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Adventures in Chow City.
Fried Neck Bones…and some home fries
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Panic and Perseverance in a Peruvian Restaurant in the Bronx
"Let me tell you, this food group is falling apart," Eugene spewed. He was hot. He was irate. The scowl on his face was blood red. Zio, Eugene and I were seated at a table for four at La Granja, the Peruvian restaurant I choose on 149th Street in the Bronx. The enticing aroma of chickens slowly rotating on a rotisserie filled the small restaurant. I had just received a text from Gerry that he would be late; that he was just leaving White Plains thus igniting Eugene's tirade.
"First it's Rick and his excuses, then it's Mike, and now Gerry's late" Eugene muttered with a shake of his head. "I'm wasting my time here."
To get Eugene out of his funk, we wasted no time ordering a round of Cusquenas, Peruvian beers, and then proceeded promptly to the food. Eugene inquired about the "chicken in the window" to our happy waiter. He wasn't sure what chicken Eugene was referring to, but assumed it must be the Pollo a la Brasa, the restaurant's signature dish and whose aroma we were inhaling. Despite the waiter's insistence that he would not go wrong by ordering it, Eugene instead focused on the "bird" section on the menu where he chose the pollo salteado.
"What is cau cau," I asked the waiter. There was a photo of the dish in the window of the restaurant, but I could not identify it.
Smiling once again, the waiter, who could not translate what it was, rubbed his belly.
"Stomach?" I guessed in this game of charades.
He nodded. " Yes, stomach."
"I think he means tripe," I said.
"Ah, trippa," Zio intoned rhapsodically.
I turned to Zio. "Are you gonna order it?"
"No," he said without hesitation, instead pointing to the arroz con mariscos (yellow rice with seafood) while I chose the jalea personal as opposed to the jalea familiar which translated to a mountain of fried seafood enough for a familia..
Does that look like "stomach" to you?
For starters we ordered the palta rellena, a whole avocado stuffed with chicken, but our starter arrived well after Eugene's pollo salteado, Zio's arroz con mariscos and just in time for Gerry's arrival.
Quickly ordering the ceviche mixto, Gerry was able to share the avocado that was stuffed with nothing more than chicken salad.
The Jalea Personal, accompanied by the house made hot sauce, though not a mountain was a big enough hill of crisply fried shrimp, squid, fish, and mussels for me to slowly shovel through, pausing only to remove the fibrous strings in the fried yucca that was part of the mound on my plate.
Jalea Personal
Turning to my left, I noticed Zio, head down, plowing methodically through his yellow rice and seafood, pausing occasionally to wipe the grease from his hands. Across the table we knew Eugene, after filling up on his ample plate of pollo salteado, was in a better mood when he teased the trio of Yankee fans at the table about their quick demise in the playoffs. Fearing a return of his dark mood, we took Eugene's ribbing graciously and didn't dare mention that his Red Sox had once again finished in the cellar of the American League East.
Gerry's ceviche arrived last, but after a sample bite, it was certainly not least. Topped by strands of seaweed, the "cooked" raw fish was swimming in lime and cilantro and sprinkled with hidden bits of hot pepper that had Gerry guzzling his Cusquena.
Arroz con mariscos
Despite the abundance of seafood we devoured, we came in very close to our $20 budget. And after paying we conferred on our next date. When notified of that date Rick responded in an email: "I will endeavor not to be thrown overboard the righted ship," which, speaking only for myself, did wonders in reinforcing his commitment to our monthly gluttony and its future prospects. On the other hand, Mike from Yonkers' "Business should be slowed down by then," just did not have the same effect.
500 E. 149th St.
Tags: Bronx, Cheap Eats, Food, humor, Latin, New York, Peruvian, restaurants, seafood
Categories Adventures in Chow City, Bronx, Food, humor, Latin, New York City, Peruvian, Restaurants, Seafood
The Little Shop of Dumplins
Eugene, Mike from Yonkers, Gerry and I were gathered around the bar in the adjoining cluttered dining room of the mostly take-out, Jamaican fish joint, the Dumplin Shop. Located just off the entrance to the New England Thruway in the Baychester section of the Bronx, the Dumplin Shop was an oasis in an otherwise food challenged wasteland. Each of us was nursing cold beers as we waited for Zio's arrival to complete our party and proceed in ordering.
Plenty of beverage choices in the dining room of the Dumplin Shop.
While Eugene was happily informing us of all the snowstorms he would be missing during his impending annual Punta Cana all-inclusive escape, my cell phone buzzed with a text from Zio. "I am still on the #5 stagecoach but I am coming," he wrote.
Why is he taking a train all the way from Astoria we all wondered? Why didn't he drive?
"You are insane," I replied tersely.
"I'm hungry," Eugene bellowed. "Do we have to wait?"
I texted Zio again. "You close?"
"Next stop is 219th St," he replied. That would be the stop he needed to get off and then walk the few blocks to 222nd Street and the restaurant.
"Alright, he's close," I told everyone as we continued to drink our beers and discuss deflated footballs. "He should be here soon."
My phone buzzed. "Now 233rd." It read.
"Uh oh," I muttered. "He missed the stop or the train he was on was an express."
"That's it. We're eating." Eugene pronounced as he made his way into the take-out part of the restaurant.
"Can I at least blame the Colonel," I texted to Zio as we got in line at the counter.
"Of course, she took the car," he quickly responded.
The woman behind the counter explained that at a restaurant called the Dumplin Shop they were out of dumplings…at least the boiled variety. They were also out of ackee and saltfish. And callaloo and saltfish. And the fish soup was gone too.
Some of what was left at the Dumplin Shop.
"See, I told you they would run out of stuff," I said to Gerry. When he had informed me of his choice and asked my opinion, I mentioned that my only worry was that, based on experience, Jamaican take-out places tend to do a brisk lunch business and run out of many items by dinner
Still, they had snapper. They had porgy. They had oxtails if we wanted them— and chicken in brown gravy too. I ordered the porgy with rice and peas while Mike from Yonkers and Eugene opted for snapper. Gerry sweet-talked his way into a side of callaloo and we asked for a side of (fried) dumplings for the table.
We went back to the bar and our beers to wait for the food. There was another text from Zio. "Men I think I'm goin home," it read.
I offered to drive him back into the city to a more convenient train to Astoria if he could get to the restaurant.
Zio's final response.
It was just as well. Our food was ready and by the time Zio would have arrived they might have been out of porgy and snapper as well as ackee, saltfish and boiled dumplings.
As is the tradition at Jamaican take-out places, the food was served in a Styrofoam container; the porgy laying comfortably on a bed of rice and peas adorned with steamed cabbage and other spices. The porgy was meaty and moist and was a messy adventure devouring it without also swallowing any of its many bones.
Porgy served in a Styrofoam container.
A box of dumplings came out. They were fried and dense, but a good offset to the fish and beer. We waited for Mike from Yonkers to cleanly excise flesh from bone on his snapper before heading out into the cold.
The hum from the traffic on the New England Thruway was the pre-dominant sound as we walked to our cars. Driving onto the Thruway, I wondered if the sign of the Dumplin Shop was visible from the highway. A vision of the sign while stuck in traffic or on the way back to the city from New England or Westchester would be like a welcoming beacon and a serious temptation to pull off the road for "the best fried fish and dumplings." As long as the Dumplin Shop still had those dumplings.
The Dumplin Shop
1530 E. 222nd St
Tags: Bronx, Cheap Eats, Food, humor, New York City, restaurants, seafood
Categories Adventures in Chow City, Bronx, Caribbean, Cheap Eats, Cheap Eats in New York City, humor, Jamaican, New York City, Restaurants, Seafood, Uncategorized
A Neckbones' Beer Pairing Tip
I'm sure you have often wondered what beverage might best be paired with a bowl of black ink fettuccine, cuttlefish, shrimp, clams and chorizo? Well wonder no more.
In my educated and borough-biased opinion, nothing brings out the briny goodness of the dish more than the frothy essence of a cold Bronx Brewery ale.
Tags: Beer, Food, humor, New York City, restaurants, seafood
Categories Beer, Bronx, Drinks, Food, humor, New York City, Seafood
The Astoria Ash Wednesday Fishing Expedition
We got the email from Zio several days before we were to meet. That we were notified of his choice for our food group so far in advance was unusual for Zio. His normal procedure was to glean help from anyone he can and then, just a day or so before the assigned date, come up with a destination. So confident was he of his choice of Astoria Seafood that in his email to us he even did the research about the liquor status of the place.
"They don't serve alcohol, but you can bring your own beer," he wrote as if beer or something stronger was one of the criteria for our group. It wasn't, but it was nice of him to think of what was truly important to us.
Eugene's concern was more spiritual. Eating meat, he explained, also by way of email, would be in conflict with his Ash Wednesday obligations. It was too late to reschedule to Fat Tuesday, and the next day was Valentine's Day, so we stuck with the original Ash Wednesday date and assured Eugene that since we were eating at a place called Astoria Seafood, there should be no conflict.
To further assure Eugene, Zio dryly added: "Wednesdays they serve tilapia from the Gowanus Canal."
"Yeah, and don't worry Eugene, it's BYOA. Bring Your Own Ash," Gerry quipped.
And so Eugene did—the ash in the middle of his forehead—its mark adding to his already shadowy complexion.
When I arrived, Zio was in the process of securing our table in the combination seafood market and restaurant. The place was bustling; maybe others were observing Ash Wednesday by confining their diet that evening to fish. I could hear Spanish, Greek, and Arabic spoken from the customers (mostly men) at the restaurant's tables as Zio and I surveyed the offerings on ice.
Seafood restaurant/fish market
A young man wearing a Yankees' baseball cap came over.
"Hey, how are you? " Zio said to him.
The man smiled and stared somewhat dumbfounded.
"You remember me? From the last time I was here?" Zio asked hopefully.
"Oh yeah, sure I do," the man, who said his name was Matt replied as if he actually meant it.
From then on, Matt served as our guide and host in the somewhat complicated maze that was Astoria Seafood.
The guide of our fishing expedition.
"You pick out what you want," Zio tried to explain to me. "They weigh it and then you tell them how you want it cooked."
It wasn't as easy as it sounded mainly because it was almost impossible what fish to choose much less how to prepare it. Should we stick with a whole fish? Something filleted. Fried? Broiled? Grilled? Raw? And what about shellfish? Those oysters, wherever they were from, were tempting. There were just too many options to consider.
We had to go through the procedure with Gerry and Eugene, but not Mike from Yonkers, who we learned when Gerry arrived wasn't coming and had no other excuse than that he just forgot that we were scheduled to meet. There was no word at all from Rick and after waiting about fifteen minutes, figured he was a no show as well. The next day he attributed his not being there to what he called a "brain fart," thinking Ash Wednesday was the following week.
So there were just four of us and we tried to order accordingly. Zio decided on a large freshly caught fluke that he asked to have deep fried. I saw others at a table sharing a platter of scallops and shrimp that looked like it was prepared scampi style. I asked Matt if he could put together a total of two pounds of shrimp and scallops and make up a scampi for us. He assured me he could.
Fluke before
I also noticed that everyone eating at the tables were indulging in a salad served on a large platter and coated in a feta laced dressing. "We have to have one of those," I told Zio.
"Oh we will," he said with confidence.
"And what about a cup of fish soup," I said hopefully.
Matt our server looked at me.
"Fish soup for all of us," I said to him. No one argued.
The soup came out first, a light tomato broth overflowing with pieces of white fish.
"There's a lot of fish in here," Zio said to Matt.
Matt smiled at Zio, his new"old friend."
"I made sure of it," he said.
The salad came out next along with a platter of toasted French bread coated with olive oil. It tasted as good as it looked. The fried fluke, filleted and battered in a light coating of bread crumbs, followed. The fish was big enough to feed six, but we were just four. Not that there was a problem. We worked through it with ease.
Fluke after
From behind the counter, one of the chefs was calling to Eugene. It was very noisy in the place and he cupped a hand to his ear. "What?" Eugene mouthed back to him.
The chef called out something again and Eugene nodded.
"What's he saying," I asked Eugene.
"I have no idea," Eugene said.
Another waiter came over. "He wants to know if you want the lemon potatoes."
Lemon potatoes? How could we resist?
The potatoes quickly appeared, halves of skinless potatoes, tender and tinged with lemon.
Lemon potatoes
The addictive crunchy bread had long since disappeared and when the shrimp and scampi arrived on a gargantuan platter swimming in garlicky oil also flavored with lemon, we knew we needed more bread to soak up the "juice."
"I'm sure I said two pounds," I told our group as we stared in disbelief at the quantity of crustaceans in front of us.
"You did. I was there." Zio remarked as he speared a scallop and swirled it in the sauce.
Multiple pounds of shrimp and scallops prepared scampi style.
The mercury level in our blood rising fast, we were nearing exhaustion. Despite our best efforts, the four of us just could not finish the scampi. In fact, there was enough left for a substantial snack.
Matt brought our tab. We were considerably over our usual budget of $20 per person. Eugene deciphered the scrawl on the tab.
"They charged us for almost four pounds of shrimp and scallops," he said shaking his head.
"That's not right," I said. "I told him two pounds."
And then we just shrugged it off. The food was very good. And we could justify going over budget because we were minus two of our members. With six in attendance we wouldn't have had to order anything else and would have easily come close to our $20 allotment.
We had the remains of the scampi wrapped up.
"Take it," Gerry said to Zio. "You deserve it for picking this place."
Zio grabbed the bag. "Now I know what I can give the Colonel for Valentine's Day," he said. "Who needs chocolates when you can have day old shrimp and scallop scampi."
Zios Valentine gift for the Colonel.
Astoria Seafood
37-10 33rd Street
Tags: Cheap Eats, Dining, Food, humor, Italian food, New York City, restaurants, seafood
Categories Adventures in Chow City, Cheap Eats, Cheap Eats in New York City, Food, Greek, humor, Italian, New York City, Queens, Restaurants, Seafood
Neck Bones Anniversary Anchovy Sauce
Last year, around this time, on the first anniversary of the launch of Fried Neck Bones…and Some Home Fries, I celebrated with a batch of Neck Bones Tomato Sauce, the recipe I shared on these pages (Neck Bones Anniversary Tomato Sauce). I don't really consider myself a man of tradition, but when it comes to food, and eating, maybe I am. So to follow tradition, on this, the second anniversary of Fried Neck Bones…and Some Home Fries, I have celebrated with another pasta sauce. This one is meatless, but to compensate any lack of flavor, doused heavily with that favorite little fish; the anchovy.
Speaking of traditions, the origin of my romance with the anchovy began with a Christmas Eve tradition. One of the seven fishes (Seven Fishes for Seven Dishes), prepared for that Italian feast in our family was the anchovy. My grandmother was the chef and when I was young, the featured pasta was spaghetti with anchovies.
But anchovy love doesn't come easily or immediately. The sight, smell and taste of the little brown oily and spiny fillets could cause a child to retch. I wanted no part of it and I wasn't alone. My brothers felt the same way and instead, on Christmas Eve, we had our spaghetti with just butter and Parmesan cheese.
Soon after experiencing puberty, our taste buds became more open minded and, though anchovies were still a tough sell, we graduated to the milder, white clam sauce. There was now a seafood alternative to coat the spaghetti with.
I can't pinpoint the actual date when I converted, but it was sometime in early adulthood. Soon I was actually adding a few of those fillets into my white clam sauce. There was definitely something about that stinky fishy fish that was working magic in my mouth. Friends looked at me in horror when I began to, voluntarily, decorate my slices of pizza with the fillets. It wasn't long before, given the choice on Christmas Eve, I would take the anchovy sauce before the white clam.
The romance was on and grows stronger with each year. There is no chance I eat spaghetti with anchovies just on Christmas Eve. It's now a treat I prepare every couple of months—and a simple, inexpensive one at that.
I'm sure many of you might have a prejudice against the anchovy stemming from early encounters when, like me, your sense of taste just wasn't ready for such an assault of flavor. Try to move past that prejudice and give the little fish another chance. And here, to lead you on to the path of anchovy righteousness is my recipe for Spaghetti with Anchovies.
Some of the ingredients for spaghetti with anchovies.
1 small bottle of anchovies in olive oil.*
½ cup of olive oil
4-5 good-sized cloves of garlic, chopped into large pieces**
½ tsp of dried red pepper flakes or a few slices of fresh chili pepper (for this one I used a fresh chili from the garden)
2 tbs of chopped fresh Italian parsley
¼ cup of dry white wine or water
1lb of spaghetti
*Anchovies come in several forms. There are the tins or bottles in olive oil, or they can be bought packed in salt. The anchovies packed in salt are the most desired, but also the most expensive and most work. The salt packed anchovies need to be rinsed under cold water and then cleaned of the tail and whatever guts might still be attached. Sounds disgusting, but worth the effort in the long run. For this recipe, however, I used imported Italian anchovies from a jar and they'll do just fine. The anchovies found in the tins work too, but are not quite up to the quality you will find in the jar or salt packed.
What I used.
**The finer you chop or mince garlic, the stronger the taste. For this dish, which already is overflowing with flavor from the anchovies and red pepper, I like a milder taste from the garlic so I keep the pieces coarsely chopped, rather than fine.
Breaking up the anchovies.
In a skillet, heat the oil on a medium flame. Add the garlic, but do not brown. Toss in the red pepper, cook for a minute and then add the anchovies. There will be sizzling. Stir the anchovies around the oil, breaking them up with a wooden spoon. Add the white wine or water and lower the heat. Once the sauce simmers, stir again until the anchovies have melted into the liquid forming a brown, almost gravy-like sauce. It should look a little like the Piedmontese specialty bagna cauda. Taste and if it is too strong, add more water or wine.
The sauce is now ready for serving.
Cook the spaghetti al dente, drain, and then add the sauce, topping with the fresh parsley. If you are an anchovy fanatic, like my father, you might want to also add a few extra uncooked fillets on top of your bowl.
Though the pasta police prohibit grated parmigiano Reggiano or Romano cheese on seafood sauces, if you choose to indulge, you have my word that I won't report you.
Spaghetti with anchovy sauce
Tags: cooking, culture, Dining, Food, humor, Italian food
Categories Christmas, cooking, Food, Holidays, humor, Italian, recipe, Seafood
A Medley of Lobster Rolls
When you are on vacation in Cape Cod, there is always the possibility of a rainy day. And that strikes fear into the hearts of parents who dread the prospect of having to entertain their children in cozy cottage confines.
Besides resorting to making another Cape Codder (see Vodka Amongst the Cranberries), there is another option. To escape the hysteria from cabin fever, volunteer, grudgingly at first, to drive out into the deluge in search of lunch. When you do, you will soon be greeted, as I was, by a number of lobster roll options. Lobster rolls, of course, will, not only get the family to temporarily forget about the rainy day blues but your stature within the family will be elevated to hero status.
First you notice the $7.99 option at a small market. And then just down the road, there is the $8.49 offering at a deli. But you remember the $10 lobster rolls you had the previous year on the Cape and there was certainly nothing wrong with those. The choices have you in a quandary and you almost drive off the road.
I'll take two specials, please.
Being the decisive man you are, however, you know what you have to do. You pull into the market and order two of the $7.99 offerings. Dodging the raindrops, you get back into your car and drive down to the deli where two young men with thick Russian accents brag that their lobsters rolls are the best on the Cape. "You've sold me," you tell them.
Finally, you return to the seafood shack where you went the previous year and order two of the reliable $10 lobster rolls—just in case the Russians were wrong.
Your bounty now in three separate bags, you have delicious incentive to return to the madness that is a Cape Cod cottage on a rainy day.
Preventing any skirmishes, you cut the lobster rolls in half so everyone can taste one of each.
The least expensive, $7.99 option*, despite the added bonus of the hot dog roll being toasted, got the fewest accolades.
The toasted bun lobster roll from Nauset Market.
The $8.49** lobster roll, though bursting with meat and light on the mayonnaise, was not, the Russian opinion aside, "the best lobster roll on the Cape. It was, however, very good.
The Russians didn't say that there would be anything "green" in the "best lobster roll on the Cape." Not that I'm complaining.
The clear winner was the priciest at $10***, but the added two dollars resulted in a lobster roll bursting with meat and though a tad heavy on the mayonnaise, the best of the three.
A bit heavy on the mayo, but made up for by the abundance of fresh lobster meat.
By the time the lobster rolls are consumed, the rain will have stopped. The doors will open and the soothing and constant sound of a basketball clanging against a backboard will replace the inside board game bickering. Before long it will be time to ponder a pre-dinner Cape Codder.
*Nauset Market, 5030 State Highway, Eastham, MA
**Maurice's Market, 80 State Highway, Wellfleet, MA
***Young's Fish Market, Rock Harbor Rd, Orleans, MA
Tags: Cape Cod, Cheap Eats, culture, Food, humor, restaurants, Travel
Categories Cape Cod, Cheap Eats, Food, humor, Seafood
Seven Fishes for Seven Dishes
The day before Christmas, it's no meat for me,
Even though I'm a non-believer,
on Christmas Eve,
I only eat from the sea.
The feast should have seven dishes
of fishes that day.
No one really knows why,
it's just what they say.
Here then are the fishes,
in no particular order.
I present to you.
On my own fingers I counted,
To make sure it's true.
They call it squid, but it's calamari we know.
Cook it fast or cook it slow.
Any other way,
and it's a no go.
Stuff with breadcrumbs, parsley and nuts.
Enjoy the stuffed squid,
but don't eat too much.
There's six more dishes to go,
before you bust.
It comes from a snail, is what I've heard,
this thing called scungilli;
I know, it's a funny word.
Italian Escargot?
The French shake their heads
and say, 'oh no!"
Boil until it's tender, and then chop it
real fine.
Add to a salad,
and maybe drizzle with lime.
Long and slithery,
it looks like a snake.
With dark beady eyes,
this fish is not for everyone's taste.
We call it eel.
In Italian it's capitone.
Its flesh is oily,
its look surreal.
Be careful there are bones.
You don't want to choke,
especially while giving the
Christmas Eve toast.
Chop into pieces,
then fry or grill.
With garlic and vinegar,
this eel will thrill.
When the faint of heart see it coming,
they shriek and wail,
'cause it's got a slimy body and a prickly tail.
It's a small fish, the little anchovy,
but the flavor it packs,
makes up for any good looks it lacks.
Dissolve in hot olive oil with garlic, of course.
Add some peperoncini,
and a little broth.
Pour over spaghettini
and you'll be one of the first,
to line up at the trough.
Four dishes done, three more to go.
The feast of seven fishes,
can become quite a show.
Along the way,
things could get bumpy,
causing anxiety and stress;
a chef could get jumpy.
Time to bring out the fish,
the one that no one complains.
The reliable flounder,
it causes no pain.
Bake it with butter or oil, some
lemon and herbs.
Its mild mellow flavor,
will take the edge off,
will ease the nerves.
It comes in all sizes, this mollusk of grey.
But I like the small ones;
what they call vongole.
Clean them and make sure the sand is all gone.
Add to a pot with oil, garlic and white wine.
When they open just a bit,
they will release their magical brine.
Eat them from the shell or over
linguini.
Either way, you can't go wrong,
with a clam this teeny.
Oh it smells something fierce,
this fish called baccala,
Just wait till you see it;
it looks even worse.
In a pot or bathtub,
soak it for days.
Change the water
a few times or more.
Yes it's hard work;
it can be a chore.
Do it until that fish;
the one that smells,
grows larger,
until it swells.
Steam or bake,
soon the tender flesh will flake.
With onions and garlic,
what a delicious dish
this hideous monster makes.
Its appeal is so huge,
There's even a poem called,
baccala-blues.
The feast over;
all seven fishes you've tried.
But now your mercury level is high.
No fear, everything will be okay,
because Christmas comes the very next day.
There will be more food.
Another big feast.
And this one, I'm sure,
will include juicy red meat.
Tags: Christmas, cooking, Food, Holidays, humor, Italian food, New York City, seafood
Categories Cheap Eats in New York City, Christmas, cooking, Food, Holidays, humor, Italian, Seafood, Verse
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The Holy Land Tour of 2018 by Pastor Chris has Concluded
editor	June 19, 2018	general article
The Man of God and the much-revered pastor Chris Oyakhilome's Holy Land Tour of 2018 has finally concluded. The trip was planned meticulously for all the believers and the people who put their faith in Lord Jesus. Devotees of Lord Jesus Christ all over the world have been touched by the divine presence of Chris in their hometowns and cities.
As a part of his tour, hundreds of followers and pilgrims have joined Pastor Chris on this holy visit to Jordan and Israel. Every day on the holy tour consisted of visiting holy sites and places of both Jews and Christians. This holy tour followed the journey taken by the Lord Jesus Christ himself in the Bible. This helped the flowers and devotees of Lord Jesus in walking in the very footsteps of the Almighty. This holy journey rekindled faith and belief in the hearts of many people who have caught a glimpse of the Man of God Chris Oyakhilome.
LoveWorld Incorporations, the Christian Embassy of Pastor Chris Oyakhilome was overwhelmed by the warm welcome and divine love from the people and the Jewish Land. The bonding, delightedness and the sense of brotherhood among the Christians and Jews at the sight of Pastor Chris highlights the connection of Evangelicals, Holy Land, and the people.
The visits of Pastor Chris in Israel have coincided with two monumental events celebrated by the state of Israel. The first thing was the 70th year of Independence for the Jewish land. The second event was the moving of US embassy from Tel Aviv to Jerusalem which is the capital of Israel. The president of United States of America, Donald Trump has already announced his intentions earlier this year about moving the US Embassy.
By doing so and moving the embassy, it sent a signal that the United States of America recognizes Jerusalem as a Holy City and the capital of Israel, the Jewish Land. This move was aimed at signaling the international community about Jerusalem, and it's significance as a holy city and capital. As a response to this gracious move, the Ministry of Foreign Affairs has organized a reception. This celebratory reception was hosted for lauding the move by the United States of America. Pastor Chris Oyakhilome was personally invited to this event.
Pastor Chris was received with great warmth and respect at the event. The government officials as well as the Jewish individuals embraced him and were filled with joy at his sight. The presence of the world-renowned evangelist added a sense of divinity to the reception. Chris Oyakhilome, the world's most renowned Pastor, was able to grace another auspicious moment.
In the eight-day visit to numerous holy sites, Pastor Chris Oyakhilome, as well as his entourage, managed to visit sites like Caesarea, Sea of Galilee, Mount Hertzel, Mach Pela Caves, Tomb of Lazareth and Abu Gosh. Pastor Chris and his entourage visited many other holy sites and spread the warmth, love, faith, and belief in the Lord Jesus.
Many observers and followers who visited the holy sites to witness the divine self of Pastor Chris were fortunate enough to witness him minister. Pastor Chris ministered various times throughout his holy trip. Many pilgrims, devotees of the lord and the local people who came to witness Pastor Chris have been awe-struck by the ministrations. They have testified that the ministrations by Pastor Chris were filled with gospel and glory by bringing all the people involved much closer to the Lord.
This holy trip was aimed at reviving the sense of brotherhood, oneness, and divinity among the Jews and Christians. It offered many opportunities to the attendees and helped create memorable experiences and special moments with the Man of God, Pastor Chris Oyakhilome.

redpajama_set_name: RedPajamaCommonCrawl


What information can be modified in a reservation?
There are three main modifications that can be made to a reservation: adding rooms, cancelling rooms and amending the length of stay (by changing the check-in or check-out date).
Within that, there are a few more guest-related aspects that can be modified, including smoking preference, number of guests and the main guest's name.


Quarks PwDump is an open source tool that you can use to dump various types of Windows credentials: local account, domain accounts, cached domain credentials and bitlocker.
Note: It requires administrator privileges to extract credentials.
Quarks PwDump works on Windows XP / 2003 / Vista / 7 / 2008 / 8.


I had a post which introduced send snail mail online, this is a new service, use your computer to compose mail, let internet service company print and delivery. Compare to real land mail service, internet snail mail service fee is cheap, especially for some service companies have some print agents in local area. Today, I would like tell you another similar service, send your own designed real postcard by internet.
Blurtt is an internet service that helps you to create and send your own postcard to your family or friends around the world. Simple concept as send snail by internet service, you just create your own design postcard or pick a mode from server, fill your information and both address. Blurtt will do rest things (print & delivery) for you. It only costs $.99 (USA) and $1.50 (international) including postage.
I had try send a postcard to Japan with this service, but still too early to judge if this service good or not, I am still waiting for receiver's feedback.


Reagecon's 2nd Dissolution Fluid Dissolution Media Concentrate is presented in concentrate form. This concentrate measures 1L in volume in each bottle and the contents of each bottle can be diluted to produce 25L of working solution in water. This diluted volume is the working Dissolution Medium. The product is prepared and when diluted can be used in accordance with relevant pharmacopoeia requirements.
The pack contains 6 bottles, each of which has a volume of 1L of solution, each 1L bottle is diluted to give 25L of ready to use Dissolution Medium.


If you're heading to Paris for work or you're just passing through, you might not have the time to enjoy this enticing city at your own pace. Fear not though – you'll be surprised what you can squeeze in after a conference or before your next train.
We've whittled it down to some of the best bits for those of you on a tight schedule.
Sip coffee in the Ten Belles Cafe. Credit: Ten Belles Cafe.
Grab a spot of lunch and an aromatic Parisian brew at this laid-back café in the trendy mecca Bellville. Red bags of beans line the walls in place of pictures or décor and the house blend changes depending on the coffee season, which tells you just how serious they are about their java here (and it really is excellent).
Ten Belles' tucked away mezzanine level is the perfect spot to people watch and savour a sweet, buttery pastry or sharp berry tart. If you'd prefer some fresh air, claim a spot outside amid the small, charmingly untamed forest of plants and shrubs, a stone's throw from the banks of Canal Saint-Martin.
Dart through the 120 water jets at Andre Citroen park. Credit: Getty Images/Hemis.fr RM.
Parc André Citroën takes a cleaner, more minimalist look at the traditional French formal garden, its cascading fountains and neatly trimmed hedges arranged with meticulous geometry. A long, diagonal path cuts across the space, through expansive lawns dotted with languid sunbathers in the summer months.
It's a good spot to take in the city skyline, and adventurous types will jump at the chance to get an aerial view. In good weather, take flight on the tethered hot air balloon – you'll be able to appreciate the park, and Paris, in all their glory.
Try the catch of the day at Le Crabe Marteau. Credit: Le Crabe Marteau.
If you like your seafood extra fresh, try Le Crabe Marteau (or The Crab Hammer). Crab, of course, is their speciality, and each catch is served with soft organic potatoes and a variety of delicious sauces.
Your food arrives on a rustic wooden board complete with a hammer to take to your crab (definitely put on the bib provided, or your clothes may face the consequences). This makes for an unusual and sociable dining experience, especially if you have colleagues in tow. Should you have time afterwards for some quick sightseeing, this cosy, laid-back spot isn't far from the Arc de Triomphe.
An exhibition dedicated to French movie director Jacques Demy at the Cinematheque Francaise in Paris. Credit: AFP/Getty Images.
France is famous for its classic cinema, so if you've got a spare few hours in the afternoon or evening, head over to Cinémathèque française for all things film. A combination of museum and movie theatre, in here you'll find some wondrous relics of the bygone ages of the silver screen, including original 17th-century optical boxes and magic lanterns.
There's an impressive collection of cult items too, including the robot from 'Metropolis' and a selection of costumes worn by stars ranging from Greta Garbo to Elizabeth Taylor. Catch a daily screening if you want to see some of the exhibits in action.
Lounge at one of Paris' chicest rooftop bars. Photo by Studio Cui-Cui.
Located in the ever trendy 11th arrondissement, this chic rooftop bar in Paris is so understated that it doesn't even have an entrance sign. Still, a night here constitutes a unique opportunity to both rub shoulders with a charmingly bohemian clientele and marvel at the Parisian skyline, Montmartre's Sacré-Cœur Basilica included. The cocktail list too is outstanding and littered with inventive concoctions ranging from the zesty Lynchburg Lemonade to classic Mai Tais.
Le Perchoir also sports a top-notch restaurant, cooking up seasonal dishes par excellence and a truly must-try côte de bœuf courtesy of resident chef Morgane Hurbourg.
Peruse the shops along the Viaduc des Arts. Credit: Getty Images.
There's nothing like a little retail therapy after a long day, and you'll find some truly stand out, one-of-a-kind pieces at Viaduc des Arts. It's home to 54 artists, designers and craftspeople, and there's everything from contemporary furniture, lighting and paintings, to elegant jewellery and even robotic dolls.
The artisan shops nestle under the arches of, you guessed it, an old viaduct. At night, lit up like toppled half-moons, they look particularly striking, the perfect backdrop to the distinctive wares within. The railway line on top has been re-purposed as a green pedestrian walkway and was the inspiration for New York's High Line. It's well worth a wander, though you might not cover the 3-mile distance. If you'd prefer to relax, pause for a coffee on the heated terrace of the Viaduc café.


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Fast-Track Vaccines
Vials, syringes, packaging: The small but vital components of COVID-19 vaccine distribution
Victoria Craig Sep 18, 2020
Heard on:
https://www.marketplace.org/2020/09/18/covid-19-vaccine-components-vials-syringes-packaging-distribution/
Developing a COVID-19 vaccine is vital, and so are the components needed to deliver it. Joel Saget/AFP via Getty Images
The global number of confirmed COVID-19 cases has risen above 30 million.
As infections surge across Europe, the continent's travel and tourism industry is calling for a common coronavirus testing system to replace national quarantine measures. Businesses in the hospitality and leisure sectors all over the world are calling for more government aid to help them weather the calamitous economic implications. Workers are increasingly growing tired of maintaining work-from-home mandates. And some nations, including England, are warning there could be another round of lockdown measures this fall.
All of that has heighted the importance and need for a coronavirus vaccine.
Many are in development, but there may still be months to go before one is given the final regulatory seal of approval. The Trump administration has said once the FDA gives the green light, Americans could begin receiving vaccinations within 24 hours.
But what about the rest of the world? Would delivery be as swift? And are there enough supplies needed to move enough doses for the nearly 8 billion people who live on this planet?
Thomas Cueni, the director general of the International Federation of Pharmaceutical Manufacturers and Associations, answered those questions from the BBC's Victoria Craig on the global edition of the "Marketplace Morning Report."
The following is an edited transcript of their conversation.
Thomas Cueni: To put this in perspective, global vaccine production is estimated today, pre-COVID-19, at between 3 and 5 billion per year, that excludes the seasonal flu vaccine. And there hasn't been big surplus capacity because vaccination programs, you know, for children, for the elderly, they continue. Therefore, what we are talking about is that really, at unprecedented speed, you needed to establish new manufacturing plants, you needed to scale up, at the time when you don't know yet whether your vaccine will work. And then you need to work on the logistics. Therefore, this is still one of the most challenging questions, and I wouldn't be surprised if we would find obstacles which we don't even know yet. For example, you need the syringes, not just the vials. Some organizations are right now doing a global vaccine readiness survey, because some countries, even among industrialized countries, may not really be fully up to the task of trying to immunize 80%-plus of their population because this has never been done in the past.
Victoria Craig: Is there enough time to get those various components where they need to be before a vaccine is ready to be distributed?
Thomas Cueni: When I think of the remarkable features of today's collaborative effort, is everybody's talking to everybody else, and if one vaccine doesn't work, you can bet that there will be glass vials available, which will go to somebody else. I've seen this in the area of treatment development where you have seen announcements over the last just couple of weeks of big companies offering their manufacturing capacity to others like Pfizer, for example, to Gilead on remdesivir. Like Regeneron, for example, signed up with Roche.
We will have vaccines reaching our communities at different times. That's why I think we will be able to sort out those logistical problems. It is daunting, and particularly in developing countries, but there one can benefit from the experience the expertise of the likes of GAVI, the [Vaccine Alliance], or UNICEF, who have done this very successfully for their immunization programs. And we may see that actually some countries where we will feel, "oh my God, they're so sophisticated," they may not be as well-prepared as they think they are.
Victoria Craig: We also heard this week from the charity Oxfam, which has warned that wealthy countries representing 13% of the world population have laid claim to more than half of the promised doses of an eventual vaccine. But the question is, if local production ramps up in countries around the world where it's harder to get vaccines, could that alleviate some of the problems around the inequality of distribution?
Thomas Cueni: You know, I share the Oxfam objective of equitable, available and affordable around the world. I do not share their analysis. They leave aside the vaccine capacity of India. Now India is one of the largest global vaccine manufacturers. China, for example — when you look at India and China, both of them I expect will be pretty fast in terms of their vaccine programs. There you already have about one-third of the world population covered, and that's left aside by Oxfam. It is true, one of our concerns is, for example, how to make sure that you also reach African countries. That's why the mix of high-income countries buying into this solidarity facility to COVAX, as cross-subsidizing poorer countries, is so important. But at the same time, months ago, many people thought that region most exposed and most vulnerable to COVID-19 would be Africa. When we look at it, let's say the U.S. as has been hit much harder. Many parts of Europe, parts of Latin America. One reason may be that the African population is much younger. One reason may be that they are better used to dealing with pandemics, but let's say it's not the disaster which many people were afraid [of] at the beginning, But we really need to make sure that the vaccines reach people who need them.
No, there aren't millions of glass vials waiting for a coronavirus vaccine yet
How much will a coronavirus vaccine cost?
States are scrambling to build vaccine distribution infrastructure
Financing is at the heart of ensuring Africa isn't "left behind" in the COVID-19 vaccine race
Vaccine delivery across the country faces complex supply chain challenges
Hard decisions loom in prioritizing who gets COVID-19 vaccine first


"The focus on culture is the foundation of everything" Wille said. "We have a vision for what we want to be," and for their shared purpose: essential skills for every student.
What does the culture shift look like in classrooms? Teachers talk less, while students talk more. "Quiet is not productivity," Wille said.
Learning standards form the foundation of instruction, and teachers use data to drive continuous improvement cycles as part of their professional learning communities (PLCs). "We actioned the standards to drive the work," said assistant principal Jonathan Judy.
Students take ownership of their learning and set weekly goals addressing academics and behavior, as well as planning for high school classes.
Discipline issues have decreased as staff promote positive choices with students and take a proactive, rather than reactive, approach.
Students in special education are integrated into general education classrooms as much as possible using a co-teaching model.
"We have teachers who are trying to meet every kid where they are," Wille said.
One reason that Wille committed to a culture overhaul was the way the school was educating students with disabilities who have Individualized Education Plans (IEPs). "We were pulling them out of grade level classes," he said.
The school has implemented a co-teaching inclusion model that provides every student with access to instruction of grade-level standards.
In Tara Bennett's 8th grade English and history classroom — as in other inclusive classrooms at Hidden River — the two teachers aim to address the learning needs of each student. Students with IEPs are indistinguishable.
"Inclusive classrooms are not a shiny ball," Wille said. "They look like engaged classrooms." While one teacher leads instruction, the other moves quietly around the classroom supporting students as needed.
Bennett is in her third year with the co-teaching model. She said it was scary at first, but now: "it is a breath of fresh air." She is the content specialist, while her co-teacher "looks through the eyes of the learner." But they both teach and support students individually.
"I grow as a teacher. I'm learning new ways to support students in success," Bennett said.
Successfully shifting to an inclusion model required many types of ongoing support from Wille, such as time for teachers to engage in professional development and PLCs. "We are a team working for kids," Bennett said.
Students with IEPs who need more support also take a life skills class where they can work on their individual goals, which could range from social interactions to appropriate behavior.
On a recent fall morning, Wille greeted students in between classes. On the walls of the hallway are inspirational quotes, along with bulletin boards featuring learning standards and samples of student work aligned to those standards. "Making the work visible" is part of how staff stay accountable to each other and maintain transparency about their work, Wille said.
In a 6th grade English classroom, students worked on writing leads. Wille walked around the room talking with students, as he often does. When he visits classrooms, he poses three questions to students: what are you learning? How do you know you've learned it? What are the next steps?
School staff have set a goal to "close the gap," so that in the current school year, every student meets grade level proficiency or improves by one level on the Smarter Balanced assessment (SBA). The school already performs better than state averages on the SBA, with nearly 70 percent of 8th graders meeting standard in English, and almost 65 percent scoring proficient in math.
The learning standards are "vertical," Bennett said, supporting learning that builds from year to year. The school has grade-level teams that break down learning standards and regularly discuss what proficiency looks like. Wille provides professional development time for this work.
Bennett said teachers collaborate with each other to calibrate grading so that students' work is judged consistently no matter their teacher.
"We rely on our colleagues to support student success," she said.
Teachers also talk through the standards with students and use them to support students in developing academic goals.
Connecting classroom work to future plans is also important at Hidden River. The school is committed to ensuring that every 8th grade student completes a High School and Beyond Plan. Health teacher Katy White has led the effort.
"Relevancy has to be there," White said.
She has developed lessons to deliver in the fall of the 8th grade during health classes, which is an appropriate venue because those classes are already focused on goal setting.
White created a step-by-step checklist to keep students organized as they work on their Plans and to prevent overwhelm from too much material as they prepare for high school course registration. She prints out the high school course catalog for students to review and keeps in touch with counselors at the high school to stay up-to-date and check in on students.
Students often ask her why they must consider all four years of high school when they are picking 9th grade classes. "We need to look at the big picture to make sure that four years of courses add up to graduation," White said.


At Vinca Landscape, our vision is to grow and expand our service offerings throughout the greater Lower Mainland. In order to accomplish our vision and better serve our clients and community our employees will be provided with the latest in landscape equipment and technology, support and encouragement in seeking professional growth and educational opportunities that are focused on various areas of landscape architecture, horticulture, project management, team building and leadership skills. We will further achieve our vision by providing our employees with a business environment that cultivates a sense of family, community, teamwork and advancement opportunities designed to promote long-term employee retention and loyalty.
Our mission is simple; to offer high quality, affordability priced unusual landscapes and outdoor living spaces. We use only premium grade nursery stock and materials, to deliver functional designs that surpass expectations. We view ourselves as partners with our clients, our employees, our community, and our environment.


If you are willing to look past the subscription prices for Final Fantasy 14 and pick up the game at launch, you may be facing a difficult decision on which version to pick up. Square-Enix are releasing the game on both PS3 and PC, with owners able to play with each other on the same servers in a rare glimpse of cross-platform joy.
If you consider yourself in this bracket, you are definitely going to want to check out this fantastic new gameplay video that we have for you. Square-Enix has released some new footage for Final Fantasy XIV, giving a detailed look at some of the breathtaking locations and environments that players will come across on their travels.
More importantly, the video shows both PS3 and PC versions in the same locations so you can make up your own conclusions on which platform looks better. Having said that, you can watch the video and easily see that PC is the clear winner in a direct graphics comparison – there is no debate.
That is not to say that the PS3 version looks terrible though – far from it. We still think it is amazing that Square-Enix has kept to their word on a PS3 version and don't forget it is good for players to be able to play on the same servers as PC players – an achievement in itself.
As we told you in a previous report, Square-Enix are planning to charge either £7.69 in the UK and $14.99 in the US, for a 30 day subscription to Final Fantasy 14. For an 'always-on' (that word almost sounds too scary to even write anymore) experience that will see you witness other players seamlessly fighting battles as you walk past them, are you planning to cough up the fees to enjoy this in August?
Watch the video above and let us know your thoughts on the graphical differences between PS3 and PC. PS3 beta begins soon – we can't wait for that.
tbh PS3 version looked sharper than here in the latest CBT. Don´t know if it´s just the quality of the vid here. Not a huge difference generelly on PS3, there is just no good aa and a fixed resolution – everthing else is very similar.
Square Enix seem to have gotten the PC graphics details better this time around. XI being a port from PlayStation 2 was bad could see blinking and tearing graphical artifact virtually through out that game. XIV looks nice, but I'm passing on any MMORPG or Online Role Playing Game that is from Square Enix and their ego which causes them to do away with listening to players.
They showed more Windows PC than PS3 imo…But look at the difference of La Noscea 1:20 ish…Wow. PS3 looks kinda dull, otherwise I'm not seeing too much of a difference.
More shader on PC side, making it shinier and brighter.
Looks amazing! Im no fan of Pay-to-play gaming, but this looks very tempting . .


To see the original post, you can head over to the VCFA Wild Things blog and check it out here. This is the official blog of the Writing For Children and Young Adults MFA program (my alma mater), where I've begun doing a weekly Mindfulness Monday blog.
1. Have a good honest look at your schedule. When would be a time that you know you could consistently meditate? Yes, car mediation totally counts. I know several people who meditate while waiting to pick their kids up from school.
2. Are you willing to give this a real go? What would you be willing to shift or give up or do less of to make time for meditation? Would you be willing to do it every day, or at least try your very best to?
3. If you write at a specific time each day / week, would you be able to meditate beforehand to increase flow and focus?
4. If you haven't thought yet about why you want to start a practice, starting having a think on that, too—we'll get into that more later.
As usual, you can sign up for my newsletter to get your free download of my Guided Meditation for Writer's Block and a sneak peek of my Expressive Journaling Workbook.
I learned something new today. I had no idea it takes 12 minutes for meditation to change to brain. I can't believe I'd never thought about how meditation can positively affect my writing?! I knew meditation helps me feel more focused/present at work, but I'd never related it writing only. I'm going to try meditating before writing. Thank you for this post!


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Jury: Denver cops covered up beating, but city…
Jury: Denver cops covered up beating, but city policy wasn't at fault
By Tom McGhee | Special to The Denver Post
May 16, 2013 at 12:22 p.m.
A jury found Thursday that Denver police beat a 28-year-old man and then covered it up, but that city policies didn't encourage officers to hide the truth about misdeeds in order to avoid lawsuits.
Nick Lynch filed suit in U.S. District Court in Denver claiming that even when there is significant circumstantial evidence of unreasonable force, the city will not discipline officers.
Police arrested Lynch in March 2008 after a fight outside a LoDo bar. He admitted he ran from officers after the fight and hid behind some bushes.
As cops closed in, he stood with his hands in the air and turned his back to them so he could be handcuffed, he said. After one officer pushed him face first into the bushes, one or more of them struck the rear of his left thigh with a baton six times causing a large bruise that resulted in permanent vascular damage.
Though Lynch went to the hospital and told medical personnel who documented the injury what happened the next day, he didn't report it to police until almost eight months later.
The police Internal Affairs Bureau investigated and said there wasn't enough evidence to prove that officers abused him.
His lawyer, Robert Liechty, told jurors that the city ignored policies that called for cops to be disciplined if evidence showed it was more likely than not that they used excessive force and lied about it.
"If unreasonable force was used, there was a cover up," Liechty said in closing arguments.
He said that those who claimed an officer abused them had to present "super proof" that it happened, even though discipline standards call only for showing that the preponderance of evidence supports the story of alleged victims.
The city allows cover ups unless there is videotaped evidence, or one or more officers who witness the event are willing to testify, Liechty said.
He said the investigation had been solid and that if jurors found the officers, Adam Barrett, Stephen Kenfield and Michael Morelock, had covered up their actions it showed that the city wasn't following its own standards for determining guilt.
Officer Abbegayle Dorn was also named in the suit.
Former Manager of Safety Al LaCabe testified that there can be cases where some officers will use excessive force and lie about it and others will cover up those actions — no matter how strong the department's discipline system is.
"Some don't tell. Most do report excessive force," LaCabe said. "Most times, the officer expects that the officer who used excessive force will come forward and as we say, man up."
But the city doesn't follow a policy that allows that behavior, he said.
Assistant City Attorney Wendy Shea said there was no proof that police had injured Lynch and lied about it.
He waited almost eight months to report his allegation to the police department, she said, and by that time no evidence of what happened remained.
The jury heard more than three days of testimony, but deliberated for about an hour before reaching a verdict.
It was the second time the case went to trial. U.S. District Judge John Kane threw the case out in 2011 because Lynch, who said he was face down during the arrest, couldn't identify the officers.
Lynch filed an appeal of Kane's decision to the Tenth Circuit Court of Appeals, saying that the cops violated his constitutional right to court access by refusing to disclose who used excessive force against him.
He also claimed that the city violated his right to court access by adopting a policy and practice that precipitated the "conspiracy of silence" waged against him, according to the appeals court decision.
The appeals court sent the case back to the district court for further hearing.
"The district court concluded plaintiff raised genuine issues of material fact for trial on his …. claim against defendant city," the Appeals court said in the decision.
But the three-judge Appellate panel said since he unsuccessfully litigated his claim against the officers, his opportunity to recover damages on that claim has passed.
They also ruled the officers were entitled to qualified immunity because "at least in the Tenth Circuit, the question of whether an evidentiary cover-up by police officials may violate an individual's constitutional right to court access was not clearly established at the time of the alleged violation."
However, they said there was no reason to prevent Lynch's claim against the city from proceeding.
Tom McGhee: 303-954-1671, tmcghee@denverpost.com or twitter.com/dpmcghee


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Discussions: Losing Count & Broadcast Bias
Update: Last night (7/2/11), the Padres benefitted from an apparent three ball walk in the 5th inning, which ultimately led to the only run of the contest, which the Padres won 1-0 over the Mariners. Padres batter Cameron Maybin drew the 3-2 walk on an off-speed pitch from Mariners pitcher Doug Fister. Replays indicate the scoreboard switched from 1-2 directly to 3-2 after the ball two pitch and that no one - not the players, coaches, umpires, broadcasters, nor fans, seemed to notice the jump. After the game, Mariners Manager Eric Wedge pointed the blame squarely at himself: "Ultimately it's [the manager's] job to watch the game."
HP Umpire Phil Cuzzi relayed his thoughts through the words of Crew Chief, Umpire Tom Hallion: "My plate umpire thought his count was wrong. The scoreboard had 3-2 and he thought he was wrong because when Maybin took off for first, nobody said anything... The catcher didn't react, the dugout didn't react so he thought he had the wrong count." Surely, Cuzzi isn't the first umpire to experience a case of losing the count...
D. Fister
C. Maybin
1 89 Fastball (Two-seam) Called Strike
2 88 Slider Swinging Strike
3 90 Fastball (Four-seam) Foul
4 89 Fastball (Four-seam) Ball
6 77 Curveball Ball
Original Entry
Here at the Umpire Ejection Fantasy League, objective analysis is the name of the game. Nonetheless, as we discussed in Polls: Best Broadcasters, poor rules knowledge, overly critical commentary, and excessive fanaticism (or "homerism") all contribute to what we like to call "bad broadcasting." Perhaps in applying our own objectivity, we expect too much from broadcasters who cannot match that level of realistic analysis. Or perhaps we are incorrect in our assumption that sports broadcasts and news coverage alike should be free from bias.
Whatever the case may be, Jon Terry referred us to the recent Mets-Rangers series, in which the Fox Saturday crew pointed out an apparent 3-2 pitch to Rangers batter Nelson Cruz, ruled a ball by HP Umpire Mike DiMuro, that resulted in a ball three call. The broadcasters stated, "the count was 3-2... that should be ball four." Though not even the harshest critic can truly find much malice emanating from the Fox Saturday broadcasters towards the umpires, Jon Terry points out the power of editing:
Anyone know what happened here?
The video editing certainly makes the announcers look right, but with no argument from either the batter or the bench, there has to be something not shown on the tape.
Given the available online video, it certainly appears Cruz saw four balls during his at bat. The play-by-play also shows four balls during the Cruz at bat. Of course, as Jon Terry accurately states, we very well may be missing a key piece of the puzzle, which would explain the apparent fourth ball not resulting in an awarded base. The Rangers would lose that game 14-5.
J. Niese
N. Cruz
1 91 Fastball (Four-seam) Swinging Strike
2 91 Fastball (Two-seam) Ball
4 76 Curveball Ball In Dirt
Turn the page to Sunday's Mets-Rangers contest, carried by the regional FSRangers broadcast, and in which 2B Umpire Jim Reynolds called Mets baserunner Jose Reyes safe on a close play at second base. This time, the announcers are more overtly biased toward the team which their broadcast represents: "That's a shame... the throw was there, the tag was there, he was out easily, you get everything but the call," "and if you say, well, you know, the glove could have been a split second too soon, well fine, there's no way you could have seen that, the throw was there, the tag was there, the only thing you can do is call him out," and later, "There's no doubt, that's a shame... This crew really hearing it now, and this is one day after HP Mike DiMuro made things a lot harder on the Rangers early when he lost count of the balls and strikes and what should have been ball four to Cruz, he called ball three, and Cruz ended up making an out, and things went downhill from there on. This has been not the best work this series from this crew of Andy Fletcher, Tim Welke, Jim Reynolds, and Mike DiMuro." Recall, in the "things went downhill" contest, the Rangers would end up losing 14-5. By contrast, the Rangers would lose Sunday's contest to the Mets, 8-5. For the record, the UEFL would have ruled Sunday's tag play "correct," for lack of video evidence to conclusively show a recorded out. Reynolds had told Kinsler, "you missed [the tag]."
The most blatant case of broadcast bias remains the June 24, 2007 Cubs-White Sox Type B Obstruction call (the play occurs in the top of the 8th inning) that resulted in Joe West's ejection of White Sox Manager Ozzie Guillen. The Quality of Correctness for this ejection was "correct," Cubs baserunner (R1) Angel Pagan was clearly obstructed by White Sox shortstop Juan Uribe while rounding second base. The play resulted in a single for Cubs batter Mark DeRosa, Uribe declared safe at second base and Pie declared safe at third base. Initially, Pagan had been tagged and declared out at second base after taking a while to recover from his collision; Pie subsequently was tagged and declared out at home plate. Watching the White Sox broadcast, the obstruction isn't evident other than 2B Umpire Ed Rapuano or 3B Umpire Ed Hickox signaling the infraction at 0:08. Had MLB featured the Cubs broadcast instead, viewers would see the replays clearly showing the entire play, including the obstruction; the White Sox replays began after the obstruction had already occurred.
Discussion Point: Jon Terry referenced the effect of broadcast bias. The Cubs-White Sox obstruction call is the clearest instance of Broadcast Bias I could locate. How about you? What are your memories of broadcast bias? Keep in mind, our next poll, "Worst Broadcasters," very likely may be related to the issue of broadcast bias. Is it reasonable to expect our broadcasts should be free from bias? You make the call.
By Gil Imber at 12:30 PM
Labels: Baseball , Discussions , Rule 7.06 , UEFL
I don't know. I think we all want our broadcasters to be as neutral as they can, but at the same time, they can't really, because they're employed by the team they represent.
Except for the ESPN Sunday Night or FOX Saturday crews, I don't know if it's very fair to expect 100% neutrality. Then again, I expect a little less bias than I saw from the Rangers and White Sox announcers there.
Tony Hendrix said...
In April 1990, Opening Day, the Cubs opened at home with Harry Wendelstedt's crew scheduled. As I had attended Harry's school that winter, I was looking forward to seeing Harry work the plate. The start time was delayed by snow. it kept snowing and as I recall the time was delayed by 30 minutes several times.
Harry Caray and Steve Stone decided the snow was not heavy enough to prevent the game from being played. With every additional delay, Caray began to criticize Wendelstedt, the crew chief, for his lack of judgement in not starting the game. he even said, "I used to endorse his Umpire School, but how can I if the owner has so much trouble making this decision?"
Wendelstedt eventually had a note sent to Caray stating that the home team is responsible for starting the game. As I recall, Caray made a pretty weak apology.
Jim R. said...
Agree, mostly.
But there's a BIG difference between being biased toward a team and being "homers", who view *every* call that goes against their team as a screw-job.
Lol...Hawk and crew are the biggest idiots in the world. Such amazing ignorance. Maybe you morons missed something?
I had to stop watching after Ozzie got tossed because I knew the same garbage that always spews out of Hawk's mouth was going to come.
Clicker Vs no clicker: Tim Tschida does not use a clicker, Cuzzi does. I think the clicker can hurt more than help. For the last 10yrs (way less than half of my career) I only use the indicator for outs, I'd keep the count in my head. Last year I threw the damm thing away. I think you stay in the game better keeping the count in your head. I don't recommend new umpires do this because you have a lot to think about when you 1st start, the indicator can be a crutch when your young.
If you call the damn thing a clicker one more time....
Ejections: Paul Emmel (2)
Ejections: Alfonso Marquez (3, 4)
Ejections: Jerry Layne (3)
Ejections: Dana DeMuth (2, 3)
Ejections: Vic Carapazza (2, 3)
Roster: 2011 All-Star Game
Ejections: Phil Cuzzi (1)
Ejections: Ed Rapuano (1)
Polls: Best Broadcasters
Ejections: Andy Fletcher (3, 4)


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Q: How to slice a list of strings with space delimiter? I have a list (original_List) that is made up of multiple strings with space in each element as below. How do I create a separate list of the last string (or only file name excluding everything else) of each element from the original list?
Original_List = ['-rw-rw-r-- 1 root root   134801 Nov  2 14:27 aa_base-13.txt',
'-rw-rw-r-- 1 root root 58630 Nov  2 14:27 aaa_base-extras.txt',
'-rw-rw-r-- 1 root root   300664 Nov  2 14:27 aaa_base-extras.txt']
Expected output for th new list should be as below:

Extracted_list
['aa_base-13.txt', 'aaa_base-extras.txt', 'aaa_base-extras.txt']

A: That's how:
new_list = [x.split()[-1] for x in Original_List]

Please include your attempts in the future when asking questions.
There is no argument passed to split as you can see and that means it takes the default which is the space. Then, the newly created sublists are sliced and just the last item is taken (that's what the [-1] is for). Try removing it to see what it produces.
Of course as most of the times in programming (if not always) there are many ways to do a task. Another for example would be this:
new_list = [y for item in [x.split() for x in Original_List] for y in item if '.' in y]

With this second one you are looking for substrings that contain dots '.'. You could also replace that with '.txt'. That's a more solid way to look for filenames or filenames of a specific extension since they are bound to contain at least one dot.
What the two approaches have in common is that they are list comprehensions. This is a core concept in python and i would suggest looking at it if you are serious about this.
Hope this helps!

A: You can try list comprehension:
[x.split()[-1] for x in Original_List]
Hope this helps!

redpajama_set_name: RedPajamaStackExchange


Let me introduce you to LarimeLoom on Etsy today! This shop is filled with handcrafted clothing, much of which is not just made by hand but can be tailored to fit with a few simple measurements.
This is a shop filled with pieces that accentuate the soft, graceful curves of a woman's body with style and grace. Not just that, but every piece is 100% handmade by Lucia Squillari.
Not only that, but all of the clothes in Lucia's shop are created without patterns! In fact, she often doesn't even draw the idea down before starting but instead lays the cloth out, grabs her scissors and starts cutting with fingers crossed for decent results. And I have to tell you, her results are far better than just decent, they're remarkable!
Some of the items in LarimeLoom are already made while there are others that she makes after an order has been placed in order to fit your measurements and/or color preferences. So, when you browse through her shop, be sure to read the listings carefully so you'll know which it is you're ordering!
Lucia loves Etsy because she loves the freedom the site gives her to do what she wants and she often only makes one of each item because she loves creating new designs instead of getting stuck in the rut of reproductions.
Lucia's mother, Melissa, does all the photography for her shop along with help from her little (9yr old) sister, making this shop a family project that has turned out beautifully from beginning to end.
I love the soft, flowing creations she's come up with. They show a true sense of style and an eye for not just fashion and comfort but also for what looks -good- on a woman's shape. Lucia's work is gorgeous and I hope you enjoy the browse through her shop as much as I have!
YOU CAN CLICK ON THE PICTURES ABOVE TO VISIT LUCIA'S LARIMELOOM SHOP ON ETSY AND TAKE A LOOK AROUND OR, IF YOU PREFER, CLICK RIGHT HERE.
Lucia also recently started spinning on an old vintage spinning wheel and it sounds like she really enjoys it! You can now find colorful hand spun yarns in her other shop on Etsy... Yarmee.


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Today brings us another of the G.I. Joe Collectors' Club Figure Subscription Service 3.0 previews. The fourth unveiling is for another repaint from the 2012 JoeCon Exclusive Night Force Con Set, with Psyche-Out. Check him out below.
If you are interested in the FSS 3.0, then head over here to place your pre-order. Pre-orders will be open until July 1st.


text:
https://www.misostudy.com/news-detail/jee-main-2018-10-43-lakh-students-appeared
IIT JEE Main 2018: 10.5 lakh students appeared for the examination
Around 10.43 lakh aspirants in 112 cities in India and abroad appeared for the Indian Institute of Technology-Joint Entrance Examination (Main) exam that was successfully organised by the Central Board of Secondary Education on Sunday.
The offline exam was held in 104 cities across 1,613 centres across the country and in eight centres in as many countries abroad.
"The sixth edition of JEE (Main) 2018 offline exam was held for approximately 10,43,739 candidates registered for admission to undergraduate engineering programmes in NITs, IITs and other centrally funded technical institutes etc," the CBSE said in a release.JEE (Main) is also an eligibility test for the JEE (Advanced).
The examination was organised for 6,46,814 boys, 2,66,745 girls and three transgenders, it said.
(source: timesofindia.indiatimes.com)
For more news & updates register on www.misostudy.com


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Add options to manage computers connected to the account, allowing to delete all content from a lost computer (force remove/delete is required).
I agree with these, please.
Microsoft should enable this to protect the customer. I cant believe how this doesn't exist yet.
Agreed, I'm actually in need of this feature--assumed it was available... I don't have any sensitive information (or at least I hope not), but would like to remotely wipe/remove one drive from machine, or at very least, disassociate..
Mobile devices, laptops and employees leaving a company using Microsoft services would all be valid and critical use cases of this.
Yes this is absolutely essential. For example, when a PC or laptop is lost, we should be able to delete all the OneDrive files remotely.. Not having this feature is a real shortsight of the architecture.


text:
Q: Aligning split columns in a spreadsheet I'm using Numbers, but I think excel users would also know the answer here.

All I want to know is, how can align the 'amount' column with the columns below it, and the 'total' column with the columns below that? As you can see they're a bit off and no amount of dragging seems to be able to fix it.
Bit of a beginner regarding spreadsheets...I'd like to use split columns for my sales, but is this unorthodox? Should I just go ahead and double the number of rows and then just write 'N/A' for the rows that don't relate to sales? Cash ISA for example?

A: I don't know Numbers, and the scenario you post in your screenshot looks very unfortunate. There seems to be a dis-joint of how many cells are joined for the amount and total column. Rows 8 to 12 have a completely different cell merge pattern than rows 13 and below.
As a general rule, build the table with the columns you need for data entry and calculation, using ONE column for each value.
If you want labels that span several columns, insert a row and add the labels on that row above the actual column labels. If labels need to appear to span several columns, use the "center across selection" option in the Horizontal Alignment settings of the formatting dialog (this is Excel, you asked for it. Numbers may be completely different).
As another general rule, do NOT use merged cells to center text across several columns. There's not enough aspirin in a pharmacy to fight the headaches caused by merged cells.


text:
Q: Keep data of embedded forms on invalid data posted In my symfony 3.2 project I'm using embedded collection of forms with the ability of adding more (or remove) throught JS.
Eveything works fine except handling form errors (on server side). If for some reason the user can submit a wrong data passing throught client-side validation it would go throught server validation and returned to form view. So far so good. The problem is all data the user entered is cleared and he has to type all of it again.
This is only happening with collections of embedded forms. Is this the common behaviour? Is there any way to solve this?
I can add some code. I think it's a pretty standard form:
$entity = $er->find($id);
$form = $this->createForm(PlanningChecklistType::class, $entity);

$form->handleRequest($request);

if ($form->isSubmitted() && $form->isValid()) {...}

return $this->render(':planning:edit.html.twig', ['form' => $form->createView()]);


It might be surprising that Rob Schneiderman, a research mathematician studying geometric topology—or, more specifically, "surfaces in four-dimensional manifolds and three-dimensional knot theory"—left high school early and didn't go to college. Instead, he threw himself into a career as a high-level jazz pianist, working with the likes of Billy Higgins, Rufus Reid, Charles McPherson, Slide Hampton and other masters.
In the midst of this, Schneiderman became a math autodidact, studied formally at the City College of New York in Harlem and earned a PhD from the University of California, Berkeley in 2001. Since 2006, he's been a full-time professor of mathematics at Lehman College in the Bronx. When he arrives in Athens on Friday for a colloquium on math and music at UGA's Hugh Hodgson School of Music, he'll be drawing from deep personal experience, explaining how the often misunderstood fields of jazz and mathematics can be uncannily similar.
Mistakes and frustration can put young students off of math entirely. And just as they might regard math as unfathomable and remote, carrying what Schneiderman calls "mathphobia" into adulthood, people tend to regard jazz as difficult and inaccessible, among plenty of other stereotypes. Schneiderman and Miller don't downplay the technical aspects and requirements of their fields, but in pointing out the thought processes and learning strategies behind them, they hope to demystify both.
Schneiderman also observes that "mathematics is a living, growing entity that people do research and discover new structures all the time. So, it's not just about 'solving for x,' or things that have already been done." One can say the same of jazz, with its ever-changing harmonic and rhythmic syntax, its ability to absorb the perspectives of young players from many countries and backgrounds.
Schneiderman discusses these ideas at length in the liner notes to Tone Twister, his most recent album. His essay "Can You Hear the Sound of a Theorem?" was published in Notices of the American Mathematical Society and also appeared in The Best Writing on Mathematics 2012, from Princeton University Press.
The duo will demonstrate and explain analogies between the dynamics of the discover/creation/leraning of both music and mathematics. See Story on p. 12.
MARCUS MILLER & ROB SCHNEIDERMAN Jazz-based saxophone and piano duo exploring the links between music and mathematics. See story on p. 12.


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The name Jayla is a girl's name of Hebrew/Israeli origin meaning "to ascend". Jayla is ranked #238 on our popularity charts and is often added to lists like All-American Names and discussed in our forums with posts like "Totally, Kinda, or No Way?".
Not quite as unusual as it might seem, it first entered the popularity list in 1995, as a possible alternative to the very popular Kayla. In the Bible, an alternate spelling is Jaala.
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