Family offices are increasingly looking for potential leaders who exhibit not just business acumen but serious soft skills as well, according to a recent report.
More than 50% of family offices say that expertise at managing family dynamics is the number-one skill they look for in the head of a family office, according to a new report from Northern Trust Global Family Office and Private Investment Offices Group and the Wharton Global Family Alliance.
Family offices are favoring business expertise and emotional intelligence over age and seniority when looking for new leaders, according to the report, which polled family offices across 17 countries, with 40% of the offices managing more than $1 billion.
Family offices are also investing more heavily in educational programs this year compared to the year prior, and are often turning to private banks to help prepare their next leaders, the researchers found.
Expertise in regulatory matters and capital markets remains a prerequisite when looking for talent, but family offices are increasingly turning to personal referrals. From 2014 to 2017, there was close to a 50% drop in the use of headhunters and vendors for recruiting, according to the survey.
And with high demand for experienced family office employees, prospects are increasingly receiving offers of non-monetary incentives such as favorable work environments and benefits, the researchers found.
When it comes to where family offices are investing these days, private as well as public equity is on the rise while fixed income and hedge funds have dropped year over year, according to the survey. And over the past three years, 42% of family offices have participated in exclusive co-investing deals without the help of a private equity outfit, the researchers found.


text:
Home Sun & Moon Lille
Planets Visible in the Night Sky in Lille, Hauts-de-France, France
Tue, Jul 16 at 9:53 pm - Wed, Jul 17 at 5:54 am
8 hours, 1 minute
Visible night of Jul 16 – Jul 17, 2019
Venus: From Wed 5:12 am
Mars: Until Tue 10:42 pm
Jupiter: Until Wed 3:12 am
Saturn: Until Wed 5:27 am
Uranus: From Wed 1:16 am
Neptune: From Tue 11:52 pm
Select object
Polar day
Loading stars...
Follow selected object
Object's daily path
Compass directions
Elevated horizon
Beta The Interactive Night Sky Map simulates the sky above Lille on a date of your choice. Use it to locate a planet, the Moon, or the Sun and track their movements across the sky. The map also shows the phases of the Moon, and all solar and lunar eclipses. Need some help?
The animation is not supported by your device/browser.
Please use another device/browser or check out the desktop version of the Interactive Night Sky Map.
Tonight's Sky in Lille, Jul 16 – Jul 17, 2019 (6 planets visible)
Venus rise and set in Lille
Fairly close to the Sun. Visible around sunrise and sunset only.
Venus is just 8 degrees from the Sun in the sky, so it is difficult to see. Venus is visible by day, but may be hard to find.
Wed, Jul 17 ↑5:12 am
Altitude: °
Direction: °
Mars rise and set in Lille
Fairly close to the Sun. Visible around sunset only.
Mars is just 16 degrees from the Sun in the sky, so it is difficult to see.
Tue, Jul 16 ↓10:42 pm
Jupiter rise and set in Lille
After sunset and most of the night.
Jupiter is visible during most of the night, but it is best viewed in the late evening hours after sunset.
Wed, Jul 17 ↓3:12 am
Saturn rise and set in Lille
Up most of the night.
Saturn is roughly in the opposite direction of the Sun, so it is visible during most of the night.
Uranus rise and set in Lille
View before sunrise. Bring binoculars.
Uranus can best be seen in the hours just before sunrise. Visibility deteriorates as the sky gets brighter. You may need binoculars.
Neptune rise and set in Lille
View in the early morning. Use binoculars.
Neptune can be seen for more than 6 hours during the late night/early morning and until sunrise. Very faint, use binoculars.
Tue, Jul 16 ↑11:52 pm
Planets Visible in Lille
Day: 12345678910111213141516171819202122232425262728293031 Month: JanuaryFebruaryMarchAprilMayJuneJulyAugustSeptemberOctoberNovemberDecember Year: 200920102011201220132014201520162017201820192020202120222023202420252026202720282029
Planetrise/Planetset, Wed, Jul 17, 2019
Wed 6:56 am Wed 9:37 pm Wed 2:16 pm Not visible
Wed 5:12 am Wed 9:29 pm Wed 1:21 pm Slightly difficult to see
Tue 7:15 am Tue 10:42 pm Tue 2:59 pm Very difficult to see
Tue 7:02 pm Wed 3:12 am Tue 11:07 pm Perfect visibility
Tue 9:16 pm Wed 5:27 am Wed 1:21 am Perfect visibility
Wed 1:16 am Wed 3:34 pm Wed 8:25 am Difficult to see
Tue 11:52 pm Wed 11:04 am Wed 5:28 am Difficult to see
Compare Planet SizesHow big are the planets and what is their order from the Sun? Planet Distance, Brightness, and Size in the SkySee how far the planets are from the Sun or Earth, how bright they look, and their apparent size in the sky. Moon Phase ChartMoon phases visualized in real time, the past or the future. Meteor Shower Sky MapWhere and when can you see shooting stars? When is the next meteor shower? Try the Interactive Meteor Sky Map!

redpajama_set_name: RedPajamaCommonCrawl


text:
Q: Element not interactable - Selenium Error

         Previous

<button class="nav-link" role="tab" aria-selected="false">Description </button>

<button class="nav-link" role="tab" aria-selected="false">Inventory & Options</button>

<button class="nav-link active" role="tab" aria-selected="true">Shipping</button>

<button class="nav-link" role="tab" aria-selected="false">Downloadable Content</button>

<button class="nav-link" role="tab" aria-selected="false">Search Engines</button>

<button class="nav-link" role="tab" aria-selected="false">Marketplaces</button>

         Next

Weight/dimensions of the shipping package

Required for dimension-based shipping methods.

               <fieldset class="form-group">
                  Weight

<input id="product_weight" type="text" pattern="[\d,]*(\.[\d,]+)?" class="form-control ignore-invalid" value="0.00">Lbs.

               </fieldset>

Dimensions

                     <fieldset class="form-group">
                        Length

<input id="product_depth" type="text" pattern="[\d,]*(\.[\d,]+)?" class="form-control ignore-invalid" value="0.00">in.

                     </fieldset>

                     <fieldset class="form-group">
                        Width

<input id="product_width" type="text" pattern="[\d,]*(\.[\d,]+)?" class="form-control ignore-invalid" value="0.00">in.

                     </fieldset>

                     <fieldset class="form-group">
                        Height

<input id="product_height" type="text" pattern="[\d,]*(\.[\d,]+)?" class="form-control ignore-invalid" value="0.00">in.

                     </fieldset>

How do you want to determine shipping cost?

         <fieldset class="form-group">

<input id="product_shipping_configuration_use_shipping_method" type="radio" name="shipping_config" aria-labelledby="label-product_shipping_configuration_use_shipping_method" aria-required="false" class="custom-control-input" value="use_shipping_method" checked="">Calculate for me using my shipping methods

         </fieldset>
         <fieldset class="form-group">

<input id="product_shipping_configuration_free" type="radio" name="shipping_config" aria-labelledby="label-product_shipping_configuration_free" aria-required="false" class="custom-control-input" value="free">This item always ships free

         </fieldset>
         <fieldset class="form-group">

<input id="product_shipping_configuration_per_item" type="radio" name="shipping_config" aria-labelledby="label-product_shipping_configuration_per_item" aria-required="false" class="custom-control-input" value="per_item">Specify a shipping fee for this item

         </fieldset>

I saw a q for this but none of the answers work for me so I'm still supposed to open a new question, right?
I have this code to loop through a list of links for my bot to open and edit the products. In this example, any product in the 'brownie' category.
When it gets to 'FindElementById("product_weight")' I get attached 'Element not interactable' error.
Any assistance would be greatly appreciated. HTML also attached.

Dim bot As New WebDriver
Dim wb As Workbook
Dim wat As Worksheet
Dim urlBase As String
Dim x As Variant

Set wb = ThisWorkbook
Set wat = wb.Sheets("automate WAT")
urlBase = "https://329902a6-3ae5-4c13-b329-df1f92b14ba8.onlinestore.godaddy.com/admin/products/"

with wat 'spreadsheet with links

        For Each x In Range(.Range("A2"), .Range("A" & .Rows.Count).End(xlUp))

            If InStr(x.Offset(0, 2).Value, "brownie") > 0 Then
                bot.Get urlBase & x.Value & "/edit"
                Application.Wait (DateAdd("s", 5, Now))

                'bot.FindElementById("Shipping").Click
                Set navLinkList = bot.FindElementsByCss("button")

                For Each item In navLinkList
                    If item.Text = "Shipping" Then
                    item.Click
                    Exit For
                    End If
                Next item

                Application.Wait (DateAdd("s", 5, Now)) 'to make sure the fields are ready to receive data

                With bot
                    '.FindElementByXPath("//input[@id='product_weight']").SendKeys ("4.00")
                    '.FindElementByCss("#product_weight").SendKeys ("4.00")
                    .FindElementById("product_weight").SendKeys ("4.00")
                    .FindElementById("product_depth").SendKeys ("12.00")
                    .FindElementById("product_width").SendKeys ("12.00")
                    .FindElementById("product_height").SendKeys ("8.00")
                    .FindElementById("Label-product_shipping_configuration_use_shipping_method").Click
                End With 'bot

                For Each item In navLinkList
                    If item.Text = "Save" Then
                    item.Click
                    Exit For
                    End If
                Next item

                Application.Wait (DateAdd("s", 5, Now))

            End If

        Next x

    End With 'wat

redpajama_set_name: RedPajamaStackExchange


text:
package org.fiteagle.delivery.rest.fiteagle;

import java.io.IOException;
import java.io.UnsupportedEncodingException;
import java.net.URLDecoder;
import java.security.NoSuchAlgorithmException;
import java.security.spec.InvalidKeySpecException;
import java.util.ArrayList;
import java.util.List;

import javax.ws.rs.Consumes;
import javax.ws.rs.DELETE;
import javax.ws.rs.GET;
import javax.ws.rs.POST;
import javax.ws.rs.PUT;
import javax.ws.rs.Path;
import javax.ws.rs.PathParam;
import javax.ws.rs.Produces;
import javax.ws.rs.QueryParam;
import javax.ws.rs.WebApplicationException;
import javax.ws.rs.core.MediaType;
import javax.ws.rs.core.Response;

import org.fiteagle.core.aaa.KeyManagement.CouldNotParse;
import org.fiteagle.core.userdatabase.JPAUserDB.DuplicateEmailException;
import org.fiteagle.core.userdatabase.JPAUserDB.DuplicatePublicKeyException;
import org.fiteagle.core.userdatabase.JPAUserDB.DuplicateUsernameException;
import org.fiteagle.core.userdatabase.JPAUserDB.UserNotFoundException;
import org.fiteagle.core.userdatabase.User;
import org.fiteagle.core.userdatabase.User.PublicKeyNotFoundException;
import org.fiteagle.core.userdatabase.User.Role;
import org.fiteagle.core.userdatabase.UserPublicKey;
import org.fiteagle.interactors.api.UserManagerBoundary;
import org.fiteagle.interactors.usermanagement.UserManager;
import org.slf4j.Logger;
import org.slf4j.LoggerFactory;

import com.sun.jersey.core.spi.factory.ResponseBuilderImpl;

@Path("v1/user")
public class UserPresenter{

  private static Logger log = LoggerFactory.getLogger(UserPresenter.class);

  private final UserManagerBoundary manager;

  public UserPresenter(){
    this.manager = UserManager.getInstance();
  }

  @GET
  @Path("{username}")
  @Produces(MediaType.APPLICATION_JSON)
  public User getUser(@PathParam("username") String username, @QueryParam("setCookie") boolean setCookie) {
	try {
      return manager.get(username);
    } catch (UserNotFoundException e) {
      throw new FiteagleWebApplicationException(404, e.getMessage());
    }
  }

  @PUT
  @Path("{username}")
  @Consumes(MediaType.APPLICATION_JSON)
  public Response addUser(@PathParam("username") String username, NewUser user) {
    user.setUsername(username);
    try {
      manager.add(createUser(user));
    } catch (DuplicateUsernameException e) {
      throw new FiteagleWebApplicationException(409, e.getMessage());
    } catch (DuplicateEmailException e) {
      throw new FiteagleWebApplicationException(409, e.getMessage());
    } catch (DuplicatePublicKeyException e){
      throw new FiteagleWebApplicationException(409, e.getMessage());
    } catch (User.NotEnoughAttributesException | User.InValidAttributeException e) {
      throw new FiteagleWebApplicationException(422, e.getMessage());
    }
    return Response.status(201).build();
  }

  @POST
  @Path("{username}")
  @Consumes(MediaType.APPLICATION_JSON)
  public Response updateUser(@PathParam("username") String username, NewUser user) {
    try {
      List<UserPublicKey> publicKeys = createPublicKeys(user.getPublicKeys());
      manager.update(username, user.getFirstName(), user.getLastName(), user.getEmail(), user.getAffiliation(), user.getPassword(), publicKeys);
    } catch (UserNotFoundException e) {
      throw new FiteagleWebApplicationException(404, e.getMessage());
    } catch (DuplicateEmailException e) {
      throw new FiteagleWebApplicationException(409, e.getMessage());
    } catch (DuplicatePublicKeyException e){
      throw new FiteagleWebApplicationException(409, e.getMessage());
    } catch (User.NotEnoughAttributesException | User.InValidAttributeException e) {
      throw new FiteagleWebApplicationException(422, e.getMessage());
    }
    return Response.status(200).build();
  }

  @POST
  @Path("{username}/role/{role}")
  public Response setRole(@PathParam("username") String username, @PathParam("role") Role role) {
    try {
      manager.setRole(username, role);
    } catch (UserNotFoundException e) {
      throw new FiteagleWebApplicationException(404, e.getMessage());
    }
    return Response.status(200).build();
  }

  @POST
  @Path("{username}/pubkey/")
  @Consumes(MediaType.APPLICATION_JSON)
  public Response addPublicKey(@PathParam("username") String username, NewPublicKey pubkey) {
	try {
      manager.addKey(username, new UserPublicKey(pubkey.getPublicKeyString(), pubkey.getDescription()));
    } catch (CouldNotParse | User.InValidAttributeException | User.NotEnoughAttributesException e){
      throw new FiteagleWebApplicationException(422, e.getMessage());
    } catch (UserNotFoundException e) {
      throw new FiteagleWebApplicationException(404, e.getMessage());
    } catch (DuplicatePublicKeyException e){
      throw new FiteagleWebApplicationException(409, e.getMessage());
    } catch (IOException | NoSuchAlgorithmException | InvalidKeySpecException e) {
      log.error(e.getMessage());
      throw new WebApplicationException(Response.Status.INTERNAL_SERVER_ERROR);
    }
    return Response.status(200).build();
  }

  @DELETE
  @Path("{username}/pubkey/{description}")
  public Response deletePublicKey(@PathParam("username") String username, @PathParam("description") String description) {
    try {
      manager.deleteKey(username, decode(description));
    } catch (User.InValidAttributeException e){
      throw new FiteagleWebApplicationException(422, e.getMessage());
    } catch (UserNotFoundException e) {
      throw new FiteagleWebApplicationException(404, e.getMessage());
    }
    return Response.status(200).build();
  }

  @POST
  @Path("{username}/pubkey/{description}/description")
  @Consumes(MediaType.TEXT_PLAIN)
  public Response renamePublicKey(@PathParam("username") String username, @PathParam("description") String description, String newDescription) {
    try {
      manager.renameKey(username, decode(description), newDescription);
    } catch (User.InValidAttributeException e){
      throw new FiteagleWebApplicationException(422, e.getMessage());
    } catch (DuplicatePublicKeyException e){
      throw new FiteagleWebApplicationException(409, e.getMessage());
    } catch (UserNotFoundException | PublicKeyNotFoundException e) {
      throw new FiteagleWebApplicationException(404, e.getMessage());
    }
    return Response.status(200).build();
  }

  @DELETE
  @Path("{username}")
  public Response deleteUser(@PathParam("username") String username) {
	manager.delete(username);
    return Response.status(200).build();
  }

  @POST
  @Path("{username}/certificate")
  @Consumes(MediaType.TEXT_PLAIN)
  public String createUserCertAndPrivateKey(@PathParam("username") String username, String passphrase) {
    try {
      return manager.createUserKeyPairAndCertificate(username, decode(passphrase));
    } catch (Exception e) {
      log.error(e.getMessage());
      throw new WebApplicationException(Response.Status.INTERNAL_SERVER_ERROR);
    }
  }

  @GET
  @Path("{username}/pubkey/{description}/certificate")
  @Produces(MediaType.TEXT_PLAIN)
  public String getUserCertificateForPublicKey(@PathParam("username") String username, @PathParam("description") String description) {
    try {
      return manager.createUserCertificateForPublicKey(username, decode(description));
    } catch (PublicKeyNotFoundException e){
      throw new FiteagleWebApplicationException(404, e.getMessage());
    } catch (Exception e) {
      log.error(e.getMessage());
      throw new WebApplicationException(Response.Status.INTERNAL_SERVER_ERROR);
    }
  }

  @DELETE
  @Path("{username}/cookie")
  public Response deleteCookie(@PathParam("username") String username){
    UserAuthenticationFilter.getInstance().deleteCookie(username);
    return Response.status(200).build();
  }

  private String decode(String string){
    try {
      return URLDecoder.decode(string, "UTF-8");
    } catch (UnsupportedEncodingException e) {
      log.error(e.getMessage());
      throw new WebApplicationException(Response.Status.INTERNAL_SERVER_ERROR);
    }
  }

  private User createUser(NewUser newUser){
    List<UserPublicKey> publicKeys = createPublicKeys(newUser.getPublicKeys());
    return new User(newUser.getUsername(), newUser.getFirstName(), newUser.getLastName(), newUser.getEmail(), newUser.getAffiliation(), newUser.getPassword(), publicKeys);
  }

  private ArrayList<UserPublicKey> createPublicKeys(List<NewPublicKey> keys) {
    if(keys == null){
      return null;
    }
    ArrayList<UserPublicKey> publicKeys = new ArrayList<>();
    for(NewPublicKey key : keys){
      try {
        publicKeys.add(new UserPublicKey(key.getPublicKeyString(), key.getDescription()));
      } catch (CouldNotParse e) {
        throw new FiteagleWebApplicationException(422, e.getMessage());
      } catch (InvalidKeySpecException | NoSuchAlgorithmException | IOException e) {
        log.error(e.getMessage());
        throw new WebApplicationException(Response.Status.INTERNAL_SERVER_ERROR);
      }
    }
    return publicKeys;
  }

  public static class FiteagleWebApplicationException extends WebApplicationException {
    private static final long serialVersionUID = 5823637635206011675L;
    public FiteagleWebApplicationException(int status, String message){
      super(new ResponseBuilderImpl().status(status).entity(message).build());
    }
  }

}

redpajama_set_name: RedPajamaGithub


1 Dribbble Invite! — Happy New Year!
Sharing is Caring — Sharing ice cream.
Goodbye — Day 31: Your Choice! of the October Create-a-Day Challenge!
Grim — Day 30: Grim Reaper of the October Create-a-Day Challenge!
Oops... — Day 29: Potion of the October Create-a-Day Challenge!
He's Alive! — Day 28: Frankenstein of the October Create-a-Day Challenge!
Horror Movie — Day 27: Halloween Movie of the October Create-a-Day Challenge!
Eye-ball pit — Day 26: Eyeballs of the October Create-a-Day Challenge!
Dracula — Day 25: Vampire of the October Create-a-Day Challenge!
Argh! — Day 24: Pirate of the October Create-a-Day Challenge!
Ariel — Day 23: Disney Inspired of the October Create-a-Day Challenge!
Tamagotchi — Day 22: Childhood of the October Create-a-Day Challenge!
Gizmo — Day 21: Gremlins of the October Create-a-Day Challenge!
Wednesday Addams — Day 20: Addams Family of the October Create-a-Day Challenge!
Candy Apple — Day 19: Cauldron of the October Create-a-Day Challenge!
Cauldron — Day 18: Cauldron of the October Create-a-Day Challenge!
Coffin — Day 17: Devil of the October Create-a-Day Challenge!
Crystal Ball — Day 16: Crystal Ball of the October Create-a-Day Challenge!
BeetleJuice — Day 15: BeetleJuice of the October Create-a-Day Challenge!
Devil — Day 14: Devil of the October Create-a-Day Challenge!


text:
Maombi
Mahubiri
Vijana
Uwakili
Elimu na Afya
What do the Scriptures say about alcohol, wine and liquor? It's in the Bible, Proverbs 20:1, RSV. "Wine is a mocker, strong drink a brawler; and whoever is led astray by it is not wise."
Why are kings and rulers advised to not drink alcoholic drinks? It's in the Bible, Proverbs 31:4-5, NIV. "It is not for kings to drink wine, not for rulers to crave beer, lest they drink and forget what the law decrees, and deprive all the oppressed of their rights."
With what sins is drunkenness classed? It's in the Bible, Galatians 5:19-21, NKJV. "Now the works of the flesh are evident, which are: adultery, fornication, uncleanness, lewdness, idolatry, sorcery, hatred, contentions, jealousies, outbursts of wrath, selfish ambitions, dissensions, heresies, envy, murders, drunkenness, revelries, and the like; of which I tell you beforehand, just as I also told you in time past, that those who practice such things will not inherit the kingdom of God"
What is one of the results of over-indulgence in food and drink? It's in the Bible, Proverbs 23:20-21, NIV. "Do not join those who drink too much wine or gorge themselves on meat, for drunkards and gluttons become poor, and drowsiness clothes them in rags."
How do alcoholic drinks affect those who use them? It's in the Bible, Proverbs 23:29-35, TLB. "Whose heart is filled with anguish and sorrow? Who is always fighting and quarreling? Who is the man with bloodshot eyes and many wounds? It is the one who spends long hours in the taverns, trying out new mixtures. Don't let the sparkle and the smooth taste of strong wine deceive you. For in the end it bites like a poisonous serpent; it stings like an adder. You will see hallucinations and have delirium tremors, and you will say foolish, silly things that would embarrass you to no end when sober. You will stagger like a sailor tossed at sea, clinging to a swaying mast. And afterwards you will say, 'I didn't even know it when they beat me up.'"
Pure grape juice - not fermented wine - is a blessing to man. It's in the Bible, Isaiah 65:8, NKJV. "As the new wine is found in the cluster…one says, 'Do not destroy it, for a blessing is in it'"
Our actions, no matter what they are, should be to bring glory to God. It's in the Bible, 1 Corinthians 10:30-32, "Therefore, whether you eat or drink, or whatever you do, do all to the glory of God"
Can I not just drink what I want? It's in the Bible, 1 Corinthians 6:19, NKJV. "Or do you not know that your body is the temple of the Holy Spirit who is in you, whom you have from God, and you are not your own"
The Bible offers a powerful alternative to drinking. It's in the Bible, Ephesians 5:18, TEV. "Do not get drunk with wine, which will only ruin you; instead be filled with the Spirit."
Browse Bible Topics


Here in the deep south, the beginning of August is just about the end of the growing season due to the high temperatures. Peaches, summer squash, peppers, eggplant, tomatoes, watermelon, basil, and okra are at their peak but will be difficult to get locally in the next few weeks. Here are some of my favorite recipes to make with August fruits and vegetables.
Place the following herbs in a piece of cheesecloth and tie the cheesecloth closed.
Pour the olive oil into a large stockpot over medium heat.
Add the onions, celery, garlic, and carrots.
Saute for 5 minutes or until the vegetables are tender.
Add the tomatoes and sea salt.
Simmer on low heat, covered, for about an hour until the tomatoes cook down.
Remove the pot from the heat and using an immersion blender, process the mixture until smooth.
Return the pot to the heat and add the herb cheesecloth package.
Taste the sauce to see if the tomatoes were too bitter. Add the honey, if needed.
Bring the sauce to a simmer and cook until reduced and thick, an hour to an hour and a half more. Remove the cheesecloth package and discard.
Pour the sauce into a refrigerator container and store the sauce up to 1 week, or freeze in batches.
Put corn cobs, chives, parsley, thyme, bay leaf and cold water to cover in a large pot and bring to a boil over high heat.
Reduce heat to low, cover the pot and simmer for 1 1⁄2 hours. Strain, discard the solids and measure the broth.
If you do not have 6 cups add water to make the 6 cups. Set aside the broth.
Heat the butter in a Dutch oven or large soup pot.
Add the leeks, celery, carrots, bell pepper, jalapeno, and potatoes to the pot and saute for ten minutes until soft.
Add 3 cups of the corn, the 6 cups corn stock, chili powder and the thyme.
Bring to a boil, lower the heat to a simmer, cover and cook for an hour. Remove the thyme branches.
Take the pot off the heat and puree the contents with an immersion blender.
Add the half and half, salt and pepper to taste and the remaining 3 cups of corn.
In a large bowl, combine the fruit and honey. Spread the mixture evenly in an 8×8-inch baking pan.
In a medium-sized bowl, combine the flour, oats, pecans, brown sugar and cinnamon.
Stir the oil into the topping mix with a fork until you get a crumbly mixture forms.
Sprinkle this mixture evenly over the fruit in the baking dish.
Bake for 50 minutes, until the fruit is bubbling and the top is golden.
Cut the tomato in half and place in a baking dish, cut sides up.
Spread 1 teaspoon of pesto over each tomato.
Sprinkle each with 1 tablespoon of breadcrumbs and then the grated cheese.
Drizzle each with a little olive oil.
Place under the broiler for 2-3 minutes until the topping is nicely browned.
Preheat a gas or charcoal grill to medium heat and place the eggplants directly on the grill. Directions for an oven version below.
Cook, turning occasionally with tongs, until tender and charred on all sides, about 15-20 minutes.
The eggplants should be very tender.
Test the eggplants by sticking a skewer near the stem and bottom ends. If the skewer meets resistance, continue cooking.
When they are done, wrap the eggplants in foil and crimp the top to seal. Let the eggplants rest for 15 minutes.
Open the foil package, using a sharp knife slit open the eggplants and with a large spoon scoop out the soft flesh.
Transfer to a strainer set in a large bowl. Pick out any bits of skin and blackened flesh.
Pierce the eggplants with a fork in several places. Place on an oiled baking pan and roast until soft all over, about 20 minutes.
Put the eggplant in a food processor, add the garlic, lemon juice and pulse until it is smooth and creamy.
Add the tahini and pulse again until it's combined. With the processor turned on, slowly add the olive oil in a thin steady stream.
The mixture will be pale and creamy.
By hand, stir in the parsley, honey, smoked paprika and salt. Taste to see if you'd like additional salt or lemon juice.
Put the baba ghanoush into a serving bowl, drizzle with olive oil and serve with warm flatbread or vegetables.
Baba ghanoush can be stored in an airtight container in the refrigerator for up to four days.
Let the eggplant dip warm to room temperature before serving.
Rinse the okra, drain and dry on a kitchen towel. The okra should be dry.
Trim away the stem ends and the tips and place the okra in a large bowl. Toss the okra with the olive oil until coated. Generously salt the okra.
Place the okra on a rimmed baking pan in one layer. Roast in the oven for 15 minutes, shaking the pan every five minutes.
The okra should be lightly browned and tender. If you don't want them too brown, roast at 400 degrees F.
Remove the pan from the oven, toss with fresh thyme leaves and freshly ground pepper. Transfer to a platter. Serve hot.
Coat a baking sheet with sides with olive oil cooking spray and place the crab legs on the sheet. Cover with foil and poke a hole in the top to allow the steam to exit.
Bake the frozen crab at 400 degrees F for 20 minutes. Serve with the Garlic Butter Sauce.
Combine all the sauce ingredients in a serving dish and serve with the baked crab legs.
Heat a large skillet and add the olive oil and butter. Add the shallot and garlic and cook a few minutes until tender. Add the shrimp and scallops to the pan. Cook until the one side of the shrimp are slightly pink, about a minute and turn both the shrimp and scallops over. Cook another minute until the second sides of the shrimp are pink. Add the remaining sauce ingredients. Stir and pour the mixture into a serving dish.
In a large bowl, combine the coleslaw, carrots and green onion.
In a separate bowl, combine the honey, salt, pepper, celery seed, mayonnaise, whipping cream, vinegar, and lemon juice, using a whisk.
Pour over the vegetables, stir gently to mix.
Refrigerate for at least 1 hour. Stir before serving.
I think the microwave does a great job in cooking tender and moist corn on the cob.
Place an ear of corn on a sheet of waxed paper and spread 1 tablespoon of butter over the ear of corn. Wrap the corn in the paper, sealing the ends and top to form a package. Repeat the same process with the other three ears.
Cook in the microwave for 4 minutes on high. Turn the corn packages over and cook for 4 more minutes. Remove the corn packages to a serving bowl.
Isn't this dinner Mexican, you say?
Southwest or Tex-Mex is a style of food that evolved from what the nomadic ranchers in northern Mexico and (what is now) the southwestern US ate. If you were driving cattle across a vast area of land, what do you eat? Easily stored/canned things like beans, unleavened breads (i.e., tortillas) salsa or pico de gallo. They are the core ingredients that you get in what most of the country calls a "Mexican restaurant" (but which is really Tex-Mex).
True Mexican food is highly varied and regional, but it contains a lot of corn grain and more sophisticated meat preparations than just the ground beef and grilled chicken common in Tex-Mex food. In Mexico, tortillas are made from corn and, in the southwest, tortillas are usually made with wheat. Mexican cheese is white, while Tex-Mex cheese is yellow. Taco shells are practically unknown throughout Mexican. South of the border fresh coriander, parsley, oregano and epazote are the usual spices. While north of the border, cumin is the spice most often used along with hot chile peppers.
There is nothing Mexican about sweet corn (which is a common ingredient in many Tex-Mex dishes). It is an American addition. In Mexico, corn is mostly used in the form of grain. Tamales and moles are probably the most common and the most true of Mexican dishes. Tamales are made with a dough made from corn (hominy) called masa and with lard. Tamales are generally wrapped in corn husks or plantain leaves before being steamed, depending on the region from which they come. They can have a sweet or savory filling. The most common fillings are pork and chicken and they are served with either a red or green salsa or mole.
I used some of the leftover BBQ chicken for the stuffing that I made earlier in the week.
Preheat oven to 425 degrees F. Coat an 8 inch baking dish with olive oil cooking spray.
In a mixing bowl, combine the salsa, jalapeno, scallions, garlic, cheese chicken, cumin and salt and pepper to taste.
Divide the filling evenly among the poblano peppers, pushing the filling in as much as possible without breaking the sides of the peppers.
Place them in the baking dish. Cover the baking dish tightly with aluminum foil.
Bake until the poblanos are tender, about 45 minutes. Serve over the bean and corn saute.
Heat a nonstick skillet over medium and add 1 tablespoon vegetable oil.
Saute the scallions and jalapeno for 2 minutes, until they are softened.
Add the garlic, cumin and 1/4 teaspoon salt. Continue to cook for 1 more minute.
Add pinto beans, corn and tomato and cook for about 3 minutes. Add lime juice, stir until combined and serve.
August means summer and it is a good time to take advantage of all the great produce at the market. Tomatoes are tasting good now, lots of corn around, as well as eggplant, peaches and blueberries. Take advantage of the grill. Pair pasta with lots of vegetables. Make colorful salads. Seafood is in season, so pair it with tomatoes or seasonal vegetables. Lots of delicious meals ahead for the month.
There are several cuts of beef that work well in making steak burgers including: Brisket, Hanger, Short rib, Steak tail and/or Sirloin and when combined with chuck or each other, they can create some of the best-tasting Burgers around. Get creative with your toppings. While bacon and cheese are ever popular, I like to create healthier toppings from what is seasonally available. So my toppings incorporate tomatoes, peppers and onions.
You can actually roast the peppers on the grill. After the grill is heated, oil the grates and place the peppers directly on the hot grill. Rotate them as they blacken. As soon as all the sides are blackened, place the peppers in a paper bag to cool. when they are cool enough to touch, remove the stem and seeds and pull off the skin. The peppers are then ready to place on top of the burgers.
Serve these burgers with a Greek Salad.
Shape the meat into four equal patties. If you want to make just two servings, freeze two of the burgers for another time.
Sprinkle the steak seasoning on both sides of the patties and spray each with olive oil cooking spray.
Heat an outdoor grill on high. Oil the grill grates. Place burgers on the grill, cover, cook turning once, for 8 minutes total.
Toast the rolls at the same time. Place the burgers on the bottom half of the rolls.
Assemble the burgers by placing 2 tablespoons of tomato jam on each patty, then one-quarter of the onions and top each with half of a roasted red pepper. Place the roll tops on the burgers and serve.
In a large salad bowl, combine the onion, olives, bell peppers, Tuscan peppers, tomatoes, cucumber and feta cheese.
Whisk together the olive oil, red wine vinegar, lemon juice, garlic, oregano, agave and black pepper. Pour the dressing over the vegetables, toss and serve.
Serve with Stuffed Tomatoes, recipe below.
Cut the tops off the tomatoes and scoop out the pulp and seeds.
Salt the insides of the tomato shells and set upside down on a paper towel to drain, about 15 minutes.
In a medium bowl, mix together the panko breadcrumbs, garlic, herbs, 1/4 cup of the grated Parmesan cheese and the oil.
Stuff the tomatoes with the filling, sprinkle the top with the remaining Parmesan cheese.
Place the tomatoes in a small oiled baking dish and bake the tomatoes until cooked through and the tops are golden brown, about 20 minutes.
Add the leeks, celery, carrots, bell pepper, jalapeno and potatoes to the pot and saute for ten minutes until soft.
Acadian Redfish, also known as ocean perch, are caught in the Gulf of Maine (deep waters off the coasts of Maine, Massachusetts and New Hampshire). The fish I purchased is certified, wild caught and sustainable. Fish cooked this way is so tasty and tender.
Heat the oil in a medium saute pan with a cover over medium-high heat until hot.
Saute the onions and garlic until translucent, about 2 minutes, and then stir in the wine, olives, capers and anchovy paste, tossing to combine.
Stir in the tomatoes and bring to a boil. Once at a boil, stir in the tomato paste, followed by the oregano and red pepper flakes.
Dry the fillets well with paper towels. Score the skin of each fillet three times with a sharp knife.
Bring the sauce to a boil, again. Reduce heat to a simmer and add the fish fillets, skin side down.
Cover the pan and cook over low heat for 6 minutes or until the fish is cooked. Sprinkle with the parsley.
Divide the pasta between two plates and place the fish and sauce over the pasta to serve.
This is the perfect time of year to go creative with your salad making recipes. So many fresh ingredients are available in summer that you will not get bored with the variety of salads to you can make. Below are a few I have made and you might like to give them a try.
Mini corn muffins (see recipe) go well with this salad.
Peel and devein the shrimp. Place them in a skillet with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss together.
Spread the shrimp in one layer and cook for 5 to 6 minutes, just until pink. Refrigerate until time to make the salad.
In a medium bowl, stir together the buttermilk and mayonnaise until fully mixed. Add in the other ingredients, adjusting for taste.
Arrange the lettuce in the bottom of two salad plates. In rows across the lettuce arrange the shrimp, carrots, tomatoes, egg and cucumber.
Crumble the blue cheese and bacon over the salad ingredients. Serve with the dressing.
Preheat oven to 375°F. Spray a 24 mini muffin tin with cooking spray or use paper liners.
Sift together flour, cornmeal, sugar, baking powder, baking soda and salt.
Combine the buttermilk, egg and oil in a big measuring cup. Pour the buttermilk mixture into the flour mixture and stir until combined.
Fill the muffin cups three-quarters full.
Bake until tops are golden and a toothpick inserted into the centers comes out clean, about 15 minutes.
Transfer pan to a wire rack and let cool for 5 minutes.
Serve with fresh tomato salsa and homemade tortilla chips, recipes below.
In a serving bowl, place chopped celery, onion and peppers. Add the corn, salt, cumin and chili powder. Mix well. Stir in the mayonnaise.
Arrange the cut tomatoes around the top of the salad to garnish, if desired. Chill the salad until serving time.
Be very careful while handling chile peppers. You can, avoid touching the cut peppers with your hands if you use disposable gloves or hold the peppers with a plastic sandwich bag.) Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours.
You can make the salsa in one of two ways: finely chop the ingredients by hand or use a processor. I prefer to finely chop all the ingredients because I like a chunky, more rustic salsa that is easy to scoop on tortilla chips.
Roughly chop the tomatoes, chilies and onions.
Place all of the ingredients in a food processor. Pulse only a few times-just enough to finely dice the ingredients but not enough to purée them.
Place the mixture in a serving bowl. Taste the salsa. If the chilies made the salsa too hot, add some more chopped tomato. Adjust for salt.
Let sit for an hour at room temperature for the flavors to combine. Serve with homemade tortilla chips.
Preheat the oven to 350 degrees F. Oil two rimmed baking sheets.
Brush the tortillas with olive oil and sprinkle each evenly with taco seasoning.
Cut the tortillas into 6-8 triangles and arrange them on the prepared baking sheets.
Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes.
In a small bowl, mix all together. Store in an airtight container.
Serve with pita chips and hummus.
Rinse the bulgur in a fine-mesh sieve under cool running water until the water runs clear, then transfer the bulgur to a bowl.
In a heatproof bowl, mix the bulgur with 1/4 teaspoon salt and 1 cup boiling water.
Cover, and let stand until tender but slightly chewy, about 30 minutes.
Drain the bulgur to remove any liquid not absorbed.
In a large bowl, combine the scallions, parsley, tomatoes, cucumber, mint, remaining salt, pepper and cumin.
Add the soaked bulgur to the bowl and gently toss.
Add the olive oil and the lemon juice and lightly toss, adding more seasoning if necessary.
Set the tabbouleh aside for at least 30 minutes before serving to allow the flavors to blend. Cover and chill overnight.
When ready to serve, garnish the salad with kalamata olives and feta cheese. Serve with romaine lettuce leaves and pita bread.
If you do not have access to Za'atar seasoning, you can make your own. See recipe below.
Brush each pita on both sides with olive oil.
Bake until crispy and brown about 15 minutes.
Combine 1 tablespoon dried oregano, 1 tablespoon sumac, 1 tablespoon ground cumin and 1 tablespoon sesame seeds.
Stir in 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Mix thoroughly and store in an airtight jar.
What is great about grilling a whole chicken is that you not only get a delicious BBQ dinner but you also have plenty of chicken leftover for a few other meals during the week.
So what can you use that leftover chicken for?
Butterflying the chicken before grilling is an excellent way to cook chicken on the grill.
Flattening the chicken exposes more surface area to heat, so overall cooking time is reduced. That means you can slash about 15 minutes off the usually cooking time.
Another benefit is that chicken has two different kinds of meat that are cooked through at two different temperatures. Breast meat starts drying out after it reaches 150° F, but dark leg meat isn't thoroughly cooked until 165° to 170° F. By opening up the chicken and cooking it flat brings both kinds of meat to the correct temperature at the same time. This method also produces crispy skin, if that is to your likeness.
Weber Video on how to butterfly a chicken.
In a small bowl, whisk together the rub ingredients.
Using kitchen shears, cut along both sides of the chicken backbone; discard the backbone. Turn the chicken breast side up and press down firmly on the breast bone to crack and flatten it. Remove the wing tips.
Transfer the flattened chicken to a medium baking dish. Spread the rub over the entire chicken. Cover with plastic wrap and refrigerate for several hours before grilling.
Light an outdoor grill and oil the grates.
Grill the chicken, skin side down, over medium heat until the skin is browned and crisp, about 10 minutes. Turn the chicken skin side up, cover and grill over low heat until cooked through, about 20 minutes. Use an instant read meat thermometer to check to see if it is cooked through.
Transfer the chicken to a cutting board and let rest for 5 minutes. Carve the chicken and serve.
Corn on the Cob, Baked Beans and Coleslaw are all good side dishes to serve with BBQ chicken. However, today I made asparagus on the grill and a corn saute because I was in the mood for something a little different.
1/4 cup Ranch Dressing, See recipe below.
Cut the woody stems from the asparagus and wash well. Dry the asparagus on some paper towels.
Place them on a sheet of heavy-duty foil that has a few holes poked into it. Place the foil on a plate or tray.
Arrange the asparagus in a single layer on the foil. Drizzle with olive oil and sprinkle with salt and pepper.
Place the foil (Do not close the foil – leave flat) with the asparagus on the grill, cover and cook for 6 minutes.
Turn the asparagus, cover and cook until tender, about 6-8 more minutes.
Remove the asparagus to a long plate. Drizzle the ranch dressing across all the center of all the asparagus and sprinkle with the diced egg.
Makes about 1 1/2 cups. Keeps for a week, covered in the fridge.
I like to make an extra portion of this simple and easy corn dish, because leftovers are so handy to add to tacos o r to a stuffing for vegetables.
Melt the butter in a medium skillet. Add the corn, salt and pepper; sauté for 3- 4 minutes or until crisp-tender, stirring occasionally.
Sprinkle the corn with chives and serve.


1. Only four islands are inhabited; the rest are inhabited by species other than humans. You can spend the night only on these four islands or on cruise ships that move from one island to the other.
2. Every island has something different- different life forms and different topography.
Try doing what interests you the most – birds, penguins… everything? Well, 'everything' needs a lot of time and money!
3. You need not book any tour in advance, unless you are coming in the peak season during the months of January, February and March or during Christmas/Easter holidays. Come to Galapagos and make your bookings in the 'last minute booking' category at one of the tour or dive shops as you will be able to get great deals at much lower costs. If you are planning to do this, budget two extra days as not all tours go on all days of the week. However, if you are picky and are looking for a specific tour or cruise, this might not be the best approach; it works best for those who are flexible with their itinerary and with the islands that they want to visit.
4. There is a wide range of accommodation available on the island of Santa Cruz, which is the most commercialised island in Galapagos. While there are no five star chains, there are enough upper end rooms to keep you at ease. For the backpackers, there are lots of budget hostels.
5. Galapagos is geared up for tourism, especially Puerto Ayora in Santa Cruz. There are lots of tour agencies and dive shops to help you plan your trips.
6. I did not struggle for vegetarian food in Galapagos. The locals understand the concept of no fish and no meat and every menu has at least 3-4 vegetarian dishes to choose from. In fact, I got some really good food in all the restaurants and during the day trips.
Even on a budget trip, by staying in a hostel and doing only day trips for island hopping, you will spend about USD 150 per person per day! Alternately, you might be lucky and might get a 7 day cruise for USD 1100!
8. Everybody raves about the cruises at Galapagos … and possibly they are good too. However, if you think you will get sea sick and prefer being on land, there are lots of island hopping options available to keep you occupied for over 15 days!
Crabby…at one of the many islands!
9. Diving in Galapagos is unlike that in the tropical waters of the Indian Ocean. Here, there are sharks and rays instead of corals and colourful fish. The water is cold and there are currents at most sites… be careful.
10. Just because it's an island does not mean that it's warm all the time. Days can get rainy and cold with temperatures of 18 degrees Celsius, even in summers!
Is Galapagos on your bucketlist? Planning to go there? Send me an email and I will help you explore these islands!
The Galapagos.. these islands sound so mythical!
I would love to go and explore them and see all the wildlife.
I too need to see land. There are many cruises that go from one island to the other in Galapagos – you may want to try those. But these islands have to be on your bucketlist!
I was thinking the same and thought that I would end up having pizza slices and terribly cooked pasta…like in most islands. However, the vegetarian food in Ecuador and Galapagos was really good. They had some very good starters that would fill me up nicely!
Wow – Galapagos Islands has so much beauty and biodiversity. I've never been but it has always been on my bucket list. It's nice to see a glimpse of it through your post – now you've made me yearn for it some more!
It is possibly one of the best places that I have ever been to …seems like a totally different planet!
I stayed in the Galapagos for a few days, I booked my tour including flights in Guayaquil. I hate how they have 2 tier pricing! I loved the Iguanas preaching the sun on the beaches!
I have never heard of Ballestas..let me look it up and put it on my travel map!
I was planning a trip there early 2018. But I think i will hold off until April so I'm just out of season. Some really useful advice here. Especially about cost and vegetarian eating, its always a worry when travelling to a new place. I think I'm going to try and get a cruise if I can find a cheap one, especially if its going to cost $150 a day anyway!
Suggest giving the last minute cruise a shot..you might be able to get yourself a really sweet deal!
Fantastic photos! This is a bucket list for me. I'd be penguins, iguanas, and then just exploring. Cost wise, being a bucket list place – I'd be saving up for years!
Wow I didn't realize how expensive it is. The cruise option sounds a lot cheaper. Even though I'm generally not the biggest fan of cruises, I might look into that option just because it's so much cheaper. What makes the trip so expensive? Is it mainly the food?
Everything there is expensive. The day trips cost USD 90 – 130 per trip. Food is expensive too, so is accommodation. If you do a get a good deal on a cruise, you might be able to save a lot of money!
Great insights into Galapolos. It's a destination I have never considered. Good to know in advance that it is expensive and you can save a little $ by booking tours at the last minute.


On December 11th Avila Music School held its annual Christmas Recital at Fort William Baptist Church. Over 30 piano, voice, guitar, and ukulele students performed seasonal music for family and friends. It was wonderful to see such a large number of students practicing their performance skills and we hope to see all of you at our Spring Recital!
Thanks to all teachers, students and Fort William Baptist Church for making our recital such a success!


As a performer, looking after your body in the best possible way and getting the right treatment and advice when you need it is massively important.
IAB Health is an on-site performing arts physiotherapy and health centre at the Institute of the Arts Barcelona. We are here to assess and provide treatment to our students, making sure you have high quality health support throughout your study programme.
IAB Health is committed to delivering the best on-site care at affordable prices, and alongside the range of appointments available we have also launched Health Membership, specifically designed to help dance and musical theatre students remain injury-free and maintain optimum performance.


Make your wife happy by building a few wooden planters to decorate the yard with flowers. Then you put a thin plastic liner in the bottom to protect the wood. Remember to drill holes too to allow the excess of water to drip out. This is an easy woodworking project that you can also make for free.
If this kind of project is too simple for you, there are thousands of Woodworking Craftswaiting to be done as plans and instructions abound online. What is it that you really need the most at the moment that is not so daunting a task? Let's get real and stick to something doable and requires less preparation so you can appreciate woodworking more.
There is of course the internet. Looking online is great as you have plenty of sites to go to. The have many, many projects, courses and designs that are packaged together for excellent value and they have a money back guarantee. The best thing is that they give away project plans free of charge as an offer or complimentary gift for signing up. This is quite common and a nice way of bringing you onboard to see more of the site and what their selling.
This tutorial will walk you step by step through the process of building a cube bookcase that measures 37x37x11. All you need is wood cut at your local home improvement store, wood pegs (dowels), screws, a drill and a hammer. Just follow the step-by-step instructions to see the woodworking plan and execution that I followed in building my cube bookcase.
So what are some simple woodworking plans you can start with? Some great beginner projects for wood working include simple bookshelves, magazine holders or a birdhouse. The good thing about these beginner projects is that they are simple and practical at the same time as almost everyone would have a use for these items. The one thing you need to make sure you do first is to have project plans before you buy that first piece of wood. Nothing is worse than spending your time pulling nails, tearing apart your project and running to the hardware store for more lumber and supplies. Never start a wood working project without first having detailed project plans.
Power Drill- Some people argue about whether a corded drill or battery power drill is better. I like to use a battery-powered drill for most of my drilling needs With the battery power there are no chords you need to run and nothing to trip over. You can get the drill pretty much anywhere you need it. Drills can vary in speed and sizes. I would recommend getting a drill with a 1/2 chuck to start with so you know its big enough to handle pretty much any job.


I tried the EXIT and after reading the help file I see why.
Will try and explain it better. Post #338 says it all why it didn't work.
Then if the player who has their Led on, in this case led1, presses their switch1,before DELAYMS(et_time) is completed. the code ends at that point and goes to the next TRUE,IF THEN statement. In this example etc.
Here is your subroutine to "elect" players (elected means that position is playing). This is a little bit of a brute force approach but it will work well. You need to set the right states (high or low) for LED on & off and for switches being pressed and dimension the variables, LEDs and switches. Do not add another Dim statement for Finished - that is done within the subroutine.
All the player LEDs are turned off at the start of the subroutine. The Boolean variable Finished is defined and set to false.
Switches are tested in a While/Wend loop. The ten player switches elect the respective player and light his LED. When the Finished switch is pressed, the Boolean variable Finished is set to true, the While/Wend loop is satisfied and exited.
Player LEDs are turned off, and the subroutine exited.
If the ElectedPlayerN = true, that position is playing.
A sub route is what I was thinking this morning but had other honey do's to complete first. Will try your suggestion as well as the idea I was rolling around but would entail 10 sub routes, one per switch position.
Thanks, will run your suggestion.
Make some effort to understand what I took my time to write for you. I explained each step fully so you should be able to follow it.
MrDEB, I think 10 subroutines is an excellent idea . Nine more things to go wrong.
It is kind of special to have the code I spent my time working on snubbed by someone who thinks 10 separate sub routes would be a better answer.
Of course we are only on page 18 of this thread. I'm pretty sure I guessed 50 didn't I? I think I said 50.
MrDEB, since you can't even make an if/then statement with without extreme difficulty, maybe you should try to understand what others are recommending without getting creative.
I ran your suggestion Jon and it kinda works but the Led stay on when their supposed to be off. I had to make some wholesale changes to compile with my code to date. Minor adjustments such as LedPlayer1 = on changed to led1=1. Got it to compile and run but needs some tweeking. I like where you are going with the code and going to get it to work as desired.
In the mean time I was still hooked on the BREAK statement and got it to work good but needs tweeking as well. One minor flaw is I need 10 sub routes just for the PLAYER=TRUE statements. The FOR NEXT loop is to allow the player to exit and next players led comes on. It isn't pretty but?? Now that I know my concept should work and Chinese new year is over I can order boards.
Of course what I posted tequired you to fill in the details as I had explained.
If you read the code, you would see that I intended the LEDs to stay on until all players had pushed their buttons to be in the game. How else can you know you're in? When yoi press the done/ready/play button, the LEDs are extinguished as can be easily seen from the code. There's not much code there - you should be able to understand it. It's trivially simple.
You've entirely missed the concept behind subroutines. Both what the word is, and what it means.


text:
Буди́нок Василя́ Ма́ртоса і Володи́мира Верхо́вського — колишній київський прибутковий будинок на розі вулиць Богдана Хмельницького, 40 та Івана Франка, 25. Розташований навпроти будинку № 33/34.

Споруда — яскравий зразок прибуткових будинків зламу ХІХ–XX століть.

Рішенням виконавчого комітету Київської міськради народних депутатів № 49 від 21 січня 1986 року будівля занесена до обліку пам'яток архітектури й історії.

Історія

У 1870-х роках наріжну ділянку забудували дерев'яними житловими і службовими спорудами.

Станом на 1882 рік ділянкою володів Трохим Дриго, на 1899 рік — Карл Бормілер. 1901 року на замовлення Василя Михайловича Мартоса та Володимира Михайловича Верховського тут звели прибутковий будинок за проєктом цивільного інженера Миколи Яскевича. З 1906 року ділянка належала Володимиру Верховському, 1914 року продана інженеру С. Черкасову, 1916 — купцю першої гільдії Б. Рабиновичу.

Після націоналізації, проведеної більшовиками, споруду продовжували використовувати як житловий будинок із крамницями на першому поверсі. 1945 року провели капітальний ремонт.

У 1929—1931 роках у квартирі № 17 проживав російський фантаст Олександр Бєляєв (1884—1942), який написав тут оповідання «Підводні хлібороби», «Земля горить» та інші. 1945—1979 роках у квартирі № 25 жив диригент Натан Рахлін (1906—1979).

Станом на 2020 рік частину приміщень займають офіси й торговельні заклади, зокрема Макдональдз .

Архітектура

Будинок — чотириповерховий, Г-подібний у плані, мурований, пофарбований. Має підвал, проїзд у подвір'я з боку вулиці Івана Франка і дві секції із двосхилим дахом.

Композиційним центром споруди є пишно декороване і перекрите банею зрізане наріжжя.

Оформлений у неоренесансному і необароковому стилі. Архітектурний декор змодельовано в цеглі та доповнено ліпленням. Фланги чолових фасадів секцій виділено розкріповками з балконами й невеликими аттиками.

Фасади розділено  на три яруси:
 перший поверх із великими вітринами торговельних приміщень з боку вулиці Хмельницького декорований маскаронами;
 другий і третій поверхи оформлені великим ордером у вигляді коринфських колон із боків розкріповок і рустованих іонічних пілястрів у міжвіконнях;
 четвертий поверх із розкріповками, які підкреслено бічними фільончастими лізенами з ліпленою арматурою, та вінцевим карнизом і фризом, який членований модульйонами та прикрашений ліпленим рослинним орнаментом.

Вікна другого поверху оздоблено трикутними сандриками, третього — замковими каменями з фестонами (гірляндами). На другому поверсі наріжжя розміщено здвоєні півциркульні вікна. Над ними у проміжку — тондо, які вписані в аркову нішу.

Станом на 1918 рік на першому поверсі було дві чотирикімнатні й одна семикімнатна квартири з кухнями, передпокоями, клозетами та чотири крамниці; на другому поверсі — одна трикімнатна, дві чотирикімнатні, одна восьмикімнатна й одна дев'ятикімнатна квартири з кухнями; на третьому і четвертому поверхах — по одній трикімнатній і шестикімнатній, дві чотирикімнатні, дві п'ятикімнатні квартири з кухнями; у підвальному поверсі — одна п'ятикімнатна, дві чотирикімнатні й одна двокімнатна квартири з кухнями, передпокоями та клозетами, дві пральні, двірницька, приміщення опалювача, хлібопекарня з чотирьох кімнат і котельня під двором.

Примітки

Джерела

Вулиця Богдана Хмельницького (Київ)
Прибуткові будинки Києва
Визначні місця Києва
Споруди, збудовані 1901
Пам'ятки архітектури Шевченківського району
1901 у Києві
Засновані в Україні 1901
Архітектура неоренесансу у Києві

redpajama_set_name: RedPajamaWikipedia


WikiLeaks is not a Wikimedia project. For a list of Wikimedia projects, see Wikimedia Foundation § Projects and initiatives.
WikiLeaks (s/) is an international non-profit organisation that publishes news leaks, and classified media provided by anonymous sources. Its website, initiated in 2006 in Iceland by the organisation Sunshine Press, claimed in 2016 to have released online 10 million documents in its first 10 years. Julian Assange, an Australian Internet activist, is generally described as its founder and director. Since September 2018, Kristinn Hrafnsson has served as its editor-in-chief.
The group has released a number of prominent document dumps. Early releases included documentation of equipment expenditures and holdings in the Afghanistan war and a report informing a corruption investigation in Kenya. In April 2010, WikiLeaks released the Collateral Murder footage from the 12 July 2007 Baghdad airstrike in which Iraqi journalists were among those killed. Other releases in 2010 included the Afghan War Diary and the "Iraq War Logs". The latter allowed the mapping of 109,032 deaths in "significant" attacks by insurgents in Iraq that had been reported to Multi-National Force – Iraq, including about 15,000 that had not been previously published. In 2010, WikiLeaks also released the US State Department diplomatic "cables", classified cables that had been sent to the US State Department. In April 2011, WikiLeaks began publishing 779 secret files relating to prisoners detained in the Guantanamo Bay detention camp.
During the 2016 US presidential election campaign, WikiLeaks released emails and other documents from the Democratic National Committee and from Hillary Clinton's campaign manager, John Podesta. The publication of these stolen emails hurt the Clinton campaign and, for FiveThirtyEight, was "among the factors that might have contributed to her loss". The U.S. intelligence community expressed "high confidence" that the leaked emails had been hacked by Russia and supplied to WikiLeaks, while WikiLeaks denied their source was Russia or any other state.
WikiLeaks has drawn criticism[by whom?] for its alleged absence of whistleblowing on or criticism of Russia, and for criticising the Panama Papers' exposé of businesses and individuals with offshore bank accounts. WikiLeaks has also been criticised for inadequately curating its content and violating the personal privacy of individuals. WikiLeaks has, for instance, revealed Social Security numbers, medical information, credit card numbers and details of suicide attempts.
Julian Assange was one of the early members of the WikiLeaks staff and is credited as the website's founder.
The wikileaks.org domain name was registered on 4 October 2006. The website was established and published its first document in December 2006. WikiLeaks is usually represented in public by Julian Assange, who has been described as "the heart and soul of this organisation, its founder, philosopher, spokesperson, original coder, organiser, financier, and all the rest". Sarah Harrison, Kristinn Hrafnsson and Joseph Farrell are the only other publicly known and acknowledged associates of Assange who are currently living. Harrison is also a member of Sunshine Press Productions along with Assange and Ingi Ragnar Ingason. Gavin MacFadyen was acknowledged by Assange as a ″beloved director of WikiLeaks″ shortly after his death in 2016.
WikiLeaks was originally established with a "wiki" communal publication method, which was terminated by May 2010. Original volunteers and founders were once described as a mixture of Asian dissidents, journalists, mathematicians, and start-up company technologists from the United States, Taiwan, Europe, Australia, and South Africa. As of June 2009, the website had more than 1,200 registered volunteers.
Despite some popular confusion, related to the fact both sites use the "wiki" name and website design template, WikiLeaks and Wikipedia are not affiliated. Wikia, a for-profit corporation affiliated loosely with the Wikimedia Foundation, purchased several WikiLeaks-related domain names as a "protective brand measure" in 2007.
On 26 September 2018, it was announced that Julian Assange had appointed Kristinn Hrafnsson as editor-in-chief of WikiLeaks while the organisation's statement said Assange was remaining as its publisher. His access to the internet had been ended by his then hosts in the Ecuadorian embassy in March 2019 as he had broken a commitment "not to issue messages that might interfere with other states".
According to the WikiLeaks website, its goal is "to bring important news and information to the public ... One of our most important activities is to publish original source material alongside our news stories so readers and historians alike can see evidence of the truth." Another of the organisation's goals is to ensure that journalists and whistleblowers are not prosecuted for emailing sensitive or classified documents. The online "drop box" is described by the WikiLeaks website as "an innovative, secure and anonymous way for sources to leak information to [WikiLeaks] journalists".
Some describe WikiLeaks as a media or journalistic organisation. For example, in a 2013 resolution, the International Federation of Journalists, a trade union of journalists, called WikiLeaks a "new breed of media organisation" that "offers important opportunities for media organisations". Harvard professor Yochai Benkler praised WikiLeaks as a new form of journalistic enterprise, testifying at the court-martial of Chelsea Manning (then Bradley Manning) that "WikiLeaks did serve a particular journalistic function," and that the "range of the journalist's privilege" is "a hard line to draw". Others do not consider WikiLeaks to be journalistic in nature. Media ethicist Kelly McBride of the Poynter Institute for Media Studies wrote in 2011: "WikiLeaks might grow into a journalist endeavor. But it's not there yet." Bill Keller of The New York Times considers WikiLeaks to be a "complicated source" rather than a journalistic partner. Prominent First Amendment lawyer Floyd Abrams writes that WikiLeaks is not a journalistic group, but instead "an organization of political activists; ... a source for journalists; and ... a conduit of leaked information to the press and the public". Noting Assange's statements that he and his colleagues read only a small fraction of information[clarification needed] before deciding to publish it, Abrams writes: "No journalistic entity I have ever heard of—none—simply releases to the world an elephantine amount of material it has not read."


'Ello there. I'm just a sophomore in college who really enjoys to listen to Coheed and Cambria, play video games, play trombone, and roleplay. I started out on this little site called FooPets, but since then I have moved on to roleplaying here and on Tumblr. I like to think that my skills have greatly improved since then.


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Tag: the art of comedy
Keith Haskel films Hanksy
Filmmaker Keith Haskel met up with Hanksy recently as he was putting up his work for The New York Comedy Festival's The Art of Comedy. Here's the video Keith made of the night:
Photo by Lois Stavsky
Wrap up: The Art of Comedy
gilf!. Photo by Tali Blankfeld.
Last weekend we finished up The Art of Comedy with The New York Comedy Festival, Little Italy, Ron English, Hanksy, and gilf! with a tour around New York's Little Italy to see all the new work that Ron, Hanksy and gilf! have painted there. We were even joined by comedian Jim Gaffigan and Congresswoman Nydia Velázquez. For those who couldn't make it, here's what's new on Mulberry Street:
Ron English. Photo by Luna Park.
Hanksy. Photo by Jake Dobkin.
Hanksy. Photo by Tali Blankfeld.
Jim Gaffigan was so taken with Hanksy's piece staring that the two had been tweeting back and forth and Jim took his kids to see the wall. Hanksy knew that Jim would also be coming by the art crawl, and so he came prepared with a painting to give to Jim…
Jim's new painting, Hanksy, Caroline Hirsch, Jim Gaffigan, Congresswoman Nydia Velázquez, and Ralph Tramontana. Photo by Tali Blankfeld.
Ron English. Photo by Tali Blankfeld.
Photos by Tali Blankfeld, Luna Park, and Jake Dobkin
The Art of Comedy "Art Crawl" Saturday at noon
Hanksy
Come by NYC's Little Italy tomorrow (Saturday the 10th) at noon for some food and street art at The Art of Comedy Art Crawl. We'll be meeting at Caffe Roma on Mulberry and Broome and walking down to Sambuca's Cafe by Mulberry and Canal. In between, we'll be checking out all of the spots that gilf!, Hanksy, and Ron English recently painted along Mulberry as part of The New York Comedy Festival's art component, The Art of Comedy. Jim Gaffigan will be there to check out Hanksy's piece depicting Jim at Mulberry and Grand, and Ron English will be putting a few finishing touches on his 30-foot-tall mural.
The event is free and open to anyone, but you can RSVP on Facebook.
Photo by Rhiannon Platt
Hanksy Wraps Up "The Art of Comedy" with a Collab
In the wake of Hurricane Sandy, both gilf! and Hanksy returned to Little Italy to find parts of their walls for The Art of Comedy damaged and in need for repair. Pieces of the artist's wheatpaste had been ripped in the storm and another artist had also added some work of their own to the street artist's wheatpastes. Wedged between two of the final pieces in the panel, a stick figure girl had been draw in peach chalk on the wall beside the word "poop."
Through the magic of Twitter, Hanksy confirmed that comedian Jim Gaffigan had in fact taken a stroll in the neighborhood past the wall recently. When paying a visit, his children decided to try their hand at some of their own childstyle street art.
Before the artist began buffing the wall I took a picture of the character that Gaffigan's kids collaborative work next to Hanksy. Working from this photograph, Hanksy recreated the young artist's drawing on mural, this time making it permanent through spray paint. The stencil is intended to be given to his daughter with the note "for the world's youngest street artist."
In addition to repairing existing walls, Hanksy also comepleted the final piece in his series for the New York Comedy Festival. Taking the imagery back to its roots, the artist chose to stencil an "OG Hanksy Rat" between two Italian restaurants. With handwriting similar to that of Gaffigan's daughter, Hanksy doused the freshly primed space with red paint, bringing a more literal meaning to the saying "caught red handed."
Photos by Rhiannon Platt
Ron English's Temper Tot in Little Italy
Photo by Wayne Rada
As Hurricane Sandy made its way towards New York City, Ron English and his assistant Beau Stanton worked feverishly to paint Ron's first mural in Manhattan in about 25 years as part of The New York Comedy Festival and Vandalog's The Art of Comedy. The Temper Tot is a character that Ron's fans will be familiar with from past paintings, murals and an upcoming toy.
If you want to go see the mural for yourself, it's on Mulberry Street between Canal and Hester in New York's Little Italy. Or, stop by on Saturday at noon for The Art of Comedy's art crawl and we'll be walking by all of the murals that Ron, Hanksy and gilf! have painted in Little Italy.
PS, thanks to Montana Cans for all the paint that made this wall possible.
Photo by Lois Stavsky. Click to view large.
Photos by Wayne Rada and Lois Stavksy
Who wants to win some NY Comedy Festival tickets?
Hanksy's piece on Mulberry Street inspired by Jim Gaffigan
Since The New York Comedy Festival is behind The Art of Comedy, the series of indoor and outdoor art installations that Wayne Rada and have been organizing recently in NYC with Hanksy, gilf!, and Ron English, Vandalog has three pairs of tickets to give away to New York Comedy Festival shows.
We have two pairs of tickets to see Marlon and Shawn Wayans at Carolines on Broadway on Thursday November 8th, Friday November 9th or Sunday November 10th. On Thursday and Sunday, they have shows at 7:30pm and 10:00pm. On Friday they have shows at 8:00pm and 10:30pm. The Wayans Brothers have starred in a number of films including Scary Movie, White Chicks, and Little Man.
We also have one pair of tickets to see Jim Gaffigan at The Apollo Theater on Saturday November 10th at 10:15pm. In case you don't know Gaffigan's stand up, here's a great sample.
To enter our contest to win any one of these pairs of tickets, just leave a comment on this post or tweet @vandalog with the reason that you should win tickets to one of these shows. The winners will be my favorite three responses out of those received before midnight on the east coat on Wednesday November 7th and I'll get in touch with the winners soon after that to sort out the details.
Hurricane Sandy delays The Art of Comedy murals and gallery openings
Ron English's mural on Mulberry Street
Last week we announced The Art of Comedy, a series of art installations and murals with The New York Comedy Festival that Wayne Rada and I curated. The Art of Comedy also coincided with solo shows by all three of the artists involved: Ron English, gilf!, and Hanksy. Due to Hurricane Sandy, both the official unveiling of the murals that these artists have painted in Little Italy and their solo show openings have been delayed by a week. So, here's what the calendar looks like now for The Art of Comedy and those gallery shows:
November 7th-11th: The Art of Comedy installations by Ron English, Hanksy, and gilf! are up in lounge inside of the comedy club Carolines on Broadway.
November 8th 5-9pm: gilf!'s show at Galerie Swanström (136 Sullivan Street, 3rd Floor) will have an opening.
November 8th 6-9pm: Ron English's show, Crucial Fiction, opens at Opera Gallery NYC (115 Spring St).
November 8th 6-9pm: Hanksy's show, Young Puns 2 – Now With More Pun, opens at Krause Gallery (149 Orchard Street).
November 10th at noon: The Art of Comedy Art Crawl starts at Caffe Roma on Mulberry and Broome streets and continues down Mulberry towards Canal Street as we check out Little Italy's latest murals.
Also, in the past week, we've had interviews by Rhiannon Platt with gilf! and Hanksy, and Rhiannon also took some photos of Hanksy working on two of his three murals.
Hanksy at work for The Art of Comedy
Early Saturday morning, Rhiannon Platt joined Hanksy as he worked on two of his walls for The New York Comedy Festival's The Art of Comedy, which was curated by myself and Wayne Rada and also supported by Montana Cans and Little Italy. The walls feature Jim Gaffigan and Aziz Ansari, who are both performing at the New York Comedy Festival.
The Art of Never Growing Up: An interview with Hanksy
Hanksy at Freeman's Alley. Photo by Rhiannon Platt.
Often working alone, this past year Hanksy has remained the mysterious comedian of New York's streets. Without a typical striking pattern, the artist's pieces can surprise you in desolate alleys and corners throughout the Lower East Side, always there with a quick quip to brighten your day. When we met for this interview in an equally-hilarious tiki-themed bar, what ensued was a discussion that was as illuminating as it was entertaining. Surrounded by top forty tunes and the kitschiest of decor, I sat down to talk with Hanksy about the million punny events the artist has coming up this month. From a show at Krause Gallery, walls for the New York Comic Festival and Bushwick 5 Points, a new shirt, and a scavenger hunt, Hanksy is prepared to demonstrate how to stay young at heart, one cheap punch line at a time.
Rhiannon Platt: You mentioned that you had written graffiti before you moved to New York. What made you want to start creating new work after you relocated?
Hanksy: After a good few years doing fun little street scribbles, stickers, and minimal stencils throughout the midwest, I took a break. Nothing was really coming of it. Maybe I got bored, maybe I tried to grow up. I went to law school but ended up dropping out. It wasn't until I moved to NYC that I got inspired again. I guess it must be something with the city's pulse. The vibrancy, the visual stimulation. The thousand or so 30-year-old semi-adults with Peter Pan Syndrome. I mean to hell with growing up, right?
R: And what keeps you going back for more?
H: It's everything really. The public response both good and bad, the little adrenaline rush one gets from doing something moderately illegal. The fact that something I made and created gets viewed on a daily basis whether you like it or not.
Plus, everything I put out and up makes me laugh. That's the bottom line. If I didn't find amusement in my work, I'd stop creating it.
Photo Courtesy of Hanksy
R: You've since expanded your work to other pop culture icons of your childhood. What determines who will be the next punch line?
H: I'll never send up a celebrity or pop culture figure that I'm not a fan of or don't admire. I grew up on The Cosby Show, so I worked Bill into a piece. Same with Vanilla Ice. As silly as Rob Van Winkle is, he was in Teenage Mutant Ninja Turtles. "Go ninja go ninja go?" As far as I'm concerned, that dude gets a life pass.
But in the future that might change. I might do a riff on some celebrity that I despise. Maybe a Kardashian or some shit. But if I do, don't be mistaken. It won't be out of love or adoration, it'll be out of loathing. Because being famous for a blow job or a grainy pre-iPhone sex vid is nonsense. I don't care how many perfume bottles you sell or reality shows you're on. A horse is a horse is a whorse.
R: Were you the class clown growing up?
H: When I'm comfortable and familiar with my surroundings, I'm fairly gregarious. Cracking jokes and whatnot. But I was never the class clown. That honor was bestowed upon someone else. His name was Gary. He was kinda chubby and dirty, came from a somewhat poor family, but was a fucking professional at physical comedy. Very roly poly and animated. Think of a young Chris Farley. As I switched elementary schools during my fifth grade year, I've always wondered what happened to him.
Hanksy on an Abandoned Church in Bushwick. Photo by Rhiannon Platt.
R: What made you decide to parody art, rather than the more serious path most street artists take?
H: I'm not a serious guy. I'll laugh before I cry. Forever and always. Besides, life is so goddamn serious. All that political or solemn stuff? I'll leave that to someone else.
But if you boil it down, you have to be reasonably talented to make the somber stuff believable. And I'm anything but talented. I'd probably get washed away in a sea of mediocrity as the cream always rises to the top. So I'd rather exist on my own or next to a few lighthearted painters than be lumped in with the other bunch.
R: What is your favorite joke?
H: It's a knock knock joke. And a childish one at that. Read it out loud –
Who's there?
I eat mop.
I eat mop, who?
Say it one more time. Get it?
Work put up near Krause Gallery for Hanksy's last solo show. Photo by Rhiannon Platt.
R: Speaking of jokes, you are creating work for The New York Comedy Festival this month and a solo show to boot. What can we expect to see from you in these next few weeks?
H: Yeah! The solo show will be a blast. The guys at Krause Gallery have all been champs when it comes to working with me. They put on my first show back in January and were incredibly accommodating to my schedule this time around. The show, which opens on November 1st, is also being coordinated with the NY Comedy Festival. I'm doing a bunch of legal walls in Little Italy, as well as a large piece in Times Square. There's also a scavenger hunt being planned for the Lower East Side. Lots of free art and crap. Should be fun.
Young Puns 2: Now with More Pun flyer
R: If you had to create a pre-wheatpasting psych up playlist, what would be on it?
H: Alan Silvestri, Operation Ivy, and Bob Dylan's "Highway 61 Revisited." There's also a band from Chicago called Yawn that I really dig. They get me all pumped up.
R: Anything else you want to say that never comes up in repetitive interview questions?
H: Despite the undying flame that burns in my very crowded heart, my love of all things Haribo have turned my teeth against me. Crumbling like shale, those fierce little gummi bears have dug various holes and tunnels and passage ways in my otherwise perfect smile.
I've required two root canals over the past three weeks. Not the most convenient pastime to partake in for a poor kid prepping a solo show with no dental plan. See, beyond my pearly white storm door incisors, it's a fucking cavity party. Maybe I should just waterboard myself with wheatpaste.
"Young Puns 2: Now with More Pun" opens Thursday, November 1st, at Krause Gallery with an opening from 6pm-10pm, which will feature new Ice Ice Babies t-shirts as well as a metric ton of puns. Following the opening, you can be sure to see his new pieces on walls and doors in previously untouched parts of the city. For The Art of Comedy with the New York Comedy Festival and Vandalog, Hanksy will have work inside of Carolines on Broadway November 7-11th and murals up on Mulberry street between Canal and Grand.
Photos by Rhiannon Platt and courtesy of Hanksy
The Art of Comedy with Ron English, Gilf!, and Hanksy
From left to right: Hanksy, Ron English and Gilf!
UPDATE: THE ART CRAWL / MURAL TOUR WILL TAKE PLACE ON NOVEMBER 10TH AT NOON RATHER THAN NOVEMBER 3RD.
The New York Comedy Festival, in association with Vandalog, Little Italy and Montana Cans, are bringing street art into this year's New York Comedy Festival with The Art of Comedy. The Art of Comedy is a series of indoor and outdoor installations around Manhattan by some of New York's funniest street artists: Ron English, Hanksy, and Gilf!. The installations include murals in Little Italy on Mulberry Street between Canal and Broome, and work inside of the historic comedy club Carolines on Broadway. I'm very excited to be a co-curator on this project alongside Wayne Rada. Caroline Hirsch, of Carolines on Broadway and creator of the New York Comedy Festival, says,"We're always looking for new and creative ways in which humor is represented in art. These talented artists add a really unique element to this year's festival, literally taking comedy to the streets."
The installations inside of Carolines on Broadway by all three artists will be up from November 7th-11th, so if you're going to check out The Wayans Brothers or maybe one of the other New York Comedy Festival shows at Carolines, be sure to have a look around the Carolines Lounge before you get seated for the show.
Over on Mulberry, the artists will be painting a mix of temporary and permanent murals. Ron's mural is of particular note since it will be the first mural he has painted in Manhattan (excluding billboard takeovers) since 1987, and this one is going to be big enough that it may just be worth the wait. I'm also looking forward to seeing the election-themed work that Gifl! will put up and work by Hanksy starring some of the performers in this year's New York Comedy Festival.
I hope you'll join us on Saturday, November 3rd November 10th at noon on a short tour of the completed murals. We'll be meeting at Caffe Roma (385 Broome Street).
The Art of Comedy and The New York Comedy Festival also line up nicely with solo shows from all three artists opening on November 1st November 10th. Ron's show, Crucial Fiction, opens from 6-9pm at Opera Gallery NYC (115 Spring St) and runs through November 29th. Gilf! will be showing at Galerie Swanström (136 Sullivan Street, 3rd Floor) opening from 5-9pm. Hanksy's show, Young Puns 2 – Now With More Pun, opens at Krause Gallery (149 Orchard Street) from 6-9pm and runs through November 28th.
As for the main events at the New York Comedy Festival, this year has some amazing headliners performing all over the city including Aziz Ansari, Bill Maher, Robin Williams and more. Personally, Caroline and I are going to try to catch Jim Gaffigan. The full schedule can be found here.
Photos courtesy of the artists


Larkin family reunite for Bishopstoke Players' next show.
The unforgettable Larkin family, made famous in the ITV television series 'The Darling Buds of May', is being reunited by Bishopstoke Players.
The colourful characters will be entertaining audiences at Bishopstoke Memorial Hall from 18th to 20th May.
'The Darling Buds of May' became one of the most popular comedy drama programmes on UK television when it was first aired in 1991.
Pop Larkin, who makes a fortune from scrap-iron deals but has never paid income tax, lives in rural idyllic bliss with generous-hearted Ma and their six children. When a young, earnest tax official, Mr Charlton, turns up one hot May afternoon in 1957 to investigate, he is bewitched immediately by eldest daughter Mariette and it isn't long before he succumbs to the boisterous Larkin family charm and largesse.
Performances will be in Bishopstoke Memorial Hall from 18th to 20th May at 7.30pm. Tickets are £8 (£6 under 16) and are available online at http://buytickets.at/bishopstokeplayers, or email the box office at boxoffice@bishopstokeplayers.uk or phone (07871) 006551.
Bishopstoke Players is proud to have donated proceeds from its shows to the charity, Action for Children, since the Players were formed in 1947. Further information at www.bishopstokeplayers.uk.
Set in the 1950s when there was still austerity and privation, we entered here the carefree world of the Larkin family where life was beautiful and food, drink and play was in excess.
The affectionate comic stories of H E Bates have been transformed into a gentle and affectionate comedy, and while the plot follows the first Larkin novella it is almost secondary to the characters. But what they were.
Colin Carter gave Pa Larkin a twinkle in the eye and a sort of shambolic charm, whilst Angela Wallis was endearing as Ma. Rob Beadle managed the transition from timid tax inspector to Larkin convert and son-in-law with skill and a certain adeptness for physical comedy. Alison Pugh was hilarious as Miss Pilchester.
Director Louisa Asquith directed with verve and attention to detail, choreographing the scenes well and making good use of the clever split set.


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Gas Chromatography Mass Sp
Human Subject
The alkanes ethane and pentane, and to a lesser extent certain other aliphatics, in expired breath are biomarkers of lipid peroxidation. It is unlikely that any one specific breath hydrocarbon will be found as a biomarker for a specific disease state. However, a technique that simultaneously measures multiple volatile organic compounds (VOCs) from breath greatly increases the chances that a biomarker profile will be found. The simultaneous measurement of VOCs requires a more comprehensive and precise bioanalytical technique than presently available. The overall goal of Phase I and II is to find an accurate and precise way to measure minute changes in concentrations of VOCs that may accompany an incipient disease state or measure disease activity. The proposed instrumentation would contain 3 modules: (1) a Breath Collection Module which allows collection of 3 L samples of expired breath in less than 5 minutes. Module (II) is a Breath Concentrator and Purifier that is connected to module (III) a Gc-MS instrument, optimized specifically for analysis of the aliphatic hydrocarbons in the Breath Hydrocarbon Profile. This instrument will provide reliable, consistent data on a routine basis with standardized methodology. These three modules will be incorporated into a single complete instrument for use in a clinical laboratory setting. PROPOSED COMMERCIAL APPLICATIONS; A breath gas analyzer would serve as a non-invasive tool to monitor chemical biomarkers for disease prevention, detection of early stages of disease states, or to monitor disease activity. Breath analysis would limit patient stress during sampling and would eliminate drawing of blood samples for diagnosis. An instrument would be constructed to operate in the clinical laboratory setting.


text:
Jakob II av La Marche, född 1370, död 1438, prinsgemål av Neapel, gift 1415 med drottning Johanna II av Neapel. Han var monark (greve) av La Marche 1393-1435. Han var son till Johan I av La Marche och Katarina av Vendome. Jakob avsade sig sina titlar år 1435 och blev munk.

Referenser

Födda 1370
Avlidna 1438
Franska grevar
Prinsgemåler
Män


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3/10/15 O&A Dance: Paul Taylor Dance Company Begins New York City Season
By OutandAboutnycmag March 10, 2015 March 10, 2015 Dance
By Walter Rutledge
Paul Taylor brings his renowned dance company back to the David H. Kock Theater at Lincoln Center, March 10 through March 29, 2015. The company will present 17 Taylor classics plus a New York Premiere of Sea Lark, with set and costumes by his long-time design collaborator Alex Katz and a vibrant score by Francis Poulenc, and the World Premiere of Death and the Damsel.
In addition Taylor will launch the inaugural season of a new dance initiative entitled Paul Taylor's American Modern Dance. Taylor will present important works by past dance legends and emerging artists during his New York City season. The initiative is Taylor's way of celebrating the past, enhancing the present and securing the future of modern dance. Paul Taylor's American Modern Dance will ensure that this homegrown American art form always has a home at Lincoln Center.
For the 2015 New York City season Taylor will present works he admires by modern choreographers Doris Humphrey and Shen Wei. Humphrey's rarely-seen Passacaglia, danced by Limón Dance Company accompanied by organist Kent Tritle. Shen Wei Dance Arts will dance Wei's riveting Rite of Spring.
Another season highlight, and first for the company at Lincoln Center, will be the introduction of live music. The Orchestra of St. Luke's will perform live throughout the season when intended by the choreographer. Gifted Soprano Devon Guthrie will perform in Taylor's Beloved Renegade; the work is set to Gloria by Francis Poulenc.
For more information visit davidhkochtheater.com.
In Photo: 1) Arden Court- James Samson, Sean Mahoney, Francisco Graciano, George Smallwood, Michael Trusnovec and Michael Apuzzo 2) Sea Lark- Christina Markham and Sean Mahoney 3) A 1995 performance of Passacaglia and Fugue in C Minor- Doris Humphrey Dance Company
Photo Credit: 1) Paul B. Goode 2) Whitney Browne 3) Fred R. Conrad
Tagged Alex Katz, Beloved Renegade, Dance, David H. Kock Theater, Death and the Damsel, Doris Humphrey, Francis Poulenc., Gloria., Limón Dance Company, Lincoln Center, Orchestra of St. Luke's, Out and About NYC Magazine, Passacaglia, Paul Taylor, Paul Taylor Dance Company, Paul Taylor's American Modern Dance, Sea Lark, Shen Wei, Shen Wei Dance Arts, World Premiere.
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THE long-awaited revamp of the Lidl store at Connswater Retail Park in east Belfast is to be completed in the summer.
Construction began last week on the new premises, with the contract awarded to Co Donegal firm McCallion Construction Ltd.
Work is expected to take just over three months and it is anticipated it will be open to public by mid-summer.
The budget grocer, with operates 38 stores and employs more than 800 people across Northern Ireland, is replacing existing premises within the retail park with a new modern fit-out it says will offer customers a 'superior shopping experience'.
"Our store will be a visually attractive, modern fit-out which will offer our customers a superior shopping experience," the company said.
The new build had been under threat last year after planning officials at Belfast City Council refused Lidl permission to expand the store.
At the time planners said the proposal, if given the green light would "lead to an unjustified out of centre retail unit which would conflict with the objective of focusing main town centre uses within town and district centres".
The decision was overturned a month later after the council received further legal advice and consulted with the director of planning and place.