Maltese terrier) Scooter.

Alphanuma 1.0

Hi Completely replace the carrier and MS branding on the dialer, outgoing call and incoming call screens with Alphanuma 1.0 When you are placing a call, or trying to remember which numbers to use to spell someone's name in a voicemail system, glance at the top of the screen to see the classic touch tone letter guide (since it isn't printed on the s620). Example 2 abc - 3 def - 4 ghi - 5 jkl - 6 mno - 7 pqrs - 8 tuv - 9 wxyz The graphics are seamless (no wigglies!) from screen to screen, including the optional wallpaper. Contents of the cabinet: Replacement for the small banner that says "smartphone" on an unbranded HTC, or shows the Carrier's graphic logo on most branded models. Even smaller replacement for the carrier's text on the screen that comes up when you your call is connecting/connected. Backgrounds for both the incoming call/ring and outgoing call/connected, with color changes, since the two screens have opposite text color. Backgrounds include the same aligned numeric guide, so that it appears consistent, even where a contact photo or other graphic might cause the carrier logo replacement to clip. Registry key to make sure that the phone looks for the right file for the dialer screen, in case you want to use it on a branded phone, though it works by default on ROMs based on an unbranded HTC image. A matching, text-less homescreen wallpaper in \Applications\Home, for optional use. Known issues: You must reboot (soft-reset) to use. Sometimes the installation tells you this, sometimes it doesn't! Sometimes it is listed in the remove programs menu, even after removal. UPDATED: Multiple Skins, see bottom of this post. UPDATED: CABs scrubbed clean by OrganicM. http://forum.xda-developers.com/showthread.php?t=386400 Attached Images Screen07.jpg (38.1 KB) Attached Files Alphanuma_1.0.rar (1.01 MB)

Cooking Tips for Broiling a Chicken

Cooking Tips for Broiling a ChickenFor decades, broiled chicken has been the meat of choice for those on low-fat and low calorie diets. Unfortunately, broiled white chicken has also acquired a reputation for being bland, rubbery and dry.That's a real shame, because chicken - especially white meat chicken - is one of the most versatile proteins available. All it takes is a bit of knowledge about how to broil (or grill) chicken so that it stays moist and flavorful and you will find that chicken tastes great even without all the sauces and gravies.How to Broil Chicken That Melts in Your MouthOne of the most important things to keep in mind about chicken white meat is that it has little fat of its own. The fat is all in the skin. While that makes it relatively easy to cook chicken with almost no fat, it also means that chicken white meat is prone to becoming very dry when cooked without the skin. Want to avoid dried out broiled chicken breasts? Here are some tips for broiling chicken that will be moist and delicious.1. If fat is not a concern, broil breasts with the skin on, and turned toward the heat source. For broiling, start with the skin side down, and then flip chicken pieces halfway through. Broiling breasts with the skin on will not appreciably increase the fat content of the meat as long as you remove the skin before eating it.2. If using skinless breasts, rub them lightly with olive oil or marinade before broiling. Experiment with flavored olive oils to find flavor combinations that you like. Or, brush breasts with Italian dressing - or spray lightly with cooking spray to give them a light coating.3. Precook chicken breasts in chicken stock before putting them under the broiler. They will start out infused with extra moisture and flavor, and spend less time drying out under the broiler.4. Use an herb rub to crust the chicken on the outside. You will a get browned, crusted outside and moist, tender inside.5. Your heat source should be about 5 to 6 inches away from the top of the chicken for best broiling.6. Flavor chicken meat with herbs, salt and spices before broiling.7. Preheat the broiler for 9 to 10 minutes before putting the meat in. If you try to broil chicken in a broiler that is not preheated, they will dry out before they cook through.8. Keep your eye on the chicken while it is cooking. If edges are cooking too quickly, rearrange the pieces on the pan or adjust the heat.9. Conversely, shield the thinner edges of chicken breast with foil to prevent them burning before the rest of the chicken is cooked.10. Flip chicken when top side is browned. Since breasts will not all cook at the same rate, keep an eye on the chicken so that you can remove breasts when they are done and prevent them from drying out.11. Use tongs to turn chicken. Do not pierce with a fork or juices will escape, leaving chicken dry and stringy.12. Brush top side of chicken with marinade, barbecue sauce, Italian dressing or flavored olive oil after turning. A light basting will refresh the moisture and infuse flavors into the meat.Broiling a Whole ChickenGenerally, whole chicken is roasted, often after being stuffed with forcemeat of some kind or other. However, a whole chicken can be cooked under the broiler for a very different taste. You just need to flatten the chicken before cooking. Follow these directions for flavorful broiled whole chicken.1. First, butterfly the chicken2. Remove the backbone: Using a heavy knife or kitchen shears, cut close to the backbone from neck to tail on each side of the bone, and then remove it.3. Flatten the chicken: Spread the chicken skin side up on your table or counter, and bang the breast with your fist to break the collar bone and some of the ribs.4. Fold the wings to either side of the shoulders.5. Cut a slit in the skin at either side of the breast tip.6. Insert the tips of the drumsticks through the slits in the skin.7. Brush the chicken with olive oil and spices. Or use flavored olive oil.8. Put chicken skin side down in broiler pan - not on a rack.9. Broil about 5 inches from the heat for five minutes.10. Brush the chicken with oil and spices and place back under the broiler.11. After five minutes baste again, using the juices in the pan, and place back under broiler for five minutes more.12. Baste chicken, and then sprinkle with salt, pepper and spices and turn skin side up.13. Broil and baste skin side for fifteen minutes more, basting every five minutes to ensure meat remains moist.14. Chicken is done when juices run clear yellow from pricked drumstick.Stephanie Larkin is a freelance writer who writes about cooking tips and tips for the home, often discussing specific products such as the Nu Wave Oven.

Announcing a new Centre for Forensic Linguistics

Dr Tim Grant got in touch recently to let me know about the launch of a new Centre for Forensic Linguistics at Aston University. He writes:
The Centre for Forensic Linguistics is a new initiative combining:
Consultancy services
PhD research opportunities
MSc Forensic Linguistics by distance learning and so available to study worldwide
Professional courses for police, legal professionals and others.
For anyone unfamiliar with the field, Tim, Professor Malcolm Coulthard (director of the Centre) and their colleague Dr Krzysztof Kredens all have excellent reputations in forensic linguistics and as well as producing good quality research, have also worked with law enforcement agencies on some important and high profile cases. Theres a heap of information on the Centre website so why not swing by and take a look?
See also:
The Text Trap - article on expert evidence provided by Malcolm Coulthard in a recent murder trial - from the Northern Echo (February 2008)
Forensic linguists make a science of syntax - from Lawyers USA (April 2008)
Previous CrimePsychBlog posts on Forensic Linguistics
Forensic Linguistics listserv (pretty busy, almost always interesting!)
International Association of Forensic Linguists
Sue Blackwells FL pages
Peter Tiersmas Language and Law site
John Olssons Forensic Linguistics Institute

Her privates we

April Fool's jokes are a thing of the past. Impossible to imagine any far-fetched totally outrageous and unbelievable thing that the NSW Labor government hasn't already actually done or is about to do.
Take prison privatisation. I mean, when you saw the headline - NSW government to press ahead with privatisation of the prisons you would certainly have said, yeah, right, pull the other one, next thing there'll be a story about how Kevin Rudd is a secret socialist, Peter Garrett an environmentalist. We get it already, April 1, April Fool's Day, now, where is the real news?
Privatisation is so 1990s, isn't it? Once upon a time conservatives of the Left and Right believed "Private good, Public bad" and proceeded to sell off all the family silver and the kitchen sink in order to improve the efficiency of the economy, serve the public better, and generally usher in a utopian world beyond the dreams of socialists. It was never really about that of course, it was only ever about letting a few very rich people exploit an ever increasing slice of the human pie for profit. But whenever people suggested that some organisation previously working for the public good should not be swallowed up by some faceless private equity group, or some con man with shiny shoes and a Lamborghini, they were howled down as Marxists, who didn't seem to realise that the Berlin Wall had come down, and the Russian Mafia was now in charge of Russia.
But since then, the social and economic damage caused by newly private companies has become as blatantly obvious as the environmental damage caused by coal-powered power stations. Think Telstra, airports, tunnels and freeways, bus companies, train companies, electricity supplies, universities (in a slightly different way), child care, aged care, schools, Wheat Board, unemployment services, horse quarantine, health insurance and, further back, Qantas and the Commonwealth Bank. Not too many success stories out of that little lot, in fact you could say a series of train wrecks.
The reasons? Should have been obvious to all of us not blinded by the ideology of "Private good, Public bad". Big business isn't in the business of serving the public, but in the business, purely and simply and single-mindedly, of making profits, for shareholders and executives. Anything that gets in the way of making money - the costs of maintenance work, the cost of serving groups with high needs and low incomes, safety concerns, improving technology, avoiding risk - will be ditched, quick smart. And money is to be made by pushing consumption, producing disposable goods with short use by dates, closing down competition, serving only the most profitable cities and suburbs. And really big money comes from playing around the market, takeovers here, asset sales there, shonky bribes up that way, risky investments over the other side. All sort of ok when the stockmarket climbs ever higher like a force of nature; not so good, when, inevitably, the financial reckoning comes.
So I don't believe that the NSW government really wants to privatise prisons or energy supplies. They would have to be fools, wouldn't they? And not just for April.
prison privatisation

Had you cried for Micheal Jackson?

When I got a look at his old photoes,he's smiling, he pose V finger,

I couldn't help wetting my eyes...What about you?

yes, I know about the newt babies now too

Dinner the other night:"You're my friend! How could you not tell me that Tom Paris once regressed into being a newt?""I'm sorry! I didn't realise! I thought you knew! ...Seriously, how did you not know that?"Take away my geek cred now.I'm not interested in changes quite that drastic in my own life, but doing a postdoc in a different field is making me wonder about how much my career path could - or should - diverge from the subject of my PhD. Obviously, I don't want to work on that particular specialised area forever, but my postdoc is several steps further removed than would typically be expected, to the point where people in my new department who've asked me what my background is have typically responded with "...Oh. So, how did you end up working on this?"(That makes them sound mean, which is not right. They're not mean. They're just genuinely surprised - it really is quite a jump.)This post doesn't last forever, and I'm keenly interested in getting some kind of scripted career trajectory together in which my PhD work and my postdoc work both play a part. There isn't a huge amount of overlap there. So, I could stick in the PhD field in spirit if not in office and use the postdoc work to vaguely back it up; I could jump ship to the postdoc field and brush off the PhD work; or I could carve out a niche for myself that includes both, at least to some degree.The first option is the one I'm least interested in right now, because my postdoc isn't directly applicable to the sort of posts and funding I'd be applying for after it's over. And, plus, I really like this field, which makes option B seem a little brighter. Still, I don't think that even with a postdoc I have enough of a background to make a career in the new field, and trying to do so anyway would disregard the work I have done - a PhD, a pretty nifty publication, a lot of conference papers and contacts that I'm not inclined to cast off.That leaves option C, heading in a direction which combines material from both of them. This is both possible, and appealing, in a way which is difficult to explain without getting too identifiable, but try it this way: my PhD was on, let's say, owl-spotting in the English countryside. My postdoc is in the field of putting radio collars on saltwater crocodiles in the Australian outback. And the people who've been dealing with saltwater crocodiles for a while have started to look into possible ideas they could borrow from other disciplines, like looking at how paleontologists are using a particular kind of modelling to track the maximu speed of an infurated Tyrannousaurus. Well, birds are descended from dinosaurs anyway, right? So could some of those ideas be applied to owl-spotting? Eh, possibly - and this is, without me even having to bullshit about it, legitimately A Growing Field. It's kind of specific. But it's more about a methodology and a field of general interest than it is about a specific topic. And, well, I still know a lot about owls.So that's something I'm thinking of, with a view to being employable in the future, hopefully - maybe - possibly - one day - in that all-hallowed Permanent Post. Partly because I want that kind of life and financial security; partly because I want my career to follow some kind of path I have some vague control over; and partly because I have moved thirteen times in the last eleven years and I have had it with moving house.