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Trevon Crease-Holden has made great progress since his life was nearly taken from him. He's off oxygen, moving his limbs and communicating.
Crease-Holden speaks few words since a hit-and-run driver left him for dead on a road in Rainier valley one year ago, but it's enough to keep his family's hopes alive.
"It's like mentally he's himself, his body's just playing catchup right now," said his mother, Quianna Holden.
Quianna still wonders who could have done this to her 16-year-old son. Crease-Holden was forced to miss his entire freshman year of high school and now eats through a tube.
"It's been a year, it's been a year," Quianna said. "They have no clue what it's been like for me or my family."
Despite his devastating injuries, Quianna said she's confident her son will walk again.
"He's beat all odds already," she said. "He wasn't even supposed to come out of that coma."
The Seattle police detective who had been handling the case recently retired, but police officials say they've assigned a new new officer to the case.
Police have no suspects in the case, but Crease-Holden has said the person who hit him was a woman who was alone.
The teenager is still haunted by the crime, but both he and his mother have forgiven the driver.
"I do think about it in the back of my head, when I'm changing him or refilling his feeds. I'm doing all of this with him right now -- where is this person, are they living their normal life?" Quianna said.
The family says an apology or admission from the driver would help them move forward.
"They can run, they can hide from the human eye, but the almighty eye they can't hide from," Quianna said.
Quianna said despite her son's traumatic brain injury, he can still read and do math and plans to attend high school as a tenth grader in the fall.


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Today I'm sharing with you a printable Halloween Banner 🙂
I created images of a Ghost, a Pumpkin & Candy Corn and they are made to be folded in half over a ribbon or cord and glued or taped in place. This makes them double sided as long as you leave a little 'hinge' when you cut them out.
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As usual: FREE for PERSONAL use ONLY! 🙂
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Click the pumpkin image to download!
If you want more 31 Days Goodness This week Suz from Well-to-Do has a guest poster talking about a Autumn Detox for her 31 days of Going Green!
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subset: commoncrawl


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Articles by Author
It was November 1963 and I was living in the Château de Versailles overseeing catering for the American socialite, Florence Van der Kemp, who was married to the museum curator. The Van der Kemps were already well renowned as fundraisers for the restoration of the Château, and Florence decided to host a big traditional Thanksgiving dinner to thank all of her French friends. Having been raised in England, I did indeed know nothing about this very American holiday. "Leave it to Bernadina," Florence exclaimed to me, "you don't need to know anything about it, just come to the party!" Bernadina was the elderly chef from Mexico who could cook in three languages, so I was happy to pass on the responsibility.
Thanksgiving, French-style
I was sent to buy the largest possible turkey. "At least 25 pounds," decreed Florence, but the poultry man was mystified. "We have nothing like that, the best turkeys are small, female and plump, about 12 pounds," he explained. Clearly the American appreciation for sheer size did not extend to France. We compromised with two smaller birds and dressed them with large red bows for maximum effect. Then there was something called sparkling Burgundy, made for the American market and available only at Fauchon, the luxury gourmet store in Paris, which necessitated a special trip.
When at last I was seated in the middle of the long table in the magnificent dining room of Aile Colbert, I had plenty of time to observe. The Frenchwomen on either side of me had rapidly decided that a young, foreign neighbor was not worth a second glance. I nibbled the candied pecans and raisins in bowls beside my plate and broke into what I later learned to call a Parker House roll.
Turkey and oysters
I sipped the Burgundy, an adult version of soda. My friend Serge, the maître d'hôtel from the parties we masterminded together, set a bowl of borscht before me. The flavor and color were eerily similar to the Burgundy. Then came the turkeys, one for display, the other carved ready for serving; a murmur of approbation arose. Embassy service was the custom in those days, so Serge and his partner hefted huge platters of turkey, roast potatoes, pumpkin, carrots, turnips, Brussels sprouts and stuffing, maneuvering between the guests. A minion followed with boats of gravy, cranberry sauce and condiments.
As the platter reached my place, there wafted an unmistakable aroma of fish and I knew why. Another errand of mine had been to collect a couple quarts of shucked oysters for the turkey stuffing. When cooked, no one had accounted for the briny intensity of French oysters, as they are quite different from fatty American ones raised in warmer waters. I looked around at the startled faces of my fellow diners and Serge and I exchanged a wink. I tried the stuffing on its own; it wasn't bad. Combined with the rich, meaty turkey it was, shall we say, an unexpected flavor.
And then there was dessert
It is impolite in France to refuse a second helping, so by the time dessert came around we all felt a bit stuffed. Having never been to America, I was determined to try novelties such as pecan pie, chess pie, mud pie and, of course, pumpkin pie; all considerately served in slivers for dessert. The slim, elegant Frenchwomen around me smiled politely and took the smallest portions offered.
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Finally, at last, arrived the cups of strong, bracing coffee with plenty of refills — I had seen to that. At this stage, it occurred to me that, with the exception of the turkey and stuffing, everything had been sweetened with sugar. Few were tempted by the petits fours, the elite chocolates and the offer of liqueurs. We eventually staggered, blinking, into the courtyard, and made our way carefully on the cobbles in our high heels. The ladies slid into their chic Morris Minis and I into my MG (at least I could keep up with them there!).
For all of us, Florence had achieved her purpose. Our first Thanksgiving had been unforgettable and, as a souvenir, we all took home candied orangettes; strips of orange peel coated in chocolate and packaged in a little bag with the label Château de Versailles.
Orangettes au Chocolat
Prep time: 15 minutes
Cooking time: 2 hours, 10 minutes
Total time: 2 hours, 25 minutes
Yield: About 10 ounces
6 large thin-skinned oranges (2 to 3 pounds)
2 1/2 cups sugar
2 cups water
3/4 pound dark chocolate, chopped
1. To cut the orange strips: With a serrated knife, cut off the ends of the oranges through to the flesh. Set an orange on one flat end, cut off the skin and pith in vertical strips. Repeat with the remaining oranges. Press the strips flat. With a large chef's knife, cut each strip into 1/4 inch sticks, discard trimmings, and cut away any loose bits of skin.
2. For the sugar syrup, heat the sugar and water in a shallow pan over low heat until the sugar dissolves, stirring occasionally. Stir in the orange strips. Cover the pan and simmer the strips until they are tender and look translucent, 1 1/2 to 2 hours. Stir occasionally during cooking and add more water if needed to keep the strips covered.
3. When tender, let the strips cool in the syrup. Set a wire rack over a baking tray to catch drips. Transfer the orangettes to the rack, spread so they do not touch each other, and leave them overnight to drain and dry. This may take 24 hours if the kitchen is humid.
4. When the orangettes are no longer sticky, coat them with chocolate. Put the chocolate in a bowl and melt it over a saucepan of steaming water, or in the microwave. Transfer the bowl to a pan of cold water to cool the chocolate, stirring often, until it starts to thicken, 3 to 5 minutes.
5. Line a baking sheet or tray with nonstick parchment paper. Remove the bowl of chocolate from the bowl of water. Using a fork, dip an orange stick into the chocolate, coating it completely or only half if you prefer. Transfer sticks to the paper and leave to set.
Note: To avoid a "foot" of chocolate on one side of the orange strip, twist and turn the strip on the fork so the chocolate sets evenly. Wrap and store the orangettes in the salad drawer of the refrigerator.
Main photo: The Château de Versailles, which was lovingly restored by the Van der Kemps during a 35-year period. Credit: Copyright 2012 Michal Osmenda/Creative Commons
I've just come across an old friend I have not seen for half a century, "The Olio Cookery Book." The book itself must date back a century or more, but there is nothing rare or antiquarian about it. The Olio is a classic manual for housewives that explains how to bake scones and cakes, how to choose produce and run a kitchen, and how to treat burns, with optimistic cures for a bronchitis cough and lumbago. Under "Recipe for a Long Life," British Prime Minister William Ewart Gladstone cautions, "Chew each mouthful 30 times." He cannot have been a gourmet eater.
Lessons from the Olio
As a young child, my favorite place was the kitchen, the warm, perfumed domain ruled by Emily, who was too old to be drafted during World War II. Despite food shortages, Emily somehow eked out a ginger biscuit or jam tart for us each day for "elevenses," when we sat down with a large mug of milky tea.
There were only three of us, but action in the kitchen seemed almost constant, far more fun than the garden, where my mother spent most of her time. She must have been stung by insects often, as she notes the kitchen remedies on the title page of the Olio "Ammonia bee; wasp vinegar."
Learning at Emily's feet
As soon as I had learned to read, in the down moments of the kitchen while a cake baked, I would huddle in a corner to avoid Emily's feet and pick up the Olio. The limp, brownish cover enclosed surprising information among its 1,400 recipes. How to test for an old egg for instance (float it in a bowl of water; if stale, the rounded end will rise), and the renown of parsley for curing what are described as nervous troubles. I recognized Emily's specialty, Queen of Puddings, and her luscious Steamed Ginger Pudding with a golden syrup sauce — sometimes by mistake it scorched on the bottom, even better!
A mainstay of cooks
I later learned that the Olio cookbook was the mainstay of cooks in the north of England. The curious title is nothing to do with the Italian olio or oil, but dates back to the 1600s and olla podrida or "rotten pot," the Spanish name given to huge cauldrons of meat, birds and vegetables that were the fashion of the times. I can find no record of the first printing of "The Olio Cookery Book." My mother's copy, the 15th edition, is dated 1928 and ran to 25,000 copies, surely a huge printing for the time. In the preface, editor L. Sykes (a good northern name) mentions that 200,000 had already been sold.
By the time I went to boarding school, at age 10, I had absorbed the meaning of technical terms such as stock and roux, and I could imagine what a bisque, a risotto, a ragout and a salmi were like. A decade later when I actually went to cooking school and tasted the dishes themselves, I was prepared for what I would find. I was asked to stay on and teach the next influx of students, and the kitchen became once again my natural home. I've never left it.
Jam Tarts
I'm amazed that jam tarts haven't migrated to America. During World War II, cooks who had fruit could take it to the nearby community hall and free sugar would be provided to make preserves. My mother's raspberry canes gave bumper crops year after year so she would send Emily off to a jam-making session where she could gossip with her friends. The resulting raspberry jam, tangy and brilliant red, was perfect for Jam Tarts. For the pastry, you can either make your favorite dough, or try this deliciously crumbly English recipe that uses butter and lard.
Prep time: 25 minutes
Baking time: 30 minutes
Total time: 55 minutes
Yield: 12 tarts
6 tablespoons (about 3 ounces) raspberry or other red jam
For the pie pastry
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons butter, more for the pans
4 tablespoons lard
2 tablespoons water, more if needed
12 medium shallow muffin pans; 3-inch cookie cutter
1. For the pie pastry: Sift the flour with the baking powder and salt into a bowl. Cut the butter and lard in small cubes and add to the flour. Rub the fats into the flour with your fingertips to form crumbs. Stir in the water with a fork to make sticky crumbs, adding more water if necessary. Press the dough together with your fist to make a ball, wrap in plastic wrap and set aside.
2. Heat the oven to 375 F and set a shelf low down; butter the muffin pans. Sprinkle the work surface with flour and roll the dough to 1/4-inch thickness. Stamp out 12 rounds with the cookie cutter. Roll the trimmings of dough a second time to make the count. Press the rounds gently down into the buttered muffin pans. Drop 1 1/2 teaspoons of jam into each mold.
Bake the tarts in the oven until the pastry is lightly browned, 25 to 30 minutes. They might collapse slightly around the edges; this is normal. Let the tarts cool slightly in the pans before unmolding them. They are best eaten the day of baking but can be kept a day or two in an airtight container.
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Curd tarts
Once or twice a year, our nearby farmer's wife would make curd cheese from fresh whole milk. My mother would stir in a handful of currants, or chopped prunes when currants were not available, and bake curd tarts. I thought they were even better than the jam version, but perhaps that's because they appeared so rarely.
Follow the recipe for Jam Tarts, lining the pans with pastry dough. Stir 1 1/4 cups ricotta cheese, 1/3 cup sugar, 2 teaspoons flour and 1/2 teaspoon vanilla. Whisk an egg until frothy and stir into the cheese mixture with 1/3 cup raisins. Fill and bake like Jam Tarts, allowing 30 to 35 minutes.
Maids of honor
Legend has it that these tartlets were made by Anne Boleyn for King Henry VIII of England when she was maid of honor to Queen Catherine of Aragon. I like to decorate the tarts with a strawberry, raspberry or whatever fruit reflects the jam inside.
Assemble Jam Tarts using 1 tablespoon jam per tart. For the cheese topping: Put 1 cup ricotta cheese in a food processor with 1 egg, 2 tablespoons melted butter, 1/4 cup sugar and the grated zest and juice of 1 lemon and purée until smooth, about 1 minute. Alternatively work the ricotta cheese through a sieve and stir in the remaining ingredients. Spoon the cheese filling on top of the jam and bake Maids of Honor as for Jam Tarts, allowing 30 to 35 minutes. When serving, top with an appropriate piece of fruit.
Main photo: Jam tarts are a staple on English tea tables and need only pastry and fruit jam, both preferably homemade. Credit: Copyright 2015 Nicole Litvack
Along a neon strip of Hollywood Boulevard, sandwiched between the Cabo Cantina and a male strip joint called the Hollywood Men, the Musso & Frank Grill does not catch your eye until you step inside. The room is packed with wooden booths, red leather banquettes and white tablecloths. The original wallpaper, a restful art deco mural of woodland and pastures, has faded to gentle browns and beige.
Musso & Frank was founded in 1919, and I swear that many of the menu items have been served ever since, including my favorite dishes from the 1950s when I was a teenager.
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Take Imported Sardines for instance. I haven't tasted one of those luscious, melting, silvery canned fish, soaked in olive oil, for at least 30 years. They were one of the few edible items at my boarding school. Not everyone liked them, so with luck I would get my neighbor's portion too. Corned Beef and Cabbage, Musso & Frank's Tuesday special, was another school regular — made without much beef and a lot of rather stinky cabbage. Musso & Frank's is far, far better.
I'm also happy to say that Musso & Frank remains a destination for the celebrities who live in the mansions just down the road. Perhaps next visit we'll ask for the Marilyn Monroe or the Charlie Chaplin table, the one at the front where we could observe the antics of the passersby. Perhaps they were an inspiration for Chaplin's classic mimes? Meanwhile, our waiter bounds up to the table. "You're sitting in the Mickey Rooney seat," he says. "Did you know?"
He is wearing a traditional tailored short jacket in bright red with black lapels, and to my delight, the kitchen uniform is equally traditional, all white of course, with cloth buttons to withstand laundry bleach. The sous chefs sport puffy, Escoffier-style toques, becomingly collapsed to one side, with white pillboxes for the commis, the least-trained members of the team. The chef himself is easily distinguished across the kitchen by his towering starched toque, not a hint of collapse there.
A glance at the menu shows why the kitchen staff is so large. Well more than a hundred dishes are on offer at lunch and dinner. Some, of course, are prepared ahead such as French onion soup and macaroni au gratin, but the vast majority are cooked to order. Boneless garlic chicken has the caution "Please allow 20 minutes."
Vegetables come separately and you choose your own, be it broccoli with Hollandaise, French fried onion rings, or garlic toast (Why has that almost disappeared — it is so good!). At least a couple of gems such as shrimp Louie date back to the late 1800s. Chicken à la king, that staple of the 1960s fundraising circuit, was mentioned in the New York Times in 1893.
Timeless for a reason
Like Mozart, there's a reason why these dishes are timeless — they are quite simply the best. Caesar salad was very probably on Musso & Frank's original menu in 1919. Julia Child remembered eating it when she was a little girl in the early 1920s. Mind you, there can be ulterior reasons for their survival. When I once mentioned lobster thermidor to a French-trained chef, he smiled mischievously. "That's a dish for Mondays, after the weekend closure. The seafood leftovers go in there so the Cognac and mustard sauce can mask the stale taste."
No stale food here though; the sautéed scallops, lump crab cakes and grilled meats are spanking fresh. Fried oysters, baked escargots, grilled lamb kidneys, calf's liver with onions, smoked tongue sandwiches like those my mother made to fortify me on the miserable journeys back to boarding school. All these bring a distant look to my eyes. Half-forgotten flavors, long-treasured treats. When all is said and done, eating well is the best reward!
Sautéed Mushrooms
I haven't had deep, dark sautéed mushrooms since I lived in Paris in the 1960s. Musso & Frank's version is "secret." Nothing is secret in the kitchen, so here's my version. These mushrooms are delicious with polenta, brown rice, or your favorite steak.
Prep time: 3 minutes
Cook time: 6 to 9 minutes
Total time: 9 to 12 minutes
Yield: Makes 2 servings
1/2 pound white button mushrooms
2 tablespoons butter
1 clove garlic, chopped
1/2 cup Madeira
1/2 cup consommé or veal stock
Squeeze of lemon juice
2 teaspoons grated Parmesan cheese
Ground black pepper
1. Trim mushroom stems level with the caps and cut them in quarters.
2. Melt the butter in a frying pan, add the garlic and fry until fragrant, about 1 minute.
3. Add the mushrooms and sauté, stirring often, until tender and liquid from the mushrooms has evaporated, 2 to 3 minutes.
4. Add the Madeira and simmer until reduced by half, 1 to 2 minutes.
5. Add the consommé and reduce also by half, 2 to 3 minutes longer.
6. Sprinkle the mushrooms with the lemon juice and Parmesan with a little pepper and continue simmering until they are glazed, about 1 minute.
7. Taste, adjust seasoning and serve.
Main image: Musso & Frank's lobster thermidor: A classic done right. Credit: Nicole Quessenberry
What can a home cook take away from the Modernist Cuisine's food movement? Personally speaking, I have not bought a Pacojet or a whipping siphon, though I know one or two home cooks who have done so. I did find a kit online that included lecithin powder (for foams), agar agar (a forerunner of gelatin made from seaweed), calcium lactate and sodium alginate (for balloons). One hilarious afternoon was spent concocting Balsamic Pearls and Mojito Balloons, but that was as far as it went.
A two-part series
Part 1: The first five commandments
It has inspired in me a new Modernist "Ten Commandments," motivated by the version that journalists Henri Gault and Christian Millau laid out more than 40 years ago on the fundamentals of nouvelle cuisine. My first five Modernist commandments appeared in Part 1 of this series. These are the final five:
Rule VI: Explore fantasy. Symbolism is a recurrent theme in Modernist Cuisine. Modernist chefs love to turn the world upside down and you never know what you may find. Ferran Adrià's giant white globe, when cracked, shatters like an edible eggshell, but what looks like white chocolate proves to taste of gorgonzola cheese. At Alinea restaurant in Chicago, ayu tuna is perched on a giant, dense black morel mushroom, the ocean and the earth. Amid the drama and intrigue of Modernist dishes, appearance is often left to speak for itself. You can take or leave Adrià's desiccated Braque-like skeleton of a real fish on your plate; it has no garnish at all. ("Ugh," a friend said.)
Rule VII: Be inventive. Modernist Cuisine is certainly amusing. Who could not smile at Alinea's bottomless "plate" supporting a liquid truffle ravioli, a single, earthy bite that explodes in the mouth. Often in Modernist Cuisine, things are not what they seem — at the U.K. restaurant The Fat Duck, a trio of tiny retro lollipops proves to be an apple sorbet with walnut and celery; a chilled mousse of foie gras; and oddest of all, a striped ice cream of avocado and salmon flavored with horseradish. Modernist cooking implies a sense of adventure. I cannot honestly say that I enjoyed Red Cabbage Gazpacho with a Grain Mustard Ice Cream at The Fat Duck, but it sure made me pay attention.
Rule VIII: Play with temperature. Only in the last 100 years have chefs been able to play with hot and cold when cooking and serving food. Today's precise temperatures and timings have opened a whole new world. Professional kitchens have become laboratories demanding a new approach to cooking. This leads to playful presentations such as Adrià's white chocolate soufflé that evaporates into thin air within five minutes, or the Roca brothers' anchovy stuffed olives dipped in caramel.
Rule IX: Avoid static presentation. For Modernist chefs, presentation can be a challenge. The landscaped plates of nouvelle cuisine, and the towers on the plate that came later, are gone. Today's eyes are sated with the movement and color we see on all sides at all times. In the dining room, the solution seems to be a return to nature with wood, slate, green leaves, trees, rocks and pebbles; glass is a strong component that extends to the table itself and the general surroundings. Many chefs opt for simplicity, with small plain white plates (often in curious shapes) geared to tiny portions that speak for themselves. At Spain's elBulli (sadly now closed), even the flatware was miniature.
Rule X: Keep the diner busy. Finally, expect to participate in a Modernist meal. You will be asked to stir, crush and crack the food in front of you, and often to eat it with your fingers. You may be blindfolded, or asked to lick the anonymous purées in an array of tiny spoons. At Alinea a balloon floated to my table and it was an effort of will to pop and devour the sphere of apple taffy tied with a fruit leather string, as instructed. I've always been an inflator, not a popper of balloons.
Reflections on the Modernists
The Modernist Cuisine's practitioners are an odd lot. Most stay behind the scenes, sometimes greeting at the door, more often leaving a more personal relationship to be established by the server.
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In Europe, service tends to be discreet, so on a recent visit to Alinea I was touched that chef Grant Achatz himself created a chocolate pie with a sweet pastry crust on our tabletop. This gave us a chance to talk, a pleasure he repeated for every table, not just for special guests.
Just three days after my visit to Alinea, I heard the grand master of them all, Adrià, speaking in Chicago. He is credited with originating the whole Modernist movement and has trained many of the younger exponents. Adrià is a communicator, a ball of fire on the podium and in the kitchen, and he is the inspiration behind an online culinary encyclopedia to be called the "Gastropedia."
What is there to be taken from all of this? Just as nouvelle cuisine is now long forgotten, it may turn out that the abstract, technically tricky concepts of Modernist chefs never have wide application. But right now, their vision and enthusiasm is trickling down to the tables of every hot spot in Hollywood. Their small plates and global ingredients are already creating a new world of cooking and eating. We are more adventurous and more curious. We are better informed about food. Cooking is becoming more a part of our lives, and a mom or pop actually cooking in the kitchen is coming closer to reality. Or so I would like to think.
Main photo: Lollies from The Fat Duck restaurant. Credit: La Varenne archive
It was almost 40 years ago in Paris that I opened La Varenne Cooking School, and the nouvelle cuisine movement was sweeping France. Today we're in the midst of similar radical change, and novelties are exploding, literally, on our plates in the movement called Modernist Cuisine. To be asked to taste pop rocks in the palm of your hand that turn out to be Parmesan cheese is really very odd — and provocative. So is a pocket watch, marked with the hours, that is designed to dissolve in a bowl of hot consommé.
A two-part series
Part 1: The first five commandments
A dozen top chefs around the world — José Andrés and Grant Achatz in the U.S., Heston Blumenthal in England, the Roca brothers and Ferran Adrià, the father of them all, in Spain, together with a handful of others — share the same culinary principles, and often the same ideals. The original fundamentals of nouvelle cuisine were laid out by two journalists, Henri Gault and Christian Millau, who named them the "Ten Commandments." It inspired me to consider the Ten Commandments of Modernist Cuisine. Here, in Part 1, are the first five, and in Part 2, we'll look at the final five.
Rule I: Appeal to all the senses. You can count on a Modernist chef to tickle every sense. Tastes roam freely among such favorite ingredients as sea urchin, anchovy, olive, wild game, liver, blood, lemon and honey. At the table, we're kept busy, mixing and matching mysterious seasonings, dried powders, foams, marinades and dips. Our Modernist noses tingle as casserole lids and glass bells release the pungency of fresh truffle or the lemon vapor from a single whole scallop in its shell. We listen too to the crack of a breaking crust, or the snap of shattering ice. At Achatz's Alinea restaurant in Chicago my ears perk up at the trickle of water beneath the mini-iceberg sheltering foamed-topped Kumamoto oysters. The same multi-sensory appeal is true of our favorite traditional foods. Modernist cooks are simply exploring more ways of doing it.
Rule II: Explore the global cooking landscape. Modernist chefs are global players; they seek ingredients, staff and, most important, inspiration from all over the world. Often they themselves have trained away from home, gathering knowledge of new techniques and multinational styles of cooking. Top kitchens welcome bright young people who are willing to learn new ideas and work hard, and many have waiting lists of applicants.
Leading chefs have always enjoyed passing on their knowledge to the next generation, but today it is different. The students come from all over the world, they are younger and half a dozen languages may be used in the kitchen. This means that culinary knowledge — techniques, ingredients, cultural backgrounds — is now flying around the globe. At the very top restaurants, the diners too come from a multitude of countries, lining up for a year or more for a table.
Rule III: Create another world. All four of the Modernist restaurants I've visited pulled me into their own world before I'd even stepped inside the door. In a couple of cases it amounted to a long, featureless entrance corridor cutting off the outside from the splendors to come. Britain's The Fat Duck lives in its own environment, surrounded by cottages in an archetypal English village. The now-closed elBulli in Spain involved a minor pilgrimage up and over a deserted hillside (except for the sheep) to arrive at an unobtrusive seaside villa on the Mediterranean.
Rule IV: Escape into a new landscape. The Modernist menu is formless with little sense of beginning or end and you will have no written list as guide. In a while, after say eight courses of what may become 15 or even 30, the meal becomes a timeless fugue, an ebb and flow of blending and contrasting dishes. In principle, fish comes first and sweets last, but this pattern is interrupted all the time. Japanese kaiseki banquets follow a similar theme. Indeed there are many parallels with the Japanese and Modernist tradition, particularly with the unobtrusive decor, designed to focus on the food itself.
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Rule V: Take advantage of technology. New techniques are so much a part of the Modernist movement that it is often referred to as scientific cooking — or even less accurately, molecular gastronomy. Both terms are nonsense, Blumenthal and I are in agreement here. "Science is not the point," he declares. "Today's cooking has not come from nowhere. Everything has roots including science in the kitchen. For instance, there was a Futurist Cuisine movement in Italy led by Filippo Marinetti in the 1930s and today's Modernist Cuisine has clear links with that."
In contrast, Blumenthal is completely at home with the term "Modernist Cuisine." The successful chefs of today are far more than scientists. They may use modern techniques such as slow cooking in a vacuum pack, controlled dehydration, or the low temperatures created by liquid nitrogen, but they display the same originality as Futurists and other innovative cooks of the past.
Part 2: The final five commandments, and what can a home cook take away from all this?
Main photo: A beautiful rose is shaped with a knife from a single apple at elBulli. Credit: La Varenne archive
I was lying in bed, thinking about the family tree hanging in my closet, when I hit on the concept of The Cookbook Tree of Life. Just four cookbooks are the ancestors of all the cookbooks that are on our shelves today. Would it work? Were there clear links between each generation of cookbooks just like people? I honestly wasn't sure whether I could connect the dots and slept on the idea feeling dubious.
The following morning I found that it did indeed fly. I stuck more than 120 cookbook titles all together on a great big sheet of paper and took it from there.
"The Cookbook Library: Four Centuries of Cooks, Writers and Recipes That Made The Modern Cookbook"
By Anne Willan and Mark Cherniavsky
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In my own way, I have tracked the development of cookbooks across four centuries and six languages. It is fascinating to see how all genres lead back down to just four original cookbooks, one in Latin, one in French, one in German and one in English.
- "De honesta voluptate et valetudine," by Platina, written in Italian around 1474.
- "Le viandier," by Taillevent (Guillaume Tirel), written in French in 1486.
- "Kűchenmeisterei" written in German in 1485 by an unknown author.
- "Boke of Cokery" written in English in 1500 by an unknown author.
These were cookbooks, meaning they have clear recipes with ingredients and instructions. A cookbook is a collection of recipes, or blueprints that allow a cook to recreate a dish. Cookbook bibliographer Henry Notaker has said that to be defined as a cookbook, a book should be about two-thirds cookery instruction and that roughly half of the volume should be written in recipe form.
The earliest cookbooks
Surprisingly early, right from the start of the age of printing, a number of published books fit this description. The recipes in them may be embryonic, expressed in just a few lines, but their purpose of instruction is clear.
Early books with recipes covered wide topics as well. Some sought to preserve the wisdom of the ancients, others offered advice on how to live a healthy life, and still others were preoccupied with glorifying the banquets and feasts of a wealthy patron.
In later centuries, the voices of the authors come through more clearly, and indeed, a few such books seem designed to showcase personality rather than to instruct their readers.
Before 1501 there were only about 700 books in existence, of those 700 the above four titles could be considered cookbooks.
When deciding which books belonged to which branch I gravitated to the first books that seemed to clearly break through or create a genre. Some books focused on stewardship and the early books on gardening were clearly about an original idea. Books of secrets would be household secrets and it is clear to see how those evolved into books by women and books for women, a genre that we see in full force today. The same can be said about regional cooking books, books about ingredients and even books about molecular gastronomy and celebrity chefs.
Finding a printer
It was two years before I found the right printer for "The Cookbook Library" and even then a long six months from agreement to actually printing on the press. I knew that I wanted the tree to be more than lines on a sheet of paper. I wanted it to be beautiful and handcrafted much like the books it describes.
When the artist asked me what kind of tree I would like, I said it has to be an English oak. Many of the books mentioned are English, and after all I am English, too. And now, after so much planning, you can finally see the results.
The tree is a beautiful artisan print featuring seven colors on heavy 100% cotton paper. It boasts original watercolor art and the craft of centuries in its letterpress type. I have so enjoyed making this tree come to life, a project that has been more absorbing than I could possibly have thought.
The limited print run of only 200 copies is available now exclusively at lavarenne.com. For more details on how to order yours, check here.
Top photo: Printer Norman Clayton of Classic Letterpress in Ojai, Calif. Credit: Maria Hildago


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Peach Cobbler
Total Time
Prep 5 mins
Cook 40 mins
A wonderfully simple cobbler that makes it's own crust! What could be easier. Great straight from the oven, topped with ice cream.
Ingredients Nutrition
- 1⁄2 cup margarine
- 1 cup sugar
- 1 cup flour
- 2 1⁄2 teaspoons baking powder
- 3⁄4 cup milk
- 1 (29 ounce) can peach slices
- Melt margarine in a 2-quart baking dish.
- Sift dry ingredients.
- Add milk.
- Pour this mixture over margarine.
- Do not stir.
- Place peaches and syrup on top of this.
- Bake in 350 degree oven until brown.
- About 40 minutes.
Most Helpful
This was the only cobbler my mom made when we were growing up. My brother and I still make it. I've use canned, frozen, and fresh peaches. I add peach nectar like the other writer if there's not enough juice or syrup. Recently, my husband bought 4 cans of blueberry pie filling. To this day,I'm not sure why, I don't use canned fillings. So I tried using this cobbler recipe with the pie filling. It worked well on the second attempt, I had to add a little juice (or I guess you could use water) to thin the filling a little for the "cobbler" effect to work.
I made this tonight using a 9x13 pan and making 1.5 times the recipe. Instead of dumping the peach juice on top of the batter, I arranged the peaches first and then spread the juice over. It seemed that there was going to be a lot of liquid so I held some of the juice back. Turned out great.
I have made this cobbler for years! It's easy and I always have the ingredients on hand. Excellent with vanilla ice cream. It's a family favorite and I'm sure will be passed down the line!


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Book your room at NH Madrid Príncipe de Vergara
Get an overview of this hotelFamily-friendly Madrid hotel in Salamanca, near Las Ventas
This family-friendly Madrid hotel is located in a shopping district, within a 10-minute walk of Fundacion Lazaro Galdiano and Lazaro Galdiano Museum. San Anton Market is 1.8 mi (3 km) away.
Hotel Features
Along with a restaurant, this hotel has a fitness center and a bar/lounge. WiFi in public areas is free. Other amenities include a coffee shop/café, a conference center, and self parking.
Room Amenities
All 155 soundproofed rooms feature free WiFi and minibars. For a bit of entertainment, guests will find flat-screen TVs with satellite channels, and other amenities include room service and pillow menus.Would you like to give us feedback? Share it! Opens in a new window
NH Madrid Príncipe de VergaraCalle del Principe de Vergara, 92 Madrid Madrid 28006
Hotel Amenities
Hotel Amenities
Dining options at the hotel include a restaurant and a coffee shop/café. A bar/lounge is on site where guests can unwind with a drink. Business-related amenities at this 4-star property consist of a business center and meeting rooms.
A computer station is located on site and high-speed wireless Internet access is complimentary. Event facilities measuring 742 square feet (69 square meters) include a conference center. This family-friendly hotel also offers a fitness center, multilingual staff, and complimentary newspapers in the lobby. For a surcharge, a roundtrip airport shuttle at scheduled times is offered to guests. Parking is available onsite for a surcharge.
NH Madrid Príncipe de Vergara has designated areas for smoking.
- 24-hour front desk
- Airport transportation (surcharge)
- Babysitting or childcare (surcharge)
- Bar/lounge
- Breakfast available (surcharge)
- Business center
- Coffee shop or café
- Free newspapers in lobby
- Computer station
- Conference center
- Conference space
- Conference space size (feet) - 742
- Conference space size (meters) - 69
- Designated smoking areas
- Dry cleaning/laundry service
- Elevator/lift
- Fitness facilities
- Free WiFi
- Laundry facilities
- Luggage storage
- Meeting rooms 14
- Multilingual staff
- Number of buildings/towers - 1
- Number of floors - 8
- Number of meeting rooms - 13
- Restaurant
- Safe-deposit box at front desk
- Self parking (surcharge)
- Television in common areas
- Total number of rooms - 155
- Wedding services
Family Friendly Amenities
- Babysitting or childcare (surcharge)
- Free Wi-Fi
- Laundry facilities
- Soundproofed rooms
Available in all rooms: Free WiFi
Available in some public areas: Free WiFi
Self parking (surcharge)
Room Amenities
- Air conditioning
- In-room climate control (air conditioning)
- Free newspaper
- Free toiletries
- Connecting/adjoining rooms available
- Daily housekeeping
- Desk
- Flat-panel TV
- Free WiFi
- In-room safe
- Minibar
- Pay movies
- Phone
- Pillow menu
- Private bathroom
- Room service (limited hours)
- Satellite TV service
- Shower only
- Soundproofed rooms
Where to Eat
Buffet breakfasts are available for a surcharge and are served each morning between 7 AM and 10:30 AM.
PrÃncipe de Vegara - This restaurant specializes in international cuisine and serves breakfast, lunch, and dinner. Open daily.
Room service (during limited hours) is available.
Nearby Things to Do
The recreational activities listed below are available either on site or nearby; fees may apply.
- Bicycle rentals nearby
To make requests for specific accessibility needs, complete the "Special or Accessibility Requests" section of "Trip Preferences" when you book your hotel.
- In-room accessibility
Hotel Policies
Check-in time ends at Midnight
Check-in time starts at 3 PM
Special check-in instructions:
Check-out time is Noon
Payment types
- Pets not allowed (service dogs only)
You need to know
Extra-person charges may apply and vary depending on hotel policy.
Government-issued photo identification and a credit card or cash deposit are required at check-in for incidental charges.
Special requests are subject to availability upon check-in and may incur additional charges. Special requests cannot be guaranteed.
No rollaway/extra beds available
Only service dogs are allowed
Noise-free rooms not guaranteed
Optional extras
- Fee for buffet breakfast: EUR 20.90 per person (approximately)
- Self parking fee: EUR 25.30 per day
Hotel Name
- Nh Principe De Vergara Hotel Madrid
- NH Madrid Príncipe Vergara Hotel
- Príncipe Vergara Hotel
- NH Madrid Príncipe Vergara
- Príncipe Vergara
We should mention
Cash transactions at this property cannot exceed EUR 2500, due to national regulations. For further details, please contact the property using information in the booking confirmation. This property offers transfers from the airport (surcharges may apply). Guests must contact the property with arrival details before travel, using the contact information on the booking confirmation. One child 2 years old or younger stays free when occupying the parent or guardian's room, using existing bedding. Only registered guests are allowed in the guestrooms. The property has connecting/adjoining rooms, which are subject to availability and can be requested by contacting the property using the number on the booking confirmation.


text:
Video Industry News Video Company News Technology Industry News Technology Company News Novelty Industry News Novelty Company News Gay Industry News Gay Company News Legal Industry News All Company News
Released: Jan 01st, 1998
Running Time: 77
Director: Eddy Lipstick
Company: Xcel Video
Cast: Lee Valentine, Helen Duval, Gonita, Sara (I), Gagrila Lorca, Philippe Soine, Fabrice, Bruno Essex, Laika Belise, Lea Martini, Jan (I)
Critical Rating: AAA 1/2
Genre: Feature
Lea Martini begins this vid with a very nice masturbation sequence. She phones up her friend Helen Duval, and this pair of achingly beautiful blondes engages in a series of hot and heavy adventures for the duration. The faces and names may be unfamiliar on this side of the pond, but your renters won't be disappointed. An exotic brunette and a continental one share condom-covered dick in a three-way. A bathroom butt-fuck is also very nice. Finally, Martini and Duval have at each other in a stunning tribute to the ways of Sappho.
Well made, in English, and filled with gorgeous people screwing, this vid is a definite stocker.


text:
Confirmed: Geoff Johns Is the New President of DC Entertainment
Comic Books, Film, TV
Start Time: 07:00PM End Time: 10:00PM
By CROM! Things From Another World (TFAW) is honoring Robert E. Howard's Savage Sword #3, the anthology comic by Dark Horse Comics, with local creators Jeremy Barlow (Kult, Dethklok), Paul Tobin (Spider Island: Spider-Girl, Gingerbread Girl), Joshua Williamson (Uncharted, XenoHolics), and Patric Reynolds (Let Me In, Serenity: Float Out) Wednesday, September 28 at their Portland, OR store from 7-10 pm!
Hoist a tankard of FREE beer and enjoy a feast fit for a BARBARIAN! TFAW will be giving away some cool Howard-themed prizes from Dark Horse Comics, and guests can pose in front of a green screen with Conan-themed props and see the resulting photos at Facebook.com/ThingsFromAnotherWorld!
Things from Another World
4133 NE Sandy Blvd
Portland, OR 97214
More Info: http://www.tfaw.com
This event was submitted by CBR.
|Follow @cbr


text: AdChoices Terms of Use Privacy Policy Hide TOP 10 Top 10 Cars Top 10: Cars To Look Out For In 2009 Share Tweet 0 Shares 9. 2009 Mercedes-Benz SL65 AMG Black Series The demise of the Mercedes SLR McLaren is cathartic, like when a buddy breaks up with an annoying girlfriend. At last, the truth can be told. OK, it could perform, but the SLR just wasn't all that phenomenal. Not half-a-mil phenomenal, anyway. The rebound car is another matter entirely. At $300,000, it's also cheaper -- though the 175 U.S. owners aren't likely to care. They'll probably be more interested in the numbers produced by the twin-turbo V12, 661 horsepower and 738 lb-ft. of torque. It's yet another chance to be jealous of another guy's relationship. Next Page TOP 10 9 8 7 6 5 4 3 2 1 Comments Share your opinion Your name More Like This Car Reviews Mercedes-AMG's C63 S Coupé Is Bringing The V8 Back From The Dead Read More Car Reviews This Brand-New Mercedes Is Almost Perfect Read More Top 10 Cars Top 10: Camping Rides Read More Top 10 Cars Top 10: 400-Plus Horsepower Rides Read More Top 10 Cars Top 10: Toyota FJ Cruiser Highlights Read More Top 10 Cars Top 10: Things We'll Miss About SUVs Read More Around the Web Special Features Guy Gear The Best Watches Under $500 Read More Special Feature The Ultimate Guide To Hooking Up Online Read More


text:
The Setup
- I have 2 x 1TB drives in a RAID1 configuration.
- One of the hard drives has failed and so my RAID situation is degraded.
- All data is backed up via Backblaze as well so I'm not worried about losing it.
The Goal
- I'd like to upgrade while I'm replacing, to buy a 2 TB or 3TB drive, hook that up to the Raid 1, and then replace the working 1 TB drive with another 2 TB or 3TB drive when it eventually breaks.
The Question
Is this an alright idea (assuming I don't plan to hit the 1 TB threshold anytime soon), and does Intel RST allow for this? I'd like to know before I go spend my money.


text:
EXPO Science Project
Over a year ago
I am doing a project for EXPO this year that coincides with an individual project for my Biology class. I need ideas of experiments that have to do with veganism being healthy and environmentally beneficial. This needs to be a testable experiment I would also appreciate any.ideas that have anything to do with helping the environment and/or animals. Thank you!


text:
In 2005, back home in Seattle after a tour of Europe, MC LBD (Little Black Devil) and Stingshark made a decision to blend digital and live rhythms – to create digital tracks in the studio then adapt them to a live stage experience with a full band. This was the beginning of the Role:One sound. With a strong influence of Beck, Manu Chao, Jimi Hendrix, A Tribe Called Quest, and pure funk groove, LBD (vocals/guitar) and Stingshark (vocals/intergalactic guitar) use their variety of songs to keep the pace going, always taking the listener on a unique musical experience. Lenox Holness on electric bass, Adam Hicks on keys and Brimstone on percussion comprise the building blocks that are the solid rhythm section.
Starting out in the funk powerhouse Phat Sidy Smokehouse, Brian "Stingshark" Ray and Tyrone "LBD" Lovelace grew up playing together, and have shared the stage with Morris Day and the Time, Fishbone, Parliament/Funkadelic, Digital Underground, Spearhead, Joe Higgs, Eek-A-Mouse, Greyboy Allstars, and the Pharcyde, eventually playing with Lenox Holness in the improv jazz-funk group Marmalade (featuring members of Karl Denson's Tiny Universe, Wheedle's Groove, the Tiptons, and Shawn Smith). Stingshark and LBD vision came into focus when they started playing with Adam "Professor" Hicks, who was giging in a band called Hardison; while a chance meeting with Flamenco drummer/percussionist David "Brimstone" Levin of the North American touring flamenco troupe Carmona Flamenco adds an underlying Spanish feel. The choice of Lenox Holness as the low-end sonic controller comes naturally, as he and LBD are two of the top funk bass players on the Northwest scene.
The combination of musicians with different backgrounds meeting together on the groove gives Role:One the ability to move the crowd like no other. Role:One comes in to take the crowd to the highest level they imagined, then even higher... A live show dedicated to pumping up the crowd.


text:
Data warehousing has become something of a buzzword, and it's easy to understand why. The volume of data collected at a chain's point of sale, for example, holds invaluable information about products, promotions, customers and cashiers, to name a few. ehouse system, or too much of its computing power is used chasing far-flung facts. In addition, because such systems require state-of-the-art technology, initial costs of building a data warehouse remain high. However, information systems ...
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|Boxing Champions | Boxing Schedule | Boxing Video | Boxing History | Pound For Pound | Lounge | The Wire | Arcade
Undisputed Champion
Join Date: Sep 2009
Location: North Tulsa, Oklahoma
Posts: 13,741
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Total Points: 1,000,006,084,459,069.25
Top 3 American Heavyweight Prospects To Watch
Well... the only three, really.
Deontay Wilder (14-0) - 25 years old. A late starter who won the bronze medal at the 2008 Olympics. Despite being a towering 6'7, he's missing a solid jab. He recently put some former champ in his corner to teach him how to fight tall. He's fought six times in 2010, but it's all come against miserable competition and, as Teddy Atlas has pointed out, he won't learn anything form being in fights like that. However, he has a big right and natural athletic gifts. He had Amateur wins over Rakhim Chakhiyev and Isiah Thomas.
Tor Hamer (13-1) - 27 years old. A winner of the 2008 Golden Gloves championship, Hamer went pro in 2008 and signed with Lou Dibella. His career has taken a slight step back after recently dropping a SD to undefeated Kelvin Price. Tor is really well spoken and went to private school (???) in New York. Strange. The guy has solid fundamentals and is smart in the ring, as long as DiBella keeps him busy (fought 4 times in 2010) he wll improve.
Lenroy Thompson (35-8 Amateur) - I like this kid. He's only been boxing for five years and has already proved to be a smart boxer with an awkward style, handing Tor Hamer his only amateur defeat. I've seen him fight twice in person, and he has a knack for adjusting and frustrating the **** out of taller fighters. Recently winning his second USA Boxing championship, he's currently in college and is looking to represent the United States at the 2012 Olympics.
It's not much, but it's the best we got. I really hope Deontay Wilder's trainer knows what the hell he's doing. The kid has limitless athletic talent, but is lacking in the fundamentals. How he managed a Broze medal with his current skillset I'll never know.
Join Date: Sep 2010
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bauwhahwahhwahw.....PWNED with mediocrity.
American heavyweights have been destroyed at the hands of superior Euro fighters.
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the next great american heavyweight is playing basketball as we speak
hate to say it but AM boxing in the states is dying for big guys
the premium big athletes head to other sports
with the contracts they see these guys signing
and all the ladies they get being star athletes in the schoolastic sports
do you blame them?
Boxing aficionado
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There STILL more American heavyweights than in all European countries combined.
The reason they keep losing: the European heavyweights are very good.
But, some people will never be good enough sports to ADMIT that.
Billionz Rican
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not very excited about thread. How about overrall prospects, Solis and Haye seem to be the best bet, of taking out the bum fighter brothers.
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Seth Mitchell is 10x more impressive than Tor Hammer. Shouldn't have left him off.
He's a bit raw but is quick enough and has some pop & some speed. I'm mildly intrigued by him.
On a boat, beeeeotch!
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Joe Hanks as well.
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Only Wilder looks like to have a "future".
The two others look like bums,winning golden gloves means nothing in our days.
At least Wilder won a bronze medal,has size and power.
To be honnest, I have nothing against USA, but looking Wilder talking, I know why I can't stand this guy and most of US fighters.
That slick talk is horrible, they look pretty much arrogant and that's why people are happy to see them getting knocked out.
Slick talk is gay, ridiculous and classless.
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O'Callaghan Hotel Annapolis
No prices found through our partners. Please contact the business directly or check some of our recommended alternatives.
How has this hotel rated in the past?
Photos of O'Callaghan Hotel Annapolis
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Historical Traveler Reviews O'Callaghan Hotel Annapolis
Below terrible
Was lucky enough to get parking on the street right out side hotel. Lobby was nice. Thats about all the good for this 3* hotel.
Room was the worse we have ever stayed in. The bathroom floor was dirty, there were stains on the rug. The sheets were still dirty, they seemed like they were never changed. The bed was like laying on cement and the sheets like cardboard. My husband and I both broke out in a rash and I must have sneezed 100 times from the dust and musty smell from the heater. The heater was either very cold or very hot. Was very uncomfortable. After about an hour of trying to fall asleep we decided to drive the 2+ hours home in a snow/sleet storm. Upon checking out the manager apologized and offered us another room. We declined at this point we just wanted to get home to our own bed. The manager said he would credit us for the room charge. Would never stay here again nor recommend it to anyone else. We wanted to have a nice romantic weekend in downtown Annapolis but ended up going home in the middle of the night. I have stayed at 2 star hotels better then this.
Very Disappointed
I am orginally from Ireland and my husband and I thought it would be a great start to our Ireland vaction to stay here the night before we flew to Ireland from BWI. We traveled to Annapolis from PA and arrived around 10:30 pm. Our 2 year old daughter was with us and was sleeping on my shoulder. Even though we were the only people in the lobby, it took us 25 minutes to be checked in. Evenatually we were given a keycard and directed to a room. To our horror, we discovered that someone was already in the room they gave us. We were able to open the door with our key and only knew someone was in there when they yelled at us from the bed. We returned to the lobby where we were given another key and directed to another room. Unbelivably, the same thing happened and we distributed *and frightened) an eldery lady. We returned to reception again and were apologized to and told that we were being upgraded to a suite. Gladly we made our way to this room. I called recption to ask them to bring up the pack and play crib that we had reserved to be told that they had none. A few minutes later we were told that they had made a mistake and the room we were in was taken and we had to move. I was furious by this point and our tired 2 year old was screaming. We were given a key to another room and made our way there. When we opened the door, we discovered that the room hadn't been cleaned. Dirty towels were on the bathroom floor, beds not made etc. I went down the reception again and we were told to wait in the lobby while someone cleaned the room!!! Our stay here was disgraceful. It was almost midnight after we were eventually in a room. If my daugher had not been upset and tired we would have looked for another hotel.
We won't be back here!
Here's a copy of the letter I sent to management, and to their headquarters in Dublin:
Dear Staff:
I am writing this letter to inform you of our disappointment with your Annapolis hotel accommodations on New Year's Eve.
From the pictures and description on your hotel's web site I was under the impression that this was a luxury hotel, and certainly the price indicated so (over $200.00). The lobby was very nice, as was the hallway carpeting. However, our room (#343) looked out upon an alley with a dumpster parked in it. We also noticed the following:
Both top corners of the window valance were undone from the wood frame, which was exposed, and were hanging loose. The wallpaper was coming unglued near the location of the room heater. The carpet was stained and had cigarette burns on it. We had requested a non-smoking room.
Some of the drawers in the dresser did not work, and one was broken. The bathroom faucet was loose in its attachment to the top of the sink, and the toilet paper holder was not closed and was the cheap stainless steel variety found in fast-food bathrooms.
Lastly, there were no bathrobes in the room and the coffee the next morning tasted very old. In our opinion, a luxury hotel ought to at least include a continental breakfast. The room heater was also quite loud each time it started up during the night.
All in all, we expected a luxurious room, but what we received was average to below-average in quality. To top everything off, there was an additional parking fee of $11.00, and your free shuttle to downtown Annapolis only left once per hour [and this was on New Year's Eve!].
I hope that you will improve things at your hotel in the future.
Sincerely yours,
Poor service and poor quality
On a recent visit to Annapolis I found the service and quality poor. The staff was very abrupt and clearly agitated when questioned concerning siteseeing events and other services that a normal concierge would provide. Since the hotel does not have any snack vending machines on the premises I elected to pay $8 for a slice of cake that tasted like it had been sitting in the refrigerator for weeks. When I advised the employee the next day concerning the cake I was ignored as though my comment was not valid.
Upon arrival my room had only one wash cloth, the curtains and tie backs were torn, and the bed coverlette was nasty smelling. The room was dusty and had residues of previous tenants left in various places. When the smoke detector alarm went off in my room and I smelled a burnt wire smell I called the front desk and was dismissed that the alarm probably needed a battery. When the assistant came to inspect the smoke detector he clearly smelled the burning smell as well.
On another occasion I went into the restaurant and requested a cheeseburger that was priced at $9. The same employee that ignored my concerns about the cake was too eager to bring the sandwich to my room. Since there were only two diners in the room I had advised him that he could bring the sandwich if he wanted to my room. When I offered to pay in advance I was presented with a tab for over $17 for the cheeseburger because it was considered room service. I informed the waiter that I would wait for my $9 cheeseburger and transport it to the room myself for $8 cheaper.
Understandably the hotel is not the "Four Seasons" and I did not expect imported Irish linen however when a service amenity is offered for example shuttle service then the shuttle van should be running. Since I have lived in europe and traveled most of my adult life my expectations are that the hotel should be clean and the staff should be hospitable. Unfortunately, I did not find either at this hotel that aligns itself with european tradition.
Subsequently, I will view this unfortunate experience as a learning experience and I will never stay at O'Callaghan Hotels again. I strongly recommend that your organization strive to improve your overall quality in product and service delivery.
Stay elsewhere
We stayed at the O'Callaghan Hotel in Annapolis in Dec '03 and while it's not terrible, I wouldn't recommend it. The room we checked into looked fine but at night, around 1 AM, the toilet overflowed and flooded the bathroom. When we called, we were told we would not be able to change rooms until 7 AM. That was horrible!
Plus, the garbage truck was so loud it kept us up at night while we were trying to not think about the flooded bathroom!
Once we moved to another room, it was better but I'd say stay elsewhere.
Not worth it
The rooms are nice enough, but nothing special.
Upon checking in, there was a mantle with numerous cards thanking the hotel & staff for wonderful stays. That's where it ends.
The staff at the front desk were short, curt and not at all helpful. We stayed there for a wedding and as we were waiting in the lobby for the shuttle to take us to the church, it took over 15 mins for a staff member to inform us the shuttle was "having problems" and wouldn't be able to take us. They didn't offer to call us a cab and told us there was no parking by the church (which wasn't true once we got there, after walking the mile).
Beware of the valet parking ~ they do not tell you but it's $11/day. When you pull in, you have no choice but to valet, there is no self parking. Plus they charge you each time you take your car out. Your other option is to try to find street parking.
Part of my family went to breakfast one morning. First, they charged my aunt for a buffet when all she had was cereal. After that was rectified, when they checked out, they realized they were charged twice for breakfast. Someone else just charged breakfast to their room, they don't even check names or anything. Funny little idea, but not when it happens to you!
Overall it just wasn't a pleasant experience. The wedding reception was at the Loew's down the street ~ which was gorgeous. Stay there for the extra $$ per night.
I always try to stay here
I like this hotel! They usually have a good rate offered on their website, and the hotel has a lot more character than the large chains. Sometimes the valet parking is problematic (USNA football games), but there is a city parking garage a block or two away where you can park. Most of the rooms have broadband access.
So, I guess it depends on your expectations - this is no Ritz-Carlton, but I find it better than Courtyard/Hampton Inn, and it certainly has more personality.
Noisy Sheets, flat pillows, over-rated
I stayed here in Sept. 2004. I was expecting a Hotel Monaco type of hotel and instead it was nothing of the sort. The front desk staff was nice, but didn't go out of their way to assist. I guess my biggest complaint was that either the sheets were really cheap or really expensive because they were "noisy". Everytime I moved or did anything to rattle the sheets they made a swishing noise, like parachute pants or a swishy jogging suit. So I basically had the worse night's sleep of my week long trip (I only had to stay here one night before moving on to Baltimore). The pillows were flat and useless, I might as well have not had one at all. I did not dine at the restaurant but instead had breakfast at Starbucks down my the marina. The main reason I stayed here was because of the location and I thought it would be nice. It had average decorations (much like any Hampton Inn style or chain hotel) which is also not what I expected. If I had to go back to Annapolis, I'd stay on the out-skirts, pay less and drive to town to see the sights as there is plenty of parking in this little city.
Expected more
Stayed here on two different occasions. Both times I found the staff friendly but both times my bills were overcharged. (The fixes were quick - but be sure to review the charges on check-out). Did not eat in the restaurant - exorbitantly expensive for the class of hotel that it was. (Went to a fabulous Amish market / restaurant for some great Pa. Dutch cooking). The location was convenient to historic Annapolis. The rooms and bathrooms were nice for the standard 2 queens deal, but one room had some peeling wall paper and gunk on the wall which their housekeeping staff should have taken care of. Overall the hotel was not what I expected for the money.
A Study in Contrasts
This hotel, which used to be the Holiday Inn Annapolis, is remarkably uneven. The rooms are well-appointed and furnished, newer than most, but the climate control doesn't work quite right (the thermostats are a little too sensitive) and the towels are so thin they tear. The reservations and front desk staff are very helpful, but the restaurant staff is uniformly sullen and the bell/valet staff is overmatched by the facility's lack of sufficient parking. The O'Callaghan is often less expensive than other hotels in downtown Annapolis, and at the right price may well be worth the unevenness. But it's six or seven blocks from the City Dock, so be prepared to walk or utilize the hotel's shuttle service.
TripAdvisor Reviews O'Callaghan Hotel Annapolis
Travel Blogs from Annapolis
Last Day in Washington
... changing it legally when we're back in Oz) wanted to visit The World War 2 Monument, the only one we haven't seen. After all we're so close it's only a short walk to The Washington Monument and it's only just past that she assured me. I'm always wary of Sioux's 'it's only a short walk' so I wasn't that surprised it turned out to be about 5 kms there and 7 kms back (it's always longer coming back). The only other must do we planned was The Smithsonian Air & Space Museum. ...
Phillips Collection - The First Modern Art Museum
... br> Duncan and Marjorie Phillips who opened their collection up to the public as a
museum almost a century ago. It is an impressive collection of works from
impressionism through the first half of the twentieth century, both by European
and American artists. The museum is not especially large but now sprawls
through their original mansion and three extensions so takes up a good part of ...
An Honest Talk About Meetup
... an end which naturally caused me to want some time to figure myself out. I surely have taken advantage of my role as an organizer as I was able to develop my own circle of friends over time. However, such relationships do take a long while to build. It was not easy to say the least. Meetup is quirky in some ways. After attending a few events, one realizes that some friendships don't go further beyond the "meetup world." When I started ...
Walking Washington
... the TVs. I tried to order the Tuesday special which I was told it would have been able to, had it been Tuesday, so had to settle for a burger instead! We went back to the hostel and got chatting to some people, one of whom was from Philadelphia and told us a few places to go while we're there which was very useful. After a surprisingly good night's sleep we set off just before 9 (after free pancakes!) to get some lunch from the shop next door, then headed out on the metro again ...
... water ice is softer than fresh. The kids and I have spent the last 5 days getting her ready for the delivery crew. They are here. The boat is fully provisioned. The generator is running. The engines are running. The boat has heat. There is no warming in the forecast. It's time for Coco to go back home were she belongs- the tropics.


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The primary runoff contests on Tuesday might be as much a test of voter memories as a referendum on which candidates made the most successful appeals to the electorate.
Published: Wednesday, May 11, 2005
The roiling, turbulent skies that often set up over Lubbock during the springtime are among the most uniquely conducive to spawning tornadoes in the world.
That's because Lubbock sits at the southern edge of what's commonly referred to as Tornado Alley, the world's biggest breeding ground for twisters.
The only area on Earth that rivals Tornado Alley is the South Asian nation of Bangladesh, said Chris Weiss, assistant professor at Texas Tech's Atmospheric Science Group.
Lubbock County tornadoes since 1950
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3M™ Squeak Reduction Tape 9325 Transparent, 1 in x 36 yd 5.0 mil, 9 per case
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Gallery Leaning Desk
Returns & Guarantee
Gallery 33w 20d 85h Leaning Desk
Frame: Natural steel
Shelf: Reclaimed wood
Product Details
Beautiful and functional with a space-conscious design, the Gallery desk is available in various wood and steel options, so you can create the perfect look for your space.
Details of Gallery 33w 20d 85h Leaning Desk
- Dimensions: 33"w 20"d 85"h
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- Product Origin: made in Wisconsin
- Item Number: 386014
- Frame: natural steel See full material details
- Finish: lacquer
- Material Description: Our natural steel is domestically sourced from 99% recycled raw materials and hand-selected for consistent color and texture. Hand-welding can create unique markings, as well as color change, due to the heating and shaping of the steel. Subtle variations in color, along with the individuality of each craftsmans work, ensure that no two pieces are alike.
- Shelf: douglas fir See full material details
- Finish: lacquer
- Material Description: Our fir brings warmth and richness to your room. Our fir will range from cream to yellow and features a very defined grain pattern. Fir often features naturally occurring marks from pitch pockets, mineral streaks and pin knots.
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Company Mahoxo Multi Trading was given rating of 3.84 based on 19 votes
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Therapeutic massage businesses now legally can operate within the St. Clair city limits without having to worry about location or really about anything else, as long as they are licensed and following the rules.
Last week, the St. Clair Board of Aldermen made quick work of unanimously passing the ordinance with no discussion. The new law amends sections of Chapter 13 of the city's code of ordinances regarding massage establishments.
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Hache - Chelsea
Venue Details & Map
Hache - Chelsea
- Address
329-331 Fulham RoadChelseaLondonSW10 9QL
- Telephone:
- +44 (0)20 7823 3515
Delicious food, but the service is shit. My boyfriend and I went in for an early dinner and were the only patrons in the restaurant. Our waitress was able to take our order adequately enough, but after our food arrived we never saw her again. In fact to get the bill we had to shout at her from across the restaurant. Furthermore, the gratuity was automatically included in the bill...which we...more
My memories of previous (pre-Yelping) visits to Haché were quite let down by my visit today.
I went in for a late lunch - around 3pm. There was only one other person in the place so the waiter told me to sit anywhere. One of my pet peeves, this. Surely the waiter knows the best places to sit, that are convenient for them and comfortable for me. The table I chose must have been close to the...more
Its food. Its edible. The staff is nice. At the end of the day its a burger.
I had a burger there awhile ago that I really liked and was saddened to see that it was gone last time I came here. So I instead had the ceasar salad with avocado... well thats what I ordered at least, they forgot the avo. Oh well, they saved me £2. My salad with chicken was super good. Really nice.
The burger my...more
This is a really fun place to eat with a creative menu. There are lots of non-beef choices for those not inclined to have red meat, or any meat at all. We did have to wait about 20 minutes for a table, but it was a Friday night and getting a table anywhere was a tricky task!
It's a really attractive restaurant, casual but intimate. Dimly lit with these delicate white lights hung above...more
Heaven for an American in search of 'normal' food in London.
This little gourmet burger joint is located in my favorite part of the city, Camden Town.
The restaurant itself was quite simple. Built in a sort of shotgun layout, feminine decor, very simple . . .
Our server was great. I was going to gamble and try the Louisiana Burger (peanut butter and cheddar cheese) but was longing for...more


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FL residents $99 for 3 days
Posted 03/23/2012
Trying to decide if we should take our 7 month old this weekend or not...? Such a good deal, but won't really get to ride anything. However, would love to see his reactions when he sees the characters... Should I do it, or not?
Comments (7)
Posted 03/24/2012
Definately do it! For $99, DEFINATELY! I am taking my 6 week old when he will be 3.5 months. We are flying from New England and staying 6 days, so I don't think you are crazy! You will get some great pictures and at that age they can do everything except the rollercoasters, so there really is a lot he can go on! Essentially, he can do anything a three year old can.
Posted 03/24/2012
Were fl residents that's a great deal! Take the baby ! Is there a certain date you have to do it by I would love to take my 16 mo old
Posted 03/24/2012
I want details!!! I'm a fl resident as well and I would love to take our lo, what does that include?
Posted 03/26/2012
Do it! It's such a good deal. Apply the price twords an ap so you can keep going ;)
Come join the October 2010 Private group!
Do Zombies Poop? -MommyNeedsWine
Last edited 03/30/2012
If you aren't a FL resident, can you get tickets from a friend who is a FL resident? I will be going to FL next week, and would love to get a chance to visit Disney at that price. -------------------- I found my answer. It's not an option :( We were already planning to go to Orlando, just hadn't decided on which parks to visit. But I wish I knew about this board when we first planned our trip. I also wish we were FL residents right about now; to save some $ since it will be 8 of us. But from all the research I've done, and the posts I've read, I know we will have a good time :)
Posted 04/16/2012
miss-mommie, how did you figure out that you couldn't use the tickets? I was thinking about doing the same thing but wasn't sure if they would check id's or not.
thank you for your help,
Posted 04/21/2012
They do check ids. I used to have annual passes, and they had to verify our zip/address at the ticket Window to give us the discount.
I would love to use this deal for our family vacation IN December, but the offer is only good through the end of May. Bummer! Hopefully they'll have something else good by then...
I would love to use this deal for our family vacation IN December, but the offer is only good through the end of May. Bummer! Hopefully they'll have something else good by then...


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StartUpHire is the place to find Vice President Sales jobs. Review the list of Vice President Sales career opportunities to the left. These Vice President Sales jobs represent some of the most rewarding careers available.
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E-Poll Market Research, a dynamic market research company offering product and custom solutions to entertainment and media clients, is seeking a Vice President, Sales. The company has grown and evolved into a leading provider of syndicated products such as E-Score Celebrity and5/31/2016 LA Save This Job
Asteres Inc. develops secure self-service kiosks for the storage and delivery of prescriptions and consumer products. Asteres? premier product is ScriptCenter, the first prescription pick-up kiosk for retail, healthcare and military pharmacies that allows patients to pick up and6/26/2016 San Diego, CA Save This Job
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Vice President, Enterprise SalesCompany Overview:Velocify is one of the fastest growing software-as-a-service companies in the country, providing the market-leading solution for intelligent sales automation and cloud-based telephony. Velocifyâs software is designed for7/26/2016 El Segundo, CA Save This Job
Commercialization ? Mountain View, California Vice President of Sales Ossia (www.Ossia.com) is hiring the Vice President of Sales, who will be responsible for world-wide sales, business development and corporate development for the company. This role to be based in Silicon7/14/2016 Mountain View, CA Save This Job
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Marketing San Mateo, California Apply Description Overview : Cloudian is a high-growth, fast-paced cloud storage start-up who is looking for an energetic Vice President of Marketing to lead all outbound marketing, field marketing, brand management and solutions marketing. Deep7/14/2016 San Mateo, CA Save This Job
Location Massachusetts-Corporate - Franklin, MA 2038 US (Primary) Education Bachelor's Degree Category Sales/Marketing Shift Type Standard Business Hours Employee Type Full-time Willingness to Travel 50-75% Interactions is changing the way leading companies communicate with6/12/2016 Franklin, MA Save This Job
Career Opportunities Login Payments and Risk Atlanta, GA, USA Full Time Email Me Similar JobsEmail Me This Job Vesta Corporation is currently seeking a Vice President, Ecommerce Risk & Fraud Operations, located in either Portland, OR or Atlanta, GA. If you want to work6/28/2016 Atlanta, GA Save This Job
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Trail Map of Civil War Era Home Ruins Loop - Leesylvania State Park
small civil war fort, cannons, and home ruins!
Back to guide detail
2 votes
Viewed 7,726 times
2.1 miles, 1 hour or less
Other Information:
Family Friendly
Dog Friendly
A small civil war fort and era homes with lineage to the famous Robert E Lee!
This fort participated in the civil war, getting shots off at a passing gun boat.
The hike starts at the amphitheatre, where an old hunt club had a two story building (ruins) and various learning events are currently held.
Continuing on to the fort, we find cannon emplacements on the river with some great water views. Multiple benches at this location gives us places to eat a packed lunch.
The next leg takes us to the Henry Lee family cemetary, where the headstones have been removed for preservance.
Not far from that location we have a great view of the canyon which the railroad line passed through.
Continuing to the Henry Lee home site, we have a well spot and an overview of the home site.
The stroll back takes us along a spot where deer are frequently seen.
The last stop shows us the Fairfax home site and well. The well is brick lined and prominent. The home site still has a standing chimney and showing multiple foundations.
A huge picnic area and playground adjoin this hike.
have lunch in the picnic area or take a packed lunch to have on the one of two benches with water views
try a longer trail along the railroad line
cold drink vending machine by bathrooms
trailhead has a large map, this is a short 2 mile hike.
there ARE deers in the area (saw one and it ran away quickly)
do this one counterclockwise, take the amphitheatre steps to start the loop
amphitheatre and ruins
this is an amphitheater for various presentations of the area, and remains of an old building where the "hunt club" met.
cannons and fort!
this small fort has 2 cannon emplacements, a 32 inch gun, and did participate int he civil war!
this cannon emplacement did engage a ship passing by which can be read on the interpretive sign.
also a great water view!
bench at the water
great view here, good lunch spot also
flat trails
flat trails here! pretty easy going
bench with water view
another bench with water view, another lunch spot!
view of a water railroad crossing which you will see later on crossing in your path
flat trails!
nice flat trails here, very easygoing
Henry Lee family cemetary
this is the Henry Lee (father of famous Robert E Lee) cemetary and his family.
the headstones were removed for protection, but a gate remains.
view of the old railroad line
the railroad line runs right through this canyon!
the trail continues up along the railroad line ridge for quite a ways, however the track for this loop turns back to explore more ruins
steps going up to home site
steps continuing up to homes sites
Henry Lee home site
this is the location of the Henry Lee homesite as indicated on signs, the rail line going through here destroyed the last of the foundation.
old well location
this is an old well location
flat trail watch for deers
flat trail here, watch for deers along the road!
seen one here today :-)
another old well with ruins
this is the ruins of an old well close to the fairfax home ruins
small brick well
fairfax home ruins
this is the fairfax home ruins, containing what looks like 2 buildings in close proximity.
the chimney is still standing, and the uncut patch of grass is a second part of the foundation.
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Mrs. Ehrlinger, Reading Specialist
Mrs. Ehrlinger, Reading Specialist
Dear Parents and Students,
Spring is here!; the end fo the school year is in sight. I am very fortunate to be part of a team of District Reading Specialists and administrators geared toward providing our students with an effective balanced literacy program. I am excited to continue working with grades K-4 developing reading skills and applying essential reading strategies to gain a deeper understanding and enjoyment of text.
As a school Reading Specialist my job is to serve as an advocate for literacy as well as a resource for students, teachers, administrators, and parents in the Tabernacle community. I also work closely with teachers to provide resources and necessary professional development training. My primary focus, however, is to foster within the students a love for reading, writing and learning, thus preparing them for achieving their present and future goals.
Within the classroom, I work alongside teachers at grades 1-4 to help all students meet their individual academic potential in accordance with the New Jersey Common Core State Standards. I work to give students the proper tools and support through an in-class Balanced Literacy approach. I strive to gear instruction toward the students' individual learning styles and needs.
I am excited to work together with you in order to help your child succeed personally and academically. Please do not hesitate to contact me using the information listed below.
Best regards,
Stacy Ehrlinger
M.Ed., Reading Specialist
609.268.0153 x2423


text:
I have a situation where some software (that I wrote) is going to be deployed on 60 laptops for an event. The laptops are all running windows 7, but there is no domain controller, and they will all be connected to a 192.168.x.x network using wifi.
Is there any convenient way the software (consisting of an msi file) can be pushed out to all the laptops and installed?
I looked at WMIC, but I think that requires machines be joined to a domain, as does Group Policy.
The other alternative is Powershell, but I have literally 4 hours to do this and will have no time to figure out the right script.
It's not the end of the world if it has to be done manually (I can find volunteers) but it would be nicer if it could be automated somehow.


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Nervous System Worksheet #1
1. The diagram below is of a nerve cell or neuron.
Save the nerve diagram below into your file folder. Open Paint, then open your saved diagram file into Paint. Spray paint the following colors into your Paint diagram or on the lines as follows: Axon - purple; Myelin sheath - yellow; Cell body - blue; Dendrites - green; Muscle fibers – red. Indicate the direction that the nerve impulse travels. Add the following labels to your Paint diagram. Axon; Myelin sheath; Cell body; Dendrites; Nucleus; Synaptic Terminals; Muscle fibers
2. There are three different kinds of neurons or nerve cells depending on the direction they send their signals and where they are located. Match each kind with its function.
A. Motor neuron; B. Sensory neuron; C. Relay neuron;
|Kind of neuron
|The nerve cell that carries impulses from a sense receptor
to the brain or spinal cord.
|The nerve cell that connects sensory and motor neurons
|The nerve cell that transmits impulses from the brain
or spinal cord to a muscle or gland
3. Match the descriptions in the table below with the terms in the list.
A. Synapse; B. Axon; C. Myelin sheath; D. Nerve impulse; E. Sensory receptor; F. Response; G.Reflex; H. Cell body; I. Dendrite; J. Nerve; K. Neurotransmitter; L. Axon terminal
|1. The long fiber that carries the nerve impulses.
|2. A long cell that receives, carries, and transmits nerve impulses.
|3. The connection between adjacent neurons.
|4. The chemical secreted into the gap between neurons at a synapse.
|5. A rapid automatic response to a stimulus - without involvement of the brain.
|6. The covering of fatty material that speeds up the passage of nerve impulses by insulating the axon.
|7. The structure at the end of an axon that produces and releases neurotransmitters to transmit the nerve impulse across the synapse.
|8. The high speed signals that pass along the axons of nerve cells.
|9. The branching filaments that conduct nerve impulses towards the cell.
|10. On an organ or another nerve cell which receives the sense organ or cells that receive stimuli from within and outside the body.
|11. The reaction to a stimulus by a muscle or gland.
|12. The part of the nerve cell containing the nucleus.
4. The diagram below shows a pin poking the skin and a cross-section of the spinal cord. Add the following labels to the diagram using Paint, then paste it back here.
Skin; Muscle; Sensory neuron; Relay neuron; Motor neuron; Pain receptors in skin; PNS neurons; CNS neuron
|Image:Spinal nervous pathway unlabelled.JPG
5. List in order the 3 different neurons from question #4 involved in a reflex arc which does not from the stimulus to the response.
6. The diagram below shows the nervous system of a horse. Add the following labels.
Brain; Spinal cord; Cranial nerves; Thoracic spinal nerves; Lumbar spinal nerves; Sacral spinal nerves.
|Image:Horse nervous system unlabelled.JPG
7. Indicate whether the following parts of the nervous system are part of the Central Nervous System CNS) or the Peripheral Nervous System (PNS).
|Part of nervous system
|CNS or PNS?
|Spinal nerves
|Spinal cord
|Cranial nerves


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Price: $99.99
Model # UH70400
Quick fit hose with one touch releaseWindtunnel® technology enables removal of embedded dirt & minimizes blowbackBrushroll shut-off automatically turns off when the vacuum is put in upright position
Price: $159.99
Model # UH30010COM
Best Lightweight Upright Vacuum
Model # U6485900
I love all the features on this vacuum! Self propelled motion helps greatly. Clean/Dirty indicated is a real plus. The bag quality is impressive. I could go on and on. Best vacuum I've had.-Darleen, Sun City, CA
Price: $229.99$199.99