The Hawks' 19/U team is back on the winner's list, with all three Hawks Netball teams enjoying wins against Wilson Storage Southern Saints in Round 14 of the Victorian Netball League.
Accurate goaling saved the Hawks' Championship division team, which had to fight every step of the way against a determined Southern Saints side before recording a 51-44 win, despite having eight fewer shooting attempts.
The Hawks' goalers missed just one shot between them across the four quarters, with Kim Commane netting 33 goals from 34 attempts, Tayla Shannon eight from eight and Nat Billings 10 from 10, while at the other end Saints finished with 44 from 60.
It wasn't the usual clean display from the Hawks, however they still found a way to win and remain in top position on the ladder with four rounds remaining, having extended their winning streak to 11 games.
Saints grabbed the early ascendancy, leading 15-12 at quarter-time, but the Hawks' defence began to click in the second quarter, holding Saints to seven goals while a reshuffle in the attack end saw 13 goals scored to open up a 25-22 half-time lead.
The Hawks' best quarter of the match came in the third, with 15 goals and wing defence Kaela Hughes, goal defence Clare Pettyfor and goal keeper Shannon Rennison again restricting Saints to seven goals to extend the lead to 11.
Saints made a big charge early in the final term, closing the gap to five, but some late goals limited the damage and allowed the Hawks to hang on by seven.
It was a big return to form for the Hawks' Division 1 team, which bounced back from two consecutive losses to stitch up an 11-goal win against Southern Saints.
With Saints having inflicted the Hawks' first loss of the season in Round 4, there was an added edge before the game, but it was the Hawks who settled first, taking a five-goal lead early in the first quarter before Saints grabbed a few back to trail 12-10 at quarter-time.
The second quarter saw the Hawks take off as they capitalised on a series of turnovers, scoring 16 goals to Saints' nine and establishing a nine-goal lead at the long break.
It was more of the same in the third as the Hawks added another 17 goals to nine, with Bridgette Furphy (31 from 35) scoring a perfect 12 from 12 and Nikki Tulley continuing to send through solid supply at wing attack.
Saints hit back in the final quarter but it wasn't enough to get close, with Hawks going on to win 53-42, which keeps them in third position on the ladder – only half a game off top spot.
A consistent four-quarter effort paved the way for a confidence-boosting 51-34 win for the Hawks' 19/U team.
Having endured five losses in a row – four of them by 10 goals or less – the Hawks weathered a solid first quarter against Saints, trailing 10-11, before putting their foot down to win the second quarter 16-10.
Both teams battled to make things stick in the third, with the ball ping-ponging up and down the court and just 15 goals scored between them, with the Hawks extending their lead by one to carry a 34-28 scoreline into three-quarter time.
From there it was all the Hawks, with a 17-6 final quarter putting an exclamation mark on a great result.
Missing regular goal attack option Hayley Matthews, fellow goalers Ellie Karaula (four from five) and Olivia Morris (one from three) stepped up to help pick a path through to goal shooter Kaia Giles, who shot 46 goals from 54 attempts in her best performance for the club, while Eloise Freeman, Kassidy Withers, Holly Keating and second-gamer Georgia Hellyer stayed strong through the midcourt.
"The game was an all-round team effort – every single girl put in and contributed to the win," Freeman said.
"Everyone stayed positive and calm throughout the game and we were all motivated to win, especially for Hayley.
Round 15 will see the Hawks take on Melbourne University Lightning in a weekend game at the State Netball Hockey Centre on Sunday, July 29.
1 Reply to "CLEAN SWEEP FOR HAWKS IN VNL ROUND 14"
Another tight match for the Championship Hawks. I have been watching the replays each week…not the usual clean display, but boy did they get the job done. Keep up the good work girls and keep the other teams, wondering!!!!


The National Coffee Association (NCA) has named a Next Generation Council to help meet the challenges facing today's coffee industry.
Council members, who must be younger than 39 years of age, will take on special assignments as they increase their involvement in NCA and further develop their leadership skills. The intent is "to open NCA's leadership ranks to the young men and women who will take us into the future," said Bill Murray, NCA president and c.e.o.
Members include: Frank Gaviña, F. Gaviña & Sons; Brandon Jackson, Brown Brothers Harriman; Zach Olsen, BUNN-O-Matic; Colleen Higgins, Mother Parkers Tea & Coffee; Joe Masucci, COEX Coffee International; Chris Hampson, Morgan Stanley; and Samantha Keane, Balzac Brothers & Co.


text:
Cleveland's Bike Life
Dear Cleveland
Out of Line: Gerrymandering in Ohio
Brunswick Sun
Chagrin Solon Sun
Medina Sun
News Sun
Parma Sun Post
Sun Messenger
Sun Press
Sun Post Herald
Sun Star Courier
West Shore Sun
Target nuclear weapons budget: Lawrence Korb
Updated Jan 12, 2019; Posted Nov 19, 2011
By Plain Dealer guest columnist
Americans' frustrations with our economy have come to a boiling point in recent months. They are only exceeded by their frustration with Congress' seeming inability to make the kinds of thoughtful decisions that will be necessary to address the growing national debt and the problematic federal deficit.
As the so-called supercommittee prepares recommendations for getting our economic house in order, it is already at risk of failing due to efforts to leave military spending untouched. This is deeply misguided. Anyone with significant national security experience knows perfectly well that there are billions of dollars that could be saved from our military budget. As the former director of the Office of Management and Budget, Ohio Sen. Rob Portman probably knows this better than any other member of the committee.
Before addressing the specifics, it is important to underscore that our national debt is a security concern in its own right. ""It is in our 'best interest from both an economic and security perspective to cut the fat from all budgets, military or otherwise.
A practical approach would involve assessing programs based on how critical they are to our 21st-century security challenges. By this measure, the supercommittee should recommend cuts in a host of holdover nuclear weapons programs.
Since the second term of the Reagan administration, nuclear weapons have been of declining strategic relevance, but our budget barely reflects that. Our country is slated to spend $700 billion over the next 10 years on nuclear weapons programs. This is an unsustainable, directionless budget, driven in large part by inertia and the pressure from members of Congress to preserve programs in their own states, at the expense of the country as a whole.
Military leaders agree that spending on these programs is disconnected from a strategic vision and that we are at risk of wasting a vast amount of money. Gen. James Cartwright, former vice chairman of the Joint Chiefs of Staff, has argued, "We haven't really exercised the mental gymnastics, the intellectual capital, on [what is required for nuclear deterrence] yet . . . I'm pleased that it's starting'''."
Other leaders from the Pentagon have also identified nuclear weapons programs as a clear area to make cuts. The commander ofthe U.S. Strategic Command, Gen. Robert Kehler, has pointed to the unsustainability of this spending, "We're not going to be able to go forward with weapons systems that cost what weapons systems cost today. Case in point is [the] Long-Range Strike [bomber]. Case in point is the Trident [submarine] replacement. . . .The list goes on."
The savings to the American taxpayer could be considerable. The Long Range Penetrating Bomber will cost $50 billion over the next 10 years and fills no need that isn't already filled by our existing fleet of B-52 and B-2 bombers. Rightsizing our fleet of nuclear-armed Trident subs to eight or fewer from 12, and building no more than eight new nuclear-armed subs, would save approximately $26 billion over the next decade and $120 billion over the life of the program. Overall, we can reduce strategic nuclear forces we no longer need, help close the budget deficit and reduce Russia's incentive to maintain a larger nuclear arsenal in the bargain. And we'll still have a nuclear arsenal vastly superior to any other and retain a deterrent capacity second to none.
Fiscal conservatives have also targeted the nuclear weapons budget as a clear area for cuts. Sen. Tom Coburn (Republican of Oklahoma) voted against the New START arms control treaty last December but now advocates spending cuts that would lower the number of nuclear weapons below New START numbers.
It is up to the supercommittee to make smart budget-cutting recommendations and ensure the future of our country's economy. Let's hope they have the courage to do so. Nuclear weapons provide no meaningful protection against 21st-century enemies like terrorism and cyber war, but they do create a drag on our overall budget and siphon money away from other, more important defense spending.
Lawrence Korb served as assistant secretary of defense in the Reagan administration. He now serves as senior fellow at the Center for American Progress.

redpajama_set_name: RedPajamaCommonCrawl


text:
The Fox [2]
From: Brighton, England
This Brighton band formed in 1968 and consisted of Steve Brayne (guitar), Winston Weatherhill (guitar, sitar), David Windross (bass, piano), Tim Reeves (drums) and Alex Lane (keyboards). They issued a sole LP titled For Fox Sake and supporting 45 on the Fontana label in 1970. Both records contain the outstanding track 'Butterfly' featured here on TWOS.
It has also been verified that this band had no relation to another British group named the Fox that released the single 'Hey! Mr. Carpenter' in 1968.
For Fox Sake
Original LP/EP Label: Fontana 6309 007
(Original 45 Label: Fontana 6007 016, B - June, 1970)
- Butterfly
The Rubble Collection, Volumes 1-10


text:
Menu |
cooking parties
NYC cooking parties
virtual cooking parties
client reviews NYC
client list NYC
client reviews virtual
pasta sauce cookbook
rustico blog
Italy by Region
Liguria: Italian Riviera
Sicily & Beyond
Tuscany & Beyond
Puglia & Beyond
Campania - Italy
Video Membership Site
Buy a 1-year subscription to our video membership site to gain unlimited access to our huge collection of 150+ video recipes, eBooks, and articles on techniques and ingredients of the Italian kitchen, so that you can learn whenever it suits your schedule, in the comfort of your kitchen, and at your own pace. Click here to become a member!
Culinary Tours to Italy
Join us in Italy on a once-in-a-lifetime food lover's tour! Click here to see our tour schedule. All our tours share the same philosophy: our aim is to immerse you fully in the regional cuisine. You'll savor local specialties, meet food artisans, and learn authentic Italian cooking in hands-on cooking classes. We visit smaller destinations rather than large tourist centers, favoring small gems where you can really feel part of the fabric of Italian life. Whether you're tasting wines in the Tuscan hills, making fresh mozzarella in Puglia, honing your pasta skills in Sicily, or dining in Portofino, you'll savor every delicious moment of your time with us.
Settled by the Greeks and then dominated by the Etruscans, Samnites, and Romans, the southern region of Campania is more densely populated along the coast than inland, where hills and mountains make for harsher living. Profoundly influenced by the Normans, who conquered the region in the eleventh century, Campania later belonged to the Kingdom of the Two Sicilies, which comprised the Bourbon territory of Sicily and Naples. Near the busy capital city of Naples, Mount Vesuvius reigns impassive and foreboding, a daily reminder of the eruption of August 24, 79 A.D., when the nearby cities of Pompeii, Herculaneum, and Stabiae were covered in red-hot lava and a cloud of ashes. But the volcanic soil around Mount Vesuvius has also ensured Campania fertile land where some of Italy's tastiest produce is grown, ready to be shipped and enjoyed all over the world.
Follow us on twitter and facebook for news, special offers and promotions...
For more recipes, info and tips & tricks, sign up for our newsletter.
Additional Recipes from Campania
Published in The Best Pasta Sauces by Micol Negrin (Ballantine Books, October 2014):
Summer Tomato Sauce with Basil and Lemon
Classic Seafood Sauce
Quick and Fiery Tomato Sauce with Olives, Capers, and Anchovies
"Poor Man's" Garlic Bread Crumb Sauce
Mussel Sauce with White Wine and Tomatoes**
**Bonus recipe available in exclusive companion eBook when you order The Best Pasta Sauces directly from RUSTICO COOKING.
Campania: Food Traditions
Best known around the world for its pizza, Campania's exuberant cuisine relies on sun-kissed vegetables and herbs, salty capers, dried pasta, and fresh farmhouse cheeses (chief among them water buffalo's Mozzarella). In the nineteenth century, people living in the capital city of Naples were nicknamed Mangia Maccheroni (Maccheroni Eaters); to this day, Neapolitans remain devout pasta eaters, and their pasta is among the best and the most varied in all of Italy. In Campania (as in Sicily) you will find the elaborate dishes of the seventeenth- and eighteenth-century French monzù tradition; one, a rich rice Timballo called Sartù di Riso, is made only for feasts.
On the Amalfi Coast (a stretch that has been called "The Most Beautiful Coast in the World") there is a unique pasta called Scialatielli, prepared with flour, eggs, milk, grated Parmigiano, and parsley, shaped into stout strands, and tossed with seafood and flavorful cherry tomatoes. Fertile volcanic soil near Mount Vesuvius and a thriving fishing industry combine to make Campania's kitchen one of the luckiest, and most varied, in Italy. Seafood dishes are bright and vibrantly flavored, a true ode to the sea, while pastries bespeak an Arab and Greek influence and often feature honey, nuts, and spices.
Seafood in Campania
The Campani, as the people of Campania are called, are renowned for their fish and seafood specialties. All along Campania's glittering coastline, cooks tenderize octopus by stewing it in a sealed clay pot with olive oil, garlic, capers, olives, and parsley or with chili and tomatoes. Squid and cuttlefish are boiled and served in salads, stuffed and baked, or fried into crunchy rings, while mussels and clams are cooked with a whisper of wine and tossed with handmade pasta or added to seafood salads. Salt cod, fresh sardines, and anchovies too are staples, and Christmas wouldn't be Christmas without eel marinated with vinegar and herbs or cooked with tomatoes and white wine.
Campania: Recipes
Crostini con Pure' di Carciofi, Mozzarella e Pomodorini
Crostini with Artichoke Paste, Mozzarella, and Roasted Tomatoes
Crostini are similar to bruschetta--both are finger foods based on crisp bread--but crostini are baked rather than grilled, and they emerge crustier than bruschetta. You can try mild goat cheese instead of Mozzarella for a sharper flavor.
12 cherry tomatoes, halved
½ teaspoon freshly ground black pepper
24 thin slices baguette (about 1/4-inch-thick)
1 cup artichoke paste (available in specialty food shops)
1 pound fresh buffalo's milk Mozzarella, thinly sliced
¼ cup basil leaves
¼ cup snipped chives
¼ cup oregano leaves
¼ cup mint leaves
Preheat an oven to 450°. Arrange the cherry tomato halves, cut side up, in a single layer on an 11- x 17-inch baking sheet. Season with 1/4 teaspoon of the salt and ¼ teaspoon of the pepper. Bake in the preheated oven for 15 minutes, or until just soft and slightly wrinkled. Remove from the oven.
Arrange the baguette slices in a single layer on an 11- x 17-inch baking sheet and top with the artichoke paste. Arrange a slice of Mozzarella on top of each slice of baguette. Top each with 1 roasted cherry tomato half, cut side down.
Bake in the preheated oven for 5 minutes, or until the Mozzarella melts and the baguette becomes golden.
Meanwhile, blend the basil, chives, oregano, mint, garlic, the remaining ½ teaspoon of salt, the remaining ¼ teaspoon of pepper, and the olive oil until nearly smooth in a blender.
Pour the herbed olive oil over the hot crostini and serve immediately. Makes 24
Mozzarella in Carrozza
Fried Mozzarella in a "Carriage"
This is a classic recipe from Naples. Serve piping hot, as an appetizer.
8 slices white bread, crusts removed
1 pound fresh Mozzarella, thinly sliced
½ cup unbleached all-purpose flour
4 cups extra-virgin olive oil
Place 4 slices of bread on the counter. Top with the Mozzarella, being careful not to allow the Mozzarella to protrude beyond the edges of the bread (trim as needed). Cover with the 4 remaining slices of bread, making 4 sandwiches in all.
Spread the flour on a plate. Dip the four edges of each "sandwich" in the flour.
Pour 1/2 cup of water into a bowl. Dip the four edges of each sandwich in the water, being careful to moisten only the edges and not the inside of the sandwiches. The purpose of dipping the flour-dipped sandwiches in the water is to form a sort of glue that will prevent the Mozzarella to leak out once it is melted in the hot oil.
Arrange the four sandwiches on a platter in a single layer.
In a small bowl, beat the eggs with the salt. Pour over the sandwiches and set aside for 10 minutes. Delicately flip the sandwiches over and set aside for another 10 minutes. The purpose is to allow the bread to soak in the egg as much as possible.
Heat the olive oil in a deep pot until it registers 350°. Deep-fry 1 or 2 sandwiches at a time until golden on both sides, turning once, about 3 minutes per batch. Remove with a slotted spoon to a platter lined with paper towels and blot dry. Cut each of the sandwiches in half and serve hot. Serves 8
Pizza Margherita with Tomatoes, Mozzarella, and Basil
This is the pizza that has made Naples famous the world over. It was first baked in 1889 in honor of the visiting Queen of Italy, Margherita, and topped with ingredients that recalled the colors of Italy's flag: red tomatoes; green basil; and white Mozzarella.
3 and 1/4 cups bread flour, plus extra for the counter
1 tablespoon fine sea salt
extra-virgin olive oil for greasing the bowl
4 teaspoons extra-virgin olive oil
1 cup canned chopped Italian plum tomatoes (preferably San Marzano)
2 garlic cloves, thinly sliced (optional--in Naples they don't use garlic)
3/4 pound fresh Mozzarella, grated (fresh buffalo's milk Mozzarella is traditional in Naples; slice it if using)
16 basil leaves
Make the dough: Mix the flour, yeast, and salt in a food processor. With the motor running, add enough warm (110°F) water (about 1 and 1/4 cups) to make a soft dough that rides the blade.
Process for 45 seconds. Add a little water if the dough is dry or a little flour if it is sticky.
Lightly oil a bowl, place the dough in it, shape into a ball and wrap. Let rise at room temperature until doubled, about 1 hour. (Or allow to rise in the refrigerator until doubled, about 4 hours; when you are ready to shape the dough, return it to room temperature before cutting it and shaping it.)
Meanwhile, preheat the oven with a baking stone in it to 550°F.
Cut the dough into 4 pieces. Shape into 4 balls on a lightly floured counter. Cover and let rest for 15 minutes (this allows the gluten to relax, making stretching easier). Using a rolling pin (or your hands for a lighter texture), roll into 10-inch circles; the edges should be slightly higher than the center.
Top the pizza: Place 1 circle on a generously floured baking peel. Working quickly from this point forward so the dough does not stick to the baking peel (if it sticks you will have a lot of trouble transfering it to the baking stone) rub with 1 teaspoon of the olive oil. Spoon on 1/4 cup of the tomatoes and spread gently with the back of a spoon (pressing will make the dough stick to the peel). Season with a pinch the salt.
Top with one quarter of the Mozzarella and 4 basil leaves.
Stretch into an 11-inch circle with your hands, being careful not to tear the dough as you do so.
Transfer the pizza directly to the baking stone and bake in the preheated oven for 5 minutes, or until the crust is crisp and the mozzarella is bubbling. Continue in the same manner with the remaining ingredients and serve each pizza as it emerges from the oven. Makes four 11-inch pizzas
Step-By-Step Recipe
Mix 3 and 1/4 cups of bread flour with 1 teaspoon of instant yeast and 1 tablespoon of salt in a food processor. With the motor running, add enough warm (110°F) water (about 1 and 1/4 cups) to make a soft dough that rides the blade. Process for 45 seconds. Add a little water if the dough is dry or a little flour if it is sticky.
Preheat the oven with a baking stone in it to 550°F.
Cut the dough into 4 pieces. Shape into 4 balls on a lightly floured counter. Cover and let rest for 15 minutes (this allows the gluten to relax, making stretching easier).
Using a rolling pin (or your hands for a lighter texture), roll into 10-inch circles; the edges should be slightly higher than the center.
Place 1 circle on a generously floured baking peel and rub with 1 teaspoon of the olive oil. From this point forward, you will need to work quickly so the dough won't have time to stick to the baking peel (if it sticks, you will have trouble transfering it to the baking stone).
Spoon on 1/4 cup of the tomatoes and spread gently with the back of a spoon (pressing will make the dough stick to the peel).
Season with 1/8 teaspoon of salt.
Top with a few slices of garlic (the garlic is optional--pizzaioli in Naples don't add it to the classic Pizza Margherita).
Top with 1/4 pound of the mozzarella
Arrange 4 basil leaves over the Mozzarella in a pretty pattern (you can tear the basil leaves if you like).
Transfer the pizza directly to the baking stone and bake in the preheated oven for 5 minutes, or until the crust is crisp and the mozzarella is bubbling.
Continue in the same manner with the remaining ingredients and serve each pizza as it emerges from the oven. Makes four 11-inch pizzas
Five Essential Pizza Facts
High Oven Temperature Preheat your oven at the highest possible temperature with a baking stone in it for at least 30 minutes before baking pizza; baking stones emulate brick burning ovens by drawing out moisture from the pizza crust. Traditional wood-burning (or coal-burning) pizza ovens heat up to 950°F, which ensures that pizzas bake quickly (in 2 or 3 minutes maximum) and emerge light and crispy rather than heavy and dry. A home oven can usually reach 550°F, which will bake a pizza to a crispy, crunchy, lightly brown in 5 minutes or less--provided you are using a baking stone, which you can buy at Sur La Table or King Arthur Flour
Great Flour Use a top-quality flour--I like King Arthur Sir Lancelot High Gluten Flour, which you can order at King Arthur Flour
Little Yeast Use little yeast in your dough (I use 1 teaspoon of instant yeast per 3 and 1/2 cups of flour) and let it rise slowly; don't add a lot of yeast, as most recipes call for, or the dough will be fluffy and soft and will taste distinctly yeasty. Check my recipe for dough above
San Marzano Tomatoes Buy genuine canned Italian plum tomatoes--San Marzano are the best. In Italy, we don't cook the tomatoes before adding them to our pizzas, yielding pizzas that taste fresh and vibrant
Go Light on the Toppings Exercise restraint when creating toppings: in Italy, we use one or two toppings per pizza, if any (aside from tomatoes and cheese)--the result is that each ingredient brings its own personality to the pizza without fighting the other ingredients. Also, the more you load your pizza with toppings, the heavier it will be, making the crust soggy rather than crisp
Pizza con Spinaci, Pancetta Piccante e Ricotta
Pizza with Spinach, Spicy Pancetta, and Ricotta
Saute the spinach before topping the pizza with it, so it releases water and becomes a silky, savory tangle of tender leaves.
5 ounces fresh spinach
1/4 pound Pancetta, defatted and diced
1/4 teaspoon chili flakes
1/2 pound fresh Mozzarella, grated
1/4 pound fresh whole-milk Ricotta
Meanwhile, make the topping: Place the spinach in a 12-inch skillet over a medium flame with 1 tablespoon of water. Cover and cook 5 minutes, or until wilted. Drain into a colander, cool under running water, and squeeze dry. Season with 1/8 teaspoon of the salt.
Toss the Pancetta, chili, and pepper in an 8-inch skillet. Cook over medium heat until the Pancetta releases its fat and becomes golden and lightly crisp, about 5 minutes. Drain off the fat.
Place 1 circle on a generously floured baking peel. Working quickly from this point forward so the dough does not stick to the baking peel (if it sticks you will have a lot of trouble transfering it to the baking stone) rub with 1 teaspoon of the olive oil. Spoon on 1/4 cup of the tomatoes and spread gently with the back of a spoon (pressing will make the dough stick to the peel). Season with a pinch of the remaining salt.
Top with one quarter of the Mozzarella, one quarter of the Ricotta, one quarter of the spinach, and one quarter of the Pancetta.
Transfer the pizza directly to the baking stone and bake in the preheated oven for 6 to 7 minutes, or until the crust is crisp and the Mozzarella is bubbling. Continue in the same manner with the remaining ingredients and serve each pizza as it emerges from the oven. Makes four 11-inch pizzas
Pizza ai Carciofini
Pizza with Artichoke Hearts
Here's a delicious variation on the classic pizza, featuring artichoke hearts, olives, and thinly sliced onions.
12 marinated artichoke hearts, drained and thinly sliced
1 small yellow onion, thinly sliced
16 pitted black olives
12 basil leaves, slivered
Top with one quarter of the Mozzarella, one quarter of the artichokes, one quarter of the onion, one quarter of the olives, and one quarter of the slivered basil.
Focaccia Rustica con Carciofi e Prosciutto Cotto
Artichoke- and Prosciutto-Stuffed Pizza Rustica
Fried eggplants are a delicious alternative to the artichokes.
3 and ½ cups unbleached all-purpose flour, plus extra for the counter
1 cup warm (110°F) water, plus extra if needed
2 tablespoons extra-virgin olive oil, plus extra for greasing the bowl
1 box (10 ounces) frozen artichokes, thawed
2 ripe beefsteak tomatoes, thinly sliced
½ cup pitted black olives, such as Taggiasche
½ cup freshly grated Pecorino Romano
½ pound smoked Mozzarella, grated
¼ pound thinly sliced Prosciutto Cotto or Genoa salami
1 tablespoon extra-virgin olive oil, plus extra for greasing the pan
Make the dough: Combine the flour, yeast, and salt in a food processor. With the motor running, add 1 cup of warm (110°) water. Add the olive oil with the motor running, and then add enough warm water to make a soft dough that does not stick to the sides of the bowl. Process 45 seconds. Lightly oil a bowl and place the dough in it; wrap and let rise until doubled, about 1 hour. (You can also set the dough to rise in the refrigerator for up to 24 hours; it will develop more flavor during the slow rise. If you are refrigerating the dough, return it to room temperature before proceeding.)
Preheat the oven to 475°, preferably with a baking stone in it.
Fill the focaccia: Toss the artichokes and ¼ teaspoon of the salt in a bowl. Toss the tomatoes with the remaining ¼ teaspoon of salt of in another bowl.
Cut the dough into 2 pieces. Roll out into two 16-inch circles on a lightly floured counter. Place 1 circle on a lightly oiled 14-inch pizza pan; spoon in the artichokes, then the olives, tomatoes, Pecorino, smoked Mozzarella, and Prosciutto Cotto.
Cover with the other circle of dough, pressing with your fingers around the edges to seal and cut off excess dough. Create a pretty border around the edges.
To bake: Brush the top with the olive oil and sprinkle with the salt. Tear a small hole in the center of the top dough to release steam during baking.
Bake in the preheated oven (preferably on the baking stone) for 25 minutes, or until golden and slightly crisp. The pizza can be served at room temperature, but is best warm or hot. Serves 4 as a first course, 8 as an appetizer
Scarola Saltata all'Aglio
Garlic-Laced Escarole
Blanching the escarole before sautéing tames its bitterness and makes it silky soft, just like the Campani like it.
2 pounds escarole (about 2 bunches), washed and separated into leaves
2 tablespoons plus 1/2 teaspoon salt
2 garlic cloves, quartered
1/4 teaspoon chili flakes (optional)
Bring 6 quarts of water to a boil. Drop in the escarole leaves and 2 tablespoons of the salt. Cook 10 minutes, or until the escarole is soft. Drain thoroughly, rinse under cool water to stop the cooking and set the color, and gently squeeze dry with your hands.
Heat the olive oil in a deep 14-inch sauté pan or wok over a medium-high flame. Add the garlic and chili (if using) and cook until aromatic, about 1 minute, watching that the garlic does not burn or the dish will taste bitter. Add the escarole, season with the remaining 1/2 teaspoon of salt, and cook, stirring often, until the escarole becomes a soft, tender mass, about 10 minutes. Serve hot or at room temperature. Serves 4
Mousse di Limoncello
Light-as-Air Limoncello Mousse
Limoncello, a bracing lemon liqueur from the Amalfi Coast, lends a summery note to some of Campania's favorite desserts.
For the Limoncello mousse:
1/4 cup Limoncello
1 cup whipping cream
To layer:
8 ladyfingers
1 cup fresh summer berries (strawberries, raspberries, blueberries, and blackberries)
Make the Limoncello mousse: Beat the egg yolks, 1/4 cup of the sugar, and the salt in a large stainless steel bowl over a pot of simmering water. Whisk in the Limoncello. Beat vigorously for 5 minutes, or until the mixture is thick and triples in volume; it should mound slightly when dropped from the whisk. Cool to room temperature by setting the bowl over a larger bowl filled with ice, whisking constantly.
In an electric mixer, beat the cream until soft peaks form; beat in the remaining 1/4 cup of sugar and fold into the cooled Limoncello mixture.
To layer: Combine 1 cup of water, the sugar, and the Limoncello in a small pot and bring to a boil; stir until the sugar dissolves. Pour into a shallow dish and cool to room temperature.
Dip the ladyfingers in the Limoncello mixture until just soft. Break the ladyfingers in half and set aside.
Spoon a little of the Limoncello mousse into each of 4 wine glasses. Top with 2 ladyfinger halves, more of the Limoncello mousse, 2 ladyfinger halves, and the remaining Limoncello mousse. Refrigerate, covered, for 1 to 24 hours. When you are ready to serve, garnish the top with the berries. Serves 4
Campania: Wine
Campania's rich volcanic soil, combined with plenty of sun and well-exposed hillside vineyards, have long combined to make the region one of Italy's most prolific wine producers. Wines range from heady, sun-kissed reds to delicate, almost floral whites. And while many of Campania's outstanding wines cannot be found on U.S. soil yet, many others (including the prized Aglianico del Taburno, Taurasi, Greco di Tufo, Fiano di Avellino, and Lacryma Cristi) are now imported.
Aglianico del Taburno: The best red is from Aglianico; the best white is from Falanghina.
Falerno del Massico: The famous Falernum of ancient Rome (legend has it that it was aged as long as 100 years in ancient Rome), vinified red and white; when aged 3 years, the red is ideal with lamb.
Fiano d'Avellino: One of the few white wines suitable for prolonged aging; lovely with shellfish and oysters, it has a pear finish.
Greco di Tufo: White with an almond and peach aftertaste; also vinified in a sparkling version.
Guardiolo (or Guardia Sanframondi): Red, rosé, white, novello, and spumante wine.
Lacryma Cristi: Complex white and red wines from the foot of Mount Vesuvius; offer a subtle beer-like scent and apricot notes.
Penisola Sorrentina: The naturally sparkling reds of Gragnano and Lettere are good with pizza.
Sannio: Of the many wines produced in the area, the sparkling white is worth noting; try the passito (raisined) version.
Sant'Agata dei Goti: Among the various wines produced in underground cellars of this medieval town, the white is most memorable.
Solopaca: Produced in a red, white, rosé, Aglianico, Falanghina, and Spumante version; the red is rustic, with notes of tobacco.
Taurasi: Red from Aglianico grapes, prized since antiquity for its full-bodied flavor and intense aroma; reminiscent of chocolate and licorice.
Vesuvi: Red, rosé, and white wine with a limited production; from vineyards at the foot of Mount Vesuvius.
Campania: Cheeses
Campania is home to over 80 percent of Italy's water buffaloes, so the Campani produce a number of delicious water buffalo's milk cheeses… Though none as widespread or beloved as their Mozzarella di Bufala. While some cheeses are firm enough for grating, others are soft and tender, aged barely a few days before they reach the market in all their milky splendor.
Caciocavallo: Cow's milk cheese, pear-shaped, hung to age on ropes for a minimum for 15 days; excellent melted.
Fior di Latte: Fresh cow's milk Mozzarella; sometimes smoked.
Formaggio di Bufala: Water buffalo's cheese, sometimes flavored with oregano, paprika, or lemon leaves.
Mozzarella di Bufala: Mozzarella made from the rich milk of water buffaloes.
Scamorza di Bufala: Water buffalo's milk cheese, firmer than Mozzarella, softer than Caciocavallo. Aged to dry for a few days after a soak in salt water.
Campania: Cured Meats
Pork reigns supreme as the meat of choice in Campania: when it isn't eaten fresh, it is cured with salt or smoke and turned into a long-keeping staple. Spice-lovers will be happy to know that the Campani, like their neighbors in Molise, Basilicata, and Calabria, often add a bit of chili pepper to their hams and salami.
Cervellatina: Salami made from lean and fat pork, cut with a knife and spiced with chili.
Prosciutto di Montefalcone: Smoked, chili-laced ham from a mountain village in Alto Sannio; the same artisans produce excellent Capocolli, Soppressate, and salami.
Salame Napoli: Smoked pork and veal salami flavored with orange zest and garlic steeped in wine; sometimes conserved in olive oil or under ashes.
Salsiccia di Polmone: Sausage made from pork lights, especially in Apice.
Soppressata Napoletana: Spicy salami pressed under weights (hence its name) to acquire its flattened oval shape; the smoked version from Mugnano del Cardinale is especially tasty.
Campania: Visiting
It's three in the afternoon, and my husband and I have just left Amalfi behind. We are driving the narrow, winding road that connects Amalfi to Vietri when we spy a blue three-wheeler nestled in a curve just up ahead. An old man stands beside the truck, shuffling citrons the size of footballs and weighing tomatoes as red as flames. We stop the car and hop out, and the fruit vendor immediately slices into one of his brilliant tomatoes, proffering it on a callused, wrinkled hand the color of leather. It is, perhaps, the best tomato we've ever had. Without a drop of oil or a sprinkle of salt, it tastes purely of the sun, of the sea, of this magical strip of coastline where, it seems, everyday flavors are bound to become the stuff of dreams.
Da Carmelo: Strada Statale 562, Località Isca, Palinuro, 0974/931138. Sample the Frittata di Neonati and the homemade Vermicelli con Vongole.
Don Alfonso 1890: Corso Sant'Agata 11, Frazione Sant'Agata sui Due Golfi, Massa Lubrense, 081/8780026. Some of the best food in Campania, ranging from the traditional to the innovative; don't miss out on the Astice Marinato ai Fiori di Zucca.
Agripaestum: Via Strada Statale 18, Contrada Cerro, Capaccio Paestum, 0828/730094. Excellent selection of cheeses, sweets, sauces, and more.
Not to be missed in Campania
Espresso in Naples: Some say the city is home to the best espresso in Italy. Short, dark, and intense, it owes its distinct flavor not only to locally toasted beans but to the local water.
Greek and Roman ruins in Paestum: Two timeless monuments to the glories of ancient Greece and Rome.
Limoncello: A bracing liqueur made from the skins of Campania's sweet, sun-kissed lemons. Sip it after meals and be sure to bring some home, then tuck it into the freezer for a taste of Campania months after you've left Italy behind.
Mozzarella di Bufala: This creamy, slightly tangy cheese is obtained from the milk of water buffaloes; it has been produced in Campania since at least the 1100s and must be savored the day it is made, before it ever sees the inside of a refrigerator.
Sunset in Salerno: A magical sight. Watch the sun set over the hills as you sip a glass of Greco di Tufo if you can.
The Amalfi Coast: A strip of coastline of dazzling beauty… Prepare yourself, however, for hair-raisingly narrow roads studded with maniacal drivers.


i have a problem with my code which is i cannot update and addnew data into the database but i can delete the data.plz give me an idea.this is my code that i wrote.
recordCollection.Source = "SELECT * FROM Record"
'0=adOpenForwardOnly - gives you an updateable, non-scrollable recordset.
'2=adLockOptimistic -gives an updateable recordset, where the lock is only placed just before you try and update the record.
recordSet.Source = "SELECT * FROM Record"
Hiya, and welcome to the scripts developer network.
I'm afraid the code you posted is too long for me to look thru. let's shorten it. Write the shortest code sample you can that should work but doesn't, and the same with an example of code which does work. I hope I will be able to help you out with this.
How do I programatically add a row and update the database?


text:
Hassyan plant to be working by 2020
The first phase of the Hassyan clean coal power project is on track and will be operational by March 2020, said the chief of the Dubai Electricity and Water Authority (Dewa). Saeed Mohammed Al Tayer, Dewa's MD and chief executive, made the remark during a visit to China.
Siemens turbines for Hywind project
Siemens is strengthening its collaboration with Norwegian company Statoil on floating offshore wind turbines. For the 30 megawatt (MW) Hywind Scotland Project, Siemens will supply five of its SWT-6.0-154 direct drive offshore wind turbines. The turbines will be installed on floating foundations operating in water depths between 90 and 120 m.
Green power from sludge treatment
Siemens will support the city of Vienna in optimising its main sewage plant in terms of energy. For this purpose, Siemens is supplying the control, measuring, analytical and power distribution systems, as well as the low-voltage and medium-voltage switchgear.


Laramie, Wyoming – The City of Laramie, Parks & Recreation Department in conjunction with Summit Engineering is hosting public meetings related to the development of Spring Creek Trail – Phase 1 on April 18, 2019 at Noon and 5:30pm at the Laramie Community Recreation Center, 920 Boulder Drive. This exciting project is intended to be the start of a multi-use trail system connecting 3rd Street to 30th Street utilizing the Spring Creek corridor.
Meetings will be include a short presentation, question and answer session and allow time for interested individuals to provide comments related to path location, construction and amenities. This design and engineering project is funded, in part, by the Federal Highway Administration Transportation Alternatives Grant through the Wyoming Department of Transportation and the City of Laramie.
For more information or to get involved please contact the City of Laramie, Parks & Recreation Department through email at parksandrecinfo@cityoflaramie.org or call 307-721-5269.


The kitchen already had great bones, it just needed a few updates. This area was a great example of a room that got a completely new look just by making a few high-impact changes. The first item on our to-do list was to remove the wallpaper and carry our main wall color, London Fog, throughout the kitchen. We added in a beautiful white ceramic 3×6 subway tile in a brick set pattern as the backsplash and carried it up all the way around the kitchen sink window. We also decided to change out the traditional hardware with a more modern polished copper hardware. This is such a simple change but it makes a huge impact on the overall look of the room, adding instant warmth with a cool edge.
We kept the lines simple and clean with our table. To complement it, we chose a sleek mid century style chair with a black finish. The basket chandelier adds in a relaxed feel to this space and brings in some gorgeous texture. We pulled in one of our favorite pieces, a copper mirror, and placed it on the half wall behind the table to bounce light around the room and expand the space to make it feel larger.
The copper mirror echoes the copper hardware in the main part of the kitchen and adds an old-world charm to this room. The patina on this mirror frame is just gorgeous!
The simple Parsons table is perfectly suited to this eat-in kitchen. It's subtle and understated, but the beautiful reclaimed wood mixed with the black finish on the chairs adds in so much character.
These leather and steel counter stools are both beautiful and practical. The leather makes it easy to wipe up spills and messes, yet adds so much warmth to the space.
Shop Lucky 33 Kitchen Products here!


text:
/*
 * Redistribution and use in source and binary forms, with or without
 * modification, are permitted provided that the following conditions
 * are met:
 *
 *     (1) Redistributions of source code must retain the above
 *     copyright notice, this list of conditions and the following
 *     disclaimer.
 *
 *     (2) Redistributions in binary form must reproduce the above
 *     copyright notice, this list of conditions and the following
 *     disclaimer in the documentation and/or other materials provided
 *     with the distribution.
 *
 *     (3) Neither the name of the copyright holder nor the names of
 *     its contributors may be used to endorse or promote products
 *     derived from this software without specific prior written
 *     permission.
 *
 * THIS SOFTWARE IS PROVIDED BY THE AUTHOR ``AS IS'' AND ANY EXPRESS
 * OR IMPLIED WARRANTIES, INCLUDING, BUT NOT LIMITED TO, THE IMPLIED
 * WARRANTIES OF MERCHANTABILITY AND FITNESS FOR A PARTICULAR PURPOSE
 * ARE DISCLAIMED. IN NO EVENT SHALL THE COPYRIGHT HOLDER OR
 * CONTRIBUTORS BE LIABLE FOR ANY DIRECT, INDIRECT, INCIDENTAL,
 * SPECIAL, EXEMPLARY, OR CONSEQUENTIAL DAMAGES (INCLUDING, BUT NOT
 * LIMITED TO, PROCUREMENT OF SUBSTITUTE GOODS OR SERVICES; LOSS OF
 * USE, DATA, OR PROFITS; OR BUSINESS INTERRUPTION) HOWEVER CAUSED AND
 * ON ANY THEORY OF LIABILITY, WHETHER IN CONTRACT, STRICT LIABILITY,
 * OR TORT (INCLUDING NEGLIGENCE OR OTHERWISE) ARISING IN ANY WAY OUT
 * OF THE USE OF THIS SOFTWARE, EVEN IF ADVISED OF THE POSSIBILITY OF
 * SUCH DAMAGE.
 */

#ifdef HAVE_CONFIG_H
    #include "ac_config.h"
#endif
#include <arpa/inet.h>
#include "ipc_server.h"

// struct sock_pair {
//      int sockd;
//      int ipc_sockd;
//      CGuard *guard;
// };

/*
 * Create thread to handle IO over a socket. Return 1 if successful, 0
 * (zero) otherwise.
 */
// static int
// create_io_thread(CGuard * const guard,
//               int sockd,
//               int ipc_sockd,
//               void *(*thread_func)(void *))
// {
//      pthread_t thread_id;
//      pthread_attr_t thread_attr;
//      struct sock_pair *sp = (struct sock_pair*)malloc(sizeof(struct sock_pair));

//      if (!sp) {
//              M_CRITICAL("no memory\n");
//              return 0;
//      }

//      if (0 > sockd) {
//              M_CRITICAL("invalid socket\n");
//              return 0;
//      }
//      sp->sockd = sockd;
//      sp->ipc_sockd = ipc_sockd;
//      sp->guard = guard;

//      if (pthread_attr_init(&thread_attr))
//              return 0;

//      if (pthread_attr_setdetachstate(&thread_attr, PTHREAD_CREATE_DETACHED))
//              return 0;

//      if (pthread_create(&thread_id, &thread_attr, thread_func, (void*)sp))
//              return 0;

//      pthread_attr_destroy(&thread_attr);

//      return 1;
// }

/*
 * This thread is created in a worker which has accept()'ed a command
 * connection from a Mercury client. It handles the connection to one,
 * and only one, Mercury client. Other clients are handled in other
 * threads.
 */
// static void*
// worker_cmd_client_thread(void *sockets)
// {
//      struct sock_pair *sp = (struct sock_pair*)sockets;
//      int fd = -1;          // socket accept()'ed from client
//      int ctrl_fd = -1;     // socket to the controller
//      CGuard *guard = NULL; // mutex protecting ctrl_fd
//      uint32_t cnt = 0;     // bytes received into buf
//      uint8_t buf[MERCURY_COMMAND_BUFFER_RECV_SIZE]; // receive and transmit buffer

//      if (!sp)
//              return NULL;
//      fd = sp->sockd;
//      ctrl_fd = sp->ipc_sockd;
//      guard = sp->guard;
//      free(sockets);
//      if ((-1 == fd) || (-1 == ctrl_fd))
//              return NULL;

//      M_DEBUG("entering worker command loop\n");
//      do {
//              // get command from client
//              if (!recv_cmd(fd, buf, MERCURY_COMMAND_BUFFER_RECV_SIZE, &cnt)) {
//                      M_WARNING("error receiving from client\n");
//                      break;
//              }

//              // hand over to controller
//              if (send_fd(guard, ctrl_fd, buf, cnt, fd, &cnt)) {
//                      M_WARNING("could not forward command to controller: %s\n", strerror(errno));
//                      break;
//              }
//      } while (1);

//      close(fd);

//      return NULL;
// }

// void
// worker_handle_command_socket(socket_t cmd_socket,
//                           socket_t ipc_sockd_to_controller,
//                           const int domain,
//                           const int cpu_id)
// {
//      CGuard guard; // will protect the IPC socket to the controller
//      socklen_t addr_size;
//      int comm_sockd;
//      struct sockaddr_in s4;
//      struct sockaddr_in6 s6;
//      struct sockaddr *peer_addr;

//      if (0 > cmd_socket)
//              return;
//      if (-1 == cpu_id)
//              M_WARNING("invalid CPU ID\n");

//      switch (domain) {
//      case PF_INET:
//              peer_addr = (struct sockaddr *)&s4;
//              addr_size = sizeof(struct sockaddr_in);
//              break;
//      case PF_INET6:
//              peer_addr = (struct sockaddr *)&s6;
//              addr_size = sizeof(struct sockaddr_in6);
//              break;
//      default:
//              M_CRITICAL("invalid address family\n");
//              return;
//      }

//      do {
//              comm_sockd = accept(cmd_socket, peer_addr, &addr_size);
//              if (-1 == comm_sockd) {
//                      M_CRITICAL("error on accept: %s\n", strerror(errno));
//                      continue;
//              }
//              if (!create_io_thread(&guard, comm_sockd, ipc_sockd_to_controller, worker_cmd_client_thread)) {
//                      close(comm_sockd);
//                      M_CRITICAL("could not create client command thread\n");
//              }
//      } while (1);
// }

/*
 * Handle FIX sessions from Mercury clients
 */
// static void*
// worker_fix_client_thread(void *sockets)
// {
//      struct sock_pair *sp = (struct sock_pair*)sockets;
//      int fd = -1;
//      int ctrl_fd = -1;
//      CGuard *guard;
//      ssize_t retv = -1;
//      uint8_t buf[MERCURY_FIX_BUFFER_RECV_SIZE];
//      struct sockaddr address;
//      if (!sp)
//              return NULL;
//      fd = sp->sockd;
//      ctrl_fd = sp->ipc_sockd;
//      guard = sp->guard;
//      free(sockets);

//      do {
//              retv = recvfrom(fd, (void*)buf, MERCURY_FIX_BUFFER_RECV_SIZE, 0, &address, NULL);
//      } while (retv);

//      close(fd);

//      return NULL;
// }

// void
// worker_handle_FIX_socket(socket_t fix_socket,
//                       socket_t ipc_sockd_to_controller,
//                       const int domain,
//                       const int cpu_id)
// {
//      CGuard guard; // will protect the IPC socket to the controller
//      socklen_t addr_size;
//      int comm_sockd;
//      struct sockaddr_in s4;
//      struct sockaddr_in6 s6;
//      struct sockaddr *peer_addr;

//      if (0 > fix_socket)
//              return;
//      if (-1 == cpu_id)
//              M_WARNING("invalid CPU ID\n");

//      switch (domain) {
//      case PF_INET:
//              peer_addr = (struct sockaddr *)&s4;
//              addr_size = sizeof(struct sockaddr_in);
//              break;
//      case PF_INET6:
//              peer_addr = (struct sockaddr *)&s6;
//              addr_size = sizeof(struct sockaddr_in6);
//              break;
//      default:
//              M_CRITICAL("invalid protocol family\n");
//              return;
//      }

//      do {
//              comm_sockd = accept(fix_socket, peer_addr, &addr_size);
//              if (-1 == comm_sockd) {
//                      M_CRITICAL("error on accept: %d\n", strerror(errno));
//                      continue;
//              }
//              if (!create_io_thread(&guard, comm_sockd, ipc_sockd_to_controller, worker_fix_client_thread)) {
//                      close(comm_sockd);
//                      M_CRITICAL("could not create client FIX thread\n");
//              }
//      } while (1);
// }

// static inline void
// handle_register_client(ClientBank *client_bank,
//                     const socket_t client_fd,
//                     const ipcdata_t const data)
// {
//      uint32_t id;
//      char *target_comp_id = NULL;
//      char *target_sub_id = NULL;

//      if (M_CMD_REGISTER_SERVER_FORMAT_ARG_COUNT != unmarshal(ipcdata_get_data(data),
//                                                              ipcdata_get_datalen(data),
//                                                              M_CMD_REGISTER_SERVER_FORMAT,
//                                                              &target_comp_id,
//                                                              &target_sub_id))
//              goto error;
//      id = client_bank->register_server(client_fd, target_comp_id, target_sub_id);
//      if (!id) {
//              free(target_comp_id);
//              free(target_sub_id);
//              goto error;
//      }

//      if (!send_result(client_fd, Mercury::M_OK)) {
//              client_bank->unregister_server(id);
//              M_WARNING("error sending result to client\n");
//              goto error;
//      }

//      // Now we have the server socket and IDs. Ask
//      // it to create a connection pool with a
//      // supplied GUID.
//      if (!send_cmd((*client_bank)[id]->cmd_socket,
//                    M_CMD_CONNECT_WITH_GIVEN_UID,
//                    M_CMD_CONNECT_WITH_GIVEN_UID_FORMAT,
//                    id)) {
//              client_bank->unregister_server(id);
//              M_WARNING("error commanding client\n");
//              goto error; // the error cause does not need to be
//                          // network related so we try to return an
//                          // error code
//      }

//      M_DEBUG("server registered\n");
//      return;

// error:
//      if (!send_result(client_fd, Mercury::M_FAILURE)) {
//              client_bank->unregister_server(id);
//              M_WARNING("error sending result to client\n");
//      }
// }

// static inline void
// handle_reconnect_with_given_id(ClientBank *client_bank,
//                             const socket_t client_fix_fd,
//                             const ipcdata_t const data)
// {
//      uint32_t id;

//      if (M_CMD_RECONNECTION_WITH_GIVEN_UID_FORMAT_ARG_COUNT != unmarshal(ipcdata_get_data(data),
//                                                                          ipcdata_get_datalen(data),
//                                                                          M_CMD_RECONNECTION_WITH_GIVEN_UID_FORMAT,
//                                                                          &id)) {
//              M_WARNING("error unmarshalling\n");
//              goto error;
//      }

//      if (!(*client_bank)[id]->add_FIX_socket(client_fix_fd)) {
//              client_bank->unregister_server(id);
//              M_WARNING("error adding worker socket for client\n");
//              goto error;
//      }

//      if (!send_result(client_fix_fd, Mercury::M_OK)) {
//              client_bank->unregister_server(id);
//              M_WARNING("error sending result to client\n");
//              return; // this error is surely network related so we
//                      // do not even try to return a network error
//      }

//      M_DEBUG("server reconnected\n");
//      return;

// error:
//      if (!send_result(client_fix_fd, Mercury::M_FAILURE)) {
//              client_bank->unregister_server(id);
//              M_WARNING("error sending result to client\n");
//      }
// }

// void
// controller_handle_ipc_socket(ClientBank *client_bank,
//                           socket_t ipc_socket,
//                           const int cpu_id)
// {
//      socket_t client_fd = SOCKET_INIT; // received socket from client
//      int retv;
//      uint8_t buf[MERCURY_COMMAND_BUFFER_RECV_SIZE]; // receive and transmit buffer
//      uint32_t cnt = 0;   // bytes received into buf
//      uint32_t cmd;

//      if (-1 == ipc_socket)
//              return;

//      if (pin_thread(cpu_id))
//              M_WARNING("could not set CPU affinity - %s\n", strerror(errno));

//      do {
//              // get command from worker process
//              retv = recv_fd(NULL,
//                             ipc_socket,
//                             buf,
//                             MERCURY_COMMAND_BUFFER_RECV_SIZE,
//                             &client_fd, // client socket
//                             &cnt);
//              if (retv || !cnt)  { // error or worker closing connection
//                      M_DEBUG("retv = %d, cnt = %d\n", retv, cnt);
//                      break; // exit thread
//              }
//              cmd = ipcdata_get_cmd((ipcdata_t)buf);

//              /*
//               * Do something with the received command!
//               */

//              switch (cmd) {
//              case M_CMD_REGISTER_SERVER:
//                      handle_register_client(client_bank, client_fd, (ipcdata_t)buf);
//                      break;
//              case M_CMD_RECONNECTION_WITH_GIVEN_UID:
//                      handle_reconnect_with_given_id(client_bank, client_fd, (ipcdata_t)buf);
//                      break;
//              default:
//                      M_WARNING("unknown command received\n");
//                      break;
//              }
//      } while (cnt);

//      M_DEBUG("exiting controler command loop\n");
//      return;
// }

redpajama_set_name: RedPajamaGithub


A case in point is U.S. cotton producers who have over the past 40 years embraced new methods and innovations that have reduced pesticide applications by 50%, reduced irrigated water applications by 45%, and increased fiber production without without expanding acreage. Research has also played a significant role in developing uses for the cotton plant, including its ginning byproducts, thereby reducing and eliminating what had once been considered to be bio-waste. Ongoing areas of research include ways of enhance the innate drought tolerance of cotton plants, as well as their resistance to predatory pests.
These environmental advances, and the pursuit of additional ones like them, are enabling the cotton industry to fulfill the demands of present—and future—generations, making the cotton industry a key player in a sustainable future.
To learn more about environmentally sustainable cotton production, visit our Cotton Today website.
Cotton LEADS™ is a program that is committed to responsible cotton production and is founded on core principles that are consistent with sustainability, the use of best practices and traceability in the supply chain.
The cotton industry envisions a future where environmentally sustainable production and manufacturing will thrive along with the businesses that depend on cotton as a source of income.


The spectacular scenery of the Blue Mountains World Heritage Area surrounds the historic town of Katoomba. Visit Katoomba in the Blue Mountains, and you'll appreciate the beauty of this area - with its famous blue haze that emits from the vast eucalypt forests.
Western Wine Tours is located at Katoomba in the Blue Mountains and this is where our Wine Tour commences from.
Taste superb award winning wine and delight in a delicious lunch of locally prepared food.


text:
Effects of sewage sludge and length on initial growth of guava seedlings
Nathália Aparecida Bragança Fávaris
Departamento de Agronomia, Universidade Federal do Espírito Santo, Alegre, Espírito Santo, Brazil.
Allan Rocha de Freitas
Carla Basilio Monteiro
Manoel Victor Borges Pedrosa
Khétrin Silva Maciel
Paula Aparecida Muniz de Lima
José Carlos Lopes
Rodrigo Sobreira Alexandre
Article Number - FBAD71D66889
Vol.12(49), pp. 3415-3420 , December 2017
Substrate and light intensity exert influence on the quality of seedlings produced by increasing plant nutritional efficiency and growth. The objective of this work was to study the emergence and early growth of guava seedlings (Psidium guajava L.) in substrate enriched with sewage sludge and under different light intensities. In the conduction of this work, guava seeds of the cultivar Pedro Sato were used and five substrates formed by dystrophic Red Yellow Latosol, washed sand, and sewage sludge: S1-soil + sand (Control); S2 - soil + sand + silt (40 t ha-1); S3 - soil + sand + silt (80 t ha-1); S4 - soil + sand + sludge (120 t ha-1); S5 - soil + sand + sludge (240 t ha-1); and S6 - soil + sand + sludge (480 t ha-1). Each experimental plot consisted of four repetitions of 25 seeds for the analyzed emergence (%) and emergence speed index. For fresh and aerial part dry mass (mg L-1), root dry mass (mg L-1), root volume (cm3 plant-1), number of leaves, levels of chlorophyll a, b and total chlorophyll each experimental plot consisted of four repetitions of 16 seeds. The production of guava seedlings with sewage sludge should be conducted with the dosages of 240 and 480 t ha-1. Shading with two screens is recommended for the production of guava seedlings.
Key words: Biosolids, emergency, luminous intensity, Psidium guajava L., residues.
Guava (Psidium guajava L.) is a shrub native to South America that produces fruit with great acceptance in the market for consumption in natura and production of various industrialized product lines (Osório et al., 2011). In recent years, the state of Espirito Santo has excelled in fruit, mainly at the family farming level, reaching a production of 7,656 tons, distributed in 306 ha of harvested area, according to the Brazilian Institute of Geography and Statistics (Ibge, 2015). The use of biosolids as organic fertilizer in agriculture is recognized as one of the most promising alternatives for final disposal of this waste (Pinto et al., 2014). Environmental practices with use sewage sludge, as nutrient source for plants, have been studied in the latest years in order to reduce the impact of their deposition and reduce production costs (Freitas et al., 2015).
Research shows that sewage sludge has a high potential for agricultural use in some plant species because of the chemical composition and high organic concentration. For the implementation of a productive orchard, the formation of good quality seedlings is necessary, which highlights the substrate, which should promote nutritional efficiency, be of low cost and provide suitable environmental conditions for the early growth of plants. Thus, the use of this residue in agriculture and even in seedling production can contribute to reducing environmental contamination by potentially toxic elements, reducing the impact to the environment (Kelessidis and Stasinakis, 2012; Trigueiro and Guerrini, 2014).
The seed germination depends on the your origin, highlighting soil nutrient availability, since it directly influences embryo formation, the genetics and chemical composition of the species as it was verified in several studies on nutritional management of the "mother-plant", mainly in the beginning of the reproductive stage when nutrients are translocated to the seeds, and the seed storage after its physiological maturation, which may compromise the physiological quality, which are factors considered as mandatory steps in a seed production program (Carvalho and Nakagawa, 2012; Silva et al., 2015). Despite the benefits of the application of sewage sludge in the physical and chemical characteristics of the soil and on plant growth, the accumulation of high concentrations of sludge elements in the soil is potentially toxic to plants (Singh and Agrawal, 2008; Nascimento et al., 2014).
When in contacts with plants, heavy metals may limit their growth and development by inhibiting physiological processes such as transpiration, respiration and photosynthesis (Nagajyoti et al., 2010; Taiz et al., 2015), making necessary the knowledge of the chemical characteristics of the sludge and the observation of the effect of different concentrations on soil and plants. Thus, sewage sludge must meet the necessary requirements for the concentration of heavy metals and pathogens, according to the legal norms which determine the limit of metal concentrations, the maximum cumulative loads permitted for use in agricultural soils, presence of pathogens and the species for which its use is recommended (Brasil, 2006).
Salvador et al. (2013), working with the waste use substrate to yield guava seedlings, observed that the treatment containing sewage sludge presented a negative effect on the growth of the plants. In addition to plant nutrition, light intensity exerts influence on plant growth, acting as a direct source of energy for vegetative growth (Taiz and Zeiger, 2013). According to Baliza et al. (2012), the light intensity promotes the formation of micro-climates, alters temperature and influences the soil water availability to the plants.The objective of this study was to analyze the emergence and early growth of guava plants (P. guajava L.) in substrate enriched with sewage sludge and under different light intensities.
The experiment was conducted in a greenhouse and Seed Analysis Laboratory of the Center for Agricultural Sciences and Engineer at the Federal University of Espírito Santo, in Alegre-ES, geographical coordinates 20°45'49''S and 41°31'59'' W with altitude 112 m and rainfall of 1,200 mm year-1. Guava seeds (P. guajava L.), obtained from fruits orchards in the municipality of Guaçuí-ES, geographical coordinates 38°46'32"S and 41°40'46"W, altitude 590 m, which were transported to the seed analysis laboratory were used. The seeds were manually extracted from the fruit, using tap water flowing over a sieve with a one mm mesh diameter. The substrates used composed of Dystrophic Red Yellow Latosol/Oxisol, washed sand and sewage sludge, which were screened in 4 mm meshes, being: S1-soil + sand (control); S2- soil + sand + sludge (40 t ha-1); S3- soil + sand + sludge (80 t ha-1); S4- soil + sand + sludge (120 t ha-1); S5- soil + sand + sludge (240 t ha-1); and S6- soil + sand + sludge (480 t ha-1). The substrates were placed in plastic containers with a 45 cm3 capacity and the seeds were sown at a depth of 20 mm.
The sewage sludge used was collected in the Waste Water Treatment Plant (WWTP) of the Espírito Santo Sanitation Company (CESAN), in Joana D'arc, Vitória-ES, which analyses were performed to determine the physical and chemical characteristics and heavy metals, which revealed: As = 11.20; Ba = 518.00; Cd = 1.41; Ca = 8221.00; Pb = 45.40; Cu = 315.00; Cr = 41.10; S = 18306.00; Mg = 3761.00; Mn = 220.00; Hg = 2.33; Mo = 1.41; N = 5505.00; Ni = 20.3; K = 6.51; Se = 25.3; Na = 2764.00; Zi = 738.00 mg kg-1; Total P = 0.115%; Organic C = 6.55%; OM = 11.30%.The experiment was conducted in a greenhouse under different light intensities obtained with black polyolefin screens (2 mm): full sun (0.85 μmol m-2 s-1); covered with one screen (0.74 μol m-2 s-1); two screens (0.70 μmol m-2 s-1); three screens (0.40 μmol m-2 s-1).
The variables analyzed were emergence (%), emergence speed index, according to Maguire (1962), shoot fresh and dry weight (mg L-1), root dry weight (mg L-1), root volume (cm3 plant-1), number of leaves, content of chlorophyll a, b and total, with the help of ClorofiLOG (CFL 1030 model), after 110 days.For variable emergence (%) and emergence speed index, each plot consisted of four replicates of 25 seedlings. After emergence of seeds, each plot consisted of four replicates of 16 seedlings for seedling formation in greenhouse seedlings in the period of 110 days. The seeds were sown at a depth of 20 mm in plastic containers with a 45 cm3 capacity.The experimental design was completely randomized in a factorial 6 × 4, consisting of six substrates and four shade levels. The data relating to the variables analyzed were transformed: emergence Å· = [to arcsine (x/100)1/2] and the others, by [(x + 0.5) 1/2], subject to the assumptions of normality test and homogeneity of variance and regression analysis. For data analysis, R software was used (R Development Core Team, 2017).
All heavy metals in the sewage sludge were found at limits below the maximum established by Conama (2006); this biosolid was considered suitable for use in agriculture, according to Brazilian legislation.The use of sewage sludge influenced seedling emergence. The highest averages were found at concentrations of 90 t ha-1 under two screens and 317 t ha-1 under shade obtained with three screens, with a reduction after these concentrations (Figure 1). Similar behavior was observed for the emergence speed index. Thus, it appears that, similarly, the light intensity exerted influence on the emergence and emergence speed, with lower averages under full sun (Figure 1A and B).
The highest average shoot fresh and dry weight and the highest number of leaves were observed when using substrates containing sewage sludge concentrations of 240 and 480 t ha-1, under shade with two screens. However, when maintained under full sun, there was pronounced reduction in these values (Figure 1C, D and E).
Considering the root dry mass (Figure 2A and B), there was greater accumulation using sewage sludge doses of 240 and 480 t ha-1. Regarding the chlorophyll contents, it was found that the seedlings grown in substrate with dosage of 480 t ha-1 of sewage sludge had higher averages of chlorophyll a, b and total. However, under different light intensities, the mean values found for the content were similar to each other (Figure 2C, D and E).
According to Taiz and Zeiger (2013), the photosynthetic properties of the leaves provide valuable information on plant adaptations to its luminous environment. Shading with two screens favored seedling emergence. The lowest index of emergence velocity of the pinhão-manso seedlings was observed in a shaded environment (Schock et al., 2014). However, Freitas et al. (2015) evaluating the emergence and growth of sweet passion fruit seedlings, found that the highest emergence and plant emergence speed were obtained under full sun. Light management directly affects the growth and assimilates partitioning in seedling production (Marana et al., 2015). Some species present varying behavior regarding their growth and chlorophyll content under different light intensities.
In shady environments, plants develop adaptation mechanisms that enable effective use of radiation, as seen in the present study; the shaded environment provides more chlorophyll per reaction center, with thinner leaves and larger area than plants grown under full sunlight. The use of sewage sludge influenced seedling emergence. The results are similar to those found for Lopes et al. (2005) and Freitas et al. (2015), where the sewage sludge has positive effect in initial growth seedling. These results corroborate those obtained by Caldeira et al. (2014), in a study developed with the application of sewage sludge in the formation of eucalyptus seedlings. Several studies demonstrate that the sewage sludge has the potential to provide nutrients, increasing productivity and dry matter production of crops such as castor bean (Backes et al., 2009) and sweet passion fruit (Freitas et al., 2015).
This fact is justified by the composition of the elements key to plants such as nitrogen, phosphorus and potassium, which are provided by the sewage sludge, whose analyses revealed values of 5505.00, 1,150.00, and 6.51 mg kg-1, respectively. The availability of mineral elements increases the CEC. According to Trannin et al. (2008), adding a sewage sludge dose exceeding 20 t ha-1 increased the organic matter and effective CEC of soil composed of sand, silt and clay, in the proportions of 80, 279, and 650 g kg-1, respectively. Considering growth under full sun or shade with two screens, the plants that grew in a shaded environment have more chlorophyll and these photosynthetic pigments are essential for plant growth, providing valuable information on their adaptation to a light environment (Taiz and Zeiger, 2013).
Similar results were observed by Hossain et al. (2015), who evaluated the effects of wastewater from sewage sludge biochar on growth, metal presence, and bioaccumulation of the cherry tomato, and found that treatment with the sludge had increased the number of fruits as well as their biomass. Studies verified that the use of sewage sludge in the soil provides nutrient supply and dynamics, as well as enhances microbial activity, according to Zhang et al. (2013). The fertilizer effect on the plants quality can be associated with available nutrients, which perform an important role in plant metabolism and help synthesize and accumulate carbohydrates (Taiz and Zeiger, 2013).
Different behavior was observed in Jatropha seedlings by Boechat et al. (2014), who found that the sewage sludge had no effect on root dry mass. However, several studies with the application of sewage sludge on the soil confirm the increased availability of phosphorus, organic matter, total nitrogen, and potassium (Chiaradia et al., 2009; Costa et al., 2014), providing further growth of the species. However, phosphorus is an essential nutrient in the development and becomes a significant problem due to its low mobility (Azevedo et al., 2004), the use of sewage sludge being considered as an alternative to maintenance and recycling of soil phosphorous.
The sewage sludge from the Espírito Santo Sanitation Company treatment plant (CESAN), in Joana D'arc, Vitória - ES, presents heavy metals levels below the limits established by CONAMA, and is considered suitable for use in agriculture. Production of guava seedlings (P. guajava L.) with sewage sludge should be done with dosages of 240 and 480 t ha-1. Shading with two screens is recommended for the production of guava plants (P. guajava L.).
The authors have not declared any conflict of interests.
Azevedo WR, Faquin V, Fernandes LA, Oliveira Junior AC (2004). Disponibilidade de fósforo para o arroz inundado sob efeito residual de calcário, gesso e esterco de curral aplicados na cultura do feijão. Rev. Bras. Ciênc. Solo 28(6):995-1004.
Backes C, Lima CP, Fernandes DM, Godoy LJG, Kiihl TAM, Villas Bôas RL (2009). Efeito do lodo de esgoto e nitrogênio na nutrição e desenvolvimento inicial da mamoneira. Biosci. J. 25(1):90-98.
Baliza DP, Cunha RL, Guimarães RJ, Barbosa, JPRAD, Ávila FW, Passos AMA (2012). Physiological characteristics and development of coffee plants under different shading levels. Rev. Bras.Ciênc. Agrár. 7(1):37-43.
Boechat CL, Ribeiro MO, Ribeiro LO, Santos JAG, Accioly AMA (2014). Lodos de esgoto doméstico e industrial no crescimento inicial e qualidade de mudas de pinhão-manso. Biosci. J. 30(3):782-791.
Brasil (2006). Ministério do Meio Ambiente, Conselho Nacional de Meio Ambiente, CONAMA.
View <Access em 07 set. 2016>
Caldeira MVW, Gonçalves EO, Trazzi PA, Delarmelina WM, Rocha RLF (2014). Crescimento de mudas de Eucalyptus grandis utilizando lodo de esgoto, fibra de coco e palha de café in natura. Floresta 44(2):195-206.
Carvalho NM, Nakagawa J (2012). Sementes: ciência, tecnologia e produção. 5.ed. Jaboticabal: Funep. 590p.
Chiaradia JJ, Chiba MK, Andrade CA, Oliveira C, Lavorenti A (2009). Produtividade e nutrição de mamona cultivada em área de reforma de canavial. Rev. Bras. Ciênc. Solo 33(3):701-709.
CONAMA (2006). Conselho Nacional do Meio Ambiente, http://www.mma.gov.br/port/conama/res/res06/res37506.pdf <Access em 27 out. 2017>.
Costa VL, Maria IC, Camargo OA, Grego CR, Melo, LCA (2014). Distribuição espacial de fósforo em Latossolo tratado com lodo de esgoto e adubação mineral. Rev. Bras. Eng. Agríc. Ambient. 18(3):287-293.
Freitas AR, Lopes JC, Alexandre RS, Venancio LP, Zanotti RF (2015). Emergência e crescimento de mudas de maracujá doce em função de lodo de esgoto e luz. Comun. Sci. 6(2):234-240.
Hossain, MK, Strezov V, Nelson PF (2015). Comparative assessment of the effect of wastewater sludge biochar on growth, yeld and metal bioaccumulation of cherry tomato. Pedosphere 25(5):680-685.
Instituto Brasileiro de Geografia e Estatística (IBGE) (2015). Instituto Brasileiro de Geografia e Estatística.
View<Access em 29 mar. 2016>.
Kelessidis A, Stasinakis AS (2012). Comparative study of the methods used for treatment and final disposal of sewage sludge in European countries. Waste. Manage. 32(6):1186-1195.
Lopes JC, Ribeiro LG, Araújo MG, Beraldo MRBS (2005). Produção de alface com doses de lodo de esgoto. Hortic. Bras. 23(2):143-147.
Maguire JD (1962). Speeds of germination-aid selection and evaluation for seedling emergence and vigor. Crop Sci. 2(2):176-177.
Marana JP, Miglioranza E, Fonseca EP (2015). Qualidade de mudas de jaracatiá submetidas a diferentes períodos de sombreamento em viveiro. Ver. Árv. 39(2):275-282.
Nagajyoti PC, Lee KD, Sreekanth TVM (2010). Heavy metals, occurrence and toxicity for plants: a review. Environ. Chem. Lett. 8(1):199-216.
Nascimento AL, Sampaio RA, Zuba Junio GR, Fernandes LA, Cruz SF, Carneiro JP, Barbosa CF, Lima NN (2014). Atributos químicos do solo adubado com lodo de esgoto estabilizado por diferentes processos e cultivado com girassol. Biosci. J. 30(3):146-153.
Osório C, Carriazo JG, Barbosa H (2011). Thermal and structural study of guava (Psidium guajava L.) powders obtained by two dehydration methods. Química. Nova 34(4):636-640.
Pinto MAB, Fabbris C, Basso CJ, Santi AL, Girotto E (2014). Aplicação de dejeto líquido de suínos e manejo do solo na sucessão aveia/milho. Pesqui. Agropecu. Trop. 44(2):205-212.
R Core Team (2017). R: A language and environment for statistical computing. R Foundation for Statistical Computing, Vienna, Austria. URL
Salvador JO, Moreira A, Marcante NC (2013). Waste use as substrate to yield guava seedlings. Semina 34(6):2793-2802.
Schock AA, Ramm A, Martinazzo EG, Silva DM, Bacarin MA (2014). Crescimento e fotossíntese de plantas de pinhão-manso cultivadas em diferentes condições de luminosidades. Rev. Bras. Eng. Agríc. Ambient. 18(1):3-9.
Silva PP, Barros ACSA, Pinho EVRV, Nascimento WM (2015). Physiological analysis and heat-resistant protein (LEA) activity in squash hybrid seeds during development. J. Seed Sci. 37(4):185-191.
Singh RP, Agrawal M (2008). Potential benefits and risks of land application of sewage sludge. Waste Manage. 28(3):347-358.
Taiz L, Zeiger E (2013). Fisiologia vegetal. Porto Alegre: Artmed 820p.
Taiz L, Zeiger E, Moller IM, Murphy A (2015). Plant Physiology and Development. 6ed. Sunderland:Sinauer Associates 761p.
Trannin ICB, Siqueira JO, Moreira FMS (2008). Atributos químicos e físicos de um solo tratado com biossólido industrial e cultivado com milho. Ver. Bras. Eng. Agríc. Ambient. 12(3):223-230.
Trigueiro RM, Guerrini IA (2014). Utilização de lodo de esgoto na produção de mudas de aroeira-pimenteira. Rev. Árv. 38(4):657-665.
Zhang XK, Li Q, Liang WJ, Zhang M, Bao XL, Xie ZB (2013). Soil nematode response to biochar addition in a Chinese wheat field. Pedosphere 23(1):98-102.


The cost of electricity would increase substantially and service reliability could be significantly affected under proposed federal environmental rules, the staff of the Virginia State Corporation Commission said in comments filed this week with the U.S. Environmental Protection Agency this week.
Federal officials are calling for cutting carbon emissions from existing power plants 30 percent below 2005 levels by 2030 in an effort to fight climate change, improve public health and provide affordable energy.
Those rules would lead to a rise in electricity prices because they would much of today's electricity production be replaced with costly generation and expensive programs to decrease energy use, the SCC staff said.
The EPA predicts that Virginia utilities will have to shut down fossil-fuel power plants reliably producing 2,851 megawatts of electricity, and replace that generation with just 351 megawatts of wind power.
"This raises alarming regional reliability concerns," the staff said.
But the SCC staff said it takes no position on the broad policy questions involving carbon emission reductions on a national level and said its comments should not be construed as representing the views of the SCC's commissioners, who may have to decide on utility plans to comply with the federal rules.
The Richmond Times-Dispatch reports (http://bit.ly/1waq2zS ) that the staff said it made an "indicative cost analysis" of the incremental cost for Dominion Virginia Power to achieve the EPA's carbon reduction goals. For example, complying with the rules would likely cost Dominion Virginia Power customers alone an extra $5.5 billion to $6 billion, the staff said. Richmond-based Dominion is the state's largest electric utility.
However, environmental groups questioned the SCC staff's analysis, saying Virginia is already 80 percent of the way to meeting the state's carbon pollution target under the Clean Power Plan.
Cale Jaffe, director of the Southern Environmental Law Center's Virginia office, said almost all of those reductions are coming from coal plant retirements and natural gas conversions that the utilities put in place long before the Clean Power Plan was released.


these are so easy to make, and look best when worn in multiples: take a 1 inch-wide scrap strip of textile (a thin silk or cotton works best), twist it onto itself and run a zigzag stitch over it with the sewing machine. fold over one end into a loop and secure with a waxed jute twine. keep wrapping that same twine over the bracelet, and over a short length of bathroom chain (place twine between each ball of the chain). when you get to the other end, string a glass bead on twine and secure tightly. done!
Love your bracelet! Could you please show a picture of how the bead is attached at the end?


Learn To Play: 4 – 6 years of age – $50 Tuesday nights from June 11th to the 1st week in August.
Mite: 7 – 9 years of age – $60 Monday and/or Wednesdays starting June 3rd to mid August.
Squirt: 10 – 12 years of age – $80 Tuesdays and/or Thursdays starting June 4th to mid August.
Novice: 13 – 15 years of age – $90 Mondays and/or Wednesdays starting June 3 to mid August.
Bantam: 16 – 17 years of age – $100 Tuesdays and/or Thursdays starting June 4 to mid August.
Ladies: 18 years of age and over – $125 Tuesdays and/or Thursdays starting May 28 to mid August.


You can buy HVAC systems that can help you in exploring the comfort of the environment of your home. The HVAC systems are responsible for maintaining the healthy temperature in your home. In life, there are unhealthy bacteria and organism that can raid your home which can be exterminated when using the HVAC systems. With the importance of the HVAC systems in your mind, you need to go out there and by the best.
When buying the HVAC systems, you need to be informed on some important news about the machine. One, after buying the HVAC systems, you will need them to work well by installing them appropriately. You should consider hiring a technician who will help you in doing the installation. Note that for these HVAC systems to work well, they will require power generated from the electricity. It is a fact that all the electric machines can develop some problems if you use them frequently.
When the system develop these problems, it is good to look for a professional that will handle them. All the processes that are used during the HVAC repair are known to these experts. There is more info that you should know when you are going to hire an HVAC repair service provider. With the information, it will be easy for you to get the best HVAC repair company that will offer exactly the services that you need. It is good for the expert that you are looking for to be able to operate the system that you need them to rep[air.
For the service provider to offer good services, they must be common with the type of the machine that you have at home. Look at their certification as proof that they can handle the HVAC systems according to your needs. You must pass under training to be a good HVAC repair services provider. This way, they will offer the services out of experienced but not out of trials. Therefore, the experience of the HVAC repair service provider is one thing that you must look at keenly.
An HVAC repair service provider must know how to handle some electric services because there many of them involved. HVAC repair process involved dangerous work and can cause injuries to the worker on the owner of the house. Compensation is required when you get affected with some of the things involved. You will work well according to the above statement when the HVAC repair service provider that you are working with is insured. It will be more advantageous when you consider hiring the best HVAC through the help of a friend and a neighbor. After getting the best HVAC repair service provider, then make them your workers because you do not know when you need them.


text:
Philippa Garrett Fawcett (Brighton, 4 d'abril de 1868 - Londres, 10 de juny de 1948) fou una matemàtica i educadora anglesa.

Família
Era filla de la sufragista Millicent Fawcett i de Henry Fawcett MP, professor d'economia política a Cambridge i Postmaster General al govern de Gladstone. La seva tia era Elizabeth Garrett Anderson, la primera metgessa anglesa.

Educació
Philippa Fawcett va ser educada al Newnham College de Cambridge, que havia estat cofundat per la seva mare. El 1890 Fawcett va esdevenir la primera dona a obtenir la puntuació més alta als exàmens Mathematical Tripos de la Universitat de Cambridge. Els resultats es publicaven per totes bandes i els que estaven als llocs superiors de la llista eren molt aclamats. La seva puntuació va ser un 13 per cent superior a la segona puntuació més alta (la de Geoffrey Thomas Bennett), però no va rebre el títol de senior wrangler, ja que només s'hi classificaven els homes, mentre que les dones es classificaven per separat. Les dones només tenien permès optar al Tripos des de 1881.

Venint del moviment sufragista de les dones, la fita de Fawcett va acaparar l'atenció de mitjans de comunicació de tot el món, esperonant la discussió sobre les capacitats i els drets de les dones.

Carrera
A partir dels seus resultats en el Mathematical Tripos, va guanyar una beca a Cambridge per mitjà de la qual va poder centrar la seva recerca cap a la dinàmica de fluids. Entre els seus articles publicats hi ha: «Nota sobre el Moviment de Sòlids en un Líquid».

Posteriorment, va ser contractada com a professora universitària de matemàtiques al Newnham College de Cambridge, situació que va mantenir durant 10 anys. En aquest àmbit, les seves habilitats i prestigi com a professora van ser considerables.

Fawcett va deixar Cambridge el 1902, quan va ser contractada a l'Escola Normal de Johannesburg, Sud-àfrica, com a professora de mestres de matemàtiques, fins al 1905, muntant escoles a Sud-àfrica. Més tard, va retornar a Anglaterra per ocupar un càrrec a l'Ajuntament de Londres, a l'administració d'educació al London County Council on va obtenir un gran reconeixement gràcies a la seva feina en el desenvolupament d'escoles de secundària.

Philippa Fawcett va mantenir forts vincles amb el Newnham College durant tota la vida. L'Edifici Fawcett (1938) va ser anomenat així, com a reconeixement de la seva contribució i la de la seva família a la localitat de Newnham. Va morir el 10 de juny de 1948, dos mesos després del seu 80è aniversari, només un mes després que es confirmés l'assentiment reial que permetia atorgar a les dones el grau de BA de Cambridge.

Referències

Matemàtics anglesos
Pedagogs anglesos
Matemàtics de Massachusetts
Pedagogs estatunidencs
Alumnes del Newnham College
Persones de Brighton
Morts a Londres

redpajama_set_name: RedPajamaWikipedia


text:
Q: Flex dashboard component I are looking to use a dashboard component in flex/as3 product.
So far I found this :http://www.flexicious.com/Home/Dashboard
I would like to know if anyone used such a product and can provide input on it.
Our base (flexible) requirements are:
Ability to move , resize , show - hide arrange windows inside the dashboard, something similar to flash builder editor.
Thanks!!

A: The dashboard application is inspired from the sample Dashboard application developed by the Adobe Flex  community.
I suggest you to get the source of Adobe Dashboard Flex project and run it on your Flash builder.
It's more pretty and clean than any other imitation.
1- go to this link to download the project source as FXP (flash pro project) :
http://download.macromedia.com/pub/developer/flex/Dashboard-Part4-End.zip
2- Unzip the "Dashboard-Part4-End.fxp" file.
3- import it on your FB like this: File > Import Flash Builder Project > File  and browse to your "Dashboard-Part4-End.fxp" file.
4- That's all, Run the project and look how it's pretty and clean : you can resize, move and reorder widgets with animation  (see attached screenshot).

redpajama_set_name: RedPajamaStackExchange


MAY 2nd, 2015 -RGTV was the proud recipient of an astounding ten 2015 EMMY Awards from the New York Chapter of the National Academy of Television Arts and Sciences. The 58th Annual New York EMMY Awards Gala, held at the Marriott Marquis in the heart of New York's Times Square, marked the sixth straight year that RGTV has been honored with multiple statuettes.
"Being honored in this way by the academy is truly humbling. A tremendous amount of work goes into the production of these two programs and to have this recognized with ten Emmy awards is incredibly gratifying and a testament to the talent and dedication of our entire staff and that of MSG Network."
RGTV Founder/Executive Producer Roman Gackowski accepting an award.
Leading the way were the company's MSG Network productions of The Lineup: Best New York Movies and The Game 365.
ENTERTAINMENT: PROGRAM/SPECIAL The Lineup: Drama.
The Lineup series is currently in its 5th season, while The Game 365 is celebrating its 10th year. Both programs were created by RGTV Founder/Executive Producer Roman Gackowski and Executive Producer/Host Fran Healy.


Too many "restrictive" security rules at work messing with your productivity?
Having a bad security culture is not only harmful to workflow, it can also be bad for security itself.
In this week's Ask Floh, we take a look at what makes a security culture work well, why building a good workplace security culture is important, and three ways to make your security culture better.
A good security culture means that everyone owns security and everyone understands what the security risks are. That means no more sharing confidential information, proprietary trade secrets, or personally identifiable data like addresses and phone numbers in unencrypted email or team messaging apps. When you've got extra sensitive data, you need extra high security. Consider using an end-to-end encrypted messaging and cloud file storage solution like Peerio.
End-to-end encryption (E2EE) is one of the strongest forms of encryption out there. It's also one most effective strategies for mitigating damage caused by hackers and data breaches. Even if you get hacked, your data stays indecipherable without your keys.
Okay. Yeah, so security culture is really important. But I feel that too often you end up with a security culture that's actually really detrimental to people's ability to work, to people's morale, and ultimately detrimental to security itself. So I don't know what it is specifically that you're struggling with, what it is that's restrictive, maybe it's, you know, really overwhelming firewall rules. Maybe it's old machines. Maybe it's an operating system you don't like to use.There could be all kinds of things.
And ultimately, I think the issue with this kind of security culture is that when people feel so fenced in, and they're just trying to, you know, finish that report, or whatever, they're going to find ways around it. And ultimately, security is going to be compromised, no matter what because people aren't going to follow the path that was laid out for them. They're going to go outside of it to just do the thing they need to do. And that's really natural and unfortunate.
But this is what happens when you create a culture like this. So what I would say is, that is good security culture is one in which the security choices are easy. They're usable, they're sort of the path you want to follow. Good security shepherds you in the direction of the more secure path and this seems to be not at all what's happening in your company. So in the situation, there's a few things that I would recommend that you do.
So the number one thing is you need to understand why these rules are in place. So I would encourage you, firstly to, to go talk to security and try to understand where these rules are coming from and what it is that they're trying to protect against, you know, what is the data that's trying to be protected? What are the things that security is worried about?
Number three, I would say is basically to be a champion of security, but to really position it in a different way. As you know, I understand that these are the things that we want to protect. And these are some of the policies and these are some of the things that could help me be able to incorporate security best practices into my work. And this is what could contribute to me (and everyone else in the company) treating security as something we own.
And I think that's really important in a good security culture. Everyone owns security and everyone understands what security means. So yeah, those are my three tips, I guess. And I wish you good luck. This sounds like a pretty challenging road ahead for you. But I'm glad that you're thinking about it and doing the right thing.
Alright, see you next time. Take care.


With every voyage earn points toward complimentary nights, complimentary Internet and laundry service, spa savings and more.
Earn extra value with special Le Club Voyage offers.
Meet others in the Le Club Voyage community at private onboard gatherings, special events and annual Le Club Voyage voyages.
Le Club Voyage Ambassador is at your service, and our dedicated Le Club Voyage onshore desk can answer any questions about points and privileges.
Membership rewards begin after your first full fare Azamara voyage. If you're already a Le Club Voyage member, enjoy your rewards!
Not a Le Club Voyage member?
How do we thank our most loyal cruisers? With voyages crafted especially for LCV members! Enjoy once-in-a-lifetime experiences, exclusive tours, special onboard events, and so much more. We're looking forward to seeing you on our 2018 LCV sailing to Greece and Italy and our 2019 LCV sailing in Alaska.