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For over 40 years of my life on this magnificent planet, I was on a diet. I body shamed myself into more diets than honestly, I think are even out there. Back in the day, I was a human points calculator. Obsessing about how many points I was over most days and critiquing my unsuccessful, frustrating dieting day lulled me to sleep every night. Before I even opened my eyes, I was a failure because I didn’t get up early even to make it to the gym. Any of this sound familiar?
It wasn’t until I learned that what I ate had very little to do with successful weight loss and maintenance. Discovering that the work needed to happen from the inside out is the secret to my nearly 60-pound weight loss that with the help of one special lady and a Universe that loves and guides me, I’ve managed to …for the first time ever…keep these extra pounds off my beautiful, healthy body for over four years.
And that, in and of itself, is an amazing victory, but it’s more about who I am and how by updating my mental operating system, I can finally be free from the heaviness of carrying around a very troubled, wounded little self who never learned how to process the hurts of a dysfunctional home.
This story is not about what happened to cause my little self the pain and wounding, it’s about thanking the Universe for all its guiding love and support. You see, She gave me the gift of a loving friend who unbeknownst to her, has helped me process my fears of abandonment and rejection, my built-up anger and slowly the Universe supported me by sending me little bits of pain through this friend so I could openly, lovingly, compassionately begin to heal my wounds.
Understanding the mind-body connection and looking at my life through the lens of a compassionate observer, I began to see that this God-sent angel was triggering patterns, behaviors and false truths in me that were driving my life and keeping me stuck in my old story.
Once I understood that I was using food to numb my pain and alcohol to fit in, I could release and process all the pain that was “weighing” me down and begin to “lighten” and free my life from the heavy pain that I carried around every single day of my life.
Using the wonderfully successful tool of Emotional Freedom Techniques (EFT)/Tapping to gently tap on all the stories, unresolved emotions and false truths, I compassionately and purposefully updated my operating system from a wounded teenager to a bright, successful adult that I deserved to be.
So when people ask me how I lost the weight, I answer in two ways. One answer is I stopped trying and started living and secondly, I finally realized I didn’t need the weight to hide behind any longer.
I want to leave this world a better place for future generations. I want everyone to know that they are important, they matter and they are worthy of love and acceptance. If I walked to my path to help others walk theirs then I am blessed and so are you.
So, as a certified mind body coach and EFT practitioner, I want my clients to get relief and recover from trauma, co-dependency, weight issues, addictions, obsessive-compulsive behaviors, and physical pain just like I did. I promise to compassionately, honestly and gently hold sacred space for them just like my practitioners did for me so they can HEAL (Healthy Empowered Authentic Living) just like I did.


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The Apostle Paul in teaching the Romans preached against a multitude of sins.
“For this cause God gave them up unto vile affections: for even their women did change the natural use into that which is against nature: And likewise also the men, leaving the natural use of the woman, burned in their lust one toward another; men with men working that which is unseemly, and receiving in themselves that recompence of their error which was meet.” (Romans 1:26-27).
People wanted to be wicked so God allowed them to use their agency and choose to do wicked behaviors, in this case, homosexual behaviors. This condemnation was particularly appropriate for Roman society as homosexual behaviors were occurred with some frequency. This is not all; next comes a list of other sins.
“And even as they did not like to retain God in their knowledge, God gave them over to a reprobate mind, to do those things which are not convenient; Being filled with all unrighteousness, fornication, wickedness, covetousness, maliciousness; full of envy, murder, debate, deceit, malignity; whisperers, Backbiters, haters of God, despiteful, proud, boasters, inventors of evil things, disobedient to parents, Without understanding, covenantbreakers, without natural affection, implacable, unmerciful: Who knowing the judgment of God, that they which commit such things are worthy of death, not only do the same, but have pleasure in them that do them.” (Romans 1:28-32).
Homosexual behaviors are grievous sins, so are all sexual sins, murders, envyings, deceits, covetousness, and so forth. Those who sin in ignorance are not without blemish but those who know “the judgment of God”, those who know that doing such things are sinful behaviors yet still do them and take pleasure in doing them are particularly condemned.
“Therefore thou art inexcusable, O man, whosoever thou art that judgest: for wherein thou judgest another, thou condemnest thyself; for thou that judgest doest the same things. But we are sure that the judgment of God is according to truth against them which commit such things. And thinkest thou this, O man, that judgest them which do such things, and doest the same, that thou shalt escape the judgment of God?” (Romans 2:1-3).
Paul said that we have to be careful in judging others. It is okay to judge in truth but we better not be hypocritical and judge and condemn others when we secretly do what they do – not necessarily the same sins but sins that fill us with wickedness. If we can judge without hypocrisy, then such judging is allowable, as long as we try not to stand in the place of God without authority. In general, we need to worry about beams in our own eyes but it can be appropriate to judge others at times, as long as we do so without hypocrisy.
16 So then because thou art lukewarm, and neither cold nor hot, I will spue [from the Greek vomit] thee out of my mouth.
22 He that hath an ear, let him hear what the Spirit saith unto the churches. (Rev. 3:14-22).
The church members in Laodicea were prideful. They believed they were wealthy because they had worldly riches. They are oblivious to the fact that they are wretched, miserable, poor, blind, and naked. How can they [we] not know that they are wretched?
The prophet Alma taught his son: “Do not suppose, because it has been spoken concerning restoration, that ye shall be restored from sin to happiness. Behold, I say unto you, wickedness never was happiness. And now, my son, all men that are in a state of nature, or I would say, in a carnal state, are in the gall of bitterness and in the bonds of iniquity; they are without God in the world, and they have gone contrary to the nature of God; therefore, they are in a state contrary to the nature of happiness.” (Alma 41:10-11).
When we are doing things that are contrary to the nature of God, when we are not striving to like a godly life, we are in a state contrary to the nature of happiness. We cannot be happy, at least not truly happy. It is simply not possible. Now, we might lack insight about our unhappiness but we, in our sinful states, are unhappy all the same. The converse of this is not true – not all sorrow or unhappiness or depression is caused by sin – but if we believe the scriptures, we know that those who sin (particularly if they are not sinning in ignorance) are living in a state contrary to the nature of happiness and are wretched and miserable.
What does all this have to do with the Laodiceans and their worldly wealth? The prophet Moroni watched his civilization crumble because of wickedness. He watched culture and religion decay into wildness and anarchy. Why did this happen? Pride. “And I know that ye do walk in the pride of your hearts; and there are none save a few only who do not lift themselves up in the pride of their hearts, unto the wearing of very fine apparel, unto envying, and strifes, and malice, and persecutions, and all manner of iniquities; and your churches, yea, even every one, have become polluted because of the pride of your hearts. For behold, ye do love money, and your substance, and your fine apparel, and the adorning of your churches, more than ye love the poor and the needy, the sick and the afflicted.” (Moroni 8:36-37).
We learn in the New Testament a similar connection between pride, money, and wickedness: “For the love of money is the root of all evil: which while some coveted after, they have erred from the faith, and pierced themselves through with many sorrows. But thou, O man of God, flee these things; and follow after righteousness, godliness, faith, love, patience, meekness.” (1 Timothy 6:10-11).
The cure for this cancer of pride and wickedness is to flee from the love of money. We must flee from pride just as Joseph fled from Potipher’s wife. We do not just run away, we run towards Christ and His Atonement; we run from evil towards good. That is the only way to avoid being “wretched, and miserable, and poor, and blind, and naked” even if we have worldly wealth. Sin blinds us to our condition. We, as I wrote earlier, in our sinful states do not realize that we are blind. We follow blind guides instead of reaching for Christ, who can heal our blindness. Those who repent, those who follow Christ will overcome the world just as He overcame the world. Those who are righteous will be able to sit with Christ in His throne, which is His Father’s throne. Those who overcome can become like Christ and inherit what He has inherited. Do we sell this eternal inheritance for a worldly bauble? Do we give up a throne for a minute of amusement? The only true and happy way is through Christ.
I’ve written this before but I love Truman G. Madsen’s talks and books and videos. You probably don’t want to get me started talking about them or else I might not stop for a long time. I, like so many other people, first discovered him while I was a missionary. I heard his talks about Joseph Smith. I purchased his Timeless Questions, Gospel Insights talks. I purchased his audio biographies of the Presidents of the Church. By now I’ve listened to just about every recorded talk of his out there. I even once had the privilege of attending one of his talks at BYU; I wasn’t going to miss it for the world and I didn’t.
I’ve been listening to some of his BYU addresses again. I’m always struck at his insights into the gospel. There are very few people who have his mix of speaking abilities, knowledge, intellect, and faith. One thing he said in his talk The Joy of the Lord is Your Strength was striking.
Whatever diminishes our relish for spiritual things, whatever we cannot consistently invite the Spirit to attend, is not for us. Sin and selfishness are furtive, they are half-hearted, and they are self-dividing. But Christ’s way is whole-hearted, and the wholeness becomes holiness. Sin cannot sing. The music of sin is a dirge. It is a wilderness crying in a voice. But Christ’s way is song–a new song, a lifting song. Sin loves darkness and covers up. It is darkening. But Christ’s way is light. And light cleaves to light. Sin and the defiant defense of sin is ugly. Christ’s way is beautiful. And everlastingly so. There is no joy in iniquity and, contrary to the world, there is no joy in inequity. We are promised that one day, should we be faithful, we will be equal in heavenly things and even ultimately in earthly things.
That’s some amazing imagery and word play. It’s even more impressive if you know that he speaks extemporaneously. I really love the line about sin being “a wilderness crying in a voice.” Truman Madsen’s phrase is a reference to Isaiah 40:3: “The voice of him that crieth in the wilderness, Prepare ye the way of the Lord, make straight in the desert a highway for our God.” That verse is quoted or alluded to a number of other times in the scriptures. It is a reference to John the Baptist, who cried as a voice in the wilderness preparing the way for the coming of the Lord Jesus Christ. What did John teach? Repentance and baptism.
So Truman Madsen’s calling sin a “wilderness crying in a voice” is a very fitting reversal of a reference to John the Baptist and thus to repentance and baptism. The solution for sin is repentance and baptism. That’s an entire sermon in a sentence.
There’s more but I’ll let you read the rest of his talk(s). Or, better yet, listen to them.

industry_corpus2: Others


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Best Delphy exchange rate today from all cryptocurrency markets. Best marketplace to buy or sell Delphy today.
The best purchase rate of Delphy today is $ 0.0652016981887 with DPY/ETH trading pair on CoinMex exchange market.
The best selling rate of Delphy today is $ 0.0662357424914 with DPY/ETH trading pair on Gate.io exchange market.
The table shows today's Delphy exchange rates from all cryptocurrency markets. Exchange rates for all trading pairs are converted into US dollars.

industry_corpus2: Finance & Economics


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Yep, they're big beasts alright!
I ended up running with a blockhead, 4 plates and packed section with a stripping/spirit run strategy. Makes mighty fine neutral.
Even with that configuration I only have 5mm clearance from the ceiling!

industry_corpus2: Manufacturing


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This master class will help reset your energy levels especially with the chillier and shorter days settling in.
We will wake up our legs, back body and shoulders to find space and ease in our backbends. You won't need your coffee before this class, backbends lightly squeeze our adrenal glands so it's a natural energiser.
In this master class we will explore the fundamental components of safe back bending with the opportunity to explore Ghanda bherundasana (chin stand), urdhva dhanurasana (full wheel) and eka pada raja kapotasana (king pigeon).
Of course you don’t need to know what these poses are (or be able to do them) to come to this class!
Bring an open heart and mind and let’s see where this takes us!
This is an open level class. If you do have any pre-existing injuries please advise the studio before attending the class.
Spaces are limited to 15 students, so book now!

industry_corpus2: Health & Medicine


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The passing Nor’easter that hit New Jersey on Monday, January 23, 2017 left portions of Long Beach Island in Harvey Cedars and Beach Haven Flooded. Photos provided by Beach Haven and Harvey Cedar Police Departments.
Long Beach Blvd is still impassable in most areas from Beach Haven to Ship Bottom. High tide at the bridge is at 7:56 am. Avoid travel to and from Long Beach Island until roadways have cleared. Police dispatch calls for tide information or roadway information should be avoided at this time. Stay home until tidal waters have receded.

industry_corpus2: Transportation


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Contacting us. You may e-mail us through this site, but information you send to Kinney Law Group through Internet e-mail or this website is not secure and may not be confidential. Communications to us will not be treated as privileged unless we already represent you. Do not send us confidential information until you have established a formal attorney-client relationship with Kinney Law Group. Even if we represent you, understand that Internet e-mail security is still uncertain and that you accept all risks of such uncertainty and potential lack of confidentiality when you send us unencrypted, sensitive, or confidential e-mail. E-mail from Kinney Law Group never constitutes an electronic signature, unless it expressly says so.
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industry_corpus2: Law & Justice


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Turnover filled with meat, vegetable or coconut.
Chicken cooked in very hot spices. Served with pilaf rice and house condiments.
Spinach and homemade cheese cooked and lightly spiced. Served with pilaf rice and house condiments.
Fresh chickpeas cooked in curry sauce with tomato, green peppers and onions. Served with pilaf rice and house condiments.
Spring chicken marinated in yogurt and freshly ground spices then BBQ over charcoal in tandoori. Served with pilaf rice and house condiments.
Boneless chicken cubes marinated in herbs and spices then BBQ over charcoal in the tandoori. Lightly spiced and cooked with onion and green peppers in creamy tomatoe sauce. Served with pilaf rice and house condiments.
Tandoori chicken tikka cooked with pure butter and cream sauce. Served with pilaf rice and house condiments.
Unleavened bread freshly baked in tandoori oven.
Comes with choice of 1 entree, 1 appetizer and 1 drink and served with Naan and Basmati Rice and house complimentary Daal and Papadom and Kheer.
A refreshing, cool drink made from yogurt.
A refreshing, cool drink made from yogurt and banana.
Chicken wings marinated in yogurt and mild spices.
Chicken curry Bangladeshi-style. Served with poori.
Fresh spinach tastefully cooked with light spices and served with poori.
Whole chickpeas cooked in mild sauce. Served with poori.
Chicken liver sauteed with herbs and spices. Served with poori.
Boneless chicken cubes marinated in herbs and roasted on skewers in a clay oven.
Fresh shrimp cooked in Bengal-style. Served with poori.
Papadum, bujia (vegetable fritters), samosa, banana fritter and eggplant fritter.
Unleavened bread stuffed with mildly spiced, minced meat baked in tandoori.
Unleavened bread stuffed with chopped chicken tikka. Freshly baked in tandoori.
Unleavened bread stuffed with spice-flavored mashed potatoes. Baked in tandoori.
Stuffed with minced meat, egg, chopped onion and green pepper.
Puffed bread with coconut inside.
Puffed bread with cheese inside.
Wild Blue Crab meat fried in a light sauce and served with poori.
Fresh cucumber, tomato, onion and lettuce.
Grilled chicken, onions, tomatoes and cucumber, seasoned with salad dressing.
unleavened dough cooked in a tandoori clay oven stuffed with fresh spinach.
Home style indian traditional chicken curry.
Lamb or Beef cooked home style indian traditional curry. Served with Basmati rice and house condiments.
Chicken cooked with fresh tomato and green pepper in thick gravy. Served with pilaf rice and house condiments.
Chicken cooked with spinach in a spice-flavored sauce. Served with pilaf rice and house condiments.
Choice of Lamb or Beef or keema cooked with fresh tomato and green pepper in thick gravy. Served with pilaf rice and house condiments.
Chicken cooked with fresh tomato and onion in a spice-flavored sauce. Served with pilaf rice and house condiments.
Choice of Lamb or Beef or Keema cooked with fresh tomato and onion in a spice-flavored sauce. Served with pilaf rice and house condiments.
Choice of lamb, beef or keema cooked with spinach in a spice-flavored sauce. Served with pilaf rice and house condiments.
Chicken cooked with lentils in a spice-flavored sauce. Served with pilaf rice and house condiments.
Choice of lamb, beef or keema cooked with lentils in a spice-flavored sauce. Served with pilaf rice and house condiments.
Choices of lamb, beef and keema cooked in very hot spices and potatoes. Served with pilaf rice and house condiments.
Choice of creamy lamb, beef or keema cooked with chunks of pineapple and sweet spices. Served with pilaf rice and house condiments.
Chicken of creamy cooked with chunks of pineapple and sweet spices. Served with pilaf rice and house condiments.
Medium-hot Lamb, Beef or keema cooked with fresh tomato, south Indian-style. Served with pilaf rice and house condiments.
Medium-hot chicken cooked with fresh tomato sauce south Indian-style. Served with pilaf rice and house condiments.
Mushrooms, shaag and do-piaz meat combinations of chicken, lamb and beef. Served with pilaf rice and house condiments.
Chicken liver cooked with spice-flavored curry sauce. Served with pilaf rice and house condiments.
Choice of lamb, beef or chicken cooked with coconut and gently spiced. Served with pilaf rice and house condiments.
Chicken cooked with potato. Served with pilaf rice and house condiments.
Choice of lamb, beef or keema cooked with fresh potatoe in curry sauce. Served with pilaf rice and house condiments.
Lamb cooked with cream, almonds and light spices. Served with pilaf rice and house condiments.
Choice of lamb, beef grilled with butter, tomato, onion and pepper. Served with pilaf rice and house condiments.
Grilled chicken cooked with butter, tomato, onion and pepper. Served with pilaf rice and house condiments.
Bhujia papadum chana, shag mottor, ponir alu, Gobi poori raita and pilaf rice. Served with pilaf rice and house condiments.
Samosa papadum chicken, tandoori beef, do piaz chicken, shag poori, mango chutney and pilaf rice. Served with pilaf rice and house condiments.
Chicken cooked with chick peas in a curry sauce. Served with basmati rice and house condiments.
Lamb or Beef cooked with chick peas in a curry sauce. Served with Basmati rice and house condiments.
Chicken cooked with fresh okra and tomato. Served with Basmati rice and house condiments.
Lamb or Beef cooked with fresh okra and tomato. Served with Basmati rice and house condiments.
Lightly-spiced vegetables. Served with pilaf rice and house condiments.
Served with pilaf rice and house condiments.
Spinach and lentils cooked in a spiced and flavored sauce. Vegetarian.
Spinach cooked in chopped onion and green pepper. Served with pilaf rice and house condiments.
Chickpeas cooked with spinach and lightly spiced. Served with pilaf rice and house condiments.
Potatoes cooked with spinach and lightly spiced. Served with pilaf rice and house condiments.
Peas and homemade cheese cooked and lightly spiced. Served with pilaf rice and house condiments.
Broccoli-cooked with chickpeas and lightly spiced. Served with pilaf rice and house condiments.
Okra cooked with fresh tomato and chopped onion in spice flavor. Served with pilaf rice and house condiments.
Spinach cooked with mushrooms. Served with pilaf rice and house condiments.
Potatoes, peas and cauliflower cooked in delicate spices. Served with pilaf rice and house condiments.
Fresh mixed vegetables cooked in very hot spices. Served with pilaf rice and house condiments.
Gently spiced fresh vegetables cooked with coconut. Served with pilaf rice and house condiments.
Fresh mixed vegetables cooked in very mild spices and yogurt-based sauce. Served with pilaf rice and house condiments.
Grilled Indian Cheese cook with tomatoe cream sauce.
Vegetable dumplings, mild spices, almonds and herbs in cream sauce. Served with pilaf rice and house condiments.
Fresh eggplant cooked in chopped onion and green pepper. Served with pilaf rice and house condiments.
Grilled indian cheese cooked cooked with creamy butter sauce.
Mixed vegetable cooked with tomato cream sauce.
Medium-hot Ponnir cooked with fresh tomato, south Indian-style. Served with pilaf rice and house condiments.
Okra cooked in tomato cream sauce.
Shrimp cooked in homestyle indian traditional curry. Served with basmati rice and house condiments.
Cooked with fresh tomato and green pepper in thick gravy. Served with pilaf rice and house condiments.
Shrimp cooked with spinach, ginger and garlic, served with pilaf rice and house condiments.
Cooked with lentil and hot spices Persina-style. Served with pilaf rice and house condiments.
Cooked in very hot spices. Served with pilaf rice and house condiments.
Lobster cooked with spinach. Served with pilaf rice and house condiments.
Cooked with lentils and served hot and spicy Persina-style. Served with pilaf rice and house condiments.
Wild Blue Crab meat cooked in homestyle indian traditional curry. Served with basmati rice and house condiments.
Wild Blue Crab meat cooked with spinach, ginger and garlic. Served with pilaf rice and house condiments.
Wild Blue Crab meat cooked with spinach, mushroom, ginger and garlic. Served with pilaf rice and house condiments.
Cooked Bengal-style in a spice-flavored sauce. Served with pilaf rice and house condiments.
Shrimp cooked with coconut and gently spiced. Served with pilaf rice and house condiments.
Wild Blue Crab cooked with coconut and gently spiced. Served with pilaf rice and house condiments.
Lobster cooked with coconut and gently spiced. Served with pilaf rice and house condiments.
Shrimp and fresh okra cooked in mild sauce. Served with pilaf rice and house condiments.
Shrimp cooked in creamy tomato sauce. Served with pilaf rice and house condiments.
Salmon cooked with coconut and gently spiced, very mild. Served with Basmati rice and house condiments.
Red Snapper cooked with coconut and gently spiced, very mild Served with Basmati rice and house condiments.
Salmon cooked in very hot spices and potatoes. Served with Basmati rice and house condiments.
Red Snapper cooked in very hot spices and potatoes. Served with Basmati rice and house condiments.
Boneless chicken cubes marinated in herbs and spices then BBQ over charcoal in the tandoori. Served with pilaf rice and house condiments.
Boneless chicken cubes marinated in herbs and spices then BBQ over charcoal in the tandoori. Lightly spiced and cooked in a tomato sauce. Served with pilaf rice and house condiments.
Spring chicken marinated in herbs and spices then BBQ over charcoal in the tandoori. Cooked with onion, green peppers and tomatoes. Served with pilaf rice and house condiments.
Lamb or beef cubes marinated in herbs and spices then BBQ over charcoal in the tandoori. Served with pilaf rice and house condiments.
Lamb, beef or chicken cooked with tomato in herbs, bengali-style. Served with pilaf rice and house condiments.
Lamb, beef or chicken cooked with medium-hot spices, curry sauce, fresh green chili, green pepper and tomato. Served with pilaf rice and house condiments.
Boneless chicken marinated and grilled in the clay oven cooked with thick malasa sauce in curried mango.
Fresh large shrimp cooked with thick creamy malasa sauce in curried mango.
Cubes of lamb or beef marinated in herbs and spices. Barbecued over charcoal in the tandoori and cooked with onion, green peppers and tomatoes.
King sized shrimp marinated in herbs and spices. Barbecued over charcoal in the tandoori.
Fresh salmon marinated in herbs and spices.
Fresh red snapper marinated in herbs and spices.
Assorted tandoori varieties that imcludes with lamb, beef, chicken and shrimp served with Basmati rice.
Lamb or Beef cooked with thick malasa sauce in curried mango.
Chicken cooked with very mild spices, yogurt-based sauce and almonds. with pilaf rice and house condiments.
Choice of lamb or beef cooked with very mild spices, yogurt-based sauce and almonds. Served with pilaf rice and house condiments.
Shrimp cooked with very mild spices, yogurt-based sauce and almonds. Served with pilaf rice and house condiments.
Crab cooked with very mild spices, yogurt-based sauce and almonds. Served with pilaf rice and house condiments.
Choice of chicken or vegetables cooked with Basmati rice. Served with house condiments.
Choice of Lamb or Beef cooked with Basmati rice. Served with house condiments.
Lamb, beef, chicken and mushrooms cooked with saffron rice, raisins and sweet peas in butter. Served with pilaf rice and house condiments.
Grilled chicken tikka cooked with Indian basmati rice, almonds and raisins.
Shrimp cooked with saffron rice, raisins and sweet peas in butter. Served with pilaf rice and house condiments.
Tandoori chicken tikka cooked with cream and almond sauce. Served with pilaf rice and house condiments.
Choice of soups with mixed vegetables appetizers, choice of any vegetable corner, condiments, dessert and tea or coffee.
Serves two people. Choice of soups with mixed appetizers, choice of any main entree (except seafood and thali), condiment tray, dessert and tea or coffee.
Comes with choice of 1 sea food entree, 1 appetizer and 1 drink and served with Naan and Basmati Rice and house complimentary Daal and Papadom and Kheer.
Multi-layered grilled on buttered breads.
Deep-fried and puffed bread, each order comes with 2 pieces.
Unleavened bread with fruits and nuts. Freshly baked in tandoori.
Unleavened bread stuffed with spiced onions and baked in tandoori.
Spice-flavored, mashed potato filled bread.
Leavened clay oven-baked flatbread with butter.
A large tray of assorted chutney and condiments.
Home style indian traditional chicken curry. Comes with choice of appetizer, soup, nan bread and basmati rice.
Home style indian traditional lamb curry. Comes with choice of appetizer, soup, nan bread and basmati rice.
Home style indian traditional beef curry. Comes with choice of appetizer, soup, nan bread and basmati rice.
Home style indian traditional vegetable curry. Comes with choice of appetizer, soup, nan bread and basmati rice.
Home style indian traditional chana (chick peas) curry. Comes with choice of appetizer, soup, nan bread and basmati rice.
Potatoes, cauliflower, sweet peas cooked with tomatoes and onions in a mild sauce garnished with fresh cilantro. Served with your choice of appetizer and soup, rice and naan.
Spinach and lentils cooked in a spiced and flavored sauce, Vegetarian. Comes with choice of appetizer, soup, nan bread and basmati rice.
Chick Peas and Spinach cooked in a curry sauce. Comes with choice of appetizerr, soup, nan and basmati rice.
Spring chicken marinated in yogurt and freshly ground spices then BBQ over charcoal in tandoori. Comes with choice of appetizer, soup, nan bread and basmati rice.
Chicken cooked with very mild spices, yogurt-based sauce and almonds. Comes with your choice of appetizer, soup,nan bread and basmati rice.
Vegetable cooked with very mild spices, yogurt-based sauce and almonds. Comes with choice of appetizer, soup, nan and basmati rice.
Shrimp cooked with very mild spices, yogurt-based sauce and almonds. Comes with choice of appetizer, soup, nan bread and basmati rice.
Lamb cooked with very mild spices, yogurt-based sauce and almonds. Comes with choice of appetizer, soup, nan and basmati rice.
Beef cooked with very mild spices, yogurt-based sauce and almonds.Comes with choice of appetizer, soup, nan and basmati rice.
Boneless chicken cubes marinated in herbs and spices then BBQ over charcoal in the tandoori. Lightly spiced and cooked with onion and green peppers in creamy tomato sauce. Comes with choice of appetizer, soup, nan and basmati rice.
Mixed Vegetables cooked in a creamy tomatoe sauce. Comes with choice of appetizerr, soup, nan and basmati rice.
Chick Peas cooked with creamy tomato sauce. Comes with choice of appetizer, soup, nan and basmati rice.
Homemade snow white cheese rolled into a succulent ball and cooked in uniquely fragrant cream sauce.
Exotic Indian custard with rose flavor.

industry_corpus2: Hospitality & Catering


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Inquiring minds want to know why we too should befriend Phoug!
Want to friend Phoug? You need to log in or join our community, first! It's fast, free and easy.
This handsome devil here is called Phoug Edelmut. Now you are thinking: Phoug? What kind of name is that? Am I right? Well, the solution is rather simple. Phoug was born in a small village near the ocean. His parents are good people, always working hard. And it paid out, because they put so much energy into their career their son was born into a wealthy family. But now back to his name-origin: During the day of his birth it was as foggy as it hadn´t been in years. But don´t mock him! Fog is something special. So is his name. You must know, there is a saying in his birthplace Child born in haze means a life in grace. And this words seem to hold a certain truth. Phoug is a really lovely and kind boy who cares about the people that surrond him. Also he likes it to solve complicate problems, eventhough he sometimes overdoes it or thinks to complicated. His strong sense of justice combined with his friendly personality and his general charm makes him a really appealing person. Not only to woman, which sometimes..well... Proof that he really turned into a gracefull person.
Additionally he is known for his enthusiasm, or better said his ability to raise a general fascination and interest into several themes. Entertainment, science, you name it. His mother († 02.11.20XX) said on several acounts: "His thirst for knowledge is insatiable". God bless her.


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My main reason for updating to FreeBSD 12 (actually stable/12, to be exact) are improvements in the NVMe support and TRIM, because my new hardware includes an NVMe SSD that can do 3 GB/s (read and write), and I want to make good use of it.
There are also some improvements to bhyve, but it still doesn't support pass-through of CD / DVD / BD drives, so I'm stuck with VirtualBox which supports that.
Now Supervisor Mode Access Prevention(SMAP) works as expected in 12.0-RELEASE.
Where you found these info?
The official relnotes has always been pretty bad. Hence these alternative url's.
How can I comment on my favourite new Feature if I dont know what the new features are?
Well for me I have to audit every compiler change, as need predictable behaviours in binaries. I got round this by using a specific version of a compiler from the ports tree instead of base compiler, but now the ports tree maintainers have started removing compilers that are not EOL upstream. Which makes it hard to rely on a compiler version in the ports tree as well, because the removal of compilers is now unpredictable and not in line with support policies upstream anymore.
Compiler development tends to be ahead of other software development, so a compiler gets released, and then there is a time lag for software developers to catch up and make their software work properly with that compiler, but if the OS is always on the latest bleeding edge compiler you dont get that 'matured' advantage.
Now if as you said the only concern is userland code, then perhaps that concern needs to be widened a bit, I know in the past the base compiler had to be stable on all ports as well.
I am looking at this from a LTS perspective, whilst FreeBSD seems to be gradually moving more and more to a rapid development model, other OS's have done the same but tend to have alternative policies in place for LTS user's as well.
Well for me I have to audit every compiler change, as need predictable behaviours in binaries.
Purely out of curiosity: Can you explain why you care so much? For example, if the compiler maintainers improve the code generator or optimizer slightly, and create a nearly equivalent but faster instruction sequence, why would this create problems for you? At what level do you really care about the binary being predictable? Perhaps you could (should?) have the compiler run only once, and take its output and check it into your change control system and rely on it?
I'm just interested in why someone would go to the extreme of auditing the generated code, that's an interesting workflow.

industry_corpus2: Computing & Telecommunications


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Nell Derick Debevoise is the Founder & CEO of Inspiring Capital (IC), a social enterprise that facilitates learning & development through impact, helping individuals and organizations integrate their profits and purpose for long-term prosperity. Specifically, IC develops and engages professionals and consult for organizations who aspire to do well while also doing good! IC hosts an MBA Fellowship for top MBA students between their first and second year, giving them a unique hands-on consulting experience in the social impact sector.
Nell is passionate about translating insights from business and entrepreneurship to engage our whole workforce to drive social and environmental change. She speaks about this work in diverse settings, including employers like American Express, BNY Mellon, Citrin Cooperman, JP Morgan; academic institutions like Harvard, Columbia, Yale, and Wharton; and events like the Global CFA Institute, High Water Women, and iRelaunch conferences. Nell also created and taught a course on impact investing for New York University.
Before establishing Inspiring Capital, Nell was the founding director of Tomorrow’s Youth Organization, a US not-for-profit that has facilitated social and economic development for over 9,000 women and children in the Middle East since 2008. Nell has traveled to 49 countries and she speaks English, French, and Italian, as well as some Arabic, Brazilian Portuguese, and Japanese.
Nell and I initially met through IC’s partnership with the Research Triangle Foundation, which includes The Future of Talent: an event series designed to facilitate honest conversations aligning the interests of employees and employers. This series tackled many of the visible challenges our workforce is facing including Millennials, Mid-Career Women in the Workforce, and Pipelines of Diversity. I’m excited for you to learn more about Nell’s path to doing such impactful work.
I went to public school Hartford, CT. My elementary school was a great version of public American schools, with engaged parents, a range of academic offerings, and extracurricular and community events. But by 6th grade I was the only white kid left in my class, largely because of the dismal state of the middle school that we were zoned to attend.
My parents didn’t have a ton of money, but they had the wherewithal to know that moving could make a big difference in my life. We moved, literally, 450 yards into West Hartford, CT, an affluent suburb. After our move, I went to a great public schools with AP programs and outstanding guidance counselors who helped me get to Harvard.
Watching friends from my old neighborhood over the next six years was a big reality check. It was an early ‘aha’ moment for me regarding the zip code problem in this country. I realized that the street you’re born on plays a major role in your life trajectory.
My first job was actually teaching English in Tokyo. It was an amazing experience. It was a pretty terrible professional experience – the English school was very commercial and didn’t invest much in training us to teach well – but I got to live in Tokyo and explore another culture. I found a similar opportunity that I thought would provide better teaching experience, working for the French government as a language assistant at a high school. That was a great year, but my brain was hungry for more formal learning so I did a Master of Philosophy in adult learning theory at Cambridge University.
Then I felt ready to dive into the inequality issues I had observed growing up. Over the next 10 years, I had two different jobs working in global nonprofit organizations. Both focused on youth development and leadership. I often say that the second half of that decade was like entrepreneurship with training wheels. I wasn’t responsible for raising the organization’s budget, but my boss was a private equity guy who knew nothing about the youth development work we were doing. He gave me a lot of responsibility and latitude to build the programs and operations, so I faced a lot of the challenges of life as a founder.
The experience gave me the opportunity to do early stage dot connecting and learn what it looks like to make things up as you go along, without the burden of making payroll. I realized I really like creating something from nothing.
Unfortunately, the recurring frustration I had at both organizations was that most nonprofits didn’t have the business skills in-house to build sustainable, scalable models. I decided that I wanted to know what was on the other side of the fence in the for-profit space.
I did an Executive MBA at Columbia and London Business Schools while staying in my role as Executive Director of the nonprofit in the Middle East. I learned that the skills and insights from business are not scary or magic, just a set of tools that can be learned. I also learned that people who use those skills in their day jobs were famished for opportunities to apply them to work with more of an obvious social impact.
After graduation, I was ready for a change. For the next year, I did a variety of projects – consulting in impact investing, and helping a professor research and write a book on entrepreneurial finance. By 2013, I didn’t see anyone solving the problem I observed of the gap between nonprofit and for-profit sector, to the detriment of both. So I launched Inspiring Capital.
Tell me a bit about how Inspiring Capital is working to make a positive impact?
Our basic goal, based on my personal experience, is to use business skills and insights to design effective social and environmental change models. It’s all well and good for an organization to have the most amazing teachers, public health experts, or climate engineers working on their impact model. However, these organizations need someone sitting around the table with these experts to reality check the business model, specifically in regard to financials, marketing, and adoption. Mission-driven organizations need those business perspectives to build something that’s going to work.
We achieve that goal of integrating profits and purpose by facilitating learning and development through impact. By helping individuals understand the huge array of ways that their work could create impact, whether in their immediate roles, at their companies, or in the broader community, we enhance their motivation and productivity. The work they do helps companies, for-profit and nonprofit work more effectively, contributing to social and environmental change, or at least doing less harm as they deliver their core business.
All of our offerings are designed to help the purpose-driven individuals and organizations in our ecosystem achieve that bilingualism, connecting the dots between their work and solutions to the major social and environmental problems we’re all facing.
What are some of the projects you’re most proud of that Inspiring Capital has worked on?
On the learning side, I’ve loved working with private sector professionals such as Citigroup, KKR, McKinsey, NBC-Universal, Grant Thornton, and others. They come through our Professionals’ Fellowship, which consists of 12 hours of workshops and a number of other events, readings, and personal connections over the course of a year.
They learn from our nonprofit and social venture clients about all of the different ways they can make an impact – whether in their current role, at their company, or through skills-based volunteering in the community. These professionals are looking for more impact in their work, but they aren’t necessarily keen to change jobs. It’s amazing to see their eyes light up when they realize how they can make an impact from their current seat.
Our nonprofit consulting work is highly satisfying in a different way. We work with one nonprofit called Welcoming America. They help city governments, nonprofits, and community organizations be more inclusive of new arrivals to our country, for all the economic and moral reasons they’re interested in doing that. This work is very timely right now.
Welcome America is a traditional nonprofit, with a team that’s deeply committed to their mission. But they face challenges in their financial model, so have worked hard to embrace some of our business-minded recommendations. One of the most notable changes they’re working on, is our recommendation to charge tiered membership fees, and provide services according to what an organization has paid for. But you can imagine when they have municipal employees paying these dues out of their own pocket in some cases, the Welcoming America team hates holding back certain services because they might not have paid that tier. This state of affairs shows the value they are adding, but for their medium-term survival, they have to be collecting fair prices for their work. These type of trade-offs are typical in the work we’re doing with not- and for-profit mission-driven organizations around the country.
One of the biggest challenges is that we’re serving nonprofits, which can be a challenging customer because they don’t have a lot of cash, particularly not to invest in capacity building and business planning. It’s hard when we want so much to help an organization whose work we respect hugely, but we also have to make enough money to be a sustainable organization ourselves.
To be successful, we’ve had to be creative in our own financial model. We’re a for-profit and certified B Corp, and we’re committed to building a profitable model because of the ability that’ll give us to do more of this work and invest in the best talent and systems to do it. We work with university partners as well as strategic philanthropic funders and impact investors to leverage funding that can offset the cost to our nonprofit clients. We’re growing those partnerships as well as building new ones with corporate employers who recognize the value in truly skill-based volunteer opportunities with our mission-driven organizations to attract, engage, develop and retain the best professionals.
More broadly, at Inspiring Capital, we are still working a little bit against the mainstream.
Ours is still a minority viewpoint that profit and purpose aren’t mutually exclusive. The research is there, but companies don’t quite have the track record or first-hand experience to see how doing good for the world will absolutely enhance their long-term viability and profitability. Most people still see charity as strictly separate from anything business- or profit-related. It’s a big cultural barrier we’re working to erode and a paradigm we’re hoping to shift.
Changing the world can be done in every seat – What gifts do you have to share with the world?
I think the most important thing is to do it in a way that fits you. We do not necessarily need more startups or non-profits. There are a lot of incredible organizations that are working to change the world. Find one that aligns with your theory of change and needs your unique profile and join them!
I also think it’s really important for people to recognize their own needs – whether for training, financial compensation, job flexibility, geography, or otherwise – and to be honest about that with themselves and their employer. Then they can decide how to change the world in a way that fits and therefore is sustainable.
Changing the world really can and should be done in almost every single seat in our workforce. I can’t think of an industry that doesn’t need this kind of change, and so doesn’t offer an opportunity for someone to be a change-maker. That includes PR & Marketing as much as Finance, or Insurance. All of these industries have such a great opportunity for making change and we need people to bend the arc.
So take the time to get smart about yourself – what you need and have to offer. Early in your career, you need to learn an industry and build relationships. When you’re first starting out, it’s probably not most effective to start something on your own. It can be great to start at a Fortune 100 company where they have the resources to develop you as a professional, even if every day doesn’t feel obviously impactful. You can learn a lot and contribute to incremental change like sustainable sourcing, diversity hiring, inclusivity in the workplace, or otherwise.
Then get in touch with yourself and what you care about. All this work can be so hard. If it’s not something you truly care about, it’s not going to stick. There is no right or wrong – we need people to work to develop a cure cancer and for others to work on rating stocks for sustainability. The key is figuring out what role you’ll be happiest playing.
And then, just be patient with yourself. Perfect is the enemy of the good is a refrain we use often at Inspiring Capital. It’s not all going to happen overnight. You have to get comfortable with ambiguity and sometimes it’s two steps forward and one step back kind of progress.
Lastly, really developing the self-care, wellness, and mindfulness practices are so important to being successful. You’re not helpful to anyone if you’re burned out. I believe in the whole “oxygen mask in the airplane” metaphor. You have to take care of yourself first to be able to take care of others.
If you’d like to learn more about Nell and Inspiring Capital, check out their website at https://www.inspiringcapital.ly/.

industry_corpus2: Subject Education


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Lee Ann is an expert in the Wilson and Davidson county area. Because of her years of expertise in this market, she knows what to look for when buying a property in the area and she is quick to point out a good deal when she sees one. Also, she knows how to showcase the quality features of a home to maximize the return on any property investment. She has a unique eye for design and functionality of spaces. I have used her to purchase and sell all of my homes, and I will continue to do so because of the service she provides. I would definitely recommend giving her a shot come time for you to buy or sell in this area.
Lee Ann first sold our home and then found our Dream Home! We did everything in 45 days. We had an offer on our home in 24 hours. Her professional staging and photography did the trick. Our home was beautiful and had 8 showings the first day on the market.
Lee Ann also won the bid in a multi offer situation against 10 other bidders with her shrewd negotiating skills!
I highly recommend Lee Ann. She has been in real estate for years and knows what she is doing. Buying or selling, give her a call. You will not be disappointed!
Lee Ann sold our home and also found our Dream Home!
Made selling my home easy!
Everything was covered when it came to selling my home. All of my questions were answered and nothing left to chance. I will tell all of my friends to use Right House Left Click!
Jim and I just wanted to take a minute to say thank you for all of your help selling our home. You have been there with us every step of the way and have made the entire process simpler as a result. We are happy to recommend you to anyone needing assistance in the sell or purchase of his or her home as well. We have worked with several other realtors in the past and there is no question that you know the market extremely well in this area.
Lee Ann was great to work with from start to finish. She is very professional, trustworthy and always has the customer first. I would highly recommend Lee Ann to my friends and colleagues.
Lee Ann is one of a kind. She has a great personality and dedication to her clients is unbelievable!
I have performed real estate closings for Lee Ann Cochran for the past 7 years. She is very detailed and understands the needs of her clients. She listens. She provides professional guidance for them in the real estate transactions and everyone has been very pleased at the closing table with her services. She also has repeat business which speaks for itself. Top notch agent!
This content last updated on 04/19/2019 08:15 AM.

industry_corpus2: Real Estate & Construction


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Check out the March issue of The Westcoast Reader!
The next issue of The Westcoast Reader newspaper will be delivered to subscribers the first week in April 2018. Subscribe now to be sure you get your copy on time.
The February issue of The Westcoast Reader is here!
Here it is - the March 2019 issue of The Westcoast Reader!
The December issue of The Westcoast Reader is out. Check it out!
This entry was posted in Uncategorized and tagged animals, business, community, food, health, holidays, life stories, social issues, sports by Patty Bossort. Bookmark the permalink.

industry_corpus2: Media & Journalism


text: A very hot and sunny month to be working during which I was glad to me at home and not in a factory office for what was an active month on behalf of the BMMG using the UK press and my personal status to thwart the BT/IBM venture so that it was abandoned in favour of open network standards. Support was also gained from UKITO and enlisting other large companies like ICL as allies. Using my new STC Executel information Prestel terminal, I was getting the advice and help of established City advisers such as Nicholas de Zoete to invest the majority of my cash in safe government gilts ahead of an expected stock market correction.

industry_corpus2: Technology & Research


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Check out time is 12 o'clock. All rooms are furbished with full size beds, balconies, electric toilet seats with water spray and cable TV. Spacious room size of 20 square meters for single room, 19 square meters for double room and 30 square meters for twin room. Free high speed optic fiber internet connection available in each room. Free parking for drivers. Vending machines, coin-operated washers and dryers available on 6th floor.
7-minute walk from East Exit of Kusatsu Station on JR Biwako Line (Tokaido Line). 10-minutes from Ritto Interchange on Meishin Expressway. 10-minutes from Kusatsu-Tanakami Interchange.


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Shas' spiritual leader Rabbi Ovadia Yosef implied on Saturday night that the fire raging on Mount Carmel in northern Israel was a punishment from God for religious offenses committed by the area's residents.
During his weekly sermon, the rabbi read a section from the Babylonian Talmud, which states that "the fire only exists in a place where Shabbat is desecrated."
"A number of houses were destroyed, entire neighborhoods were lost – all under supervision," the rabbi said. He recommended that people "study Torah, engage in good deeds, repent, observe Shabbat, and know the entire Halacha, and thanks to this God will apply a full recovery."
On Friday, a day after fires began blazing on the Mount Carmel range, ultra-Orthodox newspapers called for self-scrutiny, saying the disaster was a sign from God.
In its editorial, haredi paper Hamodia said the Carmel wildfires demanded that the people of Israel scrutinize their acts and ask themselves if they caused the disaster.
Under the title "Who by Fire," the editorial said this was the time for each and every one to look inward and do what is required to improve their lives.
To touch its readers, the paper quoted two phrases from the Yom Kippur liturgy, "Unetanneh Tokef", according to which each one will be judged on the Day of Judgment – "who will live" and "who will die."
The Hamevaser newspaper wrote that an investigation committee would probably be set up, but said we must not forget that there are things beyond human control. The editorial noted that in legal language it is known as "force majeure," and that we know there is a directing force from above without whom it is impossible to even lift a finger "here below." The Heavens caused the events and lead them to such disastrous levels, the editorial claimed.
"The warning sign sent (Thursday) from above joins the previous warning sign, when we are already in the midst of drought, after a number of years of insufficient rain," according to the editorial. "These warning signs are sent to wake us, to prod the sleeping from their sleep… Each one must come to conclusions and drive crookedness from his heart… And just as in the days of High Priest Mattathias Ben Yohanan made miracles and wonders (from the Hanukkah story), also in our time, He will save us from the darkest hours."
In many cases haredi news channels tend to ignore major news events, especially in crime, for educational reasons. However, they were not indifferent to the human tragedy of the bus carrying prison services cadets and the fires still blazing in some areas of the Carmel Forest.
Lithuanian haredi newspaper Yated Ne'eman dedicated nearly all its news pages to the Carmel fires, and both Hamodia and Hamevaser covered the tragedy extensively.
In addition to regular updates, various particularly Jewish points of view were presented, including a red headline over the evacuation of Torah scrolls from the religious kibbutz Nir Etzion, and the instructions of Torah scholars to perform prayer vigils and laments in the yeshivas to invoke heavenly mercy.
See all talkbacks "Carmel wildfire punishment from God? "


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Gulleys along the side of the road can become blocked by leaves and other debris. We work year round to keep these clean, but if you become aware of a blocked gulley on a road we are responsible for, you can report it to us here.
To report an issue, zoom in on the map until the menu appears, or use the location search.


text:
#012-2 How to Interview For a Design Job?
#012-1 Wonder Woman and How Designers Can Get Hired!
#008 - Blondes Visiting China & WTF is Glamping?


text: 2 BEDROOM LEGAL SUITE!! Come check out this beautiful 2 storey home located on a large, private and fenced back yard. This spacious 5 bedroom/3 bathroom home features a large entrance leading up to an open concept main floor with vaulted ceilings and floor to ceiling windows, an oversized family and dining room great for entertaining, beautiful kitchen with ample storage and counter space, central air, updated doors throughout, updated flooring, new hot water tank, storage shed, 2 car garage and lots of parking for your vehicles. Great location! This home is centrally located to shopping, schools, parks and discovery trail.


text: Jo Stockdale Best Friends Tin with a puppy and his chicken friend. Jo Stockdale is an artist is based in Richmond, North Yorkshire, UK. A beautiful tin for dog lovers and a lovely size to hold loaf cakes, biscuits and much more.


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To renew your membership online, you will need to know your username and password to sign in. If you don't know your username and password, feel free to contact us. We're always here to help!
When renewing online, you will first be prompted to review/update your profile information (e.g., professional and personal address, email, phone number, etc.). Please take advantage of this time to provide us with up-to-date information.
If you've been a member of the ISBA in the past and would like to renew, please do not join as a new member. This creates a duplicate member record in our system.
To make any changes to your profile information throughout the year, simply sign in using your username and password. In the blue "My Profile" box, select "Manage Profile." This is where you can edit your contact information and view open invoices, as well as past transactions.
If you'd like a copy of your membership card, you simply sign in and print the card. Once signed in, click on "Manage Profile" in the blue "My Profile" box. Under "Information & Settings," click on "Membership Card."
Important note: If you need to change your membership type to something different (e.g., you are now eligible to receive the government rate because of a job change), you will need to contact us prior to renewing your dues.


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Carlos Tevez believes Juventus have “a very good chance” of reaching the Europa League Final despite defeat in Lisbon.
The striker broke his continental goal drought after four years in a 2-1 loss to Benfica this evening, but the second leg is next Thursday.
“My goal isn’t the important thing, as it matters only that we are still in the running for qualification,” Tevez told Sport Mediaset.
Because of that away goal, a 1-0 victory in Turin would be enough to send Juventus through to the Final, which will be played at the Juventus Stadium.

industry_corpus2: Sports


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Rick Scott's response to the shooting at Marjory Stoneman Douglas High School could be one of the key factors in the 2018 midterm elections.
Gov. Rick Scott signed his final state budget Friday, two days after the Legislature sent it to him to review.
The $88.7 billion fiscal plan – the largest in state history – landed on Scott’s desk Wednesday, but the governor did not approve it all.
One area targeted by Scott in his vetoes was more than $29 million in local road projects, which Scott said were funded outside the Department of Transportation’s normal evaluation process. The largest veto was $7 million for a road project in Lake County.
The budget (HB 5001) approved by lawmakers included the $400 million school safety plan crafted after the Parkland mass shooting with $67 million for the controversial program that would arm school staff and train them for active shooter situations and $25 million that would go toward a memorial and the demolishing of the building where the massacre occurred.
No funding in that plan was chopped from the 2018-19 blueprint for state spending.
“Following the tragedy in Parkland where 17 died, we came together as a state and I was proud to sign the Marjory Stoneman Douglas High School Public Safety Act, which invests nearly $375 million to keep our students and communities safe so this never happens again,” Scott wrote in a letter to Secretary of State Ken Detzner.
The 452-page budget passed by the Legislature also included $100.8 million for the Florida Forever land preservation program, $130 million in Medicaid funding for nursing homes, and nearly $90 million in last-minute spending that included hurricane-related projects to repair infrastructure at universities and charter schools.
Scott’s $64 million in vetoes was lower than the $69 million he eliminated in 2014, when he was running for re-election. Scott, a Naples Republican, is term limited this year. He’s widely expected to challenge incumbent Democratic U.S. Sen. Bill Nelson.

industry_corpus2: Politics & Administration


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Incredible. I’ve been studying this for about 10 minutes so far.
I accidentally posted this to my other blog first… but here it is.
There is a particularly fine line between assertion of personal belief and disrespect to others. While it is important to engage in dialogue with those of different world views, one must do so carefully, and in a way that fosters mutual understanding and respect despite the difference, even because of the difference, and not in a way that comes off as arrogant.
Nobody appreciates arrogance, no matter what the individual believes, and the article is worth a read.
Dr. Bussie was my inquiry professor (for the class C.S. Lewis: Faith, Life, and Fiction), the professor of the Faith in Dialogue course I took last spring, the advisor for Better Together, and my orientation club’s faculty advisor. She is one of my favorite professors I’ve ever had, a beautiful human being, and the reason I’m passionate about interfaith work. Dr. Bussie provides so many incredible resources and speakers, She genuinely cares about the lives and goals of each of her students, and I am so honored to know her.
I haven’t had the time to get through all of these yet, but this article was recommended to me by the head of the English department and what I’ve seen so far has been some pretty quality commentary on everything from fairy tales to figure. I’ll probably expand on at least one of the essays in a later post.
This past Sunday, a group of us from Better Together (Concordia’s chapter of the Inter Faith Youth Core) joined about 40 community members for an interfaith Thanksgiving potluck at Elm Lutheran Church in Fargo. The event was hosted by the Fargo-Moorhead Center for Interfaith Projects, and before we ate, people from the Buddhist, Muslim, Baha’i, Christian, and Jewish faiths spoke about thankfulness in their traditions.Overall, there was just a really wonderful sense of community. I tried so many new cultural foods that I don’t have any names for, but they were delicious! Today, I am thankful to be a part of the interfaith movement and such a wonderful community that’s starting to feel more and more like home all the time.


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Another week, another solo single from a former One Direction member. Must be a sign of the times.
‘Is it because of my people? Is it because of my sneakers?’ he asks in 'Black Man', featuring Meek Mill, Quavo and RaRa.

industry_corpus2: Film & Entertainment


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I hadn't spoken to a certain friend in several months, but for no apparent reason a little angel message told me that I needed to drop a line and let him know that all was well. That was a month or so ago. This week he called and told me how much that meant to him. His mother had passed on suddenly and he got my message at just the right time. Knowing that someone was thinking about him prayerfully helped him turn to a Christian Science perspective on things. Even though my friend was new to Christian Science, he understood that its view on death is "there are no endings in God." Many see death as an end or a transition. But to God, divine Life, death is nowhere. To Life, all is Life all the time. The Bible says, "[Life] will swallow up death in victory; and the Lord God will wipe away tears from off all faces" (Isaiah 25:8). And Jesus said that "anyone who obeys my teaching will never die!" (John 8:51, NLT).
My friend was able to overcome his grief and he's moving forward harmoniously and relying on Jesus' teachings more than ever. We are all headed from Life to Life. There are no endings in God, divine Life. We'll see less death and more of Life as the light of unending Love dawns on us with prayer.
September 2, 2015 by Nate Frederick.


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First of all, forgive me, I'm playing catch up here. I've already admitted that I've fallen out the loop when it comes to British hip hop and that was part of my reason for starting UK All Day. Aside from the fact I couldn't see anyone had the blog angle covered and that I wanted to give some of the few, yet great, artists I had heard some shine, I wanted to get back in that loop.
"Low Life Records was an independent record label promoting UK hip hop music. It was founded in Leeds by Joseph Christie and Tomas Stewart, before being relocated to West London by Christie. The label came to an abrupt end when Braintax announced his sudden retirement to UK Hip-Hop after releasing his third and final album, the fiftieth release of the label. He now resides in Australia."
Oh. So the biggest label in the country for hip hop is caput? Low Life had a great run and has one of the best backcatalogues there is. It's up to the internet generation to fill that gap now, no?
I better go buy that third Braintax album now to complete the trilogy.


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I want you to bookmark this blog post and pull it out on another day when you need encouragement in public speaking and persistence, because it is a tale that will make your speaking troubles look small.
Kevin O'Neal of The Indianapolis Star reported a remarkable story today about special education teacher Mary French, who got to give her high school valedictorian speech...this week, 42 years after her graduation from Arkansas's Foreman High School. French, who is black, attended the all-black half of the high school until the two merged during her years there. But when she graduated in 1968 with the highest grade-point average in the school, it was determined that she hadn't attended for all four years--since some of them were spent in the segregated side of Foreman, across town. A white girl in her class gave the valedictory address instead.
Over the years, French has returned to Foreman -- a town of about 1,100 just a few miles from where Arkansas, Oklahoma and Texas come together -- and each time, she has felt disappointment when walking past a display honoring the school's valedictorians. French, now 60, shared her story with her colleagues at Fall Creek Valley Middle School, a Northeastside school where she has taught special education for 20 years. "We heard that story, and our jaws hit the floor," Kathy Luessow, principal at Fall Creek Valley Middle School, said Wednesday. "We asked how that could happen, and she said that was a different time."
We know this is only the beginning of a long journey. We understand as we go to college, we still will be confronted with obstacles that will certainly deter us. But remember, all things are possible if we believe....Let's travel. Let's start our own businesses. Let's become teachers. Let's become lawyers, doctors or whatever we desire. We should commend ourselves that we can be whatever we want to be.
You can read the valedictory speech she wrote, in full, here. Yes, the words read poignantly today, in light of the story--her "all things are possible if we believe" theme turned out to be true. But more than that, this is an excellent valediction, with simple but stirring language, a hopeful view of the future, a focus on students and teachers, and fitting, rather than overdone, rhetorical flourishes.
If someone knows of video out there of this late-in-coming valediction, please leave a link to it in the comments. I'm so delighted to share this wonderful story with you, and welcome your reactions. Please do pass this on to a friend or colleague and share this inspiring tale.


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I was born in Taiwan but raised in Houston, Texas. With degrees in Engineering and Business Management , I came to Seattle as part of the high-tech boom and then discovered the joy of pottery during a break from the frenzy of the startup world.
Throwing the elegant line, the graceful form is where I experience the greatest joy in creating my pottery, but it is the interplay of control and spontaneity that truly defines my work. I augment the tightly controlled lines of traditional Asian forms with textures and glaze effects that are much looser and sponteneous.
I make functional porcelain and stoneware pots for everyday and special occasion use. Most of my pieces are wheel-thrown and reduction-fired with assorted slip, glaze, and soda vapor effects. I generally use light, spring-time colors to complement the luxurious curves of my porcelain pieces. To emphasize the nobility of stoneware forms, I use darker, earthier colors in combination with the effects of soda vapor on the clay body itself.
I often use light celadon glazes to emphasize and complement the purity and graceful lines of my porcelain pieces. I like to fire my stoneware pieces in a soda kiln where the effects of the soda vapor causes the clay to flash and flux, revealing the noble character of the stoneware clay body itself.
My goal is very simple - to create beautiful things that look good, feel good, and are useful in daily life. I try to make things that are appealing both from a functional as well as an aesthetic perspective. My greatest satisfaction comes from other people enjoying and using my pots as much as I enjoy making them.
Copyright © 2001, Wheels Of Clay / Gene Miller.


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LO 2.2 LO 2.5 AICPA Adapted The following two statements have been taken directly or with some modification from the accounting literature. Each of them is either taken out of context, involves circular reasoning, and/or contains one or more fallacies, half-truths, erroneous comments, conclusions, or inconsistencies (internally or with generally accepted principles or practices).
Statement 1 Accounting is a service activity. Its function is to provide quantitative financial information that is intended to be useful in making economic decisions about and for companies. Thus, the accounting function might be viewed primarily as being a tool or device for providing quantitative financial information to management to facilitate decision making.
Statement 2 Financial statements that were developed in accordance with generally accepted accounting principles should be conservative.
List the fallacies, half-truths, circular reasoning, erroneous comments or conclusions, and/or inconsistencies.
Explain by what authority and/or on what basis each item listed can be considered to be fallacious, circular, inconsistent, a half-truth, or an erroneous comment or conclusion. If the statement or a portion of it is merely out of context, indicate the context(s) in which the statement would be correct.


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NPR's Planet Money Indicator podcast features David Lansky who discusses cost savings associated with licensed midwives.
The few. The effective. The cheapest. The waste-free formulary.
PBGH's waste-free formulary work is covered by Managed Care magazine prior to the release of the project's report. Member Value Senior Director, Lauren Vela, explains why self-insured employers must say no to wasteful drugs in this article from July 31, 2018.
Read PBGH CEO David Lansky's testimony to the Senate Health, Education, Labor & Pensions (HELP) Committee on Tuesday, July 17. The subject of the hearing was “Reducing Health Care Costs: Eliminating Excess Health Care Spending and Improving Quality and Value for Patients”.
Pacific Business Group on Health and Health Care Transformation Task Force launched a contracting tool to help health care organizations manage High-Need High-Cost Populations.
PBGH's Bill Kramer comments on Montana's price-setting efforts in this article from Kaiser Health News.
Watch video from last month's event where PBGH, AEI and the USC-Brookings Schaeffer Initiative for Health Policy came together with leading purchasers providers and policy experts to discuss what it will take to fix U.S. healthcare.
Read this article on PBGH's ECEN program's expansion to include cancer care.


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One of the best ways to draw attention to your blog posts is by publishing them on social networks. Not only the post you just published, also the older but still relevant ones.
There are several tools to help you post to your social networks. A lot of online tools, and some plugins. The tool I will show you, is the Social Network AutoPoster (SNAP), built by NextScripts. I use SNAP PRO and the SNAP Premium API on World of WordPress.
Although it isn’t difficult to publish your blog posts on social media, it can be a lot of work. Especially when you write a lot and want to publish all your posts to a lot of social networks. This is where SNAP gets in.
With SNAP you can fully automate the process of publishing your blog posts to many social networks. It can immediately publish your new blog post, publish it at a specific moment and repost your older post at the same time. Set up the plugin once, and forget about publishing to social networks by hand!
SNAP offers a PRO plugin, that lets you publish to unlimited accounts of social networks that have their own native API. SNAP Premium API gives the plugin the ability to publish to networks that don’t have their own native API.
These features make it possible to publish to these (both free and paid) social networks: 500Px, Blogger, deviantART, Diigo, Facebook, Flickr, Flipboard, Google My Business, Google+, Instagram, Instapaper, LinkedIn, LiveJournal, Line, MailChimp, Medium, ok.ru, Plurk, Pinterest, Reddit, Scoop.It, SETT, Telegram, Tumblr, Twitter, vBulletin, VK.Com, weibo, WP Based Blog, XING, Yo, YouTube.
To be able to use SNAP Pro and Premium API, you need to install the free version from WordPress.org. After that, you purchase both the Pro version and the Premium API. From your NextScripts account, you can download the “NextScripts: SNAP Pro Upgrade Helper”. After installing and activating it on your website, you have to enter your activation key.
You start by adding accounts of social networks you like to publish posts to. With the PRO version you can also add multiple accounts of the same network. In this example you can see how a Twitter account is added. This is also the place were you set up the Message format. For each account you set up you can choose to auto-publish or not.
NextScripts has extensive documentation about setting up accounts and formatting the message. So I will leave it to this.
On the settings page you set up the general options for the plugin.
Next important option is setting up the autoposting filters.
After setting up the accounts and setting up the general options, it is time to publish a new post and see what happens on your social network timelines when you hit “Publish”!
It is great to automatically publish your new post to your social networks. But how about your older posts? As long as they are up-to-date, you want people to read them. This is where SNAP comes in.
With the reposter option you can repost older content to all the social networks you have made an account for in the accounts page.
As you can see in the screenshot, you can schedule your reposting actions any way you want. After setting the schedule, you choose which networks should be used.
Tip: do you want different schedules for different social networks? Set up different reposter actions. You can have as many reposter actions as you want. This way you can set up a different way of reposting for each social network. This is especially important when a social networks had limits for automatic posting.
A very nice feature of SNAP is the Quick Post option. With quick post you can easily send a new post to all the desired social network at once. Maybe you want to send out a message about your upcoming sales? Or announce some changes on your website? Just write the post, choose the desired networks, and choose to send the post immediately or schedule it for a specific moment!
I use the SNAP Autoposter on World of WordPress. After searching for the right plugin to autopost to several social networks, I ended up with SNAP. And paid for the PRO version and Premium API. This way I can promote all the good content curated on World of WordPress and help the authors get some more attention.
NextScripts has extensive documentation on how to set up the plugin and the accounts. I didn’t have to use their support to set it all up.
The plugin itself is fairly easy to configure. It takes some time to set it up, especially because you have to set up apps for the social networks that have their native API. And also, you must be registered on all social networks you want to publish on.
One of the nicest things while setting up all accounts is the possibility to send a test message to the account you’re setting up. This way you can adjust the message format exactly to your liking, before your start autoposting.
I can recommend this plugin to anyone who wants to autopublish to a large number of social networks. It never stops working. You can set it up and forget all about it. Until you discover posts don’t show up on a social network. Because you had to change your password and forget do change it in SNAP….
You can start autoposting to social networks with the free edition of SNAP. You can download it here.
Do you need more? Get the PRO version and the Premium API and autopost without limitations!


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Dec. 21, 2018 8:00 a.m.
It’s that time of year when the food and drink are flowing, and indulgences become everyday occurrences. I love this: the frequent holiday gatherings presenting opportunities to eat chocolate truffles and cheese-laden crostini. Far from trying to stay away from treats, my burning question is always: how can I taste more of these wonderful flavours without stuffing myself?
So many foods this time of year involve bread, toast, crackers or other carb-heavy vehicles for conveying delicious appetizers to your mouth. I love bread, but I am much more interested in eating the delicious toppings like cheese, caramelized vegetables or smoked fish.
Enter the lettuce cup: a perfect vehicle to carry fabulous flavours without filling us up too soon. Delicate, fresh, crisp, almost calorie-free, lettuce of various kinds can hold toppings with beauty and pizzazz. And switching to lettuce offers an unexpected bonus: it allows the flavours of the toppings to really shine. Bread and toast can be filling, and their blandness sometimes bogs down the topping flavours. With a delicate-tasting lettuce cup, the toppings dance like a party in your mouth.
This is not to knock bread or crackers as a vehicle for delicious appetizers — they are often perfect — just a note of encouragement to branch out into something fresh, crisp, crunchy and light.
With so many colours, flavours and textures to try, leaves are an appie platter winner. Chose from crisp, yellow-green romaine hearts, crunchy white endive, delicate butter lettuce and bitter burgundy radicchio, to name a few.
I’ve shared some of my favourite recipes here, but consider these a springboard for the imagination! Create a beautiful, fresh-looking appetizer platter with a handful of crisp leaves and whichever toppings you choose. Serve and enjoy tasting without feeling so full…and leave room for more chocolate truffles. Happy holidays!
This dreamy combination of sweet Medjool dates, salty bacon, tart roasted pear, creamy blue cheese and crunchy bitter endive hits all the flavour and texture points for a delicious, cold-weather appetizer. If you really love blue cheese, you can serve these with your favourite blue cheese dressing.
All of the ingredients can be prepared in advance and reheated briefly before assembly. The bits don’t have to served warm, but they should not be cold.
Preheat oven to 350 F. Place strips of bacon on a parchment-lined baking sheet, making sure the pieces of bacon aren’t touching each other. Place in the oven and bake for 10 to 15 minutes, flipping the pieces halfway through cooking, until bacon is crisp but not over-crisp. You want nice pieces of bacon, not bacon crumbles.
Meanwhile, cut the dates in half lengthwise and remove the pits. Chop each half into 4 or 5 pieces. Place them in a parchment-lined pie pan and drizzle with maple syrup. Cut the pear into quarters and remove the cores. Cut pear quarters into small pieces (about the size of the date pieces).
When the bacon has finished cooking, place it on a paper-towel-lined plate. Carefully pour off the bacon fat into a small jar, leaving approximately one tablespoon of fat on the tray. Place the cut pear on this tray and stir the pieces around until they are coated with bacon fat. Spread pear pieces out into one layer. Return tray to oven and roast for 6 to 8 minutes, until pears are softened slightly.
As soon as the bacon is cool enough to touch, move to a cutting board and cut into 1-centimetre pieces. Place the dates in the oven for a few minutes to soften and absorb some maple flavour.
On a clean cutting board, cut the cheese into pieces about the size of large peas — it’s difficult to do this with a soft cheese, so don’t worry if the pieces are misshapen or vary in size.
Prepare the endive leaves last, because they go brown after sitting out for awhile. Cut the root end off of each head and separate the leaves. You may have to cut the root end again as you get closer to the centre. Use the small centre leaves whole, and the bigger outer leaves cut in half (lengthwise is better for presentation, but crosswise might be easier for assembly).
In each leaf of endive, place a piece of bacon, a piece of maple-glazed date, a piece of roasted pear and a piece of creamy blue cheese. Arrange on a platter and serve.
The secret to this bright-tasting appetizer is in the delicious caper-lemon-Parmesan dressing — it’s a winner. Almost any colourful vegetable will work in the lettuce cup itself. This time, I chose cherry tomatoes, roasted sweet peppers, creamy avocado, and a generous amount of flat-leaf parsley. Try sweet corn, roasted green beans, roasted cauliflower, cubes of mild cheese, grilled zucchini — the options are limitless.
Preheat oven to 350 F. Wrap the bulb of garlic in foil and place in the oven. Bake for about 40 minutes until soft. Remove from oven and let cool; cut the top off the head of garlic and squeeze the roasted garlic pulp into a blender.
Add the lemon juice, lemon zest, capers, caper juice, Dijon, mayonnaise, raw garlic, salt, pepper and sugar. Blend until puréed. Add the freshly grated Parmesan cheese and olive oil. Blend again until everything is creamy and well mixed.
Taste to see if more salt, sugar, lemon or caper juice is needed.
This dressing can be made up to 5 days in advance. Refrigerate in mason jar until time to use.
Roast the peppers. There are two methods for doing this. If you have a gas stove, turn one of the elements on high. Place the whole peppers directly on the flame. Wearing oven mitts, use a pair of tongs to flip the peppers over when they have charred and blackened on one side. You will have to flip each pepper several times. When their skin has turned black, move the peppers to a pot, cover and let sit for 15 minutes. If you have an electric stove, halve and seed the peppers. Flatten, place skin side up on a cookie sheet and broil them until their skins turn black.
Once ready, put the peppers in a covered container and let sit for 15 minutes. Once the peppers have “rested,” peel off as much of their skin as possible without running them under water. Seed them if you have to, cut into small pieces and set aside.
Cut the cherry tomatoes in half or quarters, depending on size. Pit and peel the avocado before cutting into small slices. Roughly chop the flat-leaf parsley, making sure you leave the pieces big enough to see the beautiful parsley leaf shape.
Cut the root end off of each of the romaine hearts and separate the leaves. You may have to cut the root end again as you get closer to the centre. Use the small centre leaves whole, and cut down the bigger outer leaves a bit.
To assemble the bites, place a piece of roasted pepper, a piece of avocado and a piece of cherry tomato on each romaine leaf. Drizzle each generously with the lemon-garlic-caper dressing and garnish with a generous sprinkle of parsley. Arrange on a platter and serve.
This quintessential Thai street vendor snack is a not-to-be-missed culinary experience. Each bite is an explosion of flavours and textures: spicy, nutty, juicy, limy, sweet and crunchy, to name a few. An amazingly fresh and flavourful appie to enjoy during this season over-rich foods.
Place the galangal, ginger, shallots, fish sauce and water in a blender. Purée as finely as possible. Transfer to a small saucepan and add the sugar. Bring the sauce to a boil, reduce heat and let simmer 15 to 20 minutes until it becomes a uniform texture and colour, and thickens to the texture of loose jam — thick, but still pourable. If you think it is getting too thick, reduce the heat, or add a bit more water to the pan. Taste to see if it needs more salt or sugar — the sauce should be quite sweet and salty. Transfer the sauce to a small bowl and set aside to cool.
This sauce can be made in advance and refrigerated for up to a week, or frozen for up to 2 months.
Separate the leaves of lettuce. Wash them in cool water and pat dry. Use the smallest leaves from the centre of the lettuce heads for the best presentation. Bigger leaves can be torn into pieces a bit smaller than the size of the palm of your hand. Place prepared lettuce on a plate (you should have about 30 pieces). Place the remaining ingredients in separate piles on a platter. Place the sauce in a small bowl in the centre of the platter.
I prefer to assemble these in advance, but you can let your guests make their own at the table. Either way, the method is the same. For each lettuce cup, place a piece of lettuce in the palm of your hand. Working your way around the platter, put one piece of each ingredient in the centre of your leaf: one peanut, one piece of ginger, one piece of shallot, one piece of lime (skin and all!), one piece of chili, one shrimp, a sprinkle of toasted coconut and about ¼ tsp of sauce.
If you make these in advance, place them carefully on a serving platter. Have each guest pick up a lettuce cup and fold up the corners of their lettuce leaf to make a small parcel. These should be small enough to put in the mouth in one bite.
For more recipes and upcoming classes from Chef Heidi Fink go here.


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Manuel Pellegrini (R) looks on anxiously as he prepares to make a triple substitution against Wigan in the FA Cup.
Last summer, before he had even been appointed Manchester City manager, an insight into the intense job description being detailed to Manuel Pellegrini was posted for all to see on the clubâs official website. The chairman, Khaldoon al-Mubarak, made it abundantly clear that City were expecting to win multiple honors. This year, next year, and so on. "The target now is to win every competition we play in," said al-Mubarak. "That is the target, quite simply. It’s a high ambition but we have the organization and the squad to get us there…I am saying it with confidence."
One week ago, City were basking in the glow of the first honor of the season, one they expected to be the first of many. Quadruple talk seemed a little ambitious – admittedly, the Champions League was a long shot on the back of a frustrating 0-2 first-leg deficit against Barcelona – but the FA Cup and Premier League both looked totally achievable.
One week later, they are digesting an unfathomable result. It barely seemed possible for City to be outmanouvred at home by Wigan, who play their football a devision below them. It was a shuddering blow to be exposed again to a supposedly freak result against the opponent who beat them in the FA Cup final last season.
It also puts a new complexion on the week ahead. Where City have been trying to convince themselves that there was no reason they could not inflict a powerhouse result on Barcelona at Camp Nou on Wednesday, now they are under extra pressure. The prospect of slipping out of two competitions in four days sits uncomfortably at a club who so directly in pre-season outlined their ambition to win everything.
And in the background, observing City’s body language for signs of weakness, is Jose Mourinho. It is easy to imagine he was cackling like a cartoon villain as he waited for the referee’s final whistle to confirm City could not rescue themselves against Wigan. Pellegrini’s side need to make up nine points in the Premier League to catch up with Chelsea. They have the games to do so, but the fixture list looks challenging. They have some complicated assignments away from home: a derby against Manchester United, then Arsenal, then Liverpool, in the run-up to Easter.
Of course, City still have a fine chance of reclaiming the Premier League trophy, and with Barcelona also stuttering, bouncing back at Camp Nou is not completely out of the question. There will be two wounded animals in the Champions League ring on Wednesday. Tata Martino’s lament after losing to Valladolid was pretty comprehensive: "We completely failed in generating play," he said. "We lacked what makes us Barca: good elaboration in our build-up, finding spaces, breaking through on the wings and having depth."
This situation is a fascinating test of Pellegrini’s mettle. Although he has gained considerable credit and popularity for the refinements he has brought to City’s game in a season when he has had to get used to English football, the owners have made it clear they will assess their managers on trophies. For all of Pellegrini’s qualities, there is a notable trophy shortage since he came to Europe.
This is his tenth season since leaving South American football, and he arrived at City with just the one InterToto Cup with Villarreal looking a little lonely on his CV.
Although he only spent one season with a regular trophy-hunting team during his nine years in Spain, when he was with Real Madrid, the nagging doubt persists about his ruthlessness when it comes to knock-out football. In the Champions League, a team rebuilt around the purchases of Cristiano Ronaldo, Kaka and Xabi Alonso were embarrassingly ousted by Lyon in the round of 16. There have been other galling European tumbles. His Villarreal team succumbed to nerves in a Champions League semi-final against Arsenal in 2006. Last season his Malaga side caved in agonisingly late in a quarter-final against Borussia Dortmund.
"We reacted too late," mused Pellegrini on the defeat against Wigan. From now until the end of the season, City cannot afford to be at all casual about when they switch on.
Pellegrini showed he could push City over the line when they did react – rallying brilliantly to beat Sunderland from a losing position in the Capital One Cup final. Now Pellegrini has to lift and re-focus City once again. At least one more trophy from this season would appear to be a must.


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Early spring bud along Kitty Hawk Bay.
What’s the saying? “You can’t fool Mother Nature.” And even though it’s been cold and miserable all up and down the Eastern Seaboard, spring is on its way. Yesterday was the first harbinger of springtime weather and today is absolutely spectacular.
The earlier budding trees are already showing sprouts of green, some of the earlier flowers are starting to push through the soil and those dreary days of winter are fading from memory.
Spring is not officially here for almost two weeks—Friday March 20, but there is every reason to begin the celebrations early . . . not that the weather will remain this beautiful for two weeks, but sure feels good to get back out in the sunshine again.
Spring falls right in the middle of the Outer Banks Taste of the Beach. We’ve done pretty well with the weather for the event over the past few years, and with so many of the events outdoors, we’ll hope for the best again.
Two of the outdoor events that seem to be the most fun are the Chowder Cookoff on Saturday at Southern Shores Crossing in Southern Shores, that we’ve already mentioned and the BBQ & Wings Showdown at the Sea Ranch Resort in Kill Devil Hills.

industry_corpus2: Travel & Geography


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WORD OF MOUTH - The never-ending search for the best newest deliciousness.
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the Titanic who waved off the dessert cart."
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And there is so much pizza left un-eaten.
then my sister-in-law, Kristin, joined us.
Talk about a girls trip!
and I can’t wait to share them all here.


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The Renfrewshire Development Programme is testing a new model of service for patients with chest pain which aims to avoid unnecessary hospital admissions.
Chest pain remains one of the most common reasons for admission to hospital and at the RAH they see more than 3000 patients every year who come to the hospital as an emergency with chest pain.
Many of these patients will not actually have heart problems but at the moment it can take up to 12 hrs before the appropriate assessments are completed to rule this out.
As such for many patients this will require an overnight stay in hospital and naturally this waiting period can be a stressful time for both patients and their families.
Our new Chest Pain Assessment Unit is staffed by specialist cardiology nurses, with support from senior cardiologists. The aim of the unit is to streamline the journey for patients in whom the diagnosis is not clear and ensure specialist cardiology input into their care at the very earliest opportunity when present at the RAH. The targeting of patients with a low likelihood, and more importantly low risk of complications from a possible heart attack, will allow a diagnosis to be made more quickly. This means that patients without heart problems can be back home much sooner than is currently the case and do not need to be admitted to hospital unnecessarily.
Furthermore for those who require ‘follow up’ the dedicated staff in the new unit can have these tests carried out either the same day or arrange for return the next day thus enabling earlier treatment if the patients needs it.


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Berlin, August 25, 2016 – travel audience is actively expanding its campaign management and customer service leadership. On August 1, 2016, Diana Doneit took up the newly created position of Team Lead Campaign Management. She will report to Darren Huntley, Head of Advertising Operations.
As Team Lead Campaign Management, Diana Doneit will head up the team responsible for travel audience’s full service offerings during campaign implementation and deployment.
Doneit is a proven specialist in online advertising. She comes from Facebook, where she accumulated more than six years of account management and customer solutions development experience in positions ranging from specialist in ad operations to a recent stint as manager of client solutions for the Germany-Austria-Switzerland team. Before that, she held various sales positions in companies in the Netherlands and Canada. She earned a Master of Science in International Business from Maastricht University and a Bachelor of Arts from the Dresden University of Applied Sciences.
travel audience is the first full-service Demand-Side-Platform (DSP) built specifically for the travel industry. The company offers advertisers to target online travelers via its high-quality premium publisher network, next to a wide selection of well-known publishing houses via Real-Time-Bidding.
Airlines, hospitality groups and destination marketing organizations rely on the company’s proprietary Performance-Marketing-Platform. Its technology allows the dynamic display of up-to-date offers in a scalable and target specific fashion, reaching various segments of in-market travelers.
travel audience was founded as a joint venture between MairDumont and Traveltainment and is now a wholly-owned subsidiary of Amadeus IT Group, a leading provider of advanced technology solutions for the global travel industry.