Saturday Video: Spiderwebs and a flight over the Earth

by Salman Hameed

Before we get to space, first here is a stunning picture of spiderwebs around trees in Sindh, Pakistan:

The picture was taken by Russell Watkins and here is his description for the Guardian:
Russell Watkins: 'I was in Pakistan a year ago for DFID, looking at the impact of British aid in helping people affected by the floods. In northern Sindh a vast area had been flooded, but the waters had finally receded enough for local communities to start to return. While we were there the local NGOs told us about this odd phenomenon: miles and miles of flooded land, where every piece of vegetation was shrouded in these spider webs, like candy floss. It was stunning – a surreal sight. The trees were the only things above the water, so it was a very strange landscape, definitely ghostly'
And in case you wanted to have an experience of flying over the Earth, here is a short video of a compilation of 600 pictures taken from the International Space Station (you can catch some lightening in the pictures as well): 

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What Are Your Foodie New Year’s Resolutions?

Photo (c) Flickr user nImAdestiny.
I gave up on New Year’s resolutions a long time ago. Let’s face it, if you haven’t learned French by now, it’s not happening. Sure, that new elliptical machine would be a great way to get in shape, but what's more likely is you becoming the proud owner of a $1,200 coat rack that can read your pulse rate. The only people that actually keep New Year’s resolutions are the ones that don’t need to make them.

However, I do like to set a few food related goals for the upcoming year. I’m not sure when, but I will do a quinoa recipe in 2012. I’m going to make Italian sausage. I’m planning on filming a “how to turn corned beef into pastrami” video, which I’ve done for About.com, but not on Food Wishes. I want to show you how to make perfect hash brown potatoes.

Anyway, those are a few of my New Year’s foodie resolutions – what about you? Do you have any culinary accomplishments you want to achieve in 2012? If so, please share, and we can all have a toast tonight to every one of them coming true. Enjoy!

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What's for Shabbat Dinner? Roasted Popcorn Cauliflower


This is a great Susie Fishbein recipe for roasted cauliflower. The combination of spices really jazzes up the cauliflower. If I have broccoli in my fridge I will throw that in with the cauliflower and it is delicious.

Ingredients:

2 heads cauliflower, cut into medium sized florets, discard stems.
1 tsp salt
2 tsp sugar
1/4 tsp onion powder
1/4 tsp garlic powder
1/2 tsp paprika
1/4-1/2 tsp turmeric
6-8 T olive oil

Preparation:

Preheat oven to 450 degrees. Line a jelly roll pan or baking sheet with parchment paper.
In a large bowl, combine the salt, sugar, onion powder, garlic powder, paprika, turmeric, and oil. Add cauliflower florets and toss evenly to coat.
Place in a single layer on the prepared sheet.
Roast uncovered for 30-35 minutes, until the largest pieces can be pierced with a fork.


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مطويات ملونة للتحذير من أعياد اليهود والنصارى

مطويات ملونة للتحذير من أعياد اليهود والنصارى





*** المصدر :
موقع "وذكر" الإسلامي ، يعنى بجميع أنواع المواد الإسلامية الدعوية التذكيرية من مطويات و مقالات و تصاميم و فلاشات و الكتب و روائع التلاوات، ...
http://www.wathakker.net/
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http://www.wathakker.net/eids/

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New Year’s Day Spinach Salad with Hot Bacon Dressing – Good Luck with That!

This spinach salad with black-eyed peas is a twist on one of my favorite American culinary traditions; the custom of serving beans and greens on New Year's Day. Supposedly eating "poor" on New Year’s Day brings much wealth and good luck throughout the year.

The greens, usually braised with ham or sausage, represents paper money, and the beans, usually black-eyed peas, symbolize coins. Here, we’re presenting those ingredients in salad form, which is a great delivery system for our hot bacon dressing– the true star in this video.

If one of your New Year’s resolutions is, “Eat more bacon,” then here’s another delicious way to work it into your diet. This peppery, sweet and tangy sauce is fast to make, and shines on other things besides wealth-generating spinach salads.

Wouldn’t this be great in a warm potato and mushroom salad, as well as a sauce for a grilled chicken breast or pork chop? What about spooned over poached eggs, or slathered on sweet potato fries? Yes, yes, yes, and yes.

If making and eating this salad on January 1st doesn’t really bring you prosperity in 2012, it will certainly bring you some tasty memories, and other pleasures money can’t buy. Happy New Year, and enjoy!


Hot Bacon Dressing Ingredients: (makes about 1 1/3 cup – or 6 servings)
1/2 pound bacon, sliced and cooked in 1/4 cup vegetable oil (reserve bacon pieces and bacon fat drippings)
1/2 cup minced onions
2 cloves minced garlic
1/3 cup apple cider vinegar
1/4 cup rice vinegar
1/2 cup water
1/2 cup sugar, or to taste
1 1/2 tbsp Dijon mustard
1/3 cup of the bacon fat drippings
1 tsp cornstarch dissolved in 2 tsp cold water
salt and pepper to taste
cayenne to taste
For 6 Spinach Salads:
1 pound baby spinach, washed and dried
12 white button mushrooms, thinly sliced
1 cup sliced cherry tomatoes
1 (15-oz) can black-eyed peas, rinsed and drained

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Stanford Online Classes for Free

Have you ever dreamed of studying at a top school like Stanford University? If yes, then this is your chance to learn from their best of the best professors. They are offering exciting classes at no cost. You are not even required to buy a textbook. In addition, you can learn at your leisure because the classes will be online. Take a look at these:
Natural Language Processing
Technology

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COOKIE SWAP Linzer Tart Cookies by Nanci


I LOVE linzer tart cookies. I have always wanted to attempt to make them so, when this year's cookie swap came around I immediately thought to make these. It is a pretty straight forward recipe but I warn you it is a little time consuming. The dough needs to be prepared ahead of time and chilled in the refrigerator. Then there is a lot of rolling out of dough and cutting the bottom and top cookies. Then of course after they're cooled they need to be filled and dusted with powdered sugar. It is definitely worth it though. They are really pretty cookies not to mention delicious. This particular dough recipe is really easy to handle and makes a perfect crispy vessel for the raspberry jam!!

 Variation with Apricot Jam

Ingredients:

4 eggs
1 cup vegetable oil
1 1/4 cups sugar
2 tsp vanilla
3 tsp baking powder
1/2 tsp salt
5 1/2 cups flour
Raspberry Jam
Confectioner's sugar

Preparation:

Beat eggs well. Add oil and sugar, beating well. Beat in vanilla, baking powder, and salt. Gradually add flour until a dough forms. Chill dough for at least an hour. May be chilled overnight but let it sit out a while so it is not so cold. The dough will be easier to work with. Roll the dough onto a floured board.  Cut out all the dough with a flower cookie cutter.  Use a smaller flower cookie cutter and cut out a small hole in the center of half of the cookies to make the tops of the linzer tarts.  Bake at 350 degrees for 8 min (only until very lightly browned around the edges....the cookies should not have a lot of color).  Cool completely.  Spread rapberry jam on bottom half of cookie (you can use apricot filling or Nutella too).  Cover jam with top cookie.  Dust with powedered sugar.

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مشاهد .. نظرة نقية | سجود السهو (4) | تيسير الفقه | سعد الشثري


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مشاهد .. نظرة نقية | سجود السهو (2) | تيسير الفقه | سعد الشثري


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مشاهد .. نظرة نقية | سجود السهو (3) | تيسير الفقه | سعد الشثري


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مشاهد .. نظرة نقية | سجود السهو (1) | تيسير الفقه | سعد الشثري


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لذة السجود للشيخ صالح المغامسي (حفظه الله )



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Stuffoli

I  was watching Giada DeLaurentis' Christmas cooking special and Giada and her Aunt Raffy made Stuffoli for dessert.  This dessert looked like so much fun and I thought my family would really enjoy it.  I decided to research Stuffoli a little bit and I found 100 different ways to make it.  I decided to try Giada's recipe first which was the most involved one although I did adapt it a little bit.  I think it came out really delicious.  I curious about some of the other recipes so I plan to make a few different ones to see which I like best.  I served this as one of the desserts for our Chanukah party this year.

Ingredients:

Dough:

2 cups flour, plus extra for dusting
1 large lemon, zested (about 2 teaspoons)
1/2 large orange, zested (about 2 teaspoons)
3 tablespoons sugar
1/2 teaspoon fine sea salt
1/4 teaspoon baking powder
1/2 stick (2 ounces) unsalted butter, cut into 1/2-inch pieces, at room temperature
3 large eggs
1 tablespoon white wine, such as pinot grigio
1 teaspoon pure vanilla extract
Canola oil, for frying (I used vegetable oil)

Honey Coating:
1 cup honey
1/2 cup sugar
1 tablespoon lemon juice
Vegetable oil cooking spray
Sugar sprinkles, for decoration

Preparation:

For the dough: In the bowl of a food processor, pulse together 2 cups of flour, lemon zest, orange zest, sugar, salt, and baking powder. Add the butter and pulse until the mixture resembles a coarse meal. Add the eggs, wine, and vanilla. Pulse until the mixture forms into a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Pull of a golf ball sized piece of dough and roll into a rope on a lightly floured surface.  Cut each rope of pastry into 1/2-inch pieces. Roll each piece of dough into a small ball about the size of a hazelnut. Lightly dredge the dough balls in flour, shaking off any excess. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.). In batches, fry the dough until lightly golden, about 2 to 3 minutes. Transfer to a paper towel-lined plate to drain.

In a large saucepan, combine the honey, sugar, and lemon juice over medium heat. Bring to a boil and cook, stirring occasionally, until the sugar is dissolved, about 3 minutes. Remove the pan from the heat. Add the fried dough and stir until coated in the honey mixture. Allow the mixture to cool in the pan for 2 minutes.

On a large platter pour out struffoli and try to arrange into a high pile or you can place a tall glass sprayed with non-stick cooking spray in the middle of a platter and arrange the stuffoli around the glass to form a wreath shape.  Drizzle any remaining honey mixture over the struffoli. Allow to set for 2 hours (can be made 1 day in advance). Decorate with sprinkles.

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تعوذوا بالله من جهد البلاء ، ودرك الشقاء ، وسوء القضاء ، وشماتة الأعداء


تعوذوا بالله من


إذا كنت غير مشترك في الفيس بوك ، فإننا نحذرك من الاشتراك به ، وذلك لكثرة المخالفات الشرعية به
يفضل استعمال أحد البرامج التالية لتسريع التحميل http://www.albetaqa.com/images/dwn-a-2.jpghttp://www.albetaqa.com/images/dwn-a-1.jpg
لفك الضغط تحتاج لهذا البرنامج http://www.albetaqa.com/images/winrar.gif
قال رسول الله صلى الله عليه وسلم تعوذوا بالله من جهد البلاء ، ودرك الشقاء ، وسوء القضاء ، وشماتة الأعداء رواه البخاري (جهد البلاء) روى عن ابن عمر أنه فسره بقلة المال وكثرة العيال. وقال غيره: هى الحال الشاقة . (درك الشقاء) ويكون فى أمور الآخرة والدنيا. ومعناه أعوذ بك أن يدركنى شقاء.  (سوء القضاء) يدخل فيه سوء القضاء فى الدين والدنيا والبدن والمال والأهل. وقد يكون ذلك فى الخاتمة. (شماتة الأعداء) هى فرح العدو ببلية تنزل بعدوه.


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Roast Tenderloin of Beef with Porcini-Shallot-Tarragon Pan Sauce – It’s the Heat and the Humidity!

This New Year’s Eve splurge special is dedicated to all of you who’ve used the cost as the excuse for not doing a beef tenderloin, when the real reason is the intense fear of screwing up such an expensive cut of meat.

The thought of paying all that money for such a luxury item, only to have it end up a dry, overcooked platter of corn-fed humiliation, is just too much to take. Well, I have some very good news. Using these very simple techniques, anyone can achieve a perfectly pink and juicy roast.

One secret is the slow oven, which allows for a gentle roasting, and produces an even, rosy hue throughout the muscle. The other trick is roasting the beef on top of the pan sauce, which not only flavors the meat, but also humidifies the oven for a moist, aromatic cooking environment. 

Of course, both of those are dependent on you being able to give this a serious sear before it goes in the oven, but I have complete confidence in you.

This particular cut of beef is extremely tender, but very lean, and so cooking it beyond medium-rare is not recommended. If you like your beef medium-well and beyond, you are completely wasting your money on one of these beauties. I’m usually not that militant about having to eat steaks medium-rare, but this time I really must insist.

Anyway, if you follow these pretty basic steps, and are in possession of a quality, digital meat thermometer, there is no reason why you can’t get the same results you see here. By the way, the roughly 15 minutes per pound roasting time is just a ballpark, so be sure to start checking the temp early, so you can catch it at the perfect doneness. I hope you give it a try. Enjoy!


Ingredients (serves 6):
2 1/2 to 3 lb beef tenderloin roast
salt and pepper to taste
1 tbsp vegetable oil
2 tbsp unsalted butter, divided
1/2 cup sliced shallots
1/4 cup tarragon white wine vinegar, or plain white wine vinegar
1 cup veal stock or chicken broth
1/4 cup cream
1/3 cup dried porcini mushrooms, soaked and diced
1/2 cup liquid from porcini mushrooms, more if needed
1 tbsp minced fresh tarragon

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اسطوانة المتون العلمية




بسم الله الرحمن الرحيم

السلام عليكم ورحمة الله وبركاته

اسطوانة المتون العلمية رائعة جدا
رائعة جدا لكل طلبة العلم


التحميل

http://www.archive.org/download/Almt...tonal3lmya.iso

او

http://fajjralislam.com/ahmad/almtonal3lmya.iso


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Chipotle and Rosemary Roasted Nuts


Every year for Thanksgiving I always make a spiced nut mix to serve with drinks. Everyone always gobbles them up. No matter how much I make there are never any left! I am not sure why I only make them for Thanksgiving so when we were making our menu for Chanukah this year, Ellen asked if we could have them again. They are so easy to make I volunteered to make them again. I actually found this version in The Food Network magazine from Ina Garten who is one of my favorite Food Network stars.

Ingredients:

Vegetable oil
3 Cups whole roasted unsalted cashews (14 oz.)
2 Cups whole walnut halves (7 oz.)
2 Cups whole pecan halves (7 oz.)
1/2 Cup whole almonds (3 oz.)
1/3 Cup pure maple syrup
1/4 Cup light brown sugar, lightly packed
3 T freshly squeezed orange juic
2 tsp. ground chipotle powder
4 T minced fresh rosemary leaves
kosher salt

Preparation:

Preheat oven to 350 degrees. Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 T of the the vegetable oil, the maple syrup, brown sugar, orange juice and chipotle powder on the sheet pan; toss to coat. Add 2 T of the rosemary and 2 tsp of salt and toss again.
Spread the nuts in one layer. Roast for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 2 more tsp of salt and the remaining 2 T of rosemary. Toss well and set aside at room temperature stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature for up to one week.

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Irtiqa off until Dec 31st. But here are some things to keep you busy...

by Salman Hameed
Irtiqa and Billy the Kit are on the same page on this one...

For much needed self-rebooting, Irtiqa will be off until Dec 31st. In the mean time, here are couple of things to keep you busy: A book about Karachi, a hilarious Christmas song, a book about searching for God, and a film autopsy of the new Almodovar's film.

A NYT review of Eric Weiner's book, My Flirtations with the Divine:
Eric Weiner’s “Man Seeks God: My Flirtations With the Divine” nimbly and often hilariously straddles the fence between the two genres. A former war correspondent for National Public Radio, Weiner is also the author of “The Geography of Bliss: One Grump’s Search for the Happiest Places in the World.” In that best-selling romp, he ditched the hellhole beat for a year and wandered the globe, from Bhutan to Iceland to Switzerland, looking for countries with a high “happiness index.” His new ramble begins after doctors mistake a nasty bout of intestinal gas for something far more dire. Weiner gets the scare of his life, and after a nurse confronts him in his hospital room (“Have you found your God yet?”) this self-described “Confusionist” sets off on a journey through five countries and eight religions to figure out which faith fits him best. 
As Weiner explains in his introduction, he was born into a family of “gastronomical Jews” whose sense of a divine presence began and ended in the kitchen: “If we could eat it then it was Jewish and, by extension, had something to do with God. As far as I was concerned, God resided not in Heaven or the Great Void but in the Frigidaire, somewhere between the cream cheese and the salad dressing. We believed in an edible deity, and that was about the extent of our spiritual life.” 
But that period of apathy ends with Weiner’s fear-of-death experience. Each subsequent chapter begins with a ­Craigslist-style personal ad, a plea from a “CWM” (Confusionist White Male) looking for divine inspiration.
Here is an article about Karachi and the new book by Steve Inskeep, Instant City:
Rome dominated the ancient world. Paris starred as the cultural diva of the 1800s. And New York soared as the steel-and-glass incarnation of the American Century.
So what metropolis best defines our restless, rickety present age — Shanghai; Mumbai, India; São Paulo, Brazil? 
In his first book, "Instant City," Steve Inskeep, co-host of NPR's "Morning Edition," constructs a compelling case for bestowing the title on Karachi, Pakistan, a destination that usually rates higher among battle-hardened news correspondents than pleasure-hunting tourists. 
With an estimated population of 15 million, and a litany of urban ills including dodgy infrastructure and periodic outbreaks of ethno-religious mayhem, Karachi is among the planet's most chaotic mega-urban areas. In an odd way, Inskeep believes, it's also one of the most representative.
...
Yet, despite Pakistan's pivotal role in current geo-politics, Inkseep's book isn't really about the country's relations with the U.S. or its problematic assignment in the so-called war on terror. Rather, "Instant City" posits Karachi as a metaphor for the developing world, teetering between modernity and tradition, democracy and authoritarianism, East and West.
Karachi, the country's former capital until Islamabad was built practically from scratch in the 1960s, sits at the crossroads of those tensions. It is a place where no amount of U.S. military cajoling and political arm-twisting has been able to impose the American way of thinking, although some affluent neighborhoods wouldn't look out of place in Southern California. 
It's a place where the best-laid plans of urban designers and social engineers tend to be overwhelmed by the city's anarchic vitality, including those of Constantino Doxiadis, the Robert Moses of Karachi, a Greek architect who was hired to oversee Karachi's modern face-lift after World War II. If the book has a secondary theme, its author suggests, it's the unforeseen consequences of those repeated attempts to refashion Kariachi into something it's not. 
"I've chosen a deeply troubled place," Inskeep said. "But I think it's symptomatic, it's normal, in more ways than we realize."
For your entertainment purposes, here is perhaps one of the best (and hilarious) Christmas songs ever: Tim Minchin's Woody Allen Jesus [it was cut from the show as it was considered to be too controversial. Oh c'mon. This is really funny!]


And here is our film autopsy of Almodovar's The Skin I Live in:



And if interested, you can also watch the autopsy of the new Jason Reitman film, Young Adult.

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Pengalaman Mengurus Visa Pelajar Australia

Di website kedutaan Australia ada banyak info tentang persiapan melamar visa ke negeri kangguru. Menurut saya, mereka sangat fleksibel karena ada pilihan untuk apply secara online, langsung, melalui agen, atau bahkan melalui pos. Setelah mempertimbangkan berbagai pilihan yang ada, saya melamar visa pelajar melalui AVAC Jakarta. Selain karena tidak perlu mengantri di kantor kedutaan Australia,

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عمدة القاري شرح صحيح البخاري PDF - روابط جديدة / 25



اذا كان هناك أي رابط لا يعمل فلا تتردد في الاشارة اليه 


المصدر :

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Wanita Ini Sedang Orgasme


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Conference on Knowledge and Values in Indonesia


This is a weekly post by Nidhal Guessoum (see his earlier posts here). Nidhal is an astrophysicist and Professor of Physics at American University of Sharjah and is the author of Islam's Quantum Question: Reconciling Muslim Tradition and Modern Science. 


A ‘first conference on knowledge and values’ was recently organized by the Center for Religious and Cross-Cultural Studies (CRCS) and the Indonesian Consortium for Religious Studies (ICRS) at the University of Gadjah Mada (UGM) at Yogyakarta, Indonesia. The two-day conference (Dec. 16 and 17) was titled ‘Methodological explorations of the encounters of science, religion and local culture’. It gathered a dozen or so speakers with some 100 students, most of them graduate students in the humanities, with a predominance in religious studies.


The format of the conference was interesting in itself: the first day was a series of sessions where two speakers presented their views on “the encounters of science, religion and local culture” in the natural sciences, the social sciences, and various areas of methodological study; the second day was devoted to short presentations by students whose essays had been selected, followed by lengthy discussions with the speakers, in parallel sessions of about 30 participants.

On the first day, I was “paired” with Prof. Etty Indrati, a biologist at UGM. I spoke on the challenges posed by modern science to Islam (and theism more generally), particularly methodological naturalism, reviewing the spectrum of Muslim thinkers’ reactions to modern science, and presenting my own position (the Averroesian harmonizing approach that I presented in my recent book); I also pointed explicitly at the worrisome trends in today’s Muslim culture, namely the dominant creationism, the popularity of I`jaz (“miraculous” scientific content in the Qur’an), and the mediocre state of science education and research in this part of the world. Prof. Indrati, while alluding to it once or twice, preferred to avoid the topic of evolution and creationism and focused instead on how science affects living standards and life expectancy and how cultural/religious norms can and should allow people to harmonize their worldviews and lifestyles with the scientific knowledge. In the end, she made the audience happy by proclaiming that a scientist, if s/he excels in his/her pursuit of scientific research, will be led to God. (Prof. Indrati is of Christian background.)

The discussion period for this session saw a spirited and rather high-level series of exchanges, particularly on the topic of “islamization of knowledge”. I later was told that this proposition is still quite popular in that part of the world, particularly among Muslim social scientists. I was asked about the situation in the Middle East, and I replied that the concept and “research program” of the “islamization of knowledge”, which was so popular and strong in the eighties and early nineties, has clearly dwindled in the last decade. Not so in South Asia, I was told. We discussed the flaws (in my view) of that “program” and what valid responses can be brought up to counter that dead-end.

The afternoon sessions were even more interesting, with very diverse talks given by Prof. Adam Seligman (a specialist of religious studies at Boston University), Prof. Mark Woodward (an anthropologist from Arizona State Univ. currently visiting UGM-CRCS), Prof. Heddy Shri Ahimsa Putra (a specialist of cultural studies at UGM), and others.

Prof. Seligman is an orthodox Jew; he characterizes himself as a traditionalist. He tried to stress the importance of understanding rituals as a momentary shift from our corrupt world to an ideal one, and how performing rituals helps us strive toward that ideal life and state of being. He also stressed the importance of keeping to traditions and not allowing “modernity” to make us arrogantly dismiss the ways of our grandfathers and ancestors, just because “we know better”. Needless to say, another spirited discussion ensued.

Prof. Woodward addressed two topics somewhat briefly (talks were 20-30 minutes long): a) what is “post-modernism”, and what principles in it are methodologically productive; b) how does one keep to highest levels of objectivity when studying a social “phenomenon” to which one relates (being from that culture, believing in those dogmas or practices, etc.).

And last but not least, the most unorthodox talk (to a modern mindset) was given by Prof. Putra, a talk he titled “Prophetic Paradigm”. In it, he fused elements of the islamization of knowledge/science program, the Nasrian worldview of “unity” (of knowledge, cosmos, being, etc.), and some local (Javanese/mystic/Sufi, I was told) philosophy. He insisted that “intuition” and mystical inner capabilities, combined with the information that one can extract from scriptures, can lead to knowledge that “science” is incapable of reaching. He presented a proposal on how all that can be integrated in this new “paradigm”, though he admitted that these are merely ideas, and that more specific approaches and applications need to be produced by researchers. Another spirited discussion ensued.

I was quite impressed by the energetic participation of the students. It is true that most of them were graduate students, but the conference was conducted in English, a language they do not fully master, and they were dealing with professors from highly respectable foreign universities, most of whom have published numerous works. Yet the students were not passive at all; they were always polite and grateful for all the discussions, asking to take pictures with the speakers and whatnot, but they were not afraid to voice their opinions and ask pointed questions.

I was also happy to see how the format of the conference (with relatively few speakers) made ample space for discussion, which greatly benefited the students. Most importantly, the discussions focused strongly on methodological issues, which I believe is the crux of the matter in all those debates, and the students were made very fully aware of this aspect.

I wish the CRCS and the ICRS continued success in their programs, and I look forward to more such “encounters” and debates.

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Iran's increase in science publications in 2011

by Salman Hameed

This week's Nature has a nice map of top 40 countries in terms of the number of scientific publications. Turkey, Iran, Egypt and Malaysia are on the list. Iran also shows a 20% increase compared to its 2010 publication record - the largest increase amongst the top 40 countries. These numbers are just for 2011, but Iran, Turkey and Egypt have been showing a consistent increase in their science papers over the past 10 years or so.

Here is the map:

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Cara Membuat Foto Karikatur

Pertama-tama, silahkan download Photo! Editor disini.Setelah selesai mendownload, instal dan jalankan program.Lihat gambar :
  Gambar 1


Gambar 2

Gambar 3
Keterangan:Gambar 1 : Adalah screenshot software
Gambar 2 : Adalah foto sebelum di edit
Gambar 3 : Adalah foto setelah di edit
Foto model bernama Chiby
Umur : 8 bulan
Status : Kucing saya pribadi
Jenis : Norwegian Cat
Sengaja saya tidak

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Tips Aman Berkomputer



Windows menyimpan hampir semua kegiatan yang anda lakukan di komputer anda. Setiap situs web yang kita kunjungi, setiap dokumen yang dibuka sedang disimpan dalam arsip humongous di suatu tempat di PC. Seharusnya, ini membuat komputer lebih mudah untuk digunakan.

Di sisi lain, ini juga membuat PC lebih mudah diakses secara rinci dari segala sesuatu yang telah kita lakukan di komputer. PC Magnum

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موسوعة الصلاة الصحيحة PDF






صيغة الملف : PDF

حجم الملف : 60 MB


رابط الحفظ


من هنا


روابط أخرى على أرشيف

المقدمة

الكتاب

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Saturday Video: Damasio on The Quest to Understand Consciousness

by Salman Hameed

Not the greatest of speakers, but it lays out ways on how to ask questions on some aspects of this topic scientifically. Enjoy!




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Easy Saucy Brisket


Our family loves a good brisket! We are always trying new ways to make it. This recipe comes from my Mom and seems to be the new family favorite.

Ingredients:

4-5 lb first cut brisket
olive oil
1/2 C ketchup
1/2 C bottled bbq sauce
1/2 C brown sugar
1/2 C apple cider vinegar
1/2 C duck sauce
1 envelope onion soup mix
1/2 C water
3-4 bay leaves

Preparation:

Brush oil on meat and sear on all sides to seal in juices. Place in a 3 qt. roasting pan. Combine ketchup, bbq sauce, brown sugar, vinegar, duck sauce, onion soup mix with water. Spread sauce over brisket and place bay leaves around the pan.
Bake uncovered for about 2 hours or until tender.
Cool. Cut meat into thin slices and return to pan, cover with foil and cook another 1/2 hour.
Before serving remove bay leaves from sauce.

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Wishing You a Very Merry Christmas!

(c) 1956 Francis P. Johnson
Michele and I are heading to Windsor, CA, for Christmas with the family, and before we do, we want to wish all of you who celebrate, a very Merry Christmas! May you be surrounded by lots of loved ones, and plate after plate of great food.

I'll be taking a little holiday break from the blog until Tuesday, when we’ll be back with a brand new video recipe, so stay tuned for that. Have fun, play nice, travel safe, and as always, enjoy!!

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Naturalizing Buddhism

by Salman Hameed

Buddhism poses a challenge for the standard - or stereotypical - discussion of science and religion. The most prominent debates today are rooted in the Judaeo-Christian-Islamic concept of God and are a result of a millennia of interactions over the way to understand the natural world. But the debates in Buddhism have been very different in nature. So here is a review of two books about Buddhism and science:

Buddhism is a distinctive world religion. It lacks an 'omnigod' — an omnipresent, omniscient, all-powerful creator — and a notion of humans as complexes of physical bodies and souls that ascend to heaven after death. Could it be mingled with the scientific culture of the twenty-first century to produce a new philosophical outlook on the world, the mind and our values? That idea lies at the heart of these two contrasting books on Buddhism and science. 
In The Bodhisattva's Brain, philosopher of mind Owen Flanagan wants to change Buddhism to fit better with the scientific world view. In Meditations of a Buddhist Skeptic, Buddhist scholar and monk B. Alan Wallace wants to alter the scientific world view so that it meshes better with Buddhism. Both tease out the contrasts between Buddhism and materialism — and both stumble when it comes to defining the latter.
From the review, it seems that Flanagan's book is the one to get (though in this case we should really not judge the books buy their covers.  No seriously. Flanagan couldn't find any pictures or any other design for the cover? Kindle may be helpful in this case...)
For Flanagan, the world is fundamentally physical, and thus explicable by natural science, at least in principle. But Buddhism seems inconsistent with this materialistic world view. It may have no place for a creator god or ascending souls, but as Flanagan notes, it is “opulently polytheistic insofar as spirits, protector deities, ghosts, and evil spirits abound”. He points out, too, that in east and southeast Asia, a belief in rebirth among Buddhists is as common as a belief in heaven among North Americans. So Flanagan sets out to 'naturalize' Buddhism: to see what Buddhism would look like without the “hocus pocus” (as he cheerfully puts it). 
The result is a wide-ranging discussion of the neural and cognitive basis of mental states such as meditation and the achievement of enlightenment or nirvana, which are central to Buddhism. Flanagan outlines a plausible moral philosophy based on an idea that he takes from Aristotle but reinterprets in the light of Buddhist teaching: eudaemonia, a sort of happiness that, in Flanagan's view, is the proper aim of a good life.
Oh - and if you are inclined to induce some "hocus pocus"from Buddhism into the sciences, then Wallace's book may be for you:

Wallace adopts a contrary view, even urging the many scientists and philosophers who embrace materialism to change their minds. His book is in part a compelling and clear statement of key Buddhist ideas, but its main point is to advocate a distinction between science and a materialist interpretation of it. Materialist science, Wallace thinks, cannot get to grips with the reality of consciousness, free will or values. Science inspired by Buddhist experience might. 
In both books, however, the concept of materialism remains blurry. Wallace notes what materialism isn't: the ancient 'atoms and the void' notion of the Greek philosopher Democritus, which is inconsistent with modern physics. But rather than clarifying what it is, he uses materialism as a placeholder for his dislikes — variously, a nihilistic rejection of moral values, a desire for more possessions and the denial of consciousness and the mind altogether. A more explicit statement from Wallace about what he is rejecting would have given his manifesto more muscle.
Read the full review here (you may need subscription to access the article).


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No-Knead Beer Bread – My Second Favorite Use for Belgian Ale

The hardest thing about this ultra-simple, no-knead bread recipe is somehow managing not to drink that last bottle of beer. In fact, if this recipe goes viral, you may actually see a “7-Pack” introduced into the market.

My beer drinking experience far exceeds my beer bread baking experience, so I’m not entirely sure exactly what the beer does here, but anecdotal evidence suggests it does delicious and beneficial things. Besides, it just feels right. When I stirred that bubbly brew into the foamy sponge, I swear I could hear the yeast moaning.

This is adapted from a recipe that my Uncle Bill adapted from our famous no-knead ciabatta bread recipe. That dough only uses a pinch of yeast, and takes about 18 hours to rise, but my Godfather proved that you could get similar results in just a few hours with this short-cut method.

So, if you were using the rising time as an excuse for not making homemade bread, well then, now what are you going to use? This really is an easy, fun, and fast recipe, and you’ll be amazed at how great the results are, even for the most inexperienced bread maker. Enjoy!


Ingredients:
For the sponge:
1 1/2 teaspoon dry active yeast
1/2 cup AP flour
1/2 cup warm water (about 100 degrees)
Then:
12 oz bottled beer
18 ounces AP flour (about 4 cups)
1 1/2 teaspoon fine salt

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Crispy Crusty Potato Pancakes! (Symbolic Oil Sold Separately)

There's nothing like freshly fried potato pancakes, and thanks to Hanukkah, you can't visit a food blog right now without seeing a gorgeous-looking potato latke recipe.

I'm quite proud of my version, so I decided to repost this video from last year. We garnished this with smoked salmon, but truth be told, my favorite way to enjoy them is topped with applesauce and sour cream. I hope you enjoy seeing this potato pancake recipe again, and if you’re watching this for the first time, I really hope you give it a try. A happy
Hanukkah to all those celebrating, and as always, enjoy!

Potato Pancakes – Squeeze and Be Squeezed



Click here for the original post and ingredient amounts.

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A Saudi Innovator to help Mideast Scientists

by Salman Hameed

I have in the past lambasted Saudi Arabia for a number of things (for example, on mindless executions based on sorcery charges, or for their efforts to buy academic prestige) and will likely continue doing that until the women there have at least some modicum of equality. But here is a positive and inspiring story about a female Saudi innovator. Hayat Sindi, who has now launched her own Mideast foundation, The Institute for Imagination and Ingenuity, to help scientists from the area (tip from Darakhshan). She actually has an interesting story about how Hayat got educated:
Sindi, who dresses in a traditional headscarf but also in trendy heels, relishes the details of making her own way in science. It started with a fib to her family after her first year of college in Saudi Arabia
Keen to continue her studies abroad, she told her father some good news: She had been accepted at a prestigious university in London. Her traditional Muslim father said it would tarnish the family name for a young woman to live overseas alone. “He told me, ‘Over my dead body,’” Sindi recalls. Still, she persuaded him, and off she went to England. 
The truth is, she hadn’t been accepted at any university. When she landed in London as a teenager in 1991, she says, she spoke only Arabic, no English. “My first night there, I went to a youth hostel,” she says. “I was in an attic room. I panicked. I looked at my plane tickets—my father had bought a return ticket. I thought, I’ll go home tomorrow.” Instead she went to an Islamic cultural center and got a translator to help her meet with college officials. “They told me, ‘You’re crazy,’” she says. “I was naive. I thought they would just let me in.” 
After a year spent cramming on English and studying to pass the “A-levels,” the U.K.’s college-admission courses, she got herself in to King’s College, where she graduated in 1995 with a degree in pharmacology. She went on to get a Ph.D. in biotechnology from Cambridge in 2001. She says her family didn’t learn about her lie until years later, when they were surprised to hear her mention it in a speech.

This story is quite amazing and she seems fantastically driven (though this is still not the advertisement for Saudi Arabia: You can get well-educated if you can get out of there by lying. Okay - I have to suppress my cynical side on this feel-good story). And now she is planning to provide help for scientists in the middle east:

Sindi recently wrapped up a stint as a visiting scholar at Harvard, where she co-founded Diagnostics for All, the organization developing the disease-diagnosing paper, which changes colors when dabbed with bodily fluids from a person who is ill. The idea is to make it simple even for someone who isn’t a doctor to quickly and cheaply diagnose disease in places where doctors or clinics might be nonexistent. 
Sindi currently is a fellow at PopTech, a U.S.-based nonprofit that provides fellowships to scientists in an effort to foster global innovation. On October 21, at a PopTech conference in Camden, Maine, she will launch her own Mideast foundation, the Institute for Imagination and Ingenuity, which will help scientists write business plans, and find investors for their ideas. “I picture scientists finding new ways to purify water, or diagnose disease,” Sindi says. 
A big obstacle for Mideast scientists, she says, is that they aren’t savvy about putting together a business plan; as a result, venture capitalists in the region are wary of investing in science. Sindi says she hopes to eventually expand her foundation to the U.S., and plans to split her time between both places. 
It’s clear that she already dwells in both worlds, although Sindi has been living in the West for her adult life. Sitting in a coffee shop near the PopTech offices in Brooklyn, she wears a blue headscarf, suede heels and silvery eye shadow and jokes that scientists need not be geeks. And she describes her deep respect for her culture. “I’m very proud of where I came from,” she says. “Sometimes people think they need to completely discard their culture. But you have to hold on to your identity.” 
In Saudi Arabia, the number of women in the workforce has nearly tripled since 1992, according to a study by consulting firm Booz & Company. But the number is still low for the region: The female participation rate in the Saudi workforce is 14 percent, compared with 59 percent in the United Arab Emirates. Saudi culture doesn’t make it easy for women to work. A male guardian must give permission if a woman wants to get a job. Sindi hopes she can help change that.
Read the full article here. Also, you can see a video of her presentation at PopTech 2009 here.

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