The tapestry of life is something I've admired with awe. There's a pulsing magic that flows through the veins of humanity and sometimes it's sad and tragic, and other time's it takes your breath away with how wonderful it all is.
Maybe it's because I'm a new mom, or maybe it's because I'm constantly surrounded by humans inspired to spread kindness in the world, but I've been pondering the future lately and it makes my heart stop.
In this moment, you and I and they and us…we're all creating the future. When my tiny human is grown up will he face the same adversities as I have, or will we have evolved our existence into one based on kindness? These questions keep me awake at night and fuel my incessant need to keep fighting the good fight.
I think about what I envision the future to be like…It's a place where no human is labeled and stereotyped. It's a place where all cultures and ways of living are celebrated. It's a place where the good outshines the darkness and humans see the sameness that exists at all of our cores.
In my dreams, the future is kind.
Who will help us make these dreams a reality?


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The Author of my Being. Part 5
May 19, 2017 Uncategorizedjanebasilblog
I have no forward plan for the order in which I write my story, and a comment from my thoughtful blogging friend, calmkate, has sent me reeling back to the mid 1950s, to try and pick apart the secrets which lurked in my father's brain when he made his various decisions. I'm switching to the past tense, as I have no recollection of the events – I'm just attempting to get to know the enigma which was my father.
…The continuing story of the trauma that began to thread its way into my life when I reached puberty. Click on the links to read Part 1, Part two, Part 3 and Part 4.
In 1954, Antony Basil (Tony) was the father of three sons, Neil, little more than a baby, Fenton, aged three, and Angus, who was five. His first daughter was curled up in her mother's womb.
The tale that went down in the annals of history was that the family came down to Devon for a holiday, and decided to stay, but it wasn't that simple. The London home and the photography studio had to be disposed of.
He rented his house to Ken Russell, who'd been one of his students at a time when Tony was teaching photography at The Slade (now called the Slade College of Fine Art), and later became famous for directing such renowned films as The Devils, and Women in Love.
As for the studio in Denman Street, I don't know how it was disposed of. It's likely that Tony let the equipment go for a song, or even gave it away.
Angus had an unnamed chest condition, resulting in a constant, deep-thoated cough, which was believed to be exacerbated by the London smog. It's been claimed that this was the catalyst for Tony's decision to move the family to rural Devon, but it's doubtful that he'd have carried out any plan for the benefit of anyone unless it suited him, so we can assume that he moved to Devon simply because he wanted to. Tony had ties with DL Knight photographers, and he secured a post there, as assistant photograper .
Friction developed between Tony and his employer, possibly owing to Tony's arrogance. Added to that, he was a studio photographer, but now his job involved a lot of fieldwork, dealing with weddings and the like. Wedding photography was far less sophisticated and creative than it is now. He didn't enjoy it.
He missed the pink challenge;
the careful arrangement of hair and limbs;
the gentle request to arch the back, to raise the arm;
the choice remark, inducing her to lift her chin, imagining
the promise that a kiss brings, the stroke of silk,
or any number of melting things.
He missed the sly click,
which intimately imprinted
her perfect, unready image on film,
every detail in exact opposition to reality,
to be later swished in chemical liquid —
all lies of dark and light made truth
by the miracle of Kodak Bromide.
He missed the thrill of theft,
his arm stretched toward his next release,
smooth hands soaking up the tremble of shoulder;
sliding lower, tracing the line of her spine;
finding the soft flesh of her behind;
a feminine swell flattening against his chest;
his groin pressed against her vacant lot
alert and ready to hit the spot.
Later he'd share his tale of domination,
deftly dismissing the lady, but not the recollection
"A studio photographer," he would say,
is honed in the art of manipulation."
<> <> <>
Rather than compromise, he gave up his job, and managed to secure a post as designer for Brannham Pottery. The pottery was a successful company, famous for its traditional patterns and styles.
The products had their own particular look, which was popular. The job of their designer was to come up with similar designs, to prevent the stock from becoming stale. "If it ain't broken, why fix it?" was their attitude, and it worked for them long after Tony had packed up his pencil and left. He didn't see eye to eye with the company; he wanted to be innovative, to design pots with an edge, to bring the pottery steaming through the 1950s and beyond. He refused to conform to the company's standards.
Rather than compromise, he gave up his job.
Wait a minute, haven't I said that before? There seems to be a pattern emerging…
His next job was that of night watchman somewhere in the locality, but he had to up and move houses to be close enough to the site where he worked.
Tony didn't like that job, so he switched to farm labouring. It came with a tied cottage, which he had to take, as, otherwise, he'd have been too far from his work. He didn't get on with the first farmer who employed him (yawn), so he applied to work at a farm nearby, owned by Charles Gott. He got the job. We had to move out of the tied cottage, but for the time being his new employer had nowhere for us to live, so we spent a winter living in three caravans, which were parked up in Mr Gotts orchard.
The following spring, a tied cottage became available to the family. Tony had finally found an employer that he liked, and I'd found my home, the place I return to in my mind, whenever I look out of my living room window and see the branches of the trees swaying in the wind, or when the sun is so bright I can't see my computer screen. I was six years old.
By this time, Tony was father to three sons and two daughters, which was rather a disappointment to him; he'd wanted to have at least thirteen children, thereby proving beyond all doubt that he was a fine, virile, example of the species – upstanding, if you like.
In the space of six and a half years, his wife had been dragged, pregnant, from the comfort of her London life, where electricity and hot running water were taken for granted, she'd lived in a total of four primitive hovels (and in an orchard,) – each time being uprooted as soon as she mastered whatever antique cooking range the hovel contained, and just as she was trying to establish some kind of life in the community, she'd given birth to two children, she'd endured all of the difficulties of child-rearing on her own – Tony was of no help to her, she'd been demeaned and belittled by an arrogant, selfish, adultering husband, and now she finally had her electricity – once the farm generator was switched on in the morning, and until it was switched off at night. She even had hot water, and a couple of years later my father was paid overtime by Mr Gott, to put a bathroom in the property.
But none of her troubles mattered to Tony. She was a woman, there to uncomplainingly do his bidding.
Now I come to the original reason for this post; when my father moved to North Devon, he burnt his bridges. He messed up. Maybe, if he'd had a choice, he would have taken us all back to London, but he no longer had his studio – or the money to start up a new one. Had he returned to London to work for another photographer, he'd have lost face in that community, whereas switching to farm labouring looked like a bohemian rebellion against middle class values. He had his pride.
So Driven; a Tanka
So driven, this sod, riven
by his selfish, craven needs.
These five fertile seeds;
his proofs of manhood, sinking
'neath his sticky words and deeds.
← Help	New Horizons →
20 thoughts on "The Author of my Being. Part 5"
calmkate says:
I would be most surprised if you didn't have a few half brothers and sisters?
janebasilblog says:
THAT never occurred to me. It's an interesting thought…
Soul Gifts says:
In fact, it would be surprising if there wasn't !
We've never had any strangers with familiar features knocking at the door…
hirundine608 says:
Sympathy for your mother … still, England post-war was still mired in socially less progressive ways, which likely bought about the desire in society for change, in the 1960's? I think she bore up well in and for that time. Demonstrative strength, of character.
"bohemian rebellion against middle class values". Hehe … yup. Cheers Jamie.
How would you go about investigating something like that! You'd have to turn detective…
No idea about UK but in Australia we have an agency that helps you trace … Jigsaw plus Salvation Army and others. Or you can have your DNA kept on a register to trace relatives. But Jane needs to get her head around it first, as her dad did sew his oats there are bound to be illegitimate offspring … he was too arrogant to use condoms and the pill wasn't in common use then!
Just posing a theoretical question 🙂
that's okay SG … let's try and find solutions?
The only reason I'd open my arms to half-siblings would be if they felt they needed me, and searched me out. I have all the family I want, so I'm not going to look into it.
I totally get that from what you've been saying … just your friend was getting theoretical. But good you are aware some might appear, especially now your sister has that website …
The website has been up for several years. I'd forgottenall aboutit until Ihappened to find it the other night… still, it is a possibility.
It doesn't interest me…
I thought that might be the case. I can't see myself doing it either if I were in your shoes.
No – I'm one of the lucky ones, raised within the nucleus.
I know, there's an irony there, and yet I say it without sarcasm.
I love the subtle difference between irony and sarcasm… 🙂
Me too – lost on many 🙂
incarceratedshadows says:
Such a sad story Jane.
You have endured so much.
It's all gryst to the mill – I love that saying.
I'm pleased to see you back with us. I wondered how long it would take 🙂
It's good to be back Jane.
Please come visit.
I had planned to, as soon as I saw your message, but something came up. It's way past bedtime now, so I'll nip over there and click 'follow', and have a leisurely read tomorrow.
Thank you for dropping by. If you have any thoughts, questions, treats or cures, you're welcome to drop them in the comment box. Cancel reply

redpajama_set_name: RedPajamaCommonCrawl


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Home / Smarter Living / 6 Savvy Wine Ordering Moves to Wow Your Clients
6 Savvy Wine Ordering Moves to Wow Your Clients
Never blow a lucrative deal by coming across as an amateur.
By Alex Daniel
Ordering wine on a date is nerve-wracking enough. But trying to navigating a book-length wine list in front of a potential client, whom you're courting for an investment? Yeah. You better know your stuff. Here are six strategies for nailing the order and ensuring you're knowledgable without being insufferable—straight from top sommeliers and wine experts themselves. And while you're boning up on your table manners, don't miss the 7 cardinal sins of fine dining.
The the Food Drive the Conversation
The best way to order wine when out with a client is to talk about the food. "Always check what your guests would like to eat that evening and then build around that," says Robby Younes, vice president and wine director at Crystal Springs Resort in Hamburg, NJ. "The main reason these clients go to a restaurant is for the cuisine and a good wine only adds to the experience. Never build the story around the wine—you're not In a tasting room, so build the experience around the food."
Make it All about the Client
"Ask your guest what they have been drinking recently," suggests Younes. "Then ask if they prefer to order by the bottle or by the glass where they can match different wines with the courses."
Sandy Block, vice president of beverage at Legal Sea Foods, agrees. "Before even talking to the service personnel, you must ask the client: Do you have any favorite categories of wine? Anything you're in the mood for today? Have you chosen a dish from the menu?" says Block. "The answer is most likely to be something vague and general like, I love red wine, or, I'm a big fan of Sauvignon Blanc, or I like pretty much everything except oaky Chardonnays, or they serve the most delicious Lobster Bisque here."
Lauren Rose, a sommelier in Northern California, suggests asking the table, "stylistically, what does everyone drink?" The question opens the floor for maybe a wine newbie to use the wine vocabulary that they are comfortable with. "Categorizing wine into Old World (European regions) and New World (Americas, Australia, New Zealand) can help narrow down a style of wine you or a client are on the hunt for," says Rose. "New World wines tend to be higher in alcohol and sugar with a larger oak presents while old world wines are higher in acidy and have a stronger aroma of terroir (the soil they come from)."
Never Order the Most Expensive Bottle
"it makes you look a little ostentatious," says Ricardo Zarate Jr., sommelier and general manager of Bellamy's in Escondito, CA.
A client wants to feel well-treated by you and your company and it's important to project an image of success, stability, and prosperity. But you also want to convey that you are responsible and competent. Ordering the most expensive bottle on the menu may end up doing just the opposite. But perhaps even more importantly, ordering the pricey bottle might paradoxically leave you with sub-par wine.
"The most expensive bottle on the list is (with tiny, tiny exceptions) never the best bottle, nor the most interesting," says Zarate.
At the end of the day, price is rarely the best way to assess a wine's quality. You should also make sure you aren't buying counterfeit wine.
Match the Wine to the Occasion
"Have a guest visiting from abroad or from out of state? This is an excellent time to showcase a local wine, or alternately, a wine from where the guest calls home," says Zarate. "Of course, try to do some research beforehand to make sure that what local wines are great—the last thing you want to do is order a local wine and have it be less than palatable."
He gives the example of a guest he had at Bellamy's who made an excellent impression on their client by ordering a Spanish red, which his guest, a Spaniard, greatly appreciated.
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Once you get some input from the client, how you order is as important as what you order. Block emphasizes that there are certain subtle buzzwords you may use when consulting with the waiter or sommelier to indicate your insider status/sophistication/level of confidence and flexibility."
He gives a few examples of good ways to frame your order to the server. For example: "We'd like to start off with a wine that isn't too well known but might be a personal discovery of the sommelier's and that pairs up really well with the (whatever dish you're thinking of ordering)."
Or: "What do you have that's distinctive from Alsace (or the Loire, or Austria, Rueda, or some other region that is not too obscure but is just off the radar screen enough to indicate that you know what you're doing) and that would be great to start off with the Lobster Bisque?"
Or: "Are there one of these that you're more passionate about if we were to order the (whatever you're thinking of ordering) for dinner?"
Block maintains that at a good restaurant, the response is likely to include several alternatives, at which point you can consider throwing in a few "non-geeky buzzwords" as he calls them. These include minerality, perfume, and concentration.
"What's essential is to stay away from any technical geek talk, such as pH level, malolactic fermentation, or overly flowery descriptions, such as hyacinth blossom with a hint of toasted amaranth, which might turn your client off or make them feel left out," says Block.
Treat the Server Like You Treat the Client
Women know that when going out on a first date, the way a guy treats a server is a good indication of how he will treat her when he's not on his best behavior. The same is true for clients. "You are being observed and the client you're entertaining is thinking, 'however he or she handles this interaction is indicative of how I will be treated,'" says Block.
That means asking questions in a respectful, clear, decisive and warm manner. Approach it as a collaboration with the client, sommelier, and yourself, so that the final decision feels like a choice all three have had some input in and will feel satisfied with. "Don't try to intimidate the server or impress them with your knowledge, don't brag about great bottles of wine you've had in your life. Play it low key, but confident," says Block.
Zarate suggests taking this connection to the server even further. He recalls one occasion when he actually called the restaurant he was going to for an important evening a week before and discussed the wine selections for that night.
"Over the course of a few emails, we got everything sussed out before I even arrived for dinner," he says. "Don't be afraid to call ahead and ask for suggestions ahead of time, or to allow the restaurant to prepare ahead of time. When the time comes, the restaurant will appreciate your advance notice, and your client will be impressed by how smoothly you order and how prepared you are." Next up, wine lovers, check out advice from the world's number one wine expert on how to start a wine collection.
For more amazing advice for living smarter, looking better, feeling younger, and playing harder, follow us on Facebook now!
Alex Daniel
A journalist based in Brooklyn, New York. Read more
Corporate Life • Wine
Mayim Bialik Still Hasn't Returned to Jeopardy!.
The second host was expected to take over for Ken Jennings in January.
"Jeopardy!" Fans Are Furious at Ken Jennings
Some are even accusing him of showing gender bias.
"Jeopardy!" Host Reveals BTS Secret
Mayim Bialik shared one aspect of the game show that audiences never see.
See Dana From "Dynasty" Now
The actor remains a soap star to this day.
See Kimberley Cryder From "Dallas" Now
The actor, who played one of J.R.'s girlfriends, is about to make her return to TV.
See Mrs. Poole from "The Hogan Family" Now
The character actor is known for a wide variety of films and TV shows.


If your WordPress Homepage is showing posts, but the layout is not good enough, you can use Content Views (free version) to show posts in beautiful Grid layout.
This document will require coding skills (how to do it without coding?).
If you are ready, let's start.
To show Grid of posts in homepage, we will need to modify a file of the active theme. But these modifications will be overridden in next theme update. That is why we should create a child theme.
There are many plugins which help you to create child theme quickly. So I will not cover it here.
Please open directory of the parent theme (not the child theme which you have created).
Otherwise, in your Admin dashboard, please open Settings >> Reading menu, then check the Front page displays setting.
After locating which file we need to modify, please copy it to the directory of child theme.
This code must be put above the closest PHP closing tag ?>.
The parent theme was active.
After modifying, please activate the child theme to apply the change to your site.
This solution above is not guaranteed to work on ALL themes, because of many themes have complex mechanism to display posts in homepage.
the Content Views Pro will help you.


Tiger Woods last won a major at the US Open in San Diego in June 2008. What was the sporting world like then?
RCB beat Kings XI Punjab to snap their six-match losing streak in the IPL on Saturday. There have been much worse losing streaks in the world of sports over the years. We list some infamous ones.
It didn't take too long for Thon Maker to realise that taking on the NBA's likely MVP, Giannis Antetokounmpo, during a playoff game was a different kettle of fish to going up against him during a practice session.


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25/10-16 S, 25/10-16 A and 25/10-16 B
20/06/2018 The Norwegian Petroleum Directorate has granted Aker BP ASA a drilling permit for wells 25/10-16 S, 25/10-16 A and 25/10-16 B, cf. Section 15 of the Resource Management Regulations.
The wells will be drilled from the Maersk Intrepid drilling facility, at position 59°02'12.88" North and 2°13'41.63" East after drilling production wells on the Martin Linge field in the northern part of the North Sea.
The drilling programme for wells 25/10-16 S and 25/10-16 A relates to the drilling of two appraisal wells and the drilling of one wildcat well 25/10-16 B in production licence 028 B. Aker BP ASA is the operator with an ownership interest of 35 per cent. The other licensees are Equinor Energy AS (50 per cent) and Spirit Energy Norge AS (15 per cent).
The area in this licence consists of part of block 25/10. The wells will be drilled about ten kilometres north of the Ivar Aasen field in the central part of the North Sea.
Production licence 028 B was awarded on 15 December 1999, and was carved out of production licence 028 which was awarded in 1969 in the 2nd licensing round on the Norwegian shelf. These are the first three exploration wells to be drilled within the actual licence, but two exploration wells were drilled when oil and gas discovery 25/10-8 Hanz was proven and delineated for the first time in 1997.
The permit is contingent upon the operator securing all other permits and consents required by other authorities prior to commencing drilling activities.
Per Henning Sæle, tel. +47 51 87 64 52


My client, a Global Fintech, are looking for an Application Support Engineer to work on a bespoke Financial Services platform.
The solution is currently being used by a number of Banks and Financial Services organisations who use the software as a platform on which to build their own applications. The role will involve a range of 1st, 2nd and 3rd line support, assisting customers who are using and installing the software to diagnose and solve 1st and 2nd line issues as well as supporting the live production system and API to resolve any 3rd line development issues.
There will be a heavy development element to this role as the support team provide everything from 1st to 3rd line support for the platform and work closely with the development team to solve the more complex 3rd line escalations.
This is a great opportunity for someone with a passion for Support and Engineering to work on an innovative, global solution and make a valued impact across the sector.


J1939/71 specifies the application layer for a J1939 network and is the only application layer published and supported for J1939. This specification is responsible for defining all application layer SPNs and PGNs. Also included in this specification is a parameters, offset, scaling, and acceptable range. PGNs are defined to be broadcast or destination specific and given a transmit rate. Below is an example PGN.


New friends are welcome. Please don't be shy.
Please only friend me if you are a person. Companies need not apply.
When friending, please share our common connection if there is one.
Please feel free to send a message, Voicemail and/or Video message at any time.
Once you friend me, please reach out and say hello every once in awhile. I enjoy the interaction and being part of the conversation. Please invest time and create a conversation even if it is small talk.
Please do not include me in "Chain messages" unless you know that I know everyone else who is on the message chain. While I appreciate being contacted, I prefer personal and direction interaction.
Please do not poke. If you want to say hi, then open a message and say hi.
Please don't be offended if I don't choose to join your group or cause or event when invited or when I leave your Facebook group.
Please don't bite. Friends protect friends from Vampires and Werewolves.
For that matter, don't be surprised or offended if I don't install a new app simply to interact with you. I have wall and an inbox. I don't need a super-duper-pooper wall, or the in-biggity-box.
As a friend, please make an effort to communicate with me at least once a month, when possible. Try to maintain a running dialog.
Originally by Jeff Pulver, adapted by me. This is specifically for facebook, but has similar implications for most social networks.


text:
You searched for '16 May 2016-16 May 2019'. 4557 results were found.
The Mercury Visions of Louis Daguerre
Stephen Hoye
Fiction; Historical Fiction; Literary Fiction
Bolinda audio
An atmospheric and brilliant novel of Paris, love, madness and photography by the bestselling writer of The Last Painting of Sara de Vos, Dominic Smith.
When the vision came, he was in the bathtub. So begins the madness of Louis Daguerre. In 1847, after a decade of using poisonous mercury vapours to cure his daguerreotype images, his mind is plagued by delusions. Believing the world will end in a year, Daguerre creates his 'Doomsday List': ten items he must photograph before the final day. The list includes a portrait of Isobel Le Fournier, a woman he has always loved but not spoken to in half a century. In this luminous novel, Dominic Smith reinvents the life of one of photography's founding fathers. Louis Daguerre's story is set against the backdrop of a Paris prone to bohemian excess and social unrest. It is here, amid this strange and beguiling setting, that Louis Daguerre sets off to capture his doomsday subjects. Louis enlists the help of the womanising poet Charles Baudelaire, and a jaded and beautiful prostitute named Pigeon. Together they scour the Paris underworld for images worthy of Daguerre's list. But Louis is also confronted by a chance to reunite with the only woman he's ever loved. Half a lifetime ago, Isobel Le Fournier kissed Louis Daguerre in a wine cave outside of Orleans. The result was a proposal, a rejection and a misunderstanding that outlasted three kings and an emperor. Now, in the countdown to his apocalypse, Louis wants to understand why he has carried the memory of that kiss for so long.
'... beautifully written ... A compelling psychological study, a thoughtful tracing of the birth of a new art form and an atmospheric portrait of 19th-century France: impressive on all three counts.'
'Smith renders a clear-eyed portrait of Daguerre and his thinking, against a backdrop of tumultuous times.'
'... a captivating story haunted by regret. Smith's style is both visual and elegant. The characters feel as though they've arisen from the unease of France of the period.'


Registration Begins : Registration for South Huntington Public Library cardholders begins 7/2/2018 at 9:30 AM.
Program Description : Children (ages 2 to 3) and their accompanying grown-up participate in a program of music and movement, stories and a simple craft led by one of our children's librarians. Siblings are welcome. Registration begins July 2.


Yung $eth discusses his roots and his plans for the future. Seth is currently a junior double majoring in economics and English literature.
Yung $eth, whose real name is Seth King, is a rapper and junior at UVM.
$eth began his journey in his parents basement in Fairfield, Connecticut.
His father, a musician himself, had built a primitive home studio which $eth utilized to create his own music at the age of 17, he said.
$eth released his first mixtape, "Sometime's It's Too Late," in the summer of 2015.
Since then, Yung $eth has begun to take his career more seriously as he discovers and refines his own sound, he said.
Last summer he released "Bape Boi," which $eth described as his first real project.
"It was the first time I actually took music seriously, like not being in a basement, and thinking 'yo this is something I could actually do'" he said.
In the past year, $eth has remained prolific, releasing a handful of singles over the months and an EP titled "FUELED BY HATE" April 10.$eth said his sound is progressive and unique.
He raps over 808 bass drums and snares mixed with often melodic samples.
Though a variety of producers create the beats $eth uses, he has built a rapport with certain artists.
Despite his prolific release schedule, $eth is a full time UVM student.
He is currently a junior double majoring in economics and English literature and on track to graduate on time, $eth said.
$eth said he is probably the only one in the hip-hop world doing so.
To make this all possible, $eth has created a small management team made up of fellow students first-year Sebastian Konecsny and senior Ben Fisher.
He is constantly creating new music and plans to consistently release singles leading up to the release of a currently unnamed mixtape this summer, $eth said.
His music is available on his Soundcloud and Bandcamp pages. $eth will be performing April 29 at Club Metronome and May 19 at ArtsRiot.