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BBRC10028 In Stock
Stay up-to-date with the latest trend and add a rose gold piece of jewelry to your collection! This Rose Gold and Black Crossover Cable Cuff Bracelet is simple, yet stylish. The cable detail adds texture and captures the light beautifully, twisting and turning effortlessly. At just 5.5 inches, this cuff can be adjusted to fit perfectly to your wrist, whatever the size!
Eve's Addiction.com wants you to be a happy customer. We want you to be completely satisfied with the sterling silver jewelry that you receive from us, as we only sell high quality silver and cubic zirconia cz jewelry. We do understand that you may not like your purchase for some reason.
You may return or exchange your jewelry within 60 days of purchase if you are not satisfied with it. The jewelry must be returned in its original condition for a refund or exchange. Engraved items, personalized items and clearance sale items are not returnable or exchangeable. To return jewelry to EvesAddiction.com, please follow the steps at the following link.


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The troubled not-so-great Great Park in Irvine will be hosting the DOE Solar Decathlon 2013 this October. As exciting as that sounds, it is doubtful that the event will in any way help turn the park into the grand urban park that has been envisioned, debated, funded and defunded for years.
Only a tiny section of the park is open and publicly available. Previously free attractions from the carousel to a balloon ride now are pay to use. Yes, the park's only merry-go-round costs $2 a ride! That is just sad. A decade ago, OC voters approved the repurposing of the former Marine air base into the Orange County Great Park — beating out those who wanted to see an airport there.
The Solar Decathlon is actually a great event. Promoted by the Department of Energy, the competition fields teams of college students who build environmentally friendly houses. The 2012 decathlon was in Washington D.C. It promises to bring plenty of paying visitors, benefitting not only the park but local hotels, restaurants, and other businesses serving tourists.
But will it be worth the cost? See the L.A. Times for the discussion.Share on Facebook

subset: commoncrawl


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What's Next? What's Next?
After you've got to grips with how to control your character, head on out to the sprawling world of Gielinor to discover a whole host of things to do.
Training Skills Training Skills
T here are a huge range of skills available for your character to learn. Mastering these skills will not only make your life travelling across Gielinor a whole lot easier, but some of them are necessary requirements to completing quests and advancing further in the game. There are 16 skills for non-members to master, with those that subscribe able to access a further 10.
Performing actions related to the skill helps to hone and develop it, and certain skills are able to complement each other as you progress throughout RuneScape. Chopping down a tree with the Woodcutting skill makes logs, ready for use when you want to start a fire with the Firemaking skill, and so forth. Mastering these skills is essential to becoming the complete, all-round RuneScape adventurer.


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The vent needs to exit the building. Usually through the roof, sometimes as a sidewall vent given certain conditions and if your local code allows. Where are you located?. Never vent into the attic, ever!!!
Ok, I hate to just jump in and post out of desperation but our plumber is here working right now!!
We are moving our master bathroom (along with the plumbing of course), drain and water lines seem to be an easy move but the issue is with the vents. I don't know much (OK, anything) but it doesn't seem right to vent right into the attic. It is a walk in attic (used for storage) with venting in the soffit and also a ventilation fan.
Don't the vents have to go through the roof? Doesn't smelly gas come out of the vent? Is it normal to have a vent on the front of the house or is that just a matter of preference? Can vents go to the side wall of a house (that was his other option for the toilet vent, the sink is running smack dab in the center of the attic)?
The vent needs to exit the building. Usually through the roof, sometimes as a sidewall vent given certain conditions and if your local code allows. Where are you located?. Never vent into the attic, ever!!!
Semi-professional plumbing designer
Enjoying life in SW Florida
That holds true for the fan exhaust vent as well..not a good idea to exhaust humid air into the attic where it can condense and feed mold and rot.
Jim DeBruycker
Important note - I'm not a pro
Retired Defense Industry Engineer; Schluter 2.5-day Workshop Completed 2013, 2014
We are near Charlotte NC. I guess I need to find out what the code requires. UGH!!
All the space above the new bathroom is attic, two walls are exterior and one other is load bearing. The 4th wall is the one sitting under the middle section of the attic and we think it may be load bearing as well.
So the proposed vent could be extended to the roof...but it is a poor location right in the middle of the attic. Can a vent have a horizontal portion running between joists?
That's something even a hack handyman should know! I have to wonder about your "plumber's" credentials! I not an expert on all plumbing codes, but I can't imagine that this would pass any local codes in the US or Canada. I would be very suspicious of the rest of the work he has done for you. Certainly have it checked by a licensed plumber or an inspector prior to covering anything.
Your vent can run horizontal with a continuous slope.
Do you know this plumber well, or use him often. Your intitial question would lead me to not have any more work done by this plumber. Vent termination is a pretty straight forward affair. If this isn't done right, what else isn't done right?
Good luck.
Semi-professional plumbing designer
Enjoying life in SW Florida
Jim, we have already re-run the exhaust vents in two other bathrooms....they had been vented right into the insulation...but plumbing is something we don't have the knowledge or experience to do ourselves so we hire it out. Now I am wishing we had enough knowledge so we would know what was going on. But hey, isn't a plumber supposed to know this stuff?
A plumber should know his stuff otherwise he's a hack.
Running exhaust vents into your attic could create problems down the road with mold. Think of it, an exhaust vent running while the shower is on is drawing moist air and dumping it into your attic.
Semi-professional plumbing designer
Enjoying life in SW Florida
He has done some other work for us...fairly simple things.
DH is on his way home now to see where the proposed vents will be going. Perhaps I misunderstood and he intends to extend them to the roof but he didn't say so. Either way...a vent sticking up the middle of the attic isn't ideal....just not sure what the options are.
It needs to have slope like a drain in case it gets condensation or rain accumulations in it, so once it is above the ceiling, you have the depth of the joist to run it before it is in the way. Now, depending on which way the joists run, that could be along ways. The vents for all of the fixtures can be combined somewhere in the attic and only one penetration through the roof is required, though.
Jim DeBruycker
Important note - I'm not a pro
Retired Defense Industry Engineer; Schluter 2.5-day Workshop Completed 2013, 2014
Ask him where they will be exiting the roof. You might have misunderstood him. Otherwise ask him for his license.Originally Posted by chocochip
"Any American who is prepared to run for President should automatically, by definition, be disqualified from ever doing so."
Gore Vidal.
The joists seem to be running 'the wrong way' to make venting an easy task.
OK, after looking at it with DH it seems we have some options. Done properly, it is allowable to side vent. We will ask him to run the vent at the other sink that is closer to the outside wall. The vent will come up through the attic and then be side vented but not be in the middle of the attic. We could still go up through the roof but DH is not a fan of having the vents on the front of the house and it would be A LOT of work (if even possible) to run the vents to the back of the house.
Does that sound better? Do we need a vent from both sinks? Sorry for so many questions but I really don't know much about plumbing.
BTW...I am not the type to spaz out easily...
But, I have learned that when something doesn't seem right it is at least worth investigating. ( I will be adding a 'Basics of Plumbing' type book to my Christmas list this year...LOL)
IF it is permitted to go out the side wall, you still need to get the top of the pipe up high enough (typically above the peak), so that can look kind of tacky...better to run it out the roof. Each fixture needs a vent, but they can be combined above the flood plane, but it is easier to do above the ceiling (in the attic).
Jim DeBruycker
Important note - I'm not a pro
Retired Defense Industry Engineer; Schluter 2.5-day Workshop Completed 2013, 2014


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April 21, 2014
June 14, 2013
RICHMOND, Va. (AP) - About 140,000 homes and businesses remain without power in Virginia after a powerful storm pummeled the state.
Richmond police say 4-year-old Shawn T. Wills of Chesterfield County was killed when an uprooted tree fell on him and his father at a park in the city Thursday afternoon. The boy's 43-year-old father was taken to a hospital with non-life-threatening injuries. His name was not released.
Strong winds uprooted trees and knocked down power lines through a wide swath of the state. There were scattered reports of property damage from trees and limbs falling on houses and vehicles.
Dominion Virginia Power reported about 84,000 customers remained without service Friday morning. Most were in the Richmond and southeaster Virginia regions. About 56,000 Appalachian Power customers in Virginia remained without power.
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Google has a beta of YouTube that uses HTML5's video tag, but what gains do I get from using this, other than not having to install Flash just for YouTube?
Four points that make HTML5 not so hot for YouTube:
Advantages are written by every blogger out there, mainly less memory hogging and browser/mobile compatibility.
Under OS X (and probably on Linux too) the HTML5 video playback uses far less CPU than the Flash video player. This might change when hardware acceleration is released in the OS X Flash Player (currently available as a beta http://labs.adobe.com/technologies/flashplayer10/gala/)
Utilizing HTML5 will allow you, ideally, to avoid the ever growing list of security issues with Flash. Which, in itself, is value enough.
The best advantage of HTML5 of YouTube player is compatibility with Android devices. When the user click the player to watch a video, no need to skip to YouTube App. Just embed and watch the video within the page, no Flash problems. At PresentationTube, we use HTML5 to allow mobile users watch the video within the page the same as the desktop.


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- List of properties
- Properties on map
152 commercial properties to let found
7,370 sq ft
Office to rent 1 & 2 Caspian Way, Cardiff Waterside, Pierhead Street, Cardiff Bay, Cardiff, CF10 4DQ
Caspian Point is a major part of Cardiff Waterside's existing estate. Tenants of the Cardiff Waterside estate benefit from having a permanent Estate Management Team based ON SITE and 24 hour on SITE SECURITY. The property also benefits from AIR CONDITIONING, DISABLED FACILITIES and FULLY CARPETED. More details ›
- Photos: 3
- Floorplans: 0
£94,970 pa
11,173 sq ft
Office to rent Caradog House, 1-6 St. Andrews Place, Cardiff, CF10 3BE
Caradog House is a PROMINENT OFFICE BUILDING building located in St. Andrews Place, Cardiff City Centre, in an ESTABLISHED OFFICE LOCATION. Caradog House is a detached PURPOSE BUILT office building offering accommodation over the ground and four upper floors. More details ›
£80,250 pa
8,231 sq ft
Office to rent Trafalgar House, 5 Fitzalan Place, Cardiff, CF24
Trafalgar House is a LANDMARK six storey building with RECENTLY REFURBISHED OFFICE SUITES available on the ground and fourth floors. The building is served by a recently refurbished reception and TWO PASSENGER LIFTS. More details ›
£70,000 pa
28,625 sq ft
Light Industrial to rent Harris Pye Marine Ltd, David Davies Road, Barry, CF63
The property comprises a DETACHED HIGH BAY INDUSTRIAL UNIT constructed in the 1990s, which latterly has been extended to provide an L shaped building. The buildings are served by three ROLLER SHUTTER DOORS to provide vehicular access, with an eaves height of 7.5 metres. More details ›
- Photos: 9
- Floorplans: 0
£58,050 pa
4,300 sq ft
Office to rent Southgate House, Wood Street, Cardiff, CF10
South Gate House is a landmark office building occupying a prominent position in Cardiff city centre on the corner of Wood Street, Westgate Street and Park Street. The building is opposite Cardiff Central train and bus station and adjacent to the Millennium Stadium. More details ›
4,518 sq ft
Office to rent Ty Coch, Copse Walk, Cardiff Gate Business Park, Cardiff, CF23 8BB
A self-contained purpose built office benefiting from GAS FIRED CENTRAL HEATING, MALE/FEMALE AND DISABLED WCs and KITCHENETTE. There are 17 CAR PARKING SPACES that are allocated directly outside the property. More details ›
£50,462 pa
4,037 sq ft
Office to rent Southgate House, Wood Street, Cardiff, CF10 1EW
South Gate House is a 13 storey LANDMARK BUILDING with a MANNED ENTRANCE LOBBY, on-site car parking facilities and passenger lift access to the upper floors. The building also offers PANORAMIC VIEWS of the city centre and beyond, together with a SELF-CONTAINED ground floor entrance. More details ›
5,322 sq ft
Office to rent Plot 5D, Unit 2 Ocean Way, Cardiff, CF24 5TG
The property comprises a SELF-CONTAINED OFFICE over ground and part first floors. The accommodation provides for predominately OPEN PLAN configuration with some partitioned OFFICE and MEETING ROOMS together with male, female and disabled WCs.18 marked CAR PARKING SPACES within the car park. More details ›
8,467 sq ft
Office to rent Landmark Place, Churchill Way, Cardiff, CF10 2HR
The subject premises is situated on the 2nd and 3rd floor of the building, accessed via a PASSENGER LIFT, and benefitting from a SELF CONTAINED ACCESS directly from Churchill Way. The suite also offers secure parking within the Landmark Place development. More details ›
3,336 sq ft
Office to rent Carlyle House, Cathedral Road, Cardiff, CF11 9RH
The property is located on Cathedral Road, situated at the edge of Cardiff CITY CENTRE. The property is a THREE STOREY building comprising a mix of OPEN PLAN and cellular offices together with catering and CONFERENCING FACILITIES. More details ›
Thank you.
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We are in the final hours of the campaign — if you haven't backed the project yet, do it now!
If we reach $85,000 WE REACHED $85,000!!
Great job everyone! We reached the goal! Every funder at the $49 level and higher is going to receive 1 free Proto Shield in their perk shipment.
If we reach $95,000 WE REACHED $95,000!!
Awesome! We're upgrading all Pinoccio boards to the ATmega256RFR2 microcontroller. It's lower-power when receiving on the mesh network (it uses way less battery), and it has double the flash memory — 256k instead of the original 128k listed on our specs. More about the ATmega256RFR2 from Atmel.
Shield Roadmap Announced
We've been listening to the Pinoccio community, and we've published a roadmap of what shields are on the way for the Pinoccio platform, and when you can expect them.
Some of these shields will be ready to ship by the time perks are shipping, and campaign Funders will be able to add them to their perk shipment.
About Pinoccio
Every Pinoccio is wireless - Every Pinoccio has a rechargeable battery and a built-in radio. Pinoccio boards can talk to each other wirelessly (even the ones without a WiFi shield) and have a range similar to a wireless router.
WiFi made easy - Easily connect your DIY hardware project to the Web over WiFi. Have your board talking to the Web within minutes of unboxing. And yes! You only need one WiFi shield to have dozens of your Pinoccio boards communicating with the web! WiFi shield features a micro SD card slot for logging data.
Arduino-compatible - You can use the Arduino software to program Pinoccios, and the code for many existing Arduino projects will work on Pinoccio.
Mesh networking - Connect multiple Pinoccio boards to the Web wirelessly, all via one Pinoccio board + WiFi shield. Even if one of the Scout boards is out of WiFi range, the others will route its data up to the Web.
A rechargeable power source - Every board has a LiPo battery that charges via micro USB. A single charge lasts days to weeks — even months on a single charge (depends on how you're using the boards).
An API - The Pinoccio API completes the "last mile" between hardware and the Web. Send and receive messages between your board and the API. Using our API is totally optional — you own your data, and can run your own web server if you don't want to use ours. More about the Pinoccio API
Open source - Pinoccio is open-source hardware, which means that you can download the schematics, the board layout, and the bootloaders and do with it what you like. We host all of our files on the Github page.
A community - The Pinoccio community is already starting to share ideas about what they want to build, including what shields they plan on building for Pinoccio. The community is a place where you can share ideas, projects, code, help each other out, and collaborate on projects. Want to join the discussion? The community forums are open!
Like an Arduino Mega — with wings!
Tech Specs
Pinoccio has similar specs to the Arduino Mega.
- Atmel ATmega128RFA1 microcontroller at 16MHz and 128k of flash
- 550mAh LiPo rechargeable battery, rechargeable via the USB jack
- 2.4GHz radio using the 802.15.4 wireless standard
- 17 digital I/O pins, including four with PWM
- 8 analog input pins
- 2 hardware UART serial ports
- Hardware SPI bus
- Dedicated I2C bus
- On-board temperature sensor
- On-board RGB LED
We Need $60,000 to Make Pinoccio Happen
With your help, we'll raise the $60,000 that we need to:
Get the boards FCC certified - This is an expensive process, costing $10,000 for the certification lab to give us the green light. But getting this certification means that Pinoccios are above-board in terms of regulatory approval. Awesome!
Produce the first run of boards - We've been prototyping via small — and expensive — batches of boards. We're currently on our 9th revision, the hardware is dialed in, and we're ready for you to start building on Pinoccio. However, the only way to make Pinoccio affordable for everyone is to do a large production run of the boards. $50,000 is the minimum amount we need for assembly and manufacture of the first run of boards.
With our perks, you'll be the first wave of Makers, Artists, Musicians, Hackers, and Educators to build on the Pinoccio platform. We strongly recommend the Pinoccio Starter Kit at $149. With the Starter Kit, you'll get 2 Pinoccio boards — each with its own rechargeable LiPo battery, 1 WiFi shield, and 1 micro USB cable for charging. You can start building any number of interesting wireless projects with the Pinoccio Starter Kit.
Shipping outside the U.S.
For International Shipping of rewards $49 and up, you'll need to add an extra $12. How do you add this money? When you select a contribution level, you'll be prompted to enter the total contribution amount just below. Add the $12 to the cost of the reward there.
What if I forgot to add the $12 for international shipping?
After the project is funded and we're ready to ship, we'll contact each contributor to confirm shipping details. If you didn't add shipping when you contributed, you can add it then.
About Us
Eric Jennings is a TechStars NYC alum with a ton of startup experience. He's into hacking pretty much anything he can get his hands on: music, the environment, the brain, and the agora. His background is in writing software, but he has a soft spot for open-source hardware. Regardless of the tools, his passion lies in breaking open old, stagnant industries.
Sally Carson is a User Experience Designer with over a decade of Tech Industry experience. She's worked with companies including Yahoo, the George Lucas Educational Foundation, Crutchfield, and Lynda.com. She's also cartoonist, a retired NYC bicycle messenger, and a long distance bike tourer. She was listening to R. Kelly's "I'm a Flirt" when she wrote this.
Team on This Campaign:
Sally Carson
Eric Jennings
Alex Glowaski
Resident Maker


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What do Eric Schmidt, Mark Zukerberg and the Chinese government have in common? They've all made failed attempts to remove anonymity from the social web. For different reasons.
Last week, China announced the next phase of a censorship program that requires all social media profiles be registered with a valid phone number and state-issued ID number by March 16th. The government's stated intent is to create a better Internet society free of porn, spam and fraud, but we'd be stupid not to think that China isn't also trying to prevent social unrest, i.e. Egypt and Libya.
While I acknowledge the near-term effect on the financial and consumer markets, I highly doubt that China's new policy will ever achieve its stated social media goals. That's because the social spam cat is out of the bag, so to speak. Here's why.
- Hundreds of millions of fraudulent accounts already exist. For example, Sina has 200 million registered users. In our primary research at Impermium, we know that social media networks have up to 40% fraudulent accounts. If this also holds true for Sina, then that's tens of millions of bad accounts, and our sources tell us the real-names policy will not be retroactive.
- Certified accounts can still be compromised. We've witnessed many times that, when social networks crack down on new account registrations, the spammers turn their sites to existing ones. This is also true for real name-certified accounts. With 200 million users, we know a whole bunch of them have passwords like "1234," so expect to see a spike in phishing, password cracking and malware incursions onto accounts.
- It's often hard to discern bad from good users. As we have found out here in the United States when Mark Zuckerberg and Eric Schmidt opposed anonymity, there are many upstanding Web users who prefer to publish from anonymous accounts. We expect that, in China, the market will respond with new, niche networks that evade the real-names policy.
So, no matter how strict China becomes in registering new users, I'm certain that it will never be able to quash anonymous and fake accounts that already exist. And for that reason, the government's attempt to require real names will be ill fated, just as it was for Facebook and Google+.
Photo courtesy of Shutterstock


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Trip Wire
Austrian N690Co stainless steel spear point blade, partially serrated with black oxide finish, built-in 3-position wire cutting system, G-10 handle, Nylon sheath
Not only just a superior tactical knife, the Trip Wire also features an integrated, built-in 3-position wire cutting system. You will not need to cut wires very often. But if you carry a knife to use in your occupation or in an emergency, and you carry this knife, you will always be prepared. Period. This is a top level tactical product and not a hardware store gimmick knife. It must be handled to appreciate. And when you see it cut steel, you will be convinced.
- Highly-modified spear point blade.
- N690Co stainless steel blade.
- False edge and chopping grind on spine.
- Partially serrated edge • Black oxide finish.
- Ribbed G-10 grip scales (handle).
- Built-in 3-position wire cutting system.
- Nylon sheath with MOLLE compatible straps that attach to web gear or belt.
- Packaged in a Black Label box.
Check out this article for video, pictures and a detailed review of the Trip Wire.
|Click the items below to get more detailed information about that item.
|Item Number
|Trip Wire Fixed Blade
|No Size
|Built-in 3-position wire cutting system
Images, photographs, etc. shown do not necessarily represent the product in its entirety. They are shown for examples only.


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Friday, April 25, 2014
By Meredith Goad email@example.com
Staff Writer
PORTLAND — Soon-to-be second grader Emma King, 7, was grocery shopping with her mom at Hannaford on Friday when she paused to answer a few questions about school lunch. She is, after all, an expert.
Anna Greene, 6, slips a container of fruit into a shopping cart at the Forest Avenue Hannaford in Portland, where she was shopping with her mom, Julie Greene.
John Ewing/Staff Photographer
Julie Greene, manager for healthy living at Hannaford, shops with her children, Ben, 10, and Anna, 6. "If you involve (your children) in the decisions about what they want to eat," Greene said, "they're much more likely to eat it."
John Ewing/Staff Photographer
J.M. Hirsch, food editor for The Associated Press, is a firm believer that when it comes to making school lunches, recipes are not necessary. But he does believe in using leftovers. So all the recipes in his new book, "Beating the Lunch Box Blues," (Rachael Ray Books, $18), are dinner recipes that make enough for leftovers the next day that can be used for lunches.
This recipe will make one dinner and two different school lunches:
1. Make a barbecue chicken sandwich with the leftover barbecue chicken, thinly sliced red onion and a hefty smear of hummus. Add some veggie chips and a salad made with shredded carrots, raisins and slivered almonds tossed with a vinaigrette or a creamy dressing to turn it into a slaw.
2. Make barbecue chicken and rice using chopped leftover barbecue chicken, heat-and-eat brown rice, canned beans and (if it needs more moisture) some bottled barbecue sauce. Serve with fresh strawberries splashed with balsamic vinegar and garnished with mint. For a snack, add apple slices smeared with any nut butter; sprinkle with cinnamon sugar to make it a dessert.
Start to finish: 20 minutes (plus optional marinating)
Servings: 4, plus leftovers
The simple barbecue sauce used in this recipe blends the flavors of peanut satay and traditional barbecue. Hirsch likes it on chicken thighs, but it's delicious on any cut.
Don't do peanuts? Any nut butter or alternative can be substituted, including soy nut butter or even tahini (made from sesame seeds).
Because the sauce packs tons of flavor and is low-acid, the chicken can be flavored with it immediately before cooking, or can marinate in it all day.
This recipe calls for broiling, but the chicken also can be grilled. Aim for 7 to 8 minutes per side over medium-high heat. And be sure to oil the grill grates especially well.
4-ounce jar (just shy of ½ cup) Thai red curry paste
Juice of 1 lime
¼ cup smooth peanut butter
¼ cup water
1 teaspoon kosher salt
¼ teaspoon ground black pepper
3 pounds boneless, skinless chicken thighs
In a large bowl, mix together the curry paste, lime juice, peanut butter, water, salt, and pepper. Mix until a smooth, thick paste forms.
Add the chicken thighs to the bowl, being sure to unfold them. Use your hands to rub the sauce onto the meat, covering it entirely.
The meat can be cooked immediately, or marinated for up to a day.
When ready to cook, heat the oven to broil. Line a rimmed baking sheet with foil, then set a wire rack over it. Coat the rack with cooking spray.
Arrange the chicken on the rack. Broil on the oven's middle rack for 6 minutes, then use tongs to flip the chicken. Broil for another 6 minutes.
FOLLOW J.M. HIRSCH'S school lunch blog, which is a simple record of what he makes for his son's lunch every day, at lunchboxblues.com.
Asked what she likes to see most in her lunch box, she replied: "Well, I'm always hoping for a Milano cookie as a treat. But I don't really find them."
But she gets those sometimes? "Well they're rare."
That's just the way her mother, Catherine King of Portland, likes it. On most days, she tries to fill her children's lunch boxes with three servings of fruits and vegetables.
"Then a sandwich as a protein, and something fun and snacky that I know they like eating, like Goldfish or Cheddar Bunnies or pretzels," said King, who is Sen. Angus King's daughter-in-law.
Potato chips and granola bars are no-nos.
But King says it's hard sometimes to find new, creative ideas for school lunches that Emma and her brother, 5-year-old Gus, will eat.
Julie Greene, who was also shopping with her two children that day, agreed, even though as Hannaford's "manager of healthy living," she's already a step ahead of everyone else when it comes to packing a fun-but-nutritious school lunch.
It's tough, Greene says, because no matter how hard she tries to put together a healthy lunch for her 10-year-old son Ben, who will be a fifth grader this fall, sometimes he comes home and has traded his fruit leather for cheese puffs.
"It's frustrating, but I think you just have to be realistic about it and realize that there are some things you can control and some things you can't," Greene said. "If you involve them in the decisions about what they want to eat, they're much more likely to eat it."
Lynn Fredericks, founder of FamilyCook Productions and co-author with Mercedes Sanchez of "Get Your Family Eating Right," (Fair Winds Press, $21.99), says a healthy school lunch starts with building a foundation of healthy eating at home. If your child sees you drinking sugar-laden teas and sodas, or treating yourself to a cookie every day, it's going to be hard to convince them they should have a piece of fruit instead.
"Every decision we make about food, we're giving them messages every day," Fredericks said.
Take your children with you to the farmers market and let them pick out the vegetables they want to try, she suggested. Your children will see how foods change with the seasons, and will begin to value "real" foods in a society that values convenience over healthy choices.
"American families are struggling to provide a healthy diet in their own homes," Fredericks writes in her new book. "Working harder and longer hours is rewarded, over-scheduling children is encouraged. Mealtimes are outsourced to corporations and chefs, leaving parents on a constant search for a five-minute healthy recipe before succumbing to takeout, fast food or a packaged solution. Our children are rushed through school lunch in less than 15 minutes. Who can appreciate and value food in such a society?"
James Tranchemontagne, chef/owner of The Frog and Turtle in Westbrook and father of 8-year-old Logan, volunteers with organizations that are working to end hunger and helps teach families how to prepare healthier meals. He agrees that setting a good example at home will pay off in the school cafeteria. Set down the smart phones for an hour, disconnect from everyday life and cook and eat dinner with your children, he advises.
"Kids are kids," Tranchemontagne said. "You're not going to eliminate all the bartering and sharing at the (school lunch) tables. You're not going to eliminate all junk food from their life. I mean, we all were there. But it is extremely important for kids to see parents cooking and sitting down at the table, having dinner together."
(Continued on page 2)
click image to enlarge
click image to enlarge
In "Beating the Lunch Box Blues" by J.M. Hirsch, the food editor for The Associated Press offers two ways to use leftover macaroni and cheese in packed lunches – as the "cheese" in a grilled cheese sandwich and as a topping for DIY nachos.
The Associated Press


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Splendid sophistication receives a dazzling update on this gorgeous silk pillow, adorned with ornate motifs. The down-and-feather fill ensures long-lasting loftiness.
Launched by two friends, Sivaana is a venture with a mission: to promote the glamorous and contemporary side of Indian textiles and craftsmanship. Sivaana products have a very fresh look because each pillow is designed to be texture oriented; rendered in beautiful silks, linens, and velvets, they are finished with gorgeous appliqué designs.


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Grp E: Steaua Bucharest vs Copenhagen Preview
Steaua Bucharest coach Laurentiu Reghecampf knows their Europa League opponents FC Copenhagen will provide a stiff test.
The Danish side are top of the fledgling Group E after seeing off Molde 2-1 in their opener while Steaua were able to come away from Germany with a creditable 2-2 draw at Stuttgart.
However, Georg Niedermeier's late header for Stuttgart ended the Romanian side's hopes of a first win over German opposition in 55 years.
Reghecampf wants to put that result behind them at the Stadionul Steaua.
"We want to win all three points to give us a better chance of qualification," he told Romanian media company Mediafax.
"It's very important to win tomorrow [Thursday], because it will give us confidence heading into our last four games, but for me most important is that the team plays football and that all players are healthy."
Both sides top their respective league divisions and will therefore head into the clash with much confidence.
"They have a very good team, with experienced internationals. I watched their first Europa League match played at home and they have a strong team," Reghecampf added.
"We know exactly what awaits us tomorrow [Thursday] night. The match is very important for both teams, if they win they will take a major step towards qualification.
"The Danes have some valuable players. I have told my players that they have to be careful not to take them lightly."
Steaua midfielder Cristian Tanase, who is in contention to start after missing the clash with Stuttgart through suspension, insists his side are capable of making significant in-roads in the competition.
"We can go far," he said. "But we have to take it step by step, it's not easy because the other teams are very strong."


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text: Ok, so I don't know if there is a website better suited for the question I have, and I don't know for sure if this is the correct forum on this site for this question, but here goes anyhow. I have a new Intel Mac Mini running Snow Leopard. What I want to do is create several services that run command line actions on a user-selected file from Finder(and most of the command line actions I wish to run, I wish to run as administrator/superuser). I am pretty sure the best way to do this would be using Applescript inside Automator. The part I can't figure out is how to take the filename of the selected file(s) and pass into an Applescript. Is there a system-wide variable of some type that holds that filename and the path to it? I think that is all I am missing?


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Rated 2,9 out of 5 by 375 reviewers.
Rated 5 out of 5 by matrix032164 great Stay Great stay. Club Lounge with Annie Le as VIP is super. Renovations are in progress to what had already been a beautiful lobby/ reception area are still in progress but did not cause any problems with check in or check out. If you book here you will always book again. 8. April 2014
Rated 5 out of 5 by CELtravel Hotel under renovations Even thought the hotel was being renovated the overall operations were not affected. I have no problem sending a client as long as they know about the renovations, the hotel did email me to tell me about the renovation about a week before my visit. 30. März 2014
Rated 5 out of 5 by BP72 This hotel is very welcoming We found a scenic waterfall in lobby which made a perfect background for pictures & the dining area. Impressive from the various levels above as well. The pool provided an awesome relaxing atmosphere where you could meet other guests, and swim of course!!! We enjoyed the big comfortable chairs in the lobby and bar area too! 16. März 2014
Rated 5 out of 5 by Stephen12 Worth the remodeling dust We spent a month here during the restoration of the hotel. There was dust and noise during the day but the staff was so apologetic and kind. The place is really starting to come into the modern times. They have new beds and new carpets. The bar area has been remodeled and looking good. The pool area is about to be remodeled in the off season. The staff member Annie Li was without question one of the best hotel staff people we have run into in the 15 years of traveling. She made the bad parts of the construction go as smooth a silk. God bless her! Sheraton should clone her, they could use a few hundred just like her. 4. März 2014
Rated 5 out of 5 by Coney9 Pleasant surprise! The Sheraton at Cypress Creek has a beautiful atrium and foyer. Once the renovations are completed, it will return to its initial grandeur. Special thanks for our cheese tray and invitation to the newly renovated club lounge. Definitely a worthwhile place to stay with many restaurants, a 16 screen movie theatre and shops. 17. Februar 2014
Rated 5 out of 5 by Traci7 This hotel is Outstanding. We the Hargrove Family were guests at hotel on Jan. 5, 2014 and are very pleased with the excellent service provided to us. From the front desk-to house keeping, our concerns were handled immediately to our satisfaction. The green garden with water fall and fish pond took my mind away from all the worries of life.. It brought me a great inner peace just looking at it. Our family vacationed at Bahamas and ended it with a stay at your immaculate hotel. And the rooms are exactly like our own, providing a kitchen with all appliances. We hope to visit again, soon. Thank you, The Hargrove's from the Windy City... 13. Januar 2014
Rated 5 out of 5 by Christie386 One of the few hotels who pays attention I'm allergic to feathers and this is a major problem when traveling. This was one of the few hotels who paid attention to my request for a feather-free room in advance of my arrival and had an appropriate room waiting for me at check-in. 90% of hotels ignore my requests, so I was extremely pleased. My only complaint and the only reason they didn't get 5 stars across the board was they did not provide any hand towels or washcloths in the bathroom -- only towels. Once I called down, they brought some up within 30 minutes, but it's pretty inconvenient to find out when the shower's running and you're ready to get in that you have no washcloth. 2. Dezember 2013
Rated 5 out of 5 by Don1052 Very good place to stay We very much enjoyed the staff and amenities at the Sheraton Cypress Creek. The restaraunt in the facility did an excellent job on the meals we had there. Shatik was helpuful and went out of her way to make sure we were taken care of. 12. November 2013


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2010 International Conference on the Arts in Society
Where: University of Sydney
When: 22-25 July 2010
Paper submission deadline: 14 January 2010
What: full and virtual conference papers for fully refereed journal The International Journal of the Arts in Society. Papers submitted for publication will be fully refereed through a peer review process. The publication decision is based on the referees' reports. [...]
Site-wide posts tagged with Diaspora
Sydney Arts in Society conference still accepting up until 14 January 2010
Posted January 12th, 2010 in Centre for Research in Art Science and Humanity
2010 International Conference on the Arts in Society


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Written by the owners of the award-winning Barcelona Wine Bar and Restaurants, the largest Spanish restaurant group in the United States, The Barcelona Cookbook is a gorgeous collection of 115 signature recipes for an array of dishes including hot and cold tapas, entrees, party food, desserts and even cocktails.
The Barcelona Cookbook focuses on clean and simple flavors - with an emphasis on fresh produce as well as imported Spanish spices, olive oils, vinegars, cheeses and cured meats. Some of the delectable recipes included in this book are a simple roasted olives tapa, empanadas with smoked pepper sauce, fire-roasted peppers with boquerones and Barcelona's own rendition of paella.
This cookbook features a full chapter on Spanish wines and mixed drinks as well as complete menus for tapas parties. Also included are many sections about various Spanish ingredients and cooking techniques and colorful stories about the Barcelona restaurants. The Barcelona Cookbook is a wonderful choice for people who love to cook or even just people who love to eat!
Hardcover, 202 pages.
Average Customer Rating: 5 out of 5 based on 2 reviews
Add a Review
s "Not only do I have the cookbook, I have been to the restaurant several times both are fabulous!"
John Davidson "Great book. Love the recipes because they are not hard and they really work!"
Square Ceramic Tapas PlateHandmade & Hand Painted- 4.5 Inches Wide
Double Olive Wood Salt and Spice KeeperSolid Spanish Olive Wood - Hand Made
Sliced Serrano Ham by PeregrinoCured Jamón from Spain - Thinly Sliced Fresh at La Tienda
Mini Cooking Chorizo Links by PeregrinoCantimpalitos - Great for the Grill or Paella - Free-Range, U.S. Made


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- Quick Links
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- HCC Portal
- Moodle
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Equinox Dance Co. Performance held Feb. 22
Submitted by Leigh-Anne Mauk on Thu, 01/31/2013 - 2:10pm
The performance by the Equinox Dance Company, originally scheduled for Jan. 25, has been rescheduled for Fri., Feb. 22, at 7:30 p.m., in HCC's Kepler Theater.
Based in Frederick, Md., Equinox Dance Company is a contemporary women's dance group for adults that specializes in fusing modern dance with jazz and tap. Company members choreograph their own dances and frequently offer free classes and shows for children and adults.
This event is free and is open to the public. For more information about the performance, contact dance instructor Alyssa Foley Little at email@example.com.


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The recommended version of Kdenlive is 0.9.6 and MLT 0.8.8
All the following packages have been built with the official ffmpeg version of each Ubuntu release. If you are using some backported version of ffmpeg you can't use those packages.
Please report any problem in our forum.
Versions of Kdenlive in official repositories are deprecated. It is strongly recommended to install Kdenlive 0.9.6 packages using Sunab's alternative repository:
You can check what versions this repository will install from here https://launchpad.net/~sunab/+archive/kdenlive-release
To use the Sunab's alternate repository:
Install Kdenlive with the Software center (11.10, 12.04, 12.10) or your favourite package manager.
Alternatively you can do all the process typing the following command line in a terminal :
sudo add-apt-repository ppa:sunab/kdenlive-release && sudo apt-get update && sudo apt-get install kdenlive


text:
Trilby - Brown
Wool trilby with striped blue band1.5" brimHat: 100% WoolMade in PennsylvaniaSpot clean
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Seven years after the United Nations promised to completely revamp its troubled human rights body, the upcoming election of notorious human rights violators underscores how the world's most needy victims continue to be let down.
On November 12, the U.N. General Assembly, operating via back-room deals and political vote-trading, is almost certain to return China, Cuba, Russia, and Saudi Arabia to the 47-nation Human Rights Council, even though these regimes systematically violate virtually every article of the Universal Declaration of Human Rights.
Other non-democracies expected to win coveted seats include Algeria, Chad, Jordan, and Vietnam. While none of the United Nations' 193 member states are blemish free, disregard for human rights are intrinsic to the very structure of the aforementioned governments.For more on this see the Jerusalem Post and Haaretz.


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The Wedding Shop has an exquisite collection of wedding gift ideas for parents, attendants and anyone else who supported you during the wedding planning process! You will find a wonderful array of unique gift ideas for excellent prices that still allow you to have the wedding cake of your dreams and eat it, too. All of the high quality wedding gifts in this selection are sophisticated and thoughtful, so you are truly able to show your appreciation.
Your wedding day will be one of the happiest days of your life, and the time leading up to it is spent sharing joy and happiness with those closest to you: parents, siblings, extended family, best friends and attendants. They have been by your side throughout the entire process, and now that the Big Day has come it is important for you to show your thanks and appreciation for their support and efforts. Wedding gifts from The Wedding Shop are beautiful, high quality items that will make them feel as special as they deserve.
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Lotus #5, with approximately 1,750 square feet, occupies the penthouse location in the Lotus building for your ultimate privacy and enjoyment. This a 4 story (no elevator) five unit complex located right next to Chairlift #3 slopes with easy ski-in/walk-out accessibility. The building has wireless internet. All properties have a heated garage and heated ski lockers at the street level.
The main level of this large, 2-story property features a living room with cathedral ceiling, complete with a cozy wood burning stove, TV, DVD/VCR, fully equipped kitchen with a large dining area, a deck with treetop views and a charcoal grill, 1 bedroom with a queen bed, and a bathroom. The second level has a large master bedroom suite with TV/VCR, deck, and a full bathroom. This same level also has a divided bedroom with 2 rooms, 1 room contains a bunk bed with a single on top and a double on the bottom. The other room features a double bed. These 2 bedrooms also have their own large bathroom. Both the main floor bedroom and master bedroom upstairs have a queen bed. On the upper level, a divided bedroom has a set of bunk beds (double bed lower, single upper bed) on one side and a double bed on the other side. There is a queen hide-a-bed in the living room.
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1 person found this helpful
I have been working at Cyberonics full-time for more than a year
Pros – Good compensation and benefits. An average employee get 10 % more salary than average market
Cons – One person is doing 2 persons work. Too many meetings . if someone complains he gets to hear
" thats why you are paid big bucks "
Micro management.
To prove itself a good work place Cyberonics gets survey done on its own.
Advice to Senior Management – Quality and Operations VPs must stop doing micro management and Must double the workforce.
No, I would not recommend this company to a friend – I'm optimistic about the outlook for this company
I have been working at Cyberonics full-time for more than a year
I worked at Cyberonics full-time
Cyberonics, Inc., (NASDAQ: CYBX) is a medical technology company with core expertise in neuromodulation. The company developed and markets the Vagus Nerve Stimulation (VNS) Therapy system, which is FDA-approved for the… — Full Overview
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2 oz Cobalt Blue Glass Boston Round Bottle & Black Cap
The 2 oz. Cobalt Blue Glass Boston Round Bottle with Black Lid is a versatile bottle that is perfect for holding virtually any product. It offers a sleek, stylish look with a brilliant blue hue.
- Includes 20/400 PP Ribbed Black Cap with Foam Liner
Priced as low as $0.42 each when purchased in bulk quantities (See product options below).Weight: 0.145
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LAMBDA 650 UV/Vis Spectrophotometer
PerkinElmer, Inc.
The LAMBDA 650 is an upgradeable, flexible UV/Vis system at a cost-effective price. This system is for high performance measurements between 190 nm and 900 nm. Applications include color analysi...read more
|LaShara Smith
Reviewer(what's this)Membership Status
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Tredegar Film Products
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"We've had our Lamda650S for 3 months and so far so good. We've found it very easy to use. We primarily use it for film analysis to support product development. We have eliminated a two step process into one. We were measuring color and reflectance on two separate units. This has reduced sample handling and only requires one scan to obtain all the information needed. P-E provided a technical expert for our onsite seminar and training that was invaluable for the primary users and technicians."
The LAMBDA 650 is an upgradeable, flexible UV/Vis system at a cost-effective price.
This system is for high performance measurements between 190 nm and 900 nm. Applications include color analysis of paints and textiles, turbid solutions, and enzyme kinetics in life science, biochemistry, and pharmaceutical laboratories. The LAMBDA 650 can be upgraded for higher sampling. A 150 mm integrating sphere is included for ASTM, CIE, and DIN measurements.
All of our LAMBDA UV/Vis/NIR & UV/Vis Spectrophotometers offer features and accessories designed for maximum versatility delivering optimal performance and value:
• Universal Reflectance Accessory (URA) - Snap-on module, changes angle automatically – A PerkinElmer exclusive!
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Fall 2011 Winning Essays on "Why My Dad's Going Green"
The YES! National Student Writing Competition gives students the chance to write for a real audience and be published by an award-winning magazine. Each quarter, students have the opportunity to read and respond to a selected YES! Magazine article.
For Fall 2011, participants read and responded to the YES! Magazine article, "Why My Dad's Going Green" by Kate Sheppard. Congratulations to our essay winners: Middle School—Haley Coe; College–Cherese Smith; and Powerful Voice—Lourdes Escobar and Wesely Mikiska. And, thank you to all writers who submitted an essay.
Middle School Winner Haley CoeHaley
Coe is a homeschool student with Oak Meadow School. Read Haley's essay, "A Lesson on Life" about friendship despite disagreement.
College Winner Cherese SmithCherese
Smith is a student at Shoreline Community College in Shoreline,
Washington, just north of Seattle. Read
Cherese's essay, "The Racist in the Room" about trying to understand her grandmother's prejudice
against Hispanic people.
Powerful Voice Winner Lourdes EscobarLourdes Escobar is a sixth grader at John Muir Middle School, a Los Angeles Unified School operated in conjunction with the nonprofit LA's Promise. Read Lourdes' essay, "Afraid to Choose," about her struggle with the choices her father has made.
Powerful Voice Winner Wesely Mikiska
Wesely Mikiska is a student at Appalachian State University in Boone, North Carolina. Read Wesely's essay, "Reasoning With My Better Half" about the value of compromise.
Kate Sheppard, author of, "Why My Dad's Going Green," responds to the winning essays of the Fall 2011 writing competition. Kate covers energy and environmental politics from Washington, D.C. She currently writes for Mother Jones and was previously the political reporter for Grist.
Fall 2011 Writing Competition Literary Gems
We received many powerful essays. Though not every participant can win the contest, we'd like to share some excerpts that caught our eye.
"Everybody was telling me that I was a "scaredy cat" not to fight. And since a lot of kids had told her that it (the accident) was on purpose, we fought. We fought in the back of a building.
When I read "Why My Dad's Going Green" in YES! Magazine, it made me think about how two people distance themselves from each other. And so I thought of this fight. Our beliefs can trouble our relationships sometimes."
—Vanesa Lopez, John Muir Middle School, Los Angeles, CA
"My dad and I began working on a 1,000-piece Lego ship set. It took us three weeks to build our magnificent, huge ship. We were so proud, and I couldn't wait for it to be finished. One day, my little brother got mad and destroyed it. I stared at the scattered, broken pieces lying there. In a way, this was happening to our family."
—Nia H. Spring, Global Village School, Bason, NY
"The kitchen island that I was perched upon suddenly felt like a real island amid an infinite sea of ideologies—one that my father and I were not prepared to cross. Looking back, I identify this conflict of personal paradigms, and the ensuing lack of communication, as a microcosm of the greater problems that affect our world today. It seems we would rather peek out over our defensive walls than take the time to build a boat."
– Kyra Hoskins, Appalachian State University, Boone, NC
"In the end I realize that I don't mind being referred to as an "Oreo" or "white washed" because it shows that I am doing something right—If I exceed expectations of what a black person can accomplish, they (those calling me an "Oreo") can no longer believe what they say about what it means to be a black person in American society."
—Kebron Fikadu, Shoreline Community College, Shoreline, Wash.
READ The Fall 2011 Writing Competition prompt article, "Why My Dad's Going Green" by Kate Sheppard.
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text:
About Smeal
The Smeal College of Business at The Pennsylvania State University offers highly ranked undergraduate, MBA, executive MBA, Ph.D., and executive education opportunities to more than 6,000 students at all levels. Smeal is among the largest business schools in the United States, and is accredited in business and accounting by the Association to Advance Collegiate Schools of Business (AACSB).
Featuring academic departments of Accounting, Finance, Management and Organization, Marketing, Risk Management, and Supply Chain and Information Systems, the college is also home to major research centers in areas such as supply chain management, business-to-business marketing, corporate innovation and entrepreneurship, and other disciplines.
Since its inception in 1953, more than 74,000 students have graduated from the college, which in 1990 was named the Mary Jean and Frank P. Smeal College of Business. Frank Smeal was a 1942 graduate of Penn State who enjoyed a lengthy career on Wall Street.


text:
Ah, another tax day. Regardless of your political persuasion or tax bracket, tax day tends to sting a little. But at least we are still alive to see another one. And I guess it makes sense that tax day is in spring (can you imagine it in the dead of winter? Ugh.). The day may feel a bit black, but all you need to do is look outside and you can find a few flowers to bring some welcome color back to your life. And these flowers are free. So here is a little early "refund" from all of us here at the farm. Now go find, and enjoy, some flowers of your own…..
Tag Archives: photos
Weekly Cocktail #61: The Putney Farm Mint Julep
Well, it has been a while since our last weekly cocktail post. But the weeks keep coming, so we may as well get things restarted. After all, spring is the season of renewal. And we have just the drink to re-kick things off, our own version of a true classic, the Mint Julep.
Sadly (and frankly) way too many Mint Juleps suck. Yes, we said it, and we mean it. S.U.C.K. And those are strong words here at the farm, but all too true for this drink. Most Juleps are just fussy, boozy and minty. Some use bad bourbon or even fake mint (ack!). Or worse, feature flecks of mint all over the drink…and in your teeth. And many hide a bad drink in silly frosted silver cups with crushed ice and a straw. Ugh.
But, very happily, a return to the basics is all the Julep needs to return to greatness. The key step is to look at history and realize that the Julep is simply a forerunner of the basic cocktail. The first cocktail was just spirits, bitters, sugar (unrefined, but we will get to that later) and water. A good Julep is almost the same recipe, but with mint substituting for the bitters…..Hmmm….
So let's start with the Bourbon. We recently fell in love with Four Roses Yellow Label for cocktails (and their premium Bourbons for sipping) and suggest you use it for an excellent Julep. First, the Yellow Label has a mash bill with a good slug of rye, so you get the expected oak and toffee notes, but with some real spice and a very clean finish. Good stuff. Second, the Yellow Label is about $20, one of the best values on the shelf.
On to sugar. This is easy. When the Julep was invented there was no such thing as refined sugar. We use a rich simple syrup of turbinado or muscovado sugar. These "raw" sugars add deep, smooth molasses notes to the drink that take the heat from the alcohol. Much better than plain white sugar.
Fennel al Forno: The Next Best Fennel You'll Ever Eat
Ah, fennel. We have a special relationship with this spring veggie here at the farm. Not only do we grow it, but our Caramelized Fennel recipe somehow ended up as one of the most popular on the web and brings us plenty of visitors. Why? Dunno…but we are certainly happy about it (again, thanks to Alice Waters, we really just riffed on her recipe).
It's funny, but as far as Google is concerned Putney Farm is a place where people mostly eat fennel and mix drinks. And while that doesn't sound all bad, we can assure you there are other things going on than cooking fennel…
Regardless, we do love our fennel, and while caramelizing is our go-to cooking method, there are other ways to enjoy these funky anise-flavored bulbs. The key thing to remember about fennel is that it loses much of the anise flavor when cooked, and the same cooking will bring out some of the fennel's natural sugars. In the end, you often get flavors and textures that will remind you of roasted or fried eggplant. And we think that is a good thing.
So it shouldn't be a surprise that along with caramelizing fennel, an approach like eggplant parmesan will yield very tasty results. And we found a recipe to adapt from "Vegetable Literacy" by Deborah Madison, that heads in just this direction, Fennel al Forno.
In this recipe you cook fennel and aromatics in a broth of fennel seeds, thyme, saffron, tomato paste and chicken (or vegetable) stock. Then you put the fennel in a gratin dish, add some mozzarella and parmesan cheese and bake the whole thing. Sounds good, huh?
And it is good. Very good. The rich tomato-saffron broth accents the sweet fennel, the cheese adds more richness and texture while the slight anise notes balance the flavors. This dish works very well as a side, but you can also serve it as a light lunch on toasted brown bread (this is now a household favorite).
Mixology Monday LXXXIII Cocktail: Winter's Last Gasp
It's time for another Mixology Monday! Well, actually we are a week early. But it is St. Patrick's Day, so may as well do a cocktail post. To be honest, we are not big fans of "drinking holidays" (we don't need excuses to enjoy a fine cocktail). But when in Rome…uh…or Dublin…hmm…whatever. In any event, here is the theme from Craig at the excellent "A World of Drinks" blog (and thanks for Fred at Cocktail
VirginSlut for keeping the party going):
For this month's challenge I would like to take us back to the humble beginnings of the cocktail bar, the days when bartenders didn't have the luxury of daily deliveries of ingredients from around the world. In these times bartenders would have been uncertain when they would again have the privilege to work with special ingredients so would naturally try to make the most of them… Such methods of preservation such as syrups and preserves have been staple ingredients behind the bar ever since, while others such as shrubs and sherbets were relatively short lived. The aim of the challenge is to go back to the days of the preserve, pick an ingredient, seasonal or not and treat it as if you won't be seeing it again for quite some time. Syrups, sorbets, jam, shrubs and the like are all fair game, anything that will preserve the integral character of your favourite ingredient.
Seeing as how we are here on our "farm" and we make our own jams and preserves, this is a theme right up our alley. Right now we have apricot, strawberry and fig preserves from last year to work with. All are tasty and would mix well, but it was another project that guided us.
Over the holidays, we got a small barrel for aging spirits and cocktails. The instructions said to start with "aging you own bourbon to season the barrel", which really means aging some "white dog" (moonshine or un-aged corn whiskey) for a couple of months. So it has been a couple of months and what we have is something "bourbon-like", with a light brown color and some vanilla and caramel notes, but lacking in any integration, sweetness or spice. Fun, but not necessarily good.
But our immediate thought was if we added some sweet fig jam to our "bourbon" we might be onto something. And we were right, the overt sweetness, spice and slightly oxidized notes of the figs really smoothed out the edges. After that we played with bitters and decided to use the "Bitter Frost" Basement Bitters from Tuthilltown, the suppliers of our aging barrel. These bitters use aged rye whiskey as a base along with sarsaparilla, maple and spices. This added some needed depth of flavor and complexity. Better. Continue reading
A Big Bowl Of Polenta
Well, winter never really made it here to Norcal, but there is nothing better on a foggy, rainy and/or chilly day than a bowl of polenta. And since we get plenty of fog, even in summer, polenta is a popular choice here at the farm. So popular, we didn't think of it as something for the blog. But since Judy Rodgers passed, we think a lot about her and her polenta recipe. So we figured we would share.
The key to making polenta (cornmeal mush) is that it just isn't all that hard. You don't need any special technique and you don't need to stir every second. You just need to be mindful and take your time. You will hear all sorts of polenta making
B.S."advice" about stirring every second and how you drizzle the cornmeal, etc. Forget all that. Rodgers has you cook the polenta at low heat in a heavy-bottom pot, stir every few minutes to avoid scorching and hold in a double boiler to improve texture and allow quick service. And it works. We play frisbee and basketball with the kids while making this dish. We just duck in the kitchen every 5 minutes, give the pot a stir and then it is back to fun outside….nice.
The only real "challenge" here is how to add flavor to the polenta. Just butter and seasoning makes for a way better dish than you might expect. Parmesan and/or mascarpone cheese are common additions, and how Rodgers served it at Zuni. But we like to go a bit further and make polenta into a 1-dish meal. We like stirring in the parmesan, adding a soft-boiled egg, crumbled bacon and then topping with a bright salad of parsley or celery greens. Other good additions are braised greens, prosciutto, sautéed mushrooms, tomato jam and braised short ribs (yum).
Winter Never Came, But We Still Have Spring
Well, we never really got winter this year in Norcal. We did get some rain, and may get some more, but what we call "cold and wintry weather" (but really isn't) never arrived. I guess it was sucked in by the polar vortex. Once the rains came, the plants came roaring back to life. The bees are working the wisteria, the roses are about to burst, hummingbirds are sprinting from flower to flower and the bluebirds flicker in the sun. We will take it.
Meanwhile, in the garden the greens look beautiful (taste good, too) and the blueberries are in flower. We have fennel everywhere and the artichokes are sending up canes. The herb garden seems to double in size every day (at least the mint). Excellent.
In the orchard, this is our favorite time of year. The citrus is at its best, with Meyer and Eureka lemons and Cara-cara oranges all looking and tasting lovely. Some seem to make their way into a few cocktails. And the stone fruit trees are starting to flower. Nothing prettier in the world….So much for winter. We will gladly take the spring.


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Hollywood Mommy Style
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Katie Holmes goes for the comfy boho style as she carries daughter Suri to a bakery in Beverly Hills. Trend conscious and Broadway lookin' in her rolled up jeans, ballet flats, oversized kid friendly handbag, bulky scarf, and cable knit Hurley beanie, Holmes has comfort and style down. The Hurley beanie comes in many colors and Holmes switches them up. The grab and go cap is the perfect way for a mom, on the go, to step out the door looking fashionable without worrying about her hair. (Photo: FAME)
Hollywood Mommy Style
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Single Mom of the decade, Halle Berry and Nahla are quite the fashionable pair out and about shopping in L.A. While it is nearly impossible for Berry not to look fantastic, a quick grab for a fitted jacket and dark denim jeans should be considered a mom staple. Don't dress to impress, dress for comfort and ease! (Photo: INF)
Hollywood Mommy Style
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Jessica Alba and Honor Marie do a typical mother-daughter trip to the grocery store. Classic and simple in a cardigan and jeans, Alba adds sizzle to her step and style by accessorizing. The hip factor of the Rolling Stones embroidered logo matching her red bow ballet flats and vintage inspired Carrera sunglasses, makes her one hot styled mamma! And for Honor Marie, she gets more than a silver spoon, she wears gold booties! (Photo: WENN)
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Dedicated Mom and movie star, Julia Roberts is relaxed and very average looking, yet still recognizable with her children on a playground in New Mexico.
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Brit Brit's mom style depends on the day. One thing she always does right, though, is dress her boys in happening styles. Matching in plaids, Jayden James and Sean Preston are next generation Hollywood! Get ready, folks!
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Nicole Richie in torn jeans, booties, and a tie-dye tote carries her uber-stylish tot Harlow. Nicole is such a fashionable mommy that she has a jewelry line and a maternity line in the works! Talk about a baby lovin' hot mama! (Photo: WENN)
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Black is key for a mom to be and even post baby. Angelina looks chic in a long black coat and boots as she takes daughters' Zahara and Shiloh on a New York shopping spree. Even the little ones are super styled! Oversize shades are the quintessential style accessory for any over worked and under rested mother. Rather than exhausted, like Angelina, look glam! (Photo: SPLASH)


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cloaking(1) Also known as stealth, a technique used by some Web sites to deliver one page to a search engine for indexing while serving an entirely different page to everyone else. There are opposing views as to whether or not cloaking is ethical. Opponents see it as a bait-and-switch, where a Web server is scripted to look out for search engines that are spidering in order to create an index of search results. The search engine thinks it is selecting a prime match to its request based on the meta tags that the site administrator has input. However, the search result is misleading because the meta tags do not correspond to what actually exists on the page. Some search engines, such as Lycos, Hotbot and Excite, even ban cloaked Web sites. Proponents of cloaking assert that cloaking is necessary in order to protect the meta data, as only the spider is supplied with the meta tags.
Also see How Web Search Engines Work in the Did You Know . . . ? section of Webopedia.
(2) In e-mail distribution, cloaking is the act of masking the name and address of the sender so that the recipient does not know who sent the e-mail.
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Protect the Corrupt Cape Cod Commission April 18, 2014 at 03:33 AM
Protect the corrupt Cape Cod Commission, and keep paying through the nose.
Dismantle the Cape Commission April 18, 2014 at 12:28 PM
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Dismantle the Cape Commission April 13, 2014 at 09:31 AM
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RON BEATY April 10, 2014 at 02:00 PM
Please support and sign the (online) PETITION TO ABOLISH THE CAPE COD COMMISSION.
mardi sawyer April 14, 2014 at 06:50 AM
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Gary Tratt April 15, 2014 at 06:15 PM
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Dismantle the Cape Commission April 07, 2014 at 04:46 PM
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mardi sawyer April 14, 2014 at 06:47 AM
No wonder this state and this country are BROKE!! Throw the bums out!
Tim April 08, 2014 at 08:05 AM
A coat check...really? Because the CC Mall is such a huge shopping facility guests must have a…Read Moreplace to leave their jackets, right? Because we are shoppers that wear extravagant fur coats that must be kept secure, right? Will the coat check be near the black tie valet service? Maybe this is a desperate measure to fill a vacancy? Simon, your efforts would be better spent acquiring and retaining national retailers to fill your vacancies. The expense and waste of space is certainly not warranted at this mall. If I were a tenant, I'd be concerned with this decision.


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Pizza >Main Street Pizza & Noodle
530 Main St, Park City, UT | Directions 8406040.644605 -111.496303
Mon. - Sun. 11am - 11pm
We drove from SLC just to eat here! LOVE IT!! We love the variety of menu items and quality of the food. Great job guys.
Really? You are going to charge me 18% gratuity for ordering my food at a counter, 3 people in my party and after ski season??? That is some nerve, this is a freakin pizza place not the Ritz Carlton for hells sake. This is a pizza place mainly but yet they don't offer pizza as a kids meal.............strange. The pizza was burnt, nothing else was all that fantastic and yet for one sandwich and the smallest pepperoni pizza they had and 1 drink I spent $37!!! Completely ridiculous. The next time they want a stupid pizza place to survive in park city don't piss people off by charging an 18% gratuity to everybody that walks through the door when YOU AREN'T EVEN PROVIDING A SERVICE. The menu prices are the same as Cafe Terigo down the street............really?? Not even comparable in food type or quality. Completely delusional. Main Street Pizza lost this locals patronage forever.
REALLY REALLY BAD IN ALL WAYS !! – Just was in Park City Utah December 28th. This place looked fun.... but it was horrible. This is what we (family of 4) ordered: 2 lasagnes at $18 each (#12) 1 spahgetti and meatballs (#6) $18, and 1 10" pizza with artichoke, olives, sausage, pepperoni and sun dried tomatoes $18. We ordered the garlic knots for $7, 1 house salad with ranch for $6 --- got the $12 cobb salad delivered to us and charged to us instead of the $6 salad....and last 4 sodas at $3 each. Total bill including the mandatory tip they put on ahead of time = $125.76. WOW... this meal better be good at those prices, right? Well, we are in Park City Utah. The garlic knots and the salad were good, i have to say. The pizza and the spaghetti came first. The pizza was good says my son. The spaghetti (my daughters favorite food - so she knows her spaghetti) was awful. I tasted it and it was really bad tasting, and it was REALLY watery. Ok, about 30 minutes later when my husband and I didnt get our lasagnas, I asked the waitress.... she said they forgot to make them and it will take another 3 minutes. Finally 15 minutes later we get the lasagna...and it was worse than the spaghetti. It was also VERY watery. You know why? Because they microwave it..... and i know this because parts of the lasagna for both of us were hot, and parts were very cold, frozen even. I tried my best to eat it, but only got about 7 bites down. Meanwhile, a waitress is walking by with a dish for another table and it's watery too, because she spilt alot of the watery juice on my daughter's jacket as she walked by. What a waste of money. I would never go back and I actually wrote a letter on a piece of paper and handed it to the waitress that everything about Main Street Pizza and Noodle was horrible. The waitress/waiters don't deserve any tip. You arrive, sit at the table, take out the pencil and order form from a container on the table, write up your own order form, and then you walk it to the cashier, and give him your order. He gives you a # to put on your table, and the waiter delivers it. They have to walk around the restaurant (around and around) looking for your # .... and they are constantly searching for tables. What a bad way to run a restaurant.
Good – I really enjoy going to Main Street Pizza and Noodle. I do like their pizzas and salads. I do want to say I eat here a few times a year and haven't had problems with extra charges on my bank statements. I also have to mention that if the host/hostess offers to seat you in the extra dining space, don't do it. That is where the problems arise. I have been seated in the extra dining space before and it's very tight and dirty. I did not like being seated there at all, BUT the regular seating is just fine. I do also have to note that the bathrooms are gross and scary. I wouldn't use them if you didn't have to. The bathrooms are in the basement. If you have to go and you're a female take your significant other or friend down there with you. :) Food is good though and I like going.
Great casual dining in Park City – The food isn't bad, and the service is very friendly. We came over to this place after having a bad experience with another restaurant down the block. We were seated in an additional seating area which was nice and quiet, and the waiter that serviced us was very attentive.
The food was good for casual dining, and not as expensive as the other places on Main Street. You won't get romantic dining with this; it is what it is. It seems to be good for large groups as well.
Good for a casual family meal – It's nothing fancy. They don't take reservations. Service can be slow. You stand in line to order then sit down and they bring it to you. But the pizza is delicious and they have many other items on the menu. They have lots of seating but it can still be quite crowded at times.
Watch your bank statement!!!!! – Food was good, but the next day I discovered that they had added on almost $11.00 as a "tip" that I had not authorized. During Sundance, so I'm left wondering if this is a common practice and they just count on people not noticing. Called to try to get this resolved, but the manager just said they would look into it and got minimal information, and was not at all apologetic.
A sore thumb in an otherwise wonderful city – Our party went to Main Street Pizza & Noodle last night and I found the experience to be well below our expectations. We ordered several kids meals and a large pizza. The kids meals were hardly worth eating. They were greasy and poor quality. The pizza was decent but hardly enough to make the experience worthwhile. The establishment was hot and the tables and floors were filthy. Warning, dont visit the bathrooms. They are in the basement and very scary. The womans bathroom did not have soap or paper towels.
High Prices, Average Food – Date of visit: Thursday, Dec.23 2004 @ 7:37pm
$12.00 plus $1.00 for each addt'l topping for a 10" pizza? That's pricey even for Park City.
The food is average and the prices are too high. $14.95 for a plate of pasta with a slice of garlic bread?
I had the pasta #3 (spinach linguini w/ ham, mushrooms, cream sauce made of asiago and feta cheeses and pesto.
My wife had the vegatable baked ziti. Both entrees were really pretty average. Nothing about them really stood out. I think the garlic on my entree was over-cooked becasue it was pretty bitter.
A casual pizza-pasta joint with prices that are hard to beat in Park City. – The Scene
It's big, bright and comfortable. Put your order in at the counter, then take a number and your meal will be delivered to your table. The beer selection is great, so get a mug and watch the beautiful people pass by on Main Street.
The Food
Getting a pizza is a no-brainer. Two highlights are the Southwest burrito pizza (lime-marinated chicken and jalapenos, served with sides of salsa, sour cream and guacamole) and the cholesterol hiker (sausage, pepperoni and Canadian bacon). Those looking for something lighter should try the focaccia pizza (garlic, olive oil, fresh basil and tomatoes, three cheeses--but no sauce). The pasta choices are rather standard. Think about getting the baked ziti--it's a heavyweight East coast favorite (pasta, ground beef, sauce and vegetables, covered with mozzarella and feta).
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