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Non-Degree Course Offerings
Non-Degree MLS courses
The department of Medical Laboratory Sciences offers educational courses in all of the major disciplines to prepare entry-level and advanced practitioners looking to advance their careers or reassess their knowledge base. The courses are NAACLS accredited and have an excellent reputation for preparing students through the continuum of clinical laboratory science career options, and providing knowledge and skills to help achieve career goals.
These courses do not have a laboratory component and students are not required to be employed in a medical laboratory. A proctor or a secure testing site is required for online examination integrity.
The application process to take these courses is very simple. For information regarding the process, use the links to the right.
The courses are designed for students who are not seeking a degree in MLS through Weber State University.
Courses Offered
- MLS 5101. Applications in Clinical Chemistry in Medical Laboratory Sciences
(4 credits) Offered: fall, spring, and summer semesters
Concepts, methods and clinical correlation of clinical chemistry tests are presented. Emphasis is on testing methods and quality control practices covering carbohydrates, bilirubin, non-protein nitrogen, electrolytes, proteins, lipids, enzymes, therapeutic drug monitoring, toxicology, and endocrinology. These topics will include clinical correlation with diseases, allowing students to understand conditions in which abnormal results and or data might be obtained.
- MLS 5102. Applications in Hematology and Hemostasis
(3 credits) Offered: fall, spring, and summer semesters
This course covers the concepts, analytical methods and clinical correlation of hematology and hemostasis as it applies to the medical laboratory. In addition to normal functions, the topics will include clinical correlation with various hematological and hemostatic disease processes. Current testing and instrumentation will be included as well as regulatory and competency information.
- MLS 5810. Introductory Clinical Microbiology
(4 credits) Offered: fall, spring, and summer semesters
This course is a combination of the two semesters of Introductory Clinical Microbiology MLS 5103 and MLS 5104. This course provides coverage of the major clinically significant pathogenic and non-pathogenic organisms. The four disciplines of clinical microbiology will be covered which include: bacteriology (Gram positive and Gram negative cocci, Gram positive and negative rods, anaerobes, and mycobacteria) virology (RNA and DNA viruses), parasitology (intestinal protozoa, helminths, and blood and tissue parasites), and mycology (superficial, cutaneous, subcutaneous, systemic, and opportunistic mycoses). The focus with each organism will be the clinical identification, pathogenicity, and epidemiology.
- MLS 5103. Clinical Laboratory Microbiology I
(3 credits) Offered: fall semester
This course provides an in-depth coverage of diagnostic bacteriology including bacterial structures, bacterial metabolism, taxonomy, Gram staining, media selection and composition, colony morphology, and biochemical testing used for identifying pathogens. The organisms covered in this course are aerobic Gram-positive cocci, aerobic Gram-negative diplococci, and aerobic Gram-negative rods. For each of these organisms, the epidemiology, pathogenicity, and procedures for traditional laboratory identification will be covered.
- MLS 5104. Clinical Laboratory Microbiology II
(3 credits) Offered: spring semester
This course is a continuation of MLS 5103 although it can be taken separately. Topics covered will include antimicrobials, aerobic Gram-positive rods, spirochetes, anaerobes, mycobacteria, obligate intracellular parasites, viruses, parasites along with fungus and molds. For each of these organisms, the epidemiology, pathogenicity, and procedures for traditional laboratory identification will be covered.
- MLS 5105. Laboratory Applications in Immunohematology (Blood Bank)
(3 credits) Offered: spring and summer semester
Online lecture covering the theory and principles of Immunohematology relevant to blood group serology , antibody detection and identification, compatibility testing, component preparation and therapy in blood transfusion service, quality control parameters, donor screening and phlebotomy, transfusion reactions and hemolytic disease of the newborn. This course is for MLS or MLT professionals who would like to update their didactic skills and knowledge in immunohematology as it is practiced in today's hospitals and clinics. Please note: this course is not considered immunology. If you need an immunology course, please see MICR 3203 listed below.
- MICRO 3203. The Immune System in Health and Disease (Immunology)
(3 credits) Offered: fall, spring, and summer semester
This course will focus on the study of the human immune system and its role in health and disease. The course topics include the innate and adaptive immune responses and their role in host defense as well as immunodeficiency and hypersensitivity responses. Manipulation of the immune system through pharmacological means, vaccination or transplantation will also be studied.
If you have questions regarding these courses, please contact:
Cindi Kranek BS, MLS (ASCP)CM
MLS Online Academic Advisor
Office: 801-626-8546
800-848-7770, ext. 8546
e-mail: email@example.com or email@example.com
|Non-Degree Course Offering Application Checklist


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Beatrice's hat! The double kisses! See what you loved – and hated – about William and Kate's nuptials from our flash polls!
Credit: IPHOTO
Updated: Friday Apr 29, 2011 | 12:45 PM EDT
By: Cara Lynn Shultz
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The groom and his best man both stepped out in military garb, but appropriately, Prince William was voted the "most dapper," with 62% praising his scarlet Colonel of the Irish Guard uniform.
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subset: commoncrawl


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White Bread
Was having lunch after golf and one of the women commented on the bread on her sandwich. I related my g-sons comment re the Honey Wheat Bread I served him (Oh, so that's why it tastes bad) because he prefers white bread only. Much to my surprise, most of the women didn't know there was anything else but white bread until they got older. My Mother had wheat bread and white bread. The white was for me and the wheat was for everyone else. What did you have growing up. One of the women related that her Mother served crescent rolls for special occasions (otherwise white bread) and she just loooooved them. So, please add what you had on holidays/special occasions. Linda
White, white, white - no one in the whole family knew there was anything else.
And it's still good and useful - what else are you gonna use when you nuke a hotdog, other than a slice of white bread with a squirt of ketchup? (Buns? Oh, so we're getting all FANCY are we?)
Had we been presented a lovely, still-warm loaf of Bittman's no-knead, or challah, or sourdough ("Sour? Eeeeewwww!") we would certainly have had no more idea why anyone would make or eat something like that than if a fisherman family friend had shared his catch of squid ("Thanks, Earl ... we'll ... uh ... really enjoy these, I guess.")
My mom always bought Roman Meal and other of multi-grain breads as a kid...which leads me to say I can't stand either to this day. She did however bake white bread from scratch a couple of times a year and I definately remember that.
We had the generic white bread, but also whole wheat and caraway seeded rye in the house. It wasn't unusual to find crusty Italian loves, and during the holiday Brioche was possible.
My grandmother taught me how to make baguette and sourdough, and German pumpernickel when I was 12.
I guess it was ethnicity-driven. While Wonder Bread was our white bread, we also had good rye bread, challah and pumpernickel form the Eastern European bakeries. Every day, Greco's next door would get a delivery of crusty, hot Italian bread.
If we were going for gourmet white bread it would be Pepperidge Farms Daffodil Farms bread.
Unlike my friend's moms, my mother wouldn't trim the crusts on sandwiches.
I wonder if Wonder Bread was better in the old days before they added all the preservatives and HFCS.
Who makes good sliced white bread these days?
Wonder and all of those types of bread just taste like nothing these days ... even the buttertop breads I liked not so many years ago.
I picked up some Orowheat white and was about to buy it until I read the ingrediant list which had a bunch of preservatives and HFCS.
Right now my favorite sliced white isn't from a supermarket but from a chain called House of Bread. They use natural ingrediants and it is baked fresh daily.
re: rworange
"Who makes good sliced white bread these days?"
I really like the white bread that Asian (or Japanese) bakeries make.
We always had Wonder, occasionally Sunbeam (I think that's a Cali thing) but my grandmother who lived with us, always had Roman Meal. When I got to be around 9 or so, I would only eat wheat bread (still like it best.) Also around that time, mom started trying to get us to eat seven grain bread, or worse, sprouted wheat bread. Stupid health food craze. She never did convince my dad to buy it, so if he shopped it was Wonder. For special occasions, like Thanksgiving, "Brown 'n' Serve rolls." It's one of those things I just have to have on Thanksgiving, even though they're not that good.
I grew up on Wonder Bread. And yes, crescent rolls and Hungry Jack biscuits were for special occasions. Crescent rolls and canned biscuits still have sentimental value for me and I enjoy them once in a while. Can't say the same for Wonder Bread.
re: revsharkie
Wow, that's amazing--was it explained WHY the white bread was thought better?
re: BangorDin
Not really. It seemed to relate to a general belief that things that were processed further from their natural state were more easily digested and, therefore, more healthful. (Vegetables were always to be thoroughly cooked, never eaten raw, for the same reason.)
It was interesting to read, actually. It was believed that hot foods were better than cold, and that beef was the best meat to eat; fish was considered far inferior.
My poor deprived daughter thought she was abused because we never had white bread nor Miracle Whip in the house when she was growing up, only various multi-grain, whole grain, rye, pumpernickel, marble rye, sourdough, and artisan bread, and real mayonaisse (usually Hellman's). When she was a teenager, a good friend of hers gave her a loaf of Wonder bread and jar of Miracle Whip one year for her birthday and daughter was in heaven.
Now, as an adult, daughter usually has white bread in the house because her husband grew up on white bread and he tends to prefer it but often enough she'll by rye or grainy breads and her hubby doesn't mind. She now likes both real mayo and Miracle Whip and can mostly use whatever she has on hand. When I visit her in Idaho, she and I tend to have at least one pig out on ciabatta, sourdough or some other yummy bread.
I kind of went nuts with different kinds of bread when I was an adult. As a child ('50s and '60 in Iowa, Illinois, and eastern Kansas/KC metro area), we had white bread in the house but occasionally Mom would buy rye bread if she was making Reuben sandwiches. My beloved Grandfather had been a classically trained Viennese pastry baker who was stuck making mostly white bread in small town northeastern Iowa.
Through high school, I always asked if I could have a slice of my best friend's Grandma's Roman Meal when I spent the night at their house. I loved it toasted with strawberry jam on top.
It wasn't until I was in my late teens and living in Ann Arbor in the mid-'60s that i got a chance to really try a diversity of breads, and after that, I don't think I ever bought plain white bread again.
I ate my first bagel in 1968 in Ann Arbor because I was dating someone from NYC who went to the Blue Front every Sunday morning for the NY Times, bagels, cream cheese and lox. I loved 'em.
My taste in different breads expanded when I moved to the Hartford area in 1970. There were some terrific bakeries and I tried sourdough there. It was just okay but I really got turned on to sourdough with my first trip to San Francisco in 1975. I brought home big shopping bags of Parissiene sourdough I bought at the airport. For years after that, every time I went to SF, I'd bring home huge shopping bags filled with the stuff.
Right now, living here in Kansas City, I'd say the breads I use the most are Farm-to-Market Ciabatta (sometimes the Asiago Ciabatta), some commercial ryes and multigrain or whole grain breads, and any of the incredible artisan breads made by Fred Stampinato at his fabulous little bakery Fervere at 17th and Summit. Fred's ciabatta, Orchard Bread, Olive-Rosemary Bread, and Grain Travel Bread are divine!
I also like the baguettes and challah at Napoleon Bakery on Westport Road, east of Southwest Trafficway.
On my infrequent trips to Lawrence, Kansas, I'm not happy unless I stop at Wheatfields and get some kalamata bread, wheat or whatever appeals to me that day.
I grew up in an Asian household eating traditional Korean food 99% of the time, so we didn't have much use for bread in general. I had my first PB&J sandwich when I was 18, during my first week of college!
Growing up in Iowa, it was white bread all the way. When I moved to Miami in the 60's I discovered Wolfie's restaurant with their pumpernickel, rye and bagels. Then onto the various local delis.
Today in Costco, I noticed something called Smart Bread that looks like white bread but is whole grain. The solution for guilty white bread lovers?
re: mickie44
It's probably made with white whole wheat. It's a different grain than the red wheat normally used. I use it in baking when I don't want the heavier graininess of whole wheat. A lot of companies now make white whole wheat bread.
re: chowser
I like the white whole wheat flour, and bread made out of the same is definitely more nutritious.
Trader Joe's sourdough. And, we'd start in the middle of the loaf (biggest slices) and work our way toward the ends. We never had white bread in the house.
Wonder Bread and Pepperidge Farm thin sliced bread for "special" sandwiches, or at my grandparents' house - they were dieting and liked the fact that it wasn't as many calories. Crescent rolls were definitely special occasion. I don't think whole wheat anything was even available in our supermarkets until I was in high school, probably.
I have never really eaten much white bread, my mother always made homemade bread, whole wheat, dark dark brown with molasses in it... thick and chewy and filling. YUM.
My grandma always made buns and they were whole wheat too come to think of it.
White Bread was a special treat once in a blue moon
And now that i'm grown up i either buy whole grain or make a whole wheat loaf
I secretly love white bread (balogna sandwiches on white with mustard, mayo and lettuce), but enjoy whole wheat, rye, pumpernickel, potato bread, and sourdough as well.
But I agree with James Beard's view of those heavy breads that resemble bathroom tile in texture and flavor. My in laws ate those tiles all the time when I first met them, and they got used to hearing me say "Sticks and stones for breakfast again?"
We had all kinds of bread in our house when I was a kid--white bread for my sandwiches (I wouldn't eat whole wheat for a long time), whole wheat for my dad's sandwiches, corn rye, italian stick bread, pumpernickel, whatever was available. However, at my grandmother's house it was ALL WHITE BREAD ALL THE TIME for the first 10 years of my life, mainly because none of the grandchildren would eat sandwiches made from anything but (and the crusts had to be cut off before we'd touch them). I remember being dismayed that we were having pasta at my grandparents' house when I was about 6 or so and the accompanying bread was a stack of Wonderbread slices with margarine. Fortunately, they did see the light at some point.
We had every variety of bread growing up, sourdough was my favorite bread then. As an adult I enjoy most kinds of bread, I would say rye is my #1 fav, and I usually don't prefer plain jane white bread (like wonderbread).


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Hands-on with the T-Mobile HTC HD7 Windows Phone 7 smartphone
Summary: T-Mobile rolls out their first Windows Phone 7 device on Monday, 8 November. The HTC HD7 is a rock solid piece of hardware that performs very well with Windows Phone 7 and should be attractive to many folks.
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Place onion and garlic in the bowl and chop 3 secs, speed 5
Place onion and garlic in the bowl and chop 3 secs, speed 5
Scrape down sides and sauté 3 minutes, Varoma temp, speed 1
Add lamb and spices and cook for 7 minutes, 100 degrees, reverse speed soft.
Add remaining ingredients except chickpeas to bowl, cook 12mins 100 degrees, reverse, speed soft. Then add chickpeas and cook for another 3 mins, 100 degrees, reverse, speed soft.
Allow casserole to rest for 10 -15 mins before serving.
Serve with pasta or rice.
Place onion and garlic in the bowl and chop 3 secs, speed 5
Scrape down sides and sauté 3 minutes, Varoma temp, speed 1
Add lamb and spices and cook for 7 minutes, 100 degrees, reverse speed soft.
Add remaining ingredients except chickpeas to bowl, cook 12mins 100 degrees, reverse, speed soft. Then add chickpeas and cook for another 3 mins, 100 degrees, reverse, speed soft.
Allow casserole to rest for 10 -15 mins before serving.
Serve with pasta or rice.
Just made this and it was delicious. I served it with cous cous and even the kids ate some of it.
Amazing..... We also didnt add water as we used tinned tomatoes and added some capsicum at step 4. We served with couscous and it was superb!!!
Delish! On the menu again for this week
Beautiful, thanks! Left out the water and used tinned tomatoes, and omitted honey. But also cooked the lamb & wet ingredients for 20 min at 90deg and got a lovely, tender result.
Made this - was nice, however I read the previous comments and omitted the honey and found it still quite sweet, think I will use less dates next time. Lamb was a little tough, not sure if its the meat I bought or that it needs to be cooked longer at a lower temp? - will make again with a few alterations.
was really good have added it to the list
Yummy! Whole family enjoyed it. I threw in some carrot & frozen beans to bulk up & served with coucous.
Thanks so much!
Great meal! Didn't have lamb so used beef instead. Goes very nicely with steamed sweet potatoes.
Cheers nomi
Whole family liked it. I didn't add the water as I used tinned tomatoes
This was delicious!! My family loved it. Definitely being added to more regular meals list. Thanks!
I make this all the time! Amazing flavours and so easy. My whole family loves it and that includes a fussy 8 year old!
beautiful dish. I used tinned tomatoes and like others didnt add the water or honey, dates added enough sweetness
Thank you! Really enjoyed this dish.
This was divine!!! I served with cous cous and green beans and a dollop of natural yoghurt. Has been added to my "yummy" collection
This is an awesome recipe. My fussy almost 10 year old gobbled it up! Thank you.
This was sooooo delicious!!!! I omitted the honey and water. Absolutely beautiful and i added extra lime juice to my plate. Will make again as I used beef. Looking forward to it with lamb!
Loved it, so quick to prepare. I put it in the Thermoserver while I made some rice and steamed some frozen green beans and broccoli in the varoma while the rice was cooking!
I think I will cook a bit longer next time.
I used tinned tomatoes and omited the water, didn't have chick peas so I used butter beans and it was delicious. Didn't have lime juice, apple cider vinegar was used instead. I also didn't use the stock concentrate as I am all out (*gasp!*). Loved it, will make it again, thanks so much for sharing this recipe!!!
(not sure when/where the butterfly comes in, I didn't use it at all)
Delish! I actually left the water and honey out and found it to be the perfect consistency and not too sweet, as the dates add just the right amount. Thanks for sharing! This will be a staple dinner in our household
Fantastic recipe. Thanks for sharing. Demolished by our family of 5 - 2 adults, Mr 4, Mr and Mrs 19 months. Used Medjool dates and tinned tomatoes as that's what I had on hand.
Love this Dish! I recommend it to all my customers and friends, thanks for sharing!
This was sooooo good. Great flavour. I used a tin of diced tomatoes but I think next time I will omit the 200g of water altogether which will make it a little thicker & less watery. Added about 600g of lamb fillet which was cooked perfectly. Otherwise I followed instructions exactly. I will DEFINITLEY make this again. Served with a combo of Quinoa & Rice & a dollop of Thermo Tzatziki. Kids loved this. So did hubby & he is the hardest person to please. Thanks for sharing. A keeper in my fav's.
OMG!! This dish was amazing and tasted incredible! I cubed some sweet potato (into approx. 1cm pieces) and steamed them in the Varoma dish during the first stage of cooking the lamb. I then put the sweet potato in with the lamb to finish the cooking process during the second step of cooking the lamb. I served the lamb with a side green beans and TM mashed potato. Mmmm.... this is a favourite that I will certainly cook more and more.
Lamb cooked beautifully, nice and soft. A bit too sweet, I might leave out the honey next time. But overall was lovely!
This was a nice, sweet dish. I also left out the honey and simmered for 30 mins at step 4. Next time I think I will leave out the chickpeas and add some vegetables instead. Thanks for sharing.
love it! after reading some of the reviews, I only put in half the amount of date though, and the taste was really good!
Delicious! Big hit with hubby and fussy toddler! Also added cinnamon, ginger and a few saffron threads and served with brown rice. Will definately be making this again. Thanks!
Very tasty .. Easy to make.. All the family loved it
Lovely recipe thankyou Kim - made this for dinner tonight, family of 4 all enjoyed it. I also left out the honey after reading some reviews and will reduce the dates/sweetness down to 70 to 80 gms too next time I cook it.
Just a question (Day 2 of my new Thermomix: so on my L Plates:) you mention to use the Butterfly attachment -should this be used from the start of the process?
Had this tonight for tea. Typed in diced lamb and had everything else in the pantry! I think this will be becoming a regular easy meal!
The texture and consistency was lovely but was so sweet and a bit too tangy from the tomatoes so if i made it again would have to re-jig it a bit.
My family and I loved it. I would just add a little less honey as it's very sweet. We coook this every few weeks.
Have made this recipe numerous times now. Easy and tasty!
I am a thermo newbie!! Loved this recipe, however I definitely think it needs longer cooking time, I think that it would add a richness to it and the sauce would be thicker. I also added broccoli and cauliflower when I added the chickpeas.
I have made this a few times, I served it with quinoa. So easy and deliciious
Mmmmm love it, thanks.
Great recipe. I halved the dates and skipped the honey. ALso, no chick peas, so some sliced green beans. Super easy and quick. Nice.
Thanks for a quick and delicious dinner. Will definitely be a regular here.!
I will also give this a go with chicken and without the honey as the dates provide enough sweetness for my tastebuds.
Delicious! I used dried apricots instead of prunes (forgot to buy the prunes!) and this worked really well although only used 10g honey. I will try this again with prunes as a comparison as I'm definitely making again.
this sounds really nice with the cous cous as the accompaniement. I'll try that next time, when I get some.
Roz Betts
Website: www.rosbetts.com.au
Made this for dinner tonight, and was very yummy!! Kids 5 and 2 loved it as well. I did step 4 for an extra 40 mins, just because I used shoulder lamb steaks that take longer to cook to break down and I only used 10g of honey, still had sweetness, will make it again cheers
YUM..... Perfect way to use up my leftover roast lamb from the night before & stretch it out to make lunches for work.
Turned out delicious, didn't need to add the honey, like others it was def sweet enough!
Thanks will be making this one again!
I've had my Thermomix for a week now and I'm loving it!!
I tried this recipe for dinner tonight and it was DELICIOUS - I tweaked it a little.
1. Step 4 I extended cook time to 15 mins
2. I left out the honey (Im not a real sweet tooth and felt the dates would add enough sweetness)
3. When I added the chickpeas (step 5) I also added a handful of broccoli and cauliflower and extended the cook time to 6 mins. Cooked perfectly
Thankyou for a scrumptious recipe.
cat that got the cream
I've had my Thermomix for 3 days, and this was my first meat dish. It was delicious and didnt fall apart. My only question is: should the oil have been added to the oil and garlic or was it designed to be added with the rest of the ingredients. I only added half the oil and thought that it probably doesn't need any if it's not needed to sauté the onion and garlic.... Anyway, we'll do it again.
Made this recipe last night, but made some modifications:
Cooked dish for about 90 mins so that the lamb was soft and melted in your mouth. Added salt and pepper and chilli. Was definately sweet enough - I would not add any more cinnamon or honey.
The dates and tomatoes and most of the chickpeas dissolved. Added a second tin of chickpeas 20mins before the end as well, and this created delicious dish that had amazing flavour. Served with cous cous (made up recipe consisting of cous cous cooked in chicken stock, with red onion, garlic, sun-dried tomato, spring onion and pinenuts). Will definately make again.
Beautiful. No problems with the chickpeas. I think it needs to be cooked longer I.e. for 35 mins instead of 12 mins to get the lamb tender. Will make this again!!
Really delicious meal. Quite sweet though so will try it with less honey next time.
Made it this week and was very surprised! It tasted like it had been in the slow cooker for hours! Although I added 7 minutes to the cooking time, and the lamb just melted in our mouths. Well done
Hi Cloudy
I made this last night and it worked out really well. I have only had my Thermi a week and as I also don't know how to tweak yet, I simply followed it through step by step and dish was fantatstic.. Only thing that broke down were the dates, but I think that is supposed to happen, chickpeas were fine as well as the meat. Only thing I might do next time is increase the cooking time a little as I would have preferred the lamb a little softer ( I used leg of lamb ). I would also like to try this recipe out with chicken. Hope you having as much fun with your Thermi as I am .
Only had my Thermie for a week now, but making something every night. This Moroccan Lamb was beautiful and so easy to make. Followed the recipe to a tee and the chick peas were whole with no problems. Boned and used lamb leg. Despite the short cooking time, the meat was lovely and tender. The dates just melted to produce a lovely sweet middle eastern sauce. Will definitely make again!
Quick easy meal enjoyed by my 8 month old baby and fussy 2 year old toddler and us! Our meat and chickpeas were still whole and didnt mash up. Very tasty!


text:
By Jonathan Weil

Green Mountain Coffee Roasters Inc. shares lost almost half their value today after the company reported second-quarter revenue that trailed analysts' forecasts. On that note, it's worth revisiting a March 26 Bloomberg News story about some remarkably timed stock sales by the company's founder and chairman, Robert P. Stiller.

Stiller sold $66.3 million of his stock in February: 500,000 shares on Feb. 15 at $65.94 each, and 500,000 shares on Feb. 24 at $66.68 each. The sales were his largest in a single month since at least 2003, when the stock traded below $2.

On March 9, Green Mountain shares fell 16 percent to $52.59 on Starbucks' introduction of a machine for home-brewing single cups of espresso and coffee, a challenge to Green Mountain's Keurig system. Green Mountain spokesmen at the time declined to specify when the company learned of Starbucks' plan.

The stock closed today at $25.87, down 48 percent.

Stiller also disposed of 19,065 shares on March 27, when they still fetched $51.91. Stiller classified that transaction as a gift in the form he filed with the Securities and Exchange Commission disclosing the ownership change.

If Stiller is selling, you don't want to be buying.

(Jonathan Weil is a Bloomberg View columnist. Follow him on Twitter.)

Military The Editors Chuck Hagel's Nuclear Disaster Economics Noah Smith An Unbeatable Investment for Millennials Politics Clive Crook Why Do Democrats Look Down on Voters? Russia Leonid Bershidsky Why Putin Doesn't Trust the West News Roundup Matt Levine Levine on Wall Street: Schemes From an Italian Restaurant Currency A. Gary Shilling Why Countries Wage Currency Wars Climate Change Cass R. Sunstein What Global Warming? Pass Me a Blanket


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How to buy the perfect laptop
Summary: It used to be hard to make a decision on which laptop to buy. But with all the new options available, it's even harder.
6 of 11Image
Get connected
Make sure that you have enough ports on your laptop — at a minimum, look for two USB ports (although three to four is better). If you'd like to use a digital camcorder with your notebook, you may need a FireWire (IEEE 1394) port. Connecting a monitor will require a VGA port at minimum (if you'll be giving presentations, a VGA port is also where you'll connect a projector), but for extra image quality look for a DVI, HDMI or DisplayPort connector in addition to this. A lot of PC laptops these days also have a combined USB and eSATA port — eSATA allows faster connections to external hard drives, provided that your external hard drive supports it.
These days, there are two newer ports doing the rounds — USB 3.0 (often indicated by a blue USB port or an "SS" symbol above the port) and Thunderbolt. USB 3.0 can offer significantly better speeds than USB 2.0 (up to 254MBps in our tests so far), providing that what you're plugging in is capable of those speeds.
Thunderbolt is really only found on Apple computers at this stage, and is the fastest connection on the block; it's expected to hit Windows-based laptops in Q2 2012. It can also double as a DisplayPort connection, meaning that it can be plugged in to some modern monitors.
Thunderbolt's accessories are extremely few at this point in time, limited to some displays and high-speed storage applications. Cables are also expensive, at AU$55 a pop. For most users, it won't be important right now, but this may change over time.
Like a PCI-Express slot in a desktop, an ExpressCard slot provides expansion opportunities. Additional USB, FireWire, SATA and Ethernet ports, sound cards, wireless cards and TV tuners are all available in ExpressCard format. It comes in two sizes — 54 and 34, representing how many millimetres wide they are. Both sizes end in a 34mm connection, with the 54mm end of the bigger card used to store extra circuitry. As such, an ExpressCard 34 will fit into a 54 slot, but not vice versa.
These barely exist on consumer laptops any more, and are generally only found on business machines. These very same business machines may still have the older PC Card (or PCMCIA) included, as well. PC Cards and slots come in three sizes: Type I, II and III. Type I cards are normally used for memory, Type II for input/output devices and Type III for mass storage and firewalls.
Go wireless
Integrated wireless networking (Wi-Fi) has become an indispensable feature. Most notebooks ship with a variant of 802.11n these days, although some (such as netbooks) still use 802.11g. Public hotspots typically use 802.11g; fortunately, 802.11n is backwards compatible, along with 802.11b.
Most mainstream laptops come with 2.4GHz 802.11n, whereas the premium ones come with both 2.4GHz and 5GHz. The difference: 2.4GHz has greater range, but lesser throughput. It also has more chance of interference, either from your neighbour's Wi-Fi or from other implements that use the 2.4GHz spectrum, like microwaves and cordless phones.
5GHz has less chance of interference and higher throughput, but has smaller range. Your wireless router will also need to support it for you to take advantage of it.
Power without the plug
While you might have a two- or three-year warranty on your laptop, your battery is generally only covered for one year.
Two specs to look for in laptop batteries are capacity (measured in milliamp hours, or mAh) and the number of cells. Typical batteries have an mAh rating of between 2000mAh and 6000mAh; higher is better. Cells are the actual compartments where power is produced, and can range from four to 12; the more the better. Keep in mind, though, that this may cause the battery pack to stick out from your laptop in potentially awkward positions.
Some laptops don't have easily swappable batteries, in an attempt to cut down on physical size and to lengthen battery life. Be aware of this — and when your battery dies, you may need to take your laptop in for a service rather than simply swapping the battery out yourself.
On the other hand, some can take a second battery, either by replacing the optical drive or by placing a shim on the bottom. Check your accessories before you buy.
Tiny, tinny sound
Laptops are notorious for having terrible speakers. While a lot of laptops these days are including some version of Dolby, THX, Beats or other sort of "branded" sound, this is done in software, and often paired with such tiny speakers that it doesn't make that much of a difference.
Our recommendation: get a good set of headphones, or a stereo or 2.1 speaker set. You can even get speakers powered by USB if you want something portable that doesn't require a power point.
Is it pretty?
Just because the laptop on the shop shelf may look a little dour, doesn't mean that there aren't any options. Many models these days sell in different colours, and Dell, for instance, even has a huge range of swappable back covers available for sale for certain laptops.
Going for the perfect drive
Notebook hard drives tend to start at the 64GB point, and work their way up to 1TB in size. If you have a choice, select a drive with a rotational speed of 7200rpm instead of 5400rpm. The faster it spins, the faster you'll get your files.
Solid state drives (SSDs) are also an option, bringing significantly faster sequential and random read and write speeds, and a much higher cost as a result. Disappointingly, most manufacturers won't tell you what brand SSD that they put in their laptops, and not all are created equal — in many cases, you're better off buying aftermarket so that you can ensure you'll receive an Intel, Samsung 830 or SandForce-based drive.
While they are diminishing in importance these days, optical drives of all kinds are available for laptops — from basic CD ROM units to Blu-ray/DVD±RW combos. We like DVD±RW drives for notebooks; they burn and play both DVDs and CDs. Blu-ray is a good choice if you're a movie buff, but make sure that your notebook can display a Full HD resolution (at least 1920x1080, usually only seen on desktop replacements), or can at least output the video to a screen that can — otherwise, you'll lose the benefits of all of that clarity.
Kick off your day with ZDNet's daily email newsletter. It's the freshest tech news and opinion, served hot. Get it.


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Kirby G4 & G5 Vacuum Bags 197394A
These are genuine Kirby Micron Magic Vacuum bags designed for the Kirby Generation 4 and Generation 5 Upright Vacuums. There are 9 bags in each package. The OEM Kirby G4 & G5 Vacuum Bags 197394A, are excellent in capturing dust and allergens, preventing any re-circulation.
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Ashley, IN Snares Two Distribution Centers
Western Power Sports, Inc. has announced it will locate a distribution center in Ashley, creating up to 40 new jobs by 2012. Western Power Sports is the second company to announce plans to locate a distribution center in the small town of Ashley, Ind. this year. In January, Family Dollar Stores, Inc. said it would start construction on a $70 million, 815,000 square-foot distribution center in the Dekalb Cou ...Read more ›


text:
LIVELLO at L'Ermitage
- Address:
9291 Burton Way
Beverly Hills, CA 90210Neighborhood:
Beverly Hills
- Cuisine:
ItalianPrice: $50 and over
LIVELLO at L'Ermitage
- Dining Style: Casual Elegant
- Website: http://www.lermitagebh.com/
- Phone: (310) 860-8660
- Hours of Operation:
Breakfast (Daily): 6:00am - 11:00am
Lunch (Monday through Friday): 11:00am - 2:00pm
Brunch (Saturday and Sunday): 11:00am - 2:00pm
Lounge (Daily): 2:00pm - 6:00pm
Dinner (Daily): 6:00pm -10:30pm
- Payment Options: AMEX,Diners Club,Discover,MasterCard,Visa
- Cuisine: Italian, Californian
- Executive Chef: Mirko Paderno
- Dress Code: Smart Casual
- Accepts Walk-Ins: Yes
- Additional Details: Banquet/Private Rooms, Bar Dining, Bar/Lounge, Beer, Chef's Table, Farm to Table, Fireplace, Full Bar, Non-Smoking Restaurant, Patio/Outdoor Dining, Personal wines welcome, Personal wines welcome (corkage fee applies), Private Room, Smoking Area, Smoking Area (patio only), Weekend Brunch, Wheelchair Access, Wine
- Catering: The Pavilion Private Dining Room for up to 20 guests. Garden Suites for up to 40 each. The L'Ermitage Suite for up to 50 and star gazing events for up to 450 on our roof with 360 degree views of the Hollywood Hills, Downtown LA and Beverly Hills.
- Private Party Facilities: Roof Top Overlooking Entire City - Perfect for Weddings!
Pavillion - Up to 30 people
Garden Suite - Great for meetings, Gift Suites, Filmed Interviews
L'Ermitage Suite - Dinners up to 50 people
- Private Party Contact: Jen Bayless 3103855391x
- Entertainment: The Lobby Bar features guests appearances by many local and sometimes visiting artists. Regular pianist / singer or jazz trio perform every Wednesday.
For the most up to date entertainment information in our lounge and restaurant or Happy Hour menus visit us at www.lermitagebh.com. Become a friend on Facebook or keep right up to date and behind the scenes on Twitter.
- Special Events: We cater for special events from 15 to 300. From our restaurants private dining rooms to the roof top tent with 360 degree views of the Hollywood Hills, Downtown LA and Beverly Hills.
A word from LIVELLO at L'Ermitage
LIVELLO restaurant serves innovative Italian cuisine. Chef Mirko Paderno embraces classic and modern cooking methods in menus complementing the seasons. All prepared from locally sourced and sustainable foods including freshest fruits and vegetables, free-range, hormone-free meats and specially sourced seafood.Continued
Discreet and sophisticated, LIVELLO Lounge and a quiet outdoor patio complete the culinary experience at LIVELLO restaurant. Al fresco dining is offered year-round on the tranquil patio featuring a fireplace, waterfall and lush greenery.
Discreet and sophisticated, LIVELLO Lounge and a quiet outdoor patio complete the culinary experience at LIVELLO restaurant. Al fresco dining is offered year-round on the tranquil patio featuring a fireplace, waterfall and lush greenery.
Foodspotting photosSee all photos
LIVELLO at L'Ermitage reviews from OpenTable diners
4 reviews since August 1, 2014
- Food4Service3.8
- Ambiance3.5Noise LevelModerate
great for brunch (2)fit for foodies (2)special occasion (2)great for outdoor dining (1)neighborhood gem (1)Show More
- UnderwhelmingJpneusVIPDined on 10/21/2014Yes it's a hotel restaurant. So I expect pricing to be less than ideal. But this restaurant is at a 5 star hotel (L'Ermitage) in Beverly Hills. So if lunch will cost $60 with tip for one drink, one soup and one heirloom tomato salad, I expect the food to be at least very good. It was barely average. And that means the place is a disappointment.
- Average at bestHHfanDined on 8/16/2014It's nothing more than a coffee shop with a full bar, but extremely over-priced. Not very attentive. Nickle & Dime you for every additional request. Extremely restrictive and exclusive unless you're a guest staying in the hotel/
- SurprisedBostonLAVIPDined on 8/2/2014Went for the first time. Restaurant is beautiful inside. Service excellent as was food. Very accommodating to their patrons. Smiles on everyone's faces.Special Features:
- The following 103 reviews are from the LIVELLO at L'Ermitage reviews archive.
- casinobobVIPDined on 7/22/2014Too expensive for me. The food was good, service also. Other restaurants I prefer for the price.Special Features:
- Very nice spotnotareviewerDined on 6/15/2014We go to Livello every Father's Day and eat outside. The food is always very good, the staff is always on top of it, friendly and very nice to our kids. The patio is the perfect spot for families or couples or . . . anyone, any occasion. It is a nice quiet spot, never crowded and still unspoiled -- very unusual for Bev Hills. Don't tell too many people about it!Special Features:I would recommend this to a friend.
- YawnSeymoreButtsVIPDined on 5/17/2014Make no mistake about it, this "restaurant" is a squandered opportunity for this very exclusive hotel. It is located in the lobby of one of the most exclusive hotels in LA, yet the "restaurant" is nothing more than a small hotel cafeteria with a bar and a few dining tables. Although, the atmosphere is pleasant, it is very plain and too bright for a fine restaurant, not warm and inviting. The service we received from the French speaking server was wonderful and very attentive, although he really had nothing else to do given the restaurant (on a Saturday night) was dead with only our group of 5 and one other table occupied. Our group reported the seabass and filet were good, and the ravioli and pizza had very little flavor and taste.Special Features:
- Pretentious rip offhungrygourmetDined on 5/11/2014We went for the Mother's Day brunch. Food was average at best. Nothing special on the brunch. Pasta, salads, vegetables. Not even the desserts were special- mostly petifors. For $65/person we expected a lot more. We ordered one mimosa but were charged for unlimited drinks- something we did not order. We ate al fresco but they did not have enough umbrellas to protect us from the sun- something you would assume they would provide if they were focused on the comfort of their guests. Service was not good or attentive. If you are not a regular, be careful. At first, they denied having my reservation made through open table and then recanted when I showed them my printed confirmation. Very disappointing and not as advertised.
- Great Beggining Sorry EndzerreitugarDined on 4/9/2014was given warm welcome by maître d and restaurant manager but waiter attitude ruined the welcome. he was very short and kept cutting us off when we attempted to explain our requests.Special Features:
- Valentine's DateOpenTable Diner Since 2014Dined on 2/15/2014I came here with my boyfriend to celebrate a late valentine's dinner and didn't really know what to expect. Considering we're still students in college, these types of fancy dinners are only occasional, extremely occasional and of course we found some coupons online for a cheaper meal for two with a more limited menu.Usually at these types of restaurants, using these things would generate dirty looks from workers or servers so honestly I was a bit scared! But the service was amazing, they were attentive and friendly and it was a great dinner. The food was filling and presented beautifully and the evening was divine!Special Features:I would recommend this to a friend.
- DisappointingGerryVIPDined on 2/14/2014I took my girlfriend here for Valentine's Day. The service was rushed -- it felt like they were pushing to process us through the meal, with the next course delivered before we'd finished with the previous course, dirty dishes left on the table while new dishes added, etc. the food was a Prix Fixe meal, the portions were not even as large as a tapas (and I'm not a big eater -- I usually complain that there's too much food, not too little) and the preparation, while visually appealing, was bland and unimpressive. For the price completely inadequate. There was no ambiance -- we were in what amounted to a hotel dining room in an out of the way corner. A complete waste of time and money.
- Foodie88Foodie88VIPDined on 2/14/2014We celebrated Valentine's in this romantic setting: 4 courses! Didn't care for the octopus but everything else was very good. Sea bass was delicious!Special Features:
- Really xcellentOpenTable Diner Since 2011Dined on 1/28/2014Food delicate n full of flavor. Service outstanding. Quiet intimate ambianceSpecial Features:I would recommend this to a friend.
- Rip off timeMargieDined on 7/31/2013We planned a festive dinner at Lovello for our 60th anniversary. When we got there we learned that the lovely restaurant we had been to before was gone although it is still on the websit!! We were seated in the bar and food was strictly mediocre and the service appalling. No one even asked us what wine we wanted! Never again and we blame Open Table for bad advertising!! A disgrace for Ermitage
- Great find for a quiet Brunch!YumYumGirlDined on 7/27/2013The decor was elegant and classy, and some of the booths had these super comfy couches. We went for an 11:30am brunch on a Saturday and there was only 1 other group there eating, so it was nice and quiet. I had the brussel sprouts with goat cheese as my 1st course (almost died from the amazingness), Huevos Rancheros, and then the chocolate cake for dessert. Everything was well seasoned, flavorful, and left me wanting more. The only slight downside was the service. While they were SUPER nice, we had to ask for things like water and syrup a few times before it was brought out, and the waiter spilled our first round of mimosas. But, again, hard to complain as they were so nice about everything! All in all, I'd highly recommend it!Special Features:
- Discrete diningOpenTable Diner Since 2006Dined on 7/20/2013A nice, quiet place to dine for light Italian-Asian fusion and exquisite service. Hotel is tops in terms of understated elegance and discrete service.Special Features:
- Quiet and secluded, L'ErmitageStanVIPDined on 5/1/2013Quiet and secluded, L'Ermitage has always been the discreet luxury hotel in BH. The setting is lovely. We enjoyed the experienceSpecial Features:I would recommend this to a friend.
- I was a little surprised whenOpenTable Diner Since 2011Dined on 4/28/2013I was a little surprised when one looked at the brunch menu, perhaps I didn't see that desert was extra, and the eggs could have cooked a bit more . It was lovely inspite of the eggs.Special Features:
- 166 [5-/4+] ScallopCrudo*,Polenta*,cocoVIPDined on 4/24/2013166 [5-/4+] ScallopCrudo*,Polenta*,StripedBass*,BologneseBeefShortRib*,VegetableSalad,SpaghettiCrabPomodor*(,SmPellegrino,TenutaChianti)Special Features:
- Very quiet, food was good,VictorVIPDined on 3/31/2013Very quiet, food was good, service was top notch. Great romantic place.Special Features:
- appetizer was sooo outstanding,MitsiDined on 2/1/2013appetizer was sooo outstanding, came quickly & good size!! everything was downhill from there. the main course was only good & we waited a very long time to be served the main dish. cheesecake was okay, sorbet was great...waited a very long time & had to ask three times for the dessert. waiter was very nice & kept apologizing, so i thought it was the kitchen, but he took part of the responsibility for it saying there was miscommunication. since he was so nice, i gave service a fair, otherwise it would've been poor.Special Features:
- A real find!OpenTable Diner Since 2007Dined on 1/30/2013The outdoor patio is a wonderful setting and I would guess with the fireplace (kiva) would be cozy (and romatic) at night in the summer. The food comes in small amounts, but it is delicious, beautifully presented. It is a bit pricey for the amount of food, but the taste and quality make up for that. Service was attentive without being cloying. The patio turned out to be a bit windy and we moved indoors. the waiters were most helpful anbd friendly. Renting the whole patio would be wonderful for a special occasion for 15-20 people A real find!Special Features:
- Service does not justify the pricesOnDBeachVIPDined on 1/25/2013DineLA Restaurant Week is what got me to Livello. The Special menu was what I would have ordered, so I made no compromises. I loved my food and the dishes my dining companions let me try. The patio looked nice, but rain made it was hard to evaluate. The staff began folding up all the tables in the dinning room by 10pm. By the time we left at 10:15 we were the only table left. The suttle presure to leave, along with the TV, kept the setting from being eligant and made it more like a bar where food is only an after thought. Certainly not a place that has prices like Livello. The end of the evening was ironic considering we were seated for 20 minutes before a waiter greated us for drink orders. Service wasn't not at all attentive.Special Features:
- outstanding bar tender. CocktailsBijanDined on 1/24/2013outstanding bar tender. Cocktails are not cheap but artistically assembled. Food was very good nothing very memorable / stood-out. But had a wonderful night and top notch service and very good and i would assume consistent food quality. Would definitely return.Special Features:
- A real underrated gemmxpbuyVIPDined on 1/12/2013We continue to enjoy the food here with is both very creative and excellent. We need to keep coming back to try so many other items that look great on the menu we have yet to get to.Special Features:
- purchased the Gilt City dealOpenTable Diner Since 2012Dined on 12/2/2012purchased the Gilt City deal for brunch - $125 for 4 people for brunch & unlimited mimosas. was really a good deal and a good little find. the hotel is tucked away on more of a residential street so it's not in the hub-bub of beverly hills - so it's low key. the food was quite yummy; 3 of us had the eggs benedict and 1 had the chicken rancheros. Chicken dish looked blah and apparently was rather blah; also they said it was like huevos rancheros minus the tortilla but i don't recall seeing any eggs...oh well. would go back again and if i lived in the hood, i'd defintely go more often. The bartender is said to make the best bloody mary's too!Special Features:
- Excellent restaurant and liveOpenTable Diner Since 2010Dined on 11/9/2012Excellent restaurant and live entertainment was great.Special Features:
- Not for meOpenTable Diner Since 2006Dined on 10/27/2012We were a party of six that arrived on a Saturday night. We were the only people in the very quiet restaurant. Come on - 8pm on a Sat night, and the place was dead! Yes, the food was very good, but not sure if it was worth $100. per person by the time we were done with tax and tip. In addition, our waiter could have used a personality lesson. He was about as interesting and dull as they come. You'd think he would have been thrilled to have our business as we were the ONLY people eating there. Never again.
- The food was good with appropriateOpenTable Diner Since 2008Dined on 10/13/2012The food was good with appropriate portions. Our service was professional and a bit impersonal. I appreciated the wine list with its wide-ranging price options. It was thoughtful of the restaurant to serve a dessert gratis for our anniversary. My favorite part was the ambiance - nice fireplace with other flame features in the heat lamps. Lovely waterfall on the patio - these were my favorite amenities.Special Features:
- We were seated where the barOpenTable Diner Since 2007VIPDined on 10/6/2012We were seated where the bar was, which was almost the entire restaurant. The tv was on the whole time and was very distracting.
- Best Place You've Never Heard OfOpenTable Diner Since 2010Dined on 9/12/2012Easily one of the best meals I've had in Los Angeles. Figures once you find out the Chef was running one of the Nobu kitchens before. The menu was so intriguing that we asked them to just cook for us. They took into account the couple allergies and dislikes our group had, and made it unforgettable! Highlights: egg and mushroom dish, scallop, and rack of lamb. What a gem!Special Features:
- Becoming one of very top choicesmxpbuyVIPDined on 8/18/2012The menu is never that deep, but what it does have is excellent. Lots of novel combinations that are extremely well done.Special Features:
- The food was delicious. TheLovetodineVIPDined on 8/17/2012The food was delicious. The service was excellent. We did not know what to expect and were very pleasantly surprised. I will definitely come back.Special Features:
- The trend for my 28th birthdayOpenTable Diner Since 2005VIPDined on 7/14/2012The trend for my 28th birthday this year is dining at restaurants within hotels on the West side. I first saw a promo offer on Gilt City, then I was amazed by the hotel and restaurant decor. I was very lucky that the restaurant provided us the private dining room, which is really an awesome experience. However, I was disappointed by the food as whether it's Lamb Chops or Seared Wagyu, they all tasted a bit too salty. Although I do have to say that the Dog Point Sauvignon Blanc, Marlborough 2008 was fantastic, never had a such a memorable Sauvignon Blanc, and it made me want to just to keep a bottle at home. Didn't really get a chance to taste the dessert as I was too busy talking to peeps. I probably won't go back for the dinner.Special Features:
- amazing food & staff was superGoodFortuneDined on 6/3/2012amazing food & staff was super attentive and responsive. It was a perfect place to take my dad and his wife for his 90th birthday. He is still raving about the experience.Special Features:
- Special kitchen. Quality offoodeeVIPDined on 2/18/2012Special kitchen. Quality of food is top. Location is unique with lots of space around tables for great privacy. Service has room for improvement.Special Features:
- My husband and I had dinnerwestsidemomVIPDined on 2/18/2012My husband and I had dinner here and the experience was average. There is a Japanese section of the menu and an Italian section of the menu. Our appetizers(specifically the tuna sashimi with green curry and the tuna sushi on rice cracker) were excellent. Our main dishes were just ok. We ordered the parpadelle with short rib bolognese and while the flavor was good, the pasta tasted overcooked and was sticking together. We also ordered the Wagyu medium rare, and we received it basically well done. Again, the flavor was good, but it was overcooked. The service was ok - everyone was pleasant, but it was slow and it wasn't very busy.
- Try before it gets too crowded!davidho65VIPDined on 2/14/2012Went for Valentine's Day and the Prix Fixe menu was neither Italian nor Asian that we could tell (Oyster Chowder, Salmon, Chocolate Mousse), but it was all delicious nonetheless...I'm not a big chocolate fan, but the mousse might be one of the best desserts I've ever had, and the oyster chowder with bacon bits and potatoes was delectable. We sat outside on the beautiful patio which was perfect even on a chilly evening with heaters, a fireplace, with the soothing sound of a fountain in the background. Service was friendly and professional, and we felt well attended to. We'll be back to try the standard non-holiday menu for sure...we checked it out before leaving and it looks excellent.Special Features:
- The mix of asian and italianOpenTable Diner Since 2010VIPDined on 2/11/2012The mix of asian and italian is an interesting concept, but we didn't find the food that special. It seems like one could offer alot more variations with this concept. Service was good, and waiters were clearly working very hard.
- We ordered the 62 degree sousOpenTable Diner Since 2003VIPDined on 2/10/2012We ordered the 62 degree sous vide poached egg on 5 mushrooms; sushi; wagyu flat iron steak; and short rib pasta. Everything was delicious. The flavors are delicate, and the fish is of the highest quality. The 62 degree egg/mushrooms and the wagyu steak are a must-have. Lovely dining experience. Small but elegant restaurant, only about 8 tables in a circular dining room.Special Features:
- Asian flair 1st, Continental 2ndmxpbuyVIPDined on 1/28/2012In the fusion category, this is clearly an Asian first place with continental elements a clear backdrop. Think Akira in reverse. We found the food both very creative and very good. Although the Asian elements have the potential to create a few wine killers, the spices, oils and vinegars used are not over the top and are relatively easily cleansed from the palate with a glass of water (yet the underlying flavors last) so that even the few dishes that might are not so wine friendly are easiliy made compatable with wine. We'll be back.


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Posted: 07/02/2014 6:06 PM
Last edited 07/03/2014 11:06 PM by ultratvfan
Posted: 07/03/2014 12:11 AM
Posted: 07/03/2014 6:15 AM
Posted: 07/03/2014 8:13 AM
FENN68 wrote: Hard as it is to believe, there are now 8 teams with a worse winning % than the Padres … and the Padres are tied with a 9th, the Red Sox.
Posted: 07/03/2014 11:21 PM
Posted: 07/04/2014 10:20 AM
Last edited 07/04/2014 1:24 PM by thrownoutatsecond
Posted: 07/04/2014 11:45 AM
thrownoutatsecond wrote: I don't care about some other team's slump. I rather like us winning. The rest will take care of its self. All I ask is competitive baseball. They don't have to win the WS in the next three years. It is interesting to think were we could have been with even an average ability to score runs. I good news is we are Moore's Divorce/ Jeff Morrad free and Fowler and company seem like a no BS group. The way our pitching is developing brighter days are ahead boys.GO PADRES !!
Posted: 07/04/2014 3:31 PM
Last edited 07/04/2014 3:33 PM by ultratvfan
Posted: 07/04/2014 3:49 PM
Posted: 07/04/2014 3:51 PM
Posted: 07/04/2014 3:53 PM
JC2400 wrote: What an abismal lineup
Posted: 07/04/2014 4:48 PM
Last edited 07/04/2014 4:49 PM by Moldenke
Posted: 07/04/2014 5:05 PM
Posted: 07/04/2014 5:14 PM
MrPadre19 wrote: Stults and Headley helping their trade value.Amarista has been our 2nd best player the last couple weeks.
Posted: 07/04/2014 5:44 PM
Posted: 07/04/2014 5:51 PM
Last edited 07/04/2014 5:55 PM by ultratvfan
Posted: 07/04/2014 5:53 PM
sportwarrior wrote: I did not agree with that decision at all. Pinch hitting Deno for Smith is absurd, even against a LHP. Deno has been in a mega-slump for 2 months and Smith is our best hitter. Ugh.
Posted: 07/04/2014 5:57 PM
Posted: 07/04/2014 6:08 PM
Posted: 07/04/2014 6:09 PM
Moldenke wrote: sportwarrior wrote: I did not agree with that decision at all. Pinch hitting Deno for Smith is absurd, even against a LHP. Deno has been in a mega-slump for 2 months and Smith is our best hitter. Ugh. Denorfia is hitting .234/.290/.328 against LHP this year. Black isn't a very good manager.


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Photographer Amy Blakemore considers her camera a tool for collecting bits and pieces of stories. Instead of picking up stuff, shes said, I leave with a flat, squared-off record of things and people in space. The exhibit, Amy Blakemore: Photographs 1988 2008looks at the last 20 years of Blakemores work and her evolving style. Based in Houston, Blakemore has been collecting images since the mid-1980s. Back then, she worked in black-and-white and there was more of a documentary style to her photos of daily street life. By the mid-90s, Blakemore had moved into color and was working on landscapes. Most recently shes merged the two trends. But even with peopled landscapes and color street shots, Blakemores work still has a sense of being bits of stories, rather than the whole tale. What remains tantalizing throughout Blakemores work is her sense of interrupted and incomplete narrative, Museum of Fine Arts, Houston Director Peter C. Marzio says in press materials. (Wed add interesting to that list.) 10 a.m. to 5 p.m. Tuesdays and Wednesdays, 10 a.m. to 9 p.m. Thursdays, 10 a.m. to 7 p.m. Fridays and Saturdays, 12:15 to 7 p.m. Sundays. 1001 Bissonnet. For information, call 713-639-7300 or visit www.mfah.org. Free to $7.
Tuesdays-Sundays. Starts: May 10. Continues through Sept. 13, 2009


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As you read this, give a tip of the hat
To the Cat</strong
Built for speed
Not skinny jeans
In the DIY era, Warhol's words never rang so true
But take care — celebrity is a slippery slope
Ezia Human Performance provides the platform. Ian does the hard yards
…And Chas Smith assesses the situation
The amazing disappearance of vowels.
It's about time the surf industry caught on
Tuxedo and tennis shoes
what most men dream of wearing to their wedding
She walks relentlessly toward us
She leads us now and we follow
Globe is number one
Just check the numbers
Has the party ended?
Pray it has not
The commenter loves to make noise
We should all read and laugh hysterically
Travis Ferré likes to make noise
We should all listen
Surfers are boring people
The Chas Smith Foundation for the Creation of Robust Surf Personality will cure the boredom
Chas Smith's pick for the Billabong XXL Ride of the Year.
Would you believe his decision is color-based?
The sponsored are dull. The ambassadors are hot
We can all learn from this
An ode to the almost forgotten
Kolohe hates John John
John John hates Kolohe
He will have a head of luscious blonde curls. He will be from the Sunshine Coast
He will be surfing's next champion
You know those three letters on the nose of Bobby Martinez's board? FTW? This is the man behind those letters. Story by Chas Smith.
Part three of three: Jail, freedom and New York City
Part two of three: Belly up, Navy SEALs and murder # 2
Part one of three: An orphan, murder # 1 and Tommy Lee
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Vintage Rider
Joined: Jul 2009
Location: Chandler, AZ
Oddometer: 4,979
I know about them. I have owned about 20 mopeds, including a Pinto. I just love the style of the Pinto frame. Basically the frame was built by Kromag, and the E50 engine is Puch. It is the single speed version. I currently own a 1977 Puch MaxiSport, with the ZA50 2 speed 2 HP engine. I also have a like new E50 engine with 300 miles on it for a replacement if the ZA50 ever blows up. The E50 is a piece of cake to rebuild, the ZA50 can be a real pain because of it's complexity and exacting tolerances. There are tons of Puch parts on eBay, there are also a lot of other places to buy new and used Puch parts (1977 mopeds, Moped Warehouse, Treats, Moped Junkyard, and several more) and Moped Army is the best place to go for information, if you can put up with their somewhat childish behavior.
I won't spend more on a bike than I think it's worth, but if it's a good deal, I don't seem to have a problem buying bikes I don't need.
2002 Vulcan 750, 2013 Royal Enfield B5
2001 XT225, 2009 Genuine Stella
1980 Puch moped
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Hollywood '37
Remember how Myer M. Myer, the pugnacious head of Pictograph, used to hire women to watch him lick fur coats? How status was having your own croquet-playing gorilla? In this satiric fable, Bruce McCall gets nostalgic for a time when the Googles Sisters baked pies every night for the crew and Hollywood was a family.
Aeroboy, they called it. Hot meals delivered pronto, by low-flying planes based over in Burbank. Not pizza or such offal, either, but haute French. You kept the silk parachutes for tablecloths. Howard Hughes was behind it, and the man himself flew lots of meal runs; many will recall seeing him in his silver Northrop Omega, corkscrewing through Coldwater Canyon in that pinky L.A. dusk, heading for mogul Myer M. Myer's place and a dinner drop.
The original name of the picture was Iceberg Follies of 1937, but they changed it to Swim for Your Supper—more upbeat, and upbeat was pretty much mandatory to put over a musical about the sinking of the Titanic. Audiences would see sensational synchronized-swimming sequences with one daffy story line: Nita Olay as an heiress working as a stoker, Buddy Grinwell Jr. as the boy owner of the White Star Line. There are Hollywood people today who still swear it—that Swim for Your Supper pulled America out of the Depression.
It was still a small town back then, like one of those medieval guild towns—Ghent, say, weaving celluloid tapestries in the sunshine. People felt good. The police took Wednesday afternoons off. The mayor of L.A. lined up with everybody else for a day's work as an extra at Habsburg-Vainglorious, way out on Melrose.
It was a deluxe life for picture people. Stars got passes that let them run red lights after midnight, for example. Red Vox, the cowboy icon, used to shoot out the chandeliers at that nightclub on Doheny with his big Colt .45. Not so much as a fine! People knew that picture folks had to blow off steam, because the pressure was unrelenting. Talk about "the show must go on." Get hold of a print of Wings over Tomorrow sometime. Chilling. Oh, they tried skirting around the fact that Vance Tremayne's left leg was broken, but watch his face in the dance scene, the grimaces. Haryce Le Trine did The Singing Safecracker with a fractured skull, which explains not only why she wore a nun's habit (in the role of a gangster's moll) but also why critics of the day railed so darn much against her.
But if it was a sweatshop life, it was a happy sweatshop, even for the much-maligned writers, who got famous, rich—and laid. You'd see a newly arrived writer, even a mole like Tommy Mann, wallflowering through parties—and suddenly the teeth would change, the tan would appear, along with the Sulka outfits. It was all "Please, call me Biff. Have you met Miss Musk?" The pictures brought out Dreiser's flair for screwball comedy, gave H. G. Wells a whole second career as a script doctor, won Bunny Wilson an Oscar for Manhattan Hayride in '36. So, please.
Dark side? Well, exploitation. Actresses who wouldn't take off all their clothes had no chance. Actors had to bring their own guns, horses, what-have-you. Rule Hudshaft, casting director at First-Zoetrope-Zang, made people do the hula or eat newspapers in auditions because he knew he could humiliate anybody in return for giving them work. Rule was scum. So was Zoltan Esterhazy, the director. The bastard actually hanged two extras in the lynching scene in Bullets West—then did a reshoot because "it didn't look realistic enough."
Champagne Lane was on Wilshire near La Cienega and it was the Hollywood car wash. "The Car Wash of the Gods," they called it. They used champagne, that was the gimmick, and it was real champagne, though it was best not to snoop about vintages and such. Hitchcock told a haunting story about Champagne Lane. He was going through one day around 1946—toward the end, when just bums were working there—and this arm appeared, wiping his windshield, then a head, and slowly, through the suds, Hitch saw who it was. It was D. W. Griffith. Brrrr.
But these were the rare bad seeds in the Hollywood pod. It was a family. My God, even Ferma Dobray would put down her famous opium pipe promptly at five on Sunday to go to the even more famous strawberry social at the Schlucks'. Executives, actors, extras—everybody would race off at lunchtime to the Motomat, on Robertson. Two on a motorcycle racing around that little figure-eight course, the one on the back picking off bags full of hamburgers from the hands of castiron jockeys. Or trying to; the fun was in the near impossibility of it, you see.
Myer M. Myer, the head of Pictograph, never lunched at the Motomat. Pathologically cheap, he'd eat in the studio commissary kitchen. He was the originator of that famous phrase "Smokink costs me nuttink," from his trick of lighting up a rolled $500 bill and smoking it down to just this side of the halfway point, then sending a minion to the bank for a replacement. Hired women to watch him lick fur coats, something unresolved from the old Odessa days. A strange man, Mr. Myer. "Vatch de popcorn," he'd say. He knew that if moviegoers ate a lot of popcorn it meant they were bored.
Idleness was feared more than Mr. Myer. Neville Blackguard—wonderful character actor, unjustly forgotten—used his time between pictures to become a brain surgeon. Alas, the malpractice suits drove the poor man to drink, which of course only brought more malpractice suits. He ended up so broke that he knew he wouldn't be able to afford a decent funeral when his time came. One night he just said what the hell and sneaked into Forest Lawn, dug his own grave, and jumped in.
And who says the town had no heart? The Forest Lawn people let him stay where he lay. And, though admittedly it was from the prop department and the name and dates were off, dammit, his old studio did provide Neville Blackguard with a headstone. Gratis
Read Marvin Nivram's Bagel Days, Reefer Nights for the best description ever of how the King Kong craze gripped Hollywood. Those croquet tournaments at Otto Schluck's Versailles knockoff, Fairsigh, had to be the apogee. People would come to snicker. They ended up awed, humbled, crying. For a few golden hours, people felt not like picture-makers but like part of the great, mysterious family of man. And do you know what? It felt good.


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We have a wonderful mushroom grower at our farmers' market and as mushrooms are one of Donna's favorite foods, I try to cook them as often as possible. (The above photo by Donna shows shiitake and sliced lion's mane mushrooms.) But a lot of people ask me the best way to cook them. While there's no one single right way, my preferred method is a high-heat sear followed by a deglazing with white wine, then adding butter and finishing over low heat. This goes back to my days as a cook at Sans Souci in Cleveland, where I worked only briefly. But the executive chef there was Claude Rodier, who had trained under French chef Roger Vergé. He told me the above—get the pan super hot; sear them to get color, which means flavor; then Read On »
Why do I continue to think work will ease up, give me a chance to catch my breath? I'm not complaining. I love all my work and feel lucky in too many ways to count. I don't feel like Sisyphus pushing the rock up the hill. I feel like the rock. Accelerating down the hill, a long hill, and the longer it rolls the faster it goes and the more unstoppable it becomes. I'm just hoping that's not a big wall way down there. As I type this, designs for my own kitchen scale are downloading—it's going to be a very cool scale. I have to work on and approve packaging we're designing for a few of our tools to be able to get them in stores. This site is still under maintenance. I have Read On »
Arugulaby Michael Ruhlman |
I wanted to take a moment to appreciate arugula because, well, Donna had the urge to photograph it. These are from our local market and it's probably the most tasty green I've ever had. How a green packs such a powerful taste, I don't know (if anyone does, please educate me). Must be good for you! Even James likes this leaf. Thanks, Donna, for this photo. Love the intense pleasures of fresh arugula. It's very stemmy so takes some picking, but it's well worth it, especially raw but also lightly sautéed. Working hard on revising this site design so that it's easier to read. Thanks for everyone's comments.
With Derby Day upon us, our annual excuse to start drinking bourbon early on a Saturday, I must of course give a nod to a great cocktail, the mint julep—bourbon, sweetened, flavored and garnished with mint. My pal Blake Bailey, who introduced me to the drink one ill-fated spring day long ago (read about that day in his gripping new memoir The Splendid Things We Planned) would insist on crushed ice and I wouldn't disagree, especially if you have swell julep glasses. But my copyeditor, Karen Wise, sent me an article from the Boston Globe on four different cocktails in the Smash family. It's not a common term, Smash, and there seems to be little definitive consensus. ("A smash is a julep, but a julep isn't always a smash," for instance, from Imbibe's muddled history Read On »
"Ramp" by Donna Turner Ruhlman. Because I love this photo and because they're here. If it weren't already apparent at your local Farmer's Market, Kim Severson spells it out in her story about weather and food in today's Times. Specifically, the long winter we've had, the late spring, and what it means for what we have to eat that's grown nearby. I'm doing a special private dinner tomorrow at Spice on Cleveland's West Side, whose chef, Ben Bebenroth, is one of the city's most outspoken chef-locavores. He had been planning to put the season's first asparagus on the menu, but they simply haven't grown yet. So rather than buy asparagus grown in California or wherever, he's amending his courses for an all-Ohio late spring menu. Here at our house, we're roasting young chickens, lots of Read On »


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- Search & Find
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Due to significant budget cuts across the UC system, the UC Libraries were required to cut online journal titles more aggressively than in the past. A review was coordinated across the UC Library system of several journal packages up for renewal in 2010. The Libraries canceled current subscriptions to a number of low-use, low-impact journals in order to bring costs down.
Altogether, UCSF lost access to 115 online journals in 2010. Content from previous years will still be accessible online. The UCSF Library made a concerted effort to keep the highest value and most relevant titles for the UCSF community in these publisher packages:


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The finalists for this year's Henry Awards in theater have been announced. Given by the Colorado Theatre Guild, which covers the entire state, the Henrys are decided by dozens of judges, six of whom must attend every eligible production. As always, the list of finalists comprises both expected choi ... More >>
Next week, on June 6, Colorado's first LYFE Kitchen will open in Park Meadows, offering suburbanites, shoppers and eaters with a conscience a fast-casual concept that celebrates a healthy lifestyle rooted in a three-pronged philosophy: "Eat Good. Feel Good. Do Good." See also: LYFE Kitchen -- where ... More >>
When I was in my late twenties and early thirties, I avoided eating meat. The reasons why aren't important, but looking back on that phase, I wish I'd chosen a different time in my life to go meat-free, because I was living in Chicago, where militant vegetarians were few and far between. This isn't ... More >>


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"In the future, out of 100 customers, we want to excite ten of them instead of not offending all 100." Almost all of the details about the Toyota New Group Architecture (TNGA) strategy have come out since the initiative was first reported on in March of this year, but Autoblog did learn a few ...
Click above for a high-res gallery of the Lexus LF-A roadster concept. Lexus' L-finesse design language was meant to stand for "Seamless Anticipation," "Intriguing Elegance," and "Incisive Simplicity." If we put aside the marketing speak for a moment, the point of L-f was to give Lexus design a ...


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Special Issue, Call for PapersClick here to learn more about our upcoming special issue, "Political Science in Global Health" with Guest Editor Eduardo J. Gómez, PhD of King's College London and how to submit to the issue today!
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GHG Seeks New Managing EditorPosted on October 9, 2012 | No CommentsGlobal Health Governance (GHG) is seeking a Managing Editor to assist the Editor-in-Chief with the broad range of publication operations and management and provide day-to-day supervision for the Deputy Managing Editor […]
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Fugitive lip biter arrested in California
Nov 6, 2014
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Derry police arrest man wanted in Nashua store robbery
Police said the man who robbed the store at 49 Lake St. and hit the store owner in the head with a blunt object was Michael Warner, who is from Nashua but has no permanent address. He is wanted on one count of armed robbery, a Class A felony.
Lt. Denis Linehan said anyone who sees Warner should use caution and call police at 594-3500.
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- Whom do you think bears the brunt of the blame for the mayhem this weekend in Keene?
- KSC students
- 37%
- KSC administration
- 2%
- Police
- 6%
- Visitors from out of town
- 18%
- A combination of any/all of the above
- 37%
- Total Votes: 2483


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