Creations Store for Easy Music Downloads

Music can make people feel relaxed and stress free. If you’re a hardcore music fan, you should also feel engrossed in the lyrics while listening to your best song. From a hectic of the work day, hearing music can really prove to be soothing. When you are an ardent fan of music, you must also love to gather albums. This is when new music store plays its part. There are numerous established artists and also upcoming ones whose records are offered online. Make no mistake – which the prices charged about them are reasonable and may easily be afforded.


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they James regarding baby bed linen.

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Warts and all, Rick Majerus was a treasure – ESPN (blog)

Warts and all, Rick Majerus was a treasure - ESPN (blog)

Frank Victores/US PresswireRick Majerus revived both his coaching
career and the Billikens.

Rick was a complex character. I never worked for him. I didn’t play
for him. I wasn’t his beat writer. If you were any of those three, you
probably had a much different relationship with him. I’m not sure why
we hit it off so well. But we did.

No other coach was as much of a mentor to me as a young scribe as
Rick was. I was a hoop junkie growing up, playing basketball
throughout my childhood, going to every camp I could and playing until
my senior year in high school.

I covered the sport in college at the University of Wisconsin. I went
to countless practices. But it was Rick who really helped me delve
even deeper into the nuances of the game when I got to know him as a
young reporter at the Albuquerque Journal. The relationship continued
when I was at the Fresno Bee. He had an incredible basketball mind,
constantly tinkering with how to defend and play.

We used to talk — boy, did we talk — late into the night about
basketball, family, life. He talked about his mom a lot. He was such a
devoted son to his mother, Alyce, who died a year ago. Rick told me
one of the reasons he took the SLU job over any other was its
proximity to his mother in Wisconsin.

There were so many conversations late at night that there were times
he or I would practically fall asleep while talking. This mostly
occurred prior to me getting to ESPN, while I was still a relatively
young newspaper reporter.

We’re not supposed to get too close to subjects. Rick wasn’t always
pleased with what I wrote or said. There were times he was angry with
me. That’s to be expected. But there was a mutual respect. He
understood what I did, and because we had talked so often, he didn’t
hold a grudge. We moved on.

Rick introduced me to a number of coaches in the sport, along with
intriguing people such as Jon Huntsman Sr. He even included me in one
of the more bizarre pickup games ever. I was at the 1997 Final Four,
one year before he would coach Utah to within five minutes of the
national title. He said he needed me for a fourth in a two-on-two game
with Kevin Costner and some guy who played Urkel (Jaleel White). I
guarded Costner. He guarded Urkel. I can’t remember whether we won or
lost, but I do know I had two turnovers that Rick wasn’t pleased with
during the game. More than anything, we had fun.

There were so many meals, too. Everyone who dined with Rick has a
meal story. And if you drove with him, well, you know that was a scary

I would finish my story after a game against Utah and usually meet up
with Rick at some late-night diner in Salt Lake City or Albuquerque or
Fresno. I would go to hear the stories and the breakdown of the game,
and just to be entertained. There was one time we were talking in the
lobby of a hotel in Salt Lake and a Domino’s pizza delivery man walked
in for another guest. Rick offered him $100 for the pizza, but only if
I would share. I told him I couldn’t eat pizza at 1 a.m. So he pass

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Bringing the deliciousness of Palestine to Beirut – The Daily Star

Bringing the deliciousness of Palestine to Beirut - The Daily Star

Bringing the deliciousness of Palestine to Beirut

December 03, 2012 01:07 AM

By Willow Osgood

The Daily Star

BEIRUT: Almost two dozen women circled around a long kitchen table.
Wearing plastic aprons and gloves, they emptied bowls of onions and
began to chop. It looked like a cooking class, but the professional
chefs were asking questions, not giving instructions.

It was the second day of training for the participants of Atayeb
Falastine, a project of the farmers’ market Souk el-Tayeb, in
collaboration with the Norwegian Embassy and the International Labor

Atayeb Falastine, roughly translated as the “deliciousness of
Palestine,” brings together 20 Palestinian women – 10 from the
northern refugee camp of Nahr al-Bared and 10 from the country’s
largest camp, the south’s Ain al-Hilweh – for workshops with food
industry professionals.

Many of the women already sell their cooking or baked goods, and
just as many said they’ve been cooking since they were little girls.
The project aims to combine their knowledge of Palestinian home
cooking with industry know-how to create the Atayeb Falastine cooking
line and help them sell their products to markets beyond their
isolated camps.

For this training, Souk el-Tayeb founder Kamal Mouzawak and
celebrity chef Joe Barza joined the women to make – and critique –
three Palestinian dishes: maftoul, mhammar djej and msakhan djej.

The group divided into three teams, each charged with one dish.
Maftoul is a version of the Lebanese favorite, moghrabieh, the chewy,
oversized couscous that is usually paired with chickpeas and chicken.
Unlike moghrabieh, however, maftoul is made by hand.

The process began with plain bulgur wheat and two women seated on
the floor. One added olive oil and flour, tablespoon by tablespoon,
while the other vigorously mixed the ingredients with her hand. Ever
so slowly, a dough formed over the bulgur, creating round, soft

“If she’s faster, then it goes faster,” said Mariam, one of the
participants, explaining how long the process can take. “It depends.

“This is art,” she added. “Many women, even from older generations
don’t know how to make it the traditional way.”

Meanwhile on the other side of the table, another team was working
on the msakhan djej, and the piles of chopped onions for the
sumac-laden chicken dish were leaving some in tears.

“You should light a candle,” Barza suggested, to counter the onions.
Wearing a white chef shirt and a silver earring in the shape of a fork
and knife, he bobbed in and out of groups asking questions and
offering advice.

The final group was slicing chicken for mhammar djej, named after
the bright red color of the baked chicken. It took about two hours to
finish everything, enough time for the participants to break into song
three or four times.

Once the dishes came out of oven and off the stove, the tasting
began. The women and the chefs ranked the three dishes on the
appearance of the dish, its taste and smell and the compatibility of
ingredients and overall impression.

Barza had a number of suggestions, including adding a bit of corn
flour to thicken the maftoul sauce, using purified butter for the
msakhan djej instead of olive oil “to make it crisp,” and adding
potatoes to the mhammar djej.

Mouzawak and Barza also offered tips for packaging, including
keeping the sauce separate.

The women have two more training sessions before they introduce a
total of nine dishes to the public at the Atayeb Falastine launch at
Souk el-Tayeb in mid-December.

Having a booth at the Saturday morning farmers’ market is both a way
to introduce Lebanese palates to the flavors of Palestinian cooking
and a way to introduce the Palestinian women to a new market.

“I want them to go outside the camp to see that there are markets
for their products, markets that are more profitable,” said Roy Abi
Jaoude, who heads the ILO’s project on Palestinian women’s economic

That the workshop came days after a cease-fire ended the conflict in
Gaza and on the day President Mahmoud Abbas made his bid for
Palestinian statehood at the U.N. was lost on no one.

“Our message is simple,” said Mouzawak, gesturing toward the women,
busy making their dishes. “You can have Gaza and you can have this.”

The minds of the women, only one of whom was born in Palestine, were
on the impending vote.

“All of us here hope to win,” explained Mariam, who lives in Ain
al-Hilweh. “Palestinian citizens are very poor because we are deprived
of our rights in Lebanon.”

But Mariam, who often makes traditional dishes in the camp, said the
importance of cooking traditional dishes was beyond economic.

“When the older women and men eat the food, they say, ‘With every
meal, you bring us back to Palestine.'”

A version of this article appeared in the print edition of The
Daily Star on December 03, 2012, on page 2.


Bringing the deliciousness of Palestine to Beirut - The Daily Star

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Brandon Graham, Vinny Curry look to lock down starting jobs as Eagles take on … – The Star-Ledger –

Brandon Graham, Vinny Curry look to lock down starting jobs as Eagles take on ... - The Star-Ledger -

Brandon Graham is on his way to becoming the starter
next season Al Bello/Getty Images

The Eagles sent a strong message to the players and fans when they
released Jason Babin this past week

The future is now.

By releasing Babin, the Eagles will now get a chance to see what
their possible defensive ends of the future- Brandon Graham and Vinny
Curry- can do when they take on the Dallas Cowboys tonight on Sunday
Night Football.

Graham and Curry might not have the financial investment in them that
Babin and Trent Cole do- or did in Babin’s case- but the Eagles have
invested high draft picks in them, banking that they can develop into
every down players for this organization.

Based off of his strong play this season, Graham will go into next
season penciled in as one of the Eagles starting defensive ends.
Graham has 16 quarterback hurries in just 101 snaps against the pass
this season, meaning he gets to the quarterback close to 20% of the
time when the QB drops back. Graham’s strong play against the run this
season is a big reason the Eagles felt comfortable releasing Babin and
moving to Graham right now.

If everything goes to plan for the Eagles, the team would like to
start Curry alongside Graham in the near future. Andy Reid finally
gave Curry a chance to get on the field and play last week against the
Carolina Panthers. Curry responded with a very solid game despite
seeing limited playing time. Curry was on the field for just 22 plays,
only nine of which were against the pass. Still, Curry nearly brought
down Cam Newton for a sack and showed good hustle against both the run
and the pass.

Potential, high draft picks, and quarterback hurries are not going to
guarantee Graham and Curry become the next starting defensive ends,
however. As good as Graham has looked this season, he still has just
1.5 sacks. Yes it has been a down year for the entire defensive line,
but Graham is going to have to start turning those QB hurries into
sacks very soon if he wants to get another deal from the Eagles. The
same can be said for Curry. It was good to see Curry get to Newton
last week, but it would have been better to see him take the Panthers
quarterback down.

Much like Nick Foles, Graham and Curry have a golden opportunity in
their hands. With strong play over these last five games, both could
go into next season as the starters. The Eagles have already put the
plan in place for Graham to start by releasing Babin. If a new coach
comes in and the rebuilding begins down at the NovaCare Complex, it is
not far fetched to think that Cole could be next if Curry can show he
is a capable replacement.

Of course, talk about Graham and Curry being the future is just that-
talk- until they go out on the field and produce. Both have gotten off
to a good start but still need to show more to complete to turnover at
defensive end. The path is in place, the young duo just need to take
advantage of it.

That starts tonight in prime time against the Cowboys.

Follow Eliot Shorr-Parks on Twitter at @EliotShorrParks
Related topics: brandon-gra

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Nexus 4 8GB once again sold out on the Google Play Store – PhoneDog

Nexus 4 8GB once again sold out on the Google Play Store - PhoneDog

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PhoneDog is one of the largest and most popular interactive mobile
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but it offers up serious editorial content and video reviews that
users rely on to make important decisions about their next mobile
purchases. m

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Lisa Robin Kelly Arrested For Assaulting 61-Year Old – WebProNews

Lisa Robin Kelly Arrested For Assaulting 61-Year Old - WebProNews

denied the allegations, however, saying her husband was trying to ruin
her career by leveling accusations at her.

Kelly hasn’t been seen much since her gig on the popular sitcom; her
character was written off to beauty college in the third season to and
the role was later taken over by another actress. Rumors flew back
then that she had a problem with drugs and alcohol, although Kelly
denies them. According to TMZ, police reports say substances were not
involved in this dispute. She did plead guilty to a DUI back in the
spring, however. Related Items lisa robin ke

Lisa Robin Kelly Arrested For Assaulting 61-Year Old - WebProNews

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