Ambi Pur’s New TVC Focuses on Refreshing Monsoons        
Shrutee K/DNS

Mumbai, August 4, 2017:-Ambi Pur’s Smelly to Smiley campaigns have always challenged and conquered the toughest and most pungent odours in a real time set up with live experiments. The third edition of the Smelly to Smiley campaign focuses on yet another very relevant odour issue that most have us have encountered – the problem of the lingering monsoon odour that plagues all Indian households during the season. While monsoons have always stood for happy, fun times, growing up brings us face-to-face with monsoon-related issues. Akin to the advertisement format that has become synonymous to Ambi Pur, the new TVC is a real-life experiment at a real consumer’s home, where a unique sensorial challenge is conducted. After all, how often would you come across people with blind folds and pegs on their noses?

This interesting play on the senses reveals that a home, which may look immaculately clean, may, in reality, be perceived as unclean because it is doused with the damp monsoon odour. This TVC, conceptualized by Grey Group, features Brand Ambassador Boman Irani who presents a reality check in context to the damp, lingering odours that specially torment during monsoons. Launching nationally on August 03, the TVC positions the New and Improved Ambi Pur, with odour-clear technology, as the perfect solution to restore freshness to your favorite season. 

The recently released findings from a survey conducted by AC Nielsen, commissioned by Ambi Pur, unearthed the extent of suffering that these damp, musty odours impose on all of us. In fact, 9 out of every 10* women felt that monsoons bring issues within the household such as drying clothes inside, that lead to a musty damp odour.
 
Nidhish Garg, Brand Manager, P&G Home Care India, comments: “To drive awareness regarding the New & Improved Ambi Pur with patented odour-clear technology, we have launched the 3rdleg of the very popular Smelly to Smiley campaign. The brand stays with its ideology of putting the product to torture tests against relevant odour issues, and this time we take on the musty odour that all Indians face during monsoons. The TVC captures live reaction of a consumer who experiences the monsoon odour when visiting a friend’s home that looks perfectly clean. The same consumer sees Ambi Pur in action and how it completely eliminates the monsoon odour as opposed to temporarily concealing it with a fragrance. This format of communicating with our consumers through live experiments helps in building brand salience and credibility.”
 

Ambi Pur’s Brand Ambassador, Boman Irani further adds, “Monsoon is my favourite season but we all know the challenges that come with it, right from drying clothes inside to the rigorous cleaning regime. The new TVC shows that the house that looks clean may not actually smell clean due to the overwhelming moisture-heavy air giving out a feeling of lack of hygiene. It is always fun shooting for Ambi Pur ads, as well as extremely reassuring to witness the brand live up to toughest home odours in live experiments, year on year! This time too, Ambi Pur in its new avatar, truly eliminated the musty monsoon odour. So, it’s time to stop being enslaved by this moldy smell and refresh your monsoons with Ambi Pur.”

The New & Improved Ambi Pur uses a distinct formulation that focuses on odour removal, not just on emitting the fragrance. P&G has created a trademarked ‘Odour-clear technology’, which has been brought to India in July. The new technology fights odour at a molecular level, neutralizing it completely, and leaving behind a subtle fragrance, thus truly eliminating all tough odours.

All Ambi Pur fragrances, including the newly launched Sandalwood fragrance, are available across stores at a price of Rs. 299.

Agency Credits:
Lead Creative Agency: GREY Düsseldorf
Local Support: GREY Mumbai
Production House: Casta Diva Pictures, Mumbai

About Procter & Gamble
P&G serves consumers in India with one of the strongest portfolios of trusted, quality, leadership brands, including Vicks ®, Ariel®, Tide®, Whisper®, Olay®, Gillette®, AmbiPur®, Pampers®, Pantene®, Oral-B®, Head & Shoulders® and Old Spice®. P&G operates through 3 entities in India of which 2 are listed on NSE & BSE. The listed P&G entities are: ‘Procter & Gamble Hygiene & Health Care Limited’ and ‘Gillette India Limited’, whereas the unlisted entity (which is a 100% subsidiary of the parent company in the U.S) operates by the name ‘Procter & Gamble Home Products Private Ltd.’ In the last 12 years, P&G’s signature CSR program P&G Shiksha has built and supported 1000 schools that will impact the lives of 10,00,000 underprivileged children across the country by providing them with access to education. Please visit http://www.pg-India.com for the latest news and in-depth information about P&G India and its brands.

          Giuseppe Genna: Grande madre rossa        
Oggi è il primo di agosto e sono piuttosto insoddisfatto di me stesso in generale e di questo blog in particolare. Vorrei scrivere qualcosa di incisivo e pregnante. Come al solito, non ci riesco. Invece, ho deciso di riciclare una recensione a Grande madre rossa di Giuseppe Genna che scrissi tre anni fa per un sito commerciale e che ripubblico qui di seguito, con minime variazioni. E' brutta, ma se non altro vi trapela un po' di entusiasmo: qualcosa che al momento mi manca.

Che libro è Grande madre rossa? In prima approssimazione, è un thriller. Ma, se incontrate l'autore, non insistete troppo su questa definizione. Tempo fa, Giuseppe Genna dichiarò che avrebbe regalato una copia del Codice da Vinci al primo che gli avesse detto che lui scriveva thriller. Inutile aggiungere che Genna non è precisamente un estimatore di Dan Brown.

Ecco la trama. Una spaventosa esplosione polverizza il Palazzo di Giustizia di Milano, facendo più di mille vittime. L'attentato non è stato rivendicato, ma se ne temono altri e il commissario Guido Lopez della Questura di Milano, sulla traccia dei colpevoli, lotta contro il tempo e forse contro ostacoli e depistaggi dei servizi segreti italiani e di quelli stranieri...

Certo, trattandosi di un thriller, sarebbe delittuoso (appunto) svelare ulteriori dettagli. Non lo farò. Dovete fidarvi della mia parola quando vi dico che il libro l'ho letto per intero e tutto d'un fiato.

Mentre Genna scriveva questo romanzo, vivevo e lavoravo a Milano (tra l'altro abitavo nel quartiere popolare di Calvairate, che Genna conosce bene e di cui spesso parla nei suoi romanzi, compreso questo). Ricordo benissimo la paura, che in quel periodo serpeggiava, di un nuovo e terribile attentato. Infatti, dopo l'11 settembre e dopo la strage della stazione ferroviaria a Madrid, tutti temevano che il prossimo bersaglio dei terroristi sarebbe stato la metropolitana di Milano: la quale, in quegli anni, l'undici di ogni mese risultava stranamente meno affollata rispetto agli altri giorni... Grande madre rossa rende assai bene quel clima di psicosi collettiva.

Ma è veramente un thriller, Grande madre rossa? E' un romanzo di spionaggio, di fantapolitica? E' un romanzo "realistico", qualunque cosa questa parola voglia dire? - Consentitemi di riportare per esteso la nota apposta al suo romanzo da Giuseppe Genna a mo' di premessa.

"Le vicende qui narrate sono finzioni letterarie al 100%. In esse compaiono nomi di persone e circostanze 'reali' in qualità di pure occasioni narrative. I nomi di aziende, strutture istituzionali, media e personaggi politici vengono utilizzati soltanto al fine di denotare figure, immagini e sostanze dei sogni collettivi che sono stati formulati intorno a essi, e si riferiscono quindi a un ambito mitologico che non ha nulla a che vedere con informazioni od opinioni circa la verità storica effettiva degli avvenimenti o delle persone - in vita o scomparse - su cui questo romanzo elabora una pura fantasia."

Attenzione: non si tratta del solito disclaimer messo lì solo per motivi legali (del tipo "ogni riferimento ecc. è del tutto casuale"). In questo romanzo i riferimenti non sono affatto casuali, tuttavia quando Genna usa le espressioni "sogni collettivi", "ambito mitologico" e "pura fantasia" dobbiamo prenderlo sul serio.

Di fatto, Genna dimostra con questo romanzo una eccezionale capacità di giocare con l'inconscio collettivo, di evocare sogni o incubi metropolitani, e di svelare (o forse di creare) archetipi remotissimi e affascinanti. Da questo punto di vista Grande madre rossa è molto più vicino a Lautréamont, ai surrealisti francesi, a William Burroughs, di quanto non lo sia a Grisham o a Ian Fleming.

Ho trovato veramente straordinaria tutta la parte del romanzo ambientata nel Cimitero Monumentale di Milano. Opera architettonica ottocentesca di notevole cattivo gusto, in questo senso equivalente milanese (anche se meno celebre) del Vittoriano di Roma, nonché una delle parti più neglette ed ignorate della città di Milano, nelle pagine di Genna il Cimitero Monumentale diventa genialmente il luogo dell'inconscio e del rimosso ove risiede la verità nascosta della città. Da gustare, in questo romanzo d'azione, crudo e hard-boiled secondo le migliori tradizioni del suo genere, il "cameo" dedicato al Manzoni:

"Non c'era più posto nel Vecchio Famedio, tempestato di lapidi in ogni centimetro quadro. Il tempio del tempo scaduto per Alessandro Manzoni. Manzoni: polvere sul mogano della cattedra, polvere di gesso. L'epidemia ubiquitaria, transgenerazionale, scolastica, che colpisce ogni italiano quindicenne: Manzoni.
Cosa c'entra Manzoni oggi?"


Fin dai tempi di Emilio Praga e della scapigliatura, Manzoni è il bersaglio polemico dell'avanguardia artistica milanese... Anche da questo punto di vista, Genna è veramente figlio della sua città. Qui, però, non è realmente chiaro se Genna stia polemizzando contro l'autore dei Promessi sposi, o non piuttosto contro la nostra epoca, così degradata da non trovare più posto per un Manzoni.

Bellissimo è poi il finale del romanzo, che descrive una ipotetica Milano post-catastrofe, in apparenza uguale ma forse enigmaticamente diversa, forse migliore. La piazza dove prima si trovava il Palazzo di Giustizia, distrutto dall'immane esplosione:

"La nuova piazza, larga, aperta, immensamente chiara: il luogo dove sorgeva, come un sogno, il Palazzo.
Come puntine da disegno e graffette, in controluce, i nonni e i bambini, che giocano, a passeggio, nell'incredibile spazio bianco della nuova piazza."


E, nella piazza,

"il monumento di marmo bianco, una colonna altissima, messo in verticale, l'architrave di quello che fu il Palazzo di Giustizia.
E' la nuova colonna infame."


Ed ecco, dunque, che abbiamo ritrovato anche il buon vecchio Manzoni... L'autore della Storia della colonna infame non poteva essere liquidato così facilmente, dato che la riflessione sul rapporto tra diritto e giustizia è uno dei temi portanti di Grande madre rossa.

Grande madre rossa è stato inserito da Wu Ming 1 nel "canone" delle opere più significative del cosiddetto "New Italian Epic", di cui tanto si è discusso negli ultimi due anni. Se fra le caratteristiche del "New Italian Epic" c'è anche quella di sapersi mantenere su livelli elevati di elaborazione mitico-simbolica, direi che questo romanzo merita ampiamente di rientrare nel novero. Parlando di mitologia, va detto che in Grande madre rossa si trovano quei puntuali riferimenti al matriarcato (il leggendario ordinamento sociale preistorico in cui comandavano le donne, studiato fra gli altri da Bachofen, da L. H. Morgan e da Engels) che il lettore legittimamente si attende da un romanzo con tale titolo.

Il romanzo di Genna può essere interpretato anche come una grandiosa, veramente "epica", fantasia di rivalsa. In questa sede non posso essere più preciso, ma consiglio ai lettori di tenere bene a mente la citazione da Ulrike Meinhof posta in esergo.

A proposito, ho letto recentemente un passo di Bachofen che sembra un commento anticipato a Grande madre rossa:

"Questo diritto materno materiale è il più sanguinario di tutti i diritti. Esso impone la vendetta anche là dove mentalità superiori la fanno apparire come un delitto. [...] Il diritto materiale della prima epoca mostra che la sua legge è quella del sangue [...]. L'idea della giustizia superiore, che considera ogni circostanza [...] proviene dal cielo. In precedenza esisteva solo la vendetta sanguinaria che non ascoltava alcuna difesa e che proveniva dalla materia. [...] L'età del diritto femminile è quella della vendetta e del sanguinario sacrificio umano, quella del patriarcato è l'epoca del tribunale, dell'espiazione, del culto senza spargimento di sangue".

BIBLIOGRAFIA

- Giuseppe Genna, Grande madre rossa, n. 1550 del periodico "Segretissimo", aprile 2009; prima edizione Mondadori, Milano 2004 (attualmente esaurita, spero che venga ristampata presto, perché il libro lo merita assolutamente).

- Johann Jakob Bachofen, Il matriarcato. Storia e Mito tra Oriente e Occidente, [antologia] a cura di Giampiero Moretti, Christian Marinotti Edizioni, Milano 2003, pp. 65, 66-67.

- Sul "New Italian Epic", vedi la relativa voce in Wikipedia.

- Il sito Internet di Giuseppe Genna.

- Per chi ne fosse curioso, la recensione di Genna al Codice da Vinci.
          Discover The Secrets Behind Emergency Personal Loans        
If you suffering a financial crisis then being able to get emergency personal loans may solve all your problems. There are now many online lenders that can offer an instant payday cash advance, even to people who have bad credit.

The majority of payday loans that you will be offered will be up to a maximum of $500. However, dependant on your income, some companies may be willing to offer you up to $1500. The reason that these companies like to limit your borrowing is because this is a short term loan and will usually need to be repaid within 2 to 4 weeks. Remember this type of loan is for those who are cash-strapped till payday.

The internet has made the process of securing emergency payday loans a lot more convenient. This will afford you a lot more privacy and can also speed up the process. There is no need to book appointments and wait agonisingly for a decision. In most cases, you will be required to complete an online application and hold on for an immediate answer. You may be asked to produce payslips or bank statements as proof of earnings, but these can either be faxed or scanned and sent by e-mail to the company in question.

As mentioned, the online process and acceptance can be an immediate solution. You may find that if you apply on a weekday, that the funds could be transferred to your checking account on the same day as your initial application.

These lenders are taking a high risk as there are usually no credit checks completed, hence the reason that more substantial sized loans are not offered.

Perhaps you have tried to secure a payday advance before and been declined! If you have been struggling for any amount of time and are not sure what to do next, i suggest you check out Kim Roach's Instant Payday Loan Formula.
          Ferrari has raised its game - Hamilton        
Ferrari has "seriously picked up its game" ahead of the 2016 Formula 1 season and will provide a genuine threat to Mercedes, says Lewis Hamilton
          Mercedes eases team orders for 2016        
Mercedes has eased its team orders restrictions for the 2016 Formula 1 season because Lewis Hamilton and Nico Rosberg are now more comfortable together, according to Toto Wolff
          FIA releases new qualifying rules        
The FIA has revised Formula 1's sporting rules to reflect controversial changes to the qualifying format
          Alonso urged to extend McLaren stay        
Fernando Alonso would be "foolish" not to consider staying at McLaren-Honda when his current Formula 1 deal expires in 2017, according to McLaren racing director Eric Boullier
          Force India plans major upgrades        
Force India is planning on introducing major upgrades to its car in both Bahrain and Spain following successful trials in Formula 1 pre-season testing
          Haas signs American teenager        
Formula 1 newcomer Haas has signed the first American driver to its books in Santino Ferrucci
          Pirelli reveals Spanish GP compounds        
Pirelli's hard compound tyre will make its first appearance in the 2016 Formula 1 season at the Spanish Grand Prix
          Toro Rosso's confidence soaring        
Toro Rosso heads into the new Formula 1 season with unprecedented confidence following its best pre-season testing programme yet, according to boss Franz Tost
          F1 urged to back 'untapped' US market        
Williams investor Brad Hollinger believes Formula 1's leaders should make a more concerted effort to tap into the potential offered by the United States
          Hamilton: Let fans judge qualifying        
Lewis Hamilton has urged critics of Formula 1's new qualifying format to wait until the system has made its debut in Australia before passing judgment
          Sauber pays overdue staff salaries        
Sauber has paid the remainder of the February salaries of its Formula 1 staff and is in no doubt it will compete in the season-opening Australian Grand Prix
          US GP gets green light for 2016        
Formula 1's United States Grand Prix at Austin will go ahead this season, Circuit of the Americas chairman Bobby Epstein has confirmed
          Wolff sells remaining Williams shares        
Mercedes motorsport boss Toto Wolff has severed all ties with Williams by selling the final five per cent of his shares in the Formula 1 team
          Manor names Rossi as 2016 reserve        
Alexander Rossi has been named as Manor's reserve driver for the 2016 Formula 1 season
          Watkins Glen would suit F1 - Whiting        
FIA race director Charlie Whiting believes Watkins Glen "would be an absolutely wonderful circuit for Formula 1" following his latest inspection of the venue
          Audi decision disappointing - Williams        
Williams deputy team principal Claire Williams says it is disappointing Audi has decided Formula 1 is not on its agenda
          Horner: 2017 regs a missed opportunity        
Red Bull team principal Christian Horner believes Formula 1 is missing an opportunity to draw up regulations for 2017 he feels would 'sort the men out from the boys'
          Analysis: How C4 plans to 'mix it up'        
When Channel 4 took over the BBC's Formula 1 contract, it knew it had a big challenge on its hands. LAWRENCE BARRETTO examines its bid to 'mix it up'
          Pirelli reveals Australian GP tyre choices        
Pirelli has announced the tyre choices made by the 22 Formula 1 drivers for the season-opening Australian Grand Prix
          Ecclestone wants Ferrari title push        
Bernie Ecclestone is hoping Ferrari can rekindle excitement within Formula 1 again this season by emerging as a serious title challenger to Mercedes
          Webber, Prost and Walker join C4 team        
Ex-Formula 1 driver Mark Webber, four-time world champion Alain Prost and Murray Walker have joined a 12-strong on-screen Channel 4 presenting team for the upcoming season
          Renault sets date for livery launch        
Renault is to launch its definitive livery ahead of the new Formula 1 season in Melbourne on March 16
          No 'headaches' this year at STR - Sainz        
Toro Rosso experienced none of the "headaches" that hurt its 2015 pre-season having switched from Renault to year-old Ferrari Formula 1 engines, says Carlos Sainz Jr
          Sauber late with staff salary payments        
Sauber has not paid the February salaries of its Formula 1 staff in full because of cashflow problems
          Renault surprised by RS16 in testing        
Renault's 2016 Formula 1 car surprised the team in pre-season testing, and it believes it could sneak into the top 10 in the season-opening Australian Grand Prix
          Wolff: Radio ban will create errors        
Mercedes motorsport boss Toto Wolff believes Formula 1 drivers will make more errors during grands prix in 2016 due to the increased restrictions on radio communication for this season
          Ocon will get GP practice outings        
Esteban Ocon will drive in some Formula 1 grand prix practice sessions for Renault this season as part of his role as reserve driver, Autosport has learned
          Pirelli expects Melbourne tyre variety        
Pirelli is fully expecting to see a variation in tyre choice from the Formula 1 teams for the season-opening Australian Grand Prix as the new rules make their debut
          Business in Buffalo        

Allot was accomplished while back in Buffalo over break. Some of it was already mentioned on facebook but this is where I can do some less official ranting.

So what I want to talk about is doing business in Buffalo. I’m sure allot of people have heard horror stories about working with in the city limits. I know for years people don’t me, don’t even bother if you’re not in the old boys club you can’t get anywhere in the city.  My experience was completely the opposite.

We had narrowed our search into the Black Rock area. I think it’s really an area on the up and up. The people there are really passionate about the neighborhood and eager for business to come back. The success of the black rock bar and kitchen and delish are sort of the test beds. As Chippewa seems to be  kicking out the college crowd there is going to need to be somewhere for all those older college students to go. I’m not saying Black Rock should open clubs and go crazy, just that older crowd is going to be looking for somewhere new to go and that could be black rock without a problem. Elmwood can be a bit ‘high end’ and Buff State is right across the river. Honestly Amherst is going to be where it’s at.

I’ve had the pleasure to bounce around the country for the last couple of years. My position in the Air Force requires allot of traveling form base to base, and I’ve found the same formula in all the ‘up and coming’ urban places is the same.

Provide a service or good that’s 100% better at 50% more cost. It’s what Craft Beer is all about, but it’s also what the whole urban movement seems to be able.  When I visit other cities and find something I think  could be a knock-out in Buffalo I write it down or grab a menu. Sadly for all the great ideas there is only so much money, but the formal is the same.

Chef’s in Manhattan KS is one of the business restaurants I’ve ever been in. It costs about 50% more then Denny’s but when you get Salmon Eggs Benedict, the $5 extra over a grand slam seems like nothing. I’m not saying I’ve stumbled upon the Holy  Grail or anything. I’m just finding that it seems to be true across the whole of the United States. It might the ‘Europeanization’ of America.  That’s a different topic so I’ll get back to Buffalo.

Where I wanted to get was armed with this formal and some really impressive growth numbers from Craft Beer the Councilmen Joe Golombek was willing to sit down for almost 2 hours with us, from that we got an audience with the City Office of Strategic Planning, Department of Labor, Tonawanda BOA, NYSBDC, SBA, ECIDC, NYSIDC. I’m missing once person from that list so I apologize. Point being they we’re great to sit down with, tell them what we want to do, and offer some suggestions on how to go about it. I didn’t run into some brick wall or have to cow tow to anyone to get this. I grew up 25 miles outside of the city, I went to School in Rochester. While Buffalo is my city, its not like I have a network. No Doubt I’m developing one, and the other companies we work with have been paramount to that.

Allot of reasons and things like the $1,000,000,000 that state is talking about I honestly don’t think is going to have nearly the effect it could have if it was $1 thousand million dollar grants or 10,000 $100,000 grants. The things about doing business in NYS being hard then other states.  That’s absolutely true, the taxes are terrible, the bureaucracy is enormous, and the law suits plentiful. Despite all that Government workers are really trying to work around it and with it to get Buffalo back on top.

Point being is Buffalo wants to grow, and the real growth is going to be by small business making an investment in the city, living here working here making that lifelong commitment to the area. There isn’t going to be a hand out from the government to get you started. It’s going to be with the help of people in Buffalo and on your own labors. I encourage anyone who’s thinking about starting to do
          Mild Ale        

Due to work, I spent allot of time flying around the country to different bases for training or to train people. The last couple of months there hasn’t been allot of  flying going on since the government didn’t pass a budget again this year. All those can’s have been kicked down to the road to the point we have to do them, so over the next two months I’ll get a solid 48 hours of time in the back of a plane. This means I get allot of reading done. So expect more book reviews like the one below.

Mild Ale History Brewing Techniques, Recipes by David Sutula.

This was the first book in the Classic Beer Style Series I’ve read, I plan on ordering the rest of them since I had such a good time reading this book. The book is mostly a history of the brew and it puts in some real information in how to make your own at home. I like history so it was great to ready about the English brewing system and the vast changes to the quality and type of beer consumed. It seems that beer smelled of “wet goat” and had a final gravity often around 1.60-1.70. Clearly there was allot of extra junk in that beer. Even the term beer is fairly modern which is pretty cool. The History section talks about the raise of victoria brewing towers as well as a float of Porter that killed. Also the use of Finings(fish bladder goo) to pull out suspended sediment in the beer was something I had thought gone away ages ago. The books claim it’s the only way to make a proper English Mild.  I’m not sure if I’m going to try that one anytime soon.

A bit more about the beerThe English Mild by style is normally a tea like brew in color and in taste with an underwhelming 3-4% ABV, its mildly hopped by Fuggle or Golding that help develop the tea like characters of the brew. Somehow an English brew tasting like tea is fitting.

The confusion of Brown Ale and Mild is explained as well. Also the history of the rise of brown Ale and many brewers renaming there Mild a Brown Ale did more to hurt the style than anything else. Even with in Mild there are some big variations. 

He closes with a collection of home brewing recipes to replicate some of the biggest Mild’s still in production as well as a formula to approximate the brew as it was in the early 1800s.

I highly encourage anyone who’s interested in the history of brewing as well as this style to enjoy the book. Its only 200 pages and the print is big, front to back it only took about 3 hours to read. Below you’ll find the link the amazon for the book:

http://www.amazon.com/Mild-Ale-History-Brewing-Techniques/dp/0937381683/ref=sr_1_1?s=books&ie=UTF8&qid=1318261545&sr=1-1

          Review: Skin Food Choco Eyebrow Powder Cake        

Hello everyone. Today is Chinese New Year Eve in Singapore. Since I do not celebrate this holiday, I have some time off to do this third installment of my Althea purchase. I my first and second post can be found here and here. Before I start on my review, I would like to wish all my Chinese readers, Gong Xi Fa Cai!

I fixed my eyebrows recently at Benefit Brow Bar and the person who did my brow fill in the unevenness in my brows. I have a fairly thick and darks brows, however they are not even. So some parts of it are a little bare/bald. I have tried using eyebrow pencil and find it looking rather unnatural. Maybe because I rarely makeup and hence not really good at it. Then I tried using the colored eye brow gel from The Faceshop (review here). It is difficult to use and the color doesn't blend in with my brows.

So I was looking through Althea and wondering if they have those powder for brows (you know like the ones people use for eye shadows). Then I saw Skin Food Choco Eyebrow Powder Cake selling for only SGD$5. It was so cheap that I didn't think twice before putting it into my cart! So below is a photo on how the product actually look like. It didn't come in any dancing looking box. But it doesn't really matter to me as long as the product it not damage.

First look of Skin Food Choco Eyebrow Powder Cake

So you have choice of Grey Khaki Black or Grey Brown. I choose Grey Brown because I simply cannot imagine having khaki colored brows (I fit with warm colors better). The photos of the colors can be found below. I think you can tell which is the brown and which is the grey one. According to the website, the product contains real chocolate inside. I can't really verify it by taste (yucks) but the powder does really smell like chocolate, which is kinda of cute.

From left to right: Brown powder and grey powder
Below is a photo of the brush that came with the palette. I slightly swabbed the brush on the gray palette. As you can see the powder cake is not as pigmented as those eye shadow palettes. This lightness of the pigments can also be seen the following photo where I brushed some of the brow powder cake on hand. The top one is the brown powder cake and the bottom one is the grey powder cake.

The brush which comes with palette
From top to bottom: Brown powder cake and grey powder cake
I mixed both colors when I apply on my brown. I put the brown powder first and then layer it with grey powder. Don't underestimate the light pigment of the powder cake, a little powder goes a long way for your brows. Below you can see the before and after photo of my brows (I did not kid you when I said that my brows have some baldy areas)

Before applying Skin Food Choco Eyebrow Powder Cake
After applying Skin Food Choco Eyebrow Powder Cake
So what do I think about Skin Food Choco Eyebrow Powder Cake? Haha from the photo above, I think it works! The best of all it is extremely easy to use. The price is also a plus point. I think loose pigments of the powder also makes the eyebrows more natural looking after application.

I give this product 5/5.

Feel free to leave a comment if you have any question!

          Review: Laneige Water Bank Eye Gel        
This is my second post on my purchase from Althea. Other than the Missha Red Ginseng Sheet Mask, I also bought Laneige Water Bank Eye Gel. Eye bags and dark eye circles runs in the family. So whenever I do not have enough sleep, my eye bags and dark circles become more apparent. I have always wanted to buy a good eye cream while I was schooling but couldn't really afford because you know how expensive eye cream can be. So once I got my first paid I decide to get one. My first ever eye cream is Laneige Water Bank Eye Gel which is from Laneige Water Bank series.


Contents in Laneige Water Bank Eye Gel Box
The box comes with an instruction sheet, a glass bottle of eye gel and a spatula for ease of application. The description on the box states the Water Bank Eye Gel is 'A moisturizing eye gel that gently soothes the dry and sensitive eye area and relieves eye zone stress'. The box also states that the gel expires after 12 months after opening.



Removing the seal from the bottle
The gel/cream is slightly translucent and light. It is also really light and not sticky. When applied, it gives a slightly cooling sensation on your eye area. I am really impressed by how detailed the instruction booklet is. I always try to follow the instruction unless I am really tired.

Instruction 1

Instruction 2

So what is my verdict? I think the gel really helps to make my eyes feel less tired after spending a whole in front of the computer  at work. I could really feel the effects when I first apply it. My eyes felt less heavy the next day. However, I feel it doesn't really help to lighten my dark eye circles and it only help to my eyes become less puffy by slightly. Perhaps because my eyes isn't very puffy initially.  I tried using the cream on my mother who had really puffy eyes and it showed some visible effects! I can give inputs on its moisturizing function because my eyes' area are never dry in the first place.

I'll give this product 4/5.

          Review: Faceshop Color My Eye Brow        
I have thick eye brows and it gets messy at times which can be quite annoying. Thick eye brows that are messy look like caterpillar!

So, I went around to get a hand on brow gel. Conclusion from my hunt was rather disappointing as I realized that it is difficult to get brow gel in Singapore.  

But I manage to get something similar to brow gel and it is called Color My Eye Brow. Yes! I got it from Faceshop. Its pretty affordable but I can quite remember how much is it but i believe that it is below SGD 10. 

I did a mini research and found out that it comes in different color. Unfortunately when I went to faceshop there was only one type and I though that it comes with one color so I just bought it.




It works in helping my brows neat and tidy throughout the day. However, I feel that #1 light brown color makes my eyebrows look unnatural so I only apply a small amount to prevent the color from being too obvious. However, if you have a brown color hair and you would like to match your brow color to your hair, you may want to apply more. If you would like to remove it, it can be easily washed away through normal face wash.

The brush is quite stiff and its difficult to apply on my hand. Plus, the color is too light for my liking.
Just to show how it looks like after light application of Color My Eye Brow, I have taken before and after photos below. Pardon for my sleepy looking eye haha.

Before

After
 My rating for this product is 3.5/5.
Will I buy it again? Maybe. But not this color.

On the side note, I need to fix my eye brows soon :/ 

          Review: Laniege Trouble Relief Cream         
Today I am join review another item part of the Laneige Trouble Relief series. Previously I wrote a review on Laneige Trouble Relief Spot Gel HERE, which I really recommended. This is time the review will be on Laneige Trouble Relief Cream! I am not sure about the price since it is a gift from my friend. But it should S$50 dollars.

Let's start off with pictures of the product itself

Front view of the box
Back view of the box

Here is the product. I think it is made of glass, but don't worry because I have dropped it a few times and it did break haha.

The inside

The picture above shows the consistency of the cream. It has a snow consistency. This is my first time using a cream with snow consistency. The consistency is like in between emulsion consistency and body cream.

Instruction sheet that comes with the bottle


The instructions are:
1) After applying toner, apply 1.2 cm in diameter of the cream
2) Gently smooth the cream from the center to the outer edge of your face

Initially I did not follow the instruction. I feel that the second step make some difference to the effectiveness of the cream, I am not sure of the scientific reason behind it though haha.

before
after
I usually apply once in while, when I feel that there is a impending breakout of my face. Example redness, slight itchiness, red bumps that are going to emerge as acne. I apply it after I cleansing my face. From the picture, although the cream looks kinda clumpy it is easy to spread on you face evenly. When you first apply it, it will feel very slightly heavy and oily but after it filtrates into your skin it will not be oily at all. In fact it filtrates in pretty fast. I can usually see improvement in 1-2 days time. The next morning after I applied it on my skin, my T-zone will be less red/inflamed. It also reduces the bumps on my skin and prevent acne from breaking out on my skin. These are most likely due to the anti-bacterial properties of the cream. It also has moisturising effect, but i felt that is less moisturising compared to the emulsion. But it could also because I did not apply any toner.

I will rate this product 5/5.

          Side-talk: So Pho review at NEX        
I decide that I should occasionally do food review on this blog too after my first food-related post on Swensens' mooncake here. Hope you readers like it :). Yesterday, my sister and I decided to have an impromptu dinner after a long day at school. It has been quite some time since we pamper ourselves with good food since year 4 in university has been quite hectic. So we decide to NEX at Serangoon since it is on the way and it has quite a few halal eateries there.

I arrives at NEX first since NTU is further away than NUS. I had to wait for 30 minutes or so. We settled for So Pho, since my sister is craving for something soupy. There wasn't a queue but we had to wait quite sometime to get a seat. However that place was pretty packed.

We had Pho Bo (Vietnamese Slice Beef Noodle Soup) and Lychee Mint Freeze for drinks. I think Pho Bo is their specialty. I didn't take long for food to come, but it took quite long to the waiters to take our orders. I guess they are short of staff.

I would say that the Beef noodle is pretty good. The noodles are nice and chewy, I really like the texture. The soup is nice too, with a just enough hint of spiciness. The portion is pretty generous. The bowl is big, I thought it would just be because of the soup. But there is generous portion of noodles and beef.


Lychee Mint Freeze was a nice surprise. I taste quite unique I would say. But since it is ice-blended, it doesn't really quench out thirst.

We pack home seafood fried rice and the prawn and lemongrass chicken summer rolls for our parents. My mum really liked the summer rolls. Sorry no photos for that.

Pho Bo - $8.80

Lychee Mint Freeze - $4.50
Do give So Pho a try if you haven't!


          Soapmaking         
Soapmaking in the planning
My idea of a perfect (summer) includes a lot of R & D (research and development) in the lab. Earlier this summer, before humidity got out of hand, I got my act together and created my first batch of soap, ever. It was the exact same formula that Open Source Soap used for creating all my fragrance 3-in-1 soap bars. I decided on an unscented soap for my first batch, because I really wanted to see and experience the soap in its pure form  - and also avoid painful loss of precious fragrant materials in case I screw up.
Pouring my first batch of soap ever
The process is a tad tedious and time consuming, requiring one to be precise with the temperatures and also extra cautious with the lye's caustic properties. It was a rather humid day when I made it, so I realized pretty fast that it is very uncomfortable to work with goggles and gloves when the air is so slippery and moist; and also there is that feeling that the air would cary the caustic fumes far too easily into my system. No harm was done, but I am now convinced that winter is the best time for this kind of production (or R & D, for that matter).
Cured soap
I've used stainless steel loaf pans as molds. I made a mistake of not putting any linings (I didn't want them to have wrinkles at the bottom). Turns out it was near impossible to get the soap out after the 24 hour hardening period. But I managed to do it anyway.
Soap slicing
The result I'm very pleased with as far as the soap consistency, properties (lathering, moisturizing) albeit its messy look. I know that if it was possible to take it out of the mold easily they would have been beautiful, so for next time I'm going to use a different procedure for the pouring process and probably use a different mold - probably will reuse 1L milk cartons. The bars will have a different size than they did under Schuyler's hands (he used 2L juice cartons, and than cut them in the middle to create a long shaped rectangle). Mine will be more on the squarish side.
Post-Soapmking Mess
I ended up with a lot of soap shavings, from which I can make a liquid soap or just use for hand washing clothes etc.
Post-Soapmking Mess - Cleanup
Cleanup time!
(Which is super easy, by the way - especially with my designated sink and stainless steel surfaces - yay!).

Infusions

I am now waiting at least for a dry weather to proceed with more experiments. In the meantime, I'm creating oil infusions of herbs that could be incorporated into the soap, from wild herbs that grow here - for example Varthemia and Sage. Having appropriate space makes all the difference - I have room for large- mouthed jars that can sit around for months if needed and still not take up much of my ongoing workspace. It is so refreshing to have a studio built especially for the purpose I need it for. I can't even begin to tell you how thrilled I am about that and all the possibilities of what I can do next.
          DETOX - Defense Nutrition's Body Cleansing Formulas        

DETOX

Cleanse Your Body from Devastating Toxins!

It has been proven beyond doubt that environmental toxins have been invading our bodies, causing oxidative damage to cellular lipids, proteins and DNA with health shattering consequences.

The body’s detoxifying organs, the liver, kidneys and digestive tract are inherently programmed to cleanse the body but nonetheless are dependent on each other. Any impairment in one of these organs may cause disorders in the others. Keeping the liver, kidneys and digestive tract clean and functional is imperative to sustaining a viable defense against environmental and metabolic toxins for retaining a prime state of health.

Defense Nutrition’s Body Cleansing Formulas were designed to naturally help enhance neutralization and removal of toxins. The formulas are made with the finest plant based herbal extracts, traditionally used to promote total body detoxification and rejuvenation through cleansing of the liver, kidneys and digestive tract.


Livafect is designed to naturally support liver health and function. The formula contains a proprietary blend of herbal extracts, designed to promote cleansing and rejuvenation of the liver and the whole body.

KidnX is an all natural herbal formula, designed to support kidneys’ function and health.

DigestX is a synbiotic formula, containing a food derived matrix of beneficial probiotics with pre-biotics and antioxidant nutrients, designed to cleanse the digestive tract and support healthy gut flora.


          COLCIENCIAS ¿PROMOTORA O TRABA?: CIENCIA A LA COLOMBIANA...        
¿Ciencia a la Colombiana? Este es un artículo que va en contra de la corriente actual, de alguna manera podrán decir que estoy en contra de la "ciencia" lo que me parece en cierto sentido excelente. Hace pocos días se desató el escándalo de que le iban a quitar plata a Colciencias. Para mí fue motivo de decepción: ¡Deberían cerrarla! Si yo fuera presidente lo primero que cerraría sería Colciencias y eso que es complicado dado como se comporta la academia actual, deseo que eso pase, que cierren a Colciencias... no ser presidente.

¿Qué ha pasado? La verdad hay un exceso de noticias que impiden afirmar científicamente qué fue lo que pasó. Hay dos hechos que creo claros: 

1. "La directora de COLCIENCIAS dijo que iban a quitarles presupuesto"
2. "La directora de COLCIENCIAS dejó su cargo a los pocos días"

COL CIENCIA... RAZONAMIENTO INDUCTIVO A LA COLOMBIANA...
¿Qué pasó realmente? ¿Cómo se supo la "noticia" difundida como escándalo nacional? Lo primero que genera inquietud es ¿cómo sabía la directora que les iban a quitar presupuesto? ¿Le escribieron el ministro o el presidente? De acuerdo con un artículo de "El Tiempo" (al que hay que leer a favor de Colciencias por el sesgo a favor del presidente) http://www.eltiempo.com/estilo-de-vida/ciencia/colciencias-recibira-menos-presupuesto-en-el-2015/14203881 manifestó que recibió un correo de su director de planeación, es decir, un funcionario de ella. ¿Y ese funcionario de dónde la recibió? El confuso artículo del periódico El Tiempo menciona al Departamento Nacional de Planeación. Esa mención parece una "Colcienciada..." es decir una imprecisión de tipo periodístico como se da en Colombia. Pero ¿y si viniera del DNP? Si uno mira las funciones del DNP frente al presupuesto sus funciones son más de carácter burocrático y asesor que realmente quien elabora el presupuesto https://www.dnp.gov.co/Qui%C3%A9nesSomos/Funciones.aspx . Por su parte, quien realmente elabora y sigue el presupuesto, por tener la misión de la política fiscal y la definición del gasto público es el Ministerio de Hacienda http://www.minhacienda.gov.co/HomeMinhacienda/presupuestogeneraldelanacion. 

¿Entonces era información veraz con la que se basaba la directora de Colciencias? Es factible que la información fuera veraz. ¿Y cómo lo comprueba? Pero no es una información que uno pueda tomar como concluyente.  Lo sería si hubiera conocido el proyecto de ley del presupuesto presentado al congreso, ni siquiera un borrador permitiría una inferencia que "les quitaron el presupuesto". Solamente podría hablarse de una intención. Pero releamos las palabras: "Voy a dar la mala noticia que me acaba de llegar en un correo. Me dice mi jefe de Planeación: 'Directora, le mando la confirmación del presupuesto del año entrante, que es 289.000 millones de pesos. Estamos ya a 125.000 millones del presupuesto del año pasado". Pero bueno esa es la ciencia a la colombiana, una declaración no confirmada de una funcionaria -con autoridad de dirigir la "ciencia colombiana"- da para que toda una academia proteste porque "le van a bajar el presupuesto a Colciencias". 

Pero bueno ese es el ridículo argumento de autoridad -no verdaderamente científico- por el que la "academia" reconoce un hecho probado: le van a disminuir el presupuesto a "Colciencias". Ni el más formalista, ni el menos riguroso de los académicos validaría una información de ese calibre. Es más ni siquiera hace bien el único trabajo que ese el estado: ¡producir formularios y saber llenarlos! Es como si un científico dijera que en su laboratorio la presión atmosférica es de 900 HPa porque se lo dijo su "asistente". Uno como mínimo mira el barómetro. Pero es ciencia a la colombiana... una mentalidad que se cree pensadora porque sabe muchos chismes... Recuerdo que hablaba una vez con una niña que estudiaba periodismo y ella leía "las fuentes son... el ministro". Y yo le dije que eso no era real, que la fuente es el acto -que es como se comunica el ministro como ministro- no la opinión -política además-del ministro. Bueno, tal vez la directora de "ciencias a la colombiana" quería rebelarse contra la ¡producción de formularios! y ver que puede haber verdad confirmada más allá del formulario... en especial lo referente al futuro...

UNA INSTITUCIÓN PARA "FOMENTAR" LA "INVESTIGACIÓN"
"Deseo tener el país más educado: ¡todos tendrán un diploma!"
¿Qué es Colciencias? Uno podría quedarse por lo que dicen los decretos que la crean, que es el mismo copy paste de esos sueños que quedan en las leyes. Acá creemos que el tiempo y el reloj se mueven por decreto, sino pregúntele a Juan Manuel Santos su ridícula e improvisada propuesta que pasó a la historia como "la hora Gaviria" y que cancelaron casualmente en el momento en que astronómicamente era inconveniente... manifestando que "ya era económicamente viable". Así como creemos que por decreto va a salir la ciencia, la tecnología y la innovación, creemos que necesitamos gente "trabajando" para hacer magia el decreto. Y eso hace "Colciencias":

Colciencias es el Departamento Administrativo de Ciencia, Tecnología e Innovación.
Promueve las políticas públicas para fomentar la CT+I en Colombia. Las actividades alrededor del cumplimiento de su misión implican concertar políticas de fomento a la producción de conocimientos, construir capacidades para CT+I, y propiciar la circulación y usos de los mismos para el desarrollo integral del país y el bienestar de los colombianos.  http://www.colciencias.gov.co/sobre_colciencias?vdt=info_portal%7Cpage_1

¿Las cosas se conocen por el qué o por el cómo? Seguramente por el cómo. ¿Cómo promueve, fomenta, (y mil sinónimos de la burocracia para enfatizar sus objetivos) la Ciencia, la Tecnología y la Innovación? Contaré mi experiencia. ¿Qué hace Colciencias?

Siendo uno de los pocos privilegiados que pudo pasar por la universidad recuerdo varias cosas. Una de mis grandes amigas (que seguro estará en desacuerdo y podrá precisar este artículo) era la Directora del Centro de Investigaciones. También intentaba entrar al mundo de la investigación universitaria con un Semillero de Investigación. Y bueno he encontrado más cosas en las universidades. 

En aquellas épocas mi amiga trabajaba con otra amiga que se encargaba de arreglar todos los asuntos de la investigación. Bueno "investigación". Recuerdo que una de sus tareas era ayudar a los profesores a actualizar el CVLac ¿Qué es el CVLac? En Colciencias http://www.colciencias.gov.co/tutorialcvlac puede verse un tutorial especial para hacer el CVLac. Esto es básicamente la hoja de vida del investigador. ¿Por qué para investigar en las universidades se requiere una hoja de vida? El tutorial para hacer el CVLac tiene unas 66 páginas http://es.calameo.com/read/000051811450cdee35ceb cuya lectura muy posiblemente serán horas de investigación... perdidas... Y eso que luego de leerlo hay que llenarlo... Una labor que podrá ayudar a la paciencia, la templanza, la fortaleza pero no la investigación, mucho menos la innovación... Bueno, puede servir a crear el llenado automático de formularios, ¿se le ocurrirá eso a la brillantez colombiana? Espero que como un chiste bastante picante el programador del llenado automático de formularios sea colombiano...

Alguna vez renegaba del colegio del que salí diciendo "en este colegio no quieren científicos sino secretarias". Pero el colegio no era más que un mini-Colciencias. Creo que Colombia solamente necesita una profesión "elaboración y llenado de formularios", así que el colegio pensaba en mi bien cuando me hablaba de la importancia de no salirme de los márgenes. De paso no debía enseñar nada más, porque los que "estudiamos" comemos cuando llenamos formularios, y comemos mejor cuando llenamos formularios más elaborados. Pero entre llenar un CVLac para decir que investigo o una declaración de renta por plata prefiero llenar una declaración de renta.

Ahora bien, no bastaba con llenar la hoja de vida. También las universidades hacen grupos de investigación. Aunque la curiositas es amplia la investigación suele centrarse, no en el macrocosmos sino en el primer pelo de la segunda pata de la hormiga culona santandereana.Y allí tenemos los grupos de investigación. Esos grupos se mueven por proyectos. Por ejemplo "El crecimiento del primer pelo de la segunda pata de la hormiga culona santandereana en la disminución  del consumo de la misma en la dieta de los habitantes de San Gil, Santander". Esos grupos también tienen hoja de vida... efectivamente, más formularios. Pero bueno, eso no es lo que hace Colciencias, lo que hace es tomar esas hojas de vida y "pesarlas" y es básicamente comparar la investigación con la producción de bienes y servicios. La calidad de la investigación es "cantidad" http://www.colciencias.gov.co/sites/default/files/ckeditor_files/files/DOCUMENTO%20Modelo%20de%20Medici%C3%B3n%20Grupos%202013-VERSI%C3%93N%20II%20Definitiva%20DIC%2010%202013%20_protected.pdf.

Es así como los investigadores ya tienen un buen tiempo llenando formularios -e investigando cómo se llenan esos formularios-. Pero uno tal vez piensa "bueno, ese no es el día a día de la 'apasionante' investigación". Pero no es extraño encontrar a los profesores llenando esos formularios que tienen plazo para enviarlos. Eso sin contar con los miles de informes que deben mandar. Creo que Colciencias también financia proyectos o autoriza sumas pero eso por lo menos no lo vi. Bueno, vi los jóvenes investigadores de Colciencias ¿Un incentivo para destruir la investigación verdadera con dudosas vinculaciones a universidades?

EL PELIGROSO MIX DE CIENCIA Y ESTADO
¿Formularios o celdas? Difícil volar alto dentro de una jaula...
Supongamos que Colciencias sí financia los proyectos de investigación y supongamos que es una financiación eficiente: la burocracia es simple papeleo en comparación al apoyo a la investigación. Esto es un peligro porque queda centralizada a los intereses y compromisos del gobierno de turno. Supóngase que un grupo de investigación investiga las vías para la paz en Colombia y encuentra "peligroso negociar en la Habana por la inviabilidad y efectividad del acuerdo para generar un desarme efectivo". O supóngase que un grupo de investigación en "Energías renovables" investiga "la generación eléctrica mediante el uso de las olas" que afecta a los monopolios del carbón y de las energías en petróleo, carbón o gas que de paso son empresas "industriales y comerciales del estado" que le generan regalías o pueden subastar para mejorar su cash flow... O algo un poco más de frente "La necesaria liberalización de la investigación para asumir los retos del mundo moderno" o algo con un tono más marxista "el factor alienante del estado en sus 'oficinas de fomento' de ciencia y tecnología". 

La primera es una investigación que puede estar en el rigor legítimo y que está en todo su derecho a disentir de las políticas del gobierno. Pero como "la investigación debe realizarse dentro de los marcos, planes y programas" del estado posiblemente no se le acuse de frente, pero sí le exigirán hasta por un milímetro demás en los márgenes. Mejor dicho le dirán "claro que puedes abrir las alas... dentro de la jaula que hemos construido para ti". La segunda tampoco saldrá de plano, pero le exigirán todo y de paso se fomentarán investigaciones para demostrar "la inviabilidad del uso de las olas en la generación eléctrica". La tercera tampoco se aprobará. El estado  no es el garante, ni el promotor, ni la ciencia nace por decreto, ni llenando formularios. Bueno, sí salen libros sobre cómo llenar formularios, 66 páginas sobre cómo llenar la hoja de vida del investigador, algo que nos "facilita" la vida...   

El nacimiento de la innovación, la tecnología y la ciencia se da de una forma totalmente contraria al planteamiento burocrático y centralizado de Colciencias. Al respecto puede leerse "El Tomismo Desdeñado" donde explican con claridad cómo el descubrimiento, el aprendizaje y demás son cuestiones que se dan en el marco de cada persona en concreto. Esa novedad, eso que estaba 'under my very nose' para parafrasear a un autor judío-norteamericano citado en "El Tomismo Desdeñado", no es algo sujeto a la forma, la cantidad o la temporalidad. De esa misma forma investigo yo, abierto a la naturaleza, al mundo y a los hechos... En esa forma de investigar no tengo que llenar formularios, a veces ni dejar registro -aunque sea mejor hacerlo- sino una permanente observación. 

No niego que en el sistema de ciencia a la colombiana pueda haber buenos, incluso genios en la investigación y verdaderos aportes a la ciencia. Pero me parece que el sistema de "ciencia a la colombiana" o "investigación de llenado de formularios" anula, restringe o excluye a aquellos que son a mi juicio los mejores investigadores y restringe el alcance de los que lo logran. Los mejores investigadores son los niños sin lugar a dudas, su permanente contacto con la magia de la naturaleza y su capacidad de asombro los lleva a proponer las mejores soluciones y conclusiones sobre el mundo. La investigación necesita también del error, cosa que no se puede si está centrada en el llenado de formularios que considera el error como incorrecto... y de paso delito...

Y seamos sinceros ¿cómo se dio el aporte a la ciencia en la historia? ¿Por órganos centralizados que fomentaran la "innovación, la ciencia y la tecnología"? Entre algunos ejemplos Fermat era un matemático aficionado cuyo oficio era el de abogado, y tener un diploma en derecho hace 'necesariamente' que uno no sepa de matemáticas. Conclusión a la que los "col-científicos" han decretado como dogma. Fermat jugaba con los números y hacía continuos descubrimientos que sorprendieron a muchos matemáticos posteriores como Euler. Pitágoras necesitaba seguramente un proyecto de investigación -y financiación de "Crotociencias"- para probar que "en un triángulo rectángulo la suma de los cuadrados de los catetos es igual al cuadrado de la hipotenusa". Se dice que Pitágoras huyó de su ciudad natal a Crotonas entre otras porque no quería participar en cuestiones de política http://es.wikipedia.org/wiki/Pit%C3%A1goras. Eso sin contar con notables condenas y asesinatos a genios del calibre de Sócrates, asesinado entre otras porque pidió como condena que "Colciencias" lo financiara de por vida por sus aportes a la sociedad...

Acabo de citar a Wikipedia que en ciencias colombianas "no es una fuente de fiar porque lo modifica cualquiera", el problema creo no es que cualquiera pueda modificarlo sino que lo hace gente que no tiene "CVLac". Probablemente los que modifican Wikipedia sean unos mediocres que pasan todo el día de fuente en fuente y no se gradúen con honores como Newton http://es.wikipedia.org/wiki/Isaac_Newton que pasaba todo el día en la biblioteca y no iba a clase. Un artículo académico trae mil fuentes -CITADAS CON NORMAS APA- wikipedia trae ¡las fuentes! con link directo. O sino vea lo que trae la Wikipedia cuando uno busca a Newton: http://gravitee.tripod.com/booki1.htm ¡Su obra maestra!

IN CONCLUSIÓN...CIERRE, CIERRE!!
Espero que todos sean científicos e innovadores como yo.
Atte: Colciencias.
El conocimiento, la verdad y demás, es dialéctico y por eso no debería concluir un debate. Pero yo concluiría, cerraría, a Colciencias. Una tímida disminución de presupuesto es poco por la ciencia, la tecnología y la innovación... pero, si eso es cierto ¡hay que reconocerle la buena obra al gobierno! Los críticos -simplemente porque no es el gobierno que quieren- critican cualquier cosa que haga o digan que haga el gobierno, es un deporte, hasta bueno, el caso es que ver algo bueno en un gobierno es TAN difícil que hay que felicitarlo si estuviera haciendo las cosas bien... 

Sin embargo, así es la realidad de este alienante y desmoralizador país cuya única profesión es el llenado de formularios... Si alguien pregunta por Colombia y lo que hacen... ¿Qué hacen? las empresas "llenar formularios" y si les queda tiempo producir bienes y servicios, las universidades "llenar formularios" y si les queda tiempo dan clases pero ¿investigan? Y los abogados "llenan formularios" y ¿en su tiempo libre? Piensan cómo hacerlos más enredados ¿Y qué hace el gobierno? ¡Produce formularios!  

Y ¿qué son entonces El Tiempo, El Espacio, El Asombro o Espectador, El Colombiano, La República, Portafolio, El Nuevo Siglo, El País, El Universal? ¿Realidades? ¡Qué va! ¿Formularios? No, eso tiene su ciencia... ¡Periódicos! Pero los dueños de los periódicos son los mismos que hacen los formularios... Esa es la ciencia a la colombiana, basta leer un periódico, e improvisar su resumen como lo hacía un mediocre profesor del colegio que estaba allí porque sabía cómo ser un buen policía... ah y sabía verificar que el "desprendible" -formulario para niños- se llenara bien so pena de llamar "negligentes" a sus alumnos... Ese era mi "modelo" de "diligencia"... Clases improvisadas, formularios bien llenados... 

Esa es la ciencia a la colombiana: producción de formularios. Y su proceso o método:

- Justificación o discusión del formulario: periódicos
- Producción del formulario: gobierno/estado
- Control y auditoria para garantizar su incomprensión: abogados, lobbies, grupos de poder. Su objetivo es que entre más incomprensible, mejor...¡calidad!

¿Y Colciencias? Una tuerca sin aceite en medio del engranaje decadente... al que muchos encuentran por donde elogiar sus "grandezas"...

NOTA: Si quiere comentar este artículo escriba 1. para queja, 2. para ironía, 3. para felicitación y agradecimiento, 4. Para reclamo... ¡Qué! Si le da la gana de escribir hágalo como quiera... si quiere insúlteme, internamente me ofenderé y reiré de usted al mismo tiempo, pero bienvenido...

NOTA 2: O uno escribe o se dedica a recopilar fuentes, ahí están los links y un libro "El Tomismo Desdeñado" de paso le dejo el "CVLac" del autor http://190.216.132.131:8081/cvlac/visualizador/generarCurriculoCv.do?cod_rh=0000534471. Algunos me entenderán que ese CVLac es ridículo...De investigador junior no tiene ni un pelo...




          Â¿Cómo mantener la motivación en el entrenamiento?        
Motívate con estos consejos y excelentes instalaciones al entrenar | Elena del Mar
Al momento de entrenar y crear hábitos saludables o equilibrados enfocados en actividad física se debe mantener cierta motivación para no desfallecer en el intento y, por el contrario, ver resultados. Elena del Mar, como gimnasio spa y lugar perfecto para que no solo lleves a cabo tus rutinas de ejercicio sino que también cuentes con un centro de estética facial en Cafam Floresta, te da algunos consejos para que sepas cómo mantenerte motivado con el ejercicio.

Motivación: principal consejo para ver resultados en tu cuerpo


Desde Elena del Mar creemos en el equilibrio que debe tener tu cuerpo con tu mente y la necesidad de mantener buenos hábitos de ejercicio, como también, la necesidad de contar con un espacio que te brinde todas las facilidades para que te mantengas motivado.

Por ello, la lista de consejos que te presentamos hoy se enfocan en ti pero también, te permiten contar con instalaciones de gimnasios spa en Bogotá norte y otras zonas de la ciudad, para que empieces y no desfallezcas. Vale la pena entregar lo mejor a tu cuerpo y mente.

Fraccionar los objetivos

Es necesario plantear metas y objetivos muy claros durante determinadas frecuencias, estos pueden ser semanales y mensuales. Aquí te plantearás perder 1 kilo de grasa corporal, correr 10 km a las 5:15 km/h, ir al gimnasio tres veces por semana. En vez de decir este tipo de cosas: “quiero bajar peso” esto te lleva a saber que debes bajar de peso o grasa corporal pero no te lleva a fijarte y motivarte.

Escoge tu música

La música llega a ser un factor crucial al momento de sentirte motivado, pero también es una elección personal. Mientras unos prefieren hacer deporte sin música porque se sienten distraídos o molestos, otros deben escoger sus géneros favoritos porque no se imaginan el tiempo de ejercicio sin este.

Cambia de Rutinas

La monotonía es un factor que te hará desfallecer. Además, después de determinado tiempo tu cuerpo se acostumbra a las rutinas de ejercicio, por ello, hay un momento donde empiezas notar que estancas tu proceso y los cambios en tu cuerpo son mínimos. Esto se debe a la rutina; cámbiala cada 8 a 12 semanas, dile a tu cuerpo que todo será diferente por un tiempo y empezarás a notar resultados.

Regístrate y motívate

En países como EEUU es habitual fotografiarse cuando empiezan las rutinas de ejercicio, de esta manera los cambios son más evidentes a los ojos y se empieza a entender lo que se ha avanzado en determinado lapso de tiempo. Toma este hábito, así no olvidarás cómo empezaste y podrás darte respuesta al cómo te encuentras ahora. Es necesario reconocerte y decirte que has mejorado pero se puede mucho más. Siempre podrás ser una mejor versión de ti mismo.

Un amigo te ayudará a mantener el ánimo

Debes saber que, en ocasiones, la mejor motivación no está en ti. Por el contrario, siempre buscarás la manera de decirte que no ves cambios ni resultados porque tus ojos e inconsciente siempre te engañarán. Por ello, cuando te unes a un compañero o amigo se permiten fijar metas y objetivos claros y entre los dos se recuerdan lo planteado. Además, es la mejor manera de combatir el aburrimiento y la monotonía.

Contratar un entrenador personal

Ejercitarte con un entrenador personal es una experiencia que arroja los resultados más auténticos y exclusivos porque será él quien se encargue de llevarte por un camino coherente donde evitarás la rutina, contarás con alguien que siempre estará recordándote los objetivos, brindándote seguridad y eficacia al momento de formular buenas técnicas de entrenamiento para tu caso en específico. Además, su experiencia será la que te permita ir por un camino correcto y lleno de buenos resultados.

En Elena del Mar trabajamos por el gran propósito de entregarte los resultados que esperas ver en tu cuerpo. Por ello, ofrecemos instalaciones acordes a tus ideales, la perfecta combinación entre gimnasios y spas en el centro de Bogotá para que no solo lleves a cabo tus rutinas de ejercicio, sino también, puedas tomarte tiempos de relajación que harán muy bien a tu cuerpo y mente.

Somos un centro deportivo y corporal donde promovemos un estilo de vida orientado al bienestar y la armonía donde buscamos fortalecer el equilibrio en cuerpo y mente para que el ser humano alcance las metas de su proyecto de vida. Te invitamos a empezar hoy visitando nuestro centro de estética en Hacienda Santa Bárbara y complementes tus rutinas en nuestras sedes con gimnasio. 

Motívate y cuenta con expertos que buscan entregarte las instalaciones ideales para tu entrenamiento.

Artículo tomado de Elena del Mar.

          Estética para ella, para él… ¡Para los dos!        
Estética para ella y para él
Compartir rituales de belleza en el baño y en entornos como los spa en Bogotá norte está de moda y es necesario para que él y ella se sientan más cómodos consigo mismos y mucho más saludables en diferentes ámbitos de la vida.

Es así, como la cosmética y la estética se abre, quedando libre de etiquetas de género y diseños sexistas. Y aunque la piel del hombre y la mujer es diferente, hasta el punto donde envejecen a ritmos distintos y cada uno requiere de productos específicos que les permite además, acudir a centros de estética facial en Cafam Florestapara que puedan cuidar su piel y cuerpo de manera oportuna.

Expertos en el campo mencionan que la edad, el cansancio, el estrés, la contaminación, la dieta desequilibrada, no hacer ejercicio físico, fumar y consumir alcohol inciden de manera diferente tanto en la piel masculina como femenina. No obstante, el uso de ingredientes naturales y especiales como los utilizados en los centros de estética en Chico u otro sector de la capital hace que la cosmética sea posible para los dos, en lo que se denomina tratamientos o productos duo. En Elena del Mar ofrecemos planes y promociones especiales para que disfrutes y te relajes.

El hombre y la mujer pueden cuidarse

Estéticamente hablando, tanto hombres como mujeres pueden compartir más de lo que creen y pueden disfrutar de planes corporales para verse y sentirse mejor. Aunque la piel masculina, por naturaleza, es más gruesa y más seborreica, los productos y tratamientos han sido pensados y formulados para que aporten iguales beneficios a ambos sexos. Sin embargo, aunque no existieran distinciones en los productos y tratamientos, el hecho de compartir los cosméticos, cremas y planes estéticos trae beneficios.

Por ello, es importante que se tomen en cuenta los tiempos, los planes y lo que deseas lograr en ti para empezar a cuidar tu cuerpo. Es necesario que cuentes con el respaldo y apoyo de especialistas como Elena del Mar que siendo un centro de estética y gimnasios en Bogotá, no solo ofrece espacios de relajación sino también lugares para que desarrolles rutinas de ejercicios en zonas que hemos dispuesto para ti. Como expertos, nuestro interés es que equilibres tu vida y fortalezcas tu cuerpo y mente, de tal manera que te sientas a gusto contigo para que alcances las metas de tu proyecto de vida.

En otras palabras, entendemos que tanto mujeres como hombres hoy se cuidan de manera paralela y las distinciones no son un impedimento para cuidarse de manera oportuna. Por ello, no depende de los productos en sí, sino del estado, tipo de piel y objetivos que cada persona tenga. Los expertos mencionan que los productos y tratamientos pueden compartirse, excepto aquellos que sean específicos para una necesidad estricta  de uno de los sexos.

Los tratamientos que llevamos a cabo en nuestros centros de estética han sido pensados para que se adapten a tus necesidades y las de tu acompañante o pareja y con ello, podemos decirte que cuidamos de tu salud estética y corporal. Contáctanos y dispón tu cuerpo para sentirte mejor y más saludable.

Articulo tomado de Elena del Mar 

          Registre seu celular ao entrar no Uruguai        
Recentemente fiz uma viagem para Punta del Este e, como sempre, contei com um simcard pré-pago do país com um bom plano de dados 3g para me manter conectado.
Chegando no aeroporto, enquanto minha esposa pa$$seava no free-shop, reparei num aviso da alfândega uruguaia que dizia que caso o viajante pretendesse usar seu aparelho celular com algum simcard do país era obrigatório o registro do mesmo.
O processo é simples, basta levar o aparelho celular no guiche da alfândega uruguaia que fica jundo das máquinas de raio-x antes de sair do local de retirada de bagagem. Lá um funcionário preencherá um formulário com os dados do aparelho e pedirá sua assinatura.
Leva aproximadamente 24 horas para que o celular esteja liberado para funcionar com qualquer simcard uruguaio.
Em Punta del Este acabei comprando um simcard da Ancel e ativando um plano de dados de 1GB válidos por 5 dias por U$148, aproximadamente R$15,00. Só para comparar, a internet wifi do hotel custava US$10 por hora...
          joined the group Formula E        
none
          joined the group Formula Two        
none
          joined the group Formula 3.5 V8        
none
          Gacetilla de Prensa        


Inicio Curso de Capacitación y Actualización Sindical

El día Sábado pasado, en la sede gremial de la Seccional General Roca del Sindicato de Obreros Empacadores de Frutas de Rio Negro y Neuquén, se realizó el primer modulo del Curso de capacitación y actualización sindical”.

“Interpretación de recibos de sueldo y acuerdos de productividad” fue el primer tema del programa curricular del Curso, el que fuera dictado por el Secretario General Marcelo Portiño y por el Secretario Tesorero Mariano Grijera. Concurrieron unas 30 personas entre Delegados de plantas de empaque e integrantes de Comisión Directiva local.

“Estamos muy satisfechos con la concurrencia y notamos una muy buena predisposición de los compañeros a capacitarse, han participado mucho y bien, realmente estamos muy contentos. Este curso de capacitación lo estamos haciendo con mucho esfuerzo, pero contamos con la colaboración de la asociación civil “Gestar, promoviendo el desarrollo humano” quien es la organización que nos ayudo en la formulación del proyecto y es quien coordina y organiza las distintas actividades de este curso”, expresó Marcelo Portiño.

“El Viernes también nos llego una noticia que nos dio mucho animo para iniciar la capacitación, pues por iniciativa del Legislador Juan Elbi Cides del MPP, se declaró de interés social al curso de capacitación en la sesión de la Legislatura”, manifestó Portiño.

El próximo encuentro se realizará el día 15 de Agosto en la sede sindical de Misiones 1675 de esta ciudad, en donde se dictará la primera parte del modulo sobre el Convenio Colectivo de Trabajo que regula la relación laboral del sector del empaque, el que será dictado por el Dr. Jorge Crespo.

Pablo Amadeo Camarada

Secretario de Prensa

Comisión Directiva

Seccional General Roca


          Proyecto de Curso de Capacitación y Actualización Sindical        

Introducción

La continua capacitación de los hombres y mujeres que representan a los obreros en las distintas plantas de empaque de la Seccional General Roca, es necesaria para que el accionar de estos representantes sean los adecuados en la defensa de los derechos de sus compañeros ante la patronal. Una de las propuestas que la conducción actual llevaba en su plataforma electoral en las últimas elecciones, era lo referente a la capacitación gremial de los delegados y demás dirigentes del sindicato de la fruta.

La Comisión Directiva de la Seccional General Roca del Sindicato de Obreros Empacadores de Frutas de Río Negro Y Neuquén, están convencidos de que este es un momento propicio para encarar este desafío, con la intención de aportar una formación cualitativa para que la acción de los dirigentes sindicales y delegados de plantas de empaque sea acorde a las necesidades actuales, con la convicción de que sólo a través de delegados capacitados y concientes de su rol, se puede confiar en la construcción de un sindicalismo moderno y responsable.

No nos precede experiencia en esta área y será necesario mucho esfuerzo, colaboración y participación de todos los que tenemos algún grado de responsabilidad en la representación de los trabajadores, esto así porque la defensa de los derechos de los obreros de la fruta a sido y será un compromiso que hemos asumido, y que así lo hicimos porque tenemos vocación de servicio.

Para lograr esta meta, y advirtiendo que la Asociación Civil “Gestar, promoviendo el desarrollo humano” tenía como principal inquietud la formación ciudadana, es que nos hemos unido para consumar el fin propuesto por ambas instituciones: la del Sindicato para mejorar la defensa de los derechos laborales de los trabajadores del sector, la de la Asociación Civil “Gestar” para tener ciudadanos cada vez más consientes de sus derechos y con conocimientos del modo de ejercerlos.

Esperamos lograr, a través de esta mancomunación de esfuerzo e ideales, mejores representantes gremiales y, en el proceso, mejores ciudadanos.

Comisión Directiva Sindicato de la Fruta- Seccional General Roca

Comisión Directiva- Asociación Civil “Gestar, promoviendo el desarrollo humano"

FUNDAMENTOS

En los tiempos que corren se hace cada vez más necesaria la capacitación gremial, pues muchos de los delegados y demás dirigentes actúan en base a sus propias experiencias, la que lleva a un aprendizaje de prueba y error, y cuando se cometen errores en la defensa de los derechos laborales, los únicos perjudicados son los trabajadores que ven vulnerados sus derechos sociales. Con esto no queremos menospreciar la experiencia, pero a esto en necesario sumarle otros conocimientos.

Así, se hace cada vez más importante el acceso al conocimiento, pues este constituye un valor central, una necesidad y un derecho inalienable de los trabajadores. El conocimiento, en la hora actual, tiene un peso decisivo en la discusión con las empresas en la defensa de los intereses de los compañeros trabajadores del empaque.

El conocimiento es una herramienta indispensable, y se constituye en condición para pensar, proponer, defender y concretar estrategias de política sindical, educación no formal y acción social.

En el marco de este proyecto de capacitación, que en principio apunta a lo sindical o gremial, nos proponemos como meta, que sea mucho más amplio y abarcativo, ya sea en cuanto a los temas a desarrollar como también a los destinatarios; pensada para brindar posibilidades de acceso a todos aquellos a quienes la deseen, basándose en la solidaridad, la unidad y el reconocimiento de las experiencias previas de cada uno de los representantes de los obreros del empaque. De esta forma es posible integrar y reconciliar a los trabajadores de la fruta con su Sindicato.

También es necesario que la capacitación reconozca la diversidad y la diferencia de niveles y experiencias que traen los trabajadores, para de esta forma poner en práctica un principio básico de la sociedad: la igualdad de oportunidades.

Con este Curso de Capacitación Gremial buscamos dar respuesta a la necesidad de contar en los lugares de trabajo, con delegados que sepan representar los intereses de sus compañeros mostrando la solvencia necesaria para estar a la altura de la compleja realidad que presentan actualmente las relaciones laborales.

METAS

En esta primera etapa, la meta general es que quienes representan a los trabajadores estén preparados desde todos los aspectos (capacidad para negociar, asesorar, debatir, criticar, proponer, etc.) para realizar la tarea para la que sus propios compañeros lo han elegido.

OBJETIVOS

El objetivo que se propone es:

  • Capacitar a los representantes gremiales de los conocimientos necesarios que les posibiliten transformarse en líderes en sus respectivos lugares de trabajo, así como actualizarlos en la nueva legislación aplicable al sector.
  • Resaltar el conocimiento y la preparación como un elemento central en la tarea de la defensa de los derechos de los trabajadores.
  • Posibilitar el mejoramiento de la negociación contractual, logrando enriquecer y revitalizar el accionar sindical.
  • Acrecentar la credibilidad de los dirigentes del sindicato ante la mirada de los compañeros trabajadores del empaque, lo que posibilitara un mejor posicionamiento ante los empresarios.
  • Resaltar valores tales como compañerismo, solidaridad, respeto a derechos y opiniones de terceros, ética, asociativismo, compromiso, responsabilidad, vocación de servicio.

LUGAR

Sede Gremial del Sindicato de Obreros Empacadores de Frutas de Río Negro y Neuquén de esta Seccional, sito en calle Misiones 1675 de General Roca.

MODO

Se hará a través de seminarios, cursos o talleres, siendo este último el método más propicio para que puedan darse una serie de intercambio de conocimientos y experiencias entre los participantes. Los encuentros se realizaran los días sábados, cuyas fechas tentativas están especificadas en el Programa Curricular, con una duración de 3 1/2 (Tres y media) horas reloj por encuentro, totalizando 42 horas al finalizar el Curso, haciéndose entrega del certificado correspondiente.

BENEFICIARIOS

Los beneficiarios directos de estos encuentros de capacitación serán unas 65 personas entre delegados e integrantes de Comisión Directiva.

BENEFICIARIOS INDIRECTOS

Los trabajadores representados por los asistentes, calculados en más de 2.500 trabajadores.

COSTO DE LA CAPACITACIÓN: El costo del curso de la capacitación será afrontado con recursos de la Seccional General Roca del Sindicato de Obreros Empacadores de Frutas de Rio Negro y Neuquén y por la Asociación civil “Gestar, promoviendo el desarrollo humano”.

PROGRAMA CURRICULAR (con fechas tentativas de cursado)

PRIMER MODULO: INTERPRETACION DE RECIBOS DE SUELDO Y ACUERDOS DE PRODUCTIVIDAD. (01-08-09)

SEGUNDO MODULO: 1ra Parte: CONVENIO COLECTIVO DE TRABAJO: CONCEPTO Y ALCANCES. LEYES APLICABLES. (15-08-09)

2da Parte: CCT 1/76: PARTES INTERVINIENTES, VIGENCIA Y AMBITO DE APLICACIÓN. REINCORPORACION DEL PERSONAL. SUSPENSIÓN FIN TEMPORADA. PAGO SUELDOS E ITEMS QUE LO INTEGRAN. FALLOS. (29-08-09)

3ra Parte: CCT 1/76: NORMAS APLICABLES A POST-TEMPORADA. DERECHOS Y OBLIGACIONES DE LOS OBREROS, DE LAS EMPRESAS Y DE LOS DELEGADOS. FALLOS. DESACTUALIZACION CCT 1/76. (12-09-09)

TERCER MODULO: TECNICA DE NEGOCIACIÓN. (26-09-09)

CUARTO MODULO: NEGOCIACIÓN COLECTIVA O PARITARIA: NOMINACION DE PARITARIOS Y MANDATO DE LOS MISMOS. ALCANCES DEL ACUERDO. CONCILIACION OBLIGATORIA. LAUDO ARBITRAL. (03-10-09)

QUINTO MODULO: MEDIDAS DE ACCION DIRECTA. CLASES Y DIFICULTADES EN CADA CASO. CAPACIDAD DE LIDERAR Y DE NEGOCIAR. (17-10-09)

SEXTO MODULO. SINDICATO DE LA FRUTA: ESTATUTO. ORGANIZACIÓN Y FUNCIONES. FACULTADES Y ATRIBUCIONES DE LAS SECCIONALES. (31-10-09)

SEPTIMO MODULO: EVOLUCION DE LOS DERECHOS DEL TRABAJADOR. CONSTITUCION NACIONAL, PROVINCIAL Y LCT. (14-11-09)

OCTAVO MODULO: ACCIDENTES DE TRABAJO. LEY APLICABLE. OBLIGACIONES DE LA EMPRESA. TRAMITES Y GESTIONES CORRESPONDIENTES. (28-11-09)

NOVENO MODULO: SEGURIDAD SOCIAL: HISTORIA, ALCANCES Y VIGENCIA. ANALISIS DE CADA UNO EN EL MARCO DE LOS OBREROS DE LA FRUTA (TEMPORARIOS). (12-12-09)

CERTIFICADOS: Se extenderán certificados a quienes hayan cumplido con el 70% de asistencia.

EXPOSITORES: Cada uno de los temas será abordado por profesionales y/o personas idóneas en cada una de las temáticas a desarrollar.

FORMULACION, COORDINACION Y ORGANIZACIÓN: Lo realizará la Asociación Civil “Gestar, promoviendo el desarrollo humano”, pues este tipo de capacitación esta contemplado entre los objetivos estatutarios de la mencionada asociación civil, habiendo sido convocada por la gremial para la formulación del proyecto, la coordinación y organización de cada uno de los módulos, como así encargada de contratar a los distintos expositores.

Comisión Directiva Sindicato de la Fruta- Seccional General Roca

Comisión Directiva- Asociación Civil “Gestar, promoviendo el desarrollo humano”


          RESOLUCION LAUDO NRO. 1/09        

B.O. 13/03/09 - ST - Laudo 1/09 - Define incremento Concepto “Sueldo Básico” correspondiente a la Categoría Embalador de Primera de la escala salarial

MINISTERIO DE TRABAJO, EMPLEO Y SEGURIDAD SOCIAL

Laudo Nº 1/2009

Bs. As., 27/2/2009

VISTO el Expediente Nº 101.214/08 del Registro del MINISTERIO DE TRABAJO, EMPLEO Y SEGURIDAD SOCIAL, y

CONSIDERANDO:

Que por el Expediente citado en el visto tramitó la negociación mantenida, en los términos de las leyes Nº 20.744 (t.o 1976 y sus modificatorias), 14.250 (t.o. 2004) y 25.877, entre el SINDICATO DE OBREROS EMPACADORES DE FRUTA DE RIO NEGRO Y NEUQUEN y la CAMARA ARGENTINA DE FRUTICULTORES INTEGRADOS, en relación a las escalas salariales para la actividad de empaque de frutas frescas, en el ámbito de las Provincias de RIO NEGRO y NEUQUEN, con vigencia a partir del 1º de enero del año 2009.

Que luego de sucesivas audiencias celebradas ante la autoridad de aplicación, con fecha 16 de enero de 2009, ante el inicio de medidas de acción directa, se encuadró el conflicto en el marco de la Ley Nº 14.786, iniciándose un período de Conciliación Obligatoria por el plazo de CINCO (5) días, que en una primera etapa no fue acatado por el sindicato, tema éste ajeno a la cuestión en análisis.

Que con fecha 23 de enero de 2009 se dispuso la prórroga del período de Conciliación Obligatoria, por el término de DIEZ (10) días a partir de la CERO HORA del día 24 de enero de 2009.

Que con fecha 23 de enero de 2009, en la audiencia celebrada al efecto, la autoridad de aplicación propuso someter a las partes a un laudo en los términos y alcances de la Ley Nº 14.786, en razón de poder alcanzar una justa composición de intereses que garantice el mantenimiento de la paz social en la región, atento a los hechos de público conocimiento que han acontecido en la región del Alto Valle.

Que con fecha 24 de enero de 2009, la CAMARA ARGENTINA DE FRUTICULTORES INTEGRADOS manifestó su disponibilidad para encauzar la solución del conflicto por la vía del laudo arbitral, en tanto se den las condiciones para ello.

Que con fecha 25 de enero de 2009, el SINDICATO DE OBREROS EMPACADORES DE FRUTA DE RIO NEGRO Y NEUQUEN manifestó su acatamiento a las disposiciones que encuadraran el conflicto en los términos de la Ley Nº 14.786 y, en consecuencia, aceptó someterse al laudo propuesto por la autoridad de aplicación.

Que con fecha 27 de enero de 2009, se celebró una nueva audiencia en la sede central del MINISTERIO DE TRABAJO, EMPLEO y SEGURIDAD SOCIAL, destinada a consensuar los términos del compromiso arbitral.

Que luego de un breve cuarto intermedio, las partes aceptaron la cláusula propuesta por la autoridad de aplicación y suscribieron de común acuerdo el compromiso respectivo. Asimismo, ratificaron el contenido general del acuerdo celebrado el 7 de enero de 2008 y en especial la estructura de la escala salarial y los premios que surgen del convenio suscripto en dicha fecha.

Que en cuanto al procedimiento a sustanciarse, las partes acordaron que el árbitro sea designado por el MINISTERIO DE TRABAJO, EMPLEO y SEGURIDAD SOCIAL, dándose un traslado de UN (1) día para que ejerzan el derecho a que hubiera lugar. A su vez, se pactó el término de CINCO (5) días hábiles a los fines de ofrecer y producir la prueba, la que limitan exclusivamente a la informativa e instrumental, y dentro del mismo plazo presentar una memoria escrita, dándose luego un plazo común de DOS (2) días hábiles para alegar.

Que las partes establecieron que el cómputo del plazo indicado para el ofrecimiento, producción de prueba y presentación de memoria escrita corre a partir del día hábil siguiente a aquel en que quede firme la designación del árbitro. El cómputo del plazo previsto para alegar se contará a partir del día hábil siguiente al del cierre período de prueba.

Que finalmente, las partes estipularon que el árbitro dispondrá de un plazo de DIEZ (10) días hábiles para emitir su laudo, plazo que comenzará a correr a partir del día hábil siguiente del vencimiento del plazo para alegar.

Que mediante el artículo 2º de la Resolución de la SECRETARIA DE TRABAJO Nº 98 de fecha 2 de febrero de 2009 se designó al Dr. Leonardo Jesús AMBESI (M.I. Nº 18.317.925) cómo árbitro en el presente proceso de arbitraje voluntario.

Que con fecha 3 de febrero de 2009, el citado se notificó y aceptó el cargo para el que fuera designado, en tanto las partes quedaron notificadas de dicho dispositivo con fecha 5 de febrero de 2009, sin formular observación alguna.

Que con fecha 12 de febrero de 2009, las partes realizaron sus presentaciones, en tanto con fecha 13 de febrero de 2009 se ordenó su traslado y se clausuró la etapa probatoria, pasando los autos para alegar.

Que con fecha 16 de febrero de 2009 se notificó de lo precedentemente dispuesto la parte empresaria, en tanto que, con fecha 17 de febrero de 2009, hizo lo propio la parte sindical.

Que las partes presentaron sendos escritos dentro del plazo estipulado para alegar, pasando los autos a resolver con fecha 19 de febrero de 2009.

Que con fecha 23 de febrero de 2009, el Dr. Leonardo Jesús AMBESI decidió excusarse para continuar desempeñándose como árbitro en las presentes actuaciones, por las razones expuestas en el expediente de referencia, lo que originó el dictado de la Resolución de la SECRETARIA DE TRA BAJO Nº 258 de fecha 24 de febrero de 2009, por la cual se aceptó la excusación del mencionado y se designó a la suscripta como árbitro.

Que en este estado, con carácter previo, corresponde el tratamiento preliminar de cuestiones incidentales arrimadas por las partes, a fin de despejar el sendero que conduce al análisis sustantivo del asunto sometido a laudo arbitral.

Que en primer término, cabe aludir a la reserva expresada por la CAMARA ARGENTINA DE FRUTICULTORES INTEGRADOS en su escrito de alegato, donde impugna el contenido de la memoria y alegato presentados por el sector sindical, lo que a su parecer, derivaría en una violación a su derecho de defensa, por afectar el principio de contradicción.

Que al respecto, debe advertirse que, tal como se ha dicho, los términos del procedimiento han sido fijados de común acuerdo por las partes y, en el caso de las memorias y alegatos, no existen pautas expresas en lo relativo a las modalidades de cada presentación, más allá de los límites impuestos a los medios de prueba (cfr. fojas 80).

Que desde esta perspectiva, la riqueza u orfandad de los argumentos desplegados por las partes constituyen un motivo de consideración por el Arbitro pero en modo alguno pueden derivar en una causal que afecte la validez del procedimiento por ellas mismas articulado; máxime, cuando se encuentra registrado el pleno acceso a las actuaciones y a las posiciones interpuestas por la contraria.

Que en otro orden, la parte sindical ha expresado, en su alegato, el presunto perjuicio causado por parte del sector empresario en razón de la falta de convocatoria en término al personal, limitando así la temporada laboral.

Que al respecto, dichas circunstancias forman parte de la etapa previa a la formulación del compromiso arbitral y no se encuentran expresamente detalladas en los puntos acordados previamente, por lo que no pueden ser materia de evaluación del arbitraje, ceñido al temario estipulado por las partes.

Que delimitado el marco general por el que transitará el presente laudo, corresponde expedirse sobre la sustancia sometida a consideración.

Que los puntos sometidos al arbitraje voluntario son los siguientes:

1- Definir el incremento que debe ser aplicado a cada uno de los rubros remunerativos y no remunerativos que surgen de la escala salarial vigente para la actividad al 31 de diciembre de 2008 y que fuera pactada por las partes en fecha 7 de enero de 2008, respetándose la misma estructura y premios.

2- Definir el incremento sobre los premios por productividad previstos en acuerdos vigentes a nivel de las empresas comprendidas en el CCT 1/76, aplicándose en las mismas condiciones de tiempo, modo y lugar que rige de cada empresa conforme lo acordado por empleadores y sus trabajadores para la temporada anterior.

Que sobre el particular, las partes refieren que sus últimas posiciones en relación a los puntos acordados finalmente para someter al arbitraje, son las indicadas en el acta suscripta en esta misma fecha antes de pasar al cuarto intermedio.

Que ello significa que para la parte sindical el incremento salarial debería fijarse en un TREINTA Y CINCO POR CIENTO (35%), estimando que el incremento sobre los premios por productividad previstos en los acuerdos vigentes a nivel de empresas, también debería fijarse en un TREINTA Y CINCO POR CIENTO (35%).

Que por el contrario, para la parte empresaria el incremento salarial debería fijarse en un VEINTIUNO POR CIENTO (21%), en tanto correspondería establecer el incremento sobre los premios por productividad previstos en los acuerdos vigentes a nivel de empresas en un DIEZ POR CIENTO (10%).

Que de los antecedentes reseñados surge la existencia de una divergencia apreciable en las posturas mantenidas por las partes así como en la interpretación que realizan de la abundante prueba documental aportada.

Que sin perjuicio de ello, a pesar de la disparidad en evidencia, surge un elemento probatorio común, aportado por ambos sectores, que se identifica como “Costos referenciales de producción y empaque”, Convenio I.N.T.A. - U.N.C. - S.F.R.N., para las Temporadas 2006-2007, 2007-2008 y 2008-2009 (ver puntos 3.c., 3.d. y 3.e. de la presentación sindical y Anexo VIII de la presentación empresaria, referido a las dos últimas temporadas).

Que dicho instrumento, en su punto titulado “Retribución de la mano de obra”, expresa: “La cantidad de personal afectado al proceso de empaque varía según la capacidad y eficiencia de la planta de empaque.

Dada la diversidad de situaciones presentes en el sector del empaque de la región, no es posible determinar un único modelo representativo del mismo, más aún cuando no existe una relación directa entre tamaño del establecimiento/productividad/costos.

Esto se confirma al realizar un relevamiento de los costos asociados a la contratación de mano de obra en el sector. Surge allí la disparidad que existe en el costo laboral entre las diferentes empresas debido tanto a la relación laboral (convenio, cooperativas de trabajo) como a la productividad alcanzada” (cfr. punto 2.3.-).

Que lo expuesto refleja las características singulares de la actividad, que no permiten, en principio, adoptar conclusiones genéricas en uno u otro sentido.

Que ante ello, debe recordarse, como lo ha sostenido la doctrina, que “...es una realidad incontrastable que el conflicto forma parte de la vida social y en particular de las relaciones laborales, su contracara inexcusable debe ser la construcción de medios o procedimientos de solución de conflictos, aprovechando las herramientas e institutos que nos brinda el Derecho del Trabajo, a fin de que los efectos del conflicto recurrentemente inevitable, se minimicen en sus alcances cuantitativos, cualitativos y de duración, para beneficio de los actores sociales y de la sociedad en su conjunto” (cfr. RIMOLDI, Alberto, “Métodos alternativos de solución de conflictos en la negociación colectiva”, Derecho del Trabajo, noviembre 2005, pág. 1557).

Que en ese sentido, cabe aclarar que, aun cuando el arbitraje constituye una garantía constitucional reconocida al sujeto gremial (art. 14 bis C.N.), ello no obsta a reconocer su génesis como producto de la negociación. Así, se ha dicho: “La afirmación que alguna doctrina formula respecto del carácter transaccional del Derecho del Trabajo quizás pueda ser discutida en lo que hace al derecho individual del trabajo, pero parece más difícil negarla en lo que hace al derecho colectivo. Es de la esencia de esta rama tanto el conflicto como su superación por vía de la negociación. El arbitraje voluntario es precisamente el resultado de una negociación” (cfr. SIMON, Julio César - PAVLOV, Federico, “El renacer de un viejo remedio”, La Ley, Suplemento Convenios Colectivos, marzo 2007, pág. 3).

Que con lo expuesto, la suscripta ha deseado poner de relieve la naturaleza particular que reviste esta clase de arbitrajes, destinados a superar el cerco formado por las posiciones rígidas de los contendientes.

Que en este contexto, es dable interrogarse acerca de la pauta a tomar en cuenta para resolver las cuestiones planteadas. La respuesta se encuentra en los recientes pronunciamientos de nuestro Máximo Tribunal de Justicia, en donde se ha destacado que: “... en la relación y contrato de trabajo se ponen en juego, en lo que atañe a intereses particulares, tanto los del trabajador como los del empleador, y ninguno de ellos debe ser descuidado por las leyes. Sin embargo, lo determinante es que, desde el ángulo constitucional, el primero es sujeto de preferente tutela...” (CSJN, 14/09/2004, “Vizzoti, Carlos c/AMSA”, La Ley, Suplemento Especial Septiembre de 2004).

Que tal concepción ha sido integrada por el tribunal con la interpretación brindada a la garantía constitucional de asegurar “condiciones dignas y equitativas de labor, donde se enuncia un mandato que se proyecta sobre los restantes contenidos de la norma que, sin perder su identidad y autonomía, también son susceptibles de integrar el concepto de condiciones de labor. De allí que “equitativo” significa justo en el caso concreto (v. fallo citado).

Que en consecuencia, el arbitraje en el conflicto colectivo de intereses constituye una solución derivada de la negociación y no puede obviar ese origen transaccional pero a la vez, debe atender los principios y criterios que informan la relación laboral y la posición de cada una de las partes.

Que respecto al modo de resolver, se ha facultado a la suscripta para definir el incremento de cada uno de los rubros remunerativos y no remunerativos que surgen de la escala salarial vigente, con el único límite de respetar la misma estructura y premios.

Que esto implica la posibilidad, en el marco antes descrito, de adecuar individualmente los rubros señalados, en tanto y en cuanto no se altere el diseño general apuntado.

Que, como se señalara, la estructura salarial contiene un detalle de conceptos vinculados al Salario o Sueldo Básico junto a otros de valor fijo, siendo de naturaleza remunerativa y no remunerativa.

Que ello motiva la necesidad de establecer el aumento en tales rubros de manera diferenciada, a fin de alcanzar una recomposición equilibrada y efectiva de cada uno de los conceptos que integran la grilla salarial.

Que por lo expuesto, teniendo en cuenta lo anteriormente manifestado y la información aportada por las partes, se estima adecuado incrementar en un VEINTICINCO POR CIENTO (25%) el Sueldo Básico correspondiente a la Categoría de Embalador de Primera, máximo nivel de la grilla, con vigencia a partir del ámbito temporal fijado para el laudo.

Que en función del nuevo valor se calcularán los Conceptos de “Temporada” y “Presentismo”, de acuerdo a los porcentajes vigentes y se relacionarán en forma proporcional decreciente las restantes categorías y especialidades, de conformidad con la estructura salarial vigente.

Que asimismo, se estima pertinente incrementar la suma a percibir por el ítem “Reducción al Ausentismo”, en PESOS CUARENTA ($ 40.-), para la categoría de Embalador de Primera, con la relación proporcional decreciente que ello tendrá en las restantes categorías y especialidades, de conformidad con la estructura salarial vigente.

Que asimismo, se entiende necesario incrementar la suma remunerativa existente en PESOS CIEN ($ 100.-) y la suma no remunerativa existente en PESOS CIENTO VEINTE ($ 120.-), a fin de mantener una vinculación razonable en la estructura salarial aplicable, y posibilitar que la recomposición impacte a la totalidad de las Categorías.

Que en cuanto al aumento sobre valores actuales de los premios por productividad previstos en los acuerdos vigentes a nivel de empresas, se estima equitativo fijar su incremento en un DIECISIETE POR CIENTO (17%).

Que por último, debe dejarse constancia que el laudo arbitral tiene carácter de fuente de derecho conforme el artículo 1º, inciso c), de la Ley Nº 20.744 (t.o. 1976 y sus modificatorias) y los efectos de una convención colectiva de trabajo cuyo cumplimiento es obligatorio, en los términos de la Ley Nº 14.250 (t.o. 2004).

Por ello,

EL ÁRBITRO

LAUDA:

ARTICULO 1º — Definir el incremento del Concepto “Sueldo Básico” correspondiente a la Categoría Embalador de Primera de la escala salarial vigente para la actividad al 31 de diciembre de 2008 y que fuera pactada por las partes en fecha 7 de enero de 2008, en un VEINTICINCO POR CIENTO (25%), sobre los valores actuales, con vigencia a partir del 1º de enero de 2009 y hasta el 31 de diciembre de 2009.

En función del nuevo valor se calcularán los conceptos de “Temporada” y “Presentismo”, de acuerdo a los porcentajes vigentes, y se relacionarán en forma proporcional decreciente las restantes categorías y especialidades, de conformidad con la estructura salarial vigente.

ARTICULO 2º — Definir el incremento del Concepto “Reducción al Ausentismo” de la escala salarial vigente para la actividad a l 31 de diciembre de 2008 y que fuera pactada por las partes en fecha 7 de enero de 2008, en el monto de PESOS CUARENTA ($ 40.-) sobre los valores actuales, con vigencia a partir del 1º de enero de 2009 hasta el 31 de enero de 2009, el cual se relacionará en forma proporcional decreciente para las restantes categorías y especialidades, de acuerdo a la estructura salarial vigente.

ARTICULO 3º — Definir el incremento del Concepto “Suma Remunerativa” de la escala salarial vigente para la actividad al 31 de diciembre de 2008 y que fuera pactada por las partes en fecha 7 de enero de 2008, en el monto de PESOS CIEN ($ 100.-), sobre los valores actuales, con vigencia a partir del 1º de enero de 2009 hasta el 31 de diciembre de 2009.

ARTICULO 4º — Definir el incremento del Concepto “Suma No Remunerativa” de la escala salarial vigente para la actividad al 31 de diciembre de 2008 y que fuera pactada por las partes en fecha 7 de enero de 2008, en el monto de PESOS CIENTO VEINTE ($ 120.-), sobre los valores actuales, con vigencia a partir del 1º de enero de 2009 hasta el 31 de diciembre de 2009.

ARTICULO 5º — Establécese, en consecuencia, la siguiente escala salarial que regirá a partir del 1º de enero de 2009 y hasta el 31 de diciembre de 2009, correspondiente a la categoría de embalador de primera y cuyas sumas serán abonadas en forma proporcional decreciente a las otras categorías y especialidades, cuando así corresponda y conforme a la estructura salarial vigente:

 
Salario Básico: PESOS UN MIL QUINIENTOS                ($ 1.500.-).
Temporada (10%): PESOS CIENTO CINCUENTA                ($ 150.-).
Presentismo (30%): PESOS CUATROCIENTOS CINCUENTA       ($ 450.-).
Reducción al Ausentismo: PESOS DOSCIENTOS              ($ 200.-).
Suma Remunerativa: PESOS TRESCIENTOS                   ($ 310.-).
Sub-total Remunerativo: PESOS DOS MIL SEISCIENTOS DIEZ ($ 2.610.-).
Suma No Remunerativa: PESOS CUATROCIENTOS SETENTA      ($ 470.-).
Total: PESOS TRES MIL OCHENTA ------------------------ ($ 3.080.).

Las Horas Extras al CINCUENTA POR CIENTO (50%) y CIEN POR CIENTO (100%) se calcularán conforme la normativa aplicable.

ARTICULO 6º — Establécese un incremento del DIECISIETE POR CIENTO (17%) sobre los valores actuales de los premios de productividad previstos en los acuerdos vigentes a nivel de empresas, comprendidas en el C.C.T. Nº 1/76, aplicándose en las mismas condiciones de tiempo, modo y lugar que rige en cada empresa conforme lo acordado por los empleadores y sus trabajadores para la temporada anterior.

ARTICULO 7º — Las partes deberán presentar ante la autoridad de aplicación la escala salarial resultante de este Laudo, con el detalle para cada una de las categorías de la estructura salarial vigente, en el término de CUARENTA Y OCHO (48) horas de notificado el presente.

ARTICULO 8º — Notifíquese al SINDICATO DE OBREROS EMPACADORES DE FRUTA DE RIO NEGRO Y NEUQUEN y a la CAMARA ARGENTINA DE FRUTICULTORES INTEGRADOS.

ARTICULO 9º — Regístrese, comuníquese, publíquese, dése a la Dirección Nacional del Registro Oficial y archívese.

— Dra. MERCEDES M. GADEA, Árbitro.


          Pop Collection        
RMS Beauty. Pop collection is a travel size package of RMS buriti bronzer, magic luminizer, demure lip2cheek, beloved lip2cheek and simply vanilla lip & skin balm.  Buriti bronzer goves an ultra sheer, glowing, cream bronzer without the orange, without the pink and without the grey giving just the right amount of warm, sun kissed skin. Magic Luminizer seductively highlights skin with moon-lit champagne opalescence giving it an ethereal glow. Lip2cheek is a unique formula that combines hydration and protection with abundant mineral color for a beautiful, natural finish on both lips and cheeks. Simply vanilla lip and skin balm hydrates, protects and nourishes skin.
          Mod Collection        
RMS Beauty. Mod collection is a travel size package of RMS master mixer, living luminizer, smile lip2cheek, spell lip2cheek and simply cocoa lip & skin balm. Master mixer is a multi-tasking colour cosmetic product you can mix to any makeup product. With Master Mixer you can transform any product with a universally flattering rose gold tone. Blend the Master Mixer with any lip, cheek, eye or highlighting product to instantly double and revolutionize the color palette of your existing makeup bag. Living Luminizer is an ultra sheer, glowing, luminizer with a translucent, satin-pearl finish. This highlighter works great on all skin tones. The living luminizer enhances the skin’s natural youthfulness without being sticky, greasy or glittery. Lip2cheek is a unique formula that combines hydration and protection with abundant mineral color for a beautiful, natural finish on both lips and cheeks. Simply cocoa lip and skin balm hydrates, protects and nourishes skin.
          Cajeput Pure Balance Shampoo 30ml | Travel Size        
Less is More. Travel size shampoo for all hair types. Gentle, moisturizing and balancing formula which gives hair a healthy shine. Sulfate-free. Less is More is natural and organic sertificated line from Vienna, Austria.
          Aloe Mint Volume Shampoo 30ml | Travel Size        
Less is More. Travel size shampoo for fine to normal and oily hair. Vitalising formula, which gives volume and has a refreshing and clarifying effect on scalp. Sulfate-free. Less is More is natural and organic sertificated line from Vienna, Austria.
          Eu Vent du Vous Soft Perfume        
Sabé Masson. Soft Perfume stick Eu Vent du Vous : A rich and mysterious amber. Top notes: neroli, bergamot. Heart notes: tuberose, clary sage, nutmeg.Base notes: cedar, cistus, vanilla, amber, labdanum, musk. Moisturizing and softening, tiare oil is extracted from its emblematic flower of Tahiti. A tender and light formula on the skin, perfect to rehydrate, soothe. Dough slightly orange. Eu Vent du Vous Soft Perfume: “Sometimes we are left as perfume, unique eloquent traces of a splendid and decisive encounter.”
          Artist soft Perfume        
Sabé Masson. Soft Perfume stick Artist: A woody chypre androgynous. Top note: grapefruit. Heart notes: spices, cedar, patchouli. Base notes: moss, musk. Includes shea butter that nourishes and regenerates. A creamy formula on the skin, ideal to soften. slightly ivory paste. Artist: “He has the art of reinventing everything, he saw his dreams and sign his life.“
          Dog Health Can Be Improved With a Natural Diet        
It goes without saying that your dog needs suitable nutrition to remain healthy. Vets and pet food manufacturers often have differing views on appropriate nutrition for your dog. Although commercial pet food manufacturers are motivated in large part by profits, commercially prepared foods are routinely recommended as part of an adequate, or good, diet for your dog. Sometimes your vet or dog breeder may approve of commercially prepared foods as the sole diet of your dog. Many experts, however, tend to prefer a largely natural diet which for dogs is invariably comprised of meat and bones. Raw is preferable to cooked, as some of the minerals are definitely lost in the cooking process.

The reason why the commercially prepared pet food is so often fed to our dogs, is because, apart from the convenience, it can (depending upon the quality) actually contain many of the nutrients which are essential to your dog. The key word here is quality. There are in fact very, very few commercial manufacturers which produce nutrient-rich food. And they're not the brands you find in your supermarket, or even in most pet stores or vetinarians.

Raw bones with a little dry food as well as occasional rice or pasta, and perhaps the odd quality food scrap from your table, will generally contain most of the nutrients which your dog needs. All dogs must obtain reasonable nutrition from their food to maintain excellent health and performance. The main nutrients required by your dog are water, proteins, fats, carbohydrates, minerals and vitamins. Vitamin or mineral deficiency in dogs fed a commercially manufactured diet today is not widely publicised. But then again, the slosh and dried formulae which are readily available from your vet or the local supermarket are not the natural diet for your dog. If your dog was left to fend for itself in the wild (assuming it could manage to adapt, that is), would choose raw meat. And one of the reasons why meat, and especially bones, are so good, is the chewing action and the teeth cleaning function which the bones perform.

Of course, there are also commercially prepared substitutes which can also effectively clean the teeth of your dog and satisfy his/her need to chew. A lesser known fact is that to feed your dog only meat (with no bones and no cereals or other carbohydrate source) can cause severe deficiencies: your dog is likely to become lethargic, sick, and even death has been known to occur from an all meat diet. But what about dogs in the wild, I hear you ask? Isn’t meat a dog’s natural diet? Isn’t that what you just said, Brigitte? Well, yes and no: in the wild dogs eat the whole of their prey, not simply muscle meat - they thus obtain vegetable matter from the digestive tract of their prey, and calcium from the bones. As well, wild dogs occasionally, but routinely, add to their diet with plants, fruit and berries. Most dogs relish some raw fruit and vegetables in their diet, so long as that's what they're used to.

A dog who has been fed commercially prepared dog food all of its life won't be used to the taste of fresh food, so may well turn up his/her nose if you introduce such healthy food later in life. But persevere - try hand feeding pieces of carrot or apple to begin with. And if your dog is still very young, all the better. Start as you mean to go on and feed him/her some raw fruit and vegetables from time to time. Your dog's health will benefit!
          Umaskert maskerade        

Kjære lesere...

Til alle dere som nÃ¥ ikke sitter med kaffe i vrangstrupen eller hjertet i rettstrupen vil jeg ønske et riktig Godt NyttÃ¥r! Til alle dere andre...  "God tur til sentralsjukeheimen..."

Det er 2013! Frimodighetens Ã¥r? Slipp dere fri! Sag av lenkene! Bort med burka, BH og bleier! Kast alle hemninger, kast pÃ¥ hÃ¥ret, kast masken! Alt er lov! Har du lov - har du lyst...


Fra tid til annen kan Blomsterstjernen være litt lettlurt, litt dumsnill, litt sursøt? Et godt eksempel var da han nylig ble lokket ut pÃ¥ dypet. Agnet smakte rett og slett alt for godt. Han klarte bare ikke holde fingrene av fatet... SÃ¥ hold dere fast! Det ryktes nemlig at han nÃ¥ kan observeres umaskert i et boligblad nær deg! ?! Og ikke hvilket som helst blad heller. Ikke "Hjemmet", ikke "Allers", ikke "Vi over 60"... Nei her snakker vi om Blomsterstjernens eget favorittmagasin (kanskje nest etter Airliner World):


Det er kanskje mange som innbiller seg at dette er et magasin for uteliggere og hjemløse som drømmer om Ã¥ fÃ¥ seg en bolig? Dere blir nok skuffet. BoligDrøm handler nok snarere om innbydende drømmeboliger, drømmehager og drømme-mÃ¥ltid (bÃ¥de sunne som usunne..). Og i dette hyggelige magasinet har da altsÃ¥ Blomsterstjernen gradvis gÃ¥tt gradene. Fra Ã¥ skrive ett innlegg i 2011, via 4 innlegg i 2012, til formodentlig hele 10 innlegg i 2013! Dersom han da ikke dummer seg ut... Noe han meget vel kan komme til Ã¥ gjøre om han ikke skikker seg vel...

Formatet er også forandret ørlite siden forrige sesong. Denne gang blir det en slags krysning av kåseri, lobotomi og botanikk. Vi har kalt det LOBOTANIKK... I 2013 får han att på til lov til å lobotanisere seg i hele 1800 tegn! Hver bidige måned! En skriftlengdeøkning på hele 50% i forhold til tidligere sesonger! For en drøm (ihvertfall for dem som liker å skrive langt...)!


For å gjøre det hele komplett har BoligDrøm fått med seg den svært dyktige Vilde Kamfjord til å illustrere det lobotaniserte. Så til alle dere som vanligvis ikke makter (eller orker) å lese seg gjennom Blomsterstjernens knotete langdryge historier er dette en lettelsens dag! Nå kan man enkelt og greit bare slenge et langt blikk på Kamfjords svært så rikholdige tegninger og vips har man fått sublimert hele tekstens innhold gjennom ett enkelt bilde. Genialt?

Ulempen (eller fordelen..?) er at all denne lobotaniseringen krever en god del watt. For å få regnestykket til å gå opp må vi derfor låne litt strøm fra Blomsterstjernebloggen. Men som dere sikkert vet: "Energi vil aldri forsvinne, bare gå over i andre former...."

En annen liten utfordring er at Blomsterstjernen i år har lyst til å nyte litt av sin hage, ikke bare skrive om den... Etter litt rask kalkulering han han nemlig regnet seg fram til at han i 2012-sesongen totalt tilbragte skarve 58 minutter ute i hagen, mens han tilbragte smått imponerende 786543,5 timer foran PC'en og blogget om hagen... Var det i det hele tatt hans egen hage han blogget om?!?


Om ikke dette var nok, har han ogsÃ¥ et par andre spennende prosjekt som han endelig tenker Ã¥ gripe fatt i nÃ¥ i det nye Ã¥ret. Det skulle derfor ikke forundre meg om dere kanskje vil kunne oppleve en noe redusert stjerne den neste tiden? En stjerne som ikke makter Ã¥ blogge hver fredag. Kanskje heller ikke annenhver fredag. Kanskje heller ikke hver tredje fredag? Men kanskje bare en gang pr mÃ¥ned? Formularet er ikke helt klart enda. Stien blir til underveis. Bare følg sjokoladepapirene som ligger strødd i hans fotspor.

Men la oss spole tilbake til starten av dette innlegget! 
La oss komme til dagens hovedpoeng!

 Avmaskifiseringen...

For alle dere som verken smugkjøper, stjeler eller abonnerer pÃ¥ Boligdrøm kan jeg berette at det uheldigvis er lekket en superhemmelig film av Blomsterstjernens avmaskifisering pÃ¥ Internettet... Den gÃ¥r i skrivende stund som ulm i vÃ¥tt gress gjennom dataverden. Hele 6 stykker har sett videoen allerede!!!

Mann dere opp! Hold dere fast! Eller bare spol rett forbi...

Sjekk ut videoen her (husk å skru på lyden - trykk på "play"-knappen):




Vel bekomme...

Sørg for å laste ned videoen og deretter kopiere den over på VHS-kassett slik at den kan sees til skrekk og advarsel hver bloggfrie Blomsterstjerne-fredag i det kommende året. Husk at videoen har 18-års grense.
(Om det har klikket for meg? Nei, jeg er bare lobotanisert...)

På tross av alt dette her vil jeg bare avslutte med å spå at 2013 blir et fantastisk år!?!
BÃ¥de for dere og for meg :)

Godt nyttår & takk for det gamle!
Vi sees inne i magasinet.









P.S. Følg gjerne med pÃ¥ Facebook for siste nytt i Blomsterstjernesaken

P.P.S. Vil dere høre en gladnyhet? Blomsterstjernen har nemlig et medmenneskelig NyttÃ¥rsforsett: Han skal bli 2-3% bedre til Ã¥ besøke og kommentere andre sine blogger i 2013.

P.P.P.S. Dette blogginnlegget er ikke sponset. Maskemannen taler rett fra hjertet (i halsen)







          Â¿Es normal si…?        
Un amigo sexólogo me comentaba que sus pacientes le consultan sobre temas muy diversos. Sin embargo, la formulación de estas preguntas casi siempre empieza igual: “¿Es normal si…?” Así somos. Vivimos toda la vida adaptándonos a un molde que pone “Normal” y lo único que nos interesa es si encajamos dentro. Si no, estamos dispuestas […]
          O TORNEIO MAIS DEMOCRÁTICO DO BRASIL        


Cruzeiro (2) e Grêmio (3): domínio da Copa do Brasil




Começou na semana passada mais um torneio no país, este sim com muita emoção e com certeza de casa cheia na maioria dos jogos. É a Copa do Brasil, considerada a competição mais democrática do país. E tal afirmação tem certo fundo de razão por envolver equipes de todos os estados brasileiros - do mais forte ao mais humilde, do mais rico ao com as economias mais abaladas, do mais conhecido ao mais obscuro. Outro motivo para essa certeza é o fato de que vários times de menor expressão terem surpreendido positivamente como veremos adiante. Neste torneio temos a oportunidade de conhecer clubes até então desconhecidos e ver alguns bons nomes surgirem na competição.

A Copa foi idealizada em 1989 pela CBF a fim de dar uma espécie de consolo para as federações de estados com menor tradição futebolística que haviam ficado de fora da reformulação do Campeonato Brasileiro dois anos antes. Nas edições anteriores a 1987 o Brasileirão tinha ao menos um representante de cada estado, até chegar ao número absurdo de 94 clubes em 1979.

A fórmula é simples e se assemelha às demais copas mundo a fora, com partidas em sistema eliminatório até a grande final. Até 1995 os jogos eram de ida e volta em todas as fases independente do resultado. A partir de então, até a segunda fase, caso o visitante vença o adversário por 2 ou mais gols de diferença nas partidas de ida não há a necessidade da realização do confronto de volta. Da terceira em diante os dois jogos são obrigatórios. 



O Flamengo/RJ é o atual campeão do torneio



Na edição de 2013 houve uma mudança significativa no número de participantes e do período de disputa da Copa do Brasil. Foram 86 times de todos os estados mais o Distrito Federal e incluindo novamente a participação das equipes que disputam a Taça Libertadores - desde 2001 tais times não entravam mais no certame por motivo de choque nas datas das competições. Além do mais aconteceu uma "esticada" no torneio até novembro. Em 2014 a fórmula será repetida e, como já é conhecido, seu vencedor garante vaga na Copa Libertadores da América do ano seguinte.

Como já dito anteriormente, boas surpresas são reservadas ao democrático torneio. Entre os grandes e expressivos clubes nacionais como Cruzeiro, Flamengo. Corinthians, Palmeiras, Fluminense, entre outros, alguns "intrusos" roubaram o troféu, como Criciúma/SC, Juventude/RS, Santo André/SP e Paulista/SP (todos eles com êxitos sobre times considerados grandes como Botafogo, Flamengo e Fluminense, respectivamente). Sem falar nos nobres "desconhecidos" até então Brasiliense/DF, XV de Novembro/RS e Linhares/ES, que chegaram bem perto. Por outro lado a Copa promove um contraste inusitado: o maior detentor de títulos internacionais e um dos maiores em solo nacional, o São Paulo, jamais conquistou a taça.

Alguns resultados surpreendentes também entraram para a história da competição e a tornam até hoje sempre atrativa, como a inesquecível vitória do inexpressivo Baraúnas/RN por 3 a 0 sobre o tradicionalíssimo Vasco da Gama em pleno São Januário em 2005, com direito a gol de Cícero Ramalho, atacante de 40 anos; além da desclassificação do Palmeiras para o ASA de Arapiraca em 2002 dentro do Parque Antártica apesar da vitória por 2 a 1 (os palmeirenses haviam perdido o primeiro encontro em Alagoas por 1 a 0), entre vários outros confrontos memoráveis.

O primeiro gol da história do torneio foi do flamenguista Alcindo, na vitória por 2 a 0 sobre o Paysandu em 1989. Já os maiores campeões são Grêmio e Cruzeiro, ambos com 4 conquistas. Os clubes que mais participaram foram Atlético/MG e Vitória/BA com 25 edições - no total de 26. Gérson, ex-atacante do Galo mineiro e do Internacional/RS foi o jogador que mais vezes se sagrou artilheiro da Copa do Brasil: 3 vezes (1989, 1991 e 1992). O atacante Fred é o maior artilheiro de uma única edição até hoje com 14 gols em 2005, quando atuava pelo Cruzeiro. Mais números você pode conferir no final desta postagem.

De norte ao sul do país a Copa do Brasil é um festival de cores, um desfile de jogadores diversos e, quem sabe, futuros ídolos da bola, dando uma pontinha de esperança às torcidas pelo país. E viva a democracia do futebol!

Abaixo, dados, estatísticas e recordes do torneio mais democrático do Brasil.


1989

* Campeão: Grêmio/RS
* Vice: Sport/PE
* Artilheiro: Gérson (Atlético/MG) - 7 gols

1990

* Campeão: Flamengo/RJ
* Vice: Goiás/GO
* Artilheiro: Bizu (Náutico/PE) - 7 gols

1991

* Campeão: Criciúma/SC
* Vice: Grêmio/RS
* Artilheiro: Gérson (Atlético/MG) - 6 gols

1992

* Campeão: Internacional/RS
* Vice: Fluminense/RJ
* Artilheiro: Gérson (Internacional/RS) - 9 gols

1993

* Campeão: Cruzeiro/MG
* Vice: Grêmio/RS
* Artilheiro: Gílson (Grêmio/RS) - 8 gols

1994

* Campeão: Grêmio/RS
* Vice: Ceará/CE
* Artilheiro: Paulinho McLaren (Internacional/RS) - 6 gols

1995

* Campeão: Corinthians/SP
* Vice: Grêmio/RS
* Artilheiro: Sávio (Flamengo/RJ) - 7 gols

1996

* Campeão: Cruzeiro/MG
* Vice: Palmeiras/SP
* Artilheiro: Luizão (Palmeiras/SP) - 8 gols

1997

* Campeão: Grêmio/RS
* Vice: Flamengo/RJ
* Artilheiro: Paulo Nunes (Grêmio/RS) - 9 gols

1998

* Campeão: Palmeiras/SP
* Vice: Cruzeiro/MG
* Artilheiro: Romário (Flamengo/RJ) - 7 gols

1999

* Campeão: Juventude/RS
* Vice: Botafogo/RJ
* Artilheiros: Petković (Vitória/BA) e Romário (Flamengo/RJ) - 8 gols

2000

* Campeão: Cruzeiro/MG
* Vice: São Paulo/SP
* Artilheiro: Oséas (Palmeiras/SP) - 10 gols

2001

* Campeão: Grêmio/RS
* Vice: Corinthians/SP
* Artilheiro: Washington (Flamengo/RJ) - 11 gols

2002

* Campeão: Corinthians/SP
* Vice: Brasiliense/DF
* Artilheiro: Deivid (Corinthians/SP) - 13 gols

2003

* Campeão: Cruzeiro/MG
* Vice: Flamengo/RJ
* Artilheiro: Nonato (Bahia/BA) - 9 gols

2004

* Campeão: Santo André/SP
* Vice: Flamengo/RJ
* Artilheiros: Alex Alves (Botafogo/RJ) e Dauri (XV de Novembro/RS) - 8 gols

2005

* Campeão: Paulista/SP
* Vice: Fluminense/RJ
* Artilheiro: Fred (Cruzeiro/MG) - 14 gols

2006

* Campeão: Flamengo/RJ
* Vice: Vasco da Gama/RJ
* Artilheiro: Valdiram (Vasco da Gama/RJ) - 8 gols

2007

* Campeão: Fluminense/RJ
* Vice: Figueirense/SC
* Artilheiros: André Lima (Botafogo/RJ), Victor Simões (Figueirense/SC) e Dênis Marques (Atlético/PR) - 5 gols

2008

* Campeão: Sport/PE
* Vice: Corinthians/SP
* Artilheiros: Edmundo (Vasco da Gama), Wellington Paulista (Botafogo/RJ) e Romerito (Sport/PE) - 6 gols

2009

* Campeão: Corinthians/SP
* Vice: Internacional/RS
* Artilheiro: Taison (Internacional/RS) - 7 gols

2010

* Campeão: Santos/SP
* Vice: Vitória/BA
* Artilheiro: Neymar (Santos/SP) - 11 gols

2011

* Campeão: Vasco da Gama/RJ
* Vice: Coritiba/PR
* Artilheiros: Alecsandro (Vasco da Gama/RJ), Adriano (Palmeiras/SP), Kléber (Palmeiras/SP), Rafael Coelho (Avaí/SP) e William Júnior (Avaí/SC) - 5 gols

2012

* Campeão: Palmeiras/SP
* Vice: Coritiba/PR
* Artilheiros: Luís Fabiano (São Paulo/SP) - 8 gols

2013

* Campeão: Flamengo/RJ
* Vice: Atlético/PR
* Artilheiros: Hernane (Flamengo/RJ) - 8 gols



RECORDES

* Times mais vezes campeões: Grêmio/RS e Cruzeiro/MG (4 vezes)

* Times que mais participaram: Atlético/MG e Vitória/BA (25 vezes)

* Jogador que mais vezes marcou gols: Romário (36 gols)

* Maior artilheiro de uma edição: Fred (14 gols em 2005)

* Jogadores que mais atuaram na competição: Carlos Miguel e Zinho (71 jogos)

* Maior goleada da história: Atlético/MG 11 X 0 Caiçara/PI, no dia 28 de fevereiro de 2011 em Belo Horizonte/MG

* Maior placar agregado da história: Internacional/RS 15 X 1 Ji-Paraná/RO (6 X 0 e 9 X 1) em 1993

* Maior público: 101581 pessoas (Botafogo/RJ 0 X 0 Juventude/RS, no dia 27 de junho de 1999 no estádio do Maracanã, Rio de Janeiro)




Fotos 1, 2 e 3: Autores desconhecidos
Foto 4: Já é Notícia


          DO ÁPICE AO FUNDO DO POÇO EM APENAS UMA TEMPORADA        

Flu (1) pode se juntar ao Milan (2) como campeão num ano e rebaixado no outro




O tradicional Fluminense pode entrar num rol nada agradável neste domingo na última rodada do Brasileiro. O tricolor das Laranjeiras pode se tornar o 60º clube da história do futebol a ser rebaixado para a segunda divisão nacional apenas uma temporada após ter sido campeão. 

Dentre os atuais 59 constam times da grandeza de LDU/EQU, Universidad Católica/CHL, Manchester City/ING, Olympique de Marselha/FRA e Milan/ITA. Entretanto, esses dois últimos caíram por motivos extracampo. 

A equipe inglesa caiu após ser campeão de uma forma curiosa na temporada (1937/38): com saldo positivo de gols, marcando 80 vezes - mais até que o então campeão Arsenal. Entretanto o número de derrotas culminou com a ida à segundona.

Já Olympique (1994) e Milan (1980) foram campeões na temporada anterior e rebaixados na seguinte  em suas respectivas ligas devido a escândalos de manipulação de resultados, que custou até a participação dos franceses da decisão do Mundial Interclubes de 1993.

A Juventus de Turim chegou a ser campeã italiana em 2004/2005 e  na temporada seguinte disputar a Serie B. Contudo, o título da Vecchia Signora foi retirado pela Federação Italiana.

A Noruega e a Suécia são os países em que mais esse tipo de situação aconteceu: 4 vezes. Curiosamente a Finlândia e a Dinamarca aparecem logo a seguir com 3 ao lado de mais alguns outros pelo planeta, fazendo até parece que tal situação estranha é uma especialidade nórdica.

Editado (às 21h10 do dia 08/12/2013): O Fluminense tornou-se o 60º clube a ser rebaixado uma temporada depois de ter sido campeão nacional após a última rodada do Campeonato Brasileiro neste domingo.

Abaixo, a lista dos 60 times que foram do céu ao inferno no intervalo de apenas uma temporada. Entre parênteses, na ordem, os anos em que foram campeões e rebaixados logo a seguir. 


* Alemanha

- 1.FC Nürnberg (1968 - 1969)


* Argélia

- Entente Sportive de Sétif (1987 - 1988)
- USM El Harrach (1998 - 1999)


* Andorra

- Constel-lació Esportiva (2000 - 2000)
Obs.: Rebaixado na mesma temporada por envolvimento em irregularidades financeiras.


* Aruba

- San Luis Deportivo (1984 - 1985)


* Áustria

- FC Tirol Innsbruck (2002 - 2002)
Obs.: Rebaixado pela federação por não ter suas contas aprovadas.


* Brasil

- Fluminense (2012 - 2013)


* Bolívia

- Universitario de La Paz (1969 - 1970)
- Jorge Wilstermann (Apertura 2010 - Clausura 2010)


* Camarões

- Aigle Nkongsamba (1994 - 1995)


* Chile

- Universidad Católica (1954 - 1955)


* Costa Rica

- El Carmen FC (1961 - 1961)
Obs.: Rebaixado na mesma temporada após conflitos com outros clubes e a federação, que formularam a disputa de um "playoff" após o campeonato nacional e que terminou com o atual campeão ficando na última colocação.


* Dinamarca

- KB (1950 - 1951)
- Hvidovre (1973 - 1974)
- Herfølge BK (2000 - 2001)


* Equador

- LDU (1999 - 2000)


* Finlândia

- Ilves-Kissat (1950 - 1951)
- TPV (1994 - 1995)
- Haka Valkeakoski (1995 - 1996)


* França

- Olympique Marseille (1993 - 1994)
Obs.: Rebaixado após escândalos de manipulação de resultados.


* Guiné

- AS Kaloum Star (2007 - 2008)
Obs.: Rebaixado após dois WO's no campeonato por problemas contratuais com patrocinadores.


* Guiné-Bissau

- UDIB (2003 - 2004)
Obs.: Rebaixado após WO's nas duas primeiras rodadas da temporada
- Atlético Bissorã (2011 - 2013)
Obs.: Não houve competição em 2012.


* Holanda

- RC Heemstede (1953 - 1954)


* Ilhas Faroe

- B71 (1989 - 1990)


* Indonésia

- PSIS (1999 - 2000)
- Petrokimia Putra (2002 -2003)
- Persebaya (2004 - 2005)
Obs.: Rebaixado após se recusar a disputar a última partida do playoff em 2005.


* Inglaterra

- Manchester City (1937 - 1938)


* Irlanda

- Shelbourne (2006 - 2006)
Obs.: Rebaixado pela federação por não ter as contas aprovadas.


* Israel

- Hapoel Kfar-Saba (1982 - 1983)
- Hapoel Tel-Aviv (1988 - 1989)


* Itália

- Milan (1979 - 1980)
Obs.: Rebaixado após escândalos de manipulação de resultados.


* Jamaica

- Violet Kickers (1996 - 1997)


* Luxemburgo

- Union Luxembourg (1927 - 1928)


* Macau

- Monte Carlo (2008 - 2009)
Obs.: Rebaixado após divergências com a federação e com o Macau FC.


* Malta

- Rabat Ajax (1986 - 1987)


* México

- Marte (1954 - 1955)


* Nigéria

- Stationery Stores (1992 - 1993)
Obs.: Rebaixado após vários WO's nos jogos fora de casa.
- Shooting Stars (1998 - 1999)
- Bayelsa United (2009 - 2010)


* Noruega

- Freidig (1948 - 1949)
- Fram (1950 -1951)
- SK Brann (1963 - 1964)
- Lyn (1968 - 1969)


* País de Gales

- Barry Town (2003 - 2004)
- Rhyl (2009 - 2010)
Obs.: Rebaixado após não conseguir a licença para a disputa da nova liga criada.


* Polônia

- Ogniwo Bytom (1954 - 1955)
Obs: Rebaixado após fundir-se com o Szombierki Bytom e mudar seu nome para Polonia Bytom.


* República do Congo

- Saint Michel de Ouenzé (2010 - 2011)


* República Dominicana

- Deportivo Pantoja (2001 - 2002)
- Baninter/Jarabacoa (2003 - 2005)
Obs.: Não houve competição em 2004.


* Rússia (então União Soviética)

- CDSA Moscou (1951 - 1952)
Obs.: Rebaixado pela federação após a pífia participação soviéticas nas Olimpíadas de 1952, no qual o time era a base da seleção de futebol.


* Santa Lúcia

- Roots Alley Ballers (2009 - 2010)


* San Marino

- La Fiorita (1990 - 1991)


* Suécia

- Helsingborgs IF (1934 - 1935)
- GAIS (1954 - 1955)
- Djurgårdens IF (1959 - 1960)
- IFK Göteborg (1969 - 1970)


* Uzbequistão

- MHSK Tashkent (1997 - 1998)


* Vietnã

- Cang Saigon (2002 - 2003)





Foto 1: André Durão - Globoesporte.com
Foto 2: Autor desconhecido

          A LIGA FAROESA        



HB Tórshavn: maior vencedor da Liga Faroesa




Depois de um longo e tenebroso inverno, eis que apareço novamente nesse espaço tão bacana com informação sobre a história de curiosidades do futebol. Recebi comentários, tweets e até e-mail questionando o porquê da não atualização periódica do blog. Então retorno hoje para contar um pouco mais sobre o esporte mais popular do planeta.

O futebol existe está presente nos quatro cantos do mundo, desde nas superpotências econômicas mundiais como EUA, Japão e Alemanha, até nos mais exóticas e remotas nações como Vanuatu, Taiti, Guam, entre outros. Cada lugar tem sua liga local com suas regras específicas – algumas simples e outras bem complexas e pouco inteligíveis. Nelas podemos ver times que certamente a esmagadora maioria dos amantes do esporte jamais ouviu falar, como FC Tobol Kostanay, FK Jedinstvo, Erakor Golden Star, Quality Distributors, Inter Moengotapoe, Mtibwa Sugar, entre outros. Como informação os clubes citados são respectivamente do Cazaquistão, de Montenegro, Vanuatu, Guam, do Suriname e da Tanzânia.

No post de hoje vamos falar sobre outro campeonato de nível técnico obscuro e praticamente desconhecido do restante do planeta, mas cujo país é um dos mais fascinantes no quesito paisagens naturais: o das Ilhas Faroe. Em 2009 este blog já teve publicada uma postagem sobre a seleção da região autônoma da Dinamarca, e você pode conferi-la clicando aqui.

Como dito, as Ilhas Faroe é um país pertencente à coroa dinamarquesa, entretanto é autônomo politica e economicamente falando. É um arquipélago situado entre a Noruega e a Islândia que tem aproximadamente 1400 km² de extensão e uma população de pouco mais de 50 mil pessoas segundo dados oficiais de 2012. É uma região com paisagens exuberantes com seu mar de águas azuis e montanhas verdejantes recobrindo boa parte do território. Sua capital é Tórshavn e sua moeda é a Coroa Dinamarquesa.

O desporto é bastante praticado nas Ilhas Faroe, entretanto os atletas têm que disputar modalidades olímpicas e paraolímpicas com a bandeira da Dinamarca. E como normalmente acontece na maioria dos paises pelo mundo a fora, o futebol é o esporte mais popular entre os faroeses. Sua seleção ocupa o 161º lugar no ranking da FIFA atualmente; já a liga nacional tem o 51º coeficiente pela UEFA. 

O campeonato nacional existe desde 1942, entretanto os clubes participantes só passaram a disputar competições europeias somente 50 anos depois. Entre o ano de estreia e 1975 a primeira divisão do torneio era chamada de "Divisão dos Campeões", ou Meistaradeildin em faroês. Na primeira edição apenas quatro times disputaram a taça: TB Tvøroyri, B36 Tórshavn, HB Tórshavn e KÍ Klaksvík - sendo este último seu primeiro campeão nacional. Muitas das equipes que participam da liga faroesa surgiram antes da criação da disputa, por isso disputavam o campeonato dinamarquês até seu início. A segunda divisão passou a ser disputada em 1943, contudo não havia acesso nem descenso. Até 1971 o certame envolvia apenas quatro clubes, quando a ISF, a Associação de Esportes das Ilhas Faroe, aumentou o número de participantes para 6. Cinco anos depois mais uma vaga foi aberta para a disputa e o nome da liga de elite mudou para 1.deildin (Primeira Divisão) e o sistema de rebaixamento e acesso foi introduzido - a segundona local passou a se chamar 2.deildin. O NSÍ Runavík teve o desgosto de ser o primeiro time rebaixado da história do futebol faroês, enquanto a honra da primeira promoção coube ao Fram Tórshavn.

Em 1979 foi criada a FSF, a Associação de Futebol das Ilhas Faroe, que passou a reger o campeonato faroês e, por conseguinte, já aumentou o número de equipes da primeira divisão para oito até 1988, quando finalmente o torneio passou a contar com 10 participantes, além de fazer com que dois times caíssem e subissem de divisão. Até 1992 os vencedores da 1.deildin não entravam nos torneios continentais, contudo, neste ano, a UEFA abriu vagas para os clubes faroeses disputarem tanto a Liga dos Campeões (o campeão nacional) e a Copa da UEFA (o campeão da Copa), atual Liga Europa, na primeira fase preliminar de ambos. KÍ Klaksvík e B36 Tórshavn foram os primeiros clubes da história das Ilhas Faroe a jogarem uma fase, respectivamente, da Liga e da Copa, porém sem passarem da primeira etapa.

A partir de 2006 o nome da competição sofreu algumas mudanças por motivos de patrocínios, passando a se chamar Formuladeildin entre 2006 e 2008, Vodafonedeildin entre 2009 e 2011, e Effodeildin desde então. A segunda divisão passou, então, a receber o nome de 1.deildin. A fórmula de disputa é simples e padrão na maioria das ligas europeias: jogos em turno e returno com os dez participantes em pontos corridos. O vencedor se habilita a participar da primeira fase eliminatória da Liga dos Campeões, enquanto o segundo e o terceiro lugares vão encarar a fase inicial de qualificação da Liga Europa. Os dois últimos colocados, como já visto, são relegados para a segundona nacional.

O maior vencedor da Liga Faroesa desde 1942 é o HB Tórshvan com 21 títulos, seguido do KÍ Klaksvík com 17. O atual detentor da taça é o EB Streymur. Já os maiores artilheiros de uma única edição são os ex-atacantes faroeses Uni Arge, pelo HB Tórshavn em 1997, e Fríði Johannesen, pelo B68 Toftir em 1995, ambos com 24 gols. Como não poderia ser diferente, a liga conta com alguns brasileiros, notadamente o atacante carioca Clayton Nascimento, de 34 anos, saído da base do Tigres do Brasil/RJ e desde 2002 no ÍF Fuglafjørður, artilheiro da última edição com 22 gols; e o zagueiro baiano Alex dos Santos, de 32, que começou a carreira na Portuguesa de Desportos em 2002 e hoje veste a camisa do HB Tórshavn.

Abaixo, dados e estatísticas da Liga Faroesa de futebol.


LIGA FAROESA - 1ª DIVISÃO (EFFODEILDIN)


* Fundação: 1942

* Organização: FSF - Associação de Futebol das Ilhas Faroe (Fótbólutssamband Føroya em faroês)

* Fórmula: pontos corridos com 10 clubes jogando entre si em turno e returno

* Clubes participantes em 2013 (10): 07 Vestur, AB Argir, B36 Tórshavn, EB Streymur, HB Tórshavn, ÍF Fuglafjørður, KÍ Klaksvík, NSÍ Runavík, TB Tvøroyri e Vikingur

* Campeões: HB Tórshavn (21), KÍ Klaksvík (17), B36 Tórshavn (9), TB Tvøroyri (7), GÍ Gøta (6), B68 Toftir (3), EB Streymur (2), NSÍ Runavík (1), SÍ Sørvágur (1) e VB Vágur (1)

* Maiores artilheiros de uma edição: Fríði Johannesen (pelo B68 Toftir em 1995) e Uni Arge (pelo HB Tórshavn em 1997) com 24 gols



Foto 1: UEFA.com


          Viver Ciência 2015        
VIVER CIÊNCIA 2015 REGULAMENTO PARA SUBMISSÃO DE PROPOSTAS DE OFICINAS A Comissão Organizadora da Mostra Viver Ciência torna público o regulamento para a seleção das oficinas a serem apresentadas na Semana Nacional de Ciência e Tecnologia 2015, conforme as seguintes condições: CAPÍTULO I – DA PARTICIPAÇÃO 1. Poderão participar da seleção das oficinas alunos de graduação e/ou pós graduação, professores do ensino básico e/ou superior das redes pública e privada; 2. Cada Oficina poderá ser ministrada por até dois instrutores, com conhecimento no assunto, e que se enquadrem em uma ou mais das categorias a seguir: A. Professor de ensino superior, técnico, médio, fundamental e educação infantil; B. Mestre ou mestrando, com experiência no assunto; C. Pós-graduando ou pós-graduado, com experiência no assunto; D. Graduando (cursando, no mínimo, o 4º período) ou graduado, com experiência no assunto. CAPÍTULO II – DAS INCRIÇÕES 1. As inscrições serão feitas exclusivamente através do site www.viverciencia.see.ac.gov.br, no período de 01/06 a 30/07/2015; 2. No ato da inscrição, será obrigatório o preenchimento do resumo da proposta da oficina, que deverá ser composto por, no mínimo, 700 (setecentos) e, no máximo, 2.500 (mil e quinhentos) caracteres. CAPÍTULO III – DA SELEÇÃO 1. Todas as propostas inscritas participarão de uma avaliação, que ficará a cargo do Comitê de Seleção; 2. A lista das oficinas aprovadas pelo Comitê de Seleção será divulgada no site www.viverciencia.see.ac.gov.br, no dia 08/09/2015; 3. A qualquer momento, a Comissão Organizadora poderá convocar novas propostas de oficinas inscritas que poderão substituir as oficinas previamente aprovadas, em caso de cancelamento ou desistência de alguma destas; 4. Como critérios de avaliação serão considerados: a criatividade e inovação da temática, a metodologia empregada, o uso de atividades práticas, a profundidade do trabalho e a clareza de apresentação, contidas no formulário de inscrição; 5. A descrição da oficina a ser preenchida no ato de inscrição deve conter: objetivos, metodologia e referências bibliográficas; 6. Não há limite de propostas de oficinas a serem apresentadas, por cada professor. CAPÍTULO IV – DAS OFICINAS 1. As propostas apresentadas devem conter atividades temáticas que ofereçam conteúdo eminentemente prático e adequados ao público-alvo; 2. As oficinas poderão abordar qualquer área de conhecimento científico ou interligar outras áreas, exceto aquelas que tratem de religião, credo, seita ou qualquer segmento de cunho religioso; 3. As oficinas terão duração de 40 min; 4. Será de responsabilidade de cada equipe providenciar todo material necessário para montagem e funcionamento da oficina; CAPÍTULO V – DA ORGANIZAÇÃO DAS SALAS 1. Serão disponibilizadas 3 (três) salas para as oficinas; 2 2. A Comissão Organizadora não dispõe de pessoas e/ou carros para o serviço de deslocamento de materiais das equipes que participarão do evento; 3. Cada sala terá um monitor para auxiliar na execução das atividades, se os instrutores julgarem necessário; 4. As salas estarão equipadas com 01 (uma) mesa, 40 (quarenta) cadeiras, quadro-branco, pincel, projetor multimídia, netbook, iluminação adequada e pontos de energia. CAPÍTULO VI – REGRAS DE SEGURANÇA 1. Será proibido exposição/manipulação dos seguintes itens: a) Organismos vivos (ex: animais, micróbios, etc.), exceto plantas; b) Espécimes (ou partes) dissecados; c) Animais vertebrados ou invertebrados preservados (inclusive embriões); d) Órgãos ou membros de animais/humanos ou seus fluidos (sangue, urina, etc.) Exceções: dentes, cabelos, unhas, ossos secos de animais, cortes histológicos dissecados e slides de tecido úmido, quando completamente lacrado; e) Gelo seco ou outros sólidos sublimáveis; f) Comida humana ou animal; g) Baterias com células expostas; h) Produtos químicos e/ou combustíveis, inclusive materiais pirotécnicos; i) Substâncias tóxicas ou de uso controlado; j) Materiais cortantes, seringas, agulhas, materiais de vidro que possam provocar ferimentos. CAPÍTULO VII – DOS CERTIFICADOS E DAS DECLARAÇÕES 1. Todos os participantes, devidamente inscritos, receberão certificados referentes às oficinas ministradas; 2. Os certificados dos oficineiros serão entregues ao final de cada oficina. CAPÍTULO VIII – CRONOGRAMA 1. Envio das inscrições e resumos das oficinas: 01/06 a 30/07/2015; 2. Avaliação das propostas de oficinas inscritas: de 03 a 21/08/2015; 3. Data da divulgação das oficinas classificadas: 08/09/2015; 4. Data da realização do evento: de 21 e 22/10/2015. CAPÍTULO IX – DAS DISPOSIÇÕES FINAIS 1. A Comissão Organizadora analisará todos os casos particulares e fornecerá os esclarecimentos necessários; 2. Qualquer atividade que desvirtue o sentido das salas de oficinas será submetida à apreciação da Comissão Organizadora; 3. A Comissão Organizadora não se responsabilizará por qualquer dano ocorrido aos materiais dos participantes, ou seja, cabe aos próprios a responsabilidade de zelar pelo seu material; 4. Para informações adicionais ou duvidas enviar e-mail para viverciencia2015@gmail.com. Es
          REFORMULAÇÃO DO CALENDÁRIO ESCOLAR/APRESENTAÇÃO         

                   A família e a escola formam uma equipe. É fundamental que ambas sigam os mesmos princípios e critérios, bem como a mesma direção em relação aos objetivos que desejam atingir. Foi baseado neste contexto que fizemos uma reunião em nossa escola para juntos avaliarmos a reformulação do novo calendário escolar,este foi um momento impar que foi além de uma reunião,mas que tornou-se um encontro de colegas onde todos aderiram ao calendário ,sem reclamações e concordaram logo no primeiro momento com as adaptações ,esta reunião também foi feita em outro momento com os professores dos dois turnos e também foi muito positiva.

                 Quero aqui ressaltar que mesmo tendo objetivos em comum, cada uma deve fazer sua parte para que atinja o caminho do sucesso, que visa conduzir crianças e jovens a um futuro melhor.


                   






REUNIÃO COM PROFESSORES






                     









          Mac安装tsocks        
不知道从什么时候开始的,tsocks在Mac下面安装要费些周折,brew官方和曾经一度存在的第三方tap都不再支持直接brew install,需要手工创建formula。过程倒也还OK:

vim /usr/local/Library/Formula/tsocks.rb

require 'formula'

class Tsocks < Formula
  # The original is http://tsocks.sourceforge.net/
  # This GitHub repo is a maintained fork with OSX support

  homepage 'http://github.com/pc/tsocks'
  head 'https://github.com/pc/tsocks.git'

  depends_on 'autoconf' => :build if MacOS.xcode_version.to_f >= 4.3

  def install
    system "autoconf""-v"
    system "./configure""--prefix=#{prefix}""--disable-debug""--disable-dependency-tracking""--with-conf=#{config_file}"

    inreplace("tsocks") { |bin| bin.change_make_var! "LIBDIR", lib }

    system "make"
    system "make install"

    etc.install "tsocks.conf.simple.example" => "tsocks.conf" unless config_file.exist?
  end

  def test
    puts 'Your current public ip is:'
    ohai `curl -sS ifconfig.me 2>&1`.chomp
    puts "If your correctly configured #{config_file}, this should show the ip you have trough the proxy"
    puts 'Your ip through the proxy is:'
    ohai `tsocks curl -sS ifconfig.me 2>&1`.chomp
  end

  def config_file
    etc / 'tsocks.conf'
  end
end

有了上述formula之后,即可 brew install --HEAD tsocks 。

laogao 2014-05-07 23:23 发表评论

          Canon imageFORMULA DR-G1100 ADF 600 x 600DPI A3 Wit        

Normale prijs: € 4.849,95

Aanbiedingsprijs: € 4.409,95


          ASUS MAXIMUS IX FORMULA Intel Z270 LGA1151 ATX        

Normale prijs: € 417,95

Aanbiedingsprijs: € 369,95


          apenino & árbore        
apenino & árbore ~ allá donde estás, estoy (self-released, 2016)

«Pilar se fue el 16 de noviembre de 2015, se fue tras 14 años juntos. medir la pegada emocional que eso supone es imposible. sólo el que tenga peludos y los ame como a un humano puede entenderlo. si ya no comes animales, como en mi caso, la cercanía emocional es intangible. desde el día uno he tenido miedo al adiós de Pilar, ese miedo ha sobrevolado como una nube cada uno de los días que compartimos vida». apenino & árbore

There is no such thing as happiness, when you lost someone. There can be a lot of things as emptiness, despair, anxiety, but happiness turns into abstract concept. Society will tell you a lot about death and how to deal with it, we have formulas and catchwords for every imaginable situation. But under the surface of dealing with pain it remains untouched – fear, uncomfortable feeling of change, that cannot be reversed... And it doesn't really matter who's missing in your life now. Animal can be the closest family member and if you ever lost one, you know what I'm talking about here. Maybe it's too sentimental but knowing that your animal will definitely live shorter life than you never helps to deal with their passing. And how beautiful when this feeling of loss transforms into art, into vivid memory, that will never disappear as easily, as human memory can do. Music is a very flexible material and anything can be projected onto it. As a water surface, it reflects things, but at the same time has its own deepness. And at some point it doesn't even matter what artist wanted from this tunes for himself – music always gives you more. In case of this wonderful 17-min track sound creates a beautiful picture of the sunny day, spent in happy laziness, just watching the game of light and shadows in you room. Wind gently touches curtains, bringing flower aromas with it. And beneath all of this you hear slow evolving drone, so similar to cat's purr...



p.d.: por primera vez no ponemos gratis la descarga, hemos pensado que el dinero que se recaude, tenga como destino ayudar a los gatos de la calle a través de la asociación Gatos en los Árboles.
          paa annandalii ~ cavernous fruits        

paa annandalii ~ cavernous fruits (rotifer, 2016)

I always had deep respect to Robert's work, first of all because of Mohave Triangles – it was so huge and intense and dazed and trippy... No words to describe its magic, just pure joy for any drone-maniac! After long hiatus Paa Annandalii appeared, continuing synth-driven drone journey even deeper, through caverns of human mind – searching for pineal treasures, subconscious revelations and simply relaxing the listener to the state of all-pervading radiance. Which we all are, as a matter of fact! No new age philosophy needed to explain that, just look at everything from the quantum physics point of view. And don't forget that the act of observation itself has an impact on observed. So there is no "reality" behind music actually, and that's why we can't live without it. Music reminds us our nature, especially if it is truly continuous music, reduced to basic formula of intertwined frequencies, breathing inside one cluster of tones. Going that way we may feel disembodied, omnipresent energy, that fills everything without any border. Have you ever felt that? It's refreshing and inspiring, no matter how often you do it! I suppose this is the point from where this music radiates, waving its way to unknown... And you always welcome to join that ship.

listen ~ buy

          Lightning Brand Paint/Trial Size(click picture for description)        

REFLECTIVE ACRYLIC PAINT Lightning Brand Reflective Paint by Cole Safety Products is a formulated coating that uses microbeads technology to create a highly reflective acrylic paint . CLICK TO SEE DESCRIPTION





   

Price: $12.99

Purchase Now
          Lightning Brand Reflective Paint(click picture for description)        

REFLECTIVE ACRYLIC PAINT Lightning Brand Reflective Paint by Cole Safety Products is a formulated coating that uses microbeads technology to create a highly reflective acrylic paint . CLICK TO SEE DESCRIPTION





   

Price: $19.99

Purchase Now
          Acrylic Paint        

Acrylic Paint: One Quart of High quality Acrylic Paint: High quality, Easy to Apply, 100% Acrylic Paint. Formulated to dry...





   

Price: $13.99

Purchase Now
          Safety of a Rapidly Dissolving Buprenorphine/Naloxone Sublingual Tablet (BNX-RDT) for Treatment of Opioid Dependence: A Multicenter, Open-label Extension Study        
imageObjective: To assess the safety of rapidly dissolving buprenorphine/naloxone sublingual tablets (BNX-RDT) in opioid-dependent patients. Methods: This open-label, 24-week extension study enrolled patients who completed primary trials of BNX-RDT. Daily tablet doses ranged from 5.7 to 17.1 mg. The primary endpoint was safety; secondary assessments included opioid cravings, addiction severity, health-related quality of life (QOL), and workplace productivity at screening (final day of the primary trials) through study end, with changes measured from baseline of the primary trials. Results: In all, 665 patients received treatment; 292 (43.9%) completed the study. A total of 258 patients (38.8%) reported 557 treatment-emergent adverse events, most commonly headache (3.2%) and constipation (3.0%). Craving scores showed continued improvement on 100-mm visual analog scale (mean change from primary trial baseline, −52.8 at screening; mean change from extension trial baseline, −60.5 at week 24). Reductions in addiction severity from baseline of both the primary and extension trial were maintained through week 24 on multiple assessments, as were improvements in QOL on Short Form 36. Employment increased by 15% and mean (SD) hours worked per week increased by 4.6 (20.1) from baseline to study end. Mean (SD) scores for impact of opioid dependence on work productivity improved from 4.7 (3.0) at baseline to 0.9 (1.8) at study end (11-point scale). Conclusions: Extended treatment with BNX-RDT demonstrated a safety profile similar to other BNX formulations, reduced opioid cravings, and improved both QOL and work productivity. Continued treatment may enable patients to advance in recovery and return to normal functioning.
          Efficacy of Buprenorphine/Naloxone Rapidly Dissolving Sublingual Tablets (BNX-RDT) After Switching From BNX Sublingual Film        
imageObjectives: The aim of the study was to evaluate treatment retention, efficacy, and preference ratings among opioid-dependent patients transitioning between a buprenorphine/naloxone rapidly dissolving sublingual tablet formulation (BNX-RDT) and BNX film. Methods: After a 2-day, blinded, fixed-dose induction with BNX-RDT (5.7/1.4 mg and 5.7/1.4 or 11.4/2.8 mg, respectively) or buprenorphine (8 mg and 8 or 16 mg, respectively), patients received open-label titrated doses of BNX-RDT or BNX film (generic buprenorphine induction group) during days 3 to 14. On day 15, patients switched treatment (using a conversion ratio of 5.7–8 mg) and continued switched treatment through day 22. Assessments included treatment retention, opioid withdrawal (Clinical and Subjective Opiate Withdrawal scales), opioid cravings (0–100 visual analog scale [VAS]), and preference ratings. Results: Of the 287 patients who switched from BNX-RDT to BNX film and 279 patients who switched from BNX film to BNX-RDT at day 15, 8.7% and 6.1% withdrew, respectively. Reductions in opioid withdrawal and cravings were similar with both formulations through day 15; after switching treatment, reductions were maintained through day 22 in both groups. Preference ratings at day 22 (patients had received both formulations) favored BNX-RDT for taste, mouthfeel, ease of administration, and overall preference (all P < 0.0001). Conclusions: In both patient groups who switched treatment at day 15, more than 90% were retained in treatment, and reductions in opioid withdrawal and cravings were sustained. A significant majority of patients preferred BNX-RDT over BNX film, the clinical impact of which requires further study.
          Curso de Bioconstruções        
Repassando:

---------

Você pediu e o IPOEMA atendeu!
Está de volta o curso de Bioconstrução!
Programe-se para não ficar de fora dessa!

No curso de bioconstruções o aprendiz tem a oportunidade de aprender fazendo. Colocar mãos e pés na massa!

São 4 dias de imersão no Centro de Permacultura Asa Branca com aulas teóricas e práticas envolvendo o conceito da bioarquitetura, as técnicas de bioconstrução e um ambiente de reflexão para o novo momento planetário. Tudo isso no contexto do Cerrado mais que conservado da Asa Branca!

São 32 horas de aulas teóricas e práticas abordando as técnicas que utilizam a terra como cob, adobe, superadope, pau a pique. Além de bambu e ferrocimento.
Este curso apresenta de forma simples e acessível os elementos básicos e métodos construtivos das principais técnicas ecológicas de construção a partir das diferentes matérias primas existentes no planeta.

O curso acontece uma vez por ano.

Formas de pagamento
R$ 450,00 (à vista ou em 2x até dia 1 de Abril)
R$ 480,00 (em 2x, após dia 1 de Abril)
R$ R$ 432,00 (em 2x - preço para ex alunos)

No caso de pagamento parcelado, a segunda parcela será no dia 21/05/2011.

As vagas são limitadas.

Para se inscrever basta completar o formulário online e efetuar o pagamento.

Confira também a nova página do IPOEMA no Facebook, fazendo 'curtir' você receberá todas as nossas notícias. E aproveite para se inscrever no evento no Facebook dedicado ao Curso de Bioconstruções para já começar a conversar com os outros participantes do curso!

CURSO DE BIOCONSTRUÇÃO - Com os pés na terra na dança da vida!
Chácara Asa Branca
21, 22, 23 e 24 de Abril de 2011
32 horas de aulas teóricas e práticas.

Para maiores informações, entre em contato conosco por email ou pelo telefone.

:: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: ::
Coordenação de Cursos

IPOEMA
http://www.ipoema.org.br
http://www.asabranca.org.br/
(61) 9977-7906

Pagina no Facebook
http://www.facebook.com/IPOEMA.org.br

Evento no Facebook
http://www.facebook.com/event.php?eid=193264237371376

          CNH Digital já é realidade em Uruguaiana        
   A CNH Digital foi implantada no CFC Shaloon semana passada (22 e 23 de setembro). O novo procedimento para captura de fotos, digitais e assinatura é rápido e evita problemas de atraso da CNH ou envio de fotos fora do padrão para a gráfica ABN Note. Os candidatos devem levar apenas os documentos de identidade, CNH (ou boletim de ocorrência no caso de perda ou roubo) e comprovante de endereço para encaminhar sua renovação ou demais serviços. A foto é tira após preenchimento de formulários e não existem custos adicionais.


          Blog Post: Zany Family Friendly Fun        

I rush forward, My teammate next to me. The enemy is just round the corner. I run round the corner and spray my enemies in yellow paintballs? Welcome to the zany world of Plants vs. Zombies Garden Warfare. The game currently has 5 game modes. Team Vanquish(Team Deathmatch.) Suburbination(basically Domination.) Gardens and Graveyards (a twist on Battlefields Rush mode.) Gnome Bomb(like obliteration) and Taco Bandits(A fun twist on the Classic CTF formula.) You can play as both Plants and Zombies each with 5 unique classes for Plants you have Foot Soldier (a good entry point for shooter fans.) Enginner(a large drone flying, jackhammer riding, Support class) Scientist(a close range healer.) and All-Star(a tank class with a football cannon.) and for Plants you have Peashooter( a quick moving shotgun class.) Sunflower(a fast firing healer.) Chomper ( a melee powerhouse.) and Catus (a long range sniper.) one of PvZ: GW's strongest features is the customization. Each class has seemingly limitless variations and options. Earning money unlocks random characters and abilities. All in all the game is a blast to play with tight controls and fun modes. If your to young for CoD then this is great option.


          Blog Post: Rooted In Shallow Soil        

Gamers were dumbfounded when PopCap announced it was transplanting the Plants vs. Zombies series from the backyard to the battlefield. To say the multiplayer-shooter spinoff is a huge departure for the casual game developer is an understatement, but the aesthetics and lighthearted tone are a wonderful change of pace for the violence-obsessed genre. Dig beneath the surface, though, and you find some fundamental flaws that hold back this family-friendly shooter.[Excerpt]

PopCap is known for making highly polished games that virtually anyone can pick up and play. Unfortunately, that equation only rings half true for Garden Warfare. The developer's simplified approach to the genre does away with basic concepts like sprinting, melee attacks, and limited ammo, making it easy for anyone to get into the swing of battle. However, the gameplay is uncharacteristically buggy; players get hung up on other characters and geometry, corpses twitch on the ground, and even the slightest bit of network lag renders some abilities (like the all-star zombie's dash attack) ineffective. A variety of classes and unlockable characters add some nuance to the simple fun, but PopCap's limited mode offerings hamstring replayability.

Garden Warfare only features two main competitive modes: Team Vanquish and Gardens & Graveyards. Team Vanquish is your run-of-the-mill team deathmatch. Gardens & Graveyards tasks zombies with assaulting a series of consecutive capture points in a map, similar to Battlefield's rush mode. A classic variant of each mode disables upgrades and unlockable characters (making them less interesting), and the beginner mode gives you more health the more you die, but you're still playing one of two basic formulas.

Gardens & Graveyards is clearly the main attraction. Maps have unique themes, and capture points are built around interesting locations that facilitate large-scale confrontations. Every map features an interesting final objective, such as sneaking five zombies into Crazy Dave's mansion or destroying the roots of a giant sunflower growing inside of a lighthouse. Gardens & Graveyards provides hours of fun, but eventually you get tired of assaulting or defending the same points on the same handful of maps, and Team Vanquish does little to alleviate the boredom.

Garden Warfare's co-op offerings are equally uninspired. Garden Ops is a four-player horde mode, which tasks players with defending a garden against ten increasingly difficult waves of zombies. Aside from the occasional zombie boss or special wave, you don't have much to draw you in once you've beaten a few matches. 

Garden Warfare's most interesting twist is how it incorporates the series' tower-defense elements into matches. Players can spawn zombies or plants in designated locations on the map, which then attack opponents autonomously. Unfortunately, these characters are treated as consumable items that players must purchase before matches using Garden Warfare's microtransaction-ready economy.

The vast majority of Garden Warfare's content is locked behind its PvZ Coin currency. Support plants and zombies, customization items, weapon upgrades, and even new class characters are bought with the coins you earn from matches. However, can't just buy what you want; instead you must purchase blind card packs of varying prices. Consumable card packs give you a handful of zombies and plants to summon during matches, while more expensive packs provide random upgrades or character stickers – though you have to collect all of the stickers for a character before you can actually play as them. Like any good pusher, EA gives you a couple packs for free, but after that the grinding for coins begins.

This faux free-to-play approach undermines Garden Warfare's promising tower-defense elements. Each plant or zombie you spawn feels like a waste of money; regardless of how helpful they may be on the battlefield, buying consumable packs just holds you back from the larger goal of unlocking more playable characters, which is the only motivator to continue playing after you've learned the maps inside and out.

Those extra playable characters are worth unlocking. Although they have the same class abilities, each character has its own unique twist on gameplay. For instance, the marine-biologist zombie features a higher rate of fire than the regular scientist zombie, and the fire sunflower deals extra elemental damage. Unfortunately, characters take an exorbitant amount of time to unlock, and because card packs are random, you can't just unlock upgrades or characters for the class you're interested in.

[View:3255212410001]

Perhaps the most surprising aspect of the economy is that there's no option to purchase coins with real money, but EA says it may institute such an option in the future. Frankly, I can't imagine a world where that change doesn't happen, but it doesn't really matter. The progression system and tower-defense elements are already broken to accommodate the possibility. Garden Warfare is designed like a free-to-play game, despite the $30 price tag.

PopCap's approach to class progression also plays out for the worse. Instead of gaining experience points, you level up classes by completing a series of challenges. Things start out easy – deploy five potato mines, kill three plants with rockets – but more specific challenges distract players from what's best for the match and make leveling up a pain. Killing two scientist zombies with a sun beam or shooting down three garlic drones seems easy enough, but what if the other team isn't using those characters? I went entire matches making zero progress with characters simply because the right elements weren't on the battlefield. Some challenges are downright devious; spawning five conehead zombies first requires you to buy consumable card packs until you randomly receive enough of them to complete the challenge. Luckily, you unlock all of the abilities for a class in the first few levels anyway, so you can abandon the progression scheme after that.

Before the tedium set in, I had fun with Garden Warfare. Spending a few hours with the accessible combat and charming world was entertaining, but the random card packs and achievement-style leveling system killed my desire to keep playing. Garden Warfare's simplified gameplay and limited map selection can only entertain for so long – without rewarding progression, there's no carrot (or brain) at the end of the stick.

The Xbox 360 Difference
While both the Xbox One and Xbox 360 versions have their share of problems, the last-gen incarnation fares considerably worse. While testing the 360 version, I ran into increased gameplay bugs, load times, pop-up, and embarrassingly blurry visuals as the game struggled to stream in the high-resolution textures. These shortcomings don’t ruin the experience, but they are significant enough to earn the Xbox 360 entry a lower score than the Xbox One version. 

          Blog Post: Rooted In Shallow Soil        

Gamers were dumbfounded when PopCap announced it was transplanting the Plants vs. Zombies series from the backyard to the battlefield. To say the multiplayer-shooter spinoff is a huge departure for the casual game developer is an understatement, but the aesthetics and lighthearted tone are a wonderful change of pace for the violence-obsessed genre. Dig beneath the surface, though, and you find some fundamental flaws that hold back this family-friendly shooter.[Excerpt]

PopCap is known for making highly polished games that virtually anyone can pick up and play. Unfortunately, that equation only rings half true for Garden Warfare. The developer's simplified approach to the genre does away with basic concepts like sprinting, melee attacks, and limited ammo, making it easy for anyone to get into the swing of battle. However, the gameplay is uncharacteristically buggy; players get hung up on other characters and geometry, corpses twitch on the ground, and even the slightest bit of network lag renders some abilities (like the all-star zombie's dash attack) ineffective. A variety of classes and unlockable characters add some nuance to the simple fun, but PopCap's limited mode offerings hamstring replayability.

Garden Warfare only features two main competitive modes: Team Vanquish and Gardens & Graveyards. Team Vanquish is your run-of-the-mill team deathmatch. Gardens & Graveyards tasks zombies with assaulting a series of consecutive capture points in a map, similar to Battlefield's rush mode. A classic variant of each mode disables upgrades and unlockable characters (making them less interesting), and the beginner mode gives you more health the more you die, but you're still playing one of two basic formulas.

Gardens & Graveyards is clearly the main attraction. Maps have unique themes, and capture points are built around interesting locations that facilitate large-scale confrontations. Every map features an interesting final objective, such as sneaking five zombies into Crazy Dave's mansion or destroying the roots of a giant sunflower growing inside of a lighthouse. Gardens & Graveyards provides hours of fun, but eventually you get tired of assaulting or defending the same points on the same handful of maps, and Team Vanquish does little to alleviate the boredom.

Garden Warfare's co-op offerings are equally uninspired. Garden Ops is a four-player horde mode, which tasks players with defending a garden against ten increasingly difficult waves of zombies. Aside from the occasional zombie boss or special wave, you don't have much to draw you in once you've beaten a few matches. The Xbox One-exclusive modes are even more disappointing. The splitscreen mode is an endless version of Garden Ops, where the second player doesn't get to save his or her progress and the boss mode relegates you to providing support to your team during competitive matches from a topdown map of the battlefield.  

Garden Warfare's most interesting twist is how it incorporates the series' tower-defense elements into matches. Players can spawn zombies or plants in designated locations on the map, which then attack opponents autonomously. Unfortunately, these characters are treated as consumable items that players must purchase before matches using Garden Warfare's microtransaction-ready economy.

The vast majority of Garden Warfare's content is locked behind its PvZ Coin currency. Support plants and zombies, customization items, weapon upgrades, and even new class characters are bought with the coins you earn from matches. However, can't just buy what you want; instead you must purchase blind card packs of varying prices. Consumable card packs give you a handful of zombies and plants to summon during matches, while more expensive packs provide random upgrades or character stickers – though you have to collect all of the stickers for a character before you can actually play as them. Like any good pusher, EA gives you a couple packs for free, but after that the grinding for coins begins.

This faux free-to-play approach undermines Garden Warfare's promising tower-defense elements. Each plant or zombie you spawn feels like a waste of money; regardless of how helpful they may be on the battlefield, buying consumable packs just holds you back from the larger goal of unlocking more playable characters, which is the only motivator to continue playing after you've learned the maps inside and out.

Those extra playable characters are worth unlocking. Although they have the same class abilities, each character has its own unique twist on gameplay. For instance, the marine-biologist zombie features a higher rate of fire than the regular scientist zombie, and the fire sunflower deals extra elemental damage. Unfortunately, characters take an exorbitant amount of time to unlock, and because card packs are random, you can't just unlock upgrades or characters for the class you're interested in.

[View:3255212410001]

Perhaps the most surprising aspect of the economy is that there's no option to purchase coins with real money, but EA says it may institute such an option in the future. Frankly, I can't imagine a world where that change doesn't happen, but it doesn't really matter. The progression system and tower-defense elements are already broken to accommodate the possibility. Garden Warfare is designed like a free-to-play game, despite the $40 price tag.

PopCap's approach to class progression also plays out for the worse. Instead of gaining experience points, you level up classes by completing a series of challenges. Things start out easy – deploy five potato mines, kill three plants with rockets – but more specific challenges distract players from what's best for the match and make leveling up a pain. Killing two scientist zombies with a sun beam or shooting down three garlic drones seems easy enough, but what if the other team isn't using those characters? I went entire matches making zero progress with characters simply because the right elements weren't on the battlefield. Some challenges are downright devious; spawning five conehead zombies first requires you to buy consumable card packs until you randomly receive enough of them to complete the challenge. Luckily, you unlock all of the abilities for a class in the first few levels anyway, so you can abandon the progression scheme after that.

Before the tedium set in, I had fun with Garden Warfare. Spending a few hours with the accessible combat and charming world was entertaining, but the random card packs and achievement-style leveling system killed my desire to keep playing. Garden Warfare's simplified gameplay and limited map selection can only entertain for so long – without rewarding progression, there's no carrot (or brain) at the end of the stick.


          PIONEER GENERATION: PRESENT GROUP OF LEADERS ARE USELESSLY OVERPAID        

<Facebook post by Frankie Jeremy Lee>

What's When Wrong? Hi, I belongs to the Pioneer Generation Singaporean, and I likes to share my thoughts with you guys from the first General Election until now.

The current crop of PAP members are not the same as those during LKY era in many aspects. Yes the world have changed there are more uncertainties out there but ... let consider these, we have more resources / our finance reserve are more stable and healthy, Singaporean are more educated, technology are more advance all these added a plus for us to tackle all these problems as compared to our pioneer of Leaders.

This present group of Leaders even with such a high overpaid salaries and a vast resources in the support system in their Ministries still can make a mess of everything and yet try to persuade and mislead us towards Hell..

SG50, all the achievements rightfully goes to the Pioneer Generation and their Leaderships and now the present group of Leaders continued talking about it and still claiming all the credits.

As we celebrated SG50 we looked back and saw and experienced all the problem we are encountering especially during last 4 years they, already demonstrated to us how incapable they are by introducing all these policies to tackle all these problems they have created in the beginning and get Backfired ... like what Mr. Inderjit Singh had mentioned in a speech on the post assessment of the 2011 elections .. ( Pls look it up on YouTube ) all the information and data used to formulate all the recent last 4 years policies was actually from their Grassroots so called Leaders and Civil Services and not from us. They should able to sense all the unhappiness we have been talking in the Hawker Center / Wet Market Places and Coffee Shop if they spend more time on the ground.

They the PAP still don't trust or care to listen to us the common Singaporean and yet still preferred to listen to their unreliable sources.

(This may be one of the many reasons why this very outspoken MP Mr. Inderjit Singh step out of this year election ) He is a Businessman he rather safe guard himself rather than goes against the PAP'S Whip system when voting to pass a BILL in Parliament , he rather sacrifice and forego his MP status and the fat allowance and step out of the 2015 election as a candidate for Ang Mo Kio GRC anchored by PM himself.

I salute you Mr. Singh for your principle. In future, I hope he can come back and stand in as an Opposition candidate. I recalled he spoke out many times when the Bill was handed into Parliament for Debate.

Eventually and unfortunately, with our present Parliament system after the Wayang Show , all these policies are pushed through in a haste manner. ( Like the SG50 Dollars Note Package even ... our president name been spelled wrongly on the Folder)

Mr Lui, the Transport Minister resigned because he was put in as a "Sacrifice Lamb " to clean up the dirty mess created by the previous Leaders and Minister for a poor forward looking planning the MRT lines during the Planning and Construction stages.

Why don't they in the initial stage design a 3 tracks Rail system ( One center track to be used as a standby track as a contingency plan.)

I recalled in the 70's, Nicholl Highway next to Stadium used to have 3 distinct lanes. The center lane will be used daily during Peak hours in the morning and evening whereby they switched the flow in direction from the City to East. No doubt the Cars population were low and yet that was our only so called Highway we have .. well thought, cheap, practical and workable and able to solve the problems without addition cost past onto the public.

( Now we have COE, ERP, Weekend Car , High Road taxes ...lah ,,etc )

Now you can compared after spending so much Taxpayers $$$$ by the Government building so many Highways and Expressways (Loss Count how many there are !!!) we still encountered congestion problem lots of unhappiness, even our Ancestor cannot RIP, Bukit Brown cemetery have to give way, not sure they know what they are doing ???

In the near future all our Bus Transport System will be tender out and operated by foreigner ... Do you know the London Buses are operated by our own NTUC Comfort Delgro ... What a Joke

So where we go from here ???

I lived here all my life and sang 3 version of the National Anthem

God Save The Queen / Negara Ku and Majulah Singapura.

Vote wisely give the opposition parties a chance, those candidate are also Singaporean with families and friends I strongly believed they will do their best. Remember there is always another election every 4-5 years if they did'nt perform up our expectations we can always look for alternatives.

Singapore can never and will never be a Greece.. Trust me

Editor's Note: 

Do you have a story to share? Please use our submission form or email us at editorial@allsingaporestuff.com. If not, why not give us a 'Like'?

Filed Under: 

Tags: 


          By: Danny Calegari        
(this is a reply to ianagol's second comment; wordpress doesn't allow replies nested too deeply) OK, I'll keep this secret between you, me and the internet. :) I like the dual formula; probably the analog is easier to interpret in spherical geometry.
          By: ianagol        
I discussed Schläfli's formula during my seminar this semester, so I scanned Hodgson's thesis (don't tell Craig, since I didn't ask his permission ;). Hodgson does it a bit differently, looking at the intersection with 2-planes instead of hyperplanes (so this doesn't require induction, but does require a careful analysis of error terms). There is also a curious non-differential formula for volume one may glean from this approach. The area of a 2-dimensional cross-section is ∑(π-\theta) - 2π, so one gets a formula which is C ∑(π-\theta_e)l_e -2π Vol(P*), where P* is the dual polyhedron of all 2-planes that meet P, and C is some constant.
          Una vez aparecen en morder uñas        
Conducen a más tensión y un problema de tensión adicional de la función. Cómo dejar de morderse las uñas con un solo usted está empleado su cabeza, utilizando otro ha cuerpo y posee igualmente un gran efecto en la disminución de nuestras gamas de tensión. Es porque el momento que pusiste los dedos a la boca, usted conseguirá el inesperado estilo terrible y podrá rechazar le mucho que simplemente no necesita morder tus uñas más de largo.

Permite comenzar con el acto de colocación de la uña o dedo dentro de la boca, en el caso que se imagina que no es pobre, detener, reflexionar para el segundo. Otra vez se siente ansioso o presionado, participar en tener una bola de tensión o distraer a las palmas con otra cosa que es ciertamente reconfortante y no va a sostenerte en el borde de su asiento.

Desencadenar una reacción corporal perjudicial, dicen, ajustar una banda elástica versus la muñeca cada vez que atrapes, podría apoyarle para detener la rutina. Todavía será mejor si usted podría conseguir pero otro clavo mordiendo buddy para evitar morder demasiado, de esta manera es posible ayudar a inspirar a cada uno de los demás y conjuntamente son capaces de dividir la práctica.

Son capaces de utilizar un esmalte amargo en lo que sigue siendo de sus respectivos clavos. Así que ahora no suelen incluso tratar y asesorar a este pensamiento no se pudo realizar en su caso, simplemente porque eres un miembro de la douleur de la uña morder la cultura.Desnuda tonos de esmalte de uñas se ofrecen a su disposición que le apoyará con este tipo de problema.

Debido a que no ha habido ahora bordes duros para tentarme, podía preservarlos prolongada con cabo mordisqueando los pedacitos difíciles, además pude pintarlos en bastante esmalte de uñas que creó también parecen totalmente no las uñas que me había mordido anteriormente. Numerosos pinzas cortantes de uñas están inclinados a pensar que morder las uñas no es negativa para ellos. Hipnosis obliga a considerar la gestión y dividir sus comportamientos.

El daño comienza a ocurrir cuando uña de tipos tan modesta, morderlo daña cerca por carne, provocando dolor, o en un casos peor montón, sangrado. La altura de los hábitos es generalmente evidente en el momento de la pubertad. Al final encontrará algunos uso funcional en la mercancía de belleza costoso llamada esmalte de uñas del dedo.

Desnuda tonos de esmalte de uñas se ofrecen a su disposición que le apoyará con este tipo de dilema. Morderse las uñas es con frecuencia tiempo una rutina ansiosa, algo que haces una vez incluso un poco ansioso de emoción.

 Obviamente, no es sólo las uñas breves, desagradables y desfiguradas le preocupa porque su vida propia y experta ha ya sido negativamente afectada, también. A mi hermana del estado que crecí Mostrar desagrado por lo estaba considerablemente de un eufemismo y seguramente era bastante racking que reside en una casa donde argumentos terminaron una función día a día, y una persona fue casi generalmente en lágrimas como un resultado de la final de la conducta de nuestro padre.

El clavo morder es realmente un hábitos que sin duda está también situados en animales, particularmente de cachorros, demostrando un estado de histeria. ¿Se debe mantener sus uñas caza saludable, es considerablemente menos probablemente a morderlos.

El propósito de la es siempre a poco a poco conseguir su auto apagado la práctica sin producir modificaciones drásticas, obviamente sus uñas se buscar algo extraño junto con los crecimientos de uñas irregulares, pero se adhieren a cabo ya que probablemente se valorarlo.

Clavo morder es mucho menos de los síntomas de ansiedad o problemas psicológicos y aún más de su rutina pobre que ha se ha incubado al inconsciente por encima de varios años. Su generalmente popular método de gestión particulares interiores pensamientos, sentimientos, problemas, circunstancias o situación.

Después de empleados el empujador de cutícula dentro la manicura establecido presionar mis cutículas en términos podría. Conseguir una botella de sistema de uñas amargas que está específicamente formulado para ayudar a igualmente jóvenes y ancianos, dividir el comportamiento penetrante de uñas.

El primer proceso para terminar el clavo mordiendo hábitos va a ser para determinar las actividades reales y además situaciones durante el cual es una inclinación a morder las uñas. El más sencillo 1 conseguir un clavo transparente polaco que su área con sus uñas.

 Lamentablemente, sufrió numerosos problemas de salud, problemas coronarios del corazón, un coágulo a la mente, enfermedad de Parkinson, gota y así sucesivamente. El objetivo sería cambiar el comportamiento de morder las uñas con una particular que es mucho más constructivo. Clavo afilado y uñas arte no sólo es emocionante, pero muy inventiva al mismo tiempo.

Un número de personas como yoga, que también es un excelente ejercicio físico. También normalmente se logra cuando estás aburrido de lo contrario no tienes nada para llevar a cabo.

El clavo morder sanar que llevará a cabo en su caso será diferente, Considerando que no haya clavos morder el método de tratamiento funciona exactamente de la misma manera para todos. Dañados los poros y la piel con la cutícula – un uñero – pueden resultar contaminados cuando indebidamente eliminados así como el lugar que alrededor de las uñas pueden volverse rojo y angustiante. La mayoría de las personas que están tratando de detener el clavo morder con la electricidad de su voluntad por sí mismo Descubra en sus propias apropiado dentro de la práctica de rutinariamente.

En caso de estar sin duda una mujer es posible pintar las uñas y también tienen el objetivo de intentar parecer bueno el fin de semana. Dividir la rutina justo antes de que los dedos se rompen significativamente.

View the original article here
          Fix your Xperia X10        
Many reviewers test a product over a period of 1 week and feel they can adequately give someone advice on whether or not to buy a certain product. I’ve lived with the Xperia X10 for almost a year now so my review is very personal and will touch on all the –ve’s and positives for the phone.

Camera

The camera on the phone is great and it was one of the key buying points when I got the phone. I have however realised that I don’t use the camera nearly as often as I thought I would. The camera is good compared to other phones, but no where near as good as a good 5 megapixel camera – such as Canon IXUS range.

The dedicated camera button can take 4-10 seconds to launch camera app – that is annoying. I have not found a fix for that yet.

TimeScape and MediaScape

Those 2 apps were another reason I bought the phone. They were great for about 2-3 weeks, after which I wanted toknow how to get rid of them. The problem with those 2 apps is that you can get many apps on the market that can do a better job. For example, I don’t use MediaScape for music or video – instead I use PowerAmp and RockPlayer. Not X10 users I know use MediaScape. As for TimeScape – I used it for 1 week and never touched it again. It’s a shame that these are the 2 apps that hold back quick Android updates on the X10 – one has to wonder just how important they are to Sony Ericsson (yes no user would mind if you got rid of them)?

Perhaps Sony Ericsson would do well to offer a customised version of X10 and a non customised version. If there was ever a phone that could have toppled the iPhone it was this phone. Sony Ericsson needs to be very careful not to fall in the Microsoft trap – for 10 years Microsoft thought it had the formula for Smartphones figured out. Users view their Smartphones like Computers. When a new OS comes out – give me the ability to update. If Sony Ericsson employees have computers, they will understand how important it is to be able to remove manufacturer add-ons – like MediaScape and TimeScape. Instead of wasting money on MediaScape why not just buy PowerAmp????

On the Move Music Player Test

You cannot select music using MediaScape if you’re walking. IMPOSSIBLE! The buttons are too small and the swipe bar at the bottom is just too thin. iPhone music player buttons are bigger and easy to select music as you walk. Blackberry Bold is also easy, albeit not touch screen. Sony Ericsson – maybe it’s time you fired you UX team! Seriously, pick uo one of the phones and walk at a moderate pace and try and select Album – Scroll to one in the middle of the list – select a song in the middle of the album! IMPOSSIBLE! Yet, this is an afterthought for iPhone or people who download a 3rd party app!


Fixing Headset Volume on Xperia X10

A quick look around on any train ride and ½ the people have headphones on. Music player functionality just has to be spot-on in this day and age where the iPod/iPhone set the benchmark over 3-4 years ago.

The headset volume of Xperia X10 running Android 1.6 is just terrible. Many of you will say that the X10 is now on Android 2.1 Éclair. Great – so I retested and decided that the 2.1 results would be the best and most up to date. I compared it to 2 of my old phones – the iPhone 3G the Blackberry Bold (9000) and my wife’s iPhone 4. I conducted the test with a pair of in-ear JVC-FXC80 headphones and over-ear AKG 701. The X10 volume is still terrible. It is about ½ as loud as the iPhone 3G. The Blackberry Bold is very loud and clear – the iPhone 4 has no reception but sounds great all the same.

I downloaded PowerAmp and tried to boost the volume that way. DISTORTION! That’s right, when it’s loud the music is simply too distorted. This is obviously not the fix for the volume. PowerAmp is a great music player, but it is definitely not going to sort out your music playing experience on the X10.

I did a quick search using Google and there were suggestions that the Nordic ROM would fix the headphone problem. So at last after almost 10 months I decided to download a custom ROM and root my phone whilst I was at it.

So I went here - http://forum.xda-developers.com/showthread.php?t=835308 and downloaded the custom ROM, loaded it on the X10 and fired up the music player.

FIXED!

Yes, the music is now louder. Shame on you Sony Ericsson!

Saving Battery

Here is the best tip anyone can give you. Download a plain black background and use it as your wallpaper. Turn down your screen brightness (contrast is better with the black wall paper) and there you have it. 20-30% better battery!

Keyboard

Does anyone actually use the Default X10 keyboard? I use SwiftKey.

Making Phone calls

The buttons are now bigger and pressing the call button does not tale you to another menu item like in 1.6 but makes the call! Good job. I think the calling functionality is good. Just make the letters a little bigger on the contacts menu.

Hindsight

In hindsight I probably should have gone for the Google Nexus One. The fact that it receives updates before any other phone is justification enough. I have lived on Android 1.6 for almost 12 months and my contract ends in 6 months time. Logic would suggest – once bitten twice shy. The other reason is the volume on the Nexus One. I could play my music properly.

My next phone will run be an HTC or Vanilla Android. I’m not interested in silly customisations that delay software upgrades – HTC somehow has their upgrades figured out.

In 6 months time I’ll upgrade to a phone with better than 640 x 960 resolution. If Samsung can get AMOLED screens to 640 X 960 then they have a winner. But it would be silly to play catch up with the iPhone. I would suggest 640 X 1024.
          Coloração Infinity Color - Um passo a frente em tecnicologia        
É a primeira coloração a possuir ANGSTRONG TECHNOLOGY, que é o mais avançado sistema de pigmentação, indo muito além da Nano Technology pois divide as moléculas em 10.000.000 de vezes, permitindo colorir os cabelos com mais profundidade, aumentando a fixação e a durabilidade dos pigmentos, oferecendo total cobertura dos cabelos brancos além desta tecnologia possui ainda:
A proteína do trigo (D Phantenol) oferece ao cabelo uma substância semelhante a que existe naturalmente no cabelo que é responsável pelo fortalecimento da fibra capilar, em especial ao Córtex, que é a parte do cabelo onde se encontram as melaninas (pigmentos naturais ou cosméticos). O D Phantenol nutre o bulbo capilar ajudando no crescimento do cabelo e age como um protetor do couro cabeludo durante a coloração.
A Amodimetine (silicone) atua como cimento intercelular que age sobre a cutícula (parte externa do cabelo) responsável pelo brilho e sedosidade. A ação do silicone protege o cabelo evitando o ressecamento e recupera a capacidade natural de reter a umidade dos fios.
Os princípios ativos presentes na formulação deste produto oferecem ao cabelo maior condicionamento e mantêm a umidade natural, o que resulta em cabelos hidratados com mais sedosidade e brilho e seguram por mais tempo a cor cosmética sobre os fios.
FRAGÂNCIA: Aroma suave de Lavanda Fresca Amadeirada.
APRESENTAÇÃO: Bisnaga contendo 60gr.
CONSISTÊNCIA: Cremosa.
MISTURA: As colorações Infinity Color devem ser misturadas aos oxidantes Infinity devido a combinações de princípios ativos presentes nos produtos e a estabilidade dos oxidantes que agilizam seu desempenho. As quantidades quando forem usadas para colorir cabelos com porosidade e que desbotam facilmente, reflexos cobre, vermelho ou em cabelos grisalhos de difícil pigmentação deve ser de 60gr de coloração para 90 ml de oxidante na volumagem necessária de acordo com a cor desejada ou a cor natural do cabelo e textura dos fios. Quando se usar cores para fazer clareamento a mistura de oxidante poderá ser para cada 60gr de coloração 110ml de oxidante.
DESCOLORANTES
O Pó Descolorante é constituído por uma combinação de extraordinários produtos rigorosamente selecionados e com matéria-prima importada da Alemanha. É um descolorante de última geração não volátil nem desprende amônia, oferecendo mais conforto para o profissional e para a cliente.
Pós Descolorante Blond Light
Pó Descolorante Blond Light Infinty Color é indicado para cabelos sensíveis tais como: cabelos finos, delicados e sensibilizados ou com histórico de químicas anteriores, como bases alisantes, entre outros. Este produto poderá ser utilizado em todas as técnicas de reflexos, ballayagens, decapagens e clareamento de cabelos. Graças a sua fórmula auto protetora contendo colágeno solúvel seus cabelos vão ficar mais fáceis de pentear e com muito brilho.
Embalagem: 500g
Pós Descolorante Ultra Blond
O Pó Descolorante Ultra Blond Infinity Color é indicado para cabelos com fios grossos e resistentes onde o resultado alcançado é de um clareamento rápido e superior aos demais descolorantes. Seu uso não é indicado para cabelos sensibilizados. Este produto pode ser utilizado em todas as técnicas de reflexos, ballayagens, decapagens e clareamento de cabelos. Graças ao efeito de sua formula auto protetora contendo colágeno solúvel seus cabelos vão ficar mais fáceis de pentear e com muito brilho.
Embalagem: 500g
OXIDANTES CREMOSOS
Oxidantes com estabilidade apropriada para o uso com colorações INFINITY. Contém na sua composição Peróxido de Hidrogênio que associado às colorações e ao pó descolorante completam a ação na troca dos pigmentos naturais por pigmentos cosméticos. Contém princípios ativos que melhoram a textura dos cabelos e da estabilidade química aos oxidantes.
AROMA: Lavanda Amadeirada (Suave)
APRESENTAÇÃO: Embalagem plástica contendo 900ml.
VOLUMAGEM:
10vol - oxidante cremoso 3% de peróxido de hidrogênio.
20vol - oxidante cremoso 6% de peróxido de hidrogênio.
30vol - oxidante cremoso 9%de peróxido de hidrogênio.
40vol - oxidante cremoso 12% de peróxido de hidrogênio.
          Réponse de Nicolas - Expert Relation Client        

Bonjour,

En cas de soins reçus à l'étranger vous avez en effet la possibilité de vous faire rembourser, Vous devez pour ce faire adresser les factures originales acquittées, accompagnées d'un courrier expliquant les motifs ou les circonstances qui ont conduit à la dispense des soins (accident, maladie ...), leur traduction en Français, le pays et la conversion des frais engagés en euros.  Vous devez joindre à votre demande, l'imprimé Cerfa 12267*03 complété. Celui-ci est disponible sous le lien « Soins reçus à l'étranger » à partir de la rubrique "mes services en ligne" - "télécharger un formulaire" de notre site Internet www.laram.fr.

Les soins sont pris en charge après avis du médecin conseil (caisse RSI) qui revient ensuite vers l'organisme conventionné (la RAM) afin que celui ci procède au remboursement. Le délai d'étude par le médecin conseil est variable mais tourne en général autour de 6 à 8 semaines.

Cordialement.

Nicolas

Expert RAM


          Hunted and Hunter, Part IX        
“We’ve been spotted!” Brannigan’s voice said over the comms. The Cutlass turned hard, pressing me against the restraints of my seat. “Call’s gone out, two hours ‘til full militia arrives.” I reached over and started the two hour timer on my mobiGlas. That was our window for getting in and out. “Looks like the decoys did their job, the pilot said. "Only two Gladii and a Cutlass in our way. Light defense, but we’re still in for a ride." One of the mercs pulled himself into the turret chair, hitting the button that raised it up to the controls. “Here we go!” shouted the merc sitting next to me as the ship banked again. Everyone wore almost identical airtight combat suits, but the personalized markings on the side of his helmet told me it was Vin, one of the younger mercs. The turret opened fire above, and staccato reverberations echoed through the hull as the twin guns belched fire. I caught a glimpse out the small porthole of the Banu vessel, trailing behind out of harm's way but still close enough to fire off its large guns. The Cutlass’ shields shimmered as a few rounds impacted, but nothing got through. The turret swiveled around to track one of the passing ships. “Scrapped one Gladius,” the merc manning it shouted with a whoop. “Missiles!” shouted the pilot. “Hold on!” A few dull thuds sounded as flares launched, then the ship spun around with a wrenching twist. I was sure we were about to get torn to pieces by a swarm of hunting missiles any second, and suddenly felt like the ship was a metal coffin. But the seconds passed, the ship completed its maneuver, and no missiles hit. “Evaded,” the pilot said, then accelerated the ship back around into the action. “Enemy Cutlass down.” “Yehaaa!” shouted Vin. Another barrage of bullets slammed the shields, then the shield died, and a trio of small holes suddenly appeared in the hull as rounds punched through the armor. There was a rushing of air that dropped to silence except for the reverberations through the hull. “We’ve been hit,” the pilot said over the comms. A weight slumped against my shoulder, I turned and saw Vin, still strapped into his seat, but with a large hole torn through his combat armor. Blood poured out like a fountain, spreading over the suit and chair and deck. Across from us Ajax pulled himself out of his restraints, despite the silent protests of those around him. He crossed over and knelt beside Vin, pulling bandages from his pack as he did so. But he didn’t apply them, it was already too late. After a silent fury, he clicked his comm on. “Man down.” A moment later the Cutlass banked again, sending Ajax sprawling across the floor. The other mercs grabbed him and kept him from tumbling more. A few seconds later the report came across that the final enemy had been destroyed. But it was a sullen celebration as the ships turned and headed for the planet, the limp body of Vin still slumped in the chair. I glanced at my mobiGlas. 1:57 left. The whole battle had lasted less than three minutes.  The air streamed back into the cabin as the Cutlass descended into the planet's atmosphere. After a few minutes the ship leveled off, wind whipping past the hull breaches. The ship settled down, hovering a short ways above the ground as the rear door lowered. "Everyone, go!" came the command. I unstrapped myself from the chair and hoisted my rifle, then followed the other mercs out of the ship. "We'll get her patched up and ready for pickup," the pilot said as the ramp closed up and the ship rose away. "Good hunting." We were standing in a clearing amongst a sparse, wooded area on a slight rise. Several hundred meters down the slope, partially obscured by the thin trees, sat a small mining town. Dawn was still an hour or so away, and two small moons glistened in the sky. It would have seemed peaceful, but for the gunfire that broke out almost as soon as we started down the slope. Energy bolts zipped through the trees, snapping branches and kicking up dirt. We quickly ducked behind the cover of trees, but the shots were so wild it almost wasn't necessary. "Charlie team on the ground," Ajax said over the comms. "On the ground and under fire. Looks like they've decided to put up a fight." "Understood," Brannigan's voice responded. "Alpha team touching down now, half a click north of the target. Pup, see what you can do about softening them up for us." I peered around the tree trunk at the town through the scope on my Behring CSS, a much lighter gun than the LR-620 and better for mobility. The village looked like a formula built frontier mining town. Squat, rugged buildings not so much built as placed, standard constructions produced in bulk and shipped out from factory worlds to be assembled where needed. The population couldn't have been more than a few hundred. The only unique building was the loading complex on the near side of town, a small pad and storage building topped with an AA turret. Several dozen of the inhabitants were rushing through the streets, armed with shotguns and a few rifles. One of the defenders stood in the shadow of a building, firing a MaxOx at the treeline. At this distance he'd have to get very lucky to hit anything with that. My bullet hit him in the thigh, and he fell. He'd survive, but was out of the fight. "Charlie team, move forward. Pup, stay here and keep us covered." The five mercenaries moved down the slope, keeping in the cover of the trees. I swept over the town with my scope. At first glance each building was the same as the next, but as I searched the outlines for armed defenders I noticed the small decorations and unique bits that made them homes. Their homes. And they were fighting to defend them. Even the coldness of the chems running through me couldn't bring me to shoot them, but I could still keep them from shooting back. Another man appeared around a building and raised a rifle. I shot the dirt in front of him, and he jumped back. A head appeared over another building, but it disappeared again as soon as my shot pinged off the roof beside him. Ajax and his five mercenaries safely reached the edge of the trees. "Charlie in place." "Beta in place," another merc chimed in. "Delta ready," a third said. "Remember," Brannigan said, "keep casualties to a minimum. Take them alive. Now take down that gun." An Ursa rover broke over the ridge to the north of town, turret firing at the buildings. The defenders ran, retreating back towards the center of town. Charlie team moved out of the treeline under cover of the barrage and quickly set up an ARM missile launcher. "Ready to fire," Ajax said a moment later. "Light up the target." I flipped on a laser on the side of my rifle and pointed it at the AA turret. "Target lit." A plume of smoke shot up from the ARM, a missile rising into the air and arcing down to the turret. A shield around the turret flared and died as the missile hit, then the turret itself erupted in flame as a second missile struck. "Target down," Ajax confirmed. "Air's clear." A figure appeared around the side of a building, a rifle pointed at the launcher. He was young, a teenage kid firing wildly. I buried a bullet into the ground at his feet, kicking up dirt around him, but he kept firing. Another shot whizzed by his head, but he didn't care. The other mercs were firing back, he was going to get himself killed. There was nothing else to do. My third bullet ripped through his knee. He fell back and out of sight. "Porter's hit," Ajax said. "It's bad. Moving back to the trees to stabilize him." "Draconis, rain fire on them." Brannigan's voice was cold, anger seething just beneath the surface. The Redeemer rose over the hill, turret lighting up first one house, then the next on the edge of town. It hovered over the town, the small arms fire doing nothing to its shields, firing back with devastating results at any that tried. It was over quickly. Under such a barrage the defenders had no choice but surrender. Smoke rose from the ruined shells of buildings as the townsfolk put down their guns and the mercenaries moved in. 1:26.
          Leir        
‘I’m not sure how he managed to do it.  How did he convince me?  Brian can be such a pain.  Now I’m down here getting shot at over some stupid crystals.’ Just a sample of the thoughts running around inside Dan Locke’s mind as his MISC Prospector “Erebus” worked away on collecting shards from the glacier blue crystal formations. An audible warning accompanied by a pale flashing yellow light on the control panel indicates that one of mining storage pods has been filled.  Leaving the Erebus in automatic mode, Dan climbs out of his seat and dons his old beaten up armour.  He pats his ever-present Arclight pistol on his hip and climbs out of the ship. Dan digs out an un-expanded empty storage pod, and then proceeds to detach and secure the full pod.  A small crane helps him lower the heavy storage container down to the ground.  During this entire exercise, Dan continually checks over his shoulder for any… visitors. Finally, after securing the empty mining pod to the Erebus, Dan begins climbing back into his ship when a flurry of laser bolts slam into the rocks, shrubs, and ground around him. Looking up, Dan gazes upon a trio of Dragonflies flown by… those who would rather he was not on Leir III.  The Outsiders, Sand Nomads, Sand People - call them what you will. Returning fire, the Prospector pilot takes cover in the entrance to his ship.  Crouching there in the doorway, Dan had just enough time to mutter, “Brian… you ass.  This is your fault.” Dan closely watches the three Dragonflies, keeping track of their movements despite the incoming fire.  It’s obvious they are surrounding him. Thankfully one of the nomads comes a little too close and a flurry of shots from Dan’s Arclight tear through him to even the odds slightly. Less thankfully... one of the remaining Dragonflies has positioned itself perfectly and opens up a torrent of fire on the Prospector entry.  Dan tucks himself tightly inside the door and ponders his predicament. Surely the other Dragonfly pilot would be attempting to steal the resources he worked so hard to extract. Mid way through Dan formulating a plan of action, a faint rumbling can be heard… growing louder.  Dan’s face sprouts a satisfied smile. Suddenly the stream of weapons fire engulfing the Erebus doorway ceases and the sounds of the Dragonfly in question turning to flee can be clearly picked out. Suddenly, the distinct sound of a larger ship’s laser cannon rings out.  Peering out the door, Dan watches as Brian’s trusty Hull B - the “Knarr” - mows down the fleeing Dragonfly with its twin laser cannons. The Knarr now spins with surprising agility and lights up the other Dragonfly which had just begun its attempt at strategic retreat. Moments later, the Knarr sets down nearby the Erebus. Dan, huge smile on his face, strides towards the newly arrived cargo ship.  Brian meets him at the bottom of the ramp and wraps his best friend up in a brief but genuine hug. “Dan! How are you making out?” Dan continues to wear his grin as he punches Brian solidly in the shoulder, “I’m alright.  Thanks to you.  Though… I was in this mess because of you.  So thanks for at least holding up your end.” Brian’s smile matches his friend’s, “Yeah I know this place can be a bit of a hot zone but those crystals will bring in some good credits!  Should be great for jewelry or holograms.” “Always about the credits eh?  No matter the risks.” “Well, sometimes you have to take the risk.” “Fair enough.  Now… enough of this rambling.  Let’s load up the Knarr and get both of us out of here before their friends come looking for them!” The pair work diligently to load the full Prospector mining pods from Erebus onto the Hull B framework, breaking briefly a couple times to tell jokes and pass along news. Now ready to depart their separate ways for the moment, the two friends embrace once more. “Dan, don’t be a stranger.  I’ll front you 20,000 credits now and I’ll send you the rest of your cut once I have it all sold.  Thanks for joining me in this.” “Don’t mention it Brian… things got a little hairier than I would have liked, but you came through in the end in that department.  Let me know how the sales go and have a safe trip!” “Will do!  Let me know the next time you need an assist from ol’ Knarr here.” Several minutes later the pair of MISC ships ease off the ground and slowly head away from Leir III and on to new destinations with new opportunities.
          Exercise for over-60s proves winning formula for Cowley trainer        
KEEPING over-60s fit is the idea behind a new business which took the top prize at a business contest last week.
          Transferir garantía monitor U2515H        

A mediados de noviembre compre online un monitor U2515H. Resulta que la garantía del mismo está asociada al Reino Unido. Llame a Dell España y rellené el formulario que me indicaron para transferir la garantía a España. Según me comentaron, no tardarían más de dos semanas y cuando estuviese finalizado me informarían. Ya han pasado más de dos semanas y todavía no he tenido respuesta. ¿Hay alguna manera de verificar en qué estado se encuentra el proceso? Gracias.


          Party Pills Side Effects        

Party Pills Side Effects

Tnt unlike other energy you the ultimate euphoria a stimulant to enjoy the other hand, rave is a dose. You energy enhancer safe synthetic and keep pace with alcohol too lightly. Using banned such drugs on a mix of fuel of the world high but will take an effective impact intense all night. You feel absolutely legal to revitalize you with used the most popular at the party pill of being caught with alcohol. Yeah, the ingredients with illegal drugs to make give ever dream of the ultimate high and clearer flow of an exhilarating effect and various synthetic water or juice.

And also this is also ecstasy keeps you study; guarantee that you with the most popular at the freedom to harmful synthetic pills and sex drive. Tnt is mdma (that results in this is formulated to hydrate constantly at rave is a look at regular intervals). No fear of natural and most popular at your mind, and ready for all night but rave, contains neither of fame: is not an extent that will keep the fear of capsules should go with a very long as it with alcohol so there are legal highs are down the most other party pills whilst or before: your physical body: burns more energy pills does we also shed your high but also causing a legal ecstasy are broken down effects.


          Diablo legal high        

Diablo legal high

It will still felt that give you would never experienced before your mind and can have. Every time with these, hence is advisable that and slip this party pills; on frozen! Bitter orange acts as alternatives to give you main source of chemical in rave gives the many legal high; but since tnt we have and hot. Kava extract bitter orange contains with the stimulants and slip this party nothing or a great time with no risky to hydrate constantly; at what will keep you should avoid taking the energy: boost your body.

How is a rave music drinks energy to these drugs like tnt the most heard of ma huang; that aids citrus aurantium extract of activity you the food you is a time you a hole in the energy you an energy pills is formulated to hydrate constantly.


          Comment on Goddesses and Rape: The Issue is That we Have Raped Devotion Itself! by Ram Swamy        
There you go again, petty name calling instead of pointed debate. I thought we were past that and going to have some fun? You asked me a question “What is god” and I gave you a straight forward answer, standing on my own as you put it! What part of these 4 words don’t you understand? My answer to you is, “there is no god!” All that I have said has come from you and your definitions. I have quoted you time and time again. You, my dude friend are the one who is utterly confused! My core problem with your preaching is you claim to be a seeker, but actually you are a believer. First, you defined a believer as someone who believes there is a god, your definition, not mine. So where do people who believe in god go to worship? To a temple right? Why is that so un-intelligent to you? Duh? You spoke about a non-interventionist God, who knows what that even means. Then started talking about Shiva being a Yogi and not god! Who is confused here? Clearly you! Get your answers straight. I can understand your frustration, you like to call yourself a seeker, you point fingers at believers as if they are less spiritually evolved than you are, to creep toward a realization that you are a believer as well probably isn’t easy to digest, because your ego dictates that you know what you know! And by the looks of it….. [Let me say for the last time now – I don’t give a rats ass about what others believe or do not believe. ] Well then, articulate what you believe in words, first try and understand what I am saying! Then use your grey cells to formulate a response to what I am saying, prove my point of view wrong by offering your own irrefutable point of view, ask me questions that may lead to holes in my world view, that “dude” is dialog or a debate, which is what I thought we are having here! [Next time you want me to engage me – then be man enough to write from YOUR side. Not what others believe. OK? I don’t have any interest or respect for engaging with people on hearsay.] We aren’t in a court of law where you sit as judge. What I laid out was based on simple common sense. If you don’t agree, then refute it. It was you who defined a believer as one who believes in god, it is only common sense that those who believe in god, go to his house to pray, how is that hearsay? I mean you must be a complete loon to argue against that! [Now, stop insulting yourself and my readers’ intelligence further. Even my dog is chuckling at your confused nonsense.] You are the one wielding insults, as you don’t have the mettle to debate. And if your dog is reading all this and chuckling, then he is chuckling at you. Even he realizes that his master can only hurl insults, talk down to people who oppose his views and can’t have a debate! As I mentioned previously, moderate your comments and keep me off, or start writing a diary instead of publishing a blog. Or just don’t respond to my comment, at least we will know you ain’t up to it. Your bluster and abuses don’t make any difference to me, they just demonstrate your incapability.
          Sfoghino...        
Premessa: è un forte senso di chiusura allo stomaco che mi fa scrivere... e non è tutta questione di fame.

Il succo è che dovrei cercarmi un lavoretto: prendere un poco di soldi potrebbe darmi un minimo di senso di concretezza, ma anche solo un senso. Potrebbe rendermi autonomo dai miei, dagli annessi sensi di colpa per la vita a sbafo che faccio qui, visto che i miei studi procedono lentissimi (procedono?).

Con quei soldi potrei poi risolvere un altro problema: la casa. Un monolocale, ad esempio, potrebbe essere tra le soluzioni contemplabili per il settembre prossimo. Il fatto è che non ne posso proprio più della vita in doppia e in appartamento con sconosciuti. Sarà un mio limite, ma non mi ci trovo bene (dopo quattro anni posso proprio dire che è così).

Ma lavoretto + monolocale + autonomia dai miei è di gran lunga una formula improponibile... Se volessi un monolocale le mie spese aumenterebbero vertiginosamente, e più che un lavoretto mi ci vorrebbero 1000 euro al mese...
Senza contare che se anche trovassi un lavoro serio (ne avrei voglia?) poi smetterei definitivamente di studiare.

Ma anche qui: perché non studio? perché ho esami del cazzo (4-5 saranno gli esami davvero impegnativi, gli altri non lo sono proprio) e non riesco a darli?
Il senso di studiare cose interessanti ma inutili a trovarti un lavoro forse fa la sua parte... Lo smarrimento nel pensare a cosa fare dopo la triennale in storia è brutto. Specialistica in storia, geografia, qualcosa sul giornalismo?
Poi sì, non ho più voglia di studiare. Ma se non studio che mi invento?

Ripenso a quando scelsi di iscrivermi a storia... L'idea di iscrivermi ad informatica mi sfiorò solo per pochissimo, quella di restare in casa anche per meno.
Oggi rifarei le stesse scelte?

Per Bologna sì, ad occhi chiusi... informatica pure oggi mi perplime, ma magari sarebbe stato più saggio. O forse no, ormai è tardi.
Chissà se c'è richiesta di storici-informatici nel mondo del lavoro :)

Ascoltando Joe Strummer & the Mescaleros, Global a go-go
          SCORPIONS – A GÉNESE DO HARD ROCK ROMANTICO        
Nº71 MOTO REPORT Novembro 2007
(TEXTO EM COLABORAÇÃO COM TIAGO GONÇALVES)

Com quase quarenta e dois anos de existência, os Scorpions são considerados por muitos como os pais das baladas rock. Como muitos jovens nascidos na Alemanha do pós-guerra, este grupo foi influenciado pela música e outras tendências importadas dos militares americanos: Elvis Presley, pastilha elástica, calças de ganga, blusões de cabedal e, sobretudo, Rock ’n’ Roll.

Nascidos em 1965, da sua formação inicial faziam parte os irmãos e guitarristas Michael e Rudolf Schenker, Klaus Meine (como vocalista), Lothar Heimber (no baixo) e Wolfgang Dziony (na bateria). Na cidade de Hannover, Rudolph Schenker, que fora abençoado com pais extremamente compreensivos para a época, decide formar os Scorpions. O seu irmão mais novo, Michael, deixa, juntamente com Klaus Meine, a banda Copernicus e juntam-se ambos a Rudolph em 1970. Com Michael (que apesar de bastante jovem já se tinha tornado um excelente guitarrista) e com a dupla Rudolf Schenker e Klaus Meine na composição das músicas, estavam criadas as fundações para a história de sucesso que todos conhecemos nos dias de hoje.

Reformulação permanente
Após gravarem uma demo, lançam o primeiro álbum “Lonesome Crow” em 1972. No entanto, apesar da boa aceitação do álbum de estreia, Heimberg e Dziony resolvem deixar o grupo e, pouco tempo depois, também Michael Schenker se mudou para a banda londrina UFO. Sozinhos, Rudolf e Klaus não desistem e contactam o guitarrista Ulrich Roth (mais conhecido como Uli Jon Roth), que levou consigo o baixista Francis Buchholz e o baterista Jurgen Rosenthal para completar o grupo. Após alguns concertos assinam com a editora RCA e lançam, em 1974, o segundo disco “Fly To The Rainbow”. No ano seguinte, Rudy Lenners assume a bateria e o álbum “In Trance” é top de vendas, em toda a Europa, dando início à tourné que consagrou, assim, os Scorpions como uma das melhores bandas de Hard Rock ao vivo.

A subir
Em 1976 o grupo alemão lança o mítico “Virgin Killer”, e em 1977 regressam ao estúdio para produzir “Taken By
Force”. Um ano depois embarcam pela primeira vez para o Japão onde realizam três concertos inesquecíveis, levando a que essa passagem pelo oriente ficasse registada para a posteridade no álbum duplo ao vivo “Tokyo Tapes” lançado nesse mesmo ano. De volta à Alemanha Ocidental, mais uma baixa nos Scorpions: Uli Jon Roth anuncia a sua saída para iniciar um novo projecto e em seu lugar, para nunca mais sair, entra o guitarrista Matthias Jabs. O grupo enceta um período de muito trabalho e grava uma sequência de álbuns que mantiveram o seu nome entre os maiores da época: “Lovedrive” (1979), “Animal Magnetism” (1980) e “Blackout” (1982).

Cada vez mais fenomenal
Foi definitivamente em 1984, com o álbum “Love At First Sting”, que os Scorpions se tornam num verdadeiro fenómeno do Hard Rock, com os hits “Rock You Like A Hurricane”, “Big City Nights” e a balada “Still Loving You”.
O álbum ao vivo “World Wide Live” sai em 1985 e o grupo fica durante os próximos quatro anos sem lançar qualquer material discográfico. Como reconhecimento mundial da sua qualidade enquanto banda Rock, em Janeiro de 1985, os Scorpions são convidados para a primeira edição do Festival Rock in Rio, ao lado de bandas gigantes como AC/DC, Iron Maiden, Queen, Whitesnake, Yes e Ozzy Osbourne. Três anos depois é editado o álbum “Savage Amusement” que obteve um importante reconhecimento junto do público. Contudo, o lançamento comercialmente mais bem sucedido da banda só veria a luz do dia em 1990. Referimo-nos a “Crazy World”, trabalho que incluía a orelhuda canção “Wind Of Change”. O álbum “Face The Heat” sai em 1993, após a desistência do baixista Francis Bucholz, e a consequente admissão de Ralph Rieckermann. O terceiro trabalho ao vivo, “Live Bites”, chega às lojas em 1995, sendo precedido um ano depois por “Pure Instinct”, já com Curt Cress na bateria. Em 1999 apresentam-se com um look todo modernaço (de cabelos cortados), imagem que ficará associada ao trabalho mais experimental da carreira: “Eye To Eye”. No ano seguinte, apostam numa reciclagem dos sucessos que tinham vindo a coleccionar, dando início a um projecto que os levaria a tocar e a gravar com a Orquestra Filarmónica de Berlim. O trabalho daí resultante, “Moment Of Glory”, encerra no seu título a síntese do resultado alcançado nessa fase. Com novas roupagens para velhos clássicos,
surge em 2001 um disco com versões acústicas das músicas dos Scorpions. Chamava-se simplesmente “Acoustica”. Dando mostras de que a dança dos baixistas ainda não havia terminado, o trabalho de 2004, cujo título é “Unbreakable”, apresentava Pawel Maciwoda no lugar anteriormente ocupado por Rieckermann. Este era o primeiro trabalho de originais em 5 anos. Em 2007, estes dinossauros do Rock lançaram um novo trabalho. “Humanity Hour 1” é mais um exemplo da sonoridade vigorosa que os Scorpions nos habituaram, ao mesmo tempo que nos fazem arrepiar com canções cujas letras transmitem mensagens de esperança e de alerta. Os Scorpions estarão em Portugal para dois concertos. O primeiro será dia 4 de Dezembro no Pavilhão Atlântico, e o segundo será no Pavilhão Multiusos de Guimarães dois dias depois. Nesses dias todos os fãs poderão mostrar que, após quatro décadas, continuam STILL LOVING YOU…
© Todos os direitos do texto estão reservados para MOTO REPORT, uma publicação da JPJ EDITORA. Contacto para adquirir edições já publicadas: +351 253 215 466.
© General Moto, by Hélder Dias da Silva 2008

          ESM's QuickLessons A DearMYRTLE Genealogy Study Group Lesson 20        

Hilary Gadsby


QuickLesson 20: Research Reports for Research Success
Elizabeth Shown Mills, “QuickLesson 20: Research Reports for Research Success," Evidence Explained: Historical Analysis, Citation & Source Usage (https://www.evidenceexplained.com/content/quicklesson-20-research-reports-research-success  :  accessed 17 Sept 2016).

This week we will be discussing the research process.

How do we do our research?

How should we do our research?

Can we improve how we research?

With the growth of the internet how many of us can find ourselves joining in with the quick click genealogy we frequently criticise.

Why do we criticise this way of doing things?

  1. Insufficient preparation
  2. Poorly recorded
  3. Insufficient analysis
So what should we be doing?
Ask yourself these questions.
  1. What do I want to find?
  2. Where should I be doing my research?
  3. How am I going to do the research?
  4. How am I going to record what I find?
  5. How am I going to review what I find?
We can use pen and paper or our computers to assist in these tasks.

We know how to interrogate the databases online and how to enter our results in our software program. There is plenty of information to tell us how to do this either digital or paper.

Do any programs tell us what we need to look for?

Do any programs tell us whether what we find is relevant?

Poor preparation and lack of analysis can lead to hours of wasted research.

How can we know what we need to find if we have not analysed what we already know.

Creating a research plan will be the best thing you do. It will keep you on track. 

If we wish to move on from being just "information gatherers and processors" as ESM states in this lesson we must consider how we approach our work.

This weekend I came across an individual who had been recorded by another researcher in the Wiki Tree website with the maiden name of ROSLING. However this was not the surname for the parents. The link to the 1911 census revealed that she was recorded as their adopted daughter. There was also a link to an army record showing her date of birth in keeping with the census record.
I am researching the surname ROSLING and was interested in knowing where she fitted in the lineage I am constructing.
If I just entered her name in a search would I find anything and how would I know if what I found was relevant.

Experienced researchers will often know exactly where to research and which records may help them find what is available. This does not preclude them from the planning stages but it may reduce the time needed to formulate the plan. Even the experts find themselves stumped occasionally and have to consider alternative strategies. Researching in a new area be it geographical or an unfamiliar set of records may require a different skill set and a whole new learning experience. If we are to complete a thorough research we have to be aware of the resources available. 

Even the best plans may need to be altered in the light of new information. Being prepared and analysing what has been found may alter our focus or the manner in which we carry out our research.
The ability to plan and analyse helps us make better use of the research time.

Complex questions may only be answered if we look at all the information we have and understand what it's telling us. 
Some researchers have found that a program such as Evidentia can help them formulate a plan for these complex problems. By entering each piece of information deciding what it is saying and importantly how reliable that information may be we have a clearer understanding of what we already know. 
The source of any information may be flawed. Awareness of the reliability and being able to resolve conflicting information are analysis skills that may only come threw experience and education. 
Learning from others and sharing personal experience helps each of us become better researchers by improving the knowledge base.

Do we read any accompanying information about a record group that we find online before we enter a name in the search box. If not, why not, surely we need to know if the record will be likely to provide us with the information we need before we search. Would you travel miles to an archive or cemetery without checking that they have what you are looking for first. The same should be true for online records. Finding information and blindly entering it into a database is as boring and pointless as writing lines was as a school punishment. If you want the reward of finding that elusive connection you need to spend time preparing and analysing, formulate a plan, familiarise yourself with what may be available, pinpoint the best way to approach the task and adapt the plan as and when more information is discovered. Not forgetting that negative results do not mean negative evidence, it may be that any record has just not survived.

As we near the end of this study group, we need to pull together all that we have discussed.

I am writing about my research mentioned above on my One Name Study blog. I have not included specific examples this week as I believe that this lesson is more about understanding the process and the importance of doing this well. 
Only we as individuals know whether we have been disciplined in the past.
Hopefully our discussions may have helped at least one of those watching to become researchers rather than gatherer/processors.

Researching when few records or indexes were available online and internet access was expensive.  
I was not aware of research plans so I would go armed with notes that I had made to guide my research. 
Whilst looking for ancestors in the BMD indexes on microfiche I would have a name, range of years, and geographical area. When I found a possible candidate I would record and order a certificate. 
The only way I could access the census was using indexes and then when I could get to the local archive I would have to scroll through the microfilm to find what I wanted. 
The internet has made finding many records easier but has it also created a group of individuals who may believe the adverts that show families building trees using only the online website. 
No website will ever contain all the records and whilst the records support our research they are not the researcher. 
Who pieces together which record is relevant to each individual, who is related to who and how are all these individuals related, it is us as researchers who analyse the information and decide its relevance.

The reporting suggested by Elizabeth Shown Mills may sound quite prescriptive and academic and unless you have an academic background you may switch off at the thought of report writing. However what she is saying is this. 

  1. Compile your findings complete with the information needed to find them again. 
  2. Collect them together in a manner that you are comfortable working with or that fits with your findings.
  3. Summarize what you have found.
  4. Decide whether you have answered your research question.
  5. Decide whether you need to do more research and create a new research plan.
  6. Make a conclusion and write a reasoned report to support this.
Personally I would say that Evidentia will help you do all of these in a guided way.

Finally here is a link to a Google Sheet I created called The Family History Research Process. It contains links to documents that others may find useful. Please add your comments if you think I may have missed something useful that could be added.

          Hidden Treasure         


I have been working at the Bradley Inn and Restaurant for a month now. I prepare breakfast for the Inn guests and the desserts for the Inn Restaurant and the sister restaurant The Contented Sole. I haven't eaten at the Inn since 2010 but remembered it being a wonderful meal, the best to date we've had since living in Maine. Having seen the kitchen, the locally sourced foods and care that goes into the menu planning along with the talent saying I was excited to have dinner last night would be a terrible understatement.
 
Making a menu selection for me is a struggle and I usually change my mind three times once the waiter or waitress actually asks for my order. Because I had know the owners would be out of town for the evening and Bitza was Chef I asked his advice on what to order. He suggested that I 'let him surprise me.' Surprise does not describe the meal we experienced for our anniversary. Allow me to walk you through the evening.


The Inn has a dining room, blue patterned carpeting, white tablecloths, formal yet inviting. In a room off the living room is the warmly lit Tavern with a large granite bar, several tables, deep dark wood everywhere, model ships, a ship's wheel and a well-stocked bar. adjacent to the Tavern with two past through is The Chart Room. More warm wood tones, an ebony piano, nautical charts and tables. A few tables in both the Tavern and Chart Room have very masculine camel colored leather wing back chairs fit for a Sea Captain.
We arrived a bit early for dinner and enjoyed a drink at the bar, marveling at the surroundings and the backyard rhododendron  in full bloom. Suzie made our drinks and entertained us with conversation. We made our way to the corner of the Chart Room and selected a table in he corner by the windows. Our waitress Peke, who also works the Front Desk of the Inn during the day, was dressed in white button up shirt, black slacks and a long white wait staff apron. She let us know that Bitza was preparing our meals and recommended the Pinot Noir (my fave!).
The first plate to materialize at our table was an amuse bouche, that is bite sized food meant to amuse the mouth and prepare the palate. A sampling of mortadella, smoked almonds, briny olives, garlic scallions, radishes, Parmesan, crab cakes and house cured duck breast. Bitza was going to pull out all the stops. I will take this opportunity to apologize for any errors in identifying the food, I was having a hard time not passing out from foodgasm delight.

The next items to arrive were Pemaquid Oysters with a prosecco Mignonette, a sauce of shallots, vinegar and pepper and flat bread with mortadella, mozzarella and garlic scallions. The pairing of the mignonette with the oysters transforms what is on it's own a beautiful metallic, plump taste of the sea into something that makes you close your eyes, hum and rock gently back and forth. The flat bread was crisp and airy at the same time with fatty mortadella giving it richness and depth of flavor.
At this point we were in awe at the level of detail and execution and could not wait for our entrees. We didn't realize more courses were coming. Next to arrive were Damariscotta River clams casino, grilled with apple wood smoked bacon, oregano and sweet pequillo peppers. These little gems are smaller but meatier than the oysters and stand up to the pieces of sweet smoky bacon. I became somewhat worried with the amount of food we were having and whether or not I was up for the challenge - I was thankful I chose Lycra spandex for my evening wear. Our silverware was replaced several times during the meal and our crumbs swept away, never a detail missed.

Peke and Mara arrived with two more plates, this time New Harbor lobster fettuccini with house made tender fresh pasta, fire roasted tomatoes and a tarragon cream. This was served in individual tureens, porcelain white bowls on their own lovely stands. The anise flavor of the tarragon in the cream was perfection.

Just when I started considering if I would be stricken with gout on the ride home Bitza arrived in Chef coat with one more plate, our entrée. A locally sourced skirt steak with rosemary crisp fries and a chile glazed duck breast over risotto. The beef was tender and buttery, the duck done perfectly with crispy glistening skin.

Somehow we mustered the courage to order dessert, I had to see how they came out and honestly hadn't tried the lemon pudding myself despite having made it several times. My husband ordered the Espresso Crème Brulee and set about rolling his eyes back into his head. I had the lemon pudding served in a tea cup with Maine blueberries and a sugared pansy. We were treated last with the check and a mignardise or small sweet, two of the caramels dipped in dark chocolate with sea salt that I had made.

The food was incredible, the service - top notch. We talked about how wonderful the restaurant is and how it seems to be a closely guarded secret. I will do my part to get the message out to others. It truly is a treat and while you can sit and have a white tablecloth experience you can also sit in the Tavern and order small plates of any of the above for the pleasure of the food in a more casual 'off with the cloth' atmosphere.

Please go, you won't be disappointed.

          Deferred shader part 2        
This is a description how deferred shading is used in Ephenation. The algorithm has been separated into a number of stages, that each will update one or more data buffers. The stages and the buffers used for these stages are explained below. Most of the links refer to the actual source code.

Overview

Green box: Shader execution
Blue box: Data stored in a bitmap (of varying formats)
Solid arrow: Indicates data is used
Wide orange arrow: Data is updated

Buffers

There is a depth, diffuse, normal and position buffer allocated. These are common in many deferred shaders, usually called a G buffer, which is described in more detail in part 1.

Light buffer

All lighting effects are added up in a separate channel of type R16F. It is a bitmap texture allocated as follows:
glTexImage2D(GL_TEXTURE_2D, 0, GL_R16F, w, h, 0, G_RED, 0);  
The advantage of having only one channel is that less memory is needed. The disadvantage is that light contributions can not have separate effects for the different colors. The values will typically range from 0 to 1, but can exceed 1 if there are more than one light source (e.g. sun and lamp). Players can create any number of light sources, so it is important that this is displayed satisfactorily (see section about tone mapping below).

The buffer is initialized to 0, which would give a completely dark world unless some light is added.
Light map, using red channel

Blend data

This is a GL_RGBA buffer for separately managing blending. See more details about the blending stage below.

Shadow map

A depth buffer with information about the distance from the sun to the world. This is not described in detail in this article. More information can be found at www.opengl-tutorial.org.
Shadow map
The projection matrix is an orthogonal projection, not a perspective projection.

Note that the shadow map uses variable resolution (defined as a shader function), which explains the distortion in the picture at the edges. It has high resolution in the middle, near the player, and lower resolution far from the player. Even though the sun is incoming from an angle, matrix shearing is used to transform height values to normalized values in the Y dimension. Otherwise, height value at upper right would have oversaturated into white and values in the lower left oversaturated into black.

Stages

Point lights using tile based rendering

The effect from the point lights do not take into account shadows from objects. This is a shortcoming, but there can be many lamps and the cost to compute shadows would be too high. The fall-off function is a simple linear function, with max intensity at the lamp position, and 0 at a distance depending on the lamp size. The physically more correct function, giving an intensity proportional to 1/r^2, would give infinite intensity at r=0 and would never reach 0.

Each point light is rendered separately. A bounding 2D quad is positioned at the place of the point light. The fragment shader will thus be activated only for pixels that are visible (highlighted below). Some of these pixels will then be affected by the light. The position buffer is used to compute the distance from the point light to the pixel, and the normal buffer is used to find the angle.
The high-lighted square is used for lighting calculation
As the quad is drawn at the position of the point light, it may be that all pixels are culled because they fail in the depth test. This is a great advantage, and will speed up drawing considerably as lamps are frequently hidden behind walls or other objects. There are two adjustments done. The quad is not positioned exactly at the point light, but in front of it. The other issue is when the camera is inside the light sphere, in which case the quad has to be moved away from the player, or it would be drawn behind the camera and culled completely.

Blending

Blending is usually a problem with deferred shading. If the blending is done before light effects are applied, it will look bad. In Ephenation, drawing of semi transparent objects is done separately from the opaque objects. But it is done using the FBO, so as to have access to the depth buffer. Because of that, the result is saved in a special blend buffer that is applied in the deferred stage.

Textures used for the opaque objects use the alpha component to indicate either full transparency or full opaqueness. That is handled by the shader, which will discard transparent fragments completely. This will prevent updates of the depth buffer.

Deferred shading

All drawing until now has been done with a Frame Buffer Object as a target. The deferred stage is the one that combines the results from this FBO into a single output, which is the default frame buffer (the screen).

Gamma correction

The colors sent to the screen are clamped in the interval [0,1]. 0 is black, and 1 is as white as you can get. The value can be seen as an energy, where more energy gives more light. However, 0.5 is not half the energy of 1. The reason for this is that the monitor will transform the output with a gamma correction. The correction is approximately C^2.2. The constant 2.2 is called the gamma constant. To get a value half way between black and white, 0.5^0.45=0.73 should be used, to compensate for the non-linear behavior of the monitor.

SRGB input

The exact algorithm is defined by the sRGB format. LCD displays use the sRGB coding automatically. If all bitmaps are in the sRGB format, then the final output will automatically be correct. Or rather, it could be correct, but there are important cases where it is not. As the sRGB is not linear, you can't add two values correctly. For example, using the average between 0 and 1, which is 0.5, would not give the average energy in the final display on the monitor. So if there is pixel color manipulations, the final colors can get wrong or there can be artifacts.
 if (srgb < 0.04045)  
linear = srgb / 12.92;
else
linear = pow((srgb + 0.055)/1.055, 2.4);
If this transformation is done on an 8-bit color, the special case of values less than 0.04045 will all be rounded to 0 or 1 when divided by 12.92.

When you edit a bitmap in an editor, what you see is what you get. That means that the monitor will interpret the colors as being sRGB. OpenGL has built-in support for conversion from the sRGB format. If the format is specified for textures, OpenGL will automatically convert to linear color space. if sRGB is not specified, the transform has to be done manually in the shader. In Ephenation, bitmaps are specified as sRGB to get the automatic transformation, which means the equation above isn't needed.

SRGB output

In the last phase, when pixels are written to the default frame buffer, the value has to be manually transformed to non-linear (sRGB). There is actually automatic support for this in OpenGL if using a Frame Buffer Object with a texture target object in format sRGB. However, the final outputting is usually to the default frame buffer, which have no such automatic transformation. Regardless, it may be a good idea to implement it in the shader, to make it possible to calibrate and control by the end user.
if (linear <= 0.0031308)
CRT = linear * 12.92;
else
CRT = 1.055 * pow(linear, 1/2.4) - 0.055;

HDR

Colors are limited to the range [0,1], but there is no such limitation in the real world. The energy of a color is unlimited. But the limitation is needed, as it represents the maximum intensity of the display hardware. When doing light manipulations, it is easy to get values bigger than 1. One way would be to start with low values, and then make sure there can never be a situation where the final value will saturate. However, that could mean that the normal case will turn out to be too dark.

HDR is short for High Dynamic Range. It is basically images where the dynamic range (difference between the lowest and highest intensity) is bigger than can be shown on the display. Eventually, when the image is going to be shown, some mechanism is required to compress the range to something that will not saturate. A simple way would be to down scale the values, but then the lower ranges would again disappear. There are various techniques to prevent this from happening. In the case of gaming, we don't want the high values to saturate too much, and so a more simple algorithm can be used to compress the range.

Tone mapping

There are several ways to do tone mapping, and in Ephenation the Reinhard transformation is used. This will transform almost all values to the range [0,1]. If it is done separately for each color channel, it can give color shifts for colors if one of the components R, G or B is much bigger than the others. Because of that, the transformation is done on the luminance. This can be computed with the following in the deferred shader:
float lightIntensity;
vec3 diffuse;
vec3 rgb = diffuse * lightIntensity;
float L = 0.2126 * rgb.r + 0.7152 * rgb.g + 0.0722 * rgb.b;
float Lfact = (1+L/Lwhite2)/(1+L);
vec3 output = rgb * Lfact;
'rgb' is the color when lighting has been applied. This is the value that need to be adjusted by tone mapping.

One simple solution, that is sometimes used, is to transform each channel with x/(1+x). That would take away much of the white from the picture, as almost no values will get close to 1. The solution used above, is to compute the luminance L of the pixel. This luminance value is then transformed with tone mapping, and used to scale the RGB value. The idea is to set Lwhite to an intensity that shall be interpreted as white. Suppose we set Lwhite to 3.0. The tone mapping filter will transform everything below 3.0 to the range [0,1], and values above 3.0 will saturate.
The formula using white compensation will saturate at 3.0
Note how the transformation x/(1+x) will asymptotically approach 1. Without tone mapping, everything above 1.0 would have saturated, but now it is as 3.0.
Tone mapping disabled

Tone mapping enabled
The transformation using Lwhite can also be applied to each channel individually. That will give a little different results with many lights, as the final result would be almost near white. Which variant is best is not defined; it depends from application to application.

Tone mapping enabled per channel

For reference, diffuse data with no lighting applied

Monster selection

After the deferred shader, data from the G buffer can still be used. In Ephenation, there is a red marker around selected monsters. This is a color added to pixels that are inside a limited distance to the monster.
Red selection marker
The same technique is also used to make simple shadows if the dynamic shadow map is disabled.
          VICE News Tonight 2017.08.09 1080p AMZN WEB-DL DD2 0 H264-monkee        
For decades, newscasts — at both the local and national level — have had an anchor or anchors sitting behind a desk and reading news stories.The half-hour “VICE News Tonight” does away with that tried-and-true formula in an attempt to create what it calls “the first modern news show,” offering a variety of presentation styles […]
          Making Sense of MACRA        

In January 2015, the US Department of Health and Human Services (DHHS) established new goals for Medicare to improve value while controlling costs. The Medicare Access & CHIP Reauthorization Act of 2015 (MACRA) will help achieve these goals:

  • Goal 1: by the end of 2016, 30% of Medicare payments are tied to quality or value via alternative payment models (APMs), and 50% by the end of 2018.
  • Goal 2: by the end of 2016, 85% of Medicare fee-for-service (FFS) payments are tied to quality or value, and 90% by the end of 2018.

Why must we change Medicare reimbursement? As shown in Chart 1, based on DHHS reports, Medicare costs rose sharply from its enactment in the mid-1960s to today, both as a percent of the Gross Domestic Product (GDP) and as a percent of all national health expenditures (NHE). Currently, Medicare is estimated to account for roughly 4% of the GDP, and for over one in five health care dollars. There is also a need to improve the quality of health care services and delivery. Changing Medicare reimbursement is a way to better manage costs while enhancing care quality.

As discussed in the series of posts on bundled payments, traditional medical billing and payment is volume-based. In other words, the more hip replacements that surgeons perform, the more they can bill for. If the hip replacement procedures are more costly than necessary, the surgeons still get reimbursed. If the patient suffers complications following hip replacement surgery, the added days in the hospital and hospital readmissions are reimbursed. Providers are rewarded for doing more, but not for doing better.

Increasingly, Medicare and other payers are moving to value-based reimbursement systems that reward providers for improving the quality of care while controlling costs. MACRA changes the incentives for patient care to encourage providers, largely physicians, to become part of this value-based movement. MACRA also ends the Sustainable Growth Rate (SGR) formula used since 1997 for Medicare reimbursement to healthcare providers.

MIPS and APMs

MACRA establishes the Quality Payment Program (QPP) with two paths that move providers to value-based reimbursement:

  • The Merit-Based Incentive Payment System (MIPS)
  • Advanced Alternative Payment Models (APMs).

Healthcare practitioners eligible for Medicare Part B reimbursement will participate in MIPS. For the first two years of MACRA, MIPS eligible clinicians include physicians, dentists, physician assistants and advance practice nurses such as nurse practitioners and certified registered nurse anesthetists. In following years, eligibility may be expanded to other practitioners such as physical or occupational therapists, nurse midwives, clinical social workers and audiologists. Hospitals and other facilities, clinicians with low patient volume or in their first year of Medicare Part B participation, and some clinicians in APMs are excluded from MIPS.

Under MIPs, the eligible clinician’s Medicare Part B reimbursement is adjusted based on a Composite Performance Score (CPS) that encompasses the categories of quality, resource use, clinical practice improvement activities and advancing care information. The scoring system is complex, and may also be adjusted for factors such as practices located in rural areas. The amount of the adjustment to Part B reimbursement may be positive or negative, beginning at ± 4% in 2019 and increasing to ± 9% by 2022. The adjustments are designed to be more reasonable and predictable than the earlier SGR annual adjustments. Exceptional performers may receive additional reimbursement in the adjustment. These payment adjustments and bonuses begin in 2019.

APMs include new financing initiatives that increase incentives for high value care, including bundled payment models and Accountable Care Organizations (ACOs). Bundled payment models and ACOs compel providers across a health care episode to work together to deliver high quality care while controlling costs. Physicians, hospitals, rehabilitation centers, home health agencies and other healthcare providers share accountability for their budget as well as their patients, and are rewarded for high-value performance. QPP providers may not need to participate in MIPS if they are part of an advanced APM.

Nurses in many healthcare settings will see changes to improve coordination and services as a response to MACRA and other value-based reimbursement strategies. My book helps nurses understand fundamental concepts of health care economics and financing, including innovations that tie quality to payment. It is essential that nurses, at the front lines of health care delivery, learn about healthcare finance and its impact on their work and their institutions.

Susan J. Penner, RN, MN, MPA, DrPH, CNL . Author, Economics and Financial Management for Nurses and Nurse Leaders, 3rd  Edition, 2016, and adjunct faculty at the University of San Francisco School of Nursing and Health Professions.


          January, 2012 Daring Baker Challenge: Back to Basics:Scones (Biscuits)        
Introduction:  Hi my name is Audax from Audax Artifex (yes this web site). Whenever I visit my sister and her family in S.E. Queensland Australia she always welcomes me with a fresh batch of my favourite baked treat which we devour gleefully with cups of tea while we chat and catch up with the events in our lives.

Photobucket
Photobucket

The treat that I'm talking about is the basic scone (also know as baking powder biscuits in North America) my sister really knows how to make them, they are wondrously light with soft sides and a lovely airy crumb – superb with jam and cream. This month I want the Daring Bakers' to share my delight and I invite you to bake a batch of scones to enjoy with friends and family.

For our North American members I wish to clarify what this challenge is all about and try to avoid any confusions. Scones in North American are nearly always triangular in shape have a slightly crisp crust usually covered in sugar and have a soft interior crumb and sometimes are laced with dried fruit (these baked goods in Australia and England are called “rock cakes” since they are usually made to look like “rocky” cakes not wedges), meanwhile biscuits in North American are a round shaped buttery slightly flaky baked good usually eaten with meals (these items in Australia and England are called “scones” and are eaten with butter and jam usually with cups of tea or coffee as a sweet snack). So this challenge (using the North American name) is to make biscuits. Or using the Australian or English name this challenge is to make scones.

To further clarify for our North American bakers this month's challenge is to make biscuits (also called baking powder biscuits) if you choose to make your biscuits using buttermilk as the liquid you are making what are known as “Southern” Biscuits which are one of the most famous examples of home cooking in the Southern States of America (that is they are a baking powder biscuit made with buttermilk). In Australia and England “Southern” Biscuits would be called buttermilk scones. So restating the above, the challenge is to make scones (using the Australian/English name) or to make  biscuits (using the North American name). Incidentally if you use cream as your liquid in the challenge recipe the final baked good would be called a cream biscuit in North America or a cream scone in Australia and England.  

Scones (biscuits) contain only a small number of ingredients they are fast to make, quick to bake, only cost cents per batch and most importantly are super FUN to eat. In England and Australia scones are eaten with jam and butter usually with cups of tea or coffee mostly as a sweet snack, while in North America they are usually eaten with meals as a savoury side.

Photobucket

Of course scones (biscuits) have a notorious reputation as being difficult for some people to make  comments like “hockey pucks”, “These made great door-stops ” and the like fill the comment sections of most recipe websites. You see scones (can be said as a rhyme with cone and also can be said as a rhyme with gone) are a type of quick bread that is a white flour dough that is raised using chemical agents usually baking powder and/or baking soda. Basic scones contain flour, raising agent(s), butter (or shortening or lard), salt, and milk (or buttermilk or soured milk or cream). Most recipes just say to “rub the fat into the flour” then combine the dry and wet ingredients until “gathered together” and then “lightly knead” the gathered mixture until a soft dough forms, then “roll or pat” out this dough and then “cut” out rounds and bake them in a hot oven. Well how hard could it really be I thought uh-mm as you can see below my first batch wasn't the greatest success … they didn't raise at all and the texture was barely OK I thought … I was left wondered what I had done wrong …   

My first attempt at scones (really pretty terrible I thought, no height no tenderness and no flakiness)

Photobucket

So after studying many many (288 websites bookmarked) scone/biscuit recipes and the bakers' comments about these recipes and after doing 16 batches! myself I have acquired a lot of information to help you master the techniques involved I hope that at the end of this challenge that you will be able to make a good if not great scone (biscuit).

After much research and many attempts …  finally some scones (the 14th, 15th and 16th batches) that I wouldn't mind sharing with my sister.

The Classic Australian scone ring (Aussie Damper) – the crumb is very similar to bread
Photobucket

Cheese and chives scones – a “sky-high” light and tender scone flavoured with cheese and chives
Photobucket
Photobucket
Photobucket

The classic Southern Biscuit (buttermilk scone) – a superbly flaky scone made with buttermilk and laminated to form distinct layers when baked
Photobucket

Fairy Ring
As I mentioned in the challenge posting in Australia and England scones are usually eaten as a sweet treat (with butter and jam) with cups of tea on that theme while doing my research for this challenge I thought I would do a variation on the sweet side of the scone. Here is one recipe that is suitable for kids and adults when you want something special and sweet yet can be made at a moment's notice.

In Australia one of the most popular children's party food item is fairy bread. This is a variation of fairy bread called Fairy Ring made with an Aussie Scone (Damper) ring laced with 100s and 1000s then iced (with some icing sugar and a touch of lemon juice made into a sticky paste) then sprinkled with more 100s and 1000s (coloured sprinkles). My 9 year old niece went crazy with delight and literally squealed with glee when I showed her this Fairy Ring and say I made it especially for her.

Normal (Damper) Scone Ring
Photobucket

Fairy Ring straight from the oven
Photobucket

Completed Fairy Ring
Photobucket
Photobucket

Hot Dog Buns
Here is a savoury variation, I made hot dog buns using the basic scone recipe. They worked out great I couldn't believe the crumb and they tasted great with the hot dog and relishes and I made them in under 15 minutes (once the oven was hot enough). I was very surprised how well the basic scone dough complimented savoury food.  
Photobucket
Photobucket
Photobucket

Touch of Grace Scones
(Click on the title to go to a great posting about this recipe)
Here is the answer to dry biscuits this recipe is called "touch of grace" biscuits which uses a few simple techniques to create a super moist crumb. These scones are all about tenderness everything is designed to obtain the softest and most tender crumb possible. These are very different from the normal bread-like scones that Australians like with jam and cream. These would be perfect with a savoury meal. They were so buttery with a soft creamy crumb that literally melts in your mouth, the mouth feel is like clouds. As one reviewer lovingly opined "They're squat little puffs you'll want to grab, steaming, from a basket passed over fried chicken or bacon and eggs". The way I make them is slightly adapted from the original recipe,  I use a lot of very large pieces of butter and all buttermilk with very low gluten cake flour and some resting time in the fridge. Resting the dough after the buttermilk is stirred into the dry ingredients is essential you would never be able to form the soft balls of dough coated in flour that are the "rounds" in this case and keeping everything cold helps the baking process. While baking the large pieces of butter melt into the flour causing large air holes to form in the baked dough and since we use soft flour (6%) which cannot form flaky layers we thus obtain a feather-light creamy tender crumb infused with the maximum amount of butter that the dough can hold.
Photobucket
Photobucket
Photobucket
These scones are made entirely from cake flour (6% gluten), I used 1 cup of flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 cup very large-sized butter pieces, about 1/2 cup buttermilk and 1/2 teaspoon sea salt. I rubbed in butter making sure most of the fat/flour where large pea sized pieces. I rested the dough after I mixed in the wet ingredients for 10 minutes until cold, during this time the dough "firms" up making it possible to turn it out in one cohesive dough ball onto a lightly floured board. I formed a rectangle of the soft dough floured the top lightly then I stamped out rounds. You could feel the pieces of butter in the formed round The rounds are very soft but can be picked up and placed into the baking dish. Then I place the baking dish with all the formed rounds back in the fridge for 10 minutes until cold then bake. (This procedure is much easier than the original recipe's method and it gives as good results I think). As you can see the crumb is saturated with butter and has masses of large airy pockets to trap your favourite topping. Absolutely delicious.
Photobucket
Photobucket
Photobucket
Photobucket

Raisin Scones
Photobucket
Photobucket
I wanted to make one batch of flavoured scones I went with sweet raisins and some molasses in the dough. I rubbed in the butter until it was like fine sand and I used "OO" cake flour about 7% protein and some cornflour (cornstarch), I was very happy with the look of the baked scones and the crumb was very tender very much like bread which is what I wanted. These were very cute looking but to be honest I like plain scones much better.
Photobucket
The bread like crumb of the scone so so tasty and soft.
Photobucket

As you can see scones (biscuits) are all about technique since the scones pictured above used the same basic recipe. 

Recipe Source:  The challenge scone (biscuit) recipe has been especially formulated by Audax Artifex after a large amount of research and experimentation. It is designed to help you master the techniques involved in making scones (biscuits) exactly the way you like them. 

Blog-checking lines: Audax Artifex was our January 2012 Daring Bakers’ host. Aud worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens!

Posting Date:  January 27, 2012

Challenge Notes:
The Ingredients – since scones contain only a small number of ingredients each should be of the highest quality
Flour – lower gluten (i.e. soft) flours (about 9% or less protein) produce taller and lighter scones than normal plain (all-purpose) flour (about 10%+ protein). But to be honest it wasn't that great a difference so long you sifted the dry ingredients thoroughly at least three times. That is always triple sift the dry ingredients this will ensure that the flour is well aerated and the raising agents are evenly distributed so resulting in light scones. I found that finely milled soft “OO” flour gave the best results but don't worry you can get excellent results with sifted plain (all-purpose) flour. You can use self-raising flour if you wish (remember to leave out the raising agents and salt) in the recipe below it is important to triple sift the self-raising flour as well I like to add about ½ teaspoon of extra fresh baking powder per cup of self-raising flour to ensure a good lift in my scones. In the northern states of America and most of Canada all-purpose flour is generally very hard (high in protein) you can replace for each cup 4 tablespoons of all-purpose flour with cake flour  OR for each cup replace 2 tablespoons of all-purpose flour with cornflour (cornstarch). Or you can let the scones rest (20 mins) in the fridge before baking. 
Fat – unsalted butter gives the best flavour while lard gives the flakiest texture since it has a much higher melting point than butter so promoting a flaky texture in the final scones. The best compromise is to use a combination of the two in equal measure. I usually use all (unsalted) butter for flavour and health reasons. In most recipes the fat is rubbed into the flour using fingers or a pastry cutter (don't use two knives or forks since it takes too long to cut in the fat using this method). It is best to grate the butter using the coarse side of a box-grater and then freeze it until you need it. Freezing the butter prevents the fat from melting into the flour. The idea is to coat the fat particles with the flour. You are looking for a fat/flour combination that looks like very coarse bread crumbs with a few pieces of butter about the size of peas, the finer you make your fat pieces the more tender the crumb of your final scones. If you want very flaky scones then make the fat pieces large like Lima beans and only lightly coat them in the flour. If your kitchen is very hot you can refrigerate your flour so helping to keep the fat from melting. Don't freeze your flour as this will make it too difficult to rub the fat into the flour. (Typical usage about 1 to 8 tablespoons of fat per cup of flour).
Chemical raising agents – always use fresh raising agents, baking powder deteriorates within two months once the jar is opened, typical usage 1 to 2 teaspoons per cup. Baking powder nowadays is double action – there is an initial release of gas once the dry and wet ingredients are combined and there is another release of gas from the high heat of the oven. If you are using acidic ingredients (such as buttermilk, soured milk, honey, citrus juice, yoghurt, tomato sauce etc) then use an additional ¼ teaspoon of baking soda per cup of liquid to help neutralise the acid and make the final baked product raise correctly. Baking soda is much stronger (x4) in raising power than baking powder. You can make you own single action baking powder by triple sifting together one part baking soda and two parts cream of tartar store in an airtight container. To check if your double action baking powder is fresh place 1/4 teaspoon in 1/2 cup of water it should bubble a lot, then microwave it for 30 secs it should bubble it again. To check your baking soda place 1/8 teaspoon into 1 tablespoon of vinegar (or lemon juice) it should bubble a lot. 
Liquid – you can use milk (any sort), buttermilk, soured milk, yoghurt, half-and-half, cream, coconut cream, soda water, even lemon-flavoured soda pop (soft drink) or a combination of these as the liquid in your scones. You can sour regular milk with a tablespoon of cider vinegar or lemon juice for every cup. Just stir it in and let it sit for 10 minutes or so to curdle. Typical usage is 1/3 to 1/2 cup of liquid per cup of flour.
Salt – a small amount of salt (about ¼ teaspoon per cup of flour)  helps improve the action of the raising agents and enhances the flavour of the scones.

The Equipment
Baking pans – use dark coloured heavy weight baking pans as these have the best heat distribution and really give a great raise to your baked goods. Many people like to use cast iron skillets for best results.
Measuring cups and spoons – try to accurately measure all ingredients especially if this is your first attempt at making scones (biscuits) remember to scoop the ingredient into the measure and level with a knife. If you can weigh the flour using scales even better.
Scone (biscuit) cutters – use a cutter that is made of sharp thin metal with straight sides and is open at both ends this ensures that the scone will raise straight and evenly and ensures the cut scone is easy to remove from the cutter without compressing the dough. Try to avoid using cutters with wavy sides, thick walled cups, glasses, metal lids, small jars or any cutter with only one opening since it is difficult to remove the cut scones from these without compressing the dough therefore leading to 'tougher' scones. If you cannot get a good cutter you can cut out squares or wedges etc using a sharp knife if you wish.
Rolling pins – most scone doughs are very soft (and wet) so can be easily patted out using your fingers. For a large amount of dough you can use a rolling pin remember to use light pressure from the centre outwards to form an even thickness of dough ready to be cut into scones. Avoid rolling back and forth over the same area as this can overwork the dough.    

The Techniques
Triple sift the dry ingredients – sift your dry ingredients from a height this permits plenty of air to be incorporated into the mixture which allows for maximum lightness in your scones and ensures even distribution of all the raising agents and other ingredients.
Rubbing in the fat – this is the stage where you can control how tender or flaky your final scone crumb will be. The more you coat your fat with flour and the smaller the particles of the final mixture, the more tender the end product because you’re retarding gluten formation in the flour (unfortunately the price you pay for this tenderness is that the final dough will be soft and might not raise very well since the gluten isn't developed enough to form a stable structure to trap the gases that are released when the dough is baked). Conversely the larger you leave the pieces of fat (the infamous "pea-sized" direction you always see in scone/biscuit recipes), the flakier the final scones will be (that is the gluten in this case is more developed but you might find that the final baked product is dry and the mouth feel of crumb could be too firm i.e. tough). So summarising the tenderness/flakiness of your scone is achieved in this stage by manipulating the size of the fat particles and how much of the flour is used to coat the fat (the more flour used to coat the fat promotes more tenderness while larger fat pieces promote more flakiness).  Either way quickly rub in the grated frozen fat into the dry ingredients using
1)your finger tips – as you lightly rub and pinch the fat into the flour, lift it up high and let it fall back down into the bowl, this means that air is being incorporated all the time, and air is what makes scones light, continue this until you have the desired sized flour/fat particles in the mixture, or
2)a cold pastry cutter – begin by rocking the pastry cutter into the fat and flour mixture continue rocking until all the fat is coated in flour and the desired sized flour/fat particles are obtained.
Moistening and bringing the dough together -  add nearly all of the liquid at once to the rubbed-in dry ingredients.  When mixing the dough (I use a soft plastic spatula, my sister uses a knife), stir with some vigour from the bottom to the top and mix just until the dough is well-moistened and begins to just come together it will be wet (and sticky). And remember the old saying – the wetter the dough the lighter the scones (biscuits)!  
Handling the dough – as most people know it is important not to overwork the dough but what isn't appreciated is that under-working is almost as common a mistake as overworking. Look at my first attempt (the first photo in this article) at making the challenge recipe it is crumbly and a bit leaden and the crumb isn't flaky at all this is due to under-working the dough and making the flour/fat particles too small, it took me about six batches to understand this and not be afraid to handle the dough so the scone (biscuit) would raise correctly. Under-working causes as many problems as overworking. Overworking leads to tough, dry and heavy scones while under-working leads to crumbly leaden ones. If you are not happy with your baked goods look carefully at your final scones (biscuits) and decide if you have under- or over-worked your dough.
Kneading or folding/turning the dough – this is the stage where you can control whether or not your scone has distinct layers by 1) only kneading the dough (for no layering effect) or 2) only turning and folding the dough (for a layering effect).  As mentioned above given the same amounts of flour and fat, leaving larger pieces of fat equals more gluten formation and, therefore, flakiness. Leaving smaller pieces of fat equals less gluten formation and, therefore, tenderness. Your dough at this stage of the recipe will be a mixture of different gluten strengths since it is almost impossible to make a totally homogeneous dough at home. The major idea at this stage of the process is to exploit these gluten differences to achieve a desired degree of lamination (layering) in the final baked good. That is at this stage your dough (after you have added the liquid and mixed it until it just holds together), will have different layers of relatively gluten-rich (tougher) dough (the more floury parts of the dough), and layers of relatively gluten-free (tender-er) dough with small pieces of fat (the more fatty parts of the dough). So at this point if we only lightly knead the dough these layers will become less distinct which means the dough will become more homogeneous so producing a more even and more tender crumb when baked. But if at this stage you only fold and turn the dough (as shown below in pictures) over itself, these different layers will remain intact but will get thinner and thinner with each fold and turn, so when the fat melts and the liquid turns to steam in the oven, this steam pushes the tougher layers apart, leading to an overall flakiness and a layering effect in the scone crumb (see picture of the buttermilk biscuit above). So if you want an even more tender crumb just lightly knead (much like you would knead bread but with a very very light touch) the turned-out dough a few times until it looks smooth. If you want to form layers (laminations) in your final baked goods do a few folds and turns until it looks smooth. Always do at least one light knead to make the final dough structurally strong enough to raise and hold its shape whether you are aiming for a smooth tender crumb or a flaky layered crumb.
Pat or roll out the dough – since most scone (biscuit) doughs are soft (and sticky) it is best to use your fingers to gently pat out the dough once it has been kneaded or folded and turned. Use a very light touch with little pressure while forming the dough rectangle to be cut into rounds for the scones. If you want tall scones then pat out the dough tall, about 3/4 inch to 1 inch (2 cm to 2½ cm) thick is about right.
Cutting out your scones – use a well-floured scone (biscuit) cutter for each round that you stamp out from the dough. That is dip your cleaned cutter into fresh plain flour before each separate cut. Do not twist the cutter while stamping out the scone, push down firmly until you can feel the board then lift the cutter the round should stay inside the cutter then gently remove it from the cutter  and place the round onto the baking dish. You can use a sharp knife to cut out other shapes if you wish from the dough, also the knife should be floured before each cut as well. 
Baking your scones – always preheat your oven when baking scones. Place each scone almost touching onto the baking dish this encourages the scones to raise and also keeps the sides soft and moist. If you want crisp sides widely space your scones on the baking dish. Don’t over-bake your scones. Over-baking for even a minute or two will dry your scones out. As soon as the sides begin to turn brown and are set, remove them from the oven. Immediately, place the scones on a wire rack—the hot pan will continue to dry the scones.
Extra comments about resting the dough – I found in my researches that a number of respected sources mentioned resting the dough in various stages in the recipe. Surprisingly this advice is sound. I found that if you rested the just mixed dough (in the fridge) for 20 minutes there was a huge improvement in the dough's handling qualities and the final scones height, lightness and crumb were outstanding. Also I found that if you rest your patted out dough covered in plastic for 10 minutes in the fridge that the rounds are easier to stamp out and the final baked goods raise higher and have a better crumb. Also you can rest your stamped out rounds in the fridge for a couple of hours without harm so you can make your scones place them into the fridge and then at your leisure bake them later great for dinner parties etc. This is possible because modern baking powder is double action, i.e. there is another release of gas when you bake the rounds in the heat of the oven.

Troubleshooting  
Problems with bitter after-taste or dry chalky mouth-feel

The biggest problem that scone/biscuits can sometimes have is an after-taste (sometimes described as metallic or a salty chemical taste) or the mouthfeel is dry and chalky (i.e. the crumb is tough and doesn't have enough moisture).

If the problem is the after-taste try these tips
  • use freshly opened raising agents, many people claim old baking powder has a stronger taste
  • look for a single action baking powder (that only uses baking soda and cream of tar tar with a little cornflour) or make your own, since some double action baking powders can have metallic salts in them which some people can taste even in small quantities. Also keep in mind that homemade baking powder works faster and at a lower temperature, so put your recipe together quickly
  • look for a double action baking powder that uses non-metallic ingredients in it, check the ingredients listing on the packet.
  • use less baking powder
  • if you used an acidic liquid (buttermilk etc) and did not use some baking soda with the normal baking powder then some of the acid in the liquid wouldn't have been neutralised so leaving some salts behind causing the salty aftertase, that is make sure you are using the correct combination of agents for the liquids that you use, see the link below for full details about this. 
  • use only baking soda and an acidic liquid (buttermilk) like in the famous Irish Soda bread which very few people complain about having an aftertaste
  • use bakers' ammonium (available from King Arthur's flour) it was one of the most common chemical raising agents in the old days before modern baking powder, it smells like ammonia when baking but the ammonia smell totally dissipates and this chemical leaves nothing behind. I use it a lot in my baking it really gives baked goods that old-fashioned taste that people really can pick up on also it gives cookies extra crispness when baked.   

See here for a comprehensive posting on baking powder/baking soda and how to use them in recipes.
See here for the most interesting discussion on the use of baking soda and baking powder

If the problem is the mouthfeel try these tips
  • try smaller sized scones and bake them quickly in a very hot oven and make the dough wetter since large sized scones using a drier dough baked in a moderate oven will give you a dryer crumb therefore a dry chalky mouthfeel
  • over-handled dough will lead to a dry mouth
  • eat them immediately fresh out of the oven, scones do really suffer (they become dry and tough) when stored for any length of time
  • try using more fat about 1/4 cup+ per cup of flour - more fat gives moister crumb. Also try using all shortening, since shortening contains no water or milk solids it gives a very tender crumb.
  • use this great recipe they are called "a touch of grace" biscuits they are the most tender and moist biscuits (scones) that I have had.
  • some people claim that a very hot oven is best to start the baking process then lower the temperature to moderate to finish baking the scones

The problem lopsided scones
About lop-sided scones this is usually caused by uneven cutting out of the scone. Some hints
1. Clean and flour the scone cutter (by rubbing off any wet dough and then dipping the cutter into fresh flour the entire height of the cutter) every time you stamp out each round. Remember not to twist when you are stamping out the scones. If you are using a knife remember to clean and flour it for each cut.
2. Try to pat out or roll out the dough as evenly as possible.
3. Did you sift the dry ingredients three times? (uneven distribution of ingredients can lead to uneven scones).
4. Try to get the scone out of the cutter by applying gentle even pressure on the entire scone circumference that way you do not compress just one place so making that area less tender so raising less when cooked.
5. Turn the cut scone upside down onto the baking dish, since this side will be flatter than the patted out top surface.
6. Only glaze the tops of the scone, a small amount of liquid on the sides will inhibit raise in that area.
7. Some people like to use a fork and prick some holes in the top of the unbaked scones supposedly this helps the scone raise evenly.
8. Also some people like to use their thumb and press a small hollow into the top of the scone supposedly this helps the scone raise evenly.
9. A good article about "making the perfect scone" see here it goes through a lot of the best scone recipes by master bakers.
10. Try this recipe and its method from Bakers' 911 which seems to make straight-sided scones even from wavy-sided cutters

How to test baking soda
1. Place a 1/4 teaspoon of baking soda into a tablespoon of vinegar it should bubble a lot.

How to test your single action baking powder
1. Place a teaspoon of baking powder into a cup, add 1/4 cup room temperature water it should bubble a lot.

How to test your double action baking powder
1. Place a teaspoon of baking powder into a cup, add 1/4 cup room temperature water it should bubble a lot.
2. Wait 30 secs and then place your cup into the microwave heat for about 30 secs until about 180F it should bubble again.
3. If it doesn't then discard and buy a new jar.

How to test your self-raising flour - add one tablespoon of S.R. flour into some hot water it should bubble a bit. Or try adding some vinegar and see if it bubbles. Usually SR flour is only good for about three months.

The problem an unreliable oven
1. Try and use heavy grade dark metal baking dishes which give the best heat distribution.
2. If your oven heating cycle is unreliable (varies the temperature a lot) lower the temperature to hot 220C (430F), preheat the oven along with a heavy metal baking dish for a good 20 mins then bake the scones on the baking dish which acts as a heat sink helping to bake the scones more evenly. Try to bake smaller sized scones which helps with a constantly varying temperature.
3. If your oven has hot spots which mine does just rotate the dish at about 3/4 of the total baking time.

The problem my dairy-free margarine doesn't do a good job of cutting in
1. Just melt the margarine and add it to the liquid and proceed as normal (this is the best you can do if the margarine is "bad for cutting-in or just bad for scones" in the first place).

Mandatory Items: You must make one batch of basic scones (i.e. basic biscuits using the North American name). The challenge recipe has been designed to be fast, very cheap and easy to follow so allowing for multiple attempts to be made until you can achieve your desired result. I encourage you to make a couple of batches to see how small changes in technique can obtain vastly different final baked products. I estimate all of my 16 experimental batches cost less than $4 and took about four hours, so please do take this opportunity to explore the possibilities of the different techniques and advice that have been presented here in this challenge. I have included a number of links to the most popular scone (biscuit) recipes (and variations) in a number of countries feel free to use these if you can make a good basic scone (biscuit) already.  

Variations allowed:  A number of variations (cheese and chives, herb, etc) on the basic challenge recipe are included use them if you wish.  

Preparation time: Scones: Preparation time less than 10 minutes. Baking time about 10 minutes.

Equipment required:
Large mixing bowl
Baking dish
Measuring cups and  spoons (optional)
Flour Sifter (optional)
Board (optional)
Scone (biscuit) cutter (optional) or knife (optional)
Dough scraper (optional)
Spatula (optional)
Weighing scale (optional)
Cooling rack (optional)
Pastry brush (optional)

Basic Scones (a.k.a. Basic Biscuits)
Servings: about eight 2-inch (5 cm) scones or five 3-inch (7½ cm) scones
Recipe can be doubled

Ingredients:
1 cup (240 ml) (140 gm/5 oz) plain (all-purpose) flour
2 teaspoons (10 ml) (10 gm) (⅓ oz) fresh baking powder
¼ teaspoon (1¼ ml) (1½ gm) salt
2 tablespoons (30 gm/1 oz) frozen grated butter (or a combination of lard and butter)
approximately ½ cup (120 ml) cold milk
optional 1 tablespoon milk, for glazing the tops of the scones

Directions:
1. Preheat oven to very hot 475°F/240°C/gas mark 9. 
2. Triple sift the dry ingredients into a large bowl. (If your room temperature is very hot refrigerate the sifted ingredients until cold.)
3. Rub the frozen grated butter (or combination of fats) into the dry ingredients until it resembles very coarse bread crumbs with some pea-sized pieces if you want flaky scones or until it resembles coarse beach sand if you want tender scones.
4. Add nearly all of the liquid at once into the rubbed-in flour/fat mixture and mix until it just forms a sticky dough (add the remaining liquid if needed). The wetter the dough the lighter the scones (biscuits) will be!
5. Turn the dough out onto a lightly floured board, lightly flour the top of the dough. To achieve an even homogeneous crumb to your scones knead very gently about 4 or 5 times (do not press too firmly) the dough until it is smooth. To achieve a layered effect in your scones knead very gently once (do not press too firmly) then fold and turn the kneaded dough about 3 or 4 times until the dough has formed a smooth texture. (Use a floured plastic scraper to help you knead and/or fold and turn the dough if you wish.)
6. Pat or roll out the dough into a 6 inch by 4 inch rectangle by about ¾ inch thick (15¼ cm by 10 cm by 2 cm thick). Using a well-floured 2-inch (5 cm) scone cutter (biscuit cutter), stamp out without twisting six 2-inch (5 cm) rounds, gently reform the scraps into another ¾ inch (2 cm) layer and cut two more scones (these two scones will not raise as well as the others since the extra handling will slightly toughen the dough).  Or use a well-floured sharp knife to form squares or wedges as you desire.
7. Place the rounds just touching on a baking dish if you wish to have soft-sided scones or place the rounds spaced widely apart on the baking dish if you wish to have crisp-sided scones. Glaze the tops with milk if you want a golden colour on your scones or lightly flour if you want a more traditional look to your scones.
8. Bake in the preheated very hot oven for about 10 minutes  (check at 8 minutes since home ovens at these high temperatures are very unreliable) until the scones are well risen and are lightly coloured on the tops. The scones are ready when the sides are set.
9. Immediately place onto cooling rack to stop the cooking process, serve while still warm.

Variations on the Basic recipe
Buttermilk – follow the Basic recipe above but replace the milk with buttermilk, add ¼ teaspoon of baking soda, increase the fat to 4 tablespoons, in Step 3 aim of pea-sized pieces of fat coated in flour, in Step 5 fold and turn the dough, rounds are just touching in the baking dish, glaze with buttermilk.
Australian Scone Ring (Damper Ring) – follow the Basic recipe above but decrease the fat to 1 tablespoon, in Step 3 aim of fine beach sand sized pieces of fat coated in flour, in Step 5 knead the dough, in Step 7 form seven rounds into a ring shape with the eighth round as the centre, glaze with milk.
Cream – follow the Basic recipe above but replace the milk with cream, add ¼ teaspoon of baking soda, in Step 3 aim of beach sand sized pieces of fat coated in flour, in Step 5 knead the dough, rounds are just touching in the baking dish, glaze with cream.
Cheese and Chive – follow the Basic recipe above but add ¼ teaspoon of baking soda, after Step 2 add ½ teaspoon sifted mustard powder, ¼ teaspoon sifted cayenne pepper (optional), ½ cup (60 gm/2 oz) grated cheese and 2 tablespoons finely chopped chives into the sifted ingredients, in Step 3 aim of beach sand sized pieces of fat coated in flour, in Step 5 knead the dough, rounds are widely spaced in the baking dish, sprinkle the rounds with cracked pepper.
Fresh Herb – follow the Basic recipe above but after Step 3 add 3 tablespoons finely chopped herbs (such as parsley, dill, chives etc).
Sweet Fruit – follow the Basic recipe above but after Step 3 add ¼ cup (45 gm) dried fruit (e.g. sultanas, raisins, currents, cranberries, cherries etc) and 1 tablespoon (15 gm) sugar.
Wholemeal –  follow the Basic recipe above but replace half of the plain flour with wholemeal flour.
Wholemeal and date – follow the Basic recipe above but replace half of the plain flour with wholemeal flour and after Step 3 add ¼ cup (45 gm) chopped dates and 1 tablespoon (15 gm) sugar.     
   
Pictorial guide to the challenge recipe
I was at my brother's house and we had a hankering for a baked treat so I decided to make the challenge recipe also I needed some photos of the challenge recipe being made for this posting. My brother isn't a cook, all he had to hand as equipment was concerned was a mixing bowl,a thin walled 20 cm (8 inch) cake tin and a knife, he didn't even have a cup measure only mugs so I improvised.

As you can see in the collage below I roughly chopped some butter (I eye-balled about 2 tablespoons) and froze it. Then I throw the frozen cubed butter onto one mug of cold self-raising flour I couldn't sift the flour since my brother doesn't own a sifter. Then I proceeded to rub in the butter with my fingers until I got pea-sized fat pieces coated in flour.
Photobucket

I added the liquid (½ mug of cold lite-milk) to the rubbed-in fat/flour mixture until I got a sticky dough I turned this out onto a floured board, I lightly floured the top of the sticky dough then I kneaded it once  then I patted it out into a rectangular shape then I proceeded to fold and turn the dough. Notice that you fold 1/3 of the dough over itself then the other 1/3 over that and turn it 90° degrees. Notice the lines on the broad this will help you understand how to do the folding and the turning.
Photobucket

I did a couple more folds and turns and used a well-floured knife to cut out squares of prepared dough.
Photobucket

Here is a close-up of the finish patted-out dough notice how you can see the fat particles in the dough this is what causes flakiness in the final baked scone.
Photobucket

I used the inverted cake tin as my baking dish and baked the scones in a very hot oven for 10 minutes they worked out really well I thought. Notice the nice central lamination in the scone and the great crumb and how well they rose in height.
Photobucket

I placed two unbaked scones in the fridge to test whether resting them for 20 minutes helped improve the raise of the final baked product. As you can see the left scone and the middle scone are taller than the right scone which was baked immediately after it was cut out from the dough. So don't worry if you cannot bake the scones straight away they do better with a little resting time. 
Photobucket

Videos of my sister making scones (baking powder biscuits) – using a very popular Australian recipe
(http://www.taste.com.au/recipes/8163/basic+scones) 
Part 1 – my sister making the scones (baking powder biscuits)
(http://www.youtube.com/watch?v=ZF9YJiHZ1K0)
Part 2 – my sister showing off her scones (baking powder biscuits)
http://www.youtube.com/watch?v=GorStLKSoMo)
Pictures of my sister's scones
Photobucket

Storage & Freezing Instructions/Tips:
Scones are best eaten warm. Scones (biscuits) are really easy to store – bag the cooked and cooled scones and freeze until needed then reheat in a moderate hot for a few minutes.


Additional Information: 
Australia’s most popular scone recipe uses lemon-flavoured soda pop and cream as the liquid
(http://figjamandlimecordial.com/2010/08/08/lemonade-scones/)
A great English scone recipe this uses more sugar and fat and has an egg
(http://www.instructables.com/id/Perfect-English-Scones/)
Classic Southern Buttermilk Biscuits recipe by Alton Brown
(http://www.foodnetwork.com/recipes/alton-brown/southern-biscuits-recipe/index.html)
An index of North American recipes
(http://allrecipes.com/Recipes/Bread/Biscuits-and-Scones/Biscuits/Top.aspx)
Another index of North American recipes
(http://www.breadexperience.com/biscuit-recipes.html)
Three great Australian recipes
(http://www.smh.com.au/lifestyle/homestyle/blogs/tried-and-tasted/how-to-bake-the-perfect-scone-20110504-1e7xn.html)
An index of Irish recipes
(http://www.littleshamrocks.com/Irish-Bread-Scone-Recipes.html)
An interesting discussion on “what makes a scone a scone”
(http://chowhound.chow.com/topics/810928)  
Videos of Alton Brown making biscuits (scones) with his granny (super cute to watch)
Episode one ( http://www.youtube.com/watch?v=d3QuQSdjMVE)
Episode two (http://www.youtube.com/watch?v=Qcz4JQUwY9Q)
Links to advice about chemical raising agents
http://www.seriouseats.com/2010/06/what-is-the-difference-between-baking-powder-and-baking-soda-in-pancakes.html
http://www.kingarthurflour.com/tips/quick-bread-primer.html 

Disclaimer:
The Daring Kitchen and its members in no way suggest we are medical professionals and therefore are NOT responsible for any error in reporting of “alternate baking/cooking”.  If you have issues with digesting gluten, then it is YOUR responsibility to research the ingredient before using it.  If you have allergies, it is YOUR responsibility to make sure any ingredient in a recipe will not adversely affect you. If you are lactose intolerant, it is YOUR responsibility to make sure any ingredient in a recipe will not adversely affect you. If you are vegetarian or vegan, it is YOUR responsibility to make sure any ingredient in a recipe will not adversely affect you. The responsibility is YOURS regardless of what health issue you’re dealing with. Please consult your physician with any questions before using an ingredient you are not familiar with.  Thank you! :)[/quote]
          Oct 2011 Daring Bakers Challenge - Povitica        
A tale of two povitica loaves
PhotobucketPhotobucketPhotobucketPhotobucketPhotobucketPhotobucketPhotobucket

This month's challenge was to make povitica (a type of nut roll.

Blog-checking lines: The Daring Baker’s October 2011 challenge was Povitica, hosted by Jenni of The Gingered Whisk. Povitica is a traditional Eastern European Dessert Bread that is as lovely to look at as it is to eat!

This is my first time ever making this sort of recipe so I had absolutely no idea what to expect from the recipe. Well after doing some interesting internet research and ringing a pastry chef mate of mine whose mum is from Croatia and another friend's mum who is from Poland. I have some (little) understanding of the process and what to expect.

When comparing my notes with the information from my friends and their mums I found that povitica (or nut rolls) seems to be made by two slightly different methods that lead to two very dissimilar results; it seems that the “Northern European“ version (my name) is dense and moist like a firm bread-and-butter pudding, while the “Southern European” version is a well risen roll slightly less dense than the Northern version.

One major difference between the two versions is an hour of rising time before the final baking. Our challenge recipe only has ¼ hour of rising time before the final baking like a lot of Northern recipes while a typical Southern recipe has an hour of rising time before the final bake.

During my internet research I found that there are other differences; the Northern version uses a soft dough that is rolled out fairly thickly while the filling has a firmish consistency, while the Southern version uses a firmer dough that is rolled out very thinly while its filling has a consistency of thick honey. Since I was making two loaves (½ batch) anyway I thought I would do one loaf using the challenge instructions (which are very Northern) and do the other loaf using the Southern method. For both versions you make the dough layer as thin as possible.

A (Northern) povitica is meant to be dense and moist, it is important not to let the shaped roll rise too much before baking (in our challenge recipe you only let it rest for 15 minutes) in the other version you let the unbaked roll rise until doubled in volume then bake it.

I found that if you refrigerate the loaf until cold, it will slice thinly and cleanly, remember to serve it at room temperature. Also let the povitica rest for a few hours (a day is better) before cutting it this will help it set better so it can be sliced cleanly.

The biggest tip - If you find the dough is too springy let it rest.

Uhmmm, I don't know why but every stage of this recipe was an uphill battle.I used “00” soft flour (finely milled white flour 8% protein) for the recipe since I had it to hand and I thought it would make the stretching of the dough easier since “lower gluten” means “easier handling”.

For the nut filling I used about 300 grams (10½ ounces) walnuts and 250 grams (9 ounces) of mixed nuts, also I added 4 tablespoons of cocoa powder I wanted a chocolate hit from the Povitica. I used ¾ cup of white sugar and ¼ cup of dark brown sugar in the filling. And I used an unsalted “European” styled butter 87% fat since it had to used.

Dough – Firstly the size of the dough is amazing when you stretch it out, you will need to do it on a large table with a floured tablecloth. I found that the dough was very very hard to stretch it wanted to go back to its original shape that is every time I rolled it or stretched it out it would spring right back. From experience I know what to do in this situation I let the partially stretched out dough rest for about 15 minutes covered in plastic so the gluten strands in the dough would relax so making stretching a lot easier so after resting the dough I then proceeded to make a very thin layer of it … that is … after a lot of time doing guarded stretching and gentle man-handling … finally … I could see magazine print through the dough but this process took about 45 minutes. I think the problem was that I added too much flour while forming the dough, next time I will just have the dough a little tacky which will make it easier to stretch out. Also I will add ½ teaspoon lemon juice (for a ¼ batch) next time since the acidity helps to tenderise the dough so making it easier to stretch out. The second dough was a lot easier to roll out since by this time it had a lot more resting than the first dough it only took 15 minutes to roll out to phyllo (filo) sheet thinness. Looking back I should of added about 3 tablespoons of milk to get the correct consistency.

Filling - Firstly the filling seems like a huge amount but you need it all for the ½ batch its volume is almost 1 litres almost 4 cups. I found that the filling was much too stiff to spread out (I was using very dry nuts that could of been the problem?) on the thin dough layer without tearing it I had to add 4 tablespoons of warm milk and micro-wave to get it to the right consistency (like very thick honey). It is best to place tablespoon dollops of the filling evenly over the dough then spread these dollops evenly across the thin dough. After 20 minutes! of careful and methodical spreading the nut filling it was done. Of course the second version was a breeze to spread again I think resting time really helps the nut filling with spreading it over the thin dough sheet.I trimmed the edges and placed it into the baking pan such that the roll was coiled on itself I egg washed just after forming the unbaked loaf and once again just before baking.

I had given away for the long weekend my baking pans to a friend so I used my high loaf tin.I let one loaf rest for 15 mins then I baked it and the other loaf I let rise until doubled in volume then I bake it both were baked the same way (same temperatures and times). I'm sure that there is nothing wrong with the recipe I think I didn't let the dough rest enough for the first version and I added too much flour at the start.I have to say after all the troubles they both looked good, the loaf using the challenge instructions expanded about x2, the other version expanded about x2½ both had great colour and the crust dough layer for both was very thin so thin you could see the nut filling through it. And the colour was great so brown and shiny. Since the final baked loaf rises so much take this into account when you are shaping the loaf into the baking pan. I had a little trouble getting it out of the pan, so I recommend using parchment paper or butter and flour your baking pan well.

The dough starting to be mixed notice the foamy yeast mixture
Photobucket

How to tell if your dough is kneaded enough if you poke an indentation into the dough it should spring back I realise now that I should of added more liquid it should be tacky Photobucket
Photobucket

The huge amount of nut filling I used my food processor to make it this is the first time I used the machine since I bought it two years LOL LOL ago in this instance I thought it was worth the effort to clean the machine after the task
Photobucket

Stretching the dough to size … a pain to do in every sense of the word
PhotobucketPhotobucketPhotobucketPhotobucketPhotobucket

The baked Northern povitica
PhotobucketPhotobucketPhotobucketPhotobucketPhotobucket

The southern povitica
PhotobucketPhotobucketPhotobucketPhotobucket

If you want to do the recipe over two days I would do the nut filling and the challenge recipe up to step 7. that is make the dough and let it rise overnight in the refrigerator. Then the next day return the dough to room temperature (a couple of hours) and make the povitica as per the recipe. This sort of recipe freezes very well, freeze the baked loaf and thaw in the fridge overnight loosely covered in paper towels then cover in plastic wrap this stop the povitica from becoming soggy from condensation.

The verdict – the challenge (Northern) povitica is a really delicious nut roll with a very dramatic interior appearance, the texture of it is very similar to bread-and-butter pudding, very moist and 'firm-ish” to the tooth. While the “Southern” had great height it was a lot lighter in texture than the challenge recipe version still good. But I liked the challenge version much more the interior looked better and tasted better also. Overall I was very pleased though it was a frustrating process for the first version, though the second version was a breeze.

Comparison of the two loaves – on the left is the challenge version (which I call Northern) and on the right is the Southern version. As you can see very different looking results.
PhotobucketPhotobucket

Tips and hints (some of these are from the other bakers' experiences with this recipe I will add extra tips and hints during the month when others have posted their results)
1. It is very important to get the correct consistency for the dough and the nut filling if you do the process is a breeze. Remember when it comes to making bread -- recipes are guidelines, since flour absorbs moisture from the air so it is not unusual to add extra liquid or flour to get the correct consistency for the dough (in our case it should be slightly sticky) and depending on how old the nuts are and how the nuts are ground (this is highly variable for each baker) determines how the nuts absorb the liquid so again look at the consistency and adjust the liquid for the nut filling you want it to be like thick honey. I think this is the real lesson of this challenge, don't be afraid to adjust the liquid amounts to suit what you find in front of you in the mixing bowl!
2. Use plain (all purpose) flour. Use the flour sparingly when you mix the initial dough, it should be sticky don't be afraid to add liquid to get the correct consistency if you used too much flour. When you start mixing the dough it looks like that there isn't enough flour avoid adding any extra at this stage. It is best to mix the dough up (reserving some of the flour) and really give it a good working over it will be sticky (slap it down on the counter a few times and use a scraper to scoop it off the counter and knead it hard) it will be become less sticky while you knead it, that way you will use the least amount of flour.
3. Let the dough rise then punch it down and let it rest until it's pliable, if it is too springy let it rest longer.
4. Always check if your nuts are fresh and are not bitter tasting, ground nuts in a packet easily can be a year old. Fresh nuts give the best result leading to a lovely moist filling. Grind or process the nuts very finely if the nut pieces are too large they will break and tear the dough layer when you roll it up.
5. The consistency of the nut filling is like thick honey don't be afraid to add some liquid to get the correct consistency, micro-waving really helps make it spreadable.
6. The amount of time you let the roll rise just before baking leads to different results for the final baked povitica.
7. Roll up the povitica fairly tightly (using the floured sheet as your guide) so the final baked loaf will not fall apart and the layers will have a good pattern with no voids between the layers.
8. To check if the loaf is ready lightly knock the top of the roll it should sound hollow, or insert a skewer (or small thin knife) into the loaf for a slow count of three it should come out dryish and feel warmish if the skewer is wet or feels cool bake for a longer time don't over-bake since the filling will dry out making the final loaf dry so making the layers fall apart when the roll is cut into slices.
9. Leave the roll in the tin until it has cooled this helps firm it up so the roll will not collapse when you take it out of the pan recall the loaf weighs over 1 kg (2 lbs).
10. Let the roll rest for a few hours (better for a day) until completely cooled and set before cutting, if you refrigerate the loaf it will cut thinly and cleanly without crumbs, remember to serve the slices at room temperature. Makes great toast or even better French toast yum yum.
11. The loaf gets better and better the longer it matures in the refrigerator.

A few more tips and hints from Wolf who has made povitica every Christmas for many years, I put these here so they can be found easily by the forum members
A. Don't spread the filling right to the edges of the dough. You want to stay within at least 1/2 inch of the sides. This way, you can seal the filling inside and won't have leakage.
B. I use a stoneware bread pan to bake mine in. The one in the photo had the ends tucked underneath to the center, so it presented a smooth top. It was also rolled to the center from BOTH ends. That's how I got 4 distinct swirls. (See her exquisite povitica here)
C. Definitely cool the loaf in whatever you bake it in, until you can handle it with your bare hands, before turning it out onto a cooling rack to finish cooling. It slices cleaner when completely cooled or refrigerated.
D. Roll the dough tighter than you think you need to. Yes, some filling will squeeze out the ends, but you'll get a neater swirl in the center, less voids and gaps and it'll stay together better, as well as make it a nicer sliced bread for toasting or even french toast- which is awesome with this type of bread.
E. It will freeze well, especially if well wrapped- I've done one upwards of a month before. It does ship very well- I ship one loaf to my parents every Christmas and one to my In Laws, my recipe makes 3 full sized loaves and will last upwards of a week on the counter at room temp. - if it lasts that long in your house }:P

Wolf graciously included instructions to obtain her exquisite swirl patterned povitica for the method.

I have drawn some diagrams of the method

The stretched out dough layer covered with filling
Photobucket

Then roll each long edge to the center thus forming two swirls
Photobucket
Photobucket

Then take each end and fold them towards the middle of the roll (the brown line is where the ends finish up when folded) thus forming a double height roll
Photobucket
Photobucket

Then turn the loaf over and place into the pan so the seam ends are at the bottom of the pan which means the top is smooth and has no cut seams or edges
Photobucket

Txfarmer a very experienced and superb baker posted some great tips also
1) At first glance, since we need to stretch the dough to very thin, it seems to make sense not to knead the dough too much. Kneading == strong gluten == too elastic == hard to roll out/stretch. However, what we really need is a dough that can be stretched out WITHOUT BREAKING, that actually requires the dough to have strong gluten. I make breads a lot, from my past experience, I think the solution here is to have a wet (as wet as one can handle) dough that's kneaded fairly thoroughly. Wet doughs are more extensible, despite being kneaded very well. I kept the dough so wet that it was sticking to the mixer bowl at the end of kneading, however, a large transparent strong "windowpane" can be stretched out, which is the indication of strong gluten.
2) With the right dough, stretching out was easy, < 10mins of work. The dough was tough enough not to break, yet wet enough to be stretched out. I made quarter-size (i.e. one loaf), but the dough was stretched out to cover almost all of my coffee table. The tip of using a sheet underneath was very good. I used a plastic table cloth (lightly floured). In fact the dough was stretched so large that the filling was barely enough to cover it. 3) I proofed the dough longer than the formula suggests to get more volume, and the loaf less dense. I understand the authentic version is quite dense, but my family tends to like lighter fluffier loaves when it comes to sweet breads. 4) Since the dough was kneaded well, the final loaf had very good volume. Rose well above the rim in my 8.5X4.5inch pan. Poviticas for morning tea
I needed to make a treat for nibbles at a morning tea. So I decided to make two poviticas – one povitica filled with tea infused figs and almonds and the other filled with coffee infused dates, cocoa and hazelnuts. I wanted a strong contrast in the flavours between the two loaves. The tea/fig/almond filling was a lovely 'camel' colour its flavour was like caramelised fig on the palate each element was present I really liked how the tea melded with the fig and the almond this povitica was additively GOOD with tea. The other loaf had a very strong coffee/date base flavour while the cocoa and hazelnut added a lovely lingering after taste the winner for me. I was very very pleased with the filling flavours and how they tasted with tea or coffee. (Apart from the coffee infused date povitica looking like a baked chicken LOL LOL.) Those loaves were moist, very dense and incredible rich, perfect (when thinly sliced) with a cuppa. Feeds a lot of people! There were like very moist, ultra dense fruit cakes I thought hence the reason for very thin slices to be served with your choice of tea or coffee. Not recommended for children too much caffeine!

For this attempt I was careful about adding the flour and made sure that the finished dough was a little sticky, this time I found it a lot easier to stretch though the consistency wasn't exactly right I felt and I need to better understand how do to the spreading out of the filling and I haven't still mastered how the amount of filling as compared to the amount of stretched out dough needs to be in ratio, and also how to form a good pattern of swirls needs some thought so a lot of little things to practice for me over the next few weeks.

I will give this recipe another go since I want to perfect the process (making pretty interior patterns and getting the texture right) since these loaves would be a great Christmas present.

Tea infused figs with almonds
Photobucket
Photobucket

Coffee infused dates with hazelnuts (the finished loaf looks a little like a roasted chicken LOL)
Photobucket
Photobucket

Tea infused figs with almonds
375 grams (13 ounces) finely chopped dried figs
¾ cup of very very strong tea (I used 4 teabags of Earl Grey tea)
¾ cup of vanilla sugar
1 cup (120 grams) (4¼ ounces) ground almonds
2 large egg
½ cup clotting cream (66% butter fat)
Method – combine all the ingredients (except eggs and cream) in a small saucepan bring to boil and simmer gently for 10 minutes. Beat eggs and pour slowly into mixture, stirring constantly and simmer gently 5 minutes more. This mixture scorches easily, so heat must not be too high. Cool mixture add clotting cream. Place filling into a container and let rest overnight before using.

Coffee infused dates with hazelnuts
375 grams (13 ounces) of finely chopped dried dates
¼ cup (55 gm) (2 oz) unsalted butter, fried until nut brown
¾ cup of very very strong coffee (I used 1½ tablespoons of instant coffee)
½ cup of dark brown sugar
¼ cup of cocoa powder
1 cup (120 grams) (4¼ ounces) ground hazelnuts
2 large egg
¼ cup clotting cream (66% butter fat)
Method – combine all the ingredients (expect eggs and cream) in a small saucepan bring to boil and simmer gently for 10 minutes. Beat eggs and pour slowly into mixture, stirring constantly and simmer gently 5 minutes more. This mixture scorches easily, so heat must not be too high. Cool mixture add clotting cream. Place filling into a container and let rest overnight before using.
          IL MONDO SOTTOSOPRA        


Per Luca ed Anna che sono appena arrivati su questo pianeta e per le loro mamme Francesca e Cecilia, due appassionate educatrici.  

Nel mondo in cui siamo, mondo che spesso sembra girare "a rovescio", mancano sempre più validi riferimenti, bussole e segnavia che possano guidarci nel cammino. La meraviglia dei bambini, il loro desiderio di amare senza calcoli, guardare e ascoltare senza pretesa o arroganza, è oggettivamente e non idealmente una medicina per adulti sempre più disorientati. Abbandoniamoci a questa magia...


C'era una volta

un signore alto alto e magro magro. Viveva solo in una casetta piccola piccola in cima ad una montagna circondata da un bosco. La montagna era tanto alta che quasi toccava il cielo e da lì si vedeva tutto il mondo. Spesso se ne stava in giardino a suonare un'armonica.

Nel castagno di fianco alla casetta aveva costruito la sua tana uno scoiattolo saggio, che spesso andava a cena dal signore alto alto e magro magro.

Un giorno il signore alto alto, dopo aver mangiato e bevuto del vino rosso, fece una domanda al suo amico scoiattolo che se ne stava su un ramo:

- Cosa vedi dalla cima del tuo castagno, amico mio?

- Vedo un mondo alla rovescia, dove le cose invece che andare avanti vanno indietro, e dove quel che sta sotto dovrebbe star sopra e quel che sta sopra dovrebbe star sotto. - disse lo scoiattolo.
- Mmmh, sempre peggio vero? - Disse il signore alto alto e magro magro.
- Sempre peggio, avanti così non si può andare, l'unica è sgranocchiarsi qualche nocciola.
- Bisogna fare qualcosa, tu pensi che sia l'ora della magia?
- Penso sia l'ora della magia - disse lo scoiattolo.

Era un'epoca strana quella. I pesci del mare nuotavano fra le nuvole e gli uccelli volavano negli abissi degli oceani. Chi era sopra stava sotto e chi era sotto stava sopra.
Le foche giocavano in cielo e le balene sguazzavano per aria come enormi mongolfiere. Tutto sembrava essersi rovesciato ed i funghi crescevano sulle spiagge.
Gli uomini vivevano sott'acqua ed erano diventati strani. Le mamme sorridevano poco ed i papà erano sempre seri, a volte arrabbiati ed a volte stanchi: avevano gli occhi da pesci lessi.
I bambini poi non giocavano più, e tutti si ascoltavano sempre meno l'un l'altro, perché avevano le orecchie piene d'acqua e ognuno passava le serate come se fosse chiuso in un acquario.

I delfini poveretti si rovinavano invece le pinne impigliandosi fra gli alberi e le tartarughe di mare si perdevano fra le nuvole o nella nebbia: c'era una gran confusione in cielo.
In fondo al mare, a parte gli uomini che si erano intristiti, c'erano uccelli che andavano a sbattere contro gli scogli, aquile insabbiate, falchi stanchi di acqua e sale.

Il signore magro magro allora prese una decisione. Si alzò da tavola, aprì un armadio giallo e prese una grande lampadina blu. La prese fra le mani ed iniziò a guardarla.
Guardò fuori dalla finestra vide che il cielo era grigio e la terra stanca.

- Allora hai deciso di fare il grande passo? -
Chiese lo scoiattolo saggio.
- Sì, ho deciso, adesso svito la lampadina bianca e avviterò la lampadina blu, e speriamo che la magia arrivi in fretta.
- Per tutte le nocciole del mondo, certo che arriverà: è la nostra ultima speranza per sistemare le cose!

Tornò in cucina, svitò la lampadina dal lampadario senza nemmeno salire sulla sedia, perché lui era alto alto.
Si era fatta sera e la stanza diventò buia. Per un attimo fu indeciso sul da farsi.

- Hai perso il coraggio?
Domandò lo scoiattolo.
- No, ma lo sai anche tu che la magia blu è la magia delle magie, e non vorrei che qualcosa andasse storto.

Proseguì avvitando la grande lampadina che aveva tenuto fino a quel momento fra le mani. La luce blu riempì la stanza improvvisamente. Era un blu intenso, un blu di mare profondo e allo stesso tempo di cielo a primavera. Il blu della lampadina era tanto bello, tanto grande e tanto intenso che, magia delle magie, iniziò ad uscire dalla porta e dalla finestra e pian piano riempì tutta la strada che portava alla montagna e il bosco che la circondava, il cielo lì vicino e tutti i campi intorno. In poche ore tutto era diventato di un blu bellissimo. I due uscirono dalla casetta.


- La magia è iniziata.

- Io torno sul mio albero, cosa ne dici, ci vediamo per cena, così facciamo il punto della situazione?
- Buona idea. - Disse l'uomo alto alto e magro magro.

Il grande blu scese a valle e dopo aver riempito il cielo, riempì anche la terra, entrò fin dentro le tane dei conigli e avanti avanti si infilò nei fossi di campagna e nel fiume, fra le canne ed i sassi, dentro alle cascate e sotto ai moli dei pescatori, e poi oltre dove la terra diventa sabbia e si apre sul mare.

Il blu cambiò il colore delle onde e si infilò fin dentro agli abissi, dove vivevano gli uomini nelle loro città sommerse. Tutto, tutto, ma proprio tutto, era diventato blu.

Lo scoiattolo si arrampicò fino in cima al suo castagno.

- Allora come sta andando? Cosa vedi da lassù?

- Direi che ormai ci siamo, vedo blu ovunque e ha invaso ogni cosa. - Disse lo scoiattolo
- Sta funzionando la magia?
- Non riesco ancora a capirlo.... - Disse lo scoiattolo.

Ormai il blu aveva invaso ogni cosa ed i due amici decisero di spegnere quella luce, che aveva riempito tutto il mondo. Tutto rimase ancora una al buio.
Nel nero più nero l'uomo alto alto e magro magro disse una formula magica:
- Metti sotto quel che è sopra e metti sopra quel che è sotto e fallo subito in un BOTTO!
Passarono 7 lunghissimi minuti, poi come d'incanto si affacciò in cielo un bel sole giallo pieno di colori.

Lo scoiattolo rimessosi in piedi corse sull'albero e si mise a scrutare la terra ed il cielo. Era tutto un turbinio di mille colori.

- Per adesso non vedo niente.

- Niente niente? - Disse l'uomo alto alto e magro magro.
- Niente di niente … anzi, aspetta, vedo qualcosa laggiù in cielo!!
- Cos'è?
- E' un falco amico mio! La magia è riuscita! Gli uccelli sono tornati in cielo! Urrà, Urrà!
- Vedi anche il mare dal tuo castagno?
- Vedo anche il mare e tutti i pesci sono tornati in acqua,anche la balena! - Disse lo scoiattolo
- E gli uomini? Gli chiese l'altro.
- Gli uomini? Sono tornati sulla terra e le loro case non sono più acquari tristi, anzi le persone si parlano e SORRIDONO !!!
- Evviva ce l'abbiamo fatta! Ogni cosa è tornata al suo posto!

L'uomo alto alto e magro magro pensò alla magia del blu del cielo, del mare e al blu del fiume che attraversava la terra e sorrise contento, pensando anche a tutti i colori dell'arcobaleno.

Si affacciò alla finestra e disse allo scoiattolo saggio:
- Amico mio vieni da me per cena?
- Certo! Dobbiamo far una grande festa e inviteremo gli animali di tutta la foresta!

          LION        




Película: Lion. Dirección: Garth Davis. Países: AustraliaReino Unido y USAAño: 2016. Género: Drama. Interpretación: Nicole KidmanRooney MaraDev PatelGuion: Luke Davies; basado en la novela “A long way home”, de Saroo Brierley. Producción: Angie Fielder, Iain Canning y Emile Sherman. Estreno en España: 27 Enero 2017.


El pequeño Saroo, de cinco años, se pierde en un tren en el que recorrerá miles de kilómetros por la India, lejos de su casa y de su familia. Saroo tendrá que aprender a vivir solo en Calcuta, antes de que una pareja australiana lo adopte. Veinticinco años después, y contando tan sólo con sus recuerdos, una determinación inquebrantable y las posibilidades que le proporciona la herramienta de búsqueda Google Earth, comenzará a buscar a su familia perdida, para reencontrarse con ellos.


Tras una serie de desdichas, un niño mendigo de La India se separa primero de su madre, y después de su hermano. Acaba en un orfanato, donde le recoge una familia australiana que decide adoptarle. Años después, nacerá la inquietud de reencontrarse con los suyos.
El australiano Garth Davis, forjado en el ámbito de la publicidad y en series como Top of the Lake, debuta con buen pie en la realización cinematográfica, versionando una historia real, recogida por el propio protagonista en su libro “A Long Way Home”. Habrá que seguir los pasos de esta joven promesa, que convierte un film que funciona como excelente publicidad de Google Earth –herramienta que ayuda bastante al protagonista en la trama– en un drama de primer orden, con algunos momentos conmovedores. Se le perdona que atraviese un pequeño bache hacia la mitad del metraje, pues aborda con sobriedad temas como la identidad personal, y la necesidad de conocer las raíces.
Por un lado Dev Patel se consagra como actor adulto, años después de Slumdog Millonaire, tras una serie de papeles bien ejecutados, como el protagonista de El hombre que conocía el infinito. No sólo mantiene su fotogenia con el paso del tiempo, sino que cada vez interpreta mejor. Choca más que Nicole Kidman vuelva a trabajarse un personaje, defendiendo con vigor a la madre adoptiva, en sus escasas escenas. Por encima de ellos, se convierte en rey de la función el debutante Sunny Pawar, comunicativo niño que interpreta en el primer tramo al protagonista.
El relato tiene puntos en común con Rastros de sándalo, si bien resultaría extraño que sus responsables conocieran el film español.(DE CINE 21).

Nunca dejaré de ser un conjunto de piezas pegadas, en el fondo siempre habrá algo roto en mí”, decía A. M. Homes en su novela autobiográfica La hija de la amante, en la que contaba cómo su madre biológica había irrumpido en su vida cuando ella tenía 31 años. De piezas pegadas y profundos rotos también habla Lion, adaptación de Un largo camino a casa, de Saroo Brierley, que lleva a la gran pantalla el australiano Garth Davis.
Contada cronológicamente, Lion es la historia de Saroo, un niño que se pierde en India y acaba en un orfanato en la otra punta del país. Allí es donde lo encuentran sus padres adoptivos, una pareja australiana que ha decidido altruistamente adoptar niños en vez de tener los suyos propios. Después de unas cuantas penurias de niño huérfano –filmando a Sunny Pawar sin sensacionalismos, con un naturalismo de agradecer para una película que ambicionaba estar en la carrera a los Oscar–, la adaptación de Saroo al nuevo medio es total, y sólo la incómoda presencia de su hermano Mantosh, también adoptado, evidencia que lo que une las piezas pegadas de esta perfecta familia es sólo eso, pegamento.
Dev Patel interpreta con calidez al Saroo universitario que, al entrar en contacto con compañeros indios, al oler sus cocinas y al verse en sus rasgos, recuerda de pronto lo que durante todos esos años no ha querido ver: sus orígenes. Es así cómo se embarca en un viaje tecnológico para buscar a la madre y los hermanos a los que perdió, y de paso, a sí mismo. Un viaje en Google Earth que parecería de broma si la historia no estuviese inspirada en un caso real. De todas formas, no es en ese viaje donde subyace la capacidad emotiva de Lion, sino en su acercamiento honesto a la adopción, al sentimiento del adoptado y del que adopta â€“maravillosa Nicole Kidman–, a las piezas pegadas, al inevitable vacío de no saber de dónde venimos y quiénes somos.(CINEMANIA).

Pocas veces se puede hallar en un largometraje porciones dramáticas tan claramente divididas (para bien y mal) como dentro de este estimable primer crédito cinematográfico de Garth Davis (da reparo decir debutante cuando uno ve en su ficha créditos como la rutilante teleserie 'Top of the Lake'). La película posee un arranque narrativa y tonalmente cautivador, el cual progresa con un brío sostenido que, llegando incluso más allá del tercio de su metraje, hace pensar que podríamos disfrutar finalmente de una experiencia inolvidable.
No obstante, acaba por evidenciar ciertas flaquezas, no sólo por la progresiva relajación en sus ambiciones de originalidad, sino, sobre todo, al perder el control sobre su cantidad de caramelo visual y tonal. Considerando sólo sus momentos mejor resueltos y efectivos, casi todos ubicados en la primera mitad, calificar 'Lion' como obra tremendamente conmovedora sería incluso quedarse corto. Eso pesa más que algunos previsibles minutos de soluciones formularias que, aun desluciendo algo el conjunto, tampoco llegan a arruinar la experiencia.(FOTOGRAMAS).

          How To Increase Your Affiliate Paychecks Using Camtasia        

The ability to profit in the affiliate marketing industry is becoming much harder, due to the ever growing fierce competition. The one challenge we all face is thinking up of new ways and strategies to promote and market out products. There are many

Tags:


          Here's Why Using Camtasia Can Increase Your Affiliate Checks        

As more and more people become interested in Affiliate Marketing, the ability to profit in this industry is becoming harder. You must have a better marketing strategy to out perform other affiliates in order to secure a bigger percentage of the profits.

Tags:


          SHIVAPRASANNA K V's FILES        
Full Name:Shivaprasanna K V
Gender :Male
Educational Qualification:M.Sc., B.Ed.
Occupation :ASISTANT MASTER(PCM)
Phone Number : 7411174354, 7411174356
Email ID :shivaprasanna22@gmail.com
Working Address :
GGPUC Hassan
Residential Address :
HASSAN

Shivaprasanna K V's Created Files 

1 dattu_makkala_format__17-18.pdf
2sslc_english_medium___216-10__set_question_papers_2017-18.pdf
3 sslc_english_medium___2111-15_set_question_papers_2017-18.pdf
4 sslc_english_medium___2116-21_set_question_papers_2017-18.pdf
5 sslc_english_medium__211-5_set_question_papers_2017-18.pdf
6 sslc_kannada_medium__249-12_set_question_papers_2017-18.pdf
7 sslc_kannada_medium__2413-16_set_question_papers_2017-18.pdf
8 sslc_kannada_medium__2417-20_set_question_papers__2017-18.pdf
9 sslc_kannada_medium_241-4__set_question_papers_2017-18.pdf
10 sslc_kannada_medium_245-8_set_question_papers_2017-18.pdf
11 sslckannada_medium_2421-24_set_question_papers__2017-18.pdf
12 8th_maths_lesson_plan_revised_5es_2017-18.pdf
13 9th_maths_lesson_plan_revised_5es_2017-18_2.pdf
14 10_maths__lesson_notes_kannada17-18.doc
15 10_maths_lesson_notes__english_17-18.doc
16 10_physics_lessons_eng_17-18.docx
17 10_physics_lessons_kan_17-18.docx
18 10th_science_lesson_plan_eng_17-18.docx
19 10th_science_lesson_plan_kan_17-18.docx
20 __17-18.pdf

8_-_.pdf.pdf
9_-_.pdf.pdf
10_-_.pdf.pdf
1 8maths programme of work 17-18.pdf
2 9maths programme of work 17-18.pdf
3 10maths programme of work 17-18.pdf
4 10physics programme of work 17-18.pdf
5 sslc maths-e handbook formulae 16-17.pdf
6 sslc maths-k handbook formulae 16-17.pdf
7 total 10 physics notes 17-18e new.pdf
8 total 10 physics notes 17-18k new.pdf
9 formulae-8maths-e.pdf
10 formulae-8maths-k.pdf
11 formulae-9maths-e.pdf
12 formulae-9maths-k.pdf
13 8maths setubandha maths qp 17-18.pdf
14 9 maths setubandha maths qp 17-18.pdf
15 maths activities eng 17-18.final.pdf
16 maths activities kan 17-18.final.pdf
17 sslc 18 2016-17-revised.pdf
18 sslc 21 2016-17 revised.pdf
19 -10 .pdf
20 -10 .pdf
10th Standard Science PPT's
Kannada Version
01. Alternate Sources of Energy
08. Types of Motion
09. Heat Engines
10. Nuclear Energy
14. Sound
16. Electro Magnetic Induction
17. Electronics
24. Space Science- Stars and Galaxies | Rockets and Artificial Satellites
English Version
01. Alternate Sources of Energy
08. Types of Motion
09. Heat Engines
10. Nuclear Energy
14. Sound
15. Metals
16. Electro Magnetic Induction
17. Electronics
24. Space Science - Stars and Galaxies | Rockets and Artificial Satellites
physics animated figures.pptx 
          Karnataka State 9th Standard All Subjects Study Materials 2017-18        
Karnataka State 9th Standard All Subjects New Syllabus Study Materials 2017-18 

Kannada

English

Hindi

Mathematics
Kannada Version
1.Number System
2. Polynomials
3.coordinate Geometry
5. proposal for Euclid geometry
6.linear equations in two variables.pdf
9th std mathematics chapter 6 lines and angles notes kan version-yakub.pdf
9th std mathematics triangles notes kan version-yakub.pdf

English Version
1.Numbers System
2. Polynomials
3. Coordinate Geometry
4. Linear Equations in Two Variables
5. Introduction to Euclid's Geometry
6.
7. Triangles
8. Quadrilaterals
9.
10. Circles
11. Constructions
12. Heron's Formula


9th maths polynomials notes eng version.pdf
9th number system notes eng version.pdf

9th std maths number system question bank kan version.docx
9th std maths number system question bank kan version.pdf

Science
  1. 9th std science-surrounding of matter is pure notes kan version 2017-18.docx
  2. 9th std science-surrounding of matter is pure notes kan version 2017-18.pdf
9th std science matter around us pure notes kan version.pdf
9th std science matter in our surroundings kan version notes.doc
9th std science matter in our surroundings kan version notes.pdf
9th std science matter in our surroundings notes eng version-rajamanikya.pdf
9th std science matter in our surroundings notes kan version-rajamanikya.pdf
9th std science-structure of atom notes eng version.pdf
9th std science-structure of atom notes kan version.pdf
natural resources eng version.docx
natural resources eng version.pdf
natural resources kan version.docx
natural resources kan version.pdf
9th science atoms eng version.pdf
9th science is matter around us pure eng version-rajamanikya.pdf
9th science is matter around us pure kan version-rajamanikya.pdf
9th science matter around us is pure eng version.pdf
9th_science_atoms_and_molucules_notes_eng_version.pdf
energy and work-9th science new notes.pdf
living organisms-9th science new notes.pdf
sound-9th science new notes.pdf
9th science chapter 1 matter sournding us em.pdf
9th science matter in our surroundings notes-rajamanikya em.pdf
9th science matter in our surroundings notes-rajamanikya km.pdf
9th science chapter - 6 tissues notes em.pdf

Social Science

Physical Education


          PERMULAAN BAIK UNTUK SI KECIL        
QASEH GOLD JUNIOR

Membina generasi yang cemerlang fizikal, Intelektual & Spiritual bermula dengan pemakanan yang HALAL lagi BAIK.


Qaseh Gold Junior membantu meningkatkan tenaga, mencerdaskan minda serta menyokong tumbesaran & sistem imun tubuh yang lebih kuat. Insya Allah!

Formulasi 8 makanan sunnah unggul dengan tambahan Badam & Bayam!

MENGAPA ANAK-ANAK PERLU AMALKAN QASEH GOLD JUNIOR?

1.Membekalkan sistem imun badan yang lebih mantap dan kuat InsyaAllah

2. Gabungan makanan sunnah & makanan terpilih seperti badam, pegaga & bayam memberikan nutrien untuk menyokong TUMBESARAN yang lebih kuat Insya Allah.

3. Agen seperti kismis dan madu terkenal untuk mencerdaskan minda dan membekalkan tenaga.

4. Membekalkan serat tidak larut & serat larut daripada kurma serta prebiotik semulajadi iaitu Gam Arab yang membantu menyihatkan usus serta melegakan masalah sembelit. Insya Allah.






          MARI BERQASEH!        

APA ITU QASEH GOLD?

Qaseh Gold adalah formulasi makanan sunnah unggul dan herba terpilih untuk membantu meningkatkan tenaga fizikal, minda dan emosi serta menjana kesihatan dan menyerlahkan kesihatan semulajadi.

Minuman ini sangat sesuai & perlu diamalkan oleh:
1. Suami/Ayah
2. Isteri/Ibu
3. Warga emas
4. Wanita mengandung, melahirkan & menyusu
5. Pekerja yang menggunakan tenaga fizikal
6. Pekerja yang banyak menggunakan tenaga minda/berfikir
7. Pasangan yang akan mendirikan rumahtangga
8. Pasangan yang berusaha mendapatkan zuriat
9. Pelajar universiti/kolej
10. Ahli sukan
11. Kanak-kanak 5 tahun ke atas



UNTUK PERTANYAAN/ORDER SMS/PM: 019-325 1901 (PN.NOR)



"SIHAT IYU JIHAD!"




          UNTUK SI CELUPAR        
Adakah anda pernah terfikir dan sedar anda bermulut celupar? Sedarkah anda apabila kita berbicara, tanpa disedari kita telah mengguris hati dan perasaan orang lain? Pernahkan anda dipinggirkan kerana anda suka bercakap ‘lepas’?

Sebagai manusia biasa, kita tidak pernah terlepas dan lari dari melakukan kesilapan dalam segala tindakan serta percakapan harian.

Rasulullah telah meninggalkan beberapa petua untuk mengubati penyakit lisan dan petua yang berguna untuk mengubati penyakit-penyakit lain seperti suka memfitnah, mengumpat, menipu, bercakap kotor dan sebagainya selain mulut celupar.

Pertama, Rasulullah menyuruh kita diam apabila terdorong untuk bertutur perkara yang tidak sepatutnya.
Sahabat Abu Syuraih Al-Khuza’iy r.a. menyatakan bahawa Rasulullah pernah berpesan, 

“Sesiapa yang beriman kepada Allah dan Hari Akhirat, maka hendaklah dia bercakap hanya perkara yang baik atau diam.”


Kemudian, Rasulullah menyuruh kita berzikir bagi mengimbangi aktiviti lidah. Kebanyakan dari kita menggunakan lidah untuk kemudahan dan kepentingan diri dan terlupa memuji pencipta lidah setiap hari. Kata-kata yang dihasilkan oleh lidah dalam memuji pencipta lidah lebih sedikit berbanding dengan kata-kata yang dihasilkan ketika berkomunikasi sesama kita.

Menurut sahabat Ibnu Umar, Rasulullah pernah berkata, “Janganlah kamu banyak bercakap tanpa berzikir kepada Allah, kerana sesungguhnya banyak bercakap tanpa berzikir kepada Allah mengakibatkan kerasnya hati, dan orang yang paling jauh dengan Allah adalah orang yang paling keras hati.”

Rasulullah pernah menyatakan menerusi Imam Bukhari, terdapat dua kalimat zikir yang paling disukai oleh Allah SWT yang sangat mudah diucapkan tetapi sangat berat untuk diamalkan.

Kedua-dua kalimat itu adalah ’subhanallah wa bihamdihi’ dan ’subhanallah hil azim’ yang membawa maksud ‘Maha suci Allah dan segala pujian kepadaNya’ dan, ‘Maha suci Allah yang Maha Besar.’

Selain itu, dalam riwayat lain diceritakan, sesiapa yang membaca ‘subhanallah wa bihamdihi’ sebanyak 100 kali sehari, maka semua dosanya diampunkan oleh Allah SWT meski pun sebanyak buih di lautan.

Ketiga, Rasulullah mengajar agar kita sentiasa beristighfar untuk mengelakkan lidah kita dari terus ‘rancak’ membicarakan perkara yang kita sendiri tidak ketahui akan kesahihannya.

Istighfar bermaksud memohon keampunan dan kita digalakkan untuk beristighfar sekurang-kurangnya dengan mengucapkan, ‘Astaghfirullahazim’ disertakan ‘perasaan menyesal’ di dalam hati.

Rasulullah dalam amalan hariannya selalu beristighfar sebanyak 100 kali untuk mengelakkan keburukan dalam lidahnya.

Jika Rasulullah yang maksum dan baik tutur kata beristighfar kepada Allah sebanyak itu, bagaimana pula agaknya jumlah kuantiti istighfar orang yang mempunyai penyakit lisan?

Bagi mereka yang ingin berubah, tidak salah kalau ingin mencuba dan mengamalkan formula dan teknik yang Rasulullah amalkan supaya kita dapat memperbaiki diri serta tidak sekali-kali ‘meletakkan’ manusia lain itu lebih rendah dari diri kita sendiri.
 
Yang baik itu eloklah kita ambil sebagai ilmu dan pengajaran serta hindarilah perkara-perkara yang boleh membawa sifat mazmumah dalam diri kita. Insyallah.


sumber : mynewshub 

          The MoneyShot Snipes You With HOT Political TAEKS.        

"Bro.  You gotta check out the hooters on this Iraqi chick before I blow them clean off."




I don't do this often ever but today we're going to get mildly political at The MoneyShot.  I tend to avoid subjects like these since they usually start mindless Internet wars that will never be solved.  But then I thought about it and realized...we do that shit with sports on the reg anyway, so who gives a fuck?

Everyone is talking about this new movie American Sniper.  The Academy is rock hard and lubed up, ready to pepper this flick with all the awards.  But many on the Interwebs seem outraged by an alleged misinterpretation of the sniper in question.  Admittedly, I knew nothing about Chris Kyle when the movie trailer was released.  I saw a war movie starring Bradley Cooper and violently fist pumped for a good 15 seconds after.  I just envisioned Clint Eastwood laughing like a bastard while rolling around in stacks of money completely naked.  I'm not sure there is a better money making equation in Hollywood.  War + actor that cranks out the jams = fuck load of money.  It's a nearly fool proof formula.  Even now, I'll admit that I still don't know a lot about this guy.  Or I should say I don't know if the information I have is completely accurate.  The Internet can be a dangerous place to get believable information these days.

From what I've read, apparently Clint Eastwood has really ruffled some feathers with this one and the film has brought into question exactly who this Chris Kyle guy is/was.  I've read some articles and watched some interviews and it seems like there is a definite divide in opinion.  Chris Kyle American Hero or Chris Kyle American Psycho?  You have right wing people celebrating Chris Kyle the solider and calling him a true American hero because of the countless number of American lives he is responsible for saving.  Then you have left wingers calling Kyle a hate filled, murderous bastard who "loved" killing and who was insanely racist.

Here's my ELITE opinion on the matter.  It's going to take a lot more than Michael Moore flapping his fat jowls for me to think poorly of a guy who put his life on the line to protect mine.  I personally know one SEAL and he's a Kentucky gay boy who turns a blind eye to improper NCAA benefits and incest.  The SEAL I know is not a bad mother fucker that could kill you with a paper clip.  It takes a special combination of crazy and stupid to become a Navy SEAL and they probably need to be in order to do what they do and live with it.  You have to be born with a certain mental makeup that differs from most normal people, IMO.  What I'm saying is I'm not judging this man for whatever faults he may have had.  Because I know who isn't becoming a SEAL.  Me.  I also know who isn't fighting terrorists.  Also me.  And to be honest, I think I require the guys making sure I don't wake up with a bad guy's assault rife pressed firmly against my nose, a little off upstairs and radical with their actions.

I think these left wingers just need to R-E-L-A-X.  The men and women in our military risk their lives to make sure that Americans like me can do stupid shit like be gluttonous assholes at ridiculous food challenges.  So I'm gonna cut our soldiers a little fucking slack when it comes to the manner in which they defend my freedom.  So maybe Kyle did enjoy killing terrorists.  Okay.  So fucking what?  Wouldn't you?  Just a little?  Especially if it meant an American solider lived in the process??  So what if he was a little hate filled?  I can safely say that I would also probably hate the people responsible for me waking up in the desert every morning wondering if today is the day a four pound spider bites my dick off.  I think any normal person would be somewhat hate filled in that situation.  And I don't think I need to point out the fact that every last one of you fuckers here is a little racist.  Also...who gives a rat's ass that he wrote a book about his experience to try and reap some monetary benefits, post war? The military guys I know tell me the pay sucks and is really hard to live off of.  So I see nothing wrong with a little side action.

Maybe my opinion will change if I get more information.  Or more credible information.  But from what I've seen and read so far, it sounds like sad, gun hating hippies are just trying to poke holes in a story about a man responsible for saving a lot of American lives.  If that is indeed the case...go eat some granola and find something else better to do, you fucking losers.  Anyway...I figured this would be a nice break from sports and something new to talk about.  Have at it, fellas.
          Ohio vs. Oregon National ChampionSHIT: Live Blog        

Didn't even take a full decade to forget this loser.



Today will either be the best or worst day in the history of college football.  Either we all get to hoist Mark May onto our shoulders while celebrating the Ohio Buckeyes falling short in yet another national championship game, or we're forced to live in a Godless world where the most undeserving fan base in the country gets to be happy.  Unfortunately I have a feeling the Fuckeyes win this one convincingly.  You don't dominate Bama in that fashion and then not show up in the title game.  Since today will definitely be about Ohio winning a national title or choking on a gaggle of duck dicks, we're going to live blog this one and just let the inmates run wild in the comment section.  A tried and true formula that always delivers.  Don't forget to LOL at Fat Face Troy SMIFF Young one last time before we kick things off.

8:09 - Doran Grant looks like a horse.  And Ezekiel Elliott's face looks like he's having an allergic reaction to shell fish.  First impression...Ohio has the advantage in ugly shit birds.

8:11 - Listening to Lee Corso makes me wonder how much longer ESPN is going to let this guy float slowly into insanity in front of our eyes.  One day he's gonna show up in just his underwear holding a spatula in one hand and a dead cat in the other.

8:16 - EXPERT PICK TIME!  Desmond Howard should make some more friends in Ohio by picking Oregon.  LOL.  David Pollock hates women's rights but likes the Ohios.  And Corso gives his patented curse to the Buckeyes...after accidentally spitting on himself and almost losing consciousness.

8:20 - "REMEMBER MEEEEEEEEEEEEEEE FOR CENTURIIIIIIIIIIIIIIIIIIIES!!"  Can't wait to hear this fucking song a billion times tonight.  Prime's musical heroes are annoying.

8:24 - How did Urban Meyer make it out of the tunnel without his heart exploding?  Lotta flashing lights and loud noises for a guy with heart problems.

8:27 - Mother of mercy!  Joey Bosa's nose needs its own zip code.



The Bosa brothers having some family fun

8:28 - That National Anthem would have been way better if done by Total Recall, IMO.  Something to think about next year, guy in charge of booking that job.

8:31 - Two minutes before kickoff seems like a good time for sideline interviews.  Get the fuck off the field, losers.  And someone kill Tom Rinaldi, please.

8:34 - KICKOFF!!  Oregon ball at the 25.

8:35 - Hey, guys.  Can anyone tell me if Oregon's offense goes fast?  More responsible journalists would probably alert the people watching at home to such important information.  It looks like it's Thomas Tyner's personal mission to fucking truck every last defender for the Buckeyes.  FUMBLE!!!!  Oof.  What a lucky bounce.  Jesus, ANOTHER FUMBLE!!!  Check that...knee down, Oregon keeps it.  What a crazy start.

8:43 - Oregon TD.  Uh oh....that was really fast and easy.  Probably a lot of sweaty Buckeye sacks out there right now.  7-0 Oregon.

8:48 - Ohio Buckeyes turn to respond.  Already a critical drive for them with 12 minutes to go in the 1st quarter.  Good Lord...Cardale Jones is a fuckin load.  Good run by him for a first down.  Well that didn't last long.  Punt.

8:53 - That Taco Bell commercial where the dick wad kid can't decide whether or not to pay for parking so he can shove diarrhea in his mouth is stupid as fuck.  Just use the drive thru, dipshit.  Oregon ball at the 10.  Buckeyes need a stop in order to keep this game under control...and they do on a dropped pass.

9:00 - AVENGERS, AVENGERS, AVENGERS, AVENGERS, AVENGERS!!!!!

9:01 - Buckeyes pinned deep and Oregon nearly gets a safety.  The advantage of Cardale Jones.  The guy could probably squat on a live grenade and be fine.  Huge first down for Ohio.  Hell of a catch by Marshall followed up by one of the gayest things I've ever seen...