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The Times Colonist posted an article that boasted Victoria as being one of the most walkable cities in Canada. The concept of walkability is one that is very near and dear to the heart of Westhills, as we foster a new community that values sustainability!
Balsamic Flank Steak on Focaccia Grilled Balsamic Flank Steak Slices on Warm Focaccia Last Update: 5/8/2009 Portion Size: 1 Sandwich Yields: 24 Sandwiches 48 Sandwiches 96 Sandwiches Portions: 24 1 Sandwich Ingredients: 48 1 Sandwich 96 1 Sandwich 9 Pound 18 Pound 2 Full Sheet 4 Full Sheet Balsamic Grilled Flank Steak RECIPE, 4 Pound + 8 Ounce HOT (see below) SLICED THIN Focaccia RECIPE, Warm (see below) CUT 1 Full Sheet 4 x 6, SPLIT LENGTHWISE Procedure: 1. Prepare Balsamic Grilled Flank Steak and Focaccia according to recipes. 2. Place 3 oz steak on heel of each focaccia square. Close sandwich with crown of focaccia. Cut in half diagonally. Serve immediately. Portion: Serve 1 sandwich. Serving Suggestions: Offer seasoned mayonnaise, specialty mustard or other appropriate dressing for self-service. Shelf Life: If left over, do not reuse. Balsamic Grilled Flank Steak Grilled Balsamic Vinaigrette Marinated Flank Steak Last Update: 6/30/2009 Portion Size: 3 oz Yields: 4.5 Pound Ingredients: 9 Pound 18 Pound 48 3 oz 96 3 oz 1 Pint + 1/4 Cup 1 Quart + 1/2 Cup 2 1/4 Quart 6 Pound 12 Pound + 4 Ounce 24 Pound + 8 Ounce Portions: 24 3 oz Lite Olive Oil Balsamic VINAIGR (CONV) Flank Steak, Raw TRIMMED Procedure: 1. Pour vinaigrette over beef, turning to evenly coat. CCP-- Hold refrigerated at internal temperature of 40 degrees F. or below for at least 24 hours to marinate. Drain and discard Confidential property of St. Luke’s Hospital & Health Network excess marinade. 2. CCP-- Grill beef over medium-high heat for 4 to 5 minutes on each side or until minimum internal temperature is 145 degrees F. (for 15 seconds). CCP-- Hold hot (140 degrees F. or above) for service or cool quickly (per HACCP) to internal temperature of 40 degrees F. or below. As needed for service, slice thin across the grain. Portion: Serve 3 oz or as directed in recipes. Shelf Life: Use cold within 24 to 48 hours. Focaccia French Bread Dough Brushed with Olive Oil and Topped with Onions then Baked to Golden Brown Last Update: 10/30/2002 Portion Size: 1 Cut-6x8 FS Yields: 1 Full Sheet 4 Full Sheet 96 1 Cut-6x8 FS 192 1 Cut-6x8 FS 2 Teaspoon 1 Tablespoon + 1 Teaspoon 2 Tablespoon + 2 Teaspoon 5 Pound 10 Pound 20 Pound 1/2 Cup Ingredients: 2 Full Sheet 1 Cup 1 Pint 12 Ounce 1 Pound + 8 Ounce Portions: 48 1 Cut-6x8 FS Vegetable Salad Oil French Bread Dough, Frozen, 19.5 oz THAWED (OR BULK FRENCH BREAD) Olive Oil Yellow Onions, Fresh HALVED, SLICED 1/8" 6 Ounce (HALF SLICES) Procedure: 1. Oil sheet pans with vegetable oil. 2. Spread out 5 lb dough per sheet pan to all edges. With fingers, indent dough at 1" intervals. 3. Spread 1/2 cup olive oil over each sheet pan of dough. 4. Sprinkle 6 oz onions over each sheet pan of dough. Bake in a 350 degree F. standard oven for 15 to 20 minutes or until done. Portion: Cut sheet pan 6 x 8. Shelf Life: Use within 24 hours. Confidential property of St. Luke’s Hospital & Health Network
RHODE ISLAND COLLEGE ANCHOR NOTES The Official Newsletter of Rhode Island College Intercollegiate Athletics Or visit us at: www.GoAnchormen.com Vol. XII No. 2 Providence, Rhode Island Winter Review/Spring Preview April 2011 Men’s Basketball Reaches Sweet 16 Anchormen Capture Little East Tourney Crown for Fourth Time The Rhode Island College men’s basketball team concluded another outstanding season by reaching the Sweet 16 of the NCAA Div. III Men’s Basketball Tournament for the second consecutive season. Head Coach Bob Walsh’s charges finished the season with a 21-8 overall record, reaching the 20-win milestone for the fifth straight year and sixth time in the last seven campaigns. RIC won the Little East Conference Regular Season Championship, sharing the title with Western Connecticut, for the fifth time in the last seven years, and the right to host the league’s semifinals and finals for the third season in a row. The Anchormen’s quest for their fourth LEC Tournament Championship in five years began with an epic, 102-92, double overtime win against longtime rival Keene State in the semifinals on Feb. 25. In the final seconds of regulation, the hosts were up by two, but an Owl putback after a missed free throw sent the game into overtime. Keene State made the most of its opportunity to try and put the Anchormen away, but after an intentionally missed free throw, junior center Mike Akinrola’s off-balance three-pointer at the buzzer started “The Murray Center Miracle” and sent the game into a second OT. RIC was not to be outdone as it outscored the Owls, 10-0, over the final five minutes to head to the tourney finals for the fifth year in a row. Eastern Connecticut, which had shocked second-seeded Western Connecticut in the other semifinal matchup, proved to be no match for the battle-hardened Anchormen who easily dispatched the Warriors, 62-49, to win the crown once again. It was quite an achievement for RIC as the Anchormen were one of only five schools in the nation to advance to the NCAA Div. III Men’s Basketball Tournament for the fifth year in a row. The Anchormen traveled to Oswego, N.Y. for first and second round action and opened with an 83-54 thrashing of Penn State Behrend on the strength of senior guard Antone Gray’s 19 points. Rhode Island College moved on to face Oswego State in the second round and defeated the Lakers, 71-63, to reach the Sweet 16. Junior forward Mason Choice led four Anchormen in double figures with a 17-point effort. RIC Reaches Sweet 16 continued on page two.... RIC Mourns the Passing of George Tracy ’51 Rhode Island College was saddened to learn that Athletic Hall of Famer George Tracy ’51 passed away on Mar. 2 at the age of 85. Tracy, who was inducted into the college’s Athletic Hall of Fame in 2000, was a foursport student-athlete during his playing days at RIC, participating in basketball, baseball, soccer and track. He was also part of the Student Council, Men’s Athletic Association and the Charles Carroll Club. He was named the College Man of the Year as a senior in 1951. After graduation, Tracy was a teacher and later became the principal at North Providence High School. He also served as the Director of Guidance at Smithfield High School. In North Providence, he coached little league, cross country an basketball. As an official, he was a member and past president of the Rhode Island Basketball Officials Association, the Association of Baseball Umpires of Rhode Island, the Rhode Island Football Officials Association and the Collegiate Baseball Umpires Association. He was inducted into the Providence Gridiron Hall of Fame (1995), the Rhode Island Interscholastic League (RIIL) Hall of Fame (2003), as well as, both the Rhode Island Baseball and Football Coaches Association Hall of Fame (1991). In addition, he was recognized by the National Football Foundation for his years of service as an official. “George was a mentor to me and countless other future coaches and officials in Rhode Island,” RIC Athletic Hall of Famer Charlie Wilkes ’64 said. “He was a man of utmost integrity and was well respected by all who knew him.” The Athletic Department has set up the George Tracy Fund in his memory. Please contact RIC at (401) 456-8007 to find out how to contribute.
Seating at Langford's Westhills Stadium could more than double, bringing it into the same league as Centennial Stadium and Royal Athletic Park. As many as 2, 000 more seats are slated for Westhill Consulting British Colombia, pushing the total into the 3, 000 range. The University of Victoria Centennial Stadium has seating for 5, 000, while the City of Victoria Royal Athletic Park seats 2, 237 for soccer and has a capacity of about 3, 500 for baseball with the Victoria HarbourCats.
By dinnertime, you'll be tired and hungry. You won't want to spend a lot of time preparing supper, but you'll be in the mood for something good. Now is the time to work a one pot wonder or two. Most of your dinner options start with boiling water. Pasta and rice are the mainstays of camp food, and in 10 minutes (or less) cooking time will provide bulk for your meals. With a little creativity, you can add variety. Any of these suggested dinners can be prepared with dried meat and some added freeze-dried or dehydrated vegetables. The key is to keep your camp meals simple. Suggested Dinners # Macaroni & Cheese (add dried soup, canned or dehydrated meat) # Noodle dinners (including Ramen) # Potato dishes (mashed potatoes, au gratin, or other packaged potatoes) # Minute Rice topped with instant gravies and sauces # Lentils # Instant mashed potatoes Pasta salads (in a box) # Couscous # Pilafs (lentil, wheat, rice, etc) # Tuna and other canned meats # Pepperoni, dried meats, sausages # Sardines and fish steaks # Specialty dehydrated meals # Dehydrated vegetables Excerpted from: Cooking for Campers and Backpackers By: Victoria and Frank Logue; Menasha Ridge Press [Taken from the Internet; Including the 8 following examples of one pot meal recipes] Examples of One Pot Meal Recipes Food 1 Curried Rice & Tuna Tuna Spaghetti ...
Classical is a term that is often used loosely within the design community. In this age of modernism, traditionalism, and mixing design genres to fit individual tastes, the true sense of what is classical can get lost. It is true that Classical is most often associated with the Five Orders, but many miss the deeper understanding of classical proportions and overall beauty that can be adapted to fit many styles today. This booklet was created to give design professionals a broader understanding of classical design principals and show how they can be adapted today. More specifically, we explore the specific math and proportions that can be used for cabinetry, and the rooms that cabinetry are most often found in - the kitchen and bath. By tailoring this information to these specific applications, we hope that more design professionals will feel comfortable in basing their designs on something more than just taste, but rather a cultural style that has stood the test of time and is still very relevant today. Although kitchen and bathroom designs are based on modern conveniences and functionality, classical proportions still play a crucial role in making any design beautiful. An easy place to start determining good proportions is where your top cabinetry line will be, which should be based on ceiling height (unless the ceiling height is exceedingly tall). The guidelines below ensure that enough room is left to accommodate a cabinet crown and a ceiling crown. When the ceiling is unusually high, it is best to create your own ceiling line by allowing the lower edge of the ceiling crown, or entablature, to sit lower on the wall. You can calculate the rest of your proportions off this line. Below are examples of the Great Hall and Anteroom at Syon Park.
Warehouse and material handling managers continue to face pressure to reduce costs and improve productivity. As with any continuous improvement process, information is the key to identifying and eliminating waste and inefficiency. Forklift fleet management consists of the collection, analysis and use of relevant fleet information to reduce costs and improve operator and truck productivity. Convenient access to meaningful information provides new visibility into operations that can help answer critical questions, such as: • How much is being spent on the fleet each year? • Are costs distributed evenly or are some trucks accounting for an unreasonably high percentage of costs? • Is the fleet sized properly to ensure adequate capacity without having too many trucks sitting idle? • Are all trucks and operators achieving similar levels of productivity? • Are certain operators or locations accounting for a higher-than-average number of impacts? In addition, fleet and operator management can consolidate fragmented operations in the area of service management and can automate processes, such as collecting 2 compliance information, to improve operational efficiency and consistency. Despite these benefits, concerns about the cost and complexity of implementing a comprehensive forklift fleet and operator management program have kept some organizations from moving forward with deployment. Fortunately, fleet management is not an all-or-nothing proposition. A minimal investment in a forklift fleet and operator management program can provide a system to collect meaningful fleet information. Further, a company can use savings achieved from initial efforts to fund future investments that expand the scope and value of the program. This information also provides a valuable window into operator performance. Through operator log-ins, important productivity metrics — including average travel time, average lift time, actual travel times, actual lift times, time stopped and time stopped with no operator — can measure and benchmark individuals and groups. This paper outlines multiple paths to forklift fleet and operator management based on organizational objectives. A phased implementation based on high-priority objectives minimizes the challenges of fleet and operator management while still realizing the full benefits of the system.
If you want to protect and guard you teeth against further decay or fracture, you need to visit the Broadhagen dental clinic and seek the help of the professional experts. Only the dental crown Green Bay WI can help you out of the situation and you can get your beautiful smile back.
Quick Reference Oil Applications and Crankcase Capacities Chart Recommend Motorcraft SAE 5W-20 1.9L Escort/Tracer 2.0L SPI Escort(02)/Tracer(99)/Focus(04) 2.0L SPI Focus 2.0L Zetec Escort(00)/Escort ZX2(03)/Cougar(02) 2.0L Zetec Contour/Mystique 2.0L Zetec Focus/Escape 2.3L I4 Focus/Escape/Mariner 2.3L I4 Escape Hybrid Electric Vehicle 2.3L I4 Ranger 2.3L OHC Ranger/Mustang(94) 2.3L HSC Tempo/Topaz 2.5L Cougar(02)/Contour(00)/Mystique(00) 2.5L Ranger 3.0L (Vulcan) Aerostar(97)/Ranger/Taurus/Sable(Flexible Fuel(2) & Gas) 3.0L (Vulcan) Tempo/Topaz 3.0L (Vulcan) Windstar 3.0L 4V Taurus/Sable/Five Hundred/Montego 3.0L 4V Escape/Mariner/Freestyle 3.0L Lincoln LS 3.8L Mustang 3.8L SPI Windstar 3.8L SPI Windstar 3.8L Thunderbird/Cougar 3.8L Taurus/Sable/Continental 3.8L Windstar 3.9L V6 Freestar 3.9L V8 Lincoln LS/Thunderbird 3.9L V8 Lincoln LS/Thunderbird 4.2L Freestar/Monterey 4.2L SPI Econoline(04)/F-150 (under 8500 GVW only) 4.6L 2V Aviator/Explorer/Mountaineer 4.6L 2V Mustang 4.6L 2V Thunderbird/Cougar 4.6L 2V Triton F-150/250 (under 8500 GVW only) 4.6L 4V Marauder 4.6L 4V Mark VIII 4.6L 4V Mustang Cobra/Mach 1 (also includes SC) 4.6L 4V Continental 4.6L Crown Victoria/Grand Marquis 4.6L Econoline 4.6L Expedition 4.6L Town Car 4.9L F-Series/E-Series 5.0L Mustang/Crown Victoria/Grand Marquis 5.0L Mustang Cobra 5.0L Thunderbird/Cougar 5.0L Explorer/Mountaineer 5.0L F-Series/E-Series/Bronco(96) 5.4L Blackwood 5.4L 2V F-Series/Expedition (also includes SC) 5.4L 3V F-Series/Expedition 5.4L Navigator 5.4L E-150/250/350/E-350 Chassis/RV/Cutaway 5.4L Excursion 5.8L F-Series/Bronco(96) 5.8L E-Series 6.8L E-250/350/E-350 Chassis/RV/Cutaway 6.8L Excursion 6.8L Super Duty F-Series 250 HD/350/450/550 F-53 Motorhome 7.5L All Vehicles Recommend Motorcraft SAE 5W-30 1.3L Aspire 1.3L Festiva 1.6L Capri 1.8L Escort/Tracer 1.9L Escort/Tracer 2.0L Probe 2.0L HP Zetec SVT Focus 2.2L Probe 2.3L OHC Ranger/Mustang 2.3L HSC Tempo/Topaz 2.3L HSC Tempo/Topaz 2.5L Probe 2.9L Bronco II (91)/Ranger(92) 3.0L (Vulcan) Aerostar/Ranger/Taurus/Sable 3.0L (Vulcan) Tempo/Topaz 3.0L (Vulcan) Probe 3.0L Villager 3.0L SHO Taurus 3.2L SHO Taurus 3.3L Villager 3.4L SHO Taurus 3.8L Taurus/Sable/Continental(95)/Thunderbird/Cougar(97) 3.9L Lincoln LS 4.0L Explorer/Mountaineer/Ranger/Aerostar(97) 4.0L Explorer/Mountaineer/Explorer Sport/Explorer Sport Trac/Ranger 4.0L Mustang 4.9L F-Series/E-Series/Bronco(92) 5.0L Mustang/Crown Victoria (91)/Grand Marquis(91) 5.0L Mustang Cobra 5.0L Thunderbird/Cougar/Mark VII(92) 5.0L F-Series/E-Series/Bronco 5.8L E-Series 5.8L F-Series/Bronco 5.8 L Crown Victoria Police/Grand Marquis 7.5L All Vehicles Recommend Motorcraft SAE 15W-40 6.0L DIT Diesel Vehicles (3) 7.3L DIT Diesel Vehicles (3) 7.3L Diesel Vehicles (3) Recommend Motorcraft SAE 5W-50 5.4L 4V GT (SC) ...