After dancing for an hour and I kiss your forehead.
Losing my grip in order to complete a spin or turn.
Our kisses drunkenly misplaced between dances.
We moved the world last night.
In the funny looks we shared when we were alone together on my birthday.
There to pick you up again and keep dancing.
I'll catch you this time, next time, you want to run into arms.
Everytime you do, I don't want to let go.
I have gotten lost lately, lost in the thick, foggy ME soup.
Forgotten how to have fun, how to write jokes with obvious punchlines (but no laugh tracks).
Is it something about getting older?
And if I give myself permission to lose all the friends I have to share with quasianonymous readers the stories of my friends' lives?
I miss a regular job with daytime work hours, with weekends off to spend time with friends and family, temporarily prevented by a lack of self-esteem, no belief in self-worth, feeling like I have nothing to give this world but written words.
It's time to create a new music video.
With my wife out of town this weekend, and my switching to evening work hours for the next few weeks, I have time to devote to my art, including shooting comic videos.
I have to admit to myself I have difficulty maintaining a thought set that allows me to honestly share myself with my friends, turning my thoughts into a narrative I can control and manage real people into.
Thus, I am an artistic outsider, with imaginary friends who appear on Facebook and occasionally show up in real life.
It seems weird but it's true.
It's almost a revelation of some sort, like the blue pill/red pill scene in The Matrix, showing me what my whole life has been, a real illusion, a real story overriding the interconnected sets of states of energy in motion which have no set labels or set boundaries.
I forget subcultural clues, stop responding to cultural triggers.
I return to my life in the forest, the Wandering Wonderer becoming the stationary Meditative Monk again.
I lose all my friends, stop wanting to love, no longer share realtime observations.
I no longer care about making a viral video and just express me as artistically pure as nature is.
My friend, you said you no longer know what love is and I don't know if you still feel that way.
I love you and I'm still figuring out how to make more of my time available to you, if you want it.
I want to write about you, about our friends, about the everyday struggles in case it might, like dance, help someone feel better or find a way out of a tough mental situation.
But I respect your privacy and I admit I'm stuck right now finding a way to balance my belief that you support my artistic independence against not writing down events in our lives that others (and probably we) don't want to be written down, almost lying in the process.
Last time I was at this point in my artistic expression, I walked away from you. This time, I'm just taking a couple of days to decide what to do next, willing to stand here and feel pain while I'm sorting myself out, rather than running away and hiding once again.
I'm moving forward, and even though I stop in my tracks sometimes, it's still progress.
You gave me the strength this past week to look back 50 years in my life to see who I really am; in this case, I'll only tell you in person and not write it down because I'm learning to respect my privacy at this point in my life while I assemble the pieces to build my new life offline; otherwise, it just becomes another short story that sort of ties in with the other stories in this blogosphere.
My life is not just a story.
It's time to practice dancing a WCS routine!
Trischnia adjusted her large celebrity sunglasses studded with pink rhinestones.
Sitting under the shade of a party tent erected on the grounds of Downtown Ducktown, a spring-fed park used primarily for public events, Trischnia wanted a perfect view of this year's art festival to paint for next year's poster.
Her mother fanned herself with her large garden hat.
The ArtFest celebrated different themes each year. This year's theme, From Hear to Eternity, celebrated deaf and hard-of-hearing artists, including painters, sculptors, musicians and dancers of all ages, encouraging young people with physical challenges to express their creativity.
Lysal was in Trischnia's thoughts. She didn't know Lysal well but had heard of her through Guin and Shelmi.
Trischnia thought about how her friends came and went in the daily activities of her life but were always there in her thoughts.
Living in Rocket City, a high-tech hub, Trischnia met a lot of people with engineering and science knowledge who wanted to create a hyperhuman, an artificial intelligence being with humanlike features but superrobotic skills.
She mixed blue and white on her palette to emulate the washed-out blue sky of this humid mid-spring day in late April, cloudless and muggy, the temperature around 30 deg Celsius.
Should she add the gaggle of Canada geese which flew out of the pond at sunrise?
As she painted, she smiled at her boyfriend who was talking to the snowcone vendor on the sidewalk.
Her business was growing, should she say successfully?
Her paintings sold well, the handmade soaps and candles were moving off the shelf and she had doubled the size of her art gallery twice.
Would a robot ever replace her or any of the artists out here and why would they?
Sure, she sold lithographs and other reproductions of her work, including postcards, which, by extension, were a sort of autonomous replication of human-produced originals.
But would a robot ever be her, able to paint and think at the same time?
How would a robot process thoughts of someone like Lysal, whom it wouldn't know directly? Sure, it could look up facts about Lysal through online databases but could it have feelings about unknown persons?
How would feelings make a robot a better person, able to grow as an artist?
Why would a robot bother to have feelings?
Do engineers and scientists have to waste time reproducing humans when they could be making better lives for humans who already exist?
Her mother coughed, worrying Trischnia about her mother. She had just recovered from a bad bout of flu and probably shouldn't be out here helping Trischnia sell paintings.
Trischnia would have to ask Guin about Lysal, see if she was also an engineer and what she felt about being duplicated as a robot.
She looked at the artists with their tents set up around the pond. How many of them are better artists because of their physical challenges? If medical professionals could create perfect versions of these artists, would they still be artists?
And what of artists with severe mental challenges?
Trischnia laughed to herself. She realised the ArtFest theme applied well to her — she had an eternity of questions to ask, always seeking to improve herself, her art, and the world around her, no challenge too great to overcome.
Reliving chemistry classes in my thoughts today.
Catalysts and reagents, for instance.
I should be getting ready for work but I'm thinking of the one constant in my life lately, who has served as catalyst and reagent.
The one who opened me up to the realisation I can love myself, perhaps for the first time.
The one who gives me hope and belief in the future.
The one who knows what it's like to put yourself completely into your artistic endeavour, allowing your vulnerabilities to be out there unprotected for the pure sake of art.


Back at the cottage after kayaking Sloop Lagoon, I was flipping through Marianne Robertson's book From Petal Point to Cockle Cove over a well deserved cup of tea, and discovered a beach that I hadn't been aware of before. Tucked away behind the big boulders at the south end of Taylor's Beach was apparently another small cove called Sloop Reef Cove, also known as South Taylor's Beach.
It was time to go searching – and so we went immediately.
But we couldn't find a path. Instead, we four, two of us canines on leads, scrambled up enormous boulders and searched around when we got to the top. Faint trails sometimes led to dead ends but we finally found a vague track that led on to a better formed path through the casuarinas and finally dropped us down to a secluded campsite where two men with a van were stoking a fire. Down on the tiny north facing beach four people were enjoying a picnic while the surf pounded in. It's an intimate cove; we felt we were invading and so we sat only momentarily on the rocks discussing the undercut dune behind the beach. The cove sloped; the surf that day rolled in and and streamed out, deflecting around the corner. We saw the back of the waves as they raced onwards to east facing Taylors. There is a permanent rip here. Swimming in the cove or the southern part of Taylor's beach looks pretty dodgy because of the criss cross waves you get here. It was a most unsettled sea.
We knew Sloop Point well, or so we thought, but yet again, finding a trail from Sloop Reef Cove that would lead us there took a bit of effort. We considered giving up – and considered this several times more during the course of this walk – but eventually the trail we found joined a well made contour path, which I later discovered was an old tramway track.
But why would you have a tram way here? What sort of tram? What was the purpose?
The walking was soft; layers of casuarina curls lay on the ground. We passed beautiful boulders near a point with a sign that read Sloop Rock Jetty and stopped here, contemplating the dreamtime stories that would once have been associated with these powerful formations.
The path came out at the parking place for Sloop Point. Four of us, plus the two canines, had come here on a warm April day and meandered down the path to the massive sheets of lichened granite that make up the point . It has a fantastic rockpool, deep and clear and private, suspended above the ocean and claimed that day by a travelling couple in their twenties. This is the sort of place that's probably seen a lot of people rip free off their clothes to skinny dip and enjoy the sun au naturale. It's a highly risky business as others coming after can be as surprised as those caught cavorting in this spectacular rock pool above the sea.
Offshore were the Sloop Rocks, the bay's most fascinating feature and visible over a vast distance. I call the most spectacular the Sitting Buddha but it probably has many names. I have a friend who calls it the Witch's Hat.
No amount of searching in the bracken revealed an onward path and so we took the dirt road down to Seaton Cove, another spot we've overlooked on our many visits to Bay of Fires. It was astonishing to come to a tiny, rather suburban looking enclave in the coastal forest after wandering through the bush, sometimes on paths and sometimes not. A camper van had settled in here (there is a little bit of camping space) but he was close by a short row of about five houses that looked like they'd lost their way to Launceston. Like Sloop Reef Cove, this is tiny and the boat drawn up on the sand, with only one motor, must rely heavily on good weather, particularly for its return trips, because there isn't much room for error. It's rocky here, both above and below the waterline and what beach there is has coarse granite sand and much kelp strewn about. I found some sea glass and a beautiful quartz pebble well polished by the sea.
But a well defined path led on past the bottom of the gardens, following the fence line, and back into the peaceful casuarina forest. Again the path grew uncertain. We'd lose the trail then find it again. Finally we found ourselves in a patch of sand surrounded by boulders and apparently isolated from the sea. Even here, so close to the sea, frogs serenaded near the small soaks in the rocks.
We had been walking along the top of these massive sloping granite platforms and boulders for some 500 m but they were getting to look familiar. Sure enough, we soon saw people on top of the huge boulders we know well – we'd made it to Cosy Corner.
We lingered here, feeling triumphant and wondering whether to head for the main road. It was getting on for 4 pm. This seemed an unadventurous option and so we turned around and walked back across boulders and through the bush to Seaton Cove. I was surprised on this visit to notice the beach was longer than I'd thought before, rocks dividing the cove into a north (hidden from the road in) and south side.
Looking south over north Seaton beach.
Again we debated resorting to the road we'd walked down before but there was a clear path we could see now, heading around the northern side of the cove at quite a height above the shoreline. We followed it, but it let us down and we got lost in bracken and fallen trees, just pleased it wasn't snake weather. We could see the tree line along Sloop Point and so we clambered down on to the boulders then bushbashed up the other side when a gulch seemed impassable. Our trusty path finder took the lead. She invariably chose a route better than the ones we selected but she's getting on and occasionally needed a helping hand over the trickier fallen logs.
This time our choice was clear – buoyed by our progress, we took the beautiful contour path we'd walked before. We reached a dirt road descending to Sloop Reef Cove but noticed the path continued across the road, above a few houses nestled in the southern corner of Taylors Beach. Orchids grew along here, pale purple and unassuming. It wasn't long before we met the Gardens Road just above Taylors Beach and Sloop Lagoon.
This is the kind of walk I find the most exhilarating – a walk where the way is unknown and sometimes hides itself, demanding a degree of perseverance to continue, but offering up surprises – like another of those branch shelters that we've seen at Tinderbox, Dora Point and a few places elsewhere.
Loved reading of these little adventures…looking for a path, finding a path and making your way to these beautiful shorelines. The rocks are amazing with their contrasting colours. I could feel the wind, and taste the salt breeze through reading this.


text:
Max Abramovitz (Chicago, Illinois, 23. svibnja 1908. – Pound Ridge, New York, 12. rujna 2004.), američki arhitekt.

Poznata djela

 New York, SAD - Sjedište Ujedinjenih naroda (UNO building)
 New York, SAD - Corning Glass Center
 Pitsburg, SAD - toranj U.S. Steel  (U.S. Steel Tower (ili USX Tower))

Američki arhitekti

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One second at f/22 and ISO 200.
I'd been to this spot two times earlier to photograph the moving water but the images lacked a "pop" that I was hoping to get. Then on one cold, fall day (when the leaves seemed to be raining around my house), it occurred to me that this spot on Hemlock Falls Creek (north Georgia, USA) might be an interesting image if I could incorporate some of the brightly colored leaves.
So, I returned. Two things went well and one didn't.
The "good" was that an early morning rain left the boulders darker and caused the leaves to adhere instead of blowing away. Additionally, the sky was still overcast so that I didn't have too many hot spots to deal with — spots where the direct sunlight penetrated the tree canopy.
But this post is about photographing rushing water. Streams provide an opportunity to make really pleasing images. You've seen them: "Silky" or "milky" little water falls, etc. It is surprisingly easy to make a these pictures. The trick is slow shutter speed.
To make a cascading stream look silky, you'll want to shoot at a shutter speed between one-fourth and one second. If slightly slower or faster speeds are more pleasing to you, go for it. Experiment!
If you've made slow shutter images of water you probably have your own routine. Mine might be a bit quirky but it's my method. It's simple and I like it.
1. If you have a circular polarizer filter, put it on the lens. Compose and adjust the polarizer as desired (I find that reducing the reflections from the surface of the water usually makes a more pleasing image.) Mount your camera on your tripod. What, no tripod? Ooops. The whole trick here is using exposures longer than you can hand hold. You must have a tripod to hold the camera still enough for long exposure.
3. With ISO set somewhere around 800, have a look at the shutter speed that your camera determines will make a properly exposed picture. Now move the ISO up or down to get the shutter speed you want. I've found that, for my camera, I can't discern a difference between a photo made at 200 ISO or 3200 ISO. If you go all the way down to 100 ISO and the shutter speed isn't slow enough, add a neutral density filter (I use a 3 stop filter) and start over with ISO at 800, etc.
4. Fire away. Change the shutter speed a notch or two up and down and shoot again. You'll like having choices later when you're at home in front of your computer.
At any given focal length, effective speed of the water is faster the closer you are to it.
Get wet. My theory is that if you are not getting wet you are not getting the best images. Of course that sets you up for another good way to have a bad day.
If you are new to my blog I encourage you to plunder around in the earlier posts. You'll find stuff from illegal travel visas to ducks and Nazi atrocities to charitable photography. And speaking of that last subject, thanks go out to all who answered my request for ways to give back with your photography.


text:
Your Guide to Malaysian Food
5 Comments / Asia, Destinations, Malaysia, Practical Traveler, World Food / By Noel Lau
Malaysian food explained
Nasi Lemak
Char Kuey Teow
Roti Canai
Banana Leaf Rice
Bak Kut Teh
Rojak
Kaya Toast
Malaysia is one of the most culturally diverse countries in the world. And this diversity translates wonderfully in its cuisine. Masterfully manipulating local ingredients with notable Chinese and Indian influence, Malaysian food is rich in flavor and tantalizing in its diversity.
It is an impossible mission to try to taste every single Malaysian food if you are just traveling through. But fret not, below are 10 dishes to try that will give you not only a taste of this country's delicious cuisine but a peek into the culture as well.
Nasi Lemak, literally translates as "greasy rice", and is the unofficial national dish of Malaysia. What makes Nasi Lemak so special is that the rice is soaked in coconut milk and the fragrant pandan leaf, and then steamed to give it an irresistible aroma.
Traditionally served wrapped in banana leaves, it is accompanied with a variety of side dishes. The most basic Nasi Lemak is served with spicy sambal (a mixture of chili paste, tamarind sauce and shrimp paste), slices of cucumber, boiled egg and roasted peanuts with fried anchovies. It is the quintessential Malaysian breakfast.
Nasi Lemak also comes with a main dish that can be any one of the following: chicken curry, beef rendang (beef stewed in coconut milk and spices), sambal sotong (spicy cuttlefish), fried fish in sambal sauce, fried chicken, etc., which makes it a more substantial meal for lunch and dinner.
This ubiquitous dish can easily be found anywhere in Malaysia; from humble street side stalls to fancy restaurants.
If you only want to try one dish in Malaysia, make it Nasi Lemak. Your Malaysian experience will be enriched by it, and you will find yourself wanting to come back, again and again.
An exquisite Malaysian food, Laksa is gaining popularity internationally. It is a spicy noodle soup that delivers the "kick" your taste buds might be looking for.
A bowl of Laksa consists of noodles in a steamy, spicy broth with many types of garnishes. Most Malaysians like to have it for breakfast as the spiciness and the warm soup help wake them up better than anything else.
There are many types of Laksa in Malaysia, but the most popular are:
Nyonya Laksa – also known as Laksa Lemak, it's a variant of Curry Laksa. This signature Peranakan dish (a glorious mixture of Chinese and Malay cooking) originates from Malacca. Nyonya Laksa is a firework of taste in a bowl of yellow noodle swimming in creamy coconut milk gravy, flavored by lemongrass, turmeric, and galangal. It is topped with bean curds, fish cakes, shrimp, and fresh herbs. The fish-based gravy is given a rich and slightly sweet flavor by the coconut milk. This mouth-watering concoction packs all the delights of Malaysian cuisine in one single bowl.
Penang Laksa – also known as Asam Laksa, it originates from the island of Penang. It is a bowl of spaghetti-sized rice vermicelli in a sour and spicy fish-based broth and garnished with finely sliced vegetables including onions, cucumber, red chilies, pineapple, lettuce, and finally mint. The mint juxtaposes perfectly with the sour and spicy fish broth. Nothing stimulates the appetite like a bowl of tangy Penang Laksa; this is Penang food at its best.
Sarawak Laksa – comes from Sarawak, on Borneo island. A widely loved dish in Sarawak but finding a good one in other parts of Malaysia is like finding a needle in a haystack. Sarawak Laksa is essentially rice vermicelli in a shrimp-based broth that is made to thicken with coconut milk. It is served with bean sprouts, boiled prawns and garnished with shredded chicken, slivers of egg omelet and fresh coriander. A thick sambal paste is usually served on the side with lime for added spiciness and tanginess. Sarawak Laksa achieves a delicious balance of tanginess and creaminess; it is not as sour as Penang Laksa and not as greasy as Nyonya Laksa. It is worth taking a trip to Sarawak just to have a taste of this heavenly dish.
Char Kuey Teow literally translated as "stir-fried flat rice noodle". It is one of the perennial favorites in any hawker and street-side stalls in Malaysia and is considered a national favorite in Singapore.
Due to its popularity and versatility, many cooks and places have put their spin on it. But in essence, it is flat white rice noodle stir-fried over very high heat in a wok. It is usually stir-fried in soy sauce with eggs, bean sprouts, prawns, cockles, fish cakes, pork, chicken, etc. Like most things in Malaysia, chili and belacan (spicy prawn paste) can be added to spice up the dish.
The Chinese use pork lard to stir-fry the dish, giving it an irresistibly mouthwatering aroma. Most avid Char Kuey Teow lovers swear that nothing compares to the taste that pork lard cooked in high heat renders to the dish. However, the Malay use vegetable-based oil, catering to the non-pork-eating Muslims as well as vegetarians.
Char Kuey Teow is commonly eaten for breakfast, but most vendors/cooks will cook it fresh to order from morning till night. This is a timeless and widely-loved Malaysian street food.
A classic breakfast dish, this Indian-inspired flatbread is made with flour, ghee (butter) and water. The whole concoction is then flattened, stretched and folded repeatedly, oiled and cooked on a heavily oiled hot plate grill, resulting in a sublimely fluffy piece of bread with a crispy exterior like a good croissant but soft, steaming and a little bit chewy on the inside.
It is usually served with curry on the side, where you dip the roti into, like fries with tomato sauce. And if you are a curry lover, you can order your roti drown in curry, like a stew.
Roni Canai is light enough to eat as a snack at any time of the day. But you can add egg, onion, or sardines to make it into a more substantial meal. Order a glass of teh tarik (see below) and you will have an authentic Malaysian eating experience.
Banana Leaf Rice is a kaleidoscope of flavors. As the name implies, Banana Leaf Rice uses the leaves from the banana plant as a disposable plate. On it, white rice is served with an assortment of curries, vegetables, pickles, papadum (crispy fried dough) and other sour, salty and spicy condiments. The white rice, vegetables and curry gravies are refillable, so ask for a second helping if you want more.
This is traditionally a vegetarian dish, but nowadays you can get it with curried/fried meat or seafood. It is a popular dish for lunch; most restaurants serve it from late morning till early afternoon. However, finding it for dinner is not difficult in Malaysia.
This dish is usually eaten with the hands. You get to lick your fingers when you are done – a truly finger-licking good meal.
Oh, and don't forget to fold the leaf towards you when you are done. This shows that you have had a great meal and it has satisfied you; while folding it outward signifies that it failed to impress you.
Literally translates as "meat bone tea", Bak Kut Teh is pork (meaty ribs, lean mean or otherwise) slowly cooked in a broth of herbs, garlic, and spices for many hours. This is to extract the properties from the herbs and spices without destroying them, and for the meat to absorb them. Bean curds, cabbage/lettuce, and mushrooms are usually added into the broth as accompaniments.
Bak Kut Teh is usually eaten with steamed rice, as the intensive flavor in Bak Kut Teh is nicely toned down by the blandness of the rice.
A good Bak Kut Teh usually achieves a good balance of bittersweet and saltiness in its rich broth, which is said to have medicinal benefits. This strongly aromatic dark-colored broth makes some people's mouth water, while others may find the herb flavor too strong for their liking.
Unlike the above five dishes, which are individual dishes, Bak Kut Teh is usually served in a bigger portion for a group sharing. It is a common meal for a whole family or a group of friends to enjoy.
Rojak is a local salad of mixed fruit and vegetable, drenched in a dark sweet-sour sauce of prawn paste, tamarind, sugar and lime. Bean sprouts, bean curds, pineapple cubes, slices of cucumber, and sengkuang (jicama) are thrown into the mixture for texture and crunch. Then a generous sprinkle of crushed peanut and this sinfully delicious dish is ready to be served.
It is usually eaten as a side dish or an appetizer. Most people like to have it for afternoon tea, as it is substantial enough to satisfy the late afternoon hunger attack yet light enough not to spoil the appetite for dinner.
Rojak, meaning "mixture" in Malay, exemplifies the Malaysian culture like no other dish could. For the uninitiated, a bowl of Rojak could look like someone just throwing random things into a bowl; and Malaysian society is kind of like that if you haven't spent enough time in the country: the cultural mixture of Malay, Chinese, Indian and other races could seem a little incoherent but it is in this mixture that Malaysia thrives and it is mouthwateringly manifested in its cuisine.
Cendol is a traditional dessert made with shaved ice. It has evolved from the humble ice ball soaked with syrup to be the ice mountain served in a bowl, drizzled with coconut milk, gula melaka (palm sugar), sweet corn, red beans, palm seeds, noodle jellies, glass jellies and anything else the vendor fancies.
The unique ingredient here is the noodle jelly. It is a chewy, pandan-flavored, worm-like jelly that gives this dessert its name. And the gula melaka gives it a distinctive sweet taste.
The way to eat it is to stir all the ingredients around and wait for the ice to melt. When the bowl of ice has turned into a bowl of drink with ice (which you don't have to wait long in Malaysian heat) then it's the best time to dig in; as the intensely sweet syrup will then be watered-down by the melted ice.
A bowl of ice-cold Cendol is a welcomed tonic in a place like Malaysia, where the temperature hovers around 33°C. This is the ultimate Malaysian dessert.
Essentially a dessert, a bowl of Cendol with a plate of Rojak is a match made in heaven.
Kaya (means rich in Malay) is a sweet and fragrant coconut custard jam; quite similar in taste and texture to the dulce de leche and arequipe found in South America. The jam is made from coconut milk, eggs, sugar and pandan leaf.
Kaya toast is made with two slices of bread: one is spread with Kaya, the other is slathered with butter. Then the two are "married" to create an orgasmic bite. In old coffee shops, this is called roti kahwin, which means married bread.
It is popular for breakfast as well as tea time. If you can find an old coffee shop where they still use porcelain cups, order roti kahwin with a cup of hot local black coffee and you will be transported back to colonial Malaysia. As this was the everyday breakfast for the ordinary people in Malaysia in the 1950s to 1970s.
This is not food but Teh Tarik is so inherently Malaysian that it had to be included. Teh Tarik literally translates to "pulled tea", and is drunk all over Malaysia and all day long. Teh Tarik is an Indian beverage that Malaysia has adopted, refined, and made her own.
Strongly brewed black tea is sweetened with condensed milk. Then it is poured back and forth repeatedly between two jugs from a height, giving it a thick and frothy top. The pouring back and forth cools the tea and gives it a distinctive consistency and texture.
For many foreigners, watching the brewer "pull" the tea without spilling a drop is a novelty. And in recent years, this has become an art form where competitions are held to see who has the best showmanship and who can "pull" the best glass of Teh Tarik.
Teh Tarik is intricately linked to the Malaysian culture. Malaysians gather at street-side stalls, coffee shops to socialize, gossip, watch football matches while sipping their Teh Tarik.
Teh Tarik, along with Nasi Lemak, has been recognized by the government as part of the food and beverage heritage of Malaysia.
With such wonderful cuisine, it's no wonder that Malaysia is an eating culture. You can find almost any food at any time of day. So go on, experience Malaysia through your palate!
Noel Lau
Noel Lau has slowly been mastering the art of the nomadic lifestyle. He travels endlessly and stops to rest when he finds work. He is a freelance writer and contributor to GoMad Nomad Travel Mag. He currently blogs at Wander2Nowhere.
5 thoughts on "Your Guide to Malaysian Food"
Never had Malaysian food before but that looks so good! My favorite dishes are noodle soups so I need to try the Laksa sometime in my life!
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Thank you Samantha. You should come to Malaysia and try Laksa. It's worth the journey 🙂
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It's that time of year, between Christmas and New Year, when half the world seems to go on hold, so I thought I might pause and look back on MEI's 2011.
In my first posting of the year, I noted that soaring metal prices had provided a fine start to the year with the promise of increased confidence in the minerals industry. This was certainly evident in the major conferences that we attended during the year, many of them reporting record attendances.
January was dominated by news of the disastrous floods in Sri Lanka, Brazil and Queensland. Even in the face of adversity the human spirit prevailed, and our flotation consultant Dee Bradshaw and her husband Mike provided some great photos of them smiling through the clean-up in Brisbane.
My favourite venue for the SME Annual Meeting is Denver, as it gives Barbara and me the opportunity to ski for a week in Breckenridge, a lovely old gold mining town high in the Rockies.
This years SME in March was one of the best, with a turnout of well over 5000 delegates, one of the largest for several years. The Roe-Hoan Yoon Symposium attracted many mineral processors, and it was good to see Janusz Laskowski honoured with the Gaudin Award, adding to his long list of major awards for his services to mineral processing. I look forward to next year's SME, which will be held in Seattle.
Also in March the MEI LinkedIn group Minerals Engineers welcomed its 1000th member. This has become a very dynamic group, with many active discussions. Currently we have over 1950 members, so it will not be too long before we welcome member number 2000.
Mid-May is a wonderful time of year in Cornwall, with the bluebells and gorse in full bloom. The sun shone for the 2nd SRCR conference in Falmouth and for my 6-mile guided coastal path walk, which ended with a welcome beer in old Falmouth.
The highlight of the three days was the memorable conference dinner at Cornwall's iconic Eden Project, where we had the huge Mediterranean biomine to ourselves to enjoy a great setting and excellent food and wine. We were so impressed with this that we have booked it again for next year's Biohydromet '12 conference dinner.
Shortly after SRCR '11 I was off to Perth for my first ALTA conference, a 5-day marathon event covering the hydrometallurgy of copper, nickel, cobalt, uranium and gold. Apart from the shock of finding how expensive Australia has become, it was really good to meet the conference organisers, husband and wife team Alan and Joan Taylor who proved, as MEI already knows, that small is beautiful regarding conference organisation. Amanda will be representing MEI at ALTA '12 in May.
I returned from Perth just in time to see Amanda complete the annual charity swim across the river Fal estuary from Pendennis Castle to St. Mawes castle, raising money for the Royal National Lifeboat Institute.
Two small MEI Conferences ran back to back in Falmouth in mid-June. Computational Modelling '11 attracted 41 specialists to this rapidly evolving field, and discussions were intense, but we all found time to relax at the Chain Locker pub after my usual coastal walk.
Immediately following Computational Modelling '11, 52 international delegates attended Physical Separation '11, always an enjoyable event, which ended with a tour of the 19th century tin mining area between Camborne and Redruth.
July was a very good month for us, with the news early in the month that Minerals Engineering continued to hold its number one ranking of mineral processing journals.
The most enjoyable trip of the year was to South Africa's 'far north', the Limpopo, to attend the SAIMM's Base Metals '11 conference in Phalaborwa. We drove from Johannesburg to Louis Trichard before heading east, and entering Kruger National Park at the most northern gate, giving us the opportunity of driving the whole length of the Park, leaving in the central section for the conference in the copper mining town of Phalaborwa. The conference was held at the excellent Hans Merensky Hotel, the grounds of which also teemed with wildlife.
It was a truly enjoyable 4 days, which included an evening bush-braai in Kruger and a tour of the Palabora Mining Company's surface operations, which was a disappointment as most of our time was taken up by endless security and health and safety inductions, a far cry from my previous visit 33 years ago where I drove straight into the mine complex to meet the manager!
From Phalaborwa it was back into Kruger and a wonderful drive through the central and southern sections, with memorable wildlife encounters.
Then back to UK, for our highlight of the year, Amanda's wedding to Richard. The sun shone for some great photos on our local Gyllyngvase Beach and their boys looked great in their zombie costumes!
I was back in Perth in August for the AusIMM's 2-day Metplant conference, attended by a record 330 delegates. It was a great conference for networking, and I particularly enjoyed talking to the undergraduate metallurgy students from Murdoch University, who had been given the opportunity of attending the conference in return for their assistance with the conference infrastructure.
After a long journey back to Falmouth, I was at the Camborne School of Mines reunion the next day for an interesting tour of the Tremough Campus in Penryn, which included the impressive SEM facilities, including a modern QEM-SCAN, used mainly for research and teaching. We are promised papers on this research at next year's Process Mineralogy '12. Our advisor to this is Megan Becker, who represented MEI at the 10th International Congress for Applied Mineralogy in Norway in August. Congratulations also to Megan on the birth of Peter later in the year.
I was in Montreal in October for the 50th Anniversary of MetSoc, which included World Gold '11 as a major part of the Conference of Metallurgists programme. There was a huge turnout of over 800 delegates for COM '11, over half being for World Gold. The highlight of the week for me was the luncheon to honour Laxman (Lucky) Amaratunga, of Laurentian University, who I have known for 20 years, since he and his wife Nan attended Minerals Engineering '91 in Singapore.
Flotation '11 in Cape Town in November was MEI's largest ever conference, with 283 delegates from 30 countries. Apart from the excellent programme it will be remembered for one of the best conference dinners that we have had in South Africa, at Cape Town's Gold Restaurant. This will also be the venue for the conference dinners at next year's Comminution '12 and Process Mineralogy '12.
After Flotation '11, the MEI team went their separate ways, Barbara and me for a week's relaxation in Madagascar, then back to the Cape, while Amanda spent a few days at Camp's Bay, just south of Cape Town, where she met up with Flotation '11 friends from Imperial College.
Jon and Kathryn headed back to UK for a few days after the conference and then flew out to Chile for Procemin '11 in Santiago, where Kathryn presented three papers and chaired a session. Then back to the UK after a couple of days spent munching steaks in Buenos Aires.
All in all a very interesting year. I guess this will be the last blog posting of 2011, so let me take this opportunity, on behalf of MEI, of wishing you all once more a very happy and prosperous 2012.
Well, it is Christmas day, and a time for families to get together, so this week's photo is one of our annual Christmas pictures, taken 24 years ago today. I apologise for any embarassment that this may cause Amanda and Jon!
Best wishes to you all. Have a great day.
The provisional programme for Comminution '12, which will be held in Cape Town in April, has now been published.
It is a tightly packed timetable, with papers from all the top names and institutions from around the world, including keynote lectures from Chris Rule, of Anglo American Platinum, South Africa and Ted Bearman of Bear Rock Solutions Pty Ltd, Australia.
Only three 3m x 2m and six 2m x 2m booths are currently available in the exhibition area, and we would suggest that you reserve your accommodation as early as possible, particularly if you wish to stay at the Vineyard Hotel, the conference venue.
The conference dinner will be held at the Gold Restaurant in the centre of Cape Town.
As the conference evolves, the latest updates will be posted on Twitter. You need not have a subscription to Twitter to view this, and these updates can also be found on MEI Online, so if you are attending the conference, please bookmark one of these links.
Registration is now open for the conference and exhibition.
Flotation '13 is only 2 years away!!
Add November 18th-21st 2013 to your diaries, as the countdown has begun to Flotation '13 the 6th International Flotation Conference, to be held at the Vineyard Hotel in Cape Town.
As always, the 4-day conference is split into two discrete symposia, Fundamentals on the first two days, followed by Applications on the final two days.
The keynote speakers are already in place, Prof. Kari Heiskanen of Aalto University, Finland, for Fundamentals, and Dr. Dariusz Lelinski of FLSmidth, USA, for Applications.
If you would like to keep up to date with the conference as it evolves, then bookmark Latest Updates, or follow the updates on Twitter.
We are also pleased to announce that the first major sponsors for Flotation '13 are FLSmidth and Magotteaux, both regular sponsors, and Aminpro Chile, who we welcome as new supporters of this series of events.
Many thanks to everyone who has sent us greetings, either by post or by email. We would like to take this opportunity of wishing you all a very happy Christmas and all the very best for 2012.
Please stay in touch with us via the blog, MEI Online, LinkedIn, Twitter and Facebook.
We hope to meet as many of you as possible next year, at the many major events taking place, including MEI's 6 conferences, the SME Annual Meeting in Seattle, ALTA 2012 in Perth, the AusIMM Mill Operators' Conference in Tasmania, the IMPC in New Delhi and Procemin 2012 in Santiago.
This photo was taken at Wheal Basset, in the Camborne-Redruth mining area in September 1999, during Minerals Engineering '99. It was the first of many visits to the 19th century Basset Mines for MEI Conference delegates.
Delegates are standing below the main engine house which drove the stamp batteries, and by one of the deep pits which housed one of the giant flywheels.
Comminution has evolved rapidly this century, away from the traditional rod and ball mill circuits, towards circuits incorporating HPGR, and SAG and AG mills, and designing for the concentrators of 2020 is the main theme of April's Comminution '12.
The need to grind ever finer, as ores have become more complex and of lower grade, has led to the successful adoption of stirred mills. The most successful of these has been the IsaMill, which has led the way in energy efficient fine grinding since its development in the early 1990s, delivering energy savings and improved metallurgical recoveries (see Wills and Napier-Munn, Chapter 7 for a full description).
The world's then largest ultrafine grinding mill, the 2.6 MW M10,000 IsaMill, was commissioned in 2003 at Anglo Platinum's Western Limb Tailings Retreatment Plant in South Africa, and Xstrata Technology has recently celebrated the sale of the 100th IsaMill into the mineral processing industry worldwide (see MEI Online for full story). The mill was one of four large 3 MW, M10,000 IsaMillsTM installed in South Africa at projects operated by Anglo American Platinum, two of which are partnered with Xstrata Alloys and African Rainbow Minerals. This milestone was celebrated with a dinner attended by representatives from Netzsch, Anglo and Xstrata Tech. In the photo Lindsay Clarke – GM Mineral Processing, Xstrata Technology presents Chris Rule, Head of Concentrator Technology, Anglo American Platinum, with a gift to celebrate the milestone.
Chris will be presenting the first keynote lecture at Comminution '12, 2020 - what will the typical PGM Concentrator flowsheet look like?, which will feature the use of IsaMills, and there are several other papers in the programme discussing their optimisation and also their use for coarse grinding applications. Noticeably the word 'rod' does not feature at all in the list of papers!
The minerals industry- the acceptable face of capitalism?
Does lithium have an uncertain future?
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A report on Procemin 2011, Santiago, Chile, by Jon Wills of MEI and Kathryn Hadler of Imperial College, London.
After arriving in the morning to a very hot Santiago, I spent the next few hours exploring the city with Kathryn Hadler and Gareth Morris of Imperial College, a highlight of which was Gareth being interviewed by a local student! As a first time visitor to the city I found it relaxing and friendly with the old centre contrasting nicely with the new Bellavista area.
The Sheraton Hotel was the venue for Procemin 2011 which started this evening with welcome talks by the organisers, who announced an attendance of 444, followed by drinks and canapés in the exhibition area.
This provided a good chance to catch up with some of the delegates who were also at Flotation '11 such as Chris Greet of Magotteaux and to also reacquaint with delegates from past MEI conferences such as Jonas Addai-Mensah (left) from the Ian Wark Research Institute, Australia.
The first time I attended Procemin was in 2009, and it proved to be a great conference for presenting our research to a new audience, since the majority of the delegates are Chilean or from neighbouring countries. Although the conference is held every year, this is a little too frequent for us, and so 2011 is my second time here. There is simultaneous translation available, and hats off to the translators for an excellent job. (Note to self: Must learn some Spanish).
Thursday started with a plenary session, the first talk on SAG milling at Antamina, which I sadly missed as I was preparing for my three (3!) talks that day. The second plenary talk was given by Jim Finch, as always excellent, and with a very interesting take on air rate profiling (a subject close to my heart), which he rebranded as 'recovery profiling' using air rate to manipulate mineral recovery of a bank to the desired profile.
This conference does have the dreaded parallel sessions, however they are broadly split into flotation and comminution topics for the most part. Speakers are required to sit in all of the talks in the session, which meant I was confined to the flotation talks for the day, but this was no bad thing. On the whole this conference is more operations-focussed than, say, Flotation 11, and there were recurring themes throughout the conference - water supply and quality being one example. The first session, in fact, contained two talks on water quality, with others on frothers and depressant.
A long day finished off with some more flotation fundamentals in the final session, by which time the audience were building up quite a thirst for pisco sours.
The conference dinner took place in the hotel ballroom and after a welcome speech from members of Gecamin we sat down to a 3 course dinner with local wines. The genial host of my table was Gecamin's General Manager Carlos Barahona and I sat next to the conference coordinator Alejandra Zurita, a good opportunity to exchange ideas on running events.
After the meal we were treated to a performance by the Chilean folk group Bafona who performed music and dance from Easter Island, the north of the country and also the central region. This was excellent and seemed to be appreciated by all.
Following the meal some delegates decamped to the hotel bar by the swimming pool and then into Santiago to sample the nightlife!
Day 2 started off with Juan Yianatos' plenary session, which rather brilliantly contained a video of the steps he and his colleagues take to carry out their radioactive tracer experiments. Although I am familiar with this work, I hadn't realised just what was involved in making these measurements, and thought it was an excellent use of the time. The second plenary in the session was also very interesting; John Marsden's work on energy use and innovation. The comparison of the energy requirements of the different unit operations in copper processing was very interesting (particularly from a teaching perspective!).
I then chaired the flotation plant operation session, which proved to be a strong session with several plant case studies and a talk on DAF for coal wastewater (Silvia Franca, CETEM, Brazil). An over-running lunch meant we started the afternoon session late, and was again something of a mixed bag, from the problems of water supply in Chile and Peru (Doris Hiam-Galvez, Hatch) to the role of innovation in the mining industry (Arturo Herrera, Innspiral Moves).
Overall, in the flotation section (sadly I didn't get to see much from comminution), the papers were strong and covered a wide range of topics. The focus on operations was especially clear in the Friday morning session, and is what makes this conference different from the MEI Flotation series. For me, Procemin is a great conference for disseminating our research to a largely new and enthusiastic audience.
After a final address to close the conference, delegates were treated to a raffle with prizes including Chilean wine and copies of mineral processing books. The exhibition area was then the venue for some final pisco sours and networking.
Procemin 2011 was a great chance to meet new contacts and was professionally run, the next event takes place in November 2012.
We have just received a copy of Volume 1 (Theoretical Basis) of the Handbook on Theory and Practice of Bitumen Recovery from Athabasca Oil Sands by J.H. Masliyah, J. Czarnecki and Z. Xu. Synthetic crude oil derived from oil sand deposits is of major importance for energy supply in North America for the next century, so bitumen extraction fundamentals has become quite relevant.
Volume 1 deals with physical and chemical properties of oil sands, application of surface and colloid science to bitumen recovery and tailings management, emulsions and fluid-particle dynamics. The authors expect to have Volume II, dealing with commercial operations, ready by next year.
Comments on the book are welcome. Click here for ordering information.
Elsevier's Executive Publishing Manager, Dean Eastbury, and I met in Franschhoek last Friday to discuss the continuing evolution of Minerals Engineering, now established as the world's number 1 mineral processing journal. It has the highest impact factor of such journals, and the special conference issues contribute highly to this, particularly those in the fields of biohydrometallurgy, flotation and environmental issues.
The number of papers submitted is increasingly annually, with over 550 in 2011, of which 63% were rejected. The rejection rate has been steadily increasing to maintain page budgets and standards. Accepted papers from Australia and South Africa continue to dominate, while submissions from North America remain disappointing. China accounts for just over a third of all submissions, but unfortunately has a relatively high rejection rate of 82%. Three years ago in Beijing, Kari Heiskanen, editor of International Journal of Mineral Processing, and I presented a workshop on preparing papers for international journals, but it would appear that most of what we suggested fell on deaf ears!
ScienceDirect usage grows rapidly year by year and in 2011 the number of downloads is predicted to be over 400,000, compared with 372,500 in 2010, staggering figures, and around double the number from IJMP. It is interesting to note that 11 of the 12 most downloaded papers are reviews. For those not subscribed to ScienceDirect, abstracts can be read free of charge, and full papers purchased in pdf format on a pay-for-view basis.
Of particular interest is author feedback (left), where authors are invited to rate a number of statements concerning their publishing experience. Authors are also asked to rate another journal to which they have recently published. The score for each area for Minerals Engineering is then compared against the average of all other titles. The average score, or benchmark, is zero on the chart. Scores above zero mean that, for that area, Minerals Engineering is rated higher than average and scores above 5 place Minerals Engineering in the top third of all journals.
The results speak for themselves. Minerals Engineering has always strived to produce a rapid, high quality refereeing and publication service and has a shorter turn-around time than the average for a typical research journal. For that I thank the professionalism of Dean and his staff at Elsevier, and to all my Editorial Board and reviewers who give up their valuable time to maintain the high standard and reputation of the journal.
After just over three weeks in Africa, we are now at Cape Town airport, waiting to board our flight back to the UK.
Our final two days were, as always, spent in Franschhoek, only a one hour drive from the centre of Cape Town.
Franschhoek is one of the oldest towns in South Africa, 176 French Huguenot refugees having settled in the valley in 1688, and lending their names to the many superb wine farms in the area. At the end of the main street stands an impressive memorial to their heritage, with an associated museum.
This small Huguenot town is notable for having some of the top restaurants in South Africa but it is also ideally situated for driving to Cape Town International Airport against the horrendous flow of traffic out of the city in the early evening - perfect if you have an evening flight out of the country.
We have sampled many of the fine restaurants over the years. Many of these are on the wine farms, such as the wonderfully situated La Petite Ferme, but last night we met up with Elsevier's Dean Eastbury, and ate at one of our favourites, Kalfi's, a small family run restaurant on the main street, favoured by the local residents. Simple local food, such as chicken pie, bobotie and karoo lamb chops, accompanied by excellent local wines.
In February 1989 I spent 2 weeks visiting the Indian School of Mines in Dhanbad. In this picture I am with final year mineral processing students and Prof. T.C. Rao.
I would love to know if any of the students in this photograph can be identified, as I am sure that I will have met up with a few of them at various conference since.


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text:
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+        public ByteArrayContent(byte[] content);
+        public ByteArrayContent(byte[] content, int offset, int count);
+        protected override Task<Stream> CreateContentReadStreamAsync();
+        protected override Task SerializeToStreamAsync(Stream stream, TransportContext context);
+        protected internal override bool TryComputeLength(out long length);
+    }
+    public enum ClientCertificateOption {
+        Automatic = 1,
+        Manual = 0,
+    }
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+        IgnoreCookies = 0,
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+        UseSpecifiedCookieContainer = 2,
+    }
+    public abstract class DelegatingHandler : HttpMessageHandler {
+        protected DelegatingHandler();
+        protected DelegatingHandler(HttpMessageHandler innerHandler);
+        public HttpMessageHandler InnerHandler { get; set; }
+        protected override void Dispose(bool disposing);
+        protected internal override Task<HttpResponseMessage> SendAsync(HttpRequestMessage request, CancellationToken cancellationToken);
+    }
+    public class FormUrlEncodedContent : ByteArrayContent {
+        public FormUrlEncodedContent(IEnumerable<KeyValuePair<string, string>> nameValueCollection);
+    }
+    public class HttpClient : HttpMessageInvoker {
+        public HttpClient();
+        public HttpClient(HttpMessageHandler handler);
+        public HttpClient(HttpMessageHandler handler, bool disposeHandler);
+        public Uri BaseAddress { get; set; }
+        public HttpRequestHeaders DefaultRequestHeaders { get; }
+        public long MaxResponseContentBufferSize { get; set; }
+        public TimeSpan Timeout { get; set; }
+        public void CancelPendingRequests();
+        public Task<HttpResponseMessage> DeleteAsync(string requestUri);
+        public Task<HttpResponseMessage> DeleteAsync(string requestUri, CancellationToken cancellationToken);
+        public Task<HttpResponseMessage> DeleteAsync(Uri requestUri);
+        public Task<HttpResponseMessage> DeleteAsync(Uri requestUri, CancellationToken cancellationToken);
+        protected override void Dispose(bool disposing);
+        public Task<HttpResponseMessage> GetAsync(string requestUri);
+        public Task<HttpResponseMessage> GetAsync(string requestUri, HttpCompletionOption completionOption);
+        public Task<HttpResponseMessage> GetAsync(string requestUri, HttpCompletionOption completionOption, CancellationToken cancellationToken);
+        public Task<HttpResponseMessage> GetAsync(string requestUri, CancellationToken cancellationToken);
+        public Task<HttpResponseMessage> GetAsync(Uri requestUri);
+        public Task<HttpResponseMessage> GetAsync(Uri requestUri, HttpCompletionOption completionOption);
+        public Task<HttpResponseMessage> GetAsync(Uri requestUri, HttpCompletionOption completionOption, CancellationToken cancellationToken);
+        public Task<HttpResponseMessage> GetAsync(Uri requestUri, CancellationToken cancellationToken);
+        public Task<byte[]> GetByteArrayAsync(string requestUri);
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+        public Task<HttpResponseMessage> PostAsync(Uri requestUri, HttpContent content);
+        public Task<HttpResponseMessage> PostAsync(Uri requestUri, HttpContent content, CancellationToken cancellationToken);
+        public Task<HttpResponseMessage> PutAsync(string requestUri, HttpContent content);
+        public Task<HttpResponseMessage> PutAsync(string requestUri, HttpContent content, CancellationToken cancellationToken);
+        public Task<HttpResponseMessage> PutAsync(Uri requestUri, HttpContent content);
+        public Task<HttpResponseMessage> PutAsync(Uri requestUri, HttpContent content, CancellationToken cancellationToken);
+        public Task<HttpResponseMessage> SendAsync(HttpRequestMessage request);
+        public Task<HttpResponseMessage> SendAsync(HttpRequestMessage request, HttpCompletionOption completionOption);
+        public Task<HttpResponseMessage> SendAsync(HttpRequestMessage request, HttpCompletionOption completionOption, CancellationToken cancellationToken);
+        public override Task<HttpResponseMessage> SendAsync(HttpRequestMessage request, CancellationToken cancellationToken);
+    }
+    public class HttpClientHandler : HttpMessageHandler {
+        public HttpClientHandler();
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+        public DecompressionMethods AutomaticDecompression { get; set; }
+        public bool CheckCertificateRevocationList { get; set; }
+        public ClientCertificateOption ClientCertificateOptions { get; set; }
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+        public CookieContainer CookieContainer { get; set; }
+        public ICredentials Credentials { get; set; }
+        public ICredentials DefaultProxyCredentials { get; set; }
+        public int MaxAutomaticRedirections { get; set; }
+        public int MaxConnectionsPerServer { get; set; }
+        public long MaxRequestContentBufferSize { get; set; }
+        public int MaxResponseHeadersLength { get; set; }
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+        public IWebProxy Proxy { get; set; }
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+        public SslProtocols SslProtocols { get; set; }
+        public virtual bool SupportsAutomaticDecompression { get; }
+        public virtual bool SupportsProxy { get; }
+        public virtual bool SupportsRedirectConfiguration { get; }
+        public bool UseCookies { get; set; }
+        public bool UseDefaultCredentials { get; set; }
+        public bool UseProxy { get; set; }
+        protected override void Dispose(bool disposing);
+        protected internal override Task<HttpResponseMessage> SendAsync(HttpRequestMessage request, CancellationToken cancellationToken);
+    }
+    public enum HttpCompletionOption {
+        ResponseContentRead = 0,
+        ResponseHeadersRead = 1,
+    }
+    public abstract class HttpContent : IDisposable {
+        protected HttpContent();
+        public HttpContentHeaders Headers { get; }
+        public Task CopyToAsync(Stream stream);
+        public Task CopyToAsync(Stream stream, TransportContext context);
+        protected virtual Task<Stream> CreateContentReadStreamAsync();
+        public void Dispose();
+        protected virtual void Dispose(bool disposing);
+        public Task LoadIntoBufferAsync();
+        public Task LoadIntoBufferAsync(long maxBufferSize);
+        public Task<byte[]> ReadAsByteArrayAsync();
+        public Task<Stream> ReadAsStreamAsync();
+        public Task<string> ReadAsStringAsync();
+        protected abstract Task SerializeToStreamAsync(Stream stream, TransportContext context);
+        protected internal abstract bool TryComputeLength(out long length);
+    }
+    public abstract class HttpMessageHandler : IDisposable {
+        protected HttpMessageHandler();
+        public void Dispose();
+        protected virtual void Dispose(bool disposing);
+        protected internal abstract Task<HttpResponseMessage> SendAsync(HttpRequestMessage request, CancellationToken cancellationToken);
+    }
+    public class HttpMessageInvoker : IDisposable {
+        public HttpMessageInvoker(HttpMessageHandler handler);
+        public HttpMessageInvoker(HttpMessageHandler handler, bool disposeHandler);
+        public void Dispose();
+        protected virtual void Dispose(bool disposing);
+        public virtual Task<HttpResponseMessage> SendAsync(HttpRequestMessage request, CancellationToken cancellationToken);
+    }
+    public class HttpMethod : IEquatable<HttpMethod> {
+        public HttpMethod(string method);
+        public static HttpMethod Delete { get; }
+        public static HttpMethod Get { get; }
+        public static HttpMethod Head { get; }
+        public string Method { get; }
+        public static HttpMethod Options { get; }
+        public static HttpMethod Post { get; }
+        public static HttpMethod Put { get; }
+        public static HttpMethod Trace { get; }
+        public bool Equals(HttpMethod other);
+        public override bool Equals(object obj);
+        public override int GetHashCode();
+        public static bool operator ==(HttpMethod left, HttpMethod right);
+        public static bool operator !=(HttpMethod left, HttpMethod right);
+        public override string ToString();
+    }
+    public class HttpRequestException : Exception {
+        public HttpRequestException();
+        public HttpRequestException(string message);
+        public HttpRequestException(string message, Exception inner);
+    }
+    public class HttpRequestMessage : IDisposable {
+        public HttpRequestMessage();
+        public HttpRequestMessage(HttpMethod method, string requestUri);
+        public HttpRequestMessage(HttpMethod method, Uri requestUri);
+        public HttpContent Content { get; set; }
+        public HttpRequestHeaders Headers { get; }
+        public HttpMethod Method { get; set; }
+        public IDictionary<string, object> Properties { get; }
+        public Uri RequestUri { get; set; }
+        public Version Version { get; set; }
+        public void Dispose();
+        protected virtual void Dispose(bool disposing);
+        public override string ToString();
+    }
+    public class HttpResponseMessage : IDisposable {
+        public HttpResponseMessage();
+        public HttpResponseMessage(HttpStatusCode statusCode);
+        public HttpContent Content { get; set; }
+        public HttpResponseHeaders Headers { get; }
+        public bool IsSuccessStatusCode { get; }
+        public string ReasonPhrase { get; set; }
+        public HttpRequestMessage RequestMessage { get; set; }
+        public HttpStatusCode StatusCode { get; set; }
+        public Version Version { get; set; }
+        public void Dispose();
+        protected virtual void Dispose(bool disposing);
+        public HttpResponseMessage EnsureSuccessStatusCode();
+        public override string ToString();
+    }
+    public abstract class MessageProcessingHandler : DelegatingHandler {
+        protected MessageProcessingHandler();
+        protected MessageProcessingHandler(HttpMessageHandler innerHandler);
+        protected abstract HttpRequestMessage ProcessRequest(HttpRequestMessage request, CancellationToken cancellationToken);
+        protected abstract HttpResponseMessage ProcessResponse(HttpResponseMessage response, CancellationToken cancellationToken);
+        protected internal sealed override Task<HttpResponseMessage> SendAsync(HttpRequestMessage request, CancellationToken cancellationToken);
+    }
+    public class MultipartContent : HttpContent, IEnumerable, IEnumerable<HttpContent> {
+        public MultipartContent();
+        public MultipartContent(string subtype);
+        public MultipartContent(string subtype, string boundary);
+        public virtual void Add(HttpContent content);
+        protected override void Dispose(bool disposing);
+        public IEnumerator<HttpContent> GetEnumerator();
+        protected override Task SerializeToStreamAsync(Stream stream, TransportContext context);
+        IEnumerator System.Collections.IEnumerable.GetEnumerator();
+        protected internal override bool TryComputeLength(out long length);
+    }
+    public class MultipartFormDataContent : MultipartContent {
+        public MultipartFormDataContent();
+        public MultipartFormDataContent(string boundary);
+        public override void Add(HttpContent content);
+        public void Add(HttpContent content, string name);
+        public void Add(HttpContent content, string name, string fileName);
+    }
+    public class StreamContent : HttpContent {
+        public StreamContent(Stream content);
+        public StreamContent(Stream content, int bufferSize);
+        protected override Task<Stream> CreateContentReadStreamAsync();
+        protected override void Dispose(bool disposing);
+        protected override Task SerializeToStreamAsync(Stream stream, TransportContext context);
+        protected internal override bool TryComputeLength(out long length);
+    }
+    public class StringContent : ByteArrayContent {
+        public StringContent(string content);
+        public StringContent(string content, Encoding encoding);
+        public StringContent(string content, Encoding encoding, string mediaType);
+    }
+    public enum WindowsProxyUsePolicy {
+        DoNotUseProxy = 0,
+        UseCustomProxy = 3,
+        UseWinHttpProxy = 1,
+        UseWinInetProxy = 2,
+    }
+    public class WinHttpHandler : HttpMessageHandler {
+        public WinHttpHandler();
+        public DecompressionMethods AutomaticDecompression { get; set; }
+        public bool AutomaticRedirection { get; set; }
+        public bool CheckCertificateRevocationList { get; set; }
+        public ClientCertificateOption ClientCertificateOption { get; set; }
+        public X509Certificate2Collection ClientCertificates { get; }
+        public CookieContainer CookieContainer { get; set; }
+        public CookieUsePolicy CookieUsePolicy { get; set; }
+        public ICredentials DefaultProxyCredentials { get; set; }
+        public int MaxAutomaticRedirections { get; set; }
+        public int MaxConnectionsPerServer { get; set; }
+        public int MaxResponseDrainSize { get; set; }
+        public int MaxResponseHeadersLength { get; set; }
+        public bool PreAuthenticate { get; set; }
+        public IDictionary<string, object> Properties { get; }
+        public IWebProxy Proxy { get; set; }
+        public TimeSpan ReceiveDataTimeout { get; set; }
+        public TimeSpan ReceiveHeadersTimeout { get; set; }
+        public TimeSpan SendTimeout { get; set; }
+        public Func<HttpRequestMessage, X509Certificate2, X509Chain, SslPolicyErrors, bool> ServerCertificateValidationCallback { get; set; }
+        public ICredentials ServerCredentials { get; set; }
+        public SslProtocols SslProtocols { get; set; }
+        public WindowsProxyUsePolicy WindowsProxyUsePolicy { get; set; }
+        protected override void Dispose(bool disposing);
+        protected override Task<HttpResponseMessage> SendAsync(HttpRequestMessage request, CancellationToken cancellationToken);
+    }
+}
```

redpajama_set_name: RedPajamaGithub


text:
Free consultations: 605-937-8376
Build A Strong Defense
To Protect Your Rights
→ Did the "war on drugs" work?
Did the "war on drugs" work?
Before President Nixon was impeached, he declared that the United States would be fighting a war on drugs. Much of the public supported this and hoped that it would be successful.
It has now been more than four decades, so there's quite a lot of data. Did the war on drugs work? Who won?
Report: The entire operation was a failure
According to some sources, the war on drugs completely failed. It did not stop drug use in the United States, and all I did was fill the prisons with millions of convicted criminals who had only committed drug crimes, from possession to trafficking and sales.
Additionally, critics claim that the war on drugs has caused a lot of problems. It has helped to spread AIDS and HIV, for instance, through the use of dirty needles. It has led to more drug overdoses than society would see otherwise.
The problem, they go on, is simply that making something a criminal offense just means that those who need assistance won't ask for it. Someone who might have overdosed won't go to the hospital. Their friends won't call the paramedics.
What is the solution? These critics call for the decriminalization of drug use, noting that this will allow people to seek the assistance they need without worrying about their legal position. This would also reduce the strain on the prison system, and it would allow those who suffered from addictions to seek proper care or go to rehab, rather than facing jail time.
We have seen this happening to a degree, but how far the decriminalization of these products will go remains to be seen. Those who are facing serious charges must be sure that they understand all of their legal rights.
2 reasons you could get arrested for a DUI after a big game
It's still illegal to possess marijuana for recreational use
You can get a DUI without a traffic stop
What South Dakota parents should know about underage DUIs
How does suspended Imposition work in South Dakota DUI cases?
Get The Experienced Support And Personalized Attention You Deserve
© 2023 Kolbeck Law Office • All Rights Reserved


Amora Hotel Wellington redefines superior comfort and luxury with contemporary style.
Sleek and modern, stylish and sophisticated; this accommodation in Wellington is all that you need for your night away.
Relax with cosy bathrobes, multichannel television and a bed to call nothing but luxurious. All rooms come equipped with a minibar and bathrooms which offer a separate bath and shower.
Sleek and modern, stylish and sophisticated – our Deluxe Twin Rooms (2 doubles or 2 singles) are all that you need for your night away.
Relax with cosy bathrobes, multichannel television and a bed to call nothing but luxurious. All rooms feature a separate bath and shower.
With stunning views of the city and harbour from the west wing of the hotel our spacious Deluxe King View Rooms are nothing but sleek and modern.
Featuring multichannel television, a stylish chaise lounge, minibar, with cosy bathrobes to relax in, a large bathroom with a separate shower and bath, and lastly a super comfortable king bed. What more could you want?
Our exclusive Junior Suites offer views of the city and harbour from spacious accommodation. The rooms feature a separate lounge and bedroom, multichannel television, minibar, fluffy robes and a separate bath and walk-in shower.
All our Junior Suite guests have access to the Club Lounge Club Lounge where we invite you to enjoy daily gourmet breakfast, canapes in the evening and refreshments.
Our Club Rooms on the 9th floor have fantastic views of the city and harbour. The Club Room includes exclusive access to the Club Lounge where we invite you to enjoy daily gourmet breakfast, canapes in the evening and refreshments.
The room features a multichannel television, a writing desk, a personal bar, coffee making facilities, fluffy robes and marble bathrooms with a separate bath and walk in shower.
All Club Suites are a huge 83 square metres and feature a separate lounge, bedroom and foyer all with superior appointments and lounge style leather furnishings.
Our Club Suites include exclusive access to the Club Lounge where we invite you to enjoy daily gourmet breakfast, canapes in the evening and refreshments. Club Suite facilities include multichannel television, writing desk, personal bar, capsule coffee making facilities, fluffy robes and a separate bath and walk in shower.
This central Wellington accommodation ticks all the boxes. The studio room is uncomplicated and effortless. Relax with cosy bathrobes and multichannel television. All rooms come equipped with a minibar.
Please note that our refurbished studio rooms are not equipt with a bathtub and are rear-facing so they do not have windows or natural light.


Your One Stop WordPress Shop.
We specialize in all things WordPress.
Based in Toronto, we build and modify customized WordPress sites, consult on the best WordPress settings and plugins , and provide comprehensive WordPress training solutions to individuals and teams.
Our team of experts will create a fantastic experience to provide the best WordPress solution for your needs.
We build standard sites, landing pages, and e-commerce stores with WordPress. We also customize and modify existing sites, and can integrate a number of different third party services and plugins on your site.
Wondering why your site is so slow? Need advice on the best web host to choose? We provide strategic advice and recommendations of the best WordPress solutions for your personalized needs.
We provide step-by-step WordPress tutorials and training sessions for individuals and teams. We can customize our training materials to cover any specific areas you're looking for.
We optimize for speed to ensure your site is as fast and efficient as possible.
Our work is entirely responsive, which means your site will look great on any device – desktop, tablet or mobile.
We optimize your sitemap, plugins and security to ensure all elements of your site work seamlessly together.
Let us know your project details and we'll get back to you with a complimentary quote and project proposal.
© 2019 VuPoynt Group. All Rights Reserved.


text:
Landscape at Arcadia outside Megalopolis. October 1810.
Landscape at Arcadia, between Tripolis and Leontari. 12 October 1810.
Landscape between Leontari, Arcadia and Sparti, Laconia. October 1810.
View of the plain of Sparta from Mystras. 15 October 1810.
View of Alfeios river, between Leontari and Karytaina. 17 October 1810.
Alfeios river, between Karytaina and Andritsaina. October 1810.
Alfeios river, between Andritsaina and ancient Olympia. 19 October 1810.
View of ancient Olympia.
Landscape between Mandritsa, Arcadia and ancient Olympia. 20 October [1810].
View of the gulf of Patras, between Patras and Aigion (formerly Vostitsa). 24 October 1810.
View of Epidaurus. October 1810.
Marble quarry on Mount Penteli.
View of Attica from Mount Penteli.
View of Piraeus. In the background, Salamis island. 22 January 1811.
Landscape at Delphi.
Athens seen from Piraeus.
The Acropolis of Athens from the southwest. On the left, the Odeon of Herodes Atticus. On the right, Hadrian's Arch and the temple of Olympian Zeus.
The medieval castle of Makri in Asia Minor.
View from the eastern part of Rhoda island, Cairo.
View of Gezira, Cairo.
View of Birkat al-Fil, Cairo.


text:
Els Flirts With 59 at Heineken Classic
By Sports Network
VICTORIA, Australia -- Ernie Els fired a 12-under-par 60 on Thursday to tie a European Tour record and take a four-shot lead after the opening round of the Heineken Classic.
'I have shot 61 about four times in my career,' said Els. 'I've shot low numbers before but this is the first time in quite a while to have a go at breaking 60.'
Michael Campbell finished alone in second place at 8-under-par 64. Tobias Dier, who shot a 60 at the Dutch Open in 2002, was one shot further back along with Mahal Pearce, Craig Carmichael and Wade Ormsby at 7-under-par 65.
Els, who is trying to become the first person to win this event in three consecutive seasons, wasted little time in making history on the Composite Course at Royal Melbourne Golf Club.
He picked up his first birdie of the day at the par-5 second and followed that up with a birdie at the par-3 third after his tee shot stopped within 18 feet of the cup.
Els then dropped his approach inside eight feet for a birdie at the fifth and hit an 8-iron to four feet for a birdie at the next hole.
At the par-3 eighth, Els picked up another birdie to begin a remarkable stretch of golf that put him in a position to become the first person to shoot 59 on the European Tour.
'Over the last five, six, seven holes I really felt it. I wanted to break 60,' said Els. 'You don't get these chances too often. When it comes around, you try to go flat out.'
The South African roped a 3-iron to seven feet at the par-5 ninth and drained the putt for an eagle to reach 7-under. Els then grabbed a share of the lead with a birdie at the following hole.
Els kept cruising and birdied the next four holes to reach 12-under par on his round.
His magical run was derailed by a bogey at the par-4 15th but Els bounced right back with a birdie at the very next hole.
'The last nine holes I felt like I was playing the last day of a golf tournament,' said Els. 'You feel like you need to make more birdies to win the tournament. That's the kind of pressure I felt.'
Els had chances down the stretch but settled for pars on the closing holes to match the lowest 18-hole score on the European Tour.
'I can complain but I am not going to,' said Els, who established a course record at Royal Melbourne. 'I hit a lot of great shots and made a lot of good putts and had a lot of good fortune going my way. It was one of those special rounds.'
Campbell, who is a two-time winner of this event, collected eight birdies and no bogeys to set the pace early but in the end finished a distant second.
Adam Scott, who played alongside Els, joined fellow Australians Peter Fowler, Richard Green, Peter O'Malley and Paul Sheehan at 6-under-par 66.
Reigning U.S. Amateur champion Nick Flanagan, who played in the group with Els and Scott, posted a 5-under 67 to finish alongside Gary Evans, Peter Hanson, Peter Hedblom, Gareth Paddison, Craig Parry and Craig Spence.
Nick Faldo, who tied for second at this event last year, was one shot further back in a group at 4-under-par 68 that featured Ian Poulter and Paul Casey.
Scorecard - Ernie Els
Leaderboard - Heineken Classic
Full Coverage - Heineken Classic
BY Sports Network — February 06, 2005
2/6/05 -- Craig Parry birdied the fourth playoff hole Sunday to defeat third-round leader Nick O'Hern and win the Heineken Classic.
2/5/05 -- Nick O'Hern fired an 8-under 63 on Saturday to take the lead after three rounds of the Heineken Classic. He stands at 14-under-par 199 and leads by one at The Royal Melbourne Golf Club.
2/4/05 -- Colin Montgomerie fired a 6-under 65 on Friday to share the lead with Peter Lonard midway through the Heineken Classic.


Your Delaware Valley, Maryland, or Southern Pennsylvania business might be missing the mark when it comes to lead generation. Today's consumer has taken control of their buying process. Instead of waiting to hear from your business, they are searching for your business first. If your business relies on a constant stream of new clients, then lead generation is a crucial part of your business's growth and survival. And, if your strategy doesn't help the customer find you, then it needs a revamp.
1. Radio gets the search started.
Nielsen's 2016 Comparable Metrics Report confirms that 93% of all adult consumers listen to the radio on a weekly basis, more than they engage with TV or their smartphones. That means your customers are out there, and radio might be the way for them to find you.
Radio's greatest value is inspiring consumer actions. Maybe a radio advertisement reminds them they need to find a realtor or they want to get their home landscaped. Either way, radio is a powerful tool to use to build brand and solution awareness. If the advertisement is relevant to the buyer, it will stick in their minds until they begin their search for more and stumble upon your business.
With radio's exceptional target ability, your business can target the right customer in your area. In fact, DBCi works directly with nine radio stations covering Delaware, Maryland, South Jersey and Southern Pennsylvania. With our expertise in all things radio, we can connect your business to radio to increase leads and improve your lead generation strategy. Radio is just the starting point to helping customers find you. Having a strong search engine ranking is the next step.
2. Put a strong focus on SEO .
Most of the consumers today start their searches for the services they need online. As a result, effective lead generation involves making your practice visible online right away.
If your local business comes up first on search engine results, it has a big advantage over big-name competitors. Buyers will find your business ahead of competitors on online platforms through search engine optimization or SEO. SEO determines where your website shows up in search results. To rank at the top of search engines like Google, Yelp, or Bing, your business needs to understand long tail and short tail keywords, discussed next.
3. Use keywords and SEM to your advantage to find local traffic.
Under Search Engine Marketing (SEM), which includes paid search, there's a strategy known as long tail keywords and short tail keywords. Long tail keywords are more detailed and geographically focused, such as "Delaware Valley Dentist." Using a short tail keyword would be just using "Dentist." It can be challenging to achieve high organic rankings for short tail terms, so using keywords that are more specific is key.
By focusing on long tail keywords as part of your strategy, you can achieve a more desirable position while targeting the right people and keeping cost down.
Another powerful way to get attention on search engines is through Dynamic PPC or pay-per-click ads. Dynamic PPC allows you to buy search engine ads, paying based on the number of clicks to your site, instead of relying on the search engine to rank your site listing. Using Dynamic PPC, your local business can be super targeted about which ads show up on search engines.
DBCi is the place to turn to for SEM and Dynamic PPC. We have the tools and insights to help your lead generation strategy bring a constant funnel of customers to your store.
4. Create a positive mobile experience for potential buyers.
More than 50 percent of Google searches take place on some sort of mobile device. If your business doesn't have a mobile responsive website, mobile buyers may not be willing to interact with your site and move on to your competitor.
Users don't want to fool around with zooming and shrinking the text or images on screen to see your business's vital information, like shop hours or address. With a responsive design, all of the content automatically adjusts to the screen of the device. This makes it easier and more convenient for users to read and navigate your site. In fact, 85 percent of consumers believe that a mobile site must be as good, if not better than, a desktop site.
Have a site that stands out on mobile and desktop devices. It'll make the difference.
5. Find new leads when buyers need your services.
Stay ahead of the competition by connecting to buyers when they need you. Here's the way to skip waiting for customers to search for your services. Use geofencing to lead those buyers straight to your door.
Maybe you've heard of geofencing before. Here's how it works: Each mobile device is similar to a tracking device, using GPS, Wi-Fi, and radio frequency to give off its individual location. Geo-fencing sends mobile ads to the virtual fenced market area to connect and communicate with mobile users once they enter a geo-fenced region. Geo-fencing lets your service reach buyers nearby at the right time, in the right place, with the right message.
Let's say your landscaping service is trying to attract new clients. Instead of using direct mail postcards to cover entire neighborhoods, geo-fencing allows you to target customers once they need your service. Once buyers enter say, a home center, you can send out display ads to websites and mobile apps with offers for your landscaping service. Once the buyer realizes they have a need, your business can deliver a solution instantly through geo-fencing.
DBCi understands the ways geofencing could help your business, and even figure out what the messages should say. We can incorporate geofencing into your lead generation strategy to have buyers find you when they are in the market.
Stop searching for leads, let the leads find you.
Finding a constant stream of new customers can be tricky with the big-name competition. With some touch-ups to your business's lead generation strategy, customers can find you. DBCi can help change your marketing to better fit with customers' buying processes. To find out how to get buyers to find you, contact us today for a consultation.


Our Taster Sessions are designed to help you get an introduction to the nature of feng shui and how it can be used to transform both the environment and people's lives. There will also be an opportunity to find out more about the Feng Shui Training, which starts November 2017.
The next Taster is coming up soon! Taster classes are just £5, so come and check out the fascinating world of feng shui.
Classes are beginning soon: Saturday 1 December, 2018 in London.