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0 Comments - Step Parenting with Grace

With three kids in college, our family is learning how to live on a budget again. It's not easy, but it isn't the first time finances have been tight at our house.


Most stepfamilies will encounter periods of financial distress. The complexity of: overcoming loss of income from divorce,?dispersing child support payments, learning to manage money together with several children,?and coping with?increasing expenses as the family grows?all contribute to?a financial burden for a stepfamily.??

So, how do you cope with the stress of too many expenses and?not enough money to go around?

For my?husband and I, the first thing we do is ask the Lord for wisdom.?Are?we being good stewards of our money,?are we?abiding by a budget that allows us to see where our money is being spent, do we have a reasonable plan in place to pay off our debt?

And?as we look at our?finances together, it's important that?my husband and I?are on the same page. It may be necessary to take intentional steps toward reducing our expenses and we must be able to come to an agreement on how to do so.

If one spouse is a?shopper and the other is a hoarder, there will?be some difficult conversation?regarding how?money will be spent.?But it's necessary to confront the issue and resolve it before it?creates a major problem in?the marriage.

It's also important to hold our children accountable for their part of the financial equation.?When?money is tight,?children can be taught to lower their expectations of a designer-clad wardrobe or?the ongoing purchase of? the?latest technology gadget.?And as they get older, they can?be?expected?to maintain a job and contribute toward?the expenses of?owning a car, securing auto insurance, and other extra-curricular expenses incurred during the teenage years.

It's also helpful to have a pool of money for reserve when your family hits a difficult financial period.When my husband lost his job earlier this year, we weren't?prepared for a financial emergency.?But the likelihood of job loss is very real in today's economy and cannot be ignored.

We are?living in difficult economic times. But despite sobering statistics,?we can?trust?God's promises to carry?us through the peaks and the valleys. Our family has?experienced?His provision?firsthand this year.

Psalm?23:

"The Lord is my shepherd,?I shall not be in want. He makes me?lie down in green pastures, he leads me beside quiet waters, he restores my soul. He guides?me in paths of righteousness for his name's sake. Even though I walk through the valley of the shadow of death, I will fear no evil, for you are with me; your rod and your staff they comfort me. You prepare a table before me in the presence of my enemies. You anoint my head with oil; my cup overflows. Surely goodness and love will follow me all the days of my life, and I will dwell in the house of the Lord forever."

Do you have other suggestions for successfully managing your stepfamily's finances?

Related posts:

Stepfamily Finances: Making it Work

Trusting God with our Finances

Labels: Balance, Finances

Source: http://stepparentingwithgrace.blogspot.com/2011/08/managing-your-stepfamilys-finances-in.html

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Where to Travel: Europe Airline Tickets to Traveler's Social Media

Article Directory :: Travel & Leisure Articles

Travel opens our eyes and breaks our routine. It is often one of the most growing experiences we have in life. But it can be extremely stressful, especially if you don't know what to do, or where to go.

It starts with choosing a destination. Depending on what kind of travel you like best, be it beach-going, partying, or high culture, you should have an idea as to whether you prefer Europe airline tickets, a flight to Tahiti, or a mix of culture and beach in the form of a visit to Tel Aviv via cheap tickets to Israel. Choose cities and countries that are on the up and up and which have recently experienced a population boom, an Olympic or World Cup bid, or other urban renewal projects. Don't choose post-revolutionary countries, or countries in deep economic turmoil- it's not fun to see poverty, and it may even be dangerous. Then you can buy your tickets.

If you are going to a place your friends have recently visited, ask them what to do. Chances are, they already made the mistakes of going to seedy restaurants so you don't have to. If you're really going off the beaten track, none of your friends may know about where to go and what to see. You can ask them on Facebook or Twitter, but don't be surprised if you don't get any responses. There are, however, other social media sites for travelers. Afar.com links to your Facebook page and allows you to ask questions to other travelers who may be more experienced. After they determine your traveling style, it's easy to get the answers you need. GoRobot.com and GTrot.com are other sites that allow you to secondhandedly research the best places to visit.

If you're a member of AAA or if you know of a local travel agency, they can offer insights into where to visit, eat, and sleep. And if all else fails, try asking your favorite search engine specific questions like, "What to do in Barcelona?" or "Where to eat in Outer Mongolia?" You may be surprised at the answers.

If you still have questions the day before you get on the Europe airline, good. You will have to answer them yourself. It may take getting lost a couple of times, but you'll probably find something worthwhile in the end. And isn't jumping into the unknown part of the fun in traveling anyway?

Whether you are thinking about a local weekend gateway or a month long international adventure, the experienced agents at www.DoAlltravel.com , the Brooklyn Travel Agency , will provide you with all your travel solutions including Europe airline tickets and cheap flights to Israel .

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The Benefits Of Online Payday Loans

Emergencies and other urgent occasions can be very burdensome specifically if you have no available cash in your pocket. Loaning money through conventional procedures would eventually consume so much time and it can cause hassle and inconvenience in your part. There are so many prepossessions and other prerequisite details and information that you have to oblige before you could obtain the needed cash funds. Advantageously, we already have the online payday loans that can enable us to lend money instantaneously with reliable results.

This modern classification of cash advances can be the substantial answer to predicaments or occasions that would postulate on the instantaneous presence of cash in your account. The internet has been superbly generous to us and it has now provided a unique loaning method that could provide advantages for consumers and customers. You just have to log on the official websites of these online lending companies and answer the required fields to be able to apply on such loaning procedure.

All the substantial information and FAQs are available in the official websites of these online lending companies. These lending arrangements are very manageable and audible. They are very convenient and you could basically apply at your own house or room. There is no need to go to the offices and stations of the traditional lending firms for you can eventually apply a loan program at your home or in any location.

The approval and transfer of funds through the online payday loans would only take less than a day. These companies would implement their best efforts to provide satisfaction to their clients and customers. They basically exist to help individuals that are undergoing tough financial circumstances. It is highly recommended to lend money on such procedure specifically if you are running out of cash and your payday is still far away.

The amount to be borrowed of these cash advances would vary depending on the client?s financial and employment status. This is to ensure that the client is capable of paying the loaned sum at the agreed duration period. Such policy is very substantial in every online lending firm and even older lending methods would require the client to agree on such policy.

A person that would lend money through such account can obtain sums that are ranging from a hundred dollars to $ 1,800. The amount would immensely vary which highly depends on the client?s need and classified loan amount. Individuals that have better salaries or compensations can be able to acquire higher loaned amounts.

Everyone is basically qualified to lend money through online payday loans. Such loaning method is basically suited for individuals whose paydays could be days away and they need to settle several financial obligations immediately. One distinct disadvantage of this loaning method is that it has relatively higher interest rates compared to the traditional loaning methods. They are not recommended for long term purposes and they should only be utilized to fix urgent financial obligations.

The internet is truly a magnificent tool for it has now provided us convenient and substantial ways in loaning money. The online loaning firms are definitely the best procedures in terms of cash advances. They could eventually solve your problems in less than a day. Visit the site http://www.paydayloan90.com to learn more.

Learn more about payday loans. Stop by Suanne Mccolm?s site where you can find out all about cash advances and what it can do for you.

This entry was posted in PayDay Loans and tagged PayDay Loans. Bookmark the permalink.

Source: http://www.portofhodiedah.com/the-benefits-of-online-payday-loans/

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The New Project 30 (DeFranco Nation Movie Club) | Arts and ...


Get your DeFranco Monkey/This is America Poster: bit.ly If you want to join and/or support the PhilipDeFrancoLovesEatingSteakbcthatshizisdelicious fund join us and use Netflix.com Oh and new PDS up @ youtube.com

Tags: Club, DeFranco, Movie, Nation, Project

Source: http://www.lolsb.com/?p=1560

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Patriots cut James Sanders - Fantasy Sports

James Sanders is out in New England. The Patriots informed Sanders today that he?s being cut, his agent Gary Uberstine told Adam Schefter of ESPN. Sanders started at safety for last week?s preseason loss to the Lions, when the Patriots? secondary was picked apart by Lions quarterback Matthew Stafford. Sanders played in 15 games for?

Click to continue reading this fantasy sports article at ProFootballTalk.

?

Source: http://www.fantasysportsdish.com/patriots-cut-james-sanders/

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What's really in that luscious chocolate aroma?

[ Back to EurekAlert! ] Public release date: 29-Aug-2011
[ | E-mail | Share Share ]

Contact: Michael Bernstein
m_bernstein@acs.org
303-228-8532 (Aug. 25-Sept. 1)
202-872-6042 (Before Aug. 25)

Michael Woods
m_woods@acs.org
303-228-8532 (Aug. 25-Sept. 1)
202-872-6293 (Before Aug. 25)

American Chemical Society

DENVER, Aug. 29, 2011 The mouth-watering aroma of roasted cocoa beans key ingredient for chocolate emerges from substances that individually smell like potato chips, cooked meat, peaches, raw beef fat, cooked cabbage, human sweat, earth, cucumber, honey and an improbable palate of other distinctly un-cocoa-like aromas.

That's among the discoveries emerging from an effort to identify the essential aroma and taste ingredients in the world's favorite treat, described here today at the 242nd National Meeting & Exposition of the American Chemical Society (ACS). The research, which chronicles flavor substances from processing of cocoa beans to melting in the mouth, could lead to a new genre of "designer chocolates" with never-before-experienced tastes and aromas, according to Peter Schieberle, Ph.D.

"To develop better chocolate, you need to know the chemistry behind the aroma and taste substances in cocoa and other ingredients," said Schieberle. A pioneer in revealing those secrets, Schieberle received the 2011 ACS Award for the Advancement of Application of Agricultural and Food Chemistry at the meeting. "That understanding must begin with the flavor substances in the raw cocoa bean, extend through all the processing steps and continue as the consumer eats the chocolate.

"When you put chocolate in your mouth, a chemical reaction happens," explained Schieberle. "Some people just bite and swallow chocolate. If you do that, the reaction doesn't have time to happen, and you lose a lot of flavor."

Chocolate is made from cacao (or cocoa) beans, the seeds of cacao trees. Raw cocoa beans have an intense, bitter taste and must be processed to bring out their characteristic flavor. Processing starts with fermentation, in which the moist seeds sit for days in baskets covered with banana leaves while yeasts and bacteria grow on the beans and alter their nature. The beans are dried in the sun and then roasted. Much of the chocolate used in baking, ice cream and hot cocoa undergoes "Dutch processing," which gives it a milder taste. Worldwide, about 3 million tons of cocoa are produced each year.

Cocoa production developed over the years by trial and error, not by scientific analysis, so the substances that give chocolate its subtle flavors were largely unknown, said Schieberle. He is a professor at the Institute for Food Chemistry at the Technical University of Munich, Germany. Over the past 20 years, his team has uncovered many secrets of chocolate's allure.

The distinctive chocolate flavor evolves throughout its production. Odorless, tasteless "precursors" form during fermentation, and these precursors react during roasting to form taste and aroma compounds. The flavors of chocolate and other foods come not just from taste buds in the mouth, Schieberle noted. Odor receptors in the nose play an important role in the perception of aroma. Schieberle and colleagues identified various substances present in cocoa for aromas that bind to human odor receptors in the nose. They mimicked the overall chocolate flavor in so-called "recombinates" containing those ingredients, and taste testers couldn't tell the difference when they sampled some of those concoctions. Individually, those substances had aromas of potato chips, peaches, cooked meat and other un-chocolatey foods.

"To make a very good cocoa aroma, you need only 25 of the nearly 600 volatile compounds present in the beans," said Schieberle. "We call this type of large-scale sensory study 'sensomics.'" Sensomics involves compiling a profile of the key chemical players responsible for giving specific foods their distinctive taste and aroma.

Because no individual compound was identified bearing the typical aroma of cocoa, the researchers had to pick apart individual aromas and put them back together for taste testers to experience. This is a crucial step toward determining how aroma substances work together to stimulate human odor and taste receptors to finally generate the overall perception of chocolate in the brain.

Some of Schieberle's research also uncovered a way to improve the taste of chocolate. The group found that by adding a little bit of sugar to the cocoa before Dutch processing, the chocolate becomes even milder and more velvety due to the formation of previously unknown taste components.

Schieberle's data could help manufacturers control and improve the flavor of cocoa products by assessing these key components in their mixtures.

###

The American Chemical Society is a non-profit organization chartered by the U.S. Congress. With more than 163,000 members, ACS is the world's largest scientific society and a global leader in providing access to chemistry-related research through its multiple databases, peer-reviewed journals and scientific conferences. Its main offices are in Washington, D.C., and Columbus, Ohio.

To automatically receive news releases from the American Chemical Society contact newsroom@acs.org.

ABSTRACT:

The characteristic flavor of cocoa, the main ingredient of dark chocolate, is formed as a result of biochemical reactions during fermentation of the cocoa seeds and, secondly, by complex thermo-conversion reactions inside the dried cocoa beans during roasting. But, there is still a lack in knowledge on the key flavor compounds responsible for the attractive odor and taste profile of roasted cocoa, and, in particular, on their precursors and formation pathways. This knowledge is, however, an important prerequisite to create the desired flavor of cocoa during processing. By applying state-of-the-art methods of molecular sensory science, first, the key aroma and taste compounds of roasted cocoa were characterized and quantified. Then, the time course of the formation of selected flavor molecules during fermentation as well as during roasting was quantitatively monitored to allow differentiation between biochemical and thermal formation pathways. On the basis of systematic model experiments, new routes of the Strecker reaction were elucidated showing that different precursors are active in generating the malty and honey-like aromas of Strecker aldehydes during fermentation compared to reactions during roasting and, finally, during mastication in the human mouth. Furthermore, a simple technological step is presented lowering the astringency of cocoa by generating new, velvety tasting compounds.



[ Back to EurekAlert! ] [ | E-mail | Share Share ]

?


AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert! system.


[ Back to EurekAlert! ] Public release date: 29-Aug-2011
[ | E-mail | Share Share ]

Contact: Michael Bernstein
m_bernstein@acs.org
303-228-8532 (Aug. 25-Sept. 1)
202-872-6042 (Before Aug. 25)

Michael Woods
m_woods@acs.org
303-228-8532 (Aug. 25-Sept. 1)
202-872-6293 (Before Aug. 25)

American Chemical Society

DENVER, Aug. 29, 2011 The mouth-watering aroma of roasted cocoa beans key ingredient for chocolate emerges from substances that individually smell like potato chips, cooked meat, peaches, raw beef fat, cooked cabbage, human sweat, earth, cucumber, honey and an improbable palate of other distinctly un-cocoa-like aromas.

That's among the discoveries emerging from an effort to identify the essential aroma and taste ingredients in the world's favorite treat, described here today at the 242nd National Meeting & Exposition of the American Chemical Society (ACS). The research, which chronicles flavor substances from processing of cocoa beans to melting in the mouth, could lead to a new genre of "designer chocolates" with never-before-experienced tastes and aromas, according to Peter Schieberle, Ph.D.

"To develop better chocolate, you need to know the chemistry behind the aroma and taste substances in cocoa and other ingredients," said Schieberle. A pioneer in revealing those secrets, Schieberle received the 2011 ACS Award for the Advancement of Application of Agricultural and Food Chemistry at the meeting. "That understanding must begin with the flavor substances in the raw cocoa bean, extend through all the processing steps and continue as the consumer eats the chocolate.

"When you put chocolate in your mouth, a chemical reaction happens," explained Schieberle. "Some people just bite and swallow chocolate. If you do that, the reaction doesn't have time to happen, and you lose a lot of flavor."

Chocolate is made from cacao (or cocoa) beans, the seeds of cacao trees. Raw cocoa beans have an intense, bitter taste and must be processed to bring out their characteristic flavor. Processing starts with fermentation, in which the moist seeds sit for days in baskets covered with banana leaves while yeasts and bacteria grow on the beans and alter their nature. The beans are dried in the sun and then roasted. Much of the chocolate used in baking, ice cream and hot cocoa undergoes "Dutch processing," which gives it a milder taste. Worldwide, about 3 million tons of cocoa are produced each year.

Cocoa production developed over the years by trial and error, not by scientific analysis, so the substances that give chocolate its subtle flavors were largely unknown, said Schieberle. He is a professor at the Institute for Food Chemistry at the Technical University of Munich, Germany. Over the past 20 years, his team has uncovered many secrets of chocolate's allure.

The distinctive chocolate flavor evolves throughout its production. Odorless, tasteless "precursors" form during fermentation, and these precursors react during roasting to form taste and aroma compounds. The flavors of chocolate and other foods come not just from taste buds in the mouth, Schieberle noted. Odor receptors in the nose play an important role in the perception of aroma. Schieberle and colleagues identified various substances present in cocoa for aromas that bind to human odor receptors in the nose. They mimicked the overall chocolate flavor in so-called "recombinates" containing those ingredients, and taste testers couldn't tell the difference when they sampled some of those concoctions. Individually, those substances had aromas of potato chips, peaches, cooked meat and other un-chocolatey foods.

"To make a very good cocoa aroma, you need only 25 of the nearly 600 volatile compounds present in the beans," said Schieberle. "We call this type of large-scale sensory study 'sensomics.'" Sensomics involves compiling a profile of the key chemical players responsible for giving specific foods their distinctive taste and aroma.

Because no individual compound was identified bearing the typical aroma of cocoa, the researchers had to pick apart individual aromas and put them back together for taste testers to experience. This is a crucial step toward determining how aroma substances work together to stimulate human odor and taste receptors to finally generate the overall perception of chocolate in the brain.

Some of Schieberle's research also uncovered a way to improve the taste of chocolate. The group found that by adding a little bit of sugar to the cocoa before Dutch processing, the chocolate becomes even milder and more velvety due to the formation of previously unknown taste components.

Schieberle's data could help manufacturers control and improve the flavor of cocoa products by assessing these key components in their mixtures.

###

The American Chemical Society is a non-profit organization chartered by the U.S. Congress. With more than 163,000 members, ACS is the world's largest scientific society and a global leader in providing access to chemistry-related research through its multiple databases, peer-reviewed journals and scientific conferences. Its main offices are in Washington, D.C., and Columbus, Ohio.

To automatically receive news releases from the American Chemical Society contact newsroom@acs.org.

ABSTRACT:

The characteristic flavor of cocoa, the main ingredient of dark chocolate, is formed as a result of biochemical reactions during fermentation of the cocoa seeds and, secondly, by complex thermo-conversion reactions inside the dried cocoa beans during roasting. But, there is still a lack in knowledge on the key flavor compounds responsible for the attractive odor and taste profile of roasted cocoa, and, in particular, on their precursors and formation pathways. This knowledge is, however, an important prerequisite to create the desired flavor of cocoa during processing. By applying state-of-the-art methods of molecular sensory science, first, the key aroma and taste compounds of roasted cocoa were characterized and quantified. Then, the time course of the formation of selected flavor molecules during fermentation as well as during roasting was quantitatively monitored to allow differentiation between biochemical and thermal formation pathways. On the basis of systematic model experiments, new routes of the Strecker reaction were elucidated showing that different precursors are active in generating the malty and honey-like aromas of Strecker aldehydes during fermentation compared to reactions during roasting and, finally, during mastication in the human mouth. Furthermore, a simple technological step is presented lowering the astringency of cocoa by generating new, velvety tasting compounds.



[ Back to EurekAlert! ] [ | E-mail | Share Share ]

?


AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert! system.


Source: http://www.eurekalert.org/pub_releases/2011-08/acs-wri081611.php

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3 Syrian opposition figures banned from travel (AP)

BEIRUT ? Syrian authorities pursuing a crackdown against President Bashar Assad's critics banned three prominent opposition figures from leaving the country Sunday, and security forces killed two people and arrested several others in northern Syria, activists said.

Michel Kilo, Loay Hussein and Fayez Sara were on their way to neighboring Lebanon to take part in a televised panel discussion when they were told by Syrian immigration authorities at the border that they were prohibited from leaving out of concern for their safety in Lebanon.

Hussein denounced what he called an attempt to keep them from speaking on television. The debate was to be aired by the U.S.-funded Al-Hurra television.

"This decision negates all talk about transparency and reforms," said Sara. "It is unjustified and illegal," he added.

In northern Syria, security forces killed two people and detained scores of others during raids and house-to-house arrests in the Khan Sheikon village.

The Local Coordination Committees activist network and the London-based Syrian Observatory for Human Rights confirmed the deaths. They said similar arrests were made in the eastern Deir el-Zour and reported intermittent gunfire that erupted in several areas across the country.

Snipers shot dead one man in the Damascus suburb of Saqba overnight after troops deployed in the restive area, they said.

Syria's Interior Ministry urged residents of the capital not to respond to calls posted on social media networks to stage protests in Damascus squares "for their own safety" after some of the most intense protests there since the start of the five-month uprising against Assad.

Human rights groups say Assad's forces have killed more than 2,000 people since the uprising erupted in March, touched off by the wave of revolts sweeping the Arab world.

Central Damascus has been largely quiet in comparison with other major cities. On Saturday, Syrian forces fanned out in the capital and its suburbs to prevent protesters from converging on the center of Damascus.

Activists said security forces fired live ammunition and beat up protesters emerging from the al-Rifai mosque in the Kfar Sousa district of the capital Saturday after they tried to stage a protest, wounding several. They included the mosque's preacher, Osama al-Rifai.

The attack triggered sit-ins and protests in several other parts of the capital and its suburbs Saturday and overnight.

Intense protests in Damascus and Aleppo, Syria's two largest cities and economic powerhouses, would pose a real threat to Assad.

Assad has met the extraordinary revolt against his family's 40-year dynasty with a brutal security crackdown, but has also acknowledged the need for reform. He has lifted decades-old state of emergency laws and this month endorsed new laws that would allow the formation of political parties alongside the ruling Baath party and enable newly formed political parties to run for parliament and local councils.

On Sunday, he endorsed a new media law that would restrict government censorship of local and foreign publications and end government control over the media.

The opposition dismisses those changes, once key demands, as too little too late.

The uprising has left Assad with few international allies ? with the vital exception of Iran, which the U.S. and other nations say is helping drive the deadly crackdown on dissent.

Iran said Saturday that a power vacuum in Damascus could spark an unprecedented regional crisis while urging Assad to listen to some of his people's "legitimate demands."

In an emergency meeting on Syria that ended early Sunday in Cairo, the Arab League decided to send its leader, Nabil Elaraby, to Damascus to seek a solution. In a statement, the league expressed "grave concern" over the bloodshed in Syria.

___

Zeina Karam can be reached at http://twitter.com/zkaram

Source: http://us.rd.yahoo.com/dailynews/rss/world/*http%3A//news.yahoo.com/s/ap/20110828/ap_on_re_mi_ea/ml_syria

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Economic leaders call out their governments

The heads of the U.S. Federal Reserve, IMF and OECD have stepped up pressure on political leaders on both sides of the Atlantic to shake off their inertia and tackle urgent economic problems.

If politicians ignore their pleas ? including a blunt call from International Monetary Fund chief Christine Lagarde to "act now" ? the slowdown in world growth and debt turmoil in Europe could morph into a deeper crisis, top monetary officials and economists warned at an annual retreat here.

"I hope they listen," said Bank of Israel Governor Stanley Fischer.

Alarm over political deadlock was as obvious a backdrop to the annual meeting of policymakers in the wilds of Wyoming as the thunderstorms that rolled over the nearby Grand Teton peaks and dumped rain on the Jackson Lake Lodge.

"The governance right now is not going through a very brilliant moment, I have to say, neither in Europe nor in the United States," Angel Gurria, who heads the multi-nation Organization for Economic Co-operation and Development, told Reuters.

"The signals that are coming out of the short-term discussions is, 'We can't even agree on about the time of the day, even if there's a big clock telling us what the time of the day is.'"

In the United States, the political impasse has thwarted moves to tame massive budget deficits which brought the nation to the edge of a debt default and cost the United States its coveted AAA credit rating from Standard & Poor's.

In Europe, leaders are fighting over who should pay for the sovereign debt crisis in the euro zone, which has a unified regime for monetary policy but whose member nations run their own budget policies.

Lagarde, whose appearance on Saturday was a late addition and reflected her sense of urgency, delivered a hard-hitting pitch against braking spending too fast as nations struggle to rein in long-term budget deficits.

She was far from alone.

The Fed has slashed U.S. interest rates to near zero and bought $2.3 trillion in long-term securities in an effort to kick-start the recovery. With monetary policy stretched to its limits, fiscal policy is now key, Fed Chairman Ben Bernanke suggested.

"Although the issue of fiscal sustainability must urgently be addressed, fiscal policymakers should not as a consequence disregard the fragility of the current economic recovery," he said on Friday.

"Fortunately the two goals of achieving fiscal sustainability ? which is the result of responsible policies set in place for the longer term ? and avoiding the creation of fiscal headwinds for the current recovery are not incompatible."

Bernanke said battling long-term joblessness in the United States must be a top priority, and he called on the U.S. government to put a floor under the sagging housing market, remarks that Lagarde echoed forcefully on Saturday.

Bernanke's speech was "the shot across the bow of the government saying, 'don't keep layering expectations on the Federal Reserve, guys, you have a job to do,'" Columbia Business School Dean Glenn Hubbard said in an interview with Reuters Insider.

"The Fed is simply saying, 'We are monitoring the situation very carefully but would encourage the government, both parties, to get their act together and pass a long-term fiscal strengthening package and then perhaps short-term stimulus.

The calls from the world's economic policy elite may give some political cover to President Barack Obama, who faces a tough re-election fight next year with the U.S. unemployment rate stuck above 9 percent.

Obama is preparing for a speech after the September 5 Labor Day holiday in which he is expected to lay out proposals to boost hiring. He is reaching out to other world leaders too.

On Saturday, Obama spoke with German Chancellor Angela Merkel, and the White House said the two leaders vowed to act to shore up a global recovery that now looks at risk.

A day earlier Obama had called Lagarde to talk about fiscal policy. They agreed that the world economy needs further steps to boost growth.

Obama's potential presidential challengers, including leading Republican candidate Mitt Romney, have repeatedly blamed Obama's policies for impeding growth.

The U.S. economy grew less than 1 percent in the first half of the year and has yet to return to its pre-recession size.

In Europe, the biggest threat is a spreading sovereign debt crisis, and richer euro zone nations, chief among them Germany, have shown a hesitancy in picking up the tab for nations on the debt-strapped periphery.

Stress tests last month exposed the degree to which European banks are exposed to Greek and other shaky government debt, and lenders are balking at extending credit.

Lagarde and European Central Bank President Jean-Claude Trichet both said strengthening bank balance sheets is crucial.

"Although there is clarity on required policies, the uncertainty created by the political stances in both Europe and the United States poses some serious risks," Cornell University Professor Eswar Prasad said.

"Getting the policy balance right is tricky in itself; this adds a layer of uncertainty that will make it that much harder," Prasad said.

Source: http://www.msnbc.msn.com/id/44305724/ns/business-world_business/

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