2011
11
07

WATCH SEASON 1 OF BONES. WATCH SEASON 1


Watch Season 1 Of Bones. Womens Fashion Watch.



Watch Season 1 Of Bones





watch season 1 of bones






    season 1
  • The first season of McLeod's Daughters aired from 8 August 2001 to 20 March 2002.

  • Season One is a 2-disc DVD and live album released by Suburban Legends in 2004. Disc 1 contains footage of a live set performance from Oakland, California.

  • The American situation comedy television series Friends was broadcast in 236 episodes over 10 seasons from 1994 to 2004. The series was created by David Crane and Marta Kauffman, developed by Crane, Kauffman and Kevin S.





    watch
  • Keep under careful or protective observation

  • Look at or observe attentively, typically over a period of time

  • Secretly follow or spy on

  • a period of time (4 or 2 hours) during which some of a ship's crew are on duty

  • look attentively; "watch a basketball game"

  • a small portable timepiece





    bones
  • (of a man) Have sexual intercourse with (someone)

  • Study (a subject) intensively, often in preparation for something

  • a percussion instrument consisting of a pair of hollow pieces of wood or bone (usually held between the thumb and fingers) that are made to click together (as by Spanish dancers) in rhythm with the dance

  • Remove the bones from (meat or fish)

  • (bone) consisting of or made up of bone; "a bony substance"; "the bony framework of the body"

  • (bone) rigid connective tissue that makes up the skeleton of vertebrates











Vice Admiral Wilfred John Parker K.B.E., D.S.C.




Vice Admiral Wilfred John Parker K.B.E., D.S.C.





and his wife Marjorie Stuart Parker.
Church of St. Mary and St. Gabriel, South Harting, West Sussex.

Vice-Admiral Sir John Parker was four times torpedoed or mined during the Second World War, and later assisted in the relief of Hong Kong.

On April 28 1941 Parker was watching five tons of Russian gold being loaded into the cruiser Edinburgh at Murmansk as the paint from crudely stencilled red signs on the boxes was being washed off by the sleet. "It's going to be a bad trip, Sir," remarked a sailor. "This Russian gold is dripping with blood." Two days later, as Edinburgh zigzagged ahead of convoy QP11, she was struck by two torpedoes from a U-boat: one blew a hole in her side while the other, which curled the quarterdeck back like a sardine can, wrecked the stern.

As terrified men struggled to escape from the twisted hull, Parker on the bridge took part in the heroic struggle to bring her back to Murmansk, 250 miles away, though she could make only three knots and her guns had to be operated by hand. She had no rudder, her bows sank seven feet deeper than usual, and while tons of freezing water washed in and out of the gashed hull, heavy ice formed on the upperdeck. However, when Edinburgh was attacked by German destroyers on May 2, she devastated the Hermann Schoemann before being hit by a third torpedo, which almost cut her in half. Parker then gave the order for the company, which included several dozen Merchant Navy passengers, to abandon ship; 57 officers and men had been lost out of a crew of 760 by the time they were picked up by minesweepers.

When Parker landed at Murmansk, he was sent to another cruiser, Trinidad, which sailed on Friday May 13 into a furious air attack. Trinidad and her escorts put up a spirited defence, but a stick of bombs fell across her forecastle, setting her on fire. After the flames forced everyone off the bridge, Parker helped to work the secondary conning position, from where Trinidad signalled her damage using a pedal-powered signal lamp. The ship avoided further attacks, but the wind fanned the flames until she had to be abandoned and sunk by her own forces. For the second time in a fortnight, Parker had lost his ship; but he was mentioned in dispatches for his part in taking convoys to and from Murmansk.

Wilfred John Parker was born on October 12 1915 at a hill station in India, where his father was an engineer working with Edwin Lutyens on the building of New Delhi; from the age of four John was brought up by spinster aunts in England. He was educated at Headon Court in London and joined Dartmouth in the Blake term of 1929.

Before the war, Parker served in battleships, cruisers and the battlecruiser Hood, in which he met Commander Rory O'Conor, whom he looked on as a father figure. O'Conor knew the names of every one of Hood's 1,500 men, a feat that Parker always tried to emulate.

Parker's selection to play rugby for the Navy led to his appointment to the battleship Repulse because the ship was being refitted at Portsmouth and the selectors hoped that this would keep him at home for the 1939-40 season. But the war intervened, and he spent some months hunting German pocket battleships in the Atlantic.

In 1941 Parker specialised in signals, and joined the staff of Rear-Admiral Cecil Harcourt. He was with Harcourt on March 4 the following year when his cruiser Sheffield was mined off Iceland; after repairs in Britain, she covered the landing of troops at Bougie in North Africa despite bad weather.

As squadron signal officer, Parker helped plan the operations of Harcourt's Force Q, a striking group force of cruisers and destroyers based at Bone to carry out Admiral Sir Andrew Cunningham's order to "sink, burn and destroy: let nothing pass". On the night of December 1/2, Parker deciphered the signal warning that an Italian convoy had been sighted in the Sicilian Channel. In the ensuing battle four enemy merchant ships and two destroyers were sunk. Parker was mentioned in dispatches.

When Force Q became the 15th Cruiser Squadron, Parker accompanied Cunningham to Malta in Newfoundland. Later he skilfully drew up plans for Operation Husky, the Sicily landings, in which portable radios were used to direct a heavy and accurate bombardment that drove off the Germans. Parker was awarded the DSC.

In July 1943 Newfoundland was torpedoed by an Italian submarine and limped back to Malta.

Parker was with Harcourt at the liberation of Hong Kong. After Harcourt was appointed governor of the colony, Parker was his personal assistant as the Navy freed prisoners, kept law and order, re-opened hospitals and organised children's parties, dances and cricket matches.

In 1954 Parker was appointed OBE for his command of the destroyer Comus and his leadership and devotion to duty as chief signal officer during operations in Korean waters.

Parker's leadership skill was of a high order, but he was unlucky not to have commanded a ship during the war or to






















I watched Thomas Keller's PBS intereview a few weeks ago and he talks about roast chicken being his favorite dish. I followed the recipe below pretty much exactly, though I left the chicken in for a bit long I think, my goal was crispy skin because I can't really stand chicken skin otherwise. I was interested that it recommends approximately how much salt to use. I started with a measured tablespoon and let me tell you, that is a friggin' lot of salt for a little chicken. I used maybe 75% of it...and it was really good. The skin was definitely salty but along with the chicken it was great.

Roast Chicken
by way of epicurious.com

Makes 2 to 4 servings.
by Thomas Keller

Ingredients:
One 2- to 3-pound farm-raised chicken
Kosher salt and freshly ground black pepper
2 teaspoons minced thyme (optional)

Unsalted butter
Dijon mustard

Preparation:
Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.

Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.

Now, salt the chicken — I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.

Place the chicken in a saute pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven.
I leave it alone — I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.

Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip — until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.

I leave it alone — I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.

Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip — until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.









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