I wanted to go over some my blackjack tips for you basically first up most important play your game you know um sometimes you’ll have some tables where your players would be grumpy be grouchy or you know they’re they want to talk about you know you know like how you should play your hand and and things like that and here’s a perfect example you know we have a twelve versus a two it’s you know everybody would presumably stay with these hands anyway so I talked to you know the player with twelve proper basic strategy you’re supposed to hit a 12 versus 203 but it’s one of those things where like the you know like the your advantage by doing so is like that that tiny. Read more about different casino games at  CasinoSlots.

It really doesn’t matter like if you do or don’t as far as the other players are concerned you know when he’s like if you decide to take a hit alright so now you’ve got a 18 you know then the dealer ends up making you know they need dealer ends up making a 17 say somebody at the table you know you know had something that was worse like you know at the 17 right then he gets mad at this guy because you know it’s like if he didn’t take this card then dealer would ended up breaking and he would have gotten paid every now and then you get in a situation like that don’t let that faze you play your game because you know at the end of the day you know when when you win money he’s like or somebody else at the table wins money they’re gonna go home with their is you’re going to go home with yours so another thing too is to I’d like to just make sure you know you should make you should make sure to take care of your dealers i whatever possible.

Because the other people make make it happen they’re just the messenger you know that things are going bad you know it’s it’s not cool to kind of blow up at him because you know all he’s doing is just dealing cards you know so a lot of times what you could do you could put up a bet in front of your your hand for the dealer’s right and you know for hearing everybody’s betting 200 so you put 5 up for the dealer you know what you want to tip that’s entirely up to you yell with the low lower limits if you’re betting $10 or $15 then you know like a dollar in front for the dealers it’s much appreciated and then what was going to happen here is that the hand is going to get played out right and then assuming everybody plays correctly here he’s going to want to double on this 13 you know on this saw 14 makes 21 it’s good for him all right and then with this this here make them double makes 20 which is good.

In some games, the “winner” would be the human being with all the most sport items left around the board. In backgammon, having said that, your intention should be to be the initial participant without items around the board.

In its unique kind, backgammon may be a board sport performed by two persons. In digital backgammon, one particular human being can play towards laptop software package. The extra advantage of enjoying digital backgammon is always that you could integrate excess levels of pleasure. Enjoying towards the laptop, you could pick out a straightforward sport, or play on the extra demanding “difficult” stage.

There are actually quite a bit of elementary similarities amongst digital backgammon as well as traditional board sport. Sport play, guidelines and approaches continue to be a similar. Having said that there are actually some gains with digital backgammon that the unique edition just can not offer you. With digital backgammon, you can begin a fresh sport every time you choose, and turn the game off any time you’ll want to. You’ll be able to save a recreation to finish later on. You can find also several rule variations using the electronic recreation. You’ll be able to decline, accept as well as take back again a move. You’ll be able to ask the personal computer for a hint, double a move and pick the trouble degree you need to play at. Electronic backgammon lets you make several moves at 1 time, one thing that your real-life companion would in no way agree to. Some electronic software program lets you verify whether or not a move is playable. These rewards make electronic backgammon a fantastic way for new players to find out the methods and rules from the recreation.

You could play digital backgammon anytime you choose, with no trying to find a accomplice to present you a demanding sport.

Thanks for reading this article, I hope, you have learned something new. I really enjoy sharing my passion with you. Be sure to check other articles about games and casino. Stay tuned for new materials. Be responsive with your game and your money, Good luck, and don`t forget to have fun!

Okay, so maybe I was looking for another way to champion HdV Wines.

What is so wrong with that? I help make the wines and am quite proud of them. Yes yes, it is not the purpose of this blog, but hey, part of the purpose of this blog is to allow me to sort out viticulture and enology topics and HDV is the primary source for this diary. Anyway, to the title. I was reading Eric Asimov’s blog today because he was praising our 2004 Chardonnay from Hyde Vineyards (thank you, Eric). One thing that struck me though is that I completely resonated with his comments about white wine. Briefly, Asimov stated that he and many in his wine group were discussing that fact that at home, outside of old vintages and the world of collectors, they predominately drink white wine. Now, I don’t have many old vintages and certainly nary a collectible, but I do find myself imbibing predominantly on white wine even now that the weather has turned cool.

There are several reasons of course.

First, I have more of it in my cellar, and my cellar needs to be depleted, not added on to (though I do always accept donations).

Second, the Reds I do have in my cellar are getting better and better which has led me to the conclusion that more and more I like to drink red wine that has seen some increase in complexity due to bottle age. Therefore I am sitting on a bunch of my reds.

Third, I often start with a glass of wine while cooking, and follow with one accompanying dinner. Often I enjoy a white wine better without food, relative to a red wine without food. Finally, like Eric Asimov, I think that really good white wines are easier to find at lower prices than really good red wines. It’s not that value reds aren’t available, but it seems harder to miss with whites than reds.

Some say that first impressions last. This is particularly true during job interviews. With stiff competition from a very dense job market, a bad first impression could easily ruin your chances of being hired.

 

This is the reason why good grooming is very important. The moment you step in the room and before you answer any question, your appearance is already under scrutiny. Be sure that your job attire is appropriate, to prevent employers from passing negative judgment before you even get to speak.

 

What to avoid

 

Avoid overdone hair. Putting too much emphasis on your hair may give the impression that you’re a “high-maintenance” prima donna type of a person. What you want is to look neat and decent, and never out-of-touch.

 

Applicants must also avoid looking rugged. Be sure to always wash your face and look fresh. Facial hair may be acceptable as long as you don’t come across looking dirty, but a clean shave is usually the safest bet. Women are advised to wear make-up and avoid looking pale. However, wearing too much make-up could also give the wrong impression. Your goal is to look vibrant, not artificial.

 

Avoid being overdressed or underdressed. The appropriate job-interview clothes vary, depending on the type of work. Be sure that your clothes match what employers expect you to wear. In addition, make sure that your clothes are not wrinkled or stained.

 

Avoid bright, glittered or black colors for your nail polish. Neutral colors are the safe and appropriate bet for the workplace.

Women wearing open-toe shoes must never forget to have a pedicure. Men, on the other hand, must wear shoes that are polished and neat.

 

Avoid too much cologne or perfume. Strong scents may cause an allergic reaction in some people. If it turns out to be the one interviewing you, you can forget about being hired. Use scented products sparingly. Never use it to advertise yourself from a mile away.

 

Finally, be sure to avoid bad breath. Brush your teeth before going to an interview. You should have mints or other breath freshener products on hand.

 

Social Networking and the Workplace

 

Social networking sites are very common these days. But social networking sites have been the center of controversy in the workplace. Just ask the people who were fired because of the content they published.

 

Social networking is still subject to the same rules of workplace ethics. It’s difficult enough to protect your job during trying economic times. Don’t sabotage your career with the careless use of social media accounts. Here are some important reminders to consider:

 

Observe a respectful distance with your boss – Some workers try to improve their rapport by sending friend requests to their boss. Unfortunately, a recent survey suggests that more than half of executives feel uncomfortable receiving friend requests from people they manage. The reason for this is that some bosses try to keep a respectable distance, to establish a sense of authority. To be sure, avoid sending your boss any friend request. The only time you can add your boss as a friend in social networking is when (or if) your boss sends you the friend request.

 

Think before you post – Sharing events that transpired in your office and gossiping or complaining about your boss using your social media accounts are sure ways to lose your job. If you have had a bad day in the office, just cool off and keep office matters in the office.

 

Protect your professional image – Social networking sites provide privacy settings that will allow you to show content only to selected friends. However, you still need to be careful with the content you publish. Anything can directly affect your professional image. Pictures of you drunk during the holidays can have serious repercussions in the future.

INEXPENSIVE PAPER SORTING AND STORAGE Plastic paint tray liners are the perfect size to hold papers for distribution or collection. Use them to store supplies of writing paper, math worksheets, and other such documents that students need to be able to serve themselves in order to foster independence during class time. They can be easily stacked to free up counter space when needed.

 

STAY ORGANIZED DURING WRITING TIME To keep yourself and students on track during writing time, track progress through the stages of writing (Prewriting, Drafting, Revising, etc.) by making a column for each stage on a piece of 18” x 24” foam core. Write each student’s name on a post-it. As students move from one stage into another, you (or they) can move their post-it into the next column. This provides a quick and easy visual reference for everyone. You know who you need to check in with, to move them along toward publishing their pieces of writing.

 

CALMING THE NERVES OF STUDENTS Middle school students are very nervous about their first day of school. They have a heightened sense and need to feel accepted. Set the tone on the first day of school that your classroom is a place where everyone with all their unique features are accepted. Preview what the students can expect during their first week of school. This will provide the students with the framework of expectations.

 

BE OPEN TO NEW OPPORTUNITIES One year I had a particularly shy student in my class. He was having a hard time integrating with other students. Privately, I asked him what he liked to do for fun. Aside from reading, he disclosed that he enjoyed playing chess. I too had fond memories of playing chess. So I asked if he’d like to play with me during break time. We did and students watched us play the game. Next, I asked if anyone wanted to learn how to play? I asked the new student to teach them, which he gladly did. Then a light bulb clicked in my head. I began to use the game of chess as a metaphor for life and mentioned chess particularly in math class. Soon the entire class was playing chess. During lunch, we watched a video about a group of inner-city students who learned chess and went on to win a state chess championship. This mild interest grew into a frenzied interest in chess. I invited a chess master to come and play with the students. The class competed in the state chess championships and although they did not win, many seeds were planted. Also, the shy young man gained many friends and was the superstar chess champion of the class.

Here is the bottom line on this fairly well done study: Increasing your hang time will impact your color. However, there was no difference between 1 and 2 weeks after normal harvest dates. Although the authors try to sell this as a study about wine quality, no sensory work was performed and they really only looked at color. Nevertheless, slightly riper grapes seemed to have a little better color stability after 18 months. Reading this article after another recent gem on light and color highlights the possibility that looking at total phenols, or phenols, in general, is largely deficient in determining quality (an opinion I am developing). The grapes used here may have had more color later, but what about vegetal, peppery, or fruity flavors? Was there a difference at all in characteristics such as these? It seems to me most of us would take the diminished color at ripening stage 1 (about 22.5 Brix) and subsequent lower alcohol if we were confident the flavors were delectable and weren’t going to get any better. But do they get better? Or just stylistically different? If you want a summary of study details see below.

Perez-Magarino, S et. al: J. Agric. Food Chem. 2004, 52, 1181-1189

Tinto Fino (TF) and Cabernet Sauvignon (CS) were used to assess the effect of the degree of rape ripening primarily on wine color. Color changes during ageing of each treatment was also examined. The levels of flavonols, anthocyanins, and derivatives of both types of compounds, were assayed immediately after fermentation and at different times during aging in American oak barrels and in the bottle.

The ripening stages were approximately as follows:

1)conventional’ 22.5 Brix, pH 3.36, TA 7.76 (CS) ; 2) 1 week after (23.6 Brix); and 3) 2 weeks after (~24.2).

Fermentation between 25 and 28 °C with 40 mg/L SO2. The maceration time was ~ 14 days. Pressed at ~ <3 g/L sugar, transferred into barrels where malolactic fermentation and wood aging were carried out.

 

The results showed that “maturity date” or “ripening stages” effects were detected, but these are different for each individual component as well as for each of the two grape varieties studied.

 

In general, the dimer and trimer flavan-3-ol derivatives reached higher levels in the unaged wine made from the grapes collected on the later harvest dates which indicated that the degree of flavanol polymerization increased with the degree of grape ripening. However, this was only true in the CS. The TF had its peak in the middle ripening stage. There seemed to be only small differences between ripening stage 2 and 3, and certain compounds were even statistically higher in stage 2 than in stage 3. No difference in total phenols existed between stages 2) and 3).

 

WINE AGEING: “No clear trends with grape ripening were observed. In fact, the CS wines with the highest color intensity values were the wines made from the grapes collected on the 2nd harvest date.” The wines made from more mature grapes had higher levels of flavanols and their derivatives. The free anthocyanin content decreased sharply during aging, the greatest losses taking place in the first months of aging. After 18 months of ageing, any initial differences in anthocyanins and its derivatives (termed ‘new pigments’) due to ripening stage were virtually erased. However, color intensity differences were maintained after 18 months and in all cases the percentage of blue increased as ‘new pigments’ increased (i.e. anthocyanin products that are not antho-tannin complexes). Wines made from ripening 2) 3) showed higher levels in these ‘new pigments’, in both TF and CS wines.

 

Summarizing: delaying harvest date between 1 and 2 weeks produced grapes with greater color intensity and a higher percentage of blue pigment. This increase in anthocyanin derivative levels contributes to color stability by maintaining color intensity and increasing the blue component.

 

Additionally, the results showed that the amount of time the grapes are left on the vines may need to be limited, because wines made from the grapes collected on the 3rd harvest date did not exhibit better color quality characteristics than the wines made from the grapes collected on the 2nd harvest date.

 

The American Journal of Enology and Viticulture recently released September’s issue laden with current information regarding phenolics in wine. Andrew Waterhouse, distinguished wine chemist at UC Davis, describes the oxidation of phenolics and a new hypotheses adding to the understanding of wine ageability. The aim was to stimulate more study and debate on the mechanisms in wine oxidation chemistry.

I believe there is little argument that oxidation plays a critical role (sometimes positive sometimes negative) in winemaking. Oxidation is essential to the sensory qualities of Madeiras and Sherries and can improve wines by reducing astringency and stabilizing color. However, all is not so rosey. Oxidation is also the chief component of wines that have past their prime or as Waterhouse technically states oxidation has been associated with sensory and/or microbiological degradation.

This technical paper reviews details of wine oxidation – essentially the oxidation of phenolics – that I will not get into. What I want to do here is focus on a few implications from this new, comprehensive scheme of wine oxidation. What the authors are NOT doing is trying to rewrite how wines age. What they ARE trying to do is add another element to how we think about the aging process that could lead to insightful research on the topic. First, an important point to remember is that oxygen has poor direct reactivity with organic molecules (of which wine is loaded) and therefore the oxidizing potential of oxygen must be achieved through the generation of reactive oxygen species. This is where Waterhouse has been able to contribute new information. Iron in wine may be a major component in creating reactive oxygen species that go on to create oxidized products that lead to browning or change other sensory properties of wine. In particular iron can react with hydrogen peroxide to generate a radical that will indiscriminately react with molecules, striking the first thing it hits. The reactive oxygen species does not react selectively with antioxidants such as phenolics, but instead reacts with all substances present in solution, nearly in proportion to their concentration This reaction mechanism leads to the supposition that many other products are also formed, in particular products of abundant components of wine such as glycerol, acids, and sugars. How the oxidation products of these compounds impacts the sensory attributes of wine is yet to be understood because until recently there was no assurance that – take glycerol for example – was even oxidized.

So what, right? Well, what I think is interesting is this: let’s say some of the major components known to impact aging – e.g. pH and phenolic levels – are exactly the same for two different wines. But what if wine A has twice as much iron (or some other heavy metal), does this mean that it will likely have less potential for long term aging? This study implies that the answer is yes, wine A will experience oxidation at a higher rate. Could differences in iron levels largely be attributed differences in the soil? Most likely. Additionally, Waterhouse comments that sulfites, and hydrogen sulfide (that stinky rotten egg smell) in particular, may serve to regenerate phenolics from their oxidized form and that this reaction is what is responsible for the disappearance of the reduced smell of ferments that are aerated. What does this mean for using Copper Sulfate to rid your wine of the stinky smell? Is this perhaps why wine such as those from Syrah and Mouvedre (Rhone and Bandol) are better after aging? These wines are infamous for being a little stinky initially but with time – i.e. with the reaction of sulfides and the oxidized phenols – their aromas come alive. Thus implying that the sulfide is acting as a preservative forestalling the formation of – or decreasing the pool of – oxidized products.

Yes its an understatement to say this is an over simplistic view of aging, but it does open the door for further study into how metals and other minute components of wine may impact the development of wines through time. Waterhouse concludes: Ultimately, control of oxidation in winemaking must address several key questions: What exactly is the role of iron and other transition metals in the rate and outcome of wine oxidation? How do sulfites intervene? It is likely that the concentration of iron, oxygen, and sulfites and the concentration and nature of the phenolics present all affect the result, as does pH. Well it will be interesting to discover how elements such as iron and copper contribute to wine aging.

If you are a coffee lover who likes your coffee with a little more flavor to it and are not too fond of the strong-tasting espresso, then you might want to try a cappuccino or mocha. Curious? Well, read on to find out more on these two very tasty beverages. A nice, hot cup of cappuccino is a wonderful milky delight. To make a cappuccino, you first have to mix the milk and espresso and lastly, the freshly frothed milk.

For those of you with a sweet tooth, why not make a Milky Way cappuccino? To do this you will need to add an ounce of the chocolate bar to the normal 6 to 9 ounce beverage. Mix it well before the steamed and frothed milk is added.

If the Milky Way cappuccino is too sweet for your liking, then mocha is the way to go. You get a kick of chocolate without it being overly sweet. You won’t find this drink served in a cup but rather a tall glass and unlike a cappuccino, it is not topped with frothy milk. This beverage is finished off with cream just before being served for a smooth, sweet taste. If you’d like to try your hand at making one yourself, mix together in a pan milk, sugar, cocoa and coffee. However, it is important to get the right blend of cocoa and coffee for the perfect mocha taste.

The cappuccino and mocha drinks are very different from each other. While a cappuccino is made from first steaming the milk and adding frothed milk, mocha uses milk, sugar and cocoa and has a base of espresso.

Some people find the strong taste of espresso a bit harsh on their taste buds. Mochas and cappuccinos, on the other hand, are a nice when you want a lighter drink. They can be very expensive in coffee shops so it saves a lot of money making them at home instead. Just buy yourself an espresso-maker and sit back and enjoy a nice, hot, steaming cup of your favorite beverage.

 

Have tea in the house?

I can just smell it. Fall is right around the corner. I thought 91 degrees was a relief from the heat. But boy does the mid 80s feel like fall!

 

That cool breeze and low humidity…all I can say is YES YES YES!

 

I’m on my front porch covered in cat hair from my lovely little Ms. Mabel. As I sit here, I feel peace and relief. Something I have been searching for a long time.

 

About 9 days ago, I quit drinking sweet tea. You would think the 7 fillings I had this summer would have stopped me from drinking sweet tea, but no! For the past couple of months, I’ve had pounding headaches every single day. They were so bad that my husband would have to squeeze my head and rub the back of my neck every night. I was tired all of the time and could never fall asleep.

 

I decided last week to quit drinking all caffeine. Which meant I had to give up my precious tea. I would drive to get a sweet tea every afternoon. I would have it for every meal. I’m addicted to it. I gave it up cold turkey, something I have done once before. It was hard for three days. My body was in shock. I had headaches really bad for a couple of days and craved it, but I just chugged water all day long.

 

Since then, my headaches have pretty much disappeared. I am able to fall asleep faster and sleep longer. I feel better and have lost a little bit of weight. When I get tired, I workout instead of having sweet tea. I think I’m going to keep going with this plan of no tea. It’s sad, but I can’t handle the headaches…especially when I’m doing photo sessions.

 

So…hooray for no headaches!