The 2007 International Surfing Association (ISA) World Masters Surfing Championships loom, but British business financial factoring opes have been dented by an injury to Newquay surfer Jed Stone. Stone, 53, was training when his hamstring popped, and is now hoping that physiotherpay will see him right for the contest. No wonder he's keen to get there, for besides the prestige of competing for the British team there is the prospect of surfing in the warm waters of Rincon, Puerto Rico from 20 to 28 January. The event is being hosted by the Puerto Rico Surfing Federation and features surfers from over 15 countries including Brazil, Columbia, France, Britain, Portugal, Tahiti and Sweden. Yes, Sweden. The British contigent is made up of Stone (injury permitting) and Saltburn's Gary Rogers in the Kahunas (over 45s) category, Roger Knight and Daz Wright in the Grandmasters (over 40s) and long-time Newquay stand-outs Lee Bartlett and Grishka Roberts in the Masters (over 35s). The British team - with no less than 57 British, English and European championship titles between them - has a wealth of experience, and hopes are high that they will return to these considerably colder shores with the first British World Surfing title for... well, a long time. Here's a shot of Gary Rogers warming up at one of the perfect north-east waves on his doorstep. See www.smsc-surfing.com for more information.

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What else could I post on Halloween but a pumpkin recipe. After my carving adventure yesterday, I just had to use up all the orange-coloured flesh I had left over. I will travel deal dmit here and now that my main reason for making the soup was that I felt it to be such a waste, not because I am a great fan of pumpkin soup - I don't mind it, but decades of eating the same old quite watery pumpkin puree with lots of cream and thickened with a butter/flour mix (so 70s, isn't it?) compelled me to look for pastures new... For this year, I wanted something different. I would not use any of the above (except the pumpkin, maybe ;-)) So I took some onions, celery and carrots, some stock - but I kept the quantity of the liquid ingredients really low, after all, any soup should be all about its main protagonist - in this case the pumpkin. And when you're not greedy with your vegetables, then your soup automatically turns out quite thick and filling, there's really no need for any cream, butter or flour! Since I just used a regular carving pumpkin I found the flavour quite non-descript, so I added a tiny amount of smoked salt for a lightly smokey undertone and some orange juice for a delicate, fruity taste. The more I ate of it, the more I liked it. It is really quite a departure for me, but in a good way.

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What else could I post on Halloween but a pumpkin recipe. After my carving adventure yesterday, I just had to use up all the orange-coloured flesh I had left over. I will admit here and now that my main reason for making the soup was that I felt it to be such a waste, not because I am a great fan of pumpkin soup - I don't mind it, but decades of eating the same old quite watery pumpkin puree with lots of cream and thickened with a butter/flour mix (so commercial real estate search 0s, isn't it?) compelled me to look for pastures new... For this year, I wanted something different. I would not use any of the above (except the pumpkin, maybe ;-)) So I took some onions, celery and carrots, some stock - but I kept the quantity of the liquid ingredients really low, after all, any soup should be all about its main protagonist - in this case the pumpkin. And when you're not greedy with your vegetables, then your soup automatically turns out quite thick and filling, there's really no need for any cream, butter or flour! Since I just used a regular carving pumpkin I found the flavour quite non-descript, so I added a tiny amount of smoked salt for a lightly smokey undertone and some orange juice for a delicate, fruity taste. The more I ate of it, the more I liked it. It is really quite a departure for me, but in a good way.

What else could I post on Halloween but a pumpkin recipe. After my carving adventure yesterday, I just had to use up all the orange-coloured flesh I had left over. I will admit here and now that my main reason internet shop software or making the soup was that I felt it to be such a waste, not because I am a great fan of pumpkin soup - I don't mind it, but decades of eating the same old quite watery pumpkin puree with lots of cream and thickened with a butter/flour mix (so 70s, isn't it?) compelled me to look for pastures new... For this year, I wanted something different. I would not use any of the above (except the pumpkin, maybe ;-)) So I took some onions, celery and carrots, some stock - but I kept the quantity of the liquid ingredients really low, after all, any soup should be all about its main protagonist - in this case the pumpkin. And when you're not greedy with your vegetables, then your soup automatically turns out quite thick and filling, there's really no need for any cream, butter or flour! Since I just used a regular carving pumpkin I found the flavour quite non-descript, so I added a tiny amount of smoked salt for a lightly smokey undertone and some orange juice for a delicate, fruity taste. The more I ate of it, the more I liked it. It is really quite a departure for me, but in a good way.

Page 219 The Sims is a game where players free ware spyware reate simulated people living in simulated homes in simulated communities and working at simulated jobs. So why not simulate gardens too? Gayla at You Grow Girl gardeners’ website writes about the constraints of creating a garden in a Sims neighbourhood. It would seem there might be a role here for Thoreau’s farm-imagining poet...

Bob Sutton, author of "The No Asshole Rule: Building a Civilized Workplace and Surviving One That Isn't" was interviewed on NPR yesterday talking about how to deal with disruptive employees'. I've always admired (and worked for) firms that enforce the 'no jerk rule'. Sutton, on NPR, tells of a firm that hired a professional that brought in $500,000 in revenue, but because of his bad behavior, cost the firm $200,000 a year in replacing secretaries twice a year, executive coaching and anger management counseling. Jerks don't pay, with one exception, Sutton mentions in a video essay on www.50lessons.com . Keeping a tolerable jerk around can show the other people on the team/company exactly what bad behavior is and what the consequences are for misbehaving. In my discover student card pinion, enforcing the "No Jerk Rule" is one of the most productive tasks a leader has in a law firm. Sutton comments about one firm that failed to enfoce the rule. I'll let you read the post , and the linked story, but he summarizes with, "This is the kind of thing that gives lawyers the reputation for being assholes, especially males. I will refrain from a summary: You have to read it yourself. By the way, a few years before this incident, the firm was bragging about their "no jerk rule." I guess they were using talk as a substituite -- or perhaps a smokescreen -- for action" Sutton gives three suggestions for how to deal with a jerk: 1.

What else could I post on Halloween but a pumpkin recipe. After my carving adventure yesterday, I just had to use up all the orange-coloured flesh I had left over. I will admit here and now that my main reason for making the soup was that I felt it to be such a waste, not because I am a great fan of pumpkin soup - I don't mind it, but decades of eating the same old quite watery pumpkin puree with lots of cream and thickened with a butter/flour mix (so 70s, isn't it?) compelled me to look for pastures new... For this year, I wanted something different. I would not use any of the above (except the pumpkin, maybe ;-)) So I took some onions, celery and carrots, some stock - but I kept the quantity of the liquid ingredients really low, after all, any soup should be all about its main protagonist - in this case the pumpkin. And when you're not greedy with your vegetables, then your ford vans oup automatically turns out quite thick and filling, there's really no need for any cream, butter or flour! Since I just used a regular carving pumpkin I found the flavour quite non-descript, so I added a tiny amount of smoked salt for a lightly smokey undertone and some orange juice for a delicate, fruity taste. The more I ate of it, the more I liked it. It is really quite a departure for me, but in a good way.

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