AnyWired-Middlebrook Make Money Online Challenge

AnyWired-Middlebrook Make Money Online Challenge | mytropicalescape.com

Mark, agree with Stephen. One of the hardest parts will be getting the site ranked for the city(s) you pick. Not sure if 2 posts per week (8 in a month) will be enough content at the beginning. You will also need to get some backlinks.

It's not that easy to get ranked for major keywords of popular destinations.

One idea - for the city you pick, base your initial posts on some up coming attractions / events. Use suitable keywords (phrases) and you might have better luck in the short term with the search engines. It's worked for my site, to some extent (still lots of room for improvement). Also set the site up with google analytics or some other stats, so you can see what keywords etc. are working

Using Flickr images is worth a go, just watch out for the creative commons as there are several types and some state not to be used for commercial purposes (but it is still classed as CC). I'm sure you have checked out Skellie's post on this.

As for templates. If you have not checked out Smashing Magazine, they have a few lists of templates. There are plenty out there, that are fairly easy to set up with ads.

Amazon has just released a new widget (carousel) which looks interesting and it should work for the type of sites you are thinking of. Even if they don't buy what you are showing, they may click through to Amazon and buy something else. This is something I need to optimise more on my site.

WiseMapping - 'Uses for Mindmapping'

WiseMapping - 'Uses for Mindmapping' Map View

School teacher who went to Sanitorium

www.as.edu.au/community/archives/armidalian/Armidalian_v14-1.pdf

 

H. W. HARTLEY, M.A.

Joined the Staff July, 1899.

Resigned December, 1907. Died January 1st, 1912.

 

.......

 

 

He resigned his position in order to go to England in 1908, and

returned in impaired health. After settling at Tenterfield he

became worse and entered the Sanatorium at Stanthorpe, Q.,

where the end came on New Year's Day.

::: Southern Downs Steam Railway - Historical information :::

PROBABLE TRAFFIC.

As bearing upon the question of the local traffic which is likely to arise in the district traversed by the proposed line, I would draw attention to the extensive settlement already existing on Campbell’s Plains, as well as that bordering on Freestone and Glengallan Creeks. The traffic from this is at present carried by road to and from Warwick, the distance across to Killarney Branch precluding its being served by that Line.
The country extending from Maryvale to the summit of the Range is at present only used for grazing purposes, but parts of it, especially on the western slopes of the Range, appear particularly well adapted to fruit growing and other agricultural pursuits, and will, at some future time, if brought within reach of railway communication, support a considerable population. In the vicinity of the line at the summit of the range, there are numerous situations admirably adapted for sites of future residences, and, considering the advantages of elevation (2500ft.) and the beauty of the surrounding scenery, there is every prospect, I believe, of this locality becoming hereafter a favourite summer resort and valuable sanatorium for the people of Ipswich and Brisbane."

Joseph Rudezky spent time in Stanthorpe Sanitorium

Rudezky, Joseph

From Russian Anzacs in Australian History:

In the course of describing this Russian contribution — both in spirit and in fighting — to the Anzac legend [at Gallipoli], I can't help thinking about those Russians whose life-stories didn't fit so well with this legend. We will never know what their experiences were on these barren shores so near their native land … There was Joseph Rudezky (26th Battalion), for instance, a Ukrainian former photographer; according to his daughter Violet Cotman, he 'would not talk about the army. When they came back, he said, "I don't want to hear about the army". And he would not march on Anzac Day. He was fairly bitter about the army.'

[...] Joseph Rudezky was invalided to Australia in 1917 after being wounded at Poziиres, which left him with a disfigured left hand. The first few months he spent in Brisbane before starting his travels between Brisbane and the cane-cutting areas of Halifax, Ingham and Townsville. He had tuberculosis, probably contracted at the front — he'd 'had a cough ever since' France — and although it was rapidly progressing, he kept on working as long as he could: because his tuberculosis was not officially recognised as a war-injury, he was ineligible for treatment as a veteran. However, like some other Russians, he was fortunate enough to come across compassionate Australians and one, Dr Melville, a medical officer, took a personal interest in his case. Melville wrote: 'If his statements are true, and I have no reason to doubt them, being very much impressed by the man's appearance and the way he made the statements, I consider that his T.B. is the result of his exposure in Gallipoli and France, and recommend that he be given the benefit of the doubt'. Owing to Melville's support, Rudezky then received better treatment. While in the sanatorium in Stanthorpe, Queensland, Rudezky married a local girl and took up residence in the soldiers' settlement there. They later moved further north to Dalby, for its dry climate, which prolonged his life a few more years and allowed him to bring up his five daughters before he died, in 1931.

Commonwealth Tuberculosis Sanatorium at Kyoomba, Stanthorpe, 1925

http://enc.slq.qld.gov.au/logicrouter/servlet/LogicRouter?PAGE=object&OUTPUTXSL=object_enc36ui.xslt&pm_RC=PICTQLD&pm_OI=19077&api_1=GET_OBJECT_XML&num_result=0

Tuberculosis Sanatorium at Stanthorpe, March 1918 Stanthorpe, Queensland

Colonial homestead which was established as a Tuberculosis Sanatorium by Dr. Helen Shaw.

Patient in his room at the Stanthorpe Sanatorium

Patient is lying on his bed reading a book and smoking his pipe. The Tuberculosis sanatorium was established at Kyoomba, Stanthorpe circa. 1918.

Patient in his room at the Stanthorpe Sanatorium, ca. 1920

Patient in his room at the Stanthorpe Sanatorium, ca. 1920

Heartburn and Peptic Disease

My Ulcer Has Flared Up—Can I Dive?

I was diagnosed with an ulcer that has flared up to the point where I have been put on Prilosec and another stomach medication. Can I go diving? What are the risks?
via e-mail
Diving with an active ulcer is not recommended due to the increased possibility of stress and possible perforation. Perforation or other complications of ulcer (e.g., hemorrhage) would be especially disastrous if they were to occur in an area far from medical care.

If your ulcer heals before your departure date, confer with your doctor about continuation of medication during your trip. Diving per se has no direct effect on the ulcer, one way or the other.
For more information: www.scuba-doc.com/hrtbrn.htm:

Heartburn and Peptic Disease

Peptic ulcer disease is now known to be caused by a bacteria, but still occurs frequently enough to be a relative hazard to the diver. The main problem with scuba divers is that the diver is very often in remote
areas far from definitive medical care. Perforations under these circumstances can be disastrous"

BBC NEWS | Middle East | History of Israel: Key events

BBC NEWS | Middle East | History of Israel: Key events

Art Smith's Hummingbird Cake

Art Smith's Hummingbird Cake:

Created by Chef Art Smith

Serves 12

This cake is one of the most requested desserts at
Art Smith's Chicago restaurant, Table Fifty-Two.

INGREDIENTS

Cake:

* 3 cups all-purpose flour
* 2 cups granulated sugar
* 1 tsp. baking soda
* 1 tsp. ground cinnamon
* 1/2 tsp. salt
* 2 cups chopped ripe bananas
* 1 cup drained crushed pineapple
* 1 cup vegetable oil
* 2 large eggs, beaten
* 1 1/2 tsp. vanilla extract
* 1 cup (4 ounces) finely chopped pecans

Icing:

* 8 ounces cream cheese, at room temperature
* 1/2 cup (1 stick) butter, at room temperature
* 1 pound confectioners' sugar (about 4 1/2 cups sifted)
* 1 tsp. vanilla extract

To make the cake, position racks in the center and bottom third of the oven and preheat to 350°. Lightly butter two 9' round cake pans, sprinkle evenly with flour and tap out the excess. (If you wish, butter the pans, line the bottoms with rounds of parchment paper, then flour the pans and tap out the excess.)

Sift the flour, sugar, baking soda, cinnamon and salt into a bowl. In another bowl, stir or whisk the bananas, pineapple, oil, eggs and vanilla until combined. Do not use an electric mixer. Pour into the dry mixture and fold together with a large spatula just until smooth. Do not beat. Fold in the pecans. Spread evenly into the pans.

Bake until the cake springs back when pressed in the center, 30 to 35 minutes. Transfer the cakes to wire racks and cool for 10 minutes. Invert the cakes onto the racks (remove the parchment paper now if using). Turn right side up and cool completely.

To make the icing: Using an electric mixer on high speed, beat the cream cheese and butter in a large bowl until combined. On low speed, gradually beat in the sugar, then the vanilla, to make a smooth icing.

Place 1 cake layer, upside down on a serving platter. Spread with about 2/3 cup of the icing. Top with the second layer, right side up. Spread the reaming icing over the top and sides of the cake. The cake can be prepared up to 1 day ahead and stored, uncovered in the refrigerator. Let stand at room temperature 1 hour before serving.

Art Smith's Goat Cheese Drop Biscuits

Art Smith's Goat Cheese Drop Biscuits:

Created by Chef Art Smith From the show: Halle Berry's Having a Baby

Makes 12 biscuits

Art Smith's Goat Cheese Drop Biscuits These biscuits give a warm welcome to diners at Art Smith's Chicago restaurant, Table Fifty-Two.

INGREDIENTS

* 2 cups self-rising flour
* 1 tsp. salt
* 4 Tbsp. (2 ounces) cold butter
* 4 Tbsp. (2 ounces) goat cheese
* 1 cup (8 ounces) buttermilk
* Extra butter to grease pan and top biscuits
* 1/4 cup grated parmesan cheese

Preheat your oven to 425°. Place one 10-inch cast iron pan into the oven while it is preheating. Place flour and salt into a medium-sized bowl. Cut in the butter and goat cheese. Make a well in the middle of the ingredients and pour in the milk. Stir until the mix is moistened, adding an extra tablespoon of milk if needed.

Remove the hot skillet from the oven and place a tablespoon of butter into it. When the butter has melted, drop 1/4 cupfuls of batter into the pan, (use a muffin scoop to drop the batter if you have one). Brush the tops of the biscuits with melted butter. Bake from 14–16 minutes until browned on the top and bottom. Remove the top and bottom. Remove from the oven and sprinkle with the grated cheese. Enjoy warm!

Pistachio-Crusted Chicken with Coconut Chili Ginger Sauce

Pistachio-Crusted Chicken with Coconut Chili Ginger Sauce

		Pistachio-Crusted Chicken with Coconut Chili Ginger Sauce Created by Chef Art Smith From the showHalle Berry's Having a Baby Serves 4 Patrons of Chef Art Smith's restaurant, Table Fifty-Two, love this dish he created especially for Oprah's Legends Ball. INGREDIENTS Coconut Chili Ginger Sauce 1 Tbsp. unsalted butter 2 shallots, minced 2 blades lemongrass, chopped 3 (1/2-inch) piece, fresh ginger, thinly sliced 1 cup sweet white wine 2 cups chicken broth 2 Tbsp. Thai red curry paste 2 Tbsp. Chinese black bean chili sauce 1 (8-ounce) can coconut milk 1/2 cup (1stick) unsalted butter, softened and cut into pieces Salt and freshly ground black pepper to taste Pistachio-Crusted Chicken 4 brined, boneless chicken breasts (see brine recipe below) 1 quart buttermilk 1 pound salted pistachios, shelled and toasted 1 cup grated Parmesan cheese 1/4 cup fresh thyme 1/3 cup chopped fresh rosemary 1/4 cup chopped fresh parsley 2 cups all-purpose flour Salt and freshly ground black pepper to taste Grape seed oil to taste For the sauce: In a medium saucepan over medium-high heat, add the tablespoon of butter, the shallots, lemongrass, ginger slices and wine. Reduce to half. Add the broth, red curry paste and Chinese black bean chili sauce and reduce to half again. Add the coconut milk and reduce to half a third time. Remove from the heat and whisk the bits of butter into the sauce until all the butter has been incorporated. Season with salt and pepper. If you reheat, do not allow the sauce to boil or the butter will separate. For the chicken: Remove the chicken from the brine and cut in half. With a meat mallet, pound until 1/4-inch thick and place in a nonreactive bowl. Pour the buttermilk over the chicken, cover, and let sit for at least 1 hour in the refrigerator. In a food processor, place half of the pistachios, half of the parmesan cheese, and half of the herbs. Pulse 5 or 6 times until the mixture is finely chopped. Transfer to a bowl. Repeat this step with the rest of the pistachios and combine with the other pistachio mixture. Preheat the oven to 250°. Place the flour in another bowl and season it with salt and pepper. Remove the chicken from the refrigerator and prepare it for assembly. Preheat a large nonstick sauté pan over medium-low heat with a thin coating of grape seed oil. Remove one breast, shake off any excess buttermilk and dust the breast with flour on each side. Dip only one side of the chicken back in the buttermilk and press pistachios onto that side. Repeat that step with all the chicken. Place the chicken in the sauté pan, pistachio side down, and cook for 2–3 minutes. Turn and cook the other side for 2 to 3 minutes. Place in the oven to finish cooking for 8 to 10 minutes. Remove, let rest for 5 minutes and then slice to serve with the Coconut Chile Ginger Sauce. Brine for Chicken Makes 1 1/4 cups 1 cup kosher salt 1/4 cup sugar 5 cloves garlic 2 bay leaves 1 Tbsp. black peppercorns Place the salt, sugar, garlic, bay leaves, peppercorns and 2 cups cold water into a saucepan over medium-high heat. Stir constantly until the sugar and salt dissolve. Remove from the heat and cool to room temperature. When brining chicken use a nonreactive pot or plastic container. Completely submerge the poultry in cold water and weigh it down with a plate. Add the brine and cover. Let the chicken sit in the brine for at least two hours, preferably overnight.

indahnesia.com - Riau - Stinger of the Malay world - Discover Indonesia Online

indahnesia.com - Riau - Stinger of the Malay world - Discover Indonesia Online