Get the Ultimate Guide to Farmville – 100% legit, no cheats, no hacks, just 100% Essential tips to building the ultimate farm

Harvesting Chicken Coups

The first thing you will need to do in order to use this strategy is to download Ghost Mouse. Here is the download link from CNet, a trusted website that you can be confident doesn't have any viruses or spy ware.

Now here are the steps for using Ghost Mouse to harvest your chicken coups:

1. Load your farm
2. be sure to have 2 coups next to each other
3. Zoom out 1 level
4. Place hay bale in  a position relative to the toolbar such that you can position in the screen the same way every time in relation to that hay bale
5. Start ghost mouse
6. Press record
7. following the tips in the video, remove the eggs
8. move the chickens to the next coup
9. stop recording
10. save the file. I recommend naming the file appropriately for which direction you move the chickens

Go ahead and watch the video below to learn more about how to do it properly.

More Free Farmville Tips, Tricks, and Guides

Farmville Gold Strategy
Farmville Neighbors: 5 Tricks for Using Neighbors Effectively
FarmVille Guide: How To Level Up Quickly (levels 1 -34) and Earn Maximum Coins

The Orijen Dog Food Concept

Orijen dog food is produced by Champion Pet Foods located in Alberta Canada.

They follow a really simple yet amazingly often over looked principle in creating extremely healthy food for your dog: Creating Biologically Appropriate food.

Simply stated, biologically appropriate means feeding your dog food that nature intended them, and in fact evolved them to eat. This means Orijen uses fresh, whole, and healthy ingredients. Ingredients free from protein byproudcts, cheap grains that your dog was never intended to eat, and other questionable additives.

As a nutritionist, this concept falls right in line with what I teach my clients. Humans are not designed to eat processed foods, hygrogentated oils, and high fructose corn syrup. The results of eating this non-biologically appropriate foods are evident by looking at the American public. Unfortunately for dogs, they don’t get to choose the food they eat, so it’s up to us to feed them appropriately.

How Orijen Dog Food Benefits Your Dogs Health

Over many thousands of years, dog have evolved eating primarily a carnivorous diet. Orijen has done extensive research on the proper ratio of protein, fat, and carbohydrate appropriate for dogs. By designing their foods with 70% meat, 30% fruits and vegetables, and 0% grains, they have created a product that matches your dogs dietary needs.

Orijen is relatively expensive dog food; probably 2 or 3 times more expensive that you are used to paying if you are using a nation brand from your grocery store. However, the money you’ll save in veterinary bills, and the emotional stress you’ll avoid by having a healthier, happier, more active dog is well worth it.

The Orijen Dog Food Product Line

There are currently 5 different varieties of Orijen dog food:

• Puppy
• Puppy - Large Breed
• Adult
• 6 Fresh Fish
• Senior

Choosing the appropriate Orijen dog food for your dog is fairly simple. Here is a simple chart:

Orijen Dog Food Product Details

We have written reviews of each of the different Orijen dog food formulas in which we analyze the ingredients as well as the recommended serving sizes.

Click on the food bag to learn more about each formula.

Orijen Puppy

Orijen Puppy Large Breed

Orijen Adult

Orijen 6 Fresh Fish

Orijen Senior

Contacting Champion Petfoods LTD

If you would like to contact the manufacturer directly, Champion Petfoods is very responsive to questions about its’ Orijen Dog Food line. Here’s the number:

Champion Petfoods LTD.
9503-90 Avenue,
Morinville, Alberta
Canada, T8R 1K7
t. 780 939 6888
w. http://www.championpetfoods.com

Kansas City Barbeque Sauce

There are many different styles of barbeque sauce, but there is one that is what most Americans know as barbeque suace; that’s Kansas City Style. It is characterized by it’s dark reddish-brown color, chili powder base, thich pastey consistency, and sweeter flavor.

This recipe benefits from the addition of the smokey flavor from the drippings of a brisket. AFter eating this sauce, you’ll never buy another bottle of pre-made barbeque sauce again!

Ingredients:
1 cup ketchup (home made is best, then Heinz)
2 cups apple cider
1/3 cup molasses
1/4 cup cider vinegar
1/3 cup brisket pan drippings or 1/4 teaspoon of liquid hickory smoke (or both if you like it really smokey)
1-1/2 teaspoons fresh ground coffee
2 teaspoons ancho chile powder
1/2 teaspoon celery seed
1/3 cup firmly packed dark brown sugar
2 tablespoons granulated sugar 
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
Coarse salt (kosher or sea) and freshly ground black pepper

Place the  in a large heavy saucepan and gradually bring to a boil over medium heat, whisking to mix.

I am often asked if it matters which brand of dry spice makes a difference when creating your rub. The answer is Absolutely! There are a couple of reliable brands that I will utilize, but the best by far is Penzeys.

1. Spice Island
2. McCormick Gourmet Collection
3. Simply Organic

Rub Recipe:

1.5  tablespoons Ancho Chili Powder
2 tablespoons Chili powder
1.5 teaspoons brown sugar
1.5 tablespoons coarse gray salt (sea salt)
2 teaspoons fresh ground pepper corns
1.5 teaspoons garlic salt
1.5 teaspoons cumin
1 teaspoon oregano
1.5 teaspoons onion powder
1 teaspoon cayenne pepper
 

Mix all of the spices together in a small bowl using your hands.

Makes Enough to cover a single 6lb flat.

Back To Grandpa Murrays Brisket Recipe

Choosing a great pit is definitely a matter of taste in style, and perhaps even matching the decor of your yard. However, there are two popular designs that dominate barbeque, and each brand is unique in their features and quality.

Barbeque Design # 1 – The Offest Smoker

The image you see above in an example of an offset drum smoker. Offset smokers are by far the most popular design around, and is usually the "image" people get in their head when they think of smokers. There are three main characteristics that identify an offset smoker.

1. A firebox that is mounted towards the bottom of the main chamber. Having the firebox mounted below the main chamber allows smoke and head to be pulled up and across the grill grates. The firebox has some type of adjustable venting on the outside of it to adjust the amount  of air (and thus heat) flowing through the firebox and into the main chamber. The firebox should have at least the following features:

• A charcoal basket or tray for holding ample amounts of fuel
• Grill grates for direct grilling up small amounts of food such as a couple of steaks, etc.
• A deep, removable ash pan. Slow cooking produces quite a bit of ash, and sometimes it needs to be removed to keep from suffocating your fire
• A tightly sealed lid
• Optional – A heat deflector on the lid (helps prevent the paint from peeling and rust)

2. The Main Chamber – This is the primary grilling and barbeque area of the pit. Inside, there should be the following components:

• Removable grill grate(s) which are used as the grilling surface. I prefer cast iron or stainless steel grates.
• A heat baffle which helps even and spread the heat and smoke coming from the firebox across the grilling surface
• An extremely tight sealing lid
• A hole for grease to exit

3. An Exhaust Chimney  – The chimney is what enables the air (heat and smoke) to flow from the firebox, across the grill grates, and up and out of the main chamber. It should be positioned somewhere between just below the grill grates and just above the grill grates. There should also be an adjustable vent on top of the chimney which allows you to control the amount of smoke in the main chamber.

Other handy features include:

• Wheels for moving the pit around
• A handle on the main chamber opposite the wheels
• Shelves for staging food
• A charcoal grate or box below the main chamber
• Grate level (not in the lid) thermometers

Back To Grandpa Murrays Brisket Recipe

It is said that he / she who can barbeque a perfect beef brisket has mastered the art of of slow and low; the term coined for low temperature cooking using coal and wood. Most pit masters (a pit is the term many bbq masters use for their barbeque’s) guard their recipes and techniques like matters of national security. Personally, I think we should share what we know, what we’ve learned, and use the information to create the absolute best barbeque possible.

That said, I am going to reveal every trick I’ve learned in the process of slow cooking over 30 briskets in the past 2 years, starting with Grandpa Murray’s rub, mop sauce, and bbq sauce recipes. I will then go over the anatomy of a "packer" cut brisket, and how to trim, wash, rub, smoke, mop, slice, and shred the final product for serving.

Anatomy Of a Whole Brisket

There are two parts to a whole untrimmed brisket (known as a packer’s cut), the point, and the flat.

The Flat

If you go to your local grocery store, it is highly likely that they will only sell the flat portion of the beef brisket.  In the picture below, A  is the flat portion of the brisket. The flat is relatively uniform in thickness, and is usually trapezoidal in shape, almost triangular. The flat portion of the brisket is the most common cut used for slicing, and is typically served without barbeque sauce, or with sauce on the side.

One side of the flat should have a fairly uniform layer of fat on one side, and should only display good marbeling on the other side, with occasional pockets of fat.

The Point

The area labeled B in the picture is the point portion of the brisket. The point is triangular shapes, and gets thicker as you get closer to the tip. 

Picking a Brisket

There are three things to look for in a quality brisket:

1. The flat should be relatively uniform in thickness, allowing for more even cooking
2. One side of the brisket should be almost completely covered in fat
3. The fat should be white, not yellowish.

Trimming a Brisket

You should rinse and pat the brisket down with paper towels before trimming.

In the picture just to the left of B, the flat and the point are separated by a thick "vein" of fat, which in the picture has been trimmed back before cooking. The fat in this area is very, very hard to the touch. What I like to do is cut a long "v" shaped notch across that line of fat until I can physically feel it soften and become almost as pliable as the meat itself.

I also trim the fat on the fatty side of the flat to a uniform level, about 1/4 inch thick.

There is no real formula for trimming a brisket. If you get too aggressive and expose some read meat, it’s really no big deal. They key is to leave enough fat to keep the brisket moist throughout a long, slow cook, but to remove enough so that your rub and mop sauce actually flavor the meat! The fat on brisket is very tough, and I still haven’t found anything that will penetrate it if it’s too thick. In general, if the fat pocket is extremely hard, you can feel comfortable removing more; as soon as the fat starts to give to the touch, you’ve trimmed enough.

Rubbing The Brisket

The first step is to make enough of Grandpa Murray’s dry spice rub. After you’ve cleaned, dried, and trimmed the brisket, evenly spread the dry spice rub over one side of the brisket by generously sprinkling it back and forth. Using your finger tips, pat the spice rub into the meat, and rub it in using small circular motions. Flip the brisket to the other side and repeat. Wrap the meat tightly in plastic, and let it sit in the refrigerator for at least 2 hours before cooking.

Preparing The Mop Sauce

If you are not familiar with "mopping" your brisket," here’s my article, and Grandpa Murray’s recipe.

I find the best and easiest way to mop is actually using a spray bottle. After you prepare the mop sauce, strain it using a fine strainer or cheese cloth, then use a funnel and pour it into the spray bottle. Put the bottle in the refrigerator until you’re ready to use it.

Preparing The Pit (BBQ, Smoker, etc)

Here’s a topic that I think has been made WAY to complicated, and that is what do you use to cook a brisket, and at what temperature. I’ll make this very simple:

Fuel: Natural Wood Lump Charcoal.
Smoking Wood: Red Oak, Apple Wood, or both
Temperature: 250 degrees a grate level

If you happen to be an experienced pit master and disagree with me, I promptly apologize for any offense; however, any argument you might have I promise to have experience to back up that it doesn’t improve the final product. I’ve tried everything when it comes to fuel and temperature:

1. starting at 225 degree, wrapping the brisket in foil and dropping ot 190 degrees for up to 24 hours
2. 225 degrees all the way through, no foil
3. 225 degrees all the way through, foiling once the brisket passes through an internal temp of 165 degrees
4. blah blah blah

I’ve tried all manner of different woods, and temperatures you can imagine, and without question the simplest way is still the most consistent. Get your grill to 250, and leave it there. Depending on the efficiency and size of your pit, you’ll need 1 to 2 fresh bags of lump charcoal and 8 cooking logs of wood, or 8 good handfuls of smoking chips soaked in water.

So, what is lump charcoal, and what’s the best kind to use? I’m glad you asked. The folks over at Naked Whiz have a great faq about Lump Charcoal, the also have reviews of many types and brands of lump charcoal, and they even have ratings!

I will say that I use the Wicked Good Charcoal (WGC) Competition blend, and it rocks. The aroma and flavor of this wood is amazing.

Make sure you clean the grill grates completely, and oil them up with some canola or other light cooking oil.

What’s the Best Type Of Pit for Smoking Brisket?

Quite frankly, YOUR Pit; that is of course assuming you have one already!

However, if you’re new to the "low and slow" game here are my recommendations for choosing a new barbeque

My Ultimate Kansas City Style Barbeque Sauce Recipe

There are many different styles of barbeque sauce, but there is one that is what most Americans know as barbeque suace; that’s Kansas City Style. It is characterized by it’s dark reddish-brown color, chili powder base, thich pastey consistency, and sweeter flavor.

This recipe benefits from the addition of the smokey flavor from the drippings of a brisket. AFter eating this sauce, you’ll never buy another bottle of pre-made barbeque sauce again! Here’s the recipe for this incredible barbeque sauce.

Other Things You’ll Need

A wired or wireless barbeque thermometer. I personally recommend the Maverick Redicheck model with 2 probes. The advantage of this model is that you can insert 1 probe into the meat, and leave 1 probe on the grill grate. It will monitor the internal temperature of the meat, as well as the temperature inside the barbeque. Considering a good brisket can take 12 – 16 hours to cook, this is a nice luxury. It has a a feature where you can customize the temperatures you wish to monitor. For the meat probe, you are looking for 190 degrees, and of course for the grill temperature, 250 degrees.

For those who don’t want to spend $40 on a thermometer, wired versions with 1 probe are under $20.

For the meat, you’ll want to insert it from the middle portion of the side of the flat. In other words, the probe will be parallel with your grill grate. Make sure you insert the probe all the way into the meat.

Finally, Step By Step Instructions For "The Cook"

Alright, now you are armed with the recipe, ingredients, fuel, pit, and a killer cut of brisket. Here are step by step instructions…

Myspace.com, probably the most well known social networking site, and most popular among children and teens, has attracted scam artists, hackers, and identity thieves. From malicious worms that hijack your computer and expose your personal files, to profile hackers who use your profile to bulletin spam, Myspace is ripe with opportunities for hackers to take advantage of unsuspecting or uninformed users.

As of today, May 18th, 2008, a Google search on Myspace Security turns up 4.75 million results, of which the top 10 are about security breaches.

And, just so you know, I am not trying to deter you or your children from using Myspace; I would just like to ensure you do it from a position of knowledge and security.

Protecting You Profile From Intruders

There are several configuration settings now available from Myspace which can protect you and your profile. Below we’ll show you a picture of each of the settings pages and below each picture an explanation of each.

At the end of this post, there is also a video which explains each of my recommended settings.

Privacy Options

The most effective is the settings Profile Viewable By. In the past, Myspace only allowed children 13 years old and younger to use this setting, however it is now enabled for everybody. The settings “my friends only” is the most secure, but does not guarantee your information will remain private. Currently, there is bug in this setting which allows people to view all of your Myspace photos.

As a general rule of thumb when it comes to Myspace and your photos: If you wouldn’t want your mom to see it, don’t put it on Myspace. Also, even if you’re careful, I would recommend un-checking the box for allow my photos to be shared / emailed. The only reason to have this box checked is if you were a band or other business doing promotions or marketing.

Better Use Of Myspace Spam Filters

Using the spam filters provide some of the best identity protection available on myspace. For maximum security and ease of setup, just slide to bar to “high” and save all changes. For those of you who won’t more details, here they are:

• 
• Messages
  • Allow Non-friends to send me messages: Disabling this feature is great for securing your profile, but inhibits the ability for you to make new friends, or for your friends to make contact with you on myspace. For most people, disabling anyone from sending you a message is overkill
  • Require CAPTCHA [?] for non-friends to send me messages: It’s very likely that if you’ve signed up for an account on just about any website in the past year that you have seen CAPTCHA in action. CAPTCHA requires users to type in a word or two which is scrambled up in order to verify that they are human. This system will prevent malicious hackers from using programs called bots or other malware from sending you unwanted messages.
• Friend Requests
  • Require last name or email address: This is a great feature for protecting your profile while allowing people you know to find you (or your kids). They must type in your email address or your last name in order to send you the request.
  • IF you enabled require last name or email address (which I highly recommend), there is no need to require captcha
  • Regarding banks,filmmakers, and comedians… Unless you have a career in one of these areas, or have a deep interest in local and upcoming talent, you should uncheck these boxes.
• Event Invitations
  • Set this to “Allow only my friends and:” and uncheck all of the other boxes
• IM Inivitations
  • Myspace isn’t the best instant messaging platform, either for robustness of features or security. I would disable this and use an IM client such as Windows Live Messenger.

Application Privacy

Another great general rule of thumb for protecting your identity on the internet… Never, under any circumstances trust anything written by a 3rd party. In this case, many of these applications are written by third party developers.  You have no control over what information they have access to, nor do you have control over what gets published straight to the internet. Select the option button “do not share data” and uncheck”allow applications to send me messages and comments.”

Video – How To Protect Your Myspace Profile from Identity Theft

Resources

Protecting Your Identity On Facebook

References

http://www.technologyevangelist.com/2007/02/myspace_should_add_e.html

http://www.misunderestimation.com/index.php/2006/12/27/more-trouble-for-myspace-identity-theft/trackback/

http://securitywatch.eweek.com/exploits_and_attacks/myspace_profile_fake_microft_patch_malware_cocktail.html#trackback

http://securitywatch.eweek.com/google/flash_phishing_myspace_passwords_and_hacking_pdfs.html#trackback

http://www.misunderestimation.com/index.php/2006/12/04/myspace-security-alert-a-new-worm/trackback/

http://www.shankrila.com/tech-stuff/myspace-private-profiles-arent-that-private/trackback/

http://cybernetnews.com/2008/01/18/prevent-someone-from-viewing-private-myspace-pictures/trackback/

http://www.masey.com.au/blog/index.php/2006/11/protect-yourself-against-myspace-profile-hacking/trackback/

http://blog.spywareguide.com/mt/mt-tb.cgi/178

At Top Internet Guides, we take pride in researching products that deliver premium quality at the best price.

We believe that Cuban Crafters cigar humidors surpass those requirements 10 fold.

With a wide variety of styles and sizes, Cuban Crafters certainly has a humidor to fit your personality

Choosing a New Cigar Humidor

There are several different sizes and types of cigar humidors. We have separated them out as logically as possible below.:

1. Desktop
2. Front Hygrometer
3. Top Hygrometer
4. Glass Top
5. Display Case
6. Cabinet
7. Travel
8. Coffee / End Table
9. Specialty

Our Recomendation

-
Cherry Wood With Spanish Cedar Interior, Single Large Humidifer, Internal Analog Hygrometer

With a Gloss Cherry Wood exterior and a fine Spanish Cedar interior, this Cuban Crafters  cigar humidor will maintain up to 100 Cigars in perfect condition. A finely crafted Spanish Cedar tray and dividers are included. This humidor is well made and has Gold Plated hidden quadrant hinges and lock & key.

It took about 3 days to season properly. We filled the humidifier with a 50/50 solution of propylene glycol and distilled water and filled a scotch glass 1/2 full with distilled water and placed it below the tray. With 20 cigars in the box, the humidor now maintains a steady 70% humidity, only needing to add water to the humidifier about every 3 weeks.

We calibrated the hygrometer which was +3% from the factory.

Ultra Premium Hand Crafted Humidor For The Discerning Connoisseur

This cigar humidor is definitely one of our favorites. Fine handcrafted artistry and attention to detail are the best words to describe this CUBAN ELEGANCE Humidor.The superior Rosewood exterior is complimented by the authentic Birdseye maple burl top and front inlays. The High Gloss Piano shine is the result of 12 coats of lacquer. With a capacity of 120 cigars, this incomparable humidor features an external brass hygrometer that lets you see the humidity level without opening it, a felt lined accessory drawer, a Virgin Spanish cedar aerator tray and removable dividers, gold plated handles, hidden quadrant piano hinges, lock and key, a humidification system and much more.

It took about 5 days to season properly. We filled the humidifier with a 50/50 solution of propylene glycol and distilled water and filled a scotch glass 1/2 full with distilled water and placed it below the tray. With 50 cigars in the box, the humidor now maintains a steady 70% humidity, only needing to add water to the humidifier about every 3 weeks.

We calibrated the hygrometer which was +1% from the factory.

Seasoning (preparing) A New Humidor

We were going to write up an extensive guide on seasoning and maintaining your new humidor, however we have found 2 very good articles on the subject and decided to give our fellow bloggers some props, However, before we give you those links we’d like to cover some No-No’s

1. Under no circumstances should you apply water directly to the wood inside your humidor. This includes wetting a cloth and using it to dampen the wood. The inside of a good cigar [tag-tec[humidor[/tag-tec] is made of Spanish cedar, and applying water directly to the wood causes it to warp and crack.
2. Use only distilled water or distilled water and propylene glycol. The reason for this is that distilled water will not cause mold or mildew, which is obviously very important.
3. Do not use an un-calibrated analog hygrometer. It is possible for these units to be 10% from the factory, which will leave your cigars dry or soggy.

Setting Up Your Cigar Humidor the Right Way

How do I prepare a new humidor?

Mastering FICO Guide Overview

Monitor Your Credit

We’ve all heard it, monitoring your credit and having a high credit score is very important. But, when was the last time you checked your credit report? Do you understand what raises and lowers your FICO score? Do you even know what a FICO score means?

Take a look at the bar chart to the left. Notice that the interest rate on a mortgage is almost 3.5% lower for people who have excellent credit.

3.5% may not sound like very much, but it is. For a standard, fixed rate 30 year mortgage, the total interest paid would be $340587.60 at 5.892%. At 9.289% that total balloons to $592404.00. That’s a 1/4 million dollar difference!

Saving money is not the only reason to have good credit. Many employers are now checking credit history and using it in the hiring process. Automobile and life insurance companies are using FICO scores when figuring your monthly payments!

How To Read A Credit Report is part 1 in Top Internet Guide’s new Mastering FICO series, where we explain everything you need to know in order to manage your credit.

Sample Credit Report

The best way to learn to read your credit report is to look at an example. In the next sections, we’ll show you how to best utilize each section of the full credit report.

Guide Navigation

1. Summary Report
2. Personal History
3. Derogatory Credit Information
4. Full Credit History
5. Credit Inquiries

Credit Report Summary

The first page on most credit reports is actually not your credit score (in fact, you usually have to pay more to see your actual score). Rather, it is a summary of all of the information contained within the detailed credit report. Below the picture we have provided a key that describes each of these numbered points in the summary.

When reading your credit report, be sure to confirm that the name, address, and DOB is actually yours. If any of this is wrong, it means the credit reporting agency has your information wrong, or it could be a sign of identity theft.

The summary section (3) lists the different types of credit accounts, whether it be a mortgage (real estate), credit cards (revolving), installment (personal loans), or other. Next to the type of account, you can see how many of those types of account you have open, the total balance of accounts, the minimum monthly payment, whether the payment is current, and if the account is till opened or if it has been closed. Remember, when reading your credit report it contains all of your credit history.

Want A Credit Report Just Like This one?

In the 24 month history, the green check boxes denote an on time payment was made. A red 30, 60, or 90 means the payment was 30,60,or 90 days past due.

1 – Personal Information
Check to see that your name, current address, former address, and date of birth are correct.
2 – Reference Number
Refer to this number when making inquiries.
3 – Report Summary
Sums up current credit accounts and balances, and notes delinquent or overdue amounts.
4 – Credit Reporting Agency
Indicates which of the three main credit reporting agencies (Equifax, Experian, transUnion) reported the information.
5 – Account Type
Shows the type of account (Real Estate, Installment, Revolving and Other).
6 – Count
Shows the total number of accounts reported for each type of account.
7 – Balance
Shows the total balance of all types of accounts.
8 – Payment
Shows the total account type payments.
9 – Current
Shows the total number of current accounts.
10 – Closed
Shows the total number of accounts reported closed.
11 – Inquiries
Shows the total number of inquiries about your credit that were reported. (Inquiries may be made by banks, department stores, employers, and landlords).
12 – Public Records
Shows the number of matters of public record (court records of bankruptcies, tax liens, judgements or foreclosures, etc.) reported by the credit reporting agency.
13 – Collection Accounts
Shows the number of accounts turned over to a collection agent, as reported by the credit reporting agency.
14 – Delinquency
Shows the number of accounts that are currently delinquent or derogatory, or were previously delinquent or derogatory.
15 – Derogatory Information
Shows the delinquent/derogatory information that has been reported by the credit reporting agencies.
16 – Account Information
The creditor with whom you have or had an account with, the account number, and type of account.
17 – Bureau Code
Is the designation as to who is responsible for each account and the type of participation for that account, as follows:
 

U Undesignated: Not designated by the creditor
I Individual:Individual account
J Joint:Joint account
A Authorized User:Authorized to use someone else?s account
S Shared:Shared joint account
C Co-Maker:Joint responsibility for the account
B Co-Signer:Responsibility only in case of default on the account
M Maker:Individual account
T Terminated:Closed account

18 – Date Open
When the account was opened.
19 – High Limit
Your credit limit, or the most you have ever charged on the account.
20 – Monthly Payment
Your monthly payment on accounts.
21 – Account Balance
The balance you owe, as of the date the information was obtained.
22 – Last Reported
The last date the account was updated by the creditor.
23 – Account Status
Indicates whether the account is current or past due.
24 – Amount Past Due
Shows the total past due amount for all accounts.
25 – Credit Reporting Agency
Indicates which of the three main credit reporting agencies (Equifax, Experian, transUnion) reported the information.
26 – Days Past Due 30/60/90
Any balance that is past due will appear in the Past Due 30/60/90 amount columns. Past Due 30/60/90 indicates the number of times an account was overdue 30, 60 or 90 days within the past seven years.
27 – History Date
Date at which current history begins.
28 – 24 Month History
For chronological reference. Indicates whether the account was current or past due on a month-to-month basis over the last 24 months – including the date shown under "History Date."

Personal History

Your personal information including address and employment history is contained in this section of your credit report. Take a few minutes to make sure that all of your mailing addresses, as well as employment history is correct. Any missing, additional, or incorrect information should be addressed by contacting the credit bureau.

Derogatory Credit Information

This piece of your credit report shows all of the information that negatively impacts your overall credit score. In the example credit report below, you will several instances of credit cards that were closed as part of a bankruptcy. You can also see that the WaMu account has a 30 day late payment.

If you have any collections against you, you will also see those in this part of the report.

How To Use Derogatory Credit Report Information

First, make sure all of the marks against you are correct. If your report shows a late payment that you can prove wasn’t late, that can really help your credit score. If there are any collections against you that you were unaware of, pay those off or dispute them if they are false.

Credit History Information

Your credit history report looks very similar to the derogatory information report. That main difference here is that any type of credit you have ever had is contained within the credit history report. Let’s take  a look at the details (I’m going to skip the obvious ones):

Bureau – It is important to know that there are 3 different credit bureaus; Experian, Equifax, and TransUnion. When you review your credit report, you should definitely get reports from all 3 bureaus.

Bureau Code – The type of account (individual, joint, etc).

Last Reported – This is the last time the credit account reported information to the credit bureau.

When you read the credit history report, make sure that each of the accounts is indeed a credit card, loan, or other form of credit for which you have applied. Any accounts not opened by you could be a sign of identity theft.

Also, take a look at the Account Status for each of the accounts. If you have open accounts that you are not using, make sure the account status is paid. Make sure all accounts that you have closed or paid off show that in the account status, as this has a significant impact on your FICO score.

Credit Inquries

The inquiries portion of your credit report shows the number of times creditors have "pulled" your credit in the past 2 years.

Important Credit Inquiry notes:

1. Ensure all of the inquiries were executed with your knowledge. Any inquiry that seems suspicious should be investigated as falsely acquiring credit is a significant sign of identity theft.
2. Try to keep the number of credit applications you fill out to under 5 per year. A high number of inquiries is a flag to most creditors and reduces your FICO score, particularly if other creditors have already turned you down.

Why Should You Recycle Your Computer Monitor?

Do you have a monitor that looks like this? Perhaps it’s connected to your computer, or maybe it doesn’t work anymore and it’s sitting in a closet.

Reason #1 Why You Should Recycle Your Computer Monitor:

It is estimated that 500 million monitors just like this are going to be replaced this year.

Conservatively, this means we will be placing over 8 billion pounds of toxic lead into landfills, and potentially into our water supply. Millions more will end up floating in oceans, lakes, and streams. According to the EPA, lead in drinking water inhibited physical and mental development in babies and children. In adults, lead has been shown to increase blood pressure, and increase kidney disease.

Reason #2 Why You Should Recycle Your Computer Monitor:

If not incinerated that big ol’ box of a monitor will sit in the landfill for over 300,000 years. The components decompose extremely slowly, and use up valuable landfill space. The last thing the world needs is to build more landfills.

Reason #4 Why You Should Recycle Your Computer Monitor:

CRT monitors also contain hazardous materials such as mecury, cadmium, and hexavalent chromium (made famous in the movie Erin Brochovich). These forms of chromium can cause all kinds of life threatening diseases and birth defects. 

Reason #5 Why You Should Recycle Your Computer Monitor:

It’s the Law. The EPA updated the Resource Conservation and Recovery Act which includes guideslines for the disposal of computer monitors. Many states have made it illegal to landfill monitors

How To Recycle Your Computer Monitor

Many states have local companies where you can either drop off, or have picked up, your old monitor. There is a recylcing fee, typically around $10 per monitor, excluding pick-up fees.

You can take a look at http://www.pcdisposal.com. They have a large range of recycling options for smalled bussines and consumers

When you go to the consumer page, all you have to do is press the click here to begin link.

PCDisposal.com is HIPAA, and EPA compliant!