Saturday, January 7, 2012

2005 Ford Mustang V6 Deluxe Coupe - $9,900

  • Black
  • ? Gray
  • Sedan
  • 2-door
  • 6-cylinder
  • Rear Wheel Drive

"Local Island Car ! 4.0L V6, 12 valves, 210 hp, Auto, No Accidents! $9,900"

    • Driver Air Bag
    • Power Brakes
    • Power Mirrors
    • Power Windows
    • Power Steering
    • Power Locks
    • Power Seats
    • Air Conditioning
    • Keyless Entry
    • Cruise Control
    • tilt steering
    • Intermittent Wipers
    • Alloy Wheels
    • Rear Spoiler

The finance application will open in a new window!

Source: http://www.carpages.ca/used/2005/Ford/Mustang/Parksville/British_Columbia/889740

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Friday, January 6, 2012

Obama unveiling strategy for slimmed-down military

WASHINGTON (AP) - President Barack Obama is putting his personal stamp on a rejiggered Pentagon strategy for absorbing hundreds of billions of dollars in defense budget cuts, marking a turning point in U.S. security policy after a decade of war.

Obama planned to make a rare appearance in the Pentagon press briefing room Thursday to announce results of a strategy review that he ordered last spring. No radical changes are expected.

Among the shifts: more U.S. focus on Asia and less on Europe.

Obama's decision to announce the results himself underscores the political dimension of Washington's debate over defense savings. The administration says smaller Pentagon budgets are a must but will not come at the cost of sapping the strength of a military in transition even as it gets smaller.


Copyright 2012 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

Source: http://www.breitbart.com/article.php?id=D9S2LGSO0&show_article=1

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Oakland Tribune cartoonist defined golden age of Bay Area sports

Shed a tear, because the Li'l Acorn has ridden off into the sunset for the final time.

Beloved sports cartoonist Leland Stanford Susman, who brought the acorn to life 65 years ago and came to define the golden age of Bay Area sports to newspaper readers, died Sunday at age 94 in American Canyon.

Susman, known as Lee or "Sus" to his many friends and admirers, drew sports cartoons in his distinctive style for the Oakland Tribune for more than 35 years.

Starting with the Oakland Oaks of Casey Stengel and the Cal Bears of Pappy Waldorf and continuing through the Oakland A's of Charlie Finley and the Oakland Raiders of Al Davis, Susman lovingly depicted and skewered them all.

"He represented the epitome of what a sports cartoonist used to be," said retired Tribune columnist Dave Newhouse. "He was a genius."

The acorn, created in 1946 as the mascot of the Oakland Oaks of the Pacific Coast League, was the best-known of a menagerie of characters that came from Susman's prolific pen. He continued to pen the acorn in various forms up until his death.

Large cartoon panels titled "Sportlight" would run during the week, and a small cartoon would run by the baseball standings featuring a happy or sad acorn (or later the Oakland A's mule mascot), depending on the day's outcome.

But longtime fans recall Susman's weekly Pigskin Parade features as his masterworks.

The panels would run in two parts. A Pigskin Preview cartoon

would feature local college and pro teams in cliffhanger situations, and the Pigskin Parade follow-up would show the resolutions.

"He maintained his wonderful sense of humor despite the never-ending pressure of a deadline as he created marvelous cartoons for the sports page," said former editor and publisher Joe Knowland.

"He was the last of the golden age cartoonists," longtime friend Paul Hallaman said. "It's a lost art."

The large panels gave Susman a chance to unleash his artistic talents and create memorable characters such as the Frankenstein monster with a Trojan helmet representing USC and menacing the Cal Bear or Stanford Indian.

"Every week, Lee created drama," Newhouse said, noting that Susman's depiction of the Trojan mascot as a Frankenstein monster would invariably get outraged reactions from USC alumni.

The Oakland Tribune newsroom in the 1950s and '60s was a lively place full of memorable characters, Susman liked to recall.

Along with the general shouting and the clacking of typewriters, "someone was always putting out a fire in a trash can" as writers tossed out matches or spent cigars, Susman liked to say. "You go in a newsroom today, and it seems more like an insurance office."

Susman, a San Francisco native and Galileo High School graduate, said that when he was young his parents initially hoped he would follow his father, a successful attorney for Pacific Gas & Electric into the legal profession.

Susman, a Golden Gloves boxer as a youth and an avid golfer later in life, instead found a long career combining his two major passions, drawing and sports.

He attended the California School of Fine Arts and the College of Advertising Fine Arts and got a break in newspapers, drawing with nationally syndicated comic artist Jimmy Hatlo at the Golden Gate International Exposition in 1940.

That career path had to wait, however, as Susman joined the U.S. Navy and served through World War II.

In 1946, he joined the staff of the Oakland Tribune and quickly left a lasting mark that year with the creation of the Li'l Acorn.

Susman later created a similar mascot for the Sacramento Solons of the PCL and did localized sports cartoons for the Sacramento Bee during the 1950s while continuing his work for the Tribune.

He and his wife, Eileen, stayed in close contact with ex-players, former Tribune staffers and other prominent Oakland figures.

"A true gentleman and a gentle soul," recalled former Tribune writer Rick Malaspina. "I once asked Lee his secret to longevity and got this reply: 'Good vodka.' "

Susman's most remembered cartoon, when the PCL announced that the Oaks would move to Canada and become the Vancouver Mounties after the 1955 season, shows a crying acorn riding toward the sunset on the back of a Mountie's horse.

The acorn did not retire, however, appearing frequently in Susman's cartoons through the end of his career at the Tribune and later in original Christmas cards he created annually for his friends.

The acorn even got a second shot as a mascot when it was used as the logo of the Oakland Oaks of the American Basketball Association from 1967-69.

More recently, Susman and his work, particularly the acorn, got renewed attention as interest grew in the PCL of the 1940s and '50s. In 1994, his art was exhibited at the Oakland Museum of California and at Jack London Square.

Susman was one of the most popular guests for many years at the PCL reunions held at the Oakland Museum. At the 2008 reunion, he became the first nonplayer or executive to be inducted into the Pacific Coast League Hall of Fame.

The acorn, meanwhile, began to appear on retro jerseys, caps and T-shirts of the Oakland Oaks. Susman said he wasn't compensated because his rights to the character had long since expired.

But despite his humble manner and self-effacing humor, he outwardly loved the attention and recognition.

Susman remarried after the death of his first wife and lived in El Cerrito for many years with his second wife, Cathryne Violet Susman, who died in October at 92.

Though he appeared in good spirits at a December luncheon with friends, his wife's passing took a toll, friends said.

Memorial arrangements are pending.

Source: http://www.mercurynews.com/news/ci_19667198?source=rss

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Thursday, January 5, 2012

Wall Street drops as focus shifts to Europe (Reuters)

NEW YORK (Reuters) ? Stocks fell on Wednesday after a sharp rally in the previous session as investors set their sights again on Europe's debt problems.

U.S. investors began the new year pushing shares higher, with the broad S&P 500 index rising to its highest level since late October. The first trading day of the year often brings a lot of money into the markets.

Financial stocks were the top decliners in early trading after European banks dropped on concerns a tight credit market will make it expensive for them to raise capital and for euro-zone countries to refinance debt.

The S&P financial sector index lost 1 percent, the biggest loser among S&P sectors. Bank of America Corp was the top decliner on the Dow, falling 2.1 percent to $5.68.

Italy's biggest bank UniCredit sank nearly 10 percent after it launched a 7.5 billion euro ($9.8 billion) share offering at a 43 percent discount.

The offering "indicates the difficulty in raising capital under new requirements," and raises concerns of renewed contagion," said Bryan McCormick, an analyst at OptionMonster.com in Chicago.

The Dow Jones industrial average was down 28.04 points, or 0.23 percent, at 12,369.34. The Standard & Poor's 500 Index dipped 5.51 points, or 0.43 percent, at 1,271.55. The Nasdaq Composite Index took off 15.25 points, or 0.58 percent, at 2,633.47.

U.S. factory orders rose 1.8 percent in November, further evidence the economy is on the right track to recovery. But the data was not enough to offset the decline in the market.

In company news, AT&T Inc agreed to pay TiVo Inc a minimum of $215 million and additional monthly licensing fees to settle a patent infringement dispute. AT&T shares were up 0.8 percent at $30.64, while TiVo jumped 10.3 percent to $9.84.

(Reporting By Angela Moon; editing by Jeffrey Benkoe)

Source: http://us.rd.yahoo.com/dailynews/rss/eurobiz/*http%3A//news.yahoo.com/s/nm/20120104/bs_nm/us_markets_stocks

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Well: A Recipe for Simplifying Life: Ditch All the Recipes

What?s the first step toward cooking and eating better this year? Perhaps you should start by learning how to boil water.

While that may not sound like much of a cooking technique, you will gain a new appreciation for the hidden potential of boiled food after reading the new book ?An Everlasting Meal: Cooking with Economy and Grace,? by the chef and food writer Tamar Adler. Placing a pot of water on a hot burner allows us to ?do more good cooking than we know,? she writes.

Ms. Adler waits for a rapid boil and adds surprisingly large handfuls of salt, tasting until it?s reminiscent of ocean water. (People concerned about sodium can use less.) From that simple starting point, several meals can be created, from pasta adorned with gently cooked vegetables to a chicken, simmered and skimmed, cut up and served with a fresh salsa verde. The chicken leaves behind yet another flavorful dish: richly flavored broth, to be eaten hot with vegetables or added to other dishes the rest of the week.

To listen to Ms. Adler talk about cooking is to be drawn into a rhythmic dance where each step ? from washing and chopping vegetables to cooking and seasoning the meal ? flows effortlessly into the next, guided by the food itself, as well as by our own basic instincts about what tastes good.

A chapter called ?How to Have Balance? focuses on bread; ?How to Live Well? is devoted to beans. Her message is that cooking does not have to be complicated, and all anyone needs are a few basics to get started. In instructing readers on the art of intuitive cooking, Ms. Adler offers not just cooking lessons, but a recipe for simplifying life.

?There is this sense that to cook well means to be struck with inspiration,? said Ms. Adler, 34, whose credentials include stints at the restaurants Prune, in New York, and Chez Panisse, in Berkeley, Calif. ?We think everything is supposed to be extraordinary.

?But in European and Asian food culture, food is simply supposed to be good and nourishing and enjoyable? ? and, she added, far less stressful.

Why are so many of us intimidated by cooking? It may be that this convenience-food generation never got to see our mothers and grandmothers boiling and roasting meals without a recipe, turning the leftovers into hash or stew. Instead we are guided by cooking shows that celebrate the elaborate preparations and techniques that Ms. Adler calls ?high-wire acts.?

?Anybody who grew up with a lot of home cooking around them knows that you can have eggs for dinner or that lentils can become pancakes tomorrow,? she said. ?But sometimes we just don?t know that we can do that because they don?t do that on TV.?

One of her most important lessons is that we need to spend less time thinking about food and more time just enjoying it. Her suggestions about how to prepare vegetables contradict much of what we have been taught, or think we have.

For instance, while most of us stock our crispers with fresh vegetables and then spend the rest of the week racing to eat them before they turn brown, Ms. Adler buys up basketfuls of whatever vegetables are in season, and as soon as she gets home she scrubs off the dirt, trims the leaves, chops and peels, and then cooks and prepares all the vegetables at once ? washing and separating lettuce leaves; drizzling cauliflower, beets and carrots with olive oil and roasting them in separate pans. Beet greens are saut?ed, and chopped stems and leaves are transformed into pesto.

Many people, myself included, have long believed that vegetables are best if they are cooked just before they are served. But cooking vegetables as soon as you buy them essentially turns them into a convenience food, allowing them to keep longer and creating a starting point for a week?s worth of meals.

?We?re told that things need to be fresh,? Ms. Adler said, but too often ?we all end up watching our food go bad, and then it doesn?t matter if it was fresh, because we didn?t get to eat it.?

Watching Ms. Adler cook vegetables is inspiring. (You can see her routine in two videos titled ?How to Stride Ahead? on her Web site, tamareadler.com.) Roasted vegetables can be enjoyed immediately, but most will be refrigerated in jars for later in the week. Warmed to room temperature and drizzled with vinaigrette, they make a savory, earthy salad; or blended with broth and a splash of cream, they can be a hearty soup.

For another meal, the cooked vegetables might be used in a frittata or a warm sandwich. Cooked greens can be turned into a bubbling gratin, roasted vegetables are added to risotto, and everything left over can become an end-of-the-week vegetable curry.

The comforting lesson from ?An Everlasting Meal? is that we already know plenty about feeding ourselves, and we don?t need to complicate things by trying to create something extraordinary every time we cook.

?I feel like people are being hit from all sides by a lot of confusing messages, and they are feeling like eating well is really hard,? Ms. Adler said. ?This is not a question of expertise. Other than being an expert eater, which we all are by the time we start cooking, we?re already experts at knowing when things are done or whether they need more seasoning.?

Source: http://feeds.nytimes.com/click.phdo?i=f41c21141293a9a1d440a1402991a465

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Tuesday, January 3, 2012

Hoboken St. Patrick's Day Parade Date Not Yet Set

It's still uncertain on what day the annual Hoboken St. Patrick's Day Parade will be held this year.

While Mayor Dawn Zimmer has announced she thinks the parade day should be moved from Saturday to Wednesday, the parade committee has indicated it still wants to annual event on a Saturday.

In a letter to the committee's Chairwoman, Helen Cunning, Zimmer wrote she stands by her decision to move the parade.

The parade is planned and proposed by the committee, but the city has to approve the date in order for it to happen.

"I believe that the public safety concerns pose too much of a threat to our community," Zimmer wrote. In the letter, the mayor asked Cunning to organize the parade on a Wednesday.

Hoboken's parade is traditionally held on the first Saturday in March, the first in the state. A large crowd of drunken visitors, however, has cast a shadow over the parade in recent past. When last year two rapes were reported?among other crimes?the mayor said she wants to move the parade to a Wednesday to increase public safety.

"I know that this is disappointing to you and the parade committee," Zimmer wrote, "but please understand that I need to do what is necessary to keep our community safe."

Source: http://hoboken.patch.com/articles/hoboken-stpattysdayparade-not-yet-set

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5 ways to update your business communications system [infographic ...

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Source: http://holykaw.alltop.com/5-ways-to-update-your-business-communications

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