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Chtchannikova v. City of New York
2017-08164 (N.Y. App. Div. 2019)
Chtchannikovav.City of New York
SUPREME COURT OF THE STATE OF NEW YORK Appellate Division, Second Judicial DepartmentJul 10, 2019
2017-08164•2019 N.Y. Slip Op. 5514•
Ludmila Chtchannikova, respondent, v. City of New York, et al., defendants, .N.A. Utility Contracting Co., Inc., appellant (and a third-party action).
James J. Toomey, New York, NY (Michael J. Kozoriz of counsel), for appellant. Law Office of Yuriy Prakhin, P.C., Brooklyn, NY (Sandra R. Beron and Stephen Revis of counsel), for respondent.
MARK C. DILLON, J.P.
CHERYL E. CHAMBERS SYLVIA O. HINDS-RADIX VALERIE BRATHWAITE NELSON, JJ. (Index No. 6079/11)
James J. Toomey, New York, NY (Michael J. Kozoriz of counsel), for appellant.
Law Office of Yuriy Prakhin, P.C., Brooklyn, NY (Sandra R. Beron and Stephen Revis of counsel), for respondent.
In an action to recover damages for personal injuries, the defendant V.N.A. Utility Contracting Co., Inc., appeals from an order of the Supreme Court, Kings County (Bernard J. Graham, J.), dated July 31, 2017. The order, insofar as appealed from, denied that branch of the motion of that defendant which was for summary judgment dismissing the complaint insofar as asserted against it.
ORDERED that the order is reversed insofar as appealed from, on the law, with costs, and that branch of the motion of the defendant V.N.A. Utility Contracting Co., Inc., which was for summary judgment dismissing the complaint insofar as asserted against it is granted.
The plaintiff allegedly was injured when she tripped and fell on a hole in a crosswalk while crossing a street in Brooklyn. She thereafter commenced this personal injury action against, among others, the defendant Verizon New York, Inc. (hereinafter Verizon), which had been issued permits to perform certain work in the vicinity, and the defendant V.N.A. Utility Contracting Co., Inc. (hereinafter VNA). Verizon had hired VNA to install PVC conduit to protect Verizon wiring in the area. VNA moved, inter alia, for summary judgment dismissing the complaint insofar as asserted against it on the ground that it did not perform any work in the crosswalk where the plaintiff fell. In support of its motion, VNA submitted evidence that the plaintiff fell in the southeasterly crosswalk on Brighton 14th Street at or near its intersection with Brighton Beach Avenue, and that the work that VNA performed, which included digging up roads in order to install PVC conduit, and then restoring the roads, was on the north side of the road on Brighton Beach Avenue, and not on Brighton 14th Street. In opposition to the motion, the plaintiff submitted the unsworn report of a consulting engineer, who reviewed Google photographs of the intersection where the plaintiff's fall occurred. The engineer stated that trench work depicted in the photographs appeared similar in design to trench work conducted by VNA, and the two trenches were "most likely . . . constructed by the same contractor." In the order appealed from, the Supreme Court, inter alia, denied that branch of VNA's motion which was for summary judgment dismissing the complaint insofar as asserted against it on the ground that the plaintiff had raised a triable issue of fact as to whether VNA created the defect that caused the plaintiff's fall. VNA appeals.
VNA established its prima facie entitlement to judgment as a matter of law by providing evidence that it did not perform work on the road where the alleged accident occurred (see Igneri v Triumph Constr. Corp., 166 AD3d 737, 738; Lewis v City of New York, 82 AD3d 1054, 1055; Kruszka v City of New York, 29 AD3d 742, 743-744; Flores v City of New York, 29 AD3d 356, 358). In opposition, the plaintiff failed to produce admissible evidence sufficient to establish that a material issue of fact exists (see generally Alvarez v Prospect Hosp., 68 NY2d 320, 324). The engineer's report submitted by the plaintiff was unsworn and failed to specify the purported expert's qualifications (see Bellaflores v Town of Oyster Bay, 256 AD2d 290, 291; Hagan v General Motors Corp., 194 AD2d 766, 768). Further, the engineer relied on unauthenticated photographs without evidence that such photos depicted the location of the alleged accident in the same condition as it was on the date of the alleged accident (see Gover v Mastic Beach Prop. Owners Assn., 57 AD3d 729, 731; Hlenski v City of New York, 51 AD3d 974, 975; Lowenthal v Theodore H. Heidrich Realty Corp., 304 AD2d 725, 726). In addition, the engineer's speculation as to VNA's involvement was insufficient to defeat VNA's motion for summary judgment (see Hanze v City of New York, 166 AD3d 734, 735; Trombetta v G.P. Landscape Design, Inc., 160 AD3d 677, 679; Hanley v City of New York, 139 AD3d 800, 802). Accordingly, the Supreme Court should have granted that branch of VNA's motion which was for summary judgment dismissing the complaint insofar as asserted against it.
DILLON, J.P., CHAMBERS, HINDS-RADIX and BRATHWAITE NELSON, JJ., concur. ENTER:
Aprilanne Agostino


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Tesla Reveals SEC Subpoenas as Musk Calls Reports of Deepening FBI Probe 'Absurd'
Updated: 5 November 2018 15:52 IST
Federal securities regulators have issued subpoenas regarding Tesla's public assurances over the production of its newest car, the company said Friday, the latest signal of an increasingly aggressive investigation into Elon Musk's electric automaker.
The notice, tucked inside a 141-page quarterly report Tesla filed with the Securities and Exchange Commission on Friday, confirms that the SEC has issued subpoenas as part of a deepening probe into the company's manufacturing projections for its Model 3 sedan last year. Those numbers were widely regarded as a make-or-break issue for Tesla as it sought to navigate factory chaos, slow its cash burn and prove to investors that it could survive.
The Justice Department has also requested documents as part of a similar investigation, but those investigators have not issued subpoenas or made other formal requests, Tesla said in a statement Friday. Tesla's SEC filing said that an enforcement action from either agency could damage its business, cash flow and future prospects.
Tesla and Musk, its billionaire chief executive, have pushed back strongly against a Wall Street Journal report last week that the FBI was pursuing a deepening criminal investigation into Tesla. In an interview with the tech outlet Recode released Friday morning, Musk called the report "utterly false," "absurd" and written by journalists who are "terrible people."
SEC officials did not respond to requests for comment. The FBI declined to comment on the matter.
News of the SEC's subpoenas comes a few weeks after Musk settled with the agency on a second investigation into his claims on Twitter that he would take Tesla private. The tweet, which Musk later said was a joke, caused the company stock to fall 14 percent. The SEC charged in a lawsuit that Musk had misled investors, and Tesla and Musk agreed last month to each pay $20 million and have Musk step down as chairman of the board.
The expanding SEC probe could set up a new hurdle for a company that last month said it had finally resurfaced into profitability thanks to booming sales of the Model 3. Tesla said Friday that it expected to incur undisclosed costs related to responding to the subpoenas and potentially defending against any government action.
The $58 billion company agreed as part of the SEC settlement to more closely monitor Musk's social-media commentary. But in the days after the settlement, Musk taunted the agency, tweeting, "Just want to [say] that the Shortseller Enrichment Commission is doing incredible work."
The probe, led by SEC investigators in San Francisco, touches on questions that have been raised by Tesla investors and former employees into whether the company had truthfully conveyed its progress in producing its futuristic, battery-powered cars.
A former Tesla employee, Martin Tripp, sought whistleblower protection and filed SEC complaints claiming that Musk had overstated production numbers, which Tesla has disputed. Shareholders made similar claims in a securities-fraud lawsuit dismissed in August by a federal judge.
Unconventional factory methods and failed attempts at automation forced the Silicon Valley automaker to endure months of costly delays and executive departures at its car factory in Fremont, Calif., during a time that Musk has called "production hell." The company said Friday that it expected to spend up to $6 billion on factories and equipment through 2020.
"When we started the Model 3 production ramp, we were transparent about how difficult it would be," the company said in a statement. "While Tesla gets criticized when it is delayed in reaching a goal, it should not be forgotten that Tesla has achieved many goals that were doubted by most. We are enormously proud of the efforts of the whole company in making it through this difficult ramp and getting us to volume production."
Musk put it a different way in his Recode interview: "It is absurd that Tesla is alive. Absurd! Absurd."
© The Washington Post 2018
Further reading: Tesla, SEC, Model 3, US, Elon Musk
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redpajama_set_name: RedPajamaCommonCrawl


Wow, I've just realised that this is my first post of 2019. It's been a long while since I posted last so I'm going to keep this post nice and short and straight to the point!
So a few weeks ago I decided to book a spontaneous Dermaplanning treatment with Charley from Charley Klein permanent make-up and when I say spontaneous I do not mean I just picked a random person, random salon and random treatment! I ALWAYS re-search treatments and salons before I make any appointments. I started seeing that the celebs and influencers where having Dermaplanning last year and after reading up and deciding it was something I was definitely interested in. There aren't many salons locally to me that offer the DP facial but I chose to go to CK permanent make-up as I've had many treatments with her in the past and trust her totally.
I also a sneaky HD brow top up as well before my Derma Planning facial as I get them topped up every now and again and they were DEFINITELY over due (there's nothing like a HD brow!) I turned up for my Derma Planning with a clean face no make-up on and just my face cream from that morning. The DP begins with a cleanse and tone all of the products that Charley usues are organic and smell amazing. Once your face has been prepped its straight on to the Derma Planning facial, it's a small medical-grade scalpel that is used to scrape away all of the peach fuzz (vellus hair, the small light hairs that cover your face mainly around the cheek area) and dead skin cells that sit on the surface of our skin. It's a super affective way to exfoliate the face!
The Derma Planning its self can take from 15 minutes to up to 30 depending on the contour of your face. Once the DP treatment has finished you finish the facial with a gold collagen face sheet mask, which you get to take home and re use for 1-2 extra applications.
It's a amazing exfoliator and leaves you with no peach fuzz (so smoother makeup), it promotes the growth of new skin cells, leaves your skin brighter. It minimized your pores, helps to hide wrinkles and will help with breakouts.
Any one can have a Dermaplaninng facial it's suited for all skin types, the only limitation is if you have enflamed acne you would need to wait until the skin clears up.
The amazing thing about DP is that you could have it done in your lunch break or the friday before the weekend or a night out and no body would know. It doesn't leave your skin soar, red or enflamed but you can expect massive amounts of super plump and glowing skin!
The answer plane and simple is NO!
So having Dermaplanning will not change how your hair grows back BUT the hair may feel slightly different when it re-grows this is because the hair is cut straight across creating a blunt end. But it won't re grow thicker or faster its still your same old hair!
Would I have Derma Planning again? Short and simple, YES!
For me I noticed such a difference in my skin and how the application of my make-up is, I loved it so much it's definite yes for me. I'm going to try and have one every few months as think that would be best for my skin, as I usually have good skin and don't suffer with breakouts etc.
Previous Post MAGO HAIR UK TRAINING ACADEMY – THE REVOLUTIONARY LUXURY KNOTTED HAIR EXTENSIONS!


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"Parasite" is the winner of the top honor at Sunday's Screen Actors Guild Awards
Ekeler scores 3 TDs in Chargers' 30-24 OT win over Colts
(Marcio Jose Sanchez / AP)
By JOE REEDY
CARSON, Calif. —
Austin Ekeler has been a solid backup to Melvin Gordon in the Los Angeles Chargers' backfield the past two seasons, but he hasn't gotten much attention while sitting behind one of the top rushers in the league.
Ekeler isn't going to be overlooked any longer after his performance on Sunday as the Chargers defeated the Indianapolis Colts 30-24 in overtime.
With Gordon holding out for a new contract, Ekeler had a career-best 154 yards from scrimmage. He also scored three touchdowns, including the winner on a 7-yard run with 5:01 remaining in overtime to cap off an eight-play, 75-yard drive.
"He looked good," Chargers coach Anthony Lynn said after the franchise's first OT win in an opener. "He broke tackles and made plays. He showed speed through the hole. He's shown that all along, but he's never done it from the lead role."
The third-year running back went undrafted before signing with Los Angeles in 2017. It is his second multi-TD game but the first in which he had a rushing and receiving score. According to the Elias Sports Bureau, Ekeler is the first undrafted player since Dan Reeves in 1967 to have at least 150 scrimmage yards, two receiving TDs and a rushing touchdown in a game.
"I can't focus on Melvin not being there. Today was a little show of what we could do," said Ekeler, who had 10 carries for 58 yards and six receptions for 96 yards. "In the past I still made plays on the field. People are acting like I came out of nowhere. I made plays, but it was more limited because Melvin was here."
The Chargers' running game was effective, averaging six yards per carry with four rushes over 10 yards. Justin Jackson had six carries for 57 yards, with most of his work coming in the first half.
Rivers, who made his 209th consecutive start to pass Peyton Manning for the third-longest streak among NFL QBs, completed 25 of 34 passes for 333 yards. It was the fifth time Rivers has thrown three or more TD passes in an opener.
Ekeler opened the scoring with a 1-yard reception in the first quarter. He then went 55 yards on a screen pass on Los Angeles' first drive of the third quarter to extend its lead to 24-9. Ekeler shed attempted tackles by Darius Leonard and Pierre Desir before motoring up the right sideline.
"I don't think anyone was surprised with the plays he made today," Rivers said. "It's not too big for him. We ran that play we scored on at least seven times."
Indianapolis responded with 15 straight points to force overtime. Marlon Mack, who had 25 carries for 174 yards, brought the Colts within 24-16 with a career-long 63-yard scamper up the left sideline midway through the third quarter.
They tied it with 48 seconds remaining when Jacoby Brissett hit T.Y. Hilton for their second scoring connection of the day. Hilton caught the ball at the Chargers 19, made Adrian Phillips miss and then extended the ball over the pylon before going out of bounds. The Colts tied it when Mack ran it in on the 2-point conversion.
The tying drive was set up when Malik Hooker made a great one-handed interception in the end zone on Rivers' pass intended for Keenan Allen. Hooker returned the pass to the Colts 20.
"It was a tough loss. You go on the road against a team that was 12-4 last year, a very good football team with an elite quarterback, and they made the plays they needed to make to win," Colts coach Frank Reich said. "They deserved to win. It's hard to say, but they deserved to win."
Brissett, now the Colts' starter with a lucrative contract after Andrew Luck retired last month, had a solid game, going 21 of 27 for 190 yards and two touchdowns. Hilton caught eight passes for 87 yards and both TDs.
"You experience every emotion. It was a tough way to end it," Brissett said. "It's a lot of things to build on. Just the resiliency of our group to come out and finish that drive at the end, and to convert on a 2-point conversion, I thought we did a heck of a job up front today. I know for sure that won't be unnoticed."
STRONG START
Allen had 10 receptions for 123 yards, including a 28-yard touchdown in the second quarter on which he outmuscled Rock Ya-Sin in the end zone. Rivers stepped up in the pocket and lofted it up so Allen could make a play on a 50-50 ball.
TALE OF TWO KICKERS
Long became the first player since Miami's Olindo Mare in 1997 to have an extra point, field goal and punt in his first NFL game. Long, signed during the offseason after two years with the BC Lions in the Canadian Football League, was pressed into kicking duty after Michael Badgley suffered a groin injury in Friday's practice. Long also became the eighth Chargers kicker in a game since the start of 2017.
Meanwhile Indianapolis' Adam Vinatieri experienced something for the first time in his 24-year career: two missed field goals and a missed extra point in the same game. It is the 18th time he has missed two or more field goals in a game.
"I didn't help them out at all, so any one of those couple misses goes through and it's a different game," Vinatieri said.
MACK ATTACK
Mack's 174 yards were the third-most by a Colts running back in an opener. He had just 22 at halftime but gained 119 in the third quarter. That is the most rushing yards in a quarter by a Colts player since the team's move to Indianapolis in 1984.
Colts: WR Devin Funchess suffered a shoulder injury in the fourth quarter and did not return.
Chargers: WR Mike Williams injured his knee in the fourth quarter and did not return.
Colts: Travel to Tennessee next Sunday. Indianapolis won both meetings last season, including 33-17 in Week 17 to earn the final AFC playoff spot.
Chargers: At Detroit next Sunday. Los Angeles has won seven of the last eight in the series.
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Audi Will RS Almost Everything, Including SUVs, As Long As It Doesn't Have a Four-Cylinder
Audi just shot down any hope of there ever being a hotter Audi RS1
by Robert Moore, on January 18, 2020, 06:00
2019 Audi A7 - Driven
We took the Audi A7 for a spin to see if four-door coupes are still hip
by Philippe Daix, on December 13, 2019, 21:00
2019 Audi SQ8 by ABT Sportsline
If torque's your game, this tuning kit should be right down your alley
by Kirby Garlitos, on October 30, 2019, 10:00
2020 Audi RS7
The Audi RS7 returns with a more powerful engine and a mild-hybrid setup
by Ciprian Florea, on October 17, 2019, 03:00
2020 Audi RS4 Avant
The thrills of a hot sedan in a wagon avatar
by Sidd Dhimaan, on October 3, 2019, 03:00
The 2020 Audi RS Q3 Now Has a Sportier Friend You Might Be Interested In
by Robert Moore, on September 26, 2019, 09:40
Times are changing indeed if that is a hybrid underneath that hood
by Kirby Garlitos, on August 27, 2019, 10:00
2020 BMW 1 Series vs 2020 Audi A3
A good case of new vs old
by Ciprian Florea, on July 10, 2019, 06:00
Audi's answer to the BMW X6 and Porsche Cayenne Coupe
by Ciprian Florea, on July 7, 2019, 12:00
The 2020 Audi Q7 Has An Updated Design and New Tech, But Does It Look Worse Than Before?
Audi gives current Q7 SUV its mid-lifecycle update to try to keep it looking fresh
by Andrei Nedelea, on June 26, 2019, 08:00
Audi Family Cars
January 18, 2020 06:00 by Robert Moore
If there's anything we've all been itching to see from Audi, it's a hotter version of the A1 Sportback – an RS1 to be exact. With the second generation kicking of in 2018, we were hoping that after being fully established on the market, Audi's resident supermini would finally get the hot hatch treatment that it deserves. Unfortunately, Audi has come right out and said that, despite the fact that it's going to go all out on RS-badging its SUV lineup, the A1 will always be an A1. There won't be a warmer S1, and there definitely won't be a hotter RS1.
December 13, 2019 21:00 by Philippe Daix
In the past 20 to 25 years, automotive executives have been looking at ways to activate new areas of the public by coming up with weird niches, some more successful than others. The Audi A7 is a proud flag-bearer of the four-door coupe segment that's managed to keep its head above the water as consumers flock to buy the latest crossover SUV. Get behind the wheel of Audi's sleek answer to the Mercedes-Benz CLS and it's easy to see why as this might just be one of the best models Audi currently sales Stateside.
Introduced back in 2017, the second-generation Audi A7 set about fixing just about everything that was wrong with the original luxury four-door coupe from Ingolstadt. Broadly speaking, the Germans have managed to tick all the boxes while also improving in areas that didn't really need improving such as the design - one of Audi's undeniable strengths despite what you may consider as an overly aggressive brand recognition strategy that ended up making all of Audi's products look alike. Still, the A7 manages to stand out from the crowd with the single-piece rear light cluster and it looks sportier than ever, the muscular vibe given by the exterior being bolstered by its handling and performance. While not new on the market, we jumped at the opportunity of driving the A7 right away to see if there's any wind left in the sails of this quirky niche.
Spy Shots: The 2021 Audi A3 Sedan Will Look As Hot As the 2019 Audi S3
Check out that honeycomb front grille
December 9, 2019 15:30 by Ciprian Florea
Seven years old as of late 2019, the third-generation Audi A3 is a bit long in the tooth and a fourth-gen model is underway. Alongside the familiar hatchback, Audi is also working on a new sedan model, including a higher performance S3 version. The latest prototype was spotted cold-weather testing in Sweden and the bodywork suggests that the compact four-door is ready to go into production. The A3 wasn't wearing any camouflage, but it was hidden under a cover. Our paparazzi managed to grab some shots as Audi employees were removing the cover, so we can get a good look at the A3's front end.
Sportier profile and a bit of extra range
November 24, 2019 08:00 by Ciprian Florea
Audi introduced its second all-electric crossover at the 2019 Los Angeles Auto Show. It's called the 2021 e-tron Sportback and it's essentially a sportier looking version of the e-tron SUV introduced in 2018. While the SUV looks like an electric version of the Q7, the e-tron Sportback is essentially an EV variant of the Q8.
A quick comparo between two of the world's most impressive SUVs
Audi just unveiled the 2021 RS Q8, and it's pretty much a Lamborghini Urus with a different design. While most RS and S models in the SUV range aren't as spectacular, the RS Q8 steps in as a Lambo Urus in disguise. Built on the same underpinnings and fitted with the same twin-turbo V-8 engine, the RS Q8 is the most powerful SUV in the Audi lineup and almost as quick as the Urus. How do they compare? Let's find out below.
Audi Got Horny for Halloween and Gave the Q3 an Epic Mythical Erection
This isn't the type of Halloween celebration you'd expect from Audi LMAO
November 2, 2019 06:00 by Robert Moore
Audi posted some fun renderings of an Audi Q3 with a unicorn horn on social media, and it got so much attention that the German company decided to bring the "Qnicorn" to life and cruise around the streets of Washington DC. It's certainly an interesting take on Halloween costumes, and at least the company didn't get burned like BMW did when it tried to troll Mercedes.
October 30, 2019 10:00 by Kirby Garlitos
The Audi SQ8 isn't the most violent version of Audi's Q8 SUV lineup. That spot is reserved for the RS Q8. But the SQ8 TDI is potent enough in its own way, and when you get the involvement of noted Audi tuner ABT Sportsline, the result is a face-mashing performance SUV that produces enough torque to make the range-topping RS Q8 feel redundant. The German tuner's new program for the SQ8 SUV is a masterclass in the art of tuning upgrades. It comes with subtle but important exterior and interior upgrades that complement the power and performance gains that also come with the whole package. The tuning kit is specced specifically for the SQ8 TDI so if that's your thing, you shouldn't miss out on this program. If you prefer the gas-powered version that lacks the low revs and fake exhausts, you might as well just wait for the Audi RS Q8 to arrive towards the end of the year. Either way, it's a can't-lose proposition.
The Audi TT Is Yet Another Victim of the SUV Craze
In 20 years, nobody will believe you that the TT was once a little, snappy sports car
October 21, 2019 12:00 by Michael Fira
The Audi TT won't die, as many have suggested for the better part of five years, but it won't live on in its current form either. What has been for over 20 years a staple in the compact sports car market will soon morph into a low-slung, sporty crossover slated to be more compact than Audi's Q3 and, more importantly, electrified.
Well-engineered, well put together, fast, and compact. These are the core ingredients that made the original TT a hit when it dropped over two decades ago. But, since then, the market has changed dramatically and people no longer want sporty coupes, even less so one with a $54,500 MSRP. Audi's well aware of the sad state of its smallest two-door model and is ready to take action. Fans of the TT won't be happy but Audi isn't the first nor the last company to save a nameplate and then slap it to a new product that has nothing to do with the original, making us wish it'd killed it altogether.
October 17, 2019 03:00 by Ciprian Florea
The 2020 Audi RS7 is the second generation of the company's range-topping four-door coupe. Based on the latest A7, the 2020 RS7 features a far more aggressive exterior design, a completely new interior packed with premium features, state-of-the-art technology, and a powerful drivetrain. The latter combines a revised version of Audi's 4.0-liter V-8 and a 48-volt system that improves fuel efficiency. The 2020 Audi RS7 arrives just in time to take on the Mercedes-AMG GT 4-Door Coupe and the upcoming BMW M8 Gran Coupe.
The 2020 Audi RS7 will join the standard A7 and the mid-range S7 in the U.S., where it will cost in excess of $100,000. Estimates put it at around $120,000, which will make it slightly more affordable that the competition. The 2020 RS7 is one of the many new Audis to feature mild hybrid drivetrains as the German firm is moving more and more toward electrification.
October 3, 2019 03:00 by Sidd Dhimaan
At a time when wagons are slowly evolving from being family haulers to performance beasts, people in the U.S. are missing out on a lot of action. The Audi RS4 and the RS6 Avant give us the major #FOMO feels. Audi has told wagon-lovers in the U.S. not to give up hopes yet, as the company said, "We always look at potential new opportunities in the market. It's a niche to explore. We keep holding discussions. Keep writing us letters." That's not a confirmation in any way, but it sounds like an assurance for the time being. Now, the company has finally unveiled the 2020 Audi RS4 Avant with aesthetic changes and a few changes inside the cabin. Is it better than the previous iteration?
September 26, 2019 09:40 by Robert Moore
The new Audi RS Q3 has made its debut with a revised version of that peppy and acoustic 2.5-liter, turbocharged, inline, five-cylinder engine. This time around, however, it is tuned to deliver 400 horsepower (295 kW) and 354 pound-feet (480 nm) of torque, all of which is channeled to all four wheels through Audi's awesome Quattro AWD system. That accounts for an increase of 94 horsepower over the 2013-2014 RS Q3, 65 horsepower over the 2015-2016 RS Q3, and 38 horsepower over the most powerful version from the last-gen model, the RS Q3 Performance. The new RS Q3 is certainly an amazing compact performance crossover with unique styling touches, impressive horsepower, and notable luxury. But, it's not the RS Q3 that is all that important in today's headlines.
The RS Q3? Eh, it's just another performance crossover. What about the RS Q3 Sportback? That's right, folks. Audi has managed to apply the Sportback name to the range-topping RS Q3 and, believe it or not, it is somehow more attractive than the Q3 Sportback. It features its only unique styling compared to the RS Q3 and the sloping roof – paired with the more aggressive RS design cues – actually makes it look oddly like the Lamborghini Urus from certain angles. It's hard to believe, sure, but there sure is a resemblance. Here's a quick rundown of what the new Audi RS Q3 Sportback brings to the lineup.
The Audi RS6 Avant - A Video History
It wasn't easy for Audi to keep the RS6 Avant alive, but it somehow pulled it off
September 15, 2019 06:00 by Tudor Rus
It August 2019 when, while looking for hot stuff to write, the undersigned stumbled upon Audi USA's newsroom website, where the first article on the top of the page said, in Caps Lock: ALL-NEW AUDI RS6 AVANT IS COMING TO AMERICA!
Why the yelling, you're wondering? Well, Audi's RS history spans over a quarter of a century, and it is only now that the U.S. gets the RS6 Avant for the first time. Now, the 2020 Audi RS6 Avant is an absolute monster regardless of how you look at it - design or spec-wise. Its 4.0-liter twin-turbocharged V-8 engine makes 591 horsepower (441 kW) and 590 pound-feet of torque (800 Nm). On asphalt, these numbers generate 0-62 mph (100 km/h) sprints ticked in 3.6 seconds and electronic nanny-restricted top speeds of 155 mph (250 km/h).
Also responsible for such crisp performances is the eight-speed Tiptronic transmission with launch control mode and Audi's notorious Quattro permanent all-wheel drive complemented by wheel-selective torque control and a sport differential. You get the point - beastly specs for a beastly machine. But beastliness has been embedded in the RS6 Avant's DNA since the model's inception back in 2002, as you are about to find out.
There may be a slight drop in usable cargo room and performance, though
September 9, 2019 14:00 by Robert Moore
The current Audi A7 is a real looker, it offers pretty decent performance for a car its size, and you can't argue with its interior quality of technology. But, the one technology it wasn't privy to was electrification. Well, not at least until now, anyway. That's right, folks, Audi has just introduced the A7 Sportback 55 TFSI E Quattro PHEV. What does that mean for performance and fuel economy? Well, Audi didn't just toss in an electric motor and battery – there are some serious changes here, and you should probably be aware of them.
2020 Audi A5 Sportback
Spied facelifted 2020 Audi A5 Sportback reveals some of its secrets and announces that it will remain one of the best fastback sedans on the market
September 2, 2019 12:00 by Safet Satara
An all-new 2020 Audi A5 Sportback is nearing its introduction. While we are still months away from the reveal, numerous spy shots of A5 Sportback prototypes provide us with a unique glimpse into the future of the popular Audi fastback sedan.
Captured somewhere in Scandinavia earlier this year, and lately, in Germany and Spain, the 2020 Audi A5 Sportback prototype shows new light clusters in the back, new tailpipes, and even some mods on the bumpers. The car is likely to assume the technology from the latest Audi A4, and it will remain as one of the most alluring small executive sedans on the U.S. market.
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Cars / Audi / Family Cars


Steganalysis is an important and challenging problem in the area of multimedia forensics. Many deeper networks have been put forward to improve the performance of detecting steganographic traits. Existing methods focus on leveraging a more deeper structure. However, as the model deepens, gradient backpropagation cannot guarantee the ability to flow through the weights of every module so that it is difficult to learn, in addition, the depth of the structure will consume the computing resources on GPU. To reduce the computation and accelerate the training process, we propose a novel architecture which combines batch normalization with shallow layers. To reduce the loss of tiny information in steganalysis, we decrease the depth and increase the width of networks and abandon the max-pooling layers. To tackle the problem in which the training process is too long under different payloads, we propose two transfer learning schemes including parameters multiplexing and fine tuning to improve the overall efficiency. We demonstrate the effectiveness of our method on two steganographic algorithms WOW and S-UNIWARD. Compared with SRM and Ye.net, our model achieves better performance on the BOSSbase database and enhances the efficiency.
This work was partially supported by the National Key Research Development Program of China (2016QY01W0200), the National Natural Science Foundation of China NSFC (U1636101, U1636219, U1736211).


text:
Best of Cambodia
2140 NZD
Experience an all-encompassing adventure through Cambodia.
Experience the best of Cambodia on a comprehensive journey to the heart of the country and get to know the people, landscape, customs and cuisine that make Cambodia so incredible. Travel to the French-colonial elegance of Battambang and on to the time-worn grandeur of Angkor Wat. Visit Cambodia's remote south to discover the magical country of the Khmers. Indulge in heritage and culture on this fascinating 14-day tour through the best of Cambodia.
Go big & see more with up to 25% off* 2023 trips. Grab your spot before it's too late - sale ends 16 February!
1. All Big Sale offers apply to new bookings made and deposited between 12:01am AEDT 30 January 2023 to 11:59pm AEDT 16 February 2023, for trips departing between 1 February 2023 – 14 December 2023 unless otherwise specified. 2. The following discounts apply to our February Sale: a. A 25% discount can be applied towards the following Intrepid Travel small group adventure trips only; Small Group Adventures & Sailing departing 1 April 2023 – 30 June 2023 as below: All Basix trips (includes 18-29's) Original style trips in Cuba, Belize, Costa Rica, El Salvador, Guatemala, Mexico, Nicaragua, Panama, Bulgaria, Czech Republic, Hungary, Poland, Romania, New Caledonia, Papua New Guinea, Vanuatu, Canada, USA, Samoa, Argentina, Bolivia, Chile, Colombia, Ecuador, Peru, Bhutan, India, Nepal & Sri Lanka. Sailing Marine trips departing 1 April 2023 – 30 October 2023 as below: Adventure Cruise trips – Departing 1 April 2023 - 31 October 2023 Galapagos (Grand Queen Bea and Grand Daphne trips) – Departing 1 June 2023 - 31 October 2023 Excluding the following: Adventure Cruise trips operated by Variety: DYKS, DYKV, LYKP, LYKS, QYKR United States trips operated by Wildland Trekking; SKXZ, SKXU, SKXA, SKXL, SKXJ, SKXD, SKXWG, SKXWR, SKXWY, SKXWS, SKXWM, SKXV, SKXCW, SKXW, SKXY, SKXI, SKXE, SKXH, SKXO, SKXB; Canada trips operated by Adventure Canada; SBKA, SBKN, SBKH, SBKG; Short-Break Adventures; Tailor-Made Experiences; Urban Adventures All Expedition trips (including Women's Expeditions) b. 20% discount can be applied towards any international Intrepid Travel small group adventure, departing between 1 February 2023 – 31 August 2023 excluding the following: All polar trips in the Antarctic and Arctic; All trips in Australia, New Zealand, United States, Canada and United Kingdom; Short-Break Adventures; Tailor-Made Experiences; Urban Adventures trips; All Expedition trips (including Womens Expeditions); Premium trips; Adventure Cruise trips operated by Variety: DYKS, DYKV, LYKP, LYKS, QYKR. c. 15% discount can be applied towards any international Intrepid Travel small group adventure, departing between 1 September 2023 – 14 December 2023 excluding the following: All polar trips in the Antarctic and Arctic; All trips in Australia, New Zealand, United States, Canada and United Kingdom; Short-Break Adventures; Tailor-Made Experiences; Urban Adventures trips; All Expedition trips (including Womens Expeditions); Premium trips; Adventure Cruise trips operated by Variety: DYKS, DYKV, LYKP, LYKS, QYKR. d. 15% discount can be applied towards any domestic Australia, New Zealand, Canada, the United States & the United Kingdom Intrepid Travel small group adventure, departing between 1 February 2023 – 14 December 2023 excluding the following: All polar trips in the Antarctic and Arctic; Australia trips operated by ATA and KWE: PKBB-B, PKBB-O, PKBL-B, PKBL-O, PKOW-O, PKOL-B, PKOL-O, PKOW-B, PKRB, PKFK, PP10, PB10, PBD10, PDB10, PBP10, PKRC New Zealand trips operated by Haka: PHRI, PHRN, PHRO, PHRS, PHRWC, PHRXC, PHRYC, PHRZC, PHRUC, PHKN, PHKO, PHKS, PHKYZ, PHKZC, PHXE, PHXO, PHXSCQ, PHXSQC United States trips operated by Wildland Trekking; SKXZ, SKXU, SKXA, SKXL, SKXJ, SKXD, SKXWG, SKXWR, SKXWY, SKXWS, SKXWM, SKXV, SKXCW, SKXW, SKXY, SKXI, SKXE, SKXH, SKXO, SKXB; Canada trips operated by Adventure Canada; SBKA, SBKN, SBKH, SBKG; Short-Break Adventures; Tailor-Made Experiences; Urban Adventures trips; All Expedition trips (including Womens Expeditions); Premium trips; Adventure Cruise trips operated by Variety: DYKS, DYKV, LYKP, LYKS, QYKR. 3. All offers apply to the trip price only and cannot be used in conjunction with any other offer or discount. 4. Credit Holders can use any valid discounts or promotions, except where we are honoring their original price. For more information about how to redeem your credit visit our Credit Redemption page. 5. All offers apply to land element of trip only and cannot be redeemed against flights, additional accommodation, transfers, travel insurance or local payments/kittys. 6. This sale is applicable to residents of Australia & New Zealand only in AUD & NZD. 7. Our trips are subject to availability and confirmation by Intrepid Travel at time of booking. 8. If you wish to cancel and rebook your trip or change dates outside the promotional period, you will be required to pay the full cost towards the new trip. 9. Except as set out expressly above, Intrepid Travel's Booking Conditions apply. 10. Travel documents & vaccination requirements are the responsibility of the individual traveler.
TKSM
On our most in-depth trip to Cambodia, take a comprehensive look at the country with a knowledgeable local leader to help you get under the surface and delve deeper into daily life
Watch the sun rising over Angkor Wat as it did over 800 years ago with your leader. Wander through the amazing ancient temples on a guided tour and with a three-day Angkor pass to cover your whole time in Siem Reap, you can explore this incredible temple complex as much and as often as you like
Discover the temple ruins at Sambor Prei Kuk and enjoy a village homestay to experience everyday life in rural Cambodia
Visit the floating villages of Tonle Sap Lake with a guided boat tour through the biodiverse and aquatic heart of Cambodia
Get familiar with Khmer cuisine with an included visit to the acclaimed pepper plantations of Kampot, a cycling tour of local producers in Battambang and a local village dinner in Sambor Prei Kuk
You'll be spending a night with a local family on this trip. While the accommodation is shared and basic, this is a great opportunity to connect with the local people (and enjoy delicious home-cooked meals!). Read more about the experience here: https://www.intrepidtravel.com/adventures/cambodia-homestay-experience
This trip involves a lot of public transport and some long days of driving, so some patience will go a long way towards your enjoyment here.
At times our accommodation may not have continuous hot water. Most travellers don't find this a problem however, and are often keen to cool down from the heat with a refreshing cold shower!
You will visit a number of temples on this trip, and this requires a level of modesty. Be sure to bring clothes that cover the arms and pants or skirts that go past the knees. A light scarf is also a good idea for covering shoulders and arms when it's hot.
Day 1: Phnom Penh
Sua s'dei! Welcome to Phnom Penh, Cambodia. Your adventure begins with a welcome meeting at 6 pm tonight. If you have free time in the afternoon, perhaps stroll the streets of Phnom Penh and explore the city, taking in the interesting French colonial architecture. The National Museum, with its collection of classic Khmer craftsmanship, is well worth a visit. Consider a visit to Wat Phnom, a peaceful temple situated on a hill for which the city is named. According to legend, a 14th-century woman named Penh found sacred Buddhist objects in the nearby river and placed them here on the small hill. A great way to spend your first evening, after your important meeting, is to stroll along the famous Sisowath Quay and enjoy a coffee or cocktail at one of the many cafes while observing the busy river traffic.
Phnom Penh - National Museum - USD10
Phnom Penh - Wat Phnom - USD2
Phnom Penh remains a living relic of the country's past struggles and successes. Your included visits to the Tuol Sleng Genocide Museum (S21) and the Killing Fields of Choeung Ek tell the story of the tragic legacy of the Khmer Rouge. Tuol Sleng is a former school that served as a Khmer Rouge torture centre, and it's estimated that more than 20,000 people were held and tortured here. The Choeung Ek Memorial is home to a stupa made up of some 8,000 human skulls, marking the site of the infamous Killing Fields. This was the execution ground for the torture victims of Tuol Sleng, and standing in this peaceful setting it's almost unthinkable to imagine that to date nearly 9,000 corpses have been exhumed from the area. In the afternoon, consider a visit to the Royal Palace. The private quarters of the Royal Palace are home to King Sihamoni and are closed to the public, but you can visit the Silver Pagoda that lies in the palace complex, which is the most sacred temple in the country. An ideal way to spend your second evening here is to relax in a cafe by the riverfront.
Phnom Penh - Tuol Sleng Genocide Museum (S21)
Phnom Penh - The Killing Fields of Choeung Ek
Phnom Penh - Royal Palace & Silver Pagoda - USD10
The stories and history shared at the Tuol Sleng Genocide Museum (S21) and the Killing Fields of Choeung Ek are confronting and many travellers will find them upsetting. This is an important part of Cambodia's recent history that we feel is important for travellers to know. If you would prefer not to join these activities your leader can recommend some optional alternatives. Some further information on visiting the Killing Fields can be found here: https://www.intrepidtravel.com/adventures/importance-visiting-cambodia-killing-fields/
Day 3: Kampong Cham
This morning, take a private vehicle to Kampong Cham (approximately 3 hours). This city lies on the banks of the Mekong River, and has all of the frontier charm and French colonial character. In the afternoon, head to Koh Pen Island and hop on a bike to cycle on the island, passing authentic traditional Khmer wooden houses, farms of banana, corn and tabacco, and you may even see the bamboo bridge during dry season. It's truly a great opportunity to learn about local life.
Koh Pen Island - Cycling tour
Kampong Cham – Wat Nokor, Phnom Pros and Phnom Srei - USD10
Day 4: Sambor Prei Kuk
Travel by private vehicle to Sambor Prei Kuk and your homestay (approximately 3 hours). You will embark on a tour of the village with your local guide. The guide will introduce you to the way of life of the local people, your homestay facilities and your hosts for tonight. Facilities are simple at your homestay, but this is a fantastic opportunity to experience everyday life in rural Cambodia. The temple ruins at Sambor Prei Kuk nearby are some of the oldest in the country (dating back to the 6th century) and are well worth a visit. In the evening, relax and unwind as you enjoy a traditional Khmer dinner with your host family.
Homestay (1 night)
Homestay - Village Tour with local guide
Sambor Prei Kuk - Traditional Khmer Dinner
Kampong Thom - Sambor Prei Kuk Temple - USD10
You will stay in the one room in multishare accommodation. Depending on the group size, you may use two homestays that are located close to each other. There will be a thin mattress on the floor, with pillow provided and mosquito net. The bathroom facilities will be shared and will often consist of a squat style toilet and a washing area. The washing area may be a shower or it could be more traditional with a bucket shower. This is when there will be a large bucket of water with a small scoop that you use to pour water over yourself. Towels will be provided for you to use for washing. For passengers wanting a little more comfort, it is recommend to bring your own towel and extra pillow.
Day 5: Siem Reap
Travel by private vehicle to Siem Reap today (approximately 3.5 hours). On the way, stop at Kampong Pluck and change gear to board on a local boat and visit the floating villages at Tonle Sap Lake. Pass by admin offices, school, houses on stilts rise up 7 meters lining the water way, paddle beneath the flooded forests and understand the intricate life and bond between the lake and the local communities.Then continue to Siem Reap, the small but expanding town that is the gateway to Angkor. This is the most popular destination for travellers in all of Cambodia, perhaps even in South East Asia. You'll probably notice a change of pace here, so take a walk and enjoy the atmosphere. A visit to the old market is a must, even if you're not looking for souvenirs; wandering through the stalls and surrounding shops, the silks, cottons, sarongs, silver and statues are a riot of colour and a feast for the eyes. There's also a long tradition of shadow puppetry in the region, and if you're lucky you might catch a show at one of the local restaurants in the evening, perhaps while you're eating the speciality cuisine of Cambodia, amok – the name given to curry steam-cooked in banana leaves.
Kampong Pluck - Tonle Sap Floating Village Boat Tour
Siem Reap - Phare Circus Ticket - USD18
You'll be able to visit Kampong Pluck on a boat when the water level is high between August and January. If water level is not suitable, we may switch to visit a different floating village near Siem Reap called Chong Kneas. If both are unavailable, you may visit Kampong Pluck on a walking tour instead.
Day 6: Siem Reap / Angkor Wat
A very rewarding morning to get to Angkor Wat in the early hours to watch the sun rising as it did in the ancient times (weather permitting).Spend a full day temple-hopping with your local guide to make the most of your visit to the world-famous Angkor complex, built between the 9th and 13th centuries when the Khmer empire was the pre-eminent influence in South East Asia. The ruins are scattered over an area of some 160 square kilometres, but the main cluster of temples is close to Siem Reap so you'll have plenty of time to fully appreciate the great archaeological site. These include Angkor Wat, the Bayon and the jungle-covered Ta Prohm. The temples were believed to represent the cosmic world and were set in perfect balance, symmetry and composition. The intricately carved bas-reliefs and architectural designs are mind-blowing and there are spectacular photographic opportunities at any time of day – watching a sunrise or sunset is a must.
Siem Reap - Three day Angkor Pass
Siem Reap - Angkor Temples Guided Tour
Siem Reap - Sunrise at Angkor Wat
Continue your exploration of the Angkor Complex this morning on a half-day tour. The constructions you'll see yesterday and today include the eponymous Angkor Wat, the largest and most complete structure, and the only one of Angkor's temples that has its entrance facing west – the others face east. Then there is Angkor Thom, the 'Great Royal City', a temple that is famous for its series of colossal human faces carved in stone. Of all the temples visited, Bayon temple is the centrepiece, with over 200 smiling carved faces and more than 50 gothic towers. You'll also visit Ta Prohm temple, where nature has taken over again and large trees are embedded in the stone foundations of the structure. Your afternoon will then be free and there are some optional activities to keep you busy. If you feel like some adventure, maybe do the Angkor zip-line course, which gives you a birds-eye view of the beautiful rainforest – and an adrenaline rush, of course. You could get to the heart of Cambodia through its food with a cooking class. Another option is to visit the sobering Landmine Museum. It's located a little further afield but is well worth the journey.
Siem Reap - Landmine Museum - USD5
Siem Reap - Angkor Zipline Silver Tour - USD129
Siem Reap - Urban Adventure Cambodian Cook-out - USD52
Siem Reap - Urban Adventure Street Food by Night - USD48
Siem Reap - Angkor Zipline Gold Tour - USD99
Day 8: Battambang
Today, travel to Battambang, Cambodia's second-largest city. Battambang (pronounced Battambong), is a pretty riverside town of French elegance, friendly Khmer people and beautifully preserved colonial architecture. The city is famous for its many statues of animals and divinities that decorate the streets and buildings. The city lacks the traffic of Phnom Penh and the visitor numbers of Siem Reap, so it's a great place to get a real slice of Cambodia. With a free afternoon, you may wish to visit the hilltop Wat Banan temple, offering 360-degree panoramic views over the Sang Ke River. There are also the Killing Caves of Phnom Sampeau, which are well-worth the sobering experience. In the evening, perhaps walk along the riverfront where locals indulge in hobbies such as yoga and folk dancing.
Battambang - Phnom Sampov bat caves - USD15
Battambang - Bamboo railway - USD10
This morning, enjoy a half-day bike trip through the beautiful surrounding countryside of Battambang. Stop along the way to discover the local rural way of life, discovering small cottage industries producing sticky rice, noodles, and fish paste. There are a number of activities for your free afternoon today. You can see students rehearsing in their circus and music school, and young painters at work in visual arts (open on Mondays and Thursdays). There's also an optional cooking class to learn the secrets of local dishes such as amok, Khmer curry, and fried spicy chicken.
Battambang - Rural Food and Cycle Tour
Battambang - Phare Ponleu Selpak Centre - USD12
Battambang - Cooking Class - USD12
The distance covered by bicycle is approximately 24kms. If you prefer not to cycle, please let your leader know and they will arrange remork (tuk tuk) transportation (cost included).
Day 10: Kampong Chhnang
Embark on a 3.5-hour journey from Battambang to Kampong Chhnang – located near the mouth of the Tonle Sap Lake where it meets the river of the same name. Head to a pottery workshop, where you'll learn the traditional ways in which locals create the pottery, and have a chance to try it out, if you'd like! In the evening, there is the option to enjoy dinner at a local home. Speak to your group leader if you would like to organise this.
Kampong Chhnang - Pottery Demonstration
Day 11: Kampot
Take a private vehicle to Kampot (approximately 4.5 hours) – one of Cambodia's most attractive old towns. Famous for its pepper, Kampot supplied most French restaurants with this vital spice for many years during colonial rule. Today, the region is more renowned for its plantations of durian, a spiky, pungent fruit that you'll either love or hate – try it if you dare! In some free time, you might choose to stroll along the riverside and observe the French colonial architecture or have a cup of coffee on the veranda of one of the riverside restaurants and admire the view of Bokor Mountain Range. A traditional massage is also highly recommended. Certainly, one of the most enjoyable ways of supporting a local charity, you change into loose cotton pajamas before putting yourself in the capable hands of one of the blind masseurs or masseuses. In a country with no social security, the training and support provided by the centres such as Seeing Hands allows blind Cambodians to support themselves with dignity.
Kampot - Heritage walking tour
Kampot - Khmer massage - USD5
Kampot - Sunset cruise - USD30
Enjoy a day out in the countryside, giving you the opportunity to discover the jewels of the Kampot Province. Visit the Pepper Project and learn why Kampot pepper has been acknowledged by international chefs as the world's best. Also visit the Kampot salt field – the only salt field in Cambodia. A short walk through the rice fields and a climb provides a lovely outlook over the surrounding countryside. A few steps later and you enter the mouth of Phnom Chhnork limestone cave that has a small 7th century brick temple inside it. Explore the old buildings near Kep's oceanfront. The town used to be Cambodia's most popular and prestigious beach town from the early 1900's until the 1960's. During the Khmer Rouge years, many of Kep's mansions and villas were destroyed, but the ghostly remains of many still stand as a silent reminder.
Kampot - Countryside tour
Day 13: Phnom Penh
This morning you'll leave Kampot and take a private vehicle back to Phnom Penh (approximately 4.5 hours). The rest of the afternoon and evening is free for further exploration, or maybe some last-minute shopping. Perhaps take a walk on the riverfront at the Chatomok, where the Tonle Bassac, Tonle Sap and Mekong Rivers meet. Perhaps end your Cambodian journey by joining your fellow travellers for dinner – in the early evening market stalls set up selling delicious local specialties.
There are no activities planned for the final day and you are able to depart the accommodation at any time.
Phnom Penh - Urban Adventure Mekong Sunset - USD65
Phnom Penh - Urban Adventure Phnom Penh Street Food by Night - USD47
11 breakfasts, 1 lunch, 1 dinner
Private minibus, Boat, Public bus, Bicycle
Homestay (1 night), Hotel (12 nights)
There are currently no scheduled departures on our Best of Cambodia trip. If you are interested in other trips in the region visit one of the links below.
From bustling Ho Chi Minh City to historical Hanoi, the Best of Vietnam tour is an...
1. A single supplement is available if you'd prefer not to share a room on this trip. The single supplement excludes Day 3 (Hotel) and Day 4 (Homestay) where you will be in shared accommodation and is subject to availability. Please speak to your booking agent for further information.


text:
Linda L. Pearce
Pearce, Linda L., 59, Johnstown, went to be with the Lord on October 11, 2015 at home. Born March 4, 1956, in Johnstown to the late Homer and Kathryn (Ludwig) Pearce. Preceded in death by parents and son Kristopher. Survived by fiancé Keith Croyle, Johnstown; siblings, Robert Pearce (Clara), Johnstown; Kathy Pearce-Mueller (Hans), Ohio; Paul Pearce, Johnstown; Carol May (Thomas), Johnstown; and David Pearce (Monica), Johnstown; and nephews Nathan, Benton, and Thomas. Linda was a member of Calvary United Methodist Church. She enjoyed doing crafts and was very creative. Linda also had a great love of frogs and enjoyed trap shooting at St. Clair Tremont Trap & Field Club. At the request of the family there will be no visitation. Family and friends will be received Thursday October 15 at 10 a.m. at Forest Lawn Cemetery for a graveside service, Pastor Wendy Henderson, officiating. Arrangements in care of the Hindman Funeral Homes & Crematory Inc., 146 Chandler Ave., "Exclusive Provider of Veterans and Family Memorial Care." Condolences may be made at HindmanFuneralHomes.com


Which is the cheapest month to rent a car in Houston?
Car rental prices in Houston vary a lot according to the time of year. This graph compares month-to-month price changes to help you find the best offer.
The best month to rent a car in Houston is February (when prices for an Economy class start from $37.11). This is 40% cheaper than the yearly average and 76% cheaper than renting in July (when rental prices start at $151.81 for a Compact class). Knowing this can help you find the best price.
What's the usual rental length in Houston?
Travel lengths vary from month to month: in April, travelers rent a car for an average of 12 days in September, the average rental period is 4 days.
What's the most popular month to rent a car in Houston?
While travelers visit Houston year-round, the most popular month for renting a car is July, and the least popular is September.


Lucigen Corp. said it recently received a $2.8 million phase two Small Business Innovation Research Phase grant to fund research and development of a diagnostic test for influenza.
The National Institutes of Health awarded Lucigen the grant to develop a point-of-care diagnostic testing device for influenza A, B and respiratory syncytial virus, the company said.
Middleton-based Lucigen is developing a test product that can accurately diagnose common respiratory viruses with high confidence in less than 30 minutes directly at point of need.
"The key factor enabling this game-changing technology is the development of a novel enzyme that converts RNA to DNA and isothermally amplifies it in minutes. These attributes have allowed the design of a device that does not use any microfluidics, pumps or valves, therefore greatly simplifying construction and significantly reducing the cost of the test," Lucigen said.
The new technology would be ideal for low resource and battlefield settings, and has long-term potential as an over-the-counter device, the company said.


For Heidi Quine it's a once-in-a-lifetime job – heading up the Nanning Bear Rescue Centre bear team.
In her new role as Senior Bear Manager she will oversee the daily care of the bears as well as retraining former farm workers as part of Peace by Piece, Animals Asia's landmark project to turn a bear bile farm into a sanctuary.
The job is unique. Never before has a bear bile farm been converted into a bear sanctuary. Never before has a bear manager had to oversee the care of bears while the very facility around them is being converted. The conversion will take two years so, in the meantime, Heidi and her team will have to make the bears as comfortable as possible in spite of the facility's current limitations.
Already Heidi has a clear idea of what changes can be implemented while structural work remains on-going.
One of the most important aspects of the change will be helping to train the ex-farm workers, who have no experience of animal welfare, into a first-class bear team.
Undoubtedly there will be many new friends to be made in Heidi's new role, but she also has much to leave behind.
"I've been at CBRC since November 2011, almost exactly two and a half years now. I can honestly say in all my professional life I have never worked in such a close-knit team. It's going to be very sad to move away from some of the amazing people and animals who have become my second family.


Luckily, I think I can piece together the recipe using this photo as my most critical (and only) trace of remaining evidence that I ever made this relish at all. Except that I recall how good it was on top of a really juicy pork chop. OH PLEASE, hold your applause till the end. Really!
Another thing I remember (only because I'm looking at a Cook's Illustrated recipe as I type this), is that I cooked the pork chops differently than I usually do, and they came out exceptionally tender and moist, which is something that has always eluded me with pork chops and is why I rarely make them. Well, no more I say!
Okay, back to the relish. I've pieced together what I remember below. So, just be creative, try my formula, and add something if you think it needs it. How's that for vague?
Adjust oven rack to middle position and heat oven to 275 degrees. Pat chops dry with paper towels. Using sharp knife, cut 2 slits, about 2 inches apart, through outer layer of fat and silver skin. Sprinkle entire surface of each chop with 1 teaspoon salt. Place chops on wire rack set in rimmed baking sheet and let stand at room temperature 45 minutes.
Season chops liberally with pepper; transfer baking sheet to oven. Cook until instant-read thermometer inserted into centers of chops and away from bones registers 120-125 degrees, 30-45 minutes.
Heat 1 Tablespoon oil in 12-inch heavy-bottomed skillet over high heat until smoking. Place 2 chops in skillet and sear until well browned and crusty, 1 1/2 to 3 minutes, lifting once halfway through to redistrubute fat underneath each chop. (Reduce heat if browned bits in pan bottom start to burn.) Using tongs, turn chops and cook until well browned on second side, 2 to 3 minutes. Transfer chops to plate and repeat with remaining 2 chops, adding extra Tablespoon oil if necessary.
Reduce heat to medium. Use tongs to stand 2 pork chops on their sides. holding chops together with tongs, return to skillet and sear sides of chops (with exception of bone side) until browned and instant-read thermometer inserted into center of chop and away from bone registers 140 to 145 degrees, about 1 1/2 minutes. Repeat with remainig 2 chops. Let chops rest, loosely tented with foil, for 10 minutes while preparing sauce.
Sautee onion in olive oil until soft and translucent. Add cranberries and garlic; sautee until garlic is fragrant (about 30 seconds). Add sugar (maybe a 1/4 cup?) let the cranberries simmer and "pop" for about 5 minutes. Added granny smith apple and about 1/2 a tablespoon of rosemary and let cook for about 5 more minutes, or until apple is soft; season with salt and pepper to taste. Remove from heat at add about a Tablespoon of butter.
I served this with some garlic/herb pearl (or Israeli) cous cous, which I highly recommend.
I'm not certain whose fault the modern scone is. Should we blame the British for inventing this dry lump of heavy, overly sweet, doughy ickiness? Or did Americans take what once was a delicious sweet biscuit and turn it into a sugary hockey puck? Whoever's at fault, this recipe will forever change your notions about scones. These scones are flaky, buttery, and not at all heavy. This recipe, which is from Cooks Illustrated, is so wonderful, I will wake up on a weekend morning and spend the first hour of it making these. Glenn and I, who are absolutely ravenous by the time they are ready, are perfectly willing to wait for them. They are that good.
This recipe calls for grating the butter and then mixing it into the dry ingredients. I know, it seems like overkill, but please trust me. The butter is so perfectly distributed this way, and it ends up leaving little pockets of buttery goodness throughout the scone, which is just, well, hard to describe in words.
…and fold the edges in like this (using a pastry scraper makes this task a ton easier) .
After letting it sit in the freezer for five minutes (allowing the dough to firm so it is easier to work with), roll it out once more, add the blueberries on top, and then roll it up like a sleeping bag. Awww, it's cute.
Then, cut the log (log?) into four parts and cut those four parts diagonally. Put them on a parchment-lined baking sheet, brush some butter (yes, more butter) on top, and sprinkle (generously) with sugar. If you don't want to wait that long (or if you'd like to spend your Sunday morning doing something else), just mix together the dry ingredients the night before. It goes much faster that way. And yes, I know blueberries aren't in season right now, but I cannot go a whole year waiting for blueberries to come back–and I happened to have some frozen from the summer. Yay me!
Tell your family to relax, have another cup of coffee, blame the British for their bad scones, and hang on for a little while. These are worth it.
Adjust oven rack to middle position and heat oven to 425 degrees.
Grate one stick of butter using the large holes of a box grater (the faster you can do this, the less messy it will be). Put the bowl o' grated butter in the freezer.
Whisk together milk and yogurt in medium bowl; refrigerate until needed. Whisk flour, 1/2 cup sugar, baking powder, baking soda, and salt in medium bowl. Add frozen butter to mixture and toss with fingers until thoroughly coated.
Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6-8 times, until in just holds together in ragged ball, adding flour as needed to prevent sticking.
Roll dough into approximate 12-inch square. Fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer for 5 minutes.
Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle blueberries evenly over surface of dough, then press down so they are slighly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.
Brush tops with the remaining butter (melted) and sprinkle with remaining sugar. Bake until tops and bottoms are golden brown, 18-25 minutes. Transfer to wire rack and let cool 10 minutes before serving (or until you can't wait any longer, which is usually about 30 seconds for me).
Let's say–hypothetically–that you ate too much over the Thanksgiving holiday. Perhaps you went a little nuts and did something that I'm pretty sure it says somewhere in Leviticus that you're not supposed to do: you wrapped your poor ol' turkey in bacon. As if the candied sweet potatoes, pumpkin pie, and 17 glasses of wine weren't enough, you had to go and add pork fat.
And let's just say–hypothetically again of course–that when you returned to the office after your gluttonous Thanksgiving holiday (during which you unrepentingly consumed one whole bacon-wrapped turkey), you discovered said office to be completely devoid of office furniture, computers, telephones, or even filing cabinets.
Assuming all of these things happened–and I'm not saying they did or they didn't–you might want to have something light and easy-to-cook tonight for dinner. My vote is for a warm mushroom salad, courtesy of one Ina Garten, who has never to my knowledge ever put out a bad recipe. If you made an Ina recipe and it turned out bad, I'm gonna go out on a limb and say it was probably your fault.
The great thing about this recipe is, though it is a salad, it's great for wintertime. The mushrooms and the mushroom "broth" with sherry or red wine vinegar make this salad seem like anything but. Plus, the proscuitto makes that person in your family who *must* have meat at every meal (you know who you are) happy and delighted that when you said you were going to make a salad for dinner (audible groan) they were pleasantly surprised when you put this on the table!
Though Ina calls for sundried tomatoes in this recipe (and I usually do use them when I make it), I could not find them anywhere in my newly-reorganized Publix grocery store (why must everything change when you go on Thanksgiving holiday!?). I thought the peppers were excellent and fully interchangeable with the tomatoes. The only difference is that I cooked them with the mushrooms to heat them up a bit.
Also, Ina tells you to "cover each portion" of the arugula with proscuitto slices. Well, I just don't feel like sitting down to a salad and having to cut my way through it…so I shred the meat with my fingers first. Lazy? No, I prefer industrious. There you have it: the answer to a holiday meal gone over the top and an unusable office.
Clean the mushrooms by brushing tops with a clean sponge. Remove and discard the stems and slice the caps 1/4 to 1/2 inch thick.
In a large saute pan, heat the butter and 2 Tablespoons of the olive oil until bubbly. Add the mushrooms, salt, and pepper to the pan, and saute for 3 minutes over medium heat, tossing frequently. Reduce the heat to low and saute for another 2 to 3 minutes, until cooked through. During the last 2 minutes of cooking, add the peppers.
Meanwhile, arrange the arugula on 2 plates and cover each with proscuitto (shred with fingers into bite-sized pieces). When the mushrooms and peppers are cooked, add the sherry/red wine vinegar and the remaining 2 Tablespoons of olive oil to the hot pan. Spoon the mushrooms and sauce on top of the proscuitto. With a vegetable peeler, make large shavings of Parmesean cheese and place on top of the hot mushrooms.
A friend of mine told me she made apple streusel muffins and won a prize at her local fair. She posted a photograph on Facebook of a beautiful plump muffin covered with sweet streusel topping next to a blue ribbon. I kept thinking about that muffin. Oh yes, it entered my consciousness and made me think of nothing else. I dreamt that the muffin and I ran off together and got married. I kept thinking I'd get the recipe from her, but I never got a chance to ask her was too lazy. Then, one morning, I woke up and HAD TO HAVE THEM. I had apples, I had flour, I had sugar and butter, but I did not have the recipe. Desperate, I looked up any ol' apple streusel muffin recipe I could find–and came up with an Emeril Lagasse recipe from the Food Network. I made it. It was fine. It was nothing special really. It wasn't a recipe I'd take home to meet my mom.
Then, this morning I woke up again–apples in the fridge–and had a major, bigtime craving for these babies. Now, I had the recipe, but did not have the correct ingredients. At 7:00 in the morning, I wasn't about to go to the grocery store. So, deciding I didn't want to use the Emeril recipe again, I morphed several recipes into a new creation, and here's what I came up with. Now, this may not win me a blue ribbon at the local fair, but it was quite lovely for a fall Saturday morning and, yes, I would take it home to my mom (cause she'd scarf it down just like me!).
I used gala apples, which are very sweet and stand up well this recipe. Also, I added some shredded coconut. I have gotten into a habit of adding coconut to a lot of my muffin recipes. I don't know why, but I really love the extra texture and sweetness. And I guess I'm just out of my mind cRaZY and will apparently do just about anything!
Also, a lot of recipes say to shred the apple. But why? Why would you do that? It makes no sense to me why you wouldn't want some nice apple chunks in there. I mean, they can't be too large so that the muffin wouldn't hold together, but a small, even dice should do. Do not settle for an inferior muffin when you can wait for the muffin of your dreams!
So, here you have it. It is my soul muffin, and it may be yours as well.
Heat oven to 400 degrees. Grease 12 medium muffin cups.
Whisk milk, oil, vanilla and egg in large bowl. Stir in flour, sugar, baking powder, nutmeg, cinnamon, and salt all at once just until flour is moistened (batter will be lumpy). Fold in apples and coconut. Divide batter evenly among muffin cups. Sprinkle each with about 2 Tablespoons of topping.
Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to wire rack.
Cut butter into flour, brown sugar and cinnamon using pastry blender or crisscrossing two knives until crumbly.
Way at the top of the list of beef stew sins are: a) taking your stew out of the oven too early thereby ending up with beef that is tough and hard to chew, and b) making a broth that is too watery. This stew takes those two sins and whips them in the arse.
How does it do that? Well, first of all, it has a 1/2 bottle of wine in it. The wine gives the broth a wonderfully deep, rich taste and–though I haven't conducted any sceintific experiments–I think the acidity of the wine helps to break down the beef fibers to make it oh-so-tender.
I adapted this recipe from Jamie Oliver, who says that he tried to make this stew like any other beef stew or boeuf bourguignon recipe, where you first brown the meat, then add the vegetables. But, he said this particular stew came out better without browning the meat at all and just adding the vegetables at the same time. That's great news for us, because it's that much easier to make!
While Jamie's recipe called for parsnips and Jerusalem artichokes, I used what I had from the farm–turnips instead of parsnips–and I nixed the Jerusalem artichokes because they are just so freakin' expensive. One note: I do not peel my root vegetables. I just don't think it's necessary when you're using organically-grown veggies. Besides, how many people have eaten potato skins before? The skin of the carrot or the turnip is the same thing, right? Just wash 'em up real good! Besides, I don't think a little dirt will hurt you. It's called terroir–when the food takes on the flavor of the place it was grown. Yeah, this generally refers to wine…but I think it could be true with carrots too.
Remember, you're going to be adding a 1/2 bottle of wine to this. I admit, it is hard for me to pour a 1/2 bottle of wine into the pot, thinking about putting it to better use (by actually drinking it), but it is well worth it. I usually choose a wine that I would normally drink anyway (do NOT buy a bottle that you wouldn't normally drink…it will taste in the stew like it tastes in the glass, so you'll want to buy something you like. And don't–under any circumstances–buy cooking wine. It will taste terrible). I really like this line of wines called "Just." You can find them at Whole Foods and they are under $10.00. They are great for cooking with or for your regular weekday wine intake, when you don't need anything too fancy, but you also don't want to drink something icky. Half goes in the stew, and half goes in my tummy while I cook! It's already a party and I haven't even eaten anything yet!
This stew cooks for a while in the oven (3-4 hours). Don't take it out a moment sooner than that! You want the beef to be nice and tender and to fall apart under your fork. By all means, test it first. I will tell you, the smell of this stew in your kitchen (and throughout your house) is a wonderful, comforting, warm smell, and it is totally worth the wait.
When you take the stew out of the oven, just before serving, add the garlic/rosemary/lemon mixture. It is so fragrant and adds a phenomenal touch to the stew. Don't skip it! By the way, I made some cornbread to go with this, and it made for great dipping.
As you can see by the picture below, my dog Jack was all-too-happy with this recipe. I shared a little with him, but saved most of it for leftovers. It made for a great weeknight dinner the second time around.
Preheat the oven to 300ºF. Put a Tablespoon of oil and a Tablespoon of butter into an oven-safe dutch oven.
Add the onion and all the sage leaves and fry for 3 or 4 minutes.
Toss the meat in a little seasoned flour, then add it to the pan with all the vegetables, the tomato purée, wine and stock, and gently stir together.
Season generously with freshly ground black pepper and just a little salt. Bring to a boil, place a lid on top, then cook in the preheated oven until the meat is tender. Sometimes this takes 3 hours, sometimes 4 – it depends on what cut of meat you're using and how fresh it is. The only way to test is to mash up a piece of meat and if it falls apart easily it's ready. Once it's cooked, you can turn the oven down to about 225°F and just hold it there until you're ready to eat.
Mix the lemon zest, chopped rosemary and garlic together and sprinkle over the stew before eating. Just the smallest amount will make a world of difference.
*I do not peel my root vegetables. I use organic vegetables, so there are no pesticides to worry about. I make sure I clean the dirt off as well as I can. Other than that, a little clean dirt will never hurt anyone. I would argue it adds a little local flavor (er, maybe).
When I make dishes that are really good and really easy, I wish I could go back in time and tell my 25-year-old self that there's no need to overdo it. I'm specifically referring to the time I invited my family over to my Baltimore loft for Christmas dinner and went perfectly mad when I tried to cook about 8 dishes for my little dinner party of 5. It was a rookie mistake, and I learned my lesson that night with a little help from my husband, who rescued me despite the fact that I had been cooking all Christmas day and had barely spoken to him.
It was a bad scene folks. I think I got every single recipe for that dinner from Martha Stewart (whose recipes I generally like, but they can be just a tad complicated). And I didn't begin cooking until that morning. I think I made three different kinds of cookies (sugar, gingerbread, and peanut butter blossom), several ridiculously intricate side dishes that included things like homemade breaded and fried onions (because what would Martha say if you didn't make your own!?), and sweet potato casserole, which I had never made before (I don't think I had ever roasted a sweet potato in my life). Five minutes before my family was to arrive, and realizing my dining room did NOT look like the cover of Martha Stewart Living, I completely lost it.
Unlike that hot mess, this is a perfect weeknight meal. It's quick, it's easy, and there's not much to clean up.
The butternut squash, with the addition of the cream, becomes tender and, well, creamy. The seasonings on the chicken are light and tasty, and leaving the skin on means the chicken comes out moist.
And the best part is that your partner will not have to rescue you.
Put chicken breasts in a bowl. Deseed and slice chilies and add them to the bowl with a few sprigs of chopped, fresh sage. Sprinkle with sea salt and freshly ground black pepper. Toss together and set aside.
Carefully slice a medium butternut squash into quarters. Remove the seeds and slice 2 quarters of the squash as thinly as possible (I didn't use all of the second quarter. Just use what will fit in your baking dish).
Place each chicken breast and flavorings snugly in an aluminum foil "bowl" sitting in a medium baking dish. Place the squash slices around the chicken breasts snugly.
Pour the cream around the squash slices (not on the chicken). Season with grated nutmeg, sea salt, and pepper. Drizzle with a little olive oil and bake in the center of the oven for 35-40minutes.
Dead southwesterners everywhere are rolling over in their graves because Paula Deen has added collard greens to their chili. Yes, I've done it again, I've gone to Paula Deen for another recipe. And you know what? It is the best white bean chili I have ever had. EVER. This is a very bold statment for me to make, especially since I don't love collard greens as much as other greens. I'm not a huge fan of the traditional preparation of collard greens–which is to cook them to death with some ham hock. But this…THIS…I could eat once a week. It was absolutely delicious. And I think it could easily be made vegetarian–just add some more beans, take away the chicken, and replace the chicken stock with vegetable stock. And would you believe this Paula Deen recipe does not have even a teaspoon of butter? No, y'all, it does not.
It has been chilly and rainy in Birmingham for the past, hmmmm…month? This soup was perfect for a chilly, rainy night, and I'm actually going to make it again as soon as Glenn brings home more collards. I decided to alter Paula's recipe just a smidge and, instead of chopping the chicken up beforehand, I let it simmer longer in the broth whole and allowed it to break up itself. I'm sure if you don't have time to spare, you could chop it up first. But letting it simmer for a whole hour really does make the chicken super tender and allows the flavors to marry longer. Aw, I love it when flavors marry, don't you? It's sweet.
Another thing to mention about this dish: an acquaintance of Glenn's brought us some fresh New Mexico green chilies she picked up while she was out there visiting (these are the benefits of being a farmer–people trade you great stuff for your produce). Though Glenn and I use green chilies in a lot of cooking (and we must, of course, use the canned variety), the flavor of fresh chilies is superior (the canned variety can taste slightly "tinny"), and the ones we used for this recipe were very very hot.
Though I didn't have any time to make cornbread with this, I highly recommend doing so. I would have loved to dip some cornbread in this chili to sop it up and take off some of the heat. If you don't like your chili too hot, just don't add as many crushed red pepper flakes and use mild green chilies instead of hot.
The next day, instead of eating this as regular soup, I broke out the tortilla chips, which we used to scoop up the leftovers. Overnight, the soup became much drier than it was first day I made it, so it was totally scoopable. Delicious!
If you have never tried collard greens before, or if you're like me and think of them only boiled down to a pulp with ham hock, please please please try this recipe. Paula Deen, I curtsy to your goodness.
1 1/2 cups chopped green chilies. I happened to have fresh/frozen ones on hand that a friend of Glenn's brought to him from New Mexico. Use 'em if you got 'em. Otherwise, canned would be fine.
In a dutch oven, heat the olive oil over medium heat, add the garlic and onion. Cook for 2-3 minutes, until slightly softened. Add the chicken, cumin, oregano, white pepper, and red pepper flakes. Season with salt and 1-2 teaspoons freshly ground black pepper. Cook until the chicken is slightly browned on both sides, 3-4 minutes.
Add the collard greens and cook, stirring occasionally, until they are slightly wilted, about 5 minutes.
Add the chilies and chicken broth and bring to a boil, stirring occasionally. Reduce the heat to medium low, cook, stirring occasionally for approximately 1 hour. As soon as the chicken was cooked through (after about 15 minutes), I helped it along by breaking it up a little bit in the pot. After a while, it will begin to get very tender. If I had time, I probably would have let it simmer for another 1/2 hour to get it even more tender. Stir in the beans in the last 10 minutes of cooking. Garnish and serve.
This has been one busy week. On top of regular work projects that needed attention and various urgent home repairs, I had to complete an 8,000 word essay for the journal Food and Foodways. I submitted a proposal last spring to write an essay on the Birmingham Public Library Archives collection of interviews of the people of Gee's Bend, Alabama, and it was accepted. You may have heard of Gee's Bend's Quilts; they have become nationally and internationally famous, touring around the country and inspiring books, plays, and museum exhibitions. But my interest in Gee's Bend has to do with food. The Archives happens to have about 30 interviews of "Gee's Benders" from the late 70s and early 80s; and Gee's Benders talk to their interviewer about growing up this isolated part of Alabama in the early to mid-twentieth century. Though they talk about quilts, politics, and religion, one of their favorite subjects is traditional soul food: collard greens, black eyed peas, cornbread, pork, and of course, sweet potatoes.
Though I had an entire summer to write this article, I did not actually begin writing until about a month ago when my other work at the Library seemed to settle down a bit. But of course, things never settle down like you think they will, and this final week of writing was filled with early mornings, long days, and late evenings. Then, in the middle of the week, when I didn't have a moment to think about cooking, Glenn brought home the first of this season's sweet potatoes. I got home from work on Wednesday night, tired and cranky, and saw them sitting on the counter, just another thing needing my attention. I thought about looking up a recipe or two, wondering what fancy schmancy thing I could do with them, but I just couldn't do it. I was exhausted.
So, I did the absolutely simplest thing I could do: I washed them, poked them with a fork, and threw them in the oven to roast for about an hour while I watched House Hunters…er, I mean CSPAN. When they were tender, I split them in half, scooped out the meat, and mashed them in a bowl with butter, brown sugar and sea salt. That's it. That was dinner. Comfort food in a bowl. The people of Gee's Bend didn't mess with any butter, brown sugar, and sea salt, but I think they would have approved. To make a long week's story short, I got my essay turned in on Friday, but with a little help from some mid-week soul food that absolutely lived up to its name.
Wash (scrub if you're scareda dirt) and poke holes in sweet potatoes (to let the steam escape). Roast them in a 375 degree oven for 45 minutes to an hour. My sweet potatoes were big and took a whole hour. DO NOT TAKE THEM OUT EARLY–they will be kind of tough and stringy and just no fun. I put mine in a bowl with the rest of the ingredients and mashed them with a potato masher, but feel free to use a mixer if you don't like yours with some lumps. Because the size of sweet potatoes varies (don't worry, size doesn't matter, unlike what some people tell you), test the butter/sugar/salt ratio until you find something you like. I particularly love sea salt in this recipe. The coarseness of the salt granules means they don't quite melt all the way, and a little salty grain is nice with such a sweet vegetable. If you've got it, I would recommend some pork ribs or collard greens with these (Gee's Benders knew what they were doing).
Do you know what I'm waiting for? Sure, I'm waiting for the stuff everyone else is waiting for: peace in the middle east, health care reform, cars that can fly, etc… But what I really really really can't wait for is for someone to invent the replicator. You know, from Star Trek? Oh, how many times I have wanted to walk up to my replicator window and order up a cup of earl grey tea, hot, just like Patrick Stewart, and have it instantly! And the thing I imagine about the replicator is that whatever you order would be perfect. Your filet would be exactly medium rare, just like you want it. Your hot chocolate would be not-too-hot to drink and not-too-cool you have to throw it in the microwave. Your pizza would have the exact right amount of crispiness around the edges. And your butternut squash bread? Well, the replicator would bake it *all the way* and not take it out five minutes too soon like a mere human such as myself.
What has stood between me and bread perfection time and time again? Impatience…about 5 minutes worth, to be exact. I can't tell you how many times I've taken bread, cake, or cookies out of the oven too early. Sometimes it works in my favor–who doesn't love an ooey gooey chocolate chip cookie or brownie? But with things like bread, you just have to be patient. Let the peak of the bread solidify before you take it out even when you think the edges look brown and ready (Kelsey!).
Other than that little problem, this bread was excellent. The cool thing about butternut squash is that it is practically indistinguishable from pumpkin, so you can substitute it for any recipe you have that calls for pumpkin. I used my mom's extraordinarily simple and delicious pumpkin bread recipe.
This recipe is really no-nonsense: just mix everything up together, pour in the bread pan, and bake. Done. You can add raisins or cranberries, walnuts or pecans, coconut or chocolate chips. Eat it with a slab o' cream cheese if you want to. Just, please, please, whatever you do…don't take it out of the oven too early (Kelsey!).
Until my replicator is installed (you know, next to my holodeck and transporter), this will be one of my favorite recipes.
1 to 1.5 pounds cooked butternut squash-pureed or at least mushed up really well.


Wednesday, October 10, 2018 – New Orleans, LA: Cappius, a US-based Big Data Analytics & Data Science Solutions company, today announced they leverage RapidMiner data science platform to develop artificial intelligence based smart lending & loan management solution. The announcement was made at RapidMiner Wisdom 2018 Conference, RapidMiner's global data science conference taking place in New Orleans at the DoubleTree by Hilton Hotel. Cappius is a Gold Sponsor at the RapidMiner Wisdom 2018 conference.
The AI-based smart lending solution processes thousands of data points from credit bureau sources, to allow us to accurately model credit risk for any consumer. By applying advances in machine learning the AI based lending solution is able to radically outperform traditional scorecards in both consumer and small business lending.
Munwar Shariff, CTO at Cappius will deliver a partner talk titled, "AI-based Lending" and demonstrate the RapidMiner powered smart lending solution on October 11 from 2:15 p.m. – 3:00 p.m. at the RapidMiner Wisdom 2018 conference. In addition, Cappius will demonstrate various RapidMiner use cases for Predictive Marketing Analytics, IoT Analytics, Financial Fraud Analytics, Service Center Analytics & Sales Forecasting. Feel free to drop by at the RapidMiner Wisdom conference to get more details about the data science solutions developed by Cappius.
RapidMiner Wisdom is the largest Data Science & Analytics event ever, joined by data scientists, business analysts, data engineers, analytics executives and academics from all over the world. Industry leaders from top companies will present in-depth sessions on building unprecedented data science applications at the conference.
Headquartered in Santa Clara, California, USA, Cappius helps global customers with Digital Business Transformation by offering services and solutions using BI & Big Data Analytics, Data Science and Enterprise Applications. With our innovative solutions like Customer Insights, Sales Analytics and Service Center Analytics we provide you actionable insights for effective customer acquisition, engagement, and retention.


text:
Renowned Plastic Surgeon Jonathan Fisher, MD Joins Soluna MD Lipo and Vein Cosmetic Institute
A Cut Above the Rest, Renowned Plastic Surgeon Jonathan Fisher, MD Joins Soluna MD Lipo and Vein Cosmetic Institute
Making people feel beautiful — inside and out — is the hallmark of renowned plastic surgeon, Jonathan Fisher, MD.
MIAMI, Sept. 6, 2012 /PRNewswire-iReach/ — Soluna MD is proud to announce that highly trained Board Certified Plastic Surgeon Dr. Jonathan Fisher has joined Soluna MD where he will bring his unique expertise and experience in crafting aesthetically masterful cosmetic procedures for his patients.
"Dr. Fisher has performed thousands of successful surgeries during his career and we are overjoyed to have him as a part of our staff," gushed Soluna MD's Medical Director Dr. John Chang, noting Dr. Fisher's significant experience in the areas of breast augmentation, breast lift, body contouring, tummy tuck, fat transfer, rhinoplasty, face lift, vaginal rejuvenation and other aesthetic procedures. "It's no wonder that he has such a large and loyal following."
After graduating from Harvard University in Cambridge, MA, Dr. Fisher attended The Chicago Medical School where he served as Student Council President. He completed his internship at the prestigious Baylor College of Medicine in Houston, TX. Dr. Fisher then completed 6 years of residency at Baylor (Otolaryngology-Head and Neck Surgery) and University of Miami/Jackson Memorial Hospital in Miami, FL (Plastic and Reconstructive Surgery).
Dr. Fisher received Baylor's Resident Teacher of the Year Award (Otolaryngology) and is exceedingly proud to have been inducted into the Alpha Omega Alpha Honor Medical Society as a junior medical student – a rare honor for a third year scholar. Dr. Fisher speaks English, Spanish and French.
"Dr. Fisher's experience, education and quality of work are a credit to him and now us," said Chang. "Best of all, they are allowing Soluna MD to offer our clients enhanced services in the areas of breast augmentations and lifts, tummy tucks, body contouring, fat transfer, rhinoplasty, face lifts, vaginal rejuvenation and more."
About Soluna MD Lipo and Vein Cosmetic Institute
Soluna MD is an innovator in performing the most advanced body sculpting, vein and cosmetic treatments, all in a medically-safe spa setting. Soluna MD's high standards and exceptional after-care have made it a leading national and international destination for people seeking a complete range of beautification procedures including SolunaSculpt® Body Sculpting, Smartlipo and Ultrasound Liposuction, Vein Care (sclerotherapy, endovenous laser treatment, ambulatory phlebectomy), Hair Transplants, LAP-BAND®, Breast Augmentations, Tummy Tucks, Fat Transfer, Rhinoplasty, Face Lifts, Vaginal Rejuvenation and much more. With new procedures being added on an ongoing basis Soluna MD is poised for rapid growth and sustained success.
Soluna MD has offices at 4251 Salzedo St. at the Village of Merrick Park in Coral Gables, FL and at 501 NW 179th Avenue in Pembroke Pines, FL. To learn more about Soluna MD's services or to make an appointment, please call 305.446.0440 or visit https://www.solunamd.com. Soluna MD is a proud partner of the Miami HEAT.
NOTE: Editors, Producers: General and cosmetic surgeon Drs. John W. Chang and Jonathan Fisher are available for on-air and phone interviews to discuss cosmetic surgery.
Media Contact: Margaret Kessler, TMR Multimedia, 954-284-4819, margaretkessler@tmrmultimedia.com


text:
Q: DocuSign: How to add recipientSignatureProviderInfo to the payload text/csv of Bulkrecipients I can see that in the REST API documentation on bulkrecipients, the object recipientSignatureProviderInfo can be added to the JSON payload :
{
    "bulkRecipients": [
        {
            "rowNumber": "sample string 1",
            "email": "sample string 2",
            "name": "sample string 3",
            "note": "sample string 4",
            "accessCode": "sample string 5",
            "identification": "sample string 6",
            "phoneNumber": "sample string 7",
            "tabLabels": [
                {
                    "name": "sample string 1",
                    "value": "sample string 2"
                }
            ],
            "recipientSignatureProviderInfo": [
                {
                    "name": "sample string 1",
                    "value": "sample string 2"
                }
            ]
        }
    ]
}

But what is the correct way to add this to a text/csv content-type ?
for example :
Name,Email,Note,AccessCode,Identification,PhoneNumber,address1
David Jones,david.jones@yahoo.com,Here is the document we discussed.,,ID Check,,123 Main St
Kevin Smith,kevinmith@yahoo.com,,2243,,,697 My Way
Elisabeth Bozick,elisabeth.bozick@yahoo.com,,,phone,usersupplied,827 1st Ave

Whta is the correct header name ?  I tried "recipientSignatureProviderInfo" but that didn't seem to work.
Thanks in advance !

A: The recipientSignatureProviderInfo column is not supported in the Bulk recipient CSV file.
Here is the link to Documentation
Only the following columns are supported.

*

*Name

*Email

*Note

*AccessCode

*Identification

*PhoneNumber

*DocuSign Field Name

Additional resources.
https://support.docusign.com/guides/ndse-user-guide-send-a-document-using-bulk-send

redpajama_set_name: RedPajamaStackExchange


Soap Nuts are one of the cheapest natural laundry detergent alternatives. They are a great alternative for anyone with sensitive skin or for anyone who prefers to use chemical-free products. This easy DIY Liquid Detergent can be used for all types of laundry and can even be used as a multipurpose soap.