Merry Christmas from the Hardstyle Diva!

Enjoy the Holiday Jingle from Pavel & the RKC. Jingle Kettlebells
http://bit.ly/8PClhk

Ever since the PAVE academy, a charter school here in the neighborhood, announced that it would be extending its stay inside the PS 15 building beyond its originally-planned two year period, there has been quite a bit of back and forth between the two parties.

Photo from The Brooklyn Paper/ Tom Callan

Parents of PS 15 students feel that their children are being hurt by the presence of another school, adding more bodies to the school and potentially competing for resources.

PAVE, for its part, says that they are making the best out of an imperfect situation as they try to find their permanent home.

I’ll refrain from weighing in- if anything, the debate around charter schools is a complex one, and I think anyone who suggests that they are always/never a good thing isn’t looking at it from every side.  I will say that it’s a shame that these two schools, both committed to teaching young people and both with solid track records, have been put in this position of opposition.

According to an article in the Brooklyn Paper, though, the controversy may be en route to ending.

“We have $26 million from the Department of Education, and we’ve raised $6.2 million on our own,” said Wally Bazemore, a member of the PAVE Academy board of directors.

Bazemore added that the academy needs $6 million more to have full funding its own facility at Henry and Mill streets.

So who knows how long that could be.  Here’s hoping that a peaceful resolution is in sight, and that these two schools will continue to offer rewarding educational experiences for their students.

Suomen disco, fool!  Take a ride in “the dancing shoes”

Ingredientes

• 1 pote de nata
• 1 creme de leite sem soro
• Meia lata de leite condensado
• 4 colheres de chocolate em pó
• 1 xícara de café frio bem forte e sem açúcar
• 1 pacote de bolacha de maisena

Modo de Preparo

Primeiro faça um creme com a nata o creme de leite, o leite condensado e achocolatado em pó. Depois misture bem e reserve. Molhe um pouco de bolacha no café e forre o fundo de uma travessa, depois coloque um pouco de creme, e vá alternando: bolacha, creme, por último creme. Decore com um pouco de chocolate em pó bem de leve para decorar, ou raspas de chocolate, ou ainda morangos. Deixe um pouco na geladeira e sirva gelada.

It is time to move back to jewelry inspirations. All of the recent magazines are full of holiday styles…and of course, this is the sparkle season. Heidi Klum, the face of the Ann Taylor holiday ad campaign is covered with pearls, pave and sparkle.

After I saw this ad, I had to explore the Ann Taylor site for details. Follow the link for the pearl & pave necklace…very nice!!!

Difícil descrever como esta receita chegou às minhas mãos.  Há muita generosidade por trás. Muito carinho, muita competência também.

Obrigada Lena querida! Querida mesmo, de bem-querer. Querida por embutir, sabiamente, todo seu conhecimento dentro da grandeza que é a simplicidade.  

Essa nova amizade me faz acreditar cada vez mais nos valores que aprendi a cultivar e respeitar.

Podem colocar em prática, sem receio, esta receita maravilhosa e deliciosa.

Aqui vai, ao pé da letra:

Sirva-o extremamente gelado!

Pavê de cupuaçu
Tempo de preparo: 1 hora
Porções: 12

Ingredientes:
Para o creme de cupuaçu:
- 500 grs de polpa de cupuaçu (é vendida congelada)
- 1 lata de leite condensado
- 1 lata de creme de leite
- 1 xícara de açúcar
- pitada de sal

Para o doce de cupuaçu:
- 300 grs de polpa de cupuaçu
- 250 grs de açúcar

Para a montagem:
- 1 cx. de biscoitos champagne
- 2 xícaras de leite ( aprox.)
- 2 colheres de chá de baunilha

Preparo:
Descongelar a polpa de cupuaçu.
No processador, bater bem todos os ingredientes até virar um creme.
Pode-se fazer no liquidificador, mas nesse caso, recomendo bater em 2 ou 3 etapas.
Reservar na geladeira.

Do creme:

Do doce:
Colocar o cupuaçu e o açúcar numa panela de fundo grosso, e mexer até ficar em ponto de geléia, em fogo baixo. Mais ou menos 15 minutos, após início da fervura, mexendo de vez em quando com uma espátula.

Montagem:
Em travessa quadrada ou retangular, de preferência, comece molhando os biscoitos no leite com a baunilha, e forre o fundo. Em seguida, espalhe uma fina camada do doce, com uma colher. Em seguida uma camada mais espessa do creme. Repita a operação.
Decore com castanhas-do-Pará raladas, ou marmorize o creme com um pouquinho do doce na camada superior.
Deixe na geladeira por pelo menos 4 horas antes de servir.

Dicas da Lena:

- A polpa de cupuaçu é encontrada com certa facilidade nas grandes cidades, em freezers, em embalagens com vários saquinhos de 100 grs., em vários supermercados.
- Para saber se o doce está no ponto certo para esta sobremesa (que não é de cortar, e sim uma consistência pastosa depois de frio), faça um teste colocando um pires (vazio) no freezer por 10 minutos. Quando achar que o doce está no ponto desejado, coloque um pouquinho dele no pires, e leve ao freezer por uns 3 minutos. Teste se escorre vagarosamente da colher. Se estiver endurecido demais, coloque algumas colheres (de sopa) de água na panela, e deixe ferver, mexendo, por 1 minuto. Faça o teste novamente.
- Para marmorizar o creme com o doce: Coloque apenas um pouco do doce por cima da última camada de creme, e faça movimentos aleatórios com um palito de churrasco, misturando as duas partes. Pronto!
- É possível fazer porções individuais, desenformando o pavê.
Para isso, é necessário deixá-lo no freezer até estar BEM gelado. Utilize pequenas formas de fundos falsos. Com uma espátula fina separe cada mini-pavê dos fundos falsos, depois de empurrá-lo para cima do aro, e coloque-o no prato de servir. Leve todos à geladeira.
- É uma sobremesa que pode ser congelada até 2 meses. Cubra bem com plástico filme e por cima papel-alumínio.

*Helena Gasparetto é Chocolatière, Patissière, colunista semanal do Site Gourmet, do Marcelo Katsuki.

Ingredientes:

100 g de ameixa seca sem caroço
100 g de damasco
100 g de uva passa
100 g de nozes
2 colheres (sopa) de leite em pó
2 colheres (sopa) de açúcar
Essência de baunilha
2 colheres (sopa) de amido de milho
2 gemas
1 pacote de bolacha maizena
500 ml de leite integral
1 copo americano com água
Cerejas para decorar

Modo de Preparo:

Pique todas as frutas secas e reserve.
Para fazer o creme, misture bem, em uma panela, as gemas, o amido de milho, o leite em pó, o açúcar, uma colher de chá de essência de baunilha e o leite.
Todos os ingredientes devem estar bem misturados antes de ir ao fogo. Mexa rápido, em fogo médio, até o creme engrossar.
Caso fique com alguns caroços, bata no liquidificador até ficar totalmente cremoso depois de cozido.
Misture cuidadosamente as frutas secas com o creme. Corte as bolachas ao meio e umedeça em uma mistura de água e essência de baunilha. Para montar o pavê, coloque o creme em uma taça e adicione as bolachas úmidas em cima. Acrescente outra camada de creme e finalize com as nozes moídas.
Decore com cerejas e deixe a sobremesa montada na geladeira por no mínimo seis horas.

Rendimento: 8 a 10 porções

Tempo de preparo: 20 a 30 minutos

Ingredientes

1 lata de leite condensado
3 gemas
1 lata de creme de leite
1 colher de maizena
1 pacote de biscoito maizena
2 latas de leite
3 colheres de sopa de Nescau
1 caixinha de chantilly
1 barrinha de chocolate

Modo de Preparo

1.Leve ao fogo o leite condensado, as gemas, o leite e a maizena, mexendo até engrossar
2.Apague o fogo e acrescente o creme de leite
3.Separe um pouco do creme e misture o nescau, fica um creme branco e um creme preto
4.Derreta a barra de chocolate em banho-Maria
Montagem:
1.Camada de creme brando, biscoio, camada de creme preto, chocolate derretido, assim sucessivamente até que acabem os cremes

Our PRICE : SGD 108 (self-pick up only, includes sales tax and shipping & handling fee)

*Please top up SGD 5.00 if you opt for registered mail. Home Delivery is available at SGD15.00 islandwide.

MALAYSIA PRICE: RM X350 (includes sales tax and DIRECT shipping & handling fee)

Desire #: CO92599SV    Colour: Silver

Details:

Metal and pave

1 1/4” attached split keyring

Brand new with tag. Includes Care Card, Coach tissue and Coach sticker. Coach paper bag available for self collection/ home delivery. Gift Receipt & Gift box is available upon request. Dustbag will be provided if COACH / COACH outlet provides them. Large gift box may require top up for shipping.

Piove.

Il nuovo anno è iniziato con la pioggia. Ma non fa tanto freddo. D’altro canto ier l’altro, vista l’esperienza dell’anno passato, mi sono bene equipaggiato comperando scarponi, giacca a vento, cappello, guantoni e bastone. E così ben preparato è iniziata la scalata.

La strada, piuttosto ripida, non è tanto malvagia. Asperità e buche non costituiscono, al momento, un problema. Più su invece, vedo un tantino di nebbia, e la cosa mi preoccupa. La prima sosta sarà, se tutto va bene, a Puente del Inca a 2740 m di altezza. Spero di arrivarci fra due mesi, se non ci sono intoppi.

La visuale è stupenda. Nonostante la pioggia  si riescono a vedere i campi e le strade della pianura. Il cielo è plumbeo, ma non “nero”, minaccioso. Può essere che più in la schiarisca ed esca il sole.

Sulla SS 2980 vedo distintamente  due esili figure che corrono baldanzose e sicure, sull’asfalto bagnato. Le loro sagome mi sono fin troppo note. E non le perderò mai di vista.

Nella bisaccia ho portato di tutto e e la borraccia è colma d’acqua.

Mi sento abbastanza bene: sarà buon segno ? Come si dice “il buongiorno dal mattino appare”. Per ora sembra così, pioggia compresa (tanto per rimanere negli aforismi : “ cosa bagnata, cosa fortunata”). Ma siamo veramente al principio. E il cammino è lungo, lungo assai. E l’esperienza, in fondo, conta poco. Ogni volta, ogni anno c’è qualcosa di diverso, situazioni diverse o simili ma che vanno affrontate in modo alternativo. E poi ci sono le novità, i fatti nuovi, gli imprevisti. Insomma non si finisce mai di imparare (come diceva Ertha Kitt: “ nella vita non si finisce mai di imparare. la mia tomba è il mio diploma”). L’unica certezza è che la mia strada è in salita, sempre più su, raggiungendo vette sempre più alte. Sono già quasi trent’anni di alpinismo. Da quando nel 1978 mi incaponii per imboccare quella strada graziosa, costeggiata da platani, con un pavè che sembrava perfetto. E all’orizzonte non si vedeva nulla. E continuai a percorrerla anche  quando dopo alcune centinaia di metri i cubetti di porfido mi apparvero quasi completamente divelti con ampie zone scoperte e pericolose. E gli alberi scomparsi. E il cielo nero come la pece. Tutt’intorno una brughiera brulla, fredda, ostile e nebbiosa. E vento, pioggia e grandine.

Di fronte a tutto ciò, che mi si presentava in modo chiaro ed inequivocabile, avrei dovuto tornare subito indietro, senza alcun tentennamento. Invece ne feci una questione di orgoglio, di coraggio e proseguii sperando che tornasse il bello. Sperando che dopo i sacrifici , dopo il lavoro , dopo la tempesta, venissero le giuste ricompense, il sereno e il riposo. E invece sono cominciati i tornanti e la strada, sempre cosparsa di avvallamenti, pozzanghere e sterpaglie, si è fatta salita, sempre più irta. Ed io  a testa bassa , incurante di tutto, continuavo ad andare avanti senza sapere dove.

Avrei dovuto fare dietrofront immediato ? Avrei dovuto rimboccarmi le maniche e tentare di riparare o scansare, strada facendo, almeno le buche più grosse e procedere con più prudenza e circospezione ? (ma l’ANAS dov’era?) Avrei dovuto “ascoltare” i cartelli segnaletici che, all’inizio della strada, avvertivano di “pericolo in banchina”  e del divieto di transito ai “non autorizzati”? Avrei dovuto lasciare che altri imboccassero quella strada ed andarmene da tutt’altra parte ?  Magari più esperti o fortunati o autorizzati ?  Avrei dovuto lasciar perdere orgoglio e coraggio e dare ascolto a quella vocina interna che diceva “no questa strada non fa per te” ?

Tornare indietro non si può e con i se e con i ma non si va da nessuna parte.

L’importante è che ora, la strada è sgombra, in salita ma senza asperità importanti e senza divieti particolari. E che colui che vi cammina sopra riprenda le forze necessarie per andare nella giusta direzione.

☼ 1 gennaio 2009

This Comme des Garcons jacket is awesome X infinity. $77 with 2 days less. This is one of the best jackets EVER.

I can’t believe this Lanvin bracelet is $0.99 with 4 days left.

This BCBG leather jacket with a removable fur collar is perfection. $130 with just under 2 days left.

I am totally feeling this Marni belt. The price is tempting at $41 with just about 1 day remaining.

A stunning blue Phillip Lim Dress. $122.50 with 1 day remaining.

Adriana Orsini Pave Pyramid Bracelet. Was $325, now $89 on eBay. I was thrilled to see this because I recently saw a similar bracelet in pewter/silver on BCBG.com and it sold out quickly. I like this gold one better anyway. Ends soon!

Love love love this Alexander Wang Jacket. This one is a size 2, so if that’s you, BUY IT. This is a no-brainer. Look at the fabulous wool with the hyper-shiny zipper. HOTNESS!

Topshop Shoes. About $49 USD with 1 day and 19 hours to go.

Someone is basically giving away this Dolce & Gabbana blazer for a fixed price of $19!

Anthropoliogie Scented Drawer Liners. $10.50 ending soon. I think I may have put scented drawer liners on the blog once before. It’s one of those things that doesn’t pass my mind frequently, but I when i see them I get excited. Stocking stuffer?

Chanel Top. $85 with 3 days left.

Somehow this lovely pink Etro purse (retail: over $800) is only $44 ending in 8 hours.

It’s a lamp. I like it. I had to share it with you. $20 with less that a day left.

Someone smart needs to buy this Cacharel coat. Fixed price at $135.

Sexy Blumarine gloves in black and pink leather. Fixed price of $199.

Isabel Marant Blouse. Crystal buttons. Only $36.43 with less than 2 days left.

Yoana Baraschi dress. Just $34 with 18 hours left.

This sort of thing is why I love Reiss.$73.88 with less than 2 days left.

Leifsdottir Dress. $9.38 with 2 days left.

Leonard of Paris jacket, $124, 2 days left.

Tracy Reese Woven Belt. Fixed price at $50.

Gryphon Studded Coat. $102.50 with 2 days left. I’ve seen this dress once on eBay before,

Oscar de la Renta dress. $51 with 4 days to go.

Catherine Malandrino Handbag. A rare find. Just under 5 days to go. $149.

Ports 1961 Skirt. Just $39 with 3 days left. Awesome.

Anthropologie Charm Cardigan. $76 with 2 days remaining. Another one of those rare cardigans I think is worth a little extra money.

Someone lucky should be scooping up this Zac Posen skirt bargain- $38 with 2 days left.

Dolce & Gabbana Blouse. Fixed Price $139.99. Love love love love love…

Another ridiculous bargain- Lanvin dress, $66, just under 2 days left.

Vena Cava Top. Fixed price of $75.

Antik Batik Dress. Priced buy-it-now $230 or best offer.

Quando isso acontecer,dê um tapa no joselito.

Chicago NOW joins PAVE to spread the word that Rape is Rape!

Sat, 10/10 at 7:00 pm at AMC River East 21 Theatres, 322 E Illinois Street, Chicago, IL

PAVE’s Chicago Chapter will hold a Roman Polanski Petition Campaign to counteract Hollywood’s shameful support of this child rapist. Bring signs and candles!

If you are not in Chicago, join a protest or organize a protest in your area. Find more information about the campaign against Roman Polanski at www.RapeIsRape.com.

Learn more about PAVE – Promoting Awareness, Victim Empowerment

BREAKING NEWS: Action Kit available for nationwide rallies on Oct 10 – email RapeisRape@gmail.com Let your voice be heard! We must be the voice for everyone who has been silenced by sexual violence! Visit http://www.RapeIsRape.com

In an excerpt from the NY Times:

In March 1977, Mr. Polanski, 43 at the time, invited a 13-year-old to pose for pictures in a magazine he was guest-editing. He took her to Jack Nicholson’s house on Mulholland Drive and gave her Champagne and a Quaalude. He knew she was 13; he called her mother to tell her they were running late. Then he had oral and vaginal sex with the girl. After learning that she was not on the pill, he penetrated her anally.  In grand jury testimony, the girl said that she told him no, repeatedly, but they were alone in the house — Mr. Nicholson was away — and she was afraid.

But Whoopi says – it’s not “Rape-Rape”. Watch the video and join PAVE for a global campaign Rape IS Rape: Join Team Ten on Oct 10 (see press release below)

Media Contact: info@pavingtheway.net 

p: 877.399.1346

PROMOTING AWARENESS, VICTIM EMPOWERMENT CHALLENGES CELEBRITIES SUPPORT OF ROMAN POLANSKI

Moviegoers Encouraged to Boycott Films by Hollywood Supporters

CHICAGO, October 2, 2009 — On October 10, rallies will be held in front of movie theatres across the country and abroad in response to the startling media and Hollywood support of Roman Polanski, the film director convicted of sexual assault and fleeing the country. These powerful demonstrations happening on October 10 are part of a global campaign, Rape IS Rape: Join Team Ten. This effort is being orchestrated by the nonprofit PAVE: Promoting Awareness, Victim Empowerment, who was responsible for the 2007 nationwide “Call it RAPE Protest” that was held in over 40 cities and covered on CNN, TIME, and NBC’s Today Show.

PAVE Founder and Executive Director Angela Rose was kidnapped from a shopping mall when she was 17 years old, “As an outspoken survivor of sexual violence, I am horrified at the media and Hollywood’s support for a man who fled the country after pleading guilty to a sex crime against a child. The outcry of support for a sexual assault perpetrator is a strong message we are sending out to victims across the country that they will be forever silenced and blamed for these atrocious acts.”

According to the US Department of Justice, every two minutes someone in the U.S. is sexually assaulted. Sexual assault is one of the most under reported crimes, with 60% still being left unreported.

Rose said, “Ask any sexual assault survivor and they will tell you that the scars left from the abuse can last a lifetime, especially when the sexual violence is followed by silence, shame and lack of support. The fact that there are several celebrities standing behind Polanski is nothing short of appalling.”

PAVE is seeking support from all moviegoers to join in helping shatter the silence of sexual violence. On October 10th, people in cities across North America will gather signatures at movie theatres for a petition that supports survivors of sexual violence. The awareness campaign calls for a boycott of movies by Polanski’s supporters.

“This situation saddens me greatly because it sets us back so many years. In supporting Polanski, Hollywood directors, actors and producers are contributing to the ongoing silence surrounding sexual assault,” noted Rose.  “Our public figures need to support the voices of our vulnerable youth – not those who prey on them.”

PAVE: Promoting Awareness, Victim Empowerment is a national, grassroots nonprofit. PAVE uses education and action to shatter the silence of sexual violence with targeted social, educational and legislative tactics. PAVE initiatives have been implemented in over 55 cities and in 3 countries.

http://www.PavingTheWay.net

GET INVOLVED AND START A RALLY IN YOUR TOWN!! Email: info@pavingtheway.net

READ THE TESTIMONY: http://www.thesmokinggun.com/archive/polanskia1.html

http://womenspeakout.wordpress.com/2009/10/01/polanski-raped-her/

En dehors de leur beauté (pour certains), à Paris ils peuvent vous permettre de comprendre pas mal de choses. Par exemple, pourquoi vous vous faites snober a St. Germain des près?

Pourquoi St. Michel s’appelle Michel?

Pourquoi Montmartre est si romantique et à la fois détestable ?

Pourquoi sur les murs de la butte aux cailles y’a des dessins de lézards appelés “Lézards de la bièvre”?

Pourquoi à châtelet vous pouvez craindre une atmosphère glauque en sortant du RER mais flâner près de la seine sur Place du châtelet, en allant vers l’île de la cité?

Et enfin, pourquoi Denfert-Rochereau est elle une place aussi froide?

C’est ce dernier exemple qui m’a fait comprendre que les monuments pouvaient expliquer l’âme de certains quartiers de Paris…

Vous vous êtes engouffré dans une bouche de métro après avoir avalé votre café cul sec. Une fois sous terre et après un changement ou deux, vous voici arrivé dans une station aux briques rouges justement nommée Denfert. Vous prenez l’escalator pour sortir de ses entrailles de par son gosier, par sa bouche de ferraille verte et vous faites face, si vous regardez au milieu de la place, à un énorme lion en bronze.

Ce lion ma toujours laissé de marbre. Avec ce flux constant de tas de tôles qui lui tournent autour, ce bruit insupportable, son manque d’espace pour les piétons, cette place apparaît comme asociale et un endroit uniquement voué à passé son chemin.

Pourtant si l’on y regarde de plus près, autour on trouve quelques bars, un fleuriste, des squares, un restaurant, une gare RER et même un peu plus en retrait : un lycée, un monoprix, Mc do et tralala…

Alors pourquoi cette discrétion autour de ce lion? Pourquoi cette stupeur, cette distance, ce reculement.

D’abord il faut se demander pourquoi ce lion?

Denfert-Rochereau est un général, il a résisté héroïquement, dans la ville de Belfort aux allemands durant la guerre Franco-allemande de 1870 et cela lui a valut le surnom de “lion de BELFORT ” et c’est donc en hommage que cette statue immortalise sa résistance et tient à distance toutes âmes sur la place qui porte son nom.

Voilà un élément de compréhension : ce lion de marbre protégé par un flux constant de voiture rugissantes, tient a distance tout le tralala Parisien sur son champs de bataille immense pour garder honorée la bravoure de son général! Ce silence est gardé sur le boulevard Raspail jusqu’à rue de Renne, ou la vie semble enfin pouvoir reprendre. Jusqu’à place d’Italie dans l’autre sens et sur l’avenue du général Leclercs,  la résistance est symbolisée par des commerçants courageux !

Ca aide à y voir plus clair non? Suite au prochain épisode…

Ingredientes:

500 ml de leite
1/2 colher (sopa) de manteiga
2 e 1/2 colheres (sopa) de amido de milho
100 g de queijo parmesão ralado
1/2 lata de creme de leite
Sal a gosto
150 g de muzzarela ralada
1 linguiça calabresa cortada em rodelas
1 cebola cortada em tiras
1 tomate sem sementes picadinho
1/2 xícara de azeitonas picadas
Salsinha

Modo de Preparo:

Numa tigela misture as rodelas de calabresa sem pele cortadas bem finas, os tomates sem sementes picados, a cebola cortada em tiras, as azeitonas verdes picadas e a salsinha picada a gosto. Reserve.
Numa panela, em fogo médio, coloque o leite e a manteiga. Assim que ferver, acrescente (misturando bem para não empelotar) o amido de milho dissolvido em meia xícara de leite. Cozinhe por uns 10 minutos ou até obter um creme bem grosso. Desligue o fogo e acrescente o queijo parmesão ralado, o de creme de leite com soro e sal a gosto. Transfira este creme para um refratário de 25 x 25 cm, untado com manteiga.
Cubra o creme com o queijo muzzarela ralado, espalhe a mistura feita com a calabresa e leve ao forno pré-aquecido a 175ºC por +/- 35 minutos ou até que a calabresa esteja dourada.

Only days before proposals for the Madison Initiative for Undergraduates funding are due, the Associated Students of Madison (ASM) has teamed up with the Office of the Dean of Students to host a public forum for student input.  The Badger Herald article can be found here.

In attendance are representatives from:

ASM
College Republicans
WISPIRG
Daily Cardinal
Wisconsin Student Lobby
Student Services Finance Committee (SSFC)
United Council
Badger Herald
Provost’s Office
Dean of Students
Center for Leadership and Involvement
Center for the First Year Experience
PAVE
College of Letters and Science
and concerned students

Some Ideas from the Town Hall:

1) Coordination of Leadership Development
     – Under this proposal, CFLI would hire a leadership coordinator to assist students in finding/pursuing leadership development opportunities on campus
     – Furthermore, the Leadership Certificate would be improved
     – Creating an E-Portfolio for campus leadership activities (including assistance for distribution to grad schools, employers, etc.)
     – Currently CFLI is working with leadership groups from across the university on this proposal

2) Peer Advising
     – Hiring students to help students with career advising
     – Integrated advising structures (career, academic and campus combined)
     – Major-specific peer advising
     – It might a good idea to hire recent grads for one-year positions as advisors (full time job + student perspective)

3) Textbook Resources
     – Open source textbooks (cheap or free online textbooks)
     – Providing incentives to encourage professors to utilize these services and produce these types of textbooks

4) Ensuring that hired professors emphasize teaching over research
     Comment: I’m not sure this one could actually formulate correctly, but I can understand the sentiment.  It is important that we have researchers at this university.  It is important for funding and University ranking.

Other notes:

Letters and Science has received 31 proposals for the MIU, according to Dean Gary Sandefur.  Also, L&S will be looking into adding FIGS (First Year Interest Groups) and improving advising in large majors.
   – Interesting point on FIGS, are people disuaded from participating due to course variety?
There are also discussions of SprIGS and SIGS (Spring FIGS and Sophomore Interest Groups) – Interesting ideas

I’m liking this discussion on FIGS.  (Adam Sheka spoke about his situation where he did not want to pick up Japanese as the “3rd course,” so he did not take a FIG).

This common theme of the “3rd course” seems to keep popping up.  Patrick McEwen proposed a FIG existing with 2 courses shared amongst all students in the group and selecting one of two option “3rd courses”

ODOS-related Proposals
1) Enhancing GUTS and other tutoring
2) Improving transfer student programming
3) International student programming enhancement
4) Expanding CP 125 (Wisconsin Experience Class)
5) Early intervention programming

Technology
     – Bridging the technology divide for professors (Basically, teach professors how to use our current technology)
     – I proposed looking into creating online classes for the large intro/gen-ed classes to utilize professor time more efficiently.  (You can watch a lecture online as easily as you can watch a lecture in a classroom you sit in).

Who we are as individuals is a combination of our DNA, our culture, personality, and experiences. Life brings so many different types of experiences, both good and bad, and although these experiences help mold us to the person that we presently are, they do not define us! In many cases, especially tragic situations, we put up walls or hide behind MASKs so that we limit the possibility of getting hurt or disappointed ever again. We hide behind these MASKs for so long, not only does the world not get to see who we are, but we our selves forget what we really look like, therefore altering our perceptions of who we really are.

I believe that the MASKs that we wear are our Mistakes, Assumptions, Scars, and Knowledge of our true selves; and because we don’t feel that we will be accepted by our friends, families, and/or society, we not only wear these MASKs, but we decorate them with beautiful and lavish ornaments (our jobs, social/civic organizations, cars, homes, status, etc.) so that if people do get a glimpse of them, they consider it an accessory instead of a blemish.

Through this blog, I want us to realize the MASK, that we wear and then through interaction and conversation – challenge one another to then have the courage to REMOVE THE MASKS!

Receita da Culinarista: Claudia Croce
e-mail: claudiacroce@uol.com.br

Ingredientes
2 latas de creme de leite
2 latas de leite condensado
suco de 5 limão
2 caixas de biscoito inglês
1 litro de chantilly

Modo de Preparo
• Misture o creme de leite, o leite condensado, o suco de limão, até adquirir consistência de creme. Monte em um refratário, creme, biscoito, chantilly,
alternando as camadas desta forma. Leve para gelar por 12 horas.

In English

Lige bag Westminister Cathedral (ikke bland sammen med Abbey), i et stille strøg, ligger “The Cardinal”.  Det er en Victoriansk Pub som er verdt et besøg.

Det er en stor ø-bar, med masse plads til å mingle. Der er hlavhøje paneler på væggene. Tapetet er flotte i gammel Engelsk stil. Mod gaden er det nogle høje borde. Langs væggene er det sofaer. En flot detalje er rummet længst inde. Det er en gammel stue, med gamle møbler. Lamperne over baren er også flotte. Der er spejle og billeder af paver og kardinaler på væggene. De vil sikkert give en ”blessing” til din øl.

De som kommer er unge, de er positive med en god latter. God og venlig betjening. Det er en Sam Smiths Bar.

Dagens Beer Quote
“Oh, lager beer! It makes good cheer, And proves the poor man’s worth; It cools the body through and through, and regulates the health.”

-Anonymous