Photo Memories From "That Girl"

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"That Girl" was a true original when it made its debut in 1966 -- a single woman on her own was unheard of on TV at the time. Here are some of my favorite moments from the series -- Enjoy! --MT

The Opening Shot

1?of?17

Remember this shot from the opening credits of "That Girl"? It's the moment Ann Marie sees herself wearing a beautiful gown in a Bergdorf Goodman window. This photo -- and that white hat -- became symbolic of That Girl. (It's a little grainy, since it's a screen shot.)

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The Opening Shot

Remember this shot from the opening credits of "That Girl"? It's the moment Ann Marie sees herself wearing a beautiful gown in a Bergdorf Goodman window. This photo -- and that white hat -- became symbolic of That Girl. (It's a little grainy, since it's a screen shot.)

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?That Girl? was a true original when it made its debut in 1966 ? a single woman on her own was unheard of on TV at the time. Here are some of my favorite moments from the series ? Enjoy! ...

?That Girl? was a true original when it made its debut in 1966 ? a single woman on her own was unheard of on TV at the time. Here are some of my favorite moments from the series ? Enjoy! ...

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Source: http://www.huffingtonpost.com/2011/10/31/photo-memories-from-that-_n_1068214.html

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Obama in 'excellent health,' physician says (AP)

WASHINGTON ? President Barack Obama is in excellent health and tobacco free, his doctor said Monday in the results of the president's second physical exam since taking office.

In the two-page report released by the White House, Dr. Jeffrey C. Kuhlman also said Obama is physically active, eats a healthy diet, stays at a healthy weight, and on occasion drinks alcohol in moderation.

"The president is in excellent health and `fit for duty,'" Kuhlman wrote. "All clinical data indicate he will remain so for the duration of his presidency."

Obama, who turned 50 in August, seems to have improved his health on some fronts since his last physical, which Kuhlman conducted in February 2010.

At that time, Kuhlman said Obama should stick with "smoking cessation efforts," and also said his cholesterol level had crept to borderline high and he should alter his diet accordingly.

Since then, Obama, who chewed nicotine gun, appears to have quit smoking entirely ? an achievement his wife, Michelle Obama, announced earlier this year. And his cholesterol is now described as "ideal."

Obama's total cholesterol level now stands at 193, compared with 209 in February 2010. His LDL, or bad cholesterol, is now 110, down from 138 last year.

Obama frequently works out and plays basketball and golfs.

The physical released Monday was conducted last week at the White House. Kuhlman, a Navy captain, recommended that the president have his next physical in December 2012.

The president was checked for and found free of colon cancer with a virtual colonoscopy last year, so he wasn't due to be tested again.

The new report says he was also screened for prostate cancer using a PSA blood test. That's a test that the U.S. Preventive Services Task Force recommended against earlier this month, saying it can do more harm than good in part because many tumors found are too slow-growing to be a threat. The report cites "informed patient request" in giving Obama the screening. His PSA level, or prostate-specific antigen, was found to be low.

The president is 6-foot-1 and weighs 181.3 pounds, according to the report. His blood pressure was recorded at 107 over 71, up from 105 over 62 in February 2010, but still well within the normal range.

The doctor said Obama's vision was 20/20 in both eyes for both distance and near vision.

The report found a "well-healed lower lip laceration" ? apparently a reference to an injury Obama sustained about a year ago when he was elbowed in the lip while playing basketball and had to get stitches.

The president also has "periodic physical therapy" to deal with recurrent upper right back pain, and he had benign skin tags removed from his neck.

Source: http://us.rd.yahoo.com/dailynews/rss/us/*http%3A//news.yahoo.com/s/ap/20111031/ap_on_go_pr_wh/us_obama_health

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With Angry Birds Merchandise, Rovio?s Peter Vesterbacka Plans To Pirate The Pirates

scaled.DLNG2127As proven by the massive success of the Angry Birds plush line, the world has a hungry for real-world Angry Birds wares. No where is that more apparent than Beijing, where the halls of countless toy shops and electronics stores are filled foot to ceiling with sundry Bird-themed goods, from sweatshirts and jeans to candy and balloons. The catch? Rovio didn't authorize any of it. Where others may see a problem, Rovio Mobile's Mighty Eagle (read: CEO) Peter Versterbacka sees opportunity. He roams these aforementioned shops in search of unauthorized goods ? but not to complain or throw around legal orders. He's there to find the best items? so he can copy them.

Source: http://feedproxy.google.com/~r/Techcrunch/~3/X4TKDCgGS5I/

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[OOC] Hell's rage

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projectdarkeden
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I would love to play Lust and Hope. :) This sounds like a really fascinating RP!

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fierytempest
Member for 1 years


Wow! I totally remember this roleplay.

Now who am I gonna choose hmmmm.... I know Faith! Like last time!

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I did not create any of these image's, they belong to their respected owners and if asked I shall take them down.

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zane saphire
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Obama vs. GOP on jobs: Let the blame game begin

The essence of the divide remains: Increase federal investment to stimulate job creation versus easing environmental and other regulatory restrictions that critics say can hinder job creation.

The partisan debate over jobs creation has descended into a blame game between President Obama and congressional Republicans.

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?Over and over, they have refused to even debate the same kind of jobs proposals that Republicans have supported in the past ? proposals that today are supported, not just by Democrats, but by Independents and Republicans all across America,? Obama complained in his radio address Saturday morning. ?Meanwhile, they're only scheduled to work three more weeks between now and the end of the year.

Republicans in the House respond that they?ve passed 15 job-creating bills only to have those measures bottled up in the Democrat-controlled Senate.

?We call these bills the 'forgotten 15',? Rep. Bobby Schilling of Illinois said in the Republican address Saturday.

?These are common-sense bills that address those excessive federal regulations that are hurting small business job creation,? said Rep. Schilling, a freshman lawmaker whose family owns a pizza business in Moline. ?A number of them have bipartisan support. Yet the Senate won't give these bills a vote, and the president hasn't called for action.?

The essence of the divide remains: Increase federal investment to stimulate job creation versus easing environmental and other regulatory restrictions that critics say can hinder job creation.

As with much of the debate in Washington these days ? including the effort by the bipartisan congressional ?super committee? to cut the federal deficit by $1.2 trillion before draconian budget cuts kick in automatically ? this one can?t avoid the subject of taxes.

A new report by the non-partisan Congressional Budget Office gives Obama ammunition for his assertion that ?millionaires and billionaires? can afford to pay more.

The CBO reported this week that while the rich got a lot richer over the past 30 years, the rest of American society struggled to keep up.

The CBO found that average after-tax income for the top 1 percent of US households had increased by 275 percent while middle-income households saw just a 40 percent rise and for those at the bottom of the economic scale, the jump was 18 percent.

"The distribution of after-tax income in the United States was substantially more unequal in 2007 than in 1979," CBO Director Douglas Elmendorf said in a blog post. " Income ? for households at the higher end of the income scale rose much more rapidly than income for households in the middle and at the lower end of the income scale.?

Obama says he?s doing what he can through executive order because GOP lawmakers refuse to consider his proposals.

On Friday, Obama directed government agencies to shorten the time it takes for federal research to turn into commercial products in the marketplace. The goal is to help startup companies and small businesses create jobs and expand their operations more quickly.

The president also called for creating a centralized online site for companies to easily find information about federal services. He previously had announced help for people who owe more on their mortgages than their homes are worth and for the repayment of student loans. The White House also challenged community health centers to hire veterans.

"We can no longer wait for Congress to do its job," Obama said Saturday. "So where Congress won?t act, I will."

Material from the Associated Press was used in this report.

Source: http://rss.csmonitor.com/~r/feeds/csm/~3/kad_4s2LqNM/Obama-vs.-GOP-on-jobs-Let-the-blame-game-begin

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The Sweet Smell of Chocolate: Sweat, Cabbage and Beef

chocolate smellWhat do you smell?: The distinctive and alluring aroma of chocolate sets off some surprising sensory signals, according to new "sensomics" research. Image: iStockphoto/AndrisTkachenko

Chocolate may be the most sought-after treat among trick-or-treaters on Halloween, with little hands grasping for all of the milk- and dark-chocolate morsels they can collect, but the details of its taste and aroma profiles have long eluded scientists.

And new science is revealing why cocoa's potent sensual properties have been so difficult to pin down. A recent analysis found that the individual aroma molecules in roasted cacao beans (the primary ingredient of chocolate) can smell of everything from cooked cabbage to human sweat to raw beef fat. Together, more than 600 of these flavor compounds melt together in just the right combination to yield the taste and scent of what we all call chocolate, according to Peter Schieberle, a food chemist at Munich Technical University and director of the German Research Center for Food Chemistry, who presented the data at this year's meeting of the American Chemical Society in Denver.

Most of the molecules that comprise a food's aroma are volatile, which means they transform into gases easily at room temperature. These volatile compounds are inhaled along with the air we breathe, bringing them into contact with the 900-plus odorant receptors in the upper half of the nostril. In the early 1990s scientists Linda Buck and Richard Axel began the work that would show each odorant receptor recognized one particular compound and was linked to a specific olfactory neuron in the nostril. As a volatile aroma compound latches onto an odorant receptor, it triggers the firing of the olfactory neuron (Buck and Axel won the 2004 Nobel Prize in Physiology or Medicine for their discovery). Complex aromas form when multiple volatile compounds trigger their respective olfactory neurons at the same time. The brain identifies flavor by measuring how frequently the different neurons fire.

"By the time you put four chemicals together, your brain can no longer separate them into components. It forms a new, unified perception that you can't recognize as any of those individual aromas," says Gary Reineccius, a food scientist at the University of Minnesota.

Processed foods such as chocolate, beer and tea contain thousands of aroma compounds. This multiplicity of molecules creates a mosaic of odor in the brain as each individual molecule contributes a hint of scent to the final flavor. Just as our brains can often assemble a whole picture from seeing just a sketch of an image, Schieberle and colleagues found that humans can recognize chocolate aroma using only 25 of its 600-plus volatile compounds. Of these, many are also found in much less appetizing items, including cooked cabbage, raw beef fat and human sweat, which are in turn also composed of many different volatile compounds.

Even so, not one of these 25 key compounds can be pegged as a "chocolate" aroma. "The mixture smells completely different from the individual constituents," Schieberle says. "At the moment, there is no way to predict how the final mixture will smell."

Schieberle calls the study of individual aroma and flavor molecules "sensomics," which sifts through the countless potential aroma compounds for those molecules of particular importance to human taste and smell. Schieberle's work has identified which aroma compounds from roasted cacao beans could bind to odor receptors in humans. None of them, it turned out, smell anything at all like the sweet, rich scent we identify as chocolate.

To figure out exactly which molecules contributed to chocolate aroma, Schieberle and colleagues had to pick apart chocolate aroma one molecule at a time. First, the researchers identified those volatile compounds that would react with human odor receptors and were present at high enough levels to register in the brain, which yielded 25 different molecules. These molecules included 2- and 3-methylbutanoic acids (both produce a sweaty, rancid odor), dimethyl trisulfide (cooked cabbage) and 2-ethyl-3,5-dimethylpyrazine (potato chips). Then, they blended these rather un-chocolatey aroma molecules in different combinations and asked human study subjects to smell them. The blend that contained all of the 25 volatile aroma molecules could reliably fool the nose and brain into thinking it had smelled chocolate.

These 25 compounds are what Schieberle refers to as chocolate's chemical signature?those volatile compounds in chocolate that trigger human olfactory nerves in just the right combination "causing a signal in the brain to say 'this is chocolate,'" Schieberle says.

What we think of as "chocolate" smell is due in large part to the way in which the food is made?a process that includes both fermentation and roasting. Foods that are processed by fermentation, roasting or grilling such as wine, coffee and steak, respectively, generally contain the most aroma molecules. It is this process's conversion of otherwise odorless compounds into volatile aroma-bearing ones that helps explain this type of food's popularity. Natural, raw foods like fruits and vegetables also have an appealing aroma and taste, although their flavor profile is much simpler and usually dominated by one or two major molecules.

"That chemical really creates that flavor, and everything else kind of smoothes it and makes it pleasant," Reineccius says of these less complex foods. The combination of volatile aroma compounds as well as the sugars and salts that we taste during chewing combine to create flavor. "Some of our simpler flavors are strawberry and raspberry because they're just what nature happened to provide to keep itself living." The replication of these flavors by food chemists has previously been a process of trial and error.

The goal of his work, Schieberle says, is not to develop artificial chocolate flavorings. Rather, his goal is to find ways to tweak the cacao bean fermentation and roasting process to develop even better tasting chocolates. A recent discovery in his lab, made earlier this year, has taken a small step in this direction. Cacao beans processed in the so-called Dutch style, which adds alkali salt during roasting, have a milder, more pleasant flavor. After deconstructing the molecular makeup of this form of chocolate, the researchers knew that it contained molecules that had a pleasant "mouthfeel." And by adding a tiny bit of glucose to the cacao beans during the Dutch roasting process, Schieberle and colleagues, did not increase the sweetness of the final product, but instead created a more velvety mouthfeel in the final chocolate.

Better understanding chocolate's alluring aroma can also help with tasting technique. Let the chocolate dissolve on your tongue, Schieberle says, so that you can taste the full array of flavor compounds. As the chocolate melts in your mouth and you exhale, some of the volatile molecules will once again pass over your odor receptors, letting you get another whiff before the chocolate melts away.

Source: http://rss.sciam.com/click.phdo?i=ba94425a0b6f7590997563197430f504

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China arrests 12,000 in online drug sale sweep (Reuters)

BEIJING (Reuters) ? Chinese police have arrested 12,125 people during a crackdown on the sale of narcotics online and have confiscated more than 300 kg of illegal drugs, state news agency Xinhua reported on Sunday.

Police were tipped off to the scale of the problem after uncovering chatrooms in the two western cities of Lanzhou and Xian that were being used to peddle drugs, it said.

"Newcomers were only allowed to enter the chat room after being introduced by 'acquaintances' and taking drugs live via webcam," Xinhua cited a police officer as saying.

Police began detaining suspects in early September, the report added. The youngest was 14, it said.

"Criminal suspects turned to the Internet as it is harder for them to be detected that way," it said.

Websites must "take responsibility in fighting such illegal activities" and new laws be drafted to cope with this new problem, Xinhua added.

(Reporting by Ben Blanchard; Editing by Paul Tait)

Source: http://us.rd.yahoo.com/dailynews/rss/china/*http%3A//news.yahoo.com/s/nm/20111030/hl_nm/us_china_drugs_internet

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New and updated iPhone and iPad apps for Friday, October 28

Every day, TiPb gets flooded with announcements for new and updated iPhone, iPod touch, and iPad apps and games. So every day we pick just a few of the most interesting, the most notable, and simply the most awesome to share with you! Pocket God: Journey To...

Source: http://feedproxy.google.com/~r/TheIphoneBlog/~3/iJqExgaP0xQ/

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Click.to

One of the more interesting consequences of the touchcreen revolution is the way that developments in smartphones and tablets are bleeding over into more traditional hardware and software. Click.to is a program designed to mimic in standard PCs (and Macs) the ease with which people can share content from a touch screen. In practically any app for smartphones and tablets, you can press a single button to share something on Facebook, or email a photo, or otherwise copy and paste content from one application to another. Why shouldn't we have this functionality on our plain old laptops and desktops?

Time-Saving Shortcut
Click.to is a small downloadable program that works on both Windows (XP, Vistas, 7) and Mac computers. After you install and launch it, Click.to will work in any application the moment you try to use the "copy function," whether you press Ctrl+C, Apple-command+C, or right-click and select "copy." A string of icons appears near the text. Select whichever one you want, and Click.to launches the program and pastes the content in the applicable spot. For example, if you select the button for Outlook, Click.to creates a new message and pastes the copied content into the body of the email.

You can customize which icons appear from an Options menu, and, if Click.to doesn't support an application you want to use, you can add it, although the process might seem slightly complicated for less technical people. To add a new program, you have to be able to identify the executable file for the program on your hard drive.

Numerous applications are already supported from the get-go: Google, Facebook, Twitter, Outlook, Word, Excel, Wikipedia, Gmail, Evernote, Flickr, PDF, Blogger, WolframAlpha, Bing Translate, Amazon, YouTube, and many more. Depending on what application you paste into, Click.to will automatically fill in other appropriate information, such as the subject line of an email (it will use the file name from which the text or image is pulled). Paste into a Word doc, and the source of the pasted info will be listed at the top of the file.

One of my favorite features is how the Wikipedia icon works. Rather than pasting your copied text directly into Wikipedia's search bar, Click.to pulls the most concise definition Wikipedia has for the selected text and displays it in a bubble right on screen, so you never have to leave the first application.

When Click.to Isn't So Time-Savey
The number of clicks that Click.to saves you depends on what kind of copying and pasting you normally do. For sharing to social networks and drafting emails, it's pretty handy, and the Wikipedia tie-in is brilliant. But when it came time for me to get some actual work done, I occasionally found Click.to distracting because it was offering its services at times when it they wouldn't work for me. One example: I was copying and pasting information from multiple sources into one existing Notepad document. I didn't want to start a new file every time I copied more text. I just wanted to continue pasting into the file that was already open, and I couldn't find a way to do that with Click.to. However,?I later learned that there is an action that could have helped me, but it wasn't apparent enough for me to find on my own. It's called back-action, and to use it, you have to add the "browse to" button (a red icon with two white arrows) to your Click.to commands list.

To use the back action, you first have to create a new document using Click.to with the first "paste." Then, the next time you use Click.to, you can select the "browse to" icon, and the program will bring you to the file you pasted into last. You then have to use a command for paste (Ctrl+V or Apple command+V, or right-click and select "paste"), as the Click.to function in this case only returns you to the right file and doesn't do the pasting part.

If Click.to is still distracting for certain applications or tasks, you can always it off. And you can turn it off only for certain applications, which is a nice touch.

Fewer Clicks With Click.to
Productivity and efficiency experts have long studied the number of clicks and keystrokes the average office worker completes in a day. Click.to tries to decrease that total by removing several steps in the copy-and-paste process, which is usually more like: select text or item, copy, find and launch other application, open new document or navigate to appropriate spot, paste. The free product is worth downloading if you tend to use copy-paste workflows often.

More Productivity Reviews:?

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??? Dragon Go! (for iPhone)
??? VisualBee (Premium)
??? Smartr Contacts for Android
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