Gimme Something For The Pain

Thursday, 28 May 2015

A Fast-Growing Irish Company Has Its Sights On $100 billion In Currency Deals

FAST-GROWING IRISH FIN-TECH firm TransferMate has set its sights on handling $100 billion in clients’ currency transfers.
“I would say a target of $100 billion is achievable,” managing director and co-founder Barry Dowling said. ”When we hit that depends on how fast we can take on staff and how fast we can grow the business.”
The Kilkenny-based foreign exchange company today announced plans to hire another 25 workers in sales and business development jobs at its headquarters as it lifts its global workforce to 150.
It follows the firm hiring 25 people for its 24-hour call centre in Kilkenny between January and April this year.
Despite launching in only 2010, TransferMate has already set up offices across the US, Canada, Australia, New Zealand and Europe, and last summer it passed the milestone of processing $5 billion in foreign transfers.

Five Things To Never Reveal About Yourself At Work

When you spend more hours with your colleagues than with your family, it may seem natural that you'll get to know each other.

But before you start divulging details about your personal life in an effort to connect with co-workers, beware.
There's a fine line between appropriate sharing and creating confidences that might kill your career.

Whether you're a new grad preparing to start your first job or a seasoned industry veteran, the rules are the same when it comes to "TMI" in the workplace.

Monday, 25 May 2015

Eating Hula Hoop Potato Chips + Rate The Flavour

Hula Hoops are a snack food made out of potatoes that are sold in the United Kingdom and the Republic of Ireland, in the shape of short, hollow cylinders. They were first introduced in 1973. Hula Hoops come in several flavours. They are produced by parent company KP Snacks. In 2008, KP launched a new variety made with corn, called 'Hula Hoops Tortilla', which come in Cool Original, Chilli Salsa, and Nacho Cheese flavours

Flavours and packet colours [edit]

BBQ Beef (Brown)
Cheese & Onion (Green)
Original (Red)
Roast Chicken (Orange)
Salt & Vinegar (Blue)
Smoky Bacon (Purple)
Sour Cream and Chive (Dark Green)
Sweet Chilli (Pink)

Sunday, 24 May 2015

There Is A Strap On Sandal On My Head

When Alexander the Great united the Greeks in the fourth century B.C.E., the resulting society was one of great wealth and leisure that developed the arts, sciences, and sports under a democratic system. The Greeks also developed many different types of sandals and other styles of footwear, giving names to the various styles. Fortunately the Greeks kept thorough records, thereby giving accurate descriptions and references to the various styles of footwear and what those names were. This is indeed fortuitous as archaeological examples of Greek footwear are nonexistent, and historians must work from these descriptions and from those styles portrayed in surviving artwork. There were strict rules as to who could wear what, when, and for what purpose.

Sandals used during the early Roman Empire were very similar to the Greek styles and even followed the same precedents set for restricted use according to the citizen's rank in society. Like the Greeks, the Romans named the various styles, and in fact, "sandal" comes from its Latin name sandalium.

There Is A Tin Of Pilchards On My Head

In the United States, the sardine canning industry peaked in the 1950s. Since then, the industry has been on the decline. The canneries in Monterey Bay, in what was known as Cannery Row, failed in the mid-1950s. The last large sardine cannery in the United States, the Stinson Seafood plant in Prospect Harbor, Maine, closed its doors on 15 April 2010 after 135 years in operation.^[57]

Pilchard fishing and processing became a thriving industry in Cornwall (UK) from around 1750 to around 1880, after which it went into decline. As of 2007, however, stocks are improving.^[58] Since 1997, sardines from Cornwall have been sold as "Cornish sardines", and since March 2010, under EU law, Cornish sardines have Protected Geographical Status.^[59] The industry has featured in numerous works of art, particularly by Stanhope Forbes and other Newlyn School artists.

The traditional "Toast to Pilchards" refers to the lucrative export of the fish to Catholic Europe;

Here's health to the Pope, may he live to repent

And add just six months to the term of his Lent

And tell all his vassals from Rome to the Poles,

There's nothing like pilchards for saving their souls!

There Is A Box Of Tea Bags On My Head

All flavors of Rooibee Red Tea are USDA certified organic, gluten-free, caffeine-free, rich in antioxidants, and have a one-year shelf-life.^[6] All flavors in the line have less than 100 calories per 12 ounce serving, and can be consumed cold, over-ice, or heated. According to the Food and Beverage Reporter, "On the new labels, each flavor has its own color represented by a graphic shape inspired by the petals of the rooibos tea bush bud. Rooibos tea, also known as red tea, bush tea and redbush tea, is one of the hottest trends in the tea industry.".^[7]

Watermelon Mint
Cranberry Pomegranate
Peach
Vanilla Chai
Unsweetened

The most well-known of the flavors, Watermelon Mint, has earned multiple accolades in the tea industry. In the 2011 North American Tea Championship, Rooibee Red Tea's Watermelon Mint won the Ready-To-Drink-Flavored/ Sweetened Herbal category.^[8] This flavor also won "Best Non-Alcoholic Beverage" at the 2010 Taste of the Bluegrass, an event that honors the best food and drinks from Kentucky.^[9] Watermelon Mint was also reviewed by "SuperMarket Guru" Philip Lempert, who gave the tea a score of 91 based on taste, value, health, ingredients, preparation, appearance, packaging, and sustainability.^[10] The Unsweetened flavor also provides a zero-calorie option in the line.

There Is A Bag Of Rice On My Head

Brown rice and white rice have similar amounts of calories and carbohydrates. The main differences between the two forms of rice lie in processing and nutritional content.

When only the outermost layer of a grain of rice (the husk) is removed, brown rice is produced. To produce white rice, the next layers underneath the husk (the bran layer and the germ) are removed, leaving mostly the starchy endosperm.

Several vitamins and dietary minerals are lost in this removal and the subsequent polishing process. A part of these missing nutrients, such as vitamin B₁, vitamin B₃, and iron are sometimes added back into the white rice making it "enriched", as food suppliers in the US are required to do by the Food and Drug Administration.^[7]^{[not in citation given]}

One mineral not added back into white rice is magnesium; one cup (195 g) of cooked long grain brown rice contains 84 mg of magnesium while one cup of white rice contains 19 mg.

When the bran layer is removed to make white rice, the oil in the bran is also removed. Rice bran oil may help lowerLDL cholesterol.^[8]

Among other key sources of nutrition lost are dietary fiber and small amounts of fatty acids.