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Hotels.com 沒有該酒店的相片。
Best Western Big Country Inn 位於 柯林加
- Hotel Year Built - 1983 Year Remodeled - 2008 Additional Property Description - The beauty of Mother Nature is right in your back yard when you select this Coalinga hotel nestled in the heart of the real California. A couple of things define the region around this Coalinga hotel. The Annual Horned Toad Derby Carnival and WHAMOBASS Hot Air Balloon Festival draw crowds from around the country. Theres something to be said about the kind of excitement that surrounds traditional fun. These unique events arent the only thing happening near our Coalinga hotel. The Lemoore Naval Air Station hosts a few must-see events, while the Harris Ranch Restaurant dishes up fine dining with local ingredients. If youre searching for the best all-American meal of your life, theres no reason to search any further. Fun and games are endless at the local Tachi Palace Hotel and Casino. However, youve already won the jackpot by discovering a Coalinga hotel that treats every guest like family. Whether youre in town for the Coalinga State Hospital or West Hills Community College, a touch of home is the trick for a relaxing, revitalizing stay. Many business travelers call our Coalinga hotel their home away from home. We are proud to host employees of the State Department of Corrections at Pleasant Valley as well as local colleges and hospitals. Our service men and women are special, regular guests. Nothing gets you ready for the work day better than a complimentary full breakfast featuring piping hot eggs, stacks of fresh fruits and sweet pastries, a selection of cereal and yogurt, and gourmet coffee. Dont forget to dedicate some time to exploring and recreation. The Tulare County Fair is an absolute must. The R.C. Baker Museum, Benitoite California State Gem Mine, Coalinga Cinema Reel Time Entertainment, and rodeos and bike races are all popular. The

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Wyman watercolors return to Anaktuvuk Pass
NOVEMBER 2011 - Reproductions of paintings created during a 1950s retreat to the Brooks Range have been donated to the community of Anaktuvuk Pass. The originals will be housed at the University of Alaska Museum of the North.
Jeffries Wyman helped discover a new branch of biochemistry and embarked on a series of global pilgrimages, including a painting retreat to the University of Alaska Fairbanks weather station at Anaktuvuk Pass. He produced over 100 drawings and watercolors there, as his daughter, Anne Wyman, described in the book Kipling's Cat: Memoir of My Father.
"He ate caribou or sheep the men sighted with ancient telescopes steadied on fork sticks. All of this figured in a series of beautiful cobalt and sepia watercolors of the landscape and – for almost the only time in his painting life – of the people he lived with."
Anne Wyman and her brother Jeffries Jr. donated 17 watercolors and drawings to the UA Museum of the North and provided the funds for high quality reproductions to be framed and shipped to Anaktuvuk Pass for display at the Simon Paneak Memorial Museum.
Mareca Guthrie, the UA Museum of the North's fine arts curator, helped coordinate the donation. She praised the Wyman family for their work to preserve the paintings.
"M useums have two conflicting goals, preserving objects so that they can be experienced by future generations, and ensuring that they get to be seen and enjoyed now," she said. "Because watercolors are so sensitive, we decided it would be best to keep the originals in the climate controlled environment of our museum, but it was also important for Anaktuvuk Pass to have something to display."
Wyman said her father was not a socialite who cared about big hotels and comfort, but preferred to be among the people, observing how they lived and worked and managed their lives.
That's why it makes sense that the paintings have returned to the place where they were conceived. "They are all about the Pass as it was in the early 1950s.
"I love the paintings," Wyman said. "But I am getting old now and trying to think of what to do with the rest of his pieces. We are particularly glad that the Alaska paintings and the journals have found a home.
Guthrie said photographs are the typical visual form we use to explore the mid-twentieth century, but drawings and paintings offer an even more personal lens.
"Some people think that the act of drawing from observation is a sort of meditation on the subject. The artist is drawing, not just with his hands, but with his eyes, head, and heart. When you look at the watercolors you can see the respect and tenderness the artist had for his hosts- and it is that personal connection that I like the most."
Vera Woods, the director of the Simon Paneak Memorial Museum in Anaktuvuk Pass, said the paintings have been well received. "They are hanging beautifully in the Elder's Room, and the people love them."


text: Servers which support WSGI ========================== This is an alphabetic list of WSGI servers. In some cases these are WSGI-only systems, in other cases a package includes a server. Please feel free to expand the list or descriptions. Direct links to documentation on how to use the server is especially appreciated. `ajp-wsgi `_ A threaded/forking WSGI server implemented in C (it embeds a Python interpreter to run the actual application). It communicates with the web server via AJP, and is known to work with `mod_jk `_ and `mod_proxy_ajp `_. Also available in an SCGI flavor. `Aspen `_ A pure-Python web server (using the CherryPy module mentioned next) with three hooks to hang your WSGI on. `cherrypy.wsgiserver `_ CherryPy's "high-speed, production ready, thread pooled, generic WSGI server." Includes SSL support. Supports Transfer-Encoding: chunked. `chiral.web.httpd `_ A fast HTTP server supporting WSGI, with extensions for Coroutine-based pages with deeply-integrated COMET support. `cogen.web.wsgi `_ WSGI server with extensions for coroutine oriented programming. `FAPWS `_ Fapws is a WSGI binding between Python and `libev `_. See also: `author's block `_, `GoogleGroup `_. `fcgiapp `_ fcgiapp is a Python wrapper for the C FastCGI SDK. It's used by PEAK's FastCGI servers to provide WSGI-over-FastCGI. `flup `_ Includes threaded and forking versions of servers that support FastCGI, SCGI, and AJP protocols. `gevent-fastcgi `_ WSGI-over-FastCGI server implemented using `gevent `_ coroutine-based networking library. Supports FastCGI connection multiplexing. Includes adapters for Django and other frameworks that use PasteDeploy. `Gunicorn `_ WSGI HTTP Server for UNIX, fast clients and nothing else. This is a port of Unicorn_ to Python and WSGI. `ISAPI-WSGI `_ An implementation of WSGI for running as a ISAPI extension under IIS. `James `_ James provides a very simple multi-threaded WSGI server implementation based on the HTTPServer from Python's standard library. (*unmaintained*) `Julep `_ A WSGI Server inspired by Unicorn_, written in pure Python. `m2twisted `_ WSGI server built with M2Crypto and twisted.web2 with some SSL related tricks. Used with client side smart cards and it is also possible to run the HTTPS server with a key in a HSM (like a crypto token) `modjy `_ Modjy is a java servlets to WSGI gateway that enables the running of `jython `_ WSGI applications inside `java servlet containers `_. `mod_wsgi `_ Python WSGI adapter module for Apache `NWSGI `_ NWSGI is a .NET implementation of the Python WSGI specification for IronPython and IIS. This makes it easy to run Python web applications on Windows Server. This is a potential alternative to ISAPI + ISAPI_WSGI modules. `paste.httpserver `_ Minimalistic threaded WSGI server built on BaseHTTPServer. Doesn't support Transfer-Encoding: chunked. `phusion passenger `_ "proof of concept" WSGI since 2008 (1.x), support upgraded to "beta" in version 3 (with limitations e.g. requires Ruby even when unused) and first-class in Passenger 4. `python-fastcgi `_ python-fastcgi is a lightweight wrapper around the Open Market FastCGI C Library/SDK. It includes threaded and forking WSGI server implementations. `Spawning `_ `twisted.web `_ A WSGI server based on Twisted Web's HTTP server (requires Twisted 8.2 or later). `uWSGI `_ Fast, self-healing, developer-friendly WSGI server, meant for professional deployment and development of Python Web applications. `werkzeug.serving `_ Werkzeug's multithreaded and multiprocessed development server. Wraps wsgiref_ to add a reloader, multiprocessing, static files handling and SSL. `wsgid `_ Wsgid is a generic WSGI handler for mongrel2_ webserver. Wsgid offers a complete daemon environment (start/stop/restart) to your app workers, including automatically re-spawning of processes. `WSGIUtils `_ Includes a threaded HTTP server. `wsgiref `_ (`Python 3 `_) Included as part of thef standard library since Python 2.5; it includes a threaded HTTP server, a CGI server (for running any WSGI application as a CGI script), and a framework for building other servers. For versions prior to Python 2.5, see `wsgiref's original home `_. .. _Unicorn: http://unicorn.bogomips.org/ .. _mongrel2: http://mongrel2.org .. _Rack http://rack.github.com/


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Throughout the years we have worked with a lot of people. Artists, designers, architects, academics, musicians, students and amateurs. They have given workshops and presentations, and have created works of art. We continue to work with them, cultural institutions, commercial and non-commercial organizations, and of course our sister organization Mediamatic Lab, on small and big projects in the Netherlands and beyond.


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Classic Jazz and Tunes from High Society Cocktail Night
We play Frank Sinatra and Jazz Artists, singers and instrumentalists who have recorded the great standards.. Please join us for swinging jazz with John Coltrane, Kurt Elling, Anita O'Day and more. Frank Of Course and bossa nova. Send us your comments! .
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Frank Sinatra, Ella Fitzgerald, Bing Crosby, Al Jolson, Judy Garland, Fred Astaire and others perform Tin Pan Alley gems also songs from Hollywood and Broadway musicals.
Renewed the playlist at 2014/1/1. Special 169 tracks featuring 48 Famous Piano Trios tunes only , such as Bill Evans Trio, Bud Powell Trio, Keith Jarret Trio, McCoy Tyner Trio etc. Playlist is available at http://n-shuhei.net/Music/List140101.htm
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On the 2nd of May 2011 this station will cease. Live 365 will make it VIP. I leave the legacy for you. Find me now at Sky.Fm - Jazz Classics, playing 10,000 tracks
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Honey-Lemon Tea
From EatingWell.com
This is a popular drink served in homes along the Yangtze during the summer. In China, honey is highly praised for its medicinal value. Some say daily doses of local honey may help ease hay fever.
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Nutritional Information
(per serving)
Calories | 21 |
Total Fat | -- |
Saturated Fat | -- |
Cholesterol | -- |
Sodium | 7mg |
Total Carbohydrate | 6g |
Dietary Fiber | -- |
Sugars | -- |
Protein | -- |
Calcium | -- |
Ken Burris
U.S. | Metric | Conversion chart |
- 1/4 cup(s) dried chrysanthemums (see Shopping Tip)
- 3 lemon slices
- 4 cup(s) boiling water
- Honey to taste
- Place chrysanthemums and lemon in a glass or ceramic pot. Add boiling water. Cover with a lid and let steep for 5 minutes. Stir in honey. Refrigerate until cold, about 3 1/2 hours. (It's not necessary to strain the tea.)
Exchanges: 1/2 other carbohydrate
Tips & Techniques
Shopping Tip: In China, you can buy dried chrysanthemums at "medicine stores" or vegetable markets; in the U.S., look for them at natural-foods stores or Asian markets.
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BeerAdvocate on your phone?! True story. Try the beta now.
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Fancy Pants - New England Brewing Co.
Displayed for educational use only; do not reuse. |
Ratings: 76 | Reviews: 36 | Show All Ratings:
3.31/5 rDev -14%
look: 3.75 | smell: 4 | taste: 3 | feel: 3.25 | overall: 3.25
500ml bottle generously extra'd to me by Paul in a trade of ours. Poured into a Cigar City snifter today, 9/11/2013. Review #207.
This brew pours a cloudy orange-brown body, with relatively minimal carbonation for the style- about a 1cm white head that dissipates fairly quickly. Not much lacing, doesn't look too special.
Nose is pretty much reminding me of Supplication. Lots of cherry tartness complemented by a woody oakiness which is likely from the cabernet barrels. It actually smells sour. Not too bad actually, I really enjoyed the smell on this beer.
However, the taste is incredibly disappointing. Not much sourness at all, more of the cherry tartness. It's not very sweet, but its not very sour either. Not a great balance of flavours.
Thinner bodied, watery and not really satisfying. It's a fairly low ABV sour, but Paul's homebrewed sour brown ale aged on red wine grapes was much, much better than this. Finish is a bit dry, and the body just doesn't satisfy me here. Even the carbonation isn't great.
It's pretty much a below-average Flanders Oud Bruin. I just wasn't impressed with this one, and I do not recommend getting this one. You can do so much better with Belgian imports sitting on the shelf.
Serving type: bottle
09-12-2013 06:06:11 | More by Stevedore
4/5 rDev +3.9%
look: 3.5 | smell: 4.25 | taste: 4 | feel: 3.75 | overall: 4
A cloudy, murky-orange-brown with a slim bit of white scattered head and minimal lacing. The aroma is full of malt vinegar and sweet Cabernet with cherry cocoanut highlights. The flavor brings a bit harsher apple cider vinegar with a deep toffee malt and a hint of whiskey alcohol. This offers a medium body with a somewhat heavy feel, cask like carbonation. Very good stuff for the sour effect I always enjoy.
Serving type: bottle
04-10-2013 04:22:51 | More by Durge
New York
3.43/5 rDev -10.9%
look: 4 | smell: 3.5 | taste: 3.5 | feel: 2.5 | overall: 3.5
A bottle I traded for in February and decided to pop open during Superstorm Sandy.
A-red but rather flat looking. Just a few bubbles from a vigorous pour.
N-some cherry and a bit of vinegar, but not much else.
T-a tart brown ale, with some malty sweetness. A touch of leather and oak as it warmed.
M- flat and slightly dry. Lack of carbonation seems to hurt the style here. I was hoping or more sour, instead of just a bi of tart.
O-I like this brewery a lot, having enjoyed other offerings. This being one of my favorite styles, was a great letdown. I hope NEBCOANY has learned from this an will continue to push the envelope.
Serving type: bottle
11-01-2012 16:02:06 | More by unclejazz
2.78/5 rDev -27.8%
look: 3 | smell: 3 | taste: 2.5 | feel: 3 | overall: 3
A: Pours a lightly hazy clear amber with a small white head.
S: Sour lactic and light mild amber ale. Not surprisingly, a bit light for an oude brune due to being from Atlantic Amber.
T: This had a tart acidic lacto flavor to it. Not overly sour , but the sourness was well developed. The body overall was not too complex, it could have had more depth, but it did come from the base of Atlantic amber which does not have a massive flavor base to begin with. A bit of oak and slightly sour creamy.
M: Very light for the style which is usually relatively light. Carbonation also pretty light, about right for the style.
O: I usually prefer my oude brune's a little more complex. That said having converted Atlantic amber to this, it is clearly a step in the right direction. I think if they were to make this with a heavier beer and give it a little more time it would come out a little more to the tune of my liking.
Serving type: bottle
10-12-2012 23:53:44 | More by alpinebryant
1.95/5 rDev -49.4%
look: 2 | smell: 2 | taste: 2 | feel: 1.5 | overall: 2
Chilled bottle into a glass, courtesy of t8000shx. Thanks, Ben!
A: Pours a surprisingly clear amber-body with reddish tint and off-white head. I expected a Flanders brown aged with fruit in cabernet barrels to have more of the opaque reddish-brown color of Russian River's Supplication or Consecration; this is strange.
S: This has a musky, old tannic aroma with some red wine. Mild phenolic presence (pepper). Kind of weak overall.
T: This is inoffensive; again, "weak" comes to mind. I mentioned to largadeer that this was wine-barrel aged ("This was wine barrel aged?!?!" - his response) with cherries ("This has cherries in it?!?!" - his response) and he remarked that they failed all around to express those flavors. I'd agree; in a vacuum, I'd accept this as a light-drinking saison or something similar, but even then its simplicity fails to distinguish it from anything else. I'd say it's middling if I knew nothing else, but its attachment to the Flander Bruin style actually drives it below that point. There's just no "there" there.
M: Lifeless, with little carbonation in the beer; oddly tannic and watery in the finish. I just can't find anything positive to say here.
O: This was well-received as some sort of saison or light-drinking wild ale, but we had trouble reconciling its actual execution with the style it purported to be.
Serving type: bottle
09-29-2012 04:11:42 | More by Arbitrator
3.83/5 rDev -0.5%
look: 3.5 | smell: 4 | taste: 4 | feel: 3.5 | overall: 3.5
Uploading review from "Sour" tasting notes. Poured into a 5oz brandy snifter.
Pours a very light brown, auburn color. No haze, or lasting lacing.
Smell is all spicy brown sugar. Not a lot of tartness in the nose. Taste is really sweet. Lot's of barnyard flavors going on here. Reminiscent of a farmhouse ale. Probably too much so for a beer advertised as a "Flanders Oud Bruin." A lot of malt, and a hint of pepper as well. Mouthfeel is medium to light.
Not my favorite of the night by any means. Not bad though.
Serving type: bottle
07-31-2012 21:27:29 | More by SneezyAchew
3.03/5 rDev -21.3%
look: 3.5 | smell: 3.5 | taste: 3 | feel: 2 | overall: 3
500ml bottle into a tulip glass.
A - Pours a clear dark red/brown with a small and patchy off white head. Fizzles away to some thin edging. Minimal lacing but leaves behind a nice alcoholic trace after swirling. The bottom of the bottle had a layer of yeast so I imagine my second pour will be quite hazy.
S - Loads of sour cherries and funk. Some vinous grape and musty oak notes. Very lactic heavy with an odd aroma of...cheese? Finishes warm with some vanilla.
T - Falls flat compared to the interesting aroma. Light cherries, grape juice and some faint vinegar notes. Maybe a touch of vanilla and oak. Taste sort of watered down and boring.
M - Eeeeesh. Almost no carbonation. Thats rarely an issue for me, but the body is so thin and lifeless that this drinks like a wine rather a beer.
O - A huge letdown. Chardoneighbor of the beast was an amazing sour, this is below average. Really needs some carbonation here, this is like drinking a sour and malty red wine.
Serving type: bottle
07-25-2012 02:08:02 | More by davey101
3.18/5 rDev -17.4%
look: 3.5 | smell: 4.5 | taste: 3 | feel: 1.5 | overall: 3
Big thanks to mdaschaf for the share. Vintage 2011 served into a tulip.
A: Murky reddish/maroon colored body, some lighter variations of the color throughout. A small white head forms but is gone almost instantly. Retention is not this beers forte, nor is lacing.
S: Musk, old wet oak wood, dry red wine, a bit of that sourness you'd expect from the style but not over the top. In fact, it does smell quite pleasant just nothing too much in the way of deep complexity.
T: Unlike the nose, this doesn't follow through. The sourness never really lifts much off the ground. It's starts off like it's going to have a nice complex sour character but quickly recedes into the flavor profile. Plenty of malt, oak, tannins and a harsh dryness.
M: Not completely flat but close. Little carbonation does try to break things up although the lack of bubbles here is a determent to this beer. This style needs higher carbonation, this is rather disappointing.
Certainly I was glad I tried this one, so thanks again Matt. The beer sounds awesome and is one style I really enjoy but this didn't come close to touching others. A nice attempt, just not refined at all.
Serving type: bottle
07-13-2012 12:50:13 | More by ShanePB
4.1/5 rDev +6.5%
look: 3.5 | smell: 3.5 | taste: 4.5 | feel: 4 | overall: 4
SPlitting a bottle at cellar temp with Stopper. Poured into a snifter the beer is slightly cloudy chestnut hue with frothy eggshell white head as an edge layer only and not much else for foam.
Aroma is funky and tart with some caramel that is overshadowed by by fruit and funk, maybe a little of that musty wet blanket scent?
First sip reveals a light body with very mild carbonation and a smooth texture. Flavor is some caramel and biscuit mixing with dark and light fruit. Very funky and musty with some tart acidic notes on the finish. I think I get a bit of sour cherry but I may have imagined that in the background.
Very complex flavor profile and still pretty easy to drink. I enjoyed this brew and would recommend to folks that like the sour and tart end of the beer spectrum.
Serving type: bottle
05-14-2012 00:09:27 | More by sulldaddy
3.7/5 rDev -3.9%
look: 4.5 | smell: 4 | taste: 3.5 | feel: 3 | overall: 4
Thanks to BA smoked for hooking me up with this. 500ml bottle poured into a tulip. The brew appears a clear ruby amber color but when held to the light, almost looks more of a reddish copper. A finger of off-white head appears initially and quickly dissolves to just a few bubbles across the surface.
The aroma has a hint of vinegar initially with some lactic tang and an edgy sourness that evolves into a focus on a fruity quality of alcohol and cherries. The more I smell this brew, the more the aroma gets directed towards cherry. A tiny bit of minerals around the edges and almost a cheesy funk aspect. There is a very mild barrel aspect present with a slight indication of vanilla.
The taste is spot on with what you would expect based strictly off the aroma. A tart cherry flavor is the main focus and it seems to be a derivative of both the cherry inclusion and bacterial aftermath. It has some mild earthen flavors throughout with almost a mild cheesy aspect into the finish with a bit of minerals. As it warms up, there is a very mild tannic barrel inclusion across the back. It is faint but it is there with the slightest touch of vanilla.
This is a medium to lighter bodied brew with a modest to light level of carbonation. It is easy drinking and the alcohol is perfectly included here. My only gripe is that the feel is a little thin and almost watery, it could be beefed up just a bit for my liking but the thin quality makes it much easier to approach and increases how rapidly it dissolves in my glass. There flavors of this to be a flanders are similar but just not quite there, it seems to be lacking in depth just a bit. I like where this brew was going and tip my hat to Nebco for giving it a shot, hopefully they continue with the adventurous brews.
Serving type: bottle
04-20-2012 00:50:01 | More by stakem
North Carolina
4.33/5 rDev +12.5%
look: 4 | smell: 4.5 | taste: 4.5 | feel: 4 | overall: 4
Bottle share in Hoboken, NJ.
A: Pours a cloudy dark amber to mahogany in color. The beer has a very thin off-white head that quickly reduces to a film and thin ring at the edges of the glass. Very light lacing is observed.
S: A nice and tart aroma to this beer with oak, vinous red wine, sour cherries, and some light fruit sweetness. Additionally there are some hints of vinegar as well.
T: The flavor follows the aroma of this beer, with a decent amount of vinous notes and vinegar tartness. The beer has quite a bit of oak presence, light spiciness, and quite a bit of tart cherry.
M: On the lighter side of medium bodied with moderate amounts of carbonation. Light dryness in the finish.
O: This beer was quite enjoyable and quite easy to drink. My first beer from this brewery and it was a very nice offering. I will be interested to try some other beers from this brewery as this was quite a good one.
Serving type: bottle
04-15-2012 21:40:46 | More by dbrauneis
Rhode Island
3.7/5 rDev -3.9%
look: 3.5 | smell: 4 | taste: 3.5 | feel: 3.5 | overall: 4
500ml bottle shared by jedwards (thanks for the opportunity to try this 'want' Jonah!). Pours a dull, burnt orange color with a semi-hazy clarity. Head quickly disperses into a cluster of bright white bubbles around the shoulders. The nose is difficult to describe on this beer - tart, vinegary and acidic; however, the overtones suggest something not particularly light. The beer is definitely style consistent - light pit fruit, citric acid and a yeast. Mouthfeel is light-medium in body with an even carbonation and light acidity. Overall, I found this beer to be somewhat of a Flanders Oud Bruin/Belgian Strong Pale hybrid. Flavors come off a bit on the light side of the spectrum and seem to lack the vinous qualities I've come to associate with the style. Decent, but not worth seeking out in my opinion.
Serving type: bottle
04-01-2012 20:44:23 | More by Jwale73
3.5/5 rDev -9.1%
look: 3.5 | smell: 4 | taste: 3.5 | feel: 2.5 | overall: 3.5
500ml bottle into Portsmouth snifter. Thanks to Michael for both!
A: Pours a deep dark ruddy amber color with a very thin and fizzy off-white head that quickly faded into a bubbly film. Not much in the way of lace.
S: Big notes of dry oak, vinous red wine, and both sour and slightly sweet cherries. I get a hint of vinegar as well, but cherries and oaky dry red wine dominate. Reminds me a bit of Supplication.
T: Not as potent as I was expecting. The cab barrel is really vinous and imparts a great flavor, and the cherries remind me of tart black cherry skins. Finish is quick and the aftertaste falls short though. Overall, flavors are a bit muted and more mellow than I was expecting. This tastes good I just it just really falls off in the finish.
M: Very low carbonation to the point that this is downright watery. Thankfully the acidic notes I smelled did not translate to the mouthfeel. This beer is lightly sour, and definitely dry, but it's actually rather soft, smooth, and easy to drink; it just needs more bubbles.
O: Great flavors just a not enough of them. Also this was easy to drink but way too thin. I would drink this again though, and hopefully future batches are even better. Thanks again,Mike.
Serving type: bottle
03-11-2012 00:35:04 | More by scottfrie
4.08/5 rDev +6%
look: 4.5 | smell: 4.5 | taste: 4 | feel: 3.5 | overall: 4
Just a huge thanks to Dan (DSlim71) for this great beer. Cheers buddy! 500ml bottle that I've been saving to have for a while.
Appearance – Pours into a snifter with a murky mahogany color. Just a hint of head is achieved with quite a vigorous pour that leaves very little lacing.
Smell – A nice tart aroma up front. Oak, red vinegar, cherry, vanilla, and definite cabernet wine.
Taste – A spicy oakiness, vinous notes, slight tart cherry and grape, lower vinegar (a big positive for me to be honest).
Mouthfeel – Lighter bodied, lower carbonation. I wish there was a bit more body and carbonation. Perhaps with time it will carbonate…but seeing as LA stuff never does I am not hopefull.
Overall – A pretty good early attempt. I am curious how my other bottle will age. Quite easy to drink and no alcohol is noticed. Very happy I was able to try this.
Serving type: bottle
02-25-2012 00:08:08 | More by SpdKilz
4.2/5 rDev +9.1%
look: 3.5 | smell: 4 | taste: 4.5 | feel: 4 | overall: 4
Another hookup from Sandman3479! Poured to Duvel tulip the beer pours an opaque orange brown color. A small 1/2 finger white head with minimal lacing and retention. The aroma is that of sour cherries, tart, almost vinegar character, hints of red wine. Not overpowering but enjoyable. The taste starts with the sour cherries but also has a good amount of tart sweet cherries, similar to a kriek, very nice blend. Mild bitterness with a hint of citrus character. Hints of oak and red wine, light malty sweetness. Well balanced. Good flavor. As beer warms the complexity of the flavors really develop, very enjoyable. Medium bodied with small carbonation finishes tart, bitter, enjoyable. Overall, a very enjoyable beer. Recommended.
Serving type: bottle
02-21-2012 15:24:49 | More by hopfacebrew
3.68/5 rDev -4.4%
look: 3 | smell: 4.5 | taste: 3.5 | feel: 3.5 | overall: 3.5
Opened at a recent, small tasting with the hoppymcgee crew.
Nicely hazy color, appropriately carbonated. Very complex, potent aroma really reminds me of Rosso. Smell is the best part of this brew.
Taste begins with complex yeast tartness and sour cherries. Only mildly sour & acidic. Flavors fade quickly, however, leaving a watery finish. Ryan's remark was spot on: "A solid first attempt at a sour."
Serving type: bottle
02-17-2012 05:20:58 | More by brystmar
New Jersey
3.65/5 rDev -5.2%
look: 3.5 | smell: 4 | taste: 3.5 | feel: 3 | overall: 4
500mL bottle poured into a flute
Pours a transparent orange with a core of light brown. Some bubbles try to form a cap, but can't muster anything more than loose bubbles. No lacing whatsoever.
The aroma is of oak, red wine vinegar, sour cherries, and cabernet. A solid aroma, with the cabernet taking the lead.
There is no carbonation here at all. I'm not sure if that is due to age or the intention of the brewery. A little carbonation can really go a long way with this beer.
Sour cherries at first with red wine vinegar coming in through the middle. The finish is of dry oak and a mild tartness. After a while, a little bit of sweet cherries poke through and linger. The cabernet influence is relatively prominent throughout.
Overall, this is a nice little Oud Bruin. An adventurous style to tackle and outside of the carbonation issues, this is pretty right on.
Serving type: bottle
02-11-2012 19:33:00 | More by ColForbinBC
New York
3.85/5 rDev 0%
look: 4 | smell: 3.5 | taste: 4 | feel: 3.5 | overall: 4
500ml bottle split two ways into tulips. Huge thanks to BA mob2332 for picking me up this bottle!
Appearance: Free pour yields a 1/3 inch foamy white head that dissipates quickly. Pours an almost fully opaque brownish orange.
Smell: Vinegar and sour cherries. Grape hard candy sweetness. Some cab notes gradually emerge. A bit faint, but really good.
Taste: Up front it tastes like the blend of sweet and sour cherries advertised on the bottle; sort of a cherry essence, but not like eating either kind of cherry. Grapefruit pith bitterness in the middle, along with some malty sweetness. Lactic sour finish with a small hint of oak.
Less tart/sour than a balance of tartness, bitterness, and sweetness. The grapefruit juice bitterness really balances the oud bruin sweetness that I often find off putting in some other beers. Tartness probably could stand to be more pronounced.
While most aspects of this beer are very mild, there's a lot of good flavor here. The Cabernet Sauvignon influence at first seems like it could be placebo, but eventually gets very prominent and plays well with the subtle oak, fruity sourness, sweet malt, etc.
Flavor could swing toward 3.5 for lacking punch, or 4.5 for having a wealth of delicious notes. Starts a little forgettable, but gets better with every sip.
Mouthfeel: Medium bodied. Low carbonation. Finishes semi-tart and bitter. Good, not great.
Overall: Great first sour offering from NEBCO (assuming I'm right that it is the first sour offering from NEBCO), and a definite treat for local fans of the brewery. Some sips strike me as "Good, but more like 'reminding me of good'..." and some sips are "Wow, this is world class!" When the oak is more prominent I like it more.
Hopefully this isn't a one time thing, as there's flashes of greatness here that suggest some amazing things could come out of barrels at NEBCO. Glad to have tried this.
Serving type: bottle
02-04-2012 01:31:06 | More by Pahn
New York
3.73/5 rDev -3.1%
look: 2.5 | smell: 3 | taste: 4 | feel: 4 | overall: 4
Thanks to capra12 for this one. Poured from a 500ml bottle into a Southampton oversize snifter. Shared with schen9303.
Pours nearly still. Just some big white clumps of bubbles floating atop the brew. Beer is a clear orange clay. Lacing is spotty and sparse with little cling but oily, sticky legs. Below average due to the almost complete lack of head.
Nose is sour cherries and red wine vinegar. Some sour grape skin notes also. Decent but not very aromatic.
Opens lightly tart cherries. Sour and slightly bitter grape skin mixed with a wet woodiness. Nice. Not overpowering but with good balance. Thin though. End is spicy cherry and more grape. Finishes cherry sweetness with a spicy, filmy aftertaste. Almost a complete lack of vinegar, which is a plus for me.
Light bodied with low carbonation. Oily and spicy in the mouth and slightly dry and smooth going down. Real nice. Finishes is clean with a lingering aftertaste.
A beer that doesn't look the greatest, doesn't smell the greatest but is solid where it counts. Low carbonation actually works really well here and the balanced, mellow flavor is really appreciated. A surprisingly good offering.
Serving type: bottle
01-31-2012 02:09:52 | More by SpeedwayJim
3.58/5 rDev -7%
look: 4 | smell: 4 | taste: 3.5 | feel: 3 | overall: 3.5
Thanks to bmanning for sharing this bottle. Served in a wine glass.
Pours a reddish-brown color with a good off-white head and some lacing. The nose brings some light cherry and wine plus a good bit of acid. Light oak along with fruit and acidity in the flavor. A bit of acetic character through the finish. Light-medium body with good carbonation. Pretty good for an early wild attempt.
Serving type: bottle
01-16-2012 19:43:22 | More by Thorpe429
4/5 rDev +3.9%
look: 4 | smell: 4 | taste: 4 | feel: 4 | overall: 4
Thanks Ben, talk about being under dressed for a beer.
Beer is orange and forms a thin white head of small bubbles, minimal lacing, moderate to low carbonation, low retention.
Aroma is a little funky, cherry, a little oak, nice.
Beer is nice, bright with a little vinegar at the end, dry finish, a little fruity, a little mild, I enjoyed it and would probably have it again.
Serving type: bottle
01-12-2012 01:47:51 | More by drabmuh
New York
3.95/5 rDev +2.6%
look: 4 | smell: 4 | taste: 4 | feel: 3.5 | overall: 4
From 01/08/12 notes. Big thanks to bmanning for sharing this one. 2011 vintage, 500ml bottle into a tulip.
a - Pours a hazy medium orange color with one inch of white head and moderate carbonation evident.
s - Smells of sour dark fruits, wine, light oak, cherries, some earthy notes. Very nice and sour here.
t - Tastes of tart cherries, sour dark fruits, oak, wine, light funk, earthy notes, wood, fruity malts. Taste is not as sour as the nose, but still a 4.
m - Light body and low carbonation. Seems a tiny bit watered down and a little too thin.
o - Overall I thought this was a good flanders. There is some definitely nice sourness to it, especiall in the nose, though it isn't overly sour and doesn't have a ton else going on. Body was a bit too thin as well, but for their first sour beer this is a great start. Looking forward to trying it again sometime and seeing them make some other sours.
Serving type: bottle
01-10-2012 01:19:57 | More by mdfb79
3.4/5 rDev -11.7%
look: 3.5 | smell: 3 | taste: 3.5 | feel: 3.5 | overall: 3.5
Appearance is a slight hazy brown with an amber glow. Head recedes quickly and leaves a good lacing on the glass.
Well, it smells like wine. Smells acidic with some floral arrangement in there.
Grape, citrus, earthy tones. Slighty woody, but mainly acidic.
Dry and sharp mouthfeel with mild carbonation.
Overall it's a beer that I enjoyed drinking as I do like wine as well. I had reservations in opening this, but I was pleasantly surprised.
Serving type: bottle
01-09-2012 03:57:49 | More by begforme4484
4.3/5 rDev +11.7%
look: 3.5 | smell: 4 | taste: 4.5 | feel: 4 | overall: 4.5
Review from notes. Thanks to my brother for picking this up for me.
A: Pours pinkish/red with a small tan head on top. Not much retention or lacing though.
S: Some cherries right away on the aroma with a lot of the red wine coming through. There is some faint tartness and a good bit of oak. Nice amount of tart and funky aromas.
T: Cherries of course, more sourness than the aroma led on, very nice! A good bit of oak and a little bit of the red wine comes through, certainly not as strong as the aroma. There are also hints of vanilla and toffee.
M: Medium bodied with moderate carbonation. Slightly dry finish.
O: Quite enjoyable. Look forward to trying it again to see how the wine barrels evolve over time. Extremely drinkable.
Serving type: bottle
01-08-2012 21:33:52 | More by mdaschaf
District of Columbia
4/5 rDev +3.9%
look: 4 | smell: 4 | taste: 4 | feel: 4 | overall: 4
Bottle shared by bmanning. Thanks Ben.
The beer is a hazy, rusty orange hue with a small white head. The aroma offers cherries, funk, hints of vanilla, oak, malt. The flavor is decent. Acetic finish with tart cherry accents. Light bodied with a bit of sharpness in the back. Overall, pretty good.
Serving type: bottle
01-08-2012 20:35:12 | More by Huhzubendah
Fancy Pants from New England Brewing Co.
out of 100
based on 76 ratings.


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March 10, 2014
AUGUSTA, Ga. -- Chick-fil-A wants to serve those who serve our country with a Military Appreciation Day. On Tuesday, the restaurant chain is buying all active duty members dinner. The owner of the Chick-fil-A on Robert C. Daniel Jr. Parkway at the Augusta Exchange is inviting our military men and women to stop by between 5 and 8 p.m. Tuesday.
All active duty military will receive a free Chick-fil-A Meal, which includes an entree of choice, a side item and a beverage. The offer includes the Original Chick-fil-A® Chicken Sandwich Meal, Chick-fil-A® Spicy Chicken Sandwich Meal, Chick-fil-A® Chargrilled Chicken Sandwich Meal or Chick-fil-A® Nuggets Meal (eight-count). The deal is dine in only.
Those who aren't military can show their support by stopping by Chick-fil-A, too. A portion of sales from those who mention they support the military will benefit the Augusta Warrior Project.
Have information or an opinion about this story? Click here to contact the newsroom.
Copyright WRDW-TV News 12. All rights reserved. This material may not be republished without express written permission.


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The Conference of the Parties (COP) is the governing body of the Convention, and advances implementation of the Convention through the decisions it takes at its periodic meetings. To date the Conference of the Parties has held 10 ordinary meetings. The Eleventh meeting of the Conference of the Parties will take place in Hyderabad, India in October 2012. The Business sector is encouraged to participate and the CBD Secretariat is planning a number of business events during COP including:
Parties to the Convention on Biological Diversity (CBD) have, for some time, been exploring ways to enhance private-sector collaboration in achieving the goals of the Convention. COP 8 (Brazil, 2006) addressed the need for business involvement in biodiversity conservation, and COP 9 (Germany, 2008) invited Parties to improve actions and cooperation for the engagement of the business community through public/private partnerships.
In addition, the G-8 Environment Ministers (Japan, 2008) discussed ways to promote the conservation and sustainable use of global biodiversity, adopting the Kobe Call for Action for Biodiversity to promote international cooperation and engagement of the private sector. The Third Business and the 2010 Biodiversity Challenge Conference (Indonesia, 2009) issued The Jakarta Charter on Business and Biodiversity which also focused on the sustainable use and conservation of biodiversity.
At COP 10 (Japan, 2010) far-reaching decisions were adopted to achieve the goals of the Convention. These included, inter-alia, Nagoya Protocol on Access to Genetic Resources and the Fair and Equitable Sharing of Benefits Arising from their Utilization and the new Strategic Plan for the years 2011 to 2020 with concrete targets for achieving the objectives of the Convention. Recognizing that such ambitious targets cannot be achieved by governments alone, a decision calling for the direct engagement of business, together with other stakeholders, was adopted by the Parties as Decision X/21 on Business Engagement. The decision calls upon the Secretariat of the Convention on Biological Diversity to:
Newsletter : COP 9
Newsletter : COP 8
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AAs v NZ Unis Halftime |
Colleges - All Americans |
The All Americans lead the New Zealand Universities 10-7 at halftime at Stanford University Saturday. The All Americans have dominated field position and came close to scoring several tries, but dogged NZ defense and some some mistakes by the hosts limited the All Americans to just one try. But the NZ Universities held on and came back with a superb try from No. 8 Travis Larson, set up by an excellent run by center Sam Hall. |


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Art festival treat for Bahrain fansArt workshops, film screenings, exhibitions, food and music are being offered to visitors of an annual art festival. Under the theme 'foundations', the Alwan 338 arts festival opens today at Al Riwaq Art Space in Adliya, s More… |
YouTube ordered to remove anti-Islamic filmA US appeals court has ordered Google to remove from its YouTube video-sharing website an anti-Islamic film that had sparked protests across the Muslim world. By a 2-1 vote, a panel of the 9th US Circuit Court of Appeals rejected More… |
Bahraini filmmaker to take part in NY film festA Bahraini filmmaker will become the first Arab to take part in an international film festival in New York this weekend. Elements Cine Productions co-founder Saleh Nass' short film Lu'bba (Game) will be screened on March 1 More… |
Saudi Telecom to lift curtain on new film releasesHollywood has missed out since Saudi Arabia banned cinemas in the 1970s, but residents may soon get to see movies at home on the same day as their release elsewhere in the Gulf in a new service promised by Saudi Telecom Co (STC). More… |
Dubai Film hosts TV, branded content workshopThe Dubai Film and TV Commission (DFTC) has hosted a workshop with renowned film finance and branded content expert Philip Alberstat, for Dubai film, TV and media professionals. The two-day 2014 Film, Television and Branded Conten More… |
Bahrain's unity film festival to become annualOrganisers hope to make Bahrain's first unity film festival an annual celebration of local talents. They plan to approach the Culture Ministry and Bahrain Cinema Company (Cineco) to have locally-produced films and documentarie More… |
'Child protection award' at Abu Dhabi film festThe Higher Committee for Child Protection represented by UAE's Ministry of Interior's Child Protection Center launched the 'Child Protection Award' at the Abu Dhabi Film Festival. Major General Nasser Lakhr More… |
Alba launches safety films festivalAluminium Bahrain (Alba) has launched a week-long safety film festival, as part of its on-going drive to generate greater safety awareness across the plant. The festival will feature more than 20 films produced by a dedicated in-h More… |
Jordan firm plans film based on McCartney bookJordan-based RGH Entertainment, a subsidiary of Rubicon Group Holding (RGH), and Unique Features are partnering to bring Sir Paul McCartney's children's book, "High in the Clouds," to the screen in 3D. More… |
Bahrain film ropes in star cinematographerBahrain film production company Nooran Pictures has signed up Mohamed Maghraoui, a leading cinematographer in Arabic films, for their debut venture, 'The Sleeping Tree'. Jointly produced by the Information Affairs Authorit More… |


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Silver Screen Starlet Dog Costume (ref: 70297)
Reviews (0) |- Info
Product Information
This is a California Costumes product
View all California Costumes productsThe Silver Screen Starlet Dog Costumet includes a white dress with bosom and a curly blonde wig.
dogpetmarilyn monroefilm - Sizing
Sizes for this costume are:
- Extra Small:
- Length: 8"
- Chest: 12"-16"
- Neck: 10"-12"
- Breed examples: Bichon Frise, Brussels Griffon, Maltese, Miniature Pincher, Papillion.
- Small:
- Length: 12"
- Chest: 16"-20"
- Neck: 12"-14"
- Breed examples: Dachshund-miniature, Norfolk Terrier, Pekingese, Pomeranian, Toy Poodle.
- Medium:
- Length: 16"
- Chest: 20"-24"
- Neck: 14"-16"
- Breed examples: Beagle, Dachshund, Jack Russell terrier, Lhasa-Apso, Miniature Scottie, Pug, Schnauzer.
- Large:
- Length: 20"
- Chest: 24"-27"
- Neck: 16"-20"
- Breed examples: Small Boxer, Labrador Retriever, Golden Retriever, Weimaraner, Whippet.
- Extra Small:
- Specs
- Material: Polyester & Synthetic Fibre
- Packaging: Resealable PVC Bag & Header Card
- Hygiene Packaged: For hygiene reasons we politely ask our customers not to try this product on their pet until they are entirely happy it suits their needs. Any item returned might not be refunded if found to be worn.
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Rush Limbaugh calls Georgetown Law student a 'slut' and a 'prostitute'
Rush Limbaugh is at the center of a new controversy tonight, tying himself to Georgetown University and the battle over insurance and contraceptives.
Limbaugh lambasted Sandra Fluke, a Georgetown Law School student, who two weeks ago was blocked by Republicans from testifying before a Capitol Hill hearing on religious freedom and contraception, even though she was invited by Democrats on the committee to testify.
Saying that Fluke wanted the government to pay her to have sex, Limbaugh called Fluke a "slut" and a "prostitute."
Politico reports that House Speaker John Speaker John Boehner denounced Limbaugh's statement.
"The speaker obviously believes the use of those words was inappropriate, as is trying to raise money off the situation," Boehner spokesman Michael Steel said, according to Politico.
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BUCKHANNON, W.Va. -- "Chef Bear" Ullman credits his not particularly great powers of concentration for the handcrafted wooden bowls he turns when he isn't running the kitchen at C.J. Maggie's in Buckhannon.
"I'm ADD. I don't sleep a lot," he said. "I have young children, so after I work all day, I read them a story, my wife puts them to bed, I spend some time with her, and then leave. From 10 p.m. to 2 a.m. is my time to play when I go turn bowls."
In the day's waning hours, he heads to his sawdust-covered workshop, housed in an old warehouse, where he turns logs of wood into gorgeous bowls and platters. The wood's unique grains mark each of the warmly toned bowls as a one-of-a-kind piece.
He's up at 7 a.m. to prepare lunches for the children before they head to school and to resume his duties as director of operations at the restaurant.
His restaurant and hotel career of more than 30 years has stretched from Hawaii, where he was born and raised, to all over the country, most recently Washington and Colorado, where he began turning bowls.
"In the hospitality industry, hobbies are a good thing to have. They keep you out of trouble," he said. "I bought a lathe on a whim and loved it, especially the instant gratification you get when you turn a bowl."
The practicality of bowls and platters appeals to Ullman, who likes to use the graceful pieces to stage the food he creates. In his Walla Walla, Wash., restaurant, he regularly served meals family-style in his own large bowls to patrons at his chef's table.
Their beauty appealed to the customers, who often purchased the bowls or bartered coffee or wine for them.
"I never worried about bowl sales. I'd use it as a centerpiece on the chef's table. Six bottles of wine later, a bowl is sold," he said of the bartering process. "I never had to buy a bottle of wine."
Ullman makes his bowls from cherry, walnut and maple logs. Sizes range from small, suitable for mise en place use, to 30-inch bowls and platters. Most are in the 15- to 20-inch range. Prices vary from $150 to $800.


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Apple makes the most sought after gadgets on the planet, but they may be about to pull the plug on one that helped get the revolution rolling.
Rumor has it that the iPod Classic (and iPod Shuffle) may be discontinued.
Apple sells millions of iPods, but the Classic and Shuffle don't have touchscreens, which are the interface of the present and future.
CNET's Crave gadget blog notes there's no mention of iPod news in the upcoming Oct. 4 Apple press conference, where details of the iPhone 5 will be announced.
The iPod first appeared 10 years ago … a long time in tech circles … and Apple would rather folks buy an iPhone (or iTouch) than an iPod, which contributed a mere 8 percent of the company's revenue.
Crave has a great Steve Jobs quote: "Just get rid of the crappy stuff and focus on the good stuff."
The iPod Classic can hold 120 gigabytes of music … which I think is really good, but probably not enough to keep it from going the way of the Walkman.
What about the iPhone 5? It is speculated to have …
* A bigger screen
* A new teardrop shape
* An aluminum 'unibody'
* A dual-core 1.2 ghz processor
* Angel wings (just kidding)
September 29th, 2011
6:12 pm
I'm proud to say that I don't own one.
I still play records (vinyl) the good stuff.
September 29th, 2011
6:12 pm
I think it is crazy. But that's because I am not a techno freak type. Others may think it is great. But I just want my music on my ipod. I don't want it on my phone. I don't want an iphone. I want a way to store my music, predominantly at my home. I don't need my 10000 songs on my phone. I have a shuffle for exercise and the big ipod stays docked on my Bose most of the time.
September 29th, 2011
6:27 pm
I buy gadgets years after they've come out..to avoid wasting my money on the new ones with bugs. just got an ipod (not my first) 30g video. perfect for me. if it breaks, you can pay as little as $25 to fix it. i don't want an iphone or a stupid touch screen. all my friends that have touch screens complain about them. i'm typing on a keyboard; i want buttons on my phone too. maybe in 10 years i'll get my first ipad. Mr. Jobs, please don't tell consumers what they should buy. your products are great, but let us choose what we want, please!!
September 29th, 2011
6:32 pm
Born with a tan… You ROCK!
September 29th, 2011
6:42 pm
Yeah, Tan Man…because owning and iPod and listening to vinyl are mutually exclusive. Elitist hipster!
September 29th, 2011
6:42 pm
*an iPod
September 29th, 2011
6:45 pm
i have an iphone and rarely play my music on it. i really prefer my ipod nano for music when i am running and when driving around in my car. i find it to be so much more convenient to carry while running and to use while driving.
September 29th, 2011
7:00 pm
Vinyl is final.
September 29th, 2011
7:10 pm
The reason Apple wants to discontinue the iPod is because you can't purchase apps, music, movies, and other data directly on it. With the iPod Touch they will likely continue making money off it, long after it's been purchased.
Personally, I just prefer an iPod and it's large storage capacity. I wish they would upgrade the iPod Classic's hard drive to 500GB or more so I could put almost my entire music catalog on there. 64GB on the current model isn't nearly enough for people with large libraries of music. The scroll wheel of the iPod Classic is much easier to use when in the car than a touch screen as well.
September 29th, 2011
7:50 pm
[...] Atlanta Journal Constitution [...]


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Hope you got it okay.
I just received my Disney Theme Park Songbook and I'm looking for some audio to help me learn the piano part easier. Would anyone be willing to email me the Tree of Life (Theme).
Hope you got it okay.
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Carrington Cigars are easy to enjoy, but hard to get! They are hand-made, long-filler premiums from the Dominican Republic. Each is carefully wrapped in a Connecticut shade wrapper and are highly rated by Cigar Aficionado.
Carrington No. 7 25ct Box
don't judge a book by it's cover
delivery was great but never received an e-mail stating that there was problems with the order


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Need Information?
St. Luke's University Health Network is a regional network of hospitals, physicians and other related organizations providing care primarily in Lehigh, Northampton, Monroe, Carbon, Schuylkill, Bucks, Montgomery and Berks counties in Pennsylvania and Warren County in New Jersey.
Learn more about the Mission, Vision, Values & Strategic Focus at St. Luke's.
The Network provides services at more than 150 sites. St. Luke's University Health Network is comprised of six hospital sites. The Network includes:
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St. Luke's University Hospital, the Network's flagship, is a non-profit, tertiary-care, teaching hospital with campuses in Bethlehem and Allentown in Lehigh County, Pennsylvania. The hospital offers 82 medical specialties. Areas of exceptional medical expertise include:
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Nestled in a peaceful area of New York, Archstone Kips Bay provides a sanctuary from the rapid pace of Manhattan. The picturesque view of the East River and the spectacular views of the Chrysler building ensure that you have the New York vibe, yet a true, upscale home to enjoy it from. Residents enjoy taking advantage of the quaint, neighborhood restaurants located nearby. Archstone Kips Bay apartments provide an urban oasis for the classic, sophisticated New Yorker.
Our associates want to ensure that your experience is a pleasant one, that's why there is no one-lease-fits-all at Archstone Kips Bay. You pick the length of lease that works for you, from 2 to 12 months. The Archstone Kips Bay team, from the leasing and customer service associates, to your in-house service team, strives to provide world-class service each and every day.


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85819 : jigbrowser+ Application for Android WebView Class Implementation Application Handling Information Disclosure Printer | http://osvdb.org/85819 | Email This | Edit Vulnerability
jigbrowser+ Application for Android contains a flaw that may lead to an unauthorized information disclosure. The issue is triggered when the applications fail to properly implement the WebView class. This may allow a context-dependent attacker to use a specially crafted application to gain access to potentially sensitive information.
Upgrade to version 1.5.0 or higher, as it has been reported to fix this vulnerability. An upgrade is required as there are no known workarounds.
CVSSv2 Base Score = 4.3 Source: nvd.nist.gov | Generated: 2012-09-28 | Disagree?
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Nov 19, 2012, 04:05 PM | #1 |
What is a Mac Pro?
Sorry, but can anyone tell me what a macpro really is used for?? is it just like a huge block of tech goodness that u can connect to a display monitor like a thunderbolt?
cos i know i mac is a monitor with the tech goodness built inside. so are mac minis and mac pros just connected to any old monitor? havent really been able to find the answer. and if so, can u actually connect a mac pro to say a macbook pro or an iMac? just really confused. i know its a workstation whatever that is so if someone could tell me in simple terms id be grateful. thanks!
iPhone 5 64GB Black rMBP 2.3GHz, 8GB Ram, 256GB SSD Intel i7 |
1 |
Nov 19, 2012, 04:07 PM | #2 | |
Which Mac is right for you? |
0 |
Nov 19, 2012, 04:09 PM | #3 |
mac pro is more like a PC tower physically. There tends to be more configuration options. They can plug into older and newer monitors depending on adapters that you want and they are to a point user upgradable. In the Mac land they tend to not be common for most users and they are over the top for some.
A mac mini is the a smaller version. Generally not user upgradable, even though they can be if you have some knowledge. They are also headless, whcih means you need to add your own monitor. Again newer or older monitor depending on adapter. The mini is a great way for someone that already has a monitor and keyboard and mouse that wants to make a switch to a mac and doesnt want the full expense of an iMac. |
0 |
Nov 19, 2012, 04:36 PM | #4 |
It is a very old, very expensive but very cool computer.
3 |
Nov 19, 2012, 05:49 PM | #5 | |
Don't get me wrong, I love the Mac Pro. However, it is seriously outdated at this point. The number of scenarios where it makes sense to buy one is greatly diminished for most people. |
0 |
Nov 19, 2012, 06:08 PM | #6 |
The Mac Pro is the workstation of the mac computer line up.
It is in desperate need of a processor upgrade but it is what most video, photographic and 3D professionals would use if they work on a mac. It can hold the most ram have the most processor cores and is the most expandable mac for both hard drives and GPU. Thats the mac pro in a nut shell.
2013 nMP 8-core 3.0, 64GB Ram, 256GB SSD, 6TB Raid, 8TB NAS backup, D500's 2012 15" cMBP core i7 2.7, 16GB Ram, 500GB SSD, 1TB HDD, GT 650M 1GB |
0 |
Nov 19, 2012, 10:01 PM | #7 |
its the relic of a forgotten time... in the long long ago...
0 |
Nov 19, 2012, 10:18 PM | #8 | |
Remember the good old days
<iframe width="420" height="315" src="http://www.youtube.com/embed/lb7EhYy-2RE" frameborder="0" allowfullscreen></iframe> Quote:
1 |
Nov 19, 2012, 11:08 PM | #9 |
Mac pro may not have the latest data ports and protocols. But it does come with dual 6 core configurations. Even with it's older slower data connects and ram speed is still faster than any iMac or MBP.
Dual CPU's with 4 ram channels total means it essentially has twice the width of its data buss "mouth". That and you can pummel it with rendering for hours and it wont overheat as badly as a MBP or iMac would. |
0 |
Nov 19, 2012, 11:41 PM | #10 |
It's the most powerful Mac you can buy (technically it is even though it hasn't been updated in almost 2 years).
Hell, with multithreaded applications my 2009 Mac Pro still faster than my latest 15" MacBook Pro.
Mac Pro | iMac | Mac mini | MacBook Pro | MacBook Air | iPad | iPhone | iPod
0 |
Nov 20, 2012, 08:04 AM | #11 |
Thanks everyone for the answers. So theoretically if I got an adaptor I could use it with an apple monitor?
Also what happens if you connect it to a MacBook Pro or IMac? Does it provide your MacBook Pro or iMac with its specs as well as ur IMac or MacBook Pro? Thanks! |
0 |
Nov 20, 2012, 08:21 AM | #12 | |
primalman |
2 |
Nov 20, 2012, 08:22 AM | #13 | |
0 |
Nov 20, 2012, 08:22 AM | #14 |
Good luck hooking up the Mac Pro to one of the newer Apple monitors, as it lacks Thunderbolt. Hope you're not holding out for USB 3.0 either. Also, I'm not certain about screen sharing capabilities, but I'm fairly certain you won't be able to connect the Mac Pro to either an iMac or a MacBook Pro. Also...why would you want to if you already have a display? The Mac Pro is essentially the same thing as a PC tower. It requires a monitor, keyboard and mouse to be used as a desktop machine.
0 |
Nov 20, 2012, 02:21 PM | #15 |
1 |
Nov 20, 2012, 02:34 PM | #16 | |
The Mac "Pro" kinda makes fun of its own name. If only the iMac would have the best grfx cards, there is absolutely no reason for a Mac Pro. I now own a Mac Pro '08 with Radeon 5870. I have this Mac almost 5 years now (!!!) and there still is no good reason to replace it. The newest iMac 27" CTO with GeForce GTX 680MX is the Mac Pro killer now, though. Wouldn't surprise me to find out that the expected Mac Pro '13 just is a maxxed out iMac with Thunderbolt RAID solution...
Steve Jobs. 1955 - 2011. My Hero. |
0 |
Nov 20, 2012, 02:44 PM | #17 |
A Mac Pro is an endangered species.
{2012 27imac-3.4i7-680mx-32gb ram-768SSD+External TB Samsung840pro ssd + TB velociraptors-UAD Apollo/Marantz/Amphion/Bowers&Wilkins Sound-Impulse 61} {ipads}{iphones} |
2 |
Nov 20, 2012, 02:50 PM | #18 |
Yes. It works best with more than one macbook and imacs though.
busy, busy busy. |
0 |
Nov 21, 2012, 02:13 PM | #19 | |
As far as running a Mac Pro headless, I do this all day long at work, but it's kind of silly to do if you don't have 6 or 7 computers. |
0 |
Nov 21, 2012, 02:32 PM | #20 |
The cpus are technically a generation behind. Ivy Bridge is not out for that socket type. You'd be looking at Sandy Bridge E until next year.
world's largest manufacturer of tin foil hats, none of that aluminum foil crap. |
1 |
Nov 21, 2012, 03:12 PM | #21 | |
But as a different point of view, how many MP owners even need a Xeon vs the non-Xeon version? Maybe some scientific or medical researchers need that ECC ram support, but most MP owners seem to be either enthusiasts or in the media industry. Since most don't really need or want Xeon/ECC, we're really two generations behind what we'd like to have. I suspect most would rather have a more up to date processor and less expensive RAM. Of course I know there are exceptions, which is why I say "most". |
0 |
Nov 21, 2012, 03:53 PM | #22 |
The Mac Pro
As little as most people recognize the fact...... The Mac Pro falls squarely into the "UNIX Workstation" category. Plain and simple. I've worked on nearly every flavor of UNIX workstation ever made and the mac pro is my favorite UNIX Workstation. It has two outstanding features that bring it to the top of the category. 1. No one else has ever made such a beautifully engineered case. 2. No one else has ever made such a beautifully refined GUI on top of a UNIX core. .
Mac Pro 5,1 12 Core @ 3.33GHz - 64GB RAM - Dual 500 GB SSD - Dual EVGA FTW+ GTX 680 4GB 7 TB 7200 HDs - Aux 450 watt PSU - 27" Cinema Display - SpacePilot Pro - GeekBench 30,883 |
2 |
Nov 21, 2012, 04:13 PM | #23 |
To the OP of this thread
The very nature of why you ask what a Mac Pro is gives me more than enough reasons to state that you don't need one.
Sorry for being a little negative here, but it is kind of ambiguous. |
1 |
Nov 21, 2012, 04:32 PM | #24 | |
world's largest manufacturer of tin foil hats, none of that aluminum foil crap. |
0 |
Nov 21, 2012, 05:14 PM | #25 |
This is amazing how any thread in this part of a forum might be turned into... well, you know.
0 |
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Practice your best most menacing zombie walk and sounds when you wear this gory and gruesome official The Walking Dead- Decomposed Deluxe Teen Costume. This simple and easy to wear costume can be paired with some ripped up jeans and you're ready to scare the living. Our Walking Dead - Decomposed Deluxe Teen Costume includes: polyester shredded shirt with molded chest and zombie mask. Pants and shoes not included.
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OECD's periodic review of India's economy. This edition includes chapters covering sustaining growth and improving living standards, fiscal policy, energy subsidies, financial reform, and education.
Executive summaryAssessment and recommendationsChapter 1. Sustaining growth and improving living standards-Growth has been strong and prospects are favourable -Improving living standards further remains a priority-Labour market reforms would help boost employment creation-Product market reform is needed to keep up rapid and inclusive growth-Ensuring adequate investment in infrastructure is critical -The Indian economy is continuing to catch up-Annex 1.A1. Growth projections through 2025: a highly stylised outlook for India.Chapter 2. Fiscal prospects and reforms -Fiscal consolidation: A partial success -Spending and deficits in the medium term: Can expenditure be made more effective?-A new framework for fiscal policy -Tax reform -Conclusions Chapter 3. Phasing out energy subsidies-India is one of the worlds largest energy consumers but access remains poor -Indias energy subsidies are very large -Indias subsidies for petroleum products burden the budget-Indias petroleum subsidies are economically and environmentally damaging-Electricity subsidies restrict the development of the sector-Coal market reform is important-Indias energy subsidies miss their target-India has made some progress in reducing energy subsidies-The way forwardChapter 4. Financial reform in India: time for a second wave? -Credit markets-The banking sector-Securities markets-Conclusions Chapter 5. Building on progress in education -Education is expanding rapidly but quality is often low-The rise of the private sector creates challenges and opportunities for improving access and quality -Improving school performance requires reforms as well as resources -Lifting vocational and tertiary education quality requires wide-ranging reforms


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Hugo van der Goes
Hugo van der Goes (Ghent c. 1430/1440 – Oudergem 1482) was a Flemish painter. He was, along with Jan van Eyck, Rogier van der Weyden, Hans Memling and Dieric Bouts, one of the most important of the Early Netherlandish painters.
Born in or near Ghent, van der Goes was enlisted as a member of the painters' guild of Ghent as a master in 1467. The following year he was involved in the decoration of the town of Bruges in celebration of the marriage between Charles the Bold and Margaret of York. He provided heraldic decorations for Charles's joyeuse entrée to Ghent in 1469 and later in 1472. He was dean of the Guild of Saint Luke in Ghent from 1474 till 1476.
Probably in 1478, Hugo entered Rood Klooster, a monastery in Oudergem near Brussels belonging to the Windesheim Congregation, and professed there as a frater conversus. He continued to paint, and remained at Rood Klooster until his death in 1482. In 1480 he was called to the town of Leuven to evaluate the Justice Scenes left unfinished by the painter Dieric Bouts on his death in 1475. Shortly after this, Hugo, returning with other members of his monastery from a trip to Cologne, fell into a state of suicidal gloom, declaring himself to be damned. After returning to Rood Klooster, Hugo recovered from his illness, and died there. His time at Rood Klooster is recorded in the chronicle of his fellow monk, Gaspar Ofhuys. A report by a German physician, Hieronymus Münzer, from 1495, according to which a painter from Ghent was driven to melancholy by the attempt to equal the Ghent Altarpiece, may refer to Hugo.
His most famous surviving work is the Portinari Triptych (Uffizi, Florence), an altarpiece commissioned for the church of San Egidio in the hospital of Santa Maria Nuova in Florence by Tommaso Portinari, the manager of the Bruges branch of the Medici Bank. The triptych arrived in Florence in 1483, apparently some years after its completion by van der Goes. The largest Netherlandish work that could be seen in Florence, it was greatly praised. Giorgio Vasari in his Vite of 1550 referred to it as by "Ugo d'Anversa" ("Hugo of Antwerp"). This is the sole documentation for its authorship by Hugo; other works are attributed to him based on stylistic comparison with the altarpiece.[1]
Van der Goes' The Adoration of the Kings, Smarthistory[2] |
Hugo appears to have left a large number of drawings, and either from these or the paintings themselves followers made large numbers of copies of compositions that have not survived from his own hand.[3] A drawing of Jacob and Rachel preserved at the Christ Church Picture Gallery, Oxford is thought to be a rare surviving autograph drawing; they also have two painted heads, a fragment from a large work.
- ^ National Gallery Catalogues (new series): The Fifteenth Century Netherlandish Paintings, Lorne Campbell, p.240, 1998, ISBN 1-85709-171-X
- ^ "Van der Goes' The Adoration of the Kings". Smarthistory at Khan Academy. Retrieved March 27, 2013.
- ^ Campbell, op. & page cit
External links[edit]
Wikimedia Commons has media related to Hugo van der Goes. |
- Artcyclopedia: Hugo van der Goes
- Gerard David: purity of vision in an age of transition, an exhibition catalog from The Metropolitan Museum of Art (fully available online as PDF), which contains material on Hugo van der Goes (see index)


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Baked Walleye Recipe
We live very close to Lake Erie, which is nicknamed the "Walleye Capital of the World". I'm always looking for new recipes for this fish...I came up with this one on my own.
- 3/4 cup chopped onion
- 3/4 cup chopped green pepper
- 3/4 cup chopped celery
- 1 tablespoon dried parsley flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/2 teaspoon seasoned salt
- 1 cup reduced-sodium V8 juice
- 1 pound walleye fillets
- In a saucepan, combine the first eight ingredients; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are crisp-tender, stirring occasionally, about 5 minutes. Place fish in a greased 13-in. x 9-in. baking pan. Pour vegetable mixture over the fish. Cover and bake at 350° for 30 minutes or until fish flakes easily with a fork. Yield: 4 servings.
Originally published as Baked Walleye in Country Extra
January 1996, p49
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Reviewed Jul. 16, 2013
Delicious. I used fresh Walleye from Erie; even though I forgot to add the celery. I substituted fresh garlic and parsley for powdered or dried. I also did not have V8 juice so I substitued tomato sauce with equal parts of water and included a bit of lemon thyme. I will undoubtedly be using this recipe again.
Reviewed Mar. 3, 2013
My husband thought it was a winner. It was excellent. I did not have V8 so used tomato juice instead will make it again


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Name | Updated | Category | Author | Stage | |
Name | Updated | Category | Author | Stage | |
InstaTnT |
Dec 09, 2013 | TheEpicButterStudios | Beta | ||
InstaTnT InstaTnT InstaTnT is my 2nd bukkit plugin, it allows TnT to ignite (NOT explode) instantly. You will LOVE Insta-BOOM TnT! Now go grief! Commands /instaboom : Enables or disables InstaTnT for the sender. /instaboom help: Displays help. /instaboom reload: Reloads InstaTnT. Permissions Coming Soon! Note To Server Owners Although this is a fun plugin, I warn you griefers will take advantage of this. Be careful before downloading. Thanks to: JSKROX My friend who is very supportive.... | |||||
The Community Survival Games |
Nov 16, 2013 | TheEpicButterStudios | Planning | ||
Website http://communitysurvivalgames.com The website is still in alpha. Description The Community Survival Games is a community effort to bring a survival games plugin from the community to the community. It will be similar to MCSG, but filled with new features such as MultiWorld compatibility and parties. Joining First you will create a join sign that looks like so: Survival Games <Arena Number> <What state the game is in (e.g. Voting, pre-game, in-game and deathmatch)> <Total players in... | |||||
DerpPlugin |
Oct 09, 2013 | TheEpicButterStudios | Inactive | ||
DerpPlugin Is there ever a time where you want to tell a player they are being a derp? Now you can! This HILARIOUS plugin is a lightweight, easy-to-use plugin. I expect to release a buggy test version later. With its easy-to-use commands, server owners and players alike will enjoy this hilarious plugin! Commands: /derp <Player> : DERP displays in <Player>'s chat. /derp : Enables Derp for player. Permissions derp.command : Perm for /derp . COMING SOON. The updates will keep coming! TO DO LIST:... |


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Talking Fussball: Episode 45
Talking Fussball - 1 year ago
Tiny Link
Listening to: The Talking Fussball crew reconvene in the M94.5 studios in the heart of Bavaria as James, Jon and Alex gather to dissect all the action and debatable decisions as well as this week's upcoming European fixtures involving German clubs, while Sal catches up with Mainz's Bo Svensson and Augsburg's American debutant Michael Parkhurst. Are [...]
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City of Knoxville, Tennessee
Madeline Rogero, Mayor
Dogwood Arts Donates Sculpture to City
December 7, 2012
- Dogwood Arts and the Public Art Collectors Circle will donate Kenneth Thompson's sculpture "Columns" to the City of Knoxville Public Art Collection in a ceremony today. "Columns," constructed of cast and recycled concrete, will be unveiled at 5:30 p.m. at its new permanent site in Krutch Park.
"We are honored to receive a piece of Mr. Thompson's work" said Mayor Madeline Rogero. "Public art enhances our public spaces and can provide unexpected opportunities for inspiration or reflection."
"Columns" won best in Show of the 2011-2012 Art in Public Places Knoxville sculpture exhibit, part of the annual Dogwood Arts Festival. Thompson holds a Master of Liberal Studies in Sculpture from the University of Toledo and a Bachelor of Fine Arts in painting from Siena Heights College, in Adrian, Michigan. While many of his sculptures are on display in Ohio and Michigan, Thompson has also done public art installations in Florida, Arkansas and Washington, D.C.
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Hosts: Vincent Racaniello, Elio Schaechter, Michael Schmidt and Read More This episode: Scientists figure out how to improve retroviral targeting in the genome, to make gene therapy safer! (6.9 MB, 7.5 minutes)
Dr. Lenny Tender, research chemist at the Naval Research Laboratory (NRL), has co-invented a microbial fuel cell that persistently generates electrical power in marine environments.The fuel cell draws electricity from the sea floor, creating an interface between the sediment on the bottom of a m...
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Researchers have found evolved pertussis, as whooping cough is scientifically known, in Finland, France, Italy, Japan and the U.S. As we previously reported, the evolved bacteria don't seem to be more dangerous than their predecessors. Nevertheless, the U.S. Centers for Disease Control and Preve...
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Hawaii Senate Bill 3124 would make Vibrio fischeri the official state microbe.
Here's why, according to the bill: Vibrio fischeri is deserving of being Hawaii's official state microbe because of its broad reputation as among the best-studied beneficial microbes. These bacteria live in... Read More This episode: Nitrogen-fixing bacteria could provide nitrogen to algae in biotech processes! (7.4 MB, 8 minutes) Show notes:
Well-known faces including Stephen Fry and Carol Vorderman are helping make art out of science by taking part in an experiment to grow portraits using their own bacteria.
The celebrities teamed up with American microbiologist and photographer Zachary Copfer to make the images by contributing ... Read More Jim writes: Hello: My name is Jim from Vancouver. I have no formal education in phraseology but am an enthusiastic follower of TWIP, TWIM & TWIV. Recently I followed a program about yeast infections and the threat to public health they can pose. Read More This episode: Gut bacteria seem to be important for different kinds of anti-cancer chemotherapy treatments! (9.4 MB, 10.25 minutes) Show notes:
The H1N1 virus responsible for the 2009 global pandemic is back. State health officials from across the country say the resurgence is resulting in a dramatic rise in flu deaths in young and middle-aged adults and in children this season.
While the reported death tolls so far are only a fracti... Read More
Improper handling of intravenous saline at a West Virginia outpatient oncology clinic was linked with the first reported outbreak of Tsukamurella spp., gram-positive bacteria that rarely cause disease in humans, in a new report from the Centers for Disease Control and Prevention (CDC). The repor...
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For people in too many developing countries, clean water is often a luxury. Chlorine treatments are too expensive for small villages, boiling requires a hefty investment in fuel, and UV radiation demands regular high-tech maintenance. But now, scientists say that a simple, inexpensive water filt...
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Many bacteria have a trick for surviving a water shortage: They dry up like raisins and turn into spores, protecting their essential genetic code. But moisten a spore and it swells right up again.
Those capabilities give bacterial spores some interesting potential as an energy source, as scie... Read More
It might sound strange to say that humans have forgotten what human-food is, but many scientists believe this is the case. For thousands of years, the environment in which humans lived evolved at a glacial pace—our nutrition and culture changed slowly, and our bodies adapted to it at a matching ...
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Red wines that are more fruit-forward and lighter in tannin and body.
Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
Full bodied wines that have concentrated fruit and are higher in alcohol and/or tannins. Some need age.
Intense, bright ruby hues. The nose opens with a clear-cut aroma of ripe soft fruit, which is perfectly offset by spicy notes and continues with a hint of eucalyptus as it evolves in the glass. The wine has excellent balance, with fine, ripe tannins and fruit, providing a harmonious mid-palate and elegant, long finish.
35% Cabernet Franc, 30% Cabernet Sauvignon, 20% Merlot, 15% Petit Verdot
Only 300 cases imported.
"Medium ruby hue. Pauillac-like aromas of black currant, citrus peel and graphite are perfectly charming and show no herbaceousness. Well-integrated flavors of blackberry, dried herbs and spicy cedar offer hints of mocha. Elegant close. " 95 Points The Wine News
"This is very classy on the nose, with subtle aromas of blackberry, dark chocolate and flowers. Full-bodied, with silky tannins and a long, caressing finish. Refined and very pretty." 93 Points Wine Spectator
"This Bordeaux-inspired blend (2005 is the second vintage made) represents the collaborative effort of Lodovico Antinori and Michel Rolland. You'll get clear berry fruit, green peppercorn, dried herbs and smoky oak tones. The estate's flagship wine, Biserno, will be released later this year, and expect great things from this duo in years to come as the estate matures." 93 Points Wine Enthusiast
"The top of the line 2005 Il Pino di Biserno is simply beautiful. It possesses outstanding clarity in its aromatics and ripe fruit. Notes of smoke, licorice and tar dance on the palate as this sexy wine continues to reveal new shades of its personality with every taste. The oak needs some time to come together, but this is an elegant, refined wine in every way. Il Pino di Biserno is a cuvee of Cabernet Franc, Cabernet Sauvignon, Merlot and Petit Verdot. Anticipated maturity: 2010-2023.
Tenuta di Biserno is the new project being headed by brothers Lodovico and Piero Antinori.Winemaking is overseen by Helena Lindberg with the consulting services of Michel Rolland.These are beautiful wines from an estate that is on the rise." 92 Points The Wine Advocate
Marchese Lodovico Antinori discovered the property of Tenuta di Biserno near Bibbona, in the Alta Maremma area of Tuscany, in 1994, while looking for additional land to expand his Tenuta dell"Ornellaia vineyard. Given its proximity to Bolgheri, it is not surprising he was at first struck by the similarity in terroir. What he found in Bibbona, however, had so much potential, he was...Read More About Tenuta di Biserno
(TUSS-can-ee) One of the most important wine regions in Italy, Tuscany is home to the cities of Florence and Siena, the districts of Chianti and Brunello di Montalcino, and the wineries of Sassicaia, Tignanello and Ornellaia. Tuscany is also home to the indigenous Italian grape variety, Sangiovese. Most of the wine coming from Tuscany is made from some clone of this...Read More About Tuscany
Bordeaux Blends The Fab Five With so much history under its belt, it's no wonder that Bordeaux has figured out the recipe to produce amazing wines. Centuries of making (and drinking) wine led to the blend that has become synonomous with Bordeaux. Winemakers in the New World replicate this formula to create successful blends in their respective regions - you may see Bordeaux blends...Read More About Bordeaux Red Blends
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