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Fools Rush In

Mar 31, 2006 Noticias

George M. Wallace jumps the queue this week to bring us a special April Fool’s Blawg Review Prequel to his Blawg Review #51, with this precursive note:

As has no doubt already been brought to your attentions, this, dear readers, is April Fool’s Day. As one who is a Fool on a semi-professional basis year round, this is an official holiday for me in my puckishly jesting capacity.

Law bloggers will enjoy this special issue of Blawg Review, which is sure to please the Goddess of Folly and cause Themis, the Goddess of Justice and Law, to take a peek from beneath her blindfold for another good look at her choice to win the award for Best Personal Blog by a legally-oriented male blogger in last year’s Blawg Review Awards.

SUNW , GTW , LVLT , Crude OIL Big Jump

Mar 31, 2006 Noticias

Chart courtesy of stockcharts

May crude closed today down 52 cents at $66.63 a barrel.
The May contract was up 3.7% for the week and up 5.8% for the month and end the quarter over 9% higher.
According to chart above we are now near to break the LT resistance at 68.20.

Chart courtesy of stockcharts

LVLT the stock of the week and the month……
Level 3 Communications Inc. on Tuesday raised its first-quarter and full-year financial outlook on a strong performance in its main network business. The company forecast operating income before depreciation and amortization, or OIBDA, at between $140 million and $150 million, up from its previous estimate of $105 million to $125 million, also the company increased its forecast for full-year OIBDA to between $600 million and $650 million, from a prior range of $550 million to $600 million. Level 3 reported consolidated adjusted OIBDA of $509 million for 2005. Level 3 also raised its net cash interest expense projection to $520 million from $505 million.
EMA 14 - Short term - Bullish
EMA 50 - Medium term - Bullish
EMA 200 - Long term - Bullish
Support : 5.04

Chart courtesy of stockcharts

On Thursday Gateway unveiled its new lightweight performance Gateway® M255-E notebook, which provides usability and IT-friendly features that make it ideal for professional customers such as businesses, educational institutions and government organizations that needs balance performance with IT simplification and cost-savings.
According to the chart above this stock have lost more than 25% since the start of the year, and have already touched in a new year low at 2.13 , so now the panorama it’s not easy for Gateway, but the 2.13 could sustain some selling pressure, I think !! but with this chart it’s dificult to predict the bottom of the stock.
EMA 14 - Short term - Bearish
EMA 50 - Medium term - Bearish
EMA 200 - Long term - Bearish
Support : 2.15 Resistances : 2.30 and 2.45

Chart courtesy of stockcharts

On thursday Sun Microsystems have informed the market that it has completed the acquisition of Aduva. So, after now Sun owns Aduva, a leading provider of heterogeneous knowledge and analysis capabilities and technology for managing software update needs and compliance risk in the enterprise.
According to chart above SUNW is trading in a short uptrend with a top at 5.65 and a bottom near of 5.10. The indicators shows now ( Fullsto ) some exaustion in the upside so at these levels we can see some profit taking as it occurred today.
EMA 14 - Short term - Bullish
EMA 50 - Medium term - Bullish
EMA 200 - Long term - Bullsih

That’s All. Have a great weekend…..

AC

Friday o’clock Swill #9: French Twist

Mar 31, 2006 Noticias

A refreshing drink, perfect for sipping while watching the sun set on another balmy day. If you prefer it a little sweeter, a splash of grenadine will suffice.

French Twist

40ml Vodka
10ml Cointreau
10ml Yellow Chartreuse

Place ice in a shaker, add liqueurs and shake well. Strain into a glass and serve with an orange twist and a splash of Grenadine (optional).

Fruit Crumble

Mar 30, 2006 Noticias

I love the contrast of the softened warm fruit against the crunchy crumble topping - it also turns simple baked fruit into something a little more tasty. Serve it with a dollop of thick cream for an easy dessert.

Fruit Crumble

½ cup plain flour
1 cup rolled oats
½ cup shredded coconut
½ cup flaked coconut
½ cup flaked almonds
90g brown sugar
200g butter, cut into small cubes
8 pieces of fruit, your choice, sliced thickly
juice of 1 lemon

Preaheat the oven to 180°C/350°F.

Prepare your fruit, toss with the lemon juice it keep it from going brown while you prepare the crumble topping.

Place the flour, oats, sugar and shredded coconut in a bowl. Mix together. Add the butter and using your fingers mix it in with the dry ingredients. When almost done, add the flaked almonds and coconut (you don’t want to add these too early as they will break when you mix in the butter) and finish amalgamating the butter.

Place the fruit into an oven proof dish and then scatter over with the crumble mixture. You want to keep the crumble mix fairly loose - don’t try to pack it down or smooth it out.

Bake for about 30 minutes or until the topping has browned and the fruit juices are bubbling at the sides. Serve it hot from the oven (or it’s equally enjoyable cold the next day if you have any leftovers!)

Google Code redesign

Mar 29, 2006 Noticias

We just launched a redesign of Google Code to make the site a little friendlier and easier to navigate . We also plan on updating the Featured Projects section more frequently going forward, so, if you haven’t already, subcribe to the featured projects feed.

Let us know what you think.

Chermoula

Mar 28, 2006 Noticias

Chermoula is a north African paste that at it’s most basic form is a combination of parsley, coriander, onion and garlic. It’s deliciously fragrant and fresh tasting and a perfect compliment to fish. Although, it’s also well suited for use with vegetables and other meats.

This particular version is from Neil Perry - which is probably Australia’s most “eaten” chef - well, he is responsible for the food that is served on Qantas flights amongst his restaurant involvements. In regard to Chermoula, Neil’s view is that you should just take the recipe as a “servant” and adapt the flavourings to your particular tastes. Don’t be afraid to substitute the spices and herbs. I particularly like this version for it’s depth of flavour but I do tend to modify some of the spice levels depending on the meat I’ll be using.

Chermoula

1 red onion, roughly chopped
4 garlic cloves, roughly chopped
90g coriander, including stalks, washed and roughly chopped
150g Italian parsley, including stalks, washed and roughly chopped
1 heaped teaspoon sea salt
1 tablespoon ground cumin
1 tablespoon ground coriander
1½ tablespoons ground chilli
1 tablespoon ground turmeric
2 teaspoons sweet paprika
1½ tablespoons ras el hanout
185ml extra virgin olive oil
juice of 1 lemon

Put all the ingredients except olive oil and lemon in processor and blend for a minute, or until the mix is finely chopped. Drizzle in the oil slowly, until a thick paste forms. Stir through the lemon juice.

Refrigerate under a film of olive oil until ready to use (to stop discolouration).

This makes about 2 cups of Chermoula.

As a rough guideline, for marinating 500g of meat I would use about a third to a half a cup of Chermoula.

New Project: ExplorerCanvas

Mar 28, 2006 Noticias

If you do web development and need your pages to render properly in any browser, you should take a look at the latest open source project from Google. ExplorerCanvas is a JavaScript implementation of the canvas tag for Internet Explorer. The <canvas> HTML element allows you to create programmable 2-D graphics, and it is supported by Firefox, Safari and Opera 9. To make your canvas-ified pages work in IE, all you have to do is add a single script tag.

We’ve made the code for ExplorerCanvas available on SourceForge: check it out!

Stirred, Not Shaken

Mar 28, 2006 Noticias

Dan Hull, at his thoughtful law blog, What About Clients?, remarks, “Blawg Review #50 Is Out, Out There and It Should Wake Us All Up.”

The Dark Goddess reminded me that blawging can be more than the same self-congratulatory conversation (i.e., “wankfest”, if you’re English) between the same people from the same country in the same profession on the same subjects. It made me want more–from her, other bloggers, myself.

Blawg Review is not your typical blog carnival linkfest. Unlike most other blog carnivals, which rely only on submissions, Blawg Review collects the best of the law blogs each week from various sources, including the recommendations of readers of law blogs.

A peer-reviewed blog carnival, the host of each Blawg Review decides which of the submissions and recommended posts are suitable for inclusion in the presentation. The host is encouraged to source another dozen or so interesting posts to fit with any special theme of that issue of Blawg Review.

The host’s personal selections usually include several that reflect the character and subject interests of the host blawg, recognizing that the regular readership of the blog should find some of the usual content, and new readers of the blog via Blawg Review ought to get some sense of the unique perspective and subject specialties of the host.

In recent weeks, our hosts have been “rethinking” the whole blog carnival genre, starting with the Patent Posse at Rethink(IP), who have hosted the business bloggers’ Carnival of the Capitalists, as well as a couple of issues of Blawg Review. So, they’re entitled to their opinion, expressed in Blawg Review #48:

In a nutshell - we’re sick of carnivals.

Not all carnivals, mind you - just the long drawn out boring ones that really don’t offer anything of value. We think that several popular carnivals, including Blawg Review, have become bloated, link-whore-optimized versions of the original vision for what a carnival should be - an edited review of relevant blog posts presented in a manner that contributes to thought-provoking conversation.

This week’s Blawg Review #50, presented by The Dark Goddess of Replevin, is certainly provocative; at Unused and Probably Unusable, Eh Nonymous takes the bait.

Check out the brand new Blawg Review #50, which poses the challenge “there aren’t that many blawggers showing much interest in pitting the establishment clause against the free exercise clause.”

Now, that’s a fine statement for a rebuttal. I’ll volunteer, if’n ain’t nobody else gonna do it.

As tDGoR notes, most folks are in it for the one, or t’other. Either you’re a natheist (sic) or a dominionist (wanting to extend God’s law, in your preferred form, to rule over all of man’s law); a Freedom For All To Worship As Conscience Dictates Wackadoodle, or a Tear Down This Wall of Separation Which H’ain’t in the Constitutiom (sic) NoHow Christian Fundamentalist, probably in favor of criminalizing abortion and contraception and miscarriages. Well, surely there’s some middle ground between good common sense on the one hand, and insanity on the other. And that’s where we’ll stand! Er. Um. Right, onwards…

Blawg Review is approaching the end of its first year, with a roster of excellent hosts lined up for the next, so it’s appropriate that our regular participants reflect on where we’ve been, and rethink our expectations for the future of this carnival of law bloggers.

It’s certainly going to be interesting at Blawg Review over the next couple of weeks, when we’ll be entertained and inspired by the imaginative George Wallace, a fool in the forest, and David Giacalone, a voice in the wilderness, two of the blogosphere’s most creative spirits.

Pesto & Ricotta Stuffed Chicken Breasts

Mar 27, 2006 Noticias

This is a simple stuffing idea - I’ve used wonderful chicken breasts on the bone that I get from the local market, but you could apply this idea to whole chickens as well.

Pesto & Ricotta Stuffed Chicken Breasts

2 chicken breasts on the bone
200g ricotta
2 tablespoons pesto
1 tablespoon grated parmesan
salt and pepper
olive oil

Preheat oven to 180°C/350°F.

Mix the ricotta, pesto and parmesan together with a spoon until well amalgamated.

Pull the skin from the breast and push in the ricotta mixture. Re-cover with the skin and smooth over to evenly spread out the stuffing.

Drizzle with a little olive oil and rub over the skin. Grind over with salt and pepper.

Bake until golden brown.

Pea & Haloumi Fritters

Mar 26, 2006 Noticias

Zucchini & Haloumi Fritters are a somewhat classical combination so when the latest issue of Delicious popped into my letterbox, their recipe for Pea & Haloumi Fritters caught my eye. Besides using a different green vegetable they have treated the haloumi differently - it’s not grated but cubed. I must also admit the photos certainly had me salivating - so enough of the preamble, let’s get cooking.

Boil the peas in salted water for 2 minutes, then drain. Rinse under cold water then drain again. Puree half until smooth.

Whisk milk, eggs, flours, baking powder and pureed peas in a bowl, then fold in remaining peas, haloumi, mint, salt and pepper.

Heat olive oil in non-stick frypan over medium heat. Add tablespoons of the mixture to the pan in batches, pressing down to flatten slightly and fry 2-3 minutes or until golden on both sides. Drain on paper towels.

The only thing I would probably change would be to dice the cheese a little smaller then the recipe suggests. They are quite tasty and morish and would also be suitable as finger food (just make smaller fritters).