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A financier and his wife build a mansion in the jungles of Costa Rica, set up a wildlife preserve, and appear to slowly, steadily lose their minds. A spiral of handguns, angry locals, armed guards, uncut diamonds, abduction plots, and a bedroom blazing with 550 Tiffany lamps ends with a body and a mystery: Did John Felix Bender die by his own hand? Or did Ann Bender kill him to escape their crumbling dream?
Ned Zeman
6 articles
Vanity Fair Jan 2013
Dan Akroyd, John Belushi, cocaine, and the making of The Blues Brothers.
Vanity Fair May 2004
On Timothy Treadwell, who lived and died by the bears of Alaska.
Vanity Fair Jan 2000
The enigmatic life and death of Bruno Zehnder, who obsessively photographed penguins in the ice fields outside of a Russian base in Antarctica.
Vanity Fair Oct 2002
Steven Seagal spent a few years in Japan and returned to open a dojo in L.A.. Jules Nasso was the wiseguy producer behind all of Seagal's hits. When it all fell apart, Seagal reputedly offered money for a contract killing, and Nasso may have been caught on tape arranging to extort Seagal through the Gambino Family.
Vanity Fair Nov 2010
A group of childhood friends, two of whom had already climbed Everest, finds tragedy on Mont Blanc.


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Under 30 Minutes
Bay-Scallop Po' Boy with Spicy Mayo
Prepare this New Orleans-style classic with record-breaking speed: Scallops are naturally moist, so you can skip the usual egg in the breading.
Get MoreSubscribe to Martha Stewart Living
- 1/3 cup light mayonnaise
- 1 garlic clove, minced
- 1 tablespoon fresh lemon juice, plus lemon wedges, for serving
- 3/4 teaspoon paprika
- Hot sauce, to taste
- Coarse salt and ground pepper
- 1/4 cup plain dried breadcrumbs
- 1 tablespoon all-purpose flour
- 1 pound bay scallops, patted dry
- 1/2 cup vegetable oil, such as safflower
- 4 hot dog buns
- 4 lettuce leaves
Step 1
In a small bowl, combine mayonnaise, garlic, lemon juice, teaspoon paprika, and hot sauce; season with salt and pepper. Set spicy mayo aside.
Step 2
In a medium bowl, combine breadcrumbs, flour, and remaining 1/2 teaspoon paprika; season with salt and pepper. Add scallops, and toss to coat.
Step 3
In a medium nonstick skillet, heat oil over medium-high. Working in two batches, fry scallops, tossing occasionally, until golden and cooked through, 2 to 3 minutes. Using a slotted spoon, transfer scallops to a paper-towel-lined plate; season with salt.
Step 4
Dividing evenly, spread inside of buns with spicy mayo. Top with a lettuce leaf, then scallops. Serve po boys immediately, with lemon wedges.
SourceEveryday Food, July/August 2008
Related Topics
Reviews (14)
sueasty12 Nov, 2011
We love this recipe.I make it often in the hot summer months- its easy and healthy. I like to serve it with oven fries, coleslaw and sliced tomatoes. I wish I could buy the buns that can be toasted on sides-- seem to be only available in east and I live pacific NW coast, I have to use regular hot dog buns. I try to toast the insides, but hard to get that perfect toasted touch, but i still make this sandwich often and its very good!
PittmanTrio7 Aug, 2011
This is a very man friendly meal! My husband LOVED the crunch of the scallops. The only change I would make would be to use a hoagie instead of a hot dog bun. I would also suggest a really tasty hot sauce for the mayo spread, makes a delicious po' boy!
cmgl10s15 Jul, 2010
Entire family loved this recipe and can't wait till I make it again. It was also quite easy which is great when you want to get out of the kitchen.
swein6 Jul, 2010
For this one meal, forget the calories and simply enjoy. Make as instructed and you'll love this sandwich.
cmgl10s3 Jul, 2010
I'm going to make this for the 4th looks delicious. If you have calorie/ health concerns you could easily change the mayo to greek yogurt, whole wheat crumbs or panko or gound nuts or a mixture with corn meal also, whole wheat buns, bake instead of pan fry....all would help. I actually automatically do that to all mly recipes.
Catpaddle3 Jul, 2010
If you are totally obsessed with calories, just eat the lettuce leaf--you'll be just fine!
cancer082 Jul, 2010
Is it possible for someone to actually give a review for a recipe?? Who cares
about the calorie count!! Rule of thumb; if it's fried and mayo is involved.....there's
going to be calories! DAH!
CarrierBox2 Jul, 2010
What is the calorie count? I'm surprised with all the emphasis on diet and food why only about half of the recipes published give calories. My husband and I stick to 1500-2000 calories a day. I pass up any recipe that doesn?
gailg040412 Aug, 2009
Add a little raspberry vinegar to the mayo mixture if it is too thick
gailg040412 Aug, 2009
How about no bun and set the scallops on top of a spinach salad and pour the dressing over tne top!
SilkLace12 Aug, 2009
I would serve a nice spinach salad with a raspberry dressing with the Scallops
lisa6112 Aug, 2009
lisa6112 Aug, 2009
coleslaw or fries.
JmeDsign12 Aug, 2009
Does anyone have any good ideas for what to serve with this?

subset: commoncrawl


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Research in Our Collections
Best Sources for Virginia Research by Time Period
Research Guides | Bibliographies - detailed guides to parts of our collections
The Library's collections of books, periodicals, government publications, and microforms totals 1,850,855 items, including 50,705 reels of newspaper microfilm and 686,542 federal government publications.
The Library's Archival Collections now total 78,561 cubic feet, or approximately 117.8 million items. The Archival Collection also includes 49,415 reels of microfilm, an estimated 68,000 maps, and 13,062 architectural plans and drawings.
The Library's Special Collections includes 51,700 rare book titles, dating as far back as the 15th century and collected over the past 175 years; Fine Art including paintings and sculptures located largely in buildings in the Capitol Square area, such as the Library, State Capitol, Executive Mansion and Supreme Court; and more than 300,000 prints, photographs, postcards, posters, and ephemera in the Prints and Photographs Collection.


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The Italian Greyhound has a very unique appearance. Its body is very lean and delicate. The head and muzzle are both long. The facial features are dark. The nose, in particular, is very prominent. When looking at the breedтАЩs profile, the well-sprung rib cage is noticeable. Its neck is long, elegant, and transitions to a back that is arched. Its legs are very straight. The chest is not very wide, but is deep. The back legs are angled to give the breed speed and agility. Its coat is short and smooth. Read More
Copyright - 2006-2012 Great Breeds, All Rights Reserved www.GreatBreeds.com


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Expired Property Listing
This property is disabled.
"Beachfront Deal" Ground Floor 10 Steps to Beach 5 to Pool in Puerto Aventuras
- bedrooms 3
- baths 3½
- sleeps 8
- pool yes
- hot tub yes
- pets allowed no
- type Condo
- community Villa Del Mar II
rates (USD)
/ night
$ 1,500 - $ 2,400 / week
vacation rental description
**DEAL**Stay 7 nights and get 1 night FREE!!
Our Condo is a Beautiful Oceanfront, Beachfront, Ground Floor, 3 Bedroom, 2300 sq. ft. Unit with 3.5 Baths right on the Beach in the new Villa Del Mar II Complex in Puerto Aventuras!!
Our Location is Amazing...10 Steps straight off the Terrace (Patio) to the Beach...5 Steps off the Terrace to the right and you are at the Pool and 2 Steps from the Large Sliding Glass Doors in the Living Room/Dining Room Area to your Private Jacuzzi on the Terrace! The 2 Master Bedrooms also have Sliding Glass Doors to the Terrace!
No elevators or steps to deal with! Its also like having your own Yard to Play or Sunbathe in right off the Terrace!! The Yard also has a Palapa just Steps from Our Terrace for those that want to stay out of the Sun but enjoy the Beauty and Sounds of the Ocean!!
Our Condo has a Fully Equipped Kitchen with a Stove, Oven, Dishwasher, Food Disposal, Refrigerator, Bottled Water Cooler, Coffee Pot, Microwave and all the Small Appliances too!! There is also a Safe to keep your valuables in.
If you want the most Gorgeous Views of the Ocean to be found anywhere, stay close to Amazing Mayan Ancient Ruins, Fabulous Restaurants, Gift Shops and all the Family Activities you can imagine, Our Puerto Aventuras Beachfront Condo is for You!
Our Full Service Marina has all the Water Activities you can imagine surrouded by Gift Shops and Fabulous Restaurants!!
Each Bedroom has a Full Bathroom with Crystal Glass Shower Doors, its own Outside Entrance, Satellite TV and DVD Player, Alarm Clock, Reading Lamp, Ceiling Fan, Closet, Plenty of Drawers and Cabinets for your personal items and Individual A/C Thermostat to control the temperature to Your Comfort for that room only and there is a Half Bath with a Full Size Washer and Dryer off the foyer as well.
Bedroom 3 (Studio) also has its own Outside Entrance, Full bath, Mini Refrigerator, Small Microwave, Bottled Water Cooler, Coffee Pot and Small Safe for those that want to feel like they have their own place or want Complete Privacy.
condo rental amenities
Features all Marble Floors and Countertops, Marble Bathtubs and Showers, Crystal Glass Shower Doors, Flat Screen Satellite TV/DVD in Living Room, Full Size and Fully Equipped Kitchen, Dining Room, Breakfast Bar, Satellite TV's and DVD Players in all 3 Bedrooms and a Full Size Washer and Dryer in the Half Bath off the Foyer.
Linens and Maid Service are Included. Any other Amenity or Service you can think of is available, from Airport Transfer Service, Babysitting Services, Grocery Shopping Service, Reservations for Activities, Trips, Excursions and Dinner, Personal Chefs to In-Room Massages and more!
activities and attractions in Puerto Aventuras Yucatan
Puerto Aventuras is the Only Private, Gated and Guarded Community on Mexico's famous Mayan Riviera.
Situated directly on the Ocean, and in between Cancun and Tulum and only minutes from Playa del Carmen and Akumal it is the Ultimate Place to Experience the Beauty of the Mayan Riviera!
With many Local Shops and Restaurants surrounding our Marina plus the bustling city of Playa del Carmen and Akumal just up the road, your Entertainment options are virtually limitless. Enjoy Golf, Fishing, Parasailing, Deep Sea Diving, Snorkeling, Swimming with the Dolphins, Water Sports, Boating or any other Water Activities you could imagine at our Full Service Marina or just easy times by the Pool or on the White Sand Beach.
Puerto Aventuras is just 45 minutes from Cancun...15 minutes from Playa del Carmen...15 minutes from Akumal...45 minutes from Tulum and a short Ferry ride from Playa del Carmen over to Cozumel.
For the Adventurous, the wealth of Amazing Ancient Mayan Ruins up and down the Mayan Riviera offer a glimpse into Mexico's past during your trip.
vacation rental rates
**Stay 7 nights and get 1 night FREE**
Peak Season (January 7 - April 30) - $400/night, $2,400/week
Summer (May 1 - August 31) - $300/night, $1,800/week
Fall (September 1 - November 18) - $250/night, $1,500/week
Holiday (November 19 - December 14) - $300/night, $1,800/week
Peak Holiday (December 15 - January 6) - $550/night, $3,850/week
You won't find better rates for a Condo in the Yucatan, Mayan Riviera or in all of Puerto Aventuras that is: Ground Floor + Oceanfront, Beachfront that is only 10 Steps to the Beach and only 5 Steps to the Pool + 3 Spacious Bedrooms AND 2 of the 3 are Master Bedrooms facing the Ocean with their own Sliding Glass Doors directly to the Terrace + 3 1/2 Bathrooms + 2300 sq ft + a Full Size and Fully Equipped Kitchen + Dining Room + Large Living Room + 1/2 Bath with a Full Size Washer and Dryer, etc, etc!!


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In today's modern times, maca root is commonly traded as a medicine and energy giving herb throughout the towns and villages of Peru. Studying its rich history in Peru is fascinating because its cultivation goes back perhaps five millennia.
It was an integral part of the diet and commerce of the high Andes region. When they controlled that South American region, the Incas found maca so potent that they restricted its use to their Royalty's court. Upon overrunning the Inca people, conquering Spaniards became aware of this plant's value and collected tribute in maca roots for export to Spain.
Maca was used as an energy enhancer and for nutrition by the Spanish Royalty as well. But eventually knowledge of maca's special qualities died out, being preserved only in a few remote Peruvian communities.
In the 1960s and later in the 1980s, German and North American scientists researching botanicals in Peru, rekindled interest in maca through nutritional analyses of what were designated as 'the lost crops of the Andes.' The publication of a book by that name introduced maca to the world.
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Cultivated for thousands of years at elevations over 14,000 feet,
Maca had been an important food and medicinal supplement for villagers who inhabited the Peruvian highlands.
Although this rare member of the radish family has been used by indigenous peoples for thousands of years, many considered Maca to be a "lost herb" to the developing world until recently.
When the Spanish arrived to Peru in 1533, these little plants were hidden away and remained on the brink of extinction for centuries. In the Mid 1980's, The Board of Genetic Plant Resources actually listed Maca as a plant in danger of extinction...
Now, everything is changing as Maca is being eagerly sought after for its extraordinary medicinal powers and attributes.
Learn more maca history:
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Our company, HERBS AMERICA, in cooperation with Oregon Exotics Rare Fruit Nursery, began to explore the Peruvian highlands as early as 1992, and by 1994 we were the first to introduce twenty cultivars of live Maca roots and distribute them to every state in the USA, as well as Europe, China, Japan, New Zealand and India.
Over time, these cultivars were nurtured into what has now become HERBS AMERICA'S special brand of internationally known Maca root called MACA MAGIC, and is the finest quality maca available today.
Its root being the source of the power, Maca, (Lepidium Peruvianum Ch.) is grown just below the glaciated slopes of the Peruvian Andes. Its newly described alkaloids, sterols and various amazing powers have made it legendary throughout the world.
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Los Angeles Chamber Orchestra Opens Season with Violinist Benjamin Beilman
Los Angeles Chamber OrchestraVarious Los Angeles Locations (Los Angeles, CA, United States) Map it $25
Los Angeles Chamber Orchestra launches its 2013-14 season with "Beethoven, Mozart, Lutosławski & Kodály," a dynamic program brimming with youth conducted by Music Director Jeffrey Kahane and featuring 24-year-old violinist Benjamin Beilman, lauded by The New York Times for his "handsome technique," on Saturday, September 21, 8 pm, at Pasadena's Ambassador Auditorium, and Sunday, September 22, 7 pm, at UCLA's Royce Hall. Beilman, making his LACO debut, performs Mozart's Violin Concerto No. 5 in A major, K. 219, "Turkish," written when the composer was just 19 years old. Kahane also conducts Beethoven's Twelve Contredanses for Orchestra, Wo0 14, composed after Beethoven studied the art of dance music with Haydn and which contains fragments that appear in some of the composer's later great masterworks. The program concludes with two works rooted firmly in the 20th Century – Kodály's masterful and deeply personal Dances of Galánta, rich in folk melodies that reflect the composer's idyllic childhood in the Hungarian countryside in Galánta, and Lutosławski's Chain 2, the title of which is based on a musical form invented by the preeminent Polish composer and consists of two structurally independent strands linked together like chains. Beilman is also the featured soloist on Chain 2.


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The time has finally come for the season postmortem. We have been in mourning now for over two weeks, the loss to Robert Morris in the first round of the NIT is past, and it's time to slice into the cadaver of 2012-13, and it's not a pretty corpse. Ken penned an article yesterday that described all the statistical damage, and this article tries to look at the bigger picture.
What we hope to discover on examination is what went right, what went wrong, and what lessons, if any, can be taken away from the season as a whole. Many people would tell you that the season should be written off, but the old saying is that those who refuse to learn from history are doomed to repeat it. I don't know about you, dear reader, but as a Kentucky fan, I never want to have to have another 2012-13.
What Went Right
I thought the team played hard every game except three. The Tennessee Volunteers game right after the Noel injury, the Vanderbilt Commodores game in the SEC tournament, and the Baylor Bears game back in December of last year. Those three games, upon reflection, saw the team give an unsatisfactory effort. Two of them had an excuse – Baylor was coming off a shocking road loss to the Notre Dame Fighting Irish and Tennessee off Nerlens Noel's injury. The Vanderbilt game was an inexcusable disaster. You may quibble about this, but this is my story and I'm sticking to it.
Kentucky played well in mostly losing efforts against their top competition. The Duke Blue Devils game was a quality effort that was nearly enough, the same was true at Louisville where Kentucky made a stirring comeback and nearly got to the wire. The win over the Florida Gators at the end of the regular season was outstanding.
Nerlens Noel was as advertised, and prior to going down with a season-ending ACL tear, was on pace to threaten Anthony Davis' shot-blocking freshman record at Kentucky.
Willie Cauley-Stein had a very good season overall for a player of his modest reputation, and looks to be on his way to a monstrous 2013-14.
Julius Mays was a fine addition to our team and had a good year. He was always under-talented for Kentucky, but he made the most of what he had to offer, and without him, I think the season would have been much uglier.
Jarrod Polson had a fantastic year, and played almost to the limits of his ability, which nobody else approached save maybe Mays.
John Calipari tried everything. I'll give him that. He tried motivation through the media, he tried challenging his players, he tried "boot camp," he took of the tie … you name it, he tried it. That's what a coach is supposed to do.
What Went Wrong
2012-13 never developed an identity. We have seen this before, but never with a John Calipari team. When Noel was available and at his best, Kentucky showed some signs of becoming a tough defensive team, but that vanished when he went down with injury. 2012-13 Kentucky was a nondescript team very similar to 2008-09, or the 2006-07 team.
Kentucky couldn't shoot. This team shot the ball only slightly better from three than 2009-10, and 3-point shooting cost that team a trip to the Final Four. Archie Goodwin was described once as "a shooting guard who can't shoot," and statistically, there is no denying that was true.
Lousy defense. 2012-13 was by far the worst defensive team in the John Calipari era. Along with the struggle to score on the perimeter, it was a deadly combination. Kentucky really struggled with transition defense, which is why Noel wound up injured. On the play that ended his season, Noel went baseline to baseline to block a shot while the rest of the team was still on the other end.
Weak point guard play. Ryan Harrow may be a great kid, but he seemed to lack the confidence to play point guard on the biggest stage in America. Like Billy Gillispie as coach, Harrow just didn't have the right personality for the position, and whatever the cause, he was ineffective.
Inability to finish possessions. Both offensively and defensively, Kentucky would weaken as a team about 15 seconds into the shot clock, right when it needed to get stronger.
Lack of bounce-back. Never once did Kentucky successfully bounce back from a tough loss. Consider the Notre Dame-Baylor, Florida-Tennessee and Vanderbilt-Robert Morris couplets. In each case, Kentucky needed to bounce back from a bad loss, and it failed each time. Only the Florida-Tennessee pair had a plausible excuse.
The schedule was too weak. Even if this team had lost several more games, it would have been better for a stronger schedule. That was partly Calipari's fault and partly uncontrollable ineptitude by the weakness of the SEC.
This was the worst free-throw shooting team in the past ten years at least. As much as Kentucky got fouled, that was a huge drag on offensive efficiency.
Calipari went off the reservation suggesting some of his players were "not real coachable." Whether that's true or not, that's not something you shout during a game, and it's more a knock on him than the players. My response to Calipari in that regard is that he needs to do a better job vetting players during the recruiting process. He gets paid millions, just like Rick Pitino, and I've never heard those words coming from Tattoo Ricky's mouth.
This was a very poor rebounding team for its size, particularly without Nerlens Noel.
What We Learned
The 2012 recruiting class was too small. If you are going to bring in less than elite talent, and the only truly elite players in this group were Noel and Goodwin by recruiting ranking, then you need more players in the class. Having three open scholarships might have worked with a class like 2012, but it puts you in a position of not having great practice competition.
The 2012 recruiting class was not talented enough. We should have known this early, and Calipari and even some on this blog thought this group lacked sufficient talent. That may happen from time to time, but when it does, we should adjust our expectations. Yes, this is also a mea culpa.
Senior leadership isn't enough. We had a senior on this team, in fact a graduate student. It wasn't enough. Those who tell you experience is why Kentucky struggled this year don't seem to realize that Kentucky started, for most of the season, a junior and a senior. This year's Michigan Wolverines team was younger than Kentucky, both this year and last.
Kentucky must always bring in shooters. The 2012 recruiting class had only one guy who could get his own shot, and he couldn't make the shots he got unless they were layups. Calipari has addressed that in 2013, but he must bring in more perimeter shooting every year than has normally been the case.
Free throw shooting is really important. Not that this is new.
You have to be able to bench players. Calipari said that UK was "held hostage" by some players who shouldn't have been playing, but had to due to a lack of personnel. That's Cal's fault. He needs to make sure UK has a full roster.
I could go on with more, but I think it's enough. The 2012-13 season, as far as I am concerned, is now ready to be interred with some of the other forgettable seasons that we have all lived through in Kentucky's long history. Nobody will be elevated to a pedestal because of this season, either due to injury or sub-optimal performance.
2012-13 will be remembered mostly for the things that went wrong, the huge fall from a #3 ranking to the NIT, and that it was a disappointing follow-on to the magic of the year that preceded it. There is little in it to stir the blood for Kentucky fans – the great comeback against Louisville, maybe – but no particularly memorable play, and too many embarrassing losses by lopsided margins. As a basketball fan, I am never really happy when a season ends, even a bad one, but I came closer on this one than most.
Next year will most assuredly be different, and in a good way.


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A new raw vegan café is set to open in Clayton's DeMun neighborhood sometime this spring.
The Clayton Board of Aldermen approved the opening of Seedz Café, at 6344 S. Rosebury Avenue, at the Feb. 26 meeting.
The owners, Montgomery Gralnick and Cara Schloss, originally from St. Louis, are coming from California. Gralnick said he prepared food for high-profile people who were very specific about the nutritional content of their diet. It was part of the work he did on movie sets, which he was involved in on the West Coast.
"As life would have it, it has brought us back to the area, bearing, hopefully gifts of nutrition and wellness," Gralnick said.
He said they'll serve juices and something new to St. Louis.
"I'll say smoothies, but we're going to introduce a new term, it will be infused elixirs." They hope to put together some juice fasting and cleansing programs.
He said they'll carry beer and wine from independent brewers and wine makers, but food and wellness is their focus. They also want to work with local growers for their produce.
Schloss manages the whole body department at Whole Foods. "We couple together our experience in wellness," Gralnick said.
The opening comes months after vegetarian restaurant Frida's Deli opened in University City.
See more on Patch:
- Eating My Way Through University City: Frida's Deli
- Meet the U City Woman Who Opened a Vegetarian Deli


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Narrow Search
Cake Decorating Supplies
Create Something Unique with our Cake Decorating Supplies
At Shindigz, you'll find all of the cake decorating supplies that you will need for creating the perfect cake for every party occasion. Bake something unique and memorable with cake supplies.
More Ideas for Birthday Cake Decorations
- Fuse the cake and cupcake with our giant cupcake pan to create a huge 3D cupcake cake. Use regular cake toppers, found in our cake supplies store, to top the cupcake cake.
- Kids don't want to leave anything on the plate. Shindigz cake supplies facilitate that with edible cake decorations. Coordinate these baking supplies with your party's theme. For example, use baseball mitt icing decorations for your baseball party theme.
- Browse through our large selection of cake decorating supplies, cupcake decorations, cookie cutters, and molds for all of your cake supplies needs.


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About Sisters in Crime
Who are we? Join Sisters in Crime
We are 3600 members in 50 chapters world-wide, offering networking, advice and support to mystery authors. We are authors, readers, publishers, agents, booksellers and librarians bound by our affection for the mystery genre and our support of women who write mysteries. Sisters in Crime was founded by Sara Paretsky and a group of women at the 1986 Bouchercon in Baltimore.
Our mission?
Promote the ongoing advancement, recognition and professional development of women crime writers.
What do we offer our members?
- Our 16-page newsletter, inSinC Quarterly
- New Sisters in Crime interactive map to find authors and their books
- Sisters in Crime listserv, including special guests on "Mentor Mondays"
- Regional chapters, including The Guppies, a support and critique group for unpublished writers
- Website link to titles by Sisters in Crime authors via WorldCat, a global catalog of library collections
- An institutional presence at national and regional book events, mystery conferences and festivals with opportunities for individual author participation and/or distribution of promotional materials
- An on-going mystery review project that monitors media coverage of female and male authors
- Our blog written by board members and other distinguished SinC members
- Our monthly "SinC Links"—a digest of "news you can use" about the mystery business
- Our monthly "Ebook SinC Links" - a new digest of "of Ebook news you can use"
- Member Only discounts to events and workshops - Discounts for 2013 - Gotham Writing Workshops and Writers' Police Academy
- Annual SinC Into Great Writing! workshop, for members only
- Reports from our annual publishers summit
- Networking, mentoring, and fun
- And much, much more!
Please take a few minutes to explore the many facets of our website. If you're new to Sisters in Crime and want to become part of our dynamic organization, you'll find a link to the membership application in the top navigation bar. Click to join now.
Reach out to the camaraderie for which Sisters in Crime is famous; and keep reading, keep writing, keep recommending mysteries to everyone, everywhere.
Hank Phillippi Ryan
President, 2012-2013, Sisters in Crime
The SinC archives are at home at the Mabel Smith Douglass Library of Douglass College, Rutgers University, New Brunswick NJ.


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A state Department of Corrections employee who was reassigned amid an ethics investigation has filed a legal claim alleging race, gender and age discrimination by the agency.
Belinda Stewart is seeking $2 million from state government to compensate for anguish, humiliation and lost salary.
"Belinda Stewart's ability to further enhance and advance in her discipline has been demolished by Department of Corrections' actions," the tort claim said.
The department said it doesn't comment on pending legal matters.
Stewart was the communications and outreach director for the prisons agency in 2011 when Corrections Secretary Bernard Warner reassigned her to a lower-paying position overseeing prison visitation, volunteers, and matters related to gender and religion. Her salary dropped from $99,000 to $82,000.
At the time, the state ethics board was investigating accusations by the late state Sen. Mike Carrell of Lakewood that Stewart improperly ran nonprofit groups out of DOC headquarters.
The Lacey resident ultimately was cleared of the main allegations related to the nonprofits. But she was fined for using a DOC computer to store files for her other job training prison wardens for a federal agency.
She has paid a civil penalty of $8,400, according to the Executive Ethics Board.
Stewart was reprimanded by Corrections over the matter — at least the second time she received a reprimand.
She was also reassigned. But in her tort claim, Stewart said Warner told her she was moving to a new post not because of the ethics investigation but because it better matched her skill set.
She has worked in a hostile environment since then, Stewart alleges in the claim.
Her attorney, Saxon Rodgers, said Stewart had a stellar résumé as warden of four state prisons, including the women's prison at Purdy and the former men's prison on McNeil Island.
"You have a person that's highly, highly respected and qualified, getting replaced by this young white guy who can't touch her credentials," Rodgers said, referring to the official who served as acting communications director after she left, a former newspaper reporter who had been on Stewart's communications team for a few years.
It was not the first time Stewart, 57, ran into discrimination, Rodgers said. "You can't imagine what kind of abuse she took when she was a black female running McNeil," he said.
Sixty days must pass after filing a tort claim before someone can file a lawsuit. In the meantime, state risk managers will investigate the claim and decide whether to negotiate a settlement.
In this case, the risk management office turned the case over to the state attorney general's office for investigation.


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Sens Roundtable
I am a day late on this but here is the final edition of the Sens Roundtable. Hope to do more things like this over the course of the season. Always interesting to read
Sens Invite 59 Players to Camp
The Ottawa Senators have announced the names of the 59 players that will be invited to this year's camp. Not many surprises among the group that will include 6 goalies, 16 defenceman and 37
Rookie Camp Wrap Up
For the second straight year, the Ottawa Senators have won their annual rookie tournament and continue to show fans just how bright the future is for this hockey team. With a dramatic overtime win
Battle of Ontario Resumes
It may be the Rookie Tournament but there will still be plenty of reasons to tune in when the Sens take on the Leafs in Oshawa tonight art 7:00 PM. Both teams have deep
Da Costa Shines in 6-5 Win
The Ottawa Senators rookies continued their winning ways and improved their record to 2-0 with a 6-5 win over the rookies from the Chicago Blackhawks. The Sens will now close out the tournament on
Sens Rookies Off and Running
It may not have been the big team but after a long off season, it was nice to finally see a team take the ice in Ottawa Senators jerseys. The rookies did not disappoint
SBP Improvements Continue (Rookie Camp Update)
With the new NHL season just around the corner, the Ottawa Senators continue to work to improve the in-game experience for their loyal fans. This morning, the club announced a number of new additions
Regin Injures Ankle (Update 5:31 PM)
(UPDATE 5:31 PM)- Bruce Garrioch has quoted Asst GM Tim Murray saying that Regin is fine and will be good to go for the main camp. Our first non-story of the 2011/2012 season! For
Wednesday Roundtable
With the 2011-2012 NHL season quickly approaching, the minds behind a few of the best Ottawa Senators Blogs on the net have gotten together to answer five major questions going into this season. With five coaches


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Art courtesy of Jen Ferguson
This feature contains adult content intended for mature audiences
Note from author John Perrotta: This blog is the writer's depiction of an imagined racetrack-based story, an ongoing saga, which includes some of the characters depicted in the ill-fated "Luck" series.
Cast of characters
The "Degenerates"
Marcus - wheelchair-bound since falling from a tree as a child, he's irascible but sensitive, and his world revolves around trying to pick winners at the track.
Jerry – Marcus' best friend, a player in many senses of the word, he's a clever horse handicapper with a weakness for Texas Hold 'Em poker and good-looking women.
Renzo - a sweet guy who's not that great at handicapping but loves the familial relationship of a group of gamblers.
Lonnie – another good soul who has a load of self-esteem issues and deals with them by trying to be the "cool" one.
Ronnie Jenkins – a veteran jockey nearing the end of a career. He's a former top rider and Derby winner but suffers from PTSD after a series of spills and wants one more chance with a "big" horse.
Joey Rathburn – longtime jockey agent, he has toiled in ambiguity for years and now has a shot at the gold ring.
Rosie Shanahan – the Irish import, she's moved up from exercise girl to jockey and is proving she can hold her own with the boys.
Walter Smith – an old-school horseman, he's come to California with his only horse to get away from bad memories in Kentucky. When the horse turns out to be a real runner, he gets more attention than he wanted.
Turo Escalante – a Peruvian misanthrope, he's a skilled horseman with a big ego that gets tested when a talented horse with shady connections lands in his barn.
Ace Bernstein – mob-connected "businessman" who has done time for a frame-up, and now he is looking for revenge. Bernstein loves the track and has a dream of resurrecting the sport.
Gus Demitriou – Ace's longtime driver, bodyguard and confidante. Winning a big slot jackpot fixed by Ace, he's been the beard for the purchase of a talented Irish colt.
Mike Smythe – an evil mob guy who framed Ace and is obsessed with making his life difficult. Sometimes seems like the devil himself.
Goose – the "fifth wheel" of the Degenerates, he's a lifetime racetracker who gambles every day and occasionally trains horses. He and Renzo bonded when they tried to claim Mon Gateau.
Bayou Bobby – the short-order cook in the Jockeys' Room — a perennial wise guy.
Birddog – a shady jockey agent.
Chaz – Renzo's little brother, done with a stint in rehab.
Moonbeam – Renzo's waitress girlfriend from the diner.
Naomi – Jerry's card-dealer girlfriend.
Several days later …
"Old Man" Smith and Escalante find themselves next to each other on the grandstand steps, watching Gettin' Up Morning and Pint of Plain gallop past, the two colts nearly in company.
"Your colt looks good, Senor," says Smith.
"That cowboy sonofabitch going to get what he deserves real soon," replies Escalante, confusing the Old Man.
"Beg pardon?" he says.
Escalante shifts back to the present, gestures toward the track.
"The two best horses in the country, those there," Escalante says.
Smith nods in agreement.
Out of Luck Blog Archive
Episode 2, Part I, Say Hello to My Baby
Episode 2, Part II, Try Not to Screw It Up
Episode 3, Part I, Hope You Had Fun
Strategically situated at a prominent table on the second level of Clocker's Corner so other patrons have the opportunity to congratulate him for Rosie's wins the previous day, Joey Rathburn sips coffee while studying his Racing Form.
The mopey, disheveled Birddog slides into a vacant chair.
"Lemmie hold twenty 'til tomorrow Joey," says Birddog.
Rathburn goes to his pocket.
"Get some breakfast and clean yourself up," Rathburn replies sternly.
"My jock can't lose the second," mutters Birddog as he snatches the double sawbuck and splits, his tip dismissed by a wave of Rathburn's hand.
The agent returns his attention to the Form until another interloper, an attractive blonde woman appears.
"Congrats Joey, two more winners," she says.
"Got lucky, Pammie."
"Buy you a drink at Mister C's after the races – you're still single, right?"
Rathburn looks her up and down.
"Harry left town again, huh?" he says.
"Like the one in the first today?" she whispers.
"Got a shot," he says, closing his Racing Form.
As Pam exits, Rathburn says, "I'll try to make it for that drink."
Renzo bites his lip at the wheel of Marcus' van, negotiating an extremely curvy country road with Goose riding shotgun as Marcus and Lonnie bicker in back like an old, married couple. They're on their way through the mountains to visit Lonnie's filly Niagra's Fall at the Thoroughbred retirement farm.
"We're late," growls Marcus.
"Just told them we'd be there in the morning; I didn't say what time," says Lonnie.
"Looks like a nice place in the brochure," says Goose.
"For what it costs, it should be," snaps Marcus.
"I just hope she's happy," says Lonnie, "she's going to make a great mother."
Ronnie Jenkins and Palmieri lean on a high-top counter, apart from the breakfast crowd to discuss business.
"Just one for Connors after the break … easy half, then you're done," says the agent.
"Tell me it's that maiden you got me flying to Sunland to ride in a stake," says Jenkins.
"Yeah, that's the one."
Jenkins takes a step back.
"Do me a favor, Palmieri? Put your other jock on that beauty."
He waits a beat for emphasis.
"Oh, that's right, you can't – riding favorites, he don't have time to go pull rabbits out of a hat."
Palmieri's had enough.
"Hey big time, how about you take a look in the mirror? They ask for that kid. The guys you were big with are all dead or in a nursing home."
"I might be on the back nine, but I'm as good as I ever was," snaps Jenkins.
"Well, tell it to somebody believes it, besides that wacko broad you used to be married to, the one walks around talking like it's still 20 years ago and you're still leading rider," says the agent.
"I got a better idea, maybe I divorce you, just like I did her," scowls Jenkins.
Palmieri gestures toward Rathburn at the other end of the patio.
"And maybe get Porky Pig to be your agent again, too. He'll probably let you sit behind his little Irish broad."
Jenkins marches off, flipping Palmieri the bird as he heads down the steps.
Bernstein's behind his desk, stoic. Stooped in a chair before him like a penitent delinquent, Cohen takes a nervous glance at Gus, who's by the window looking at the track below.
"No sign of 'D', three days now. I know Mike is cleaning house," says Cohen. "You gotta help me. I'm next."
"He's stuck a million on his little stock scam, trying to implicate me, maybe the boys can settle it. Call and make a meeting at the place in Vegas," Ace says to the Greek.
Head in hands, Cohen nods his accession.
"Gus will tell you where and when."
Jo leans in the doorway to Escalante's office. He's on the laptop and doesn't notice her for a few moments.
"Think you can stay out of trouble for the rest of the day?" she says.
"I think I claim that favorite from the bum with a face like a dog today," replies Escalante. "Dangling him out there to dare me, I'll fix him good."
She shakes her head in frustration.
"That promise you made me, that means nothing?" she says. "Why did I bail you out?"
Nonplussed, Escalante snaps: "I said thank you. I mean like I said, I'll be good with you and the kid. Soon as I finish something."
The Degenerates and Goose watch through the paddock fence as a groom in a prison jumpsuit snaps a shank on Niagra's Fall and leads her toward them. They can see dapples on the gray mare's coat as the man wipes her down with a rub-rag.
"Who you gonna breed her to, Lon?" asks Goose.
"How about that Unusual Heat, I was maybe thinking," replies Lonnie.
"Great," says Marcus. "They'd have a lot in common, considering he's her father."
"Yeah, probably not a good idea then," says Lonnie.
Brent is emptying a large portfolio on the conference table as he speaks:
"… and live music in both bars after the races on Friday and Saturday."
Bernstein has put on his glasses to study colorful renderings showing people crowding busy cocktail lounges.
"This one overlooks the track," Ace says.
"And this one the paddock," replies Brent.
They study notes and spreadsheets for a few minutes, then:
"Plus, the horse giveaway, a big bet jackpot every weekend and a kid's program."
"Well done, Brent, the job is yours if you want it."
"You're okay with me being on board?"
"Nothing would please me more," smiles Bernstein.
Rathburn's got his binoculars on the leaders as Rosie's mount drops out of it and a trio of horses pass the eighth pole nose and nose, their riders whipping and driving for the wire. The jock on the inside horse switches the whip to his left hand and tightens his right rein, causing the horse in the middle to take up sharply to avoid a collision.
"Whoa there, Rico," says Rathburn to himself as the horses cross the finish line and the INQUIRY sign immediately illuminates.
"Enough is enough," says the Head Steward as they watch the video replay, clearly showing Ramirez' intentional foul.
"Ten days suspension might not be enough," says another steward.
While Mulligan and his owners are having their win photo taken, Escalante makes a show of collecting the claim slip from the Steward's secretary.
As the horse exits, followed by Escalante's assistant, Mulligan cracks:
"You can eat that one, Cucaracha boy."
"You like a rat, someone should get an exterminator," Escalante retorts.
Rathburn's on the 'down' escalator, among the crowd exiting after the last race when he realizes Birddog is right behind him.
"See what that bum Ramirez did to me? Like to drop my jock. They ought to give him a month off for that act."
Rathburn nods tacit agreement.
"Too bad," he says.
"I'm really jammed up, Joey. Could I sleep on your couch, just for tonight, please?" implores Birddog.
Marcus' bed is littered with Styrofoam take-out containers of Mexican food as Goose displays an 8x10 color photo of the bay horse he's convinced the Degenerates to invest in.
"Should be ready to run in two weeks," says Goose.
"I like the name, Daylight Savings," says Renzo, and Lonnie nods agreement.
"Two weeks," laughs Marcus, "he's not saying which two weeks."
"Just wait," snaps Goose, "we already have a call with Rosie to ride him. You'll see." Goose exits in a huff.
"Mr. Sensitive," says Marcus as his cell phone rings.
"Jerry," he whispers to the others, moving to the corner of the room for privacy.
"An hour? Home in an hour?" whispers Marcus.
Happy Hour at the racetrack crowd's watering hole.
Alone in the crowd, Rathburn's attempting to make himself look busy, fiddling with his cellphone as he keeps one eye on the door.
"Waiting for somebody, Joey?" asks the bartender.
"Yeah, well, you know," he replies. "Rum and tonic, thanks."
He turns at the tap on his elbow, surprised to see Ronnie Jenkins.
"What's up, Joey?" says the jockey.
"'Thought you were avoiding these places."
"I need to have a talk with you, maybe patch things up between us."
"I heard you fired Palmieri," says Rathburn. "If this is another 'make up to break up,' Ronnie, I'm not biting."
"I'm clean and sober now, Joey."
"Nobody's been rooting for you harder than me, jock, but we've done this before and I'm not so inclined."
"I only need to ride one or two a day that got a shot, you know. Rosie's okay with that."
"And Kitti's back, that have anything to do with this?"
"You and her always got along," says Jenkins.
"Yeah, she only dumped a bowl of spaghetti on my head the one time."
Joey points to a table. "Right there, wasn't it?"
They share a chuckle at the reminiscence.
"First time the dog bites you, it's his fault. What's this for us, about the fifth?" asks Rathburn.
"Different, I swear," says Jenkins.
"Ground rules," says the agent, "no personal abuse, no hurtful words between us if we're to be of use to each other. No secrets, no second-guessing. I'm there 5 a.m., you're there when I need you to be."
As Jenkins nods agreement, Rathburn extends his hand.
"All right Ronnie, one last time."
Gus writes on a yellow legal pad as Bernstein forages in the refrigerator.
"Bottom line, I been making lists of things could go wrong," says Gus, "and the only thing makes sense is 'do it to him before he does it to you.' "
Bernstein is quartering an apple on a wooden cutting board with a large knife.
"The meeting first, with everyone there to see and hear what craziness been going on. Then there's no mistaking who's in the right," says Bernstein.
"You're the boss," says the Greek.
The bathroom door is open as Rathburn prepares to brush his teeth while Birddog puts sheets on the pullout couch.
"Some towels on the kitchen table," says Rathburn, closing the door.
"Thanks," replies Birddog, removing a brown paper bag from his backpack and quickly shoving it under the couch.
Jerry reaches into the back of his car for his suitcase, sensing that he's not alone.
"Got a light?" asks one of the three punks in black leather jackets.
Jerry shakes his head, resigned to being rolled in his own parking lot.
"You caught me the wrong night, guys," says Jerry, turning out his pockets and handing over the few bucks they contain. "They cleaned me out in Vegas."
"Your watch," says one punk, pointing at Jerry's wrist as the other two are removing his pool cue and golf clubs from the car.
The crew turns to leave and Jerry cracks wise.
"Have a nice evening."
While one punk smacks Jerry in the head with his own pool stick, the others join in, beating him senseless.
As the three thugs exit, their leader comes back again and takes Jerry's shoes.


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Doesn't it seem as if fitting time in with friends is harder these days? We've got a lot in our busy schedules, but when you can't find the time to see a friend in person, it makes it harder to maintain your friendship. You begin to assume things, like reasons why your friend didn't call, or why they haven't been around.
Social networking is great to keep us connected on the surface, and the Internet is a good place to find information on how to make your friendships better, but in order to use them to the best advantage, you'll got to make an effort to see the people in your life that you care about. There's no substitute for face-to-face communication.
Who Should Participate in This Boot Camp
This boot camp is designed to give you a renewed sense of spirit and energy when it comes to your friends.
People who should participate:
- Might often feel tired at the end of the day and can't seem to get around to making plans with friends.
- Have a lot of Facebook friends but feel alone quite often.
- Don't feel they have the support system they need for the ups and downs that life throws their way.
- Say "we'll have to get together" to people but never actually schedule the time.
- Have a lot of acquaintances they wish they knew better.
What You Can Expect From This Boot Camp
This boot camp will last eight weeks. During this time you'll be given weekly tips on how to make face-to-face time for friends. It will help you change your approach and get your friendships in tip top shape.
Each week you'll come back here to read the latest tips on how to get more time with your friends. Want a reminder? Sign up for the email list, which will send you a note directly to your inbox with a link to that week's tip.
If you're really ambitious, you can read ahead to the tips simply by hitting the "next" link you see at the bottom of the page. Want to read the previous week's tip again? Just hit the "previous" link.
You will change your approach from "someone who communicates with friends online" to someone who sees their friends regularly in person. It means that instead of using Facebook, Twitter, and email to find out how friends are doing, you'll be using those methods just to set up and confirm plans. You'll wait to talk to them until you see them and can really listen. As a result, they'll feel valued and your friendship will be stronger. You'll also have fun and enjoy your friendships more.
Here is the weekly list of tips from me and our guest boot camp instructors on how to take your friendship offline.
Take Friendship Offline Boot Camp
Week 1 - How to Prepare and Succeed
Week 2 - Culture Crawl and MeetUp MashUp
Week 3 - Chat-n-Chai and Negotiation
Week 4 - Turning Acquaintances Into Friends and Hosting a Sharing Friends Dinner Party
Week 5 - Getting Outside Your Comfort Zone and Playing the Alphabet Game
Week 6 - Meeting for an Athletic Activity, Getting Pampered, and More
Week 7 - Invite Friends Over for Dinner With Your Family, Work on a Joint Bucket List, and More
Week 8 - Evaluate Your Progress on Forming the Connecting Habit


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Your Account
Ladies' Home Journal® Magazine
Rim: 2 tablespoons kosher or coarse sea salt, 2 tablespoons salt-free chile powder (see note), and 1 lime wedge
2 ounces fresh lime juice
Hot sauce
Soy sauce
4 (12-ounce) bottles of Mexican beer (see note)
Lime wedges for added flavor and garnish
Combine salt and chile powder in a small shallow dish. Moisten the rim of 4 pilsner glasses or beer mugs with a lime wedge. Dip the rims into the chile salt and set aside.
Add 1/2-ounce lime juice to each glass, and fill with ice about halfway. Add a dash or two of hot sauce and soy sauce to each glass and top off with beer. Add more lime wedges as desired.
Serves 4
Note: New Mexico's Chimayo chile powder's deep red color, earthy flavor and medium heat proves just right (and the drink ends up not too salty). You can often find it in gourmet markets. Dark Mexican beer (such as Negra Modelo) makes the drink denser. Lighter beer adds effervescence.


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We give a Merry Mooney welcome to our nearest and dearest here on The Mooney Show today, as they arrive home from abroad. It's boats, buses, and aeroplanes, as we report from Dun Laoghaire Ferry Port, from Busarus in Dublin, and from Dublin Airport
And, feel free to contact the show, where we'll exchange special Christmas greetings between listeners. Email firstname.lastname@example.com
Derek is joined by three players for the usual Mooney's Monday Quiz, Jennifer Byrne in County Wicklow. Grainne Greene in County Dublin & Shane Gallagher in County Carlow.
Vet Andrew Byrne speaks to Derek about the foods you should and shouldn't serve to your animals this Christmas.
Hedgerows and the Law
Hedgerows in Ireland form important features in maintaining wildlife diversity and in establishing wildlife "corridors", particularly for birds. The commonest nesting birds found in hedgerows such as wrens, dunnocks, robin and willow warblers depend entirely on insects during the Summer months. In general untrimmed, thorned hedgerows containing species such as blackthorn, whitethorn and holly are favoured by birds as they provide ample food and also serve as a protection against predators.
Section 40 of the Wildlife Act, 1976, as amended by Section 46 of the 2000 Act, provides protection for hedgerows by providing that it shall be an offence for a person to cut, grub, burn or otherwise destroy hedgerows on uncultivated land during the nesting season from 1 March to 31 August, subject to certain exceptions. It is important that, where possible, necessary work to hedgerows is carried out outside this period.
It is possible in most cases to schedule and carry out necessary work to hedgerows outside this period. The legislation makes provision for works (other than road or other construction works) to be carried out for reasons of public health and safety under the authority of any Minister or a body established by statute that lead to the destruction of vegetation. There is also a provision to enable the Minister for Environment, Heritage and Local Government to request from the relevant Minister or body details of any such works together with a statement of the public health and safety factors involved.
It shall not be an offence to destroy vegetation in the ordinary course of agriculture or forestry. Also it shall not be illegal to destroy vegetation while preparing or clearing a site for lawful building or construction works.
It is the policy of the Minister to prosecute for offences under section 40 of the Wildlife Acts 1976 and 2000 and successful prosecutions have been taken under this section in recent years. Members of the public are encouraged to contact their local wildlife ranger and report instances where hedgerows are being destroyed during the prohibited period.
To contact your local wildlife ranger, click here for contact details. To read the Wildlife (Amendment) Act 2000, click here.
To follow us on Twitter, use the handle @MooneyShow.
Please DO NOT send any live, dead or skeletal remains of any creature whatsoever to Mooney Goes Wild.
If you find an injured animal or bird, please contact the National Parks & Wildlife Service on 1890 20 20 21, or BirdWatch Ireland, on 01 281-9878, or visit www.irishwildlifematters.ie
If you require a CD copy of this programme please e-mail firstname.lastname@example.com or click here for RTÉ Archives sales form. Transfer fees and terms and conditions apply.
Presenter: Derek Mooney
Tip: You can drag and scroll the programme grid with your mouse


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A comparison between the invention of radio and that of the Internet need not be a strained or superfical exercise. Parallels abound.
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Shona Whyte's curator insight, August 30, 1:57 AM
Food for thought in an era of multi-tasking and intuitive tools ...
Quran Coaching's curator insight, September 1, 10:34 PM
The Quran-Coaching is the best platform for the quran learning by taking online quran classes.
Shona Whyte's curator insight, June 16, 6:15 AM
Nice selection of different accents for awareness raising or teacher education
jillyfrees's curator insight, August 12, 2013 12:09 AM
Ooh - this looks really handy. The trick is to cherry pick the right one for the right teaching moment! I've clipped it to Evernote and will try to remember to pick one out each time I'm looking for a quick activity in class or to add to the class blog as a student-directed review activity.
English@Holme's curator insight, February 7, 9:25 AM
Hundreds of quizzes on loads of different themes - something for everyone!
Shona Whyte's curator insight, March 14, 7:57 AM
Just using this to translate an abstract from English to French - a great addition to a regular bilingual dictionary and thesaurus, and available from English to a good number of Romance and Slavic languages.
Susan's curator insight, February 19, 1:18 AM
How good is your ear for picking out the language being spoken? Give this game a try! #foreignlanguages
Susan's curator insight, March 20, 2013 12:46 AM
I have used Storytelling with 15-year olds! They also loved it. If you get your students to write their stories directed towards young children, it helps them to use simple vocabulary and structures which is great writing practice for them. Afterwards they can share them on a wiki/blog/moodle site. Very rich! I'm attaching two examples of my students' stories.
Annarita Bergianti's curator insight, April 21, 2013 11:04 AM
#giovanna g.: da twitter #Scuola2.0...... lo strumento è proprio utile, specie nelle difficoltà di apprendimento alla lettura.
Steve Kirk's curator insight, November 19, 2013 5:54 AM
A six-unit online course in science-oriented writing. There are some interesting tips here for speakers of different languages...but no differentiation by academic discipline. Some generalisations do, of course, hold, however, and so there is some useful material here - if taken critically. See what you think.
Illustrations here and there by the Times Higher Education cartoonist, Jorge Cham.
Thanks to @annehodg for bringing this to my attention.
Eion_D's curator insight, March 30, 3:44 AM
Hopefully more engaging than the last post, John Green has created a series of Crash Course videos based around Literature. This is the first, it links in to our discussions about thinking critically, and why it's so important to be able to delve deeper. Finding meaning, creating an analysis of a text shouldn't be a nightmare; it should give you the opportunity to view the world differently. So with that in mind, and having watched the video, I want you to sit down and have a think about the text Romeo & Juliet, before answering these two questions:
Using the comments section, create for me, a list of the things you have learnt from the play. It's pretty simple, just a list of information, literary concepts, feelings or understandings you have gained from reading the play. Why? Because reflecting on what we've learnt from a text will help us move forward in understanding ourselves and how we can communicate those changes with others. By doing it together, with everyone's input, we can create a storyboard of our learned experiences as a group.
Pick a character from the play (this exercise may help, if you're struggling to build the above list). Choose the character you thought you would most hate. Tell me why you thought they would be loathsome. And then as clearly and concisely as you can, explain why you were surprised that you didn't hate them at all. What experiences changed your mind? Were they persuasive speakers? Did their actions redeem themselves in your eyes? What emotion, or lived experience caused you to empathise with them, despite how much you wanted to hate them?
Shona Whyte's curator insight, August 2, 2013 12:19 AM
Ready-made video and worksheet with teacher's version; could be used regularly or as a one-off.


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Don't just track pageviews and events, understand your customers.
Who they are, where they found you, and how they engage with you.
Identify the danger zones in your conversion funnels so you can improve them.
Do you know at what point your customers lose interest? You can't prevent it if you don't know.
From notifications to WebHooks, automate actions based on customer activity.
Over 5,000 customers have trusted us. You're in good company!
The ability to visualize data in real-time about how our customers interact with Dot & Bo has been transformative for our business.Anthony Soohoo, CEO Dot & Bo
We're able to build custom reports on the fly. [...] we can just find that information as we need it.Matthew Lynch, Operations Manager, Tatts.com
We can go on Woopra and see how people interact with a feature live. We haven't seen any other product where you can do that and it's pretty amazing.Eli Rosenberg, Director Of Product, GetGoing


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Cubist PharmaceuticalsThe Shape Of Cures To Come.™
Building Blocks of Growth
For more than 20 years we have committed ourselves to developing innovative therapies that save and improve the lives of patients in the acute care/hospital environment. We have established ourselves as a global leader in the market and our Building Blocks of Growth will help us build on this momentum as we pursue our mission of transforming the lives of patients while driving long-term value for our customers and shareholders. The Building Blocks of Growth reflects what sets Cubist apart and will help us sharpen our organizational focus through 2017.
Mike Bonney Discusses Cubist's 5 Year Goals
Additional Information
Read the Press Release Announcing Cubist's Building Blocks of Growth
Cubist today announced the Company's five-year strategic aspirations —Building Blocks of Growth— at its Investor Day at the NASDAQ Market Site.
View Mike Bonney's Presentation to Investors
Watch Cubist's Culture Video


text:
Butterflies and Poppies, 1890
Vincent van Gogh (1853-1890)
Between them, Vincent and Theo had a considerable collection of Japanese prints, and the influences of Japanese art are clearly visible in this decorative floral piece. The close-up of the flowers and insects is typically Japanese, as are the asymmetric composition and the lack of depth.
Amidst a confusion of green foliage, Van Gogh created butterflies with a few dabs of paint – a counterpoint to the two flowers at the top of the painting. The vegetative profusion at lower right contrasts with the emptiness at left, where whole areas of canvas remain unpainted.


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Discount applied at checkout. Discount only valid with product from Fab's Travel Shop. May not be combined with any other offer/discount, including invitation credits, promotional gift cards and/or special discount links. Price match does not apply to items on clearance or items purchased from exclusive sales. Log in to your account to see your savings. Offer valid until until 12am PST August 31, 2014. Offer only valid with MasterPass payment method. Some exclusions apply.
Reading is fundamental, so is good design. The cube shelf is a no-fuss foundation that supports both the quest for intellectual expansion and the need to shelve the finds stylishly. Part of Fab's furniture collection, these stylish squares can be combined for a modular storage solution.
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Today's Word of the Day means...
Region of Russia stretching from north-central to northeastern Asia.
Note: Known for its vast space, long and severely cold winters, and few inhabitants widely scattered in small settlements, Siberia has been for many centuries a place of political and criminal exile for Russians who anger the government's authorities.
Note: As a consequence of Siberia's harsh conditions and its historical function as a place of punishment, to be "sent to Siberia" has become a metaphor for demotion, disgrace, or other forms of status diminution.


text: One of the challenges that most fighters face when training is how they approach proper diet and nutrition. Most fighters are not only lacking in information on what constitutes a good diet, but also lack the level of commitment needed to stick with it. Part of that challenge comes from bad information and a constant onslaught of advertising. The other is just indifference or an unclear understanding of just how major of a role eating habits play on your training and performance. With the number of popular diets, latest supplements and fad weight loss gimmicks out there today, it would be easy to spend a good amount of time "trying out" new ways of eating. However, there are some fighters who are making nutritional strides and being very vocal about the impact it has had on their success. Some of today's most successful fighters are taking traditional eating habits to task and re-inventing what fighting fit really means.


text:
Product Features:
- Durable fabric - repels water, resists tears and abrasions
- Cover is washable
- Rugged 300 denier polyester
- Urethane backing with reinforced panels
- Cover edge features a 6mm bungee providing a fitted look on almost any snow blower
- Designed to cover your entire snow blower; front to back
- Specifically for use with Ariens single stage or two-stage snow blower models with housings of 24" or smaller
- All season protection for your snow blower
Product Specifications:
- Length: 40"
- Width: 23"
- Height: 24"
- Weight: 7 lbs
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Deluxe Snow Cover
*Denotes a finish or option that has been discontinued
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HOOPESTON — Hoopeston Area School District 11 students are now distributing coats they collected.
Between now and Friday, coats will be offered to students in need. District families are welcome to stop by the Hoopeston Area Middle School office to make selections between 9 a.m. and 3:30 p.m. weekdays. All coats that remain after Friday will be available between performances at the Cornjerker Christmas event on Sunday, Dec. 8, in the middle school gym.
Nearly 100 new and gently used coats, jackets and hoodies were donated. Sizes range from 2T to 3XL. For more information, call 283-6664.


text:
Town Square
Cash mob hits downtown Pleasanton at 6 p.m. tonight
Original post made on Feb 18, 2013
Read the full story here Web Link posted Monday, February 18, 2013, 7:35 AM
on Feb 18, 2013 at 8:12 am
Just thankful we haven't had a flash mob out to rob at the Stoneridge Mall - thanks to the new BART extension - yet.
on Feb 18, 2013 at 8:26 am
Wow. Just show up, they give you 20 dollars and tell you to shop? I'll be there!
on Feb 18, 2013 at 8:55 am
What if somebody drops the $20 and has nothing to spend? duh...
i'll be there...


text:
"I can't thank them enough" Rugby player tells how fans saved his life
Rugby fans have saved the life of an off duty firefighter when he collapsed with a heart attack during a game in Kent.
The supporters used the club's defibrillator to shock Mark Jones back to life. Doctors say their actions undoubtedly saved him and now, after hospital treatment, he's recovering at home in Eastly, near Sandwich.
Andrea Thomas has been hearing his remarkable story. She spoke to Mark, his wife Jo, his son Ben and Kate White, who helped to save Mark.


text:
Yacht Club SPECIAL- in Madeira Beach
- bedrooms 2
- baths 2½
- sleeps 6
- pool yes
- hot tub yes
- pets allowed no
- type Townhome
- community Madeira Beach Yacht Club
rates (USD)
/ week
$ 1,600 - $ 2,800 / month
vacation rental description
> Beautiful Madeira Beach Yacht Club - Stay in a very modern 2 bedroom, 2 1/2 bath townhome style condo. Unit is located in a gated complex only 300 yards from the beautiful white sandy Gulf beaches. Enjoy the beautiful Gulf Sunsets Bright and Beautiful. Sleeps up to 6 people; King bed in master bedroom, queen sofabed in 2nd upstairs bedroom/den, and queen sofa bed in the living room. Two full baths and one half bath. This condo is beautifully furnished with updated kitchen and bathrooms. There is a Fishing Pier located in the complex on the bay. Enjoy a walk around the complex and view the beautiful boats parked at the complex marina.Shops and restaurants are a few steps away.Very Clean Quiet, Non- smoking, no pets,references required . Min. 2 WEEK RENTAL
vacation rental location
property availability
- dates with deals
- unavailable dates
Last modified on 05-5-2014 at 4:25 PM.
email owner view full calendar
David Ranni
townhome rental amenities
2 Heated Swimming Pools / Jacuzzi / Fitness Room with sauna. Gated Community with security. Cable TV. Large LCD TV in living room . High Speed Internet wireless connection in Master Bedroom. Long Distance Calling to anywhere in the US and Canada included. Washer/dryer in Unit. Hair Dryer, Iron & Ironing Board, Linens& Bath Towels, Beach Towels. Fishing Pier with Fish Table, Boat Slips available for Rent
activities and attractions in Madeira Beach Gulf Coast Central
Day Trips:
30 Minute driveto Tampa, Busch Gardens and Tampa Aquarium.90 Minutes to Disney,Universal and Seaworld.There are many beaches and parks to explore along the gulf coast.
Jet Ski rentals, para sailing, casino tours, dolphin watches, shops and more all available at Johns Pass only one mile away. There are many public golf courses nearby.
Recreation Area:
Public Library with short term memberships offer PC's with internet access, DVDs and Books. The Town/Public recreation center is across the street with tennis courts, ball fields and a children"s playground.
vacation rental rates
4 WEEK SPECIAL for the cost of 3 weeks-- Apr.26th to Oct.30th,
Mar 22nd to Apr. 19th, 2014 Min. 2 week Rental $750./ Week
Apr 19th to May 3rd , 2014 Min. 2 week rental $ 600./Week
May 3rd to Oct 31st, 2014 Min. 3 Week Rental $400.00 Per Week,
12% tax & $85.00 cleaning fee extra
David Ranni
accepted payment methods
Prior to paying a reservation deposit, always verify payment instructions by calling the phone number displayed on this listing page. By contacting the owner directly and paying by an approved method - credit card, paypal, check or bank transfer - your reservation payment will be protected up to $1,000.Learn more in our Security Center


text:
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CB Grille in Copper Mountain Village
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CB Grille in Copper Mountain Village
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0910 Copper Circle
Copper Mountain, CO 80443
Getting there ›
Contemporary American
$30 and under
More Details ›
CB Grille in Copper Mountain Village Details
Dining Style:
Casual Elegant
(970) 968-3113
Hours of Operation:
Dinner: Every Night 5:00pm - 9:00pm, Happy Hour Nightly 5pm-7pm, Live Music Thursday-Saturday 5:30pm-7:30pm
Payment Options:
AMEX, Diners Club, Discover, MasterCard, Visa
Contemporary American
Executive Chef:
Adam Jess
Dress Code:
Casual Dress
Accepts Walk-Ins:
Additional Details:
Banquet/Private Rooms, Bar Dining, Bar/Lounge, Entertainment, Fireplace, Full Bar, Happy Hour, Non-Smoking Restaurant, Patio/Outdoor Dining, Private Room, Takeout, View, Wheelchair Access, Wine
Getting there
Cross Street:
Copper Road
Public Transit:
Summit Stage: get off at the Passage Point bus stop at Copper Mountain Resort.
Private Lot
Parking Details:
All Copper parking lots are free after 3pm. The closest lot would be the Beeler Lot off of Copper Road.
A word from CB Grille in Copper Mountain Village
Come in and try our new menu with inspired dining from our Wood Fired Grill including: Appetizers, Salads, Wood Fired Grilled Steaks and Seafood, Pastas, Prime Angus Burgers, Pizzas and more! The C.B. Grille is a great place for a romantic date or a special dinner with family and friends. Located
in Passage Point across the Covered Bridge.
Foodspotting photos
See all photos >
Diner Reviews
Great restaurant for a relaxing
evening after a day on the slopes. Friendly staff, warm atmosphere and good food."
Dined on 4/13/2014
We always enjoy eating at CB
Bistro when we are in Copper Mountain. The Bison rib eye was excellent."
Dined on 4/11/2014
This was our first visit to C B
Grill but it won't be our last!"
Dined on 4/2/2014
Food was fresh and well presented.
Although menu is not large it has plenty of variety to please everyone from a foodie to a child. Service was good with the right amount of attentiveness. Will be going back again soon."
Dined on 3/29/2014
We've been dining for years at CB
Grill but I'm not sure it's getting any better and may be declining somewhat. Generally, the food is expensive. This time we started with soup and salad and neither dish was served with a plate under it, which seemed inappropriate for an expensive restaurant. Both dishes were good. I ordered an entree with the sauce on the side. It arrived covered in sauce. The waiter offered to take it back and have the kitchen cook the sauce off, which would turned medium rare lamb chops into at least medium, not something I wanted. He did not offer to replace the dish. The lamb was good but had a lot gristle in it, also hard to cut around when the lamb is covered in sauce. All in all, an ok meal for an expensive price."
Dined on 3/27/2014
In Copper's center village, CB
Grille is a true delight. A warm, welcoming ambiance, either in the main dining room or bar area, is perfect for the end of a day enjoying the mountain. The menu is varied, with a slight focus on meat dishes, although I enjoyed a marvelous grilled salmon - all presented beautifully. The service is excellent, as is the wine menu. This is hands down my favorite restaurant in the area."
Dined on 3/26/2014
We have been coming to this
restaurant for years, having a condo in Passage Point, and every year the restaurant changes. This year with an almost complete turnover in staff. The new manage/host had zero personality; the bartender could not make a martini. We miss the former hostess who was always welcoming; We were lucky to get the server who has been there for years who was very good. The appetizers and salads were excellent and the main courses were tasty and presented beautifully...but the portions keep getting smaller. Confusing - adult food and lots of families with children. We enjoy going to JJs and Frisco."
Dined on 3/25/2014
Whenever we are at Copper Mountain
we eat at CB Grille. It's a great restaurant, such a nice menu, delicious food, good service. Love the fact that a restaurant of this quality is at Copper Mountain. And we just found out their Roasted Red Pepper soup is in the Ski Town Soups book - so I ordered the book and can't wait to make it."
Dined on 3/21/2014
When we're staying at the mountain
resorts, it's nice to have a fine dining restaurant to go to and not have to drive. While I was disappointed about the menu in Open Table being more exciting than the restaurants actual menu, the food was still very good. We found the service to be excellent. When we're back at this resort, this restaurant will be on our list of places to visit."
Dined on 3/10/2014
We ski just about every weekend
from January through March, so we were at Copper Mountain Resort for my wife's birthday. I reserved a table for a nice birthday meal. Our party was my wife, myself and our two children aged 7 and 10. When we arrived, we were greeted courteously and seated promptly. Our waiter was there shortly thereafter, and was courteous and attentive throughout. My wife ordered a fresh fish special, and I got the bison ribeye. One of our kids got the kids meal, and my son ordered lasagna. The timing was impeccable, the food was really outstanding, and the service was the best we have had in the last five years. I highly recommend this restaurant--definitely NOT an overpriced resort restaurant."
Dined on 3/1/2014
Food, service, locale and ambiance
were superb. Went one night for dnner with deer actions through Open Table. Liked it so much went back a couple of nights later and just walked in. They a were able to seat us and we enjoyed another fantastic evening."
Dined on 2/28/2014
Service was lacking as they were
short staffed. Had the tenderloin and it was cooked perfectly. We had to actually ASK for rolls and they didn't automatically bring them which I thought was odd. Never asked if we wanted dessert or coffee at the end either."
Dined on 2/27/2014
This is the "nice" restaurant in a
very small ski village. I called ahead and emailed to get a birthday cake for my son. They never returned my email or the first voicemail. In the response to my second voice mail the "manager" seemed convinced I was trying to get free desert for my entire group. In the message I offered to pay. The restaurant suffers from "Schmancy-itis" Every dish has a zillion ingredients. The room is really nice. The wine list was well done. The kids had the "steak house mac-n-chesse" which was a soggy, over-seasoned mess with bits of yesterday's steak in it. My sirloin was very good, though the sauce, horseradish mash and broiled tomato were all WAAY shmancy. It was hard to tell they had started life as produce."
Dined on 2/18/2014
Short review: 4 Plus stars and we
would go back. Longer review: We are from Denver and have a season pass to Copper, so we have been to CB Grille on a number of occasions. First of all, this is not Aspen or Vail, so the choices of restaurants in Copper Village is limited. That being said, CB Grille is the best restaurant in the Village. Service can be spotty (we went just after Valentine's Day and President's Day weekend), but the food was very, very good. My cedar plank Salmon was excellent, and the Shrimp Linguini for a companion was very tasty. They had everything from a bison ribeye to burgers to lamb to pasta on the menu. Tip - on a weekend during the season you will need reservations."
Dined on 2/17/2014
When reading the menu, we were
very excited about the bison rib eye and the elk, but when the service is poor and the food is poor and the bill is expensive, I feel compelled to warn the next guest that the reality didn't live up to the initial excitement. Apparently getting any drink from the bar requires an act of god. That, or the waitress and the bartender don't get along. After skiing, I was ready for a drink. I order a double vodka tonic. Not complex, and suggestive that I am thirsty. Drink doesn't arrive until we are mid-appetizers. Glass of wine wine doesn't arrive until dessert. Rib eye and the elk were very tough, not the gamey toughness that you might expect, but toughness from overcooking and/or not a good cut of meat."
Dined on 2/15/2014
Great atmosphere and location at
Copper Mountain. We are regular's. The restaurant was very busy...unfortunately, we had a rookie waiter (Taylor) who fumbled the ball on several fronts but the food and hostess were awesome. Best best food at Copper Mtn. I had the Bison meatloaf and my wife had the lamb chops. The winter apple salad was the very good."
Dined on 2/14/2014
This is one of the top two
restaurants in Copper Mountain - always reliable and terrific food and service."
Dined on 2/13/2014
We always enjoy dining at CB
Grille. Staff is always friendly and food is always wonderful! I like the 25% off if seated before 6:00."
Dined on 2/13/2014
Perfect when weather prevents
travel. Food presentation is good and taste is very pleasing."
Dined on 2/6/2014
Ordered delicious app to then be
told additional cost for more pita to finish our dip. Said no, still came out with it. Good live music!"
Dined on 2/1/2014
Food was amazing, the chef is the
best in the county by far. The music was excellent, perfect for the vibe in the restaurant, not the typical top 40 hits...the blues and R and B done so well - only on Fridays and Saturdays from 6-8 though. Not inexpensive, but always feels worth the price."
Dined on 2/1/2014
Considering what Copper Mountain
Resort had to offer for dinning in the past, CB Grille is a great addition! It has a relaxed atmosphere and the food was very good, especially the Bison Rib Eye. The four of us enjoyed it so much, we went back the next night and tried different entrees and desserts. Well worth the visit!"
Dined on 1/30/2014
CB Grille is a very nice
restaurant with good food, service and ambience. It is probably the "fanciest" restaurant in Center Village at Copper so best suited for a night out rather than a night you are interested in a burger and fries. Located in the heart of Center Village. Highly recommended!"
Dined on 1/30/2014
CB Grill can't seem to decide what
it wants to be. The menu is a mixture of expensive, fine dining fare along with hamburgers and meatloaf. Upper end selections are nicely done and plated beautifully. Wine list is good, although per glass prices are not inexpensive. Customers turn what could be a lovely fine dining experience into "ski grunge" with most customers in grubby jeans, t-shirts and ski hats or caps that never come off during dinner. Not sure the ambience is worth the $25 - $45 entree price. Maybe it works for the less expensive selections. Management says they would lose business if they asked customers to remove their hats/caps during dining. May have lost this customer."
Dined on 1/26/2014
We enjoed the atmosphere and the
food was delicious!!!"
Dined on 1/24/2014
Second visit - best food in the
resort area. However when seated, were told what a great table it was. I don't agree with seating a couple on a two top in the midst of several large, party type groups. Asked if they had anything quieter. Told no, though the restaurant was not full. One nearby table with 5 children thought it was darling they were all singing - off key - along with their tablet cartoons / movie. I didn't think it was cute. Downing a martiini helped. Offered to move us, but it would have been in middle of dinner and to the area near busboy / waitress work stations. Food good. Good salads. Game choices. I can't help but wonder, if adults turned on their smart phones and sang along, would we also be excused / tolerated.?"
Dined on 1/21/2014
Limited options. This is about the
only place to eat dinner in Copper Mountain (other than pizza and bar food). We've eaten here the past 4 years and the service keeps declining. This time, even though we were there at opening (2nd table to be seated), waitress was very delayed at returning to table (multiple times) and was forgetful (she could be seen standing/talking at the bar). Food is average, chef is not good at getting the meat as ordered (med rare came out well done)."
Dined on 1/19/2014
We enjoyed the superb food so much
the first night of our ski vacation, we returned on the third night. Unique menu items such as the bison meatloaf as well as the presentation, service made this a winner. Don't know how any other restaurant in the area could top this!"
Dined on 1/12/2014
There aren't many options for a
nice sit-down type place at the Copper Mountain's ski village. CB Grille has to be the best. The entrees were varied and modernized. Nice selection of appetizers. Wine was decently priced for a restaurants and being at a resort."
Dined on 1/11/2014
We booked on open table with a
special note that this was for a birthday. There was no mention of the birthday or special occasion gathering for 9 people. Our waiter Chuck forgot our appetizer although it wasn't on the bill either. Food was outstanding but maybe the restaurant was short on help the evening we were there with our large party of 9. There was another party of 9 dining at the same time so this might have "maxed" out the service."
Dined on 1/5/2014
We were given a romantic table
near the fireplace in a room away from the more energetic bar area. This was a birthday dinner with our overnight in the mountains and it turned out to be a highlight. The food was prepared to perfection and the the prices reasonable for an up-market restaurant. I ordered the mahi-mahi and it and all the sides were very special and a taste bud extravaganza! For dessert the creme brule was simply delicious and a perfect ending."
Dined on 1/4/2014
Enjoyed our meal, had a party of
12, service was outstanding, adults and kids had a great time. Not many options for a really good, upscale meal in Copper, but CB is the real deal. Definitely recommend it."
Dined on 1/2/2014
Touted as the top restaurant run
by Copper Mountain and that is probably correct. The atmosphere is warm and cozy and both the food and service are good. The lamb chops were especially good over the gorgonzola mashed potatoes. Portions are generous. Service is attentive and concerned for the customer."
Dined on 1/1/2014
I have eaten at fine restaurants
around the country. Service was mediocre at best. Food was low grade. Some courses were aweful. Lamb was very good. That's about the best I can say. Four people, four courses, no alcohol - over $400.00. Had huge buyer's remorse at the end of the meal."
Dined on 12/31/2013
Have been very pleased with CB
Grill in past years both on New Year Eve and other times but this year the food was not as adventuresome or well prepared and the service was very lacking."
Dined on 12/31/2013
We eat at CB Grille at least 3-4
times a year and absolutely love the food. Kudos to the chef and staff!!! Happy New Year."
Dined on 12/31/2013
We are glad we chose CB Grill for
our new year's eve dinner for four. There was a nice, pre-fixe menu with several appealing options. The service was fantastic - we really enjoyed interacting with Clint, our waiter. Food was the best we had at Copper Mountain during our stay."
Dined on 12/31/2013
CB has very good food, good
ambiance, and great spot to really dine at Copper Mountain. We dined there on New Year's Eve. The service was good but there was a distinct disconnect with the table servers and bar service. The bartenders were very slow to get drinks out to the servers to deliver to the tables. Servers would stand and wait then give up and go to the kitchen or do other duties. Then drinks would sit on top of the bar for 10-15 minutes. Just poor coordination and should have someone dedicated to getting drinks to the table quickly. Also need to open champagne bottles and full wine bottles at the table, not behind the bar. Other than that it was very good !"
Dined on 12/31/2013
Arrived 20 mins early Place was
not even half full but hostess would not seat us Finally seated 10 minutes AFTER our reservation Steamed mussels took too long to arrive We didn't get plates or bread w/ them Mussels were cool when the bread arrived Broth was amazing and warm bread was great Entree's took too long to arrive Appetizer not cleared till 20 mins after we finished Bison Ribeye med/rare was great and cooked properly Beef tenderloin medium was great but cooked well done Told waiter the meat was over cooked He said my entrée would be comp'd by the chef When the bill came, the entrée was NOT comp'd My desert was comp'd however NOT a good experience Need a bus staff and manager Food was good but delivery was poor"
Dined on 12/30/2013
My friends and I went here to
relax after a day of skiing, and we were not disappointed. Probably the best place to eat at Copper. I had the bison ribeye, done medium-rare, and it came out to perfection. My friends were all satisfied with their choices. I'll definitely come back again."
Dined on 12/29/2013
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text:
Excuse the possibly hostile tone, im really ****ed off with all this.
According to ****ing fitday.com i've got to gain 1.2lbs a ****ing week to get my pathetic ****ing frame of 168lbs up to a pathetic weak frame of ****ing 180lbs by March 31st.
How realistic is it for me to gain 1.2lbs a week, i dont know whether this is actual muscle, water, fatty fat fat, or whatever.
Considering that i simply cannot afford to get 80000000000000000 calories in per day (yes i know thats probably impossible, merely an exaggeration as i'm really ****ed off).
What do ya wreckon? Thanks in advance.
1.2 pounds a week is realistic. It's not all going to be muscle, however. You could try having patience, since nothing can be attained instantly without dedication. If you have to eat "x" amount of calories to gain weight, you're just going to have to suck it up like the rest of us and try to get that many calories a day.
How many calories are we talking about here?
"The only easy day was yesterday."
I'm gonna fire a guess, probably around 3000 to 4000 calories a day, but i suck at these things.
Please, forgive me for my frustration, but during 14/15 months i've been doing this, everything i've been doing in relation to the gym has always been proved wrong. I can never seem to find the right answers, and im finding it hard to accept that there may not be any. I dunno.
Also, say i do reach the 180lbs goal, it will probably be muscle + fat + water. So, one would assume that to get rid of the fat, and expose the muscle, one would have todo cardio, but then won't that just burn the muscle instead, or as well?
3000 calories a day? LoL I know myself and most others have that in maybe 2-3 meals
Don't asker for a light load, but a strong back.
Best Meet Lifts @ 220 Raw:
Squat - 475
Bench - 355
Dead - 500
Total: 1330
I could be eating aaround 3000 a day, but because im not too familiar with how fitday works (tell me to 'grow a pair' or some new variation of that) i dont know the exact amount im taking in, it could even be more than that, quite likely, come to think of it.
And, trust me, i would love to stock up, but i cant afford to buy the amount of food i want/need to eat.
The fastest rate of drug-free muscle gain I've seen in a scientifically-verified setting is 2/3 pound per week. I've "heard" of 1 pound per week of lean muscle being gained by drug-free beginners, but that's the upper limit ...and only in gifted beginners.
I don't know how old you are but I suspect you may be young. I hate seeing alot of these older guys being pretty rude to thin young beginners, so understand this isn't rudeness but honesty.
When I was younger I wouldn't hear what I am telling you here and now, but take your time. Why does it have to be by this time or that? Take your time train 2-3x per week, eat what you can, (I'd eat at home, grandparents, uncles, aunts, freinds, school or whereever food is free). Also a few natty PB and Jelly sandwiches on whole wheat ain't going to break the bank. Don't worry if Fitday says its lard you are gaining. Eat enough to be in caloric surplus and lift hard and it will happen as fast as it can.
i would say 3-5 lbs/month is reasonable (depending on the individual) w/o adding a lot of bodyfat
Budget can be an issue. You have to ask yourself if this is what you want to be spending your money on. Really, though, you could probably gain on spending an extra $10 per week. You could buy a ****load of peanuts for that price
If you can't cook, learn to. I know everyone says to eat boneless skinless chicken breasts. I'm a student, I can't afford that ****. You know what I do? I buy a whole chicken. It's cheaper, easier and makes your house smell like grandma's.
BTW how old are you?
And thankyou to all for the advice. I will spend any money i have in on food, because i'm sick of being a weak and puny ****. I think my diet is really holding me back, i'm on BGB, and while i'm no Fuzzy or Stump, i have been making some gains, but i'm just not pleased with them, and i know it's because im not eating enough.
What i've been saying has been a bit exaggerated due to being really peed off.
I would keep in line with the consistency, however, say i spent my weekly earnings on food, i would i consider all the money i just spent would last me about 2 or 3 days worth of eating.
EDIT: I would consider saying 'hmm, maybe i'm wanting to eat too much?', but then i just thought i was crazy
Last edited by Portboy; 01-22-2007 at 03:49 AM.
Remember that you cannot "force" your body to gain muscle at the rate you'd like ...you can only coax it along within it's own genetic coding. If you gain 1/2 lb of muscle a week for any amount of time then you're doing VERY well and better than 99% of the people who work out.
At most, you'd need between 300 and 500 calories above maintenance a day to support 1/2 to 1 pound of muscle gain each week. Any more than that and you're only going to gain too much fat.
You don't have to stuff yourself with food to grow at the maximum possible rate. A better approach for you would be to get fanatical about getting a small, protein-rich meal every 3 hours, or so. Buy a big bag of skim milk powder and mix that up ...drink a big glass between meals and whenever you need some protein. Make some hard boiled eggs and use them as between-meals protein "supplements". Liver is a cheap food that's probably the most perfect "supplement" ever created for building drug-free muscle. Train your full-body hard three times per week and practically live on liver, milk and eggs (but also get some fiber every day) ...despite what "seems" to be more modern methods, in 60 years there's never been anything for drug-free trainees that can even approach that.
At 17 I don't think you should worry about spending all your earnings on food. Tell your parents what you want to do and see if they'll pitch in a few packages of pasta here and there. You don't need to spend a lot of money. Like I said, you could bulk on an extra $10-20 / week. Go to a bulk store and buy a ton of peanuts, sunflower seeds, dried fruit and oatmeal. You can buy a LOT for $20.
Scars are tatoos with better stories.
OP: I'm in the midst of hitting my 3500 claories for the day. Read my fitday if you want - it's for Januray 22nd. It's pretty carbalicious, but I hit my minimums. I'll add on another 1/3 to 1/2 cup of peanuts and I'll be done for the day
Last edited by RedSpikeyThing; 01-22-2007 at 06:53 PM.
sure u can, but it won't b all muscle
I own a computer, thanks, i'd sell it if i could.
And thanks for all the support. I'll just have to be extra nice and ask for some more food from parents, and use my £30 a week on food, i'm guessing it should be enough.
Thanks all, i got my answer as to whether or not it was realistic to gain that much a week. Cheers