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Mon, Mar 5, 2012 : 8:56 p.m.
No... I did and I apologize, but, after all, I am an old lady, ya know.
Mon, Mar 5, 2012 : 5:02 p.m.
so the gas dissipated "on its own"prior to DTE finding a cause/source? I gotta pick up a few things later today. I guess I'll forgo my Kroger gas points and go to Hillers instead. Hillers has better boneless, skinless chicken breasts anyway.
Tue, Mar 6, 2012 : 2:21 a.m.
You csan get em in bulk and frozen at Gordon's just down the road.
Mon, Mar 5, 2012 : 9:18 p.m.
Mon, Mar 5, 2012 : 3:07 p.m.
Yikes...that's "my" Kroger. I hope all are safe.
A fire at the Classic Residence by Hyatt on Sand Hill Road temporarily displaced 80 residents early Sunday morning and caused more than $100,000 in damages, the Palo Alto fire department announced Monday.
The senior community's alarm system registered the fire at 9:21 a.m. Fire department first responders arrived at the complex approximately five minutes later and found that the fire was confined to the kitchen area in a second-floor condominium.
The 80 residents were evacuated as a precautionary measure, the fire department said.
Menlo Park firefighters and Palo Alto police officers assisted with the fire extinguishing and evacuation efforts. There were no injuries, the Palo Alto fire department said.
Korean-American singer Eric Nam returned with new music Wednesday.
The 29-year-old K-pop star released the EP Honestly and a sun-soaked music video for the title track, "Honestly..."
The "Honestly..." video shows Nam singing and dancing in a number of scenic locations, including a mansion and desert road. He ends the video by watching his love float away in a hot-air balloon.
"My album HONESTLY is out now," the star announced on Twitter.
Nam, who was born and raised in Atlanta, Ga., and is now based in Seoul, will promote his new music on an upcoming North American tour. He shared plans for the summer venture on Twitter in March.
"I'm coming to a city near you with new music!" the singer wrote.
Honestly is Nam's first EP to debut since Interview in 2016. He is known for the singles "Heaven's Door," "I'm OK" and "Good For You."
Muazu's legal team has been working through the weekend to win a judicial review, while celebrities join a growing chorus of outrage against the deportation.
The Nigerian hunger striker, who had not eaten for 90 days, was originally deported last month despite a doctor's report saying he could not stand or see and was unfit to fly.
He has a stay of deportation until the legal hearing is concluded. Judges will give a decision tomorrow morning at 10:00GMT, just 11 hours before his scheduled deportation flight.
Lawyers for Muazu say the home secretary failed to provide proper notification of removal directions before the original deportation.
Rules stipulate that the secretary of state must provide five clear working days' warning to a detainee before they are deported on a charter flight, but he was given just 48 hours.
Lawyers are also using the judicial review hearing at the upper tribunal to challenge the original asylum rejection.
Muazu claims he will be targeted by Islamic terror group Boka Haram if he is returned to Nigeria, after the group reportedly killed several members of his family.
But his British asylum request was rejected on the basis that he could move to another part of the country and seek protection from the state.
Lawyers have argued that Muazu's mental health problems mean he is unable to move around the country.
They will also suggest that because of news coverage of his hunger strike and asylum battle, simply moving within the country will not be sufficient to keep him safe from Boko Haram.
Muazu has become something of a cause celebre among celebrities and human rights campaigners, who have been horrified at the Home Office decision to deport the Nigerian despite clear signs he might not have survived the flight.
"After the death of Jimmy Mubenga on a forced deportation flight to Angola at the hands of G4S, many said 'never again' but nothing has changed: it is happening again in slow motion to Isa Muazu.
"There have been 19 deaths in immigration detention centres in the UK over the last 25 years. Many more are believed to have died in war or from torture and persecution after they were forced to return into the hands of their persecutors after being refused asylum in the UK.
"Isa is a Nigerian failed asylum seeker who says he and his family have been persecuted by militants, the Boko Haram. He has been on hunger strike for over 100 days, endured a forced deportation attempt on a private jet, despite being found unfit to fly. The flight was forced to turn around and Isa is now again locked up in a high-security, prison-like immigration detention centre facing deportation on a mass charter flight.
"Isa is one of thousands of men, women and children incarcerated in immigration detention centres around the UK. The UK is one of the few countries in the world that has no time limit on the length of time a migrant can be detained for given this and the high death rate, it is not surprising that immigration detention is being dubbed by campaigners as the 'UK's death row'.
"We call on Theresa May to release Isa Muazu in the UK, and find humane alternatives to locking people up in immigration detention centres for months or even years."
AS we stepped through the Islamic archway into the Al Fassia restaurant here, the words of New York food writer Paula Wolfert (who has studied Moroccan cooking for years) echoed in our minds: ``It is nearly impossible to find a restaurant that serves even halfway decent Moroccan food.'' Something told us, however, that we had stumbled upon her definition of the impossible.
We had found the cuisine of Morocco, preserved in the kitchens of a palace.
The Palais Jamais Hotel, just inside the 9th-century ramparts of the oldest medina in Africa, is a modern legacy of the Moroccan dynasties in which cooking reached its summit of perfection. And this restaurant in its interior reaches draws on Fez's historic role as imperial city, the oldest of the great gastronomic centers of Morocco.
Seated on low-lying divans, we listened to live music while studying a menu shaped like a tajine, the ubiquitous special earthenware bowl of this cuisine -- as attentive waiters in brocaded seroul (baggy Islamic trousers), jabadors (jackets), and pointed slippers whisked trays of covered ceramic dishes to and fro.
With visions of ``Indiana Jones and The Temple of Doom'' dancing in our heads, who dared lift these exotic, terracotta lids?
Beneath the tajine's conical top, many of the traditional Moroccan fish and meat courses -- the famous couscous among them -- are boiled slowly with every kind of vegetable, fruit, nut, and spice.
Before I pondered the full list of main courses, I decided to choose an appetizer quickly -- something safe and eclectic enough to offer a cross-section of Moroccan fare.
Since amazing salads are supposedly one special delight of Moroccan cuisine, ``choix de salades'' (choice of salads) turned out to be just the ticket: no less than seven separate plates with everything from liver, olives, tomato, and mint to ratatouille in tart, lipsmacking vinegar and lemon dressings. And there was one fist-size, gelatinous delicacy I couldn't quite place from the limited vocabulary of flavors in my still modestly accomplished palate.
``That's lamb's brain,'' grinned our young Islamic waiter, Jikni Mostafa, who was used to watching American tourists turn pale at his description of this traditional Moroccan appetizer.
My wife's appetizer was the traditional Ramadan breakfast soup, harira. Our waiter described it as very much like the Italian minestrone. It was, except for a more peppery and lemony taste; it was also rich with vegetables and meat and thickened with tedouira -- a mixture of yeast or flour and water.
Considering a main course, I remembered that for years I'd been told that ``real'' Moroccan couscous -- cooked with wheat semolina and topped with veal, chicken, lamb, vegetables, and highly seasoned sauce -- was far different from couscous prepared in the United States. But my wife chose that to see how it's done in the country of its origin. So I looked for something equally traditional. It turned out to be mechoui (roast lamb) kebab, on a bed of rice with almonds and raisins the size of black olives.
While we were waiting, our waiter brought multilayered serving trays filled with pastry appetizers. Some were tiny cinnamon and sugar pies with rice called briouates; those with meat were called belkefta. We tried both and were surprised that the sugar topping actually worked well with both rice and meat.
I soon began to realize that when dining in such a monumental setting, only half of the experience is gastronomic. The other half is atmosphere.
A seven-piece ensemble playing tambourines, violins, recorders, and hand drums greets the diner. This is music for belly dancers, without the dancers. At your table you are surrounded by brightly colored, brocaded cushions. A veiled woman sprinkles your hands with perfumed water from a silver shaker called a mracha.
Unlike the architecture in typical Moroccan houses, the architecture here is wholly turned outward onto an enclosed courtyard. Windows open wide to terraced gardens, tinkling fountains, and the mysterious townscape of Fez.
Finally, after all the waiting and mystical musical ambiance, the tajines arrived, each holding enough to feed three people. It was obvious that this was not a delicate dish, but more a hearty stew.
Highly aromatic and flavored heavily with paprika and cumin, all manner of couscous was developed to feed men who had spent a day in hard physical labor and travelers riding camelback across desert. It has since become the Moroccan national dish.
Digging in, the best we could do was make a dent. The couscous was both a sweet and savory experience -- but heavy in oil, which Moroccans say they use to help the ingredients properly bind.
There are two kinds of grain available here -- mhammsa (large grain), and seffa (small grain), neither obtainable in the US. Our order came with the mhammsa. Wonderfully crisp and light -- compared to grains at other restaurants we'd been to from Tangier to Marrakech, where it was swimming in grease -- the couscous grain was submerged under carrots, raisins, chicken, lamb, and garbanzo beans.
The waiter said all the couscous and tajine dishes vary with whatever vegetables and fruits -- from quinces (small apples) to dates -- are available.
My brochette came on a bed of rice, accompanied with two sauces: One was a gravy-like vegetable sauce, and the other was a hot sauce that would set your mouth on fire. The meat was bathed in smen, butter that is stored in airtight jugs for years, and brought out -- in domestic use -- on rare occasions as a delicacy. I found the spicy meat pungently powerful, and the sauce heavy.
My opinion could have been altered as the result of too many appetizers, of course. And our waiter told us to save room for the ``salade d'oranges `a la cannelle,'' -- orange slices with sugar and cinnamon -- the traditional dessert.
As if all this weren't enough, dinner is traditionally finished with tea `a la mente, hot mint tea served in tall glasses and brimming with fragrant mint leaves.
Throughout the evening we had been introduced to what Ms. Wolfert calls the ``philosophy of abundance'' in Morocco -- ``an embarrassment of riches, total satisfaction, abundance as an end in itself and as a point of pride for the host.'' Food, service, attitude, and ambiance were all suffused with hospitality.
When we looked up again, we noticed the restaurant was practically empty, and the music had stopped. The woman reappeared, and for a second time doused our hands in orange-blossom water.
The Winthrop basketball bandwagon is encountering some tough road right now.
The Eagles are 1-7, their worst start since the 1997-1998 season, which is also the last season they started 0-2 in the Big South Conference.
The Eagles, with no more conference games until the first of January, are starting in a two-game hole, with VMI and Presbyterian off to 2-0 starts. Charleston Southern is 1-0.
But every team other than those unbeatens has at least one loss, and in the expanded Big South, there are 16 conference games left to be played. Winthrop has yet to play a league game at home, and the rest of the league understands how difficult it has been to win in the Winthrop Coliseum the past 10 years.
One poster, who claimed to have seen stuff with his own eyes, wrote that Peele had been called to the office of athletics director Tom Hickman and the pressure had been applied, the implication being win, or else. We think the poster got his information from the friend of a friend whose first cousin's mother-in-law once dated a guy who attended Winthrop for a couple of semesters. Wherever the information came from, it was, well, wrong.
A couple of the posters think Peele is great with Xs and Os but only as an assistant. They claim he makes no adjustments during a game, particularly the one at Radford on Saturday. I know of at least four adjustments he made, and I don't claim to be all-knowing about basketball. I do know adjustments aren't always the answer. But I also know coaches, including Peele, make them.
Some are thinking Peele isn't the man for the job, that he should be fired immediately, if not sooner. Such is the thinking of those who climb on the bandwagon when things are good and jump off at the first sign of hard times.
Some are going back to his days at UNC-Greensboro when he won the Big South in his first season, then had three straight losing years before being fired. They have visions of the same thing at Winthrop.
But what they don't know is Peele had four starters miss 70 games due to injuries in those three years, the program made the move from the Big South to the Southern Conference in his third year and he was expected to play a nonconference schedule that brought in a lot of money and also brought in some losses. Four seasons wasn't enough to make the leap from a Big South that wasn't very good to a Southern that was.
Here's the deal with Winthrop.
Peele signed a contract extension after last season. He has four more seasons after this one.
He's not going to be fired.
Right now, expectations are the biggest thing Peele faces.
Winthrop has won championships eight of the past 10 years and dominated the Big South. Fans don't like losing. But most fans, who wouldn't know a back screen from a screen door, can't look at the team and understand why it's not winning. They just look at the guy in the coat and tie who's calling the shots and figure it must be his fault.
When in doubt, fire the coach. He's got to be the reason shots aren't going down and players are taking the ball where they've been told repeatedly not to. He's got to be the reason a first-year freshman gets schooled by a fourth-year senior. Unless you're a remarkable talent as a freshman, you don't win those battles with seniors very often, not when you're playing "big-boy basketball."
This Winthrop team should not have been picked to win the league (I picked them fourth). But because they were, fans automatically assume they will, while forgetting they lost two 1,000-point scorers in the backcourt, a forward who was invited to an NBA camp this fall, a 6-foot-9 center who blew out his knee and a key reserve. Those guys were replaced by three true freshmen, a redshirt freshman, a junior college transfer and a graduate transfer.
Fans can blame Peele for one thing -- and he's certainly blaming himself -- a schedule that was way too ambitious for a team relying on too many first-year players. Peele, after the loss at VMI last week, told his team in the locker room he'd made a mistake with the schedule. He'd put together a schedule they weren't ready for, and it wasn't their fault. "That's on me," he said.
It wasn't so much the difficulty as the organization. They played two home games in the first six and will play eight of their first 11 on the road. Young teams build confidence at home.
Part of the schedule was beyond his control. The Akron and Davidson games were return games. He signed on for another series with East Carolina, although the Eagles have pretty much owned that one recently despite this year's 63-60 loss. He added South Carolina, N.C. State, College of Charleston and Florida and has a return game at Old Dominion on Dec. 20. He would have been better off with a couple of non-NCAA Division I teams at home rather than, perhaps, the Gamecocks or State or Charleston.
Here's the reality of that November-December schedule.
Before the calendar turns to January, the Eagles could be 1-10. They won't be favored in the games against ODU, College of Charleston and the Gators.
But when January comes, Big South play resumes. Four of the first five league games in January are at home. There is time to turn this thing around.
Had you looked closely at this season, you could have seen the potential for this kind of start.
But Peele said on Monday the goal of competing for a championship remains the same and that he and his coaches and players "aren't any less determined."
He believes there's still time to pull the bandwagon out of the potholes.
As recently revealed, Dragon Ball FighterZ has an original fighter called Android 21. Even though the character was created by Namco Bandai for the game, the company explained how the character was designed by Dragon Ball creator Akira Toriyama.
While at Namco Bandai earlier this week in Tokyo, Kotaku participated in a roundtable discussion with Dragon Ball FighterZ producer Tomoko Hiroki, who described how the process went, which helped clarify Toriyama’s involvement.
Essentially, Namco Bandai created the framework, and within those parameters, Toriyama designed Android 21.
Namco Bandai was operating under parameters of its own. While working on the game, the developers would show art and footage to Toei and Shueisha (instead of working with directly with Toriyama). The anime studio and the manga publisher would then check the game to make sure what the developers were doing suited the characters and the Dragon Ball universe.
While Android was designed for Dragon Ball FighterZ, Hiroki said she would be happy if the character became popular enough to make the leap to the Dragon Ball anime. We’ll have to see about that.
Law enforcement service spanning four decades and 36 years was propperly honored on Saturday as Jim Gress, the longest serving sheriff in Otoe County history, was recognized at an open house at the Nebraska City Museum of Firefighting.
Gress began his service as sheriff in 1983 and led an organization of three deputies, an office manager and four dispatchers.
Gress recalls that the deputies worked 72 hours per week without overtime and said he worked every other weekend to provide relief for the deputies.
The United States Department of Labor stepped in and suggested that the county either hire more deputies or pay overtime. The current sheriff, Colin Caudill, has a staff of 14 deputies, a number which includes the chief deputy, the jail administrator and the jail supervisor.
The county also employs three part time deputies that can help the organization in times of illness, injury or other absence.
Former sheriff Gress said today’s number may seem like a lot to some folks, but noted that the larger number of deputies is an acknowledgement of the many hours required to provide adequate law enforcement coverage in the county, a geographic area of 619 square miles.
The deputies patrol county roads and highways. In addition, they perform tasks in service to the courts, transport inmates to other jail facilities, oversee the jail here and provide law enforcement for the city of Syracuse while also serving as a cooperating agency for coverage of all of Otoe County’s communities.
As the years have gone by, Gress said the county witnessed a rise in crime attributable in part to the fact that there are new ways to commit crime as criminals employ cell phones and computers and their accompanying applications to commit crimes never before possible.
Continued efforts to combat illegal drugs contributed to the rise in crime as well.