One of the world’s largest file-sharing sites was shut down Thursday, and its founder and several company executives were charged with violating piracy laws, federal prosecutors said. An indictment accuses Megaupload.com of costing copyright holders more than $500 million in lost revenue from pirated films and other content. The indictment was unsealed one day after websites including Wikipedia and Craigslist shut down in protest of two congressional proposals intended to thwart online piracy….
This is SO WRONG!
If you drown someone in your tub, do they arrest the water company?
If you electrocute someone, do they hold the electric company responsible?
If you stick your head in the oven, do they prosecute the gas company for your demise?
If you harass someone on the phone, do they shut down the phone company?
Or, how about if you run someone over in your Ram truck…do they go after Dodge?
NO! So why do they hold a website responsible for what users do with the service they provide?
This is, indeed, what they are doing to megaupload.com, or try to do to the Pirate Bay.
It is what #SOPA and #PIPA will do to any community media-sharing site or social network.
They will hold a service provider responsible for what the service user does.
It is no different.
It is just as ridiculous and stupid and wrong.
xposted from tony baldwin | bloguiando
Sugar Free Pumpkin or Butternut Squash Pie
This can be done with either pumpkin or butternut squash. Personally, I really like the butternut squash.
Both pumpkin and butternut squash are high in carotenes, especially beta carotene (thus the orange color), and, to my knowledge, iron and other vitamins. They are not high in carbs.
pumpkin or squash (duh)
spices: splenda, cinnamon, nutmeg, cloves, ginger, all dried/powder form, and table salt
heavy cream and milk
crushed pecans (for crust)
butter or margarine
Take a small pumpkin or normal butternut squash, like 1 lb., cut and skin it and boil it down until it’s soft.
Place c. 15 oz of the above-mentioned, now mushy gourd in the blender with 1 cup of heavy cream, 1/2 cup of milk, both eggs, a tblspoon of cinnamon, a cup of splenda, half a teaspoon of salt, and a pinch or two of each of the other spices, to flavor.
BE CAREFUL with nutmeg and cloves, especially, as well as ginger. They are all powerful spices, and, while very yummy in appropriate amounts (I recommend a pinch to half a teaspoon, no more), too much will overpower the final product. Add the eggs, too.
Blend the mixture until it’s creamy, like a milkshake.
Resist the urge to add vodka and drink pumpkin smoothy/daquiris (works best if you don’t have raw egg in there, but the egg is needed for the pie, so, try that another time).
Mixed the crushed pecans with melted butter and a quarter cup of splenda, and spread this mixture in the pie pan.
Pour in the blended pumpkin/squash mixture, place in preheated oven (350Â°), and bake for c. 45 minutes, or until an inserted butter knife comes out clean.
Allow to cool, then dig in.