Gibson Melody Maker; Vox AC15TVHW; Line6 JM4 Looper

Demo of Gibson Melody Maker, Line6 JM4 and the hand-wired AC15: Blues Noodling



http://www.youtube.com/watch?v=IsdfEvdCcyg&hl=en

How and What Do Thais Eat?

The majority of Thais do not use many of the formal eating manners of Westerners; Thais have their own set of manners based largely on practices of communal eating. Thais put a lot of emphasis on eating as a social activity. For Thais, eating should be a simple pleasure and does not involve complex rituals of etiquette. Today, a fork and spoon are widely used, and the general practice is to use the fork to push food onto the spoon. The spoon is generally held in the right hand and serves as the only utensil from which to take bites. Eating straight from the fork is considered crude. The use of the fork and spoon is attributed to King Rama V in the latter part of the 19th century. He found no use for knives since Thai food is already chopped up. Chopsticks are sometimes used, particularly for eating some noodle dishes influened by the Chinese. While a fork and spoon are commonly used, for some parts of Thailand, such as in the east or north east, eating by hand is still common. There is also an exception for sticky rice as most Thais would eat sticky rice with their hands.

When dining out, senior women in a group usually order for all (although others do the ordering sometimes). All dishes can be shared, over several courses. Steamed rice is a mainstay of communal meals and is always served first for each individual. Then, only in small amounts (1-2 tablespoons), food is dished up and put on top of the rice. Thais do not like to pile different food on top of their rice because the tastes might get mixed together. Thais generally eat dishes one at a time and then come back to eat the next dish. Piling up food or overloading your plate with food is considered rude and uncouth as there is no hurry and more food can be ordered as needed.

Thais love to eat, six to seven times per day is not very uncommon. Thais also love to dine out in a group of friends and family. Eating alone is not very common. There are restaurants and food stands (food vendors) almost everywhere in Thailand. Thais' generally don't think in terms of dieting. Most Thais eat often but small amounts each time. Thais eat breakfast, lunch and dinner; however, many Thai people snack a lot, almost any time of the day or night. Snacks can include a wide range of choices, such as a bowl of noodle soup, fruits, fried food or desserts.

Thai food is famous for its spicy quality, but there are many mild or non-spicy dishes. Rice is a staple food. Typical breakfast dishes for Thais are:

Jok: ground rice soup with minced pork and ginger, with green onions sprinkled on top, and egg can be added;

Khao Tom: rice soup with a selection of meat and vegetable side dishes;

Kao Loa Lead Moo: soup which consists of various pig organs such as kidney, liver, heart and stomach as well as ground pork and prepared blood;

Khao Man Kai: rice cooked in chicken broth with slices of boiled chicken on top.

Lunch usually includes quick dishes like noodle soups, fried noodles, rice dishes and curries. Dinner is generally served communally in a series of large plates or bowls. There is always steamed rice and 4-5 side dishes, and at least one soup. The 4-5 side dishes consist of a wide variety of food, at least one vegetable dish, one seafood dish, one meat dish, and one spicy dish. Examples of dinner dishes are: curry dishes, dry curry dishes such as Phanaeng, steamed crab (Pu Neung), deep fried fish (Pla Thod), roasted sliced squid (Pla Meuk Yang), fried rice (Khao Pad), Tom Yum soups, etc. After the meal, Thais like desserts. There are so many kinds of dessert in Thailand. Depending on the type of dessert and preference of the eater, sometimes the dishes are shared. The famous desserts are Mangoes with Sticky Rice (Khao Niaw Ma Muang), Bananas in Coconut Milk (Kluay Buat Chi), and combinations of fruit with ground up ice (Nam Kang Sai).

Almost every street corner has a selection of food vendors selling a wide variety of snacks, from fried insects (such as grasshoppers) to Spring rolls. Examples of snacks are: Coconut pudding (Khanom Krok), Sticky rice in banana leaves (Khao Tom Mat), Spring rolls (Po Pia Tod), Charcoal-roasted eggs (Kai Ping), Steamed tapioca with minced pork filling (Sa Koo Sai Moo), Fried fish balls (Luk Chin Tod), Fried fish cakes (Tod Mun) and Charcoal-grilled chicken (Kai Yang). As for drinks, there are many kinds, such as fresh juice, tea, Thai iced tea, soda, water and beer. Fresh juice can be pineapple, coconut, cantalope, mango, and orange.

The many enticing combinations of foods, as well as the cultural styles of eating, help enhance life and represent many opportunities for creativity and enjoyment.

Napatr Lindsley

Boty International 2009 - Gamblerz aggregation (korea)

thanks to ali67220 Boty International 2009 - Gamblerz crew (korea)



http://www.youtube.com/watch?v=W8NtwQ8bOjk&hl=en

It's Our Feeling VS Maximum Crew - Chuncheon B-boy Championship 2009 (Part 2)

It's Our Feeling VS Maximum Crew at the Chuncheon B-boy Championship 2009 (I Think -_-) subscribe and more will be coming soon....



http://www.youtube.com/watch?v=yxZyi_hEM-I&hl=en

Chipmunks: Chichen Noodle Soup By DJ Webstar FT. Young B

Just When You Thought It Was Safe. We're Back. Voice Of Harlem, Kingdom, You Remember. I Got The Finest. Your Highness. Young B. I Got Ma Man. I Got Ma Main, Ma Main, Ma Main, Ma Main Man The Party King. Webstar Lets Go. (Yea) Ya'll Already Know Who This Is. We Got Another...



http://www.youtube.com/watch?v=QfOT0E-FMIo&hl=en

โปรโมตรายการ แม่ช้อยอร่อยเหาะ 05-09-08

โปรโมตรายการ แม่ช้อยอร่อยเหาะ ตอนที่ 9 เยาวราช1 ออกอากาศ 05-09-08



http://www.youtube.com/watch?v=2Fqd-eJmCPo&hl=en

My Toprock and a Little Session at Midnight (06/30/09)

READ. Feel free to give tips and shit. I know this isnt perfect. This was done at midnight. I was tired and shit so i didnt do much and didnt film much. This was the song i used in my toprock/session but i dubbed over it because it wasnt that loud.



http://www.youtube.com/watch?v=pEtep1KWKmM&hl=en

How and What Do Thais Eat?

The majority of Thais do not use many of the formal eating manners of Westerners; Thais have their own set of manners based largely on practices of communal eating. Thais put a lot of emphasis on eating as a social activity. For Thais, eating should be a simple pleasure and does not involve complex rituals of etiquette. Today, a fork and spoon are widely used, and the general practice is to use the fork to push food onto the spoon. The spoon is generally held in the right hand and serves as the only utensil from which to take bites. Eating straight from the fork is considered crude. The use of the fork and spoon is attributed to King Rama V in the latter part of the 19th century. He found no use for knives since Thai food is already chopped up. Chopsticks are sometimes used, particularly for eating some noodle dishes influened by the Chinese. While a fork and spoon are commonly used, for some parts of Thailand, such as in the east or north east, eating by hand is still common. There is also an exception for sticky rice as most Thais would eat sticky rice with their hands.

When dining out, senior women in a group usually order for all (although others do the ordering sometimes). All dishes can be shared, over several courses. Steamed rice is a mainstay of communal meals and is always served first for each individual. Then, only in small amounts (1-2 tablespoons), food is dished up and put on top of the rice. Thais do not like to pile different food on top of their rice because the tastes might get mixed together. Thais generally eat dishes one at a time and then come back to eat the next dish. Piling up food or overloading your plate with food is considered rude and uncouth as there is no hurry and more food can be ordered as needed.

Thais love to eat, six to seven times per day is not very uncommon. Thais also love to dine out in a group of friends and family. Eating alone is not very common. There are restaurants and food stands (food vendors) almost everywhere in Thailand. Thais' generally don't think in terms of dieting. Most Thais eat often but small amounts each time. Thais eat breakfast, lunch and dinner; however, many Thai people snack a lot, almost any time of the day or night. Snacks can include a wide range of choices, such as a bowl of noodle soup, fruits, fried food or desserts.

Thai food is famous for its spicy quality, but there are many mild or non-spicy dishes. Rice is a staple food. Typical breakfast dishes for Thais are:

Jok: ground rice soup with minced pork and ginger, with green onions sprinkled on top, and egg can be added;

Khao Tom: rice soup with a selection of meat and vegetable side dishes;

Kao Loa Lead Moo: soup which consists of various pig organs such as kidney, liver, heart and stomach as well as ground pork and prepared blood;

Khao Man Kai: rice cooked in chicken broth with slices of boiled chicken on top.

Lunch usually includes quick dishes like noodle soups, fried noodles, rice dishes and curries. Dinner is generally served communally in a series of large plates or bowls. There is always steamed rice and 4-5 side dishes, and at least one soup. The 4-5 side dishes consist of a wide variety of food, at least one vegetable dish, one seafood dish, one meat dish, and one spicy dish. Examples of dinner dishes are: curry dishes, dry curry dishes such as Phanaeng, steamed crab (Pu Neung), deep fried fish (Pla Thod), roasted sliced squid (Pla Meuk Yang), fried rice (Khao Pad), Tom Yum soups, etc. After the meal, Thais like desserts. There are so many kinds of dessert in Thailand. Depending on the type of dessert and preference of the eater, sometimes the dishes are shared. The famous desserts are Mangoes with Sticky Rice (Khao Niaw Ma Muang), Bananas in Coconut Milk (Kluay Buat Chi), and combinations of fruit with ground up ice (Nam Kang Sai).

Almost every street corner has a selection of food vendors selling a wide variety of snacks, from fried insects (such as grasshoppers) to Spring rolls. Examples of snacks are: Coconut pudding (Khanom Krok), Sticky rice in banana leaves (Khao Tom Mat), Spring rolls (Po Pia Tod), Charcoal-roasted eggs (Kai Ping), Steamed tapioca with minced pork filling (Sa Koo Sai Moo), Fried fish balls (Luk Chin Tod), Fried fish cakes (Tod Mun) and Charcoal-grilled chicken (Kai Yang). As for drinks, there are many kinds, such as fresh juice, tea, Thai iced tea, soda, water and beer. Fresh juice can be pineapple, coconut, cantalope, mango, and orange.

The many enticing combinations of foods, as well as the cultural styles of eating, help enhance life and represent many opportunities for creativity and enjoyment.

Napatr Lindsley

壽桃牌2009農曆新年鮑魚麵禮盒

Sau Tao Noodle King Abalone Noodle



http://www.youtube.com/watch?v=JfeQqbSize4&hl=en

Mr. Lee, California Beef Noodle King USA

http://www.youtube.com/watch?v=JAbFbLz2OF8&hl=en

BOTY ASIA Final Battel All Area Crew Vs Gamblerz Crew allotment 3

BOTY Asia August 1st 2009, Singapore Gamblerz vs All Area Crew. Gamblerz Should Won This



http://www.youtube.com/watch?v=9chcLfSrOxQ&hl=en

Magic Bait 2.5lb approach catfish

Small bait = small fish - this 2.5 lb channel taken on my 'tied' noodle on my fishing pier is example of using magic bait



http://www.youtube.com/watch?v=RL9L_FGE0aM&hl=en

All Hail the Chicken Noodle King

King Shaq Gettin crazy wit the tone wop n chicken noodle soup



http://www.youtube.com/watch?v=8HVNGcrmeII&hl=en

Gamblerz Crew - R16 Korea 2009 Showcase (HD Quality)

Gamblerz Crew, R16 Korea Incheon Showcase 2009, I know this has been uploaded but I just wanted to upload it in HD. :) Anyways, here's the reigning 2008 champs Showcase! Subscribe & more to come :D Enjoy!



http://www.youtube.com/watch?v=60IrwTgJk9k&hl=en

Gamblerz advertise R16 Korea World Battel

Gamblerz Crew Sick Bruce Lee So Rush The End Noodle Zesty Pop Soul Soy



http://www.youtube.com/watch?v=qDJK4eikWaI&hl=en

The King Crab - The Soup, Bisque, and Chowder

If you're looking for the best in seafood soups, you've come to the right place. This is what the Alaskan king crab is known for. Not only for its great size and naturally sweet taste, but also for its versatility when it comes to recipes. From baked crab cakes to crab stir-fry, from main dish crab rangoons to bite-size crab puffs, the king crab is there for any kind of recipe and any kind of occasion. The following three simple recipes will teach how to cook king crab soup, bisque, and chowder.

Oriental King Crab Soup

Ingredients:

2 cups (or 1 pound) of Alaskan king crab meat 2 tablespoons of peanut or canola oil 2 tablespoons of soy sauce 2 teaspoons of fresh ginger, grated 2 tomatoes, chopped 1 green onion, chopped 2 tablespoons of carrots, grated ¼ cup of mushrooms, thinly sliced 4 cups of chicken stock 1 tablespoon of cider vinegar 2 tablespoons of dry sherry

Directions:

Heat the oil in a pot over medium-low heat. Constantly stir the mixture while cooking.

Add the mushrooms and green onion.

Then add the soy sauce and allow it to cook for another minute.

Add the crab meat, tomatoes, and ginger, and cook it for about 4 minutes.

Add the chicken stock and reduce the heat to low, letting it cook for 15 minutes.

Add the remaining ingredients.

Allow it to simmer for 10 more minutes, then serve in bowls.

King Crab Bisque

1 pound of king crab meat 2 tablespoons of onions, chopped ¼ cup of melted butter 3 tablespoons of all-purpose flower ¼ teaspoon of paprika fresh parsley, chopped ground white pepper salt 1 quart of milk

Directions:

Tear the meat into small pieces.

Sauté the onion in the butter.

Add the flour and seasonings.

Add the milk, stirring constantly.

Continue to stir and leave it to cook until the mixture is thick.

Add the crab meat and cook thoroughly.

Serve in soup bowls.

King Crab Chowder

Ingredients:

1 pound of crab meat 6 tablespoons of butter 1 cup of water 2 cups of milk ½ cup of red onion, chopped 1/3 cup of green onion, chopped 1 tomato, chopped 1/3 cup of celery, chopped 3 baked potatoes, diced ½ teaspoon of pepper ¼ teaspoon of salt

Directions:

Melt the butter over low heat in a large pot.

Add the onions, celery, and tomato.

Cook for about 7 minutes on low heat.

Increase the heat, bringing the water to a boil.

Add the potatoes and reduce the heat to a simmer. Let cool for about 50 minutes.

Add the crab meat and the remaining ingredients.

Begin cooking the mixture again, stirring regularly, until the soup returns to a simmering boil.

Serve in soup bowls.

A Tantalising Thai Dinner Party

I'm not sure about where you live but here in Sydney, Thai food is so popular that most suburbs have at least one Thai restaurant if not 20! This may be a bit of an exaggeration but you get the drift - it's capital "P" for popular!

So, when you're planning a dinner party at home it makes sense to serve your guests a type of food that people seem to love. Thai food is your perfect option. It's exotic, clean and light and best of all, delicious!

Thai cuisine is known for its balance of five fundamental flavors. Most Thai dishes tend to incorporate all of these flavors if not most. These flavors are:

- hot (spicy - chili)

- sour (vinegar, lime juice, tamarind)

- sweet (soft brown sugar, fruits, sweet peppers)

- salty (soy sauce, fish sauce)

- bitter (which is optional)

The great thing with Thai food is that instead of dried herbs they use a lot of fresh herbs and spices and fish sauce. The aromas are sensational.

Since 95% of Thais are Buddhists, they leave religious offerings of fruit at the base of a Buddha statue with burning candles, incense and the like in restaurants. There is a peacefulness that this brings as you lay witness to the scene. You will also often find photos of their much loved and long serving King.

You could re-create a Thai space in your dining room by adding the smell of a subtle incense and making the lighting softer than usual. If you don't have a light dimmer try lighting the dining room with some candles or lamps to create a lovely ambiance.

If you can get hold of some Thai classical music this would be lovely for background sound - or at else some other oriental-inspired music.

Thais don't generally use chop sticks to eat - rather a fork and a dessert-like spoon but if you want the Asian touch (Thailand is in South-East Asia) feel free to provide each guest with a pair of chopsticks. Consider a wooden or bamboo place mat at each guest's place.

As a centerpiece to your table you could fill a long shallow bowl with water and place floating candles atop. You could also try to purchase some exotic looking flowers. On my trips to Thailand, orchids and the like have adorned the table settings. The whole experience of eating is pure pleasure.

For starters you could serve one of their delicious soups like a hot and spicy Tom Yum Goong (spicy and sour prawn soup) or a Tom Yum Kai which is similar but with chicken.

You could also serve Thai fish cakes, spring rolls in rice paper, curry puffs, satay chicken or deep fried chicken wings - with dipping sauce of course.

For main - stir fries, whole fish, Thai curries (green, red, yellow, Masaman, etc) or the ever popular noodle dishes like Pad Thai or Pad See Yu. Don't forget the steamed rice served in a covered rice bowl in a central position on your table, so people can help themselves.

A platter of fresh exotic fruit or a mango sticky rice dish is wonderful for dessert.

You see, there are just so many recipe choices for your Thai meal. I would suggest checking the Internet for free recipes or getting hold of an easy Thai recipe book.

Most of the ingredients you will need are easily available at your local Asian specialty food store.

GAMBLERZ CREW branch [Nov.08, 2009] 4C THE POWER promo

The 2009 Battle of the Year World Champion GAMBLERZ CREW will be in Southern California November 6 to 8, 2009. They will be performing at a FREE show on November 7th at the Hacienda Plaza in Hacienda Heights, CA. On Sunday, November 8th they will be teaching workshops from 12 to 4pm at the 4C the Power Center in Hacienda Heights, CA. Cost is $20 for pre-registration and $25 at the door. To pre-register email 4cthepower@gmail.com and request a registration form. For more information email 4cthepower@gmail.com



http://www.youtube.com/watch?v=Gn-YyFnyN40&hl=en

Squareheads, Blockheads and Other Epithets As Applied to German Soldiers of World War I

Here are some of the commonly used epithets for German soldiers during World War I:

Bosche--the pejorative French word for German is from the French "albosche," and "caboche" (cabbage head or blockhead). This was very commonly applied to the German soldiers by the French. They hardly knew the World War I or II German soldier by any other name.

William Casselman, author of Canadian Words and Sayings has this to say concerning the expression Bosche:

"Boche is a French slang word for 'rascal' first applied to German soldiers during World War One, and borrowed during the early years of that conflict into British English.
A definition is given in Songs and Slang of the British Soldier: 1914-1918, edited by John Brophy and Eric Partridge, published in 1930. I have augmented their note.
Boche is the preferred and most common English spelling. Bosche is a rarer English alternative spelling.

The word was first used in the phrase tête de boche. The French philologist Albert Dauzat believed boche to be an abbreviation of caboche, playful French slang for 'human head,' very much like English comic synonyms for head such as 'the old noodle,' noggin, nut, numbskull.

One of the ways of saying 'to be obstinate, to be pigheaded' in French is avoir la caboche dure. The root of caboche in the old French province of Picardy is ultimately the Latin word caput 'head.' Our English word cabbage has the same origin, the compact head of leaves being a perfect 'caboche.'

Tête de boche was used as early as 1862 of obstinate persons. It is in print in a document published at Metz . In 1874 French typographers applied it to German compositors. By 1883, states Alfred Delvau's Dictionnaire de la langue Verte, the phrase had come to have the meaning of mauvais sujet and was so used especially by prostitutes.
The Germans, having among the French a reputation for obstinacy and being a bad lot, came to be named with a jesting version of allemande, namely allboche or alboche. About 1900 alboche was shortened to boche as a generic name for Germans. During the war, propaganda posters revived the term by using the phrase sale boche 'dirty kraut.'
At the beginning of WWI boche had two meanings in continental French: (a) a German and (b) stubborn, hard-headed, obstinate. Quickly during the course of the war, this French slang word was taken up by the English press and public.

By the time of World War Two, while boche was still used in French, it had been replaced in continental French by other put-down terms, such as 'maudit fritz,' 'fridolin,' and 'schleu.' These three milder pejoratives were common during the German occupation of France from 1941 to 1945." 3

Fritz--a common German given name.

Terms of disparagement in English during WWII used by British troops were 'Jerry' and 'Fritz' in the British army and navy, and 'Hun' in the RAF. Canadian and American troops generally preferred 'Heinie,' 'Kraut' or Fritz. 3

Heinie--probably a form of Heinz, another common German given name. Heinie or Hiney is dated by Lighter to Life in Sing Sing, a 1904 book and says it was in common usage during WWI to denote Germans. 1 Heinie is also defined in the dictionary as being slang for buttocks. 2

Hun--a throwback to the times of the barbaric German tribes known as the "Huns."
The use of "Hun" in reference to German soldiers is a case of propaganda. In order to fully dehumanize the enemy he must first be thought of as patently different from you and yours. It was initially quite difficult to get "decent white people" of Blighty riled up over the "otherwise decent white people" of central Europe. The solution, then, was to transform them philosophically into rampaging Mongol hordes from the East. One look at the simian features applied to German soldiers portrayed on the Allied propaganda posters drives the point home. Who would you fear and hate more--a nice blond-haired, blue-eyed boy from Hamburg or an apelike, rapacious brute from some distant and dark land?"

"Huns" resulted from a remark made by Kaiser Wilhelm when he dispatched a German expeditionary corps to China during the Boxer Rebellion. He basically told his troops to show no mercy, saying that 1,000 years ago the Huns (an Asiatic nomad people, not Germanic in the least) led by Attila, had made such a name for themselves with their depredations that they were still considered synonymous with wanton destruction, and urging the German troops of 1900 in China to similarly make a name for themselves that would last 1,000 years. When the Germans were fighting the French and the British a mere 14 years later, this piece of ready-made propaganda was too good to pass up for the Allied side, particularly in view of the reports coming in from Belgium from the earliest days of the war.

Hun is defined in the dictionary as being a barbarous or destructive person and also as being offensive slang--used as a disparaging term for a German, especially a German soldier in World War I. 2

Dutch--used by the American soldiers, i.e., anyone who spoke with a guttural accent in America was commonly known as a "Dutchman."
Dutch is defined in the dictionary as being a term of or related to any of the Germanic peoples or languages. 2

Kraut--an obviously abbreviated form of sauerkraut. Kraut, krout, crout as in use in America by the 1840's to refer to Dutchmen and by American soldiers during WWI and II to refer to Germans with its origin found in sauerkraut. 1 Kraut is defined in the dictionary as being offensive slang and used as a disparaging term for a German. Among Americans this is the principal recognized use of the word. 2

Squarehead or Blockhead-- Most interesting of all was the appellation of "Squarehead," or "Blockhead," as applied to the German soldiers and mostly by the American soldiers. I have often wondered if these two appellations had any anthropological origin. There are numerous references in literature and by American soldiers to the effect that the shape of the skulls of the German soldiers appeared to be "blocked," or "squared." One doughboy states that he made an amateur study of the shape of the skulls of German soldiers and that, to his eye, they definitely were 'blocked,' or 'squared' in configuration. I can understand the expression to have one's "block knocked off," or "I'll knock your block off," - "block" being the slang for one's head. Seemingly there was a causual relationship between these two latter expressions and "blockheads," or "squareheads. Possibly there was an anthropological origin for German male skulls being more 'blocked,' or 'squared' in shape. Could it be that the appearance of German male skulls had some relationship to the physical positions in which they slept as infants? Let us look at some of the origins of "squarehead" and "blockhead."

The idea has been ventured that "squarehead" and "blockhead" resulted from the shape of the German steel helmet of World War I. No evidence has so far been gathered to support this observation.

Blockhead goes back to the 1500's and defines a stupid person, a block of wood for a head. I think it was probably mistakenly applied to Germans because of its similarity to blockhead and eventually the words became synonymous. Squarehead has been used to describe Germans and Scandinavians and was used as a mild pejorative for Danes and Swedes in the American midwest. It is believed to be of Austrian origin from the late 1800's. It does define an ethnic physical characteristic of a squarish-shaped face exhibited by some Northern Europeans. Its genetic, not from how one slept. The similar boxhead appeared in the early 1900's before WWI.

Squarehead is listed in The Slang of the American Expeditionary Forces in Europe, 1917-1919: An Historical Glossary by Jonathan Lighter, American Speech: A Quarterly of Linguistic Usage, Vol. 47, Numbers 1-2, Spring/Summer 1972 as in use in America to describe Germans and Scandinavians before WWI. Lighter does not mention blockhead and offers no origin for that term.

The standard German military haircut seemed to produce the "square" or "block" look. This would also be in line with the term "jarhead" for a US Marine, again because of this style of hair. "Squarehead," at least, remained a term in vogue in the postwar era for anyone of German origin. Of course, every race and/or nationality had its own terms by which it was described, most of which would today be considered derogatory or racist.

Of course, when one considers the word-origins of "Squarehead," and "Blockhead," the logical question arises, 'What about "Roundheads," an expression that gained popularity during the English Civil War? Is this more in the way of physical anthropology or how the 'round' skull was formed in infancy?

Actually, the term "Roundheads" for the Parliamentarians was a derogatory (and, it seems, class-based) reference to the very short hair worn by the London apprentices, with whom the Royalists apparently lumped all their opponents. (The counter-insult, "Cavalier," likened the Royalists to caballeros--i.e., the servants of Catholic authoritarian Spain.) see Martyn Bennett, The Civil Wars in Britain and Ireland 1638-1651, Blackwell, 1997, pp. 104-5.

Roundheads" from the English Civil War refers to the haircuts of the more Puritan members of the Parliament forces--your basic bowl look, close-cropped and very conservative. It distinguished them from the often elegantly-coiffed "cavaliers," (Royalists), gentlemen of noble birth, and often of considerable wealth--on the other side, with their long and flamboyant locks.

"Roundhead" as a propaganda epithet for Parliamentarian troopers appears to originate in the fact that they kept their hair cut short as against the archetypal flowing locks of Royalist cavalrymen. While this was not always the case (indeed there is a famous van Dyke portrait of George, Lord Digby and William, Lord Russell, the former in the dandified 'Cavalier' outfit and flowing main, the other in the sombre Puritan black--the former fought for Parliament, the latter for the King) it was enough of a stereotype for both 'Roundhead' and 'Cavalier' to be used by propagandists as terms of insult although this did not stop both sets of troopers from taking the terms to their hearts as compliment. If one is to believe those two great historians Walter Carruthers Seller and Robert Julian Yeatman: The Roundheads, of course, were so called because Cromwell had all their heads made perfectly round, in order that they should present a uniform appearance when drawn up in line. Besides this, if any man lost his head in action, it could be used as a cannon ball by the artillery (which was done at the siege of Worcester).

As to appellations, we see that the German was less affectionately referred to as Huns, Boche and Jerries. American soldiers were referred to as Yanks and Doughboys, while the British were referred to as Brits or Tommys, and the French as Poilus." 4

NOTES

1. "The Slang of the American Expeditionary Forces in Europe, 1917-1919: An Historical Glossary," by Jonathan Lighter, American Speech: A Quarterly of Linguistic Usage, Vol. 47, Numbers 1-2, Spring/Summer 1972.

2. The Free Dictionary, http://www.thefreedictionary.com

3. http://www.billcasselman.com and specifically his web site http://www.billcasselman.com/wording_room/boche.htm. Material used with the permission of Mr. Casselman.

4. Chenoweth, H. Avery & Brooke Nihart, Semper Fi: The Definitive Illustrated History of the U. S. Marines. NY: Main Street, 2005, page 142.

Sushi King Big Bowl Challenge

Challenged ourselves to the limit! Loading 1TB of noodle + 1.5 litres (maybe more than that) of soup into our stomach! In the end, 2 of us managed to finish it within the allocated time. Not bad!



http://www.youtube.com/watch?v=RYIgYGn8_wg&hl=en

gamblers in israel 2009

gamblers in israel 2009



http://www.youtube.com/watch?v=gY7F9Cfa1HU&hl=en

SS501 on 7/6/09 完全娛樂Showbiz [with eng sub on decripstion]

Please Subcribe me for more video on ss501 (; Video Credit : 完全娛樂Eng subbing : Mandyhee Engsub All : hello everyone ! We are Double S501 JM:I am Double S ,Sexy charisma Jung min KJ:Hello ,I m Kyu Jong HJ[baby]:I am youngest ,Hyung joong HJ[leader]:I m Leader,Hyun joong YS:Hello,I m Young Seang repoter:This is the 5 big man,That make SS501,Not even the more great group in korea,Now its also very popular in Taiwan,Also have some taiwan its already selling in taiwan,Its also have alot of fans,ss501 on the june have also got a interview,and also meet up with Fans have perform a very nice dancing perform to get back to the fans!,Three days two night of the interview is very short but for the first time coming to taiwan ss501,Have not forget about trying taiwan food,looking at the food infornt of them,ss501 never got to see the idol part,totally got to have a very nice eating. ALL: this is just like a korean spicy rice cake TRANLATER:They say its just like a Korean spicy rice cake,but,not spicy right? HJ[Leader]:No,its not at all. REPORTER:Cant see that,taiwan tai bu la,can get to let them think that its korean spicy rice cake,but to be compare with taiwan's tai bu la,its totally not spicy at all, on the table there are so many food , compare to the five of them the most nice food in taiwan is ,all of them love the bubble tea. JM:This few days i alway drink bubble tea,now the bubble tea,become my most loving drink already. REPORTER:But the member young saeng,its different ...



http://www.youtube.com/watch?v=mCgS0pMs4tU&hl=en

Critical Damage VS Gamblerz Crew - CYON B-boy Championship 2009

Critical Damage VS Gamblerz Crew at the CYON B-boy Championship 2009, subscribe and more will be coming soon....



http://www.youtube.com/watch?v=hjpbe_uzICI&hl=en

Really Rosie - Chicken Soup With Rice

Chicken Soup With Rice from the 1975 cartoon Really Rosie, written by Maurice Sendak with music by Carole King. Really fun stuff and long over due for a release on DVD!



http://www.youtube.com/watch?v=bQMmmTK9ibw&hl=en

A Tantalising Thai Dinner Party

I'm not sure about where you live but here in Sydney, Thai food is so popular that most suburbs have at least one Thai restaurant if not 20! This may be a bit of an exaggeration but you get the drift - it's capital "P" for popular!

So, when you're planning a dinner party at home it makes sense to serve your guests a type of food that people seem to love. Thai food is your perfect option. It's exotic, clean and light and best of all, delicious!

Thai cuisine is known for its balance of five fundamental flavors. Most Thai dishes tend to incorporate all of these flavors if not most. These flavors are:

- hot (spicy - chili)

- sour (vinegar, lime juice, tamarind)

- sweet (soft brown sugar, fruits, sweet peppers)

- salty (soy sauce, fish sauce)

- bitter (which is optional)

The great thing with Thai food is that instead of dried herbs they use a lot of fresh herbs and spices and fish sauce. The aromas are sensational.

Since 95% of Thais are Buddhists, they leave religious offerings of fruit at the base of a Buddha statue with burning candles, incense and the like in restaurants. There is a peacefulness that this brings as you lay witness to the scene. You will also often find photos of their much loved and long serving King.

You could re-create a Thai space in your dining room by adding the smell of a subtle incense and making the lighting softer than usual. If you don't have a light dimmer try lighting the dining room with some candles or lamps to create a lovely ambiance.

If you can get hold of some Thai classical music this would be lovely for background sound - or at else some other oriental-inspired music.

Thais don't generally use chop sticks to eat - rather a fork and a dessert-like spoon but if you want the Asian touch (Thailand is in South-East Asia) feel free to provide each guest with a pair of chopsticks. Consider a wooden or bamboo place mat at each guest's place.

As a centerpiece to your table you could fill a long shallow bowl with water and place floating candles atop. You could also try to purchase some exotic looking flowers. On my trips to Thailand, orchids and the like have adorned the table settings. The whole experience of eating is pure pleasure.

For starters you could serve one of their delicious soups like a hot and spicy Tom Yum Goong (spicy and sour prawn soup) or a Tom Yum Kai which is similar but with chicken.

You could also serve Thai fish cakes, spring rolls in rice paper, curry puffs, satay chicken or deep fried chicken wings - with dipping sauce of course.

For main - stir fries, whole fish, Thai curries (green, red, yellow, Masaman, etc) or the ever popular noodle dishes like Pad Thai or Pad See Yu. Don't forget the steamed rice served in a covered rice bowl in a central position on your table, so people can help themselves.

A platter of fresh exotic fruit or a mango sticky rice dish is wonderful for dessert.

You see, there are just so many recipe choices for your Thai meal. I would suggest checking the Internet for free recipes or getting hold of an easy Thai recipe book.

Most of the ingredients you will need are easily available at your local Asian specialty food store.

How to Plan a Beijing Food Tour

Do you love Chinese cuisine? If you want to taste the essence of Chinese food, you must go on a Beijing food tour. I have been planning one for long. Last December, I have executed it and have tasted all my favourite Chinese food in Beijing before I went home.

I am Chinese and am knowledgeable of what are the best Chinese foods to eat. Here I want to walk you through my Beijing food tour, so you can have some ideas of how to plan yours.

Set Up A Food List

Many of you might know that Peking duck is the most famous Chinese food in Beijing. Other than this, what Chinese cuisine do you like? Type "best Chinese food in Beijing" into the internet and search. You'll get lots of ideas. Another source is to ask your friends who live in Beijing or who have been to China. Write down the foods that are tempting to you. Here is my food list:

o Peking Duck
o Sichuan Smoked Duck
o Lamb Hot Pot
o Imitated Imperial Meal of the Qing Dynasty
o Dan Dan Noodle
o Specialty Sauce Noodle
o Beijing Dumplings
o Mapo Tofu (spicy beancurd)

Search For Restaurants

Go through a similar process like searching for food. Search for "hot pot restaurant in Beijing" might give you a lot of suggestions. Check travel forums might also help.
Here is my targeted restaurant list:

o King of Duck - Peking Duck
o Dong Lai Shun - Lamp Hot Pot
o Sichuan Restaurant at Prince Gong's Palace - Sichuan Smoked Duck

Your restaurant list might be too long that you don't know which the best is. To make life simple, you might show your food list to hotel concierge and ask them for to suggest good and economic restaurants nearby. It does not need to be the hotel where you stay, any hotel concierge should be able to help.

You don't need to target for five star ones. Restaurants run by local people where local Beijingers do their daily meals could be the best place to have a true Beijing feel. Daojiachang is one recommended by my driver, which I found it outstandingly good in environment, food quality and price.

Getting There

If the place is not nearby, make sure to have the restaurant's Chinese name and address written on a paper and show to taxi drivers. This is important as to avoid misunderstanding and any language communication gap.

Check the Cost of Beverages

Food in Beijing is generally not expensive, but drinks are. Better find out before ordering. At the Beijing duck house, our pot of tea cost us ¥40 which is ridiculously expensive. When we checked for drink prices, we were able to order tea at ¥6 per head with refill, which is far more reasonable.

Beijing restaurants generally do not incur service charge. However some might add 10% to your bill.

Check Opening Hours

This should not be a problem for restaurants in the downtown area. However some restaurants have a break between lunch and dinner. We missed our favourite Sichuan Restaurant at the Prince Gong's Palace, without realizing that it closes daily at 2pm for lunch and re-open at 5pm for dinner.

Add Some Sightseeing Activities to Your Beijing Food Tour

You must do something in between meals in order to add colour to your food tour. The spots I have chosen are Peking University, Laoshe Tea House, Prince Gong's Palace and the Mutianyu Great Wall. Mind the time, so you have enough time to visit your favourite spots without missing any of your favourite food and restaurant.

Visit The Snack Street At Wangfujing

If eating is your main travel objective to Beijing, you must not miss the Snack Street along the Wangfujing Main Street towards Dong Chang'an Street.

The Snack Street is a place where it can make you feel hungry. The whole street is all the time full of people and yummy food. The BBQ chicken/lamb/beef sticks cost only ¥1 to ¥5 per stick. If you want to try new and funny things, pay ¥5 per stick of cocoon, pupa, cicada and ¥15 for a seahorse. You can find almost any kind of Chinese snacks from all over the country here.

Step One is All it Takes!

My daughter Elizabeth and I attended an open house at the college she decided to attend. The dean spoke to the students and posed this riddle to them:

"Five frogs are sitting on a log. Four decide to jump off.
Question: How many are left?"

We looked at each other thinking - duh - that's pretty obvious, there's only one left - but here is what he said.

"The answer is five. The reason for that is because there is a difference between 'DECIDING' and DOING."

Wow. That really hit me and made me think. While he went on to relate this to incoming college students, that simple little riddle wouldn't leave my mind. There is so much truth to this that we can use as we begin a brand new year.

I love the beginning of January - the beginning of any month really. It's like getting a brand new, clean, crisp notebook (ok, I'm probably the only person you know who LOVES notebooks and can spend hours at Office Depot!). It's pristine and untouched and we have the opportunity to make it what we wish it to be. I know you will get lots of emails with great tips on how to set your goals for the year so I didn't want to give you one more of those.

I wanted to just focus on being a doer. Planning, goal setting and preparing are all necessary. However, we can just remain in that planning mode and never take a step of faith and begin to actually "do" it! We can listen to the best teaching, go to seminars and listen to terrific conference calls. There's so much information and so much we can learn and it's all good. However, if we never use that information it is just knowledge filed away. Jesus taught about the wise and foolish builders in Matthew 7:24-27 and the scripture that jumped out at me was verse 26. The Message translation says: "But if you just use my words in Bible studies and don't work them into your life, you are like a stupid carpenter who built his house on the sandy beach." (I don't know about you but I don't want to be a "stupid carpenter!")

This principle doesn't just apply to truth from the Bible - it applies to things you learn to improve your health, business, family or relationships as well.

Jesus expands on this in Luke 6:46-48 NIV: "Why do you call me, 'Lord, Lord,' and do not do what I say? I will show you what he is like who comes to me and hears my words and puts them into practice. He is like a man building a house, who dug down deep and laid the foundation on rock. When a flood came, the torrent struck that house but could not shake it, because it was well built."

So I am encouraging you to begin this fresh, new year with a new attitude. I want this to be your best year EVER in every area of your life. Make a quality decision to invest in educating yourself - listen to teaching, buy books and cds AND read them, listen, take notes, think deeply about what you learn. But just don't let it stop there.

Take the next step and DO IT. ACT ON WHAT YOU LEARN. BEGIN. Someone once said you don't have to do it perfectly, you just have to begin. I agree! I want to encourage you to step out in faith and give God something to anoint, something to bless! Just do the best you can - that's all He requires. Make this your healthiest year ever. There are so many resources to help you get started. But you must take the first step. Make it your most prosperous ever. Do you have a dream in your heart, an idea? Take a step of faith and make it reality. Don't be like the stupid carpenter! The only true failure lies in the failure to start. Eighty per cent of success is simply showing up. So show up! The decision is yours.

How to Write an Informative Speech

If you have ever told your parents about your daytime at school, or if you have explained to a friend how to cook chicken noodle soup, you already have practice giving an informative speech. An informative speech can be used to tell people about something you are interested in or to explain how to arrange something. If that sounds elementary, it's because it is. Simply pick your topic and make sure you know what you are speaking about.

Steps:

Choose a topic. Unless you are writing your speech for a school assignment, you probably already know what your subject is. If you're writing your speech for school, still, a good rule is to choose something you know a lot about; this will require the minimal amount of research. Alternatively, you may want to choose a topic you're really interested in, so you can research it and discover it. Keep in mind, informative speeches just inform people. You better don't choose a topic that will require you to build your speech on your opinion: that's for a persuasive speech.
Narrow down your topic. If your speech is restricted to five minutes, you don't have plenty of time to tell people everything about the history of invention or to explain how to build a car. You may, however, be capable of telling people about the history of the zipper or how to take apart a carburator. You should be able to thoroughly cover your topic in the time allowed.
Develop your thesis. Your thesis should be a summary of what the speech is about, a phrase that describes your topic. For example, "I am going to explain how to take apart a carburator," or "In this speech you'll discover how the zipper came to be" might be good thesis.
Do your research. If there's one formula to writing an informative speech it's this: know your topic. If you're writing about something you know good, you may not want to do much, if any, research. Otherwise, hit the ebooks, and study as much as possible about your subject. Take notes of crucial information as you go along.
Consider your audience. In general, unless your designation says otherwise, it might be a nice idea to assume your audience knows nothing about your topic. With this in mind, you may want to give a lot of background information and be careful about what shortcuts you bring in explaining your subject. If, however, you are having your speech on carburators to a group of auto mechanics, you don't need to give a lot of information, because they already know the subject fine.
Outline your speech. Write a listing of the info you think better be included. Arrange the list in logical order. If you are telling people how to do something, your outline might look alike the bolded first sentences. Keep in mind you want everyone listening to leave with at least one piece of information they didn't know.
Write an introduction. Your first appearance should grab the audience's attention, maybe with a funny anecdote or an interesting citation relevant to your topic. Then you ought to proceed to give your thesis statement, and then, if it is a long or complicated speech, provide your audience with a roadmap.
Expand your outline to create the body of the speech. Go through all key points on your outline and it.
Write your conclusion. A conclusion should rapidly summarise the primary points of the speech. Ideally, your ending should refer back to the introduction in some way--this shows the speech is cohesive and tells the audience that you have come full circle.
Time your speech. If you have been given a time limit, practice your speech - out loud - and time it. Cut down unneeded material if your speech is too long. Unless your assignment says differently, do not worry if the speech is short of the time limitation. The speech should be just long enough to cover the material thoroughly.

Tips:

Your outline is meant to be a guide to help you organize your speech, but it's not set in stone. As you fill in the details to actually write your speech, you may find that some points in your outline are unnecessary or out of order. Feel free to add, delete, and edit steps to make sense.
Be sure to edit and exercise your speech to make sure everything goes swimmingly once you deliver it to your audience.
If you have trouble thinking of a topic for your speech, search the internet for topics. There are sites with lists of potential topics.
Stick to the facts. Keep in mind, you are not attempting to persuade people to accept an opinion. You are just informing them.
Do not speak too quick; give people a chance to take in the information you are giving them.
Speak loud enough for the audience to hear you.

Article Challenge Meets Blog Chain - Networking to the Top of Search Engines

After participating in Suzanne Lieurance and Kristin King's article challenge with 60 other writers this summer, I made a lot of new acquaintances. Not only did I meet some terrific writers who were participating in the challenge, I also virtually "met" some of the people who picked up my articles and used them on their blog or Web site. I did this by going to the user's site and leaving a comment thanking them for using my article and inviting them to participate in my next blog chain. How do I know who picked up my articles? Read on.

How to determine who is using your articles

I set a Google alert for each of my articles by typing in the full name of my article on the Google alerts site. Google then sends me an email with a link to the site(s) that have my article posted. Be sure to spell and punctuate the title of your article exactly as you posted it on the article directory. Also be sure to use quotation marks around the title to refine the search criteria and avoid getting email alerts that are not related to your article.

Google alerts are also a great way to be sure that those who are picking up your articles are including your resource box on their site. I found that several folks failed to do that in despite the fact that they agreed to abide by the rules listed on the article directory which makes this mandatory. Whenever I found a site that wasn't including my resource box with my article, I posted a comment asking them to modify their post and comply with the rules. Some changed the post, some didn't. The article directory owners will/can not do anything to enforce the rules, so be aware that this is a chance you take when you utilize article directories. Still, the benefits outweigh the cons.

What is a Blog Chain? I mentioned that I invited my article users to participate in a blog chain. A blog chain involves about a dozen people who have a blog and want to participate in a fun group activity. Each participant visits the blog of each person on the chain within one week of being sent the list of URLs. When visiting each blog, participants read and comment on posts they find interesting. When you leave a comment on eleven blogs you will in turn receive eleven comments on your blog. And, the search engines smile upon you because this kind of activity increases your blog's popularity and raises its ranks in search engines.

By leaving your name and the URL of your blog in the comment, you have established a link back to your blog. This works like a link exchange on Web sites, but you do not have to permanently feature a site in the valuable space needed for promoting your own goods or services. The comment is usually hidden on a blog, but the link is there indefinitely. The link helps you; the comment helps the other blogger.

Someone on a recent blog chain mentioned that it is an acceptable practice and poor etiquette to leave your URL in the signature when you post a comment. I don't know who wrote the etiquette book on blog commenting or how many wet noodle cyber lashes you might receive for doing this. However, when we agree to participate in a blog chain, we agree to allow each blogger to mutually benefit.

I host a blog chain at least once a month. You may sign up for my next blog chain by sending an email to writer at YvonnePerry dot net. Notice how I posted my email address here. You'll have to use your imagination to put the pieces together, but that makes you smarter than the spamming software that normally grabs exposed email addresses.

Happy blogging!

P.S.: If you are interested in participating in the next Lieurance King article challenge, you may sign up at http://www.lkarticlechallenge.com/

Touring Corning, NY - Glassworks, Gaffner's Galleries, and Great Eats

Corning is one of western New York's destination gems. Of course, the name, Corning, is known for dishes and glassware. The city of Corning, however, hosts not just one, but two, world-class museums. It's also the southern gateway to the Finger Lakes Region and nearby Watkins Glen.

The Corning Museum of Glass was founded in 1950 as a testament to the history and versatility of molten silica. Spend at least a half-day browsing the exhibit halls, feasting your eyes on intricate examples of cultural glass. You will learn the history, art and science of glassmaking.

Note the size of the building. This is no small-town museum. In fact, it's the third most popular tourist destination in the state. Glass facades rise skyward. The 120,000 square foot museum houses 3500 years of glass-making art. This is a destination worthy of your time.

Stroll into the modern art gallery from the airy lobby. Massive shapes of astounding variety resemble free-form stalagmites in an otherworldly cave. The world's premier glass artisans created these designs: from solid mass to intricate, fragile sculptures - twining vines of glass tubing, discs and plates, odd shapes, swirled or solid colors, and multi-media art.

Explore the fascinating history of glassware from the first primitive shapes to intricate gifts for ancient royalty. See rare artifacts from before King Tut to 20th century Tiffany. Thimble-sized pots, jewelry, perfume and spice jars. Minutely detailed dollhouses, masks, and statuary. Imagine a throne of glass or a bed with a glass headboard. Glass eggs. Glass dolls. Even a Baccarat glass boat! Everything that can be shaped from clay, wood, metal or other materials have been created through the centuries in glass.

Examine the science and wonder of glass through several inter-active exhibits. Stand on a glass floor. Watch master craftsmen at work, demonstrating various ways of working with glass. Allow time to make your own souvenir: an ornament, beads, wind chimes or etched glass. The Corning Museum of Glass is open daily from 9 am to 5 pm (9-8 during the summer). Before you leave, browse the Glass Market for house wares, trinkets and collectibles.

The Corning Museum has free parking, so park for the day. Hop on a (summer) shuttle bus to the Gaffner District. This historic area along Market Street features artsy galleries, specialty shops, and eateries. Create your own pottery at the Earth Paint and Fire Studio. Look for a painting for your living room or den at the West End Gallery or Oil Paintings of Interest, both galleries are nearby. If you love antiques, browse Twin Tiers Antiques Plaza on Market Street or head for Antique Revival, just outside of town.

The Gaffner District is also home to the Rockwell Museum of Western Art, billed as "The Best of the West in the East". Explore our American West through paintings, artifacts and special exhibits. From Ansel Adams to Indian art, the museum showcases some of the finest western art anywhere. Exhibits change periodically. The museum is not associated with Norman Rockwell, although one of his paintings is on display. Museum hours are the same as the Corning Museum of Glass. A combination Admission Ticket is a good bargain if you plan to tour both places.

When you get hungry, sample the Gaffner Grill and Tap Room for succulent Angus steaks or barbecued ribs. If you're in the mood for Italian, stop at Sorge's, a 50-year tradition on Market Street. In addition to mouth-watering Italian specialties, Sorge's is also a Guinness World Record Holder for the world's longest noodle (418 feet in 2003!). For five-star fine dining, make a reservation at the Three Birds Restaurant. Menu selections include elegantly named, exquisitely prepared seafood and regional specialties.

If you've more than a day to spend in the area, visit the Corning-Painted Post Historical Society's Benjamin Patterson Inn Museum on Pulteney Street. The Inn, originally known as the Painted Post Tavern, was built in 1796. It has been restored, along with a log cabin, blacksmith's shop, schoolhouse and other historical structures. The original Painted Post Rail Depot (c. 1881) has also been restored. A combined tour ticket includes lunch at Sorge's Restaurant and a discount shopping booklet. Contact the Patterson Inn Museum (www.pattersoninnmuseum.org)

Other notable area attractions include Watkins Glen, the Wings of Eagles Discovery Center, and numerous winery tours. The Discovery Center (near Elmira-Corning Regional Airport) hosts an airpower museum with more than 30 aircraft. With reservations, you can soar the skies in a vintage airplane.

Watkins Glen is known for the road-race track. It hosts several SCCA and other races each year. Watkins Glen State Park boasts some of the most beautiful scenery, hiking trails and camping in America. Cascading waterfalls (19 of them) drop the stream almost 400 feet along the two-mile trail. Bring a swimming suit for the outdoor pool and hiking shoes for exploring the trails or the rim of the canyon. If you love to fish, bring a pole! Seneca Lake and area streams are famous for excellent fishing.

For a leisurely stay, consider a historic Bed and Breakfast. Hillcrest Manor, a restored 1890's mansion, is within walking distance of downtown. The Rufus Tanner House, located outside of town, is an 1864 Greek Revival farmhouse with in-room fireplaces, beautiful gardens and an outdoor hot tub (always our favorite way to end a day).

Of course, traditional hotels are available as well. The Radisson Hotel Corning is located in the historic district. Settle in, soak your aches away in the Jacuzzi spa, and then snuggle in on a Sleep Number bed while you dream of the bargains you'll find tomorrow! For 'suite' accommodations, try Staybridge Suites - within walking distance of the historic district and Corning Museum of Glass. Staybridge offers a complimentary breakfast. Other hotels include Comfort Inn, Days Inn and Fairfield. Camping sites also abound.

The city of Corning (current pop. 10,478) was settled in 1788. Timber and farming built the community. It was formally incorporated in 1848 as a 'village'. The canal system (Erie Canal and its tributaries) helped develop the area by providing transport for timber, coal and other goods. Twenty years later, shipments of Pennsylvania coal supplied fuel for a developing glass industry. Corning became a city by 1890. Today the company that has become synonymous with the city, Corning Inc, is one of America's Fortune 500 companies.

If you're within driving distance - or even if you're not - Corning NY is a worthy destination. Located just off I-86, it's easily accessible and eminently enjoyable. Go for a day trip, a mini-vacation, or an extended stay.

Staring Down the Devil

As much as some businesspeople like to pretend that everything that is important in business boils down to numbers, no rational being can escape the reality that business is first and foremost a human undertaking. One of human nature's most debilitating habits, which has a consistently negative impact on our ability to "do business" is the almost universal denial of things we find uncomfortable. Because of this, a Politically Correct world is created in which we pretend certain things don't really exist or at the very least relegate discomforting ideas to the far corners of our consciousness. As an antidote to a PC world, one of the most liberating exercises in personal and business life is to be honest with yourself about what you are denying for convenience's sake, to look the devil straight in the eye and stare him down.

In the world of Customer Service (due to platform limitations, referred to hereafter as CS), there are some very non-PC realities that need to be addressed in order to bring out the best in a CS team.

Non-PC Reality #1 - CS employees very often have weak and reactive personalities. Someone who has a strong personality simply doesn't want to spend their day solving someone else's problems. Certainly we have all run into the CS rep who appears to have a solid ego when facing a customer, but nine times out of ten, when you back this person into a corner they'll fold over like an overcooked noodle.

What does it matter? It matters a lot! If you have an assertive personality and look for someone like yourself to work in CS (projecting is an equally problematic business issue), you're going to end up with the world's most expensive revolving door. Finding someone who is an intelligent, aggressive go-getter may be great for sales and engineering, but they'll quickly tear their hair out in frustration as they deal with 50% of all calls generated by customers who are unwilling to read a manual or unable to follow basic written instructions. CS isn't usually a good fit for dynamic and highly imaginative personalities.

Because most CS Managers rise from the ranks of their field, you also have an issue with a potentially weak leader. The personality of someone who is effective and successful as a front line CS employee doesn't always align with the personality required to be an effective manager. Instead of reactive, which almost all of CS work is, a manager needs to be proactive. Most CS employees are born "pleasers". However, sometimes a manager has to take hard decisions, disappoint people and stand firm against individual behavior that can damage a whole team. These are actions which don't come easily for pleasers.

A specific risk a CS manager faces is not being firm in their convictions. This opens the door to hiring "border-line" employees. Someone who looks great on paper, is willing to work for your wage scale, and has all the right answers to your interview questions, but leaves you with an uncomfortable feeling after the interview. Socially maladjusted personalities can find their way into the team and eat away at its very heart, with the manager being too wishy-washy to make the hard call and remove an otherwise high performing member.

As a result, one of the most important tasks in selecting and developing leadership in CS is to address the individual's self esteem and self image, openly and directly. If your rising star is not open to the topic and cannot address self esteem head-on, then you need to move on to your next candidate.

Non-PC Reality #2 - CS employees very often have hero complexes. While a hero complex in itself is nothing bad and is certainly helpful for someone who is "saving others" all day long, it has limiting aspects when it comes to developing these individuals as managers and leaders.

Someone with a hero complex usually lives in a very granular and short term world - ideal for the front line of CS. They love to define the issue, determine the root cause and solve the problem, then move on to the next challenge. The challenge is that if the buzz of success is stretched out too far into the future, then this person's motivation and performance is going to falter. What do you need for good management and leadership? People with vision that stretches to a distant horizon and who can work towards the long haul! Most heroes lack the required emotional stamina.

Non-PC Reality #3 - CS has a very poor public image. This is perhaps the most damning of all issues in CS. Although well over 50% of the GDP of developed countries is derived from Service industries, be it hair salons, airlines or call centers, should you try to find an educational institution offering a degree in CS, you'll end up with a list of options that can be counted on one hand, even after you chop off half your fingers.

When we're kids we want to be airplane pilots, movie stars and fire fighters. As we grow up we want to be fighter pilots, engineers, doctors and CEOs. Almost nobody has a dream of being in CS. CS is not the profession of choice for the top graduate. Where's the challenge? Where's the notoriety? CS is usually not even considered to be a profession, rather is relegated to the status of a "job".

As a direct result, it is almost unheard of to find someone who has a passion for excellence in CS. Almost everyone who has worked in CS, myself included, has done so because it was something a bit better than the other options presented at the time. Poorly managed CS often has a very high turnover, with most individuals viewing it as a "short term" situation to be exited at the next opportunity. Thus, they never invest in their CS skills and they never develop a strategic mindset for CS. And then we wonder why most companies deliver CS that is best described as "the minimum possible"!?

There's a great upside to this, however. If you consciously decide to have a deep passion for CS, to excel in your art and be a leader in your field, you'll find that you've got no real competition. It's an open field with almost nothing between you and the end zone. Instead, the field of contenders is so small and so limited that it is more a united brotherhood than a competitive playing field.

Care to join us?!

GZA/Genius - Investigative Reports

http://www.youtube.com/watch?v=SBlaLYquv_k&hl=en

How To Get Free Food

Gotta Love It! Go To College Kids!



http://www.youtube.com/watch?v=7h9uZGMgwz4&hl=en

noodles vs Burgers

I had to do it....



http://www.youtube.com/watch?v=2TH57KTAxjI&hl=en

Make the Switch to Whole Wheat

If you could make a simple change in your diet that would reap enormous health benefits, would you do it? Then why not switch to whole wheat?

Fortunately in this day in age, the choice between whole wheat and regular products is popping up everywhere. Not just in the restaurants I've mentioned above but in grocery stores too. Replace your regular pasta with whole wheat pasta, or your pizza crust with whole wheat pizza crust. The possibilities are endless, as anything that's made with flour can be made with whole wheat flour instead.
The Nutritional Benefits

The benefits of consuming whole wheat grains versus processed grains are innumerable. Whole wheat grains are unprocessed while grains that make up white flours only make up 60 percent of the original grain. Why does it matter? Because the 40 percent that's taken out of the equation is the healthiest part of the grain. Whole wheat grains are made up of three parts: the endosperm, the bran and the germ. The most nutritious parts are the bran and germ, both of which are removed from white flour (leaving only the endosperm). While the endosperm provides energy with carbohydrates and protein, the bran contains fiber, vitamin B and minerals that we might not get from other parts of our diets. Along the same lines, the germ contains antioxidants and other vitamins for more nourishment. It's not a health trend, it's a well known fact.
Whole Wheat Bread Recipes

Bread is one of the biggest uses for flour and is widely consumed alongside dinners, in sandwiches, you name it. Make the healthier choice and choose whole wheat breads instead.

Whole Wheat Bread

This is simple and good for you.

Ingredients

1 pkg. yeast
1/2 C. warm water
1 C. milk, scalded
1/2 C. brown sugar
1 Tbs. salt
1/4 C. melted butter
1 C. cool water
6 C. whole wheat flour

Directions

Preheat oven to 350 degrees. Soak yeast in warm water. Pour hot milk over sugar, salt and butter. Stir until melted, then add yeast and cool water. Work in flour. If dough is still sticky, use a little more flour. Bake for 50-60 minutes.

More Whole Wheat Bread Recipes:
Whole Wheat Nut Bread
Whole Wheat Pumpkin Bread
Hearty Whole Wheat and Sweet Banana Bread
Whole Wheat Pasta Recipes

If you buy your pasta from a grocery store, consider buying whole wheat pastas like Barilla Whole Grain or Ronzoni Healthy Harvest. The taste is almost identical to the pasta you're already used to, if not more earthy and more flavorful. All it takes is choosing a different box of pasta - it's no more money out of your budget, no sacrifice in taste, just a whole lot of nutrients!

Of course you can always make your own too, with whole wheat flour. Here are some recipes:

Fresh Whole Wheat Pasta

The flavor of whole-wheat noodles (bigoli) is particularly suited to sauces that feature anchovies.

Ingredients

3 C. whole-wheat flour combined with 1 C. flour or unbleached all-purpose flour
5 extra large eggs
2 Tbs. olive oil

Directions

Combine the flours and salt, if using, directly on a large pastry board or smooth work surface. Make a well in the center of the flour. Lightly beat the eggs with olive oil and pour the mixture into the well. Using a fork, gradually draw in the flour from the inside wall of the well. Beat gently in a constant direction to prevent air pockets from forming.

Use your free hand to protect the outer wall until the wet mixture is well integrated. When the mixture becomes too stiff to work with a fork, scrape the dough from the fork into the well and continue forming the dough with your hands. Draw in the flour very gradually from the bottom of the wall, again being careful to keep air out of the dough and prevent air pockets from forming. Continue forming the dough into a very soft ball. It should be firm enough to handle, but soft and very pliable. If there is too much flour to be absorbed, do not use it all. Conversely, work in a little more flour if necessary. The perfect consistency is soft but not sticky, responsive to being touched and worked with.

Using the heels of your hands, flatten the dough ball and knead it from the middle outward, folding it in half after working it each time. Knead both sides, maintaining a round shape, for about 14 minutes, until the dough is even and elastic. Cover the dough with an inverted bowl or plastic wrap and let it rest for 15 minutes, or up to 3 hours.

Mixing Dough in a Food Processor

Pasta dough can be mixed in a food processor. Place the dry ingredients in the bowl. Combine the eggs, oil, salt, and any other flavoring such as tomato paste separately, then pour into the bowl. Turn the machine on and process until a ball is formed and the ingredients are well mixed. If the mixture is to dry to form a ball, add a little water and pulse once.

Note: Cut the dough using a spaghetti-cutting attachment or cut it into tagliatelle noodles.

Yields: 2 lb. (1kg) fresh pasta

More Whole Wheat Pasta Recipes:
Whole Wheat Noodle Casserole
Whole Wheat Pasta
Whole Wheat Tortilla Recipe

Whether you're making enchiladas, wraps, quesadillas, you name it, there's no reason you can't use a whole wheat tortilla. Just remember anything that's made with flour can be made with whole wheat!

Whole Wheat Tortillas

These healthy tortillas can be used for many different sandwich wraps, and are especially good for those watching their carbs.

Ingredients

2 C. White Whole Wheat King Arthur Flour
1 tsp. salt
1-1/2 tsp. baking powder
1 Tbs. shortening
2/3 C. cold water

Directions

Sift dry ingredients into a medium mixing bowl. Cut in shortening and add enough cold water to make a stiff dough. Knead on a lightly floured board. Make small balls, pat thin. Bake on a soapstone or lightly greased griddle. Yields 12. It's much easier if you happen to own or have access to a tortilla press, it's sometimes difficult for newcomers to pat these thin enough. Standard tortillas are 6 inches in diameter.
Whole Wheat Pizza Recipe

Pizza can sometimes be an indulgence but it doesn't have to be with whole wheat crust! Make this kid-friendly favorite more nutritious for the whole family.

Whole Wheat Pizza

This is a quick and simple recipe that makes a good pizza that is healthy for you.

Ingredients

3/4 C. warm water
1 pkg. dry yeast
2 C. whole wheat flour
2 Tbs. olive oil
1 pinch sugar
1/2 tsp. honey
1 bag shredded low-fat mozzarella cheese
6 oz. pizza sauce

Toppings of your choice

Directions

Mix together yeast water, sugar and honey. Add flour. Knead. Put oil on bottom of your bowl and place dough on top. Roll around in the oil and cover. Let set and rise for 30 minutes. Preheat oven to 350 degrees. Grease pizza pan. Roll out dough to size and roll up the edges of the dough to form a wall so your toppings don't spread out of the pizza. Poke holes on bottom of the dough. Pour sauce and spread out. Cover with 1/3 of the cheese. Put half the toppings. Put another 1/3 of the cheese, the rest of the toppings and then the rest of the cheese. Bake for 25 minutes or until cheese is melted.
Whole Wheat Dessert Recipes

Many people associate whole wheat with breads and bread products, but many desserts can also be made with whole wheat flour. Consider using whole wheat flour in your next cake, batch of muffins or cookies!

Whole Wheat Pastry Crust

Here is a recipe for pastry crust, it is very simple and easy to follow and this is made by using whole wheat flour.

Ingredients

1 C. whole wheat pastry flour
2 Tbsp. sugar
1/2 tsp. salt
6 Tbsp. butter, softened
1 egg yolk
1/2 tsp. vanilla extract
1 Tbsp. lemon juice (seeds removed)

Directions

In a mixing bowl, combine the flour, sugar, and salt. Add the softened butter and work together with your fingertips or a pastry blender. Make a well in the center of the mixture (push the flour mixture to the sides of the bowl) and add the egg yolk, vanilla, and lemon juice. Mix the wet ingredients together with your fingertips and slowly incorporate the dry ingredients until the dough forms a ball and no longer adheres to your hands. Cover with waxed paper and refrigerate for at least 30 minutes. Preheat the oven to 400 degrees Butter and flour a 9-inch tart or pie pan. Roll out the chilled dough on a floured board (see Note). Place the dough into the pie or tart pan and bake for 7 to 10 minutes, until golden brown.

Note: Sometimes whole wheat dough can be difficult to roll out. If you have a problem, simply press the dough with your fingertips into the pie or tart pan. Double this recipe if you want a pinch crust or lattice weave.

More Whole Wheat Dessert Recipes:

Whole Wheat Peanut Butter Chocolate Chip Cookies

Whole Wheat Scones

Whole Wheat Apple Muffins with Streusel Topping

World Famous Writers/Producers of "Thin Line Between & Hate

King of Kings Annual Event, join New York State Senator Malcolm A. Smith and Isaiah M. Jefferson, Rev Dr. Floyd Flake and retired nypd dective Anthony D. Anderson and Mr. Bell, World Famous Writers/Producers of "Thin Line Between & Hate" Jackie and Bobby Poindexter, special showcase of "L4L" aka Love Fore Ladies, Horace Brown, UTFO, Mr. Cheeks of the 'lostboys', Roz Shepard and Eluminum Chicken Noodle Soup/Elec Slide dance party featuring 'Second One' Live Band, NY Gospel Magazineplus other special guest.



http://www.youtube.com/watch?v=vKmJWc9RNQk&hl=en

Raekwon - Real Life

http://www.youtube.com/watch?v=zNHIj_6WwV8&hl=en

Buying Tennis Dresses Online - What to Know Before You Buy

Shopping for a new tennis dress can be a fun experience. There is nothing easier and more convenient than shopping for a tennis dress online. You can find multiple stores in minutes that will a lot of times have styles that you simply cannot get at your local tennis club or retail store. The only real drawback with online shopping is finding the right size. There is no worse feeling then finding the cutest new dress only to have it arrive at your door and end up looking horrible once you try it on, or discover that it doesn't fit right. Here are some tips to minimize this from happening to you.

The first guideline you should follow might seem obvious but don't take it for granted! Just do it. That is use the sizing chart that the online merchant provides. Then make sure you take accurate measurements of yourself. For chest or bust sizes measure around the fullest part of your chest, under your arms and across your shoulders. For your waist, make sure you are measuring your natural waist line by starting the measurement at your belly button. Don't pull too tight, just make a measurement that will feel good to you. For your hip measurements make sure you stand tall with your feet together.

Measure the fullest and widest part of your hips right before the thigh begins to become narrow which is usually 8-9" below your waist. Keep the measuring tape level or parallel to the floor to ensure accuracy. Lastly for the inseam stand up straight again and put the tape measurer high up against your crotch area. Pull the tape down your leg to the top of your foot making sure the tape is against your leg the whole way down. Don't let your self pride ruin your size choice. If you normally are a size 6 and the sizing chart says you are a size 10, order the size 10! It's just like shoes where some companies run bigger or smaller than others. Trust the merchant's sizing chart.

The second guideline to follow is to make sure the style of dress fits your personal body type. If you are a big busted woman with lots of curves, you may want to avoid small noodle-strap types of tennis dresses. Instead try a fuller top or with wider straps. Also ensure that it has a built in bra. Now if you are a skinnier build and you would like to accentuate a thing waist, or you just feel like your movement is restricted but tight skirts, then consider a tennis dress that has a flare to it's skirt. The last thing to consider is the neckline and the sleeves. Since these are areas that most women are picky about, and you are not trying the dress on in person, you may overlook this aspect and order something unflattering.

The third guideline to follow is in regards to your tennis dress pattern. Black can be slimming and white is definitely a tennis classic, but perhaps you should consider something with more flare like a pattern with a design or piping. If you have piping around the waist area, you can accentuate and define this area nicely. Just remember with patterns that vertical lines are slimming, and horizontal lines do the opposite. Bold patterns can be attention drawers so if you have a sensitive area that you don't want to bring attention to then this is not a good choice and a muted or plain pattern would be a better choice.

The last guideline to follow which should not be overlooked is the online stores return policy for a tennis dress. Just make sure that you are even able to return it all, should you purchase something that simply does not work for you. You may have to incur return shipping charges or whatnot so let this area not go overlooked and factor it into your final decision. Following these simple guidelines should let you find a great tennis dress online and save you time and hopefully some money. So get out there and look great on the courts.

[100221] YulSic Royal Moment # 81 - Fail, Trot, & Spice @ Star King

Vid from Star King #1-Yuri fail to say Fighting in German! #2-Yuri sing a trot song, also sing Oh in Trot version #3-Seobang can't handle the spicy noodles, but Sica looks like she can handle it uploaded by: wildcats1204



http://www.youtube.com/watch?v=BxgMksaK2yI&hl=en

D12 - Revelation [WITH LYRICS]

http://www.youtube.com/watch?v=nwDw5lkt7Ns&hl=en