text:
The Dinner Special podcast
127: Husbands That Cook: How Cooking Together Makes Food Better
June 15, 2016 by Gabriel 3 Comments
http://traffic.libsyn.com/thedinnerspecial/TDS127.mp3
Husbands That Cook
On Husbands That Cook, Adam and Ryan share quick and easy vegetarian meals, drinks and snacks, their favorite dishes from around the world, and everything from decadent desserts to healthy vegan options. They try to make their recipes as accessible as possible so everyone can confidently follow along and have fun with it.
I am so excited to have Adam Merrin and Ryan Alvarez of Husbands That Cook joining me here on the show today.
(*All photos below are Adam and Ryan's.)
On Cooking as a Team:
Adam: I've learned so much from Ryan because, obviously, he has a lot more experience than I do, but he was the one that got me so excited about it and made it seem so fun. And so, it's great to be able to do it together.
Ryan: And then for me, even though Adam may be not as experienced in the kitchen, doesn't know all the techniques or whatever, but his taste is really, really good, so he always knows what to add to a dish or what to take away to make it even better.
He's amazing with coming up with ideas for dishes, like, "What if we did a cake with this and that and this?" So he'll come up with these great ideas. So, we make a good team that way. Maybe I might have a bit more of the experience in the kitchen, just kind of practical skills, he has this amazing internal sense of food. I think that we make a good team.
Adam: I feel like it's helpful for the blog too, because, at least for me, the one with less experience, I make sure that the details and the recipes are written clearly so for beginning cooks that have never done this before, they can follow along with us. I like to approach it like people are going to be doing this for the first time. I think of my friends who don't cook and who don't have much experience in the kitchen. I feel like we're talking to them, kind of walking them along through it so anybody could do it.
Ryan: Yeah, definitely. Because I've been cooking for longer, sometimes something that's second nature to me or I think, "Well, everyone knows how to do this," Adam might say, "Actually, I think we should explain this a little more clearly. Let's try to make this a little more accessible." I feel like we definitely make a good team in that sense, too.
On Being Vegetarian:
Ryan: I think, for both of us, we've been vegetarian for so long. I've been a vegetarian for about 16 years, and Adam, over 20, so I feel like at this point we're so comfortable with cooking vegetarian. I maybe cooked a little bit of meat when I was a teenager, but I honestly barely remember how to do it.
Honestly, if somebody handed me a steak, I don't know if I could cook it correctly, just because it's been so long. At this point, it's just kind of second nature. Just all the great vegetarian recipes out there, there's so much to choose from.
Ryan: I feel like, with a lot of foods that have meat in them, a lot of times it isn't necessarily about the meat itself, it's more about the sauce or the flavors and the spices that go with it. So for some dishes, say like a pasta sauce, it can be very easy to take out the meat because you're using herbs and spices and all those flavors that you get other ways besides the meat.
Whereas, of course, obviously it's hard to make a vegetarian version of steak tartare, things like that. For a lot of things, I feel like you can get so much flavor other ways besides just from meat that it actually forces you to be creative and look at dishes in a new way.
I think part of it too is, if people think of vegetarian food as a replacement for meat, I think that's where you can get those expectations. But if you think about a spaghetti marinara sauce, that's vegetarian food. You wouldn't necessarily think about it, you wouldn't think, "Well, spaghetti marinara is vegetarian," but it is.
It's naturally vegetarian. So that's one of those things where if I serve a pasta dinner to somebody, they're not going to be thinking, "Wait, there's no meat in this." Theoretically, hopefully, they'll just be thinking how delicious it is and they won't even notice the fact that there's no meat present.
On Cuban Food:
Ryan: Traditional Cuban cuisine has lots of flavor, they use lots of garlic. It is pretty meat-heavy in general, so a lot of the Cuban foods that I grew up with I no longer eat. But there are so many that we still do. Just black beans and rice with peppers and onions and spices. We have a dish on our website for yuca. It's a root vegetable.
It's also called cassava in English. But it's just loaded with garlic and vinegar and olive oil. It's just a lot of really bold flavors. We did a plantain recipe recently. I had the fried plantains, tostones, that are delicious. It's kind of a mix of things, but it's all very tropical flavors, a lot of garlic, a lot of bright flavors. Vinegars and peppers and things like that, and mangos. It's delicious food. I love it.
Adam: So, the yuca con mojo recipe that we have on our website uses 30 cloves of garlic, just a little olive oil and salt and vinegar, and it is poured over the yuca, which is very similar to potatoes. But if you were going to try one thing first, I would say to experiment with that one. It's so delicious.
The Pressure Cooker:
Which food shows or cooking shows do you watch?
Ryan: There's one called Cutthroat Kitchen that we really like. It's a super fun game show where they have to compete, cook using crazy challenges, handicaps that they have to get assigned. It's very fun and very exciting.
What are some food blogs or food websites we have to know about?
Adam: I love Cravings in Amsterdam. It's Paola, and she takes incredible pictures and styles her dishes so beautifully. It's cravingsinamsterdam.com.
Who do you follow on Pinterest, Instagram, Facebook or Snapchat that make you happy?
Adam: On Snapchat, we really have been having so much fun following so many people. There's a friend who's a blogger we met named Asha, who has a wonderful blog called, Food Fashion Party. She cooks Indian food most of the time, and gorgeous, delicious appetizing dishes.
It's really been fun to now see more than just the photographs that she posts on Instagram, where you can see her cooking in her kitchen and explaining how she makes things and cooking with her family. Every morning, she posts a smoothie. She has a very calming, relaxing voice that's pleasant to listen to.
What is the most unusual or treasured item in your kitchen?
Ryan: Well, actually, like I mentioned before, remember how I said about how we're waiting to post the flan recipe until we had a specific kind of double boiler?
I have a double boiler in my kitchen from my grandmother, that she used to make flan, and I still use it to make flan. So it is a well-loved and well-used piece of equipment.
Name one ingredient you used to dislike but now you love.
Ryan: Oh my gosh, there's actually a lot for me. When I was a kid, tomatoes, mushrooms, olives, everything, and now I love them all.
Adam: I used to not like beets, and now they're one of my favorites. I had some today.
What are a few cookbooks that make your life better?
Ryan: One of them, honestly, that has been so great is The Clever Cookbook by Emilie Raffa. It just came out. I know a lot of cookbooks will say that they're full of timesaving tips and ways to get ahead in the kitchen, but truly, honestly hers really, really is.
It has changed the way that we cook certain things. Like, brown rice takes forever to cook, right? It takes like 45 minutes, but she has this great suggestion to pre-make it and just keep it in your fridge in small containers. That way, whenever you want brown rice, you just open up the freezer and dump it out, and it's ready. So, stuff like that is so helpful, and her book is great.
Adam: And also, I'd like to just add in that we use The Joy of Cooking a lot for certain recipes. Our lemon poppy seed pancakes were adapted from them.
Ryan: The Joy of Cooking is like a cooking Bible. It's been in my mom's kitchen her whole life, it's been in my kitchen my whole life.
Adam: The recipes are so good.
Ryan: So good, and just so many. If you need to know how to boil an egg, open up The Joy of Cooking. It'll tell you how to do it. They're great.
What song or album just makes you want to cook?
Adam: Whenever we cook Cuban food, we put on the Buena Vista Social Club. And actually, whenever we do cuisine from other countries, we try to…
Ryan: Match the music to the cuisine. So if we're cooking an Italian dinner, we'll put on some Venetian boat singing or whatever. Or if we're cooking Indian, we'll put on some cool Indian music, some Bollywood stuff. We have fun with it.
On Keeping Posted with Adam and Ryan:
Adam: Our blog, it's HusbandsThatCook.com. We update it about twice a week with recipes, like you said, desserts, dinners, appetizers, drinks.
Ryan: And then on our website, HusbandsThatCook.com, you'll see links to all of our stuff. We're super active on Instagram, we're Husbands That Cook. You can find our Snapchat, we're Husbands Cook. But all the links to all that is on our website.
Filed Under: Podcast Tagged With: Adam Merrin, Buena Vista Social Club, Cravings in Amsterdam, Cuban Food, Cutthroat Kitchen, Emilie Raffa, Food Blog, Food Blogger, Food Fashion Party, Husbands That Cook, Ryan Alvarez, The Clever Cookbook, The Joy of Cooking, Vegetarian, Yuca con mojo
068: The Food Gays: Sharing a Taste of Vancouver
August 17, 2015 by Gabriel 2 Comments
The Food Gays
Adrian and Jeremy love food, photography, and social media. And on their website, The Food Gays, they share healthy and tasty recipes as well as food news in and around Vancouver, BC, Canada.
I am so happy to have Adrian Harris and Jeremy Inglett of The Food Gays on the show today.
(*All images below are Adrian and Jeremy's.)
On How They Met:
Adrian: We met I think maybe close to six years ago.
Jeremy: Yup, we met through a friend.
Adrian: Through a mutual friend at a random party that neither of us were planning to go to.
Jeremy: We went anyways.
Adrian: And we didn't really know anyone there other than the host. So yeah, we kind of just gravitated towards each other, and we've been hanging out and . . .
Jeremy: Doing our thing ever since.
On Collaborating on Their Blog:
Jeremy: So it was probably July of 2012 when we decided to pursue the food blog, not really knowing what we were getting ourselves into.
Adrian: We were just wanting to find a hobby to do together, something fun. I was blogging previous to this, doing a fashion arts kind of blog, and I think Jeremy was tired of me being on the computer all the time. So we thought we'd put our heads together and was like, "What do we both like?" And we were already cooking a lot at home and doing that, so we just started it not really knowing what was going to become of it, just something fun to do as a hobby.
Jeremy: Baking is kind of a specialty. So it just goes back to my roots. My grandma used to be a baker, and there are probably three or four other bakers in my family too. So it's just in the family, and I feel comfortable with it.
Adrian: I guess I'd always been cooking too. Even as a little kid, I was in the kitchen making weird snacks and that kind of thing, left to my own devices probably a little too much. But I never ever thought that we'd have a blog, that it just started really organically. Neither of us had any sort of preconceived notions of . . .
Jeremy: What it's gonna look like…
Adrian: . . . what it's was gonna be…
Jeremy: what we're gonna post in a month.
Adrian: Yeah, it's really evolved a lot from three years ago, for sure.
On Their Separate Roles for the Website:
Adrian: We don't really have anything set in stone, but we've, I guess, gravitated towards what . . .
Jeremy: we enjoy most.
Adrian: Or what each other's strong suits are. So Jeremy's definitely a lot more about the analytics and the planning and . . .
Jeremy: organizing and making sure things are up.
Adrian: And I'm probably more gravitated towards the styling and photography.
Jeremy: And then we work together on recipes and in the kitchen, so it's intertwining. It's a good nest.
Adrian: We pick up where the other leaves off. Because it's hard, right? Being a blogger . . . We don't need to tell you. It's like there's so much involved, and you don't necessarily think of all of that when you're first starting.
We definitely worked our way through it.
Jeremy: There's no way I was thinking about analytics week 2 of our Food Gays. It was just like, "What am I gonna tweet about?" and "Who should I follow?" and stuff like that.
On Deciding What to Make for the Blog:
Jeremy: Depends on the season.
Adrian: Yeah, nowadays probably, it's really seasonal for us. We cook a lot with fresh plant-based ingredients, I guess you could say, so what's fresh at the market. I really love farmer's markets and going at least once or twice a month and getting inspired…
Jeremy: Sometimes once a week.
Adrian: Well, depending on what we can afford. But I don't know. I guess before we were very much just cooking . . .
Jeremy: to experience cooking and to get to do that.
Adrian: I guess now we are probably trying to be more creative and inventive with flavor combinations and what can we come up with and that kind of stuff.
On Their Blogging Process:
Jeremy: First, create, of course. I think I've tested out a few things over the couple of years, but I think right now we're doing the Instagram test first.
Adrian: Yeah, a lot of times, we'll post stuff to Instagram now because that's where we really put our primary focus in the past few months. So we'll put something up and if it gets a lot of interest, then we're like, "Okay, that's definitely worthy of a blog post," and we'll then go to the next steps.
But generally, if we do post our recipe to the blog, we'll try to have tested it a few times at least and make sure it's a solid recipe because that's important too, that you're putting something out there that's going to work for people. But it's different every time, I guess.
If we were doing it, say, for a client or something, if it was a sponsored post, then there would be a lot more involved time-wise.
Adrian: I really focused a lot in the last few months practicing, and Jeremy definitely is very important part of the process though. He'll tell me if something's not working or if I can't figure something out.
Jeremy: "Do this there. Try this."
Adrian: Or use his hands a lot in the shots.
On Misconceptions about Healthy Food and Healthy Eating:
Jeremy: That it's all green and boring.
Adrian: We really try and show people that it can be fun and that you can really make fun interesting things and use new ingredients. I think it can feel really limiting for people.
We're not vegetarian, and that's why I think we can have so much fun with it. But for those who are and who have food allergies and limitations that way, it can feel really like the same thing. I think you can get into a bit of a food rut. So, yeah, I think that's our biggest thing, just that it can be different and you can have fun with it and have great, amazing flavors.
Adrian: And get to know your farmers too because that starts to inspire you too.
Jeremy: Yeah, he's glad to know this really, really wonderful woman for his edible flowers.
Adrian: I'm talking about her flowers all the time.
Jeremy: Well, eating-out option is kind of hard in itself.
Adrian: Yeah, I think eating out can be a challenge.
Jeremy: You're not gonna go out and buy a nine-dollar salad when you can easily make a three-dollar salad at home and that can fill you up.
Adrian: I think pick your splurge moments, I guess. We definitely eat junk food, and not everything that we eat is on Instagram. And then we have just regular routine meals and stuff.
Jeremy: But just incorporating it into your routine is just a good way to do it.
Adrian: Just start slow. Just start somewhere.
And cut down on your meat. That's something that we've done a lot. We love protein still, and we'll eat it maybe a few times a month now, as opposed to it being like it felt like it needed to be every single night of the week. That, with the side of your vegetables.
If you shift your focus . . . And I think cookbooks. Cookbooks and blogs, that's a really great way because a lot of the work is done for you. You don't need to sit and worry about trying to come up with something super creative. Just go online and find it. Someone's done it. Try it out.
On the Food Culture in Vancouver, BC Canada:
Adrian: You can probably find a little bit of everything here. For someone who's really well traveled, maybe Vancouver still has a lot of growing to do, but in a lot of ways, if you've been here or if you're from here, you know it's a bit of a small town. So in that respect, we do have a lot of options, and we're spoiled.
Jeremy: There's still a lot of restaurants that we have never been to.
Adrian: People ask us where we should go eat, and we're like, we haven't dined out probably, nearly . . .
Jeremy: as much as we used to.
Adrian: Yeah, nearly as much as we used. Can't keep up. It's like a full-time job.
On Breakfast, Lunch and Dinner in Vancouver:
Adrian: I think breakfast, we'd probably say Café Medina.
It's a good solid spot. Go early so you're not waiting in line for too long. But they do a really good breakfast.
Jeremy: Lunch, there's this really cute spot, Japanese spot, Basho Café. They do these lunch sets, so you get three little pastries, or two pastries.
Adrian: Yup, and some soup.
Jeremy: A lunch bowl and a soup and a drink.
Adrian: It's made by this little Japanese family. It's super authentic, really, really good, just solid home-cooking lunch. And dinner, we'd probably say Kessel&March. That's one of our favorite restaurants.
And we live in the distillery and brewing district of Vancouver, so there's literally within a 15-minute walking span four or five different places that you can go drinking.
Jeremy: MasterChef Canada.
Adrian: Love Nigella Lawson, which I mentioned, Nigel Slater.
Adrian: Oh, and we just started watching Food Network Star, which is just ridiculous, but… Cutthroat Kitchen.
Adrian: I'm sure you probably know about a lot of them, but stuff we love, Feed Feed, that's a really great place for just dinner inspiration. Artful Desperado, yeah, we love him. And then we'll give Baked a shout because we just started contributing for Baked, the blog, so that's a really good baking website.
Who do you follow on Pinterest, Instagram, or Facebook that make you happy?
Jeremy: I really love Dennis The Prescott stuff.
Adrian: Yup, Dennis Prescott, for sure. Again, Feed Feed for sure, Artful Desperado, Molly Yeh, I am a Food Blog, Vanilla and Bean…
Jeremy: Just to name a few.
Jeremy: Ironically, the appliance we didn't use for maybe two years, which we're now using almost every other day.
Adrian: The pressure cooker.
Jeremy: Yeah, steam pressure cooker.
Adrian: And we just got it and we never used it, and then it sat there for literally two years. We finally figured out how to use this scary-looking object, and yeah, it's really great.
Adrian: We make dog food for our dog, so we have to steam vegetables.
Jeremy: It just keeps all the nutrients in the vegetables that we're cooking for him and because we only feed him real food.
Adrian: Mine would be cilantro.
Jeremy: Blue cheese for me. It was too pungent to eat before, but now I can just eat it, no problem.
Adrian: Definitely Ottolenghi's cookbooks Plenty, Plenty More. Those are two really great ones. Sunday Suppers, love that book.
Jeremy: My school pastry book, that's good resource.
Adrian: Yeah, Jeremy has a lot of books from school, and then we've got this Seven Spoons cookbook. We haven't cooked from that yet, but it's a really beautiful one. We actually laid off the cookbooks in the last few months because I kind of went a little crazy.
It's like an addiction in itself.
Adrian: Right now we really love Galantis' "Peanut Butter Jelly."
It's such a good song. They just released the album. It's very good.
On Keeping Posted with The Food Gays:
Adrian: Definitely, Instagram's our number one platform.
But Twitter, Facebook, we're pretty much on all three, and we're trying to post more recipes to the blog. So definitely, check us out there more, where you can expect more recipes this summer.
Filed Under: Podcast Tagged With: Adrian Harris, Artful Desperado, Baked, Basho Café, Café Medina, Cutthroat Kitchen, Dennis The Prescott, Feed Feed, Food Blog, Food Blogger, Food Network Star, Galantis, Healthy Eating, Healthy Food, i am a food blog, Jeremy Inglett, Kessel&March, MasterChef Canada, Molly Yeh, Nigel Slater, Nigella Lawson, Plenty, Plenty More, Seven Spoons, Sunday Suppers, The Food Gays, Vancouver, Vanilla and Bean, Yotam Ottolenghi
007: Marisa McClellan: Why No One Will Ever Get Sick From Your Jams, Pickles or Chutneys
March 2, 2015 by Gabriel Leave a Comment
Marisa is a canning teacher and author of two amazingly well-received cookbooks on preserving.
She is a writer whose work appears regularly on The Food Network's FN Dish Blog, Saveur's website, Table Matters and Food 52.
I am so excited to have Marisa McClellan of Food in Jars here on the show today.
On How Her Blog Came Together:
I started Food in Jars in late winter, 2009.
I had been working as the editor of a website called Slashfood, which was AOL's food blog. My job there was coming to an end and I wanted to stay in the food blog community. I looked around to figure out what it was I wanted to write about. And, I realized that I loved canning jars and had done some canning, grew up doing it, and really felt like there was space for me to start a blog devoted to Mason jars and canning and preserving.
So I decided to carve out that little niche for myself. It has been an incredible journey since then.
On Canning:
I would say that at the start, it came naturally to me, but in the beginning, I didn't know how much I didn't know.
There's been a lot of learning since I started only because as I dived deeper in, I didn't know that there was so much that I still needed to learn. But I was already so invested that that learning process was really fun and exciting and natural.
I did most of my learning from books and the Internet. For instance, there's a really great resource at the National Center for Home Food Preservation, which is run out of the University of Georgia and is the repository for the best practices of all canning and food preservation. They had a really good cookbook.
I took one class when I was first getting started on pressure canning just because I wanted to see someone else do it before I dove in. But, for the most part, the kinds of things I was curious about, the answers weren't out there. I had to dig through and look at the USDA standards for commercial canning to figure out what was okay and what wasn't.
That was fun and interesting to me, so I was happy to dive in and figure all that out.
On The First Thing She Ever Canned:
As a kid, most of what we did was either blackberry jam or blueberry jam.
I remember being nine or 10-years-old and helping my mom make blackberry jam. I grew up in Portland, Oregon, and that's a place in the world where blackberries are just sort of anywhere. So that's one of my primary foundational canning memories.
Then, as I got older, we'd go blueberry picking every summer.
Those two together, blueberries and blackberries, are really the core of my earliest canning memories, and what I started with when I started canning on my own.
On Where Her Canning Jars Obsession Came From:
I think it started in college. I went to college in Walla Walla, Washington, so rural Washington State.
I picked up a habit of wandering through stores, and antique stores, and junk stores when I had an afternoon off from classes. The thing I was drawn to were the old Mason jars. So I would pick up one or two here and there until I had a couple dozen in my dorm room. I used them for water glasses, I used them for pens, and it just kind of grew from there.
I don't know why. There's just something so appealing about a Mason jar. It's clean and it's got a nice heft to it, and it has so much possibility just in the vessel itself.
Tips For Those Wanting to Start Canning:
There's a lot of really good instruction out there as long as you're getting your information from a trusted source like the Ball Canning website, or in Canada, the Bernardin website, and they're actually the same company, the National Center for Home Food Preservation, my website.
There's a whole slew of good online information out there. As long as you're following those best practices which are to use common sense, clean gear, and process your jars for at least ten minutes once they're full of whatever you've made, you're going to be okay.
It's really hard to do harm to someone with jams, or pickles, or anything, and the thing to note too is that botulism, which is the thing that scares everybody about canning, can't grow in high acid environments. This means that all of your jams and pickles, anything that's designed to be canned in a water bath, is too high an acid for botulism to grow at all.
So the worst thing that's going to happen is, if you do something wrong, it's either going to mold or it's going to ferment. And you'll be able to see those things immediately upon opening the jar. So you're never going to make someone sick with a jam, or a pickle, or a chutney, or any of these things. If they do go bad, you'll see immediately. So there's really no danger.
On Discovering Canning For Yourself:
There have been times when I've made things that weren't as good as I wanted them to be. That typically happens when I am rushing. I find that if you really try to rush your way through a batch of jam or fruit butter or whatever, it's going to take as long as it's going to take. And if you have a time table that's not working with the fruit, it's better to stop cooking and come back to it later than it is to try to force your timeframe on to it.
I've had some really horrible mistakes. Nothing dangerous, but things that didn't taste good, and I think that that's part of the process.
One of the things with canning and food preservation that I have really experienced and have observed other people going through as well is that we have lost the institutional knowledge of what we like. It used to be that everybody canned and preserved, and you knew the five or ten things you made every year that you liked, your family liked.
If you're picking up the canning habit, the food preservation habit without any context, it's going to take you a few years to figure out what the things are that you like to preserve, that work for your family, that you'll work through in a calendar year. So, it's sort of this necessary process of discovery to figure out what are your preserves.
On Her Love of Ingredients And Food:
To be honest, it is just something that's always been with me. I have always been a little food obsessed from the time I was really young. In fact, the first full sentence I said as a baby was, "More mayonnaise please." So it's just innate to me.
I really just have always been interested in food. From the time I was really young, I loved going to orchards. I have always appreciated the abundance of the harvest season, that's something that just resonates. It connects. I feel most at home during that time of the year.
There wasn't any one sort of foundational experience that made me go, "Oh, oh, my God, food, that's where I want to be." It's just kind of grown with me as I have grown as a person.
On Her Books:
The first book, Food in Jars, came out in 2012 and is a cookbook devoted to my favorite preserves.
It's got jams and jellies, and pickles and chutneys. There are some recipes for bread mixes in jars. I've got some nut butters, granolas. It was my attempt to wrap my arms around all my favorite things that I had done on the blog and translate them into a book.
The recipes are all revised for the book. So you'll see something on the blog and it will have been changed a little bit or tweaked or made better for the book.
I think of it as a really good book for someone who's just started canning, who wants the basics and who doesn't mind yielding anywhere from 3 to 4 pints of something.
The new book, which came out last spring, called Preserving by the Pint, it's still jams and jellies and pickles and things like that, but it has a philosophy that canning doesn't have to be a large undertaking. It's something that you can do in very small batches in about an hour or less and still really enjoy your product.
The idea behind that was simply that I live in a small apartment and have a small kitchen, and wanted to make things in small batches. And when I started posting those recipes, other people really resonated with them.
Every recipe in the book starts with either a pint of produce, a quart of produce, or a pound or two, so that your yields are only two or three half pints, but the amount of time you've invested in making them is really short.
It's a really good way to prevent waste as well. I always talk about that as my secret mission with that book is it's not just about preserving, but it's also about breathing new life into things that you might have otherwise thrown away or decided you just couldn't deal with.
So for instance, if you get a CSA Share, some weeks you get more than you can deal with. Instead of just throwing it away at the end of the week before you pick up your new box, you can make a little batch of pickles or a little batch of jam and extend the lifespan of that produce and get the most bang for your buck.
On Documenting Her Cookbook Tour Experience:
I wanted to make sure I didn't forget some of those lessons that I had learned along the way, so that I can prevent myself from repeating the same mistakes.
In life if you don't take to heart the things you learn, you do the same things over and over again. I don't want to do that. I want to move on, learn new lessons, not have to keep learning the same ones over and over.
Throughout the process you definitely have moments where you doubt yourself. You think, "What am I doing?"
I am working on my third book right now, and I have moments where I am like, "I don't know how to write a book. I don't know how to do this." I have done it twice and I still have those feelings.
I watch Cutthroat Kitchen because my husband's a big fan.
I watch Top Chef because I find it fascinating, and it's a really good representation of what's sort of in the cheffy world at the moment.
I really like the online videos that the Breville small appliance company puts out. They have a really nice YouTube page.
What are some food blogs or websites that we have to know about?
Well, food blogs, I love my little community of food preservation blogs like Punk Domestics. Sean Timberlake who writes that blog is also now the blogger for About.com. As for food preservation, he's been doing an amazing job there.
Wellpreserved, which is a Canadian food blog. My friend Kate Payne writes Hip Girl's Guide to Homemaking, which is a really good one.
I have a friend who writes a blog called What I Weigh Today. It's really interesting because it's the intersection of someone who is a food writer, food editor, loves food, and is also trying to find ways to eat healthfully and work her way through dealing with weight in a culture where we put a lot of focus on both food and body image, and finding how to make that all work together.
Who do you follow on Pinterest, Instagram or Twitter that make you happy?
I am definitely an Instagram addict. I follow a lot of people. It's hard to even articulate.
My friend Alexis Siemons, she has a website called Teaspoons and Petals and her Instagram handle is @teaspoonsandpetals. She is a tea writer and takes the most beautiful pictures of tea cups, and desserts, and things like that.
What is something all home cooks should have in their pantry?
All home cooks should have salt in their pantry.
You never want to run out of salt because it's going to give everything flavor.
Vinegar is also useful. Anytime you make something and it tastes flat, if you add a little apple cider vinegar, balsamic vinegar, it's going to brighten it up.
So salt and vinegar and it's hard to go wrong.
Name one ingredient you cannot live without?
I cannot live without garlic.
I always have some, I use it every day, and my favorite way to add it to a dish is to grate it on a microplane rasp, because you get tiny little bits, you don't have to chop it, and you get a lot of flavor. One of the tricks I learned recently was that if you want to brighten up a pot of soup, instead of adding your garlic at the beginning of cooking, add a little fresh garlic at the end. It's going to make it taste more alive.
As far as just needing the basics, I still always turn to The Joy of Cooking. Anytime I need to make biscuits or just need a basic recipe for something like that, that's my go-to. I like the 1960s edition the best because that's the one I grew up with.
The So Easy to Preserve cookbook, that's the one I mentioned earlier from the National Center for Home Food Preservation. That's a great one for when I just need to understand how a recipe should work. I turn to that.
And there's a book I love called Whole Grains for a New Generation by Liana Krissoff and it's one that I always find something new in.
There is an album called Rekooperation by Al Kooper who is a blues and jazz organ player that I love to cook to.
Keep Posted on Marisa:
You can either subscribe to the RSS feed from my blog, or follow me on Instagram, or Twitter, or Facebook.
I try to keep all of those outlets updated.
Anywhere that is your favorite social media or information feed, I am there, and I am trying to keep the world posted about what I am doing.
Have Marisa's Special Jam Recipe Sent To You Now:
Filed Under: Podcast Tagged With: Al Kooper, Ball Canning, Bernardin, Botulism, Breville, Canning, Cookbook Author, CSA Share, Cutthroat Kitchen, Food Blog, Food Blogger, Food in Jars, Food Preservation, Hip Girl's Guide to Homemaking, Liana Krissoff, Marisa McClellan, Mason jars, National Centre for Home Food Preservation, Preserving by the Pint, Punk Domestics, Rekooperation, Sean Timberlake, So Easy to Preserve cookbook, Teaspoons and Petals, The Joy of Cooking, Top Chef, Wellpreserved, What I Weigh Today, Whole Grains for a New Generation
Hello! I'm Gabriel Soh, home cook, food enthusiast and your host of The Dinner Special podcast.
Everything here on The Dinner Special is an experiment, just like with cooking. Thank you for listening and being part of the adventure.
Enjoy the podcast?
Click HERE to subscribe, rate and review on iTunes now.


text:
011510covington.jpg
Two guilty of killing four in Slidell trailer park
A jury took about six hours to convict two men of killing four people in a Slidell mobile home in 2006.
Author: WWL Staff and WWLTV.com (WWLTV)
COVINGTON, La. COVINGTON, La. A jury took about six hours to convict two men of killing four people in a Slidell mobile home in 2006.
Jurors found 28-year-old Kelvin Kaigler and 42-year-old James Bishop guilty of two counts of first-degree murder in a case that rode largely on the word of a man who said he went with the suspects to the scene where they were going to try to collect a drug debt.
Four people died of close-range gunshot wounds inside the trailer located in the Country Club Mobile Home Park near Slidell: 36-year old Roxanne Agoglia, her fiance, 40-year old Eric Perreand, their 16-year old daughter, Erica Agoglia and Perreand's 15-year old nephew, Andrew Perreand. Prosecutors showed jurors brutal crime scene pictures of all four victims during the five-day trial, and during closing arguments.
'We are obviously very pleased with the jury's decision,' St. Tammany Sheriff Jack Strain said Friday night, shortly after the decision was reached.
Both Kaigler and Bishop now face mandatory life in prison sentences.
'This was an extremely difficult case,' St. Tammany District Attorney's Spokesman Rick Wood said Friday night. Jurors deliberated for six and a half hours before reaching their verdict.
With no DNA evidence, no fingerprints, and no solid eyewitness testimony, prosecutors relied largely on the testimony of 33-year old Frank Knight.
In his testimony, Knight said he drove with Kaigler and Bishop to the Roxanne Agoglia's trailer, and waited outside while Kaigler and Bishop went inside to collect a drug debt. Kaigler and Bishop are both admitted drug dealers. Testimony also identified Agoglia as a drug dealer. Knight then testified he heard six shots.
'The evidence in this case was centered around the admissions of one of the perpetrators, Frank Knight,' Rick Wood said. In his closing arguments, Assistant District Attorney Scott Gardner admitted to the jury, his case revolved around Knight's testimony. In his portion of closing arguments, fellow prosecutor Harold Bartholomew told jurors, when Knight was confronted by investigators in July of 2007, he broke down and cried, and admitted to his role in the murders.
A week before the trial began, Knight pleaded guilty to accessory after the fact to murder and distribution of cocaine. Under the plea deal, he agreed to a sentence of 15-35 years in prison.
'There's not a single reason he would make that up and spend those years in the penitentiary,' Gardner told jurors.
'The jury was satisfied with his testimony,' Rick Wood said of Frank Knight. 'We believe he was credible and truthful during his two hours on the witness stand.'
Kaigler's attorney, Martin Regan delivered a rapid fire 58-minute closing argument discrediting Knight and all other prosecution witnesses.
Regan urged jurors not to be swayed by emotion, 'Call the shots bases on the fact and law,' he said early in his closing statement.
'The only question is identity,' Regan told jurors, as he mentioned a series of other men well known in the Slidell area drug trade who fit witness descriptions. He also pointed out inconsistencies and falsehoods in eyewitness testimony as well as Frank Knight's testimony. 'If you find a reasonable doubt with identity,' Regan said, 'you must find not guilty.'
Regan ended his arguments by telling jurors, 'Please don't let it be said that these fellows cannot get a fair trial in St. Tammany Parish.'
While much of the testimony centered around Kaigler, known as 'Dreds' for his hairstyle, Bishop was seldom mentioned. For 33 minutes, Bishop's attorney, John Lindner went through each state witness, saying no one contributed anything to the case against James Bishop, except Frank Knight. He said Knight only implicated Bishop and Kaigler to avoid a life sentence as a multiple offender. 'James Bishop was not even mentioned in this case until July 2007,' Lindner told jurors.
Deliberations began at 12:30pm. The jury reached its verdict around 7:00pm.
'I want to thank the men and women who served on this jury,' Sheriff Strain said Friday night. 'In 14 years as Sheriff, I have never seen a case tried (from both sides) with such passion and spirit. The job these jurors had to do was enormously difficult, and I am proud of their determination to ensure our justice system worked the way in which it was intended.'

redpajama_set_name: RedPajamaCommonCrawl


text:
REVIEW: 'The Last Tycoon' - A Tragic Death Forces Pat to Reevaluate Things with Monroe in 'Burying the Boy Genius'
Amazon's The Last Tycoon - Episode 1.04 "Burying the Boy Genius"
Irving Thalberg's death sends shockwaves throughout the industry, and causes further insecurity from Pat about his own golden boy. Monroe risks his budding relationship to save a movie. Celia's adjustments to Hackett's script are well received. Rose immerses herself in volunteering, and forges a meaningful bond with a young, lonely patient.
The Last Tycoon features fictional characters operating alongside real-life figures. Brady-American needed to be bailed out by Louis B. Mayer. And now, Monroe is courting Fritz Lang to direct the espionage film he and Celia have developed. The events of this episode hinge around the sudden and tragic death of Irving Thalberg. It's a tragedy that the show really foreshadowed in a blunt way in the previous episode. That makes it so it's not all that surprising when Monroe's assistant bursts into the room to give him the news. And yet, it's hard to especially care about this death too. Over the years, it has long been speculated that Monroe Stahr in F. Scott Fitzgerald's novel was basically a stand-in for Irving Thalberg. He's a young hotshot producer in Hollywood with a heart condition. Of course, there's also been discussion over whether that comparison is truly apt. But in this series, Monroe and Irving actually interacted. It's important in the text of the series that the audience can see the parallels between them and their relationships with their bosses. It just really feels like the show is hand-holding the audience through all of this. It's fine for these characters to be interacting with real-life people. But to blatantly have them interact with people the characters were inspired by just seems too forced without adding much nuance to the situation whatsoever.
It's a big deal that Irving dies. It's sudden and shocking. All of Hollywood mourns together. All of the work stops so that the industry can attend the funeral. Mayer gets up to deliver the eulogy and talks about how he has just lost his son. His studio lost its most important producer. The creative energy that kept the ship running. Throughout that scene though, the show is actively commenting on how Brady-American would be finished if Monroe were to suddenly die. He has the heart condition that makes it so he only has a limited amount of time. But there's no pressure to replace him or ensure that the business could survive his eventual departure. Instead, Pat just turns into a vindictive boss who is obsessed with the idea that Monroe will one day leave him for Mayer. He's incredibly jealous. That fuels all of his actions throughout this episode. It's just lame that the show has to so blatantly telegraph that to the audience. The viewers were already aware that Pat has a love/hate relationship with Monroe. He's envious of him as a producer while also full of admiration for what he has accomplished. That is already understood. And yet, this episode takes valuable time out of the story so that Celia can adequately describe that relationship to Max. It's fine but completely unnecessary too and makes it seem like the show doesn't think the audience has been paying attention.
Monroe's fixes for the various films in production at Brady-American continue to seem good as well. He's putting in the work to make it so each of them succeeds. Pat is delivering speeches about loyalty and needing to know that Monroe won't be leaving him. Meanwhile, Monroe is just doing his job. He makes sure to read Celia's script before The Wizard of Oz. In fact, he even reads the newly discovered script from his dead brother-in-law before The Wizard of Oz. Actually, it's not even clear if Monroe ever reads the screenplay for The Wizard of Oz. The secretaries do. That makes them seem like better spies for Pat than Max is. That's what fuels his ultimate confrontation with Monroe. He was trying to be nice and give Monroe what he wanted with very little resistance. He approved the German director Monroe wanted for Celia's film even though he was worried about Fritz Lang corrupting his innocent daughter. But the idea of The Wizard of Oz being able to lure Monroe away is the last straw for Pat. He needs to know just how committed Monroe truly is. And again, Monroe is just doing the work. He makes sure the song at the end of the Christmas movie is actually joyful. That's a huge fix. But he isn't able to celebrate that - or his birthday - because of Pat needing to feel validated with the promise that he'll never leave him. Again, it's a story the show has already told this season. It didn't need another episode completely devoted to it.
Plus, the show continues to overly hit the nail the head in regards to the idea that Kathleen is replacing Minna in Monroe's life. Minna has been built up to be this saint of a character. She's a woman whom Monroe cherished and the public adored through her films. No one can be too mad at Monroe for idolizing her because they were in love with her as well. It's just a central theme of the show that has gotten tiring. It's the same thing over and over again. Kathleen worries that Monroe keeps imagining Minna instead of her. She has doubts that his feelings are true and genuine. She wonders if she's just fantasizing about Minna. To an extent, the audience is suppose to be wondering that as well. He still seems to be intimately watching her movies. Of course, that's a fake out at the top of this episode because Monroe and Pat are discussing how to fix the final, unfinished movie she did before her death. It includes needing to find an actress to dub over her lines in order to complete the movie. It's a job that unsurprisingly goes to Kathleen because they were both born Irish. The other actresses simply can't nail the accent - not even the one hired to play Minna in the movie Monroe wanted to make! It's just a really forceful comparison that is unnecessary to spend all of this time on. Of course, the move the show makes to distinguish Kathleen as her own character is only barely intriguing. A guy shows up at the studio disappointed that she's no longer waitressing but is very threatening in his demeanor. It's great that she exists outside of the relationship and the Minna comparisons. But it's just a brief tease at the end of this particular hour without doing much to better define her.
Elsewhere, Celia is promoted to producer after the first script comes in for her movie and everyone loves it. It's a lot of the story telling the audience it's great without offering any kind of proof. Of course, there are still edits to be made. But everyone is excited about telling this story because of the opportunity it has to be truly provocative. Monroe needs it be more deceitful and uncertain while Lang needs it to be more passionate. These are notes that Celia is more than willing to take. But it also serves as a reminder that she hasn't had these experiences to draw from in order to craft this story. Lang needs the characters to be more sexual and sensuous. He believes he can attract a top movie star for a supporting role if those changes are made. But Celia doesn't know how to do that. As she puts it: "She lives and breathes but doesn't fuck." Yes, it's a bit of a culture clash to see Celia in that establishment with the German director and actress. It's uncomfortable and Celia isn't sure what to think of it either. That's what makes it so invigorating. Her story is easily the best of this episode because it's a coming of age tale that is inherently about her. It's not as predictable or formulaic as some of the other stories. Yes, she still returns home to her disapproving father who takes out his frustrations on Monroe. But she feels very excited about all of these new experiences. They can only help her as a writer and producer moving forward as well. That's very exciting.
"Burying the Boy Genius" was directed by Scott Hornbacher with teleplay by Billy Ray and story by Billy Ray & Christopher Keyser.
All of this also happens to occur on Monroe's birthday. He seems unmoved by this day. It's still business as usual. He's not making a big deal out of it. But the show certainly is. Pat and Monroe have to have their big fight before they are even able to celebrate it. That builds the awkwardness in order for things to feel resolved and good in the end. It's just very manipulative.
Rose is still largely off on her own show working in the hospital. She's still just adjusting to this new job. She wonders if she needs to start bringing some money into the house after Pat took out another mortgage. But instead, she's just connecting with one patient. One young adult who has a brain tumor and no support system. She also happens to be a great artist. It's a very introductory story for now.
It's also fascinating to see Rose go back-and-forth between supporting Pat and Celia. She understands where they are both coming from in their disagreements. She's there for both despite feeling empty in this family dynamic. She ultimately chooses Pat here but it doesn't seem like she opposes what Celia has been doing.
For a moment, it seemed like the show forgot that Max has a family he is trying to support through his job at the studio. He needs to be earning money. He's the protector of his brother and sister. Meanwhile, they are a little too childish and selfish to truly appreciate it all which is a pretty weird moment.
Things were tense between Monroe and Bernadette the last time they saw each other. She slapped him and blamed him for her husband's death. Now, she wants him to read his final script. And then, he offers her a job as a writer because he knows that she actually wrote it. He then tasks her with rewriting the Sally Sweet movie.
As noted in previous reviews from this show, every episodic review was written without having seen any succeeding episodes. Similarly, it would be much appreciated if in the comments, the conversation would only revolve around the show up to this point in its run.
Labels: Amazon , Episodic Reviews , The Last Tycoon


text:
Stop FCC from Allowing 5G Radiation Emitting Antennas On Homes — Petition from Children's Health Defense
TOPICS:5GBN FrankConsumer RightsFCCProtest
By B.N. Frank
The Federal Communications Commission (FCC) is supposed to protect the American public by regulating the telecom industry. If only. They were a "Captured Agency" before Trump was elected and they have become much worse since then (see 1. 2. 3. 4, 5, 6, 7, 8, 9. 10. 11). They're even using the pandemic as an excuse to speed up 5G deployment (see 1, 2. 3, 4, 5) despite opposition from the Department of Defense and other highly respected sources. Lawsuits have been filed against them for NOT protecting Americans from unsafe levels of radiation (see 1, 2) and also 5G (see 1. 2, 3).
Their insane "Race for 5G" even allows for the launching of tens of thousands of satellites with millions of antennas to blast it at us from space (see 1. 2). They also want homeowners to be able to get paid for installing 5G satellite antennas on their roof tops. Not good! Since 2018 there have been reports of people and animals getting sick after 5G was turned on (see 1. 2, 3, 4).
Thanks to Children's Health Defense for starting a petition to try and stop some of their craziness:
The FCC is about to expand its "Over the Air Reception Devices" (OTARD) rule to allow wireless companies to install 5G and other cell towers and transmitting devices on homes. The wireless companies will be allowed to enter into a contract with your neighbor to install a cell tower on their home, without the need for a permit, without asking for neighbors' input or permission and without any considerations to a neighbor's disability, property values or other needs.
To stop the FCC's OTARD rule change and make it clear that we do not consent to this rule Children's Health Defense submitted an "Ex-Parte" objection to the FCC on April 16, 2020. Take Action! Join CHD's action by simply adding your name. (HERE)
5G opposition continues to increase worldwide because of risks to biological health (see 1, 2, 3. 4. 5), cybersecurity (see 1, 2), environmental health (see 1, 2. 3. 4), privacy (see 1. 2), and more. Many cities and countries have taken action including banning it, issuing moratoriums, and passing ordinances (see 1, 2).
Activist Post reports regularly about 5G and other unsafe technology. For more information, visit our archives and the following websites:
5GCrisis
5G Information
Electromagnetic Radiation Safety
Environmental Health Trust
Physicians for Safe Technology
Scientists for Wired Tech
Wireless Information Network
Subscribe to Activist Post for truth, peace, and freedom news. Become an Activist Post Patron for as little as $1 per month at Patreon. Follow us on SoMee, Flote, Minds, Twitter, and HIVE.
Be the first to comment on "Stop FCC from Allowing 5G Radiation Emitting Antennas On Homes — Petition from Children's Health Defense"


Elaine Runyan-Simmons is the mother of Rachael Runyan, who was a beautiful 3-year-old little girl from Sunset, Utah. On August 26, 1982 Rachael was lured away by a stranger offering ice cream. She was found three weeks later, bound and murdered. To this day the perpetrator has never been caught.
As devastating as this tragedy was, Elaine channeled her grief into educating children and their parents on the dangers of abduction and crimes against children and youth. Elaine was one of the driving forces for the establishment of Missing Children of Utah, Inc., a not-for-profit organization. She was elected President of MCU in 1993, and held this position with great pride and commitment for several years. She has been actively involved in legislative issues that involve children, and has spoken statewide and nationally. Her story has appeared on Unsolved Mysteries, Today, Real People, Extra, Crime Solvers, America's Most Wanted, CNN-Freeman Report and Street Smart Video. She has served on countless state commissions to combat child abuse, abduction and predatory crimes against children.
Elaine has been actively involved in the implementation of the AMBER Alert, which was formally the Rachael Runyan Alert since its inception in Utah prior to the federal law. In addition, Elaine has had her own State Farm Insurance Agency for the last 18 1/2 years. Most importantly, she is the proud mother of Justin and Nate and Mother-in-law to Justin's wife, Shana. Spending time with her beautiful grandchildren is Elaine's favorite pastime!


text:
Milestones:Zenit Parabolic Reflector L-band Pulsed Radar, 1938
Date Dedicated
Dedication #
Kharkiv, Ukraine
IEEE Regions
IEEE sections
Achievement date range
3 Street address(es) and GPS coordinates of the Milestone Plaque Sites
4 Details of the physical location of the plaque
5 How the intended plaque site is protected/secured
6 Historical significance of the work
7 Features that set this work apart from similar achievements
8 Significant references
9 Supporting materials
10 Map
Zenit Parabolic Reflector L-band Pulsed Radar, 1938
The 1938 Zenit radar test at the Laboratory of Electromagnetic Oscillations of the Ukrainian Institute of Physics and Technology was a major advance in the development of radar. Designed by Abram Slutskin, Alexander Usikov, and Semion Braude, microwave scientists and magnetron pioneers, Zenit established the practicality of combining the pulsed method and a shorter wave band for determining precisely all three coordinates of airborne targets.
Street address(es) and GPS coordinates of the Milestone Plaque Sites
4, Svobody Sq., Kharkiv, Ukraine, 61022, on the third floor near rector's office and entrance to the School of Radio Physics, Biomedical Electronics, and Computer Systems, coordinates 50.004022, 36.228348.
Details of the physical location of the plaque
On the third floor near rector's office.
How the intended plaque site is protected/secured
As the plaque is supposed to be placed on the outer wall, the plaque will be accessible for all visitors and public.
Historical significance of the work
As to the regional and national Ukrainian development, one can state that Zenit work performed in Kharkiv in the 1930's served as a cradle for the whole microwave, antenna, and radar community in Ukraine [1-7]. The group of talented microwave and radar scientists was headed by Prof. A. Slutskin, who was inventor of a very successful L-band split magnetron first reported by him as early as 1926, and the initiator and leader of the Zenit project. His staff members and former students A. Usikov and S. Braude discovered the pulsed operation of magnetron, and were responsible for the transmitter and receiver units of Zenit, respectively. Later Usikov and Braude were the founders of the Institute of Radio-Physics and Electronics of the National Academy of Sciences of Ukraine (IRE NASU, 1955) and the Institute of Radio Astronomy (IRA NASU, 1985) in Kharkiv.
Thanks to successful development of L-band magnetrons and Zenit in the 1930's and mm-wave magnetrons in the late 1940's, other important establishments were opened in Kharkiv after WW II. To mention only a few, these were the USSR Military Academy of Radio Engineering (1947), the School of Radio Physics at the Kharkiv National University (1952), the Kharkiv National University of Radio Electronics (1963), and the Hartron Space Control Systems Industry (1960). All these establishments and their offspring are at the core of today science and technology in the electromagnetic waves and their applications in the independent Ukraine [6]. Since then, Kharkiv has become and remains the major Ukrainian center of research into microwaves, millimeter waves, and sub-millimeter waves.
Still the work on Zenit should be evaluated separately in relation to the USSR technological developments as Ukraine had been a part of that country until 1992. In the scope of the USSR, Zenit technology clearly demonstrated the strength and merits of combined use of shorter-than-usual for the late 1930's waves and the pulsed method, in the determination of all three coordinates of the flying aircraft. A crucial evidence of the role played by Zenit is found in the capital Soviet source on the history of national radar – the book of Gen. M. Lobanov [8] who was supervising all gun-laying radar works before and during WW II.
Here, it must be noted that an earlier journal article of M. Lobanov was extensively cited in the famous work of J. Erickson [1] and his later book chapter [2], where the development of Zenit was also mentioned, together with its test in October 1938. That article, published in 1962, was a precursor to Lobanov's much more comprehensive book [8] published in 1973.
It must be also emphasized that the negative evaluation of Zenit given in the generally well documented and in all other aspects accurate book of Louis Brown [10] with a reference to the book of Lobanov is erroneous. Lobanov had devoted three full pages to Zenit, described this achievement with strong sympathy and concluded with very high evaluation. It is apparent that, unlike Erickson's thorough study of preceding Lobanov's article, L. Brown never read the book of Lobanov and used apparently only a poor quality translation of selected pages.
This overlook has been corrected and important role of Zenit has been fully acknowledged in the later published encyclopedia of radar history worldwide of Raymond Watson [11] – see pp. 292-296.
For the international technological development, Zenit remained largely unknown and had little or no impact. Still there exists a certain mystery. There is an article in the Ukrainian newspaper "Evening Kharkiv" dated 2000 [9] stating that the German intelligence, apparently political service SD, was aware of that work in Kharkiv and put some efforts to obtain information about it. The journalist claimed that in the 1970's he was told by the pre-war and wartime Soviet minister of communications, Signal Corpse Marshal I. Peresypkin that the latter had a copy of the German intelligence report bearing the handwritten note of Hitler ordering to send the best spies to Kharkiv for radar intelligence. This interest could be connected to the work in Germany on a similar system later known as Wurtzburg radar (wavelength 53 cm, 3-m parabolic dish antenna).
Today one can also state that besides of above-mentioned points, the success of Zenit demonstrated one other principle of deep social meaning. The highly innovative R&D, even in defense-related area, has better chances for a rapid progress at a civil laboratory rather than at a military one. This was never admitted in the highly militarized and infested with spy-mania USSR, however was well known circumstance in the UK and USA, where famous civil organizations such as the Telecommunications Research Establishment and the Radiation Laboratory at the Massachusetts Institute of Technology, respectively, had played crucial role in the acceleration of radar developments during the WW II [see, e.g., IEE Proc. A, Special Issue on Historical Radar, vol. 132, no 6, 1985; R. Buderi, The Invention that Changed the World, NY: Touchstone, 1997].
Features that set this work apart from similar achievements
The work on Zenit was on the mind of A. Slutskin since 1935, officially started in March 1937, and lasted, with breaks, till the end of 1940. The date of October 14, 1938 should be paid a special attention as that day, according to S. Y. Braude, the first successful field-test of Zenit was performed in Kharkiv demonstrating the ability to accurately determine all three coordinates of a flying airplane [1,2,5]. Importance of that event was tremendous as apparently all radars in service and in development that existed at that moment (i.e., British Chain Home, German Freya and Seetakt, Soviet Burya, Rapid and Redut, and Doppler radar prototypes developed at the Tohoku University, Japan and in the laboratory of Marconi in Italy) were able to determine the azimuth of the target and either its range or elevation, while the third coordinate remained essentially undetermined. Zenit was able to overcome this drawback thanks to the lucky combination of two principal innovations: it used pulsed method and worked with shorter than common waves of the 60-65 cm wavelength.
Pulsed method itself was not absolutely new as it was first tested in Germany (Lorenz Co.) in 1936 and in the UK, USA (L. Young and R. Page), and USSR (M. D. Gurevich, Jr. [8, p.52]) even earlier, in 1934. However by 1938 it had gained no significant attention of the military and civilian customers both in the USSR and abroad. Important exception was apparently the UK Chain Home early-warning network using the pulsed method from the start; however its ability to determine the target range and bearing was greatly degraded by the small resolution because of the 26-m (1936) to 10-m (1939) wavelength. The USSR experts then commonly viewed the continuous-wave principle of radar as more promising [1,4,8]. Initiative of Zenit development came from a civilian R&D laboratory, which was eager to explore the opportunities given by a freshly discovered pulsed mode of their original L-band split-anode magnetron operation. In this aspect Zenit was a champion – it was apparently the first ever radar with a pulsed magnetron source although the German Wurtzburg engineers had tried magnetrons at approximately the same period.
Decimeter (L-band) waves were also actively studied at that moment in many countries. Anyway at the time of its first test Zenit apparently had the most powerful decimeter-wave source of 3 kW in the world, and by 1940 it used the source of 17 kW. Indeed, the cavity magnetron at the 9.8-cm wavelength was invented in the UK in the beginning of 1940, improved for 10-kW power by the end of 1940, and used in radars since 1941.
Before that, in the UK the Chain Home network operated with 26 m to 10 m wavelengths, and AMES-2 radar working with 1.5 m waves, for the Chain Home Low, appeared only in the end of 1939; in the USA experimental 50-cm gun-aiming radar was developed by the Bell Laboratories only in 1940; in Germany the prototypes of the early-warning radar Freya and naval radar Seetakt used 2.4 m and 80 cm wavelengths, respectively, while radar Wurtzburg working with a shorter, 53 cm, wavelength had not appeared before 1939 or 1940; and in Japan the waves shorter than 10 m and pulse method was apparently not applied in radar studies at all until 1941 - see [11] and also IEE Proc. A, Special Issue on Historical Radar, vol. 132, no 6, 1985; R. Buderi, The Invention that Changed the World, NY: Touchstone, 1997.
Significant references
1. J. Erickson, "Radio-location and the air defence problem: The design and development of Soviet radar 1934-40," Science Studies, vol. 2, pp. 241-268, 1972.
2. J. Erickson, Chapter 16 in Radar Development to 1945, ed. by R. Burns, Peter Peregrinus/IEE Publ., 1988.
3. S.S. Swords, Technical history of the beginnings of Radar, Peter Peregrinus/IEE Publ., 1986, section 4.7.
4. A.A. Kostenko, A.I. Nosich, I.A. Tishchenko, "Development of the first Soviet 3-coordinate L-band pulsed radar in Kharkov before WWII", IEEE Antennas Propagat. Magazine, vol. 44, no. 3, pp. 28-49, 2001. [attached]
5. A.A. Kostenko, A.I. Nosich, I.A. Tishchenko, "Radar prehistory, Soviet side: development of the first 3-coordinate L-band pulse radar in Ukraine in the late 1930's", IEEE Antennas Propagat. Symp. Digest, Boston, vol. 4, pp.44-47, 2001.
6. A.I. Nosich, Y.M. Poplavko, D.M. Vavriv, F.J. Yanovsky, "Microwaves in Ukraine", IEEE Microwave Magazine, vol. 2, no 4, pp. 82-90, 2002. [attached]
7. A.I. Nosich, A.A. Kostenko, "In the labor people's name: development of 60-kW magnetrons in the artificial famine plagued Ukraine in the early 1930s," Proc. Int. Conf. Origins and Evolution of the Cavity Magnetron (CAVMAG-2010), Bournemouth, pp. 82-88, 2010. [attached]
8. M. Lobanov, The Beginning of Soviet Radar, Moscow, Sov. Radio Publ., 1973 (in Russian).
9. V. Artemenko, "Watched by Muller," Newspaper "Vecherny Kharkov" (Evening Kharkov), no 128 (8189), page 4, 16.11.2000 (in Russian with translation). [attached]
10. L. Brown, A Radar History of World War II: Technical and Military Imperatives, Taylor and Francis Publ., 1999.
11. R. C. Watson, Jr., Radar Origins Worldwide: History of Its Evolution in 13 Nations through World War II, Victoria, Trafford Publ., 2009.
Kostenko-apmag2001.pdf
Nosich-cavmag2010.pdf
Artemenko-vekh2000ru-tr.pdf
Nosich-mwmag2002-ukraine.pdf
{"minzoom":false,"maxzoom":false,"mappingservice":"leaflet","width":"auto","height":"250px","centre":false,"title":"","label":"","icon":"","lines":[],"polygons":[],"circles":[],"rectangles":[],"copycoords":false,"static":false,"zoom":10,"defzoom":14,"layers":["OpenStreetMap"],"image layers":[],"overlays":[],"resizable":false,"fullscreen":false,"scrollwheelzoom":true,"cluster":false,"clustermaxzoom":20,"clusterzoomonclick":true,"clustermaxradius":80,"clusterspiderfy":true,"geojson":"","clicktarget":"","imageLayers":[],"locations":[{"text":"","title":"","link":"","lat":50.004022,"lon":36.228348,"icon":"","inlineLabel":"4, Svobody Sq., Kharkiv, Ukraine, 61022, on the third floor near rector's office and entrance to the School of Radio Physics, Biomedical Electronics, and Computer Systems\n"}],"imageoverlays":null}
Retrieved from "https://ethw.org/w/index.php?title=Milestones:Zenit_Parabolic_Reflector_L-band_Pulsed_Radar,_1938&oldid=188887"


GEO Prep Mid City – Greater Baton Rouge is a school within the GEO Foundation network. GEO Foundation incubates quality charter schools and then supports their growth. All GEO-sponsored public charter schools are high academic growth schools.
GEO Prep Mid City currently serves K-8. GEO Academies plans grow in Baton Rouge by adding on a middle school and high school in the future. GEO Academies' goal in Baton Rouge is to replicate what they have done elsewhere by featuring a unique K-14 model–full day kindergarten all the way through two years of college.
GEO Academies provide longer school days and a longer school year to ensure student success. GEO Academies partner with Teach For America, New Teacher Project, and College Summit, too.


Here's a bit of trivia to keep and store for future use to amaze your friends: What state has the most number of boats (the Coast Guard calls them vessels) registered? Florida! That's pretty easy, but what state ranks second? Minnesota. That's unexpected.
What state has the most miles of coastline? Alaska. Second place is Florida.
Knowing what you know now, what state ranks number one for boating accidents, injuries, and deaths? Unfortunately, it's Florida.
Several things contribute to make the waters in and around Florida particularly dangerous, and congestion is one. The population of Florida has gone up every year since someone started counting.
In 1960 the population of Florida was 5 million people.
Waterways, harbors, lakes, canals, and rivers are all choked with boats especially in the summer which is coming soon.
Just like we preach about safety on the road, we also preach about safe boating because a portion of our law practice is dedicated to helping victims of accidents on the water. The laws for boating accidents are similar but different. Waterways are harder to maintain "traffic control" and there may not be red lights but there are laws. If you own a boat you should know them and obey. Going out on a boat is fun but that doesn't mean you throw common sense out the window and become reckless.
Another thing to consider and understand when you're out on a boat is that if someone does something irresponsible and there is a collision and injuries, it takes a lot longer for medical emergency responders to reach victims. It also takes longer to be transported to the hospital for treatment of serious injuries. If you're three miles out in the Gulf Stream you may be an hour or more from getting to a trauma center. The Coast Guard statistics for Florida boating accidents document the fact that injuries and deaths increase through the Spring months and peak in July.
The smart thing is to avoid accidents. The number one reason for serious accidents is excessive speed. Being under the influence of drugs or alcohol is also a major contributing factor according to the Coast Guard and Florida Fish and Wildlife Conservation Commission. Almost half of all boating accidents involve impaired boaters.
The Law Firm of Lazarus and Lazarus has been helping victims of boating accidents in south Florida for 25 years. We understand the laws, insurance, and special circumstances that are unique to boating accidents and we work hard to get results for our clients who have been hurt. Please call us at (954) 356-0006 if you would like to speak with us about your situation. Our consultations are always free and confidential.


You're coaxed to login multiple times every day by the steady stream of e-mails. People have written on your wall, sent you private messages, commented on your pictures, tagged you in notes. Facebook is as addictive as a pack of cigarettes to a nicotine hungry smoker. You add a variety of information about yourself ranging from how you are feeling to where you are working. You probably have at least three bumper stickers (I have about 12). When you take a good picture, or something cool happens in real life, you probably think about how long it will be until you can upload it to Facebook. Your profile is you. People can have a favorable or unpleasant impression of you before they meet you in person based solely on your Facebook profile. You must keep it fresh. You cannot and will not be a lame bucket of blandness. Your page needs to show who you are (or who you want to be). Your Internet social status depends on it. This is your life.
You Don't Have Time to Update Your Resume?
So what's the difference between your Facebook profile and your resume? Take a second. Think about it… Ding! Ding! Ding! The only difference is in whom you're trying to impress. Imagine if all those comments, private messages, and friend invites could be replaced by employers pinging you regarding legitimate job opportunities? Wouldn't it be great to have options presented to you, rather than having to aggressively chase them day after day and week after week? Despite the gibberish you're hearing about the economy, there are still plenty of companies that need you. They need individuals with unique personalities and accomplishments to complement the attainable skill set. Your Facebook profile shows who you are, so your resume should show the same thing… within reason of course.
Employers look at a ton of resumes each day. You look at a ton of Facebook profiles each day. There are things that can irk you about someone's page. The type of stuff that will make you click away, or delete the person all together. Employers do the same thing with resumes. Typos or cheesy formats can turn them off just as quickly as a married status or a cluttered mess of applications can turn you off. When you're on someone's page, you probably skip past a lot of the basic information. Hometown, college major, where they lived on campus, and what other networks they are in carry little significance in comparison to interests, quotes, and the "about me" section. Even if your "about me" section is 2 lines, it probably says something that you want people to remember. It can be the deal breaker for that friend request – almost as much as a nice main picture and a series of follow up pictures that are aesthetically pleasing can be a deal maker. So how do you fill your resume with deal makers? Continue on and you'll see.
Your profile picture follows you around Facebook. Whenever you write a comment, change your profile, or do anything else that is news feed worthy, people will probably see your main picture. Even if you just happen to pop up in someone's friends list, people may decide to check you out based on your image. Apply this picture perfect attitude to the design of your resume! I'm not saying you need to use Photoshop or have Flash animation, but you need to do something that will catch the eye of the person who has paper cuts or strained eyes from the previous batch of bland resumes. Try a different, but legible font. Times New Roman is played out. It's the default. You're better than the default. Consider using a border around your resume to give it a portrait of perfection look. Make simple (and subtle) changes that emphasize what you think is most important about you. Do not copy and paste your Facebook picture to your resume.
Be self-centered and lead off with a summary or list of accomplishments that show you are more than a piece of paper, and that you will put paper (of the green variety) in the company's pocket if they bring you on board. Are you a national champion in something? Do you run a website that isn't filled with vulgarities and profanities, but speaks to your capabilities? Do you have a personality or a pulse? Let that show! You have no problem gloating in your Facebook status, so why not do it in your resume? If you're too shy to put a picture up on Facebook, nobody is going to click your profile. If you're too shy to brag about yourself in your resume, nobody is going to hire you.
Don't be vague. What good is a gigantic plate of pasta if the sauce tastes like crap? If you have a detailed Facebook profile that lists every rapper or rock band you are a fan of, this one's for you. If you've managed money, know how much. If you've had to deal with 30 screaming camp kids during the summer, let the employer know that. It shows you have thick skin. If your actions resulted in a positive outcome, it needs to be described in your resume. This goes back to being a narcissist!
When recruiters are on job boards looking for candidates, they can see the file name of your resume. They can also see the description heading for your profile on Monster, Career Builder, Yahoo Jobs, or whatever other site you desperately posted your resume to. Do more than just put your name or the position you want. Describe who you are in a few words. "Creative blogger with a knack for recruiting". That's me. Anybody looking for a recruiter who doesn't want to click on that works somewhere that I don't want to be. Obviously, if an employer tells you to label a resume a certain way, do what they say.
Having a box about zombies on your profile tells me nothing about you except that you're an idiot (I'm sorry, did I offend you? Why don't you use your zombie powers to turn me into a zombie then?). The same can be said for wasting space by saying "References Furnished Upon Request." Thank you Captain Obvious. Of course references will be furnished upon request. Duh! You just wasted the chance to close out your resume with a great quote, or final question to ask the employer. Questions like "Do you like me? Circle yes or no." are considered inappropriate. Maybe something along the lines of "I'm more than a profile. I'm worth the call." If your resume didn't dazzle the reader, then maybe this statement will get them to show your resume to someone because it's different. Maybe that person will tell him or her to bring you in or give you a call.
Still Can't Get Anyone to Be Your Friend (or to Hire You)?
If you are still struggling with putting together a resume at the most basic level, I'd suggest using a resume editing service. There are a bunch of them out there, some pricier than others. If you can invest $100 in shoes or t-shirts with underground designs, then you can invest in the piece of paper that's going to sell you to an employer. I offer resume advice on my site RichResume.com, and you can also feel free to contact me at rich@richresume.com if you have more specific questions. I can point you in the right direction and help you sharpen your job-hunting skills. I can also help you with your Facebook profile. I don't know why you would want me to, but I will. It sounds kind of silly to invest money to have someone work over your Facebok profile, right? Well time is money. You've probably put many hours into perfecting your Facebook persona, so why can't you give your resume the time (or money) it deserves? Your Facebook friends won't get mad that you only updated your status 7 times yesterday.
Next time you're on Facebook and complaining about not having a job, or wanting a new one, remember this article. Why fight with thousands over opportunities, when you could put yourself in the position to have the opportunities fight for you. Besides, it's as simple as updating your Facebook profile.
These resumes are sure to get looked at just because of their outstanding design.
Rich, you may not realize it but this post can be read in both directions. Many recruiters have yet to grasp the importance of Facebook for recent graduates and you make it plain to both sides. Nicely done.
Thanks Jacob. Just read your comment. A lot gets neglected in this area. Recruiters get locked into the traditional Monster and Career Builder searches. It's an easy trap for them to fall into. Hopefully, this entry helps at least a few people find each other!
I know its been 2 years since you wrote this one. I happened to stumble on it today. Holds true in today's world, considering how widely facebook is used.


How can a simple change in the way you talk to yourself result in a calmer, happier, you?
A word that I hear a lot in, and out of, the coaching room is 'should'. Whilst there's a time and place for 'should' – I should look left and right before crossing the road, for example, it's sometimes used in a way that doesn't serve us well.
So what's unhelpful about one little word like 'should'?
What do you notice about them? My first observation is how stressed I feel when I read them. On further reflection I realise they are all presented as fact. There is no choice or possibility in these statements. And sometimes if I am working against a deadline, or incentivising myself to get that sub 30 minute time in the 5K Park Run, that might be useful. But sometimes what 'should' does is close the door to possibility.
I notice that's it's a lot easier to put the word 'or' after a 'could' sentence. Which opens up possibility.
I'm not saying either of these are the wrong or right choices, simply that you have a choice.
Should seems to be a way we put undue pressure on ourselves. I should be thin/popular/the best at my job. I should never make mistakes.
Even if we are pretty successful at achieving those things, there will be the odd day we eat our own body weight in doughnuts/someone gets cross with us/we mess up at work, and the more our mind has convinced us of what or whom we 'should' be, the more painful those days are going to feel.
What can you do to notice when you use 'should'?
I find that 'shoulds' come in waterfalls, once one leaks out, a torrent normally follows. For me this is when I'm feeling under the weather, or when I have too much on or when I'm under pressure.
Next time you feel a waterfall of 'shoulds' welling up, let it happen. Take a pen and some paper and write them all down. Then take a deep breath, maybe take the piece of paper into a different space, a new room of the house or office, and reflect on each of the statements. Which do you want to turn into statements of possibility or choice? Re-write those sentences and practice saying them out loud, or even to an understanding friend.
Practice noticing when an unhelpful 'should' leaks out. What else could you do with it, to turn it into something that's working for you, not against you.
If you'd like to talk to me about leadership coaching, team coaching or career coaching, please get in touch via my website, I'd love to hear from you!


text:
Il cantone di Le Carbet è un cantone francese situato nel dipartimento e regione della Martinica.

Comuni
Le Carbet
Le Morne-Vert

Carbet

redpajama_set_name: RedPajamaWikipedia


mine would do that occasionly.turned out to be a loose fuel line before the lift pump.
have u check the clutch ?
Is the fuel tank selected at or near 1/4 full........ could be a broken fuel pickup in the tank.
Think fuel issues on this, the timing is gear driven and they last a long time.
The problem was fuel delivery related.... Yesterday I installed a rotary type lift pump, bypassing the mechanical. 10 new feet of 5/16th line and his surging is gone. Overall from idle to pulling load, the truck is 100% smoother now.


This may be both an exciting and stressful time for you as you have made the decision to undergo a lip augmentation procedure. No doubt this was a decision that you toiled over a bit. But, with time, you realized that it was the right decision for you. For that resolve, you should feel quite proud that you are taking the steps that you feel are necessary to gain greater self-confidence. Lip fillers can give you a sense of personal positivity and assurance knowing that you look more like you want to look.
You don't have to settle for feeling like your appearance is not exactly how you would like. By being unwavering in your decision to elevate your lips and lip area to a level that you feel is more representative of the "real you", you could feel a heightened sense of inner peace. There is an intrinsic contentment when you take full control of the reins of your life, and that includes the appearance of your body and all of your facial features.
Ideally, before moving forward, you want to ask plenty of questions about lip injections and the lip augmentation procedure. This is not the time to be shy about what you really want and need to know. So, reach out to as many as you feel is necessary to get as much information as you possibly can to ensure that you are well-informed and ready to go through with the lip enhancement process. As teachers say, no question is a dumb question. If it is something you feel compelled to ask, ask it. That one answer could be the difference between total confidence in the process and you possibly feeling inadequate about the whole thing.
Most reputable specialists will have either online reviews or will have some type of survey files. It would be beneficial for you to look over those surveys because they will give you insight into the experiences that others have had with the practice that you are considering using. You may be able to learn about that clinic's strengths and areas where maybe they need to improve. It's not a pure science, but it's good to get other people's perspectives.
Find out exactly how they plan to care for you before, during, and after the lip augmentation procedure. You want to be super relaxed during this time. The last things that you want are any surprises! Get your specialist and their team to outline everything. Have them walk you through each step. As for anything that you are not comfortable with, now would be the time to make that uneasiness known to them. If you have selected a good team, they will welcome your questions and will work to ensure that are totally relaxed with everything.
With the newer technology, your specialist may be able to provide you with images of you and how your enhanced lips will look. These pictures will be very useful and will be a major part of what you can expect from the lip augmentation experience. In fact, it is pretty safe to say that you should probably only go to a clinic that offers this service. Remember, you don't want any surprises. You just want the lips that you believe will make you feel renewed.


text:
SYNONYM

#### According to
The Catalogue of Life, 3rd January 2011

#### Published in
null

#### Original name
Pezicula eucrita P. Karst., 1871

### Remarks
null

redpajama_set_name: RedPajamaGithub


WASHINGTON (Alliance News) - Following the lackluster performance in the previous session, stocks are likely to move to the upside in early trading on Tuesday. The major index futures are currently pointing to a higher open for the markets, with the Dow futures up by 194 points.
Optimism lawmakers will manage to avoid another government shutdown may generate early buying interest after negotiators reached a tentative agreement on border security.
The agreement reportedly includes USD1.4 billion for physical barriers on the border, well short of the USD5.7 billion President Donald Trump has demanded for construction or a border wall.
Shortly after the start of trading, the Labor Department is scheduled to release the results of its Job Openings and Labor Turnover Survey for December. Job openings are expected to inch up to 6.900 million in December after slipping to 6.888 million in November.
In overseas trading, stock markets across the Asia-Pacific region moved mostly higher during trading on Tuesday. Japan's Nikkei 225 Index soared by 2.6%, while China's Shanghai Composite Index climbed by 0.7%.
European stocks have also moved mostly higher, although the UK's FTSE 100 Index has bucked the uptrend and edged down by 0.1%. The German DAX Index is jumping by 1.1% and the French CAC 40 Index is advancing by 0.9%.
In commodities trading, crude oil futures are surging up USD1.16 to USD53.57 barrel after falling USD0.31 to USD52.41 a barrel on Monday. Meanwhile, after sliding USD6.60 to USD1,311.90 ounce in the previous session, gold futures are rising USD4.30 to USD1,316.20 an ounce.
On the currency front, the US dollar is trading at 110.41 yen compared to the 110.38 yen it fetched at the close of New York trading on Monday. Against the euro, the dollar is valued at USD1.1295 compared to yesterday's USD1.1276.


text:
Blogs undercover: The best investigative stories of the week
Jen Halsall
rabble is expanding our Parliamentary Bureau and we need your help! Support us on Patreon today!
This week at rabble, we're going undercover. Our bloggers have been doing some digging, and they've come up with a host of investigative and thought-provoking journalism that's sure to leave you itching for more. From clever misdirection by Canadian banks to unscrupulous intervention in Latin America, these stories are bound to change your perspective on a range of issues, both foreign and domestic.
We grow up too fast in this dog-eat-dog world -- and maybe that's precisely the problem. Davis Carr takes a look at "Nannygate" this week, and explores Canadians' fixation with the Trudeaus' two publicly funded caregivers. But is it really the money we're upset with? Or, are there deeper gendered constructions at play? Maybe it's not so much the childcare that has so many people in a tizzy -- maybe it's really the Trudeaus' role in challenging our current perception of childcare and women's obligations in the home.
That's not the only financial controversy to his the press. As Nora Loreto reports, Canada's big banks have been preaching austerity while raking in increasingly bigger profits. The six major banks brought in more than $34 billion this year, but headlines often couple these figures with warnings of imminent fiscal downturn -- obscuring the successes, and failing to question the significant tax breaks these institutions receive. Something's got to change. As Loreto says, "In absence of public pressure to reign in these profits, Canadians will see more and more of their income going to line the pockets of the ultra rich."
We're going to follow the money, and see where could go. According to Liz Sutherland and Heather Laird, if our governments choose to spend it wisely, we could have a massive opportunity on our hands. Public money can be used to invest in local people and products, especially during large infrastructure projects. It's called buying social, and it's a growing trend. But there's still a lot of work to be done if we're going to see significant gains. For starters, we could drop the "lowest cost at all costs" mentality.
Speaking of social consciousness, there's another opportunity for real change in the works. The Liberal government announced this week it will begin laying the groundwork for an inquiry into Canada's missing and murdered Indigenous women. Doreen Nicoll gives us a briefing on the plan, laying out target areas that will be examined and strengthened in this process. It's going to be a long process, but not one without significant merit -- finally, after years of neglect, we are seeing the seeds of change begin to sprout in the federal government.
Finally, Fernando Arce takes us on a trip from the streets of Toronto to the parliament of Venezuela, where recent elections have seen the Democratic Unity Roundtable sweep to power. Across Canada and the United States, protestors have been taking to the streets to criticize the United States' efforts to destabilize Venezuela's political and economic affairs. For a country so fond of freedom and democracy, the U.S. has a long history of unscrupulous involvement in Latin America -- one that often isn't given the recognition it deserves.
And that's the blogs briefing for this week. Rest assured, our bloggers are closing in on a number of other exciting cases and will continue to provide thoughtful, up-to-date analysis for all your investigative desires. Until then, relax and enjoy the upcoming weekend!
#MMIW
nannygate


Mechanically sound, runs great, dependable, starts every time and always goes...stops too!
front bumper bent on one side, driver's mirror, needs new passenger side headlamp lens and the small window in back on passenger side is missing, also the spare tire latch needs fixing/replacing...small things caused by using it as a farm truck, like a cow bumping into it or a tree branch falling etc...in other words, no traffic accidents or anything.
I used it as a farm truck so the interior has had hay, straw, etc. but it's pretty clean now.


text:
Watch: James Pearce on Liverpool FC's 'immensely frustrating' 2-2 draw with Leicester City
The Reds threw away a two goal lead to draw 2-2 with the Foxes at Anfield
Joe Rimmer
Sign up to FREE daily email alerts from Liverpool Echo - Liverpool FC
James Pearce says that Liverpool's 2-2 draw with Leicester was "immensely frustrating" as the Reds missed the opportunity to win their third straight Premier League game over the festive period.
The Reds found themselves 2-0 up courtesy of two Steven Gerrard penalties but Leicester fought back to draw level in the second half.
James said: "It was an immensely frustrating first game to 2015 after the rout of Swansea.
"It was a perfect platform for them to build on and everyone expected them to push on in the second half and put the game to bed. Leicester, to their credit, would have felt very hard done by to be 2-0 down in the first place and they came back strong.
The lack of a response was disappointing. Liverpool still had plenty of time to find a winner but they rarely looked like doing it. It was just one of those afternoons when nothing dropped for them."


I don't want to look back into my life only to realize that I did the same thing every day.
Ever since I was little, I've always had that desire to see and visit places where I've never been before. Now that I am older, it is a lot easier to do these things. Although since I'm older now, I am the one funding my own trips and adventures, which can get a little costly since I have more freedom to do my own thing. Going out to see new places is great for so many different reasons. I also find that through the school year and just months, in general, I end up in a routine. While having a routine is good, it can make me too comfortable with how everything is around me. Every so often, I enjoy getting out of these routines and doing something different or going somewhere different.
Routines in general usually aid us in finding an easier way to do things or a way to save us time, especially in all of the madness we have to deal with every day. The question is, at what point should you draw the line on routines? Leaving a specific routine every once in a while can lead to so many benefits. Sometimes, we are so caught up and engulfed in the day to day routines that we have so we fail to see everything else that is happening around us. Routines are usually our way to help us get from point A to point B without any kind of difficulties. However, sometimes these difficulties can be what makes us a better and bigger person in the long run. To me, falling into a routine actually makes time go by fast. In some cases, this is ideal an in other cases, it's not. I don't want to look back on my life only to realize that I did the same thing every day. Overall, I definitely do not want time to fly by since it already feels like it's happening.
Here are some reasons I was able to come up with as to why you should stray from routine every once in a while.
2. You'll feel a sense of freedom.
4. Time won't go by as fast.
5. You are more aware of your surroundings.
6. You will become more alert.
7. Maybe you'll meet a new friend.
For some people, changing up the routine may be difficult but keep in mind that it could always be done in baby steps.


The RAZE(R4ZE) name was taken by an Da2 team name which is no more so Leader decided to give the same name to our Clan in PUBG Mobile. Our Clan is based in Mainly for Indian Players. Our General Co-ordination is Hindi Language. We've Active & Skilled Players in our clan. Our Clan Ranks In Top 500 in Asia. Currently We're Recruiting Players for Beta Team in Clan.
Join Today! Don't meet requirements? No worries, You can join our Server & Talk to Out Official Members and Find New Friends.