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Since he is out of money now, he is losing his high priced legal defense, which is correct. Assuming his new lawyers are not dumb, there is probably a “pay me first” clause in there attaching the Patriot bonus money. |
14. Definitely don’t agree with that cheap shot you took at the Patriots in the last sentence. They aren’t bad guys for refusing to give a murderer his money and they are in no way responsible for making sure that Hernandez’s victims are compensated. |
Really Florio?? Do you spin things the way you do to justify your beliefs or is it just to antagonize and get more clicks? |
16. There surely is an ulterior motive to blocking his payments besides just keeping money intact for the victim’s families to recoup in a Civil suit. If Hernandez’s funds are blocked, this greatly hampers his ability to pay his own attorneys, who have already expressed concern about their ability to continue represe... |
17. Does anyone with a brain at all see this as anything other than Lawyers arguing over legal fees? (Aaron’s ability to pay more of them vs. the same % piece of a bigger pie in a civil trial) |
18. It seems the CBA on this matter is a backwards. For the teams and the league, the idea that you should keep a nightmare like Hernandez on the roster in order to recoup salary cap/real money is just stupid. The Patriots cut him as soon as the allegations proved to have some substance behind them (as signified by t... |
Shouldn’t the teams be encouraged to kick nightmares like AH out of league rather than punished by the cap? I know the union is supposed to always be on the side of the player but I do think in exceptional circumstances (like say, alleged multiple murders), doing so is bad for everyone (except his lawyers). |
19. What do you call 7,000 lawyers at the bottom of the ocean? |
A good start… |
Total fail Florio; the Pats normally handle such situations with class… |
20. The only way the NFLPA would let the Patriots off the hook is if Aaron Hernandez is found guilty in the double murder. That’s because he would have signed his contract extension fully knowing he had not disclosed conduct that would be considered harmful to the team. |
The CBA wasn’t geared for situations as serious as this, but I would hope player reps would support the Patriots actions and not allow the NFLPA to continue fighting for Hernandez to get his money. |
21. I think it would be correct to wait until the guy has his day in front of a judge and jury before you call him a murder. People are leaving prison every day because they were not guilty as charge, how about holding judgments until its over with, remember OJ and his trial. Bill…would I be shock if he is found guil... |
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In this post I want to show you how you can you can use tasks within your SharePoint 2013 workflows developed with Visual Studio 2012. Frankly that's pretty simple, and demonstrated well in this blog post on the Office Apps Team blog, so I'm going to focus on custom tasks. In the next post I'll show you how you can tak... |
I'll first start out by creating a workflow in a new SharePoint Hosted App and attach it to an announcements list, configured to start automatically when items are added to the list. With that done you will then need to get a login name in the form of a claim ID to assign the user a task. For that I'll use the followin... |
• LookupSPListItem: Used to get all the properties of the item that started the workflow. |
• GetDynamicValueProperties: Used to parse out the AuthorId from the previous activity's results. |
• LookupSPUser: Used to get the properties of the user that corresponds to the AuthorId. |
• GetDynamicValueProperties: Used to parse out the author's LoginName property from the previous activity's results. |
So far we're in good shape and simple stuff. |
Next, add a SingleTask activity to the workflow. Open its properties and make the following selections shown in the designer below to assign the task to the person who kicked off the workflow and to use the out of the box Workflow Task (SharePoint 2013) content type as the task type. When you run the workflow and view ... |
Create a Custom Task Content Type for a Workflow |
Now let's see how we can put additional fields in the task form. This is done by creating a new content type and adding additional columns to it. Create a choice column using the Site Column project item template: |
<Elements xmlns=""> |
<Field ID="{baeea9f4-3589-420c-80ee-27e58c4286c2}" |
Next create the content type. When presented with the option of which content type to inherit from, select Workflow Task (SharePoint 2013) and add the column to the content type along with the: |
There's one more important step you need to do before you use this task content type you've created. All workflow tasks are going to be created within a specific task list within the app. If that list doesn't allow for your new content type to be used, you'll get a runtime issue that throws an ArgumentException on your... |
<Elements xmlns=""> |
<!-- bind custom task to workflow task list --> |
<ContentTypeBinding ListUrl="Lists/WorkflowTaskList" |
Update the SimpleTask activity so that it uses the new content type you just created. Notice that there are only two options in this dialog. Only tasks of type Workflow Task (SharePoint 2013) are available. When you run the workflow and look at the task created in edit mode, you'll see your new column! |
This was simple enough. In my next post I'll build off this and I'll show you a little bug in the workflow engine and how to work around it. |
Want the code for this sample? Come and get it: |
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HIS name was Conrad Miller, and he would be our chocolate sommelier for the afternoon. |
It is no longer enough to understand the difference between milk and bittersweet. Even the know-it-all chocolate cowboys who brag about eating nothing less than 85 percent cocoa bars are out of their league. |
Now, the game is all about origin. As with olive oil or coffee, knowing where one's chocolate came from is starting to matter. Even the most casual wine drinker can name a preferred varietal, and the neophyte cheese fan understands that Brie is French and good Cheddar comes from England. |
Terroir, it turns out, matters in chocolate, too. |
That's where Mr. Miller comes in. He's a part-time musician with Midwest Mennonite roots, but he looks perfectly at home in the Flatiron district, where the French chocolate maker Michel Cluizel opened a shop in November at ABC Carpet and Home. It is Mr. Cluizel's only shop in America and much of the chocolate reflects... |
Mr. Miller's job is to help the baffled but curious make sense of it all. His tools are a tray of foil-wrapped chocolate wafers from several countries, a glass of water and a little bowl of tortilla chips -- he prefers unsalted -- to provide a palate scrub. |
Continue reading the main story |
One day last week, he walked me through a $35 tasting. We pondered the snappy break and acidic finish of chocolate from the African island of São Tomé and discussed how growing cacao trees in the soil of a former mango grove might result in chocolate with a faint flash of the fruit. We contemplated the raisiny ways of ... |
Each chocolate wafer had its story, which Mr. Miller was happy to tell. "It's like reading a novel and eating a novel all at the same time," he said. |
But when it comes down to it, can he really discern Ghana from Grenada? Ecuador from Colombia? |
"Regions I can tell. Continents, at least," he said. "I'm still working on the countries." |
If our chocolate sommelier can't understand it all, is there hope for the rest of us? |
Even those who turn cacao pods into artisanal chocolate haven't quite settled on a lexicon for this new way of contemplating chocolate. Maricel E. Presilla, in her book "The New Taste of Chocolate," refers to it as one broad category -- "exclusive-derivation" chocolate. Some chocolatiers use simpler phrases like single... |
Harvests believed to be particularly special might even be deemed "grand cru," a term borrowed from winemakers. |
"That doesn't mean much more than the chocolatier thought enough of his chocolate to give it a fancy name," said Bill Yosses, the pastry chef at Josephs Citarella restaurant. |
He is among several pastry chefs and chocolate makers who have been cultivating a quiet, intense relationship with varietal chocolates since the late 1980's, when Valrhona, Lindt and others began producing chocolates identified by both the percentage of cocoa and the beans' origins. |
By 2000, chocolate makers like Mr. Cluizel and Gary Guittard in San Francisco were selling chocolate from small plantations, and the first bars marketed to consumers rather than pastry chefs began to show up regularly at specialty stores and upscale groceries. |
"It sits right on the fence between hedonism and intellectual pursuit," said the chef Mario Batali. He offers a tasting of three different origin chocolates that vary in intensity at his new Manhattan restaurant, Del Posto. |
For those more interested in politics than hedonism, eating chocolate according to country makes it a little easier to figure out the environmental and labor practices behind each bar. |
The use of child slave labor in cocoa production is of particular concern. In the late 1990's, reports of large numbers of child slaves being used in cocoa production in Ivory Coast began to surface. Since then, the world's major chocolate producers and the Chocolate Manufacturers Association have vowed to work to end ... |
So has TransFair USA, the fair trade certifying group, but less than 1 percent of chocolate sold in the United States meets the group's standards for safe labor practices, fair wages and social responsibility, said Ella Silverman, cocoa accounts manager. |
Some companies are producing bars that are designated both organic and single-origin chocolate. But cacao pods are highly susceptible to pests, especially when the dried beans are shipped. And the nature of cacao production doesn't lend itself easily to organic certification. As a result, the number of organic, single-... |
"Every time I eat organic chocolate a little voice in my head says: Just let me give a cheque to the co-operative, but please don't make me eat this!" Chloé Doutre-Roussel, the chocolate buyer and consultant, wrote in her book "The Chocolate Connoisseur." (Tarcher, 2006) |
For someone who just wants a good piece of eating chocolate, trying to sort out the politics from the percentages is akin to trying to drink from a fire hose. At the Whole Foods in Union Square in Manhattan, the chocolate bar section holds more than 120 choices. The descriptions and naming conventions range from the si... |
To help consumers sort it out, or perhaps to jump on new marketing opportunities, chocolate makers and grocers have begun selling tasting kits with samples of single-origin varietals and encouraging home tasting parties. |
Guittard, the San Francisco specialty chocolate maker, sells a $15.95 pocket-size tasting kit for four, with slim bars of single-origin chocolates all made with same ratio of cocoa to sugar, 65 percent to 35 percent. A pamphlet provides a tidy tutorial on varieties, tasting protocols and growing regions. |
For $62, La Maison du Chocolat, which does not make its own chocolate but uses Valrhona as a base, provides a kit with five single-origin chocolates expressed in ganache, a mixture of chocolate and cream. At the shop, in Rockefeller Center, experts will walk customers through a tasting. |
Jacques Torres offers big bars of chocolate from Ghana, Peru and Costa Rica for $5. Pralus, the French chocolate maker known for its intensely aromatic chocolate, offers an ambitious tasting stack of 10 single-origin wafers, each a little smaller than a matchbook. |
Even Trader Joe's, the California-based grocer, is in the game, selling a $7.99 kit with chocolate from the Dominican Republic, Ecuador and Madagascar. |
Of course, not every chocolate maker is buying the hype. Deciding which chocolate to eat based on where it is from is essentially eating blind, says Robert Steinberg, a founder of Scharffen Berger chocolate in Berkeley, Calif. The company, respected by top chocolate makers for its consistent dark blends, was purchased ... |
"To say, here we have single-origin Madagascar or Trinidad, and leave people with the impression that this is what beans from Madagascar or Trinidad taste like, is misleading," Mr. Steinberg said. |
So many factors affect a piece of chocolate: not only where the beans were grown, but the skill of whoever dried, fermented and roasted them, the amount of cocoa butter that was mixed back into the crushed beans, the two- or three-day process of mixing, heating and cooling (called conching and tempering), and the touch... |
"What you find over time is that the name of the beans is not very representative of the flavor," he said. "The art of chocolate-making is in blending. People who think just about percentage or just about origin stop tasting and just focus on some kind of concept that is constantly changing." |
Michael Recchiuti, the San Francisco chocolatier known for a line of dipped chocolate ganache infused with flavors like green apple, star anise and pink peppercorn, offers a small tasting package featuring four varietal chocolates. He has cartons of Guittard Madagascar criollo chocolate stacked along the walls of his s... |
But he's a blend man at heart. And he thinks the real beauty of chocolate lies beneath the label. |
"So much of it is just marketing," Mr. Recchiuti said. "I have to literally not listen to all this chatter about percentage and where it comes from, and listen to my palate." |
Detecting Hints of Lipstick and Mushrooms By KIM SEVERSON |
THE day we set out to taste high-end chocolate from more than a dozen countries wasn't an easy one. |
The goal of our nation-to-nation smackdown was to see if a group of food writers and a pastry chef could tell the difference between one country's chocolate and another's. Or if chocolate made from the beans grown in one country had consistently identifiable characteristics, even when the manufacturers differed. |
And since many chocolate manufacturers and authors are encouraging at-home tasting parties, we thought we'd see which methods worked. |
Here are a few things we learned. |
First, sitting in a room with piles of the best chocolate in the world might seem like a dream, but there is too much of a good thing. Trust us on this one. |
Which leads to the second point. Organize your tasting and keep it small. We settled on tasting chocolate from five countries, although we threw in a bar from Peru and from Ghana at the end because, well, they were there. That was way too global. Venezuela alone had seven samples. |
Our chocolate bars varied in percentage of cocoa, but one could put together a tidy tasting with an array of bars made with the same percentage from a number of countries, or different percentages from one country. Although we mixed ganache and bar, we would suggest sticking to one style. Ganache, a soft mixture of cho... |
To start, be sure the chocolate is at room temperature. A temperature of 60 degrees is perfect for storing chocolate, but you can keep it well wrapped in plastic or a zip-top bag in the refrigerator until an hour or so before you taste. |
Still water is about all you need, but we did appreciate having a few palate-cleaning tortilla chips nearby. |
First consider the texture. It should be smooth and shiny. Color can vary from copperish to nearly black. |
Break off a piece. Good chocolate should snap cleanly. Rub a finger over the surface to release some aroma and smell it. Overfermented beans can make chocolate smell like rotting fruit. Badly dried beans can be unpleasantly smoky. |
Cheap chocolate might smell overwhelmingly of vanilla. Good chocolate can smell like caramel, flowers, dried fruit, licorice -- even mushrooms or dirt. |
Next let it melt in your mouth for 15 to 20 seconds. Some cacao beans, especially of the forastero variety, contribute an earthy note. Rare criollos or the hybrid trinitario variety offer brighter flavors. Some chocolates taste like dairy, others like fruit. Some produce an astringent feeling in the mouth that comes fr... |
Of course, sitting around with your friends trying to describe chocolate can be challenging. The temptation is to use the language of wine, but what fun is that? Language to describe chocolate has hardly been written, so make up your own. Some tasters perceived mold or road tar, and not in a good way. One said the off ... |
As I said, it wasn't an easy job. |
But there were some we liked very much. In no particular order: E. Guittard Sur Del Lago bittersweet, 65 percent from Venezuela; Jacques Torres Peru bar, 64 percent; Michel Cluizel Mangaro, 1st cru de Plantation, from Madagascar; Valrhona Caraïbe 66 percent, a blend form the Caribbean Islands; Scharffen Berger El Carme... |
Our we-are-the-world favorite: a ganache from Recchiuti Confections that blends Caribbean, Central and South American beans. It's called "Harmonie." |
Continue reading the main story |
Sunday, January 29, 2017 |
How Much Does It Hurt? |
I researched getting my eyebrows microbladed for over 10 years before actually taking the plunge. I was gifted brow tattoos once, actually, haha as a birthday present! ← weird, yeah? Who gives someone eyebrows as a present?? I never redeemed that gift. Anyways. |
The question I've always had (after wondering if I'd end up looking like a total freak and regret everything forever - I mean, you can't exactly hide jacked up eyebrows, you know? They're kind of...RIGHT on your face...), is how much does it hurt? |
Let me answer that question for you! |
If the pain scale is from 1-10, getting my brows "powder filled" was like a 5 overall. Not super comfortable, but also not the worst. It kind of felt like someone was ripping my eyebrows out over and over again. Haha. That's so gross (*and* very accurate). |
Getting hairstroke brows done?? Now THAT hurt. Like a 7 or 8. I may or may not have bit the inside of my lip the whole time and my tears may or may not have come out unintentionally. THAT felt like someone scraping my eyebrows with a red-hot razor blade over and over. Is any of this information helping anyone anywhere.... |
Before and After |
Wondering what the process is like? You show up and talk shape, density, and color. Your fabulous brow-magician draws your brows on (if you're crazy, like me, this part takes like an hour because you're so freaked out that they're going to look insane), once you've decided on a shape and color...the party begins! Numbi... |
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