“It’s going to take some time [to get them healthy],” head coach Clay Helton said. “We’re going to believe in the kids that are out here. Hopefully, we’ll get some back here soon.” The Trojans are in Boulder this weekend to take on Colorado in their second Friday night game of the season. On defense, the Trojans will certainly feel the loss of freshman defensive lineman Drake Jackson, who leads the team in sacks, and sophomore safety Talanoa Hufanga, who is second on the team in solo tackles with 32. Although there’s been upheaval at quarterback, with Slovis, sophomore JT Daniels and redshirt junior Matt Fink all are taking significant snaps this season, Slovis looks to be “the guy” for the rest of the season, coming in at No. 7 in the country in completion percentage at 73.6%. Despite his strong showings thus far, Slovis said that being more consistent and staying disciplined are two of his focuses heading into Colorado. The running back void will be filled by freshman Kenan Christon, who lit up Arizona in his college debut Saturday with two touchdowns. Helton said the team is focused on making the most of its opportunity to earn a spot in the Pac-12 Championship Game at the end of the season. “I think it’s important for us to run the football because as a quarterback, it’s hard to be on every night,” offensive coordinator Graham Harrell said. “At any position, it’s hard to be on every night. It’s just when you’re the quarterback everyone sees it a lot more … If you ever have a night where the quarterback is struggling a little bit, you can help him settle in and you can take some pressure off of him if you can run the football successfully.” “As a coach, we’re not paid to make excuses,” he said. “We’re paid to find answers, and we’ll find those answers. We’ve got a huge opportunity that stands right there for us. We can write our own story right now.” Freshman running back Kenan Christon will likely have the most carries against Colorado Friday. (Tal Volk / DailyTrojan) USC (4-3, 3-1 in the Pac-12), although undefeated at home this season, has yet to win a road game. The Trojans have won the last 13 games in their series against Colorado (3-4, 1-3 in the Pac-12), and this game is another stepping stone on their quest for a Pac-12 title. Following the injuries to USC’s three go-to backs, running backs coach Mike Jinks said the team’s mindset is “next man up.” Despite their limited resources at running back, the Trojans will still make an effort to put the ball on the ground to support freshman quarterback Kedon Slovis, who struggled to move the ball in the early going against Arizona. “From the beginning with JT going down, your starting quarterback gets hurt, you never want to see that,” he said. “Then to have your first three running backs go down, again you never want to see that happen. But you have to move up and have that ‘next man up’ mentality.” The Trojans are optimistic heading into this matchup against Colorado, despite having many crucial players sidelined. Slovis said spirits on the team are still high. Unlike USC, which just picked up a decisive win, Colorado enters this weekend coming off an ugly loss to Washington State. The Trojans have proven to be quite resilient this season, and despite losing plenty of familiar faces to injury, this game will likely follow tradition and not be the first time the program drops a game to the Buffaloes. This season has been laden with injuries for the Trojans, testing the team’s depth. This week, USC will feel the absence of tailbacks redshirt freshman Markese Stepp and junior Stephen Carr. This comes after already losing redshirt junior Vavae Malepeai to knee surgery.
Twitter took to its own network to announce it has filed a “confidential” S-1, an SEC document companies use to register for an initial public offering.The company’s tweet announcing its IPO went out to more than 23 million followers, and certainly many, many more in retweets:The one thing we can say about Twitter based on this development comes from recently revised SEC rules that allow confidential filings. To qualify for confidential status, Twitter’s “total annual gross revenues” in its most recently completed fiscal year must have been less than $1 billion.Twitter declined to comment on when its most recent fiscal year ended. Tags:#IPO#social media#twitter readwrite Facebook is Becoming Less Personal and More Pro… Guide to Performing Bulk Email Verification The Dos and Don’ts of Brand Awareness Videos A Comprehensive Guide to a Content Audit Related Posts
Temporal and Spatial Interpolation are two distinctly different terms. What do they mean and what purpose do they serve in After Effects?There’s a lot of lingo to learn in After Effects. There is a lot of foreign verbiage – from Frame Blending to Rasterizing – that can be quite confusing to both AE rookies and experts alike. Two terms commonly misunderstood in After Effects are Temporal and Spatial Interpolation.The terms Temporal and Spatial are used almost exclusively to talk about interpolation in After Effects (or the way in which After Effects will process data in-between keyframes). However, the two are very different in the way they work. We decided to shed some light on this confusion and explain the differences between these two commonly confused terms.Temporal InterpolationTemporal Interpolation refers to the way After Effects processes keyframe changes in time. For example, When you’re converting your position keyframes from linear to Bezier or Easy Ease, you are changing the time at which the layer will be at a certain point, not necessarily changing the shape of an object’s path.In the following example, both of the paths feature the same shape – however one of the movements seems smoother than the other.This is an example of keyframes with Linear Interpolation. Notice how the movement is inconsistent.Here are the same keyframes with Temporal Smoothing.Notice how the example with Temporal Smoothing is much more natural in the way it moves across the composition. When creating lifelike movements, adjusting the temporal properties are a must. If you are viewing the speed graph in the graph editor, you are viewing a temporal graph because it only deals with changes between keyframes in time, not in 2D or 3D space.Spatial InterpolationWhereas Temporal Interpolation has to deal with changes in an objects time, Spatial Interpolation deals with changes in a layer’s path shape. When you’re talking about smoothing an object’s keyframes using Spatial Interpolation, you aren’t talking about smoothing in such a way that harsh path points become rounded. The following example shows us what adding Spatial Interpolation Smoothing to a layers path can do.This is a simple three keyframe example of a square creating a “V” shape using the position parameter:This is the same example with Spatial Smoothing Interpolation.When to Modify Interpolation in After EffectsBoth Temporal and Spatial normally refer to the type of smoothing that you are going to be adding to your keyframes. By using the ‘Smoothing Window’ in After Effects you can select your desired keyframes, and it will give you the option to smooth using a Spatial or Temporal path. If nothing else, using technique will help you learn the difference between these two types of interpolation.Wait! I’m Still ConfusedIn the end, it’s best to think of Temporal as Time and Spatial as Space. Practically speaking, you probably won’t need to know the difference between Spatial or Temporal Interpolation to be successful in After Effects. But understanding the difference between the terms will help your mind become better in-tune with the way After Effects processes data, which might help if you want to dive into scripting in the future.If you want to learn more about the difference between Spatial and Temporal Interpolation in After Effects, check out a few of these resources:The Difference Between Temporal and Spatial Interpolation – Creative Cloud UserKeyframe Interpolation – After Effects HelpUnderstanding spatial and temporal interpolation – 3DS Max TutorialsNeed motion graphics for your video projects? Check out the professional After Effects templates at RocketStock!Know of any other resources for learning about keyframe interpolation? Share in the comments below.
Your company will have problems executing. The people on your team will make mistakes, and these mistakes will become problems for your clients. Sometimes what you deliver is so wildly at odds with what you sold that you could die from embarrassment.What’s worse, the failures to execute occur most often with new clients. Adding insult to injury, the problems are also bigger when you are right at the beginning of the relationship. For some reason, the bigger the client, the more trouble you have at the beginning. Because you own the outcomes you sold, your phone rings when the train comes off the track.You wish your team was better. You gave them the killer hand-off, and you wish they’d just execute as promised. Maybe you wish you worked for your competitor. Surely they don’t have these problems.The truth is that your competitor doesn’t have it any better than you do. Apple makes the best products on Earth. Walk into the closest Apple Store on a Saturday morning and look at the line of people waiting to get help with their product (subtract the one’s with the spider-webbed screens). No one, no matter how good they are, is without their problems and challenges when it comes to serving their clients.The reality is that business is hard. Execution is difficult. There isn’t a single one of your competitors who doesn’t have salespeople who share the exact experience you have when it comes to failures. Your competitors have the same challenges delivering the outcomes that they sold, and they are just as unhappy when this happens as you are now. Your competitor’s salespeople are no more happy to stand in front of their clients to address the problems their team has executing.There is one more thing that you and your competitor have in common. You both believe the other’s grass is greener. Get the Free eBook! Learn how to sell without a sales manager. Download my free eBook! You need to make sales. You need help now. We’ve got you covered. This eBook will help you Seize Your Sales Destiny, with or without a manager. Download Now
There are some meals you never forget. It might be hard to recall specific flavours but you will always remember how the dish made you feel; a sense of epiphany followed by an overwhelming feeling of sadness when the dish is over; oh the unfairness of it all. Mine was,There are some meals you never forget. It might be hard to recall specific flavours but you will always remember how the dish made you feel; a sense of epiphany followed by an overwhelming feeling of sadness when the dish is over; oh the unfairness of it all. Mine was at a tiny closet sized restaurant in Venice called Osteria Ae Cravate.At the time we only knew it as the restaurant where ties hung from wooden rafters on the ceiling; I was much too famished to even glance at the sign board and after, too distracted by the assortment of five dishes showcased in a glass top bar that also served as a makeshift kitchen. I glanced at the chef and he said, “the food not here, coming.” We had little choice but to wait as our only option was an elegant alfresco right across from us, which sported a reviled jaunty logo — ‘Menu Turistico’. So we opted to stay and were each given a glass of Soave, a white wine that has since become a favourite. A couple of glasses in, a man in a hat dashed in holding a bag and handed it over to the reticent chef who instantly emptied it. We watched as fresh mussels clattered into a steel bowl. We then heard a sizzle and detected the scent of the wonderful reducing wine and garlic. In about ten minutes there was a plate of steaming spaghetti interwoven with chunks of tomato, clams and half open mussels topped with sprigs of parsley.advertisementThe first bite was a revelation, an explosion of flavours. My idea of Italian food — chewy pasta drowned in heavy tomato sauces served with melted cheese on doughy bread, had been turned on its head. This was clean unsullied brilliance. I licked the bowl clean to ensure that every bit of that sauce had been eaten.The original Garlic BreadItalo Calvino said, ‘To know a territory, you need to eat it,’ and nowhere is it truer than in India or Italy where the concept of a homogenous cuisine is a foreign invention. Much like Indian cuisine, the food of Italy is regional — Florentine cooking, Tuscan cuisine or Venetian but never Italian. Don’t be surprised if you get an icy glare in a trattorie in Siena because you ask for Spaghetti Bolognese. Much of the brilliance of regional cuisine often stems from creativity and resourcefulness in the age of frugality; so much so that Tuscan cuisine is often called a poor man’s food. Take for instance — the humble garlic bread.True garlic bread or Bruschetta (pronounced broo-sketta) is perfection. It is not copious amounts of butter and minced garlic on a French baguette. Crusty Tuscan bread was born out of an imposition of a salt tax during a time when city-states were at war in Tuscany. Consequently, families decided to forego salt and make Pane sciocco (insipid bread) that they found never went moldy or gluey when dipped in liquid. When the bread went stale, they would toast thick slices of it in wood fired ovens, rub fresh garlic over it and douse it with intense green cold pressed olive oil. Perfection.Mangiar Bene, Stare Bene. Eat well, Be wellMy love for Tuscan cuisine began when I spent a week in Montalcino, a small village located in the Siena province of Southern Tuscany, to research my novel — Fade Into Red, which revolves around the buying of a vineyard. I hoped to participate in a harvest and I chose Montalcino because it is home to the most revered of all Tuscan wines, the Brunello di Montalcino. Alas tightening immigration laws meant that it wasn’t as simple as picking up a phone and asking to be part of their picking squad. Despite many attempts by my persistent landlady, I was faced with five days of nothing to do but explore and eat. She smiled and said: “La Forza del destino.” Everything is fated and so I decided to camp out in this fortified village for a week before the fates directed me further.Like many Etruscan villages, Montalcino is highly fortified and so perfectly preserved. I spent my days exploring picture perfect alleyways dotted with exquisite flower boxes and photographing butchers slice through parma ham and create food as authentic as it was centuries ago. However there is no escaping tourist traps, even in a village like this, but I eventually stumbled, or rather tumbled down a flight of stairs, upon Taverna Grapollo Blu where I discovered Pinci (pici) with Ragu, a Tuscan classic that would eventually become my characters favorite meal. Pici pasta comprises of thick, uneven strands of handmade eggless pasta coated in boar ragu, a meaty sauce that holds off on the tomato letting the nutty pecorino shine. As I tucked into my new favorite for the third night in a row, I was joined by Luciano, the owner, who pulled a chair and told me he’d heard I wanted to pick grapes. My mouth full, I nodded, marveling at the loquacity of small towns. He smiled and added, ‘Done. You will be picked up tomorrow by my daughter.’advertisementEarly next morning, Anna, who looked like she’d skipped off the cover of a fashion magazine, picked me up. After dropping her son off to school and grabbing an espresso, we made our way past rolling hills to their family vineyard, Villa Le Prata, where I was given another shot of espresso, a pair of shears and taught how to pick luscious cerulean Sangiovese grapes — handle a bunch like you would a baby’s head, all in that order. At noon I was treated to Chicken Cacciatore (hunters chicken), a recipe that traditionally featured game simmered in a white wine and fresh tomatoes, served with the house Rosso — a wine with a lighter body than that of the Brunello. Despite having met them a mere three hours ago, I was seated at the family table with other pickers and the family matriarch, as house cats weaved through my ankles looking for scraps. We spent the afternoon sorting out grapes and preparing the must (freshly pressed grapes that include seeds and skin) after which I watched the sun go down with another glass of Rosso.Home is where the garlic is aplentyAfter a weeklong sojourn in Montalcino, I set out for the Chianti region of Ruffina where I would spend seven days with Paola, the inimitable biker chef, at the Tuscookany cooking school. Cooking vacations are immersion experiences that can be quite overwhelming if you don’t fancy cooking 4-5 hours a day. Our mornings were spent exploring the countryside or reading in front of a roaring fire but our afternoons were like an episode of Masterchef Australia. We were chopping, cutting, blanching and baking as Paola screamed -“Alora! Open your fantasy.” I worked with ingredients I had never even seen before — Guinea fowl, beef tongue and squid ink. I made spinach pasta and learnt how to use wine in food — an immeasurable takeaway. But I also learnt how to make a rose by peeling a tomato — I haven’t done it since. The intensity isn’t for everyone. One honeymooning couple was startled they were to spend an hour mincing garlic for the Garlic Oil. Tuscan kitchens always have a small pot of marinated garlic in olive oil. In fact if you happen to have unannounced guests, there is no faster appetizer. Chop up some plump red tomatoes, deseed them if you have the time and marinate them for about five minutes in the garlic olive oil mixture.advertisementSpread on the aforementioned garlic bread and sprinkle some basil on top and Alora! You have the perfect tomato Bruschetta that will have them coming back. But there is a cooking vacation for everyone. Culinary explorers can opt for intense residential courses while wanderers can choose short sessions in a city which allow you to head to a museum in the morning and attend a jazz concert at night. Prefer chocolate to onions? Choose a dessert session and learn to make the perfect puff pastry. Even if you’re not aiming to be the next Nigella or become the Martha Stewart among your friends, a deeper understanding of a regions cuisine might become your most valuable souvenir, a catalyst that will catapult you back to a moment you cherished in a heartbeat.Candy pasta filled with mozzarella and eggplant(Caramelle Verdi con cufala emalanzane)Ingredients for the filling- 2 large eggplants- 200 gms bufala mozzarella cheese (post squeezing out water)- 2 handful basil leaves (Italian basil)- 50 gms Parmesan cheese- 1 tbsp chopped parsley- 1 clove garlic- Oregano, olive oil, salt and pepper to taste- Fresh green pasta dough using pureed spinachIngredients for generic Pasta Dough (La Sfoglia)- 4 tbsp olive oil- 4 eggs- 500 gms flourProcedure for Pasta Dough- Sieve the flour onto a working surface and make a hole in the centre- Place the eggs in the hole and pour in the oil. If you want to add colouring, this is when you take the spinach puree andmix it lightly in the egg and the oil- Beat the eggs and oil together with a fork, mixing in the flour gradually while doing this- Once all the flour has been incorporated, knead the dough- Cut the dough in half and make two medium size balls- Let the dough stand for about an hour covered with a dry cloth- Use a rolling pin to roll it out as thin as you can. Make sure you don’t dry it out Procedure for filling- Preheat the oven to 180 degree C- Peel the eggplant, cut into 1 cm thick slices and bake in oven with a little olive oil. When cooked, chop (not puree)- Cut the mozzarella in slices, drain well with a paper towel and chop with a knife.- Mix the eggplants, mozzarella cheese, parsley, chopped basil, parmesan cheese oregano, salt and pepper in a bowl- Roll out the dough, spoon the filling on it, cut in rectangular sizes of 3cm x 7 cm Fold the dough over the filling, pinch well and close giving it a candy formLa Salsa- Peel 6 ripe tomatoes by first soaking them in hot water- Cut them in fillets and cook in a frying pan with oil, the chopped garlic clove, salt and pepper for about 10 minutesSuggestions- Don’t seal the pasta with water. If it is made properly it will stick together. Make sure the candy ends are not too long otherwise you will have thick chewy pasta- Serve the ravioli with tomato sauce and sprinkle the leftover sliced basil julienne on the topGuinea fowl with vin santo and porcini mushrooms(Faraona al Vin Santo e Funghi Porcini)Ingredients- 1 Guinea fowl, cleaned and washed(Substitute with a full chicken with skin)- 1 handful sage leaves- 2 tbsp garlic oil (Finely chopped garlic marinated in extra virgin olive oil)- Vin Santo (can be replaced by Port)- Olive oil- 1 medium red onion- 80 gms dry porcini- Salt and Pepper to Taste- Chopped ParsleyProcedure- Chop the onion and sage and fry in a sauce pan together with olive oil- Cut the Guinea fowl in medium sized pieces and add to the pan adjusting with salt and pepper. Fry on a medium heat until the guinea fowl becomes a golden brown colour- When the bottom of the pan starts to dry out, add a glass of Vin Santo or Port and continue to cook for at least another 40 minutes- Add more Vin Santo/Port during this process so that it does not become too dry. Be generous with the Port. The idea is to have a nice glaze on top of the guinea fowl or chicken- Clean the mushrooms and cut in slices- Heat the garlic oil and add a little more olive oil in a frying pan- Add the porcini, parsley and cook quickly- Add the mushroom to the guinea fowl and mix and cook together for a final 5 minutes.Barshikar is a travel writer and co-founder of the literary blog, The Caterpillar Cafe.Fade Into Red is her debut novel. Random House India Price Rs 399
Kolkata: The state Education department has decided to distribute booklets containing Swami Vivekananda’s address at the Parliament of World’s Religion in Chicago among students.Speaking at the closing ceremony of the Sampriti Saptaha that the state government has organised to celebrate the 125 years of Swami Vivekananda’s address in the Parliament of World’s Religion in Chicago, state Education minister Partha Chatterjee said: “Booklets containing the speech of Swami Vivekananda will be distributed among schoolgoers free of cost. The move has been taken as a character-building programme.” Also Read – Rain batters Kolkata, cripples normal lifeAt the same time, Chatterjee said details related to the life, works and messages of social reformers will also be included in the textbooks.The expert committee will be discussing the same and will take the decision in this connection. The committee will finalise the books where such contents would be introduced. They will also decide on the class in which these books would be launched.”After the committee finalises all the aspects in this connection, it will be placed before Chief Minister Mamata Banerjee,” he said. Also Read – Speeding Jaguar crashes into Mercedes car in Kolkata, 2 pedestrians killedHe also took a dig at the CPI(M) and BJP and said that there is no single person who takes such decisions and “instead there is an expert committee that regularly works in this field and will take the decision”.General Secretary of Ramakrishna Math and Mission Swami Suvirananda and Assistant General Secretary Swami Balabhadrananda were also present in the programme at Rabindra Sadan in which students were awarded for their performances in essay writing, poster drawing, debate and quiz contests. Indranil Sen, Minister of State for Information and Cultural Affairs department, was also present in the programme.Chatterjee further said that the Chief Minister had taken the initiative and organised the week-long programme.He maintained: “In the past four decades, no steps were taken to circulate messages of the social reformers among the masses. Now, the Chief Minister has taken up this initiative.”Swami Suvirananda said: “Harmony and brotherhood between all religions was the primary tenet of Swami Vivekananda’s life and teachings.”He also urged all to follow Swami Vivekananda in their lives and thanked the Chief Minister for her initiatives to organise the programme.