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Nov 04
Posts: 1908
haplessdan says:
I just got my letter through from the insurance folk because it's that time of year for me and my premium has gone down by about 200 Euros! How fabulous is that? And this is despite two spills in the last year (albeit one 100% the other's fault and another with no damage caused). I guess I must be getting old (23 now).
In other news my mother is over visiting me at the moment and yesterday I took her for a pootle about in the glorious French countryside and twice, dammit, we were nearly killed by folk overtaking in the other direction as if we weren't there. The first one suddenly realised and got behind again pretty sharpish; but the second one - a fat bitch in a people carrier - actually completed her overtake, forcing me almost to stop in order to avoid her. And I had my mother on the back FFS...
I reckon the way to do it would be to strap a browning machine gun (best of British) onto the side and let it go at any bugger who overtakes into me. It wouldn't be very accurate, but how much precision do you need to hit a fat bitch in a people carrier at point blank range?
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Aug 02
Posts: 5686
PIPEMAN says:
i bet she was on a mobile,,,,,,,,,,,,,,,,
have done it if "the tour"was comin,,,,,is it passin near you????
be watchin it on euro sport,,,
not a fan I'm afraid.
i remember once,years ago,the "milk race" came to malvern,went to see the finish in me lunch break,,,,could'nt get me van out for three hours after,,all the team buses had blocked me in!!!me pic was on front page of local paper and on telly that nite tho,,,,these things best seen from a distance,,
Mar 03
Posts: 9
kissmequick says:
all those really fit young men in those cycling shorts made of lycra...... oooooow, nice.
what you ride etc???
not you dan,,,
sorry mr pipeman i'm not. I just like to see fit young men in lycra, sorry.
the price was rite!!!
would that be you paying me or me paying you? Only askin, not fussy really and if its me getting paid then I do group discounts.
Save money by comparing quotes. It's quick and easy
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The soccer star pays homage to a fellow athlete – and perhaps new daughter Harper Seven? – in L.A. Plus: Kendra & Hank Jr., George Clooney and more
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After spending time with her new guy, Sheryl Crow returns to mommy mode, attempting to catch a cab with little helpers, Wyatt, 4, and Levi, 1, Tuesday in New York.
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subset: commoncrawl


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Paul HeymanPaul Heyman
- Birthdate: 09/11/1965 (age 49)
- Height: 5'10"
- Weight: 232 Ib
Paul Heyman has worked as a manager, promoter, ...
Heyman said Lesnar has been underappreciated by the WWE audience since day one, and that holds true with corporate management. Heyman also said that as the only man to ever win the WWE Championship, the UFC Heavyweight Championship and an NCAA Division I Wrestling Championship, Lesnar felt betrayed because his contract demands were not met.
Heyman said Lesnar asked him to appear on RAW and read the statement. In the written address, Lesnar took shots at Triple H, saying the WWE Chief Operating Officer is jealous of him, and expressed anger at how he has been treated. Heyman concluded his statement by saying Lesnar has quit WWE and "will never be coming back."


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Featured news
Wireless in paradise: wardriving Maui
The night was humid. With the air conditioner on high, I drove North towards Kahului. The laptop sitting on the center console continuously pinging at the networks being discovered. Man, theres a lot of wireless around here, I said.
Which shouldnt have surprised me. The island of Maui in the state of Hawaii is a popular tourist destination with hundreds of hotels and time-share condominiums supporting over 2 million Maui Science Citytourists a year. Haleakala, the dormant volcano reaching to 10,023 feet, is home to Science City, a research facility and observatory.
By Mike Outmesguine at the WiFi Weblog.
[ Read more ]


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November 22, 2014
MEMPHIS, Tenn. (AP) -- Five firefighters have been released from the hospital after being trapped under a collapsed outbuilding on Sunday morning.
According to a release from the Memphis Fire Department, firefighters arrived at a Memphis home at 4:24 a.m.
They found a one-story wooden guest house behind the main structure engulfed in flames.
Fire crews were performing exterior operations when the building collapsed, trapping five firefighters underneath it.
All five were rescued but four suffered second degree burns. The other suffered only a minor leg injury.
The cause of the fire is still under investigation.
(Copyright 2008 by The Associated Press. All Rights Reserved.)
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Ladies of Intrigue conference offers clues to mystery writing
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A Fountain Valley man was sentenced to 33 years to life in state prison for causing an explosion that started a fire in a motel room, according to authorities. Thanh Van Quang, 39, was also ordered to pay more than $177,000 in restitution, according to a...
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A developer is ready to go ahead with construction of its hotel on a portion of the long-awaited Pacific City project on Pacific Coast Highway. The Huntington Beach Planning Commission voted 5 to 1 on Tuesday, with Commissioner Bob Dingwall dissenting...
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Police are searching for three men who they said stole cash from a hotel Monday night. The armed robbery took place around 10:08 p.m. at the Comfort Suites, 16301 Beach Blvd. Two of the suspects entered the hotel wearing ski masks — one was armed...


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- USA Volleyball
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IBB in the League Finals!!
April 10, 2009, 1:48 p.m. (ET)
Well we did it. We won the third match at our home gym, in front of our home fans, 3-0. So we won the series 3-0, and we are all incredibly excited to be going to the League Finals!! We came out very determined from the start of the match and took it to Ziraat Bank. They were never really in the match until the third set. A set we eventually won 26-24. Another great performance by our entire team.
To read the rest of Ryan's blog, check out his web site at www.ryanmillar.com/_blog/Volley_Blog.


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Illustrator, Digital Artist • http://sketchintime.ca/
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Illustrator and graphic designer based in the GTA. Currently available for commissions!Sep 25th
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Visit - www.about.me/wooddickinson and http://wooddickinson.prosite.com I'm a writer and producer of features films. I also teach 7 Habits and hope theory. I address measurement and action so all can find hope in their lives. I'm a fine art photographer. And love to learn.Dec 6th, 2011
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I want to make an art about how much is this killing me. I want to draw flow from my fingers like a waterfall, saw it on my eyes, deep and passionate. I wish I could paint my soul into an image, and my heart into a simile as d sureality of am..Aug 27th, 2011
Hi guys, my name is Ana, 24, from Portugal. I'm available for photoshoots in Lisbon. If you want to see more works or contact with me, this is my FB official page >> https://www.facebook.com/Freyja.ModelNov 13th, 2013
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Hello! Thanks for stopping by. As a graphic designer, I specialized myself in Flyer Designs and Adobe Muse Themes. My mission is to experiment with different styles but with the accent on quality. I hope you like my work, and please don't hesitate to contact me for freelance work or if you need my assistance!Feb 26th, 2013
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I've been doing portraits for years, painting for years, same with photography, I recieved a graphic design diploma but only work for a year with a company that is now a tv production and documentary company. I was in the army for 6 years before all this. after the late 1990's I became more involved with the environment and animal rights (yep a certified tree hugger) !!Feb 25th, 2011
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About the Artist Born in Cavite yet a pure Bulakenyo, Renz Marrione Bautsita is a personification of youth with a heart for art. Bautista is a Fine Arts major in Advertising student of Bulacan State University who has exemplified his skills in different fields. He has topped visual arts competitions like the 4th Cocolife Colors of Life Student Visual Arts Competition – Runner up (College category), 2011 National Student Art Competition (Art Petron) – Grand Prize (T-shirt design) and Semifinalist (Painting category), 43rd Shell National Students Art Competition (NSAC) – 5th honorable mention, 2010 Metrobank Art Design Excellence (MADE) – Semifinalist, and, a grandprize winner in the 1st Bulacan State University Painting Contest. Aside from his artistic excellence, Batista has contributed in BulSU's official student publicaton, Pacesetter, as a member for 3 years and the Art Director for his last year. He has won Regional and Luzonwide press competitions in editorial cartooning and comic strip drawing.Jul 15th, 2012
Hi, i'm lucifer21 from Indonesia, let's fun together ^o^May 25th, 2012
http://www.facebook.com/christopherohoski Born in Hamilton, Ontario, Canada, Christopher O'Hoski studied art history, painting, drawing, design and arts education at Sheridan College, the Dundas Valley School of Art. O'Hoski primary creates his work using Acrylic and Oil, but still finds favour in using Watercolour. To date, Christopher has exhibited in New York, Montréal, London, Los Angeles, Washington and Toronto - while recently being published in International Contemporary Artists Volumes I, II, III & IV (textbooks) out of New York and Greece. Chris was also featured in Living Artists of Today Vol. I., published in March of 2012. O'Hoski's work is held in many private collection in North America, Europe and Australia. Chris' work, like many artists, is a process of growth. With a love for Chiaroscuro, O'Hoski's paintings often feature dramatic lighting, and emotional representation. Three of Chris' series, Hypnagogia, The Twelve Steps to Immortality and Spatial Traditions have often been described as "moody and stark", while being subtle. Né au Hamilton Ontario, Canada, Christopher O'Hoski a étudié en histoire de l'art, peinture, dessin, design, et l'enseignement artistique au Collège Sheridan, l'École d'Art Dundas Valley et le Conservatoire Royal. Christopher peint essentiellement en acryliques et en huiles, mais se trouve souvent inspiré par l'aquarelle. Christopher a exposé à New York, Montréal, London, Los Angeles, Washington and Toronto. Récemment, sont travail a été représenté dans le manuel International : Contemporary Artists Vol. I, II, III & IV ,publié en Athènes, Grèce.Mar 31st, 2010


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629 Cedar Ave. S.
Minneapolis, MN 55454
Category: Bars and Clubs
Region: Minneapolis (Downtown)
Off With Their Heads are slowing it down. After announcing they'll no longer be on the road 200-plus days a year, the group ends this stretch of touring with a hometown show. OWTH released Home just last year, and the Epitaph Records release thoroughly explored the concept of a life on the road. Come catch them pull all their themes together in a climactic evening at the Triple Rock, one of the first stages the band graced back in 2003. All four bands in the evening's lineup have poppy roots, leaning more toward melody and sing-alongs than fierce aggression. They're also old friends, so expect a lot of friendly revelry from the stage and floor. With the Slow Death, the Gateway District, and Dirty Hits. 18+.
Thu., March 13, 10 p.m., 2014


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Crepes 101
I'm a pretty decent cook, but I've never made a crepe in my life, and would like to try my hand at it. So...I'd like advice re what is the best crepe pan for the beginner, and also what is a good basic crepe recipe? And if there are any hints for turning (flipping) crepes in the pan (or do you really need to do so), stacking them, keeping them warm, etc. Any advice will be appreciated.
I hadn't either until a couple of months ago. I bought a 7 1/2 inch De Buyer Blue Steel Crepe pan and followed directions on seasoning (very easy). It works great and is very non-stick. I like this pan so much I have asked for a 9" one for Christmas.
I use Alton Brown's crepe recipe (google it) and that works fine. I think it is the same as Julia Child. You can also google Julia Child crepe demo and there is a video out there.
I let the batter sit overnight in the fridge before actually cooking the crepes (definitely let the batter "rest" for at least an hour before making the crepes).
One of Alton's recipes makes about 10 crepes (depending on size of your pan).
I put each one on a wire rack set over a baking sheet to cool for little (while I am cooking the next one or two), then I stack them and put a sheet of wax paper between each, put them all in a freezer bag and pull out however many I need when I am ready to actually use the crepes (thaw and warm them up in microwave or skillet).
All works slick and easy.
I use Alton Brown's recipe too and cook them in a basic 8" nonstick skillet. Although not necessary because of the nonstick, I brush on a little bit of melted butter to coat the pan. The batter is runny and will form a nice circle just by tilting the pan without having to use a special crepe turner. They are very easy to flip using a long silicone spatula, which you should do to get them just a little golden on both sides.
Recipe here:
re: Ponder99
I use the same recipe except I just use my fingers to flip'em.
re: viperlush
+1 (on the technique, not the recipe)
Two eggs, a cup of milk, a cup of flour. Let sit an hour before cooking, then stir and thin slightly with milk if needed for the consistency -- about like heavy cream -- that works best in cooking, which you'll quickly learn by doing.
That is essentially the classic French core recipe for crêpes. WHY every single new cookbook author needs to have "their" particular "recipe" for this (among the most basic and ancient of cooked foods) is seldom explained. In earlier times, parents simply taught their kids to do this.
There are one or two practicalities to the mixing. A blender does it easily and mindlessly, but then needs cleaning. I usually go by hand, with fork or whisk, first beating the eggs lightly, then adding some flour to form a sludge -- it mixes easily with eggs due to the yolk fat -- finally adding milk and more flour alternately. Easy with a little experience.
You can add all sorts of junk and seasonings, salt if you like, sugar for dessert crêpes; but the core idea is the thing to learn.
Learn it, don't google it.
re: eatzalot
Can they be frozen after cooking? If so, how? Layers of wax paper between each? TIA.
re: c oliver
Haha! I have never had experience with freezing crêpes because there are never many left! It's the truth.
Occasionally, some get refrigerated. My production-line practice when making crêpes is to keep the cooked ones on a plate in a warming oven (around 150-180 F) and as each new one comes hot off the pan, add it to the stack and swipe a little butter or oil over the top so the next won't stick. Yields a versatile stack for serving or further cooking, and what's left can be refrigerated w/o further separation. Cover in ziploc or etc to avoid drying out. They come apart with only maybe the occasional minor sticking.
Crêpes are such a versatile basic that if I were ever teaching cooking, I might start with them. The unleavened pancake also is among fundamental prehistoric foods worldwide. Whether called blini, tortilla, bao pin, etc.
re: eatzalot
" Whether called blini"
My (buckwheat) blini recipe calls for yeast.
re: MacGuffin
I checked Molokhovets (Russia's traditional national cookbook, Russian counterpart to Mrs Beeton or Ada Boni) in Toomre's 1992 edition/translation. _Bliny obyknovennye,_ "ordinary" pancakes, are unleavened, essentially French crêpes, also called _blinchiki_ in Russian (incidentally a word imported to North America, often in a filled version, as "blintzes"). There are also _bliny gollandskie_ ("Dutch pancakes") made with beaten eggwhite, _bliny s pechenkoju_ (savory crêpes stacked with a liver and vegetable filling), and the ceremonial _Russkiye bliny_ (Russian pancakes), associated particularly with pre-Lenten Carnival, served then with caviar ("rather expensive in some places") and sour cream; those are leavened with yeast or soda, made with wheat or buckwheat flour or both, and look, minus the religious connection, like the basis of the "blini" in most US cookbooks I've seen.
But the word itself in Russian is more generic, and figures even in the famous Russian saying (one of the first things I saw quoted on any internet food discussion, literally decades ago) to the effect that the first pancake always [comes out as] a blob. A very apropos version of "if at first you don't succeed..."
re: eatzalot
I have to assume that the one I use is for the "ceremonial" variety. :)
I think I've mentioned this before, but I like to use 2 pans when making crepes. The crepe is formed in the usual way by swirling the batter in the first hot pan. Pour out any excess. When ready to turn, just invert the pan with the crepe over the second hot empty pan, and it will drop into position. While the crepe is cooking on the second side, you have time to form another crepe in the first pan. The usual caveats about it taking a crepe or 2 to be sure your pans are hot enough and well enough lubricated apply here too.
Yes they can be frozen.
re: eatzalot
Not to mention the scorched fingertip possibility. Yes, you can produce a small mountain fairly quickly.
I think I saw Julia Child do it many years ago, but haven't been able to find it again.
I use a 10" Cuisinart non-stick crepe pan with a recipe from Joy of Cooking. I use a ladle and pour the batter onto the hot pan and spread it around. I flip with a thin wooden crepe spatula. Crepes are really not that difficult. Most recipes are a bit thick, though, IMHO, so I always add some extra liquid.
A steel crêpe pan is essential, in my opinion, but it doesn't have to be deBuyer. Mine is a generic French pan which works as well as any other. An important consideration is to get the size you prefer. Diameters are specified at the top, but that's not the size of the crêpe. The rim is about two cm, so you need to subtract four cm to get the crêpe diameter.
Tossing the crêpe in the air is not essential, bit it's the fun part. The crêpe should come loose from the pan when the first side is done. You test this by shaking the pan with a sideways motion. When it's loose, toss it in the air and catch it to cook the other side. The tossing motion sends the crêpe over the side of the pan away from the handle and up. The rim imparts the turning motion to the crêpe.
re: GH1618
Here is a good selection of sizes:
My great-grandmother always added a drop or two of orange extract to her crepe batter so I do too when I'm making them for breakfast. I omit the extract if I'm making creeps to use for manicotti.
I have only made them once but they turned out so well I thought I would share. I used the Joy of Cooking recipe which was very easy. I would like to be the voice of dissent about the crepe pan. I just used a small maybe 8 in non stick skillet. I was able to turn th using the method in the recipe. I would definitely try your hand at crepes using what you have in hand before purchasing fancy equipment. The ingredients are cheap so you can can practice all you want.
re: melpy
I also have found the type of pan not very important, though with nonstick pans I need very little butter at all, after the first one or two pancakes (which sort of season the surface). A quick wipe of the pan surface occasionally after that, with a paper towel that has soaked up excess butter from a first application.
Different size pans make different size crêpes, obviously. I have a stack of 20cm ("8-inch") standard "omelette" pans from a restaurant-supply firm; they make small crêpes, a little smaller than I prefer, but a large skillet can make big ones. In uses where they're to be folded, or folded around something substantial (like mushrooms, spinach, and cheese -- a good combo) for further cooking, large crêpes like 12 inches across are very handy.
If you have a restaurant supply outlet near you (we used to say, "look in the Yellow Pages") -- in the US there's a large chain called Superior Products which also sells online or by phone, and many independents -- one of their volume commodity items is heavy aluminum skilllets with riveted handles and nonstick coatings, used literally by the hundred in restaurants. I recall a wall with pans hanging, by size in one direction, by coating toughness in the other. The prices went up somewhat as the coatings became more durable, but started around US $10 for crêpe-size pans. Restaurants use such skillets incessantly, wear out the nonstick surface, and replace them.
I feel that's a more practical way to go than the sort of pricey, celebrity-endorsed, high-tech multilayer alloy pans, coated with diamonds or whatever -- the details change every few years -- that are marketed to consumers as status cookware.


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Vans Warped Tour 2014 Canterbury Park Sunday, July 20 2014 In Canterbury Park on Sunday, in one of the first truly hot days of the year, the punk rock summer camp was in full effect. Much has been said about the changing nature of the 20 year old festival. Over the years, the bill has expanded to i ... More >>
Trevor "Trouble" Andrew lives a life at 31 most guys would envy at any age: He's a professional snowboarder turned musician who now finds himself on tour with Yelawolf, and he gets to design products for cool lifestyle companies like Native Shoes, Yes and Analog. Oh, and did we mention Andrew's a ... More >>


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The Chinese company appears to be unable to keep up with demand for its phones in India -- leading to complains on Facebook about the "limited" quantity of its stocks.


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Coachella's first weekend was amazing this year! Except when it wasn't. Here are the parts of the festival that rubbed us the wrong way. Saturday Night dust storm Conditions may not have been as bad as they were during last year's Red Hot Chili Peppers set, but Saturday night's dusty conditions we ... More >>
The Basslights minifestival is a two-night downtown throwdown by EDM speaker-knockers Bassnectar and Pretty Lights. These Friday and Saturday shows at Klipsch Amphitheater will also feature Koan Sound from Australia and the Fools Gold electronic dance rap of Run the Jewels' El-P and Killer Mike. B ... More >>
Yesterday, Sen. Marco Rubio released his Spotify playlist on the world. It got us thinking about the musical tastes of other Florida politicians. We don't really expect Gov. Rick Scott to be dropping his mixtape anytime soon, so through the wonderful powers of satire, Riptide has imagined ... More >>
No one's really interested in reading about the actual performances taking place on this musical ship of contradictions, the S.S. Coachella, amirite? Instead, you want a spoonful of gossipy anecdotal sugar, straight from the decks of this funny ship. As you might have seen, Pulp was the largest na ... More >>
Brooklyn-based alt-rapper EL-P is admittedly not that "fucking brilliant," but he's comfortable being a perfectionist. "When I do my records, I'm trying to push myself and say everything the right way for me at the time," he recently said in an interview with our sister paper Phoenix New Times. "I ... More >>
If a South Florida music fan wants three days of festival-quality indie rock, hip-hop, and other eclectic tuneage, does he or she have any other option besides buying a ticket aboard a cruise ship headed for international waters? Well, no ... With the abject failure of the 2011 Langerado reboot and ... More >>
Flying Lotus isn't like most acts you'll encounter at Ultra Music Festival. The Los Angeles native, born Steven Ellison and known as "FlyLo" to his fans, doesn't make dance music -- at least not in the traditional sense. The acclaimed knob fiddler (Pitchfork named his Cosmogramma the 14th best ... More >>
Killer Mike.Back in March, after running game out of Transit Lounge for eight straight months, the Rising hip-hop series and the tag team behind the enterprise (clothing kingpins Last Rights and rap producer Numonics) decided to take 90 days away from the grind to regroup, re-up, and reorganize. ... More >>
Photo by SmithographyAshley Outrageous runs hip-hop website AshleyOutrageous.com, and has established herself as a force to be reckoned with in South Florida. You can always catch the 5'2" Giant (as she calls herself) and her team scoring interviews with different hip-hop artists coming in and o ... More >>
Ozone moves its gala to the (Dirty) South
Crunk and Disorderly (TVT)
South Florida's radio war is all about the Benjamins
A dark day in Key West: The demise of the Full Moon Saloon marks the end of an era


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Lumpy! This bag is made of very cheap, thin material. You can see and feel the foam bean fillers through the material.. The foam 'beans' are not contained in their own separate liner and are visible through the decorative outer shell which makes it look cheap and lumpy. If my daughter unzips hers, all the filler will spill out onto the floor. Whereas most good bean bags have a bag and a decorative shell, this one does not and has the beans just stuffed into the outer liner. I wouldn't recommend or purchase this again. It is not worth the price, not even half the price. The color and pattern were as pictured though.
I was shocked at how small it was. Description was accurate but to my eyes it looked like a toddler bean bag vs preteen size.
Like the color and design. This is a perfect size for a kid, not too big and not too small. This isn't a huge bean bag chair so remember that when you order!
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** Most Oversize orders are delivered within 1-4 weeks. Some orders may take 6 weeks to be delivered.


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User Score
Universal acclaim- based on 20 Ratings
User score distribution:
Positive: 17 out of 20
Mixed: 3 out of 20
Negative: 0 out of 20
Review this tv show
Jan 25, 2014This show was very well written. The characters have depth and are complex. The show draws you in so that you feel like these people are your friends and I'm so sad to see this series end. The acting is so well done and every time it watch it I want to move to New Orleans, it's a shame after four short seasons it's ending, although for me it ended much better than some series that just leave you hanging.… Collapse
The show fades away like a Mari Gras parade drifting out of range. But it's a potent memory. [16 Dec 2013]
A half a loaf is better than none at all. When it's baked by David Simon, Eric Overmyer and George Pelecanos, it's better than most people's full loaf.
Artistically, it may be an unnecessary appendix, but I'm not complaining. More pie? I will make room somehow.


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SOUTH CHARLESTON, W.Va. -- All of the parks, forests, campgrounds, trails, lodges, cabins, golf courses and other recreational facilities operated by the Parks and Recreation Section of the West Virginia Division of Natural Resources will continue operations as normal. This includes:
Audra State Park, www.audrastatepark.com
Babcock State Park, www.babcocksp.com
Beartown State Park, www.beartownstatepark.com
Beech Fork State Park, www.beechforksp.com
Berkeley Springs State Park, www.berkeleyspringssp.com
Berwind Lake Wildlife Management Area, www.berwindlake.com
Blackwater Falls State Park, www.blackwaterfalls.com
Blennerhassett Island Historical State Park, blennerhassettislandstatepark.com
Bluestone State Park, www.bluestonesp.com
Bluestone Wildlife Management Area, www.bluestonewma.com
Cabwaylingo State Forest, www.cabwaylingo.com
Cacapon Resort State Park, www.cacaponresort.com
Calvin Price State Forest, www.watoga.com
Camp Creek State Park, www.campcreekstatepark.com
Canaan Valley Resort State Park, www.cannaanresort.com
Carnifex Ferry Battlefield, carnifexferrybattlefieldstatepark.com
Cass Scenic Railroad, www.cassrailroad.com
Cathedral State Park, www.cathedralstatepark.com
Cedar Creek State Park, www.cedarcreeksp.com
Chief Logan State Park, www.chiefloganstatepark.com
Chief Logan Lodge, www.chiefloganlodge.com
Coopers Rock State Forest, www.coopersrockstateforest.com
Droop Mountain Battlefield, www.droopmountainbattlefield.com
Fairfax Stone State Park, www.blackwaterfalls.com
Green Brier River Trail, greenbrierrailtrailstatepark.com
Greenbrier State Forest, www.greenbriersf.com
Hawks Nest State Park, www.hawksnestsp.com
Holly River State Park, www.hollyriver.com
Kanawha State Forest, www.kanawhastateforest.com
Kumbrabow State Forest, www.kumbrabow.com
Laurel Lake Wildlife Management Area, www.laurellakewma.com
Little Beaver State Park, www.littlebeaverstatepark.com
Lost River State Park, greenbrierrailtrailstatepark.comwww.lostriversp.com
Moncove Lake State Park, www.moncovelakestatepark.com
Northbend Rail Trail, northbendrailtrailstatepark.com
North Bend State Park, www.northbendsp.com
Panther Wildlife Management Area, www.pantherstateforest.com
Pinnacle Rock State Park, www.pinnaclerockstatepark.com
Pipestem Resort State Park, www.pipestemresort.com
Plum Orchard Wildlife Management Area, www.plumorchardlakewma.com
Prickett's Fort State Park, www.prickettsfortstatepark.com
Seneca State Forest, www.senecastateforest.com
Stonewall Lake State Park, www.stonewallresort.com
Tomlinson Run State Park, www.tomlinsonrunsp.com
Tu-Endie-Wei State Park, www.tu-endie-weistatepark.com
Twin Falls Resort State Park, www.twinfallsresort.com
Tygart Lake State Park, www.tygartlake.com
Valley Falls State Park, www.valleyfallsstatepark.com
Watoga State Park, www.watoga.com
Watters Smith State Park, www.watterssmithstatepark.com
"We encourage residents and visitors to continue to take advantage of our parks and recreational opportunities and to make plans through the fall and winter months," said State Parks Chief Ken Caplinger.
To receive a brochure listing all state parks and forests and general information, call 800-CALL-WVA and ask for the state parks brochure, or visit the website www.wvstateparks.com.
The "Find a Park" button shows a list of all state parks and state forest areas as well as a "Find a Park by Map" search.
© Copyright 2014 WHSV / Gray Television Group, Inc. All Rights Reserved.


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Adult Bone Dress (ref: 76490)
- Your Price:
- £ 18.99
- Retail Price:
- £22.99
- You Save:
- £4.00 (17%)
- Info
Product InformationThis is a Forum Novelties product
View all Forum Novelties products
Our Adult Bone Dress is fun new take on the bona fide classic Halloween costume.
Costume includes:
- Dress
The Adult Bone Dress is a long black dress with a full skeleton design printed on it, creating a bold Halloween look.
Why not complete the pictured look with some of the Halloween accessories for an even more outstanding outfit?
Party themesHalloween CostumesBlack and WhiteSkeleton CostumesLetter 'B' Costumes
- Sizing
Sizes for this costume are:
- Dress Size 10 - 12
- Specs
- Material: 100% Polyester
- Packaging: Resealable PVC Bag & Header Card
- Product Suitability: Adult Specific Item - All Ages Over 15 Years
- Washing Instructions: Dry Clean Only
Have a question about this product? Why not get in touch by completing the boxes below.
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Coconut Chiffon Pie
I like to garnish slices of this smooth, silky pie with coconut shavings for a fun, tropical flair. —Kristine Fry, Fennimore, Wisconsin
6-8 Servings
Prep: 30 min. + chilling
1 unbaked pastry shell (9 inches)
1 envelope unflavored gelatin
1/4 cup cold water
1/2 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
1-1/2 cups 2% milk
3/4 teaspoon
McCormick® Pure Vanilla Extract
1/4 teaspoon
McCormick® Pure Almond Extract
1 cup heavy whipping cream, whipped
1 cup flaked coconut
Shaved fresh coconut, optional
Line unpricked pastry shell with a double thickness of heavy-duty
foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes
longer. Cool on a wire rack.
Sprinkle gelatin over cold water; let stand for 1 minute. In a small
saucepan, combine the sugar, flour and salt. Gradually stir in milk
until smooth. Cook and stir over medium-low heat until mixture comes
to a boil; cook and stir 1 minute longer or until thickened.
Remove from the heat. Whisk in gelatin mixture until dissolved.
Transfer to a large bowl. Refrigerate until slightly thickened,
© Taste of Home 2014
2 of 2
Coconut Chiffon Pie
Directions (continued)
about 30 minutes.
Add extracts; beat on medium speed for 1 minute. Fold in whipped
cream and flaked coconut. Spread into pie crust. Refrigerate for at
least 3 hours before serving. Garnish with shaved fresh coconut if
desired. Yield: 6-8 servings.
Nutritional Facts:
1 piece equals 375 calories, 24 g fat (14 g saturated fat), 50 mg cholesterol, 309 mg sodium, 37 g carbohydrate, 1 g fiber, 5 g protein.
© Taste of Home 2014


text:
Three Tree Town Lyrics - Ben Howard
Come in from the darkness on the edge of this three tree town.
Because it's thicker than the woods out there,
Settles harder than the cold winter ground.
Come in from the shadows of these boot black, marching clouds
Because trouble falls like rain,
And lately it's been pouring down.
I've seen loneliness
She wrapped me up with such tenderness
I've seen loneliness
She tied me down in her sweet caress.
Oh come in from the confines of your own mind my dear,
Because worry is all you'll find there it's clear.
And tomorrow will always come.
And tomorrow may well bring the sun.
Yeah I've seen loneliness
She wrapped me up with such tenderness.
And I've seen happiness
She came round here yesterday
In a bright blue dress..
And we go..
Click here to submit the Corrections of Three Tree Town Lyrics
Please Click Here to Print Three Tree Town Lyrics
The following area is only for review, if you want to submit the lyrics or the corrections of the lyrics, please click the link at the end of Three Tree Town Lyrics.


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Photos and Description of this 2 bedroom holiday apartment in Völs am Schlern
Apartments with unique panoramic view
Sunny location, surrounded by greenery in an unspoilt location, with uninterrupted views of the impressive mountain scenery all around, the apartment is panoramic want to introduce his guests. The spacious newly furnished apartments, equipped with all the necessities of the present time, private parking in the underground garage, ample outdoor parking, balcony with panoramic views, a beautiful lawn, barbecue area, table tennis, children's playground, you can be sure the right house for your Vacation selected to have.
10 meters from our house is one of the most beautiful trails in South Tyrol. From there
you come into the village center or the idyllic lake 'Vols'. (Awarded as the most beautiful lake in Italy)
Continuing with numerous hiking trails for everyone.
Even in winter, make your dreams come true, skiing, cross country skiing, sledding, snowshoeing, ice skating and much more.
Fiè is one of the most beautiful holiday regions in South Tyrol. It is very centrally located.
Lakes, forests, mountains, churches, chapels, castles form the backdrop for an unforgettable vacation.
In summer, enjoy the many Möglickkeiten hiking, mountaineering, rock climbing, mountain biking, swimming, golfing, horseback riding, paragliding in the Natural Park Sciliar.
In winter, the lake turns Vols to the skating rink, the trail Tuffalm the toboggan run and the hiking trails to snow trails.
The ski 'Alpe di Siusi' largest mountain pasture in Europe, invites you to Winterulraub. 60 km away. perfectly groomed slopes, ski lessons for children and adults, 18km. Toboggan run, 30 km. Winter hiking trails, 80km. Cross-country skiing, sledding and skiing.
The base station of Seiseralmbahn sizes with free parking is just 7Autominuten from our house.
Fiè, Törggele in the fall for connoisseurs. The numerous Schankbetiebe they invite homemade traditional food and drinks.
Moreover, in the month of October 'Kuchlkastl-time', a must for foodies.
We are open all year for you!
Details for holiday apartment helle komfortable Wohnung , 2 Bedrooms, Sleeps 5, 1 Bathroom
- Suitability:
- children welcome
- non smoking only
- pets considered
- wheelchair inaccessible


text:
Eat, Pray, Love
Elizabeth Gilbert
Eat, Pray, Love
Elizabeth Gilbert
It's 3 a.m. and Elizabeth Gilbert is sobbing on the bathroom floor. She's in her thirties, she has a husband, a house, they're trying for a baby - and she doesn't want any of it. A divorce and a turbulent love affair later, she emerges battered and bewildered and realises it is time to pursue her own journey in search of three things she has been missing: pleasure, devotion and balance. So she travels to Rome, where she learns Italian from handsome, brown-eyed identical twins and gains twenty-five pounds, an ashram in India, where she finds that enlightenment entails getting up in the middle of the night to scrub the temple floor, and Bali where a toothless medicine man of indeterminate age offers her a new path to peace: simply sit still and smile. And slowly happiness begins to creep up on her.
This item is not currently in-stock. It can be ordered online and is expected to ship in 3-6 days
Items that are not in-stock can still be ordered but shipping times will vary.
Our stock data is updated overnight, and availability may change throughout the day for in-demand items. Please call the relevant shop for the most current stock information. Prices are subject to change without notice.
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Holiday Biscotti
A twice-baked Italian cookie, biscotti makes a wonderful "dunker". A pretty way to present a batch is on a Christmasy plate arranged in a wagon-wheel fashion.
24 Servings
Prep: 20 min. + chilling Bake: 50 min.
1/2 cup butter, softened
1 cup sugar
3 eggs
2 teaspoons
McCormick® Pure Vanilla Extract
1 teaspoon
McCormick® Pure Orange Extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup dried cranberries, coarsely chopped
2/3 cup pistachios, coarsely chopped
2 tablespoons grated orange peel
In a bowl, cream butter and sugar. Add eggs, one at a time, beating
well after each addition. Stir in extracts. Combine flour, baking
powder and salt; gradually add to creamed mixture and mix well
(dough will be sticky). Stir in cranberries, pistachios and orange
peel. Chill for 30 minutes.
Divide dough in half. On a floured surface, shape each half into a
loaf 1-1/2 to 2-in. diameter. Place on an ungreased baking sheet.
Bake at 350° for 30-35 minutes.
Cool for 5 minutes. Cut diagonally into 3/4-in. thick slices. Place
slices, cut side down, on an ungreased baking sheet. Bake for 9-10
minutes. Turn slices over. Bake 10 minutes more or until golden
© Taste of Home 2014
2 of 2
Holiday Biscotti
Directions (continued)
brown. Cool on wire rack. Store in an airtight container. Yield: 2
Nutritional Facts:
1 cookie equals 164 calories, 6 g fat (3 g saturated fat), 37 mg cholesterol, 144 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g protein.
© Taste of Home 2014


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Johnny Carson valued loyalty professionally but was anything but loyal to his wives.
Updated: June 14, 2012 8:12AM
PASADENA, Calif. — A PBS "American Masters" biography of Johnny Carson (9 p.m. Monday, WTTW-Channel 11) paints a portrait of the comedian as a man of contradictions: He valued loyalty among friends and co-workers yet exhibited rampantly disloyal behavior in his marriages.
Carson was a product of an Iowa and Nebraska upbringing who used his Midwestern wholesomeness as cover when he'd make an innuendo-filled joke.
And he grew up as a self-professed shy child who found that performing allowed him to be in control, boosting his self-confidence. ("You can be the center of attention without being yourself as such," Carson told actress Bea Arthur during an episode of "The Tonight Show.")
While it may be an obvious observation to those who grew up with Carson's "Tonight Show," the show is a much-needed reminder:
It was 20 years ago this month that Carson stepped down as host; a new generation of TV viewers and pop-culture consumers have grown up in a world where they know Carson only as a historical figure.
"Johnny Carson: King of Late Night" delves into the psychology of Carson's relationship with his mother, who didn't like boys and was the host's frequent critic. After watching an episode with a reporter working on a story about her son, Ruth Carson said, "That wasn't funny."
"His whole life, his relationship with women was really defined, I think, by that principal relationship or lack of relationship he had with his mother, because none of the marriages ever worked," writer-director Pete Jones said. "
The program offers plenty of opportunities to glimpse a young Carson at work, but a significant chunk of "Tonight Show" history has been lost.
"NBC taped over the prior night's episode because tape was very expensive, $500, and they didn't want to save the shows, and Johnny only found out about this in 1972 on the occasion of the 10th anniversary of 'The Tonight Show,' " explained Jones. "They wanted to do a greatest-moments kind of anthology show, and there was nothing but kinescopes that fans made or collectors made. So the first 10 years of 'The Tonight Show' virtually do not exist."
Scripps Howard


text:
Credit Cards at Restaurants
- j
- jj May 8, 2005 08:48 AM
My wife and I just had dinner at Lisca, on Amerstdam and 92nd. The dinner was good. When I received the check, it was in an American Express embossed leather folder. I handed over my Visa card, thinking that if they didn't take Visa, I would provide my Amex. They came back and said they don't take credit cards at all. I asked if it said something on the menu -- they said it didn't, but that there was a sign outside. There wasn't anything I could find. Apart from being sleezy delivering the check in the Amex folder, not telling anyone about the cash only policy until after the meal seems underhanded and left, pardon the pun, a bad taste. What is the best way of communicating that you don't take credit cards? The couple percent that the credit card companies charge can't be a make or break for restaurants with $25 entrees (both of our's were). The only reason I can think of is to defraud the IRS. Are there any good reasons (for places like Lisca) not to take credit cards?
re: Janet
I imagine that, if it is a small local restaurant, the percentage the credit card takes can dig into their profit margin. Restaurants make (if their dishes are 25 dollars and under) only about 4 percent profit. However, you should have been informed about the cash only policy. It's usually printed on the menu, or there should have been something included with the bill (in what was obviously a gratis bill folder from Amex).
re: Janet
My guess (being a regular patron of the refered establishment which takes reservations and credit cards) that the original restaurant doesn't do so because it's part of their schitck of being a pain and difficult in general (rude servers, no printed menus, etc.). Also their restaurant which takes both reservations and credit cards does a lot of business and large group type of dinners...I have no idea if that is a factor.
I usually ASK if a resto takes plastic before ordering because I do not carry much cash. That being said, I believe that restos that do not take non-traditional forms of payment are either laundering money, or stuffing the mattress. I mean, even the national fast food chains will swipe my card.
re: GooGLeR
But Taco Bell does charge 0.99 for using a card (at least where I live). I know of some owners that do think the fees from the card companies eat into their profits. It costs money to set up the card system too. Last time I knew the numbers, the national average for profit in a restaurant was about 3%. That being an average, there are a lot of places below that.
re: ChefElias
Credit card companies have had rules that prohibit fees and minimum purchases for using a card. I am not aware of any changes to these rules to facilitate credit card use by fast food restos. I would venture to suggest that the restaurant you went to is a franchisee who is trying to pull a fast one on the customers. You might consider disputing the charge with the credit card issuer.
re: GooGLeR
True... however, there are some ways around it. Most of the fast food restaurants that charge fees for using a card are charging them for debit transactions, where the PIN is used. Those transactions aren't dicated by the same rules as are the ones that use the MasterCard/Visa logo (which stipulates you can't pass on the fee to the consumer).
Considering PIN-based transactions literally costs a couple of pennies, Taco Bell and the other fast food restaurants charging a fee are ripping everyone off.
re: adamclyde
The original post mentioned credit cards, NOT debit cards; that said, I have never used a debit card at any place other than an ATM, so I was not familiar with other fees that could be charged. The link below explains the fees you refer to and is another reason NOT to use a debit card for anything other than getting cash.
re: GooGLeR
don't get confused... debit cards have dual networks - PIN-based (referred to in the biz as an online transaction) and signature-based (offline).
The former charges the merchants nearly nothing for every transaction. So merchants like it better. However, it doesn't make as much for the banks. The second charges merchants more, so they don't like it as much, but it makes more for the banks. Hence the lovely back and forth between retailers and banks...
If you use your debit card in the latter fashion (signature on receipt), you get all the perks of normal credit card transactions, since it runs over their network. Including the fact that the merchant won't (or shouldn't) charge the consumer a transaction fee, etc.
If your bank is charging you transaction fees for using your debit card in either fashion, drop them like a rock. I have two banks, neither of which charge any fees for any transaction - whether I use my PIN or not. Only time I get charged is at an ATM that isn't at my bank. But never, never for a purchase of any kind.
re: GooGLeR
The link that you provide here actually summarizes at the end that you SHOULD use debit instead of credit to keep down the overall costs of things. What people don't understand about basic economics is that when the fees fall on the merchants they inevitably fall back on the consumer anyway...in the form of higher prices. And the only ones winning here are the credit card companies!!
I would think that today, when people at the Swap Meet take credit cards, the veterinarian takes credit cards, and Taco Bell takes credit cards, that anywhere that doesn't had better announce loud and clear, in big letters multiple places, that they don't.
The last place I went that didn't I was just dumbfounded.
re: Sir Gawain
how suspicious of you! perhaps they used to take cards but had too many problems and had to/decided to stop accepting them.
re: jenn
....if they had some "problem" with Amex, why are they still using their check folders? As previously noted by the OP and others, it seems tacky and misleading to do so.
Based on what has been said, logic would seem to dictate that Amex had a problem with the restaurant, not vice versa.
re: peg
I agree. Amex provides the folders in an attempt to influence your paying habits (that's marketing, folks, not some evil brainwashing), so it seems ridiculous to use the folder and then not accept Amex. It makes the restaurant look cheap, as if they bought the folders on eBay or at a garage sale in an attempt to look 'professional'.
they should tell you when you make a reservation. i have eaten at a few restaurants that don't take credit cards, but they tell you when you make the reservation. if you just stopped in without a reservation, they should tell you before they seat you to avoid embarrassment. but i don't think that they are cheating the irs, it is just that credit card companies take a percentage and it is very hard to keep track of the settlement statement. they probably just don't want to be bothered.
Living in NYC, I would never assume that a place takes credit cards, as so many don't. If there is no logo on the door, then better have cash handy. We always look for a Visa or Mastercard logo as we go in.
As to why they use the check holders with the Amex logo, does seem weird, but probably not someting they even thought about.
re: krissywats
We always look for the credit card signs in the door. If we don't see them, then we ask if they take credit cards. I do think it's slightly ridiculous for a restaurant that charges $25 for an entree to not take credit cards.
re: LisaLou
It is ridiculous...Many people do not carry $100 on them at all times. And furthermore, how do you have the nerve to bring over the check in a AMEX folder and don't take credit cards? I mean...Come on! You shouldn't be in the business if you cannot afford to take credit cards.
But, if you don't take credit cards, post that info clearly on your front door. CASH ONLY...NO CHECKS...NO CREDIT CARDS.....Can't get any more customer friendly than that.
re: krissywats
"Living in NYC, I would never assume that a place takes credit cards, as so many don't."
I live in New York as well and have to disagree - the large majority of mid range and higher end places take cards. The places that don't take cards tend to be smaller ethnic places with thinner profit margins. The tab in places like that tends to be significantly lower and so cash isn't a problem.
About once a year I run into trouble where a higher end place blindsides me and doesn't take plastic. It's rare but it does happen.
Your advice on checking for credit card decals on the front door is spot on. If you use Citysearch to track down a restaurant's location the card info also appears on their site.
Profit margins in restaurants very thin, expecially in moderate non-chain restaurants. Not only does the credit card cost a percentage, the rental of the credit card reader can cost in excess of $500 per month.
This is not normally a problem for me as I seldom use a credit card in a restaurant unless it is for business travel, but the restaurant should have told you when you made the reservation. Of course, I understand that NYC has many more restaurants that don't take credit cards than is the case here in Washington DC
re: dinwiddie
The credit card reader doesn't cost much more than $500 to *buy*. (Years ago I had a mail order catalog and paid $750 for my system--complete.)
re: dinwiddie
"The rental of the credit card reader can cost $500 per month"?????
Nonsense - there are predatory companies charging outrageous fees for business card-processing setups, but the more reasonable ones are really not hard to find. Anybody who pays $500 per month to rent a credit-card terminal is so business-dumb that he'll be out of business very quickly.
Unless, of course, that $500 includes the percentage charged by the credit card company - and if a place is paying $500 per month in the form of 5%-of-the-charge fees, it's doing so well that it can easily afford it.
re: Wayne Keyser
I agree... low-end credit card terminals are dirt cheap... think of the people at the farmers markets who are now using them. They don't have to be sophisticated... you can buy a system on amazon that costs under $200 total. I suppose if you want a sophisticated system that connects your terminal to your servers and your finances and your HR and your etc... you are looking at serious money. but that just isn't required to accept credit cards at a restaurant.
I once ate at a place on the Upper East Side in manhattan... they left the check on a little Amex plate. Thinking they accepted Amex, I offered that. They didn't. Cash only... I couldn't believe it. At least there the meal, for two, only cost about $20.
No excuse for a place charging upwards of $30 per entree to not accept credit cards, in my opinion.
Your assumption that the restaurant that doesn't take plastic must be defrauding the IRS to be a bit over the top in the negative catagory. There are lots of reasons why a restaurant might not accept credit cards: it costs them money and cuts their profits, the system complicates their accounting, they haven't had time to set-up etc.
Having googled your restaurant Lisca, it appears to be fairly new which is one very good reason that they might not be accepting credit cards yet. From the reviews I found, they seemed to be very accommodating to those who arrive and aren't aware of the "no credit card" policy. http://www.menupages.com/restaurantde...
In LA there are plenty of restaurants that don't take credit cards and they range from mom&pop places to fancier jobs. And I've had the same experience in Europe where many smaller places don't take credit cards.
I never rely on the sticker in the window to tell me if the place takes plastic or not. With the quickness of turn-over in restaurants [I go by a place each morning that has changed names at least 3 times this year], a sticker might relate to a predeceasor establishment.
IMHO, when one doesn't have sufficient cash to cover a meal, the burden is on me, the diner to ask in advance if credit cards are acceptable. I mean, after all you show up at a restaurant assuming that they actually have food and they feed you assuming that you actually can pay for the food.
But I sure wouldn't use the fact that one can use a credit card at a fast food restaurant as a reason that every restaurant should allow credit cards. Fast food restaurants aren't paying for either good food or good service, both of which are expenses that a real restaurant has to cover in order to make a profit off of serving you dinner.
I own a restaurant in Los Angeles. Credit card sales represent about 65% of our business. Any restaurant is ignorant in today's world not to take credit cards as payment. People will buy that extra dessert knowing that they don't have to think about the cash in their pocket. Yes it costs us at the end of the year averaged with our cash sales about 2%. So what!! CUSTOMER SERVICE is number one in our industry. Customers love paying with their credit cards. We take all cards for this reason. We want to encourage people to dine at our restaurant and not have them decide to eat elsewhere because they don't want to stop first at the ATM.
As far as eating into your profits. That is another joke. Yes it costs money, but we figure that percent into our food costs when we price our menu. No different than figuring the ingrediant costs of a menu item. The fee is just another ingrediant. The restaurant you dined at should have priced their items at $26 instead of $25 and accepted credit cards. Now you probably won't return to that place because of this which means a loss of future revenue as well. Not to mention the bad press for the place because they are not into CUSTOMER SERVICE.
Our Visa/MC transactions post to our bank account the next day. AMEX takes 3 days to post. We have less cash in our business to worry about making a bank deposit. Less cash for theives to try to steal. Less cash for employees to try to steal. Every day you know exactly what will be posted into your bank account. This makes end of the month accounting a breeze.
re: InTheBiz
I read somewhere that people will spend on the average 30% more when they use credit cards. I know I do!
re: yayadave
>>Any restaurant is ignorant in today's world not to take credit cards as payment.
I couldn't agree more.
>>Yes it costs money, but we figure that percent into our food costs when we price our menu.
Hallelujah! InTheBiz, you're my hero. You have validated what I have been saying for years.So nice to know I am right.
>>So what!! CUSTOMER SERVICE is number one in our industry.
I bet you're not in my geographical area. You're my hero.
re: dolores
I agree with you, InTheBiz. It all comes down to this: Do you want their money or not? Yes, it cuts into profit. But, a lot of things cut into profit. Keeping clean bathrooms cuts into your profit. Gotta buy supplies, pay for labor to clean before and after service, air fresheners to make it smell nice, paper towels, etc.. Is it worth it? Yes, of course. People will not come back if you have a filthy bathroom. People will not come back if they are ever embarrassed over not having cash or dealing with the hassle of going to the ATM. I have a few friends that never EVER have cash. I usually do. So, if it was sprung on us at the last minute, I'd get stuck footing the bill. Since I hate money talk in social settings, it would be uncomfortable to "remind" them to stop at the ATM before they go home to pay me back half. I don't mind paying for my friends, but it's not something I always want to do. So, after the first time... I'd just remember that we wont be going back to that restaurant the second time.
the argument for credit cards v cash has been debated on here many times. The real issue here is that the resto did not give reasonable prior warning that it is cash only. There should have been a big sign on the door and it certainly should have been written on the menu. Did they have an ATM on the premises?
I recently moved to a small city (about 40,000) in Kansas from Charleston and Greenville South Carolina (both metro areas over 300,000, Charleston very touristy). I learned quickly that quite a few places here (and not just restaurants!) don't take credit cards. Where I lived in SC, it was almost unheared of for restaurants to accept checks. Here, many restaurants will accept checks, but not credit cards.
Even back in SC though, most of the very small, especially ethnic places did not take cards. Here in KS, its really hit or miss with anything that isn't a chain. I always try to have cash or checks on hand, and if i go to a new place, I always ask.
re: BobB
Yeah, if they have a cash only policy, I deduct at least 5% off the tip (so if I would normally tip 15% and they took credit cards, I would only tip no more than 10% if they mandate cash). I get 5% in credit card rewards, and its an inconvenience for their customers. Sure, the server eats the fluctuation in the short term, but they will make the long term decision of whether its worth it to keep working for their restaurants based on their after tip hourly rate of pay. So lower tips= more turnover cost for the restaurant.
Fortunantely though, I have run into no restaurants that are cash only. I have seen some that don't take american express, but they at least take visa and mastercard and less so Discover. Not to mention, fumbling for the right amount in cash is a pain, as I prefer to just right in the total on the receipt.
That's why, I'd have to say its a good investment to increase customer and employee satisfaction by accepting at least Visa and Mastercard (and possibly Discover). I can sympathize with businesses about Amex, as they do have high interchange fees, so I can understand why they would not accept them. Anyway, most people who have Amex have either a Visa or a MC in their wallet, so its not that big of a deal.
Same thing with a gas station, I don't know why a gas station would do cash only. I even once tried paying with a credit card once at a cash only station, only to pay a few pennies more down the street (it was worth it since I get more back in rewards and it showed him cash only is not a way to do business). Also, you can't forget especially busy stations when the pumps are periodically full, it takes much less time to process a pay at the pump than to prepay and then get change with cash.
re: caratara
As a tax preparer, with several restaurateur clients, its definitely not preposterous to think that not taking credit cards is a way to fudge the tax collector. I hear it all the time, when I inform my clients that their income to expense ratio is on thin ice.
They definitely should post somewhere that they don't take credit cards, at the very least on the menu, if not an additional sign at the door. And they absolutely should not present the check in an amex folder, what nonsense. But as far as being a crook if you accept cash only, I"m calling bs. Paying with a credit card isn't a god-given right. Credit card fees run around 2.2-2.5% of sales, I'm told, regardless of whether the entrees cost $10 or $25. Amex charges even more. That's a lot of money in a business with such a small profit margin.


text:
Shopping Mall4.7km from Kitisuru
Big Event Venue7.8km from Kitisuru
Animal Park13.8km from Kitisuru
Shopping Mall14.2km from Kitisuru
Popular Attraction15.5km from Kitisuru
Theatre, Gallery or Museum17.7km from Kitisuru
Animal Park18.4km from Kitisuru
Nature Reserve66.0km from Kitisuru
Theatre, Gallery or Museum91.7km from Kitisuru
Hiking Trail132.0km from Kitisuru
Mediterranean Restaurant3.7km from Kitisuru
Japanese Restaurant3.7km from Kitisuru
Coffee Shop Restaurant4.0km from Kitisuru
Grills Restaurant4.1km from Kitisuru
Vegetarian Restaurant4.2km from Kitisuru
French Restaurant4.4km from Kitisuru
African Restaurant4.4km from Kitisuru
*Distances are shown as the crow flies and not necessarily the actual travelling
Located in the leafy suburb of Gigiri, the Forty Winks Home is a few minutes away from Unep, a numbe...
Just outside of Nairobi, within a half hour drive of the Wilson Airport, the Furaha Place Guest Hous...
Experience true luxury and relaxation in the heart of Africa at Sovereign Suites. This 5 Star Kenya...
Comfort Gardens Guest House is a quiet accommodation establishment located 8 km from the hustle and ...
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Daisy Home is a beautiful, modern guest house for those looking for a home away from home. We are lo...
Rurigi House is a serene environment for those who desire alternative accommodation from the convent...
House of Nassi is located in the leafy suburb of Runda, a prestigious residential area of Nairobi. H...
7.6km from Kitisuru
7.0km from Kitisuru
8.7km from Kitisuru
5.3km from Kitisuru
7.9km from Kitisuru
2.0km from Kitisuru


text:
July 22, 2013
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- In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the orange juice and vanilla. Mix in the baking powder, then gradually stir in the flour until the dough forms a ball. Cover and refrigerate at least 2 hours. I like to do mine overnight.
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into 3 inch circles using a cookie cutter or drinking glass. Place circles on the prepared cookie sheets. Spoon 1 teaspoon of filling onto the center of each circle. (Any more and it will ooze out) Pinch the sides of each circle to form a triangle, covering as much of the filling as possible. The cookies may be frozen on the cookie sheets if desired to help retain their shape while cooking.
- Bake for 8 to 10 minutes in the preheated oven, until light golden brown. These are best undercooked slightly. Cool on the baking sheet for a few minutes before removing to wire racks to cool completely.
Chag Sameach!
Recipe taken from http://allrecipes.com/recipe/hamantashen/
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ambitiousLine breaks: am|bi¦tious
Pronunciation: /amˈbɪʃəs /
Definition of ambitious in English:
1Having or showing a strong desire and determination to succeed: a ruthlessly ambitious woman
More example sentences
- Is he ambitious and keen to succeed by seeing you enjoy commercial success?
- As Cesarani demonstrates, Eichmann was an ambitious man determined to do his job well.
- They were determined and ambitious in their playing, but their performances were a mixed bag.
aspiring, determined, forceful, pushy, enterprising, pioneering, progressive, eager, motivated, driven, enthusiastic, energetic, zealous, committed, go-ahead, go-getting, purposeful, assertive, aggressive, hungry, power-hungry
informal on the make
eager, determined, enthusiastic, desirous, anxious, hungry, impatient, striving, yearning, longing, wishing, itching, dying, hoping, avid, hankering;
intent on
informal raring
1.1(Of a plan or piece of work) intended to satisfy high aspirations and therefore difficult to achieve: an ambitious enterprise
More example sentences
- The project proposes the most ambitious plans for the parish church in over 100 years.
- It was a bold and ambitious plan that took no account of the terrain or local conditions.
- To make the ambitious plans work, the house next door also had to be bought.
difficult, exacting, demanding, formidable, challenging, hard, arduous, onerous, tough, stiff, strenuous;
bold, grandiose, extravagant, monumental
informal killing, hellish
British informal knackering
archaic toilsome
late Middle English: from Old French ambitieux or Latin ambitiosus, from ambitio (see ambition).
- 1
ambitiously adverb
- Example sentences
- Most ambitiously, in 1961 an 11-metre-tall Jacob Epstein sculpture was displayed on the roof of Waverley Market.
- He dealt with something ambitiously named 'life coaching', which is a service that some businesses provide for top staff.
- 'I see us competing for the national championship,' he declared ambitiously.
- 2
ambitiousness noun
- Example sentences
- She tried to figure out when she lost her drive, her ambitiousness, when she lost her will power.
- Inherent in this are his qualities of individuality, ambitiousness, justice, and straightforwardness.
- But it has a depth and ambitiousness that are worthy of praise.
Definition of ambitious in:
- US English dictionary
- English synonyms
- US English synonyms
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Word of the day vigesimal
Pronunciation: vɪˈdʒɛsɪm(ə)l
relating to or based on the number twenty


text:
[[caption-width-right:281:So good looking, [[Film/TheManInTheIronMask they needed 2 Leonardo Dicaprios to play him]]]]
-->''Je m'en vais, mais l'État demeurera toujours.''
The longest-reigning [[UsefulNotes/LEtatCestMoi King of France]] (5 September 1638- 1 September 1715)--and indeed the longest-reigning monarch of any European Great Power[[note]]Several [[UsefulNotes/AllTheLittleGermanies minor German princes]] reigned longer[[/note]]--known as Louis the Great or the [[TheMagnificent Sun King]]. He was the most influential monarch of the 17th century. His most visible legacy is his ludicrously grand palace at Versailles.
Louis' impact on French history require a bit of context: namely, the fact that feudalism is decentralized. In theory, when the king says, "Go do this," everyone has to obey, but in practice the other lords, high lords, counts, viscounts, barons, dukes and princes have some leeway to hem, haw and etc. A feudal monarch thus relied on his own charisma and influence at least partially... And Louis's father, the thirteenth of his name, was a bit limp in this area, despite having Literature/TheThreeMusketeers working for him.
Louis XIV fixed this by turning himself into an "absolute monarch" and getting the nobles to wait on him hand and foot. Seriously, they treated him like they were teen girls and he was Music/JustinBieber. All this happened at Versailles, where Louis could keep track of who was fawning over him, reward them appropriately, and essentially keep them prisoner, able to stay only on his sufferance and ''not'' able to go home to their own fiefs and interfere with his rule. This was a genius political move, but it allowed Louis free rein ([[RougeAnglesOfSatin or free reign]]) as a dictator, which he exploited without compunction. Also, the problem with a CultOfPersonality is that you need a successor of equal ability and charisma, or else the whole thing will collapse when you die. Louis XIV had no such, and his successor, UsefulNotes/LouisXV (actually his great-grandson) was nowhere near as effective, though it's ''his'' successor, Louis XVI (his grandson), who takes the cake in terms of [[TheFrenchRevolution screwing up whilst on the throne]].
!!Louis XIV appears in the following media:
* ''The Vicomte de Bragelonne'', the final novel of Creator/AlexandreDumas's ''Literature/TheThreeMusketeers'' trilogy.
** ''Film/TheManInTheIronMask'', based on a subplot from that novel.
** He also appears in ''Twenty Years After'' as a child.
* ''VideoGame/{{Civilization}}'' and its various iterations, in which Louis is sometimes a playable ruler
* ''La Prise du Pouvoir par Louis XIV'' by Creator/RobertoRossellini is a French film available on TheCriterionCollection that shows how the King, in collusion with finance minister Colbert created Versailles and established himself as the absolute monarch. Historically accurate to a fault.
!!Tropes embodied by ''Le Roi Soleil'':
* AChildShallLeadThem - Became king at only 4 years old.
* AgentPeacock: A magnificent dancer for most of his life, he had many mistresses and illegitimate children.
** Incidentally, his brother, Philippe I[[superscript:er]], duc d'Orléans, was one, as well, being CampGay but also a ''fantastic'' general with the [[AFatherToHisMen absolute loyalty of his troops]] during the wars in Flanders. (His military career didn't last long, though...for an idea why, see VetinariJobSecurity and BeCarefulWhatYouWishFor, below).
* BaldOfAwesome: Became bald very early, which explains his love of wigs.
* BeCarefulWhatYouWishFor: His aim of having VetinariJobSecurity actually bit him in the ass during much of the UsefulNotes/WarOfTheSpanishSuccession, where most of his generals, while possessing UndyingLoyalty to him, were complete ''idiots'' on the battlefield, and were summarily trounced when pitted against ''real'' generals like Marlborough and Prince Eugene. What saved him in the end was Britain pulling out of the war and Marshal Villars, another political appointee general (but a good one), winning at Denain well enough so that Louis would not have to negotiate with the Grand Alliance from a completely humiliating position.
* BeamMeUpScotty: Louis XIV never actually said "L'Etat, c'est moi" (I am the State). What he said was "L'Etat, Versailles"--which is close enough, since it roughly means "''The King's Throne'' is the State." (This synchs up with his reported last words "''Je m'en vais, mais l'État demeurera toujours.''": "I am going, but the State shall always remain," as it means the monarch, whoever it is, is the state.)
* BigEater: Had a stomach thrice the average size of his time and presumably bigger than the nowadays average size. Hence this trope.
* CreateYourOwnVillain: From Louis' perspective, rejecting Prince Eugene's request to command a company of soldiers for not showing him the proper respect turned out to be an extremely bad move.
* DidntThinkThisThrough: Sorta. Abrogating the Edict of Nantes was a long-thought move, but he didn't foresee it would deprive France of numerous useful and crafty people.
** And then there was the system of government he established. While it put an end to noble rebellions and abuse of power, it depended on a strong, competent monarch to keep everything running. Louis XIV certainly fit the profile, but when Louis XV and XVI took over, their ineptitude eventually led to the FrenchRevolution.
** Whilst it would have taken godlike foresight to see how poor this decision was, rejecting the young, gawky, and insolent Prince Eugene of Savoy for a military command turned out to be a ''very'' poor decision. He would go on to be the most successful military commander in Austrian history, denied the chance to serve in Louis's army.
* TheEmperor: Non-evil variant, of course. Despite not owning the title, he was one of the most powerful sovereign of his time in the whole world, if not ''the most'' powerful.
* ErmineCapeEffect
* FreudianExcuse: [[{{Fanon}} It is said that]] his actions towards the nobility stemmed from his exprience during the Fronde rebellion when a mob burst into his chambers in the Tuileries Palace.
* FounderOfTheKingdom: While the role really belongs to Clovis I, Louis is usually credited with the birth of Modern France as we know it.
* TheGoodKing: Widely seen as such.
* HappinessIsMandatory: As a noble at Versailles.
* HeelFaithTurn: Was extremely devout and even came to shun his frivolity and womanizing back when he was young.
* HistoricalVillainUpgrade: Like so many French rulers, tends to regularly fall victim of this in works written in english. Reality was [[GrayAndGreyMorality grey]], as usual.
* IWasQuiteALooker: Modern people are usually familiar with the above portrait, of the wizened and hunchbacked old man, painted when the King was 63. [[http://en.wikipedia.org/wiki/File:Louis-xiv-lebrunl.jpg Portraits from the early reign]] show his brooding good looks of that time.
* KingBobTheNth
* LongRunner: He ruled for 72 years (1643-1715), the longest reign in France's history and one of the longest in World history. Outlived his first wife, most of his mistresses, his little brother, his son, his grandson and his eldest great-grandson. He died at age 77.
* MamasBoy: He was famously very close to his mother, Anne of Austria.
* MortonsFork: Louis XIV's actions in the SuccessionCrisis preceding the War of Spanish Succession can be viewed as this, as Louis could either: A) Accept Carlos II's will, that left all of Spain to his Grandson, provoking war with all of Europe's major powers or, B) Refuse and let Spain and its rich colonies fall into the hands of the Austrian Habsburgs, which would put France in danger.
* NapoleonComplex: Had this in spades even before the TropeNamer. Unlike the actual UsefulNotes/NapoleonBonaparte--who was actually of average height--Louis really was short, about 5'5", and wore 4-inch heels to get around that (incidentally starting a ''men's'' fashion for heels that through the convoluted history of fashion is probably the origin of the modern female fashion...yes).
* ThePowerOfTheSun: Louis was nicknamed the "Sun King", based on the fact that everything in his court supposedly revolved around him. During most of his reign, he was also the most powerful man in Europe.
* ReallyGetsAround: Not as much as his [[UsefulNotes/LouisXV great-grandson]] (who was a sex maniac by any standard), but Louis XIV did have several mistresses. One even secretly became his wife (to whom he stayed faithful) !
* RoyalBlood
* RoyalBrat: Amazingly averted, thanks to his [[IronLady mother]] and [[GuileHero Mazarin]].
* RoyalsWhoActuallyDoSomething: Besides being a very [[{{Workaholic}} dedicated]] and competent ruler, he frequently led his troops on the battlefield, though his CampGay little brother was better at it than him. Louis was ''not'' amused and quickly deprived his brother of any military command.
* TheMistress: Louis had plenty of Mistresses.
* StarCrossedLovers: With his first love, Marie Mancini, Mazarin's niece.
* ShutUpHannibal: Was on the receiving end of an ''epic'' real life example of one from [[ServileSnarker Jean-Baptiste Colbert]], his put-upon finance minister:
-->'''Louis XIV''': If I told you to jump from the cliffs of Brest, you would do it.
-->'''Colbert''': (*turns his back on Louis - a huge taboo - and walks away)
-->'''Louis''': Where are you going?
-->'''Colbert''': To learn how to swim.
* VetinariJobSecurity: Louis used this to his advantage by seeking to control his nobles by having them wait on him, thus increasing his authority. The nobles, trying to gain more honor via Louis' favor would go to great efforts to simply get the honour to, say, be appointed the one in charge of Louis' ''wardrobe''.
** This occasionally bit him in the arse, e.g. when his need to have everyone rely on him forced him to fire some of his most competent generals (including, as mentioned above, his own brother).
* {{Workaholic}}: Became his own prime minister and personally ran the business of the kingdom himself, whereas his father appointed cardinals like Mazarin and Richelieu to handle much of the business of statecraft.
* WorthyOpponent: No less a figure than UsefulNotes/NapoleonBonaparte declared Louis to be "the only King of France worthy of the name." Bear in mind that the Bourbons were just about the last people Napoleon would have any reason to compliment.
* TheWrongfulHeirToTheThrone: some people believe the Man in the Iron Mask is Louis' twin brother, wrongly imprisoned as to not get in the way of Louis'ascension.


text:
10 Steps to Pick the Right Doctor
Whether you need a primary care doctor or a specialist, these 10 steps will ensure you find the right doctor for you. View Slideshow
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Research training, expertise and qualifications
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Tigers threw a scare in the No. 2 Gators the first time around, and now will try to end Florida's long home winning streak Wednesday night
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After playing 'em close, Auburn looks for big finish
Started by Spunk, 25 Feb 2014 In: The West → Auburn Sports → Auburn News
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Frontier Village Offering Summer Church Services
There will be worship services most Sundays during the summer at the Frontier Village amphitheater in Jamestown. First Baptist Church will provide church services for the public Sunday, August 10 in the Amphitheater at 10:30 a.m. Parking is available in the large lot at the bottom of the hill directly east of the amphitheater. Everyone is welcome!


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Child Queen Of Hearts Costume (ref: 76710)
- Your Price:
- £ 14.99
- Retail Price:
- £19.49
- You Save:
- £4.50 (23%)
In Stock
- Info
Product InformationThis is a Rubie's Fancy Dress Costumes product
View all Rubie's products
Our Child Queen of Hearts Costume is ideal for any young girl who's keen to be a queen when dressing up.
Costume Includes:
- Dress
- Tiara
The Child Queen of Hearts Costume includes a red, white and black dress with a black and white check design on the front and black gauze sleeves and trim.
Also included in the costume is a gold tiara with red heart-shaped jewel decorations to give your little girl a truly royal look.
Tagsalice in wonderlandqueen of heartsfantasyfairytalefilmstorybookworld book day
- Sizing
Sizes for this costume are:
- Small:
- Age: 3-4 years
- Height: 104cm
- Waist: 51cm
- Medium:
- Age: 5-6 years
- Height: 116cm
- Waist: 53cm
- Large:
- Age: 7-8 years
- Height: 128cm
- Waist: 56cm
- Small:
- Specs
- Material: 100% Polyester
- Packaging: Resealable PVC Bag & Header Card
- Washing Instructions: Dry Clean Only
- CE Mark:
Have a question about this product? Why not get in touch by completing the boxes below.
Instagram Gallery
Got this costume? Want your photo to appear here? Tag your Instagrams with @jokersmasquerade and #jokers76710. How do I tag pics?


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TV Zone
News, scoops, reviews and more from TV land.
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Susan Lucci says she wants to return to 'All My Children'
Susan Lucci, easily the most famous star in "All My Children" history and one of soap history's standouts, says she wants back in and back on. She appeared on "The View" Monday morning, and said she wants to join the re-launch of the online version, beginning later this year, but...
Well, let her tell you about the "but" (but...for fans, it sort of sounds like this is going to happen; who knows though. It's usually about $$:)
Tags: susan lucci , all my children , the view , abc


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