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Microsoft's Internet Explorer reaches new low, less than 50% market share

Once touted as THE browser for home users, less than fifty percent keep on using it.
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Hipster Phrases

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Hurricane Irene 2011?

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James Van Der Zee: The Harlem Renaissance Photographer

During the Harlem Renaissance, all mediums were used to express their racial identity as well as their personal individuality, and some artists flourished One of those artists was the now legendary photographer James Van Der Zee.
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phpLD Affiliate Module

This mod was created by Simon on the phpLD forums, and there is a thread about it here: phpLD Affiliate Module Please contact Simon for support or questions, as this is a 3rd Party module.
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How to Prepare Civiche

I was watching Anthony Bourdain's show, 'No Reservations' on the Travel Channel. He was showcasing Peruvian cuisine and one segment was on Cevicherias. I haven't tasted Ceviche in years. To me it's one of the tastiest and healthiest items to eat. Here's a recipe that I found. Sounds pretty good. 

Scallop and Shrimp Ceviche
Notes: Chill coconut milk before opening can; before measuring the milk, scrape off the layer of cream that forms on top and save it for other uses such as in soups or curries.

1 pound shelled, deveined shrimp (31 to 40 per lb.)
1 pound bay scallops
1 cup coconut milk (see notes)
1/2 cup lime juice
1/4 cup minced red bell pepper
2 fresh serrano chilies, rinsed, stemmed, seeded, and minced
3 tablespoons chopped fresh cilantro
2 tablespoons minced fresh ginger
1 teaspoon salt

1. Rinse scallops and shrimp. Fill a bowl with ice water.
2. In a 3- to 4-quart pan over high heat, bring about 2 quarts water to a boil. Add the shrimp, reduce heat to maintain a simmer, and cook until shrimp are opaque but still moist-looking in center of thickest part (cut to test), 1 to 2 minutes. Remove with a strainer or a slotted spoon and immerse in ice water until cool. Add scallops to simmering water and cook until opaque but still moist-looking in the center (cut to test), 1 to 2 minutes; lift out and immerse in ice water until cool. Drain shrimp and scallops. Cut each shrimp crosswise into thirds.

3. Meanwhile, in a glass or ceramic bowl, mix coconut milk, lime juice, bell pepper, chilies, cilantro, ginger, and salt. Stir in shrimp and scallops. Cover and chill at least 6 hours or up to 1 day.

4. Spoon into a large serving bowl or onto a rimmed platter.

Yield: Makes 4 cups; 8 to 10 servings

CALORIES 137(39% from fat); FAT 6g (sat 4.5g); PROTEIN 17g; CHOLESTEROL 84mg; SODIUM 379mg; FIBER 0.1g; CARBOHYDRATE 3.4g

Thanks to Peach from Cooking Forums for this article.

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