aperture guarantees fast shutter speeds, active auto-focus and minimal blur in low light situations. The AT-X 116 PRO DX-II lens is designed for digital cameras with APS-C-size CMOS or CCD sensors. Its angle of view ranges from 82-104º and it can focus as close as 11.81&quot (0.3 m). Nine shutter blades in the aperture help to create soft out-of-focus backgrounds and two Super-Low Dispersion glass elements and two aspheric elements help to achieve this lens' excellent contrast, sharpness and minimal chromatic aberration. As an update to their AT-X 116 PRO DX, Tokina has improved the multi-layer coatings to minimize light reflection and improve optical performance. The PRO DX-II has a silent focusing motor which is ideal if shooting video with your digital camera.

Tokina's One-touch Focus Clutch Mechanism allows the photographer to switch between auto-focus and manual focus with a simple push of the focus ring. Snapping it forward into auto-focus and back into manual focus is all that needs be done, there's no need to adjust the AF/MF switch on the camera body. This is a durable, bright, quality-optic AF lens.

Note! While the lens is designed for APS-C sized sensors it can work on full frame DSLR cameras as well, however some vignetting will occur.

A maximum aperture of f/2.8 throughout the zoom range means higher shutter speeds, accurate auto-focus and better low light photography.
An internal silent focusing motor allows for smoother focus transitions and is ideal for shooting video with your digital camera.
Two Super-Low Dispersion glass elements and two aspheric elements, as well as improved multi-coating, achieve excellent sharpness and contrast and minimize aberration.
One-Touch Focus Clutch Mechanism
The One-Touch Focus Clutch Mechanism offers a simple switch from manual focus to auto-focus and back again. The focus ring snaps forward for AF and back for MF. It's operable with one hand and eliminates the need to further switch from AF to MF on the camera body.
Focal Length 11 - 16 mm
Aperture Maximum: f/2.8
Minimum: f/22
Camera Mount Type Canon EF-S
Format Compatibility Canon (APS-C)
Angle of View 104° - 82°
Minimum Focus Distance 11.81" (.3 m)
Maximum Reproduction Ratio 1:11.6 1
Groups/Elements 11/13
Diaphragm Blades 9
Image Stabilization No
Autofocus Yes
Tripod Collar No
Flash Synchronization Not Specified By Manufacturer
Exposure Control Not Specified By Manufacturer
Filter Thread Front: 77 mm
Dimensions (DxL) Approx. 3.31 x 3.51" (84.07 x 89.2 mm)
Weight 19.40 oz (550 g)

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Lazy Carrot & Potato Tartiflette

It snowed…in London! I’m convinced this never happens, but on Monday night it blooming well did!
I’d been complaining about a headache in the office on Monday afternoon, and threw out a comment that I only ever get headaches like that when there’s going to be a storm…so now my colleague is totally convinced I’m psychic. Before I get taken away for scientific analysis, here’s my recipe for a tartiflette inspired bake that’s going to bring a bit of a ski lodge vibe to your weeknight supper.
It’s so easy (I’ve called it lazy) because there’s no par boiling of the potatoes, or even slicing them, and the bacon goes in raw so there’s no frying either!

Serve with a glass of chilled white wine…I like Gewürztraminer because it cuts through the richness of the cheese and because I really like saying Gewürztraminer x

Carrot and potato tartiflette

Lazy Carrot & Potato Tartiflette

Serves 3

500g of baby new potatoes (I used a mixture of red and white ones but any are fine)
250g baby carrots
6 baby onions or small round shallots
2 garlic cloves, unpeeled
25g butter
200g smoked bacon lardons
2 tablespoons of white wine, plus more for drinking if you like, and if you’re old enough of course!
150g – 200g reblochon cheese, sliced
2 tablespoons of crème fraîche

Small bunch of tarragon, chopped
1 little gem lettuce
Baguette (optional)

1. Preheat your oven to 200°c. Peel the baby onions and trim off any roots. Pop them in a large oven proof dish with the potatoes, carrots, garlic cloves, and butter then scatter over the bacon lardons.

2. Bake for 50 minutes to 1 hour, stirring occasionally during cooking (oh and if the potatoes start to whistle prick them with a sharp knife, I was a bit worried mine were going to explode so keep an ear out)

3.  When the bacon is cooked and starting to crisp up and the potatoes are tender and it’s all looking generally ace, take the dish out of the oven and with the back of a fork gently crush some of the potatoes. You just want to flatten them a little bit, don’t totally mash them. Now pour over the white wine and season well with black pepper and a pinch of salt. Next lay the sliced reblochon cheese on top and return it to the oven for another 5 or 6 minutes to allow the cheese to melt, and that’s pretty much it.

4. When the tartiflette is ready, add a dollop of crème fraîche and the chopped tarragon. Serve with chunks of warm baguette, put on your slipper socks and relax.

Happy cooking!

What do you eat when it snows? Gimme a shout on twitter or facebook  #askmim

Easy tartiflette

Lazy carrot and potato tartiflette

Food Safety Week

Summer Roast ChickenIt’s Food Safety Week (16th-22nd of June) and this year the Food Standards Agency (FSA) wants us to stop washing raw chicken. I was invited to a special FSA event to find out why.

My initial reaction to the invitation was highly enthusiastic (I love a good cookery demo) and I was keen to find out more and share my findings here on my blog. But the more I thought about it the more I wrestled with the idea. I have professional experience in two fields; Cooking and Facilities Management (specifically cleaning), which I fear may make me a rather unpopular dinner party guest. Most people both cook and clean to some degree and have learned these skills over a number of years…so probably don’t like to hear that something they are doing is wrong. The difficulty I have is that I need to know the safest way of working and once I know it…well I can’t un-know it.
If you’re cooking in my kitchen I will probably have one eye on what I’m doing and the other on making sure you’ve washed your hands, are using the correct colour coded chopping board/cleaning cloth/utensil for the task and if you so much as think about double dipping you’re out on your ear! Unfortunately for my friends and family I can be a little too eager to share gross food hygiene horror stories.

But this particular campaign isn’t aimed at professional chefs but to anyone and everyone who cooks chicken, especially at home, and the FSA are keen to reach as many people as possible with the message “Don’t Wash Raw Chicken”.

Food Standards Agency Campaign 2014 Campylobacter

The FSA have found that washing raw chicken in your kitchen sink before cooking it increases the risk of contracting campylobacter which is a form of food poisoning. They issued a press release on why they want to increase awareness now:

“The call comes as new figures released today show that 44% of people always wash chicken before cooking it – a practice that can spread campylobacter bacteria onto hands, work surfaces, clothing and cooking equipment through the splashing of water droplets.

Campylobacter is the most common form of food poisoning in the UK, affecting an estimated 280,000 people a year. Around four in five of these cases come from contaminated poultry. The resulting illness can cause abdominal pain, severe diarrhoea and vomiting. In certain cases, it can lead to irritable bowel syndrome, reactive arthritis and Guillain-Barré syndrome, a serious condition of the nervous system. At its worst, it can kill. Those most at risk are children under five and older people.”
Food Standards Agency 16/06/14

At the press event the speakers were Bob Martin from the FSA, Professor Sarah O’Brien from the Institute of Infection and Global Health at the University of Liverpool and Home Economist Sue Ashworth who demonstrated how to prepare a raw chicken for roasting and whipped up a quick Caesar Salad. Even though we’d spent the morning talking about food poisoning I still managed to scoff a load of Sue’s chicken salad.

Sue Ashworth Home Economist Sue Ashworth Home Economist Sue Ashworth's Chicken Caesar Salad Sue Ashworth's Roast Chicken for FSA Event

I knew that raw chicken was something to be dealt with carefully but I thought that was due to the risk of salmonella. I was shocked to then discover the number of campylobacter cases far outweighs the instances of salmonella, e.coli and listeria put together! The facts kept getting scarier – the amount of organisms you need to consume to become infected is tiny and if you’re unlucky the effects can be horrendous. BUT this isn’t a public health scare. This isn’t like when BSE hit the headlines or Edwina Curie started flapping about eggs. From what I could understand from the data presented; cases of camplyobacter have been steadily high for many years. The FSA seem genuinely committed to bringing these figures down and, as well as this campaign, they are talking to farmers, suppliers and major supermarkets to reduce the contamination at all stages.

FSA Campylobacter Campaign 2014

So, now you know! There’s loads more information, if you want to hear even more grizzly details on the FSA website. All you need to do is tip the raw chicken straight into the roasting tray or frying pan directly from the packet then wash your hands. The bacteria is mostly on the surface and the high heat of the oven or the pan will destroy the bacteria for you…no go tell your friends, preferably at a dinner party so that I’m not the only one!

Summer Roast Dinner

Now for the tasty bit.  If all this talk of bacteria hasn’t put you off your dinner (and I really hope that it hasn’t) I’ve come up with a super simple alternative to a traditional Sunday Roast, perfect for a hot Sunday evening. Everything cooks together in one tray at the same time and there’s no sweating over a hot pan of gravy.

Summer Roast Chicken with Watercress

Serves 4

3 tablespoons of olive oil
1 baking potato
5 sticks of celery
1 medium sized fennel bulb
1 head of chicory
5 garlic cloves (unpeeled)
2 eating apples
Salt & Pepper
1 medium sized free-range chicken
1 bag of watercress

For the dressing
Zest and juice of one lemon
2 dessertspoonfuls of olive oil
Salt & Pepper

1. Preheat the oven to 190°C then drizzle the 3 tablespoons of olive oil over a large baking/roasting tray.

2. Pick the leaves off the celery stalks (if there are any) and the fronds from the fennel and set aside for using in the dressing.

3. Wash and chop into large chunks the apple (discard the core and seeds), potato (no need to peel it), fennel, celery and chicory. Pile all these chopped ingredients and the garlic cloves into the roasting tray and toss in the oil. Season well with salt and black pepper then make a space in the centre of the tray for the chicken.
Roasting tray ready for the chicken to be added

4. Remove and dispose of all the packaging from the chicken and place it in the centre of the roasting tray, no need to wash the chicken first. Wash your hands in hot soapy water.
Chicken with Potatoes, Fennel, Apple, Chicory, Celery and Garlic ready to be roasted

5. Cover the whole tray in tin foil and roast in the preheated oven for 1 hour.

6. After an hour remove the foil and use a spoon to baste the chicken in the juices. Put the tray back in the oven for another 30 minutes.

7. Check the chicken is cooked through by inserting a sharp knife or a skewer into the thickest part of the bird. If the juices run clear and the meat inside is opaque white all the way through then it’s ready. If not pop it back in the oven until completely done.
One-tray Roast Chicken with Potatoes, Fennel, Apple, Chicory, Celery and Garlic

8. To make the dressing, finely chop the fennel fronds and celery leaves (reserved from earlier) and add to the zest and juice from one lemon. Whisk the mixture whilst you gradually add 2 dessertspoons of olive oil until well combined, it should also thicken slightly. Season with salt and pepper.

9. To serve, scatter some watercress leaves on each plate, pile the roasted fruit and vegetables on top then add pieces of roasted chicken. Drizzle everything with the lemon dressing and enjoy, preferably outside with a cold glass of white wine.
Summer Roast Chicken

Summer Alternative to Roast Dinner

What are your favourite chicken dishes? Did you wash raw chicken before the campaign started? Do you have any questions on cooking or ideas you want to share? Do get in touch I’d love to hear from you. I’m on twitter as @miriamjsnice and you can throw all your kitchen queries at me using the hashtag #askmim. Alternatively say hi on Facebook or drop me a message via the Ask Mim! contact page.

Happy cooking xxx

Lamb and Vegetable Meatballs

I really fancied making meatballs this week. Mostly because my Dad called me to tell me about some of the delicious meatballs he’s been making from one of Yotam Ottolenghi’s cookbooks. I was also inspired by the lamb patties we made at Tonia Buxton’s Total Greek Yoghurt masterclass. Normally when I make burgers or meatballs I’m a bit of a purist and like to make them from nothing but meat. However Tonia’s recipe contained egg and breadcrumbs as well as spices and it gave a really nice texture and kept the meat juicy. I used all my breadcrumbs last week for those fish fingers plus I wanted to try something a bit different. So, instead of bread I decided to throw a load of grated vegetables into the mix. This really works because it makes the mixture go a heck of a lot further and I love the little flecks of green and orange running through the meatballs from the courgette and carrot – they look really quite snazzy!

For the Meatballs:
250g lamb mince
1 clove crushed garlic
1 large free-range egg
1 carrot (grated)
1 courgette (grated)
1 teaspoon of ground allspice
1 teaspoon of ground cinnamon
Pinch salt

Plus 1-2 teaspoons of vegetable oil (for greasing the tray)

For the Sauce:
3 spring onions
2 teaspoons of vegetable or Olive oil
1 dessertspoon of balsamic vinegar
1 Clove of Garlic (crushed)
Approx 200g passata
Tea-cupful of water
Handful of sultanas
Salt and pepper to taste

150g of rice
Cold water

Optional: fresh basil, parsley or Parmesan cheese

1) Preheat oven to 190°c and drizzle the vegetable oil on a baking sheet.

2) Place all of the meatball ingredients into a large bowl and mix well with your hands. Really get stuck in squashing it all together so all the spices are properly mingled in with the meat and grated veg.

3) Once all the ingredients are really well combined divide the mixture into 10 and roll into meat balls.

DSC089474) Pop the meatballs onto the greased baking sheet and cook in the preheated oven for around 15 minutes or until turning brown on the outside and cooked all the way through.

DSC08948 5) While the meatballs are cooking away stick the rice on to boil. I rinse my rice before I boil it and cook it in a pan with about 2-3cm of cold water on top. I bring it to the boil and then let it stay boiling for about 10 minutes. Then I put the lid on and turn the heat off and let it sit in its own steam for another 10 minutes…but everyone has their own tricks for rice – if in doubt follow the instructions on the pack.

6) So, rice is on, meatballs are in, all that's left now is the tomato sauce:
Chop the spring onions and fry them gently in the oil until they're starting to soften.

7) Stir in the crushed garlic for just a couple of seconds then add the balsamic vinegar, passata and water.

8) Throw in the sultanas and leave to simmer (stirring occasionally) for about 10 – 15 minutes or until it has reduced a little, you want it about as thick as the passata was before you added the water, if not just slightly thicker. Season to taste.

9) When the meatballs are done take them out of the oven and when you're happy with the sauce pop the meatballs into it and give them a stir round to give them a good tomatoey coating.
10) Serve your meatballs and tomato sauce on a bed of rice with a few fresh herbs scattered around or a cheeky grating of Parmesan cheese.

If you make this recipe or any others on my blog do let me know and don’t forget to get in touch too if you have any recipe requests or cooking queries. Love hearing from you all. Have a fab weekend and Happy Cooking xx

Fish Fingers

I must warn you, my reason behind making fish fingers this week isn’t particularly thrilling. I wish I could recount some whimsical, nostalgic tale… or discuss Doctor Who serving them with custard …even explain that I needed comfort food for some sob story or another. The truth is much less exciting. Basically I found the end of a loaf of rather nice black olive bread (which I had left in it’s bag on the kitchen table for a couple of days) and although still perfectly edible, it had become so stale that if thrown, it could probably smash through a brick wall! I hate chucking things away so I thought I’ll make breadcrumbs and that led to FISH FINGERS and here we are. I have decided to share it because it actually turned out to be a lovely, healthy meal made from mostly store-cupboard regulars. The salty capers and gherkins in the sauce plus the lemon juice on the pea salad mean’t that the whole dish is packed with so much flavour I don’t think the dish needs extra salt or butter in the mash – give it a whirl let me know what you think.

Fish Finger Dinner

Serves 2

For the Fish Fingers
2 Fillets of fish (I used salmon)
Approx 50g of stale bread
2 tablespoons of plain flour
1 egg, beaten
1 teaspoon of vegetable oil

2 sweet potatoes, peeled
2 handfuls of frozen peas
few sprigs of fresh mint
juice of half a lemon
Olive oil

5-6 small radishes
2-3 mini gherkins
1 teaspoon of capers
1/2 teaspoon of djion mustard
1 tablespoon of Greek Yoghurt

Start by making the sauce. I must add that I was tempted to call this Tartare Sauce but with so few ingredients in common with the traditional I was worried about getting slammed with the trades descriptions act. It is a bit like tartare sauce…but not really…it does go bloomin’ well with the fish fingers though, honest!
1) Finely dice the radishes, gherkins and capers.
2) Add the mustard and yoghurt to the chopped ingredients and stir well.
3) Pop into the fridge until needed.
4) Next, chop the sweet potatoes into chunks and put into a pan of boiling water. Let boil for 20 minutes whilst you prepare the fish.
5) Cut each fish fillet into thick strips – for the fillets I used I just had to snip them in half with scissors but you could cut them into three if yours are bigger.
6) Put the stale bread into a food processor and blitz to make breadcrumbs. If you don’t have a food processor you can use a grater but it will take ages if the bread is as stale as mine was.
7) Dip the pieces of fish into the flour, then into the egg and then into the breadcrumbs. If there are still breadcrumbs left in the bowl after the first dip, pop the fish back into the egg and then in the breadcrumbs again to get them all used up.
8) Place the fish fingers on a baking tray greased with a teaspoon of vegetable oil and put into an oven preheated to 180°C for 15 – 20 minutes or until the fish is cooked through.
9) When the fish is nearly ready put the frozen peas into a large heatproof bowl and cover with boiling water, leave to stand until defrosted (around 5 minutes).
10) Drain the peas and add the lemon juice, chopped mint and a splash of olive oil, mix well.
11) To serve, drain and mash the sweet potato and serve alongside the fish, pea salad and the sauce.
What leftovers inspired you this week? Or are you feeling uninspired by your store-cupboard ingredients? Send me a message and I could write a recipe just for you xx

Try Total

On Thursday I was invited to La Cucina Caldesi to attend a cookery class hosted by TV chef and food writer Tonia Buxton and my chums at Total Greek Yoghurt.
I was pretty sure the day was going to be a giggle even before I stepped inside the Italian Cookery School as someone had already mischeviously replaced the word “Italian” with “Greek” on the door.
Once in and name badges on everyone started chatting and quickly sharing twitter handles, blog stories and cookery tips. Tonia came round with some fantastic slices of a traditional Easter Breads. I went for a slab of Flaounes which was full of spices, sesame seeds, cheese and dried fruits. It was delicious but turns out quite difficult to eat whilst making foodie small talk. I did manage to have a good chat to someone about barbeques…I don’t think I spat sesame seeds on to him, but if I did, Jonathan, I apologise🙂

Tonia put us all into small groups. I was with Selina from Taste Mauritius, Lucia from Lulabella’s Kitchen, Janey from Slice of Slim and Bailee from The Model Foodie joined us later. These girls are all hilarious and all fantastic cooks so we finished prepping our main course of Tonia’s Greek Lamb Pattie Tray Bake before everyone else (such swots!).
photo by Satureyes Photography
We were so efficient that there was plenty of time for a Team PILE IN pic!
Tray bakes safely in the oven Tonia gave us all a glass of rosé and got us to play a round of tsougrisma. Basically everyone gets a boiled egg which has been dyed red and you have to go round the room hitting your egg on the egg of each of the other players in an attempt to crack it and they all do the same to you.  It’s a bit like conkers because the winner is the person with the most intact egg at the end. Tonia won, but she had some clever technique going on so we weren’t surprised.Photo by Satureyes Photography

Eggs smashed and wine dispatched we started prepping our desserts of Anarocrema which is a layered dessert of crumbled filo pastry, a mixture of Total Greek Yoghurt, flavourings like cinnamon or rosewater and a type of cream cheese called Anari (made from the whey from halloumi) then topped with fruits, nuts and more filo. 20140420-124655.jpg

We got into a bit of trouble making our desserts as we kept adding sugar and rosewater to everything…I blame that jolly nice rosé.Photo by Satureyes Photography

Photo by Satureyes Photography

Selina had to leave the workshop early but had the forethought to bring tupperware with her…urm..GENIUS!

And finally we made our starter of Sea Bream Fillets with capers, garlic, corriander and olives with a Tahini sauce. I loved this dish, it’s full of flavour and I really liked how we all ate it standing up straight out of the pan. 20140420-124729.jpg I had a fantastic day with Tonia, Total Greek Yoghurt and all the bloggers. Tonia is an absolute hoot – as well as enthusiastically jumping into the last pile-in photo she gave me a big chunk of the leftover Flaounes to take home for breakfast the next day! Check out her website for all her foodie happenings! All of her recipes from the day are below but head over to Total’s website for more yoghurty ideas! 20140420-124807.jpg
Hope you all had a fab Easter break xx

Makes around 40
For the Flaouna Mixture:

1 kg flaouna cheese
2 pkts hallomi
400g pkt cheddar cheese
1 bunch fresh mint, leaves
1 bottle of mastiki
12 eggs, plus 1 egg to crack and smear over the top of the mixture
1 pkt semolina (small)
2 ½ glasses (500g) plain flour
½ cup sugar (optional, I don’t put in much sugar as I put so many raisins)
20g dried yeast
5 tsp ground cinnamon
1-2 pkts raisins, or to taste
For the dough

1kg plain flour
1 tsp salt
1 tsp mehlepi
1 tsp ground mastic
¾ glass (100ml) olive oil
500g TOTAL Greek Yoghurt
3 tsp baking powder

  1. First make the Flauona mix. Grate the three cheeses – we usually do this the day before to dry them out.
  2. Chop the mint leaves. Grind the mastic with a pestle and mortar, adding a little sugar to prevent it from sticking.
  3. Crack all but 1 egg into a large bowl and beat, then add the semolina, flour, sugar, mint, yeast, cheese, cinnamon and last but not least the raisins. Mix well with your hands and flatten out in the bowl. Crack on the last egg, smearing over the top of the mixture, leaving to soak in.
  4. Now for the dough. To the flour, add the salt, mehlepi and ground mastic.
  5. Mix using the palms of your hands and add olive oil and the yoghurt.
  6. Slowly add water to make a dough consistency and knead well for 5-10 minutes.
  7. Separate into 4 balls, cover and leave to stand for 20 minutes in a warm place.

  1. Roll out the dough into a square, add a heaped amount of the flaouna mixture, fold into a square around the mixture and press the corners down with a fork
  1. Place the flaouna on a lightly greased baking tray. Glaze with a beaten egg that has had a little sugar added to make it a more golden colour. Make sure the egg yolk does not run as this will make the flaouna stick to the backing tray.
  2. Leave the flaounes to stand for 10 minutes before placing in the oven.
  3. Cook in a pre-heated oven at 180°C / Gas Mark 4 for the first 25 minutes or until well risen
  4. Do not open the oven door at all for the first 25 minutes as this will make the flaouna sink.
  5. Reduce the oven to 160°C / Gas Mark 2 for a further 10-15 minutes or until golden brown.

Greek Sea Bream Fillets with Olives, Capers, Lemon & Yoghurt Tahini Sauce
Serves: 2 or 4 as a starter/meze

4 sea bream fillets (or seabass)
2 tbsp olive oil
1 clove garlic, thinly sliced
25g pine nuts
12 Greek green olives (takistès if possible)
1 tablespoon of capers
Juice of 1 lemon
½ x 15g pack fresh coriander, chopped
For the Tahini Yoghurt Sauce

1 large tbsp Total Greek Yoghurt
1 heaped tablespoon of wholemeal Tahini paste,
1 clove garlic, crushed
1 large pinch sea salt
Juice of 1 lemon
Cold water to slacken, if needed

  1. Lightly season the sea bream fillets.
  2. Heat 1 tablespoon of olive oil in a non-stick frying pan, then add the fillets skin-side down. Cook for 2-3 minutes or until the skin is crisp and golden brown.
  3. Turn over and cook for a further 1-2 minutes, until the flesh is opaque and just cooked through. Remove from the pan and place on warmed serving plates.
  4. Add the remaining tablespoon of oil to the pan and cook the garlic and pine nuts for 1 minute, until they start to lightly brown. Add the olives and capers and sauté for a further minute.
  5. Remove the pan from the heat and stir in the lemon juice. Let it bubble for a minute then sprinkle in the coriander.
  6. Mix the yoghurt sauce ingredients together.
  7. Spoon the sauce over the fish and serve immediately.

Lamb Tray Bake
Greek Lamb Pattie Tray Bake

Serves: 4

100g TOTAL Greek Yoghurt
100g fresh wholemeal breadcrumbs
400g lamb mince
1 egg, beaten
1 tsp ground cumin
4 red onions (2 finely chopped, 2 cut into wedges)
Large handful mint, chopped
4 waxy new potatoes, ie charlottes cut into wedges
4 courgettes, halved & quartered lengthways
250g pack midi tomatoes on the vine
2 unwaxed lemons cut into 6 wedges each
4 tbsp olive oil
100g feta cheese, crumbled

  1. Heat the oven to 200°C / 180°C Fan / Gas Mark 6.
  2. Put the breadcrumbs, the lamb mince, egg, plenty of seasoning and cumin in a bowl.
  3. Add the chopped onion and sprinkle in half the chopped mint. Give everything a good mix and shape into 8 patties.
  4. Lightly oil a large, shallow roasting tray and add the patties.
  5. Place the onion wedges on the tray around the lamb patties with the potatoes, courgettes and tomatoes. Drizzle with olive oil and season. Bake for around 40 minutes, turning & basting everything once halfway, until the lamb is cooked though and the vegetables are tender. Remove from the oven and sprinkle with the feta and remaining mint.
  6. Serve with a yoghurt and tahini sauce.

Greek Salad

Tray Bake with Tahini and Salad

Serves: 8

5 sheets of filo pastry
Olive oil to brush
1 kg unsalted Anari Cheese (or ricotta cheese)
750g Total Greek Yoghurt

½ glass (125g) caster sugar
1 small Greek coffee cup (50ml) of rosewater
3 tsp ground cinnamon
3 tbsp honey
3 tbsp honey
½ glass of orange blossom water
1 glass halved walnuts
1 glass chopped pistachio nuts
1 glass of fresh raspberries
Chopped strawberries

  1. Cut the 5 sheets of filo pastry in half to make 10 sheets. Place each stack side by side on a baking tray brushing between each sheet with some oil. Bake in a preheated oven (150°C / Fan 130°C / Gas Mark 2) for 15-20 minutes or until golden brown. Cool then crush into flakes.
  2. Place the Anari cheese in a bowl, breaking down with a fork. Add the Greek yoghurt & your preferred flavouring.
  3. Cover the bowl and pop in the fridge for 10-15 minutes to firm up.
  4. You need a pretty glass bowl to assemble the dessert, or single sundae glasses.
  5. First, scatter half the filo pastry into the base of the dish, then dollop in some of the cream mixture, layer some nuts & fruit & repeat.

Photo by Satureyes Photography

Recipes by Tonia Buxton and additional photos by Satureyes Photography.


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IMG_2126 Cabin Unity at Washington Family Ranch 2014 Young Life Missoula Leadership Team Bigger or Better Club for Young Life First Wyldlife Club of the year. Missoula Boys on Western Night at Camp
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Hardcover | $10.75 Short | £7.95 | 269 pp. | 6 x 9 in | March 2000 | ISBN: 9780262024754
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Knowledge and Mind

A Philosophical Introduction

This is the only contemporary text to cover both epistemology and philosophy of mind at an introductory level. It also serves as a general introduction to philosophy: it discusses the nature and methods of philosophy as well as basic logical tools of the trade.

The book is divided into three parts. The first focuses on knowledge, in particular, skepticism and knowledge of the external world, and knowledge of language. The second focuses on mind, including the metaphysics of mind and freedom of will. The third brings together knowledge and mind, discussing knowledge of mind (other minds and our own) and naturalism and how epistemology and philosophy of mind come together in contemporary cognitive science. Throughout, the authors take into account the needs of the beginning philosophy student. They have made very effort to ensure accessibility while preserving accuracy.

About the Authors

Andrew Brook is Professor of Philosophy, Director of Interdisciplinary Studies, and Chair of the Cognitive Science Program at Carleton University, Ottawa.

Robert J. Stainton is Professor of Philosophy and Associate Dean (Research), Faculty of Arts and Humanities, University of Western Ontario.

“This book is written with just the right style and pace. It is admirably comprehensive and well-organized.”
Robert M. Martin, Department of Philosophy, Dalhousie University
“This book is very clearly written, presenting complex issues in a way that does not over-simplify them, yet does them justice.”
Don Ross, University of Cape Town, South Africa