In an attempt to slightly atone for my pretty sparse blogging this year, I am trying to squeeze in one more post before the new year arrives (good thing I am in one of the last few time zones to welcome 2011). We hosted some family for an evening tea a few days ago, so in addition to sweet things (fruit salad and lemon pie), my mom (who was visiting - yay!) and I thought we should have a savory dish as well. This (non-sweet) cheesecake fit the bill quite well - it's easy to make, doesn't need last minute fussing when the guests arrive, and was a hit with everyone. We adapted the original recipe by adding chanterelles and were rather pleased with the look and taste of the result.
1. Preheat oven to 325°F degrees, racks the middle. Butter a 9-inch springform pan.
3. Heat the olive oil in a skillet and add half of the chopped shallots. Once they've softened a bit, add the chopped mushrooms and sauté until they are cooked through. Set the cooked mushrooms aside.
4. In a strainer, toss the shredded zucchini with the salt and let sit for (at least) ten minutes. (Ours sat draining for much, much longer, and it was still OK.) Now squeeze and press out as much moisture as you can. Set aside.
5. Combine the ricotta cheese, Parmesan cheese, remaining shallots, garlic, dill and lemon zest in a medium bowl. Stir in the eggs and continue mixing until well combined. Now stir in the shredded zucchini.
6. Fill the springform pan with the ricotta mixture and place the pan on a baking sheet. Place in the oven and bake for 50-60 minutes.
7. Take out the cheesecake and cover the top with the cooked mushroom/shallot mixture. Sprinkle the goat cheese on top of the mushrooms. Return to the oven for another 20-30 minutes or until the goat cheese is melted.
The previously made carrot and avocado salad combined with (parts of) French "peasant" beets from Food52.
Yes, it's been 5.5 months since I last posted here. What can I say - the last few months have been pretty busy. We got back from our honeymoon, packed up our Boston apartment, drove cross-country, moved into a new place in the San Francisco Bay Area, and started our new jobs (well, completely new for me, sort of new for Mihai). Since then, we've been occupied with fully settling in, getting accustomed to our new surroundings, traveling back east for multiple weekends in a row for friends' weddings, etc. In between all that, there has been lots of home cooking - we have an amazing farmers' market 5 minutes away from us every Sunday that showcases some of the best that California has to offer (we were particularly excited to discover that tomato season lasts much longer around here than what we are used to). I just couldn't find the time to also write about the delicious dishes we were trying. We'll see if I manage to do better from now on. But for now, the Thanksgiving recap (a lot of these can be done for Christmas too, so this doesn't feel too backwards-looking).
Mihai's parents came out to visit us for the first time since we moved, and this was also our first time hosting Thanksgiving. The pressure was on, but we think it turned out OK.
Mihai was in charge of the milk and cream braised pork, and it turned out amazing - not dry at all, just juicy and delicious. He did have a great recipe to start with, one from Gabrielle Hamilton, the chef at Prune, and written up as a "favorite" in Amanda Hesser's Cooking for Mr. Latte (and covered online here and here).
All in all, a satisfying but not overwhelming Thanksgiving, with a good mix of tried-and-true and new-to-us dishes. The leftovers have been tasty too.
Mihai and I are in Hawaii for our honeymoon and have opted to stay at rental cottages/apartments so that we would have the option of cooking (two weeks of going out every day did not seem appealing especially since a) we are spending a whole week at each of the two islands we are visiting so renting a place is easy and b) we haven't heard the best things about quality/price ratio at most Hawaiian restaurants).
I must say, cooking while on this vacation has actually added to the relaxation factor, rather than detracted from it. Cooking straightforward (and yet delicious) dishes certainly helps too.
Last Sunday night, Amanda and Merrill of food52 hosted their second Sunday Supper. The idea is that they pick a couple of recipes, and then people cook them all at (roughly) the same time at their own homes, all while posting updates, comments, and photos on Hot Potato. I missed the first Sunday Supper, and so was particularly interested in participating in this one.
In any case, I modified the recipe to be a little less involved (i.e. no Pernod or preserved lemon) - perhaps it was not as good as the original, but it was still mighty tasty. The way I made it, it was all pretty straightforward.
1. In a bowl, mix the shrimp with the oil, white wine, garlic, zest, rosemary, salt, and pepper. Let the shrimp marinate at room temperature while you make the risotto.
2. Prepare all of your risotto ingredients: blanch the asparagus, heat the stock, chop and measure everything out, placing it all close to hand by the stove.
3. Heat the olive oil in a large pan. Add the onion, fennel, and garlic and sweat over low heat for about 10 minutes, or until soft and translucent. Season with salt about halfway through.
4. Add the rice and raise the heat to medium high. Stir to coat and slightly toast the rice for about 3 minutes. You should hear a lively crackling in the pot. The rice will take on a shiny, translucent coat.
5. Add the white wine and lemon juice to the rice and continue stirring until the liquid is almost completely absorbed.
6. Add a ladleful of hot stock to the rice and continue stirring. It's important to regulate the heat at this point. The rice should neither boil vigorously nor cook too slowly.
8. Remove the risotto from the heat, and immediately fold in the butter, mascarpone, lemon zest, peas, and most of the mint (save some for garnish). Stir slowly to blend, check a final time for seasoning, and carefully fold in the asparagus. Put a lid on the risotto and let it rest while you quickly broil the shrimp.
9. Broil the shrimp for about 60 seconds on each side, or until the flesh is completely opaque.
10. Top each serving of risotto with 4 shrimp, garnish with mint, and serve.
On our last night in Paris, Mihai and I had dinner at L'Ourcine. We were fortunate to discover L'Ourcine almost by accident last time we were in Paris a few years ago - we were there for only 1.5 days and didn't have dinner reservations for one of the two evenings because we were originally supposed to go to a different (much fancier) dinner. After another restaurant turned us away because they were completely booked, we were able to squeeze into L'Ourcine by showing up much earlier than most Parisian diners. That dinner turned out to be the best one of that whole trip, and so was the dinner during our repeat visit last week.
Mihai had a beer, and I was surprised to hear that L'Ourcine didn't serve kirs, my pre-dinner drink of choice for that week. However, the waiter said they offered something else similar that was very good, so I trusted his recommendation. I am still not sure what it was I was drinking, but it tasted like a really well-made, slightly bubbly, kir. And, of course, any place that serves something like salami as a pre-dinner snack (instead of the more usual olives) is a winner in my book.
Both dishes were wonderful, though I have to say I slightly preferred Mihai's mushroomy ravioli. Almost every restaurant we had dinner at that week offered special dishes with morels (and asparagus - the French take their seasonal ingredients very seriously), but I thought this one was really the best morel dish we'd tried all week. It's possible that had my soup not had all the red pepper flakes in it, I may have preferred my dish for its singularity (and difficulty in getting something similar stateside) after all (so if you are not averse to spicy-ness the way I am, you may love it wholeheartedly).
Mine (in the front) was a very large beef filet from a Blonde d'Aquitaine cow, served with roasted ratte potatoes (not pictured), and Mihai had pork with the most delicious and creamy polenta I've ever tasted (just visible in the upper right of the picture). He was very nice and let me have easily a third of his polenta, since I kept raving about how amazing it was (and even went as far as to ask how they made it so good). Just like I returned from our last trip determined to recreate the life-changing granola at home, I am now determined to figure out how to make polenta taste this delicious (it's funny, I didn't even like polenta at all until a couple of years ago).
The desserts were tasty, but I'd say the "real food" part of the meal was definitely my favorite. All in all, I cannot recommend L'Ourcine highly enough if you are looking for a blow-your-socks-off and yet casual meal in Paris. It's not a huge restaurant, the little wooden tables are tablecloth-less, and the napkins are in the style of dish towels, which means that dressing up is not required (though certainly not forbidden). It's not dirt-cheap, but for the quality of the food you are getting, it's a fantastic deal - the three-course menu (plus the extra salami snack and amuse-bouches) would have been 34 euros each if we hadn't ordered the specials (Mihai's "open ravioli" with morels and my special beef filet). Since it's not a large restaurant and, more importantly, since when you come to a French restaurant, it's as though you are coming to a person's home, I'd recommend making reservations before going (though you probably don't need to do it very far in advance for most days).
I know that I am a bit late in posting this, since this is more of a cold February dish than a warm March dish, but, even though it's 60 degrees outside, the supermarkets around here aren't yet carrying spring produce, so there is still time to take advantage of the winter citrus that's stocked in the produce section.
This is really a delightful, juicy, and refreshing salad. The one thing I would do differently is to use less grapefruit next time - that said, I like grapefruit in moderation only, so if you are a bigger fan of it than I am, feel free to use these proportions.
1. Prepare your citrus fruits by beveling the stem end, cutting enough off that you reveal the pith-free flesh of the fruit. Repeat on the other end. Rest your fruit on one of its now-flat surface and begin cutting the peel and pith off in large, vertical pieces. You want to cut away all of the white pith.
2. Turn the fruit back on its side and cut it into 1/4-inch thick wheels, removing any seeds. Place the wheels and any collected juices from the cutting board in the strainer over a bowl.
3. Spread the fruit slices out on a platter. Whisk one tablespoon of the citrus juice from the strainer-bowl with red wine vinegar or lemon juice, Dijon and olive oil. Season with salt. Drizzle the dressing over the citrus, then sprinkle with feta and mint.
I should start this post by saying that I never liked granola. I am not big on cold cereals in general - the only ones I liked in camp (during the summer between 6th and 7th grades) were Cinnamon Toast Crunch and Golden Grahams, and I don't eat either as a grown-up because I know that it's not really healthy to eat that much sugar for breakfast on a daily basis.
When we got back home from our travels, I tried replicating the granola that very same weekend, just guessing at the right ratios of ingredients. To my surprise (and great excitement), I got the proportions right to my taste the very first time, so I could finally have some more of the granola I've been dreaming of for the previous two weeks since we'd left Wanaka. We've now been through at least 4 more batches - it's that good, if I do say so myself.
2. Cut up the butter into a few pieces and place in a large, microwave-safe bowl. Place in the microwave and heat until somewhat softened. Add in the honey and raw sugar, and continue microwaving until butter is completely melted and the sugar and honey are well mixed in.
3. Mix the oats with the butter-sugar-honey mixture until they are all well-coated with the butter.
4. Spread the buttered oats on a large rimmed cookie sheet. Toast the oats in the oven for 45 minutes, mixing them up every 15 minutes.
5. Once the oats are toasted, transfer them to a large bowl. Then spread the almonds on the cookie sheet and toast for 25 minutes; transfer the toasted almonds into the bowl with the oats. Then spread the macadamias and pepitas on the cookie sheet and toast for 15 minutes; transfer the toasted nuts and pepitas into the bowl with the oats and almonds.
6. Once all the oats and nuts are toasted and the dried fruit is chopped, mix them all together.
7. Store the granola in an airtight container and enjoy by itself or with greek yogurt.


text:
So I don't think film school is necessary to be successful out
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My wife does not want to sign up for it
Why not open up your mind and work with those that are making
While the RE Interceptor 650 is priced at 2
Republished with permission of Star Tribune, Minneapolis, MN
I was born and raised in South Carolina
By July 2009, he had signed an informant agreement with local

redpajama_set_name: RedPajamaCommonCrawl


This outstanding sterling silver zircons cuff bracelet will elevates any outfit, from day to night with its standout design. Each bracelet is individually polished and soldered all in house and by hand.
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text:
Jamie Anderson est une snowboardeuse américaine spécialiste de half-pipe et de slopestyle. À 21 ans, elle est la référence dans le slopestyle. Championne du Monde TTR 2008 et 2011, championne olympique 2014 et 2018, et avec 3 victoires aux X Games, on voit en elle un très bon palmarès à venir.

En plus de sa carrière sportive, elle est également connue pour son travail contre la crise climatique. Elle travaille pour l'organisation pour la protection du climat Protect Our Winters (POW). En tant que sportive d'hiver, elle subit directement les effets du réchauffement climatique. Elle a dédié sa médaille de bronze à la Coupe du monde 2019 à POW afin de souligner la menace croissante que le réchauffement de la planète fait peser sur les sports d'hiver.

Palmarès

Jeux olympiques
 Médaille d'or en slopestyle aux Jeux olympiques d'hiver de 2014 à Sotchi
 Médaille d'or en slopestyle aux Jeux olympiques d'hiver de 2018 à Pyeongchang
 Médaille d'argent en big air aux Jeux olympiques d'hiver de 2018 à Pyeongchang

Championnats du monde
  Park City - Mondiaux 2019  :
  Médaillé de bronze en slopestyle.
  Aspen - Mondiaux 2021  :
  Médaillé d'argent en slopestyle.

Coupe du monde
 1 gros globe de cristal :
 Vainqueur du classement freestyle en 2016.
 3 petits globe de cristal :
 Vainqueur du classement slopestyle en 2016 et 2017.
 Vainqueur du classement big air en 2016.
 12 podiums dont 7 victoires.

Winter X Games

TTR Word Snowboard Tour
 Championne du Monde 2008 et 2011
 Vice-Championne du Monde 2007

Notes et références

Liens externes

 Interview après sa victoire aux X Games

Snowboardeuse américaine
Snowboardeuse aux Jeux olympiques d'hiver de 2014
Snowboardeuse aux Jeux olympiques d'hiver de 2018
Championne olympique de snowboard
Championne olympique américaine
Médaillée d'argent olympique américaine
Médaillée aux Jeux olympiques d'hiver de 2018
Naissance dans le comté d'El Dorado
Naissance en septembre 1990
Médaillée aux Jeux olympiques d'hiver de 2014
Participant à Dancing with the Stars (États-Unis)
Snowboardeuse aux Jeux olympiques d'hiver de 2022

redpajama_set_name: RedPajamaWikipedia


text:
Contact for press
You can contact us by:
communication@abengoa.com
Rocio Castro. Communication Department.
Keep up-to-date on the latest at the Abengoa website:
Download document (pdf 66 KB) Print
Abengoa starts producing drinking water at Jazlah desalination plant (Jubail 3A) in Saudi Arabia
The plant has started producing drinking water at 25 % of its capacity and is successfully meeting the quality parameters specified in the contract.
It will have a total capacity of 600,000 m3/day, the same as Rabigh 3, the largest desalination plant in commercial operation using reverse osmosis technology in Saudi Arabia, also developed by Abengoa.
It will also be the world's largest desalination plant to be partially powered by solar photovoltaic renewable energy.
December 16, 2022 - Abengoa, an international company that applies innovative technology solutions for sustainable development in the infrastructure, energy and water sectors, has started exporting drinking water from the Jubail 3A desalination plant, reaching 25 % of its total capacity (600,000 m3/day) to the Saudi Water Partnership Company (SWPC). Abengoa, in consortium with SEPCOIII, is responsible for the engineering, procurement, construction and commissioning of the project for the leading company in the development, investment, ownership and operation of power generation and desalinated water production plants, ACWA Power. The Jubail 3A desalination plant is located south of the city of Jubail, in the eastern province of Saudi Arabia, in the northeast of the country.
This milestone achieved by Abengoa and their EPC consortium partners is a key milestone in the plant's operational tests, which are part of the plant's commissioning phase. Abengoa has thus been able to produce drinking water at the Jubail 3A desalination plant in compliance with the quality parameters specified in the contract. Subsequently, this capacity is expected to be increased in stages, from 25 to 50 % of its total capacity, and from 50 to 75 %, until finally reaching 100 %. In this way, the required contractual tests will be continued, with the objective of bringing the plant into commercial operation and producing drinking water to meet the demand of a population equivalent of 3,000,000 inhabitants.
Jubail 3A will be the first and largest in the world to be partially powered by renewable energy generated by a solar photovoltaic plant (45.5 MWp) as part of Saudi 2030 vision to reduce Carbon Emission globally. Thus, the plant will produce drinking water in a sustainable and efficient way, being the first experience of Independent Water Project (IWP) in Saudi Arabia on a commercial scale.
The project includes seawater collection (14 km of pipes under sea), pumping station, pre-treatment, reverse osmosis system with energy recovery, post-treatment, product pumping station with 3,5 km of interface pipeline till delivery point, product water storage tank for one day of production, effluent treatment, outfall discharge and an integrated photovoltaic solar field, as well as the associated electrical installations, which include the construction of a 380/33 kV electrical substation and 11,5 km of OHTL.
Abengoa, world leader in desalination
This milestone reaffirms Abengoa as a world leader in desalination. Abengoa's capacity to undertake and successfully complete projects of high technical complexity, as well as to adapt to adverse working conditions, providing an optimum response to the client's requirements, is evident throughout its history.
Abengoa is also strengthening its presence in the Middle East, where it has a very extensive portfolio: in Saudi Arabia, Rabigh III (600,000 m3/day) (recognized by the Guinness World Records™ as the world's largest reverse osmosis technology plant built to date) and Shuaibah III (250. 000 m3/day), both already completed; Dubal (47,750 m3/day), in operation and Taweelah (909,218 m3/day in total (phase one + phase two)), which is already producing water satisfactorily, in the United Arab Emirates; and Salalah (114,000 m3/day), in Oman, also completed.
Worldwide, Abengoa has an installed capacity of more than three million m3/day, which will be increased to four million when the desalination projects in the start-up phase are completed. In total, Abengoa has a portfolio of more than 30 desalination plants in 13 countries.
About Abengoa
Abengoa applies innovative technology solutions for sustainability in the infrastructure, energy and water sectors. (www.abengoa.com)
Communication Department:
Rocío Castro Moreno
E-mail: communication@abengoa.com
Investor Relations & Capital Markets:
Gonzalo Zubiría
E-mail: ir@abengoa.com
And on our blog: http://www.theenergyofchange.com
Whistleblowing disclosure channel
© 2019 Abengoa. All rights reserved


text:
@implementation VipModel

@end

redpajama_set_name: RedPajamaGithub


text:
Q: Understanding hard links I created a file in home directory.
touch demo
echo "This is demo" > demo

Now I created a hard link in /tmp
ln /home/leo/demo demoLink

Now when checking the inode using
ls -ltri demoLink

It shows the same inode number as the original file.
I can digest that.
But the file type of the Hard Link is Regular!
How is it a regular file? How is it different from the original file?
I read a file is an anonymous blob of data. So these two file are pointing to the same data?
Is the file size of both hard link and Original file same?

A: The hard link is not actually a "link". The first, second, third, Nth hard link to the same file inode are all equal to each other.
There is no difference between an "original entry" and a "hard link".
Say, if one creates the file1 and then add the hard link file2 to the same file inode, there is no method to find out which link to the given inode is original.
I.e.
cryo@CryoNest:~ $ touch file1

cryo@CryoNest:~ $ ls -il file*
9505656 -rw-r--r-- 1 cryo cryo 0 кві  8 20:24 file1

cryo@CryoNest:~ $ ln file1 file2

cryo@CryoNest:~ $ ls -il file*
9505656 -rw-r--r-- 2 cryo cryo 0 кві  8 20:24 file1
9505656 -rw-r--r-- 2 cryo cryo 0 кві  8 20:24 file2

cryo@CryoNest:~ $ rm file1

cryo@CryoNest:~ $ ls -il file*
9505656 -rw-r--r-- 1 cryo cryo 0 кві  8 20:24 file2

cryo@CryoNest:~ $ ln file2 file1

cryo@CryoNest:~ $ ls -il file*
9505656 -rw-r--r-- 2 cryo cryo 0 кві  8 20:24 file1
9505656 -rw-r--r-- 2 cryo cryo 0 кві  8 20:24 file2

As you see, the inode number (9505656) and all attributes stored in the inode are equal for all hard links. Including size, date, mode, etc.
Pay attention to the 3rd field, this is a number of links to the inode. This field can be used to understand "mystical" situations when one "deletes" a file (actually, one of the hard links' directory entry) but space usage doesn't change :)
If one wants to find all hard links of the given file, the "find" tool has the option "-inum"
cryo@CryoNest:~ $ ln file1 tmp/file3

cryo@CryoNest:~ $ find . -maxdepth 2 -inum 9505656 -ls
  9505656  0 -rw-r--r--   2 cryo  cryo     0 кві  8 20:24 ./tmp/file3
  9505656  0 -rw-r--r--   2 cryo  cryo     0 кві  8 20:24 ./file1

redpajama_set_name: RedPajamaStackExchange


Are you ready for a smokin' hot Thursday with Ed and Kay!
It's that time of the month, and our Hill Country Hotties Teri Frietag, Kim Winkler and Bill Rives will stop by the KBEY studio to fill us in on all the Hill Country happenings.
Doctor Love and his semi-willing assistant, Kay, will dish out some more questionable advice during the KBEY "Coffee Talk," and we'll have more details on Kay's ice-water challenge and great prizes, including one of our last family four-packs of Schlitterbahn tickets.


Auction's top lot, "Suprematist Composition" (1916, oil on canvas, 88cm x 70,5 cm) by Kazimir Malevich, showed that iconic works still command high prices. The artwork features floating black, yellow, orange and green rectangles painted against a crisp-white background.
Kazimir Malevich, a world-renowned founder of Suprematist and one of the originators of the Russian avant-garde and geometric abstract art, taught at the Vitebsk Art School (Vitebsk, Belarus) in 1919-1922. He is one of the most brilliant innovators who founded new trends of the Modern art. He is a world-famous theorist of avant-gardism and an initiator of a revolutionary artistic education.
The work had been estimated to sell for about $60 million, and just one phone bidder vied for it. The sellers were the artist's heirs, who gained ownership of the painting and four others after a court battle with the city of Amsterdam. The canvas had been part of the Stedelijk Museum collection since 1958 and was returned earlier this year.


She's a two toned fire-cracker red. So that's what I call her, "Red". My bodacious, tenacious bulldog with a dirty blonde cab. She's my work partner, my friend, my lover and family... she's all I got. She ain't never left me in the mud and snow, never. She's gotten me from here to there and there more times than I can count. Anyways, I look after her and she does the same. W e get along that way . Once in a while I'll even trick her up with a few shiny doodads. Doodads make the long ride more pleasurable. See them die on a string, them rabbit foot, all them beads and that wooden cross I got in Nashville? Those were add-ons. Didn't go for the curtain rods. Went for the zebra covers instead. Having company over never seemed to offend no parking lot, peek-a-boos anyhow. Even had a mickey compass once, until I lost it. When you're on the road as much as I am, friends and things are easy to lose and harder to find.
Well, I must say, Red and I look damn good when we're pullin' into a pit stop. The ladies notice. Even puts a smile on some of them smokey beavers. Y ou just never know what might happen on the long haul. Ha ha, that said, it's more likely you'll run into a hang around nellie lookin' for you to buy her a super-sized happy meal in exchange for a happy handshake, if you know what I mean. But that's all right too, sometimes. W e all got to eat. My papa used to be a trucker. Four or five times a month, he'd drive a dead head back and forth from Hot Lanta to Shakey Town LA. Most of the time I'd ride shotgun and keep him company. He called it home schoolin'. I called it good times. Sure, I learned a lot, about the trees, the mountains, the desert and the Pacific Ocean. Learned about droughts, tornados, vanilla cream mud balls and pickle parks too. But the thing I learned about most came from when he'd pull over to the side so that we could watch God making magic in the sky. He wouldn't say a word. Neither would I. The wind, that's all there was. "There are times when silence is all we need", he would later say to me. "It gives us everything we're looking for. " So we would just stand and stare, sometimes for a whole hour. But truckin' is time and time is money. So eventually, we'd take a leak together, bow our heads in prayer together and get back to rolling. One time, when I was sixteen, we passed through Arizona and pulled over to witness a sky like no other. It moved slower than a pregnant snail which made it even more spectacular. But then, the awesome clouds unlocked a giant hole the size of imagination. The light behind it was unlike anything I had ever seen. For the first time, out of fear for life, I said something. In an uneasy whisper I asked, "Papa, should we get going?" He said "Son, why run from God?". I was so frightened that I went behind the truck and watered the tires prematurely. Just as I finished, I heard a loud thud from up front. My stomach dropped. It was as if ten thunderbolts struck my heart at once. I raced back like a hunted greyhound, but when I got there, the hole in the sky had already closed.
That spot hasn't changed. I have the same route my papa had. Each time I come up on it, I stop across from that same lamp post that's never lighted. I search the sky and listen to silence. After an hour or so, I take a leak, I pray and keep on rolling.


Learn the dances that will be done at the September 28, 2019 Victoria and Albert Ball. Beginners are welcome. No partner necessary to participate. Each class can stand alone, or you can come to more than one for extra practice. If you have problems signing up, send us an email at query@vintagedancers.org.
Let us know which days you (and your guests) plan to attend by choosing them here.


Rugby and science are a winning competition for University of Queensland Bachelor of Science student Joe Jenkins, who has made his debut this year for the national Wales Rugby Union Sevens squad.
21-year-old Mr Jenkins played for UQ Rugby Club after high school and while studying at UQ, representing the club 57 times between 2014 and 2016, earning seven Premier Grade caps along the way.
"UQ Rugby, its Academy and Sevens program have all been essential to my success," he said.
Mr Jenkins chose the Bachelor of Science program at UQ because of its excellent reputation.
"I wasn't really sure what I wanted to do for a career when I left school but I had an interest in health and science," he said.
He played several games for premier grade while still a "colt" (that is, an under 19-aged player) and was a part of UQ Rugby's Academy.
In 2015, he completed a one-semester study exchange as part of UQ's Abroad program to the University of Massachusetts and it was this experience that saw him explore further opportunities to travel and either study or play rugby.
"My grandmother is Welsh and because of this, I approached some coaches in Wales to see whether they would be interested in my playing over there," he said.
Soon after he made these approaches, the Welsh Rugby Union were made aware of his Welsh ancestry and invited him, in February this year, to train with their national rugby Sevens squad.
In May this year, in the London leg of the HSBC World Sevens Series, he made his debut for Wales, scoring on his first touch of the ball.
Over the past couple of months, he has played in four additional tournaments representing Wales.
Mr Jenkins is majoring in Biomedical Science, and hopes to graduate next year.
"With the help of Science faculty advisors I'll be looking to complete my remaining courses while pursuing my rugby career overseas.
His advice for other potential students is to strongly consider undertaking the UQ Abroad program, and enjoy the many social and sporting opportunities available for students.
"Make the most of the flexibility of the Bachelor of Science degree to take electives in other faculties to broaden your thinking," he said.
UQ Bachelor of Science graduate (2006) Stephen Moore, who last month announced his retirement as Australian Wallabies rugby union captain, and will play one more Rugby season with the Queensland Reds. Read the Contact magazine article, The Science Behind the Game.
Bachelor of Commerce/Bachelor of Science student Angus Scott-Young, who was selected this year to represent Australia in the Oceania U20s championships and the World Rugby U20s championships.
Media: Joe Jenkins, c/- Associate Professor David Jenkins, d.jenkins@uq.edu.au, +61 7 3365 6768.


NH Nutri Grains is a wholesome health drink made from 20 nutrient-rich grains, the purple sweet potato and others active ingredients such as FibreSol-2 and Inulin. While the grains are packed with protein, dietary fibre, vitamins, minerals and phytonutrients for good health, the purple sweet potato is rich in antioxidants to help improve immunity and prevent disease.
For better health, choose NH Nutri Grains for you and your family.


Stay tuned for updates about where you can hear our awesome sustainability speakers!
These events, open to the public, begin with a presentation from our speaker and end with time for a Q&A session. Bring any and all questions!
If you are interested in either speaking at our Spring 2019 Speaker Series or partnering with us to host a speaker, contact us.
Join UT Resource Recovery and UT Housing and Dining to learn about navigating the three waste streams at UT – Recycling, Compost, and Landfill Trash – as well at UT's Zero Waste by 2020 Goal! No more lingering around bins trying to decide what goes where.
Join Lucy Atkinson in exploring how advertisers use "green-washing" and a falsely created image of corporate sustainability to deceive consumers. Lucy Atkinson is an Associate Professor from the Moody College of Communication and conducts research focused on the intersection of politics and consumer behavior.
Thoralf Meyer, from the College of Liberal Arts, will join the CEC in discussing the ecological role of fires in a savanna climate and the perception humans have on fires and their ecological consequences. Come learn about how we can relate this to our own Central Texas climate.
How critical are rain forests to the health of our planet? Well… a ton! And if you don't believe us, come meet Sean McHugh and Jaz McKibben with the Rainforest Partnership, an Austin-based non-profit that partners with indigenous communities in the Amazon to create sustainable livelihoods and protect the rainforest. Come out and hear their fascinating presentation with videos and stories of their trip in Peru, their amazing scientific discoveries, and what it means for the conservation status of the area!


text:
From Phantis
Thomas Mavros, Dusan Bajevic and Mimis Domazos with AEK in 1980
Lifting a trophy with Olympiakos
Dusan Bajevic led Aris to fourth spot in the Super League and to the Greek Cup final in 2008
Dušan "Dusko" Bajević (born 10 December 1948, in Mostar, Bosnia-Herzegovina, Yugoslavia) is a Bosnian Serb football manager and former football player.
In his football career he was capped 52 times. He remains third all-time scorer in Yugoslavia, following Stradic and Pancev.
He is one of the most controversial figures in the history of the AEK team. He was a successful player, loved by AEK's fans. He joined the team in 1978 along with other great players of the era and won two championships and one cup title. He was also the league's top scorer during the season 1980-1981.
He took over AEK's managerial position in 1988. In his first year, he managed to lead the team to an unexpected championship title after ten years, since the rivals Olympiakos FC and Panathinaikos FC had teams that were considered superior. He also won three consecutive leagues (1992, 1993, 1994). On June 4, 1996, he moved to Olympiakos FC, bringing great fan hostility upon himself.
While he was Olympiakos' manager, Olympiakos won their first championship in 1997 after ten years, and became champions for three consecutive times. In 1999, Olympiakos won the Double and, for the first time in their history, the UEFA Champions League quarter finals.
He returned to AEK in 2004 and the fans were divided among those who accepted him and those who hated him. The latter part of the fans made his life a living hell. They even threatened his life if he didn't leave. On a match day against Iraklis, he had had enough and with no prior warning left the bench and resigned while the game was in its first half. As AEK coach, in 2002-03 AEK became the first team to collect six ties, without victories and defeats in the Champions League and got third position. A notable match was the 2-2 tie against Real Madrid in Santiago Bernabéu Stadium.
In 2004, he returned to Olympiakos, where he won the double again. Also, his team was very close to passing to the second round of the Champions League collecting ten points, but however the defeat against Liverpool FC with 3-1 was the reason for not passing to the next round. Olympiakos went as far as the fourth round in UEFA Cup. Despite the good results, he was fired after the pressure of the fans because they were not satisfied with the team's way of playing.
May 25, 2006 Bajević became the coach of the former European Cup champion Red Star Belgrade. Hailed when he took over as a coach who could turn the 1991 European Cup winners into regular Champions League participants, Bajevic's eventual split with the club could hardly have been more acrimonious. On March 10, 2007 he walked out on his team 20 minutes before the end of a Saturday's 3-0 home drubbing by Vojvodina Novi Sad.
In September 2007, Bajevic returned to Greece to take the reins of Aris Thessaloniki. He led Aris to fourth spot in the Super League as well as the Greek Cup final. On July 1, 2008 he walked out on Aris, telling reporters he was quitting over board interference into which players he could use.
In November, Bajevic once more took over as coach of AEK. Daily Sportday reported that he signed a 2 1/2-year contract with an annual salary of around €500,000 ($630,000). He quit AEK in 2010 after a 3-1 loss to Olympiakos Volos. In October of the same year, Bajevic took up a new post as head coach of Omonia Lefkosia.
As of June 2012, Bajevic is the coach of Atromitos Athens.
A portion of content for this article is credited to Wikipedia. Content under GNU Free Documentation License(GFDL)
Retrieved from "http://wiki.phantis.com/index.php?title=Dusan_Bajevic&oldid=48557"
This page was last edited on October 22, 2012, at 08:41.


my sister in very good natured person. she in very respectful person to elders. she is well educated. she is a tall, slim and fair girl.
I am a businesswomen with a Astrology and Vastu currently living in Amritsar. I come from a middle class, joint family background with traditional values.
My name is Tannu. I have completed my Higher Secondary School / High School. I grew up in a Middle class, Nuclear family with Orthodox.
I am a manager with a Diploma currently working in private sector in Amritsar. I come from a middle class, nuclear family background with traditional values.
My name is Sona Kaur and I am working as a Administrative Professional in the Private sector. I have completed my MBA. I grew up in a Upper middle class, Nuclear family with Moderate values.
My name is Sarabjit and I am working as a Hotel / Hospitality Professional in the Private Sector. I have completed my B.Sc.. I grew up in a Middle Class, Nuclear Family with Traditional Values.
My name is Reet Sandhu and I am working as Doctor in the Private sector. I have completed my MDS I grew up in a Middle class, Nuclear family with Moderate values.
I have a Bachelor's degree and I am employed in private Sector as a customer care professional currently based in Amritsar. I come from a middle class, nuclear family background with moderate values.


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Grammarly – This free tool can be installed either within your web browser or on your desktop. We recommend both. Grammarly monitors all of your written content, from social media posts and emails to quarterly reports. While Spell Check does a passable job of correcting glaring errors, Grammarly can catch mistakes beyond basic spelling. Our favorite feature? If you upgrade to the premium option, you can even use Grammarly to check your content for plagiarism. Even if it's inadvertent, content that is too similar to that on other websites can alienate your audience and even hurt your Google rankings.
Content Idea Generator – Let's face it, coming up with new ideas everyday can be challenging. Ed Rivis has created a free online questionnaire to help you come up with new things to write about. While the questions take some thought upfront, within minutes you can have hundreds of article titles to get your thoughts churning. Even if it doesn't land on the perfect idea, the Content Idea Generator can help you look at your business and talents in a new light, which might well lead you to your next successful piece of content.
Social Mention – If the idea generator doesn't quite cut it, get your ideas straight from the source: your audience. SocialMention is a searchable database that allows you to see mentions of your company across several platforms. Find out what your customers think of you, what they find valuable, and what they care about. Then play to those strengths and write about those subjects. You can also search topics on SocialMention, so you can find out what is trending in your field.
Google Analytics – Killer content is only helpful to your brand if it ultimately leads people to your website. The only way to be sure your content is effective is to measure the traffic it generates. Luckily, Google offers a free resource to easily and comprehensively track site referrals. Spend some time analyzing the data, and you'll become familiar with the top links driving people to your web site. This might include your social media platforms, blog posts, or guest articles posted to other websites. Once you find out what is truly working for you, repeat the process!
PilmerPR – Obviously we're fond of our own content marketing services, but the idea is that sometimes you should absolutely outsource content creation. It takes a great deal of research, time, and talent to create the kind of content that reaches a viral audience. Most business owners just do not realistically have the time to dedicate to writing blog posts and social status updates that will engage their audience. If hiring an agency doesn't appeal to you, consider a service such as Contently or Freelancer.com, but keep in mind that not all freelance writers specialize in communications and SEO writing. And always circle back to your analytics to make sure the content they produce is working for you.
Content marketing sounds like a gimmick, but this burgeoning trend isn't going anywhere. Make it easier on yourself by utilizing these tools to maximize the impact of your efforts. Tell us about your favorite content marketing helps in the comments!


text:
from microbit import *

import radio
import random
import music

radio.on()
radio.config(channel = 26, address = 0x27182818)

currentCombinedPosition = ["0 0", "0 0"]

position_to_image = {
    'tl': Image.ARROW_NW,
    'tr': Image.ARROW_NE,
    'bl': Image.ARROW_SW,
    'br': Image.ARROW_SE
}

lastWasCorrect = False
score = 0
positions = [key for key in position_to_image.keys()]
currentPosition = positions[0]
lastTime = running_time()

timeDif = 3000

def getRandomPosition():
    return random.choice(positions)

def getNextDab(position):
    availablePositions = positions[:]
    availablePositions.remove(position)
    return random.choice(availablePositions)

def getValidDab(position, combinedPosition):
    bend = [m[0] == "1" for m in combinedPosition]
    pitch = [0, 0]

    try:
        pitch = [float(m[2:]) for m in combinedPosition]
    except ValueError:
        return True

    #if position[1] == "l":
    #    if bend[0] or not bend[1]:
    #        return False
    #else:
    #    if not bend[0] or bend[1]:
    #        return False

    if position[0] == "t":
        return pitch[0] > 20 and pitch[1] > 20
    else:
        return pitch[0] < -20 and pitch[1] < -20

def getNewDabMessage():
    try:
        newMsg = radio.receive()
        return newMsg
    except Exception as e:
        #Removes the radio messages that were causing it to crash
        radio.receive_bytes()

def updateCurrentCombinedPosition(newMsg):
    newMsg = newMsg.split(" ")
    currentCombinedPosition[0 if newMsg[0] == "L" else 1] = " ".join(["0", newMsg[-1]])

while True:
    # message is of format "{side} {isBent} {pitch}"
    newMsg = getNewDabMessage()

    display.show(position_to_image[currentPosition])

    if button_a.was_pressed():
        score = 0
        lastWasCorrect = False
        print('clear')
        sleep(4000)

    if newMsg and isinstance(newMsg, str):
        updateCurrentCombinedPosition(newMsg)

    if running_time() - lastTime > timeDif:
        print('currentCombinedPosition: ', currentCombinedPosition)
        if getValidDab(currentPosition, currentCombinedPosition):
            lastWasCorrect = True
            result = "tick"
            display.show(Image.YES)
            timeDif = max(800, timeDif - 150)
            score += int(200000 / timeDif)
        else:
            result = "cross"
            lastWasCorrect = False
            display.show(Image.NO)

        print("{} ${}".format(result, score))
        sleep(2000)

        lastTime = running_time()
        currentPosition = getNextDab(currentPosition)
        print(currentPosition)