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Moor Hall Drive, Four Oaks, Sutton Coldfield, West Midlands, B75 6LN
All our rooms are designed with your comfort in mind. With a choice of standard, superior, four poster and feature rooms all comfortably furnished to a high standard and offering free Wi-Fi access, our 82 ensuite bedrooms provide the perfect place to relax at the end of the day.You'll find the following at the BEST WESTERN PREMIER Moor Hall Hotel & Spa:
Our standard rooms are big on personality, not to mention comfort, quality and personal service. When youve unpacked your bags youll have the chance to enjoy en-suite facilities, TV with Freeview, and free high speed internet. All rooms come with a single, twin, double or king sized bed, hospitality tray and a desk or dressing table.
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When was a Coke ever 5¢?
This question conjures images of iconic advertising that we only encounter in "old-time" theme restaurants and advertising magazines. The actual ability to purchase a Coke for 5¢ was last seen in 1959.
When Coca-Cola began to sell Coke to the market in 1887 (it was given away for free in 1886), it sold for 5¢ a bottle. Today, a bottle is typically bought for $1.00 – an almost 2000% price increase.
Taken out of context, that may be misread as simply a "greedy" corporation that wants more money. However, in reality, it just shows the devastating affects of inflation on the prices we pay for everyday goods.
According to the govt's consumer price index, something purchased for 5¢ in 1913 (the year that the Federal Reserve was created) would cost approximately $1.16 in 2012 – an increase of 2225%! This knowledge sheds light on why the price of "refreshment" has increased, but we still haven't taken the increase to its root cause.
We have already seen that the price of a Coke has increased over time, but why? If a 42" LED TV was $4000 a few years ago, and they are on sale this year for less than $1000, then why is the Coke different?
The difference is this: while actual prices (in constant currency) do go down over time, inflation has simultaneously decreased the value of currency. Thus, as things become easier to make with efficiencies in manufacturing techniques and economies of scale in production, their currency prices increase over time.
Items that have managed to decrease in price in the relative short term (TVs, electronics, etc) are mostly due to manufacturing efficiencies. However, in the past century we have seen a dramatic increase in the cost of consumer goods (Cokes, bread, pencils, clothes, etc).
These price increases are due to inflation. After all, in the case of a Coke, it is "just" water, syrup, and a bottle. With all the advances in technology and distribution, doesn't it follow that it would be cheaper and easier to bottle sugar water in 2012 than it was in 1887? Of course, we can bottle at 100s of units per minute!
So, if the price increase from 5¢ to $1.00 was not due to manufacturing, then is it simply profit? No. If we thought the price of a Coke was too high, we just wouldn't buy it. Our actions are the same as our counterparts from 1887. They knew a deal when they saw one, and we do too.
Therefore, the only other explanation for the price "increase" is inflation.
Yes, you read that correctly. We have a "money factory" in the US. It sure would be nice to have one of those as a regular citizen, but, unfortunately, we would be arrested for counterfeiting. The ability to make money is restricted to the US government.
What is the problem with that? Quite simply, this "money factory" is the root cause of inflation – and the reason why our Cokes are $1.00 instead of 5¢.
Consider the scenario of $1000 in total circulation, and a cup of coffee selling for $1. If, by magic, the total amount of money in circulation doubled, to $2000, then with all other things equal, the price of the same cup of coffee would be $2. This is inflation – an increase in the supply of money.
The coffee has the same value - it keeps you awake, hydrates you, is warm, etc - but, because there are more dollars in circulation, they are each reduced in relative value, and thus, the coffee's price increases.
So who increases the amount of money in circulation? The US Government's "money factory". With each printing of a new dollar bill (or creation of new money electronically as is the case these days), the value of the dollar in your pocket and bank account decreases.
The Banks are to blame…right?
Well, what is the problem with printing money then anyway? If all prices increase by the same amount, and we all have extra money, then there is nothing wrong, right?
In the first scenario of inflation and coffee above, the entire money supply increased at once. Perhaps someone added an extra "0" to the end of our bank accounts evenly. Perhaps we all got a check in the mail for $1000. In this example, it would be a futile action – we would just deal with much larger numbers in our daily transactions.
In reality, however, the Federal Reserve prints money and then "loans" it to banks – they don't send a check to everyone's house. Think of this as if you had a printing press at your house.
In this second scenario, you would print money, as much as you wanted, and then use it to buy the things you desired. Your neighbors, however, would not receive any additional money, and they would continue consuming as normal.
Things are going well for you in the second scenario. In addition to buying what you wanted, you would give money to a small circle of friends and family, who would then buy what they wanted to (it is good to know people).
In this way, in ever-increasing circles, new money is introduced into circulation. As recipients of this money purchase items they normally wouldn't, the prices of those items are bid up in normal supply and demand fashion. Eventually, prices of regular items are increased (the coffee and Coke from above) as the money ripples through the economy.
The problem in this second scenario is one that is not present in the first. In the first scenario, it was a "one-time" increase, and was the same for everyone – resulting in a math exercise.
In the second scenario, however, the money is not introduced all at once; rather, the people that get the money first, before inflation can set in, do not pay the higher prices. The people that get the money last, or perhaps not at all, only see the prices rising. There are "winners" and "losers" in this system.
Naturally, the "losers" look on the "winners" with contempt because they know they have been cheated. In our current system, people tend to look at the banks.
In the "occupy" movements, there was much strife against the "big banks" and how they were bad. However, they were just the "friends and family" in the first scenario. The real culprit, and unseen to the majority of people, is the government's printing press.
What to do?
To summarize: an increase in money supply causes inflation of prices. So, just how much are we printing? It is difficult to visualize numbers as large as "$85 billion", so here is a link that puts things into perspective.
The only way to stop the theft of your money through inflation is to first, become knowledgeable about the causes and affects of inflation. A great resource is Murray Rothbard's "What has Government Done to Our Money?".
Once the knowledge is there, the second step is to inform others. For my entire life, I was told that "our money is based on trust", and I never questioned it. Now that I see the fallacy in that statement, and that "trust" means, "trust us" with a wink and a smile, I am able to make my own conclusions.
Since the Federal Reserve System was implemented in 1913, and we were forced to "trust", we have been subjected to 2000% inflation. Since 2000, it has been 34%!
This tells me something very fundamental is broken.
I don't know about you, but I don't have a 34% return on my investments, and if I did, I would just break even!
If printing my own money is fraudulent, then why do we allow the Government to do the same?
If an increase in the money supply lowers the value of each unit of currency, why do we allow our money to be depreciated just because someone else wants to print more and give it to their friends?
The printing press though? It continues to print. Let's stop the press and End the Fed.


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SEOmoz, the SEO toolset company, has announced they have successfully raised another $18 million in venture capital from Foundry Group and Ignition Partners.
Foundry Group put in $15 million and Ignition Partners put in $3 million.
Co-founder and CEO of SEOmoz, Rand Fishkin detailed the financials, growth, future plans and management changes of SEOmoz. One big change for the SEO industry is that Rand's mother and co-founder Gillian Muessig is stepping down from the board of directors and resigning her title of President.
Here is the slide deck they shared:
For more details see Rand's blog post at SEOmoz.
Image credit to ShutterStock.
Related Topics: Channel: Industry | SEM Industry: Acquisitions | SEM Industry: General


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You CAN Lower Your Blood Pressure With this Guide
"You can do it!" is the message in this action-packed guide. Follow step-by-step instructions on how to achieve and maintain a lower blood pressure through lifestyle and, if prescribed, medication. It's filled with practical advice about how to find your target weight, use herbs and spices to reduce sodium intake, and even how to remember to take your blood pressure medication. The bright, colorful design and upbeat language motivates as it educates hypertensive and pre-hypertensive patients to take control of their cardiovascular health.
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have a set of new goodyear duratrac 275/65r 20s for sale only 400 miles off them. asking 1000. located in wisconsin. email is email@example.com
What's up! My hypertech is just a speedo calibrating programer. I had a diablo and did not like it and could not see a worth while difference. If I do get a tune it will be Black Bear custom tune hands down.
yes i have given that alot of thought and i think that it is a good idea give me a week and ill have some pics of the black weeks.
Pic's of your truck look good. Have you thought about maybe painting or powder coating your stock wheels black to match the grill/brush gaurd and rear bed cover? Leave the caps silver to match the bumpers. I think it would make the truck look rugged. JMO. Again your truck looks good.
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One of the most commonly asked questions we've received is: Why didn't the passengers aboard missing Malaysia Airlines Flight 370 use their cell phones to call for help? We all remember United Flight 93, whose passengers communicated with the ground by phone after the plane was hijacked during 9/11. Given how famous the incident subsequently became, it's hard to see why none of the 227 passengers aboard the Malaysia Airways flight attempted something similar.
One part of the answer is that, at least at first, many or all of the passengers might well have been oblivious to the fact that anything was awry. There is no evidence that the takeover of the plane was violent; the view has become increasingly widespread among investigators that the captain himself diverted the plane. By this time, it was past 1 a.m., and many passengers were no doubt asleep. Apart from the lights of the occasional ship, the sea below would have been completely dark. In such a situation, without visual reference or navigational instruments, it is almost impossible to determine one's orientation. The only way a passenger could have detected a change in course is if he happened to be watching the plane's course on the entertainment system - but the cockpit can shut that down. "There's the circuit breakers for all that stuff," says retired 777 captain Gerard Baer.
Some reports indicate that after the plane turned off its transponder and changed course to the west, it climbed sharply to 45,000 feet and then descended even more abruptly. If true, such maneuverings quite conceivably might have alarmed the passengers. But it's hard to know how much weight to give the altitude-deviation reports, since it seems unlikely that a fully-loaded 777-200ER can reach such an altitude and flat-out impossible that it could have descended so quickly. So the data might have been produced by faulty instrumentation.
At any rate, once an airliner is at 30,000 feet, cell phones no longer work. "At 3,000 feet, you can make a call, but go much higher and you can basically forget about that," says Wouter Pelgrum, an assistant professor of electrical engineering at Ohio University. "You don't have coverage." Part of the problem, he says, is that cell tower antennae are pointed down, toward the ground, not up into the sky. If you're over a city, with its dense cluster of coverage, you'll have a decent chance, but not in a rural area, and even less so over the ocean.
So what about the United Flight 93 passengers? Most of their calls were made using GTE AirFones, a technology no longer in use that relied on radio waves to communicate with the ground. Malaysia Airlines offers an "air-to-ground phone" service in business class that also allows passengers to send email, but the captain can shut this down, too. Only in the later stages of United Flight 93, when the plane was nearing Washington, D.C., and below 10,000 feet, did a few cell phone calls manage to go through.
One reason for this lack of pinging might be that the passengers all had their phones in airplane mode, and it never occurred to them that something was amiss. If the plane's final destination was near Kyrgyzstan, it would have landed within an hour of dawn, giving passengers little time to notice that something was wrong with the landscape outside their window - and by the time they did, they might have been over sparsely populated landscape with little cell phone service, and/or at low altitude, where electronic transmissions of any kind would have been hard to detect.
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Why didn't the missing airliner's passengers phone for help?
One of the most commonly asked questions we've received is: Why didn't the passengers aboard missing Malaysia Airlines Flight 370 use their cell phones to call for help? We all remember United Flight 93, whose passengers communicated with the ground by phone after the plane was hijacked during 9/11. Given how famous the incident subsequently became, it's hard to see why none of the 227 passengers aboard the Malaysia Airways flight attempted something similar.
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Three intriguing storylines for Penn State as the Nittany Lions enter the bye week before Nebraska comes to Happy Valley.
We break down the players going on bye in week five and the fantasy football implications.
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Eat When You Feel Sad
Zachary German
Melville House Publishing ($14.95)
by Morgan Myers
Zachary Germans Eat When You Feel Sad is a novel about a tone—specifically, a tone of total disaffection, of absolute disinterest, maintained through a rigorous objectivity of language that allows not even the flourish of a compound sentence. Nearly any example would be representative:
Robert takes a shower. Robert dries himself. He puts on underwear. He puts on jeans. He puts on a t-shirt. He takes off the t-shirt. He puts the t-shirt back on. He puts on socks and shoes. He looks at himself in the mirror. He looks at his laptop computer. He looks at his cat. Robert walks out of his apartment. He walks down stairs. He walks out of his building. Robert rides his bike.
It would be easy to identify this relentless monotone as the attitude of the books protagonist, an aimless twenty-something described by himself as vain and judgmental and by another character as full of bullshit. That would be partly right, certainly, but it would also underestimate how much the narration levels the small, ordinary, but very real intensity of Roberts inner life. Robert longs for love and breaks peoples hearts; he makes friends and loses them; he gets drunk, stays in, and goes to work; he feels lonely and bored and desperate and contented. In other words, he has the same emotions and experiences as most of his readers, even if the exact ratio may heavily reflect his millennial-bohemian lifestyle. Meanwhile, the narration treats all of this with a uniform neutrality, as likely to gloss over an act of lovemaking between two sentences or to erase a whole year in a single clause as it is to dilate on the process of doing laundry with Zen-like attention.
If the non-voice that dominates the novel is not Roberts, though, what is it? It might be the perspective to which Robert aspires, a Buddhist equanimity that would mean an escape from the round of vague desires that frustrates him, and into the simple awareness that seems to provide his most satisfied moments. Or it might mirror the cruel-seeming indifference of a universe without intrinsic meaning, in which one event is as random as another, regardless of how significant it may feel to us. Or is it the voice of Zachary German, the author as coldly rational observer split off from his autobiographical protagonist as suffering self?
It seems to be all of this and more, and is thus a subtly but intensely emotional thing, the object of both desire and repulsion, source of both comfort and abjection. Eat When You Feel Sad is finally, then, a love story about a style—a sort of boy meets tone, in which (as in any love story) author, reader, and protagonist are united in their shared fascination with an object that draws and eludes them, that defines and neglects them, that embraces and despises and ignores them all at once.
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Third Olympic Qualifier in Oregon
With a flu epidemic affecting many of the halfpipe competitors, combined with some of the most random snowboarding conditions possible, a third of the five Chevy Grand Prix Olympic halfpipe qualifiers started out as a total disaster. This major event gave several athletes the opportunity to get closer to their dreams of making the US halfpipe team and the opportunity to compete in Torino Italy for the 2006 Olympic games. With all of the outside factors affecting the competing athletes, it was critical for everyone to dig deep and focus only on their snowboarding.
Oakley's Shaun White (eyewear), Gretchen Bleiler (HTT), and Elena Hight (eyewear) did just that. With Shaun and Gretchen being two of the only competitors to avoid the flu during the qualifying round, both rode incredibly strong and took first place runs going into the next days finals. Elena Hight wasn't as fortunate and fought hard with the flu, however, despite nausea; she was able to take second place going into finals.
Both Shaun and Gretchen were sitting in great positions moving into finals, however, the weather took a turn for the worst and the finals were pushed back to Sunday. The weather was much more manageable on Sunday, but the flu had claimed two more victims; Shaun and Gretchen. Feeling both cold and sick, Shaun and Gretchen proved why they should be the next US Olympians.
Despite major stomach pains, Shaun threw down an amazing run and put the nail in the coffin when he stomped a backside 1080 as his last trick. Shaun's halfpipe runs are improving at every contest. He has held a level of unpredictability which has caught everyone off guard, and at Mt Bachelor, this unpredictability claimed him another first place finish.
The flu wasn't enough to overcome Gretchen's drive either, and after a solid and smooth first run, she was sitting in the first place position. Since the US team takes each athletes' top two results out of the five qualifying events, the only way to guarantee a spot is to have two first place finishes. Having taken a first and a second place in the first two Olympic qualifiers two weeks prior to this event, Gretchen was "statistically" on the US team, however, the only way for her to guarantee her spot was to take another first place; and that's exactly what she did. Her victory lap was now for taking first place and officially making the US Olympic halfpipe team.
Congratulations Gretchen and Shaun!
For more info and US Team standings check these websites: www.ussnowboarding.com www.transworldsnowboarding.com
Men's Halfpipe Results: (Oakley Athletes in Red)
- 1st Shaun White
- 2nd Mason Aguire
- 3rd Danny Davis
Women's Halfpipe Results: (Oakley Athletes in Red)
- 1st Gretchen Bleiler
- 2nd Hannah Tetter
- 3rd Elena Hight


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Author Biography | Interview | Books by this Author | Readalikes
Francesca Marciano is the author of three novels - The End of Manners, Casa Rossa and Rules of the Wild. She is also a documentary filmmaker and divides her time between Rome and Kenya.
This biography was last updated on 12/11/2010.
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A Conversation with Francesca Marciano, author of Casa Rossa
Your first novel, Rules Of The Wild, was about Africa. You evoke places so
vividlywhat made you want to write about Italy this time?
After writing about Kenya -- a place where I spent several years of my adult life -- I felt the urge to go a little deeper, to plunge into some early memories, some closer feelings. Although Casa Rossa is a work of fiction, so much of the complex tapestry of my background as an Italian is woven into it.
There are, I think, certain images that follow us all of our lives; they are as powerful as if they're engraved into our DNA, and are responsible for shaping our lives.
In this novel I wanted, among other things, to conjure up these images of mine, and try to make them come to life on the page. They come from the landscape of Southern Italycacti; relentless cicada song among the olive trees; crumbling farmhouses and their thick walls, the sweet smell of ripe figs: these are the sounds, sights, and smells of the place I fell in love with as a child.
For me Southern Italy is a place with incredible power, and as I set out to write Casa Rossa, I thought it would serve well as background for the ...
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NORMAN — Fishermen and government officials are sparring over catch limits that threaten the very future of the industry. Television viewers are getting a "reality" taste of the fishing world from shows like "Deadliest Catch" and National Geographic's "Wicked Tuna."
But fishing's harshest reality was felt again in Gloucester, America's oldest seaport, and in Deer Isle, Maine. The Coast Guard made the grim but understandable decision to end the search for the scalloping boat Foxy Lady II, four days after it went missing Dec. 15.
Presumed lost are Capt. Wallace "Chubby" Gray Jr., 25, and his 50-year-old crewmate, Wayne Young. Both were from Deer Isle but both fished out of Gloucester. Their names now will be added to a roll of more than 5,000 Gloucestermen lost at sea and memorialized on plaques surrounding Gloucester's iconic "Man at the Wheel" statue. The statue is inscribed with a phrase from Psalm 107: "They that go down to the sea in ships."
It's easy to get caught up in talk about commercial fishing, from the debate over regulation to the industry's fight for survival in the face of a declared economic disaster to the exploits of the "Wicked Tuna" crews. But no one should forget that, statistically, commercial fishing remains America's most dangerous industry.
Death at sea is constantly on the minds of fishermen and their families, and our hearts go out to the families and friends of Gray and Young. Our respect goes to their colleagues, who press on with the courage they and their predecessors have shown for centuries. And we hope their loss serves as a reminder to government officials to grant all fishermen the respect they deserve.
— Gloucester, Mass., Daily Times
For local news and more, subscribe to The Norman Transcript Smart Edition, or our print edition.


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OKLAHOMA CITY — Two state agencies dealing with alcohol and narcotics that have a total of nearly 200 employees and combined annual budgets of more than $21.5 million would be merged under a pair of proposals approved Thursday by a Senate committee.
The Senate Public Safety Committee approved two measures that would merge the Oklahoma Bureau of Narcotics and Dangerous Drugs with the Alcoholic Beverage Laws Enforcement Commission. Consolidating both agencies into the new Oklahoma Bureau of Alcohol and Drug Enforcement would result in cost savings and consolidate administrative functions, said Sen. Clark Jolley, who sponsored the bill and joint resolution.
The proposed merger is part of a broader push by members of the Republican-controlled legislature to streamline and ultimately reduce the cost of state government. The legislature last year consolidated a handful of state agencies into the newly named Office of Management and Enterprise Services.
The ABLE Commission has about 50 employees, while the OBNDD has more than 140 state workers. Besides a reduction in some of those positions, Jolley said the agencies could merge some of the agencies' existing locations in Tulsa, Oklahoma City and McAlester.
For local news and more, subscribe to The Norman Transcript Smart Edition, or our print edition.


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There was a lot of talk about the members meeting somewhere in the NJ or MD area, what happened? Did it just fade away?
As it was said before, this would be a great chance for POLK to open the doors to us, the guys who really dig the stuff.
Free Shipping on All Orders 1-866-764-1801Vist our Online Store
There was a lot of talk about the members meeting somewhere in the NJ or MD area, what happened? Did it just fade away?
As it was said before, this would be a great chance for POLK to open the doors to us, the guys who really dig the stuff.
Micah pretty much alluded to the fact that Polk wasn't in a position to host such an event at this point, so that was pretty much it.
There was discussion of holding an event at the Rancho de No Concerno ( the Grand residence ) but there are some inherent drawbacks to that, none attributable to George personally. IE, Wendi would probably be more willing to buy off on a trip to a Polk-sponsored event but not to just drive to Jersey for a party...
A Polk-sponsored meeting fell through, but there was plans to have it at George's place. He was supposed to get back to me with a date, but that hasn't happened yet. I don't think he's as interested as before. I'm up for new suggestions for a location. Remember, Micah said he'd buy as beers if we came to Baltimore!
George said he would have had it at his place in Jersey, but it's hands off the wife and daughter.
All of us horndogs on the forum agreed that it wasn't worth the trip because that's the real reason we wanted it held at his place.
Who wants to drive there anyway just to eat some burgers and hotdogs and listen to his Carver Amazings. He'll probably subject us to a demo of Barry Manilow or John Denver.
For those willing to drive to Baltimore for the day, there's plenty of restaurants and hangouts in the Canton/Fells Point/Inner Harbor area we could meet at. We might even be able to convince some of the team at Polk to join us.
Ya hear that Micah and Justin! Come out of your caves and join us!
Hey, man: You name the place and time, and I will be there. With bells on. (Well, maybe not bells.)
Look, Russ: new "signature" quote!
"There's nothing funny about a clown in the moonlight." - Lon Chaney
The title says it all. Who else could make it to Baltimore sometime this summer?
isent b-more the std capital of the country?
Heck Iwouldn't mind showing up but it is just a little to far from Phoenix.
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Earthy accents add an organic feel to this festive table.
Mix-and-match vintage pieces in green and gold lend an eclectic look. A colour theme dictated by the lush magnolia leaves as the centrepiece is tied together with napkins and a tablecloth in shades of green similar to the vases and candle holders.
See more Thanksgiving Table Settings in our photo gallery.
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CONTACT: City Communications, 816-513-1349
FOR IMMEDIATE RELEASE: March 9, 2011
Municipal garages at or near capacity due to Big 12
Public advised to keep valuables out of sight when parking
The City of Kansas City, Mo., Public Works Department is advising motorists that municipal garages near the Sprint Center and Municipal Auditorium are at or near capacity today due to attendance at the Phillips 66 Big 12 Basketball Championships.
As motorists seek alternatives to the municipal garages, which charge $10 for event parking, the City is reminding the public of the importance of reading posted signs at commercial parking lots and making certain that the pricing and terms are understood before parking vehicles.
As with any event, motorists parking vehicles downtown during the championship events are advised that it is always prudent to keep valuables out of plain sight when leaving a parked vehicle. Items such as GPS, laptops, cell phones, audio devices, purses and sunglasses are a temptation for thieves seeking an easy opportunity.
The championships are estimated to have a $14.1 million impact on the local economy.
The Men's Championships are being played in the Sprint Center and the Women's Championships are being played at the Municipal Auditorium.
For more information about the championships, visit the official fan information site at VisitKC.com/big12basketball.
Media inquiries about parking for this event should be directed to Dennis Gagnon, public information officer for the Public Works Department, 816-513-2659.


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TUSCALOOSA, Ala. -- While Alabama coach Nick Saban isn't a fan of the words "depth" and "chart" being used together, he'll occasionally give some insight into which players are competing at certain positions if the right questions are asked.
During his Wednesday news conference, a simple question about how offensive lineman Brandon Green's development revealed much more.
"I think he's done very well. He's certainly improved a lot as a player," Saban said of Greene. "He's in competition with Cam Robinson right now at left tackle. Cam gets better and better every day. Brandon has made a significant amount of improvement. I think when the spring is over we'll decide where Brandon Greene can help our team the best. Shepherd is back playing right tackle and Grant Hill is his backup. And those are the four guys that will primarily, this week, have been working at tackle. Leon Brown has been working there some. We've moved Leon to guard. We want to give him a good opportunity at guard and see how he develops."
In that answer, Saban revealed the team's plan for Greene, freshman Cam Robinson, Austin Shepherd, Grant Hill and Leon Brown.
During the media's viewing period, Greene has worked at left tackle with the first group while Robinson worked with the second or third group. Shepherd has consistently been at right tackle, but spent a few practices working at left tackle. Hill has seen time at center and Brown has worked at left tackle, right tackle and right guard.
Spring is definitely the time for experiments, and the Tide has moved its offensive linemen to various spots to test players versatility.
The battle at left tackle may prove to be the most important. If Greene or Robinson is able to lock down that spot, the other positions fall into place with three starters -- left guard Arie Kouandjio, center Ryan Kelly and Shepherd at right tackle -- from last year's team back.
As for Robinson, he has impressed. Howard said Robinson could be one of the breakout guys to watch during the Tide's A-Day game.
Greene, who spent last season at tight end, has drawn some rave reviews as well.
"When Brandon first moved to tight end with us, he was a big guy. He could really block," tight end O.J. Howard said. "He taught me some things, because he was an O-lineman at first so he knew how to block really well. I taught him some things running routes because he really didn't know how to run routes.
"It was pretty impressive for a guy that big to play tight end. He's really athletic for his size. He was impressive."


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From demolition to near finish, it took around 112 days to construct the new Steak 'n Shake on West Broad Street, according to Ed Lane, project engineer for Smith Planning Group in Oconee County.
Lane captured the construction in a two-minute, time-lapse video. Watch it here in optional high definition. The video caption notes a photo was taken every 30 minutes.
Are you looking forward to eating at the new Steak 'n Shake? Tell us in the comments below.
Local fans of the Steak 'n Shake franchise won't have to wait much longer to order up a burger. The restaurant opens on Thursday, Nov. 15, so there will be plenty of time to enjoy a holiday milkshake this season.
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The Smokey Good Sam Camping Club held their monthly meeting on Feb. 9, at a local restaurant in Macon.
The vice president, George Simmons, opened the business meeting leading the members with the pledge to the American Flag. Eleven members answered roll call.
The minutes of the January meeting were read. Marylee Gingrich made a motion that they be approved. Sherri Robb seconded and the motion carried.
The treasurer, Gwen Simmons, gave the treasurer's report. Matt Auriene made motion to accept the report. Richard Bergfield seconded and the motion carried.
George Simmons gave a report on the Macon County Park Board meeting. He stated there would be a proposal on the April ballot for a sales tax of one quarter cent for three years for Macon County Fairgrounds Park improvement.
Under old business, it was reported the club has not had any response from the Missouri State Samboree authorities in response to the wooden race track they wanted to purchase.
Under new business, Gwen Simmons read thank you notes from the Jean Nothnagel family, Mary Keyton and Macon Town and Country Fair.
The service project for March will be Safe Passage Women's Shelter. Richard Bergfield made a motion to donate to this cause. Matt Auriene seconded and the motion carried.
Birthdays for February were Gwen Simmons and Sherri Robb The appropriate birthday song was sung. There were no anniversaries for February.
A report was given on Smokey members who had been ill. Bill Bergfield is improving after spending some time in the hospital. Clay Keyton is a patient in Columbia Medical Center and making improvement following surgery.
The group voted to go to a local restaurant in Macon for its March 9 noon meeting.


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We want to commend The American Board for addressing the issue of teacher shortages in Chickasha.
We as a people are constantly bombarded in the media with stories detailing how class sizes are getting larger and teachers fewer. More and more seem to be getting out of the education profession and pursuing less stressful and higher paying jobs. It is wonderful to see an organization combatting this trend and we welcome their efforts.
Not only are they attempting to minimize classroom size by adding teachers, but their goal of adding experienced educators in the mix is beyond commendable. We can only hope that their upcoming event will prove fruitful for all involved combatting a lack of educators here.
Explaining the process of certification for those who may be having difficulty achieving certification is needed in today's work force and we are glad to see it taking place.
Few know that simply holding a bachelor's degree can land you in a teacher's role in less than a year. That information is crucial to the success of our young people and we are happy an organization like The American Board exists to make these certifications a possibility.
Editorials are a consensus of the editorial board of The Express-Star.
The editorial board is comprised of the publisher, managing editor and various staff members.


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Staff Reports
Lockport Union-Sun & Journal
Lockport Union-Sun & Journal — An appellate court panel upheld the conviction of a Tonawanda man who beat his mother to death with a hammer on Christmas Eve in 2009.
David Heck, 58, was found guilty of second-degree murder by an Erie County jury on Feb. 18, 2011.
But Heck, in seeking to overturn the conviction, claimed the evidence used was insufficient, that police violated his rights, that the prosecution was engaged in misconduct and that state Supreme Court Judge M. William Boller had made numerous mistakes, depriving him of a fair trial.
The appellate court rejected those arguments on Friday, concluding that Heck struck his 87-year-old mother at least 13 times, then "staged the crime scene to make it appear that his mother had fallen and hit her head."
Heck used a hammer to bludgeon his mother, Ruth Heck, in their Conant Drive home, where he then left his mother for five days.
Police found his mother's body when Heck attempted to commit suicide, then called for assistance. His attorney, John Nuchereno, argued a burglar broke into the home and killed her when Heck was at the store.
Prosecutors contended that Heck had murdered his mother in part because of foreclosure proceedings involving the home they shared, and because he would lose her Social Security checks once she died of natural causes. He was accused of covering up the murder by staging the scene to make it look like his mother had fallen.
The appellate panel said there was a preponderance of evidence. Heck was sentenced to 25 years to life by Boller in 2011.


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I can do one like coatesy in a week, as I've got all the parts would just need to get the parts machined but got everything else. Price on these are £550 and then £85 if you want an uprated actuator as well. If you want to send me yours at a later stage I need a £100 deposit as well which I return once you send me your unit.
these work best and really need a ported exhaust manifold.


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LOS ANGELES — Bed bugs have re-emerged as an urban blight in the past several years, forcing people out of homes, resisting chemical pesticides and evading other removal tactics. But researchers are building bug-catchers inspired by an age-old folk remedy to this "ancient scourge": kidney bean leaves.
Their experiments, described in the Journal of the Royal Society Interface, tested the home-grown solution and even made synthetic leaves that could help scientists devise an easy, environmentally friendly method of trapping bugs before they establish a full invasion.
Bean leaves have historically been used in Eastern Europe as low-tech bug traps: bed bugs wandering a floor strewn with the foliage would get stuck on their surfaces, struggling in vain even as the leaves were collected and burned.
Curious about this simple remedy, study co-author Michael Potter of the University of Kentucky teamed up with lead author Catherine Loudon, a University of California, Irvine biologist, to test out the practice.
"I was entranced," Loudon said. "It seemed so bizarre and unlikely that bean leaves would be capable of actually capturing bed bugs."
Bedbugs and bean leaves do not usually interact, but the leaves possess a natural defense against hungry insect predators, stopping leaf-eaters in their tracks.
The leaves sport tiny, sharp-hooked hairs called trichomes across their surface. These microscopic hooks, 10 micrometers in diameter and 50 to 100 micrometers high, jab into the insects' bodies, trapping them before they get very far. Even those that break free are often trapped again a few steps later.
The scientists made moulds of the leaf surface and poured epoxy into them to create synthetic leaves. Some of the natural leaf hooks unexpectedly broke inside the molds and became part of some synthetic leaves when they poured epoxy in.
At first, this was frustrating — until the scientists realized they could use the half-natural, half-man-made leaves to test the pests, too.


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On Saturday morning, pcweenies.com and Uncubed went down for a few hours. Anytime my sites go down, it's a very uncomfortable feeling. What if someone's visiting my site for the first time? Will they ever return if they see that the server's down?
I suppose there are bigger things for me to worry about… but I don't think I'm alone in going through the anxiety of a downed site. What about you?
P.S. Happy Birthday, Aarti! :D


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Through the Turbulence
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2013 Indy Lights Firestone Freedom 100 Highlights
On May - 24 - 2013
Special thanks to IMS Productions and IndyCar for footage.
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IndyCar: To win the championship I must… - Racer
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Clint Bowyer fails to realize IndyCar doesn't have push-to-pass on ovals - NBCSports.com
Montoya takes advantage of break in IndyCar schedule to drive in Brickyard 400 - Indianapolis Star
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Playful and sexy, the Cover Male Thong is made from a crisp stretch polyester fabric and is ideal for the guy who holds his assets in high esteem. Available in red, white or turquoise, it has a fabric-covered waistband for unbeatable comfort.
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Victoria Square.
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Whole Wheat Maple Quick Bread30 Reviews 1 Pic
Prep15 m
Cook50 m
Ready In1 h 5 m
"This recipe uses light ingredients, but it still comes out moist with a mild sweetness. Great to make if you don't feel like waiting hours for traditional yeast bread, but are craving some."
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Adjust Servings
Original recipe yields 12 servings
- Preheat oven to 375 degrees F (190 degrees C). Grease a 5x9 inch loaf pan.
- In a bowl, mix the milk, yogurt, egg, maple syrup, and lemon juice. In a separate bowl, mix the flour, baking soda, cinnamon, and nutmeg. Gradually stir the flour mixture into the milk mixture until moistened. Pour into the prepared loaf pan.
- Bake 50 minutes in the preheated oven, or until a knife inserted in the center comes out clean.
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Reviews (30)Rate This Recipe
Very good and good for you. I substituted buttermilk for skim (its extrememely low in fat and very rich tasting). I cooked my first one 45 min and it was too long, made it dry. I cooked the second one approx. 40 min and it made a big difference, I also loosely covered the top with foil the last 10 min.
So maybe I'm jumping the gun a little since I haven't even pulled this loaf out of the oven yet, but the batter/dough tasted so good, it is rising so beautifully (better than any bread I've made recently), and has the most delightful color. I had to substitute 1 T milled flax seed + 3 T water for the egg because I ran out yesterday and haven't been able to get through the snow to the store yet. I also used 1 2/3 c whole wheat flour + 1/3 c unbleached all-purpose flour because I didn't have any pastry flour. I can't wait to taste this!
This recipe is great- I happened to find maple yogurt at Whole Foods, so I used it! This is healthy & low cal. And surprisingly very moist! Reminds me a bit of gingerbread. All my quick bread recipes need to have foil on the top the last half of the baking time to prevent over-browning. No exception here. Thanks for submitting!
Similar Recipes
Whole Wheat Beer Bread
Oatmeal Whole Wheat Quick Bread
Classic Whole Wheat Bread
Maple Whole Wheat Bread
Whole Wheat Pita Bread
Whole Wheat Chocolate Banana Bread
Amount Per Serving (12 total)
- Calories
- 114 cal
- 6%
- Fat
- 1.2 g
- 2%
- Carbs
- 23.3 g
- 8%
- Protein
- 4 g
- 8%
- Cholesterol
- 19 mg
- 6%
- Sodium
- 234 mg
- 9%
Based on a 2,000 calorie diet
previous recipe:
Whole Wheat Beer Bread
next recipe:
Oatmeal Whole Wheat Quick Bread


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Filed under: Digestive Health
Gastroparesis is a condition in which the muscles in your stomach don't function normally.
Ordinarily, strong muscular contractions propel food through your digestive tract. But in gastroparesis, the muscles in the wall of your stomach work poorly or not at all. This prevents your stomach from emptying properly. Gastroparesis can interfere with digestion, cause nausea and vomiting, and cause problems with blood sugar levels and nutrition.
There is no cure for gastroparesis. Making changes to your diet may help you cope with gastroparesis signs and symptoms, but that's not always enough. Gastroparesis medications may offer some relief, but some can cause serious side effects.
©1998-2013 Mayo Foundation for Medical Education and Research (MFMER). Terms of use.
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Serving Clearwater, Dunedin, Largo, Oldsmar, Palm Harbor, Pinellas Park, St. Petersburg, Seminole, Tarpon Springs and the beaches.
The mailing address for NAMI Pinellas County is:
P.O. Box 12773, St. Petersburg, FL 33733-2773
Visit this website often for program updates and Special Events information.
At our Education Meeting on July 10, 2014, 7:00 p.m. we will have Dinner and a Movie!
Join NAMI Pinellas July 10th at 7:00 PM at Suncoast Hospice for a free screening of the documentary Out of the Shadow which Susan Smiley filmed about her mother who lives with Schizophrenia. In honor of Independence Day, this month we will show this film about the difficulties of living independently with serious mental illness. The film follows Millie Smiley through hospitals and difficult living situations, within a system that does not provide adequate care for the severely mentally ill
This NAMI website describes the film
Following the film, NAMI Board member Jennifer Robinson will speak about living with Schizophrenia and the challenges one faces with living arrangements, homelessness, and successfully living independently. She is the author of a graphic novel called Episodes of Schizophrenia and is currently working on her Bachelor's Degree.
We will serve free refreshments provided by Banquet Masters, during the screening
2nd Thursday each month Location: Suncoast HospiceMary Labyak Community CenterBuilding 1005771 Roosevelt Blvd, Clearwater
THURSDAY, July 17th, NAMI Family Support Group begins 7:00pm, Suncoast Hospice, Building 100, 5771 Roosevelt Boulevard, Clearwater.
This monthly meeting is for caregivers of individuals with a mental illness. Family members can talk about their challenges and help each other through their learned wisdom.
Tarpon Family Support Group Meeting
First Thursday of the Month at 4:00 p.m.Suncoast Center (Next to Comps N Kids)545 East Harrison StreetTarpon Springs, FL 34689
Clearwater Family Support Group Meeting
Third Thursday of the Month at 7:00 p.m.Suncoast Hospice Mary Labyak Community Center Building 100 Roosevelt Blvd. Clearwater
Every Monday at 6:30 pmSuncoast Hospice Mary Labyak Community Center Roosevelt Blvd. Building 100 Clearwater
Free 10-session course taught by individuals with mental illness trained as NAMI mentors.
There is no charge for this course; however, participants must pre-register. Call 727-826-0807 for more information.
Family-to-FamilyEducation Program
12-session course taught bytrained NAMI family members.Next classes will be in the Fall 2014.
It is not too late to registerRegistration required.Call Stacy at727-826-0807
NAMI (National Alliance on Mental Illness) is the nation's largest grassroots mental health organization dedicated to improving the lives of persons living with serious mental illness and their families.
Founded in 1979, NAMI is a national organization and has become the nation's voice on mental illness. NAMI includes affiliates in every state and more than 1,100 local communities across the country who join together to meet the NAMI mission through support, advocacy, education, and research.
NAMI Pinellas County, Florida, Inc. was established in 1986 and we celebrated our 25th Anniversary in 2011. We currently have about 300 members who are individuals with mental illness and others affected by mental illness, such as familiy members and service providers. We are affiliated with NAMI Florida, Inc., an organization that includes more than 30 local affiliates with 2,000 members across the state of Florida, as well as with NAMI National.
Mental illness affects one in four families, striking persons from all walks of life, regardless of age, race income, religion or education. If untreated, biologically based brain disorders, such as schizophrenia, bipolar disorder, major depression, obsessive-compulsive disorder and panic disorder can profoundly disrupt a person's ability to think, feel and relate to others and their environment.
NAMI Members Promote Advocacy for:
NAMI believes there has to be:


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By Craig Huchel/Sports Correspondent
— Zionsville's girls' volleyball team lost its focus after winning the first two games of the match Thursday, Oct. 4 at home.
In the end, Brownsburg won the last three games to win the match 3-2.
Junior Cyra Bammer said the team got a bit overconfident.
"I think we lost focus," Bammer said. "I think we thought we beat them and they came back. We need to make sure we stay focused."
The Eagles came out strong and won the first game fairly handily 25-15.
In the second game, the Eagles played tough enough to win 25-23.
But it was the third game the Eagles could not finish. They were up by as many as three points throughout the game.
Brownsburg took control of the game and with the game tied 23-23 scored the game's final 2 points to win 25-23.
Zionsville coach Dawn Jones said the team fought hard, but the air left the building after the third game.
"I think we played well at the beginning," Jones said. "I think our mind gets to us and we get in our own heads on how good we are. We played so well to win those two games. And when push came to shove in the third, we fought to do that. But in the fourth game, it's almost like we felt the defeat before it happened, and we couldn't pull through."
The Bulldogs led throughout the fourth and fifth games, winning 25-23 and 15-7.
Jones said the team simply quit doing what it did to win the first two games.
"We started the match with our middles," Jones said. "And we got away from that. I don't know if that was passing or setting. But when we don't establish our middle like we did in the first two games, it puts us on the outside and they can be set up and take on Maren Braun all together."
Bammer said the Eagles will learn from this and move on as they face Carmel and Avon next.
"We have to work on being tough," Bammer said. "We need to make sure that when we get blocked, we don't care. We need to make sure that we have the Zionsville mentality that we're the best and we need to show it."
Jones agreed.
"We're going to end with a tough schedule," Jones said. "But I think that every moment of these next few days is a learning experience to go into sectionals. And I think that's what we're fighting for."
The Eagles found out Monday, Oct. 8, that they received a bye in the opening round of the sectional.
Zionsville will play the winner between North Central and Carmel at 11 a.m. Saturday, Oct. 20.


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OK then, I guess I'll just WING IT!!
Thanks for your help! Wish me luck!
just my two cents...
Good luck, of course. The secret is not to be intimidated. People have been roasting turkeys and making gravy for years. I believe anyone can.
I don't baste my turkey, and I've always had plenty of drippings for gravy. Some of the drippings get quite brown, but that just tastes wonderful in the gravy and adds colour. I make a roux with the drippings (which are mostly the fat rendered as the turkey cooks, and then add water to deglaze the pan and dissolve the other drippings. I season with salt and pepper, and I rarely have to add any stock, because there is plenty of flavour in the drippings.
I do cover just the breast of the turkey in a loose tent of foil after it reaches the browning I want, because my oven is very small and it'll get too brown if I don't. I'd never cook my turkey covered, because it loses so much flavour as it poaches.
I don't do whole turkeys any more. I just buy the breast and legs separately, brine them, and roast like I would a whole turkey except that the light and dark meats go in the oven at different times. That way I avoid cooked legs/dry breast or done breast/underdone legs.
My job requires me to be a juggler, but that does not mean that I enjoy working with clowns.
Do you stuff your turkey or cook the stuffing separately?Originally Posted by Japanfan;
I guess I could just brine and baste it in syrop d'erable
"The team doesn't get automatic capacity because management is mad" -- Greg Smith, agile guy
Has anyone grilled or fried a turkey?
Fried Turkey is so good and juicy. For the last few years, my mom and me alternate between frying and grilling a whole turkey.
This is the recipe I use for grilled turkey. You can also use marinade injections to really season the meat. Grilled Whole Turkey
"My bronze feels like gold, said the bronze medalist Carolina Kostner
I've never used this for turkey, but I have for chicken, which is to dip the parts in yougurt, roll in bread crumbs, and bake, for faux fried chicken.
I have to try this with tzatziki some day.
"The team doesn't get automatic capacity because management is mad" -- Greg Smith, agile guy
Many thanks to everyone for their suggestions
I soaked the turkey in salt water to brine it, 12 hours for a 12-lb bird, and then brushed melted butter under the skin of the top of the turkey before baking. I covered the bird with cheese cloth and basted it every hour with a stock and butter mixture. I had chopped carrots, celery, onions, and leeks in the bottom of the pan sauteing in the stock mixture.
For gravy, I put the sauted vegetables in a food processor and added it to the stock/juice from the pan heating in a saucepan; the veggies thickened the gravy.
I had a lovely turkey dinner with potatoes au gratin and baked spaghetti squash, and there are two bags of turkey in the fridge and nine in the freezer for the next couple of months. Whew, first turkey down!
"The team doesn't get automatic capacity because management is mad" -- Greg Smith, agile guy
Congratulations. Wheee - sounds like a great meal.
I'm salivating just reading your post!
I'm glad it went so well.
We do upside-down for the majority of the cooking, then flip him with about 1/2 hour to go. That way, we don't have to baste or do anything to prevent over browning.
AceOn6, the golf loving skating fan
How do you keep the breast skin from sticking to the pan and tearing when you turn it over?
Thanks. My roaster is non-stick, but the rack definitely is not. I've used olive oil and herbs/veggies before, but there's always that little bit that sticks. Once the skin is broken, the juices are lost. I'll look for a pair of non-stick racks, thanks.
FWIW, I always make stuffing on the side - I think that's "dressing," right? I started doing it because my ex-SIL was a vegetarian and that created another dish she could share at the table.
Instead of stuffing the bird, I put in aromatics: onion, garlic, celery, carrots and lemons (rolled and poked.) Not only does it smell wonderful while it cooks, I use them in the stock pot after dinner. I really like chicken or turkey soup with lemon. My MIL always added cheese to give the soup a tang, but I use lemon now.


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1000 Harbor Blvd.
Lincoln Harbor
Weehawken, NJ 07086
Getting there ›
$31 to $50
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Ruth's Chris Steak House - Weehawken Details
Dining Style:
Casual Elegant
(201) 863-5100
Hours of Operation:
Lunch: Friday: 12:00pm - 5:00pm, Dinner: Monday - Thursday: 5:00pm - 10:00pm, Friday - Saturday: 5:00pm - 11:00pm, Sunday 2:00pm - 9:00pm
Payment Options:
AMEX, Carte Blanche, Diners Club, Discover, JCB, MasterCard, Visa
Steak, Seafood, American
Executive Chef:
Raul Solano
Dress Code:
Business Casual
Accepts Walk-Ins:
Additional Details:
Bar Dining, Bar/Lounge, Beer, Counter Seating, Full Bar, Gluten-free Menu, Happy Hour, Non-Smoking Area, Non-Smoking Restaurant, Patio/Outdoor Dining, Personal wines welcome, Personal wines welcome (corkage fee applies), Private Room, Smoking Area (bar only), Takeout, View, Wheelchair Access, Wine, Wine Bar
Ruth's Catering in Weehawken, NJ - Bring the service, expertise and flavor of Ruth's Chris Steak House to the location of your choice! Your Private Event Manager is ready to help attend to every detail of your event, from the menu to the martinis. Ruth's will bring in a team of trained chefs, bartenders and servers to make the most of your experience.
Private Party Facilities:
No matter what the occasion, Ruth's Chris is the perfect place to gather. We will work with you to customize any menu to meet your needs and budget. Work one-on-one with our Private Event Manager to select the right room and configuration, accommodate your A/V needs, and help enhance your event with floral arrangements and more.
Private Party Contact:
Brian Nelson (201) 863-5100
Getting there
Parking Details:
Lunch - Self-parking in north parking lot Complimentary valet parking for Dinner. Self-parking is also available in a nearby lot & garage.
A word from Ruth's Chris Steak House - Weehawken
Ruth's Chris Steak House in Weehawken, NJ serves the finest USDA Prime beef available, broiled at 1,800° and served on 500° plates, so your steak stays hot, juicy and delicious from first bite to last. Enjoy our New Orleans-inspired appetizers, USDA Prime steaks, fresh seafood, signature side
dishes and homemade desserts. All this while you enjoy our warm, inviting atmosphere and Ruth's Chris' genuine hospitality. So whether you're a regular or have just been wondering what all the buzz is about, Ruth's Chris is the perfect excuse to enjoy the perfect night out. Dinner is served nightly, reservations are suggested and private dining and offsite catering may be arranged.
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Ruth's Chris Steak House - Weehawken -
Best Restaurants in Weehawken
Diner Reviews
Steaks were excellent. Blueberry
Mojito refreshing. Easy access from hotel. Beautiful NYC view area."
Dined on 7/11/2014
Enjoyed our dinner but was a
little disappointed in that we were seated right beside another couple with many open tables near us."
Dined on 7/6/2014
I have been here three times over
the last 4 years, and it never disappoints. We went for my in laws 35th wedding anniversary and we're well taken care of all night. Thank you for the exceptional service and spectacular food."
Dined on 7/5/2014
BOMB WORKS SO HARD IS SO EFFICIENT SO FRIENDLY AND KNIWS HOW TO MULTI-task"
Dined on 7/5/2014
Had a birthday dinner at RC to
celebrate my wife's birthday. I had notifed the restaurant ahead of time through opentable. Our table was tastefully decorated to celebrate the occasion. Our server was top notch. He was very attentive, and knowledgable of the menu. The food was great. Overall it was a 4 star experience."
Dined on 7/4/2014
Right from the start when our
family checked in I knew my husbands birthday was going to be special when they put birthday foil confetti on the table and a note from the restaurant wishing my husband a Happy Birthday. Tim was our friendly, attentive and funny waiter who made us never have to ask for anything. The salads crispy and cold, the shrimp sweet and fresh, all the steaks were cooked to perfection and the bernaise sauce was awesome. All the sides were steaming hot and the bread crispy and hot."
Dined on 7/1/2014
Great dining with parents from out
of town. Loved the view, impeccable service, delicious steaks as usual."
Dined on 6/22/2014
We've dined here many times in the
past and have always been pleased with the service and food, but that was not the case on Saturday. The service was slow, and the food served was lukewarm instead of hot. The French fries were soggy and undercooked. When the main course was over, the waiter gave us the dessert menus before clearing the table, and when the table was cleared, he did not wipe the tablecloth. This is not what should happen at a restaurant of this caliber."
Dined on 6/21/2014
We go here all the time, but I was
very disappointed the last time but this time was fine."
Dined on 6/21/2014
I was celebrating a friends
birthday. We had a Great time. It was an all around Great Experience. Waiter was excellent."
Dined on 6/19/2014
Thanks Lonny aka Bob! You were
great, and especially with my mother who can be a bit picky. Thanks again for the great service and great personality, it makes the dining experience so much better when you have someone who actually likes there job and cares about people dining."
Dined on 6/14/2014
Been a few times. There isn't
anything on the menu I didn't like. "
Dined on 5/31/2014
I took my boyfriend for his bday
and we both loved it. It was our first time there and we are already talking about coming back. The staff was friendly, our waiter was great, the food was delious, my boyfriend was very please with the atmosphere & and food as well he said that " this was great bday" so i would recommend this if you wanna impress you're date or if you wanna be super romantic, great place to dine."
Dined on 5/28/2014
My wife and I have now been here
twice, and absolutely love it. There's a really nice romantic/sophisticated ambiance that makes dinner feel a little important special than normal. The food is very good - I had the 11 oz filet mignon and it was cooked to perfection. My wife had the barbecued shrimp and really enjoyed it. Our salads were delicious too. Finished it off with a creme brulee. Terrific Experience overall. We will be back. "
Dined on 5/17/2014
I have to compliment the wait
staff. Attentive and friendly and professional"
Dined on 5/16/2014
I dined at RC for Mother's Day and
it was a wonderful experience. The seating was quick, the food was superb, but most of all the waiter we had was exceptional. I will come back to RC of Weehawken again. We were treated like royalty!!!!! "
Dined on 5/11/2014
it was a very nice experience. The
waiter was great and the food was amazing !! i would highly recommend this place to anyone that wants to enjoy good steak and nice ambience"
Dined on 5/9/2014
The steak is amazing! You can
always depend n Ruth's Chris for great service and outstanding food. The dining space can use an update. "
Dined on 5/3/2014
Food and service were exceptional.
Will definitely be back. "
Dined on 5/2/2014
We've eaten at many of Ruth's
Chris locations throughout the U.S, this was, by far, the worst. The staff seemed much younger and definitely more inexperienced than at other RCs (chairs moved, two at a time held high in the air over people dining?!?). The food wasn't prepared or served at the expected RC level of excellence (chopped salad was old, no crisp and tasted bland; the petite filets weren't served with the famous RC 'sizzle', sides were barely warm and the creamed spinach didn't look or taste 'right'). This wasn't our first 'eh' experience at this particular RC, but it will be the last. No excuse for the poor food and service at these prices or at THIS chain. Major letdown, not the special Easter meal we expected at RCs. "
Dined on 4/20/2014
The location of this place is
right along the Hudson river with amazing NYC views. The waiter we had was very nice and professional. When asking him about the menu items he was knowledgeable. I got the lamb chops for $40. It comes with 15oz of meat so very filling. The lobster Mac and cheese and shrimp over mashed potatoes were good. However the shrimp dish was slightly over salty. You can keep the bill at a reasonable price if you don't order drinks. This is definitely not a budget friendly place but good for those special occasions. 3 dishes had my bill at $90. I left a good tip as well. "
Dined on 4/19/2014
My Favorite Steak House! Just
celebrated our Anniversary there. Great Views! consistent every time! Just delicious! Stacey our Server always giving superb service! Never disappoints! "
Dined on 4/19/2014
Second time to this Ruth Chris -
and it was much better than the first. For a Friday night it wasn't crowded and the waiter tried too hard to upsale but other than that - it was a relaxing, delicious meal. BBQ Shrimp appitizer is excellent, everyone's steak was cooked to order and the sides, including the brocolli (which is often hard to cook just right) were terrific."
Dined on 4/18/2014
I've eaten at Ruth Chris
everywhere and there's just something about this one that's just better than the rest. The service is great and the food even better. The steak is always cooked to perfection. Lonny is my favorite waiter and I always ask for him. The garlic sauce on the shrimp app is amazing. Kept it on the table thru dinner. Never a bad meal and a very good wine list. Main go to restaurant. "
Dined on 4/17/2014
I've been to many nice restaurants
and steakhouses and ALWAYS pay attention to the service I get. Dorian was probably one of the best I've ever had. He was knowledgeable, super friendly and never seemed "rushed". He even brought my dad a free birthday cake like muffin. My parents aren't the type to spend money to eat at nice places so it was great to have my dad's first experience a memorable one. Dorian... I know a plethora of servers that could learn a lot from you."
Dined on 4/13/2014
Celebrated my birthday and the
table was decorated and we had a great table with a view of the New York skyline."
Dined on 4/12/2014
My wife and I went to Ruth Chris
for our anniversary. The food and service was outstanding and the views of NYC just great. I would highly recommend this to any of my friends (most of which already go here). Jim"
Dined on 4/5/2014
We love this RC, for lunch and
dinner. The food is always on point, we'll be back in June."
Dined on 4/4/2014
Always, always have had a great
meal. Food is excellent. Our waitress was very impressive, she remembered us from a few months ago and even remembered our drinks. Love Ruth's Chris!!!"
Dined on 4/1/2014
My party of 8 had a great
experience. Only one problem occurred, brought out 1 wrong entrée, but it didn't hinder the experience. Steak and sides were delicious."
Dined on 3/29/2014
Steak for two $89.00 should be
like butter, ordered med rear, first one came out well, second better but it was grey, about 1/4 of this grey color. Side dishes where fair, baby spinach looked like it came our if a can. Cauliflower was like a rock and cold. Baked potatoes too firm... I am so glad I had 150 gift certificate. Still had to pay an additional 95.00. For 240 should be mouth watering...appetizers were just fair, no desert just wanted to leave... No cherry in my husbands Manhattan....never going back!"
Dined on 3/22/2014
Wow. Overpriced. Underwhelming.
Disappointing. Location is blah- has the feel of a mall restaurant.. At this price point, it is nuts to go here considering the options in Jersey City and Hoboken, not to mention NYC. The meal was truly nothing special, and certainly didnt warrant the high prices. Had a shrimp app. that was just okay. the steak was good, but it better be for a 44 dollar filet. The sides were bland."
Dined on 3/19/2014
We have been going to Ruth Chris
for years and it is always awesome.. Our waiter Lonnie is always professional and friendly. I can't wait to go n ack!!"
Dined on 3/17/2014
Ruth's Classic dinner (prix fixe)
was average, and very pricey considering the quality. Order off the regular menu if price isn't a concern. The signature filet was very good. Shoestring potatoes overcooked. Spinach was excellent. Wine was pricey too - 3 to 4 times markup . Scenic views only good if you are at the window. Too many view obstructions from structures outside the restaurant. Service was very good but waiter only brought 2 of 3 desserts that came with the Classic dinner -- we needed to ask for the third. We have gone to other Ruth's Chris and the food was better."
Dined on 3/15/2014
My children and I came out to
celebrate my Husband's 50th birthday. It was the first time the kids had been there and they loved it. The restaurant decorated our table with birthday confetti which I thought was a nice touch and his dessert plate was beautifully decorated with Happy Birthday, they just forgot to put his name on it. The only thing I did not like was, we were seated by the kitchen in the corner and that sucked. My chair was kicked on several occasions, although not intentionally, it was annoying just the same. I recommend making it a point to say you don't want that corner unless your party is for two."
Dined on 3/8/2014
We have been to this Ruth Chris
many times and it is our favorite restaurant, with that said our dinner on Saturday night was VERY disappointing very. Service was very slow, the meat was fatty the sides were cold. All in all the whole Saturday night dinner was very disappointing. Douglas G. Malcolm, Jr."
Dined on 3/8/2014
We were celebrating a birthday
everything was on point great value great food great service. Not my first nor will it be my last. The smell of butter was beyond. The bread was my joy of the nite. Oh forgot the steak yummy b"
Dined on 3/1/2014
My wife and I have dined many
times at this wonderful steak house and this time didn't disappoint. It was our anniversary and we both had the tuna ahi appetizer and the filet mignon...she had the small and I had the large. We left very satisfied with our meal and overall dining experience, and will return as soon as possible."
Dined on 3/1/2014
I love Ruth's Chris Steak House,
its one of the best restaurants in my neighborhood. They always have great specials and the calamari is amazing. It is worth every penny. Always Great Service and great food. I always look forward to coming back."
Dined on 2/23/2014
Came here for dinner with clients.
Had a great time. Food was delicious, drinks were well made, and the service was perfect! Will be back for more client dinners!"
Dined on 2/20/2014
More reviews ›
Ruth's Classics
All week 5:00 PM - 10:00 PM
Experience Ruth's Seasonal Classics! Enjoy a full 3-course seasonal meal featuring exciting new entrees, personal sides and dessert. Available for a limited time at participating locations. **Pricing may vary slightly by location**. Excludes Tax and Tip. To see the menu visit,http://www.ruthschris.com/Promotions/ruths-classics/. Special valid May 12, 2014 - Aug 12, 2014 all week from 5:00 PM - 10:00 PM. Offer valid May 12, 2014 - August 12, 2014
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text:
The Norman Transcript
NORMAN — After turning a corner this season in Noble, the Bears came up just a few plays short in their attempt to return to the postseason. Noble traveled to Shawnee on Friday with a playoff berth on the line, but Shawnee came away with a 58-34 victory to end the Bears' season.
The final score doesn't reflect how competitive the game was. The Bears went into the locker room at halftime on top, but fell behind in the second half and had to take increasingly dangerous chances to try and climb back into the game. That resulted in a failed fourth-down conversion and an interception that allowed Shawnee to pull away in the game's final minutes.
"We played really well until the final 10 minutes or so," coach Steve Barrett said. "Offensively we scored enough points to win, but it didn't pan out as I thought it would defensively."
Shawnee's offensive balance undid the Bears on Friday. Forced between defending the passing or running game, the Bears focused on stopping the pass, and that allowed the Wolves to break several long plays on the ground.
Despite the setback, it was an encouraging year for Noble in Barrett's third season back at the helm. The Bears improved their win total from last season, and lost several other games by a matter of a few plays.
"I think definitely we're headed in the right direction," Barrett said. "Going forward we've got to consistently be disciplined and play hard-nosed football to be successful. Our kids have acclimated to that and we're continuously making improvement. There's no reason we can't continue to move forward."
Turnovers the difference for Tigers: Just a few weeks after coach Greg Nation made a public declaration that his team needed to force more turnovers, the Tigers have responded in a big way.
A week after forcing three turnovers against Putnam City West, the eighth-ranked Tigers (8-2) did even better in an impressive 26-21 win over Lawton, intercepting quarterback Dallas Sealey once and recovering three Wolverine fumbles. The Tigers kept control of the game in the second half with timely turnovers, and sealed the game by recovering a muffed punt with a minute left on the clock.
"We made some big plays to finish the game," Nation said. "We've gotten better at being active on defense and gang-tackling on plays."
Penalties a concern? One bit of negative news out of Friday's win is that NHS accumulated 11 penalties in the victory, totaling 101 yards.
Worse for the Tigers is that four of the penalties came on holding calls, one of which wiped out a 75-yard touchdown run by quarterback Zach Long. The 11 penalties were near a season-high for the Tigers and something coaches will work on cleaning up before next week's playoff opener.
"That's uncommon for us to have that many penalties," Nation said. "There were some that I didn't agree with; but the refs make the call and you have to go with what they say. We'll look at the film and see what we can do to fix it."
North draws tough road: Fourth-ranked Norman North (9-1) did everything it could during the regular season, going undefeated in District 6A-3 to win the title. The Timberwolves closed the regular season on a seven-game winning streak.
Their reward? A first-round game against Southmoore and a possible second-round game against Broken Arrow.
Southmoore (7-3), which until a few weeks ago was in the running for "best team in the west," finished fourth in District 6A-4 due to tiebreaks. Two of the three losses have come to Top-10 teams in Norman High and Edmond Santa Fe, and the SaberCats own big wins over Westmoore and Lawton.
If the T-Wolves advance, they're likely to see No. 3 Broken Arrow (7-3) in the second round. The Tigers' only in-state losses have come to No. 1 Tulsa Union and No. 2 Jenks.
Volleyball, Softball honors awarded: The Oklahoma Coaches Association released its All-State volleyball team Friday. The Large West team features six players from the Edmond schools. The only two who do not play for one of the three Edmond high schools are Enid's Mariah Wagner and Westmoore's Madison Dobbs.
Dobbs led the Jaguars to a 16-14 record her senior season before losing to No. 6 Union in the regional tournament.
The All-State game will be played during All-State week July 28-Aug. 2 in the Tulsa area.
The Oklahoma Fastpitch Softball coaches Association also announced the 2012 Region 5 All-Region team. Moore leads the way with three players making the first team. They include Hannah Lynch, Caiti Hall and Qiana Harrison. Norman's Summer Leitka, Norman North's Taylor Hartman, Westmoore's Mariah Peace and Southmoore's Braeden Bradshaw also made the first team.
Katelyn Dollard (North), Jazmine White (MHS), Raeven Clark (WMH), Hanna Schoonmaker (SMH), Autumn Ackerman (SMH), Brittney O'Neill (North), Erin Sanders (WMH) and Sunni Feexico (NHS) comprise the second team. Former Norman coach Tim Gonzales was named the all-region coach of the year.
Corbin HoslerFollow me @firstname.lastname@example.com KinneyFollowme@firstname.lastname@example.com
For local news and more, subscribe to The Norman Transcript Smart Edition, or our print edition.


text:
Five officers from area law enforcement agencies received awards from the Optimist Club of Rock Hill last week.
During the clubs annual Respect for Law Banquet last Wednesday, officers with the York County Sheriffs Office, Rock Hill Police Department, Winthrop University Police Department, state Highway Patrol and state Transport Police were awarded.
Each winner received donations to their law enforcement agencys respective charities.
Winners included:
Officer Adam Nemtuda, Rock Hill Police Department
Master Deputy Joe M. Wallace Jr., York County Sheriffs Office
Sgt. Dwayne Bunch, Winthrop University Police Department
Lance Cpl. P.W. Harrell, Highway Patrol
Senior Officer Patrick McLean, Transport Police.
York County Sheriffs Master Deputy Ray Feaster also received an award from the Clover Optimist Club. Feaster, a 24-year law enforcement veteran, is Clover Middle Schools resource officer and versed in gang intelligence, Internet safety, bullying and drug and alcohol awareness, according to a York County Sheriffs release.
Sheriffs Master Deputy Joe Wallace was awarded for his efforts in the Hells Angels motorcycle gang investigation that led to the convictions of several alleged bike club members within recent months, the release states.


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In today's Eberron Player's Guide preview, we present a new paragon path for artificers -- the Self-Forged!
"I improve myself by any means necessary."
Prerequisite: Any race except warforged, must be an artificer
Warforged are an intriguing race, and regard for them ranges from viewing them as property to accepting them as people. Most folks resent, distrust, or tolerate warforged. You take a different view: You want to become one. During the Last War, a few mastermakers who worked in the foundries that produced warforged became convinced that warforged were exemplars of perfection. Now renegades from their former employers, these individuals seek to improve their own forms by installing mechanical augmentations into their flesh.
To become a self-forged, your first step is to install a battlefist, a mechanized steel appendage that resembles a gauntlet with articulated fingers. The battlefist replaces your hand, requiring you to sever your own appendage to make way for the new addition. As a result, only the most dedicated or mad artificers embark on this path.
May 18
10 Important Facts About Eberron
May 22
Alchemical formulas and sample items.
May 27
Paragon Path: Self-Forged
"I improve myself by any means necessary."
May 29
The pantheon and sample deities.
June 1
Paragon Path: Warforged Juggernaut
"Out of my way, flesh bags!"
June 5
By level, and sample rituals.
June 8
Epic Destiny: Champion of Prophecy
"Nothing can stop you. You were born for this.It's who you are."
June 12
Heroic tier feat table.