Stack Overflow

As other carriers continue to tweak their own plans, AT&T is still busy doing the same, and throwing in extra storage along the way. The Big Blue network has just announced that they are altering two of their Mobile Share Value plans, adding more data for the same old price.

On Friday, October 31, AT&T announced that they will be upping the data allotment for two of their Mobile Share Value plans. Previously, for $40 or $70 per month a subscriber could get either 2GB of 4GB of data per month, respectively. Now, though, AT&T has bumped up the plans to 3GB or 6GB, depending on your needs. The prices will stay the same.

Each plan also has a monthly access charge that gets attached to any smartphones connected to the plan. If a subscriber opts to buy their device outright or chooses to go with AT&T Next, then the access charge is $25 per month. If a subscriber chooses the two-year contract, though, the monthly access charge bumps up to $40 per month.

A silver lining, though, is the extension of their promotion that sees the doubling of data for the same price. If a new or existing customer proactively signs up for a plan between 15GB and 50GB, AT&T will double the monthly data allotment without increasing the price. For example, the 15GB plan goes up to 30GB at no additional charge. The promotion has been extended to Saturday, November 15.

I’ve heard many successful bloggers tell business people interested in blogging to “just jump in and start.” At first glance these experts don’t appear to be taking a careful and reasoned approach. Shouldn’t they be advising people to gather data, research the arena, establish goals, and plan their execution? Isn’t promoting the “jump in and start posting” philosophy a bit impulsive and perhaps even irresponsible?

It can certainly seem odd that experts will on the one hand promote the blogosphere as a sophisticated and powerful new medium (with the power to “destroy brands and wreck lives” according to the cover of Forbes) yet on the other hand appear to be saying “don’t plan, just execute.”

The advice to “start blogging now” is really quite consistent with a carefully thought-out and competently executed business blogging strategy. The experience gained from launching, designing, and posting to a simple “starter” blog is a critical component in the obligatory “data gathering” phase of developing an informed business blogging strategy.

The individuals involved in determining how a company may or may not blog should at least set up their own small-scale blogs and get a feel for what the process is like, and how the tools work.

In other words, you can’t effectively plan until you have some relevant direct experience. Your company doesn’t need to have an “official” blog yet, but key decision makers should at least open accounts and start posting about whatever strikes their fancy; their pets, favorite restaurants, or great business books they’ve read. These blogs don’t even need to be publicly accessible at first. Many blog services allow for password-protected sites that even the search engines don’t visit.

Learning to be a successful blogger is not unlike learning to be a good swimmer. Reading and listening to experts will only take you so far. You have to get into the pool, and the sooner the better! Once you splash around for a while in the shallow end and get a feel for things, then you can better understand how to swim in the deep end and keep your head above water. Eventually you can head out into the ocean and ride the waves.

The “just start blogging” strategy can seem like a major risk to most businesses. But from a person with experience, my advice to you would be to “just jump in and get started”.

We originally made the recipe paired with a mixed berry sauce, just a simple reduction of mixed berries, a little sugar, and water. The sauce is fabulous with the fish, though I think it sounds kind of weird. Who puts a berry sauce on white fish? It works because of the crust. It’s acidic, and like lemon juice helps balance out the flavors. The sauce optional though. The tilapia is great all on its own, with just a little lemon juice drizzled over to serve.

Baked Tilapia with Sun-dried Tomato Parmesan Crust Recipe

Prep time: 15 minutes Cook time: 15 minutes Yield: Serves 4.

Look for tilapia that has been farmed in the United States (see the Monterery Bay Aquarium Seafood Watchon the subject.)

Ingredients 1 cup fine breadcrumbs, seasoned or unseasoned, or 2 cups panko An additional 2 teaspoons Italian seasoning if you are using unseasoned breadcrumbs or panko 2 teaspoons onion powder 1 teaspoon garlic powder 2 teaspoons paprika 1 teaspoon salt 2 Tbsp grated parmesan cheese 8 sundried tomatoes, packed in oil 2 Tbsp olive oil 4 tilapia fillets, about 1 1/3 pounds Flour for dusting, about 1/3 cup 1 beaten egg

Optional berry sauce

Method

1 Place the breadcrumbs, seasoning, onion powder, garlic powder, paprika, salt, and Parmesan cheese in a food processor and pulse until well mixed. Add the sundried tomatoes and olive oil and pulse until the consistency of a coarse meal.

2 Spread some olive oil along the bottom of a roasting pan and set aside. Preheat the oven to 350°F.

3 Rinse off the tilapia fillets with water and pat dry. Spread flour on a plate. Place beaten egg in a shallow bowl next to the flour. Place breadcrumb mixture in a bowl next to the egg. Put a large plate next to the breadcrumb mixture. Then, working one by one, dredge the tilapia fillets first in the flour until lightly coated, then dip in the beaten egg until coated and let the excess drip off. Then place a small handful of the breadcrumb mixture on the large plate and place the fillet on top of it. Sprinkle a generous amount of breadcrumb mixture over the top of the fillet and press down with your fingers. When both sides are well breaded, gently transfer the fillet to the roasting pan.

4 Place the baking pan with the fillets in the oven and bake for 15 minutes, until the fish is just cooked through, and the fillets easily flake with a fork. (If serving with berry sauce, you can make the sauce while the fish cooks.) Remove from oven and let sit for a minute or two before serving.

Serve with slices of lemon with which to drizzle over the fish, and/or the optional berry sauce.

To make a berry sauce, place the berries in a small saucepan. Add a 1/4 cup  of water and sprinkle with sugar. Bring to a simmer and gently crush the berries a little with a potato masher or the back of a fork, just enough to break up the larger berries. Cook gently uncovered for several minutes, until the sauce is reduced to a syrup.

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Almond and Parmesan Baked Tilapiafrom Kalyn’s Kitchen

‘At times you can almost sense relief that lots of Those Sorts of People are now judged to have been offloaded to Ukip.’ Illustration by Jean Jullien

In reality – as opposed to reality television – there is no need for an explanation. Photo of a house strung with two St George flags (one covering a window) and a West Ham one? The reason the Twitter storm whipped up with such lightning speed – even by the medium’s own disingenuously outraged standards – was because people thought they knew what Ms Thornberry meant.

And by knowing what she meant so instinctively quickly, they surely betrayed themselves too. They recognised the contempt so swiftly for reasons they did not care to admit – or at least, not in the open. In that spellbinding speech from A Few Good Men about people being unable to handle the truth, Jack Nicholson has contempt for stagey idealism – for people saying one thing, and thinking another “ deep down, in the places you don’t talk about at parties”.

Deep down, in the places they don’t talk about at parties, they knew exactly what Thornberry meant by her picture. She was stupid enough to reveal it, of course, which means she’s in entirely the wrong game, but most of them would have fancied knocking on that door about as much as she clearly did.

And if Ed Miliband really had never been so angry as he was with Thornberry– as all his team’s briefings have taken such huge pains to insist – then I expect the Labour leader knew even more keenly than many what she meant. People have a tendency to bridle most angrily when a nerve is touched; when a voice is given to a corner of their psyche over which they know it’s more politic to draw a veil. At those points, attack seems the best form of defence. But it isn’t, as I suspect Miliband will find out now he’s given this an extra set of legs by in effect sacking her.

Still, like everyone else who piled in, he saw that a picture needn’t be worth a thousand words when three will do – People Like Them. And People Like Them are the most unknowable tribe in politics these days.

Labour’s excruciatingly self-loathing attempt to humanely out-Ukip Ukip, Cameron’s serial distaste for his own core vote … isn’t it just all desperately “People Like Them”? Deep down, in places they don’t talk about at parties, both sets of top brass wish to God they didn’t have to suck up to Them, and at times you can almost sense relief that lots of Those Sorts of People are now judged to have been offloaded to Ukip.

They haven’t necessarily been, as the occupant of the tweeted Rochester house shows. At the time of writing, Dan Ware’s tweets had yet to be discovered. (Gosh, he may not even be on Twitter, if you can imagine such a thing. Luckily, lots of people in London are on it for him.) But going by what he told the Sun, his contempt is reserved for the entire political class. “No matter who you have in, it doesn’t matter,” he declared. “I can’t remember the last time I voted.”

The Sun’s contempt, meanwhile, purports to be entirely for Labour. Voters suspect, the paper’s leader column informs those same voters, that Miliband’s lot “secretly hold their values in contempt”. I’m afraid that I shrieked with laughter at this, having a terrible weakness for the Sun’s attempts to convince its readers that it holds them in total reverence.

I’ve worked on two tabloids (one of which was the Sun), and sat in on numerous editorial conferences where “meet the readers” was shorthand for being sent somewhere that you really didn’t wish to go. I remember one discussion about an interview that someone had done with a reader. “What was the house like?” the editor sniggered with a grimace. “Don’t tell me – sticky carpet. Did you wipe your feet on the way out?”

Still, back to the Sun’s leader, which explained: “Those who run Labour never sully themselves by getting to know any ordinary people. They are confused and repulsed by them.” A piece of common touchery which somehow calls to mind the practice of the former Sun editor Rebekah Brooks of holding executive awaydays at the holiday camps to which the paper sent its readers on £10 promotions. The events were viewed with dread, with senior staff ordered to immerse themselves in their surroundings, as though they were places of positively Martian otherness.

It’s a culture neatly satirised in Martin Amis’s novel Yellow Dog, where readers of the Morning Lark tabloid are referred to at all times as wankers. “Our target wanker’s the unemployed,” staff are informed. A drop in circulation indicates the paper has “lost wankers”.

But if a Martin Amis reference is too wanky, for want of a better word, then consider a piece of email evidence produced this week in the trial of a senior Sun reporter. He sought to assess the credibility of a police source by asking him to provide titbits of information that would never be known by “a pleb who’s read the papers”.

Of course, you’d have to think that this sort of thing can’t possibly be limited to tabloids. I expect there are Guardian journalists who’d lump their online “community” together as one homogeneous entity that they hold in something other than esteem. Off the record, naturally.

Such a lot of contempt swilling around our politics, all told, and only Mr Ware able to voice his out loud without giving a toss. Where else would his contempt take him, were the tape recorder left running? In the coming days, people will try to find out – people on the left, mostly, because then they will be able to harness his contempt and deploy it in contempt for those said to be pandering to the contemptible.

As for where all this back-and-forth will leave People Like Them, the answer would seem to be: swollen in ranks. In fact, their numbers seem to be mushrooming so uncontrollably that at this rate, it won’t be long before People Like Them are the biggest demographic in British politics.

Hot and sour soup is a lot like chili; every family has their own recipe, and each family thinks that theirs is the best. When I was in the local Chinese market perusing the mushrooms I asked one of the other shoppers, a tiny and ancient woman half my height whose etched wrinkles framed a friendly smile, where the wood ear mushrooms were.

“What are you using them for?”

“Hot and sour soup,” I replied.

“What? You don’t want those. Here,” she grabbed a bag of dried shiitake, “use these.”

“No! You don’t want those for hot and sour soup!” cried another, more stout lady behind me. She said something in Cantonese to the first lady before grabbing a fresh bunch of enoki mushrooms and throwing them in my basket. “This is better.”

Soon, nine women were having an all out argument in the middle of the aisle. I was stuck in the middle, caught between volleys of angry insults and defenses of cherished family recipes for hot and sour soup, both in Cantonese and English. People insulted each other’s families, critiqued the various provinces of China (all were in agreement that the people in the North, apparently, can’t cook good soup), and altered the contents of my shopping basket at whim. Eventually, a decision was reached that you absolutely have to use black fungus – an apt, but unappetizing name for a delightful ingredient – and lily buds. The other mushroom is up to you. Whatever one you decide on be sure to be ready to defend your choice.

Hot and Sour Soup Recipe

Yield: Serves 4.

You can use gluten-free soy sauce in this recipe, and use vegetable stock to make it vegetarian. However, do not substitute black pepper for the white pepper. The mushrooms and lily buds can be found at any Chinese market.

Ingredients 6 dried Chinese black fungus 6 dried wood ear, black, cloud, straw, or shiitake mushrooms, or one bunch of fresh enoki mushrooms 5 dried lily buds One can of bamboo shoots 2 tablespoons of red wine vinegar 1 tablespoon of white vinegar or rice vinegar 1 1/2 tablespoons of soy sauce 1 tablespoon of cornstarch 4 cups of chicken broth (use gluten-free broth for gluten-free version) 1/2 block of firm tofu, diced into small cubes 1 egg, beaten 1 teaspoon of sesame oil 3 scallions, diced 1/4 teaspoon of salt 1 1/2 teaspoons of finely ground white pepper 1/4 teaspoon of chili oil (optional) Cilantro (optional)

Method

1 Pour boiling water over the mushrooms until the mushrooms are covered and allow them to soak for 20 minutes, turning the mushrooms over occasionally. It may not seem like a lot but they will grow quite a bit. After soaking remove any woody ends with a knife. Cut mushrooms into strips. Reserve 1/4 cup of the liquid and mix with the cornstarch. (If using fresh enoki mushrooms set aside as they do not need to soak).

2 Pour boiling water over the lily buds until covered and allow to sit for 15 minutes. Cut the buds crosswise then tear them up into a few bunches.

3 Mix the vinegars and soy sauce together and set aside. Open the can of bamboo shoots, drain well, and cut the shoots lengthwise into strips.

4 Place the chicken broth into a bot and bring to a boil over high heat. Add the tofu, mushrooms, lily buds, bamboo shoots, vinegar mixture, and cornstarch mixture. Mix and bring back to a boil. Once it comes to a boil remove from heat. While stirring the soup slowly pour the egg into the broth in a small steam while stirring the soup allowing the egg to instantly cook and feather into the soup.

5 Add the scallions, white pepper, sesame oil, and chili oil if using. Taste and adjust white pepper, vinegar, and salt to taste. Add cilantro to garnish and for added flavor. Serve immediately.

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The Basics of Color Theory and Usage

Related Content

Color makes a huge impact on the space it fills. The right shade or texture can make your kitchen look bigger, smaller or even cheerier. Knowing how your color choices will affect your kitchen design can help you develop a color scheme that improves your room’s overall design while also filling it with your favorite hues.

Depending on what you want to accomplish with your space, the colors you choose can help you achieve it. The effects of color can create the illusion of a changed space. Cooler, lighter colors can help make a room feel bigger while warmer and darker colors can make a space smaller or bring a high ceiling down farther.

Similarly, the textures you choose will change the look and feel of your kitchen. The texture effects of stainless steel with its sleek visual interest will vary from the impact of wood’s natural warmth. Meanwhile, a combination of the two will lead to an entirely different design.

Finally, nothing makes a big impact in your kitchen like bright colors. A splash of orange or turquoise brings a bold look to your design when done right. Discover where the best spots are for your favorite saturated shades.

More in this category: Color Effects »

There are certain factors you need to consider when choosing a suitable host. All of these factors should be researched and weighed up before you take the plunge and pay for a hosting company. Before we move on i strongly recommend reading my previous posts ‘ The Basics of Hosting a Blog‘ and ‘ Never Let a hosting company control your domain name‘.

Once you have narrowed down your search for a host you should compare hosting companies for :

Good question! Essentially you need to become a private investigator and do a bit of homework on the hosting companies. You want to find what existing and previoous customers have said about the site – good and bad. There are numerous hosting related forums on the web you can check this but the biggest and best in my opinion is Web Hosting Talk. All major companies have a presence there with some companies having 2 or 3 reps checking the site on a regular basis for posts about their company (and offering support to members in the hope of generating good exposure for their company).

I personally don’t think that hosting directories are the best place to do comparisons as most are just trying to make money through commissions and have not had personal experience with the hosting company (not all but most). You should be looking specifically for people who have actually used the company for hosting.

Search engines are also a great place to search but again, try and look for information from people who have actually used them. Information like upload times, support response times, helpfulness with your website/blog etc.

It’s vital you do some research for you choose your company as its likely to be the company you will be with for at least 6 months to a year. Search for the company at Web Hosting Talkand look at all the comments regarding the company. Every hosting company is bound to have negative feedback somewhere but on the whole reviews about the site should be positive.

If you want any advice about what company to go with please let me know and ill do my best to help you out

Kevin

Listen, it happens to the best of us: you just don’t feel inspired to blog today.

Maybe you’re tired, maybe you’re bored. Maybe you’re just feeling like you’ve got nothing to say this time.

Not a problem! Try one of these simple but unusual ways to get your idea machine running again, and you’ll soon have more fresh blogging ideas than you need.

Literally or in your imagination, take a look at how things work on a very small scale. This is more fun with a real microscope, but you can also use documentaries, YouTube videos or photo collections for microscopic inspiration.

When you see the world on a tiny scale, your viewpoint changes and you begin to get a feel for the tiny events and issues that affect the smallest things. Because small things can be the cause of much larger events, what you’re looking at through a microscope lens represents the underlying workings of the larger whole.

Now take this perspective and apply it to your blogging. Choose a topic, if one hasn’t already popped into your head during your microscope adventures, and drill down into it until you see the building blocks and processes that make it what it is. All you have to do is convey that small-scale insight to your reader so that they can understand it without breaking out the science equipment!

It’s a weird thing about the human mind: thinking of something often makes us think of its opposite, too. You don’t know what light is unless you compare it to dark.

Use this phenomenon to draw new insight and inspiration out of any topic you choose:

First, what’s your blog or post topic? Next, what ridiculously opposite or different things can you think of to that topic?

This isn’t always easy, so let’s run through some examples:

All you have to do is write out some potential headlines that use one of those opposites to attract your attention, interest and inspiration, like:

From that point on, those posts will pretty much write themselves! That’s the power of a good opposite – it provides surprise and curiosity for you as well as for the reader, and gives your thoughts something to latch on to.

Let’s call it borrowing instead, shall we? The point is, your readers give you feedback all the time with their comments, emails, tweets and so on. Take a look through the comments on your most recent and most popular posts – you’ll discover a goldmine of new questions to answer, fresh angles to approach, and opportunities to be inspired by your readers’ personal stories.

Inspiration isn’t something that comes and goes. It’s all around you all the time, like the air we breathe.

All you have to do is open up to unexpected sources, and let a nice refreshing breeze of inspiration into your blog.

You’ll be surprised how easily it flows!

When it’s dinner and you need to put food on the table, it can be tempting to just phone in an order from a favorite nearby restaurant. But lots of take-out food is rife with too much salt, sugar and oil — and not enough vegetables! The truth is, many of your favorite take-out meals can be made healthfullyand just as quickly(most in under 30 minutes, which is faster than it takes to get delivery!)

Here are 17 recipes to try, no matter what you’re craving:

Mexican

Indian

Thai

Chinese

Sichuan Tofu Gan with Warm Celery Salad(ready in 15 minutes!)

Japanese
Roast Pork Ramen Noodles

Vietnamese
Summer Rolls with Shrimp and Pork
Beef with Betel Leaf and Lemongrass

Pizza
Classic Pizza Margherita
Ham, Arugula and Lemon White Pizza
Flatbread Salad Pizza

Tags:

Some analysts say the acquisition of Duracell by Warren Buffett’s Berkshire Hathaway could have implications in the areas of wireless power
and electric vehicles.

For example, wireless charging is one technology that could see a boost. The new investment may accelerate Duracell’s plans to place PowerMatcharging devices in Starbucks coffee shops, which number more than 21,000 worldwide. Another area of speculation revolves around Berkshire Hathaway’s investment in the Chinese electric car maker BYDand the possibility that this deal could be a way for Duracell to expand into batteries for vehicles and the power grid.

In other product news this week, Texas Instruments introduced a 10W wireless power solution that charges one- and two-cell battery-powered applications and supports any Qi-compatible 5-W system. The bq51025receiver supports a programmable output voltage of 4.5 V to 10 V and achieves up to 84% charging efficiency, while the bq500215is a dedicated, fixed-frequency 10W wireless power digital controller transmitter.

Torex Semiconductor announced a 1A micro DC/DC converter that it calls the industry’s smallest. Measuring 2.5 x 2.0 x 1.0 mm and featuring an integrated coil, the XCL219/XCL220series has been designed for EMI-sensitive wearable and mobile applications.

IXYS expanded its high-accuracy low-dropout linear regulators with devices available in ultra-small packages. Examples include the IXD1201, the IXD1233, the IXD1601, IXD1701, and the IXD4902, with input voltages ranging from 0.5 V to 28 V and output voltages from 0.5 V to 23 V.

Witricity announced a development kit for building Rezence-certified wireless charging systems. The WiT-5000C3includes sample Power Transfer Units (PTU) and Power Receive Units (PRU) devices, evaluation tools, and all design documents needed to design, evaluate, and demonstrate Rezence-ready wireless charging products.

New synchronous buck converters from Diodes Inc. feature adaptive constant on-time control to ensure high DC output accuracy, high efficiency, and fast transient response for low-voltage power regulation in high-density, fast-changing POL system architectures. The AP65450, AP65452, and AP65552operate at up to 92% efficiency and have an input operating range of 4.5 V to 18 V.

New automotive-qualified 650V SiC diodes from STMicroelectronics are suited for advanced onboard battery chargers (OBCs) in electric vehicles and solar chargers. The 10A STPSC10H065DYand 12A STPSC12H065DYare available in TO-220AC packages, while the STPSC20H065CTYand STPSC20H065CWY2 x 10A dual-diode devices are available in a TO-220AB package and a TO-247 package, respectively.

AVX Corp. has released a new version of its SMPS capacitor simulation software. SpiCalci 9.0features enhanced part selection and includes almost all the new SMPS devices that the company has introduced over the past two years.

Parker Chomerics has extended the heat conductivity of its thermal management solutions. The company’s line of THERM-A-GAPthermally conductive dispensing gels now offers thermal conductivity up to 6 W/m-k.

Finally, TDK Corp. has announced a series of high-current chokes specifically designed for buck-boost converters in 48V automotive power systems. Measuring 27.5 x 29.5 x 14.5 mm, the EPCOS BCEM seriesSMD inductors offer values of 3 µH to 11 µH and are designed for saturation currents up to 50 A and operating temperatures between -40°C and +150°C.