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Back In Black - 21st Amendment Brewery
Displayed for educational use only; do not reuse.
Ratings: 1,637 | Reviews: 635 | Show All Ratings:
3.71/5 rDev +0.8%
look: 4 | smell: 3.5 | taste: 3.75 | feel: 3.75 | overall: 3.75
12 oz can, enjoy by 7/17/14 poured into an IPA glass.
A - Deep mahogany and crystal clear body with a pinky sized beige head, OK lacing.
S - Burnt charcoal, tree bark and pine needles.
T - Roast and pine bitterness. Accelerated astringency with little to no balancing sweetness.
M - Dry, lingering burnt finish.
O - I don't like this style of beer in most situations, this brew is no exception. I feel that it brings out the least pleasant characteristics of stouts and IPAs without show casing either's redeeming qualities.
Serving type: growler
04-09-2014 03:45:03 | More by Zach136
3.64/5 rDev -1.1%
look: 3.5 | smell: 3.5 | taste: 3.75 | feel: 3.75 | overall: 3.5
First off, I'm loving this trend of craft beers being available in cans. But as for this Black IPA, it's pretty darn tasty. It's not as bitter or hoppy as other IPA's I have had, but still has good flavor. There's a nice malt and heaviness to the beer without being cloying or filling.
Serving type: can
03-30-2014 02:52:06 | More by iheartmyTHO
3.5/5 rDev -4.9%
look: 3.5 | smell: 3.5 | taste: 3.5 | feel: 3.5 | overall: 3.5
12oz : tulip
canned on: 12/16/13
Black, with deep espresso edges when held to light with a craggy, foamy tan head.
Roasty malts upfront with citric, spicy hop highlights in both the nose and taste.
Medium+ body, foamy carbonation.
Nothing particularly outstanding, but tasty nonetheless. Overall a well done, solid example of the Black Ale style.
Serving type: can
03-12-2014 07:49:22 | More by vkv822
3.51/5 rDev -4.6%
look: 3.75 | smell: 3.5 | taste: 3.5 | feel: 3.5 | overall: 3.5
Can poured to tall glass at Mustard's in Napa Valley. Noticed the beer was canned on May 20, 2013 and I had it March 5, 2014. Nice restaurants really need to start figuring this beer things out, not really acceptable for an IPA, black or not. Anyway, pours dark brown to black with a little purple hue, small off white head. Smells like lemon pinesol and some sweet chocolate in the background. The flavor follows the aroma rather closely, with much more malt sweetness. Chocolate, lemon, pine, old hops I guess. Medium mouthfeel, a bit creamy, with medium level carbonation. Would like to try fresh but as is it wasn't bad. With that said, plenty of better things to reach for.
Serving type: can
03-06-2014 04:43:46 | More by BMMillsy
2.96/5 rDev -19.6%
look: 3.25 | smell: 2.75 | taste: 3 | feel: 3 | overall: 3
I had this on tap at Taco Mac, my first offering from these guys. Stronger roasted malt flavor than I'm accustomed to for black IPAs, could've used a bit more hops. Definitely more black than IPA. Deep brownish black color as you'd expect, lighter head than I'd have expected give the flavor. Somewhat flat aroma.
Serving type: on-tap
03-04-2014 02:18:01 | More by MarkQ617
3.86/5 rDev +4.9%
look: 4.25 | smell: 3.5 | taste: 4 | feel: 4 | overall: 3.75
Black ruby color with a thick beige head with great retention and leaving a wall of laces.
Light aroma of sweet caramels, coffee at some point and pineapples.
Flavor of papaya, coffee, resin, roasted malts, grapefruits, American yeast and also earthy and floral hops. Dry aftertaste with its lingering flavors.
Medium body with low carbonation and a creamy sensation. Alcohol of 6.8% abv is well hidden.
Good malty and balanced black IPA, probably hoppier than it feels.
Serving type: on-tap
02-27-2014 14:19:43 | More by FLima
3.13/5 rDev -14.9%
look: 3.5 | smell: 3 | taste: 3 | feel: 3.5 | overall: 3.25
Back in...not quite black. Dark red highlights around the edges, decent head retention with larger air bubbles suspended. Some roast, some hop citrus in the aroma, but not much else. Kinda generic. The flavor is more lively, but still muddled. Again, the citrus/roast thing with bitterness. The aftertaste is kinda nice...
Serving type: can
02-12-2014 02:20:13 | More by qchic
4.08/5 rDev +10.9%
look: 4 | smell: 4.25 | taste: 4 | feel: 4.25 | overall: 4
A: Pours translucent brown into black in the glass with a short, almost creamy, brown head.
S: Nutty dark malts, roasted malt, earthy coffee, sweet mango, and orange in the nose.
T: Malty, fading to floral hoppiness in the middle, finishing roasty, dark and dry.
M: Medium bodied and quite smooth.
O: Not the best of the style and, given how good the brewery is, a bit of a disappointment for someone like me (who loves the style). Recommended.
Serving type: bottle
02-06-2014 07:38:03 | More by BierJager89
North Carolina
3.71/5 rDev +0.8%
look: 4 | smell: 3.5 | taste: 3.75 | feel: 3.75 | overall: 3.75
A: Pours a clear very dark reddish brown (approaching but not quite black) in color with light to moderate amounts of gentle visible carbonation near the surface of the beer and some garnet red + crimson red highlights. The beer has a two finger tall sudsy foamy light tan head that reduces to a thick film covering the majority of the surface of the beer and a thick ring at the edges of the glass. Significant amounts of lacing are observed.
S: Moderate aromas of roasted malts and coffee along with slightly stronger aromas of pine hops.
T: Upfront there are light to moderate flavors of roasted malts and lighter flavors of roasted coffee. Moderate flavors of pine hops with just a hint of citrus/grapefruit pith hops. Light to moderate amounts of bitterness in the finish which lasts for a moderate amount of time.
M: Medium bodied with moderate amounts of carbonation. Smooth, almost creamy with a light to moderate amount of dryness in the finish
O: This beer has a nice balance between the roasty malts and hoppy flavors as well as well hidden alcohol. Another nice brew from 21st Amendment and available in a can!
Serving type: can
01-12-2014 03:21:12 | More by dbrauneis
3.61/5 rDev -1.9%
look: 4.25 | smell: 3.5 | taste: 3.5 | feel: 3.75 | overall: 3.75
Can > Mason Pint
A - Dark brown/black with a finger of thick foamy khaki color head, big bubbly lacing.
S - Aroma is very subdued, earthy pine, grapefruit, dank grassy notes, toasted toffee and caramel.
T - Taste is very soapy, but that fades fast, so its not too bad, big grapefruit, some sweet orange, toasted caramel, roasted grains, lots of earthy pine, some spicy hop bite too on the end.
M - Decent feel, bitter and not too chewy, but a good medium texture.
O - Decent Black IPA, could back down from the bitterness and hopefully remove that soapy taste, but I'd have this one again, though there's a plethora of better options.
Serving type: can
01-09-2014 02:00:05 | More by Omnium
3.54/5 rDev -3.8%
look: 3.75 | smell: 3.75 | taste: 3.5 | feel: 3.25 | overall: 3.5
Pours very well with a nice head. Has great lacing on a dry glass.
Certainly can taste the bittering hops, but has a nice malty taste to it. Almost like a chocolate/coffee taste but not quite there. Very easy to drink and I would recommend it. Smooth
Serving type: can
01-09-2014 00:45:16 | More by 802homebrewer
New Jersey
3.85/5 rDev +4.6%
look: 4 | smell: 4 | taste: 4 | feel: 3 | overall: 3.75
12 oz can. Pours brown with fluffy, beige, never ending head. Aroma is of citrusy hops, toasted malt and some dark fruit. Body is full and tangy. Taste is of citrusy hops, toffee, coffee, vanilla and dark fruit. Finish is medium and not too hoppy. I was not a fan of the style, but after this brew I might start liking it.
Serving type: can
01-07-2014 20:09:13 | More by mikeg67
3.94/5 rDev +7.1%
look: 4.25 | smell: 3.75 | taste: 4 | feel: 3.75 | overall: 4
Very dark brown beer with a deep purple light passing through. Light beige head formed at a height of over two inches. The foam looks dense and dry. Excellent head retention. Laces in blankets in properly dried glassware.
Earthy and piney hops in the nose exhibit dryness and heartiness with the added char of roasty malts. Some citrus notes include tangerine rind and grapefruit pith. A dry anise-like aroma cuts in from the direction of the malt.
Spicy pine notes with substantial leafiness and copious amounts of floral notes deliver with true whole hop cone flavor. Very bitter and gruff. Lots of intensity driven by the spicy hops. Malts are nicely roasted with an earthy appeal. Lots of herbal flavors going on with rooty vegetable and leafy astringency. Hint of fennel. Good beer.
Dry feel with residue of dried foam carbonation and spiciness from the alcoholic presence. A little frothy. Body is medium. There's some good chewiness.
A solid beer. One of my favorite, easily-accessible black IPAs.
Serving type: can
12-26-2013 15:50:15 | More by thecheapies
New Jersey
4/5 rDev +8.7%
look: 4 | smell: 4 | taste: 4 | feel: 4 | overall: 4
Poured a dark reddish brown, almost opaque. Two finger light tan head with clingy lace.
The smell was heavy with citrus rind hop oils and smokey malts
Taste was full of roasted malts followed up by resinous hops and citrus grapefruit rind flavors.
Mouthfeel was very good. Started with a nice creamy head and finished with slightly slick hop oils on the tongue.
Overall a very good black IPA. Not overly malty, nor sweet. The roasted malt compliments the hops quite well. I'd even say well balanced.
Serving type: can
12-24-2013 03:06:41 | More by Ieatlambfries
3.76/5 rDev +2.2%
look: 4 | smell: 3.75 | taste: 3.75 | feel: 3.75 | overall: 3.75
12oz can into a Rock Island snifter.
A: Dark brown with tawny edges, with transparent gold and ruby hues. Lots of off-white head and lace.
S: The nose reveals piney hops and pine sap, with plenty of roasted malt character and a good dose of coffee. Orange peel as well.
T: More coffee; dark, roasted malt bordering on burnt...charcoal? Piney, spicy and herbal/earthy hops with a hint of citrus. A pleasant balance is struck between the hop component and the good dose of roasted barley in this brew.
MF: Lighter/moderate bitterness, stand-fare medium mouthfeel, smooth body, appropriate carbonation.
O: I've had this a few times without reviewing and without any memorable moments, but this time revealed a decent roast & malt-heavy black IPA, if you lean that way. Pleasant drinker for me.
Serving type: can
12-19-2013 16:30:50 | More by Scotchboy
3.76/5 rDev +2.2%
look: 4 | smell: 3.75 | taste: 3.75 | feel: 3.75 | overall: 3.75
12oz can dated 02/11/13 – purchased at Boynton Liquors San Jose, CA
Hotel tumbler glass – 11/20/13
A: Pours a dark chestnut brown that becomes even darker as it collects in the glass. A thick and stubborn dark khaki head produces over the body leaving behind some streaking ribbons of lace on the glass.
S: Smells of piney hops with a pronounced dark roast barley note. I get loads of fresh roast coffee in the nose which basically makes up the better portion of the aromas. Nice and a bit more roasty than I was expecting for a Black IPA.
T: Highly kilned malts of roast coffee bean and slight charcoal ash noted. Touch of piney earth and light spice. Very smooth with a low amount of bitterness and well integrated alcohol. Lots of dark malt coming through on this one. I like this but it is drinking more like a stout than say a Black IPA.
M: A touch thin and watery but with nice smooth creamy feel across the palate with a moderately low bitterness. Finish has a slight drying effect but it is fairly clean overall.
D: This is one of those Black IPA's that drinks more like a hoppy stout. A little too heavy on the roast to let the hops play the part. Tasty none the less with good flavor and balance.
Serving type: can
11-26-2013 00:35:29 | More by Nugganooch
4.25/5 rDev +15.5%
look: 4 | smell: 3.75 | taste: 4.5 | feel: 4.25 | overall: 4.25
Served on tap in a shaker pint at Urban Tavern in San Francisco.
Nice off-white head, that left good lacing. Midnight black that let just a little dark burgundy light through.
Aroma is lot's of coffee roast, with orange and grapefruit peel. This aroma is a big reason I like black IPAs.
Smooth coffee and chocolate roast flavor, with the crisp bright citrus notes are up front. Hop bitterness builds into the pine of a northwest IPA. Again, this is a favorite style, and this beer hit all the marks.
Mouthfeel was caramel-ly in an IPA way, and the roast lingered in the finish.
Paired this with the spicy caggiano beer sausage and pretzel small plate, and it was just great.
I really like most black IPAa, and Black on Black is a great black IPA.
Serving type: on-tap
11-04-2013 23:12:51 | More by rwhitmore
3.58/5 rDev -2.7%
look: 4 | smell: 3.75 | taste: 3.5 | feel: 3.5 | overall: 3.5
A steady pour got a finger of beige head over a rich cola-brown body. Good lacing.
Roasty and malty on the nose. Good amount of caramel with a little buttered toffee and pine shining through.
Roasted malt with buttered toffee is the main flavor. Pine, grass and a little grapefruit come on through a little.
Mouthfeel is medium bodied. Leaves a decent residue.
Serving type: can
10-30-2013 01:06:44 | More by CFHMagnet
New Jersey
3.85/5 rDev +4.6%
look: 4 | smell: 3.5 | taste: 4 | feel: 4 | overall: 3.75
Poured into a 16oz.
A - Spotty lacing and Just a deep burgundy blackish dark purple color with an off white slightly light, very light hint of purple frothy inch head. this beers beautiful!
S - Roasty right off the bat. Bready,coffee....mild floral hops and some grapefruit off in the background maybe. A ton of malt happening.
T - getting lots of malt and coffee in the beginning then leaves mellow with the slightest earthy and floral hop bitterness.
M - very creamy, low carbonation.
Overall, I never was a fan of black IPA's until this one.... Had almost the body of a porter, and was so drinkable. its just a big malt like coffee bomb and then hops slide by in the end for a mildly bitter and smooth finish. This beer is sessionable to me. Very drinkable. I loved this.
Serving type: can
10-23-2013 00:41:17 | More by Glennlawless
3.56/5 rDev -3.3%
look: 5 | smell: 2.75 | taste: 3.75 | feel: 3.25 | overall: 3.75
Back in Black pours a black color with a frothy large and lacing head. There is a tiny metal like aroma. The has a nice burnt like malty backbone, with hints of a floral hop near the end. Body is a bit watery, but flavors are present. Overall a nice mellow and drinkable Black Ale.
Serving type: can
10-13-2013 00:27:14 | More by vette2006c5r
3.88/5 rDev +5.4%
look: 3.5 | smell: 3.75 | taste: 4 | feel: 4 | overall: 3.75
Canned July 3, 2013:
Into a pint glass:
A: dark brown closer to a black colored body, thick foamy two finger off white head that caps a bit above the top, and falls after a minute leaving a spectacular show of spider web speckled lacing
S: roasted malts, bitter coffee grounds, sweet toffee, happily dosed with hops
T: sweet and roasty but also adds a some bitterness as well, dry roasty aftertaste and finish
M: light to medium, somewhat sessionable, carbonation is actually pretty smooth for the style (could be because I'm drinkin' an older American Black Ale)
O: this is a good American Black Ale that I would have again especially with the fact that it held up until now
Serving type: can
10-06-2013 19:17:04 | More by BeerKangaroo
North Carolina
4.06/5 rDev +10.3%
look: 4.5 | smell: 4.5 | taste: 3.75 | feel: 4 | overall: 4.25
A - Nice thick cream colored head, some lacing, good retention. Very dark brown, reddish in light.
S - Roasted malts, toffe sweetness, and hops. Kind of reminds me of a hopped porter smell.
T - Much heavier on the hops than what I could smell. Nice bitter hops up front, and then finished with a roasted malt flavor. Taste like a well balanced apa that has been roasted. There is a slight metallic aftertaste though, other wise very good.
M - pretty heavy, but I think that's appropriate for the beer.
O - Good beer. Like I mentioned before I am getting a slightly metallic aftertaste, but otherwise this is a good beer. I think it is a good alternative for a hop head that likes a little more toasted flavor of a dark malty beer for a change. This offers a good in between balance. I would buy it again.
Serving type: can
10-03-2013 23:23:35 | More by cottonkoozie
3.81/5 rDev +3.5%
look: 4.25 | smell: 3.5 | taste: 4 | feel: 3.5 | overall: 3.75
12 ounce can -> Dogfish Head glass
A - pours up a deep ruby red/brown almost black with a one finger caramel colored fluffy head, good retention, and great lacing.
S - The nose is mostly roasted nuts and chickory.
T - The taste follows the nose with a nice smoky roasted bitter finish.
M - kind of a burnt aftertaste, not completely pleasant
O - nice offering. I would not turn one of these down.
Serving type: can
10-03-2013 03:43:08 | More by Mojo
3.85/5 rDev +4.6%
look: 4 | smell: 3.5 | taste: 4 | feel: 4 | overall: 3.75
A -Pout very dark. Almost looks like a cola. Nice 2 finger tan head with excellent retention
S - Smells of dark roasted malts. Slight citrus in the background followed by piney/earty hops. Slight nutty aromaas well
T - Very good flavor. Slightly smokey to start. Good bitter finish mixed with roasted and caramel malts
M - A medium body beer that is very smooth. Great creaminess to it
O - A very enjoyable IPA that is unique. Wonderful flavor. Would say that it could be a little more bitter. Overall its a very smooth beer with a knockout flavor. Would def pick it up again
Serving type: can
10-02-2013 16:11:21 | More by Goosehunter75
4.6/5 rDev +25%
look: 4.75 | smell: 4.5 | taste: 4.75 | feel: 4.25 | overall: 4.5
Appearance- fitting of its name black with an inch half of creamy tan head poured in a frosty mug. Thin covering of head stays to the last drop.
Smell - definitely smell of hops, that did not translate into the taste
Taste- sweetness that is a bit uncharteristic of an IPA with 65 IBUs followed by a slightly bitter aftertaste that is welcome, but does not linger. It comes back to a roasted malt flavor that sticks with you. Alcohol is present, but not overwhelming.
Mouthfeel - carbonation is lasting across the full depth of the tongue. A bit syrupy and fitting for a heavier IPA that makes you want another.
Serving type: can
09-14-2013 16:57:48 | More by EyeOfBuck
Back In Black from 21st Amendment Brewery
83 out of 100 based on 1,637 ratings.


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Austrian Export Award 2009Details
This award is a tribute to the international success and commitment of the Vienna International Hotelmanagement AG. The VI convinced the Austrian Federal Economic Chamber's jury of experts of its merits in the "Tourism" category and asserted itself ahead of other Austrian companies.
andel's Hotel BerlinDetails
Guide Michelin:
Restaurant a.choice
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andel's Hotel CracowDetails
2012: trendiest Hotel in Poland
2012: No. 2 in the "Top 25"-category
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2012: No. 14 in the category "Luxury"
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andel's Hotel LodzDetails
TOPHOTEL 2013 - Design (2013)
Design Hotel of the Year 2012
Hermes Award:
Restaurant "Delight" for "highest culinary creations"
second trendiest Hotel in Poland
No. 5 of the "Top 25 Hotels" in Poland
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Magazin Tophotel:
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Best Hotel Development & Best Development Overall
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Performance & Achievement
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2009: first place for the hotel's concept
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andel's Hotel PragueDetails
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subset: commoncrawl


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It's an unfortunate truth: CMMS/EAM implementation efforts often fail. In our company's experience auditing and assessing plants and facilities around the world, we've found that many companies utilize only 30-40% of their CMMS/EAM's functionality. Such a situation isn't just tragic—if not corrected, it can be devastating to an organization's bottom line.
How does an operation ensure that its CMMS/EAM investment (which for some could be in the millions of dollars) becomes an "enabler" rather than a "blocker" to organizational improvement? First, let's look at the symptoms of what might be characterized as a "poor" implementation effort:
These are but a few of the many symptoms we see when reviewing a company's CMMS/EAM as part of a comprehensive asset-management assessment. The picture is bleak and self-perpetuating: Frontline operators and technicians see no value in information management systems. The information in the CMMS/EAM is untrustworthy and management doesn't seem to care. If the boss isn't interested in the system, then the frontline is certainly not interested.
To compound matters, when the CMMS/EAM is not implemented properly or completely, it usually impacts the work-management system to include the use of work orders, PM routines and the risk-based inspection (RBI) and condition-monitoring programs. When these programs are broken, the company suffers incalculable losses that may take years to overcome.
Protecting your investment
An organization that wishes to thoroughly—and effectively—implement an "enabling" CMMS/EAM system should consider these seven steps:
1. Select an executive sponsor for the implementation.
The person in this role should not be confused with the project manager. The executive sponsor will ensure the following:
◆ Advocate the project both internally and externally
◆ Champion the project
◆ Obtain budgets for the project
◆ Accept responsibility for problems escalated from the project manager
◆ Sign off documents such as the business case and project initiation document
◆ Support the project manager in managing the project
The executive sponsor will typically stay in this position until the implementation project is complete, the bugs worked out and all elements of the project plan have been completed to his/her satisfaction. This could be a year beyond the "go live" date.
2. Develop a clear vision of what the organization wants the CMMS/EAM to do. Software selection is more than just a good relationship with a vendor. Functional specifications must be developed that will deliver the vision that the organization has agreed upon. The right vendor must be selected that will partner with the company to deliver what he has promised. Process maps and work flows should be created to depict how and what the users are required to do. A governance structure should be set up so configuration changes and updates can be done in a coordinated fashion. Ultimately, this structure should be signed off on by the project manager and the executive sponsor.
3. Select a project team that will deliver. Team members should be selected based on what they have accomplished. They should have a passion for the project and be willing to share the responsibility for all the work. The executive sponsor should inspire a sense of urgency and reward the team for their efforts, as well as be demanding of project-execution excellence. Their project plan should also include a robust change-management and communication plan. This is where many companies falter. They fail to assess the risks, as well as identify and mitigate the resistance to change in the organization.
4. Establish mandatory requirements. Once the CMMS/EAM has been installed (as opposed to implemented, which is the next, more time-consuming step), clear requirements for its use must be established by all levels of leadership in the organization. Every manager and supervisor must understand the importance of the CMMS/EAM—and the company vision of how it will be utilized. It should also be made clear that this is not an optional program: It is to be the way that business is done. Managers and frontline supervisors will be point persons for ensuring the CMMS/EAM is used properly. The project team should be actively engaged during this time to support ongoing implementation. Implementation may take up to a year to embed and entrench this information management system in
the culture.
5. Train everyone in the organization. Training should be role-based and provided to personnel in ways that are commensurate with their functions. Training will be ongoing, and a full-time training group should be created.
Although its size should decrease as the project reaches maturity, this training group will never go away: Training will always be needed.
6. Begin generating CMMS/EAM reports. No one goes to a sporting event without looking at the scoreboard. The same goes with a CMMS/EAM implementation. Personnel need to know how they are doing—it's called feedback. Regular feedback to end-users through reports and scorecards will provide information on what they need to do to improve. Sometimes, merely posting a report or scorecard in the break room or displaying it in the morning meeting can lead to improved use of the CMMS/EAM.
7. Audit, audit, audit. During the implementation effort, regular assessments and audits of CMMS/EAM usage should be conducted. This will identify areas of weakness that need intervention by the managers or project team. Once the implementation is considered complete, the project manager and executive sponsor should sign off on it. Regular "usage" audits should be conducted by the CMMS/EAM governance structure left in place after the implementation is complete.
Summing it all up
Industry is awash with companies that are not leveraging the power of their CMMS/EAM systems due to incomplete implementation. The resulting losses, if accurately calculated, could be staggering. Regrettably, many organizations are willing to live this way and never realize the full potential that a CMMS/EAM offers. Don't let yours fall into this category. By following the seven steps discussed here, it won't. MT


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Como, Vinton, Sinatra among Pop Music HOF's first inductees
Canonsburg Mayor David Rhome makes '60s pop icon Johnny Tillotson an honorary board member of America's Pop Music Hall of Fame during a press conference announcing the inaugural class at the Canonsburg McDonald's.
Katie Green
The inaugural class of America's Pop Music Hall of Fame was announced Friday at the Canonsburg McDonald's. The 14 acts were narrowed down from 40 and chosen based on the breadth, depth and influence of their recordings with a world-wide online vote, with the criteria including that they must have had a hit prior to 1970.
Johnny Tillotson, early 1960s pop icon who stopped in town on his way to Wheeling, W.Va., to perform, announced the inductees. "I can't tell you how nice it is to be here and make this announcement," he said. "These are artists who have had a great impact on the American people."
Members of the class of 2013 are: The Beach Boys, The Beatles, Johnny Cash, Ray Charles, Nat King Cole, Canonsburg's own Perry Como, Bobby Darin, Neil Diamond, Brenda Lee, Johnny Mathis, Elvis Presley, Frank Sinatra, Canonsburg native Bobby Vinton and Stevie Wonder.
"This is a momentous day for Canonsburg – the process was not an easy one," said Canonsburg Mayor David Rhome. "These 14 are what a hall of fame is about."
The artists will be formally inducted during a ceremony on July 3 with a banquet at the Southpointe Hilton Garden Inn. The temporary home of America's Pop Music Hall of Fame is set to open this fall on West Pike Street.
"The community has worked very hard, and still has a lot to do," Rhome said.
Como, Vinton, Sinatra among Pop Music HOF's first inductees
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Sunday Car Boot and Table Top Sales CoventryToday
Car Boot Sale in Coventry every Sunday at the Xcel Leisure centre
Business over Breakfast Networking in CoventryToday
Come along and visit the Coventry Business over Breakfast networking club. Meet new business contacts and enjoy a full English breakfast in a relaxed and informal setting at the Village Hotel in Coventry
Brassed OffToday
It is a story full of belly laughs, full of human spirit..." - The Independent
Music & Dance workshop03/05/2014
Music & Dance workshops for young people
The Electric Railway Museum - Spring Gala Weekend10/05/2014
Spring Gala Weekend - Miniature Railway Special opening – also first opening of the British Rail "Networker" test unit class 457
"To get the essence of Sam Shepard you have to hit the road." - Chicago Tribune
Music & Dance workshop 17th May17/05/2014
Music & Dance workshops for young people
Viva La Drag!19/05/2014
Viva La Drag is coming to the Belgrade Theatre in Coventry
Fame – the Musical is back! Re-imagined and re-mixed for 2014! comes to Belgrade Theatre only from Mon 2 June - Sat 7 June.
Entertaining Mr Sloane03/07/2014
London Classic Theatre presents Entertaining Mr Sloane, Belgrade Theatre, Coventry


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Three great reasons to use My Cape Cod Health:
Patient Services Available:
Relay Health »
Communicate with your provider about non-urgent matters when it's most convenient for you – all you need is an Internet connection. Don't have time to wait on hold? Send a message in just a few minutes from your computer at home or work. You save time and hassle – maybe even an office visit.
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In conjunction with Cape Cod Healthcare's new bill format, we are pleased to introduce this new online patient billing portal, which makes it easier to pay your bills. It's secure. It's easy. You can see electronic statements and view past bills online. Online payments can be tracked and printed without having to go through many steps.
My Patient Portal - Bourne Medical Group Patients Only »
We are pleased to offer a patient portal to our patients. This portal is designed to enhance your physician experience by enabling you and your provider to communicate remotely. In most cases, physicians/providers enrolled with you and the portal will respond to messages from you within two working days.


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Search and browse privately
You're in control of what information you share with Google when you search. If you want to search and browse the web more privately, here are some tips.
Search and browse privatelyStep 1: Open private browsing mode
If you want to browse the web without saving your history, you can use your browser's private browsing mode. Here's how private browsing works:
- Searches you do, sites you visit, and files you download aren't recorded in your browsing and download histories.
- All new cookies are deleted after you close your private browsing window.
Learn how to use private browsing mode on Chrome, Safari, Internet Explorer, and Firefox.
Once you're in private browsing mode, make sure you're signed out of your Google Account. Follow these steps to check if you're signed out:
- Visit any Google page, like google.com.
- Look in the top right corner of the page.
- If you see the blue Sign in button, you're already signed out of your account.
- If you don't see the blue Sign in button, click your photo or email address then click Sign out.
Your search and ad results may be customized using search activity from your computer even if you're signed out. To turn off this type of customization, follow these steps:
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- Click Sign out.
- Go to google.com/history/optout.
- Click Disable customizations based on search activity. This will turn the setting off for anyone who uses the same browser and computer as you until someone signs in.
Delete your browsing and searching historyDelete & turn off your Google search history
Delete past search history
Your searches, pages you visit, and other web activity may also be stored in your browser or the Google Toolbar. Learn how to delete your history on Chrome, Internet Explorer, Safari, Toolbar, and Firefox.
Delete past browsing history
Past browsing and download history may be stored in your browser's cache. Learn how to clear your browser's cache and cookies on Chrome, Internet Explorer, Safari or Firefox.


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Missionary Rachel Smith was carefully telling the Christmas Story to a group of primitive headhunters in the jungles of Peru. With simplicity she told the story of some men who were in the fields guarding their sheep when an angel suddenly appeared. "What did he look like?" asked one. "Just like a man," she answered. …
Tag Archive: Rachel Smith
Oct 27
"Winds and Flames" His servants
October 27, 2013
Tags: angel, angels, by faith, By Michael A. Guido, Children, Christ, Christian, Christianity, Christmas, christmas story, D.D, faith, faithful, feathers, God, headhunters, Jesus, jesus christ, lord, lord god, man, mankind, messenger, Michael A. Guido, Michael Guido, peru, primative, primitive, Rachel Smith, religion, salvation, save, saved, truth, wings
Permanent link to this article: http://www.easttexasreview.com/winds-and-flames-his-servants/
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Boating on the San Francisco Bay
windy foggy day with clouds rolling across the Sausalito Marina keeps... News Photo 117140744Arts Culture and Entertainment,California,Cityscape,Cloud,Day,Fog,Harbour,Horizontal,Human Interest,Keep,Lifestyles,Most,Nautical Vessel,North America,Northern California,Outdoors,Rolling,Sausalito,Scenics,Security,Sport,Tourism,Tourist,Transportation,Travel,USA,Water,WindPhotographer George RoseCollection: Getty Images News 2011 George RoseSAUSALITO, CA - JUNE 11: A windy, foggy day with clouds rolling across the Sausalito Marina keeps most of the boats at their berth on June 11, 2011 in Sausalito, California. The San Francisco Bay is home to thousands of sailing enthusiasts and will be the site of the 2013 America's Cup. (Photo by George Rose/Getty Images)


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Jules Witcover
January 1, 2012
WASHINGTON -- Dear Year 2011: Goodbye and good riddance. Don't let the door hit you in the behind on your way out. Or, rather, let it hit you. You deserve it.
How bad have you been? Let me count the ways:
--The economy has been a nightmare. For all the new (insufficient) stimulus President Obama tried to get to provide jobs and to rebuild the country's deplorably decaying bridges, roads and other infrastructure, his American Jobs Act has been pretty much a non-starter.
--In the disgraceful tug-of-war between the president and the practically-do-nothing Congress over entitlement cuts, tax increases and keeping the federal safety net for the neediest Americans from being shredded, both branches of government came up with a whopper of a black eye.
--It took Obama nearly a year of knuckling under to the Republican obstructionists, particularly in the House, mugged repeatedly by the Tea Party freshmen, before he finally stood up to them in the final go-around on a paltry two-month extension of payroll tax and unemployment benefits.
--The level of political discourse sunk to new lows as negative advertising flooded the nation's screens, fueled most notably by super-PACs authorized by a conservative Supreme Court that seems not able to comprehend what it has wrought by taking the lid off politics of influence-buying.
--Approaching a presidential election year, the Republican Party served up such a bunch of turkeys for its nomination that favorites have been anointed and then quickly discarded like dirty underwear, with flavors of the month rising and falling with abandon.
--In a time of such economic woe, hardship and the eroding of the American middle class, these bozos have been unable to articulate an appealing program or strategy other than, in Mitch McConnell's memorably lofty goal, to make Obama "a one-term president."
--The situation has gotten so bad that one of the most disreputable Republican politicians in recent history, "historian" Newt Gingrich, he of the serial marriages and serial hot ideas that have quickly cooled off, remains in the mix in Tuesday's Iowa precinct caucuses kicking off the state-by-state selection process.
--Obama himself has convinced growing numbers of Democrats, especially of the liberal persuasion, that he is not and never was one of them in his interminable willingness to turn the other cheek to the GOP obstructionism in Congress and still pursue a patently unavailable bipartisanship.
--The Republican leadership's willingness to let the brash influx of freshman congressmen and congresswomen impose their brand of know-nothingness about the way legislative and policy sausage is made on Capitol Hill has ground the machinery to a halt. And in the House, they have discredited Majority Leader John Boenher as an effective party deal-maker.
--The news media covering all this mess, and particularly the rampantly biased motor-mouths of much of cable television and talk radio, have treated too much of it as some kind of reality show providing a barrel of laughs and gossip, when serious issues for Americans and the country are at stake.
--Journalistic standards that once were a source of national and local pride have been eroded by the infusion leakage of mere entertainment into serious news-gathering. Professionalism has slipped at the same time, undermined by sharp job reductions in reporting and editing as newspapers particularly struggle to stay alive in the era of the internet and the new anything-goes social media.
As Cole Porter might put it in bidding farewell to 2011: If we'd thought a bit of the end of it, we might not have painted the town. But our love affair with Barack was just too hot not to cool down.
So goodbye, dear, and amen. Here's hoping we don't meet again. It was just one of those bells that now and then rings, just one of those things. For all our sakes, let the new year 2012 be a more hopeful and cooperative one for all concerned, and let it end with a presidential election that somehow does justice to our great traditions and ideals. But don't bet the rent money on it.
(Jules Witcover's latest book is "Joe Biden: A Life of Trial and Redemption" (William Morrow). You can respond to this column at firstname.lastname@example.com.)
Copyright © 2014, Tribune Media Services


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When I was in the West Indies, I was surprised to see how much people coveted strawberries. While I was salivating over golden apple and fresh bananas, West Indians were paying through the nose for a basket of pathetic, well-traveled berry-like objects. I don't think strawberries grow very well in extreme tropical heat. That didn't stop one gardener I visited in Dominica from trying. As my own strawberries begin to set fruit and ripen I wonder if her little plant has made it and if she was able to savor a few homegrown berries this year.
Here in Toronto, it's not too late to start strawberries. My first article of the season for the Globe & Mail explains how, but did not include this photo of a mixed planting I put together using an old honey tin I bought at a yard sale. If you are going to use something like this, don't forget to add drainage holes. I made several in the bottom using a large nail I keep on hand for this purpose. Everything in this pot is edible, including the flowers.
One Each of: An unknown hybrid strawberry (the berries are ripening now!), 'Golden' sage (it is not hardy here and does not grow very big), 'Gem Apricot Antique' viola (may soon have to be replace for something more heat tolerant as the summer kicks in, or you can just pull it out when it kicks it and let the strawberry and sage spread.)


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"What people conjure up to be Hawaii is really Maui," says Barry Tomlinson, meetings executive from Optimum Travel in Montreal. With its swaying palm trees, warm waters, and tropical appearance, Maui symbolizes the best of the Hawaiian Islands.
For that reason, Maui is wildly popular with incentive and meeting planners who fill its four resort areas, Kapalua, Kaanapali, Wailea, and Makena, year-round. Because of the protective chain of islands ringing its coast, Maui is the only major Hawaiian island offering travel by sailboat or ferry to another island.
Many agree Maui is best for watersports--and one of the best in that class is the one-day beach and snorkel cruise to Lanai offered by Trilogy Excursions. For 25 years, Trilogy's catamarans have raced across the nine-mile channel, landing at their exclusive site at Hulopoe Beach by 8:30 a.m. There is snorkeling in protected waters, tidepools to investigate, shade trees for respite from the sun, volleyball, beach mats, and back rests--a "deserted isle" luxury-style.
Other favorites with meeting and incentive attendees are the twice-daily helicopter flights, called Sky Treks, from Temptation Tours that take passengers on flights high above Hana, land, and then return the passengers over the famous 50-mile serpentine road via customized limo van.
Sky Treks are offered twice daily, with the afternoon journey doing the trip in reverse. In between, the land tour includes lunch at a black sand beach and swimming at the freshwater pools in Hana.
Other one-hour helicopter flights from Hawaii Helicopters combine views of the Haleakala crater with vistas of the waterfalls and pools near Hana. The air cruise then moves to the West Mountains near Lahaina, home of the spectacular Wall of Tears waterfall. It ends with a view of the 1,200-foot green monolith known as Iao Needle.
If a single activity were voted "best" by the numerous DMCs and meeting planners working in Maui, it would be the bicycle ride down the dormant Haleakala volcano. The ride is a 38-mile long sweep on a bicycle down Haleakala's flanks. Each day, dozens of eager riders rouse themselves from bed by the light of the moon--or simply give up on sleep altogether. Leaving at 3 a.m. via bus to Kula, the downslope ride itself takes just two hours, but is interrupted by frequent rest breaks and breakfast.


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At the Schreyer Institute for Teaching Excellence, we're always interested in innovative teaching practices. When we heard about Jennifer Crissman Ishler's "Diversity Circles" activity, we wanted to learn more. Below is a description of the activity and its pedagogical benefits. Jennifer Crissman Ishler is a senior instructor in human development and family studies.
In all of the courses taught by Jennifer Crissman Ishler, students experience an activity called "Diversity Circles." She's been using the activity for 14 years, in classes ranging from 20 to 150 students, and it's consistently mentioned positively in her SRTEs and other course feedback.
The rationale behind the activity is that it helps students deal more successfully with the diversity they will encounter in their classes, their residence halls, and their future careers. Crissman Ishler urges her students to listen and learn when exposed to diversity and to try to avoid making assumptions. While the activity seems like a natural for the counselor-education and human-development courses she teaches, she believes it can be useful in other courses as well, since students in any discipline will encounter diversity throughout their lives.
The activity goes something like this: Each student privately draws a circle, places his or her name inside, and then draws lines connecting to four smaller circles.
In each of the smaller circles, the students write down a trait that expresses who they are as a multicultural being--traits such as gender, religion, sexual orientation, ethnicity, and so on. Crissman Ishler then asks the students to think about one of the circles they felt happy to be part of, as well as one circle where they've experienced awkwardness such as being singled out in a negative way by others. They share their feelings in small groups and, if they wish, with the larger class. Students play "break the stereotype" by stating "I am a _____________, but not a _________________." In the first blank, the students state a multicultural identity they embrace, while in the second blank they state a stereotype that doesn't fit them in relation to that identity.
Often the sharing time includes nervous laughter. Crissman Ishler helps the students process the experience, asking them: "Why are we laughing? What's awkward about this?" During the processing of the experience, students think about how language like "That's so gay" or "That's so retarded" can wound others--often without the speaker even knowing it, since many elements of identity are invisible.
The in-class processing of the activity is crucial. At the beginning, Crissman Ishler tells the students: "I'm going to put you on the spot today. It's about you--your interpersonal reflection. I'm asking you to share, to take risks." The point is to have fun, and also to learn. But she also sets ground rules so that the students can feel safe in their sharing: While there will be a variety of opinions, they must be expressed politely--and students are reminded that the information their classmates share is to remain confidential.
"I continue to use it because I think it's got great value," Crissman Ishler says. "It's something simple they can all relate to. With the right processing, it can lead to an aha! moment. It's the one thing that always stays in my curriculum."
If you'd like more information about the activity and how it might be adapted to your own teaching, please contact Jennifer Crissman Ishler at firstname.lastname@example.com.


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2980 E Loop 1604 S, Adkins, TX | Directions 7810129.393334 -98.238197
Neighborhoods: East Central San Antonio
Texas Disappointment – This was my 2nd shot at this place. Not sure how this place gets the great reviews it gets, especially for the food. I do like the atmosphere and decor. It's a decent place to listen music out back away from the staff. I found the staff far from helpful almost to point of rude. If I ever go back, I'll see if I can't sneak in the back with some Bill Millers or Rudy's.
Turkey was good, for bbq. Nice and tender. The brisket left a lot to be desired and a lot of fat too. Cole slaw was just a mix put through a grinder til it was mush, very bland to the taste. "Pinto beans", tasted like no pinto beans I'd ever tasted. My date said they tasted like ranch beans with extra pepper. The "German Potato Salad" was not German. Not sure it was even potato. I lived in Germany for 6 years and it's usually warm and delicious. This was straight out of the fridge with no taste. I wanted to try their seasoning that was at the cash register, it looked good. When I ask where to get some and why they didn't put it out with the other condiments I was told it was to expensive and it was only for sale by the container. I wasn't about to take the gamble. I did complement one of the staff on their bread. Tasted just like the bread out of the Butter Crust bag, which is what it was. I was starved when I went there but didn't finish any of the sides and left a good amount of brisket fat on the paper that they serve it on. The butcher paper is put in a hard plastic tray like little milk cartons were stored in when I was in elementary school as a kid. Cute but greasy, at least both of ours were.
This may sound like I'm just a complainer but I call them as I see them. Basically this is fast food at a higher cost. Not a place I would take out of town guest to for good Texas bbq.
So, So Disappointed – I don't think I have ever disliked a restaurant more than this one. The service was extremely slow and slightly rude. After we got our food, it took ten minutes of waiting in line to pay, so by the time we got to eat the food, it was cold. (There were only two other couples in front of us.)
You cannot order a cup of water, even if you order a beer or another drink. They only serve pricey bottled-water.
Although all the food was cold, the meat was tender. But it grossed me out that the trays that we used had others peoples greasy BBQ sauce and food on them. When I started to eat I had to first wipe the grimy previous eaters sauce off my hands. And flies were everywhere inside. Out of the 30-something napkin holders in the dining room only 2 had napkins. The "fork machine" was out of forks, and the BBQ sauces were down to just drops of sauce.
I am a pretty easy to please person when it comes to eating out. I can't even think of another restaurant that I don't like, but this was one time I was really disgusted.
Way to proud of their BBQ – For a place that considers itself great, the bbq was mediocre at best. Ordered the brisket and the young girl cutting it was unaware of how to cut brisket across the grain. The portions were small and the price is exorbitant! If your passing through sure check it out. Its not worth the drive if your going out of your way to eat there. Stay in town and try Auggies or The Bbq Station if your wanting bbq.
Diners, Drive-ins and Dives was so wrong – We ordered the hungry farmer? Got the beans, mac & cheese, german potato salad and cole slaw. The beans and mac were good the german potato salad and cole slaw not so good. The sausage was pretty good but the ribs were so salty I couldn't eat them and the brisket was dry and had no seasoning. One was overly seasoned the other nothing. Crazy I would give the tenderness of the meat a 5 stars too bad the taste wasn't there.
The bbq sauce was terrible it was catsup with a few spices in it. The spicy sauce was even worse(it's not spicy). I'm truly disappointed in Guy Fieri and DDD recommendation. They must have paid him off to say they had good bbq. Don't think I'll trust his opinion again. DEFINETLY NOT WORTH THE PRICE OR THE DRIVE.
One BIG problem – Bottomline- I don't care how good the mac and cheese was, I'm not going back. Those were the biggest roaches I've ever seen in a restaurant or ANY sort of kitchen- one was frolicking in the inside dining area, one was hanging out in the bathroom.
That said, ribs and sausage were good, pork was good (tho' I'd swear it was turkey), and the brisket was exceptionally dry. Mac an' cheese and beans were good, cheesey potatoes were boring, and the German potato salad tasted like plain mashed potatoes. No issues with the staff; friendly and polite. Pricey for the quality and quantity.
Great Place for BBQ – Food was outstanding. Ordered the brisket dinner with green beans and cheesy potatoe sides. My wife ordered the baby-back ribs. Both dinners were excellent.
The location is less than 10 minutes off I-10 and not hard to find. Well worth the few minutes driving time if you are traveling thru.
I recommend this to all BBQ fanatics.
over priced....sauce is gross – Again, we made the mistake of trusting Guy from DDD on this place. We ordered our food for pick up, and were not at all pleased. I ordered a jumbo sausage sandwich, to share with my children...it came with 6 thinly sliced stips of sausage....For $7.99...my kids had all the sausage, and I just ate the roll...the only good thing from the place. They were out of mac and cheese..so we opted for cheesy potatoes...the potatoes we hard, under cooked basically. My husband's coleslaw was warm, he did not eat but one bite. He ordered a two meat combo, and didn't finish any of it.. and my husband can throw back some b-b-q..The sauce tasted like tomato sauce..we had to use sauce we bought from another place. The kids and my husband ended up eating cereal...and to think I spent almost $30...There are far better places to enjoy some real Texas b-b-q.
Great food! – I also went to Texas Pride after seeing Guy Fieri's show. I can't complain about the food at all and I think the bad review here was from someone who is used to tasting more spice than meat...which usually means the meat is poor quality and someone is trying to hide that.
I ordered the four meat combo with ribs, sausage, chicken and brisket and it was more food that I could handle. When the server picked up the ribs one of the bones actually slid right out of therack, amazing! The ribs were incredible...not overpowered with rubs or sauce, just a good classic barbeque flavor that you could eat if you didn't have teeth. The brisket, sausage, and chicken were also great, but the ribs were by far the thing that made it worth the drive.
For sides I had pinto beans and cole slaw, the cole slaw was good not great, but the beans again were amazing. They had a flavor in them that I can't place, but that I'd never had in pinto beans (almost like a chipotle smoke?).
All in all, worth the drive and worth what I paid since I'm getting two full meals out of it. Only big critique I had was that the sauces weren't my favorite...one was two sweet and the other (The spicy one) I couldn't quite cage myself to. On the upside, you don't need the sauce...just leave it alone and enjoy the meat with a Lone Star beer.
Better BBQ other places – My husband & I ate lunch here on 10/4/08. There's plenty of parking & outside seating. However, the inside dining area is small. I saw this place featured on the Food Network's show Diners, Drive-Ins and Dives. Therefore, I was expecting the BBQ to be great, but it wasn't. We ordered a combo meal with ribs, turkey, German potato salad and pinto beans. The only positive thing I can say about the meats is they were tender. The turkey was on the dry-side while the rib meat almost fell off the bones. However, both lacked in flavor (we didn't taste any seasoning) and were a BIG disappointment to us. To be honest, my hubby does much better BBQ at home. Their BBQ sauce isn't anything special. The German potato salad was really good. But this was our very first time to have any, so we can't compare theirs to others. The pinto beans were seasoned well and tasted great to us. We found the portion sizes of everything to be small. Therefore, we did NOT got our money's worth. This is a family restaurant, which has been passed down to future generations. With the decor (inside and out), coming here was like going way back in time. The history and nostalgia of this place is cool. However, their BBQ itself should be more the focal point here. My hubby & I were both born and raised in Texas, so we know good BBQ and this AIN'T it! We don't plan on ever going back.
barbecue,bands and bikes – Texas pride barbecue is out there, but totally worth it. Especially if you want to make a night of it! We bring our kids (who can be as loud as they want) for a sit down. The outside covered area is huge with juicy and spicy food . We can order the two meat special and feed all three kids with it. They have picnic tables with lots of napkins and a lighted playground for the kids to play while my husband and I look at the awesome bikes(there are always some cool ones to look at) and listen to the live band on stage. We can chill out, let the kids be as loud as they want, (the band is always louder,so noone complaines) the atmosphere is casual, security and service is great. They have the nicest guy who comes and cleans up your table, very polite. The bands are all local and so far they have always been good. I highly recommend anyone going there.(whether you own a bike or not)
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This cocktail epitomizes spring. It is intensely, deeply pink, buoyed by fennel-infused gin and a vivid rhubarb syrup. Finished with a vigorous shake, it is light, just sweet enough, and bordering on dangerous for all its demure qualities. Fresh rhubarb is absolutely critical here – during a rhubarb shortage in April, I made this with […]
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The Year In Food charts the course of the year through inspired, creative cooking and eating with an emphasis on seasonal fruits and vegetables.
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Tag Archives: cocktails
May 28, 2011
by Kimberley
show hide 25 comments
bianca - May 28, 2011 - 1:06 pm
My gosh, the color of these is gorgeous. I have always been slightly afraid of rhubarb- it's innate bitterness scared me; but these look too good not to try!
kimberley - May 28, 2011 - 1:09 pm
Bianca: No bitterness to be found here! (Although that's a quality that I absolutely love about rhubarb. :)
Jacky - May 28, 2011 - 5:44 pm
Wow, these are gorgeous. I am intrigued and hope to try them this week. Thanks!
Lynda - May 28, 2011 - 7:49 pm
Rhubarb and fennel are two of my favorites, yet I have never thought to pair them. This sounds fantastic.
Brian @ A Thought For Food - May 29, 2011 - 9:59 am
I love that first step… so simple and perfect. This cocktail is full of flavors that I've never thought to pair together. But it makes perfect sense. Lovely!
Nicole Franzen ` - May 29, 2011 - 10:32 am
hehe you did already comment, sometimes twice is nice ;) I want to drink this NOW. Rhubarb in a drink, have to tell the boyfriend
kickpleat - May 29, 2011 - 12:14 pm
I finally bought rhubarb and am planning on baking some ginger & rhubarb squares, but I'm such a fan of pretty cocktails that I might just have to save some of the rhubarb for a fizz or two. Looks like a tasty and charming sipper!
Jess - May 29, 2011 - 3:53 pm
So pretty! Makes me feel sunny and warm just looking at it!
sara - May 30, 2011 - 5:41 pm
This looks insanely good! I don't usually make cocktails at home, but this one would definitely be worth the work…yum!
Nancy - May 30, 2011 - 6:51 pm
love rhubarb, love fennel, love gin. And the color is spectacular. i will definitely be trying this soon!
aarthi - May 31, 2011 - 1:40 am
This looks yummy….you have a lovely blog…I am having a giveaway in my blog.
Joanne - May 31, 2011 - 5:00 am
Fennel is actually a totally recent obsession of mine but I would definitely never have thought to pair it with rhubarb. It's licorice-y flavor probably compliments that tart rhubarb so well, though! Could this be my drink of summer? I think so.
It was so fun having lunch with you and I really hope you come to NYC! Keep me posted!
Tova - May 31, 2011 - 10:47 am
First of all, Boys of Summer is my favorite song EVER. Second, my boyfriend bought a bunch of rhubarb recently with the expressed purpose of making rhubarb syrup for drinks like this one. I cannot wait to try it. It looks divine!
NicoleD - May 31, 2011 - 12:37 pm
I cannot believe how ruby-colored your rhubarb is! I'm only seeing the pale pink kind around here. I would love to sip one of these while listening to the Boys of Summer :)
Megan Gordon - May 31, 2011 - 8:51 pm
O.k. seriously too good. I'm in love with rhubarb … more than ever this year and have made so many desserts and compotes but not a cocktail yet. Must. Try. Soon. Thank you!
Danielle - May 31, 2011 - 9:36 pm
Another rhubarb+fennel fan!! Yum! And, I'm so glad I've discovered your blog and ecstatic that you're a Bay Area blogger too. Looking forward to connecting in person sometime!
Mika - June 1, 2011 - 5:17 am
Lovely recipe…I felt in love with that deeply pink colour… ^_^
kankana - June 1, 2011 - 5:41 pm
This is a very different kind of drink i came across. The color looks so pretty and sounds refreshing! Would love to get drunk on that pretty looking fizz!! ;)
Terri - June 2, 2011 - 5:18 am
Made these yesterday but swapped out the sparkling water for sparkling wine. Absolutely gorgeous. We infuse Vodka quite often but never gin and fennel wouldn't have occurred to me. It was absolutely brilliant combined with the rhubarb simple syrup. Many thanks!
Val - June 2, 2011 - 6:39 am
Your photos are absolutely beautiful of this drink. If I ever get my hands on some rhubarb I have to give this a try. Its just the fennel infused-gin that Im not sure about. Im not the biggest fennel fan but maybe I can overcome that!
Kimberley - June 2, 2011 - 10:40 am
@Terri: Test kitchen success! Nothing makes me happier than hearing this. And great call on the sparkling wine!
Kelsey (Happyolks) - June 3, 2011 - 10:49 am
Dear lord. Fennel in a cocktail? You are a genius. I love everything about this recipe, can't wait to try it before the rhubarb is out of season! I've missed visiting your blog over the past few weeks, loving catching up :)
Colleen - June 3, 2011 - 11:29 am
WOAH, I am really missing out!
ep - April 19, 2014 - 9:17 pm
You didn't mention how perfectly yummy the rhubarb pulp is spread on your toast the next morning! Thank you for this fabulous recipe. These were a perfect drink for Easter.
Pastel dreams - March 13, 2012 - 2:10 pm
[...] Row 4: Ride my bike for hours on end in the warm summer air & enjoy refreshing drinks. [...]
© 2008-2013 Kimberley Hasselbrink, All Rights Reserved | ProPhoto Photo Blog by NetRivet Sites


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All About Alloys & Splines, Floaters & Flanges
Nobody likes to get the shaft in the proverbial sense. But getting the right shaft for your axle can keep you from being stuck in the yuck with no torque to the tires. This article hones in on the materials and manufacturing of OE and aftermarket axleshafts. We're limiting it to rear shafts; front shafts might be covered in an upcoming issue.
An axleshaft's overall strength is determined by what Randy's Ring & Pinion calls DMD: diameter, materials, design. We'll start with materials.
Most readers know that steel is a generic name for various iron alloys, or mixture. Iron (Fe) is steel's base metal, with carbon (C) and such other elements as manganese (Mn), phosphorous (P), sulfur (S), silicon (Si), nickel (Ni), chromium (Cr), molybdenum (Mo) and vanadium (V) sometimes added to affect hardness, machinability, and heat-treatability.
Axleshafts typically use medium-carbon steel. Carbon increases strength but makes the steel less ductile or flexible. Aftermarket alloy shafts often have a higher carbon content than OE shafts and also introduce other metals such as chromium, molybdenum, and nickel into the mix. These metals increase strength and improve case hardening.
Here's an overview of the AISI (Ameri-can Iron & Steel Institute) material grades most often used for automotive axleshafts. (The Society of Automotive Engineers tends to use AISI's designations; MIL-Spec, ASTM, ASM, and international designations can vary.) The raw stock sometimes includes abbreviations that refer to the manufacturing process: H is hot-rolled, CD is cold-drawn, A is annealed, and Q is quenched, for example.
The first two numbers refer to the alloy and the last two the average carbon content. The 1xxx numbers are primarily the Carbon Group, the 4xxx has many Nickel-Chromium-Molybdenum Group (chromoly) members, and the three-number designations are considered aircraft-grade steels.
1340: This high-manganese grade was the OE material years ago. Many early Dana/Spicer axleshafts used 1340. Modern higher-performance applications need stronger material.
1040: OE axleshafts are typically made from induction-hardened 1040 because it strikes a compromise between strength and ductility. 1040 is also easier to machine than harder alloys.
1050: Thanks to its higher carbon content, 1050 is about 38 percent stronger than 1040. It is used in certain OE applications and also for some aftermarket OE-replacement shafts.
1541: This high-alloy grade is popular with aftermarket manufacturers.
1541H: An even better aftermarket shaft material, this grade adds silicon to 1541 to increase strength and heat-treatability. 1541H can be 50 percent stronger than OE 1040 and about 12 percent stouter than 1050.
4140: 41xx designates the chromoly group. Chromium offers three benefits: improved hardness, better elasticity during quenching, and greater corrosion resistance. Molybdenum and nickel further increase hardness. This steel is also commonly used for U-joints, spindles, and camshafts.
4340: Also in the chromoly family, 4340 is about twice as strong as OE 1040. It is also ductile enough to absorb the shock of abrupt acceleration, taking some load off of the differential. 4340 is popular for performance-aftermarket front shafts because it is strong and more affordable than some of the more exotic alloys.
300M: Also known as 4340M, it is similar to 4340, only with vanadium added plus additional silicon and slightly more carbon and manganese. It is mainly used in aircraft applications where high strength and ductility are required for such components as landing gears. 300M is also normally through-hardened and is about 150 percent stronger than OE 1040. It is expensive, harder to machine than other shaft materials, and manufactured in much lower quantities than the other steel grades.
Hy-Tuf: (ASM-6418, SAE 4625M4, MIL S-71083, aka Maxi-Drive) is a chromoly well known in drag racing circles. Strange Engineering and others sell Hy-Tuf shafts that have a Rockwell (HRC) hardness rating of 46-48 throughout. (Hy-Tuf is generally through-hardened.) The recipe is high in silicon and manganese. Hy-Tuf is more affordable and available than 300M.
8620: Also in the Nickel-Chromium-Molybdenum Group, this low-alloy (lower carbon) grade isn't viable for drive axles—tensile strength is about half of the 1040 material typically used for OE shafts. 8620 is commonly used for components that need a hard surface to combat wear and a ductile core, such as ring-and-pinion gears.
Each steel grade has an acceptable range of carbon and other elements. (Strength ratings in the accompanying chart are approximate; a shaft's actual strength is determined by the specific recipe used by the steel mill, by the hardening process, and by size.) The cost of the finished product often reflects the quality of the materials. Raw steel that is consistently on the upper end of spec tends to cost more than shipments that vary from load to load or are on the lower end of the acceptable range. Harder alloys are more difficult to machine, which also adds to the cost.


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Raleigh >Bars & Clubs > Ess Lounge
327 W Davie St, Raleigh, NC | Directions 2760135.775726 -78.644671
Neighborhoods: Central
AWFUL SERVICE – The bartenders are lazy and take forever to serve you, even when business is slow. They are rude and don't care to build a good client basis. Their pours are light too.
Vapid, sad, and utterly unpleasant place to be. – If you are desperate to be as thin and deeply fake-tanned as possible, and equally desperate to appear somehow 'important' or socially hip, and especially- look like you have more money than someone else- think pulling up in your rented hummer limo so the door guys and the few people hanging around outside can be impressed- you will fit in just fine.
Justin Timberlake style music on a crappy system, played in a dance 'club' where everyone is too self-conscious to actually dance.
This is, apparently, what southerners think is upscale, sophisticated urban nightlife. Complete with special event nights that always feature 20 year old girls in a bikini contest. Redneck? Nahhhhh. Makes me miss the midwest, which is sad.
The most pathetic bar I've ever been to. I would rather be boiled in oil than hang out in this place.
PLEASE Don't Run a Tab! – This is a very nice lounge with mediocre music. The drinks were the average price for bars in the area. If you decide to drink, whatever you do, DO NOT RUN A TAB. I ran a tab and was overcharged for drinks and it took an act of GOD to get the account settled correctly (much to my chagrin as I only had 3 drinks!). Go, dance, have a good time, and PAY CASH!
A wonderful Club to have fun – Ess Lounge is the best place to go out to in Downtown Raleigh. Everytime we go out we have the best of times. The staff are so friendly, The prices are resonable, and the music is great. They always have some kind of events going on that keep you intrested. For instance this weekend July 17, They are having a Black and White Ball, and you can win $200. Then Sat they are having a Celebrity party, where you can meet 5 NFL players. where else can you go to meet NFL players here in Raleigh. There is always something to look forward to.
Avoid at all cost! – Me and a group of my friends decided to go to ess lounge on a saturday night and may I say that was the biggest mistake of the night! The only good thing about the bar was the $5 cover however there is a catch, the drinks are almost double that. I mean we are not in DC, NY or Toronto seriously. The crowd was really snooty and people just shoved u all over the place and it wasn't even packed and some girls were just over the top on everything, not all but a select few, never seen anything like it but that was not the worst of it. The DJ was atrocious, completely horrible, there worst DJ on the face of the earth. DJ was mixing hip hop beats over rock lyrics and techno over hip hop. The whole time i was there, he repeat the same song at least 3 times over a different beat. All I wanted to hear was just one original song with it's original beat. There was no rhyme or reason to what he was doing, I mean I have been to bars were dj's do that in NY and it is actually really good, when done right. This guy had no idea what he was doing and I glanced over at him and he was jammin to his own stuff so he must have thought it was good. It is a really nice bar, and maybe i wouldn't have mind the price of drinks or even noticed the people, if the DJ was decent, even just okay. What a waste of a night! I will never ever ever go to that bar ever again and don't recommend anybody does, if they actually want to have a good time.
Double booked and screwed – We had an engagement party booked for Saturday night. We reserved the bar 3 months in advance by talking to the owner. He would't take any money just confirmed on the phone. We spoke to him in Oct, Nov, Dec, and again the day prior to the actual party. Saturday rolls around and we get there early to set up only to find another group of people setting up for their party at the same time! The ESS Lounge owner is vacationing in the Bahamas and the employees act like they don't have a clue what is going on. With our party of 125 people starting in 30 minutes we had to find another bar to accomodate us (THANK YOU- to White Collar Crime!) There was one guy at ESS who was helpful and felt bad about the whole thing. He did help us in relocating our party. However, having to move an entire party with 30 minutes notice is just not okay. We were all very disappointed with the mishap. I will never take my business to the ESS lounge again.
Hot Spot – ess is really the only true dance club in this area right know, They play excellent music, the place always has a big crowd.... Fun times at ess.
Great club to meet hotties!!! – This is one of the top 3 best clubs in Raleigh. The drinks are good, the guys are for the mostpart hot(girls too!), and there's never a wait to get in. The DJ could be a little cooler but you'll probably be so drunk and having such a good time that you won't even really sweat it. Go, you won't reget it!!!
I'll admit I'm not much of a club person but...SERIOUSLY?? We are not in New York!! The guys at the door must think they are guarding treasure because they look you up and down too see if your are good enough to get in...and VIP. I'm sorry but last time I checked that just meant you paid extra money to go stand in a separate section, you are not a celebrity! A group of us actually spent most of the night laughing about some of the people there. It's 1:00 in the morning you're in a dark club, what should you wear...SUNGLASSES!!
We meet some people there that actually "tipped" the bouncer $20 to be let in!!
Going out is supposed to be fun not torture!!
Sultry club offers fringe benefits to frequent guests on the party scene for drinks, dancing--the works! – In Short
Sultry lounge, sexy singles scene, and drinks galore--a complete night on the town. The rock garden with its own babbling brook and open bar area offer minglers areas to loosen up and party down. Pulsating, music, dancing, drink specials, and the occasional pizza are what keep singles coming back for more. Get back your groove, look for love, or just have a strong drink to forget the day's events.
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"I filed the lawsuit because the system isn't working," says Ed O'Bannon
In this photo taken Saturday, Sept. 18, 2010, former UCLA basketball player Ed O'Bannon Jr. sits in his office in Henderson, Nev. O'Bannon is part of a lawsuit seeking revenue sharing for NCAA athletes. "There are millions and millions of dollars being made off the sweat and grind of the student athlete," O'Bannon said. "Student athletes see none of that other than their education." (AP Photo/Isaac Brekken)
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