"One thing at Chicagoland that’s going to be an unknown this weekend is that it’s the first time with the new car at this track. It’s also the first time we’ve raced at night here, which is going to make a difference, I’m sure. Every track is different when it comes to racing at night. Some tracks change dramatically, and some tracks change very little. We don’t really know what this track’s going to do. Typically, you’ll gain more grip, but it just depends on the tire and the track and the car. The key here is going to be track position: staying up front, qualifying well, and staying out of trouble."

"[Fans say the racing is boring, but] I’ve always enjoyed coming here. I like the community, and I like Chicago. I wish the track was a little closer to the city — but it’s not too far away, it’s like 45 minutes out to an hour. The track itself, the new car is going to play a big role in whether it stays a one-groove race track moving forward. But the only thing they could really do to make it better is make it progressively banked so that the second, higher grooves are more competitive compared to the bottom. As the track ages, that’ll happen naturally — it just takes longer. But if they just came back in here and just did progressive banking, it would definitely speed that process up."

"One more thing on Chicagoland: I agree 100 percent that the track and ISC shouldn’t be selling ticket packages which force fans to buy tickets for every race the track holds that weekend. I don’t think you should be forced to buy tickets to something you don’t want to watch. Maybe you sell part of the stands as seasonal tickets … but I think at least for a large portion of the tickets sold, you should just be able to buy the show you want to go to. I think the prices are so high already, and the fans, we’re just so glad to have them come out for the show as it is. We should be taking care of them. The economy’s hard and gas prices are up; the last thing we should be doing is forcing them to buy a ticket to a race they can’t even go to or that they don’t want to go to. Or that they can’t even afford."

***************

"One of the biggest things I took from Daytona is that the cars weren’t that bad to drive. Daytona and Talladega are two completely different races with this new car. The hole that the car punches in the air and the drag the car has with the restrictor plate — making us able to run a bigger restrictor plate that we’ve had in the past — makes for a good race. It’s hard to maintain position, and it’s a lot easier to pass. The cars handled well, and at Daytona in particular, this car tends to get loose AND tight. You don’t have to set up the car so loose that you’re about to wreck. Instead, you can drive it a little more neutral, and it makes for a fun car to drive at Daytona [and Talladega]. But that’s only two race tracks, so I [still] want changes across the board with this new car. I think you can dramatically improve some of the other characteristics that hurt the car at other tracks without really hurting what you have at these two."

***************

"I think the penalties for the Car of Tomorrow violations have been on par [Martin Truex and the No. 1 team were fined 150 points, $100,000 and had their car chief and crew chief suspended for six weeks after problems with the roof template at Daytona]. It depends on what the violation is, though, and it can be a tough call. If a car comes through inspection and it’s too low by a centimeter because the tire went flat or a shock collapsed, who cares? It really doesn’t matter. Sometimes, I think they’re a little too harsh on stuff like that. I’ve seen cars get thrown out of qualifying or go home with this new CoT car for such minor, indifferent infractions. It doesn’t matter if the car is 1/64 or 1/32 inch low in the front; when we’re on the race track, it rubs the ground anyway. It’s irrelevant. And then they throw you out of qualifying … I think that’s kind of silly."

"Now, if you chop up the roof and lower the roof to try and get a huge advantage, or you pop the glass out of the window and mess with the oil cover like the No. 99 car did, or do what the Haas cars did where you’re tampering with the wing … then you’re talking about black and white issues, and those should be huge penalties. If they say don’t tamper with the roof and it doesn’t fit the template, that’s a big deal. I don’t know how far off it was for the No. 1 car. You gotta remember, though, these cars are made by hand — so I don’t know if it was off by a fraction of a centimeter, or if it was off like an inch, and that would make a big difference. But if it’s a black and white instance where NASCAR thinks they are blatantly cheating the rules, I think the penalty should be strong."

"With that said, I think for the most part NASCAR does do a good job with the rules and penalties they hand out. But the biggest thing I wish they would change is taking the win when a car fails post-race inspection. If you get caught with a black-and-white, blatant rules violation and you won the race, I think you should get zero points … you should be fined money, and the win should be taken away."

"More than likely, [from my experience as a driver] Truex was probably aware of this violation, too. He’s going to say that he wasn’t aware of what they were doing to the car, but he was. It doesn’t mean he necessarily agreed with it, but that’s more of a crew chief’s decision in that case, more of a team and crew chief decision. I don’t necessarily think this mistake would keep him from re-signing with DEI, though, unless he felt like that they were really overstepping their bounds, that they really shouldn’t have done that. But typically, if a driver disagrees with a call that much, he’s going to say don’t do it. So, on second thought, maybe he didn’t know in advance…"

***************

"Who should we look for to win at Chicagoland? I think the regular crew up front are going to be the teams to beat. You’re going to have a couple of the Hendrick cars, a couple of the Roush cars, a couple of the Gibbs cars. They’re all going to be strong."

From: rss.cnn.com

The GMA Dove Awards have honored the best female vocalist every year since 1969. In the first 30 years of the award, only 12 different female vocalists have taken home the honor.

2008 - Natalie GrantCurb RecordsThree straight years as the reigning queen of Christian Music is where Natalie Grant sat after the 2008 Dove Awards. During the award show, Natalie shared the stage with country singer Wynonna singing a powerful duet of “Bring It All Together.”2007 - Natalie GrantCurb RecordsFor the second year in a row, Natalie took home the top honor in the Female Vocalist category. 2006 - Natalie GrantCourtesy of The Breen AgencyThe top selling Adult Contemporary female solo artist in 2005 and 2006 also took home the Dove Award for Female Vocalist of the Year.2005 - Nicole C. Mullen Kim JonesIn 2005 Nicole took home two Dove Awards. She was the Female Vocalist of the Year and the voice behind the Urban Album of the Year, .2004 - Stacie Orrico ForeFront Records18-year-old Stacie Orrico took home 2 other awards at the 2004 Doves; was Pop/Contemporary Album of the Year and “(There’s Gotta Be) More To Life” was the Short Form Music Video of the Year. 2003 - Nichole Nordeman Courtesy of EMI Christian Music Group2003 was a good year for Nichole Nordeman. She took home a total of 6 Dove Awards!2002 - Nicole C. Mullen Courtesy of: WordNicole took honors twice at the 2002 Dove Awards. The video for her song “Call on Jesus” was also a winner in the Short Form Music Video category.2001 - Nichole Nordeman EMINichole’s tune, “Every Season” didn’t take home Song of the Year, but Nichole did, however, win the Female Vocalist of the Year award.2000 - Jaci VelasquezCourtesy of William Morris AgencyIn her 21st year, Jaci brought home 3 Doves and was the Female Vocalist of the Year for the second year in a row. 1999 - Jaci VelasquezCourtesy of William Morris AgencyJaci was the best female artist in the land and her single, “Llegar A Ti” hit the number 1 spot on the Hot Latin Tracks list in 1999.

From: christianmusic.about.com

AboutCountry Staff Writer Scott Sexton chatted with Country Star James Otto over the phone on July 3, 2008. Listen to their conversation by clicking the link below, which is in Windows Media format.

Listen

From: countrymusic.about.com

[Q:] I am undergoing an economics lecture at the undergraduate level and cannot understand the difference between "long run" and "short run". How long is the long run and how long is the short run?

[A:]Great question!

The long run and the short run do not refer to a specific period of time such as 3 months or 5 years. The difference between the short run and the long run is the flexibility decision makers have. The 2nd edition of Parkin and Bade’s "Economics" gives an excellent distinction between the two:

"The short run is a period of time in which the quantity of at least one input is fixed and the quantities of the other inputs can be varied. The long run is a period of time in which the quantities of all inputs can be varied.

There is no fixed time that can be marked on the calendar to separate the short run from the long run. The short run and long run distinction varies from one industry to another." (239)

I find examples helpful, so we’ll consider a hockey stick manufacturer. A company in that industry will need the following to manufacture sticks:

Raw materials such as lumber Labor Machinery A factory Suppose the demand for hockey sticks has greatly increased, prompting our company to produce more sticks. We should be able to order more raw materials with little delay, so we consider raw materials to be a variable input. We’ll need extra labor, but we can likely increase our labor supply by running an extra shift and getting existing workers to work overtime, so this is also a variable input. The equipment on the other hand, may not be a variable input. It may be time consuming to implement the use of additional equipment. It depends how long it would take us to buy and install the equipment and how long it would take us to train the workers to use it. Adding an extra factory is certainly not something we could do in a short period of time, so this would be the fixed input.

Using the definitions given at the beginning of the article, we see that the short run is the period in which we can increase production by adding more raw materials and more labor. In the short run we cannot add another factory, but in the long run all of our inputs are variable, including our factory space.

The increase in demand for hockey sticks will have different implications in the short run and the long run at the industry level. In the short run each of the firms will increase their labor supply and raw materials to meet the added demand for hockey sticks. At first only existing firms will be likely to capitalize on the increased demand as they will be the only ones who will have access to the four inputs needed to make the sticks. However we know that in the long run the factor input is variable as well. This means that existing firms can change the size and number of factories they own and new firms can build or buy factories to produce hockey sticks. In the long run we will see new firms enter the hockey stick market, while we will not in the short run because firms will not be able to acquire all of the inputs they need.

Short Run vs. Long Run In Summary Short Run: Some inputs variable, some fixed. New firms do not enter the industry, and existing firms do not exit.

Long Run: All inputs variable, firms can enter and exit the market place.

If you’d like to ask a question about the short run, the long run, microeconomics, macroeconomics or any other topic or comment on this story, please use the feedback form.

From: economics.about.com

Serves 1 - 2 Prep Time: 15 minutesCook Time: 7 minutesIngredients:3/4 cup raw shrimp, shelled and deveined 1 tsp Chinese rice wine or dry sherry pinch of salt 1 clove garlic, chopped 1/2 cup bamboo shoots, rinsed in warm water and drained 5 - 6 baby carrots, chopped in half 2 TB low-sodium chicken broth 1 tsp soy sauce 1/4 tsp sugar 2 teaspoons chili sauce 1 green onion (optional) 1 TB oil for stir-fryingPreparation: Soak the shrimp in warm, lightly salted water for 5 minutes. Rinse in cold water, drain and pat dry with paper towels. Place in a small bowl, add the rice wine and salt, and marinate for 10 minutes.

While shrimp is marinating, prepare the vegetables.

Heat a wok or frying pan and add oil for stir-frying. When the oil is hot, add the garlic and stir-fry briefly until the flavor is released (about 15 seconds).

Add the shrimp and vegetables and stir fry for about 1 minute. Add the chicken broth, chile sauce, soy sauce, and sugar. Stir-fry for another 2 - 3 minutes. Stir in the green onion. Serve hot over brown rice.

Nutritional Breakdown per serving (based on 2 servings) - 184 calories (kcal), 9 g Total Fat, (4 g Monounsaturated Fat), 20 g Protein, 6 g Carbohydrate, 135 mg Cholesterol, 397 mg Potassium, 350 mg Sodium, 1g Fiber

From: chinesefood.about.com

Definition: Heat stroke is a serious heat-related illness that requires immediate medical attention. Death or serious disability can result if symptoms are not brought to the attention of a medical professional. After exposure to extreme heat for extended periods, the body loses its ability to cool down naturally through sweating. Think of a thermostat in your house…If it breaks, there is no way to control the temperature of a room.

Symptoms of Heat StrokeDizzinessSevere headacheNauseaHot, dry skin without sweatHigh pulse rateHigh body temperatureUnconsciousnessFatigueSlurred speech or hallucinationsIf you suspect heat stroke…Seek medical attention immediatelyGet to a cool locationRemove clothing and apply cool (but not too cold) water to the skinKeep cool air circulating
Also Known As: Sunstroke or Sun stroke

From: weather.about.com

The marmalade marinade gives these chicken breasts lots of flavor. Feel free to use finely minced jalapeno pepper or a little cayenne pepper in place of the jalapeno salsa. Ingredients:1 cup sweet orange marmalade2 tablespoons balsamic vinaigrette1 to 1 1/2 tablespoons green jalapeno salsa, or to taste1/4 teaspoon saltDash black pepper1/4 teaspoon garlic powder4 boneless chicken breast halvesPreparation: In a small saucepan, combine the marmalade, vinaigrette, salsa, salt, pepper, and garlic powder. Heat the mixture, simmering, until the marmalade has melted. Set aside to cool completely.

Wash chicken and pat dry; place in a food storage bag. If desired, pound gently with a mallet or heel of hand to even thickness. Add cooled marinade mixture, seal the bag, and refrigerate for at least 2 hours.

Take chicken from the marinade and pour marinade into a saucepan. Bring marinade to a boil; reduce heat to low and simmer for 5 minutes.

Grill chicken for about 5 to 6 minutes on each side, or until chicken is cooked through. Serve chicken with hot reserved marinade.
Serves 4.

Related Recipes
Garlic Grilled Chicken
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Rosemary Grilled Chicken
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Barbecue Sauce for Chicken
Easy Barbecue Sauce

Grilled Chicken
Chicken Breast Recipes
Skillet Chicken
Baked Chicken
Chicken Recipe Index
Chicken Breast Recipes

From: southernfood.about.com

Greek cooking offers an incredibly rich and diverse array of foods and beverages that are the culmination of literally thousands of years of living, cooking, and eating. While each Greek meal is fresh and inviting, it is also a trip back through Greece’s history.

Ingredients

The names of foods, cooking methods, and basic ingredients have changed little over time. Bread, olives (and olive oil), and wine constituted the triptych of the Greek diet for many centuries, just as they do today.

Greece is a nation of small farmers who produce an incredible array of mainly organically produced cheeses, oils, fruits, nuts, grains, legumes, and vegetables, supplemented by an array of greens and herbs that grow in the wild. These are the foods that form the base of the traditional Greek regimen, to which they add both variety and nutrition. Greece’s climate is perfect growing for olive and lemon trees, producing two of the most important elements of Greek cooking. Spices, garlic and other herbs such as oregano, basil, mint, and thyme are widely used, as are vegetables such as eggplant and zucchini, and legumes of all types.

With 20 percent of Greece made up of islands - and no part of the Greek mainland more than 90 miles from the sea - fish and seafood are a popular and common part of the Greek diet. Lamb and goat (kid) are the traditional meats of holidays and festivals, and poultry, beef, and pork are also in plentiful supply.

Vineyards cover much of Greece’s hilly terrain and the country has become known for its array of fine wines and spirits, most notably ouzo, an anise-flavored liqueur that is the national spirit.

A History of Culinary Influences

Over the centuries, Greek cooking has been influenced by many other cultures. In c.350 B.C., when Alexander the Great extended the Greek Empire’s reach from Europe to India, certain northern and eastern influences were absorbed into the Greek cuisine. In 146 B.C., Greece fell to the Romans which resulted in a blending of a Roman influence into Greek cooking. In 330 A.D., Emperor Constantine moved the capital of the Roman Empire to Constantinople, founding the Byzantine Empire which, in turn, fell to the Turks in 1453 and remained part of the Ottoman Empire for nearly 400 years. During that time, Greek dishes had to be known by Turkish names, names that remain today for many Greek classics.

With each successive invasion and settlement came culinary influences - from the Romans, Venetians, Balkans, Turks, and Slavs - and many Greek foods have names with origins in those cultures, most notably the Ottoman Empire. Dishes with names like hummus (the Arabic word for chickpea) and dolmades (from the Turkish "dolma"), that can be found in kitchens from Armenia to Egypt, have also found a home in Greek cooking, and been adapted over hundreds of years to local tastes and traditions.

While Greek cooking has been influenced by other cultures, as have the cuisines of most countries, of all of those countries, Greece must be foremost in the ranks of having a "fusion" cuisine which is easily traced back to 350 B.C.

Did You Know… The first cookbook was written by the Greek food gourmet, Archestratos, in 330 B.C., which suggests that cooking has always been of importance and significance in Greek society. Modern chefs owe the tradition of their tall, white chef’s hat to the Greeks. In the middle ages, monastic brothers who prepared food in the Greek Orthodox monasteries wore tall white hats to distinguish them in their work from the regular monks, who wore large black hats. To a large degree, vegetarian cuisine can be traced to foods and recipes which originated in Greece. Many ingredients used in modern Greek cooking were unknown in the country until the middle ages. These include the potato, tomato, spinach, bananas, and others which came to Greece after the discovery of the Americas – their origin.

Greek food is simple and elegant, with flavors subtle to robust, textures smooth to crunchy, fresh and timeless, nutritious and healthy. Preparing and enjoying Greek food, anywhere in the world, is an adventurous journey into the cradle of civilization and the land of the Gods of Olympus. Discovering, tasting, experiencing Greek food: truly one of the joys we can all share.

From: greekfood.about.com

I am pleased to be able to announce a new service here at About Homeschooling - a whole new forum just for buying and selling your curriculum!

~ Homeschoolers Trading Zone ~

I’m so excited to be able to have this forum available for everyone to be able to buy and sell their used homeschooling books. You will be able to post your own ads and ask and answer questions right in the forum! The used book section on my site did great, but there was too much wait time for your ad to show up (you had to wait for me to post it).

I really am sooo excited! I wanted to get it up and running before the end of the school year so everyone will be able to figure it out and become comfortable with it in time to buy and sell for the new school year.

So, get your closets and garages cleaned out and post your ads! I’ll be listing mine this weekend too!

Thanks & happy trading!

From: homeschooling.about.com