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- Embracing Semantic Logging – Grigori Melnik discusses and announces the availability of the Semantic Logging Application Block in CTP release form from the Patterns and Practices team. This project aims to provide functionality to allow you to create a goid logging strategy in your applications
- On Windsor 3.2 release – Krzysztof Ko?mic announces the release of Windsor 3.2, available as NuGet packages and as source and binary from SourceForge. Significantly this release is the last to support .NET 3.5 and Silverlight, and a number of other components are being considered for retirement after this release.
- Small Basic Extension – Extended Small Basic Library (ESL) 0.4.1a – Ed Price highlights the Extended Small Basic Library from Liam McSherry, a library which adds and complements standard Small Basic functionality. Looking at the features added in the last couple of point releases there is lots of good stuff in there if you are dabbling with Small Basic.
- The Composition Kata – K. Scott Allen highlights some recent additions to his Code Kata library hosted on GitHub, and introduces the Composition Kata, a new exercise which is also part of the library.
- Decompiling .NET Applications – Filip Ekberg discusses the process of Decompilation of .NET Applications looking at the pros and cons of the various .NET Decompilers available (.NET Reflector, dotPeek, ILSpy, and JustDecompile)
- HTML5 Quick Start Web Application – Sandeep Mewara takes a look at the various features of HTML 5 in this nice introduction to the topic which includes plenty of examples across the range of features that make up the HTML5 superset.
- NHibernate Pitfalls: Identity Identifiers, Schema Auto Action & Manually Assigned Identifiers – Ricardo Peres shares three more instalments of his NHibernate Pitfalls series looking at common mistakes and confusion when working with this ORM library. These posts discuss the assignment of Identifiers to records, both manually and automatically, and looks at features to support database schema owners.
- Being Stolen From Sucks – Nick Berardi discusses the darker side of releasing your code as open source. While I don’t want to get into the specifics of this particular instance the tale serves as a good reminder to always consider the licensing of software and code, as well as to act responsibly when using code from other sources.
- Talk: The New Async Design Patterns & Talk: Async Part 2 – for architects, under the hood – Lucian Wischik shares two talks on async design patterns, and how async works, providing slides, script and sourcecode for each
- Desperately Seeking Contributions – Jezz Santos appeals to the community for new contributors to the NuPattern project, a project which adds extensions to Visual Studio making it easier to build Pattern Toolkits for Visual Studio. The skills particularly in demand are the creation of walk though screencasts illustrating what the tooling brings to the table.
Comments Off on The Morning Brew #1297


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We are proud to announce the adoption of this little Black Ball of Fur.
Her name is Sadie and she is just three months old. We adopted her two weeks ago from a Society that helps distressed and abandoned animals.
She is a whirlwind and it makes me tired just watching her run all over the place.
She is going to grow up to be a huge kitty we think.
She definitely is keeping me on my toes.
Ren picked the name for her and her middle name is Shaunne after our Vet.
I just thought I would share with you all the good news.
Thank you again for all the lovely Sympathy posts.

domain: pet


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Gastric Bypass Surgery In Tijuana, Mexico With Be Slim Bariatrics
If you are overweight and diet and exercise have not helped you achieve a healthy weight, gastric bypass surgery can help you lose and maintain weight, leaving you free to do all of the things you want to in life. Gastric bypass surgery is also known as Roux-en-Y (roo-en-wy) and is generally considered the “Gold Standard” of bariatric surgery by experienced bariatric surgeons.
The procedure reduces the size of your stomach by forming a small pouch from your stomach, which is attached to the small intestine. As it takes less food to fill the pouch, you will feel fuller quicker and consume fewer calories. The resulting weight loss is generally between 70 and 80% of your excess weight through time — on average, you will lose around 60% of your excess weight in the first year after surgery. Gastric bypass surgery is normally performed if you have a body mass index (BMI) of 30 or over and is highly recommended if you suffer from acid reflux.
CHECK YOUR BMI WITH OUR BMI CALCULATOR AND START YOUR WEIGHT LOSS JOURNEY TODAY.
Ready to make a change for the better? Be Slim Bariatrics (BSB) offers fast-track weight loss surgery you can trust. Once approved, your procedure could be scheduled as soon as two weeks (depending on health history) from now or whenever is convenient for you within one year. We also provide affordable all-inclusive packages, saving you up to 70%.
How Does Gastric Bypass Surgery Work?
Your stomach is divided into two parts, a smaller top portion (pouch) and a larger lower part (remnant pouch). The bypassed stomach no longer stores or digests food. When you eat, food will enter your new pouch, which is around 80% smaller than your previous stomach size. It then passes into the small intestine, bypassing the upper section. This reduces the amount of fat and calories you absorb from the foods you eat and allows for optimal weight loss lowering the chance of needing a bariatric revision in the future. However, it also reduces the vitamins and minerals you absorb from food.
Weight Loss Expectations From Gastric Bypass Surgery
Like any other weight-loss surgery procedure, the amount of weight you will lose depends on multiple factors, including diet, exercise, lifestyle, and your overall commitment. Studies show that patients who follow their nutritional plans lose up to 60% of their excess weight within the first year.
As your weight decreases, your health will also likely improve. Gastric bypass surgery may improve conditions frequently associated with obesity, resulting in an overall improvement in quality of life and an increased life expectancy.
Advantages And Disadvantages Of Gastric Bypass Surgery
In addition to the reduced cost of having your gastric bypass surgery in Mexico, losing weight after your procedure will reduce the risks of various weight-related health issues, including:
Rapidly lose excess weight, and lessen risks of life-threatening weight-related health issues, including:
How Gastric Bypass Surgery Is Performed
On average, gastric bypass surgery takes around 90 minutes. To make sure you are comfortable and pain-free during your surgery, a general anesthetic is administered, which means you will not be conscious or aware of the procedure. If you have never had a general anesthetic, it is like going into a deep sleep, and you will wake up in a recovery area when the operation is complete.
Gastric bypass surgery in Tijuana, Mexico, is safe and affordable. When you have weight loss surgery in Mexico with Be Slim Bariatrics (BSB), you’ll get top-tier medical attention like no other. In our state-of-the-art facilities and using cutting-edge technology, our experienced medical team will make sure you’re taken care of!
Our experienced board-certified surgeons will perform your gastric bypass surgery in Mexico at a fully equipped modern hospital. After surgery, you will stay in the hospital to recover for one to two nights. Prior to your discharge multiple tests and checks are performed to ensure everything has gone well.
At BSB, your safety is always our top priority. We provide a list of suggested tests to be completed before you travel. The day before your bariatric surgery in Mexico, you’ll have a series of pathology tests and an electrocardiogram (ECG or EKG) to check for any heart conditions.
The BSB weight loss surgery process is carefully planned to ensure you are fit and ready for your weight loss surgery when you arrive in Mexico. Following your procedure, you will be cared for by an experienced medical team. Before being discharged, your surgeon and medical team will review your condition and perform several leak tests to ensure the procedure has gone as planned.
You don’t have to worry about sacrificing quality care here; it truly is equal to or better than what would be provided back home stateside.
To make it as easy as possible for you to access bariatric surgery, we can assist you with financing options to spread the cost of your procedure. Don’t wait to find out if you are eligible — start your journey today to a healthier, happier you.

domain: health


It may take a long time for the dentist to visit and treat with mechanical tools to remove plaque and dental plaque, but what if the doctor can implant an army of micro-robots in the mouth to remove these deposits accurately and without direct intervention?
The dental plaque is a biofilm formed on the surface of the tooth.
In an article published by Tech Explor, a team of engineers, dentists, and biologists from the University of Pennsylvania suggested that they could develop some small-scale robots specializing in microscopic oral cleaning. The project was based on two types of automatic systems, one designed to operate on the surface of the teeth while the other worked in confined spaces.
Scientists have shown that these stimulating robots stimulate the tiny biological membranes accumulated in the teeth, a sticky mixture of bacteria bound to each other in the form of a protective squamous, whose accumulation causes problems such as gum infections and tooth decay.
We can use these robots in many other areas where they can maintain the cleaning of water pipes and catheters as well as reduce the risk of cavities, gum infections and improve dental implants.
The research was published in the journal Science Robots, and was overseen by Dr. Hyun Ko of the Faculty of Dentistry and Dr. Edward Steiger of the College of Engineering and Applied Sciences at the University of Pennsylvania.
"We benefit from the experience of microbiologists, clinicians and engineers to design the best microbial elimination system, which is very important for other biomedical areas that include drug trafficking as we approach an era," says Dr. Ku . After antibiotics ".
"The removal and treatment of fine biofilms requires a lot of manual work, and we hope to improve treatment options and reduce the difficulty of treatment," Steiger said.
Biomembranes are a sticky layer that forms on biological surfaces, such as joints and teeth, since the viscous layer provides protection against antimicrobial agents.
The researchers said that they relied on previous work to remove the materials accumulated by innovative means, mainly the use of nanoparticles containing iron oxide and push it to work on a catalyst. In a second phase, hydrogen peroxide releases free chemical radicals to kill the bacteria and remove the microbiological membranes in a targeted manner.
The University of Pennsylvania's team of dentists, led by Dr. Stegger, previously worked on a robotic platform using iron oxide nanoparticles and adopted it in the form of building blocks to build microbes. Engineers can control the movement of these robots through a magnetic field.
The researchers confirmed that they were able to design two types of automated systems, called "antimicrobial stimulant robots" capable of removing micro membranes.
This involves placing the iron oxide nanoparticles in one solution and directing them by magnetic field to the soiled surfaces in a way that resembles the work of the plow back and forth. The second system involves incorporating nanoparticles into gelatin molds into 3D shapes and pushing them to target the biofilms that block the closed tubes.
In both cases, the bacteria were killed effectively and the surrounding microbial membranes were removed with high precision. After experimenting with the particles growing on the surface of the glass and hanging glass tubes, researchers have experienced a more common application of these techniques: removing microbial membranes from the hard-to-reach parts of human teeth.
The chances of biofilm growth after the cleaning process are very small, Kuo said, and researchers can accurately determine the course of these microbes, whether inside catheters, water pipes or hard-to-reach dental surfaces.
"We think of robots as automated systems based on the information they collect, so we can see the biocompatible images collected by nanoparticles or other medical media," says Steiger.


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When I was younger, I’d managed to maintain my weight of 130 pounds by being active. I belonged to the dance team and played intramural sports, so it wasn’t difficult for me to motivate myself to exercise. After college, I started a desk job, and with that came long hours, pizza lunches, and plenty of happy hours. I continued to exercise almost every day, but it wasn’t enough and my weight climbed to 153 pounds, which was too much for my 5-foot-4-inch frame.
Diets to promote weight loss can be categorized as: low-fat, low-carbohydrate, low-calorie, very low calorie and more recently flexible dieting. A meta-analysis of six randomized controlled trials found no difference between low-calorie, low-carbohydrate, and low-fat diets, with a 2–4 kilogram weight loss over 12–18 months in all studies. At two years, all calorie-reduced diet types cause equal weight loss irrespective of the macronutrients emphasized. In general, the most effective diet is any which reduces calorie consumption.
If the diet is a quick fix rather than one that promotes lasting lifestyle changes, this could pose a problem. In particular, extreme diets that promise big weight loss up front aren’t always sustainable — and you may end up overeating or even binge eating if you feel deprived. “Consider if the diet’s habits are ones you can continue throughout your lifetime, not just 21 or 30 days,” says Angie Asche, RD, a sports dietitian in Lincoln, Nebraska.
Physical therapy can help a patient with arthritis to work out stiffness without damaging their joints. Occupational therapy teaches the patient how to reduce joint strain during daily activities. Those receiving occupational or physical therapy will learn about their arthritis, be given a dietary plan if they are overweight, get foot care advice, and learn methods of relieving discomfort.
Your weight loss story is soo interesting. I also lost some wieght 4 years ago with UN diet , but as u said it was much harder to maintain this weight then loosing it. Now I need to start again some diet and I found this Keto diet. I think its interesting , but anyway wish me luck.. 🙂 And if someone is interested in KETO diet I found this amazing guide that can be helpful to u too. U can check it out on this link :http://bit.ly/2sekQmx
Her focus is on getting the most enjoyment out of the limited number of calories she can eat each day, so she resorts to a variety of pre-packaged, low-fat foods like cereal, low-calorie juice, snack packs, some fruit, and other whole grain foods. If she’s a little more in tune with what her body needs, she’ll also sneak in some low-fat or fat-free protein like chicken breasts, non-fat yogurt or fat-free cheese.
About: Elizabeth’s list of credentials for writing the kind of blog that helps you stay healthy is a long one — she graduated with dual degrees in food & nutrition and mass communication & journalism, and has now dedicated herself to developing healthy recipes and tips for achieving a wholesome, balanced lifestyle. She also shares her own musings — and her stunning photography — to add a personal touch that connects with readers in a meaningful way.
This individual's goal is to lose the 16 pounds she has gained. Since her weight has been gradually increasing, she knows that she is consuming more calories than she is burning, especially with her sedentary job. She decides that losing weight at a rate of 1 pound per week (equal to a deficit of about 3,500 calories, or cutting 500 calories per day) would be acceptable and would allow her to reach her goal in about four months.
Pros: Technically a subtype of low-carb diet, the keto diet is unique: By depriving your body of carbohydrates, you not only force your body to become fat-adapted, but also, if you keep protein low as well, elevate your levels of ketone bodies, which is basically a sign your body is running on fat. The keto diet puts you in a unique metabolic state called ketosis wherein your brain burns ketones instead of glucose—and, in doing so, supposedly leads to clearer thinking. Physically, eating such a high amount of fat significantly increases your body’s ability to burn body fat, according to the study analysis. Research also shows keto athletes have a higher VO2 max, and are able to lose fat without losing strength or power.
Also known as Branch Chain Amino Acids. BCAAs are three amino acids known as Leucine, Valine and Iso-Leucine. They help prevent muscle breakdown and can be bought as yummy flavoured powders to use in place as sports drinks. Drink them during your fat burning workout instead of water as they will help you tone up as you lose that belly and may even help in the formation of abdominal muscles.
About: Christine’s blog is something really special — and not just because she put herself out there while she works to lose weight, but because she’s overcome a lot to get where she is today. A brain stem surgery survivor, Christine’s blog started in 2012 as a way to stay motivated on her path to an emotional recovery. Recently, it’s morphed into a weight loss blog where Christine is focused on losing weight all naturally and making it a lifestyle change. As she puts it, “I am changing my life for the better, forever – not just my body.”
Enjoy the rich flavor of sweet potatoes? While home on Sundays, cook up a batch. Wrap each one in foil and bake for about an hour at 425 degrees F, or until their luscious, sweet juices start to ooze out into the foil. At work the following week, just pop one in the microwave for a quick warm-up. They’re loaded with taste, so they don’t need any extra toppings. If you want a little zest, swirl in a teaspoon or two of no-salt-added Dijon mustard or a quarter cup of plain nonfat Greek yogurt.
Let’s pause here for a moment. If you were truly going to gain an extra pound of fat by eating 3500 calories more than you burn, you’d only need to eat 116.66 calories per day more than you burn in a 30-day month to gain a pound of fat. That’s 38.88 calories per meal if you eat three meals per day. Even if you weighed and measured every bite of food you put in your mouth, you’d still never be able to manage your calorie intake accurately enough because the whole idea of the 3500 calories and the calorie value of the macronutrients are based on so many assumptions and rounding of numbers!
What the diet advocate says: ‘We are committed to always being the best weight management program on the planet, but now we’re putting our decades of knowledge and expertise in behavioral science to work for an even greater mission,’ says Mindy Grossman, President and Chief Executive Officer, WW. ‘We are becoming the world’s partner in wellness. No matter what your goal is – to lose weight, eat healthier, move more, develop a positive mind-set, or all of the above – we will deliver science-based solutions that fit into people’s lives.’
What the diet advocate says: The food baby of the US reality couple Heather and Terry Dubrow (she stars in the Real Housewives of Orange County; he’s a plastic surgeon starring in a show called Botched). ‘As opposed to the keto diet that aims to get you to a ketogenic state of using fat as fuel, which isn’t healthy or sustainable in my opinion, interval eating helps you go into a fat-burning state that leads to increased energy and cell renewal - a process called autophagy, the toxin-eating phase,’ says Terry.
I played tennis from my freshman through junior year of high school and, again, really enjoyed the sport, but abhorred the running. Our coach was a middle-aged guy who could run circles around me. The entire team would have finished their laps around the field, while I was still stumbling along next to the (also middle-aged) assistant coach, who I’m quite sure they sent in as an attempt to get me to run faster.
The modern-day Atkins program no longer emphasizes ketosis as necessary for weight loss, but it does appear that for some people it’s a very effective way to lose weight and control appetite. But with or without ketosis, the modern-day Atkins Nutritional Approach™ continues to be shown to be effective at keeping weight under control while supporting good health. Remember, even in the “moderate carbohydrate” diet used in the research, carbohydrates were only 35% of calories, protein was 30% and fat made up the rest. With a diet of adequate protein, good fat, high-fiber vegetables, low-glycemic fruit and a little whole grain in lifetime maintenance, you can’t go wrong!
you’re partially describing a ketogenic diet. Instead of getting energy from carbs, you get energy from (good) fat; the intro of sugar into your system is slower and so the pancreas doesn’t have to produce as MUCH insulin; recent British studies show that a pancreas can rejuvenate itself and increase its ability to produce more insulin after given “rehab” time off from constantly producing insulin, too! Amazing.
This is Liz, and she started her blog way back, eight years ago, when she was just at the age of 24. Over the years, she had made quite a lot for herself, and this is the place where she documented it all. From moving to another state where she does not know anyone at all, to having her heart broken a couple of times, to finding her passion in life and completing her goals. But most importantly, she documented her struggle with losing and gaining and losing weight over and over again. In the meantime she fell in love with running and Cross Fit, so she managed to keep her weight upon her last weight loss process, and now she enjoys her body more than ever. From finding a career path which she loves to taking full pleasure in foods, especially cheese, this blog will make you realize how to make a balance in your life and be healthy, as well as how to set goals for yourself and seek them through until the end.
About: Evette’s blog is all about getting personal. She’s deeply expressive in her writing and truly moves readers with her words while she maintains accountability on her weight loss journey. Evette started the blog as a way to share her path of discovery and redefining moments while she works to raise her young daughter into a beautiful, kind woman. And she takes readers along with her as she continues to blog about her goals, attainments, fears and much, much more — all in a personal and engaging manner.
If you want to lose weight you should start by avoiding sugar and starch (like bread, pasta and potatoes). This is an old idea: For 150 years or more there have been a huge number of weight-loss diets based on eating fewer carbs. What’s new is that dozens of modern scientific studies have proven that, yes, low carb is the most effective way to lose weight.
Grains get a bad rap when it comes to weight loss, but that's because refined grains (read: processed foods!) are linked to wider waists. 100% whole grains are bloat-busting superstars, however, as they're packed with minerals and de-puff by counter-balancing salt. Stick to brown rice, quinoa, wheat, barley, millet, farro, sorghum, and amaranth for the biggest benefits.
This magical thinking is colored by the fact that many people are suffering around the state, country and world. It is colored by the fact that earlier today, I felt anxious –crappy - sad. My practice of feeling my emotions invites me to look to my body and ask what is it exactly I am feeling and where. It feels like a vague sensation that takes root in the center of my chest and upper stomach. It is a moving, undulating sensation. My eyes feel pressure and teary.
I think we can all relate to this feeling, because, let’s face it—losing weight is hard AF. It takes a lot more than just a spurt of motivation and a trip to the produce section at the grocery store to really see lasting results. And thankfully for us, the internet has helped us all obtain the information we need to lose weight by the simple click of a button.

domain: medical


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Happy New Year.
Thanks to all those who came down to get Book Club going for 2018. We had a great discussion about 'The Man in the High Castle' by Philip K Dick. The book managed to get 6.5 from both groups so a unanimous decision.
January has a big book in it and on Thursday 25th January we will be discussing ' L.A. Confidential' by James Elroy. It's a gripping read so you might manage to blast through it if you haven't already started.
Next Book Club
Thursday 8th February we'll be reading 'Americanah' by Chimamanda Ngozi Adichie.
This is unsuprisingly Book Clubbers in the pub. Everyone is very welcome and it's a good chance to get to know people a little better. Future dates are:
- Friday 2nd February, The Devonshire Cat (tbc), 8pm
- Friday 18th May, venue TBC, 8pm
Book Club Weekend Away to Oxford
In conjunction with reading Phillip Pulman for Big Book in April we are going to go to Oxford for the weekend of 28th - 29th April 2018. We have a few ideas of what we could do but nothing is decided as yet. We are thinking of arranging a guided tour of the Bodleian library, guided literary walking tour, possibly a visit to Christ Church, a visit to the Ashmolean? There is also a production of Shakespeare's 'Pericles - Prince De Tyr' at the Oxford playhouse on the Saturday night that we could look into.
Everyone is welcome as are other halves or friends. When we went to Stratford people arranged their own accommodation centrally and we met for the days activities. The YHA has a lot of small rooms which makes for very affordable accommodation. People may want to coordinate staying together or we can do that for you if you are new to the group. We could arrange for car pooling or coordinate train rides
This is all very much up for discussion but if you're interested then put it in your diary and let us know so we can start to get an idea of numbers.
We are thinking of going to see One Flew Over the Cuckoo's nest at the Crucible in July. Either Thursday 14th or 21st. Put the date in your diary if you're interested as we will be taking names soon and hopefully we will get enough people for a group ticket which gives us some money off.
Future Book List - THE NEW LIST FOR 2018
- Feb 8th - Americanah by Chimamanda Ngozi Adichie - 400
- March 8th - Wuthering Heights - Emily Bronte - 272
- April 12th - The Singing Sands by Josephine Tey - 256
- May 10th - The Martian by Andy Weir - 369
- June 14th - Wild by Cheryl Strayed - 336
- July 12th - Wild Pork and Watercress by Barry Crump - 202
- Aug 9th - My Brilliant Friend by Elena Ferrante - 336
- Sep 13th - The Human Stain by Phillip Roth - 384
- Oct 11th - The Reader on the 6.27 by Jean-Paul Didierlaurent - 208
- Nov 8th - True History of the Kelly Gang by Peter Carey - 432
- Dec 13th - The Princess Bride by William Goldman - 336
This happens every 3 months and it gives us the opportunity to read bigger books we don't have time for at 'normal' Book Club.
- Jan 25th - L.A. Confidential by James Ellroy - 512 pages
- April 26th - The Book of Dust Vol 1: La Belle Sauvage by Phillip Pullman - 560 (not too expensive for people we hope, even in hard back)
- July 26th - Middlemarch by George Elliot - 736
- Oct 25th -The count of Monte Cristo by Alexandre Dumas - 928 (buckle up!)
If you have read this next month's book and want to pass the book on, just post on our Facebook page.
Rachel & Emily

domain: library


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Kangana Ranaut is a popular Bollywood actress. She has made her acting debut with movie Gangster in 2006. She has won a Best Supporting Actress award for her performance as a troubled model in Fashion. Kangana has bagged National Awards for Fashion, Queen and Tanu Weds Manu Returns. She will soon be seen in Vishal Bhardwaj’s Rangoon. She has designed a summer collection for designer brand Vero Moda titled ‘Venice Cruise’. She is also associated with the cause Swachh Bharat.
Real Name: Kangana Amardeep Ranaut
Physical Stats & More
Height: 5’ 5”
Weight 52 kg
Figure Measurements: 34-25-34
Eye Colour: Dark Brown
Hair Colour: Black
Date of Birth: 23 March 1986
Age (as in 2016): 30 Years
Birth Place: Bhambla, Himachal Pradesh, India
Zodiac sign: Aries
Hometown: Bhambla, Himachal Pradesh, India
School: DAV School, Chandigarh,
College: Elite School of Modelling, Mumbai
Film Debut: Gangster (2006)
Father- Amardeep Ranaut (Businessman and contractor)
Mother- Asha Ranaut (Teacher)
Brother- Akshit Ranaut
Sister- Rangoli Ranaut
Hobbies: Cooking, reading, writing, yoga
• During her initial days in Bollywood, she was in a relationship with Aditya Pancholi, who was around 20 years older than her and already married. However, things got complicated when she accused Aditya of violence and broke up with him.
• She is known for her bold statements, but she made a blunder during a chat show by saying that, “Just good friends could be friendship plus f**k buddies. Just friends inBollywood mean f**k buddies who are little promoted.”
• During the 2012 Blender Pride Fashion Week, in Mumbai, she suffered a wardrobe malfunction while walking the ramp for designer Gavin Miguel.
• She and Hrithik Roshan had a media-led fight which started off with her calling him as a “silly ex”, and later resulted in full-blown name-calling, e-mail leaking, legal battle.
Boys, Affairs and More
Marital Status: Unmarried
Affairs/Boyfriends: Aditya Pancholi (Actor)
Adhyayan Suman (Actor)
Car Collection BMW 7 Series
Salary: 11-12 crore/film (INR)
Net Worth: $12 million
Some Lesser Known Facts About Kangana Ranaut
- Kangana was born to a well-off Rajput landlord family in Himachal Pradesh.
- Her mother wanted her to get married at the age of 16. She was kicked out of her house as she wanted to join the glamour world.
- She left her college education in midway to join Elite Modelling Agency in Delhi in 2003, to become a model.
- She was an active participator in the beauty contests, during her college days.
- Before making her Bollywood debut with Gangster (2005), she worked as a theatre actor in Delhi with the Asmita Theatre Group. Her first play was Girish Karnad’s Taledanda (Rakt-Kalyan).
- In 2005, her younger sister Rangoli was attacked with acid in 2005 by a man, who entered her house as a money order delivery boy.
- She is one of the youngest Indian actresses to win the National Film Awards at the age of 22, Best Supporting Actress for Fashion (2008). Kangana Ranaut National Film Awards
- She wrote her own dialogues in the film Queen (2013).
- She is a non-vegetarian turned vegetarian and in 2013 she was listed as “India’s Hottest Vegetarian” by PETA.
- She won the National Film Awards: Best Actress for Queen (2014) and Tanu Weds Manu Returns (2015).
- If she wasn’t an actress, she would have been a doctor.
- She is a trained Kathak dancer.
- Her first crush was English footballer, David Beckham.
- She has hardly seen a dozen of films and doesn’t watch TV shows at all.
- She dreams of purchasing a farmhouse in Shimla after she retires from her work.

domain: entertainment


By Terrance Turner
Last week, 3.28 million Americans filed for unemployment benefits, according to the Labor Department. That is the largest number since the Dept. began collecting data in 1967. It’s also nearly five times the previous record of 695,000 filings in October 1982.
In Texas, there’s a similar pattern. Last week, over 155,000 out-of-work Texans filed for unemployment. According to KPRC, that’s a 215% increase from the worst recorded week during the “Great Recession” in Texas, when almost 50,000 people filed in a week. Last year, an average of about 13,600 Texans filed new unemployment claims each week.
“The unique situation that we’re presented with, with regard to COVID-19, is different than anything anybody in the state has dealt with, with regard to the sheer magnitude of the problem [and] the pervasive nature of the problem and the number of individuals it’s affecting and families it’s affecting,” said Ed Serna, the executive director of the Texas Workforce Commission, during a Facebook Live Q&A Wednesday. Serna told KPRC that the TWC plans to hire additional call center staff and increasing server capacity to accommodate what’s now nearly 30,000 claims a day. Currently, about 75% of commission staff are working from home.
Texans can apply for benefits any time online at https://twc.texas.gov/jobseekers/unemployment-benefits-services#applyForBenefits. But the website is currently experiencing a high volume of users. Alternately, Texans can call the toll-free number 800-939-6631 from Monday through Friday from 8 a.m. to 6 p.m. The office is also open Saturday starting this week from 8 a.m. to 5 p.m.


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Mumbai: The makers of upcoming mythological pan-India film ‘Adipurush’ unveiled the soulful track ‘Ram Siya Ram’ on Monday. Taking to Instagram, actor Prabhas shared the song and captioned it, “Soul of Adipurush. Ram Siya Ram. #Ram Siyaram full song out now! Link in bio. #Adipurush in theaters worldwide on June 16. ”
With slow, melodious notes composed by Sachet-parampara and soulful lyrics penned by Manoj Muntashir, ‘Ram Siya Ram’ paints a vivid picture of the deep bond shared between Lord Sri Ram and Goddess Sita. As the song unfolds, it reflects the importance of their bond in each other’s lives, reminding us of the enduring power of true love and the eternal depth of human emotion.
Soon after the ‘Baahubali’ actor shared the news, fans flooded the comment section with red-heart emotions.
“Ram…siya ram…siya ram…jai jai ram,” commented one fan.
Another fan wrote, “Totally goosebumps song Anna.”
“Jai Sri Ram,” wrote one fan.
Directed by Om Raut, ‘Adipurush’ is a mythological drama based on the epic Ramayana. The film stars Prabhas as Lord Ram, Kriti Sanon as Sita and Sunny Singh as Laxman. Saif Ali Khan will be seen playing the role of Ravana in the film.
Recently, the makers also announced that ‘Adipurush’ will be screened at the Tribeca Festival in New York on June 13.
Expressing his excitement about the premiere, Prabhas said, “I am honored that ‘Adipurush’ will have its world premiere at The Tribeca Festival, New York. It is a privilege to be a part of a project that reflects the ethos of our nation. Our Indian films To see, especially one that is very close to me, ‘Adipurush’, reach the global stage makes me very proud not only as an actor but also as an Indian. I love the response of the audience at Tribeca. Looking forward to seeing, he said.
This film will be released in theaters on June 16.

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Music Sales The Beatles Complete Scores Box Edition
In over one thousand pages, the complete music and lyrics, in full 'rock score' transcriptions, of all the 203 songs they wrote and recorded as The Beatles, plus nine by others which they covered on their early albums. All transcribed with separate staves for vocals, each guitar (in tab and standard notation) and all other instruments...the essential Beatles collection.
Music Sales Guitar Method Guitar Setup And Maintenance
Here's your complete guide to getting your guitars to play and sound their best! In a convenient 6″x9″ size, this full-colour edition features step-by-step instructions and photos that teach you how to adjust the action, truss rod, bridge saddles, nut, intonation and more on electric and acoustic guitars.
Basic electronic repairs are covered as well. If you've been timid about “looking under the hood” of your guitar but don't want to keep spending money at the repair shop, this book will get you started on the road to becoming your own guitar repair person!
Music Sales Play Bass With Bob Marley
Accurate bass tab transcriptions and professional backing tracks for six of Bob Marley's greatest hits.
What you get in this pack:
On the CDs
•Full demo with bass showing you how the song should sound.
•Accompaniment track without bass for you to play along with on your own bass.
In the Music Book.
•Music, chords and full lyrics. Learn the bass part from the TAB or the standard notation.
Music Sales Bass Along 10 Hard Rock Classics
Play with metallica, iron maiden, nirvana and others. 10 leadsheets for bass players, each on one double page with tab version as additional leadsheet. No more turning pages while playing along. Including CD with full version and play-along version as mp3. Very good readability – clearly marked songparts.
Music Sales Guitar Method Folk Fred Sokolow
The Hal Leonard Folk Guitar Method is your complete guide to learning folk guitar. This book uses popular folk songs to teach you the basics of rhythm and lead playing in the styles of Bob Dylan, Pete Seeger, Woody Guthrie, Simon & Garfunkel, the Carter Family, Peter Paul & Mary, John Denver, and many others.
You'll learn: basic strumming; strumming variations; Carter-style flatpicking; bass runs; basic fingerstyle patterns; alternating thumb patterns; flatpicking solos; hammer-ons and pull-offs; fingerpicking solos; using a capo; I-IV-V chord families; and much more.

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ARSA Blog: FAA Again Ignored Small Business Concerns
This week, ARSA Vice President of Legislative Affairs Daniel Fisher discusses how the Federal Aviation Administration once again has ignored congressional mandates to the detriment of small businesses.
Read Fisher's blog and others at
7701 Las Colinas Blvd., Ste. 800, Irving, TX 75063


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Three two bedroomed ground floor apartments. The apartments can sleep four people comfortably. Fully air-conditioned . There are only 15 privately owned apartments on the complex. A good sized pool surrounded by beautifully kept gardens. Close to historic Side and all the many restaurants, bars, shops and recreational activities. It is only a 15/20 minutes walk to the nearest beach, or there is a Dolphin shuttle bus during the season.
Each apartment includes
Full Air-conditioning. Fully fitted kitchen consisting of fridge/freezer, auto washing machine, hot water on tap, gas oven/electric hob, extractor hood, toaster, elec kettle, ironing board/iron. Modern tiled shower, shaving point. Good sized lounge area with 2 sofas and coffee table. Free wireless Internet access. Dinning table chairs. Two patio areas with table and chairs. Both bedrooms have wardrobes and drawer units. Bedding is provided.
Read on for more details of the apartment, price, etc.

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WOOSTER, Ohio — A bill that would broaden the definition of agriculture in Ohio to include algal production and anaerobic digesters is making its way through the House and Senate.
House Bill 276 received unanimous support from the Senate Feb. 14, following unanimous support from the Senate Agriculture Committee Feb. 8. Before that, it was approved unanimously by the Ohio House of Representatives in December.
The bill defines the production of bio-energy from anaerobic digesters as “agriculture in nature” if at least 50 percent of the feedstock that was used to produce the fuel came from the same property. The new rule, if made law, would allow farmers to use anaerobic digesters as a part of a nutrient management plan, or to consume other agriculture organic byproducts.
State Sen. Lou Gentile, D-Steubenville, said bringing algal and anaerobic digestion operations under the definition of Ohio agriculture would extend farm-related tax breaks to such operations, including eligibility in the Current Agricultural Use Value program, and the new definition would simplify how that industry is regulated.
“It just provides another alternative for manure management because (digester-created energy) would be a renewable resource,” he said.
Gentile sponsored the bill, along with Republican Rep. Jim Buchy of Greenville. Gentile said the bill also is “aimed at putting some uniformity to the regulatory process” of digesters, so that regulations are the same across the state and easier to follow.
He expects good things from farm-related digesters, as they continue to produce electric and other forms of energy, while helping to manage large volumes of manure and potentially helping to control nutrient overloading in soil and water.
“It has been a pleasure working with Senator Gentile on this bipartisan bill,” Buchy said in a released statement. “There are components in this bill that will improve agriculture throughout the state of Ohio.”
Beth Vanderkooi, director of state policy for Ohio Farm Bureau Federation, said the bill ensures farmers maintain their CAUV status, in addition to being able to operate some alternative energy technology.
“All we were trying to do was to clarify that if a farmer is utilizing certain energy technology … as long as they are doing that incidental or secondary to their farming operation, we just wanted to ensure that doing something like utilizing a methane digester or creating a few gallons of biodiesel did not cause a farmer to loose ag treatment for zoning purposes or CAUV,” she said.
The bill was amended in the Senate Agriculture Committee to include a 5 megawatt cap for energy output from an on-farm methane digester and an amendment that created a 17 member Anaerobic Digester Task Force that will decide what impact digesters in Ohio can have.
Gentile said the requirement that at least 50 percent of feedstock come from the farm helps ensure the units truly are for agriculture, and not just industry.
The bill is supported by Ohio Farm Bureau Federation, Ohio Poultry Association, Ohio Soybean Association, Ohio Department of Agriculture, Ohio Environmental Protection Agency and Ohio Department of Natural Resources.
“Energy is one of the highest costs of food production on Ohio’s farms, and we welcome any opportunity to address that issue through proactive legislation,” said Jim Chakeres, executive vice president of Ohio Poultry Association. “That — and the recognition that many of the technologies advanced in this legislation are ones that our farmers are using or may employ in the future — is why Ohio’s egg and poultry farmers support the bill.”
The bill currently calls for digester task force members to include a representative from Ohio Farm Bureau Federation, Ohio Soybean Association, an agronomist, a livestock representative, a digester representative, as well as ODA, Ohio EPA and ODNR.
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With more than half a million copies of their books in print, Jeff Hertzberg, MD and Zoë François have proven that people want to bake their own bread, so long as they can do it quickly and easily. But what about people with celiac disease or gluten sensitivity? They want to eat well too, but gluten is everywhere: in cakes, pastas, desserts, gravy—even in beer and Scotch whiskey. But the thing they miss most? Bread.
Based on overwhelming requests from their readers, Jeff Hertzberg and Zoë François have returned to their test kitchens to create an entirely gluten-free bread cookbook—most of the recipes that readers loved in Artisan Bread in Five Minutes a Day appear here in a gluten-free version. In just five minutes a day of active preparation time, you can create delectable, gluten-free Sandwich loaves. European Peasant Bread, 100% Whole Grain Loaves, French Baguettes, Crock Pot Bread, Caraway "Rye" Bread, Challah, and even fabulous dessert breads like Brioche, Doughnuts, and Sticky Pecan Caramel Rolls.
Gluten-Free Artisan Bread in Five Minutes a Day extends their revolutionary stored-dough method to yeasted and unleavened breads made without wheat, barley, or rye. With 90 recipes—plus 100 black-and-white instructional photos and 40 gorgeous color images—the authors adopt the rich palette of world breads to their unique method. With this revolutionary approach, you CAN have mouthwatering gluten-free artisan bread in just five minutes a day!
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|Publisher:||St. Martin's Publishing Group|
|Edition description:||First Edition|
|Product dimensions:||9.10(w) x 7.40(h) x 1.30(d)|
About the Author
Jeff Hertzberg, M.D. grew up eating New York pizza and spent years trying to figure out how to make dough that was convenient enough to use for daily pizza, flatbreads, and loaves. But really, he just wanted to learn to throw pizza dough high into the air. He lives in Minneapolis with his wife and two daughters.
Zoë François is a pastry chef trained at the Culinary Institute of America, but she is a pizzaiola at heart. While writing this book she traveled far and wide to eat every pizza and flatbread she could find. In addition to tossing pizzas she creates desserts on her pastry blog. She lives in Minneapolis with her husband and two sons.
Read an Excerpt
Making Gluten-Free Bread in Five Minutes a Day: Refrigerating Pre-Mixed Homemade Dough, without Wheat, Barley, or Rye
We are so excited to present our delicious five-minute gluten-free bread recipes. They let us bring a world of bread to people who’ve gone without for too long. This is the fifth title in our Bread in Five Minutes cookbook series, based on refrigerating and storing a large quantity of pre-mixed dough (mix once and bake many loaves from the same batch over the next five to ten days). Gluten-Free Artisan Bread in Five Minutes a Day extends our revolutionary stored-dough method to yeasted breads made without wheat, barley, rye, or any variants of those grains. We’ve adapted the rich palette of world breads to our unique way of baking, and wherever we could, we converted our readers’ favorites from our wheat-bread books into gluten-free versions.
We are a doctor and a pastry chef who met in our kids’ music class in 2003—an unlikely place for coauthors to meet. In the swirl of toddlers, musical chairs, and xylophones, there was time for the grown-ups to talk. Zoë mentioned that she was a pastry chef and baker who’d been trained at the Culinary Institute of America (CIA). What a fortuitous coincidence. Jeff wasn’t a food professional at all, but he’d been tinkering for years with an easy, fast method for making homemade bread. He begged her to try a secret recipe he’d been developing.
Our chance meeting led to a book deal with four titles and over a half million copies in print, and we’ve been writing cookbooks together ever since. Our first book, The New Artisan Bread in Five Minutes a Day (now in a 2013 revised edition), created an unlikely team, but it turned out to be a great combination. One reviewer called us “the chemist and the alchemist,” though on any given day we reverse roles at will. Our partnership has worked because amateurs find our breads extraordinarily easy to make, yet aficionados find them utterly delicious. Our very different backgrounds help us write recipes that balance health, ease of preparation, and flavor. This book is our latest attempt at that balancing act—for people who don’t eat gluten. They want great bread, but they can’t find it in their stores—store-bought gluten-free bread costs a fortune, and it tastes terrible.
Our adventures in gluten-free baking all started with our blog, BreadIn5.com, which lets us keep in touch with readers who have questions or comments, and which, over the years, has also become a place to share new information that we’ve learned. We’ve heard funny and emotional stories of families baking together, and people have even written poems about their breads. Our blog space is also a forum for new recipe requests—some of the most common requests have been health related. People started to request gluten-free recipes back in 2008, so we added a gluten-free chapter to our second book, Healthy Bread in Five Minutes a Day. We got a tremendous response from our readers—one wrote that “making gluten-free people bread-happy is not that easy, but you guys have done it!” In the years since that book came out, requests have poured in from as far away as Europe, Asia, and Australia for a whole book of gluten-free recipes, made with the same five-minute method.
So we adapted our five-minute technique and wrote the book for which some of our readers have been clamoring. Our goal for these new recipes was not just to satisfy the cravings of folks who are on a gluten-free diet. We also wanted their friends and loved ones who do eat wheat to be happy with the bread, and for all of them—gluten-eating and non-gluten-eating alike—to be able to eat together. So every recipe had to pass the test of our family members, who are not celiac or gluten-intolerant and love traditional breads. They kept us honest and diligent in our pursuit of fantastic bread that just happens to be made without wheat. Zoë’s dad declared the gluten-free brioche to be the best bread he’s ever had, not knowing that he was eating something made with rice, tapioca, sorghum, and other gluten-free flours. Zoë knew her two boys would love all the sweets in the book, but when she saw how they finished off gluten-free sandwich breads and dinner rolls, she knew we were onto something. We all know how picky and (painfully) honest kids can be, so this bread had to pass as the real deal for them.
But it wasn’t just our loyal family members who were pleased. A fellow food-blogger who taste-tested loaves for us declared them to be “real bread” and said she never would’ve known they were gluten-free if we hadn’t told her. She is one of many who live without bread because she is gluten-intolerant, and her options are so bleak. One reader wrote to say “… thank you so much for creating these gluten-free recipes. It’s nice to know that even though I can’t eat gluten, I can enjoy amazing breads.”
And so, with the generous advice of our readers and their families on our interactive website, and after five years of writing and testing gluten-free recipes for our second, third, and fourth books, we’ve discarded everything that’s intimidating and created wonderful gluten-free recipes that come together quickly enough to fit into people’s busy lives. Our recipes will let you create your own homemade gluten-free bread, with the wonderful aroma, flavor, and chewy texture of traditional artisan loaves. We won’t ask anyone to knead; it turns out that gluten-free dough never benefits from it. And we’ve kept active preparation time to five minutes per loaf for the basic recipes, using our usual mix-once bake-many method. There are also two new gluten-free flour blends to keep on hand, so you can dip into the bin whenever you want to mix up a new four-loaf batch—no need to measure from several flour bags every time you mix.
As you read through the book, please visit our website (GFBreadIn5.com), where you’ll find instructional text, photographs, videos, and a community of other five-minute-a-day bakers. We’re also on Twitter (@ArtisanBreadIn5), Pinterest (Pinterest.com/BreadIn5), Facebook (Facebook.com/BreadIn5), Instagram (Instagram.com/BreadIn5), Tumblr (BreadIn5.Tumblr.com), and Google Plus (Plus.Google.com/+BreadIn5).
Happy baking, and enjoy all the bread!
So what’s the problem with gluten? For whom? A wee bit of science:
If you and your health professional have already figured out that you have a problem with gluten, you may not need this section, and if you like, just skip ahead to our discussion of gluten-free and non-gluten-free bread ingredients here.
But if you’re just starting the conversation and sorting through competing claims made in the gluten-free community, this next section may be helpful to you.
Americans in record numbers are trying gluten-free foods, and one often-quoted study estimates that 1 out of 133 Americans has celiac disease, and other estimates are as high as one out of a hundred. Indications suggest that the numbers are rising—the U.S. Food and Drug Administration has published an estimate of three million celiacs in the United States. Studies suggest that celiac disease is four times more common today than it was in the 1950s.
But the current state of medical research on gluten-related problems is confusing, even to doctors. When Jeff was in medical school, his adult medicine textbook covered celiac disease in just over one page (in a 2,212-page book). It claimed that there were “insufficient data to provide an accurate estimation” of how common this problem was, which may have been true at the time the book was published (1983). As late as 2000, a popular pediatric textbook claimed that celiac disease was becoming less common, and that it affected no more than one in ten thousand people. Off by a factor of a hundred. Well, no one’s perfect.
Sometimes you have to admit you just didn’t know: Suffice it to say that the most experienced doctors (those who trained in the 1980s and before) were trained to consider celiac disease to be an uncommon problem—most left training believing it was rare. It is not.
A host of studies done over the last decade have helped us to understand how common this problem is. There are three kinds of medical problems caused by eating wheat, barley, rye, and their variants:
1. Celiac disease, affecting nearly one out of a hundred people in Western countries (probably over three million Americans), is classified as an “autoimmune” disorder, in which the body’s immune system attacks its own healthy tissue. It’s part of a family of diseases that includes rheumatoid arthritis, lupus, type 1 diabetes, Crohn’s disease, multiple sclerosis, and many others. In autoimmune disorders, the immune system confuses what is foreign (bacteria, viruses, cancer cells) with what is not (our own healthy cells). In celiac disease, the body mounts an immune response triggered by gluten protein—and this immune response attacks healthy cells lining the small intestine. The intestine becomes an innocent bystander in an attack by an immune system that thinks gluten is a deadly invader and has mistaken intestinal cells for it. The result can be a laundry list of unpleasant digestive and other symptoms. The damaged intestine doesn’t absorb crucial nutrients very well—nutrients like iron, without which we develop anemia. Though blood tests and symptoms may suggest celiac disease, it is definitively diagnosed only through biopsy of the upper small intestine during endoscopy, performed by a gastrointestinal specialist. There is only one effective treatment—complete avoidance of gluten—and it works. Intestinal healing begins within days of starting a gluten-free diet, but complete healing can take twelve to eighteen months in children, and longer in adults. People with celiac disease can tolerate only the tiniest amounts of gluten—most will have intestinal damage when the amount eaten daily reaches just 100 milligrams (1/200 of an ounce), but a recent review suggests that as little as 10 milligrams (1/2000 of an ounce) is the threshold for some (not all) celiacs. Most important, celiac disease is not an allergy.
2. Wheat allergy: Some people develop particular types of proteins called antibodies in response to foods they eat, and these antibodies inappropriately activate a class of white blood cells—mast cells—that can trigger symptoms which include hives, itching, runny nose, wheezing, swelling of the lips, face, tongue, or throat, nausea, vomiting, and in severe cases, anaphylactic shock (a dangerous decrease in blood pressure). These symptoms occur soon after eating the allergy-triggering food. The most common food allergens are peanuts, tree nuts, shellfish, seafood, eggs, and milk; wheat allergies are much less common. The triggering allergen can be gluten, or other components of the wheat seed. Wheat allergy is typically seen in children, many of whom will also have other food allergies. Kids often outgrow wheat allergy between the ages of three and five, so it’s uncommon in adolescents and adults—much less common than celiac disease. But until it disappears, the best treatment is complete avoidance of wheat.
3. Wheat or gluten sensitivity: Research is just beginning to emerge about this newly described syndrome. We’re not even close to knowing just how common it is. Why? Because researchers haven’t even established clear criteria for its diagnosis. Here’s what’s known: there are people who experience digestive symptoms on a typical unrestricted diet, but find no traditional medical explanation to account for them—in other words, biopsy results are normal (these people don’t have celiac disease). The most recent research suggests that a small but significant group of these people improve when they stop eating wheat. There may be two types, one more similar to celiac disease (but without the intestinal damage), and another that behaves more like an allergy. It appears that something is present; we just don’t know exactly what.
Expert’s Corner: In 2014, we chatted with Dr. Stefano Guandalini, medical director of the University of Chicago’s Celiac Disease Center, about the growing numbers of Americans who are experimenting with gluten-free foods but do not have celiac disease. He agrees that a wheat-sensitivity diagnosis is difficult to pin down, because there’s still no scientifically valid medical test to diagnose this condition—no blood or fluid test, no biopsy, and no X-ray. Dr. Guandalini estimates that there are about as many people with gluten/wheat sensitivity or wheat allergy as there are celiacs, which means that about 2 percent of the population has some degree of difficulty with wheat. Making the picture even more complicated, it may not even be gluten that’s causing the problem—it may be a different substance in the wheat kernel, such as a carbohydrate or a different protein. Much, much more research is needed before we make blanket pronouncements about any risks of wheat-eating by non-celiacs. Specifically, Dr. Guandalini, who is an international leader in the movement to aggressively identify and diet-treat people with celiac disease, finds no scientific evidence that a gluten-free diet is somehow healthier for everyone. It’s clear that people with celiac disease need this diet, and others (we don’t know how many) may also benefit by avoiding gluten. But for the rest of the population, there’s no reason to believe that there are general health benefits to a gluten-free diet—there is no medical evidence that it will help you lose weight, improve your energy level, or prevent heart disease, dementia, or other chronic conditions.
What do you do if you think you have a problem with gluten?
If you’ve been diagnosed with celiac disease by a doctor, you need to completely avoid wheat, barley, and rye, but also the lesser-known wheat varieties, even those marketed as “ancient” grains—bulgur, einkorn, spelt, emmer, faro, triticale, freekeh, durum, semolina, or Kamut—so you won’t find any of those in this book, either. That’s because they’re actually just older wheat varieties that were used before extensive breeding and hybridization of high-yield wheat occurred in modern agricultural societies, and they still contain gluten (though usually less than modern wheat). On the other hand, there are some “ancient” grains that are not wheat varieties, and they are completely gluten-free: quinoa, amaranth, buckwheat, millet, and teff.
Oat flour and oatmeal, in their pure states, are gluten-free, but commercial oat products may contain small amounts of gluten because they’re sometimes grown or processed in close proximity to wheat. That’s why some celiacs should only eat certified gluten-free oats. If you only have wheat sensitivity (see here), you should be able to eat commercial oats, but as always, check with your doctor.
Getting tested: The University of Chicago Celiac Disease Center recommends that you wait to start a gluten-free diet until after you’re diagnosed; otherwise, your test results may be inaccurate. If your diet is already completely gluten-free, your test results will be normal even if you have celiac disease, and they’ll remain so for some time after you go back on gluten. If you’ve already gone gluten-free, ask your doctor how long you need to be back on a regular diet before the testing will be accurate. The Celiac Disease Center has a terrific patient diet guide called Jump Start Your Gluten-Free Diet, which offers advice on getting an accurate diagnosis and asking your doctor the right questions (see Sources Consulted, here).
“But I just feel better off gluten”: What if you’ve gotten the right tests (while continuing to eat gluten) and the results are still normal, but you still feel better when you avoid wheat, barley, or rye? We’ll tell you what Dr. Guandalini has told us: “Don’t argue with success.” We don’t yet understand the science behind every experience, but if eating something made us feel ill, we’d stop eating it, too.
If you don’t have celiac disease, but think you may have wheat or gluten sensitivity or allergies, consider an evaluation by a knowledgeable physician. And if you have multiple allergies, check with your doctor before adding anything new to your diet—including ingredients in this book.
So what can I eat? What can’t I eat?
What follows are lists of flours and other baking ingredients—first, those that are gluten-free, and second, those that contain gluten, including the most common bread ingredients. Check the websites of the American College of Gastroenterology or the University of Chicago’s Celiac Disease Center for more complete lists (see Sources Consulted, here). We didn’t put so-called “ancient” wheat variants on the gluten-free list—because they do contain gluten.
Gluten-Free Flours and Bread-Baking Ingredients
The Center for Celiac Research and Treatment at Massachusetts General Hospital/Harvard Medical School has identified six “super” gluten-free ingredients: amaranth, buckwheat, millet, quinoa, sorghum, and teff (see Sources Consulted, here). These “Super Six” provide extremely high “nutrition density.” In other words, they contain lots of fiber, vitamins, and minerals in relation to their calorie (energy) content—so we used them wherever we could.
Beans and bean flours
Corn, cornmeal, and cornstarch
Garbanzo beans and garbanzo flour
Nut flours like almond, peanut, walnut (though people with multiple allergies should be cautious with nuts)
Oats (see notes on certified oats, here)
Rice (white, brown, or wild)
Typical yeast products that don’t contain added enzymes; usually will be labeled gluten-free
*a Harvard “Super Six” ingredient
Should I buy products that are specifically labeled gluten-free? Many people with celiac disease are safest with products that the manufacturer has labeled as gluten-free, though others may not need to be so careful. In 2013, the U.S. Food and Drug Administration established limits for how much gluten can be present in foods labeled as gluten-free: 20 parts per million by weight. That means that a pound of gluten-free flour can contain no more than about 3 ten-thousandths of an ounce of gluten. If you’ve gone metric, then it’s about one-fiftieth of a gram per kilogram of food. That is not much. The University of Chicago’s Celiac Disease Center says that celiacs will experience intestinal injury at something between 10 and 100 grams per day of gluten ingestion. So if it’s labeled “gluten-free” in the United States, even the most sensitive celiacs should be able to eat it. Consult with your doctor if you have any questions.
Flours and Baking Ingredients that Contain Gluten and Cannot Be Eaten by Celiacs or Others Who Cannot Tolerate Gluten or Wheat
Wheat (all-purpose flour, bread flour, whole wheat flour, wheat bran, wheat germ, graham flour, pastry flour)
Barley and barley malt
Faro (sometimes spelled farro)
Sprouted wheat, sprouted wheat flour
Yeast containing enzymes that enhance wheat doughs (“dough enhancers”); the enzymes are often derived from wheat
How do you make gluten-free bread in five minutes a day?
Gluten-Free Artisan Bread in Five Minutes a Day is our attempt to help home bakers re-create the great ethnic and American breads of years past using gluten-free ingredients, without investing serious time in the process. We’ve transformed our original recipes into gluten-free creations that will put store-bought gluten-free loaves to shame. Using our straightforward, fast, and easy recipes, anyone will be able to create gluten-free bread and pastry at home with minimal equipment.
How do you make bread without gluten, the protein that gives bread its texture and rise? And who has time to make bread every day?
It turns out that we do, and with a method as fast as ours, you can, too. Using xanthan gum or ground psyllium husk to replace the structure that gluten provides, we were able to reproduce our method for storing dough in the refrigerator.
Traditional breads made the old-fashioned way (gluten-free included) need a lot of attention, especially if you want to use a “starter” for that natural, tangy taste. But traditional starters need to be cared for, with water and flour replenished on a schedule—you’ll get the flavor without all that work if you bake our way. And traditional bread baking requires lots of cleanup time, especially if you plan to bake frequently. There are bowls and utensils galore to be washed, some of which can’t go into the dishwasher. Very few busy people can go through this every day, if ever. Even if your friends are all food fanatics, when was the last time you had homemade bread at a dinner party? What if some of the dinner guests were gluten-free?
So we went to work. We adapted a selection of the great breads we created for The New Artisan Bread in Five Minutes a Day, this time using only gluten-free ingredients. Making great homemade gluten-free bread depends on one fortuitous discovery:
Pre-mixed, pre-risen, high-moisture, gluten-free dough keeps well in the refrigerator.
By pre-mixing high-moisture dough and then storing it, daily gluten-free bread baking becomes an easy activity; the only steps you do every day are shaping and baking. Other books have considered refrigerating dough, but only for a few days.
Knead gluten-free dough? Never! Traditional wheat bakers knead dough to develop the gluten, which enhances the structure and rising. Gluten-free dough doesn’t require kneading, ever—there’s nothing to “develop.”
We tested the capacity of wet gluten-free dough to be stored in your refrigerator. As our high-moisture dough ages, it takes on sourdough notes reminiscent of the great European and American natural starters. When dough is mixed with adequate water (this dough will be wetter than most you have worked with), it can be stored in the refrigerator for up to ten days (you can freeze dough that you want to keep longer). That, in a nutshell, is how you make gluten-free breads with only five minutes a day of active effort—the dough is mixed and ready for use in your refrigerator.
Measuring and mixing the dough takes less than fifteen minutes. Kneading, as we’ve said, is not necessary. Every day, pull off a piece of dough from the container and briefly pat it into shape. Allow it to rest and then toss it in the oven. We don’t count the rest time (60 minutes or less depending on the recipe) or baking time (usually about 40 minutes) in our five-minute-a-day calculation, since you can be doing something else while that’s happening. The method is so convenient that you probably will find you can portion out some dough and bake a loaf every morning before your day starts (especially if you make flatbreads like pita). If you want to have one thing you do every day that is simply perfect, this is it.
Using high-moisture, pre-mixed, pre-risen dough makes most of the difficult, time-consuming, and demanding steps in traditional bread baking completely superfluous:
1. You don’t need to mix fresh dough every day to bake a daily gluten-free bread: Stored dough makes wonderful fresh loaves. Only the shaping and baking steps are done daily; the rest has been done in advance.
2. You don’t need a “sponge” or “starter”: Traditional sourdough recipes require that you keep flour-water mixtures bubbling along in your refrigerator, with careful attention and replenishment. By storing the dough over five to ten days, a subtle sourdough character gradually develops in our breads without the need to maintain sponges or starters in the refrigerator. With our dough-storage approach, your first loaf is not exactly the same as the last. Its flavor will become more complex as the dough ages. Some of our readers learned to stagger their batches so they were always baking with dough that had aged at least a few days—we love that strategy.
3. You don’t need to “proof” yeast: Traditional recipes require that yeast be dissolved in water with a little sugar and allowed to sit for five minutes to prove that bubbles can form and the yeast is alive. But modern yeast simply doesn’t fail if used before its expiration date and the baker remembers to use lukewarm, not hot water. The high water content in our doughs further ensures that the yeast will fully hydrate and activate without a proofing step. Storage gives it plenty of time to ferment the dough—our approach doesn’t need the head start.
What We Don’t Have to Do: Steps from Traditional Artisan Baking That We Omitted
1. Mix a new batch of dough every time we want to make bread.
2. “Proof” yeast.
3. Knead dough: Kneading develops gluten, which these breads don’t have!
4. Rest and rise the loaves in a draft-free location—it doesn’t matter.
5. Fuss over doubling or tripling of dough volume.
6. Punch down and re-rise: Never punch down stored dough.
7. Poke rising loaves, leaving indentations to be sure they’ve “proofed.”
Now you know why it only takes five minutes a day, not including resting and baking time.
4. It’s hard to over-rise high-moisture stored dough: Remember that you’re storing it anyway. Assuming you start with lukewarm (not cold) water, you’ll see a brisk initial rise at room temperature over two hours (don’t punch down); then the risen dough is refrigerated for use over the next five to ten days. But rising longer (even as long as eight hours) won’t be harmful; there’s lots of leeway in the initial rise time. The exception is dough made with eggs or dairy, which should complete its rising in the refrigerator if it goes beyond two hours.
Given these simple principles, anyone can make gluten-free bread at home. We’ll talk about what you’ll need in Chapters 2 (Ingredients) and 3 (Equipment). You don’t need a professional baker’s kitchen. In Chapter 4, you’ll learn the tips and techniques that have taken us years to accumulate. Then, in Chapters 5 and 6 (The Flour Mixtures and The Master Recipe, respectively), we’ll lay out the basics of our method, applying them to a basic round loaf and several delicious variations. The Master Recipe in Chapter 6 is the model for the rest of our recipes. We suggest you read it carefully and bake it first before trying anything else. You won’t regret it. And if you want more information, we’re on the Web at GFBreadIn5.com, where you’ll find instructional text, photographs, videos, and a community of other five-minute bakers. Other easy ways to keep in touch: follow us on Twitter (@ArtisanBreadin5), on Facebook (Facebook.com/BreadIn5), on Pinterest (Pinterest.com/BreadIn5), on Tumblr (BreadIn5.Tumblr.com), on Google Plus (Plus.Google.com/+BreadIn5), or on our YouTube channel (YouTube.com/BreadIn5), or on Instagram (Instagram.com/BreadIn5).
Visit GFBreadIn5.com, where you’ll find recipes, photos, videos, and instructional material.
Copyright © 2014 by Jeff Hertzberg and Zoë François
Table of Contents
The Secret xi
1 Introduction 1
2 Ingredients 19
3 Equipment 31
4 Tips and Techniques 45
5 The Flour Mixtures 59
6 The Master Recipe 63
7 Peasant Loaves 95
8 Flatbreads and Pizzas 171
9 Enriched Gluten-Free Breads and Pastries 209
Sources for Dread-Baking Products 271
Sources Consulted 275

domain: food


Год издания: 2005
Издатель: Haus Publishers Ltd.
Количество страниц: 176
В продаже с 18.01.2012
Как только книга Verdi (Life & Times) (Life&Times series) станет доступна для заказа в одном из интернет-магазинов, Вам на e-mail будет отправлено уведомление.Укажите e-mail для связи:
Giuseppe Verdi (1813-1901), the popular genius behind Rigoletto, Aida and La Traviata, continues to enthrall audiences with his daring music and stories of love and death. Of his Requiem, his wife Giuseppina wrote: "Posterity will place it, with wings outspread, in domination of all the music of mourning ever conceived by the human brain." His life was as dramatic and passionate as his music. As this biography shows, he was always fighting: for Italy?s freedom and nationhood and for his own artistic freedom against the censors, opera impresarios and the authorities.


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String Department faculty member Dr. Chelsey Green's R&B directed study course presents Versus Live: Jill Scott and Erykah Badu. Come hear some of your favorite songs by these iconic artists, re-imagined fresh for the Berklee stage.
This event is open only to Berklee community members who are participating in the testing protocol. All others are invited to watch the livestream.
This video rewind from 2017 features all-star special guests from the Berklee faculty. Jason Anick from the String Department and Jason Yeager from the Piano Department present music from their album United.

domain: artistic


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Can i get my groceries delivered at home in Chiddingly?
Groceries delivery Chiddingly: a lot has changed in recent years. A shopping cart full of products like Sanex Bath Hypo Allergenic, Easter Garden Signs or Quorn 4 Frozen Chicken Style Burgers and while some in advertising products by Woodside Farm can have a weight of more than 14,5 kilogram. No longer dragging heavy crates and bags. Check home delivery groceries Chiddingly right now. Even if you live in an apartment, everything neatly supplied. Choose your own delivery moment and address. Early on Wednesday at 12:00, saturday around noon at 16:15 or saturday evening around 21:15, delivery at work is also possible. Check the latest details about Grocery Delivery Waverley
Online grocery shopping in Chiddingly
Are you familiar with online stores such as Miss Selfridge www.missselfridge.co.uk? The flow of online gorcery shopping is almost the same. Register yourself, start searching groceries like Sally Hansen Miracle Gel Top Coat or Gardeners Mate Wooden Thermometer. Or click on a category like Vitamins, Minerals & Supplements or limit yourself to shop brands like Banana Boat. Put all the desired groceries in your shopping cart. Herefter, you opt for a delivery timeslot. Groceries, pay after delivery, just with your ATM card. Many supermarkets also offer a click and collect service. It is more easy than you might think: order your groceries online and try e.g. Sainsbury’s grocery delivery in Chiddingly.
Order online at the butcher and bakery
There are a considerable amount of bakeries in Chiddingly with an online store and delivery service. They provide Crisp bread, the butcher will deliver you Chuck Eye Steak. At the greengrocer you buy Marjoram, or order fresh Clementine or Gooseberry at the delivery service Chiddingly. What you achieve: no more tainted food. The liquor from the city delivers tasty Goose Island Honkers and wines from winery Jacob’s Creek Shiraz Rose. Online supermarket home delivery? Get some Yes when you are thirsty. The convenience of online shopping is unprecedented. Usually, you can make use of home delivery every hour. For example, at 11:10 o’clock before you go to work 16:00 o’clock before dinner, or later on the day at 19:30 o’clock thanks to grocery delivery Chiddingly. The bakery delivery service, and ordering meals via internet provides you a lot of convenience. The same applies to the grocery delivery service of Waitrose, Ocado, Asda, Sainsbury’s, Tesco, Aldi, Lidl, Iceland, Amazon Pantry, Morrisons. Soon, this is also possible at supermarkets such as The Pet Hut, Kwiksave or the Wiltshire Farm Foods. A party toningt? Order a pack Chifle or a sachet of Burton’s Fish ‘n’ Chips Salt & Vinegar 6x25g with a discount via internet. Therafter, the house should be cleaned. Search a cheap Windex offer online.
The supermarket delivers into your kitchen
Grocery shopping in 10 minutes
Easy payment at moment of delivery
No more lugging heavy shopping bags
Is the grocery delivery service Chiddingly simple?
Rating of grocery delivery in Chiddingly
The delivery service in Chiddingly has many happy customers. Take a look at the review of Saige (33, Purchasing manager) about the Asda grocery delivery service in Lewes. “We both work more than 40 hours per week.Online grocery shopping at e.g. Waitrose is incredibly convenient. This saves us about 2 hours per week. Moreover, online shopping saves us quite a lot of pressure and stress in the store. If i have got not time, i just pick a recipe like Matzo Balls or a recipe such as Simplest Chicken Ever and i choose for grocery delivery in Chiddingly. I recommend it to everyone.”
River (22, Community development worker) is entirely enthusiastic. All daily groceries, starting from Seriously Strong Spreadable Caramelised Onion and not to forget Yeo Valley Organic Blueberry Yogurt with a Hint of Limeare online available. You can even order products from shelves like Mustard online. It is also useful to buy discounts of A-brands like Glenlivet online, whenever you want. When i order today, i get delivered tomorrow. It is great, the grocery delivery service Chiddingly. Sometimes, i drive by a click and collect (pick up point) when i’m driving home.” Are you a proponent of healthy cooking? By the food box of for example Dunk. Stir. Enjoy., free grocery delivery in Chiddingly is for everybody! Popular on our website: walmart delivery service.


A police officer who helps break down barriers between the emergency services and vulnerable adults and ethnic communities across Cornwall has been shortlisted for a national award from over 1000 nominations.
PC Colin Gameson, based at Bodmin Police Hub, is the man behind the highly successful ‘Blue Light Day’ which is now held at the Royal Cornwall Showground. From small beginnings the annual event outgrew its original venue and now welcomes up to 1000 visitors. In its tenth year, Blue Light Day has influenced the development of similar events in other counties.
Colin said: “Blue Light Day is very much a partnership event involving up to 70 organizations which provide healthcare and support services to those with learning difficulties.”
Colin has also coordinated the Safe Places Scheme where business and public sector organisations volunteer to act as a Safe Place should a vulnerable member of the public require assistance or wishes to report hate bullying.
Colin’s role as a diversity officer involves him working with ethnic communities, marginalised groups and refugees. He spearheads the Holocaust Memorial Day events across Cornwall each January which remember those who suffered in the Holocaust and in subsequent genocides in Cambodia, Rwanda, Bosnia and Darfur.
Together with colleagues from Cornwall Council, local universities and Truro Cathedral he organises interactive days to commemorate, educate and celebrate the survival of those brave individuals who have experienced genocide. Attendees learn how genocide is still happening today and what they can do about it.
The Diversity Champion Awards recognise an individual who has shown outstanding initiative to promote diversity internally and externally making a positive difference in others’ lives through significant contributions to social justice, equality and diversity. Colin is one of five shortlisted for the public sector award.
He will find out if he has won at a ceremony which is being held in Manchester on 30 November hosted by television presenter, broadcaster and author June Sarpong MBE.


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I've not eaten at an Anthony's restaurant for 30 years, however, some of my finer dining experiences were at one of these establishments. We had the 3-course meal at the Cummaquid Inn. The food was fabulous and the view, spectacular. The service was moderately paced, as it is supposed to be for a 'dining' experience vs. food in a rush. Plan to go back when on the Cape again.
If you own or manage Anthony's Cummaquid Inn, register now for free tools to enhance your listing, attract new reviews, and respond to reviewers.


For years, college football fans clamored for and loudly demanded a playoff. Many purists and pundits wanted things to stay at the status quo, to allow the bowl system to continue and let those who traditionally held the power to keep their grip tight on the nation’s most popular collegiate sport. But, finally, things changed.
If you are judging just by the standard news headlines, Samsung had a pretty rough 2016. From some of its phones exploding and, eventually being banned on U.S. airplanes, to washing machines that also exploded and launched lids across the room like giant Frisbees, the company faced a pretty steep uphill PR battle.
Let’s face it, there are likely to be several corporations every year that run afoul of the public in one way or another. Some of the problems are mainly about poor timing and bad choices trying to move toward recovery afterward and some of them are choices made by the company that progressed until someone […]
Ever since they got caught trying to scam U.S. emissions inspectors with their diesel vehicles, Volkswagen has been fighting two parallel battles. One group was working to repair the massive public relations damage done to the brand. The other was working feverishly to come up with a cost-effective “fix” for the mechanical issue that triggered […]
For over 25 years, FlatRate Moving has been running high-caliber moves for people all around the world. Be it local or long distance, urgent or gradual, each move under FlatRate’s care s a straightforward and well-planned task. From top to bottom, Flatrate excels in getting your goods where they need to go and when they […]
Western media loves to report on the supposed horror stories of manufacturing and corporate environment in Asia. Whenever American workers complain, you can bet there will be someone pointing to an article that describes incredible work weeks in Japan or so-called suicide nets in China. Now, more often than not, these are taken out of […]


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Is Soy Milk The Healthiest Thing You Can Ever Drink!
It’s Great for Weight Loss
Because soy milk is so high in proteins and fiber, drinking it will make you feel like you have eaten a full meal! It will be ages before you feel like eating again, and you’ll find it easier to avoid those naughty snacks in between meals. An entire cup of soy milk contains only 80 calories so it’s pretty sin-free in itself – not much different to a glass of ordinary milk. The fatty acids that it contains actually prevent your body from absorbing certain fats so this is another way in which you will lose weight.
Soy milk fat is, for the most part, unsaturated, which means it contains very little cholesterol. If you are worried that your cholesterol is too high then switching from standard dairy milk to soy milk will significantly improve your cholesterol levels. Doctors and health professionals regularly recommend it as a great way to reduce your risk of coronary heart diseases and other cholesterol-related health problems. Your blood vessels are strengthened too meaning your whole body will work far more efficiently, and if your blood pressure changes by either going higher or lower, the blood vessels are far more likely to be able to withstand the change.
It’s Linked to Preventing Cancer
The risks of certain cancers, and especially prostate cancer, can be significantly reduced by drinking soy milk. Much research has been conducted in this area, and scientists have proven that men who have a diet rich in soy are far less likely to go on to develop prostate cancer in later life.
Post-Menopausal Syndrome Is Reduced
Many women will try anything to alleviate the symptoms of the menopause. Once a woman has gone through the menopause, the levels of estrogen drop significantly, and this is known to be linked with various other health complaints such as obesity and diabetes, and they are particularly prone to depression. Drinking soy milk really helps to negate the impact of this severe drop in estrogen and helps to reduce the risk of a woman developing side-effects.
Drinking soy milk has also been linked to preventing osteoporosis, just like normal dairy milk. It really makes a lot of sense to switch over to soy milk, so without further delay, get yourself a soy milk maker and get on the road to better health – you’ll notice the difference almost immediately!
- Soy Milk Fades as Americans Opt for Drinkable Almonds (businessweek.com)
- Is Soy Milk Paleo? (thepaleolist.com)
- Soy Milk and Man Boobs (whatsnickeating.com)
- Strong Bones & Healthy Joints (baptisthealthforyou.com)
- Soy: the good, the bad, and the ugly (fox5sandiego.com)


In the whirlwind of motherhood, have you ever paused to wonder, “Who even am I now that I’m a mama?” Whether you’re navigating those intense early stages or finally coming up for air, this question often lingers, quietly demanding attention.
I’ve been there myself – feeling like I would never find the way back to me again. But that time did come. The journey to rediscovering yourself can take time, intention, and lots of self-compassion, so it’s okay if you’re not there yet.
Recognising the Loss
But before we delve into reclaiming our identity, let’s first acknowledge matrescence – the profound transformation that happens when we become mothers. Much like adolescence, matrescence encompasses many physical, emotional, and psychological changes, that can leave us feeling lost in the shuffle of motherhood’s demands.
It’s okay to admit it – motherhood changes us in ways we never could have imagined.
The roles and responsibilities often overshadow other aspects of our identity, leaving us feeling adrift. But acknowledging that loss is the first step. The truth is that you will never go back to the same person you were before you became a mama, but that doesn’t mean it’s time to wave goodbye to her completely.
Reconnecting with You
So, how do we find ourselves amidst the chaos of motherhood? It starts with small, intentional steps.
Take care of yourself. It sounds like a no-brainer, but before we can even begin to regain a sense of identity, we need to make sure our basic needs are being met – eating well, staying hydrated, making that doctor’s appointment (and sticking to it!).
Reflect on what makes you feel like You. Who were you before you became a mama and what aspects of your identity are important? Consider the things, places or people that bring you joy. What gives you energy, makes you feel fulfilled and aligns with your values?
Carve out pockets to nurture your identity. Even small versions of the things that make you feel like yourself can make a big difference. Whether it’s sneaking in a yoga session during naptime, putting on a slick of bold-coloured lipstick in the morning, listening to a few minutes of an audiobook, or dancing round the kitchen to your favourite song.
Embrace who you are becoming. Rather than viewing identity loss as a negative experience, let’s reframe it as a natural part of matrescence. Instead of losing who we were, let’s think of it as growing into who we’re meant to be.
And remember, matrescence is a transition. It takes time so don’t expect to nail it straight away. Be patient, show yourself compassion as you evolve and get to know this next version of yourself.
This article is by Katrina Court, one of our partner coaches.
Katrina is an ICF-certified coach, Mama Rising™ Matrescence Facilitator and mother of one. She works with mums who feel invisible, frustrated, and depleted by the early years of motherhood supporting them to understand their matrescence, connect to their new identity, redefine success, and feel equipped with the tools and mindset to live a reimagined version of their motherhood.
You can find out more and book a free exploratory session through her profile page.
April 1, 2024


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Nazarian Plastic Surgery provides Dermal Fillers non-surgical cosmetic treatments to help diminish facial lines and restore volume and fullness in the face. Dermal fillers are a range of products that fill depleted facial features and help stimulate collagen growth. As we age, our faces naturally lose subcutaneous fat. The facial muscles are then working closer to the skin surface, so smile lines and crow’s feet become more apparent. Our facial skin also stretches, adding to this loss of facial volume. Other factors that affect the facial skin include sun exposure, heredity, and lifestyle.
Types of Dermal Fillers
There are different types of dermal fillers available. They differ in chemical make-up, longevity, and have varying degrees of softness. Softer fillers are used in the lips, while sturdier fillers might used to enhance cheekbones. Your surgeon will help determine with you the best type of dermal filler needed for your particular areas of concern.
Juvederm® Plus »
Prevelle Silk® »
Restylane Silk® »
Benefits of Dermal Fillers
Non-invasive non surgical cosmetic procedures like dermal fillers and botolinum toxin treatment are designed to revitalize your skin and expression, giving back a look of youth and freshness.
- Plump thin lips
- Enhance shallow contours
- Soften facial creases and wrinkles
- Improve the appearance of recessed scars
- Dermal fillers can be very helpful in those with early signs of aging
- Value-added part of facial rejuvenation surgery
Our goal at Nazarian Plastic Surgery in Beverly Hills, Los Angeles, is to listen to your concerns about your appearance and help you achieve your aesthetic goals that make you feel as beautiful as you look. Our team of plastic surgeon and aesthetician is dedicated to achieving natural-looking results, whether from proven safe and effective plastic surgery procedures or non-surgical treatments.
For more information on Dermal Fillers or to find out if it’s the right non surgical cosmetic procedure for you, call Nazarian Plastic Surgery at (310) 773-3039 or Request a Consultation ». Our Beverly Hills location is conveniently located near major roads and freeways, so it’s easy to find our office.


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Especially in the cold winter months you can enjoy your stay in our Hotel in Frankfurt (Oder) combine wonderfully with a trip to the museums of the region. Many of them are very easy to reach by car or train. The range of museums on a wide variety of topics is very diverse. In Frankfurt (Oder) itself there are museums that are well-known far beyond the borders of Brandenburg, such as the Kleist Museum, one of the most important literature museums in Europe.
In Neuzelle there is a farmer's museum worth seeing that shows the development of agriculture in the region from the heyday of the monastery there to the present day. You can even try out facilities and techniques there. Therefore, this museum is certainly interesting for children. There are also regular demonstrations where you can see, for example, how butter was made. After visiting the museum, you can buy sausages, meat and other goods from farmers in the region at the Neuzell farmers' market.
In Oderberg, the Binnenschifffahrts-Museum shows the history of the construction of ships and waterways as well as inland navigation and fishing on the Oder. A paddle steamer from 1897 can also be seen in the open-air exhibition. Exciting day programs are always offered for children and adults.
Anyone interested in modern art is in the Brandenburg State Museum for Modern Art in Frankfurt (Oder), that of our Hotel in the center of Frankfurt (Oder) is easy to reach from, just right. Paintings, drawings and sculptures from Germany and Poland can be seen since 1945. In addition to the main exhibition, there are always special exhibitions.
In the cathedral city of Fürstenwalde, about half an hour by car from ours Hotel in Frankfurt (Oder) away, there is a brewery museum where you can learn more about the history of the city's well-known breweries. The museum has exhibits from different centuries. You will also learn how Fürstenwalder beer made it to Japan. In addition, beer is still brewed in Fürstenwalde according to old traditions. Many visitors take part in a guided tour followed by a beer tasting.
If you want to learn more about everyday life in Brandenburg during the GDR era, you should stop by the Documentation Center for Everyday Culture of the GDR, part of the Eisenhüttenstadt Municipal Museum. The museum was founded in 1993 and shows exhibits from everyday life in the GDR. The museum wants to show the different sides of everyday life up until 1989. The exhibition rooms are also about politics and society in the former GDR.
In about 45 minutes you can reach us from our Hotel in Frankfurt (Oder) from Buckow. There you can visit a small railway museum in the station building and learn more about the Buckower Kleinbahn. There are also some vehicles on the open space of the station from the period between 1934 and 1986. From April to October you can also set off on a historic train journey with the Buckower Kleinbahn from the railway museum. Children are often even allowed to watch the train driver at work!
This is just a small selection of the many interesting museums for young and old in the region. After visiting the museum, a visit to the Restaurant Kontor in Frankfurt (Oder).


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A Bibb County campus police officer found a 14-year-old female student with a gun inside Bloomfield Middle School on Thursday morning.
About 10:30 a.m., Bloomfield school officials were notified that a student had a gun. A campus police officer detained the student and found the weapon, said Dave Gowan, the systems director of risk management.
Officials would not say what type of gun it was or whether it was loaded. Gowan said the investigation is ongoing.
There was no lockdown at the school and classes were not disrupted. The Bibb County Sheriffs Office was contacted to make arrangements with juvenile authorities for processing.
Shannon Norfleet, the schools principal, planned to send a letter home with students to tell parents what happened, and an automated school message also went out.
The incident is the latest involving a student carrying a weapon either on school grounds or at a bus stop since the school year began in August.
In September, school officials dealt with several incidents, including a student who brought a steak knife to Hutchings Career Center; a Rutland High School student who was carrying a pocket knife; a Weaver Middle School student who was discovered with a gun in his shoe; another Westside High School student who brought two knives to campus; and another alternative school student who tried to injure another student with a box cutter.
This isnt the first time campus police have had to deal with a gun at Bloomfield Middle School. In November 2010, officials, acting on a tip from a parent, detained a 14-year-old eighth-grader for bringing an unloaded gun to the school.
In August 2009, a student was charged after bringing a gun to the school. It accidentally discharged into the floor of a classroom. No one was injured.
To contact writer Phillip Ramati, call 744-4334.

domain: sociology


House Kills Ethics Bill For Sixth Time To Cover For Murtha
The U.S. House has rejected—for the sixth time—a resolution to investigate the connection between campaign cash and earmark requests because a ranking Democrat is at the center of a federal probe involving a lobbying firm targeted by the proposed measure.
Arizona Republican Jeff Flake sponsored the ethics bill amid the federal investigation of a defense lobbying firm that has contributed millions of dollars to politicians in the last decade. In return, the legislators have steered billions of dollars in earmarks to the firm’s clients as well as lucrative no-bid government contracts.
Last month the FBI raided the offices of the Virginia-based firm (PMA Group), which has close ties to senior Democratic appropriators, especially Pennsylvania Representative John Murtha who chairs the powerful Defense Appropriations subcommittee. In fact, PMA was founded by one of Murtha’s aides and in 2008 alone the firm’s clients got nearly $300 million in taxpayer earmarks.
In an obvious effort to cover for Murtha, the lawmaker who has steered the most taxpayer dollars to PMA, Democrats steadfastly refuse to approve the crucial measure to reveal the firm’s ties to certain legislators. This certainly seems to contradict Speaker Nancy Pelosi’s pledge to sweep aside the culture of corruption when Democrats took over Congress. It also fails to support Madam Speaker’s infamous “drain the swamp” promise to turn Congress into the most honest and open in history.
What is Madam Speaker (and her fellow Democrats) afraid of? Flake’s proposal simply seeks to force the House Ethics Committee to investigate ties between the source and timing of campaign contributions to legislators who later request earmarks for special projects associated with the donors. Simply put, it strives to uncover influence peddling between members of Congress and outside interests seeking federal funding.
Yet only 17 Democrats supported Flake’s measure earlier this month, shortly after the House approved a $410 billion spending bill which, incredibly, contained $8.8 billion for projects sought by PMA clients. Eight more Democrats supported the ethics bill this week, but it still got canned by a substantial margin (210-173). Incidentally, PMA closed shop this week.


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The pound rose for the first time in four days versus the euro as inflation slowed to the Bank of England’s target for the first time in more than four years, boosting optimism the U.K.’s economic recovery will strengthen.
Sterling climbed the most in two weeks versus the dollar as a report showed inflation reached the central bank’s 2 percent threshold last month, helping Governor Mark Carney to keep interest rates at a record low for longer. U.K. government bonds erased gains that had sent 10-year gilt yields to the lowest level in six weeks.
“Abating price pressures would continue to support the real purchasing power of U.K. consumers and prop up growth,” said Valentin Marinov, head of European Group-of-10 currency strategy at Citigroup Inc. in London. “The improving macroeconomic background should continue to support sterling and it could be a buy on dips.”
This article is for general information purposes only. It is not investment advice or a solution to buy or sell securities. Opinions are the authors; not necessarily that of OANDA Corporation or any of its affiliates, subsidiaries, officers or directors. Leveraged trading is high risk and not suitable for all. You could lose all of your deposited funds.