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http://vengelconsulting.com/training-solutions/the-influence-edge/ | Based on extensive research by esteemed professor Robert Cialdini, we’ll cover the six principles of influence – reciprocity, social proof, liking, authority, commitment, and scarcity.
http://www.resomed.co.za/index.php?option=com_content&view=article&id=149&Itemid=114 | Best suited to young couples and healthy families, the Progressive Flex Option is a balanced health plan that provides sufficient day-to-day and hospital cover. With access to an advanced Preventative Care Programme that includes oral contraceptives, and a generous Flexi Benefit use, the Progressive Flex caters to a multitude of needs and medical aid concerns. A separate benefit for acute and over the counter medicine, as well as ample casualty benefits for emergencies makes this an affordable and efficient medical scheme option.
This primer on stem cells is intended for anyone who wishes to learn more about the biological properties of stem cells, the important questions about stem cells that are the focus of scientific research, and the potential use of stem cells in research and in treating disease. The primer includes information about stem cells derived from embryonic and non-embryonic tissues. Much of the information included here is about stem cells derived from human tissues, but some studies of animal-derived stem cells are also described. The National Institutes of Health (NIH) developed this primer to help readers understand the answers to questions such as: ff What are stem cells? ff What are the different types of stem cells, and where do they come from? ff What is the potential for new medical treatments using stem cells? ff What research is needed to make such treatments a reality? This document provides basic information about stem cells. More detailed discussion is available from the NIH stem cell reports at http://stemcells.nih.gov/info/. Quick answers to specific common queries can be found on the Frequently Asked Questions page. Throughout “Stem Cell Basics,” many technical terms appear in bold, underlined maroon type. Click the term to see its definition in the Glossary at the end of the primer.
Chef from the Hood Recipes Chef: Carrie Brown Restaurant: Jimtown Store Recipe: Grilled Steak with Backyard Bourbon Marinade! Ingredients: 1st combine ingredients for marinade: Use a large, nonreactive container (a glass or plastic bowl with snap-on lid is convenient). 6 cups water 1 1/4 cups reg. soy sauce (not reducedsodium) 1 cup bourbon 1 cup packed dark brown sugar 1/4 cup Worcestershire sauce 2 tablespoons fresh lemon juice 1 teaspoon hot pepper sauce (Tabasco) 1 teaspoon freshly ground black pepper... Jimtown Store sometimes makes this steak, not to serve hot off the grill, but cold, in sandwiches ³buttered² with Jimtown Store¹s Asian Peanut Spread. ³We grill London broil, skirt or flank steak. It¹s a simple thing, but the bourbon bath, followed by the heat of the grill, transforms the beef into something ambrosial.², says Carrie. Dad is sure to love the steak dressed with a generous dollop of Jimtown¹s Asian Peanut Spread. Serves 6 with leftovers. Next, add the meat to the marinade: 1 2-inch thick top round steak (about 2 1/2 pounds) Cover & refrigerate 8 hours, turning once or twice.
First, buy a thick, juicy ribeye or New York steak. Grab some garlic and rosemary too. Don’t forget a big ol’ potato for dad. Drizzle with extra virgin olive oil, sea salt and LOTS of freshly cracked black pepper. Slice up the garlic and break up the rosemary by hand, and rub into steak thoroughly. Cover and refrigerate for 30 minutes up to a few hours. Rub the potato with butter and salt and cover with foil. Bake for 1 hour at 400 degrees. Keep potato warm and covered. Remove the steak and let come to room temperature. Heat a cast iron pan (or whatever you have) until it’s smoking’ hot. Add a huge chunk of butter, turn the heat down to med-hi and add steak. Cook for 4 to 5 minutes. Don’t touch it yet! Add some more butter and flip. Use a spoon and the butter to “baste” the steak and let cook undisturbed for another 3 to 5 minutes depending on how dad likes it cooked. Remove steak from pan and tent with foil, and let it rest for 4 or 5 minutes. This will make dad mad but it has to rest. Remove potato from foil and cut it down the middle. Add butter, sour cream, chives, bacon and cheese (or whatever ya got in the fridge. Try salsa and guacamole for fun!). Plate the steak and add pan dripping on top of meat. Serve with an extra strong and dirty martini. Or two. Disclaimer: Vegetables omitted on purpose. My dad hated em’! Chef Kevin Warm Potato Salad 1 pound red bliss potatoes (cut in quarters) 4 oz. olive oil 2 oz. sherry vinegar, 1 Tablespoon whole grain mustard 1 Tablespoon minced chives 1 Tablespoon chopped parsley 1 teaspoon horseradish Put the potatoes in a pot with cold water and a pinch of salt. Bring to a boil and simmer 8 - 10 minutes until just tender. While the potatoes cook, add the rest of the ingredients in a bowl and stir to combine. When the potatoes are done, strain them in a colander and...
Steak Supper Salad Serves 4 Shared by: Sally Rainey Ingredients: Steak Salad Vinaigrette 1 1/2 - 2 Flat Iron steaks or flank steaks 1/4 C. olive oil 1/2 C. red wine vinegar Salt and pepper to taste Grilling seasoning mix (you can use your own mix, using garlic powder, paprika, cumin, chili powder, red pepper and brown sugar or ready made from the grocery store) 1 lb. asparagus Olive oil for baking Salt and pepper to taste 10-12 medium red potatoes Herb de Provence 1 large red bell pepper 1 small jar capers, drained 1/2 C. freshly grated parmesan cheese 1 bag spring mix lettuce 2 Tbsp. ketchup 1 Tbsp. Dijon mustard 1/3 C. white wine vinegar Salt and pepper to taste 1/2 C. canola oil 1 shallot, minced Directions: 1. ub steak with grilling seasoning. Pour olive oil, red wine vinegar, salt and pepper in a zip top bag. Mix well. R Add steak to the bag, shake to completely cover and marinate in the refrigerator 3-4 hours or overnight. 2. emove steak from marinade and place on preheated grill. Grill 7-8 minutes on each side. Remove from grill R and set aside to rest before cutting. 3. ut potatoes into bite-sized pieces, leaving the skins and place on a foil-lined baking sheet. Drizzle with olive
The Michigan Competitive Scholarship program is available to undergraduate students pursuing their first degree at an approved Michigan postsecondary institution. Students must demonstrate both financial need and merit and eligible applicants must achieve a qualifying ACT score prior to entering college. Application Applicants must file the Free Application for Federal Student Aid (FAFSA). Students whose FAFSA is received by March 1 will receive priority consideration. Students are encouraged to file their FAFSA on the Web at www.fafsa.gov. Paper forms are available from the Federal Student Aid Information Center by calling 1-800-4FED-AID or a printable version can be accessed on the www.federalstudentaid.ed.gov Web site. The FAFSA allows students to list multiple colleges when filing. Because Student Scholarships and Grants (SSG) does not know which college the student will select, the award is based on the first college listed. Students must file a renewal FAFSA every year to determine possible continued program eligibility. The student is responsible for notifying SSG of a change of address or college choice. Program Limits Awards are restricted to tuition and mandatory fees. Awards may pay a maximum of $630 per academic year at a Michigan public college or university or $1,524 per academic year at a Michigan independent college or university1. Program eligibility ends when a student has received a baccalaureate degree, after completing the equivalent of ten (10) semesters or 15 terms, or when a student has been out of high school over ten years, whichever occurs first. Future awards are subject to available and approved funding.
This Guide is published by the Export Council of Oregon, SBA and the Portland Export Assistance Center as a quick reference tool. It is a compilation of local, regional and national export resources with a focus on financing to provide exporters in Oregon with current information. The Portland U.S. Export Assistance Center (USEAC) helps companies that are export-ready and interested in expanding into international markets with marketing assistance; financing information and SBA export loan applications. Start-up exporter services – see page 4 Licensing for exports – see page 5 Export Council of Oregon – see page 6 Export Assistance Center – see page 7 This directory does not constitute an endorsement by the Export Council of Oregon, the Small Business Administration, the Portland Export Assistance Center nor by any agency of the U.S. government for any listed organizations & services. Export Trade Financing Issues Export financing questions may pertain to methods of payment, payment options, risk assessment and mitigation, how to structure a transaction, how to find local contacts for export financing or how to apply for SBA export loans. Here’s survey of the main issues: Payment method: May involve documentary letters of credit, documentary collections, wire transfers, or foreign currency exchange. The International Departments of major banks (page 17) assist the exporter with these services. If your bank of account does not have an international department, it still may have a correspondent banking relationship that provides these services. Contact the USEAC office (page 7) for Letter of Credit template and instructions. See also due diligence resources, page 18. Financing the export transaction: Requires identifying a source of working capital to fund the export transaction. The needed financing may be pre-shipment financing for the production cycle (materials, inventory, labor), post-shipment financing to extend credit terms, or both.