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This club is for small businesses that want to learn more about social media
This club has 3,658 members.
I was just wondering if anyone else thinks that Google Plus is the platform that is truly a gateway to social business.
Let me know your thoughts.
I'm definitely on the fence here. While I love the clean interface, I haven't gotten the same response from posts to G+ for myself or my business that I have gotten from Facebook for either.
Maybe part of it is just that I haven't been as present there. I'm sure we'll do more w/G+ in 2012, especially since I believe it's going to be a big part of search engine visibility as well.
I guess like any platform, you get out of it what you put into it.
SEO is one reason to be on Google Plus but the opportunities to be in on a platform from the beginning is another reason to give it strong consideration. The other thing is that this platform, unlike any others out there that I am aware of, is also a business solution. What I mean by that is you can use Google Documents as a communication tool. You can conduct business meetings with people all over the world with the hangout feature. There are actually two hangout formats…the hangout with extras allows you to share Google Docs and share your screen with all participants.
This creates so many opportunities ie training, vendor meetings, customer service meetings, face to face with customers, new product promotions, etc etc etc.
That's why I say it's more than social media…it's social business.
I have to say, that's one of the best arguments I've ever heard for Google+.
Didn't know that about Google Docs and hadn't thought of hangouts as anything more than a novelty.
You've convinced me to give it another look. Thanks.
I am in agreement with Jim Fierce.
I always say that Google loves what is its own, thus posting via Google+ has tremendous SEO benefits.
While SEO is a major perk, the Google+ component of Google is an extra bonus power tool in the Google business toolbox. In addition to Google Docs, business owners now have a social addition that allows them to reach out to their customers live via Hangouts. As Jim mentioned, you can even share Google documents during your hangout (a conference, if you will).
As a business owner small or large, Google+ should not be overlooked. It's another major marketing tool.
I could add much more to the list of benefits, but that would be a blog post .
Jim Fierce you are so on point.
Jim and Donna, thank you for sharing your G+ insight. Like Rich, I was a bit on the fence with G+ but knew that the SEO would be a driving force to get me to do more. Your tips provided me with a bit more urgency to get over there and do more with my personal and company branded page.
Thank you!
Thought this may be of interest. Here is an interview from Mashable with Chris Brogan regarding his latest book, which will publish next week, called "Google+ for Business: How Google's Social Network Changes Everything."
Also, having attended SMX East this year there was a lot of chatter from Google itself and others about how dynamic and important this platform would be for businesses. So, I was expecting a little more out of the business pages when they were released. However, I think it's important to note that Google + is still VERY new and so hopefully things that are missing (like for instance multiple admin sign in on biz pages) will be corrected and improved in the future.
Hey Joan,
Google has been "Shipping" a lot of "product changes" to Google + in the last several weeks. I have heard rumors that admin capabilities will be in place shortly, perhaps even by the end of the year.
Even if you don't set up a business page it's a good idea to familiarize yourself with the Google Plus site so you begin building SEO, familiarize yourself with the features, and better understand the culture.
That's my 2 cents
@fierce_living I absolutely agree, I've been on it for a few months, as I was on it before it was public. And, I am willing to wait for new features. As, I did hear also about the admin stuff. But, overall, I just expected more.
We'll see. There is still a lot of buzz about its effects on social media and SEO and its capabilities. Definitely going to keep my eye on it.
I will definitely be looking for ways to use Google+ for my small martial arts business and striving to increase its presence. I figure that another tool in the toolbox can't hurt.
Existing members: login here. If you do not have a SME account, sign up for one now.


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Nickel Anyone?
July 28th, 2008 by JaneneMy husband is trying to raise enough money to buy a Macbook ($1,600) and he only wants nickels. Crazy I know. But if you have a nickel and a Paypal account, you can help make my husband a very happy man.
Read his post for more information on how to donate.
Thanks for the support!
Posted in Joey | No Comments »

subset: commoncrawl


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Our Core Values . . .
We strive for excellence in everything we do!
While it may take more time, more edits and more research, we are not satisfied until we have done the best we can do.
Customers are number one!
We need to not only meet our customers needs, we need to exceed them!
Teamwork is the key to our success.
Teamwork and collaboration is the most effective way to deliver excellence and meet our customer's needs. The building blocks for teamwork include: mutual respect and trust for others, positive communication, a willingness and ability to work with others, and an appreciation of each other's uniqueness and talents.
We want to create a climate where people motivate themselves and grow personally and professionally.
In order to strive for excellence, place our customers at the top, and build an effective team, all staff need to feel safe and comfortable, supported in their growth as individuals and professionals, and appreciated for who they are and what they do.


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Newsworthy Medical Articles
Insurers, Change! Manage the Care!
"We need to move the system from underwriting risk to managing populations," said Aetna CEO, Chairman and President Mark Bertolini. Health care's unaffordable, worse its cost is incomprehensible. See the TIME magazine special report (38 pages), Bitter Pill: Why Medical Bills are Killing Us by Steven Brill where he deftly drills down the costs (or rather the "charges") for care. This report will make your blood boil! Also, his 3min video there. Will the ACA fix the problems? Well, it's a start, but....
Cost--the Elephant in the Room
The U.S. Medicare's financial health is in dour straits. Worse, it can no longer keep up with the demand spiral, especially as the population ages and pension benefits skimp on health care coverage. "Some would replace it with vouchers that seniors could use to purchase private coverage. Others suggest upending the current payment system by inverting volume-based incentives, offering instead profits to organizations that limit utilization." Experience has amply proven that these suggestions are Draconian, but not remedial.
Attention Deficit, Sans Medicine
Is drug therapy an or the answer in ADD/ADHD? Some would say to medicate is a remedy for kids or adults whose minds wander. I'd say it is also part of the problem. Medications cannot treat everything and worse, it does not replace making the learning material relevant or the teaching method effective. Often, it's quite the opposite in fact--'Give him medicine and then we can on with the boring subject matter.'
Obesity; Soon More Manageable, But Not By Pills
"We are not an overweight-obese nation just because we drink sugary beverages. We are obese and overweight from self-medicating with sugar, starch, alcohol, tobacco and other forms of serotonin increasing, anxiety decreasing substances because we live in a psychological culture that deprives us of essential social nutrients such as respect, dignity, being listened to and valued as human beings." Donadio G.[the author of "Changing Behavior."] "Banning Supersize Sodas Isn't the Answer."
Allergy reactions - Danger!
What is a Severe Allergic Reaction or Anaphylactic Shock? Is there any trouble breathing, dizziness, tongue swelling, mental confusion, generalized hives?
The Feminine in I.T., Underrepresented?
Where are women on the health care information highway where four critical crossroads must intersect: information technology (I.T.) including health care informatics, total quality management to the objective of better patient outcomes, restoring equity in access and always enhancing value (the cost vs. quality debate)? In my opinion, these questions represent the infrastructure of, for lack of a better term, "managed care." What to we lose without the perspective of women? Will we be less able to protect the ethics of medical business practices?
It's your life, so take care
This message is about human interaction; it is vitally important to both women and men... The following has been going around the net and it was directed to my attention a number of times, recently. Unfortunately, I am unable to identify/confirm its source, but it is essential advice.
Breast Cancer Early Detection Matters
Do you believe the authors of an European study who are asserting: "while screening may reduce cervical and colorectal cancer mortality, it's not so for breast cancer"? [BMJ July 28, 2011] Neither do I.


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One of the most common complaints about the U.S. patent system is that inventors are claiming ownership of basic, widely understood ideas. No doubt aware of these criticisms, the U.S. Court of Appeals for the Federal Circuit has agreed to revisit its definition of patent-eligible subject matter in an upcoming case.
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Federal Circuit to Review Definition of Patentability
The National Law Journal
February 5, 2013
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01244 356666
Open until 9.30pm
"Sykes cottages were very professional. Really pleased with all
aspects. We would definitely use this company again."
Mr Breslin, Stamford, Lincolnshire, June 2013
First time booking with Sykes, very simply done all online.
Mrs Mark, Northampton, Northamptonshire, May 2013
Just Show Me Cottages With An Open Fire
Planning a holiday during the cooler months, perhaps a winter weekend's walking with your four-legged friend or a Valentine's celebration with your loved one? If so, one of our holiday cottages with an open fire might appeal - and we've stacks to choose from dotted about the countryside or near to the coast.
Wake up to cold, crisp mornings and then head down to your open fire to enjoy that first morning brew. Move briefly for a refill then spend a leisurely morning lingering by that warming glow. Or wrap up and head outdoors for an exciting day hiking, cycling, riding or simply touring by car. See a few sights, enjoy a spot of shopping, have a lazy lunch out. Do a lot or a little then retreat to your welcoming cottage with that real open fire.
By now it could be turning dark outside, a time when you fancy nothing more than snuggling close to that crackling real fire, toasting your toes 'til you tingle all over. Whether you share the rug with your kids, your partner, your pals or your pet, you'll be so glad you booked a self-catering cottage with that warming open fire!
Some cottages have traditional open fires and burn both logs and coal, others have woodburners - particulars are listed under 'amenities' for each property. Browse our complete collection of holiday rentals with open fires below or click on the map. Whichever one you decide to book expect a wonderfully cosy time!
Please find below a selection of self catering holiday cottages with an open log fire or woodburner. Nothing conjures up the image of 'home' like an open fire glowing in the evening and radiating warmth. After a long walk in the countryside, there's nothing cosier than settling down with a nice cup of tea or hot chocolate in front of a roaring log fire or crackling woodburner! Please note - we also offer a great choice of traditional cottages with an inglenook fireplace
Showing 2021 cottages
Bloomfield Cottage | Tawstock near Barnstaple | Devon
A 500-year old character cottage in the quiet rural Devon village of Tawstock. Many period features such as exposed beams and slanting floors. Woodburning stove. Sandy beaches within driving distance. Barnstaple 3 miles.
Tuckermarsh Quay River Cottage 2 | Bere Alston near Tavistock | Devon
A pretty character cottage on the banks of the River Tamar. Sun deck overlooking the river. Use of moorings. Tavistock 6 miles.
Downicary Chapel Stable | St Giles-on-the-Heath | Devon
Detached barn conversion near St Giles-on-the-Heath and the Devon/Cornwall border in the Cary river valley. Woodburner. Ideal for exploring both counties. Launceston 4 miles.
The Cottage | Parkham near Bideford | Devon
Delightful wing of a farmhouse on a working farm in a rural position near to Parkham in Devon. Two bedrooms, close to beaches. Bideford 6 miles.
Jasmine Cottage | Tedburn St Mary | Devon
A character stone-built cottage on outskirts of the village of Tedburn St Mary, close to Dartmoor National Park. Three bedrooms, exposed beams, woodburning stove. Village shop and pub 5 mins walk. Exeter 7.5 miles.
Primrose Cottage | Burrington near Kings Nympton and Chulmleigh | Devon
Superb cottage near Chulmleigh and Kings Nympton. Barn conversion off the beaten track near the Taw Valley. Open plan living with woodburner, exposed beams and underfloor heating. Rural and quiet; walks from the doorstep. Kings Nympton 2.5 miles.
Grimstone Cottage | Horrabridge near Tavistock | Devon
Spacious detached cottage in Dartmoor National Park. Far reaching views, within walking distance of Horrabridge village. Woodburners, large garden. Tavistock and Plymouth within driving distance. Tavistock 4.5 miles.
Gorwell House | Combe Martin | Devon
Detached 200-year-old cottage in quiet location in seaside village of Combe Martin. Exposed beams, stone fireplace, woodburner and terraced garden. Ilfracombe 5 miles.
Suffolk Cottage | Woodbury near Exeter | Devon
Traditional 19th century semi-detached cottage in the heart of Woodbury village. Open fire. Traditional features. Budleigh Salterton 6 miles.
Pheasant's Roost | Broadwoodkelly near Winkleigh | Devon
Lovely detached barn conversion in 13 acres in village of Broadwoodkelly. Quality accommodation. Woodburner, exposed beams. Good walking and fishing nearby. Winkleigh 3 miles.


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Tosh Berman talks Sparks with City Lights Bookstore
Only a few months ago Brian Lucas sat me down in front of youtube and pulled up a 1975 concert clip called Achoo by a group I'd never heard of called Sparks.
Posted on Thursday, April 18th 2013
Bulgaria (Other Places Travel Guide) by Leslie Strnadel and Patrick Erdley
Once hidden behind the Iron Curtain, Bulgaria has slowly emerged as a refreshing European travel destination. The country's unique culture, rich history and natural beauty will captivate first-time visitors and have them coming back for more.
Thanks so all who made it out to Bulgaria Night with Leslie Strnadel at Traveler's Bookcase in Los Angeles.
Leslie and Patrick, the authors, served as Peace Corps Volunteers in Bulgaria, each spending over two years in the country. They lived, worked and played in local communities of Bulgaria while experiencing everything this Eastern European country has to offer. With the help of a national network of locals and expats, they have shared their unique insight and insider information throughout this book. To experience the real Bulgaria and to travel like a local, this book is a must.
- Discover the capital city of Sofia with our walking tour, highlighting the best cultural spots and places to relax in this historic city.
- Marvel at the impressive Rila Monastery, Bulgaria's largest monastery, or the awe-inspiring site that is Glojene Monastery.
- Sunbathe on the Black Sea Coast or explore an ancient seaside town.
- Hike through one of Bulgaria's spectacular national parks and spend the night in a traditional hidja.
- Enjoy Bulgarian dishes like gyuveche or kavarna kebab and wash it down with local red wine or, if you are in for something stronger, a glass of Bulgaria's traditional rakia.
Posted on Friday, January 4th 2013
Who By Fire: A Novel by Mary L. Tabor | Available Now | Distributed in the U.S. by Small Press Distribution, Berkeley, CA
Posted on Wednesday, December 5th 2012
Posted on Thursday, November 29th 2012
Source facebook.com
Prog Angeles: An 826LA Fundraiser Celebrating the Music of Yes, King Crimson, and Pink Floyd w/ Members of Weezer, Incubus, Yes, Circa, The Rentals, and More
Saturday, November 17th, 2012, 5pm doors/6pm show
Tickets: $7 in advance and at the door (on sale soon)
Featuring two full sets of technical virtuosity and songs from classic era Yes, King Crimson, and Pink Floyd by members of Weezer, Incubus, Yes, Circa, The Rentals, and many more.
Posted on Monday, October 15th 2012
William Gibson (Taken with Instagram at The Last Bookstore)
Posted on Wednesday, September 5th 2012
Inside Passage: A Corey Logan Novel by Burt Weissbourd (Vireo/Rare Bird; January 8, 2012)
Posted on Thursday, August 30th 2012
Source amazon.com
Julian Tepper at Book Soup for Balls: A Novel (Taken with Instagram)
Posted on Thursday, August 9th 2012
Bruce Ferber at Barnes & Noble Santa Monica, CA (Taken with Instagram)
Posted on Thursday, August 9th 2012


text: We thought you might like to see a few images of Tuesday's earthquake at the Georgetown Law Library. We were fortunate that no structural damage was done in either the Williams or Wolff library. On Wednesday morning, all employees pulled together to return order to the 4th and 5th floor of the Williams library, so that it could be reopened well before noon.


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Agua Fresca de Flor de Jamaica
On hot days like today, I like to make an icy jug full of herbal tea. If you don't already drink this, let me introduce you to hibiscus flower, or flor de jamaica. The deep red comes from the sepals of the hibiscus sabdariffa flower. I believe here, they're called rosellas. There are various medical studies on the benefits of drinking flor de jamaica, but I like it because it tastes great and is very refreshing!
Agua Fresca de Flor de Jamaica
Ingredients you'll need
2/3rds cup jamaica flowers (dried hibiscus flowers)
1/3rd cup raw sugar, or to taste
3 cups boiling water
1 cup cold water
optional: lime slices, ice
Start with scooping out 2/3 cup dried flower. From here you have a choice. You can either boil the flowers in a saucepan with 3 cups of the water for 5 minutes or let them steep in 3 cups of kettle boiled water. For the sake of ease, I do the latter.
Add the sugar here and give it a good stir. Warning, if you use a wooden spoon, it may stain.
Carefully pour it into a bottle, flowers and all and add 1 cup of cool water. From here, you'll want to continue to let it steep for 1-4 hours or overnight. The longer you do, the redder and more flavourful it will become. I suggest that you start making it in the morning of a known hot day. The only reason I'm using a bottle here is so that it will fit in the door of my fridge and I can cap it if I want to leave it overnight.
Once it's steeped to your satisfaction, strain it into a serving jug. Because it's so rich, I also like to add a ton more water and ice, but you don't have to do this if you want a stronger drink. This is just my personal preference. Have a quick taste to see. Isn't it lovely? So refreshing, a bit fruity, a bit acidy. Not sweet enough? Oh heck, add more sugar. Go on, you know you want to.
Serve well chilled with a heap of ice. You can also add some lime slices if you feel like it. I did because they look pretty, but it doesn't need it for flavour.
Chilaquiles is a traditionally Mexican dish. Chilaquiles are all about spices and flavours. I get excited when I think about chilaquiles. I have very fond memories of eating chilaquiles with special people and as such, associate it with breakfasts made for people I love. I first learned about chilaquiles from my parents. I had it a few times in Mexico City, and again when visiting my best friend in Visalia, California. This is one of those recipes where everyone has a slightly different method of making it and none of them are wrong! What I'm going to share with you is my recipe, altered based on ingredients I can easily find in Melbourne.
If you use corn tortillas, often times you find yourself opening a pack, not wanting to use them all and sometimes, they'll dry out.
Have you ever done this and thrown them out? Don't! I have a delicious recipe for you to use. Save those dried out corn tortillas!
Ingredients you'll need
Old corn tortillas, but you can use fresh as well!
Fresh jalapeños
Red, brown or white onion, whatever you have in your pantry
2 nice, big aussie garlic cloves
1 blanched and skinned tomato OR
2 tablespoons tomato paste and 1/4 cup water
salt to taste
2-3 beaten eggs for every 4 tortillas (optional: see note)
vegetable oil
feta cheese OR
romano cheese if you don't like feta
crème fraîche
a paper bag
a comal or cast iron skillet you can toast your jalapeños on
Start by heating up your comal or hot plate and begin toasting the jalapeños. Make sure you rotate them frequently to get all sides nice and even until they look like the photo on the right or you can even go a little longer depending on how much flavour you want.
Pop them into a paper bag and let them steam in there for about 10 minutes. Have a special cutting board set aside just for prepping hot chillies or you risk adding a bit of spice to anything you cut on that board in the future. There shouldn't be too much risk as jalapeños are relatively mild, but if you have a delicate palette, be warned! If you want to be extra careful, use gloves when handling the chillies so you don't risk cross contamination the next time you touch your eye or … well I'll leave the rest up to your imagination. I've had it all happen. Milk on standby.
Once the jalapeños are done in their sauna, take them out and with a sharp paring knife, cut a circle into the skin around near the stem at the top. This will make it easier for you to grasp the thin membranous skin that should now peel off very easily. What you should be left with is a clean, naked jalapeño. Repeat this process for all the jalapeños you're preparing. When done, cut off the stems and discard along with the skins. Make a slice down the body of the pepper and de-seed and de-vein. If you like more heat, though, leave them in! My grandfather used to insist on whoever was making his salsas to grind the seeds and add them in for extra heat!
Toss the prepared jalapeños into your blender with the garlic and small/medium sized onion and your skinned tomato. If you don't have one on hand, you can used some tomato paste and a little water. Blend well! If it's not blending well, put in a splash of more water. Add a pinch of salt.
A warning, if you're not sure how much heat you can take, start with blending one jalapeño and taste and take it from there. If you've added one and it's just too much, add more tomato to make it milder. You may have to adjust your other ingredients accordingly. If you know how much heat you can take, ignore this!
Once your salsa is made, set aside. Break or tear your tortillas up into quarters or sixths. You don't want them too much smaller than what's shown. Tortilla chip/bite size is what you're after. Heat a large cast iron skillet and add enough vegetable oil to coat the bottom. Once it's hot, add the tortilla chips and toast until they're golden brown. This should take several minutes. Keep turning them to ensure an even browning. If you've decided to use fresh corn tortillas, fry them in oil until golden, but not browned.
This next step is optional, but I really like the addition. Add your beaten eggs and coat the tortillas. Once the egg is coated and cooked, add your salsa and combine well.
This part smells AMAZING.
Once they're cooked to your satisfaction, turn off the heat and serve.
Top with a very dry and crumbly feta or romano if you're not a fan of feta, cilantro/coriander and sliced avocados. Drizzle some crème fraîche on top. Or lime juice. Usual sides include refried beans and fried eggs. It is a breakfast food, but you don't have to follow those rules. I don't. I'm an adult now. I can make these decisions. So can you.
Tostada literally means "toasted" in Spanish. It's a corn tortilla that's fried until crisp, drained and then used as a base for toppings. It's a nice little twist on a crunchy taco because it's more versatile and you can fit more toppings on it! The best part about tostadas is they're quick and great with leftovers. If you've made a big batch of frijoles, make these and use up some of that pinto beany goodness.
Can I also just say that these are amazing when made fresh? They've got nothing on those stale-grease pre-made shells from that old-company-that-shall-not-be-named.
Ingredients you'll need
Corn tortillas (I get the 10pk Woolies home brand and they're fine.)
Vegetable oil
A cast iron pan for frying
Refried beans
Your choice of topping
Have all your toppings ready and set aside. Get your pan nice and hot, then add enough vegetable oil to cover the bottom, maybe 1cm deep.
Add your first tortilla to the hot pan with some heat-proof tongs and flip immediately, then back. Keep turning occasionally after this, and carefully, until it's golden brown evenly on both sides. As long as your pan is hot enough, they should only take a couple of minutes until golden. Pick them up with your tongs delicately, as they should be crisp and prone to cracking now and place on a plate prepared with paper towels to drain. Set aside and repeat process until you have enough shells for your guests.
Once they're all done and are cool enough to handle, spread a thin layer of refried beans to the base. You want to do this because this will act as a tasty adhesive for more toppings. After this is done, get creative! Add your favourite crumbly or shredded cheese, shredded lettuce, sour cream and hot sauce. Try them with shredded chicken, carnitas, seasoned beef mince, avocado, onions, salsa, prawns, the possibilities are endless!
How easy was that? The only thing left to do, is eat and enjoy your delicious tostadas.
(Pictured: hubby @wombat1974)
Mole Poblano
Mole Poblano is a sauce. It's spicy, it's chocolatey, it can be mild or hot depending on how you prepare it. It's also one of my hubby's favourite dishes and the dish most associated with Mexico.
Mole Poblano comes in little glass jars.* I used to be scared of things that came in little glass jars because I thought there was too much effort and difficulty involved in making something out of them.
Let me demystify these little glass jars for you!
Mole Poblano Sauce
Ingredients you'll need:
Jar of Mole
Chicken or vegetable stock cube
Cream or sour cream
1/4-1/2 cup raw sugar
Once you open this little jar of magic, you'll notice there's a layer of oil coating the top. This doesn't go in your sauce, though if a little gets in, it's fine. It's there to act as a preservative and to keep the paste, well, pasty. It's sort of like adding olive oil to the top of opened containers of tomato paste so mould doesn't grow on it. (I just learned that, how cool is that trick?!) Anyway, it may take a bit of effort to get a spoon in there and gouge some out. The oil is messy, btw. Don't wear white while making this.
Pop some in a saucepan. The amount I have shown will make enough for 2 dishes and then some, depending on how much of it you want smothering your food. I like it suffocating.
Put it on the range with the smallest flame and set it to low. Add enough water to cover the bottom of your saucepan and add a chicken or vegetable stock cube. Massel brand is great and gluten-free. With a wooden spoon, as the saucepan heats, mash the mole paste so it starts to dissolve and incorporates the water. Add more water if it's too thick or you think it's going to burn. Once the water and stock is incorporated, you should have a nicely thick paste. From here, you'll add the sour cream. Add anywhere between half a cup to a cup or more, depending on your taste. I've added about 3/4 of a cup of sour cream to mine. Then add about 1/3rd a cup of raw sugar and keep stirring until everything has dissolved. Taste. Is it too spicy? Add more cream. Not sweet enough? Add more sugar a tablespoon at a time.
What you should have now is a rich smelling, nicely thick, chocolatey, spicy yet mild and delicious mole poblano sauce. Serve it on top of cooked chicken, either breast or pieces and/or by itself on top of refried beans and Spanish rice for a vegetarian delight (with the vegetable stock instead of chicken stock cubes.) Top with sesame seeds, avocado slices, fresh cilantro (coriander) and thin slices of onion. You can top it with even more sour cream as well should you desire to. Stir it around. Combine flavours. Experiment. Live a little.
I hope that you'll buy that little jar now. It really is delicious. And easy. And versatile to all palettes. If my little gringo husband likes this, I know you will too.
Where to buy: Oasis Bakery sometimes has jars and Fireworks Foods sells them online as well.
*Note: Okay, Mole Poblano doesn't ALWAYS come in glass jars, but there are over a dozen ingredients that need to be roasted, prepped, ground together in a molcajete that it's easier to buy the glass jar that has everything in perfect proportions already.
Crispy Chicken Tacos
Crispy chicken tacos are so, so easy to make and delicious!
Tacos in general are traditionally made with corn tortillas. One nice thing about the corn tortilla is it's naturally gluten free. Please check your labels to be sure. Some companies put weird ingredients in everything.
If you've tried corn tortillas and haven't liked them before, like my mother-in-law, try using them in different ways. I'll show you how and hopefully convert you! If my mother-in-law can be converted, anyone can. I take this as proof that miracles can happen.
You'll need:
A pack of corn tortillas found in the "ethnic" food aisle at your local major grocery store or at the specialty stores located on my Where to Buy page. Please, don't get the Old El Paso brand, the home brand is actually better.
Actually, while I'm at it, please don't buy Old El Paso anything. Have I mentioned how much I loathe baked enchiladas? No wait, I take that back. The only thing you may buy from Old El Paso are their jarred, sliced jalapeños. Ha-la-pen-yoes. Say it with me.
Chicken breast chunks seasoned in granulated garlic, cumin and pepper and "dry fried" in lemon juice (instead of oil.)
Shredded iceberg.
Light sour cream and cheese optional, but tasty.
1. Cut your chicken breasts into small to medium sized chunks and dry fry in your preferred seasonings and lemon juice. It doesn't need to be fried in oil because it doesn't need the extra fat. Like my hips. I like granulated garlic, it's different from garlic powder which is awful, ground cumin and pepper. When just cooked, put in a bowl and set aside.
2. Heat a large cast iron fry pan on medium-high heat and coat the bottom liberally with vegetable oil. Please don't skimp on this part or your tacos will not be crispy, only toasted.
3. With frying tongs, put in your first corn tortilla and coat in oil.
4. Flip after a few seconds, when soft. This is so that they're pliable enough to fold without breaking.
5. Add some of the cooked chicken in a row, just off center so there's room to fold.
6. Fold and repeat until your pan can't hold anymore.
7. When one side is crisp, flip with your tongs and fry the other side until also crisp.
8. When both sides are adequately crispy, remove with tongs onto a serving plate with a few paper towels spread over it to drain the excess oil away. Be careful when flipping or removing, the juices from the chicken, when dripped into the oil in the pan can bubble and splash hot oil onto your hands. You'll probably need to give your stove a wipe down after as well. I never promised they wouldn't be messy, just easy. Like Al's mum.
9. Repeat until you've made as many tacos as you need for dinner. Two medium chicken breasts should make 10-12 tacos.
When they're all done, add cheese and sour cream if using, add your shredded lettuce and douse with Tapatio or your favourite hot sauce. But really, you should be using Tapatio. They'll stay crisp through dinner, but should be eaten straight away.
Other topping ideas: If you don't want to go the cheese and sour cream route, you can add a fresh tomato salsa, a salsa verde, black beans or pinto beans, diced radishes, jalapeños, cilantro/coriander with fresh onion and lime juice or any combination of these so they never get boring. If you want to use something else besides chicken, try some mince beef with the same seasoning or make some carnitas.
That's it! Invite some friends over, crack open your favourite dark ale and enjoy!
My long awaited tamales recipe, I hope, is worth the wait. It's been quite a ride trying to source ingredients and hone techniques — and I'm still learning, but hopefully this effort will prove worthy.
For those who don't know, tamales are a a whole package dish. Usually made with a savoury filling inside a corn-based dough, inside a leaf wrapper and steamed until tender yet firm. They can be made sweet with sultanas throughout and the dough can be coloured with food dyes. They can be served with sides in a meal or eaten alone. The wrapper is not eaten.
Tamales are a food as old as civilisation and as such, there are many recipes and varieties. The version I'm going to share with you, I can honestly, unbiasedly (maybe) say (as I have sampled MANY over my lifetime) are one of the best out there. Growing up, I remember begging mom to make these each winter holiday every year and waiting eagerly and impatiently for them to be ready. I know mine aren't nearly as good as hers are, but someday I hope they will be close.
Traditionally, the masa (dough) is made with a special, granular corn flour (not the kind you can easily get at the grocery store) and lard. However, as lard isn't health-friendly, my mom would make these with vegetable oil and they came out DELICIOUSLY and even better than the lardy ones.
These aren't a "I feel like tamales, let me whip them up quickly" dish. These are usually planned ahead of time. Sometimes portions, like the meat and mole, are prepared a day ahead of time and then made in large batches with the whole family participating in the prep work.
For the filling, slow cooked beef with ancho mole is what I recommend. Slow cook the meat and prep the sauce the previous day if it's easier, and refrigerate until ready to use. Also, save the beef broth from the meat and use it to give the masa a really rich flavour.
corn husks (or banana leaves)
masa harina (special corn flour, see: Where To Buy)
slow cooked beef in mole
beef broth from slow cooker
vegetable oil
salt to taste
Tools needed:
tall stock pot with deep steamer insert
tea towel
If using corn husks, begin by soaking them now in warm water to rehydrate them so they're pliable for folding later on. They should soak for at least 20 minutes. Put some water into your tall steamer, making sure no water is coming through and get that boiling.
The ratio for masa is 1 part corn flour, 1 part vegetable oil and about 3/4 parts broth with salt to taste. It may seem like too much liquid to dry part, but given time to soak, the flour will absorb it all until you get the desired consistency. I used 1 cup corn flour, 1 cup oil and broth for the ones in these photos and it made about a dozen large tamales. Begin with all the flour in a large mixing bowl and slowly add the oil. Mix and begin adding your broth. Once it starts to get thick, continue mixing with your hand. You're looking for a toothpaste consistency. Add oil, broth and salt until consistency and flavour is achieved. Nothing is worse than a dry, gritty tamale!
Once you have the consistency right, spoon some across your drained, softened corn husks and flatten. Spoon a small portion of your meat and mole mixture into the center and fold the two corners in so that the masa is touching itself forming a seal, enveloping the meat and mole and then fold the bottom, pointy end of the husk up and pinch the top closed. Store flipped with the heaviest part keeping the pointy flap down until ready for steaming. It's okay if they're a bit leaky. Still with me?
Once they're wrapped, carefully place into the steamer with the open ends facing up. Some people like to tie either end with twine like an old fashioned candy, but I'm lazy, that's more work and this works just as well. Depending on how many you've done, you may need to steam them in batches. They should sit comfortably without crowding each other or some might not steam properly and might not set in time.
If you don't have a steamer insert, you can use an inverted metal colander that will fit inside your tall stock pot. There should be about 5-6cm of water at the bottom for steaming.
Cover the tamales with a damp tea towel and lid. Steam for about an hour to two hours depending on the size of your batch, on a low boil. Check periodically to make sure there's still water.
Once done, test the masa to see if it has set. When the tamale pulls away from the husk, they're ready. They should be soft and firm and may need to rest for several minutes before serving. Unwrap and serve with your favourite sides. They will keep for 2-3 days in the fridge, if they last that long. Reheat in the microwave wrapped in a damp cloth or paper towel to prevent drying. I wouldn't recommend freezing these.
Alternatives: Instead of corn husks, some people use banana leaves and form them in a square, tied with twine. I have yet to try them with dry banana leaves, only the wet, pre-packaged ones. My results were that they were difficult to wrap as they split very easily and steaming them took several batches.
I first tried making tamales here with banana leaves that we found vacuum packed at our local Chinese grocer. I can honestly say I wasn't happy with the results and missed the days in the San Fran Bay Area of being able to go to the local mercado and buy a massive bag full of corn husks for under $5.
I eventually did find a source for dried corn husks in Sydney here, however you only get a handful for $5. If anyone knows of somewhere else I can purchase them, please let me know! I have tried drying my own, but the commercial corn, even when sold in husks at markets has most of the larger leaves, which are the best for tamales, already removed.
Good luck!
Ancho Chile Mole
Ancho chillies are a popular dried variant of a poblano chile. Both are used in numerous Mexican dishes. The ancho is usually used in sauces, and the fresh poblanos in dishes such as chile rellenos or chiles en nogada. The flavour of the ancho chile itself can range from spicy to mild. This sauce, however, yields a pleasantly mild, savoury sauce.
The recipe I'm about to divulge (as previously, it was a closely guarded family secret, sorry mom and dad) is fairly easy to make, delicious and can be used in many dishes that I'll suggest at the end.
Ancho chile sauce
ancho chile pods
chicken stock
vegetable oil
salt to taste
choice of herb seasonings to taste
Tools needed:
fine mesh sieve/strainer
stock pot/pan
The texture of a good ancho chile pod I find is like fruit leather; dry, but pliable and slightly sticky. You'll want to begin by cutting off the stems, slicing the pod open and deseeding it. Open the pod so it can lay as close to flat on either side.
Heat a small frying pan and add a little bit of vegetable oil to coat. Fry each side of the pod briefly until it turns red. Some pods go bright, others just a dark brown depending on freshness. You don't want to let it linger in the pan or the taste of your sauce will turn bitter.
The true secret to a delicious sauce is to soak them in very hot chicken broth or stock, or pour boiling water over the chillies and then add chicken stock. Soak them for 15-20 minutes or until they go soft. Then let them cool enough to blend and use a blender has a rubber seal or you'll have liquid flying everywhere. (Note: this may or may not be from experience.)
Pour the mixture into a pan through a fine wire mesh sieve and use a spoon to push the liquid through. What you're doing here is straining all the pulp and liquid, but not letting any of the skins into your sauce.
Put the strained sauce over low heat to reduce and season to taste. Add enough salt to take the bitterness away. (Take care here that if you add salt and taste, be sure the salt is fully incorporated before you decide it needs more otherwise you'll end up with a VERY salt sauce.) If you desire an even thicker sauce, you can temper in an egg yolk or add a teaspoon of corn starch at a time and whisk until the desired thickness is achieved. It will also thicken some upon cooling and will thicken if added to any meats.
Some herb seasoning suggestions: cumin, granulated garlic.
Once it's reduced, you can add it to any savoury dish for a rich, delicious flavour. It's good with chicken over Spanish rice, with a slow cooked shredded or cubed beef over rice, or pork as a red sauce for enchiladas or in tamales!
I hope you enjoy this recipe. It really is delicious enough to not share.
Where to buy:
I've seen some in the deli section of the Queen Vic Markets, Casa Iberica has them sometimes, as does Oasis Bakery. See the Where to Buy page.
I've seen and tasted some absolutely SHOCKING salsas in Melbourne. There's no need for it to be difficult or tinned or jarred EVER. It's so simple and is one of the freshest recipes I know.
I've had local friends repeatedly tell me this is the best salsa they have ever tasted. Once you try this, you will NEVER buy that salt and preservative riddled awfulness available in stores and food chains.
4 tomatoes of your choice (I like roma for this salsa)
1 tbsp tomato paste
1/2 medium white onion, finely diced
1 tsp cumin
1 tsp granulated garlic
juice from 2 fresh limes (or equivalent amount from a lemon if you don't have limes)
1/2 bunch cilantro (coriander), fresh, chopped coarsely
3 tbsp white vinegar
however many diced pickled jalapeño slices depending on desired heat
salt to taste
Blanch and peel skins off tomatoes. (Place in boiling water for a few minutes, then immerse in an ice water bath to shock the tomatoes making the skin easy to peel off.) Dice tomatoes into chunks and place in your bowl. Finely mince half a medium white onion and add to bowl. Add a tablespoon of tomato paste, a few shakes of cumin and granulated garlic. Add the juice from two fresh limes or lemons. Coarsely chop some fresh cilantro (coriander) and add. Add about 3 tablespoons white vinegar, and dice as many jalapeños as you want for the amount of heat you're aiming for. (Add 3 diced jalapeño slices for mild.) Salt to taste.
Other elements can be added for depth of flavour. If you find something you absolutely love, I'd love to hear what it is!
Good by itself with tortilla chips. (Not Doritos! Mission have a really good salted tortilla chip that's excellent with this salsa.) Also good as an ingredient in burritos, tacos or with rice and beans.
Spanish Rice
Rice is such a classic staple in many cuisines. It's tasty, it goes with everything and yet tricky to get right if you don't know how. Once you do know how to make it, it's one of the easiest dishes to cook. When done right, it should be light and fluffy, not gluggy and sticky.
Spanish Rice
1 cup of long grain, white rice
finely minced or granulated garlic
minced fresh red or dried onion
1 tsp (and a bit) tomato paste
salt to taste
chicken stock or bouillon
1 tbsp vegetable oil
1/2 cup frozen veggies (optional)
Heat a non-stick stock pan with medium heat until water rolls on the surface. Add 1 tbsp vegetable oil or enough to lightly cover the bottom of the pan. Add the rice and let brown until golden. (It will first become translucent and then will start turning opaque white and finally golden.)
Add garlic, onion and 1 heaping tsp tomato paste. Stir until evenly coated and just combined. Add 1 cup of chicken broth and give it another good stir. This will be the last time you stir so the rice turns out light and fluffy. Keep the heat on medium until the liquid begins to reduce. Depending on your heat, 5-8 minutes. Then add another cup of water and turn the heat down to a low simmer for the next 10 minutes.
Add a grind of salt if desired and half a cup of frozen veggies if using. Cover. Keep an eye on it so it doesn't burn on the bottom. When it looks like there's no more steam coming out, check the bottom to make sure it's dry-ish but not stuck. Turn the heat off and leave covered for another 5ish minutes. Transfer to a serving bowl and fluff with a fork if needed.
Serve in burritos, tacos, as a side with slow cooker dishes. Versatile and delicious!
Meatless Beef Burrito
I'm sure some of you are asking what sort of trickery I'm going to present by suggesting a meatless beef burrito. I promise, no trickery is involved. Both my husband and I LOVE meat. That said, with the cost of premium mince (and you wouldn't want to get anything less because you'd be paying for the fat that cooks away and isn't consumed) on the rise and the recent reports from the export cattle industry, we wanted to look into perhaps not giving meat up entirely, but look into eating less meat-based meals during the week. Or, in this case, eating things we'd normally eat with meat, but with a substitute.
To those of you secretly groaning in your head, "Ugh, no, never." give this a try! I promise my method of preparation won't leave you hungry or dumping unfinished burritos in the bin. Have you ever spit out a Lord of the Fries burger? They're pretty tasty, aren't they? They're also meatless. They use something called Textured Vegetable Protein, or TVP. You can buy TVP in many different forms, canned and ready to use, dry slices, dry meatball-sized chunks or dry minced. This is what we'll be using for this burrito.
You can get TVP from most Chinese grocers, or online from these guys.
The best part about TVP in mince form is the texture. It feels like meat unlike veggie burgers made from tofu, legumes and nuts. Add the right seasonings and some might not suspect it isn't meat if they weren't told.
(I've only tested the mince form so I can't vouch for the quality of the "sliced" or "meatball" versions.)
Meatless Beef Burritos
Ingredients you'll need:
1 cup dried TVP mince
Boiled water
tsp granulated garlic
salt and pepper to taste
cumin to taste
lime (or lemon) juice
1 tsp parisian browning essence
1 beef stock cube or beef styled cubes (optional)
flour tortillas
shredded iceburg lettuce
shredded cheese (I like colby)
tapatio hot sauce to taste
extra light sour cream (optional)
Tools needed:
Comal or equivalent (hot plate or large dry pan to heat the tortillas)
In a bowl, add 1 cup of the dried TVP mince and 1 cup boiled hot water. The hot water will reconstitute the TVP. If you want to add a beef stock cube, add it now and mix it in well. (Personally, I don't feel it needs it, but some people may like a beefier flavour.) Add to this the garlic, salt, pepper and cumin all to taste. Normally I add around 1/2 tsp to 1 tsp each. Squeeze in a little lime juice and about 1tsp of the parisian browning essence. This makes it look more like cooked beef mince. (It's a psychological thing, but it does make it feel more like the real thing.) Mix well. It should look something like this when it's done:
Pretty convincing, isn't it?
Have your shredded cheese and shredded lettuce ready and heat your tortillas. I prefer to heat them on a hot plate rather than in the microwave because the microwave will make them go stiff and hard very quickly. If you heat them on a hot plate, they stay pliable and soft through the burrito folding process and well into eating-time. If using the large Mission tortillas, this batch should yield enough for four tortillas. If using the smaller flour tortillas, you might get six or eight burritos.
Once warmed, stack the tortillas on a preparing plate and add a couple tablespoons of the TVP mince, sour cream if you're using it, the shredded cheese, shredded lettuce and some tapatio sauce. Then fold into a burrito and place on dinner plates. Continue until all burritos are made.
That's it! Did I mention it's cheap to make and lasts much longer than even frozen mince would in your freezer? Great for those on a budget. Quick as well.
Variations: You can use different filling ingredients as well. If you've made frijoles or spanish rice, the leftovers can be used to make burritos the next night. Mix it up.
If you make this, let me know what you think!


text:
Zaz, on Jan 29 2008, 11:07 AM, said:
debilou, on Jan 29 2008, 11:06 AM, said:
But, all three of you are always great to see on the MB, chat rooms, or where ever I see you on the MB or posting comments on LO's. I great group of "friends".
Scrap Girls you made a great choice in adding these 3 wonderful ladies to the welcoming committee. All are always positive, upbeat, wonderful SG friends that have been great to meet in SG land.
It will be nice seeing even more of them on the welcoming committee.
WHY wasn't in the newsletter......
Gee, April and I started yesterday and Shari started the day before that. You were really the first to notice out loud, Debi. Perhaps you should win a prize for that, huh?
I believe that Scrap Girls should recognize that fact that I noticed the new Welcoming Committe Members before the NEWSLETTER DID!! And, the fact that I am such a Driving Force, Great Positive Role Model, and ABSOLUTE WORST PLAYER EVER TO PLAY the Scramble Game -as you can well testify ZAZ (member of the Welcoming Committee)!!! There should be some combo prize in that!!!
Can you get that past Ro, since you are on the DARK side now - Miss ZAZ, who used to be a cheer leader and now won't even help the poor scrambled eggs. They are pathetic and you know it!!!!


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Annual Parish Life Conference 2013 Wednesday 3 July to Sunday 7 July 2013 To be confirmed
Santa Clara Marriott, Santa Clara, United States
Published: 11 Jan 2011 |
By Alain
and 2 others |
Last updated: 24 May 2013
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Welcome to your Thurston County Assessor's website
We are making an effort to update this site with current issues as they emerge and to provide appropriate links for easy access to greater detail.
Posted Spring 2013
Assessor's Office Mid Term Report
As a candidate for Thurston County Assessor, I spoke about restoring customer service as the foundation for policies and practices in the office, eliminating the three year backlog in appeals, and creating a more positive and respectful work environment for Assessor staff. I took office on 1/1/2011. Now at the 2 year mark, we have turned the corner, in so many ways, that I wanted to detail just what my excellent staff, managers and I have achieved.
1. We restored office hours for the public to 8-5 M-F year round. We did this at no extra cost by shifting our (willing) staff to a 4-10 work schedule.
2. We restructured the office, eliminating a major management position and using the savings to add a field position and to restore 5 positions to full time, which had been reduced when major budget cuts had occurred in 2009.
3. We increased the staff continuing education budget to support our highly skilled staffs desire to gain and utilize the very latest technology, knowledge and techniques. When it came time to replace aging laptops used by our field personnel, we replaced them with new Samsung tablets and invested in upgrades/enhancements to our appraisal software resulting in greater efficiency and lower capital costs.
4. In early 2011, we reassigned several employees and applied managers to the backlog of appeals. We began reviewing all appeals in the backlog and all new appeals first to identify those which could be and should be resolved immediately.
5. We sent out cost valuation reports immediately to all appellants in the backlog and for the first time in many years we send out cost valuation reports within 30 days of the request and have also made these available on our website.
6. We changed a key policy to be sure that when values are adjusted by the BOE or at the State board of Appeals (if appealed), that changes are reflected which carry the changed value forward to future years (subject only to normal inflation or deflation). For many, this eliminated the past need to file an appeal every year for the same result.
7. We requested authorization from the County Board of Commissioners to extend the period for filing appeals from 30 days to 60 days following when revaluation notices are mailed. This extension was granted and we use this time to dialogue with taxpayers, reinspect their property when needed, and make adjustments in values when appropriate. We added phone lines to help assure that our customers would reach a live person ready to hear their concern and facilitate a review.
8. We have made much more information available through our website including annual Revaluation Reports and an expanded searchable database which reflects All Sales in your appraisal neighborhood.
9. Upon noting that the Assessor in Thurston County had been sending revaluation notices out several months late for over 18 years, I contacted Department of Revenue and received support for a plan to "get current" in 2012. Revaluation notices were mailed out on time this June 1st, 2012, for the first time since Ann Clifton was Assessor.
All of these changes were done within our existing budget. The entire backlog in appeals has been eliminated and the number of appeal responses and hearings required, has been reduced by over 50% between 2011 and 2012 appeals. Virtually every employee in my office contributed in some way in this huge achievement.
Along the way, I came across over $10,000 that was sitting in an unused bulk mail account and returned it to the County General Fund. I also changed the policy of buying new cars for the Assessor's fleet. What we do now is acquire used cars from other county fleets when they are surplussed. This change saves the county between $20,000 and $30,000 a year.
In the 2012 legislative session, the legislature passed a Business Personal Property Amnesty law that offered one time amnesty if authorized by the County Commission. We immediately sought and received their authorization and commenced carrying out the program with the strict deadlines contained in the legislation. It was my view from the moment this law was signed, that we needed to do everything we could to afford the businesses of Thurston County this opportunity to get current without the usual penalties and interest otherwise required by law for delinquent tax liability. Though this program came with mailing, printing and staffing expenses, we administered the entire program within our existing budget.
We have accomplished much over the past 2 years, but what I am most proud of are the employees and managers I have the pleasure of working with every day, as we seek to serve the people of Thurston County with respect, impartiality and a continual focus on equity.
Steven J. Drew
Thurston County Assessor
Tax Statement Notification
(Posted Feb 2013)To our valued customers:>
Tax statements should reach taxpayers this year, on about February 13th. Even though the value of most properties continued to decline in 2012, for many a combination of factors will produce an increase in your tax liability.
Particularly in these difficult times, it is understandable that many taxpayers have questions as they review their tax statements. We in the Assessors office continue to work collaboratively with your County Treasurer, Shawn Myers and her staff in order to provide taxpayers improved access to meaningful information about how each taxpayers taxes have been calculated. With this in mind, we have made some additional changes to both web sites and added what we hope will be helpful content. Click here to read more...
Revaluation Notices Mailed June 1, 2012
This year for the first time in 16 years my office has mailed new assessment notices on time. In past years, these notices were often mailed 3 to 4 months late impacting both property owners and taxing districts. Over the past year, we have also made more information available on line in our continuing effort to provide greater transparency. Click here to read more...
County Offers Amnesty Program for Business Personal Property Taxes
(Posted April 2012)Over the past few weeks, the State Legislature passed SHB 2149 which has been signed into law by the Governor and authorized here in Thurston County by Commissioners at their 4/10/12 meeting.
In Washington State, Businesses are required to report all business property to the County Assessor for purpose of calculating its actual cash value or market value which is then used to calculate the businesses personal property tax. Businesses who fail to report this property are subject to a 25% penalty and interest. Click here to read more...


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- 2004
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2004 Mercedes-Benz E-Class Review Ratings
- Review your car
Average Ratings from 29 reviews
- Performance: 4.5 / 5
- Appearance: 4.5 / 5
- Build Quality: 4.8 / 5
- Overall: 4.5 / 5
Review Highlights Click to filter reviews below
User Reviews
Tuomas writes:
2004 Mercedes-Benz E-Class E320 Wagon Review
ProsDigituning performance, optimized Airmatic handling ConsAbout all service operations require Star Diagnosis
Mercedes-benz E320 Cdi T Automatic — Mercedes-Benz E320 CDI T Automatc 2004. Good performance with standard engine. Stunning performance combined with a great gas-mileage with Digituning. Granny style handling with standard suspension. Significantly improved handling with an optimized Airmatic. Build quality not quite on the level what the car price would let you expect. Resulting in a Cost of Ownership, which is slightly on the high side. About all service operations require Star Diagnosis, making DIY work challenging. Primary Use: Family transportation
| ||
Peter writes:
2004 Mercedes-Benz E-Class E55 AMG Review
ProsSleeper looks with lots of power. ConsIts gone.
Great Car For The Price — Loved this car. I will get another one later on, probably for a better price. Great family car that can fly like a jet. Braking exceptional. The only draw back was the maintenance from the dealer was pricey, and oh yeah the tires will need to be replaced every 10 to 12,000 miles. Primary Use: Sport/fun (spirited driving, track racing, off-roading, etc.) | ||
small_boy_2_m_tall_man writes:
2004 Mercedes-Benz E-Class E320 4MATIC Review
ProsAll-rounder ConsNone
Good Soldier — Performance is adequate in dry, superior in rain and snow. Roomy for 5 adults, good fuel economy approaching 27+ m.p.g. on highway and 22 all-round. Have driven almost 100,000 miles, is good on tyres, is reasonable to insure and is a pleasure to drive daily. Primary Use: Family transportation | ||
Tommy writes:
2004 Mercedes-Benz E-Class E320 Review
ProsGood Gas Mileage, Comfortable, Reliable, Safe, Attractive Appearance ConsSlow Accelleration, Heavy Gas Pedal, and funky transmission
I Rate This Car An 8.5 Out Of 10! — Considering this was my 3rd Mercedes at the time, I expected great things from this car, but quickly realized I was expecting way too much! Ithandles and drives nicely, the braking and steering is superb, but the accelleration is a bit on the slow side... The transmission seems to have a mind of it's own at times as well! But overall, a nice design, and quality! Average 27-30 PMG on the freeway, which is nice! | ||
Damian writes:
2004 Mercedes-Benz E-Class Review
ProsMassive space, ease of ownership, performance - just waft around with effortless grace Consnot exactly exciting
Silvery Luxury With A Three Point Star — This is the best car I have owned by a country mile! massive torque, decent mpg and build quality that is second to none. other breeds have dissapointed but the mercedes is always a step ahead. Pure quality even if the drive is not exacly exciting. The V6 CDI engine is awesome. | ||
Prachi writes:
2004 Mercedes-Benz E-Class E320 Review
ProsEverything abt it is gr8! ConsFew people think its big. But even if m 5 feet 4 inches I think its perfect for me. Other than this, there is absolutely nothing.
Smooth As If You Are Flying!! — Pick up awesome! Smooth like the butter! Soft accelerating and braking so no stress what so ever. Gives an awesome average, say abt 30 on highway, but ofcourse depends on how smooth u r on her! Very comfortable sitting! Gadgets are perfect luxury! And the massage for the driver seat and passenger seat just adds to the luxury. And how can I forget the awesome feature, we call it 'The Grabber' (lolz) as u take turns the seats grab u firmly, amazing one! In short ur long rides are like flight experiences. U dnt feel the road. If u r soft on her she will take care of you the way u want her to. And not to forget her gorgeous looks. M in love with her eyes ;) I mean the headlights.... lolz | ||
Chuck writes:
2004 Mercedes-Benz E-Class E500 Review
ProsRide, Go, Stop, Harmon Karden, Comfort, Power,Appearance ConsGas Repair cost But exspected
Impresive — Power, ride, Comfort, exspesive, worth it! I as always looking at the AMG and thought there was no other car that Meceds Benz made, But I was forced in to buying any car but keeping my cost down comming off unemployment. I knew I did not want payment but I wanted a reliable car so far I got that and a nice reward. Primary Use: Commuting to work | ||
kazrell writes:
2004 Mercedes-Benz E-Class E320 Review
ProsSolid luxury car. Trim on outside and inside says expensive $60k car. Great looks and solid quiet ride. Wide base tires give great grip on the road, but not in the class of a BMW. ConsThe acceleration for a $60k car isn't great. Plus the rear seating area is a bit smaller than most adults could fit in comfortably.
Great Experience — Really solid experience. Not great with fuel but does pretty well on long highway trips. The ride is great on the open road. Quiet and smooth. The acceleration isn't great but once it gets up to 40-60 it picks up steam really well, which is why it's great for long trips. The inside for the time it was built was pretty nice, the leather trim and nav are good. Primary Use: Family transportation | ||
hellonic writes:
2004 Mercedes-Benz E-Class E320 4MATIC Wagon Review
ProsBeautiful car...great dynamic seats Cons3rd row is not very roomy
Truly Beautiful — Need more space for growing family..excellent for a family of four...great storage space..the dynamic seats are awesome to respond to sharp turns..handles really well...it is a car that grabs attention..tires fairly new..driven mostly local... I'm the second owner. Primary Use: Commuting to work | ||
Tero writes:
2004 Mercedes-Benz E-Class Review
ProsDriving capabilities. ConsExpensive price.
Mb 220 Cdi, Supercharged — Nice car which runs on economical consumption, but has enough hp and torque to beat many many gasoline cars... Turbo Diesel with Supercharging tuning parts actually reduce diesel consumption and add a lot of power and torque, I highly recommend. Primary Use: Family transportation |
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This is not a family car but is great for three season top down driving. If you want more than a hole in your roof you can't beat this Benz for fun and looks and price in it's class.I would recommend ... Read More
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Great Car With The Ablility To Match Fuel Mileage Of A Mini By Les
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Call for volunteers: Food Drive coming in May
- At February 10, 2010
- By KNA Admin
- In Food Drive, General, News
- 0
A note from our president, Mary Lou Reiman:
It's that time again! We are into planning for the 3rd annual 'Fill a Bus, Feed a Family' food drive in support of Mission Services. We have the list of things to do well organized but of course need people to do them. I have a list of specific things that we need help with to prepare for the event:
- organization & distribution of flyers to Kirkendall residences (i.e.assigning areas to volunteers, not delivering all the flyers!)
- seeking donations of money to support the drive (eg printing costs)
- publicity and promotion
- placement of lawn signs a week before the food drive
If you feel able to help in any of these areas, please let me know as soon as you can.
Of course we will need help on the day of the food drive, collecting food, taking a car where the bus is unable to negotiate and various jobs at the 'control centre' as well as distributing flyers a week or so before the drive.
Please let me know what you will do. If you have questions, by all means email me. Also if there are high school students in your life, you can remind them that helping with the food drive counts as community hours and there is a certificate to show that.
Thanks, Mary Lou


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Kling, R., Corbiere, M., Milord, R, Morrison, J., Craib, K., Yassi, A., Sidebottom, C., Kidd, C., Long, V. & Saunders, S. ( 2006). Use of a violence risk assessment tool in an acute care hospital: Effectiveness in identifying violent patients. AAOHN Journa,l 54(11), 481-487.
Morrison, J. & Lindberg, P. (2008). When no one has time: Measuring the impact of computerization on health care workers. AAOHN Journal, 56(9), 373-378.
Posted: Friday, March 30th, 2012 @ 3:18 pm
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Our People - President's Research Awards
Mark Dixon |
Mary Berry |
Andrew Shim |
Three faculty members were recognized in 2012 for outstanding research. Recipients were selected through a highly competitive process with both university and external reviewers. The selections are a strong endorsement of each researcher's creativity and innovation, and an honor for the university to bestow. Researchers receiving the prestigious awards include:
President's Award for Research Excellence: Early-Mid Career Faculty
- Mark Dixon, Ph.D., Associate Professor in the Department of Biology
President's Award for Research Excellence: Established Faculty
- Mary Berry, Ph.D., Professor in the Department of Chemistry
President's Award for Research Innovation & Entrepreneurship
- Andrew Shim, EDD, Associate Professor in the Department of Kinesiology & Sports Medicine
In each category, candidates were reviewed based on past and current research accomplishments, including criteria such as publications, presentations, successful grantsmanship, serving as a peer reviewer, maintenance of an active graduate and/or undergraduate program, and other competitive research awards. The Innovation & Entrepreneurship award further required demonstrated innovative thinking or research findings that had promising commercial potential as well as a concept that had progressed beyond the theoretical stage to the applied stage.
"Each year, the reviewers for these awards are presented with the challenge of choosing just one winner in each category from a very talented group of faculty," said Laura Jenski, Ph.D., vice president for research at USD. "USD is honored to recognize these deserving faculty members for their continued excellence in their research endeavors."
Each award recipient receives a $3,000 grant and a plaque. The President's Awards for Research Excellence for Early-Mid Career Faculty and Established Faculty, and the President's Award for Research Innovation & Entrepreneurship are awarded annually and open to USD faculty in each of the three categories.


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In March, Americans reached a level of total consumer borrowing that approaches what it was just after the "Great Recession" began. In July 2008, our total consumer debt, including student, auto, and credit card loans, was $2.58 trillion; now it's $2.54. The increase in borrowing in March was the largest one-month increase in the last decade. Is it a sign our economy is recovering?
Consumer Confidence and Credit
Borrowing is generally considered to be a sign of a stable economy, indicative of consumer's confidence in their ability to pay off the loans they've accrued. Of course, that's not always the case, and falling into debt is often easier than you think.
After piling on debt in the midst of the Great Recession, consumers were less inclined to borrow. As the economy has slowly improved and stabilized, that's changing. Either the lesson of the past has sunk in and spending on credit is being taken seriously and handled maturely, or the past is already forgotten and irresponsible borrowing and lending could threaten our economy again.
Student Loans and Savings
While job creation has been steady in the last several months, a decline in job production in March and April may have led to the observed increase in student loans. In a difficult and competitive job market, returning to school or continuing education might be the most sensible option. But taking on student loans can be a burden, both now and in the future.
In March, U.S. households saved 3.8% of their post-tax income, down from 4.7% in January. The trend seems to be to borrow more and save less, dangerous for everyone, and especially for students taking out loans fresh off unemployment.
Time will tell whether we've learned from our mistakes or are letting history repeat itself. What do you think? State your mind in the comments section below.


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NEW YORK – Learn how to wear a scarf in many different ways, very easy and it will change your outfit instantly!
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Too LateI watch the sky, as it burnsHalfway past the point of no returnSewing on a smile to numb the hurtThe insanity may have broken himBut I think the pain finally set inHe killed the ending to beginThere is nothing left, it's all goneThere's no way in hell to right this wrongHe left me to puzzle it out aloneSo if there's a way to erase thisTo pull him back from the bloody black depthsAs long as I live, I don't intend to fully lose him.
Ode to the NovaEnter the age of YoutubeWhere playing a game became a revenue.Commentary here, and a walk-through thereYou could say these fuckers were everywhere.But look, what's up ahead?On a ground so oftenly tread.Leading the fad on an white angel steedThe Nova charges steadfast indeed.Tearing down knock-offs with a voice so sublimeAble to deviate and stand the test of time.Neigh he stood not alone in the reign of powerHis friends helped to keep his projects unsour.The man of Spoons and the one claimed ImmortalRide side by side him in formation.The trio of wits; the regulars called theyA deadly force of elimination.To this day, the No
So longA time so longThe start is goneLonger than foreverAn everlasting songWe waste awayWere skin and bonesNever moving or seeingLast light has flownWe slowly dieAmong the deadClose our eyesAnd rest our headsA time so longWe forever seeThe shadow of timeIn you and me
Dont sayFear and pain running in my brain,Help me please or so to say,But please don't even say.Frightened i am shivering i can,Wanting to run so very far,Stressed levels high for no one.Panicked i am how does it change?Should i go run so far away?Never come back to this here town,Hoping to never ever be found.Hiding from many do not chase me,Do not say that you love me,Not a normal child for sure i am,Do not say i will change,Let me hide i will run,If you pursue me you'll be stunned.Scared i am i cannot hide it,For he told me that,To come too close hurts the most,Stay away as one can for its the whole plan.Do not dare say once again,Tis not something to be laughed at,Scared me you did please stay away,Don't ever tell me i love you again.Panic attacks different breaths,I cannot see into this present,Losing my vision yes i am,Is it all my fault again?No one should love me,Please run away,Don't tell me you love me again,Trying to kill as one many,Do you want me to
Oliver May and the ChupacabraThere was once a boy named Oliver May,Deemed a coward and a little bit gay.To rid of his gift or curse, he would prayThat he no longer sees cryptids all day.Oliver grew up and his hair turned gray,No longer scared of these monsters he'd slay.Rumors abound of goats being sucked dry;Curious Oliver would visit and pry.At night, he saw a creature slim and sly."Look closely with an inquisitive eye,A Chupacabra!" Oliver would cry.Setting up a trap with a goat as bait,Oliver would hide in the bush to wait.Chupacabra walked in and sealed its fate.Dawn came, its head delivered on a plate.The townsfolks would sing, dance and celebrat
Morning CallThank you for the morning callYou said just what I have hopedDid you hear me laughing softlyThrough spring tears that gently flowedDove-grey sound of light rainWhispering secrets in my earUnder blanket happy dreamOf a smile that is so dearI could stay in bed whole dayFeeling touch of it's caressBut in duty to my lifeLovely wish I must suppressI will linger little longerQuietly sit on futon edgeWatch the peaceful dreamy smileDaily faith to it will pledge
3 a.m. Rhyme TimeOnce grew a tree so highIts wooden arms did reach to embrace the lovely, lonely skyThe sapphire maiden fell in loveYet was powerless to help or touch from her perch so far aboveSo the goddess for three days and nights cried pure tears of loss and sorrowAnd beneath her gray veil of loss, her lost love did soak up her tears and growWider and wider his arms did embraceUntil he could lift the cloud veil and reveal his savior's lovely face"What saddens you so, goddess of my heart?"The voice did cause the sky-maiden to startA charming blush spread along her azure cheeksHer voice was barely that of a whispering breeze when she began to speakHiding her blush and averting her eyes, she confessed her love and desireHer soft words made the tree pause in his journey to grow ever higherThen, suddenly, with greatest effort, he began to pull up his roots one by oneAghast, the maiden uttered not a sound, uncomprehending of what would happen until he was almost doneShe cried,
Voicemail MessageJust called to say I'm on my wayFor such long time I've been awayCan't wait to be in your embraceI miss your voice, I miss your faceI tried to call you from the postBut couldn't reach you, signal lostThe journey took me to far landOf which you'll hear from me firsthand
Labyrinths and PuzzlesMy life's mosaic made of puzzlesIt is a labyrinth of codesI learned to read between the linesOf lyrics, names and lately wordsI solve a puzzle when I'm packingThe groceries each day of weekTo lift the backpack and two bagsIs not a matter for the weakI've really mastered packing processI'm quite efficient, must sayNot inch of space is lost or wastedLike game of tetris in a wayEach day is labyrinth of timeIn which to find the way I strife To fit all that I want to doWith all the chores of daily lifeI love to solve interior puzzlesWhen I'm inspired, all night in sweatMoving around the pianos, bookshelvesUntil apartment is resetTraditional poetic gameKeeping the rhythm and finding rhymeWithout sacrificing thoughtI'm now playing all the timeDeciphering the code of lifeThe roles coincidences playThe hidden meanings in the signsThat teach the mind to see true wayLife's labyrinth is work of artLike architecture of DaedalusWhen it is bui
Power of InspirationWhen I deciphered morning codeI had such feeling of elationLike battery that's fully chargedWith energy of inspirationThe poems flowed on page like speechI moved on bike with speed of lightI have accomplished daily choresAll day I felt like bird in flightIn ballet class I beat my recordBy doing thirty six fouettésI gave off sparks as I have turned(They were not perfect I confess)I danced adagio with soul I could have jumped over the moonI could keep going on and onBut class has ended all too soonBack at the school yard with the kidsI started writing words of odeIn praise of artists building mazesLife is a labyrinth of code
Time Saving RecipeSome oregano for the stressRelax tight nerves with it's caressA cup of fresh brewed buckwheat teaSpreads peace and leaves mind demon free Fresh piece of mango like gold sunA snack that's healthy, sweet and funWhile at the sunset you'll be lookingLet kids experiment with cookingLet someone else wash dirty dishesIn meantime you fulfill your wishesPlay piano or jot down few wordsDecipher hieroglyphic codesLet all your hidden selves come outPerhaps a scientist will sproutAnd when you've saved a little timeJust sit and dream or write a rhyme
Searching for Lost TimeI am searching for lost timeLife's a mess in disarraySo much clutter in my placeHave to clean it up one dayI have found half an hourLying on the kitchen floorMinutes under pile of shoes Scattered by the entrance doorSome time hidden in the laundryReally hope it did not shrinkQuarter hour under pianoSome fell into kitchen sinkIn dark corner under book shelfHalf an hour in flakes of dustUnder bed rolled whole round hourWith the stains of mould and rustIn twilight before the sunriseTorn between the maze and rhymeRacing with the morning rushHope for both to find the time
Sleepy PoemDay has scattered like the sandSifted through the hourglassSun has fallen into riverShadows hiding in the grassI just want to take a breathListen to the silence singSit for moment with closed eyesFeel caress of angel's wingDrop by drop the sleepless hoursOverfilled the coffee cupWord by word a sleepy poem In a dream on lines curled up
...A happy smile greets sleepy dayWith sparks of laughter in a punOf the amazing game we playIn maze of words we're having fun
The Copper GiantCount of years have I lost,As I dwelled in my old cellarI tried to build at any cost -The device so spectacular!I'll drag my country from the dustAnd the ruins of past warsWeapons will be laid to rust,When I energize the copper corpse!Oh, how marvelous was the dayWhen I introduced my engine to the world!And nothing could bring me dismayWhen my proud heart became unfurled!Greater and stronger than any man,The machine showed itself in full pride!And when the exhibition finally began,My felicity was impossible to hideThe audience was gathered before,The engine was still in slumberThe excitement couldn't be kept ashore,On that evening of NovemberSilence stepped in and the audience gazed,When the engine was brought to lifeEven I was tremendously amazedThat I've won my internal strifeThe spinning of cogs made it walk,Though the machine clattered too loudBut the copper giant ceased every talkAnd the silence made me even more proudBut my work was doomed to tatters,
sea dog's lamentThe poetry of pirates,is not what one should hear,the cuss words and the violence,offends a gentle ear,a shanty song is good and fine,when sung upon the deck,but beware son,of the brine,its secrets and dark depth,a mariners sad old story,cursed by an albertross,his quest for death or glory,just taught his heart of loss,the wailing of the syrens,feel like fish hooks on the soul,but the motion of the ocean,can still lead you to your goal,beware of unknown waters,travail them with care,the screaming and the slaughter,caused by monsters that dwell there.


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Terms and conditions: All fares mentioned are per person, in US dollars, cruise only, based on double occupancy, and include non-discountable amounts. Government fees and taxes are additional ($35-$300 per person).
Additional discounts may apply. Call your travel professional or Windstar Cruises at 1-800-258-7245 (US/Canada) or 206-733-2704 for more information.
The Blue Grotto (Grotta Azzurra) gets its name from sunlight passing through an underwater cavity and shining through the seawater to create a stunning blue reflection. Combine this wonder of nature with exploration of Capri's "must-see" sights. You will take a 20-minute boat ride from the ship to the Grotto's entrance where you board a small rowboat to enter the cavern. Then another 20-minute cruise to Marina Grande where a minibus awaits your arrival. During the ascent to Anacapri you'll discover expansive views over the bay of Naples and Sorrento. In Anacapri you may choose to visit the Villa San Michele, the former home of the Swedish writer Axel Munthe which is now a museum, or ascend further up to Monte Solaro. Monte Solaro offers a breathtaking 360° panoramic view of the Gulf of Naples framed by Mount Vesuvius in the background. Combine those with the Gulf of Salerno, Anacapri Plain, the Sorrentine Peninsula, Ischia Island, the offshore faraglioni (limestone rocks), and the deep blue of the sea to provide you with memories to last a lifetime. Following leisure time to stroll the narrow streets, you will sample local wines and cheeses before descending to the famous square and the famous Augustus Gardens. You will return by funicular railway to the yacht at Marina Grande.
Here's an ideal opportunity to explore Capri's highlights, to sample local wine and cheese, and to learn about Limoncello. After proceeding ashore by ship's tender, you will board a minibus at Marina Grande. During the ascent to Anacapri you will see expansive views over the bay of Naples and Sorrento. On arrival in Anacapri you may choose one of two activities. Either visit the Villa San Michele, the former home of the Swedish writer Axel Munthe which is now a museum, or ascend further up to Monte Solaro where you will be rewarded with a 360° panoramic view over the Gulf of Naples framed by Mount Vesuvius in the background. Views of the Gulf of Salerno, Anacapri plain, the Sorrentine peninsula, Ischia Island, the offshore "faraglioni" limestone rocks and the deep blue of the sea will provide you with memories to last a lifetime. Following time at leisure to stroll the narrow streets you will be invited to sample local wine and cheese and taste the local Limoncello. Your guide will explain all the secrets about this famous drink. Descend to the famous square in the town of Capri before venturing on foot to the famous Augustus Gardens. You will return by cable car to the ship's tender at Marina Grande.
Founded in the 6th century B.C. by Greeks from Naples, Taormina was subsequently taken over by the Romans. Many of its narrow cobblestone streets are closed to traffic, making the main part of Taormina accessible only by foot. Your guide will introduce you to Taormina's delights on a guided walk that includes the Piazza Vittorio Emanuele and the bustling main street of Corso Umberto, lined with former mansions of enchanting architecture and balconies that brim with flowers. Stop briefly in the inner courtyard of the medieval Corvaja Palace. You will enjoy the panoramic views of the bay and snow-capped Mount Etna in the distance as you gaze from the Balcony of Piazza IX Aprile. Follow your guide up the narrow street that leads to the Greco-Roman Theatre. Taormina's most famous antique dates back to the 2nd and 3rd centuries B.C. and still hosts performances today. The theatre's dramatic location is nothing less than breathtaking. The tiny village of Castelmola is strategically located near Taormina, a splendid site with panoramic views. The focus of the village is the attractive Piazzetta del Duomo with its fine, intricate paving. From various points there are wonderful views of Mount Etna, the north coast and the beaches below. You will have over an hour to indulge in browsing the many shops and boutiques that line the main street of Taormina.
Mount Etna, a very active volcano, is the largest in Europe at 10,723 feet and has erupted 130 times. Of great interest is the variety of landscapes and vegetation that can be found on the volcano's slopes. Your drive to Mount Etna will be along a coastal highway and through a fertile paradise of green vineyards and golden citrus groves, passing through villages such as Santa Venerina and Zafferana Etnea. The scenery becomes more forbidding as you approach the Sapienza Refuge. You will see the city of Catania, overwhelmed by an eruption 300 years ago and walk around Crateri Silvestri inspecting the lava flow from the eruption of 1983. These small craters are set amid bare fields of grey lava that stretch for miles. Using the modern installations of cable cars on the slopes of southern Mount Etna, in only 15 minutes it is possible to reach the height of 8,215 feet. Every year more than 300,000 visitors take advantage of this modern cableway system, which can transport 1,200 people per hour.
The Barone di Villagrande Farm on the slopes of Mount Etna has belonged to the Nicolosi family since ancient times. In 1727, a decree issued by Emperor Charles VI conferred privileges and the title of Barone di Villagrande to the Nicolosi family in recognition of their passion for viticulture. Their skill in the production of fine wines is legendary. The farm lies 1,800 feet above sea level in a natural, south-facing amphitheatre in the heart of the Etna D.O.C. and Etna Bianco Superiore appellation zone. The red wines are stylish and firm, while the whites are long and structured with a delicate, penetrating aroma. The ancient wine cellars have maintained their historic aspect, with stainless steel and oak barrels aging side by side. The owners will show you the old cellar and will introduce you to the range of wines produced in the winery, accompanied by a delicious refreshment of typical Sicilian products. On the way back you'll have the opportunity to see the lava flows from 1992 before you return to your ship.
Your journey will begin as your driver-guide collects you from the quayside for your 4x4 adventure. En route to the summit of Mount Etna you'll stop to see the vast lava flows and the more recent paths corroded by the 2002 eruptions. You'll see how the lava flow has carved its way through hillside forests and bush land leaving a scar, seen from miles around. In 1980 Etna's flank suffered a collapse, which caused part of the volcanic edifice to slide towards the east. The huge depression which remains is known as Valle de Bove (Valley of the Ox). You'll be able to see this site from your jeep as you travel over the lava fields. The eruptions of 1992 and 1993 created a fascinating cave from the lava flows. You'll visit the Lava Cave, with a length of around 2,854 feet and a diameter ranging between 16 and 26 feet. Next, you'll have a truly up-close and personal view of magnificent Mount Etna as you are guided on a walk over the new lava flows. You'll see the steam created from the activity of Piano Provenzana and the wonderful views from atop one of Europe's most active volcanoes. After your exciting morning you'll enjoy a typical Sicilian lunch at Kikajon Refuge, a holiday farm located in the park of Mount Etna. After lunch you'll have time to discover the delights of Alcantara Gorge, where the water is freezing, even in the summer.
This tour by motorcoach will cross the plain of Laconia through its orange and olive groves, with the mighty Taygetus Mountain (7,897 ft.) in the background to arrive in Sparta, which today is a big, modern town. As the original Spartans cared little for buildings and lived a "Spartan" existence in barracks, their ancient architecture was simple and basic. Today, its scanty remains reflect little of Sparta's ancient renown. Four miles west however, sits the medieval town of Mystras with its churches and houses, monasteries and palaces lining the steep narrow streets. For 200 years, from the middle of the 13th century, this Byzantine town flourished. From the mid-15th century to the beginning of our century, the town was in constant decline, with the exception of a few years during which it was under Venetian control. However, the magnificence of the Byzantine architecture, remarkably preserved and sensitively restored, gives you the impression you are entering a whole different age.
Leaving Gythion your tour will cross the Mani peninsula to Diros to visit the spectacular caves of Vlyhada and Alepotrypa, first opened to the public in 1963. You will ride in specially constructed boats for almost a mile through "caverns measureless to man." Aided by electricity, the splendors of nature are on show. You will see formations that look like, and are named after, great sites such as the Metropolitan Throne, the Leaning Tower of Pisa and the Chinese Palace. At the bottom of one of the lakes of Vlyhada, often considered the most beautiful cave in the world, many interesting things have been discovered, such as fossils of hippopotami. After your cave visit you will drive to nearby Areopolis for a short stroll through the town, before returning to Gythion.
Lipari, the largest of the Aeolian Islands, is well known not only for its mythological connections, but most of all for its natural beauty. Your local guide will escort you up to the castle, built on the site of the ancient acropolis. The castle today plays host to several churches, an archaeological site, and the Aeolian Archeological Museum. You will visit the classical section of the museum to admire the precious finds from Lipari and the other islands in the archipelago. You will be able to admire over 250 masks from Greek comedy. Board the bus at Marina Lunga where a short coach trip will give you the chance to admire the island in all its beauty. You will stop off at the most spectacular points of the island, giving you real proof of what a remarkable place the world can be. From the Faraglioni rocks to the picturesque pumice quarries and the flow of hardened red obsidian at the Rocche Rosse, your guide will take you on a journey of discovery around the island. Before returning to the yacht you will have time to do a little shopping, to take a few final photos or enjoy a pleasant stroll.
The island of Vulcano is one of the most interesting in the Aeolian archipelago because of the exceptional nature and the variety of its landscapes. Your tour begins with a boat trip around the island where you'll see breathtaking views of the Faraglioni, Grotta del Cavallo and Vulcanello, arriving at the only landing spot, Porto di Levante. You have the option to stay at the beach for a mud bath or a bath in the clear water of the island, or to follow the guide for a hike up to the volcano. The climb up to the middle crater is particularly interesting and you can reach the top in less than an hour. The bathing and mud baths are available all year round, while hot springs heat the sea. In fact, off near the Faraglioni, you'll see the boiling seawater phenomenon, caused by underwater fumaroles, jets of gas, bubbling up through the sea. The medicinal value of these thermal waters, together with the mud baths, is used in the treatment of various diseases and has made the island famous.
Monemvasia is unique among ruined medieval cities in that it is entirely built on a rock that appears to be barren when seen from the mainland. Your tour will commence with a walk through the narrow streets within the castle walls, so tiny that in many places only two people can walk side by side. You will see the ruins of houses and Byzantine churches — most in ruins with the fortunate exception of the Church of Christ Elkomenos. This cathedral dates back to the 13th century, but features alterations made during the Venetian occupation of Monemvasia. Four surviving ancient Byzantine icons are on display. At the top of the hill, on the steepest side of the cliff, rises the ethereal and beautiful church of Saint Sophia—one of Greece's finest monuments and a rare example of the domed octagonal style of church. It also dates back to the 13th century and features wall paintings and marble decorations from that time. From the top of the castle, the view of the sea and the houses of the lower town are quite memorable.
This tour is perfect for those who would like to visit Rome but do not feel like walking the cobblestoned streets of the Eternal City. You will meet the local guide in Civitavecchia and board a coach for Rome. You will start the Orientation Tour with the Ostiense Gate, the amazing Pyramid of Caio Cestio, built in 12 B.C., and the Baths of Caracalla, the second largest spa in ancient Rome. Then you will head to the Circus Maximus, which could welcome 320,000 spectators who watched chariot races there. Visit the Colosseum, constructed in only eight years, where over 70,000 spectators could take a seat and leave the building in only a few minutes through its 80 entries. Your tour also includes Via Veneto, which became popular in the 1960s as the heart of the "Dolce Vita" of Fellini's Cinema, Castel Sant' Angelo and St. Peter's Basilica and Square. The dome of the basilica was designed by Michelangelo. Your drive will continue to St. Paul's Basilica Outside the Walls, where you will have free time to explore on our own. The coach will wait for you in the vicinity.


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Well as a follow up, I ended up running out of tobacco one night while the wife was working, so when she came home all I could do was go with the 24 hour convenience stores and pharmacies. I got my first pouch of Captain Black regular (white pouch) at CVS so I thought I would see what Walgreen's Pharmacy had to try and mix things up. What they had was one size and brand- "Blenders Gold All Natural Pipe Tobacco" in 12oz bags for $10.50. They had about 7 or 8 different flavors to choose from, so I figured I would try it out, and got the "Rich Vanilla" since I hadn't tried a food/spice flavor yet.
Anyway, I got home and was half way through smoking a nice bowl of mulch before I realized this was probably the worst tobacco product I have sampled in my life. I actually thought that on the first and second puff, but I try to give it time. Wait for it... wait for it... maybe a delicious flavor would start to come out after it got going? Nope. I made myself smoke it the next day at work, and it was terrible. But hey, at $10.50, it's only like a dollar more than a pack of my old ciggs would have cost, and I would have burned through a pack in a day. So I can't cry about the wasted money. The terrible smoking day, yes, the money, no.
That night I swung by the Hannaford's Grocery Store and picked up another pouch of Captain Black Regular (which was almost $3 cheaper there than the same size pouch I got at CVS Pharmacy that first pipe night). I also got some Carter Hall with the soft "luxury pouch" and that was just $3.99, so for the price I can experiment. Because I had such a bad smoking day I went right with the captain black, which I already tried and I like. I had a bowl or two of the Carter Hall since then, it's definitely different than the blends I have had so far, so it will take some getting used to.
It doesn't appear that gas stations and convenience stores, at least the ones I have been in since pipe smoking, carry pipe tobacco. They all seem to sell rolling tobacco, but no pipe tobacco. I'll keep on the lookout though just because it would be nice to know in a pinch.
One thing is for certain, at work I get compliments from all the lady smokers on how they love the smell of pipe smoke. I sent one older lady into a childhood flashback, she said my pipe smoke smelled exactly like the kind her grandfather smoked in his pipe, and she gave me a couple of heartwarming stories about her grandpa (who apparently was a Captain Black man back in the early 1900's!). I can't say my cigarette smoke brought back memories for anyone. Well, good memories, anyway.