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Barrett-Jackson wrapped up their three day foray to the East Coast as their 10th annual Palm Beach Collector Car Auction concluded on Saturday. The 2012 car list was a bit lighter on Corvettes compared with the auction house's previous Palm Beach sales, but we still witnessed 39 Corvettes ranging from a 1954 roadster to a 2008 Indy Pace Car replica being sold at no reserve.
Pop Culture
The words of praise about the Corvette ZR1 soar as high as the beautiful scenery of Italy as Motor Trend Editor At Large Angus MacKenzie and successful racer Justin Bell drive Chevy's fastest 'Vette ever from Munich, Germany to Maranello, Italy.
And in case you're not familiar with Italian geography, there is a pretty well-known maker of high-performance cars in Maranello.
Two of America's coolest cars ever recently battled in a race set up by Super Power Beat Down.
The website decided to see what would happen when the 1966 Batmobile took on the 1989 Batmobile. You'd think that 23 years worth of technology would be worth something, but you'll have to watch the video to find out for sure.
Tanner, Adam and Rutledge are back tonight as Top Gear USA looks to do a take on Top Gear UK's famous Limousine Challenge. The three hosts will be building their own limos: a 1981 VW Rabbit pickup, a 1969 Lincoln Continental, and a 1987 Chevrolet Corvette. So what's the challenge, you ask? Transporting as yet unnamed celebrities to the Emmy Awards Show.
His parents wanted him to become a lawyer, but Dick Guldstrand listened to his heart instead and became one of the most successful Corvette racers of all time.
Now in a Youtube video posted recently, Car Museum 2010 interviews Guldstrand at the Legends of Riverside in March 2010 about another side of the racing legend.
Chevrolet Corvette to Be Honored as First American Manufacturer in Sebring Hall of Fame
SEBRING, Fla., March 14, 2012 – Corvette's racing history runs deep at Sebring International Raceway. On Friday, March 16, Chevrolet Corvette will be honored as the first American manufacturer in the Sebring Hall of Fame. The timing of Corvette's induction is fitting, as Chevrolet celebrates 60 years of Corvette production in 2012 and Sebring stages the milestone 60th Annual Mobil 1 Twelve Hours of Sebring on Saturday, March 17.
Founded in 1996, the Amelia Island Concours d'Elegance has grown to be one of the best high-end car shows in the Country. We were lucky to come across a gallery of photos posted on the Corvette Forum by member "AuctionDepot" who has graciously allowed us to share these Corvette photos with you.
You can protest in your Occupy Boise tent, but you can't protest the movement in your car. That was apparently the case recently as the owners of a Geo Metro and a Corvette parked their cars next to the Occupy Boise's tent city on the grounds of the old Ada County courthouse.
Paul Newman's last competitive car – a 2002 Corvette racer adorned with patriotic red, white and blue paint – made it past the low end of the pre-auction estimates at a Florida sale over the weekend – but not by much.
The famous actor's car brought $275,000 at RM Auctions' sale in Amelia Island on Saturday, March 10, just above the bottom of the range of $250,000 to $350,000 that had been estimated by experts in the weeks before the sale.


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How do you like your bacon?
- fldhkybnva Nov 5, 2012 05:03 PM
How do you like your bacon - chewy, crispy, combo? I love bacon when you get both the slightly crispy but also chewy bits - usually I cook it until 1/2 of the slice is crisp and the other more fatty half is slighty crispy but still chewy and delicious, but my SO loves crispy almost burned bacon It makes for entertaining bacon wars. Whenever I make a dish with bacon, even though he has very minimal skill whatsoever in the kitchen and mostly enters it to grab a cold beer, he demands to make the bacon because I always "undercook it."
Crispy. Not burnt, but crispy. Flabby fat, even on bacon, repulses me. You and I could not happily share bacon :)
re: CanadaGirl
Oh it's definitely not in the flabby state, but close, but at least moderately curled :)
re: fldhkybnva
Nope. In my meat-fat world, anything short of crispy = flabby :)
re: CanadaGirl
haha, exactly how he feels.
Depends on what it is for but if it is just for eating in slices, I would say crispy with a touch of chewiness. But my real favourite is brushing slices with maple syrup and baking in the oven. Oh, my!
However you wanna serve it up to me. ;-) Seriously though, I can eat it crispy or chewy. I am not a fan, however, of it reheated. When it is reheated to the residual grease tends to overcook it and that leaves it dry and it turns to a weird powder in your mouth. Yuck.
Baked 'til crisp, often with brown sugar spread on first and just a wee sprinkle of cayenne pepper...
re: ipsedixit
Completely cooked through, and crispy at the edges to almost the middle, which should be chewy. If the fat has turned that weird shade of yellow and the lean is deep russet, it's overdone IMO and not fit for human consumption.
I'm not even going to read others' tastes so that I can get intimidated- I like it
*equally crispy all over,
*undercooked but not raw
*half and half of the above
As long as it's not totally raw or ruinously burnt I'm okay with it. But in a pinch I would chose sausage, just sayin', not everybody loves bacon unto all other flavors.
re: EWSflash
I agree, I'm not a crazed bacon lover. To my SO bacon is the end all and be all of tastiness which is why I concede and let him cook it how he likes it. I like bacon, but it's not that OMG I can't get enough food for me, good but don't get all the rave.
re: EWSflash
I go along with EWSflash. In the past I also enjoyed "white bacon" which was salted but not cured or smoked. Was great for seasoning greens or done in the pan by itsel, but now, almost impossible to locate.
I was raised on very crispy bacon and that was the only way I had it until someone from outside my family fixed many English breakfasts. There are times when crispy bacon bits are needed, but I find that bacon tastes better when there is still a bit of gently cooked fat. Bacon isn't jerky, after all.
Crispy, but not burned- but- if you served me chewy bacon, I would eat it! My family vacations together every year, and one of my neices, now 16, says her favorite memorie of our beach vacations was waking up early when she was about 5. Her uncle cooked a pound of bacon, and told her not to tell anyone, but that they would eat the entire pound- and they did!
re: macca
That's funny. When I was about thirteen staying at my uncles we had a 'breakfast eating contest'. My auntie did the cooking. I can't remember who won but between my uncle and me we ate two pounds of fried bacon, two dozen eggs, a pound of butter and two loaves of homemade white bread.
re: Puffin3
It is funny- especially funny that one of her favorite memories of the beach is eating bacon!Wow!! I could keep pace with the bacon and eggs ( maybe!), but would never make it through the bread- though it sounds delicious.
re: macca
This reminds me of my mother's favorite childhood summertime breakfast. I think the story has been told nearly a gazillion times by now. When my grandparents were working in the summer and her older sister (probably 15 or 16) didn't feel like reheating any of the food that my grandmother left for them, they would make a trip to the corner store, buy 2 lbs of bacon and eat it raw. Yum-O. I may like slightly undercooked bacon, but it needs to see at least a few minutes of heat before I want to consume it.
re: fldhkybnva
EWWW! Could not eat bacon unless it was cooked- though I will admit, I have never tried it!
re: fldhkybnva
Dayum! I'm horrified. And I'm nobody's grandmammy.
re: fldhkybnva
I was at a winery in Slovenia once and they served a charcuterie platter that included a spread that was basically raw bacon, ground to a paste. I was a little taken aback at first but I must say it was divine.
re: biondanonima
I've had this there, too. My first experience was in the Czech Republic. We were slightly surprised as well.
re: chefathome
re: fldhkybnva
No - just pasty.
re: fldhkybnva
Pasty is a good way to describe it, but it's also kind of silky from all the fatty goodness. It was a pretty warm day when I was there, so the spread got nice and soft. Almost like meaty butter.
re: biondanonima
Pasty, hmm I can't picture it.
re: biondanonima
Yes! That's it. Great description. Mmmmmm...
re: chefathome
Does anyone know what this is called? (in any language)
Do you think there are any packaged version of it, or is it just a dish that would be made at home and/or restaurant?
re: Dave MP
I think I wrote it down - will check. I have not seen it packaged, ever, and we do a lot of international traveling (and visiting shops, eating out, food festivals...). It is very interesting stuff!
re: chefathome
I don't know what it's called, but I am fairly sure it's made like this:
The only difference would be that you'd be using bacon instead of leaf lard or fatback, and I would guess you'd want a pretty find grind.
re: biondanonima
YES! That's it!
re: fldhkybnva
We cure/smoke 8 to 12 slabs of bacon yearly and I never go the pepper route.Every time I try a black pepper crust bacon,all small batch,high end stuff the result is disappointing for me.The pepper just doesn't taste "FRESH".Old,stale or ? pepper just isn't for me.
Try it the first time where you can buy just a few slices,open stock to see if you like it.
re: fldhkybnva
Not black pepper, but bacon with Montreal steak spice is quite easy to find where I am (Halifax, Nova Scotia). I don't like it at breakfast but it makes a killer BLT.
Chewy. Lightly crisp edges with chewy middles, to be more precise. Bacon should bend, not break. I will eat crisp bacon, but only if it has been more or less deep fried so that it melts in your mouth.
re: mwhitmore
Sure if you have time for that, but I'd rather just cook it all at once and not have to deal with individual pieces. With a steak it's usually not too many to worry about, but for 16 or more slices of bacon for me at least it requires too much attention. Also when you are crumbling the bacon into a dish, it's not really possible to mix "donenesses" if someone has a particular preference. For our favorite blue cheese Alfredo fettuccine or bacon macaroni and cheese, if SO bites into chewy bacon it's all over. However, as not the biggest bacon crazy, I can tolerate a little extra crunch. But, if I'm making bacon for my own morning scrambled eggs, chewy/crispy it is.
Any kind almost any way. There are some bacons I'll eat uncooked - Hungarian, Canadian, and English back bacon are nice as nibbles - but your mainstream supermarket bacon I prefer pretty crisp. Any dry-cured bacon, though, I find enjoyable at any degree of doneness; a really thick slice of Broadbent's slab bacon, baked just until the fat is transparent, is a nice meat side to a plate of greens and polenta.
Just like my eggs: part barely done, part well done. I like the meaty part and the adjoining fat to be crispy, the fat mostly rendered, but the end parts of fat barely cooked.
Is anyone a fan of "Canadian" bacon? I can't seem to find the real stuff - it always is "just ham" as my friends have dubbed it. Also, I prefer my fat back the same as my bacon - crispy skin with soft chewy middle. Aaahhh, dreams of my youth as I don't think I've had fat back for decades now. In the summers, I loved to wake up to my grandmother frying up fat back.
re: fldhkybnva
Mmmmmyummy. Have you tried sourcing it by the name "peameal bacon?"
re: mamachef
hmm, yea I'll look into that.
re: mamachef
That's what it's called in Canada....
re: CanadaGirl
Yeppers. And I love the stuff.
re: mamachef
Me, too. That is the only kind of bacon we buy, straight from the farmer. We can trace it back to the very Berkshire pig it used to belong to.
no muss, no fuss
cut a pound of bacon in half
line a cookie tray with foil and lay the bacon on it (I cover the meaty parts with the fatty parts)
put it in the oven and THEN set the oven to 400 and walk away (set alarm for apprx 17 min)
when alarm alarms, check for your preference of doneness
when you've got what you want take it out
(I like it undercooked because I can finish cooking it in future dishes)
eat what you want now and put the rest in the freezer
take bacon out of freezer as you want it
re: sylvan
how do you reheat the strips you take out of the freezer? Is it still to the doneness you like? I imagine for crispy loving folks it'd be less crispy.
Thick and meaty, real maple smoked and iron pressed.
Naturally-raised pigs preferably Berkshire.
re: Harters
I was beginning to think I'd be the only one! Soggy for me. Usually if I order it this way it actually has a little body but has soft fat and meat, which is perfect for me. "Soggy" seems to get across to cooks that I don't want it crispy, which seems to be the default. I want to chew my bacon. BUT crispy/crispier works better for sandwiches (so you can bite through it) and toppings (to add a different texture and because it's hard to crumble soggy bacon).
re: juster
I rarely eat bacon at a restaurant, as it is never cooked properly to my taste. I don't want it soft at all, but to get everything crispy without making it hard and crunchy takes more time and patience than most restaurants are willing to put into a piece of bacon.
re: CanadaGirl
Perhaps that is my issue with the crispy bacon...it always is hard and crunchy. I thought they were one and the same. How do you cook your bacon?
re: fldhkybnva
It needs to be started in a cold pan and cooked over low heat. It will take a bit of flipping and a good 20 minutes or so. If I need more than will easily fit in a frying pan I cook it on a piece of parchment on a rimmed baking sheet at 350 for about 30 minutes. If done the way I like it, all the meat and fat will be crispy, but somehow still almost melt in the mouth. It will also still be flexible, even though it's crispy. If you try to rush it, it just gets hard and I totally see why that is unappealing.
It takes time and attention, because it goes from perfect to overcooked in about 30 seconds. The quality of the bacon matters too, because If it is too thin it will get hard very quickly.
re: juster
Exactly my feeling - I'd like my bacon to have some bite rather than disintegrate when I chomped into it. I've never tried ordering soggy...hmmm, might try that.
First and foremost I like it without a lot of fat. Around here this is not an easy thing to do if I buy any of the pre-packaged supermarket brands. - Still trying to figure out why all other pork cuts seem to be getting leaner by the minute, and bacon is getting "fattier". - Special "bacon pigs"?????
Anyway, in terms of texture, I prefer chewy/bendable for uses that call for anything that resembles a slice. Otherwise, bits on top of things like a tossed salad or baked potato get crispy.
Lately, in order to achieve this with the name band packages (as discussed in other bacon threads) I've taken to the "wire rack and sheet pan" method. From what I gather, most people bake it at 325-400. I lean (no pun intended) towards 225. It takes a lot longer, but I find it's worth it in order to render off more of the fat and still have the bulk of the package turn out chewy. Some portions will end up crispy, but those I use for "bits".
re: Bryan Pepperseed
Have you tried center cut? It is usually less fatty.
re: fldhkybnva
Right. Center cut is definitely the way to go.
re: Perilagu Khan
It's often too thin for me and I hate that it cooks up so fast so sometimes I go for thick cut center cut but if you like least fatty, center cut regular cut sounds like the solution.
re: fldhkybnva
That's the way I like. And more important, that's the way the Khantessa likes it!
re: fldhkybnva
If I have, it was just a fluke because until now I didn't know that was an option.
Actually, having re-read my post, I Ithink I may have given the wrong impression - what I was trying to say was that (when it comes to pork products) if I were to rule the world:
a) chops and other cuts would have just a little more fat to help flavor and moisture issues and...
b) when the consumer opened their package of bacon they wouldn't discover that for at least half the length of every slice the only meat to be found is the thin little strip shown through the window on the front of the package and the rest of the slice is fat.
Hopefully buying center cut will get me a little closer to "my perfect world" . Thanks for the tip!
DH and I have a very serious bacon disagreement - i like mine "done" aka crispy, he likes his "floppy". LOL the only time I like my bacon not crisp is when it's rolled around smoked jalapeno poppers. YUM
Crisp, but again, not burnt. I use a mw ridged pan/tray covered in paper towel to reduce splatter in the microwave. Recently started doing the same to pre-sliced pancetta (Black Bear brand...not sure if it's only Shop Rite available)...and it comes out perfect. Thinking I like the cured flavor over the smoked bacon...less intense and does not take over whatever I'm putting it in.
wife and daughter want extra crispy...i like thick bacon somewhat still "floppy". The stuff I make myself.....outta Boneless Ribs.... is very meaty....maybe even better for you
Always cooked low and slow with a lot of turning..........unless I got a crowd, then it's into an oven, cold...........set to 425........when my oven beeps...it's just about done
re: plasticanimal
Why have I never thought of that?
re: Chemicalkinetics
Exactly! But I think we are in the minority here.
re: Chemicalkinetics
YES! Crispy = inedible for me. And - in true confession mode - I like to buy the fattiest bacon I can find - more chewy and tender. With that statement, I reckon I have lost all cred on the WW thread. heheh
re: Chemicalkinetics
Exactly my preference as well! Joining the minority...
re: Chemicalkinetics
Me too. I like it to be just crispy enough that I notice it.
Chrisp - no doubt about it. Almost what one might claim was burned, but short of actual burning. The fat needs to be slightly crisp, and at least medium brown.
Of course, if it's from Benton, then I give extra points.
Wow, just wow is all I can say. SO and I love bacon but usually just throw it in the microwave. Actually, pan-frying bacon has been on my list of things that I just never want to do alongside washing dishes. However, last night I was in the mood for sauteed cabbage and bacon and wanted to use bacon grease instead of oil to saute the cabbage. I bit the bullet and pan-fried bacon and what a difference it makes. I have read it many times here before that pan-fried does not compare to microwave cooked bacon but I guess I had a hard time believing why that would be the case. I still don't know why, but I am now in the pan-fried bacon believer camp and it's likely off of my list of things I refuse to do. The house smelled wonderful, the bacon was delicious, and my cast iron pan got a good coating of oil.
I'm not a particular fan of bacon. But when I do eat it, I hate it to be burnt, and sometimes crispy even overdoes it. I, personally, like my bacon to be chewy.
Highly technical term niece and I use is "bendy". NO white fat, but not cooked to point where it breaks... unless I want it to crumble.
I usually cook it stove top, despite the unavoidable spatters. If cooking a lot (like whole pound at once), I put on rack over baking sheet and into oven.. no real baby-sitting needed. I also like to slice full slices in half... automatic fit for a BLT.

subset: commoncrawl


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Last week I spoke about how user experience, user-centred design and participative design methods can be applied as part of successful eGovernment programme at the International eGovernment Forum which took place in Manama, Bahrain.
My talk focused on activities we regularly conduct for our public sector clients including persona development, prototyping and usability testing, with current examples of these applied on government sites around the world.
The event gave me the chance to hear about some of the best practices in eGovernment worldwide, the inspiration behind these and how they are being developed alongside rapidly changing technology and rising citizen expectations. There were many examples and ideas worth sharing from the twenty-four speakers, and I describe a few of those below.
One of the goals of the forum, which was organised by the Bahrain eGovernment Authority and the United Nations Department of Economic and Social Affairs, was to promote and share best practice.
Appropriately, one of the first presentations was from Mr. Deoksoo Park of the eGovernment of South Korea, which came first in the UN eGovernment Survey 2012 for providing the most comprehensive range of eGovernment services and information online.
He demonstrated the methodical evolution of their eGovernment programme based on the perceived needs of the Korean urban and rural society which also has one of the highest adoption rates for technology and internet connectivity.
In addition to the UN ranking of the supply of services between countries, it was encouraging to see so many national governments setting their own benchmarks against which they could track their progress in providing eGovernment.
For example Matt Poelmans Director of CitizenVision in the Netherlands described how they created an eCitizen charter which outlined 10 measurable goals for their eGovernment programme covering design requirements for services as well as performance evaluation criteria.
This serves as a transparent and measurable benchmark and engagement model to measure citizen use and satisfaction with their initiatives.
Bill McCluggage and Alex Butler provided great insight to the UK's Government Digital Service's programme of making services "Digital by Default", including the government's Cloudstore holding 1,700 services and the recently updated Design Principles for UK Government digital services.
The transition from Direct.gov to Beta.gov is taking place with careful consideration of the user experience throughout, and all new design features are being trialed with iterative development.
The power of Open Data
A central theme over the two days was open data and the opportunity it offered.
Stefan Gehrke of the Open Data Network Germany and Buero fuer Neues Denken demonstrated the power of open data and the bodies supporting the movement, from Data.gov and the Sunlight Foundation in the USA to and several organisations in Germany.
All of these give the building blocks for applications and websites that empower people, and sometimes offer data which can be critical of the government but are inherently supporting transparancy.
Dr. Gregory G. Curtin of the Civic Resource Group in California provided a clear model of what he calls FAST government (Flat, Agile, Streamlined, Tech-enabled) supported by the World Economic Forum, Global Council on the Future of Government.
Greg presented a vision of flatter eGovernment which used open data to offer efficiency and encourage participation. Greg concluded by showing various examples ranging from national governments to cities throughout the world.
To complement the open data movement, another main theme was eParticipation and Smart Cities, particularly by Julia Glidden of 21C Consultancy.
Julia's inspiring presentation showed how the Internet of Things can be applied to co-create a new online world of people, services and things based on the data people are freely gathering and sharing though open data sources such as Pachube.
This, with a dose of wireless technology, will also form the basis of Smart Tourism, Smart Transport and better urban design. It also has great potential for mobile services with Europe's Citadel on the Move being a prime example for local government application of open data.
With so much open data being applied to create citizen-centred digital experiences, Julia advised that the opening of data should be matched by citizens opening their minds to the positive possibilities being made available by their governments, moving beyond what can often be a comfortable, cynical view of what government offers.
eParticipation was also a key theme of Alexander Felsenberg, Director of Babiel Consulting in Germany. He showed how the availability of two-way communication platforms are continuing to evolve the nature of the relationship beween people and government, and there is a healthy appetite for greater participation.
However there also needs to be clear distinction between listening to the wants and needs of citizens (eg. Social media monitoring) and actively probing into their lives (spying), and the borderlines between these are not always clear.
He gave examples of community-oriented people helping out to improve a city, with citizen participation through the Mobis Iphone app that allows people to photograph a public service failure (e.g. street lighting out, public space conditions) document it and upload it for resolution, complete with helpful geolocation.
Interestingly in Germany a political party, the Pirates Party which strongly advocates open participatory methods and transparency, is now the 3rd largest party after only 3 years existance.
Going Mobile
Of course mobile handsets are increasingly the means by which people interact with government, and there were fascinating glimpses into our mobile future, especially by Kei Shimada of the Future Communications Department of Dentsu in Japan Kia and by Ralph Simon, CEO of the mobile think tank Mobilium Global.
Both used data and video to demonstrate what is becoming very clear – mobile is the platform that people always have with them and is continuously opening new opportunities for transactions, information, advertising and more.
They showed examples including voice activation, translation, augmented reality services and many other innovations that are expanding the possibilities of the phone in your pocket.
The future of eGovernment – are we there yet?
It all sounds great then – create a world of eParticipation, open your data, and all our problems are solved, right? Well, no actually. Fady Kassatly of Booz & Co recognised the wonderful achievements outlined by other speakers but also provided a reality check.
Despite the strong correlation between government ICT spend and better services and quality of life, there is a significant part of society that is not digitally enabled and unable to participate, especially in the Middle East.
Housewives with low education, disabled users, blue collar expatriates, residents of remote areas are some of the segments typically less digitally enabled. Fady reminded us that Government cannot do it on its own. We need an ecosystem of stakeholders to work in unison to make digital inclusion successful.
This is just a snapshot of some of the presentations, and apologies to the many I could not include in this article. A full listing of the speakers as well as their presentations are available on the eGovernment Forum website.
Perhaps not surprisingly, there is a lot more work to be done but the direction of travel paved by open data and greater participation is becoming clear, and this was an outstanding chance to learn from experience worldwide.
The International eGovernment Forum was an inspiring view of current eGovernment and the innovations for the future. For those wanting to know more about such best practices worldwide, and see how various countries stack up in the league tables, the UN eGovernment Survey 2012 is definitely worth downloading and reading.


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Published: 07/02/2012
Students from this school will be making the news for real on 15 March 2012 as they take part in BBC News School Report. We aim to publish the news by 1600 GMT on the News Day, so please save this page as a favourite and return to it later. In the meantime, take a look at what we produced last time (link below).
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Autumn Term 2014
Start: 2nd - 3rd Sept
Half Term: 27th -31st Oct
End of Term: 19th Dec
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Start: 5th Jan
Half Term: 16th - 20th Feb
End of Term: 27th Mar
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Start: 13th Apr
Half Term: 25th - 29th May
End of Term: 17th Jul
Latest news
BBC News Report - Children in Need
Five students from Elizabeth Garrett Anderson School made their way to New Broadcasting House in London to report on all the Children in Need events happening in the building. Nicole, Anna, Kristin, Shayma and Anika were excited and ready to learn something new! ...


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Posted November 14, 2014
Keen Dreams is now on Indiegamestand!
$2.99 release sale.
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Written by Troy residents and Troy business owners, with additional posts by Times Union reporters
Posts filtered on Category
Getting ready for the crows
There's one group of unwanted visitors who love Troy: crows. Lots of them. Thousands of them. Councilman Bill Dunne, whose Fourth District crows find particularly enticing, called the Public Safety Committee together Wednesday night to start looking for solutions before the murders (yes, a flock of crows is a murder) arrive in the fall. Maryor Harry Tutunjian's administration went unrepresented […] [Read More]
Troy goes to the races
Even the Collar City gets a slice of the Saratoga Race Course's summer glamour. Today's featured eighth race is the seventh running of The Troy. It's a $70,000 purse for 4-year-olds and up running 5 and 1/2 furlongs on the Mellon turf. Mayor Harry Tutunjian and Deputy Mayor Dan Crawley (Dan let me know that he […] [Read More]
Time to move back to (old) Troy City Hall?
Now that the Proctor's Theatre complex is out of the picture, and the Verizon solution seems to get more expensive by the day (anyone know whether Christ Church United Methodist is air-conditioned?), maybe it's time to consider making the needed repairs to that building on Monument Square. We understand it has everything you'd expect from […] [Read More]
Troy Police Department looks to get new chief
From over on the Crime Confidential Blog: Chief Nick Kaiser retires tomorrow after a 35-year career with the Troy Police Department including seven years as the city's top cop. That means the 125-member city police department will soon have a new chief. In the mean time, Assistant Chief John Tedesco takes over as acting chief. […] [Read More]
Troy reassessment advances
Some people have inquired about the reassessing of Troy's properties. The article is below: TROY VOTES 5-4 FOR REVALUE BID Council backs borrowing $1 million to begin first effort since 1973 KENNETH C. CROWE II STAFF WRITER Publication Date: February 19, 2010 Page: A8 Section: Main Edition: Final Edition TROY — The first citywide reassessment in nearly four decades […] [Read More]
Schumer, Gillibrand support honoring Mahar
U.S. Senators Charles Schumer and Kirsten Gillibrand have joined U.S. Rep. Paul Tonko, D-Amsterdam, to get the Lansingburgh Post Office renamed to honor former Troy mayor and councilman Martin G. "Marty" Mahar. Here's the word from the senators: GILLIBRAND, SCHUMER INTRODUCE LEGISLATION TO NAME LANSINGBURGH POST OFFICE AFTER MARTIN G. MAHAR Marty Mahar Was Born and […] [Read More]
Lansingburgh Post Office to be renamed after Mahar
The U.S. Post Office in Lansingburgh is to be renamed the Martin G. "Marty" Mahar Post Office after the late mayor and councilman. If all goes as scheduled the U.S. House of Representatives will vote on the name change late today. The renaming was sponsored by U.S. Rep. Paul Tonko, D-Amsterdam. Here's the release from […] [Read More]
Troy City Hall's future site
Update: Mayor Harry Tutunjian issued a new press release saying that 1 Monument Square is still in the running as a home for city hall in the future. Here's the Times Union update. Mayor Harry Tutunjian put out a release this morning announcing a meeting on redeveloping the Monument Square property — the old city […] [Read More]
Remembering Troy City Hall's architect
Hundreds of friends and colleagues of Ken Warriner, the Rensselaer Polytechnic Institute architecture professor who died in November, gathered Saturday afternoon to share their memories of him during an event at the school's Experimental Media and Performing Arts Center. Warriner was the architect who designed Troy City Hall in the mid-1970s, the building that will […] [Read More]
troy, a tired old man?
It's been a while since I blogged… but I had to, for a number of reasons. I'm tired of seeing the furry fundraiser as the headline for the Troy blog. Sorry, but there's got to be more Troy news out there than that! There's always city politics, the upcoming vote for the city school capital […] [Read More]
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Single Mom and Seedy Boyfriend: A love story
I can say with some authority after 12 years of having been a single mother that there is no lower form of life that ever crawled from the primordial ooze. Well, maybe one: Single Mom's Seedy Boyfriend. Fungi get better press.
Mom's Boyfriend is without saying a child molester. That mom has a boyfriend instead of a husband implies that she had three kids out of wedlock with three different fathers. She has little education, no job, and low self-esteem. She most likely collects welfare, which the boyfriend, that miserable sponge, spends on booze and dope. He probably beats her. She probably likes it.
During the eight years that Olof commuted down from the Bay Area to La Jolla before he was able to relocate here and we married, he quickly discovered that being Mom's Boyfriend was not exactly a high-class gig. A friend since high school, Olof is a former Air Force pilot, a Cal Tech-educated engineer, and at the time, a corporate vice president. He loved going to my 7-year-old son Henri's games. So being accosted at the baseball fields and having his presence questioned by an overzealous mom hell bent on protecting the bleachers from T-ball player-stalking pedophiles kind of hurt his feelings.
Ironically, if there were an Olympic medal for number of sporting events watched of a child to whom one is not biologically related, Olof would have the gold. Conservatively, he cheered Henri through some 800 baseball, soccer, and basketball games, and arose at 3 a.m. on untold occasions to transport a carload of the collectively comatose to out-of-town crew races. Pressed for his relationship to us, he often introduced himself, quite justifiably, as "Henri's driver."
For my side, it was never more clear to me that any residual status I had from 14 years as a doctor's wife was DOA when the mother of a friend of Henri's said she wasn't comfortable having her son sleep over at our house due to my new "circumstances" (presumably un-wed weekend cohabitation and by association, acts of wanton depravity).
I was seriously tempted to reply, "In retrospect, having the Cub Scout den satisfy its science badge in our meth lab was probably a mistake. But that stuff isn't as easy to make as you think."
Henri, who had frequently played at this child's tightly run home, observed at the time, "I think they have dead people under their house." The overnight embargo officially marked the beginning of Olof's and my eight-year career as Seedy Boyfriend and Low-life Slut, as we affectionately dubbed each other in honor of the occasion.
The kids, I have to say, did nothing to improve my press. When Henri was in kindergarten, he had been playing on the floor with a guy I briefly dated before Olof, when his hair got caught in the guy's metal flex watchband. Much wailing ensued until he was extricated. But imagine my dismay to go to kindergarten parents' night some months later where the kids' "Feelings Books" were displayed only to see Henri's "I feel angry…" page, unfortuitously filled out the day after the incident, and completed with "when my mom's boyfriend pulls my hair."


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10 Steps to Pick the Right Doctor
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Offers work/study programs for U.S., Canadian and international nurses that combine fully funded BSN-completion and MSN scholarships at accredited U.S. nursing schools with multi-year employment at U.S. health care institutions. Must be a currently licensed RN with at least one year of recent acute care hospital-based nursing experience. Upon completion of the program, GSA nurse-scholars must complete a period of service that allows others to benefit from their newly acquired education and experience.
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CD 15 with a positive outlook on TTC....
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CD 15 with a positive outlook on TTC....
|Wed, 01-12-2011 - 1:18am
let's see how long that lasts!
EWCM today... gonna be DTD a lot this week I think... I usually O around CD 20... so we've probably got a few days, but still. Good to feel positive about it for the first time in weeks.
By the way... are you all watching Biggest loser? My friend Courtney and her mom Marci are on... GO TEAM AQUA!!!! (I'm off to watch the episode we recorded earlier tonight!
|Fri, 01-14-2011 - 9:21am
Glad to see positive outlook. I need one of those! Good luck and have fun trying


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"After four years of hosting cyclists in Canada, I just couldn't take it anymore and had to embark on an epic adventure of my own. I started in Stockholm and continued zig-zagging across Europe the long way around. I told my family I would be home for Christmas. I failed to tell them which Christmas. I'll go back… someday."
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Solterra Winery and Kitchen
- Address:
934 North Coast Hwy 101
Leucadia, CA 92024Neighborhood:
- Cuisine:
SpanishPrice: $30 and under
Solterra Winery and Kitchen
- Dining Style: Casual Dining
- Website: http://www.solterrawinery.com/index.php
- Phone: (760) 230-2970
- Hours of Operation:
Open 7 days a week
Happy Hour is everyday starting at 3:00-6:00pm
Extended to 7:00pm for Lady's night on Wednesday
TASTING ROOM OPEN THURSDAY-SUNDAY:12-5:00pm
Lunch:Saturday-Sunday: Noon-5:00pm
Dinner served from 5:00-10:00pm DAILY
Live Entertainment Thursday/Friday/Sunday @ 7:00
- Payment Options: AMEX,Discover,MasterCard,Visa
- Cuisine: American, Wine Bar, Spanish
- Executive Chef: Suzie Williams, Winner of "Chef Wanted" on the Food Network
- Dress Code: Casual Dress
- Accepts Walk-Ins: Yes
- Additional Details: Banquet/Private Rooms, Bar Dining, Bar/Lounge, Beer, Entertainment, Farm to Table, Fireplace, Happy Hour, Late Night, Non-Smoking Restaurant, Patio/Outdoor Dining, Private Room, Takeout, Wheelchair Access, Wine, Wine Bar
- Entertainment: Thursday/Friday/Sundays @ 6:30
- Special Events: New Years Eve bash with party favorites.
Make your reservation early.
10% off cases of wine through Christmas
Restaurant Week in January.
Special Valentines Week with performance by our Frank Sinatra singer.
Email us for details...email@example.com
A word from Solterra Winery and Kitchen
Solterra Owner and Winemaker Chris Van Alyea (on premise daily after 4 pm for impromptu tastings) grew up in Sonoma County and has been making wine for the last 14 years from grapes sourced from Sonoma county, Lake County, Paso Robles, San Diego County, and Baja Mexico. The wines have garnered Golds and Best of Class at top competitions in California. Chris, his wife Audrey and the Solterra staff look forward to your visit. Cheers!Continued
We can accommodate large private events in our Barrel Room. Inquires email email@example.com
We can accommodate large private events in our Barrel Room. Inquires email email@example.com
Foodspotting photosSee all photos
Awards voted by OpenTable diners
- Diners' Choice WinnerHot Spot
- Diners' Choice WinnerNeigborhood Gem
- Diners' Choice WinnerNotable Wine List
Solterra Winery and Kitchen - Best Restaurants in Encinitas ›
Solterra Winery and Kitchen reviews from OpenTable diners
58 reviews since July 30, 2014
- Food4.4Service4.4
- Ambiance4.5Noise LevelEnergetic
neighborhood gem (39)notable wine list (38)fit for foodies (37)great for outdoor dining (35)good for groups (29)hot spot (20)romantic (14)vibrant bar scene (14)special occasion (12)late-night find (6)great for lunch (3)kid-friendly (3)scenic view (2)Show More
- Delightful EveningOpenTable Diner Since 2014Dined on 11/22/2014Had a wonderful time simply ordering a meat & cheese board & splitting a flatbread with a friend. Really great ambiance, great homemade wine!Special Features:I would recommend this to a friend.
- Another nice dinner - but loudDavethedinerVIPDined on 11/14/2014We've been to soltera many times and always enjoy it - great local wine - dry creek red in particular is good - as is the flatbread and salads. One warning - dont sit outside if you want to have a relaxed conversation - the band was too loud for friendly conversation - we ended up yelling across the table just to talkSpecial Features:I would recommend this to a friend.
- first time on the patioCbadDinerDined on 11/12/2014The inside restaurant was very noisy so we asked to be seated at the front outside patio which fa cf es the coast highway. It was a lot less noisy trafficwise than we thought so it was a great dinner.Special Features:I would recommend this to a friend.
- Bad overpriced foodDamian77Dined on 11/8/2014We ordered paella, octopus and calamari tapas, paella was awful, no taste, dry and nothing else but shrimp in it the rise overcooked, octopus burn and tasted burn, calamari super greasy, wine was ok, spend 100 $ for bad food. We even told the waiter that we didn't like the food and he shrugged and continued on. Will not recommend this place if you are into food.Special Features:
- Outstanding neighborhood findLaurenDined on 11/7/2014Wow, a top flight chef and excellent wines right in Leucadia! We went to Solterra to hear music (which was excellent). But the food and wine were outstanding. We'll go back frequently.Special Features:I would recommend this to a friend.
- Girls Night OutCharliesbeachmaDined on 11/5/2014We had a Girls Night Out planned and split each Flat bread on menu and all ordered salads as well. We enjoyed the food and the service was friendly. I wish parking was not so terrible that it starts your night of on the wrong foot. The noise level is really loud, but festive, however it is hard to have a conversation. Due to these factors, I couldn't give more stars. I would say it would be fun when you plan on small talking though. It has great wine and a very inventive menu.Special Features:
- Great Experience!OpenTable Diner Since 2014Dined on 11/1/2014Loved every minute. We ate in the Barrell Room and the atmosphere was fantastic. Our server Corbin was great and very helpful. We will definetly be back!Special Features:
- Good spot!OpenTable Diner Since 2011Dined on 11/1/2014The place is great! Tables around wine barrels, what a great idea! The service was very good and friendly. Food is also good. We ordered all kinds of tapas, our favorites were the octopus and the lamb ribs. I highly recommend this place.Special Features:
- kekaVIPDined on 10/29/2014it happened to be "ladies night" and we tried the specials. Shrimp cake was crispy and delicate. Lamb burger with all kinds of condiments and a glass of tempernillo were fantastic.Special Features:I would recommend this to a friend.
- Working the kinks outLoveBrightonDined on 10/7/2014I made a reservation and we arrived a bit early. They had a table reserved for us outside, as I had requested, which was very nice. Once seated, we waited about 10 minutes before anyone acknowledged us. Then a waiter asked if we had been helped? We advised no, so he became our waiter after saying our waiter appeared busy. From there all went well. The food was good, although more of a place for tapas, as opposed to a full dinner menu. The wine was good, and we'll be back.Special Features:
- Amazing service - Ian!CarlsbadFoodieVIPDined on 9/27/2014Ian was phenomenal - He gave great recommendations on wine and food and even tasting notes on the beer and wine. His recommendations based on our preferences helped us decide on an amazing tapas dinner. We ordered just about everything - highlights included lamb chops, patatas bravas, burrata, beet salad, charcuterie and cheese plate, ceviche, paella. They were making wine on site and we were able to chat with one of the wine makers about the process. Very cool! Live music by ZB Savoy was amazing. Enhanced the phenomenal dining experience we were having. Our guests also loved Ian and Solterra so much that they will be coming back next week with friends from out of town as well - and asking specifically for Ian!Special Features:
- A Good Choice Once AgainCbadDinerDined on 9/21/2014Took out of town friends here for an early week dinner. The combination of their own on-site produced wines along with a tapas-style menu was a good choice for relaxed conversation. The staff is very friendly and professional so we didn't feel rushed. One plus is that they have a small selection of local craft beers for those that don't want wine and pair well with the menu. Looking forward to our next visit.Special Features:
- Nice SurpriseNowEatThisDined on 9/10/2014I wanted to find a new place to have dinner and wine with my husband for his birthday. I got on Open Table not knowing what I was looking for. Solterra was great! Our server, Brian, was fantastic. We shared the cauliflower, crispy ribs and seafood paella and they were fantastic! Brian recommended a glass of wine based on my preferences and it was awesome! We will definitely go back! Although two trains went by, which were quite loud, the ambiance was still awesome overall. My only complaint would be that through Open Table, I remarked that it was my husbands birthday. We didn't expect much but there was no acknowledgement whatsoever. This is then second time I have tried informing the restaurant through Open Table and nothing was said.Special Features:I would recommend this to a friend.
- DebbieVIPDined on 9/6/2014The service and food was excellent. Great addition to North County.Special Features:
- Lovely ExperienceJadoreVinoDined on 9/5/2014I celebrated my 30th birthday at Solterra Winery and Kitchen and everything was perfect! The wine is exquisite! The Chardonnay and Grenache were my favorites! My girlfriends tried the Albarino and Zin and loved it! Cheers to the winemaker! Our server, Nick, was very attentive and friendly and very knowledgeable of the wine. To top it all, the food was amazing! Hats off to the Chef! The seafood paella is to die for! I really enjoyed to tortilla espanola as well! There was a great musician playing that night who was singing Motown hits all night long. I loved it! Nick brought out my cake and the musician sang happy birthday to me and another gal celebrating her birthday as well. The night was so lovely, I'd definitely dine there again!!!Special Features:
- Loved sol terra!LauraJDined on 8/30/2014We thoroughly enjoyed ourselves!! They are a winery so they don't have other hard liquor but that didn't matter. We enjoyed the wine very much sitting amongst the barrels!! The menu is mostly tapas and we shared them all. They were excellent!! There was live music inside and great outdoor seating. All in all great timeSpecial Features:I would recommend this to a friend.
- Avoid the barrel tables.Out2eatDined on 8/24/2014Great food, just make sure to avoid the barrel tables. We sat at a table made out of a barrel with a top and it was very uncomfortable. The food was very good.Special Features:I would recommend this to a friend.
- Cheers!winendineDined on 8/20/2014Amazing Service!, Interesting choices in food all of which were scrumptious, & great sharing. If in doubt, the charcuterie is beautiful & generous. Wines... Need you ask? The best!Special Features:
- The service and food were amazing!Shawn44Dined on 8/15/2014Really impressed by how friendly and knowledgable the servers were. The food and wine were top notch! I would definitely go back!Special Features:I would recommend this to a friend.
- LivelyAskandarDined on 8/9/2014Great place for good food and good wine. Attractive wine bar, with indoor and outdoor seating and a nice outdoor fire table. Service is great but was just a bit slow due to being very busy that night. Staff are very pleasant and accommodating.Special Features:I would recommend this to a friend.
- Stands out from the restGonealohaVIPDined on 8/9/2014Working winery as the dining room, and open to 101 and the location is outstanding. Don't pass it up.Special Features:I would recommend this to a friend.
- Friday dinner w JAndy123VIPDined on 8/8/2014Interesting concept. Interesting and creative menu. Good food n service good. Only complaint is that we shared our own bottle of wine with staff n kitchen and they still charged corkage. Live n learn.Special Features:I would recommend this to a friend.
- Great Neighborhood FindDebbieVIPDined on 8/8/2014The food and service was outstanding. A great place for dinner.Special Features:
- Delicious and DifferentMmmFoodDined on 8/6/2014This is such a neighborhood gem in the Leucadia area of Encinitas. My husband and I went here for a date night on a Wednesday which was also Ladies Night so it was a little busy. After we were seated outside in the patio area, our server Ben immediately came to our table and discussed the concept of the winery/restaurant and wines. My husband's favorite was their Solterra white wine and mine was the Cameron syrah which was delicious. I especially like that you can order half glasses of wine so I was able to try more. The food was delicious and we ordered the cheese plate (yum), crispy ribs, artichoke flat bread, steak skewers, and chocolate cake. All was well prepared and plated and enough for two people.Special Features:
- OpenTable Diner Since 2011Dined on 8/4/2014Went here to celebrate a birthday dinner. The actually food was great, but the service was soooooooo slow! Would not go back for a sit down dinner. More of a happy hour place.Special Features:
- LOVED IT!JulieDined on 7/31/2014I read the reviews complaining about the lack of wine choices, but the ambience, outdoor fire scene, fun food choices and great service more than made up for it. It is a great place to hang with friends, talk, sample food and wine and have fun. The ribs were fabulous and the paella was very good as well. Highly recommend for a memorable evening!Special Features:
- The following 33 reviews are from the Solterra Winery and Kitchen reviews archive.
- Outstanding!OpenTable Diner Since 2009Dined on 7/25/2014The location, service and food was excellent ! Will come back again!Special Features:
- OpenTable Diner Since 2012VIPDined on 7/16/2014Always great food, wine and service at Solterra! We are frequent visitors and always enjoy ourselves. This visit we were a party of 6 with 4 newbies.....and everyone loved the food and wine. Good times!Special Features:I would recommend this to a friend.
- Great Local Spot!LuckyJVIPDined on 7/15/2014I'm so thrilled to have Solterra in the neighborhood! Not only is the food amazing- but the vibe is just so fun,and casual. The service is First Class! Brett- our Server for the meal- was extraordinary! I wished he could have eaten with us!! Thanks for showing up, and making Leucadia Funkier- and way more Fun!Special Features:I would recommend this to a friend.
- Best Casual LunchHalseyVIPDined on 7/11/2014I always stop at Solterra when I visit Encinitas. A must. This time involved a family gathering--8 of us altogether. WOW! Service was fantastic this time (service is sometimes spotty here), and the food as usual was top notch. We ordered a variety: papas brava, shrimp skewers, tri-tip skewers, bocadillas, green bean salad. Don't miss the olives--spicy and flavorful. They were out of the strawberry dessert, so we had the chocolate cake, along with French Press coffee. What a great, memorable afternoon. We will back again in August!Special Features:
- OpenTable Diner Since 2014Dined on 6/29/2014Yes I would recommend this restaurant! Great selection of wines, great tapas for sharing and everything was delicious and perfectly seasoned and cooked! This is coming from a group of 4 foodies and cooksSpecial Features:I would recommend this to a friend.
- Variety with QualityraneyVIPDined on 6/28/2014We've been several times, and as much as I have loved each visit, I'm glad to see the menu changing regularly. Even though our favorite Brussels Sprouts dish was gone, it was replaced by a fantastic crispy cauliflower. The asparagus with poached egg and truffles was also wonderful.Special Features:
- Amazing food and wineSkimDined on 6/23/2014Unbelievable food, small dishes so can sample many. And truly amazing wines made right on scene. Most excellent.Special Features:I would recommend this to a friend.
- High expectations, mixed resultsDollfaceLVIPDined on 6/15/2014Great indoor/outdoor space, waiter was not trained on the menu and couldn't answer questions confidently about foo or wine. The wine is definitely subpar--the owner only serves his label. Many different types of grapes are served--they would be better off perfecting a select few instead serving a mediocre 25. We ordered the beef skewers (bland and grisly), corn nuts (not revolutionary), potatoes (lacking seasoning), calamari (soggy), corn soup (delicious, not hot enough), Serrano ham flatbread (nothing revolutionary), scallops (perfectly cooked), ribs (excellent), strawberry shortcake (bland and boring), and flour less chocolate cake (great). A train passes every so often (noisy). I won't return because there are too many other good spots.Special Features:
- Quiet Friday LunchSuzeChewsDined on 6/13/2014I met three friends here for lunch on a Friday at 1:00 and it was quiet. We started with a charcuterie board - delicious cheeses, meats, olives, marcona almonds, dried figs, currants served on a slab of slate with whole grain bread. I shared a bocadillo (sandwich) with a friend (don't share, it's tiny) and we each had three glasses of wine! The service was slow (one friend had to go on safari for her wine) and our waiter forgot about us. We had a great table by the window in the bar area for people viewing and fresh air. Water in colorful growler bottles was in plentiful supply and left on the table, which was nice. Dinner menu is better than lunch menu. Go at night for a more enjoyable experience!Special Features:
- Amazing.MegslyeatsDined on 6/8/2014The food was superb and the service stellar. Amazing atmosphere. We thoroughly enjoyed every minute.Special Features:I would recommend this to a friend.
- Food was good but hostess???PIsGuidetoGreatFoodDined on 5/17/2014We were greeted by a friendly hostess. This was our first time at this location so we did not know where to sit to wait. Re made reservations and they were a bit behind. After checking in, we stood on sidewalk and waited. We saw several people come n off the street and they walked to bar where they ordered wine and waited for their table. At this time we learned that instead of waiting on sidewalk, we could have enjoyed wine in the bar area. The hostess basically checked us in and told us to wait outside. Other than this, the food was great and our waiter was good.Special Features:I would recommend this to a friend.
- Unique take on dinner and wine!mamatVIPDined on 5/17/2014We had a sweet time on the patio out front. The food was delicious and the wine divine! A nice addition to dining on the 101Special Features:I would recommend this to a friend.
- great wine & tapas!waltzingmatildaDined on 5/11/2014we went for mothers day and our experience was excellent on all levels!!Special Features:
- Great looking insideJeffTVIPDined on 5/4/2014The service was friendly and attentive. Food was rather bland (except the marinated olives). Wine selections were pretty good, but not across the spectrum I would expect. The salad that comes with the Empandada was very lame with only a few greens. Not worth the extra $5. The Empanada crust was nice but chicken was boring. Octopus potato mixture was very good and flavorful. The menu on opentable is old so make sure you check their website.Special Features:I would recommend this to a friend.


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St. Maartenszee House Rental Photos and Description
6 people, 3 bedrooms, 2 bathrooms
Dear customer! Would you opt for a vacation home with first class facilities? If you are a guest with us, you can enjoy the amenities of our house. The friendly atmosphere will affect your vacation positive. So you will discover a lot of attention to detail in the holiday home. Similarly, the comfortable facilities guarantees a pleasant holiday. In addition to the endless sandy beach of the Dutch North Sea coast is a beautifully tended garden for play or for recreation. Enjoy your holiday in a quiet holiday park with an idyllic setting. You are warmly welcome with us ..
Shops: Good shopping can be found in Schagen and neighboring Schagen.
Information for golfers: Name: Golfbaan Sluispolder, address: Sluispolderweg 7, Zip: 1817 BM Location: Alkmaar, Phone: 072-5111555, Holes: 18, par 72, distance: 17 km.
Last Minute Deals Last minute deals.
- Suitability:
- children welcome
- non smoking only
- pets not allowed
- wheelchair inaccessible


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Two Women Run Over By Train and Survive!!!
This is sooooo scary! XoxoRead More »
This is sooooo scary! XoxoRead More »
I can't even STAND how cute this is!!! Xoxo DezRead More »
Must have been hot out there!!! Love this! XoxoRead More »
Happy Friday! Xoxo DezRead More »
Add a tiny horse to the list of animals I want on my farm! teehee Happy Hump Day! Xoxo DezRead More »
Great, now I want a baby elephant! So cute! Xoxo DezRead More »
Colbie Caillat's new video for "Try" is a powerful message about feeling beautiful that will give you goosebumps!!! It really will make YOU feel beautiful! Wow, I love me some Colbie!! Xoxo DezRead More »
So flippin cute!! She has the cutest little English accent too! Love love! Xoxo DezRead More »
This is a sweet one!! CNN Midland, Texas, affiliate KWES anchor, Alexa Williams got the surprise of her life on the 4th of July.She read her own proposal while taping a newscast. He's crying, she's crying…I'm crying! hahaha! Xoxo DezRead More »
Dez had a great time Following the Moon with listeners!Read More »


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Yes, I've accumulated quite a lot on this family trying to prove they had a son named John, which I've yet to prove. It is tricky because there are so many John Huttons. I also believe Macy was called Mary in some Quaker records. I'm putting this on my FTM and will export when I get more done. The children include Epaminondus (mrd Jane Roberts), Levi (mrd Rebecca Ladd), Sarah (mrd John Winder). Apparently Epi had a disagreement with his father because he moved to Indiana to live near the Dungans and then on to Illinois. He died after age 75 in Chicago. John left him "for strong reason 100 cents and no more". If on the right track with this, Macy died after 1840 and before 1847, for John remarried shortly before his death. Sarah and Levi both died in Kansas. I would be grateful for your input.
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Extreme Road Trip 2 Answers for iPhone - iPodHome / iPhone - iPod /
Game Questions & Answers (Q&A) service lets you ask questions about video games for game consoles or PC games. So ask your Extreme Road Trip 2 question for iPhone - iPod and get answers from real gamers or answer questions and share your insights and experience with the rest of the gaming community.
- Developer: Roofdog Games
- Publisher: Roofdog Games
- Genre: Action General
- Release Date: Nov 2, 2012
- ESRB: Not Set
Question & Answers
Are mines just luck?
Is there a method to hitting mines other than stay alive long enough and youll eventually hit them? i cant get 5 mines in a game.
Answer from: Pistol
Yes it's luck you go far on missions and then there will be hit 5mines In a game or overdrive 5times if you hit a mine and do tricks and do a perfect landings you can do 5 overdrives in a game
Answer from: MDuck
You can also slam on mines in mid-air, which is more risky but takes a lot less time
Answer from: Master Dynamite
Ok well when you see a mine and make sure your not upside down for this when you see a mine slam down then drive on it it might work might not slam is space bar another way is to use space bar on the hill so you dont fly away ( lol whee i'm a flying car lol ) and crash or skid across land or fly on another mine and die ( score on minebase ).
Answer from: Homie086
Are Mines Lucky? Yes and No.
Yes, they are part luck as I have driven 5K before even seeing a mine and other times I've hit 3 mines in less than 1K. Every time you start a course the layout might be the same, but the coins, barrels, and mines all are generated randomly. That means one run will be very difficult to hit a couple mines and the next you can't avoid them.
No, they aren't always luck. If you are air borne you might notice a few Air Mines floating around that you can slam into, which helps the count. There are always the Land Mines, however those are too often easy to jump over, which makes the 5 mines in one game a bit more of a challenge.
Unanswered Questions
From: GoFigure99
Posted on: 03-30-2014
From: Homie086
Posted on: 11-12-2013
Extreme Road Trip 2 - Gameplay Video
- Nov 18, 2013, Views: 158
Extreme Road Trip 2 - Official Launch Trailer
- Nov 18, 2013, Views: 124
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The Best Wine Tasting Tours Around the World
Wine-tasting is for thirty-somethings what beer pong is for college students — a fun, entertaining excuse to drink in the middle of the day. It's also a great excuse to travel. We searched the globe to find the best international wine destinations for everyone from first-timers to full-blown oenophiles. Even the most ardent domestic beer drinker will be sniffing the bouquet and scribbling tasting notes after visiting any one of these wineries.Launch Gallery » – Alison Murphy
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The Old School: Santorini, Greece
The Up 'n' Comer: Walla Walla, Washington
The Great Outdoors: Patagonia, Argentina
The Romantic Getaway: Douro Valley, Portugal
The Film Geek: Central Valley, California
The Locavore: Barossa, Australia
Expert Advice
13 Gift Ideas for the Aspiring Photographer
16 Gift Ideas for the Tech-Obsessed
The 5 Best Tablets Money Can Buy Today
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Seeing (and Saving) Polar Bears in the Wild
A Sweater You Can Work Out In
The Best Thanksgiving Wines for Under $20
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Life Advice from John Cleese
The Marine Corps' Graphic Novel Hero
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Gear of the Year
102 of the Best Tools, Toys & Tech
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The Woman Who Bails Out the NFL's Bad Boys
Jalen Rose: NBA's Inside Man
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Catch for a Cause Fishing Tournament
Fundraiser for Victory Junction Midwest
- When: Sunday, June 13, 2010, 7 a.m. to 1:30 p.m.
- Where: Jayhawk Marina, Paola
- Cost: Not available
- Age limit: Not available
- Categories: Outdoor, Fundraiser
The Fishing Tournament is from 7 a.m. to 1:30 p.m. Sunday, June 13, at Jayhawk Marina. Teams of two may enter for $100 total by visiting www.CatchForACause.com or calling (913) 422-5300. Proceeds will support the Body Shop, a medically advanced, state-of-the-art facility that will provide necessary medical services for children during their stay at Victory Junction. The Body Shop is being built free of charge by KBS Constructors Inc. Victory Junction is a camp founded by NASCAR legend Kyle Petty and his wife, Pattie, in memory of their son Adam, whose dream was to create a camp where chronically ill children, ages 6-16, can enjoy camping experiences in a safe and medically-sound environment, at no cost to them or their families.
To learn more about Victory Junction, go online to VictoryJunction.org.
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Brad Pitt brings the 1974 novel "Cogan's Trade" by George V. Higgins to the big screen in time for the holidays. "Killing Them Softly," the film version, also stars Ray Liotta and Scoot McNairy.
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Review: 'Far Cry 4' takes players to new heights -- literally
The latest in the Ubisoft series places players in a Himalayan kingdom, where they fight a dictator, scale mountain cliffs and dodge rampaging elephants.
What the new 'Star Wars' teaser showed us
Millennium Falcon, stormtroopers and TIE fighters will return, plus some new faces.


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App DescriptionThe Sassy Non-sters™ app engages even the youngest of babies! Engaging baby's senses of sight and hearing, the Non-sters™ will also help your baby practice developing fine motor skills, as well as learn about cause-and-effect.
Meet the Non-sters™ and preview the app here: http://youtu.be/Xi2oBuZa7jc?hd=1
Privacy Policy: http://beancreative.com/privacy/
App Changes
January 02, 2013 Initial Release


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Egg Drop Soup Recipe Cooking Show
Make great egg drop soup by following these steps with some little ingredients.
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Shrimp Coconut Recipe Cooking Show
Grilled coconut shrimp recipe with Chef Tony, he begins by making a coconut milk batter; with flour, eggs, corn starch, honey, and baking powder.
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Hollandaise Sauce Recipe Cooking Show
Learn to make Hollandaise sauce, one of the five mother sauces of French cuisine.
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Bake a Potato Recipe Cooking Show
Follow these simple steps to bake a great potato.
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Prawns in Rice Dough Recipe Cooking Show
Chef Helmut Oterreicher treat us to Prawns in RIce Dough with Pumpkin-Curry Sauce.
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November 24, 2014 By Event Central Leave a Comment
It's the week of Thanksgiving which is always an exciting kickoff to the holiday season! Because we live and breathe celebrations each and every day, we wanted to be sure we took a moment to fully celebrate Thanksgiving by reflecting on some of the things we are most thankful for in 2014. While we could certainly go on and on with adding … [Read More...]
November 17, 2014 By Event Central Leave a Comment
Your first time working with an event rental company can be overwhelming and stressful if you don't feel like you can trust their professionalism and expertise. No matter the type of event you're hosting, from wedding, to graduation, to birthday party, it's an important day that you want to go off without a hitch! To help build your trust and … [Read More...]
November 10, 2014 By Event Central Leave a Comment
Every bride and groom want to treat their guests to a fabulous evening of fun and celebration, but it can be difficult to keep the excitement going hour after hour, especially late into the night. But with a little creativity and planning, you can incorporate some very memorable details that will keep guests entertained from the moment you say "I … [Read More...]


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Online dating brings singles together who may never otherwise meet. It's a big world and the SeniorPeopleMeet.com community wants to help you connect with singles in your area. Whether you are seeking just a date, a pen pal, a casual or a serious relationship, you can meet singles in Pennsylvania today! Pennsylvania is known as the "Keystone State" and SeniorPeopleMeet.com is here to bring their Senior Singles together.Search Single Senior Men in Pennsylvania | Search Single Senior Women in Pennsylvania
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