Just because you are asking and you have a M98 receiver and a M48 barrel I suggest you install the bolt in the (standard length) receiver, then install the M48 barrel. If the barrel stops before the shoulder at the end of the shank threads contacts the receiver ring measure the gap between the receiver and barrel seating surface with a feeler gage, then remove the bolt and continue screwing the barrel into the receiver. If the barrel screws into the receiver to within a few thousandths the thickness of the gap will indicate the amount of of metal that must be removed from the M48 barrel face.
I do not have less than 30 Mauser barrels, to most that would be a ‘can not miss’ when setting the length of the chamber, problem, finding a Mauser barrel with +/- case head protrusion, my barrels have .110 case head protrusion +/- very little. I purchased 4 Surplus Mausers that were sold as being suspect, I used one barrel, 4 bolts and the 4 receivers to test the rifles for ‘suspect’, the difference in chamber length of the 4 receivers, 4 bolts and 1 barrel was .001 thousandths., the suspect rifles had worn out 2 barrels before I became the proud owner.
There are two seating surfaces on the 98, one is between the barrel face and ‘C’ ring/torque/seating surface, the other is on the face of the receiver ring, the seating surface on the front of the receiver ring contacts the seating surface at the end of the threads on the barrel shank, it is important the last contact to be made when securing the barrel is on the front receiver ring. For those that have never took up the ‘feeler gage’ as a transfer/standard/verifier can use depth micrometers, etc.. When the barrel bottoms out I check the gap between the receiver and barrel, contact is made on the front receiver ring when the slack is removed between the threads and crush takes place.
It is not a matter of ‘HOW’ but ‘WHY’, as someone said “get a gook”, I ran off a few copies of barrel instillation instructions for a friend, the instructions were ‘BI’, before the Internet, I do not shoot gages, I shoot ammo, I determine the length of the chamber first, If I felt is was absolutely necessary to have a ‘head space gage’ I would make one. Again, I modify go-gages to go from go-to infinity gages, nothing more useless than a gage that everyone should know, when chambered, will allow the bolt to close. My favorite gages measure in thousandths from .000 ‘zero’ to infinity, when checking chamber length infinity would be a practice .016 thousandths.
The instructions gave options and were from the manufacturer of the barrels.
If you have a bolt for the 98 remove the extractor when determining bolt face/barrel face clearance, the extractor will hit the flat of the M48 first. The M1917 and 03 Springfields have extractor cuts to accommodate the cone face barrel.


Thom Tillis emailed to me that the voters didn't give Republicans a mandate for change. I very strongly disagree!
Email Tillis on his House website (92% effective) or call 202-224-6342 (84% effective, but higher if you are personal and passionate).
One of Trump's strongest selling points was "Build the Border Wall." Now this wimp Tillis is spouting to the Charlotte Observer and the Wall Street Journal and the Senate and his constituents that the election was a mandate to cast aside their petty partisan differences in order to deliver solutions that benefit the nation!
The benefit to the nation is border enforcement and visa enforcement — keeping out drug traffickers, terrorists,and yes, people who have it economically tough in their country and think they deserve, they have the right, to come to the USA. A country that cannot protect its borders does not deserve to be called a country.
Tillis' emphasis is on securing 60 votes to get an immigration bill passed. However, there are Democrats who are up for re-election in 2018 whose districts favored Trump. Rather than fighting for what is best for America, and convincing Democrats to join him, Tillis is groveling in the sand.
Tillis says everyone wants their position on one end of the spectrum or the other. I think Border Security is smack dab in the middle, an absolute no-brainer. All Americans DESERVE border security.
Tillis said that "All [Americans] said was to produce results." I strongly disagree. I believe that it is better to NOT create a law than to create a BAD law.
The first steps under Tillis' proposal would tighten border security and deport any illegal immigrants engaged in criminal activities while also providing some temporary legal status for people brought to the country illegally at a young age by their parents. WAIT! Isn't the second part of that Obama's illegal DACA program (Deferred Action on Childhood Arrivals)? Isn't the United States already supposed to be enforcing its borders? Isn't the United States already supposed to be deporting illegal aliens, especially those engaged in criminal activities. This is not bipartisanship. This is caving to Obama's illegal executive action.
EMAIL or CALL Sen. Thom Tillis and tell him the Republicans do have a mandate to protect our borders and enforce our visa and immigration laws.
For additional information:
Tillis' remarks on the Senate floor
Wall Street Journal article Tillis Lays Groundwork for Broad Immigration Overhaul
Charlotte Observer article – Senator Tillis: Voters didn't give Republicans a mandate
Effectiveness ratings are from the Congress Foundation


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There has been a lot in the media lately about how families are finding it difficult to make weekly wages stretch further; in a sense pay more with the same or less!
I wanted to share with you what my general grocery bill for the week looks like. I too am on a budget, but I wanted to demonstrate that even though we are trying to eat a special diet in our home our food bills are still quite low.
This bill is from Coles Online - if Aldi delivered my food straight to my table for free at 7am and rewarded me with Flybuys, gave me free samples and upgraded my items if they are out of stock of my usual I might consider buying from them, but they don't so there we are.
Your reasons for shopping elsewhere may be different to mine, and that's cool, I'm not endorsing Coles over any other grocery store. In my opinion despite recent media attention they are all a much of a muchness in the price department.
Why do I say this? I mainly buy staples and pantry basics, and Coles has price matched theirs to Aldi anyway. And even beat them in some items i.e. spaghetti pasta. I do prefer Coles for two other reason however, they are Australian owned and their products have less additives and preservatives than the South African owned Woolworths. And that's important to me too.
So, on today's grocery bill I have everything I need to make my meals and and school lunches for 6 people for the next week. It doesn't include meat however, as I buy this every 4 months from the butcher as a side of beef. It does have bacon and tuna however. My total bill was $109.52 and it includes loads of fruit like pears and oranges as these are in season and cost just $1.60 and $1.70 per kilo respectively. I also added potatoes, apples and 14 litres of milk - yes we drink and bake with a lot of milk!
There is butter, sugar, eggs, cream, bread, milk, pasta and tuna. I added to my baking goods with Baking Powder as its getting low and of course I needed nappies and tissues (it's that time of year after all!). Milo was on special too so I bought a large 1.25kg tin for back up. I could have even lowered the bill further if I hadn't succumbed to my chocolate cravings, didn't buy a lemon but thought it would look better in our Coronas when our visitors come for dinner Saturday night (yes I'm also feeding another 3 people Saturday), and not bought the bananas, which weren't on special but its nice to have on our pancakes.
All these items simply top up my basics pantry to create all my meals. Next week I may need some frozen vegies or berries for instance, top up my flours but again my bill will be roughly the same. In fact I get upset if my bills go over $120 a week. So, what could I possibly be cooking for that little, well here is my meal plan:
- Friday - Schnitzel and Salad (salad from garden and last weeks onions, eggs).
- Saturday - Paprika Chicken, Rice and slaw and pear crumble for dessert (with Corona and lemons of course!)
- Sunday - Roast Pork with roast vegetables and gravy (made from scratch).
- Monday - Pork Sliders with Coleslaw (using left over roast pork)
- Tuesday - Thai Fish Cakes and Salad (using tuna)
- Wednesday - Steak, Mash and vegies
- Spaghetti Carbonara with Peas (using pasta, cream and bacon).
I'll also make Whole Orange Cake, biscuits, popcorn and muffins for lunchboxes. I'll make pancakes, bacon and eggs and french toast for breakfasts. Leftovers, BLTS and toasted surprise sandwiches for lunch for those of us who are at home. The Milo will be the only other drink besides milk and water that my children will drink and will be sprinkled over the occasional bowl of Peters Vanilla Ice-cream.
All of these foods are additive free, mostly low in fat and sugar, are made from wholefoods and I know what is in absolutely everything. So you see, by buying ingredients I keep my bills down and the emotional meltdowns as well!
Can you believe tomorrow is Winter? Where has the year gone? I have been very busy with everything else but my blogging unfortunately and I feel that my life is starting to get far too complicated. I am loving reading other bloggers who write about simpler lifestyles and as I come across these I'd like to share them with you, as I honestly think they suit my ideas about food and family perfectly.
One thing I have been working on in a small way is breakfast time. I have 4 children and they all wake up hungry, at different times and with different tastes. Its always been easy to grab the box, especially for the older children while I was busy with the babies. I do think though this is a bad habit that we need to break.
Breakfast time can be a stressful time of the day, but it's also the most important meal for your kids. Its easy to grab a box load of sugary, chemically laden breakfast cereal, but could we do better? And of course just as quickly and easily?
I am a terrible creature of habit. I eat 3 weet bix warmed up in the microwave most mornings, so I'm not saying to ditch the cereal altogether. In fact weet bix help me keep 'regular' if you know what I mean and form a staple part of my baking ingredients as well. We also have corn flakes and rice bubbles too.
I of course would like to eat a lot less processed foods, so I have been slowly introducing a few cooked breakfasts a week to help break up the box grab. Before you even think about doing some cooking in the morning though I have a few tips:
- Wake up before the kids, about half an hour before them. *Groan* I hear you say, but honestly that lovely quiet house where you can have a hot uninterrupted cuppa before the bombardment really does help you get in a good frame of mind to cook and create for the little cherubs.
- Make sure you don't choose a morning where you have to be out the door by 8am. Why put the extra pressure on yourself? So, if you work everyday and need to get out the door that early save your cooked breaky days for the weekend.
- Start with a clean kitchen. If I come into a kitchen first thing in the morning and I have clean benches and no dishes then it puts me in a better mental state to want to cook for the family - after I've boiled the kettle of course!
- Keep it simple. Don't go all Masterchef on your creations. Keep it simple i.e. if your doing pancakes just put out one topping like a bowl of frozen berries and some pure maple syrup.
- You can put leftovers in the kids school lunchbox. If there is some French toast left over I cut it up into smaller bite size pieces and put in a container and into the lunchbox it goes! Butter a pancake or two, spread some jam and there is their play time snack.
So what have I found is the best to cook quickly and easily? Here is the list and some recipes to get you started:
- Porridge - Grab a bag of $2 whole oats from the supermarket and follow the instructions on the back. I use my Thermomix so I can walk away and put some washing on, but before I had it I used the stove top. In 10 minutes you have a large pot to feed 5 hungry mouths. Add some maple syrup, frozen berries, cut up banana or cinnamon sugar to entice fussy eaters.
- Pancakes - A real crowd pleaser. I have a large fry pan so I make 4 at a time, about saucer size. They cook quickly and I just pop in the oven to keep warm until I have a large enough pile to serve up. I put out maple syrup, berries, bananas, cream, honey, whatever I have really. My recipe is this, 2 eggs, 2 tbsp of caster sugar, pinch of salt, self raising flour and milk. Mix all together into a batter consistency there you have it. I don't measure the milk and flour as I just make up enough to fill my 2 ltr jug and add more of either ingredient to get the pouring consistency I want. The longer your batter stands as well the more it will thicken.
- French Toast - savoury or sweet the concept is the same, in a bowl crack 3-4 eggs, add some milk, stir and then dip in your bread until just coated in the mixture (not sopping wet) and then fry in a buttered fry pan. Make it sweet by adding some castor sugar and then after its fried sprinkle with cinnamon sugar while still warm. Add maple syrup or honey and cream with berries.
To make savoury add salt and pepper. I like onion salt. You can also sprinkle with a little Parmesan while it is frying in the pan - yum!
To make cinnamon sugar add a tablespoon of cinnamon to a small container of caster sugar and shake. I leave some cinnamon quills in the container as well.
- Scrambled Eggs - this literally takes as long as it takes to toast some bread and then breaky is ready. In a small pan melt some butter and when the butter is frothing add your mixture of 2-3 beaten eggs ( I use the ratio of 1 egg per person), a splash of cream and some onion salt. Stir around in the hot butter until your mixture starts to curdle and cook together. Don't over cook. It's much nicer under done when the eggs look shiny and silky not dry. Serve on top of hot buttered toast.
- Grilled Toasties - if you have a sandwich maker and are familiar with these make up some toasties with cheese and onion and tomato - try to avoid the processed hams. Or you could put last nights left spag bol inside. You can also make sweet ones with some chopped bananas and a sprinkle of brown sugar on the inside. You can even make a load of these on the weekend and freeze them, ready to grab and re-heat quickly on a busy morning.
- Got an extra 10 minutes? Try some Texas Size Muffins. A whole muffin would be a could grab and go breaky food. My go to recipe is:
2 cups plain flour
1 tbsp baking powder
1 cup sugar
3/4 cup blueberries
3/4 cup milk
3/4 cup vegetable oil
Pre-heat oven to 190 degrees Celsius.
Sift flour and baking powder into a bowl.
Add sugar and blueberries.
In a separate bowl, mix milk, eggs and oil.
Add to dry ingredients and mix until just combined.
Spoon into 12 hole muffin tin or 6 Texas Muffin holes. Cook for 15-20 minutes.
Dust with icing sugar if desired.
You don't have to use blueberries, use any berries you like, some chopped pear or apple, tin peaches, even a bit of milk swished around the last of the jam jar!
Then bang the dishes in the dishwasher and your done!
I hope these have given you some ideas and to help you realise that kicking the box habit isn't as daunting as you would think.
Bec Taylor is a lover of all things quick, convenient and tasty. Her favorite foods are sloppy, cheesy and hopefully cooked in one pot as she hates doing the dishes!

domain: food


MORE than 800 jobs are set to be created along the River Tyne after plans were approved for a new factory to make parts for offshore wind turbines.
The £50m facility is to be constructed at a yard on Hadrian Road, in Wallsend, North Tyneside, after the scheme was given the green light by a planning committee.
Offshore Group Newcastle (OGN), which is behind the project, says the factory will help to boost the offshore and renewable energy industry.
The new 36,000sqm fabrication unit will be used to produce metal jackets for wind turbines, including the innovative Triton foundation.
Graham Kennedy, director and chief technical officer for OGN and its subsidiary firm Aquind, said: “The achievement of this milestone is excellent news, both for OGN and the North Tyneside area in general. We are delighted that North Tyneside Council has supported this project.
“We will create around 100 jobs during the construction of the facility and then 700 new sustainable jobs for people in its operation, plus many more in the regional supply chain.
“We look forward to working with the council and residents as we take this exciting development forward.”
The fabrication halls at one of the company’s sites at Hadrian Yard will be demolished to make way for the new facility. The factory will have three parallel production lines, each leading to a dedicated painting bay.
An office block and car parking space will be retained and refurbished. Work is still being undertaken with the council on ways to soften the visual impact of the building on the area.
OGN hopes to start construction next year and aims to be up and running in 2014. The unit would have the capacity to produce around three jackets per week.
OGN chief executive David Edwards said: “This project will allow us to satisfy a growing demand from the offshore wind sector in the coming years and create new long-term jobs in a state-of-the-art manufacturing facility.
“I am proud to be able to bring such an opportunity to the region where I was brought up, and I appreciate the support that we have had from the North Tyneside Council in this matter.”
Mark Brooker, senior planner at Storeys Edward Symmons, which submitted the planning application on OGN’s behalf, said they were pleased with the scheme.
He added: “This will create and safeguard jobs in the supply chain, and bring trade to local businesses.”
The project has been welcomed by North Tyneside MP Mary Glindon.
She said: “I’m delighted the proposals have been approved. They provide excellent employment opportunities for people in Tyneside and will help to boost the region’s economy.”


Nigerian trio of Maduka Okoye, Samuel Kalu and Tom Dele-Bashiru have got a new manager at their club, Watford.
The new manager, Chris Wilder arrived after the sacking of Slaven Bilic a few days ago after a poor run of results for the English championship side.
Watford confirmed the appointment through a note on their website on Tuesday night which reads;
“The Hornets are pleased to confirm the appointment of Chris Wilder as Head Coach on a contract until the end of this season.
“An experienced manager at both Premier League and Championship level, the 55-year-old has overseen successful promotion campaigns at several clubs; notably taking Sheffield United from League One to the top flight in the space of three seasons.
“Wilder then led the Blades to a ninth-placed finish on their return to the Premier League, the club’s highest league position in nearly 30 years.
“Having begun his managerial career with Alfreton Town and Halifax Town, Wilder achieved his first promotion with Oxford United, guiding the U’s to Conference Premier Play-Off glory in 2009/10.
“He then won the League Two title at Northampton Town in 2013/14, earning his first of two ‘Manager of the Season accolades.
“Joining Sheffield United in 2016, Wilder took his boyhood club from League One to the Championship with the automatic promotion in 2016/17, then delivered promotion to the Premier League in 2018/19, winning his second ‘Manager of the Season award in the process.
“Most recently manager at Middlesbrough, Wilder joined the Hornets with immediate effect and with 11 games remaining in the quest for promotion from the Sky Bet Championship


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Sylvia May Laura Syms was born on January 6, 1934 in Wollwich, London, England. She was educated a convent schools before attendint The Royal Academy of Dramatic Art in London, on whose council she later served. Her daughter Beatie Edney [1962- ] is also an actress, and she is the aunt of musicians Nick [1954-1998] and Alex Webb [1961- ].
A repertory player by the time she was discovered for films by the British star Anna Neagle and her director/husband Herbert Wilcox, the lovely demure blonde started out auspiciously enough in the delinquent film “Teenage Bad Gir”l (1956) in which she played Neagle's troubled daughter. This was followed by a second Neagle/Wilcox collaboration with “No Time for Tears” (1957). Excelling whether cast in stark melodrama, spirited adventure or harmless comedy fluff, Syms' film list grew impressively in the late 1950s and early 1960s working alongside the likes of John Mills and Anthony Quayle in “Ice Cold in Alex” (1958), Curd Jürgens and Orson Welles in “Ferry to Hong Kong” (1959).
Ably portraying innocent love interests throughout the years, she graced a number of pictures without ever nabbing that one role that would truly put her over the top. She was nominated, however, three times for British Film Academy Awards--twice for best actress in “Woman in a Dressing Gown” (1957) and “No Trees in the Street” (1959) and once for supporting actress in “The Tamarind Seed” (1974) that starred Julie Andrews and Omar Sharif. The 1970s saw quite a bit of TV series work and she played British Prime Minister Margaret Thatcher at one point on both stage and TV. She grew plumper with middle age and found herself immersed in character roles, offering support in such films as “Absolute Beginners” (1986), “Shirley Valentine” (1989) and “Shining Through” (1992). American audiences have recently seen her as the dog-doting "Princess Charlotte" in the light teen comedy “What a Girl Wants” (2003) with Amanda Bynes and Colin Firth, and treading water as the Shelley Winters character in the TV-remake of The “Poseidon Adventure” (2005). Daughter Beatie Edney is a well-known actress in her own right.
Her only Euro-western was as Laura Galt in “The Desperados!” alongside Jack Palance, Vince Edwards and George Maharis. Her son Benjamin also appears in the picture as Pauly Gault.
Today we celebrate Sylvia Syms 80th birthday.

domain: artistic


Earthrace, the 100% biodiesel boat with a net zero carbon-footprint is preparing to circumnavigate the globe in March 2008 to increase awareness of the environment and the sustainable use of resources.
Earthrace interfaces environmentally friendly technologies such as low-emissions engines, non-toxic anti-foul and efficient hull design. She is also one of the coolest looking powerboats ever imagined. Earthrace with wave piercing hull design has the ability to submarine through waves, and can in fact go up to 7m underwater. This enables the boat to maintain a higher average speed through big seas as compared to a conventional craft.
Earthrace open to the public in London
Earthrace now at London is opened for visitors to go on board and meet the crew at the QEII Pier, Greenwich. Anyone with a GreenwichCard (Greenwich Council’s discount card for residents) will get on board free, everyone else is encourage to make a small donation that will go directly to the boat’s running costs.
- Hull: Wavepiercing Trimaran
- Length: 24m (78ft)
- Beam: 8m (24ft)
- Draft: 1.3m (4ft)
- Range: 3000nm (6000km)
- Maximum speed: 45 knots (90km/h) depends on fuel load
- Fuel: B100 Biodiesel (100%)
- Fuel Capacity: 10,000 litres (2500 gallons)
- Displacement: 10 ton
- Construction: Carbon , Kevlar composites
- Crew: 4
- Beds: 8
- Engines: 2 x 350kW (540 hp) Cummins Mercruiser
- Gearboxes: ZF 305A (single speed)
- Air intakes: top of wings to remain above waves while piercing
- Windscreen: 17mm laminated toughened glass
Some photographs of Stunning Earthrace:
View a Earthrace sponsorship video clip.
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You probably ALL know this by now, but I want to keep up with this Pantone Color of the Year thing, as I did last year on my blog.
Pantone's color of the year for 2011 is Honeysuckle aka pink!
I love pink (and blue) for completely different reasons so I am excited to see this color everywhere and I'm glad to know what to call pink :)
I bought two new stacks of paper last week and I cannot wait to start making some pretty rose (I mean honeysuckle) and medium pink (I mean honeysuckle) paper beads with some of my new papers. The patterns and designs using pink (I mean honeysuckle) are going to be romantic just in time for Valentine's Day and sophisticated in time for Mother's Day, and on and on.
Now you know.


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Inonotus obliquus, a mushroom commonly known as "chaga," is widely used in folk medicine in Siberia, North America, and northern Europe. Chaga is a member of the Basidiomycetes (true mushrooms) family and widely distributed in Europe, Russia, and the northern regions of Japan. When growing on the tree, chaga produces a black, long-lasting woody growth called a "conk," which absorbs nutrients and important chemicals from the wood. When the chaga conk flower ripens, it falls to the forest floor. It is estimated that only about 0.025% of trees will grow a chaga conk, making the chaga mushroom somewhat rare.
Chaga mushrooms have been used in folk medicine since the 16th Century as a remedy for cancer, stomach problems, ulcers, and tuberculosis of the bones. Chaga has been collected and consumed for centuries in Asia. Although medicinal use of chaga and other mushrooms is rare in Western countries, reports have described its nutritional value and the value of the biologically active starches and other plant compounds (flavonoids and lipids) that it contains.
Some reports describe chaga as having the following effects: antibacterial; antiviral; toxic; immune system-regulating; anticancer; cardiovascular; pain-relieving; blood sugar-lowering; and plant, insect, or worm-killing activities. However, there is currently a lack of evidence to support using chaga to treat any medical condition.
Basidiomycetes, chaga conk, chagi, chago mushrooms, cinder conk, clinker polypore, conk, flavonoids, fungus, Hymenochaetaceae (family), inonoblins, Inonotus obliquus, kabanoanatake, melanins and other pigments, phelligridins, polyphenols, Polyporaceae (family), polypores, polysaccharides, sterols, tiaga, triterpenoids, true mushrooms, tsi aga.
These uses have been tested in humans or animals. Safety and effectiveness have not always been proven. Some of these conditions are potentially serious, and should be evaluated by a qualified healthcare provider.

domain: medical


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Marvel has a new trailer for Legacy which comes out on September 27 and will change EVERYTHING…back to the way it was. Marvel Legacy will take over Marvel comics from October into January, and possibly beyond! It all starts in Marvel Legacy #1, which heralds the return of the greatest heroes of the Marvel […]
Normally, it’s expected that repeating a press release is poor journalism, but in the case of the PR that Marvel just sent out for Legacy, it would be criminal not to reproduce it in total, because it’s just so…amazing. It promises so many things – Shocks, twists, clues, and Easter eggs – and offers a totally […]
OK, as near as I can make out, in September, after all the old and new Marvel characters team up in the Generations thinger we told you about yesterday, there will be a NEW story tying it all together, Marvel Legacy by Jason Aaron and Esad Ribic, and after nothing will ever be the same […]
Image Expo is kicking off with a stirring speech by Eric Stephenson. We’ll social media it along for you Image Expo is 10 minutes from starting, and the venue certainly has some swagger to it. #imageexpo pic.twitter.com/ML7zoPbNWd — Christopher Butcher (@Comics212) April 6, 2016 "Whatever you imagine, it can happen." Starting the keynote at […]
The first issue of Marvel’s brand new Secret Wars shipped in May of this year and was originally scheduled to conclude in eight issues. However, it now looks like Jonathan Hickman and Esad Ribic’s epic has been delayed into next year. According to the Diamond Distributors, Secret Wars ninth and final issue now has a January 6th street date. […]
In an interview with delightful hero Brian Truitt of USA Today, Marvel have unveiled the branding for their next wave of comics. Called All-New Marvel Now, the two launch books will be All-New Invaders by James Robinson and Steve Pugh; as well as Matt Fraction and Joe Madiurera’s Inhumans. Steve Morris http://stardarkcity.wordpress.com/
Here it is – an exhaustive look at all the Marvel books announced this week for Marvel NOWWWW, from Iron Man to Thor, with X-Men and Hulk inbetween. Also, the campaign for a Pixie Ongoing series picks up pace!
The next Marvel teaser suggests that Aaron and Ribic will be the team for the relaunched Thor series, which I guess they’re going to call ‘The Worthy Thor’? Or perhaps it’s a team series.

domain: news


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Baby Bush Vase - Gloss
Design: White porcelain with transparent gloss glaze.
Let your bush bloom with the NEW Baby Bush Vase! This new smaller size is perfect for discreetly displaying your blossoming lady garden.
Make sure to regularly groom your bush and show it all the love it deserves 🌷
This white porcelain clay is strong and robust but also lightweight, perfect for hanging on any wall.
Approx 12.5cm high, 8cm wide, 5cm deep.
Hand wash only.
Simply hang by a nail through the eyelet in the back.


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Just in time for the holidays, Dark Electropop artist Miss FD releases her new Jazz influenced single “Krampus Song”. Recorded with live instruments, this playful, upbeat and jazzy Holiday themed tune is all about the Krampus!
Krampus is a companion of Saint Nicholas in Central European folklore, a figure who, during the Christmas season, punishes children who have misbehaved. A fun lyric video, including artwork by renowned comic book artist Chandra Free is available to promote the track.
The song is available worldwide on all major streaming outlets through Quantum Release Records. Below is the video.
The Miss FD project began in 2009 a debut album “Monsters in the Industry” was released in 2010, followed by the albums “Love Never Dies” in 2011, “Comfort for the Desolate” in 2013, and most recently, “Transcendence”, in March of 2018.

domain: entertainment


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The Star reported yesterday that:
A weak earthquake of magnitude 3.8 on the Richter scale, struck Kupang in Kedah at 8.26am on Tuesday, the Meteorological Department reported.
It said in a statement that the quake's epicentre was 11km south of Baling.
Tremors could be felt in areas of Baling. - Bernama
Although Malaysia is not in “The Ring of Fire”, small quakes are still possible, although very rare according to a Meteorological Department spokesman. This earthquake could well be one of these rare occasions.
Below is Google map of both towns, Kupang and Baling in the state of Kedah which is up north of the peninsula parts of which share a common border with Thailand, the land you see on the top right of the map.
View Larger Map
Gibson Hummingbird Pro Acoustic Electric Guitar - If you are in the market for a guitar, an acoustic-electric guitar I mean, here's one to check out, gibson hummingbird pro at guitarcenter.com. First intro...
6 days ago


UA Stadium Short Sleeve T-Shirt
Designed with the team player in mind, this shortsleeve T-shirt uses UA Tech™ fabric to provide cool, dry performance and superior comfort. On-field or off, get the performance to lift up your team.
- Ultra soft charged cotton
- Signature Moisture Transport System wicks sweat away from the body
- Anti-Odor technology prevents the growth of odor-causing microbes
Note: This is a custom item and orders may take 6- 8 weeks to complete.


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26 June 2013
I don't know about you, but I believe in women's bodily autonomy and safe access to reproductive health care. With that in mind, it's time for a cocktail.
If you've been under a rock (or not on Twitter), Wendy Davis is the Texas state senator who yesterday, with the help of her caucus, the parliamentary rules of order, and a gallery full of vocal & active protesters, kept nearly all the abortion clinics in the state of Texas from being closed. She did this by filibustering SB5, which proposed a slew of stringent restrictions, from just after 11 am until nearly midnight last night. If you weren't watching, I encourage you to read the Texas Tribune's liveblog of events and see what exactly she had to deal with. Pretty horrifying, right?
This morning, The Hairpin noticed that she also has a Pinterest account and a cocktail recipe board.
I can't think of anyone who deserves a cocktail more than Wendy Davis right now. So let's raise a glass with one of her pinned cocktails: Iowa Girl's grapefruit mojito.
A ruby red grapefruit mojito for Wendy Davis
1/2 ruby red grapefruit, supremed
10 fresh mint leaves
2 tsp agave nectar, honey, or simple syrup
juice of half a lime
1 shot white rum
~3 tbsp reserved juice from grapefruit
sparkling water to top
Muddle all but one of your grapefruit segments in a cocktail shaker with your mint leaves, sweetener, and lime juice. Add a handful of ice, rum, and grapefruit juice. Shake vigorously; pour into an ice-filled glass. Top with sparkling water and garnish with remaining grapefruit.
Drink with vigor.
22 June 2013
Our backyard plums are ripe.
I always have a hard time using up the surplus of fruit our trees produce, mostly because we don't really eat jam on any sort of regular basis. So I end up going two ways: liqueur-making and baking. And since we still have quite a bit of plum schnapps from last year, baking was the clear winner.
I've baked these plums into a yogurt cake. I've chucked them into smoothies. I've stuck a bunch of them into crumbles and crisps. It was time for something different: PIE.
For someone with "pie" in the title of their foodblog, I certainly don't make it very often. I had a single coconut oil pie crust in the freezer, where it had been languishing since Thanksgiving. That's the last time I made a pie. So I decided to defrost it, roll it out, and fill it with all the fruit I could chop.
Our plums are tiny, juicy, and tart. I knew the usual plum pie recipes would probably be a bit off, since they're developed with supermarket plums in mind. So I broke out my trusty Joy of Cooking, looked up the instructions for sour cherry pie, and tweaked until I came up with this rendition.
I had to cut up about 30 of our little ping-pong-ball plums to achieve sufficient filling. If you're using larger supermarket plums, I'd guess 10 to 15 would be enough for one large pie or two smaller ones.
Make sure to get non-cling plums if you can. Did I mention that ours are super-cling? Yeah.
Instead of making a single pie, I decided to split up my dough and go for two: a rustic hand-formed guy and a neat little 7-inch tart. Double pies! Hooray!
Plum pie two ways
4.5 cups chopped plums
juice of half a lemon
3/4 cup sugar (or more to taste)
2 tbsp cornstarch (up to 3 if your plums are super-juicy)
1 tbsp water (less for juicier plums)
crust of your choice
If your pie crust is frozen, take it out to defrost in advance. Otherwise, make up a batch of the pie crust of your choice. Since I was using coconut oil pie crust, my pie was vegan. Hooray!
Pit and chop your plums. Put them in a bowl and mix them with your lemon juice, sugar, cornstarch, and water. Let this mixture sit for at least 15 minutes, so the plum juice begins to release and thicken.
While you're waiting, preheat the oven to 425F and roll out your dough to 1/4 inch thickness on the floured surface of your choice. Even though I was making two pies, I rolled out the entire slab of dough at once. Then I pressed it into my tart tin, rolled the pin over to cut off the extra dough, neatened up the tart edges with a few scraps, rerolled the leftovers for my rustic crust, and pricked both crusts all over with a fork. This worked fine, with no particular issue re crust tenderness.
You are also clearly free to just fill up a standard 9-inch pie pan instead of making two pies. Whatever floats your boat.
Put your tart tin and your rustic crust on a rimmed baking sheet before filling. (There will probably be juice leakage. I'm just saying.) Then pile your plum mixture into each crust. Fold up the edges of the rustic crust, overlapping the filling, and press together.
Bake your pietarts for 25 minutes at 425F. Then reduce the heat to 350F and continue baking for another 25 to 35 minutes. If you're making one larger pie, you'll want to do 30 minutes at 425F and up to 45 minutes at 350F. When lots of thick juice is bubbling up at the top of your pies, they are done.
I cut the rustic pie in half for immediate dessert purposes. The tart went into the fridge for future eatings. And lo, the next day, I totally ate pie for lunch. And then we ate more for dessert. DAYS UPON DAYS OF PIE.
We ate our pie totally plain, but ice cream is obviously an excellent addition. It would be a perfect contrast to the tangy acidity of the tart plums.
What are you making with all the new summer stone fruit?
18 June 2013
So we've covered picnic sandwiches. Now, how about salads?
My picnic salad criteria are pretty simple: I want to eat a lot of delicious vegetables, preferably with a similarly delicious dressing. So when I checked out the crisper for salad components, I discovered a beautiful cucumber, just waiting to be loved. Perfect!
Typically, salads with cucumber include iceberg lettuce, thick chunks of cucumber, and fat wedges of watery tomato. If you're so unlucky as to be eating this salad at a restaurant, you might be inundated with stale croutons and shredded fake cheese as well. Obviously, this is not the way to go. Instead, let's take that cucumber and make it the star of the salad. Let's slice it thinly and get rid of those watery seeds. Let's shower it with intense shallots and dress it in a delicious tangy dressing. Let's eat it.
This salad has two components: vegetable and dressing. For optimal time management, you'll want to slice and drain your cucumbers, make your dressing while you wait, and finally combine everything together.
Cucumber shallot salad for two
1 large cucumber
rice wine vinaigrette
If your cucumber is waxed or tough-skinned, peel it. Otherwise, you are totally free to keep the peel on and eat it.
Slice your cucumber in half vertically. Scoop out the seeds with a spoon; throw them in the compost or your freezer stock stash. Cut the remaining cucumber into thin crescents.
Toss your cucumber pieces with a sprinkling of salt, put them in a strainer, and let them drain for about a half hour. This will drain off some of their natural moisture and keep your salad from being watery later.
Now is the time to make your vinaigrette.
When your cucumber pieces are drained, put them in a bowl. Cut your shallot in half, and from there into fine slices. Separate the slices into fine shreds and add them to the cucumbers.
Toss your vegetables with a couple spoonfuls of vinaigrette. Use as much dressing as you prefer.
Let your salad rest for at least a half hour before serving. This gives the vinaigrette a chance to soak into the vegetables and pickle them slightly. It also gives you a chance to pack your salad into a container, stick it in your picnic basket, and go off on the excursion of your choice. Just don't forget the forks!
Rice wine vinaigrette
1 tbps rice wine vinegar
1 tsp hot Chinese mustard
juice of half a lime
1 minced green onion
1 tsp sesame oil
3 tbsp veg oil
salt & pepper to taste
Whisk all ingredients together with a fork, adding the veg oil in a steady stream at the end for optimal emulsification. Use to dress your cucumber shallot salad.
Keep any leftovers in a jar in the refrigerator, and shake before using. I found this to be just about as delicious on plain greens as it was on cucumber and shallot.
Eat your salad, either with egg salad sandwiches (obviously that's what we did) or with the other picnic entree of your choice. If you like, you can add a sprinkling of toasted sesame seeds or gomasio to your salad after serving.
What are your favorite ways to eat cucumber?
16 June 2013
We're always talking about food at our house. What's your favorite sandwich? What are your top 5 beers? If you could open a diner, what would it be called, and what would the menu look like? And, of course, what is your perfect picnic menu?
Perfect picnic fare has a few qualifications. It tastes great cold. It's classic and uncomplicated. It's easy to transport. It can ideally be eaten with your hands, although we make limited exceptions for salads. And it's appropriate to the height of picnic season.
With all that in mind, we think the ideal picnic sandwich crown belongs to egg salad. It's tangy yet creamy, full of finely chopped crispy vegetables and big chunks of rich egg, seasoned liberally with fresh herbs, and stuffed between slices of toasted rye or sourdough: yes.
A good egg salad requires good hard-boiled eggs, so let's start there.
There are lots of different ways to boil eggs. The most common method involves boiling eggs for ten full minutes. This usually results in a hard-boiled egg with a rubbery yolk and a ring of greenish oxidation around the yolk: not good. To make a perfect hard-boiled egg, you need to cook your eggs for less than ten minutes. Eight minutes will produce an egg that looks like this one: solid, creamy-textured white with a yolk that's fully cooked on the outside, but still a bit damp in the middle. In an egg salad, the white will be more tender and delicious, while the yolk will mix more smoothly with the classic mayo & mustard dressing. It's an ideal situation.
Perfect hard-boiled eggs
Put your eggs, cold from the refrigerator, in a pot. Cover with cold water. Put the pot on the stove and bring it to a boil. When the water starts to boil, reduce the heat to a simmer, cover, and start timing.
Take your pot off the heat at the eight minute mark for large eggs. If you're using extra large, you can push it to nine minutes. Immediately drain off the hot water and run your eggs under the cold tap. I like to cool down the whole pan under the faucet, turning to get all the metal in contact with the cold water. Then, either in your cooled pot or a separate bowl, cover your eggs in cold water and add a handful of ice cubes.
Let your eggs chill until they're cool enough to peel. Then whack them all over with the back of a spoon and peel them, starting with the wider end. I like to peel eggs under a thin stream of cold water; this way, the water gets behind the membrane and helps loosen it a bit.
Voila: a perfect hard-boiled egg.
Combine this with a few radishes and some chopped fresh dill, and you have the makings of one of the best salads ever.
Dill and radishes are seriously the power combination for egg salad. Maybe you've always eaten your egg salad with celery as the crunchy veg component. That's all well and good--and you can absolutely add minced celery as well--but radishes, in my opinion, are even better. They're crunchy and spicy and add a beautiful touch of dark pink to the salad.
And dill! Dill is one of the most underused herbs ever, and it goes so perfectly with egg and mustard. It is, of course, totally fine to use parsley if that's what floats your boat, but you should absolutely try dill. It's the best cool counterpoint to spicy radish and rich egg.
Perfect picnic egg salad for two
4 hard-boiled eggs
1/4 bunch fresh dill/other herbs of your choice
1-2 tbsp mayonnaise
2 tsp dijon mustard
rye or sourdough bread
Chop your eggs into pleasing chunks. Finely mince your radishes. Strip the dill fronds from their stems and chop them up. Trim a couple scallions and slice them into thin rounds.
Combine all your eggs and vegetables in a large mixing bowl. Add mayonnaise and mustard and mix, smashing with a fork to blend the egg yolks with the dressing. Season to taste with salt and pepper.
Spread your egg salad onto slices of toasted rye or sourdough bread. Other bread is also okay, of course, but the flavor and aroma of both rye and sourdough are hard to beat. It's also pretty delicious to spread your egg salad on cucumber slices if you want more vegetables, or for a big plate of appetizers. It's all good.
Now eat it! We had our egg salad sandwiches open-faced, with a side of cucumber shallot salad. Super delicious and refreshing on a summer afternoon.
We actually ended up eating everything at home, I'm sorry to say. It was just too blindingly sunny outside, and we are cloud-loving midwesterners, even after eight years of living in California. Fortunately, picnic food tastes just as good inside as out.
Next up: that cucumber shallot salad! Hooray!
12 June 2013
A little while ago I had a delightful noontime visit from my friend Chrissy, who had driven over the mountain from Santa Cruz to go to multiple interviews in one day. YIKES. Clearly, she needed some relaxing downtime in the form of a delicious lunch she didn't have to think about at all. So I broke out the biggest frying pan I have, turned on the rice cooker, and turned out a huge batch of vegan tofu stir-fry stuffed with shredded cabbage and carrot, nice chunks of broccoli, and sweet red bell pepper. Hooray!
I used peanut oil because it has a high smoke point and I like the flavor it adds to the dish. If you're serving someone with a nut allergy, you can simply switch out the peanut oil for vegetable oil and eliminate the peanut butter. Something like tahini or sunflower seed butter might be a good substitute, depending on the specific allergy. But this is also great with no nut content whatever. No worries.
Giant tofu stirfry with mixed vegetables and peanut
peanut oil/veg oil
all the other veg in the house
rice wine vinegar
Start in advance by pressing your tofu. Slice the tofu in half horizontally, keeping both pieces as even as possible, and sandwich them between two cutting boards. Weight the whole business down with a pot full of water or something similarly heavy, and let sit for an hour or so. I like to put a towel under one end of the bottom cutting board and hang the other end over the lip of the sink, so all the liquid drains into the sink itself.
When you're ready to cook, slice your tofu into 1-inch cubes. Brush on both sides with a sprinkling of soy sauce, sriracha, and sesame oil. Heat a frying pan to medium-high, add a few dabs of peanut oil, and rotate to coat. Then slide in all your tofu. Fry, tossing occasionally, until your tofu is golden brown and delightful on all sides.
While your tofu is cooking, slice up all your aromatics and vegetables. You can use practically any veg you have in the house for a stir-fry of this nature. I used everything in the ingredient list; things like bok choy, mushrooms, or green pepper would be great additions as well.
When your tofu is done, tip it out of the pan and set it aside. Add another dab of peanut oil and tip in the onions. Cook until golden, stirring occasionally. Add the garlic and ginger and cook for another few minutes. Then start gradually adding in your main vegetables, starting with those that take longer to cook (broccoli, carrot) and ending with those that don't take so long (cabbage, red pepper). Season the pan with soy sauce and sriracha (and powdered ginger, if you don't have fresh) with your first vegetable addition.
When all of your vegetables are tender, add a big spoonful of peanut butter to the pan, along with a bit more soy sauce and sriracha as needed. You might want to add a little bit of water to help melt the peanut butter as well. Add your cooked tofu and toss together over slightly lowered heat until the peanut butter has melted and coated everything and the tofu is hot through. When everything is ready, take the pan off the heat and stir in a splash of rice wine vinegar.
Serve over rice or your choice of noodle. Udon would clearly be pretty great. I think I'd make a spicy peanut-soy sauce separately instead of pouring small bits of everything right into the pan in that case, though.
We ate our stirfry over long-grain brown rice, and then Chrissy went off, full & happy, to her next appointment. Such a satisfying lunch.
What kind of dishes do you love to serve your friends?
10 June 2013
Yes, I did absolutely make a batch of ginger molasses cookies right at the beginning of summer. Why not? I don't really think of either ingredient as seasonal so much as tropical--totally appropriate for the newly warm weather we've been having. And to really make these cookies appropriate for the glare of the summer sun, I decided to add something cold and melty. That's right: ice cream sandwiches for everyone. Sweet and spicy cookies with rich ice cream? Perfect.
I have to admit I didn't make the ice cream. However! If you want to make your own, feel free. Pineapple coconut was our ice cream of choice, but a vanilla bean, zesty lime, or candied ginger flavor would also pair perfectly with these spicy, chewy cookies.
We still have an overabundance of powdered sugar in the house, so I used a mix of powdered and raw instead of the standard granulated sugar in these cookies. I also used wheat flour, because that's how I roll. This worked out perfectly.
Ginger molasses cookies
3/4 cup softened butter
1 cup sugar
1/4 cup molasses
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp clove
1 tsp ginger
2 cups flour
Cream the butter with the sugar in a large bowl. Add the egg and molasses and mix well.
It's standard cookie practice to mix the dry ingredients in a different bowl before adding them to the wet in batches. I like to just put everything but flour straight into the wet, mix thoroughly, and then add the flour in three or four additions. It's all good.
Roll your dough into small balls and arrange on cookie sheets. If you want, you can roll each ball in sugar as well, or flatten them with the base of a glass dipped in sugar. Put your cookie sheets in the refrigerator for a few minutes before baking; this will keep the dough from spreading too much.
Bake at 375F for 8 to 10 minutes, or until the tops of the cookies are barely cracked. Err on the side of taking them out early, so they stay chewy and nice when stored. Overcooking equals rock-hard cookies. I'm just saying.
Cool your cookies on wire racks. Try not to eat all of them before they're cool enough to handle the ice cream.
To make ice cream sandwiches, simply spread slightly softened ice cream onto the flat side of one cookie and top with another. We used store-bought pineapple coconut, which matched perfectly with the zing of ginger and the deep dark molasses--almost like a dark rum drink in ice cream sandwich form. Something in the citrus or tropical fruit family would be delicious too.
We made each ice cream sandwich as we ate, but I could definitely see making a whole tray for a weekend party and stashing them in the freezer until the time was right. What could be better at the end of a long, hot afternoon?
What desserts are you concocting this summer?
05 June 2013
It's June. You know what that means: it's officially picnic season.
Picnic food is one of my favorite genres. (Does food have genres? Sure, why not?) Who doesn't want to cram a big basket or tote bag with a stack of sandwiches, several containers of salad, a big bag of fresh fruit, and a bottle of wine, iced tea, or lemonade, and swan off to the park for a sunny afternoon? Okay, I admit that we actually set up camp in the fullest possible shade, but still.
So let's make sandwiches! More precisely, let's make one sandwich: a huge, delightful pan bagnat.
Pan bagnat simply means "bathed bread" in Occitan. (And if you've never heard of that--well, I had heard the French term "langue d'Oc" before, but that's it. It's a language spoken in the Occitanian region, which spreads over southern France, Monaco, and some bits of Italy and Spain.) Pan bagnat is essentially a giant sandwich: a whole loaf of bread filled with fresh vegetables and their juices, anointed with olive oil, and pressed under a weight before eating. This gives all the flavors the chance to meld together into something delicious and beautiful. When it's time to eat, just slice off as much as you want and go.
If you are concerned about sogginess--which seems totally normal, considering that this is called "bathed bread," don't be. Our sandwiches were deliciously juicy on the inside, but the juices did not penetrate the crust overnight: perfect.
Needless to say, pan bagnat is one of the best picnic foods ever invented. Let's make one!
The number of servings here really depend on the size of your loaf of bread. We could have served six people pretty comfortably with ours, especially with salads or fruit on the side.
A whole flat loaf of bread (Acme bakery herbslab for us)
havarti (or your choice of cheese)
salt and pepper
Slice your loaf of bread into two thin halves, using a serrated bread knife. It's easiest to put the bread flat on a board and cut into it from the side while you hold the loaf steady with the palm of your hand--sort of like cutting a cake layer into two.
Open up your loaf and start piling on the fillings. Start by drizzling olive oil over each side and spreading on some dijon mustard. Then just layer on all the vegetables and cheese you desire. We used everything in the ingredient list, but feel free to use whatever else sounds good to you. Season the whole thing with salt and pepper before you close it up.
To make your pan bagnat vegan, just leave out the cheese. Super easy!
Wrap your loaf securely in aluminum foil or plastic wrap. Put it in the refrigerator and weight it down overnight, or for at least four hours. We put a cutting board topped with a cast-iron dutch oven half full of water on top of our pan bagnat, and it worked admirably.
When you're ready to eat--perhaps after transporting your pan bagnat to the picnic grounds at the very bottom of the picnic basket, with your containers of salads and bottles of wine still pressing it together--simply unwrap and cut off slices to eat. You can go for long, thin sandwiches (toothpicks come in handy here) or cut wider slices and then halve them (no toothpicks necessary). It's all good.
Now have your picnic! Eat your sandwich, lounge in the sun, drink some wine, break out the frisbee, wiggle your toes in the grass--it's all good.
What's your favorite picnic food?


text:
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Malappuram> ET Mohammad Basheer in opposition to MSF state president PK Nawaz. The audio recording of ET speaking to state leaders that the best way Nawaz got here was not proper got here out. Navas is the rationale why the inexperienced concern is difficult. ET says motion was wanted and that he had taken a powerful stand on the high-powered committee. The MSF quarreled, and so did the Greens. “The only way to improve the organization is to replace Nawaz,” he stated in an ET telephone dialog.
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Benedictine abbess and younger sister of St. Bernard of Clairvaux, France. Married and socially popular, Humbeline visited her brother and underwent a personal conversion. She received permission from her husband, Guy de Marcy, to enter the Benedictines at Jully les Nonnais, becoming abbess and succeeding her sister in law, Elizabeth. Humbeline died in her brother's arms.

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Robert Griffin III, the one-time phenom quarterback of what is now the Washington Football Team, is celebrating the tenth anniversary of his NFL entrance by publishing an exposé about his former squad. The former NFL Rookie of the Year unveiled an upcoming book on Tuesday (November 30) titled Surviving Washington. RGIII promises it will shed light on "one of the most dysfunctional franchises in all of sports."
Washington's defense has been better of late, but that's not due to the absences of Chase Young and Montez Sweat, Jonathan Allen says.
Denny Carter takes a look at Week 13 matchups for Foster Moreau and Jack Doyle, and how run-heavy offenses are affecting their top wideouts. (Chris Unger/Getty Images)


FIX IT: Healthcare At The Tipping Point
Join us on Thursday night, July 13, at Lord Auditorium in Pack Memorial Library, at 6:15 p.m., for a screening of FIX IT, a powerful documentary that reaches across the political and ideological divide and makes the case for business leaders’ support for major healthcare reform.
FIX IT was two years in the making, with more than 40 voices advocating for reform, including activists, health policy experts, economists, physicians, nurses, patients, and business and labor leaders. The film takes an in-depth look into how our dysfunctional healthcare system is damaging our economy, suffocating our businesses, discouraging physicians and negatively impacting on the nation’s health, while remaining un-affordable for a third of our citizens.
For more on this special event, see the Facebook Event page or contact the Healthcare Action Team at email@example.com.
For info on the current state of healthcare in America and on how a single payer system works, see the documentary website FixItHealthcare.com.


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CORONAVIRUS: the WHO (World Health Organization) announced the end of the Coronavirus health emergency on May 5, 2023. However because the virus is still in force, it is convenient to review some tips before boarding. See current country restrictions.
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- 1 How did the Religious Peace of Augsburg settle the Lutheran problem?
- 2 What resulted from the Peace of Augsburg in 1555?
- 3 What was the reason for the Peace of Augsburg?
- 4 Why was Martin Luther called to Augsburg in 1530?
- 5 Why did the Peace of Augsburg fail?
- 6 What religious settlement was reached with the Peace of Augsburg?
- 7 What does the religious peace specifically allow?
- 8 How did the Peace of Augsburg encourage religious toleration?
- 9 What was the first Protestant faith?
- 10 Who won the 30 years war?
- 11 Did the Protestants win the 30 Years War?
- 12 What was the main reason of the 30 Years War and what specific event that triggered the war?
- 13 What happened Augsburg 1530?
- 14 Who rejected the Augsburg Confession?
- 15 What was decided at the Diet of Augsburg?
How did the Religious Peace of Augsburg settle the Lutheran problem?
It officially ended the religious struggle between the two groups and made the legal division of Christianity permanent within the Holy Roman Empire, allowing rulers to choose either Lutheranism or Roman Catholicism as the official confession of their state.
What resulted from the Peace of Augsburg in 1555?
Augsburg, Peace of ( 1555 ) Agreement, reached by the Diet of the Holy Roman Empire in Augsburg, ending the conflict between Roman Catholics and Lutherans in Germany. It established the right of each Prince to decide on the nature of religions practice in his lands, cuius regio, cuius religio.
What was the reason for the Peace of Augsburg?
Augsburg, Peace of, 1555, temporary settlement within the Holy Roman Empire of the religious conflict arising from the Reformation. Each prince was to determine whether Lutheranism or Roman Catholicism was to prevail in his lands (cuius regio, eius religio).
Why was Martin Luther called to Augsburg in 1530?
The purpose of the meeting was simple. Luther was to recant his positions on indulgences, justification by faith, and the authority of the Pope.
Why did the Peace of Augsburg fail?
The settlement ultimately failed because it did not admit Calvinist to the terms of the treaty, and it was unable to define the religious status of the Episcopal states. Most importantly, it created a mutually hostile Protestant and a Catholic bloc in Central Europe.
What religious settlement was reached with the Peace of Augsburg?
In 1555, the Peace of Augsburg had settled religious disputes in the Holy Roman Empire by enshrining the principle of Cuius regio, eius religio, allowing a prince to determine the religion of his subjects.
What does the religious peace specifically allow?
The Peace allowed the state princes to select either Lutheranism or Catholicism as the religion of their domain and permitted the free emigration of residents who dissented.
How did the Peace of Augsburg encourage religious toleration?
How did the Peace of Augsburg encourage religious toleration? It allowed each prince to choose the religion of their subjects. It prevented Reformation from becoming a social revolution as well as a religious revolution.
What was the first Protestant faith?
lutheranism was the first protestant faith.
Who won the 30 years war?
Over the next four years the Swedes and their German allies won a series of victories over Imperial forces, despite the death of Gustavus at Lützen in 1632. Thirty Years ‘ War.
|Date||23 May 1618 — 15 May 1648 (29 years, 11 months, 3 weeks, and 1 day)|
|Location||Central Europe, mainly Germany|
|Result||Peace of Westphalia|
Did the Protestants win the 30 Years War?
However, the Empire struck back, sweeping through Germany and handing the Protestants a defeat. Although Christian IV was able to keep Denmark, the Danish Phase of the 30 Years ‘ War ended in another victory for Catholicism and the Hapsburgs.
What was the main reason of the 30 Years War and what specific event that triggered the war?
Though the struggles of the Thirty Years War erupted some years earlier, the war is conventionally held to have begun in 1618, when the future Holy Roman emperor Ferdinand II attempted to impose Roman Catholic absolutism on his domains, and the Protestant nobles of both Bohemia and Austria rose up in rebellion. 4
What happened Augsburg 1530?
Augsburg Confession, Latin Confessio Augustana, the 28 articles that constitute the basic confession of the Lutheran churches, presented June 25, 1530, in German and Latin at the Diet of Augsburg to the emperor Charles V by seven Lutheran princes and two imperial free cities.
Who rejected the Augsburg Confession?
In formulating the Confutatio, the lead was taken by Johann Eck. On 3 August 1530, the final version was read at the Diet. The Confutatio clearly rejected the statements of the Augsburg Confession, and called for a return to Catholic doctrine.
What was decided at the Diet of Augsburg?
The 1530 Imperial Diet of Augsburg was requested by Emperor Charles V to decide on three issues: first, the defense of the Empire against the Ottoman threat; second, issues related to policy, currency and public well being; and, third, disagreements about Christianity, in attempt to reach some compromise and a chance