text:
Greek: A history of the language and its speakers Geoffrey Horrocks. London & New York: Longmans, 1997. xxii, 393 pp. .
Brian D. Joseph | Ohio State University
Published online: 25 March 2002
Jannaris, Antonius N.
Joseph, Brian D.
To appear. “Morphologization from Syntax”. To appear in Handbook of Historical Linguistics ed. by Brian D. Joseph & Richard D. Janda Oxford Blackwell Publishers
Joseph, Brian D. & Pappas Panayiotis
2001 “The Development of the Greek Future System: Setting the Record Straight”. Proceedings of the 4th International Conference on Greek Linguistics , September 1999. Nicosia :354–359. Thessaloniki: University Studio Press.
Joseph, Brian D. & Panayiotis Pappas

domain: library


text:
Is there anything better than a warm chocolate chip cookie fresh from the oven?
Yes, actually, there is: a warm, over-sized chocolate chip cookie, fresh from the oven, topped with cold vanilla ice cream, light whipped cream, and rich hot fudge, all homemade.
I’ve seen chocolate chip sundaes on restaurant dessert menus many times. But I can promise you those won’t hold a
candle cookie to this masterpiece. I start with the best chocolate chip cookie recipe ever: so thick, chewy, and abundant with chocolate chunks. I make it about 3 times the size of an average cookie because it’s got to be able to stand up to the ice cream. That heavenly cookie, delicious enough on its own, gets baked in the oven until it reaches the point of warm, ooey, gooey perfection.
Then, while the cookie is still soft and warm, I top it with a mountain of rich and creamy homemade vanilla ice cream. Upon contact, the ice cream begins to melt, and a river of vanilla runs across the cookie’s crackled surface, seeping into every crevice. A dollop of freshly whipped cream is like the snowy peak that caps the ice cream mountain top. Finally, rich hot fudge is sent gushing over top of the entire creation like molten, fudgy lava. If you can hold out this long, it is now time to dig into this beautiful creation. I suggest bracing yourself before diving in. The complete joy that is about to overcome you may be too much to handle.
One spoonful, and you’ll be in euphoria. Immediately, you feel the icy impact as the cool ice cream meets your tongue. It melts in your mouth along with the fluffy whipped cream. Simultaneously, the deep chocolate flavor from the hot fudge hits you and your teeth sink into that thick and chewy chocolate chip cookie. It’s ooey and gooey, with melted chocolate chunks bursting through like little chocolate bombs. It’s possibly the best chocolate chip cookie in existence, covered in all kinds of good stuff. The deliciousness is unreal.
This is a dessert you eat in solitude, one so heavenly that it must be experienced without interruption. There is no room for words, only pure palate pleasure. Every spoonful is a dose of deliciousness that you will savor. I might just have to crown this as my favorite dessert. It is so perfect from that incredible cookie to the homemade toppings. It’s worth every ounce of effort you exert, and I know you will agree the second you take that first bite.
A Few Tips Before You Get Cooking:
- I won’t judge you if you used store-bought ice cream and hot fudge. However, you should really make the whipped cream. It’s so easy, and so much better than the stuff in the can. I do, however, believe that the homemade toppings are very much worth the extra effort. The fudge is decadent and to die for, and that vanilla ice cream is so rich and creamy compared to the stuff you buy.
- As far as the cookie itself goes, don’t you dare use store-bought cookie dough! 75% of the reason this dessert is so mind-blowing and delicious is because of that cookie. I used the same recipe from my Thick & Chewy Chocolate Chip Cookies. They are truly perfect: big, chewy, soft, and chocolatey.
- If you wish, make the fudge and/or ice cream a day ahead so you can save yourself some time. Make sure you allow the cookie dough to come to room temperature before cooking.
- If you don’t have a mini cast iron skillet, never fear. You could use a small ramekin or even a mini cake pan instead. The cooking time may vary since these will be different in depth and width. This shouldn’t cause you too much trouble though. It’s easy to tell when a cookie is done: just beginning to brown on the edges and set on the top, but still soft in the center.
- There’s no reason why you need to have plain vanilla, although I do feel it perfectly compliments the hot fudge and cookie. Use your favorite flavor instead, if you wish.
- You don’t have to make four sundaes from this. I only made two then used the leftover ice cream and topping to make sundaes. With the extra dough, I made a batch of cookies. You could also freeze the dough for future use.
Colossal Chocolate Chip Cookie Sundaes
By The Smart Cookie Cook
Makes about 4 sundaes
- 1 batch Thick & Chewy Chocolate Chip Cookie Dough, recipe follows
- 1 batch Very Vanilla Ice Cream, recipe follows (or store-bought)
- 1/2 batch Whipped Cream, recipe follows
- 1 batch Ice Cream Shop Hot Fudge, recipe follows (or store-bought, I recommend Mrs. Richardson’s)
Special Equipment: mini cast iron skillets (about 6 inches in radius), ramekins (about 7-8 oz.), or mini cake pans (about 4.5 inches in radius)
- Make the cookie dough (see recipe below). Allow to chill for at least two hours.
- Meanwhile, make the ice cream (see recipe below). Allow to chill for at least two hours.
- Make the hot fudge and whipped cream (see recipes below). Store in fridge until you are ready to serve.
- About 30 minutes before you’re ready to bake, take the cookie dough out of the fridge. When ready to serve, preheat the oven to 325 degrees. Grad a generous handful of the cookie dough and form a patty. Press into the bottom of the cast iron skillet (or whichever pan you’re using). Leave about 1/4 inch space around the edge for the cookie to spread and make the cookie nice and thick. It should not be pressed down thin like a crust; this is a cookie! Add more dough, if necessary.
- Bake in the oven for 20-25 minutes, or until the edges begin to turn golden brown and the top begins to form a crackled crust. It should still be soft in the center. Do not over-bake.
- A few minutes before the cookie is done, take out the ice cream so it can soften. Place the hot fudge in a microwave-safe bowl and microwave on high for 20-30 seconds, or until warm and molten.
- Allow the cookie to sit for 1 minute. Then, top with 1-2 generous scoops of ice cream, a large dollop of whipped cream, and a few spoonfuls of fudge. Serve immediately.
- Store any leftover ice cream in the freezer in an airtight container. Store any leftover hot fudge in the fridge in an airtight container. You can either bake the remaining cookie dough into cookies or freeze it in an airtight container for later use. If you wish to bake the dough into cookies, see the original recipe for baking directions.
Thick & Chewy Chocolate Chip Cookie Dough
Recipe adapted from Baking Illustrated
- 2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
- 1 cup packed (7 ounces) dark brown sugar
- 1/2 cup (3 1/2 ounces) granulated sugar
- 1 large egg plus 1 egg yolk
- 2 teaspoons vanilla extract
- 1 4.4-oz. milk or dark chocolate bar, chopped into chunks (equals about 1 cup of chunks)
- 1/2 cup additional milk, dark, or semi-sweet chocolate chips
1. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
2. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients while beating at low speed just until combined. Stir in the chips and chunks to taste.
Very Vanilla Ice Cream
Recipe from Café Lynnylu
Yield: about 1 quart
- 2 cups whole milk
- 2 cups heavy cream
- 1 moist, plump vanilla bean, split and scraped, or 1 tablespoon pure vanilla extract
- 6 large egg yolks
- 3/4 cup sugar
- Bring milk and cream to a boil in a large heavy-bottomed saucepan. If you are using a vanilla bean, put the seeds and pod into the pan, cover and set aside for 30 minutes, then bring the milk and cream back to a boil before continuing. If you are using vanilla extract, wait until later to add it.
- Meanwhile, in a medium bowl, whisk the yolks and sugar together until very well blended and just slightly thickened. Still whisking, drizzle in about one third of the hot liquid-this will temper, or warm the eggs so they won’t curdle. Whisking all the while, slowly pour in the remaining liquid. Pour the custard back into the pan and cook over medium heat, stirring without stopping, until the custard thickens slightly and coats the back of a spoon; if you run your finger down the bowl of the spoon, the custard should not run into the track. The custard should reach at least 170°F, but no more than 180°F, on an instant-read thermometer.
- Immediately remove the pan from the heat and strain the custard into a 2-quart measuring cup or clean heatproof bowl. Discard the vanilla pod or if you are using vanilla extract, stir it in now.
- Refrigerate the custard until chilled before churning it into the ice cream.
- Scrape the chilled custard in the bowl of an ice cream maker and churn according to the manufacturer’s instructions. Pack the ice cream into an airtight container.
Ice Cream Shop Hot Fudge
Recipe adapted from The Food Network
- 2/3 cup heavy cream
- 1/2 cup light corn syrup
- 1/3 cup packed dark brown sugar
- 1/4 teaspoon salt
- 8 ounces chocolate chips: 1/4 milk, 3/4 semisweet
- 3 tablespoons unsalted butter
In a 4-quart saucepan over moderate heat, bring the cream, corn syrup, sugar, salt and chocolate to a boil, stirring constantly. Simmer until mixture thickens, about 5 minutes.
Remove from the heat and whisk in the butter. Pour into a heat-proof container.
- 2 cups heavy (whipping) cream
- 1 1/8 cups confectioners’ sugar
- 1 teaspoon vanilla extract
Beat cream, sugar, and vanilla in a large bowl until stiff peaks form.

domain: food


text:
Diane di Prima was a poet of the Beat Generation, one of the last surviving members of that famed group of poets.
- Died: October 25, 2020 (Who else died on October 25?)
- Details of death: Died at a hospital in San Francisco at the age of 86.
- We invite you to share condolences for Diane di Prima in our Guest Book.
New York and San Francisco
Di Prima got her start in Greenwich Village after dropping out of Swarthmore College to become a poet. There, she joined fellow Beats including Jack Kerouac (1922–1969) and Allen Ginsberg (1926–1997), bringing a feminist sensibility to a poetry scene that was largely male. Her debut poetry collection was “This Kind of Bird Flies Backward,” published in 1958, followed by more than two dozen collections over the years. Di Prima’s masterwork was the “Loba,” an epic poem published in several installments beginning in 1973 and often described as a feminist answer to Ginsberg’s famous “Howl.” Her prose works included 1969’s “Memoirs of a Beatnik.” Di Prima moved to San Francisco in 1968, making her home there and ultimately being named the city’s poet laureate in 2009.
Di Prima on her choice to become a poet
“The things I now leave behind . . . leaving the quiet unquestioned living and dying, the simple one-love-and-marriage, children, material pleasures, easy securities. I am leaving the houses I will never own. Dishwashers. Carpets. Dull respect of dull neighbors. None of this matters really. I have already seen it all for the prison it is.” —from di Prima’s memoir
Tributes to Diane di Prima
Full obituary: San Francisco Chronicle

domain: literature


text:
MY NAME IS RESHMA
I’m a knitter, crocheter, polymer clay artist, and owner of Hello Lavender. My journey with yarn started when my mom taught me how to crochet when I was ten years old. I started knitting in 2015 and launched Hello Lavender in 2016. I started off by going to craft fairs and selling knitwear online, but then transitioned into making polymer clay stitch markers and earrings in 2020, which took off in a way I never could have imagined. I still knit for myself, as I love crafting my own wardrobe and creating pieces that fit me perfectly.
Art has been the biggest part of my life since I was old enough to hold a pencil. I entered every art show I could as a kid. I designed and built sets for theater in high school. I studied and obtained a degree in the fine arts. My creativity has been my driving force for my entire life, and my work with yarn and polymer clay are my most recent expressions of that creativity.

domain: artistic


text:
Love first appears between Siddhartha and his father, a love Siddhartha rejects when he leaves his father to follow the Samanas. In the Buddha, Siddhartha sees love in action, primarily in the form of compassion, but Siddhartha rejects this love because it is part of teachings that do not lead him to enlightenment.
His grandparents served in India at a mission under the auspices of the Basel Missiona Protestant Christian missionary society. His grandfather Hermann Gundert compiled the current grammar in Malayalam language, compiled a Malayalam-English dictionary, and also contributed to the work in translating the Bible to Malayalam.
In describing her own childhood, she said, "A happy child I was not Johannes Hesse belonged to the German minority in the Russian-ruled Baltic region: Inthe Hesse family moved to Calw, where Johannes worked for the Calwer Verlagsverein, a publishing house specializing in theological texts and schoolbooks.
Marie's father, Hermann Gundert also the namesake of his grandsonmanaged the publishing house at the time, and Johannes Hesse succeeded him in Hesse grew up in a Swabian Pietist household, with the Pietist tendency to insulate believers into small, deeply thoughtful groups.
Furthermore, Hesse described his father's Baltic German heritage as "an important and potent fact" of his developing identity. His father, Hesse stated, "always seemed like a very polite, very foreign, lonely, little-understood guest.
We wished for nothing so longingly as to be allowed to see this Estonia In a letter to her husband, Hermann's mother Marie wrote: How can he express all that?
It truly gnaws at my life, this internal fighting against his tyrannical temperament, his passionate turbulence [ Click to see an enlarged image, in which the statue of Hesse can be seen near the center. Hesse showed signs of serious depression as early as his first year at school.
The fictional town of Gerbersau is pseudonymous for Calw, imitating the real name of the nearby town of Hirsau. It is derived from the German words gerber, meaning "tanner," and aue, meaning "meadow. All this instilled a sense in Hermann Hesse that he was a citizen of the world.
His family background became, he noted, "the basis of an isolation and a resistance to any sort of nationalism that so defined my life. Both music and poetry were important in his family.
His mother wrote poetry, and his father was known for his use of language in both his sermons and the writing of religious tracts. His first role model for becoming an artist was his half-brother, Theo, who rebelled against the family by entering a music conservatory in The pupils lived and studied at the abbey, one of Germany's most beautiful and well-preserved, attending 41 hours of classes a week.
Although Hesse did well during the first months, writing in a letter that he particularly enjoyed writing essays and translating classic Greek poetry into German, his time in Maulbronn was the beginning of a serious personal crisis.
Hesse began a journey through various institutions and schools and experienced intense conflicts with his parents. In May, after an attempt at suicide, he spent time at an institution in Bad Boll under the care of theologian and minister Christoph Friedrich Blumhardt.
Later, he was placed in a mental institution in Stetten im Remstaland then a boys' institution in Basel. At the end ofhe attended the Gymnasium in Cannstatt, now part of Stuttgart. Inhe passed the One Year Examination, which concluded his schooling.
The same year, he began spending time with older companions and took up drinking and smoking. Then, in the early summer ofhe began a month mechanic apprenticeship at a clock tower factory in Calw.
The monotony of soldering and filing work made him turn himself toward more spiritual activities. This experience from his youth, especially his time spent at the Seminary in Maulbronn, he returns to later in his novel Beneath the Wheel.
After the end of each twelve-hour workday, Hesse pursued his own work, and he spent his long, idle Sundays with books rather than friends. Hesse studied theological writings and later GoetheLessingSchillerand Greek mythology.
He also began reading Nietzsche in and that philosopher's ideas of "dual… impulses of passion and order" in humankind was a heavy influence on most of his novels.
In letters to his parents, he expressed a belief that "the morality of artists is replaced by aesthetics". There he met with people his own age. His relationships with his contemporaries were "problematic", in that most of them were now at university.Because the Hesse hero occupies a precarious position outside human society, he is at the same time extremely arrogant—Siddhartha refers to the normal human beings around him as “the child.
The novel portrays death as ultimately insignificant—enlightenment is much more important. We watch as Siddhartha abuses his body in an effort to attain enlightenment, and later, when he doesn’t attain it, he thinks some extremely suicidal thoughts.
Themes, Ideas, and Mentalities Herman Hesse’s Siddhartha stands as the epitome of grade-school literature, as this novel focuses on many aspects of life, family, and love for example.
For a fiction novel encompassing life, self-salvation, and nirvana, Siddhartha is one of the most influenti. In calw Hesse became an apprentice bookseller in Tubigen. During this time Hesse published his first poems.
Then in he moved to Basel where he worked as a bookseller again. Hesse published his first novels Peter Camenzind() and Beneath the Wheel(). Discussion of themes and motifs in Hermann Hesse's Siddhartha. eNotes critical analyses help you gain a deeper understanding of Siddhartha so you can excel on your essay or test.
Hermann Hesse Portal; initiativeblog.com, German Documentary about his life – in German; Community of the Journeyer to the East – in German and English; Concise Biography [permanent dead link] – originally published by the Germanic American Institute, by Paul A.
Schons; The painter Hermann Hesse Galerie Ludorff, Düsseldorf, Germany "Hermann, Hesse".


text:
Throughout history artists have used art as a means to reflect the on goings of the society surrounding them. Many times, novels serve as primary sources in the future for students to reflect on past history. Students can successfully use novels as a source of understanding past events. Different sentiments and points of views within novels serve as the information one may use to reflect on these events. Natsume Soseki’s novel Kokoro successfully encapsulates much of what has been discussed in class, parallels with the events in Japan at the time the novel takes place, and serves as a social commentary to describe these events in Japan at the time of the Mejeii Restoration and beyond. Therefore, Kokoro successfully serves as a primary source students may use to enable them to understand institutions like conflicting views Whites by the Japanese, the role of women, and the population’s analysis of the Emperor.
Joseph Conlans “State of War; The Violent Order of Fourteenth Century Japan” is an depth look at Japans emerging warrior class during a time period of constant warfare in Medieval Japan. His work however doesn’t revolve around the re-fabrication and in-depth analysis of battles sieged like many contemporary examinations of wars and battles won and lost. Instead the author vies to navigate the reader on journey into the warrior class’s lives and how they evolved through a statistical analysis of records. This illustrates how warfare changed and transformed with the constant evolving of the Samurai, but it also includes how their actions affected their Political environment as well as the society in which they dwelled from the bottom up. Through his survey of records and documents, Conlan is able to give readers a compelling look into the Warrior class and at times shatters in the process many of the pre-conceived general notions that one may hold about this ancient class of professional warriors. Many of the notions & common misconceptions debunked in this scholarly piece include the idea that the Samurai was a male only fraternity, reserved for those of impeccable candor and loyalty. When truth be known, woman and young men (boys) were also trained in the art of war and thus were as likely to be found on the battle fields as men when times were tough and solider numbers were depleted. Further, another misconception (Generally thought to be caused by the popular and well known; “The Bushido Code: The Eight Virtues of the Samurai”) of the warrior class is that all of these men were truly Samurai which translated to “one who serves” when really, loyalty for the warrior class as Conlan points out only went as far as ones right to ...
Nagata, Donna, K. "Expanding the Internment Narrative: Multiple Layers of Japanese American Women's Experience." Women's Untold Stories: Breaking Silence, Talking Back, Voicing Complexity. Ed. Mary Romero and Abigail J. Stewart. New York: Routledge, 1999. 71- 82.
Comfort Women were women forced into prostitution corps, created by Japan during the WWII. Till today, the brutality of this wrong-doing remains unacknowledged by the Japanese authorities. “Comfort Women” was a more pleasant translation of prostitutes. Due to the lack of adm...
...direct assistance of a male. In Japan’s Comfort Women, the “weakness” of women is seen again. Rape and sexual trade became a power play by individual men all the way up to the highest levels of government. But it was also a story of strength and courage on the part of victimized women. The Pacific War changed many things in Japan and the evolution of those institutions of Japanese society happened rapidly. The changes, however drastic, however gruesome, however sorrowful, were what shaped the history and future of Japan.
Traditionalist ideals such as women “following three men” – father, husband, and son – throughout their lives, or the sentiment of incompetence regarding women strongly prevailed in Japanese society until as recently as 1945. Furthermore, at the core of the beliefs of traditionalist Confucianism, which still remains today, is the idea of the family unit being the backbone of the nation. Both men and women place a strong value on this and see it as a foundational tenet on which the future of Japan depends on. The family “is seen as the product of the wife’s investment of her adult life in her husband and children”. While from the western eye, the role of the female in this ideology may seem inherently patriarchal. However, in Japan this is viewed as a big and almost respected role to fulfill – namely the role of managing and producing a household for the nation. Nonetheless, it cannot be denied that such notions do further reinforce the traditional hegemonic, gender ideals. While change is possible, the relatively late legal reforms in gender equality, and the fear in resisting the “system” of women producing stable households, lies at the heart of Japan’s social lag in gender egalitarianism, providing an added complexity to the issue that was not seen in the scenario of the
This author suggested that there is a disparity of records pertaining to the writing of economic history of women in regards to other records written during this time (1868-1945). She describes how the comparative study of Japanese women to other industrialized nations during this time period is difficult; due to the relatively short time period in which Japan transformed from a Chinese influenced, isolationist country to a super power. This also reflects...
... During the Total War, men were sent to war and women were needed therefore women were free and as free citizen must help their nation. As soon as the war was over they were no longer needed and sent back home and continue their unpaid domestic work. As one of the propaganda image showed in class illustrated women who didn’t help during wartime can be prosecuted for murder. How are women free if they can’t make their choice of rather or not to be involved in a war? Where is the freedom of choice? Wood’s book illustrates how women are utilized as both babas and comrade or Mary and Eve with this notion of women emancipation. The government really believes women are primitive and unintellectual since they are playing with their desire and making them their little puppet. In time of war, used them for work and in time of peace used them as babas and subordinate to men.
Ikegami, Eiko. The taming of the samurai: honorific individualism and the making of modern Japan. Cambridge, Mass.: Harvard University Press, 1995. Print.
The novel “When the Emperor was Divine” is about a Japanese family who was sent to the internment camp based on propagandized information. Otsuka portrayed what happened to those who were Japanese during WWII and how it affected many Japanese-Americans. In “When the Emperor was Divine” the characters , the woman,the boy, and the girl used to all have a positive character. The woman was a strong mom who dealt things on her own. The girl and the boy were Japanese-American and does things normal Americans do. However, during WWII, many factors have changed based on stereotypes.The characters once saw themselves as strong Americans but stereotypes of the Japanese as they were in the internment camp caused the characters to become weaker,saw themselves as the enemies ,and was disconcerted that the fact that the characters were Japanese.
In Yoshie's work, “Gender in Early Classical Japan: Marriage, Leadership, and Political Status in Village and Palace (2005),” she takes the example of Toji, women known to have played a m...
Masatsusu, Mitsuyuki. 1982. The Modern Samurai Society: Duty and Dependence in Contemporary Japan. New York: AMACOM.
By 1938 Japan had invaded much of China and had taken over Nanking killing more than 42,000 civilians. The Chinese government never surrendered completely, and the war continued on a lower scale until 1945. During World War II, the Japanese military forced women from various different countries to work as comfort women to the Japanese soldiers. Trafficking in women is a form of sexual slavery in which women are transported across national borders and sold for prostitution, sex tourism, or migrant workers. Women were kidnapped or brought over under false pretenses thinking that they were being given jobs. The comfort women of the Imperial Japanese Army in World War II are an extreme case of this institutionalized sexual violence against women. Through research and testimonies from comfort women survivors during World War II and former Japanese veterans, I attempt to show the ways that this has affected the intersection of colonial power, gender and class. I argue that the development of gender contributes to the construction of Japanese colonialism and the system of comfort women helped Japan as an imperial state gain power. The ideas of masculinity and femininity is what helped the maintenance of the Japanese military system and comfort stations made an impact in which Japan expanded its colonies by military means.
Matsumoto studies three generations, Issei, Nisei, and Sansei living in a closely linked ethnic community. She focuses her studies in the Japanese immigration experiences during the time when many Americans were scared with the influx of immigrants from Asia. The book shows a vivid picture of how Cortex Japanese endured violence, discriminations during Anti-Asian legislation and prejudice in 1920s, the Great Depression of 1930s, and the internment of 1940s. It also shows an examination of the adjustment period after the end of World War II and their return to the home place.
Uzawa, K. (n.d.). Political and social situation. In The Ainu of Japan: Political situation and rights issues. Retrieved from http://www.npolar.no////.html


Show us a campaign e-mail, and we'll show you spam. Call us on our landline,
and -- oops, we don't have one. But send us a text, and Sweet Bejeezus we will drop the choking child we're trying to resuscitate and text you right back.
JK! (It's true
.) Politicians have known about our text obsession for a couple years
, but now, according to David Lieb's recent AP story
(which is getting picked up around the country), some of them are getting prit-tee
clever about getting your cell phone number.
Those include Missouri's own Robin Carnahan, who's now throwing up signs in the occasional
Men's room that read "Text FLUSH to Robin" near the toilet or "Text
WASH to Robin" over the sink. According to Lieb:
The bathroom bulletins were part of a calculated campaign strategy by
Democratic U.S. Senate candidate Robin Carnahan to collect as many cell
phone numbers as possible for a text-message database.
There are so, so many things we could say about this, but we'll stick with a message to the politicians for now.
Look, old-people-who-owe-their-jobs-to-our-approval. Here's how not
make us angry. (Disregard for a second all the morons who recklessly
give out their cell phone numbers to marketers and websites. Nobody
likes those people anyway.)
For most of us, the cell phone text is pure and true. When we get a text, we know it's going something we actually want
to read, not just another blowhard trying to sell us something.
If you get our numbers, call us if you must. But don't ruin texting. Please don't ruin it.


text:
Learn how to create reduction lino printed pictures in this workshop, with Lee Wright an experienced printmaker and teacher.
The workshop will cover:
* Introduction to traditional lino printing techniques and concepts.
* The tricks of creating depth and atmosphere in your landscapes.
* Designing your image.
* Cutting and printing your lino in 3 layers to create your own lino printed landscapes.
You will leave the day with a number of original lino prints all designed and printed by you!
This print making course is suitable for everyone from complete beginners to those who have done some print making before.
Cancellation and a full refund can be obtained up to 2 weeks before the course starts. Start dates may be amended on request.
Use of tools, inks, paper and other materials. Tea, coffee & biscuits.
Do bring a packed lunch.
6½ hours (9:30am to 4:00pm)
This craft course provider has been awarded Gold status for receiving 10 or more 5 star ratings from previous students.
The Students' Choice award ensures that course providers get recognised for their efforts in the teaching and practice of UK craft.
They also allow tutors to gain valuable feedback on their courses and for new students to find the course that's right for them.
6½ hours (9:30am to 4:00pm)
Very enjoyable day at Lee's lovely studio which is a really nice space to work in, made even better by the log burner. Learnt so much - Lee was a very patient, knowledgeable and approachable teacher and used examples of his own work to help us understand techniques, composition etc. Hope to return again.
I thoroughly enjoyed the lino printing workshop. Lovely venue in a beautiful part of the world.
Lee explained everything well and was really helpful and patient as he guided us through print making.
I was thrilled to be able to produce a print and to take 4 copies home with me.
Thank you very much Lee, hope to return soon to make some more prints.
A very enjoyable day! The venue is easy to find, was warm on a cold day and has a good atmosphere!
Lee is a very approachable, knowledgeable and helpful tutor. His specialist equipment is of good quality and everything you need is provided.
I was amazed at the complexity of print that I managed in a day!
I will definitely look out for more of Lee's courses!
A brilliant day! Lee is friendly, knowledgable and was a fab teacher. Learnt so much and on the look out for the next one!
I had a busy and enjoyable day. Lee is a great teacher and offered help and advice when needed.
The setting is relaxed and company friendly. Wonderful artwork all around to inspire.
Lunchtime soup and brownies were most welcome.
I'm pleased with my final print and I feel confident enough to work at home.
I should love to return and learn more.
Response from Lee Wright Artist:Thank you Delyth. I am glad that you enjoyed the day. Lee
I really enjoyed Lee's workshop in landscape lino printing and will definitely be back for more excellent lessons, soup, and brownies. We worked quite hard but learnt a lot.
I was happy with my prints but now I know how to do it I think I will be able to achieve better results in the future. Lee also sent us links to where to buy all the equipment we would need to do it at home.
Excellent teacher, wonderful setting, brings the process to life and helps you achieve such a lot in just one day. Lee is really great with people and accommodates all levels of confidence, helping you relax so you can really enjoy the creative process. You will definitely want to go back for more courses once you've had a lino workshop with Lee.
What a fab day! Lee makes everyone feel very welcome, relaxed and at home. His tuition skills are excellent and you never feel like you're too embarrassed to ask for help as he’s so accommodating of everyone’s needs and levels. The day leaves you wanting to learn and practice more. You know you’ve had a good day when you have completely zoned out of all the other things going on in your life and just been absorbed into this. It was a really interesting way of looking at a piece of artwork - dissecting it backwards (and in reflection) to get your end results. Also how blending colours just on the one layer can create interesting depth and effects. Really good for the brain! And of course the delicious soup and brownies are really good for the tum 😁. I’ll definitely be going again and would definitely recommend it!! Many thanks Lee for a fabulous course and follow up!
Not only is Lee Wright an accomplished portrait painter and print maker he is a great teacher.
His classes are held in a shared studio just outside Crickhowell, not far over the border into Wales in a glorious leafy valley. There are paintings hanging from every wall and stacked around the floor.
The print room beyond is efficient with examples of Lee's evocative local landscape prints on show.
There were seven of us on the course, some already had some experience of lino cutting and printing others like me were complete novices but Lee put us all to work straight away, providing the necessary tools and instruction. He was helpful and encouraging, knowing when to help and when to stand back.
The day flew by but not before we all managed to complete 3 or 4 satisfying lino prints to take home.
There was lunch of bread and soup and seemingly an unlimited supply of chocolate brownies and hot drinks to boost flagging creativity.
The day was convivial, enjoyable and rewarding and I cant wait to do another course course. Thank you Lee!
Response from Lee Wright Artist:Thanks Lindy; glad you got a lot for the workshop. Lee
How great to be able to spend a whole day indulging in my favourite hobby! Although I've been doing linocutting for a little while, I really appreciated Lee's willingness to share his techniques and experience - I came away with improved techniques and eager to do more! The venue is inspirational in itself - full of Lee's fantastic work, which he frequently referred to to illustrate learning points. The whole day was a good balance of tuition and hands on practice, and everyone came away with a handful of prints that exceeded their expectations. Great stuff - thanks Lee
Response from Lee Wright Artist:Thanks a lot Nicholas. Glad you learnt some new things from the day; keep up the great prints...Lee
As a total novice, not just to Lino printing but all art since school, I was a little nervous but was soon out at ease by the friendly welcome from Lee and my co course members.
The tuition was just at the right level, with my instruction being less complex than others but nonetheless I learnt so much in the day that I am enthused to continue!
A really enjoyable course, with lovely people and a recognisable landscape at the end. Thoroughly recommended.
Response from Lee Wright Artist:Glad you enjoyed the day Andy. Great to meet you and fabulous first print!
Brilliant day in a lovely venue. Lee is a great tutor, always on hand but giving space and time to allow participants to get hands on experience. The whole day was warm and friendly in lovely company and I learnt a lot about simplifying designs, not over complicating composition, mixing colours, and loads of other really helpful and useful tips. I can’t wait to put these into practise at home.
Response from Lee Wright Artist:Great to meet you Liz and glad you got a lot out of the day. Wonderful print too!
I really enjoyed the day and I am well pleased with the landscape prints I made. Good company and lots of help when needed.
Response from Lee Wright Artist:They were great prints Christine, well done! Pleased you really enjoyed the workshop.
Just the sort of day I needed. what is lovely about Lee is that he seems to know intuitively when to let you get on with things and when to offer help and advice. Great tips right throughout the process and I came away having learned loads! Lovely atmosphere too. Thank you Lee.
Response from Lee Wright Artist:Thanks Margaret. So pleased you had a great day...and what beautiful prints you made!
I really enjoyed my day with Lee creating a winter landscape lino print. I had a little bit of experience with print making but I still learnt so much from Lee – especially about colours, simplifying a landscape to suit a lino print and the reduction technique – and was amazed that I managed to create a three layer lino print in one day. And, more importantly, it looked like the River Wye landscape I was trying to emulate! Lee's calm and confident manner was infectious and he effortlessly moved around the group supporting each person either with a positive comment or some hands-on assistance. It was lovely spending time learning, creating and chatting with a friendly and supportive group of people. From seeing everyone's seemingly not too impressive first printed layer it was amazing to watch each individual lino print landscape come to life as the next two layers were added. A hugely inspiring day.

domain: hobby


|Publication number||US7006084 B1|
|Application number||US 09/670,192|
|Publication date||Feb 28, 2006|
|Filing date||Sep 26, 2000|
|Priority date||Sep 26, 2000|
|Also published as||CA2354919A1, DE10146834A1, DE10146834B4|
|Publication number||09670192, 670192, US 7006084 B1, US 7006084B1, US-B1-7006084, US7006084 B1, US7006084B1|
|Inventors||Siegfried Kurt Buss, Frank Farid Qualitsen|
|Original Assignee||Faro Technologies, Inc.|
|Export Citation||BiBTeX, EndNote, RefMan|
|Patent Citations (14), Non-Patent Citations (3), Referenced by (60), Classifications (14), Legal Events (4)|
|External Links: USPTO, USPTO Assignment, Espacenet|
The invention relates to a method and system for computer aided manufacturing measurement (CAM2) analysis. In particular, the instant invention assists in managing large computer-aided design (CAD) files and to the reorganization of the data from those large CAD files into smaller more manageable and quickly accessible files. Further, the instant invention provides for improved CAD model surface selection when comparing manufactured assembly surfaces to the CAD model.
The manufacturing/industrial marketplace commonly uses computer-aided design (CAD) and computer-aided manufacturing (CAM). CAD software allowed engineers to produce 3-D images in the front end of the design process, which shortened the production cycle and led to tremendous gains in productivity. CAM software and equipment increased the efficiency and quality of machined parts. Despite these technological advances in design and manufacturing, something important was missing from the production cycle. That is, a highly accurate, efficient, and convenient measurement methodology for ensuring that the products and components met the original CAD specifications. Historically, measuring assemblies made of numerous parts against the CAD model has been unwieldy, expensive and unreliable.
Traditionally, the measurement and quality inspection function in the manufacturing process has been time-consuming and limited in size, scope, and effectiveness for a number of reasons. Manual measurement tools, such as calipers and scales may be slow, imprecise, and always one-dimensional. Analog test fixtures are costly and inflexible. Also, standard coordinate measurement machines, while providing a high degree of precision, are generally located in quality control labs or inspection facilities at a distance from the manufacturing floor. Parts must be removed one at a time and transported to the lab for components—which often translates into significant “down time” for the production line. In essence, traditional measurement techniques—also known as metrology—have lagged far behind in the technological advances of the production process.
The CAD/CAM and metrology markets, as well as a worldwide emphasis on quality in all aspects of the manufacturing process, are driving the need for a missing link, which is referred to as Computer-Aided Manufacturing Measurement (CAM2). In other words, CAM2 is a CAD-based total quality assurance technology. To date, adaptive measurement hardware and usable CAD-based measurement software have yet to be fully implemented in the manufacturing industry.
More recently, advances have been made in adaptive measurement hardware, as described in U.S. Pat. No. 5,402,582, the contents of which are incorporated herein by reference. Such hardware allows the measurement of points on an object and the comparison of the location of those points to CAD specifications. In order to speed the overall comparison process, the hardware should be connected to a local computer. Alternatively, as described in U.S. Pat. No. 5,978,748, the contents of which are also incorporated herein by reference, the hardware can be equipped with an on-board computer. Such systems allow precision measurement of assemblies at every step of the manufacturing process and at any location. Earlier systems required the assembly being measured to be taken to the confines of a quality control lab, which is time consuming and often impractical.
One significant drawback of the current state of technology referred to above is that CAD files demand powerful computers. Thus, the CAM2 market is limited by the power of the computers generally found and distributed in an affordable way to that market. It may be common for a company to have one or two powerful and expensive computers in its quality control lab, but unlikely for that same company to have numerous expensive computers distributed throughout a factory. Since the adaptive measurement hardware devices mentioned above typically are standalone stations assigned at different points in the manufacturing process, cost is a primary concern. Hence, the requirement to handle the CAD files becomes a limiting factor. Typical PC capabilities must be sufficient to handle large computer files, which are ordinarily handled by much more powerful workstations.
Many manufactured products today are highly curved in three-dimensions. Quality control inspections of such products requires the ability to measure points on the object's surface and compare them to the surfaces in the CAD file. CAD files are usually quite large since they contain information regarding these curves, and points, vectors, various layer settings and other features and information important to each particular CAD format and yet not always relevant to measurement.
Further, when comparing measurements on an assembly the user must select a surface on the CAD model from which to make that comparison. Very often, due to the complexity of the numerous surfaces contained in a CAD model, the basic act of selecting a surface can be difficult and time intensive. A single CAD model could contain hundreds or thousands of surfaces from which to choose. Even if the user narrows his or her search to a specific region of the model, those surfaces can sometimes be difficult to distinguish because they overlap, are small, or are grouped closely.
The above discussed and other drawbacks and deficiencies of the prior art are overcome or alleviated by the instant invention. This invention provides a computer-based method and system to facilitate quality control for manufactured assemblies. In particular, the instant method and system assists the measurement of such assemblies and their comparison to large CAD files.
An embodiment of the invention mitigates the problems encountered with large CAD files by decomposing each of such files into a multi-file format. A large CAD file is thereby broken-down into smaller files that organize the information contained in the larger file. The organization is performed in such a way that the information pertinent to the measurement process is segregated into a different smaller file than the information not needed to calculate measurements. Thus, the computer running the computation accesses a smaller file containing a higher percentage of required information.
Additionally, assisting the user in coordinating a match-up between the physical surfaces being measured and the proper associated CAD model version of that surface further increases the handling speed. In particular, one embodiment uses selection regions for each surface. A selection region indexes each surface. Thus, when a measurement point is taken, a list of surface regions is automatically scanned in order to determine which region contains that point. The corresponding distance of that measurement point to the surface is then calculated.
Viewing Data includes information necessary to allow a user to view and select entities on the CAD model. The speed of the viewing system is achieved by not processing the core mathematics for the CAD surfaces when viewing. Normal CAD engines must process the math associated with the surfaces in order to display them. In contrast, the Analysis Data includes information necessary to enable the comparison of measurements from a physical assembly model with the CAD model. By not processing the imaging data when analyzing the geometric comparison, further speed enhancements are achieved.
Once a Region file 610 is identified, surface data can then be extracted in order to analyze the relative position of the analogous surface point to that surface at 1600. Finally, a distance calculation is performed measuring the distance between the measured surface point and the CAD model surface at 1700. Thus should provide the user with information about how different the assembled model is relative to the originally designed model.
As described above, the present invention can be embodied in the form of computer-implemented processes and apparatuses for practicing those processes. The present invention can also be embodied in the form of computer program code containing instructions embodied in tangible media, such as floppy diskettes, CD-ROMS, hard drives, or any other computer-readable storage medium, wherein, when the computer becomes an apparatus for practicing the invention. The present invention can also be embodied in the form of computer code, for example, whether stored in a storage medium, loaded into and/or executed by a computer, or transmitted over some transmission medium, such as over electrical wiring or cabling, through fiber optics, or via electromagnetic radiation, wherein, when the computer program code is loaded into and executed by a computer, the computer becomes an apparatus for practicing the invention. When implemented on a general-purpose microprocessor, the computer program code segments configure the microprocessor to create specific logic circuits.
While the invention has been described in conjunction with specific embodiments thereof, it is evident that many alternatives, modifications and variations will be apparent to those skilled in the art in light of the foregoing description. Accordingly, it is intended to embrace all such alternatives, modifications and variations as fall within the spirit and broad scope of the invention.
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|U.S. Classification||345/419, 700/56, 702/152|
|International Classification||G06T17/00, G01B21/00, G05B19/408, G05B19/4097|
|Cooperative Classification||G05B2219/35134, G06T17/00, G05B2219/37443, G05B19/408, Y02P90/265|
|European Classification||G06T17/00, G05B19/408|
|Feb 1, 2001||AS||Assignment|
Owner name: FARO TECHNOLOGIES INC., FLORIDA
Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNORS:BUSS, SIEGFRIED KURT;OUALITSEN, FRANK FARID;REEL/FRAME:011501/0155;SIGNING DATES FROM 20010108 TO 20010118
|Jul 29, 2009||FPAY||Fee payment|
Year of fee payment: 4
|Jul 31, 2013||FPAY||Fee payment|
Year of fee payment: 8
|Oct 9, 2017||FEPP|
Free format text: MAINTENANCE FEE REMINDER MAILED (ORIGINAL EVENT CODE: REM.)


text:
The Jackson family has certainly been served many ups and downs. Now the eldest of the Jackson children, 60-year-old Rebbie Jackson, is opening up about her daughter Yashi Brown’s battle with bipolar disorder and schizophrenia in an attempt to reduce to stigma surrounding mental illness.
“It was such a hard thing, it has all been an experience I will never ever forget and all I wanted was to find a solution or a way in which Yashi could just solve the problems," Jackson told FOX411’s Pop Tarts. "A lot of people are have these disorders and they don’t know it because there are very different degrees of bipolar. So many people have this but they can’t figure out what their problem is. So you have to get to the core of the problem, expose it and accept it does exist, and then you can go about learning how to deal with it.”
In attempt to reach out to other families dealing with mental illness, Brown, now 33, is releasing the book “Black Daisy in a White Limousine: 77 Poems.”
“The poems date back to when I was in my teens to now. You can see some of the emotional changes and you get a sense of the true honest expression of all the things I’ve experienced with life, with family, love and all of that. You get a sense of what it is that we’re talking about,” Brown told Pop Tarts.
Brown’s mental illnesses went undiagnosed for several years, and it wasn’t until she was in her early twenties that the medical profession was able to pinpoint her problems. But due to the support of her family and the power of prayer, she now feels she is in a place to help other sufferers through their journey.
Brown also said coming from the famous Jackson family made it more difficult to cope with her mental health issues.
“It was harder for sure, you feel like you constantly have to hold it together so technically you’re living a double life. You’re living in this world that you totally don’t understand then you leave and go into the public where you really have to have it together,” she said. “Of course growing up in a high profile family especially will make you feel like you need to be some sort of an example or be super strong to the people around you and not be yourself. Instead of saying, ‘I have these challenges and other people have these same challenges and let’s communicate and talk about it’ as opposed to trying to act like they don’t exist or that you have it all together, which is really exacerbating it in the long run.”
As a mother, Rebbie, a Jehovah's Witness, also continues to turn to religion to pull her through the hard times.
“It’s about staying focused and prayer. I am a bible student for sure. And being calm. It’s hard to not let people go and get you upset or keep you upset,” she said. “We live in crazy times and whatever takes you away from the rhetoric, the craziness, just be calm and try to deal with life one day at a time.”
Jackson is also playing her part to help others in need by returning to the stage to headline the upcoming Pick Up the Phone Suicide Prevention Tour, which kicks off in Washington DC on February 25.
And even amid the Dr. Conrad Murray trial that currently taking place in Los Angeles, Jackson insisted that 20 months after her brother Michael’s death, the Jackson family is doing very well.
“They seem to be fine,” she added. “Everybody seems to be doing fine.”

domain: sociology


text:
Chiropody and podiatry at Norris Health
The Norris Health clinic in Congleton has state registered chiropodists who provide nail care, and podiatry. They are members of the Heath and Care Professions Council (HCPC) and the College of Podiatrists. Here are just some of the conditions or chiropodists can help with:
- bunions and other toe deformities
- corns and callouses
- fungal infections
- care of children’s feet
- in growing toenails
- orthotic prescription
- sports injuries
- care of the diabetic foot
- relief from arthritic pain
- care of elderly feet
What to expect
All chiropody instruments are sterilised and a different set of instruments in used on each patient. You will take your shoes and socks off and the Chiropodist will give your feet a thorough examination. When looking closely at your nails they will often use a special magnifying light, and chiropody machine may be used which has different attachments to target different nail types.
Often patients say their feet feel so much better following treatment and some say its ‘like walking on air’!
Please contact us to find out more or to make an appointment.

domain: medical


text:
BOFFIN, C., 2001. Project sustainability through social marketing. IN: Scott, R. (ed). People and systems for water, sanitation and health: Proceedings of the 27th WEDC International Conference, Lusaka, Zambia, 20-24 August 2001, pp. 87-90.
Whilst "sustainability" has become accepted as a
key concept in development initiatives, examples of it’s
achievement are difficult to find. This paper considers some
of the advice social marketing has to offer.


text:
First District Health Unit now has COVID-19 vaccines available for those 18 to 64 years old with two or more high-risk health conditions.
FDHU says the following are considered high-risk conditions:
- Chronic lung disease, including COPD
- Serious heart conditions e.g. heart failure, coronary artery disease or cardiomyopathies (also known as heart muscle disease)
- Obesity with a body mass index (BMI) of 30 or more
- Type 2 diabetes
- Chronic kidney disease
- Conditions that cause you to be immunocompromised
- e.g. HIV infection or those with weakened immune systems due to other illnesses or medication
- This group should be aware of the potential for reduced immune response to the vaccine and currently limited safety data of vaccine in this population
- Sickle cell disease
- Down Syndrome
Vaccinations are done by appointment only by calling your local FDHU office.


text:
Spanish cuisine facts for kids
Spanish cuisine consists of the cooking traditions and practices from Spain. Olive oil (of which Spain is the world's largest producer) is heavily used in Spanish cuisine. It forms the base of many vegetable sauces (known in Spanish as sofritos). Herbs most commonly-used include parsley, oregano, rosemary and thyme. The use of garlic has been noted as "common to all Spanish cooking." The most used meats in Spanish cuisine include chicken, pork, lamb and veal. Fish and seafood are also consumed on a regular basis.
Charles Perry refers to Spanish cuisine as "an existential sort of cuisine with a tough, dogged, living-on-the-edge character".
- Meal routines
- Spanish regional variation
- Images for kids
- See also
Authors like Strabo wrote about aboriginal people of Spain using nuts and acorns as staple food. The extension of the vines along the Mediterranean seems to be due to the colonization of the Greeks and the Phoenicians who introduced the cultivation of olive oil. Spain is the largest producer of olive oil in the world. The growing of crops of the so-called tríada mediterránea (the "Mediterranean triad": wheat, grapevines, and olives) underpinned the staple meal products for the inhabitants of the south of the Iberian Peninsula during the Roman Era (bread, wine and oil).
The Visigoths’ limited but lasting contributions to Spanish cuisine include the spread of consumption of fermented milks and the preference for avoiding the mixing of water and wine.
Rice was possibly introduced for the first time by Byzantines in the Iberian Peninsula by the 6th century, while, following the Muslim conquest of the Iberian peninsula in the 8th century, Arabs would also expand rice cultivation, bringing new irrigation techniques originally from the Indian subcontinent that also allowed for the cultivation of crops such as sugar cane, watermelon, lemon and oranges. Other ingredients introduced in the Iberian Peninsula during the Hispano-Muslim period include sorghum, spinach, eggplant, peach, apricot, saffron and almonds.
Moors also developed the basis for the art of pastry-making and introduced escabeche, a food preservation technique relying on vinegar. Dishes like ajo blanco, salmorejo,' gazpacho, alboronía , alajú, hallulla, albóndiga , mojama, arrope, fideuà, turrón are some of the many legacies of Moorish cuisine. Although Muslim religion does not allow alcoholic drinks, the consumption of wine was widespread as the Qur'anic precepts never got to overrule the preexisting traditions in this regard. There are many accounts of the "drinking chats" of Abd al-Rahman II, Abd al-Rahman III and Almanzor. Almodrote (a formerly popular sauce preparation out of vogue since the late 17th century) was a Sephardic recipe in origin. Observing the kashrut regulations, Jews and judaizantes opted for blood-drained meat and without fat, outright rejecting bacon. Potajes were an important part of the Jewish cuisine in the Middle Ages, most notably adafina, a local name for a ḥamin dish, along with other Jewish culinary legacies in Spain since. The cookbook history in the country might be traced back to works such as the Llibre de Sent Soví (1324) and Ruperto de Nola's Llibre de Coch (1520), both written in the Catalan language.
The arrival of Europeans to the Americas in 1492, initiated the advent of new culinary elements, such as tomatoes, potatoes, maize, bell peppers, spicy peppers, paprika, vanilla and cocoa, or chocolate. Spain is where chocolate was first mixed with sugar to remove its natural bitterness. Other ingredients traveled to the Americas, such as rice, grapes, olives and many types of cereals. Spain was the bridge for the Columbian exchange between the rest of Europe and the New World.
Foreign visitors noted with disdain the Spaniards' use of olive oil and (pig's) lard for cooking rather than their preferred (cow's) butter. The latter was barely available and according to the 17th-century account of Madame d'Aulnoy, when it actually was it came "from afar, preserved in pig's tripes and full of worms". Butter was only locally produced in places such as Galicia, Asturias or Soria (or it was imported: the so-called "Flanders' butter", preserved in potassium nitrate).
By the 18th century, many American ingredients, such as peppers and tomatoes, had been already fully incorporated to the Spanish cuisine, bringing new strong flavours; contemporary foreign visitors such as French ambassador Jean-François de Bourgoing, judged negatively this gastronomic synthesis happening in Spain by the late part of the century: "Spanish cooking, which they have inherited, is not generally pleasing to foreigners. Spaniards like strong condiments such as pepper, tomato sauce, hot peppers and saffron, which color or infect nearly all their dishes".
Many traditional Spanish dishes such as tortilla de patata (an omelette made with potatoes), would not be possible without the Columbian exchange. Gazpacho, salmorejo, and pan con tomate are made with tomatoes, which traveled from the New World to the Old World.
For most of the 19th century, the aristocracy consumed a set of dishes that was largely an imitation of French cuisine. That was the available cuisine at the time, together with the degeneration of regional cuisines. A positive foreign take on the Spanish dishes opposing the largely negative views from foreign commentators was that of Richard Ford, fond of Spanish specialties such as Sherry and ham.
Modern Spanish cuisine was gestated in the late 19th to early 20th century, with gastronomes and writers such as Mariano Pardo de Figueroa (Dr. Thebussem), José Castro y Serrano , Ángel Muro , Emilia Pardo Bazán and Dionisio Pérez, some of which put an effort in developing the idea of a "national cuisine" recognisable by Spaniards as their own.
Keen on participating in the Spanish nation building process, Dr. Thebussem, in an autochthonous example of culinary nationalism, proposed the King's Chef that the olla podrida (a rustic stew typically made of meat, legumes and other vegetables) should be served at official banquets as national dish. This can be considered as an important step to stray away from the French cooking paradigm, hegemonic in the 19th century in Europe. Olla podrida had been indeed previously ridiculed in foreign (most notably French) satires.
Although the new foodscape built in opposition to the French centralist culinary model accounted for the awareness of the distinctive regional singularities, subsequent food writers in the country would continue to cope with the tension between the Spanish peripheral and centralist foodscapes.
The extremely influential cooking book 1080 recetas de cocina by Simone Ortega (first published in 1972) became a hit in Spain, remaining as of 2019 the third best-selling book ever in the history of the country after Don Quixote and the Bible. This was however not a book exclusively of Spanish traditional recipes, but to a large extent it included French recipes, bringing an exotic penchant to the Spanish homes.
Televised cooking shows started in the country in 1984 with Con las manos en la masa.
A continental-style breakfast (desayuno) may be taken just after waking up, or before entering the workplace. Common products taken during breakfast include coffee, milk, chocolate drink, biscuits (most notably Marie biscuits), magdalenas, toasts (featuring ingredients such as oil, tomato and butter, bread toasts are a staple part of the desayuno either consumed back in home or in bars) or churros.
Due to the large time span between breakfast and lunch, it is not uncommon to halt the working schedule to take a mid-morning snack.
Lunch (el almuerzo or simply la comida, literally meaning "the food"), the large midday meal in Spain, contains several courses, especially in restaurants. In some regions of Spain, the word almuerzo refers to the mid-morning snack, instead of lunch. Lunch usually starts between 2:00 pm or 2:30 pm finishing around 3:00 pm to 3:30 pm, and is usually followed by sobremesa, which refers to the tabletalk that Spanish people undertake. Menus are organized according to these courses and include five or six choices in each course. At home, Spanish meals would contain one or two courses and a dessert. The content of this meal is usually a soup dish, salad, a meat or a fish dish and a dessert such as fruit, yoghurt or something sweet. Tapas may also be typically served before or during lunch.
In recent years, the Spanish government took action to shorten the lunch break, in order to end the working day earlier. Most businesses shut down for two or three hours for lunch, then resume the working day until dinner time in the evening.
La cena, meaning both dinner or supper, is taken between 8:30pm and 10pm. It typically consists of one course and dessert. Due to the large time span between lunch and dinner, an afternoon snack, la merienda, equivalent to afternoon tea, may take place at about 6pm. At merienda, people would typically drink coffee, eat something sweet, a sandwich or a piece of fruit.
Some country-wide staple dishes common throughout Spain include croquetas (croquettes), paella (a rice dish incorporating different ingredients as it moves away from the area of origin in the Valencia region), ensaladilla rusa (the local name for the Olivier salad), gazpacho (a vegetable cold soup) and tortilla de patatas (Spanish omelette). There is a disagreement in Spanish society when it comes to preferring onion as an ingredient in the Spanish omelette, often accompanied by exclusionary and vehement takes by either side.
Processed gazpacho carton packages
Appetizers right before lunch or dinner, or during them, are common in the form of tapas (small portions). It is common for tapas to be provided as a complimentary appetizer in bars and cafes when ordering a drink. Aside from some of the aforementioned specialties, other signature tapas include: mejillones en escabeche (marinated mussels), gildas , albóndiga (meatballs), callos, torreznos or raxo de cerdo.
Spanish regional variation
The following is a list of traditional Spanish meals:
Andalusian cuisine is twofold: rural and coastal. Of all the Spanish regions, this region uses the most olive oil in its cuisine. The Andalusian dish that has achieved the most international fame is gazpacho, from Hispanic Arabic gazpáčo. It is a cold soup made with five vegetables, vinegar, water, salt, olive oil, and stale bread crumbs. Other cold soups include poleá, zoque and salmorejo.
Snacks made with olives are common. Meat dishes include flamenquín, pringá, oxtail stew, and menudo gitano (also called Andalusian tripe). Hot soups include sopa de gato (made with bread), caldillo de perro (fish soup with orange juice) and migas canas. Fish dishes include pescaíto frito, soldaditos de Pavía, and parpandúa . A culinary custom is the typical Andalusian breakfast, which is considered to be a traditional characteristic of laborers which is extending throughout Spain.
Aragonese cuisine has a rural and mountainous origin. The central part of Aragon, the flattest, is the richest in culinary specialties. Being in a land where lambs are raised on the slopes of the Pyrenees, one of its most famous dishes is roast lamb, or asado de ternasco. The lamb is cooked with garlic, salt, and bacon fat. Pork dishes are also very popular. Among them, magras con tomate , roasted pork leg, and almojábanas de cerdo. Among the recipes made with bread are migas de Pastor, migas con chocolate , regañaos , and goguera . The most notable condiment is garlic oil.
Legumes are very important, but the most popular vegetables are borage and thistle. In terms of cured meats, jamón de Teruel and also ham from Huesca are used often. Among the cheeses, queso de Tronchón is notable. Fruit-based cuisine includes the very popular fruits of Aragon (Spanish: frutas de Aragon, which are candied fruits) and maraschino cherries.
Asturian cuisine has a long and rich history, deeply rooted in Celtic traditions of Atlantic Europe. One of its most famous dishes is fabada asturiana. Fabada is the traditional stew of the region, made with white beans, sausages (such as chorizo and morcilla ), and pork. A well-known recipe is fabes con almejas (beans with clams). Asturian beans (fabes) can also be cooked with hare, partridge, prawns, or octopus. Also of note are pote asturiano (made with white beans, cabbage, potatoes and a variety of sausages and bacon) and potaje de vigilia .
Pork-based foods, for example, choscoCantabrian Sea provides a rich variety of species, including tuna, hake and sardines., callos a l'asturiana and bollu preñáu (chorizo-stuffed bread rolls), are popular. Common meat dishes include carne gobernada (roasted veal), cachopo (a crunchy, crumb-coated veal steak stuffed with ham and cheese), and caldereta . Fish and seafood play an important role in Asturian cuisine. The
Asturian cheeses are very popular in the rest of Spain. Among them, the most representative is Cabrales cheese, a pungent, blue cheese developed in the regions near the Picos de Europa. Other popular cheese types are gamonéu afuega'l pitu, and queso de Pría . These can be enjoyed with the local cider, a low-alcohol drink made of Asturian apples, with a distinctive sourness.
Asturian cider, Sidra de Asturias, made of a special type of apple, is traditionally poured escanciada from a certain height, usually over the head of the waiter/server: one hand holds the glass, slightly tilted, under the hip, while the other hand throws the cider from atop, the arm usually stretched upwards. When the cider falls into the glass from above, the drink "breaks", getting aerated and bubbly. It is consumed immediately after being served, in consecutive, tiny shots.
Notable desserts are frisueloscrêpes, usually filled with cream or apple jam), rice pudding (white rice cooked with milk, lemon zest and sugar), and carbayón (dulce) (puff pastry cakes filled with almond mash and covered with sugar glaze).(similar to
Balearic cuisine has purely Mediterranean characteristics due to its location. The islands have been conquered several times throughout their history by the French and the English, which left some culinary influences. Some well known food items are the sobrassada, arroz brut , mahón cheese, gin de Menorca (pelota), and mayonnaise. Among the dishes are tumbet, frito mallorquín , and roasted suckling pig. Popular deserts include ensaïmada, tambor d'ametlla, and suspiros de Manacor. Balearic food is an example of the famous Mediterranean diet due to the importance of olive oil, legumes, unrefined cereals, fruits, vegetables and fish.
The cuisine of the Basque Country has a wide and varied range of ingredients and preparations. The culture of eating is very strong among the inhabitants of this region. Highlights include meat and fish dishes. Among fish, cod (bacalao) is produced in various preparations: bacalao al pil pil , bacalao a la vizcaína , to name a few. Also popular are anchovies, bream, and bonito. Among the most famous dishes is changurro . Common meat dishes are beef steaks, pork loin with milk, fig leaf quail, and marinated goose.
The Canary Islands have a unique cuisine due to their geographical location in the Atlantic ocean. The Canary Islands were part of the trading routes to the Americas, hence creating a melting pot of different culinary traditions. Fish (fresh or salted) and potatoes are among the most common staple foods in the islands. The consumption of cheese, fruits, and pork meat also characterizes Canarian cuisine. The closeness to Africa influences climate and creates a range of warm temperatures that in modern times have fostered the agriculture of tropical and semitropical crops: bananas, yams, mangoes, avocados, and persimmons which are heavily used in Canarian cuisine.
The aboriginal people, Guanches, based their diet on gofio (a type of flour made of different toasted grains), shellfish, and goat and pork products. Gofio is still consumed in the islands and has become part of the traditional cuisine.
A sauce called mojo (of Portuguese origin) is very common through the islands. It has been adapted and developed in many ways, so that it may complement various main dishes. Fish dishes usually require a "green mojo" made from coriander or parsley, while roasted meats require a red variety made from chilli peppers that is commonly known as mojo picón.
Some popular desserts are: truchas (pastries filled with sweet potato or pumpkin), roasted gofio (a gofio-based dough with nuts and honey), príncipe Alberto (a mousse-like preparation with almonds, coffee, and chocolate), and quesillo (a variety of flan made with condensed milk).
Wineries are common in the islands. However, only Malvasia wine from Lanzarote has gained international recognition.
Recognized quality meats are Tudanca veal and game meat.
Cantabria has two wines labelled DOC: Costa de Cantabria and Liébana.
In Castilla-La Mancha, the culinary habits reflect the origin of foods eaten by shepherds and peasants. It is said that the best La Mancha cuisine cookbook is the novel Don Quixote by Miguel de Cervantes. Wheat and grains are a dominant product and ingredient. They are used in bread, soups, gazpacho manchego, crumbs, porridge, etc. One of the most abundant ingredients in Manchego cuisine is garlic, leading to dishes such as ajoarriero , ajo puerco, and garlic marinade.
Given the fact that its lands are dry, and thus unable to sustain large amounts of cattle living on grass, an abundance of small animals, such as rabbit, and especially birds (pheasant, quail, partridge, squab), can be found. This led to game meat being incorporated into traditional dishes, such as conejo al Ajillo (rabbit in garlic sauce), perdiz escabechada (marinated partridge) or huevos de codorniz (quail eggs)).
Castile and León
In Castile and León characteristic dishes include morcilla, (a black pudding made with special spices), judión de la Granja , sopa de ajo (garlic soup), Cochinillo asado (roast piglet), lechazo (roast lamb), botillo del Bierzo, hornazo from Salamanca, jamón de Guijuelo (a cured ham from Guijuelo, Salamanca), salchicha de Zaratán , other sausages, Serrada cheese, queso de Burgos , and Ribera del Duero wines.
The cuisine of Catalonia is based in a rural culture; it is very extensive and has great culinary wealth. Notably, it was in Catalonia where the first cookbook was written in Spain. It features cuisine from three climates: coastal (seafood), mountains, and the interiors. Some famous dishes include escudella, pa amb tomàquet, bean omelette, coca de recapte , samfaina, thyme soup, and caragols a la llauna. Notable sauces are romesco sauce, aioli, bouillabaisse of Catalan origin and picada.
La Rioja is recognized by the use of meats such as pork and cold cuts, which are produced after the traditional slaughter. Lamb is perhaps the second most popular meat product in this region (chuletillas al sarmiento ). Veal is common in the mountainous areas. Another well-known dish is caparrones, Rioja stew. The most famous dish is Rioja style potatoes and fritada. Lesser known dishes are Holy lunch and ajo huevo (garlic eggs). Pimientos asados (roasted peppers) is a notable vegetable dish.
La Rioja is famously known in Spain for its red wine, so most of these dishes are served with wine. Rioja wine has designated origin status.
The cuisine of Extremadura is austere, with dishes prepared by shepherds. It is very similar to the cuisine of Castilla. Extremaduran cuisine is abundant in pork; it is said that the region is one of the best for breeding pigs in Spain, thanks to the acorns that grow in their fields. Iberian pig herds raised in the fields of Montánchez are characterized by dark skin and thin legs. This breed of pig is found exclusively in Southwestern Iberia, both in Spain and Portugal. Iberian pork products such as sausages are common and often added to stews (cocido extremeño ), as well as cachuela (pork liver pâté seasoned with paprika, garlic and other spices).
Other meat dishes are lamb stew or goat stew (caldereta de cordero and caldereta de cabrito). Highlights include game meats, such as wild boar, partridge, pheasant, or venison.
Distinctive cheeses from the region include the so-called quesos de torta, sheep milk cheeses typically curdled with the infusion of thistle: both the torta of La Serena and the torta of El Casar enjoy a protected designation of origin. Among the desserts are leche frita, perrunilla , and pestiños (fritters), as well as many sweets that have their origins in convents.
Cod preparations are known, and tench is among the most traditional freshwater fish, with fish and vegetable dishes such as moje de peces or escarapuche.
Soups are often bread based and include a variety of both hot and cold ones. Pennyroyal mint is sometimes used to season gazpachos or soups such as sopa de poleo. Extremaduran ajoblanco (ajoblanco extremeño) is a cold soup different from Andalusian ajoblanco since it contains egg yolk in the emulsion and vegetables but no almonds.
The Northeastern comarca of La Vera produces pimentón de la Vera, smoked paprika highly valued all over Spain and extensively used in Extremaduran cuisine.
The region is also known for its vino de pitarra tradition, home-made wine made in small earthenware vessels.
Galician cuisine is known in Spanish territory because of the emigration of its inhabitants. Similarly to neighbouring Asturias, Galicia shares some culinary traditions with the Celtic nations of Atlantic Europe. One of the most noted Galician dishes is soup. Also notable is pork with turnip tops, a popular component of the Galician carnival meal laconadas. Another remarkable recipe is caldo de castañas(a chestnut broth), which is commonly consumed during winter. Pork products are also popular.
The simplicity and authenticity of the Galician cooking methods were extolled already in the early 20th century by popular gastronome Manuel Puga e Parga (aka Picadillo), praising dishes such as lacón con greloscaldeiradas (fish stew), opposed to the perceived sophistication of the French cuisine.or
The seafood dishes are very famous and rich in variety. Among these are: the Galician empanadas, octopus, scallops, crab, and barnacles. In the city of Santiago de Compostela, located along an ancient pilgrim trail from the Pyrenees, it was customary for travelers to first eat scallops upon arriving in the city.
Among the many dairy products is queso de tetilla.
The queimadas (a folkloric preparation of orujo) consists of mixing of the alcoholic beverage with peels of orange or lemon, sugar or coffee beans, prepared in a nearly ritual ceremony involving the flambé of the beverage.
Cattle breeding is very common in Galicia, therefore, a lot of red meat is consumed, typically with potatoes.
Madrid did not gain its own identity in the Court until 1561, when Philip II moved the capital to Madrid. Since then, due to immigration, many of Madrid's culinary dishes have been made from modifications to dishes from other Spanish regions. Madrid, due to the influx of visitors from the nineteenth century onwards, was one of the first cities to introduce the concept of the restaurant, hosting some of the earliest examples.
The cuisine of the region of Murcia has two sides with the influence of Manchego cuisine. The region of Murcia is famous for its varied fruit production. Among the most outstanding dishes are: ', zarangollo, ', aubergine a la crème, ', etc. A typical sauce of this area is ', used to accompany meat dishes.
Regional dishes include ' (beans cooked with bay leaves, hot peppers and garlic), ', ', sopa de mondongo, and others.
Some meat products from Murcia are ' (black pudding), which is flavored with oregano, and ', made with ground beef.
Among fish and seafood are the golden salt, Mar Menor prawns and baked octopus.
Rice dishes are common and include ', ', paella Valenciana (rice with rabbit and snails), ', and .
Among confectionery products are exploradores and '. They are typical in Murcia gastronomy and are found in almost every pastry shop in Murcia. They are both sweet and savoury at the same time.
Desserts are abundant; among them are paparajotes, Orchard, stuffed pastries, and others.
The gastronomy of Navarra has many similarities with Basque cuisine. Two of its flag dishes are ' (Navarra-style trout) and ', although we must not forget the ' or relleno. There are very curious recipes such as the Carlists eggs.
Salted products are common and include chorizo de Pamplona, stuffing and sausage. The lamb and beef have, at present, designations of origin. Among the dairy products are Roncal cheese, the curd or Idiazabal cheese. Typical alcoholic drinks include claret and pacharán.
The cuisine of Valencia has two components, the rural (products of the field) and the coastal (seafood). One popular Valencia creation is paella, a rice dish cooked in a circular pan and topped with vegetables and meats (originally rabbit and chicken). Dishes such as , arròs negre, fideuá, ', and rice with beans and turnips are also common in the city.
Coastal towns supply the region with fish, leading to popular dishes like ' (fish stew), typical of the Albufera.
Among the desserts are coffee liqueur, chocolate Alicante, and ' and horchata, both of Muslim origin. Notably, during Christmas, nougat is made in Alicante and Jijona; also well-known are ' (almonds wrapped in a thick layer of caramel).
It is traditional to prepare and eat small honey cakes (galletas de miel) for the feast of Corpus Christi.
Images for kids
Spanish chef Ferran Adrià
In Spanish: Gastronomía de España para niños
Spanish cuisine Facts for Kids. Kiddle Encyclopedia.


b'TRANSPORTATION: BLOUNT ON THE MOVERoad WorkIS CATALYST FOR ECONOMIC GROWTHBy Lance ColemanImproving infrastructure have become the magic words for economic growth in Blount County. Nowhere is that more evident than in the road work in Alcoa. In November of 2021, road builders will complete a lift of the Alcoa Highway/Hunt Road inter-change that state and local officials believe will kick start the economic engine of Springbrook Farm. The road also opens a second entrance to McGhee Tyson Airport and makes a safe intersection for drivers and pedestrians.It is all part of a realignment of Alcoa Highway that is actuallyRealignment of Alcoa Highway, showing new boulevard, more than 30 years in the making,Tyson Road, in the center. Hunt Road is at the right top.said Alcoa Deputy City Manager Andrew Sonner.www.BlountPartnership.com 41'


The GEB-7 is a seven-band equalizer created specifically for the frequency range of the electric bass. Since the frequency range extends down to 50Hz, the GEB-7 is also great for adjusting depth and bottom end of an upright bass with pickups.
- 0Hz to 10kHz frequency range specifically designed for bass
- Full range response, even for five- and six-string basses
- Can be used as a "boost" or "cut" pedal using the level control knob
- Great for eletric-acoustic bass applications
- AC adaptor or 9V battery operation
- BOSS five-year warranty


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Barbara questioned Childcare Minister Liz Truss at Westminster about the government’s plans for funding allocation changes which could affect enhanced school nursery provision in Salford.
Salford City Council aims to provide 25 hours of free school nursery provision to all three and four year olds in Salford, which is ten hours more than the national legal minimum. However, the funding for enhanced nursery provision in Salford is now at risk due to planned Government changes to funding allocations to schools.
Salford Council has been forced to hand control of the extra funding for school nurseries to primary school head teachers, to try to protect the funding for the nursery provision. This change also means that head teachers may not use the funding for nursery provision in the way intended when their funding allocations from Government change in future.
“I am glad that despite the loss of £100 million in its budgets from Central Government, Salford Council is prioritising help to those hard-pressed parents who need better school nursery provision.
“I know that Salford Council’s aim to provide 25 hours of free nursery care to 3 and 4 year olds in our schools will be a real help to those parents. I asked the Childcare Minister why Government changes to school funding allocations could act to undermine the Council’s aim to provide extra hours of nursery provision in our schools.
“The Minister claimed that the costs of childcare have stabilised under the Conservative-led government but in fact they have risen by a third under this Government, rising five times faster than wages. While the Government clearly fails to understand this issue, a Labour government elected in 2015 would extend free childcare for all working parents of three and four year olds to 25 hours per week”

domain: finance


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Fresno man dies in fatal crash on Ohio 16
CONESVILLE - A Coshocton County man is dead following a two-vehicle crash involving a trailer on Saturday morning on Ohio 16.
According to Sgt. Jeff Jirles, of the Zanesville Post of the Ohio State Highway Patrol, at approximately 8:30 a.m. a 2004 GMC pickup driven by 54-year-old Chad Bonfield, of Fresno, became disabled near milepost 2 while hauling a show car on a trailer.
Jirles said the trailer became disconnected from the truck, which led to Bonifield, who stopped the truck, leaving his vehicle after stopping it in the westbound lane. He was then struck from behind by a 2001 Ford pickup driven by Darrell Mynes, 76, of Millersburg.
Myes first struck the trailer, then Bonifield while he was standing outside of the vehicle.
Bonfield was pronounced dead at the scene. The crash is still under investigation and is expected to be presented to the Coshocton County Prosecutor's office for review, Jirles said.
Sam Blackburn is a reporter with the Zanesville Times Recorder and Coshocton Tribune. He can be reached at email@example.com, by phone at 740-450-6723 or on Twitter at @SamBlackburnTR.

domain: news


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Squash Blossom Fritters
kale & casero, sofrito, zaatar
smoked shoyo, yuzu, rice crisp, avocado, green strawberry, black garlic
Family Style Dinner for Groups of 7 or more.
$75 per person plus tax and healthy SF.
On weekends only times to reserve is 5:30-6 or 8:30 and later.
Chefs Choice Desserts


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Pineapple Balsamic Vinegar (200ml)
Lexington Location Only
Our Golden Hawaiian Pineapple White Balsamic is sweet and tart with the heady aroma of fresh ripe pineapple. This amazing, zesty balsamic is the perfect complement to fruit salads and fresh berries. Reduce a little Pineapple White Balsamic with honey, orange juice, cinnamon, clove, and a pinch of cayenne to make a festive glaze recipe. Refreshing and palate-cleansing in spicy dishes.
Great with: pork chops, pineapple margarita, salsas, beef, poultry, seafood, chutneys, leafy greens, root vegetables, creamy desserts, and pastries


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