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Pat Riley at Amuse (in the beaches)??
Was checking out the website for Amuse in the beaches and they have a new menu and Pat Riley is now their chef. Has anyone been since the change?
Wow, I was wondering when he was going to resurface! I really enjoyed his cooking at Perigee back in the day...maybe it'll be worth a trip out to the Beaches soon :)
I just perused the menu. Wow! Finally a menu that's more than just buzz words strung together. The dishes are both sensible and exciting. The fact that they've wisely chosen to concentrate talent by being open for dinner only 5 nights a week only is brilliant and very considerate of the diners. I can't wait to check it out.
re: jamesm
Pick any one of the goat cheese, foie gras, berkshire pork, wagyu beef, local, seasonal, artisanal, authentic offenders. Line 'em all up and shoot 'em I say,
Case in point: http://www.globebistro.com/eat/dinner...
I've never heard such horse hockey to describe chicken and grits with mash and greens. The tuna prep in the app's, oh pardon me, FIRST's is unspeakable. At least I wish they'd shut up.
re: jamesm
not sure if i overlooked it before or if it's a new addition to the website, but now they have a page for their "upcoming menu".... it's not as off the beaten path as i was hoping for, but still a huge step forward for what is currently there
lots of off cuts and offal (tongue, sweetbreads, and neck) ... was on the fence before but now i'm excited and might check it out sooner than later.
I called today hoping to sit at "Pat's Table" which overlooks the kitchen and is a real one-on-one with the chef, available Tuesday to Thursday. Sadly I needed a reservation at 8pm owing to my wife's work schedule, and they close too early to do a tasting menu at that time, 7:30 was as late as they could give me. Hopefully soon I can manage it - Chef Riley hopped on the phone to explain that "Pat's Table" could be tastes of items from the menu, and/or previews of dishes he is testing for future menus, and/or stuff he's inspired to make from his daily market visit. It sounds awesome, and I think any fan of his cooking from Perigee should grab the opportunity while it's there.
re: childofthestorm
Any idea number of courses for the tasting menu and the cost? Perigee was over $120 for 8-9 courses?! How about corkage for BYOB?
re: Charles Yu
They were kind of vague about number of courses, and just said the tasting menu "starts" at $60 per person. I tried pressing the issue, but Pat basically said, this would be a conversation between us during the night, so I figure it's like a Japanese omakase, better watch the meter running! Still, gotta figure even if you go all out and creep $20-$40 over the $60 baseline, it's still great value to be one-on-one with Chef Riley.
I didn't ask about corkage since my wine cellar consists of a couple of $15 bottles at the bottom of my pantry.
re: jlunar
me wants too! before the end of this summer hopefully
re: shekamoo
the upcoming menu looks amazing. the 3 meals i had at perigee were among my top 10 in the city...
Still haven't gone .. but 3 people from my work went together and the reviews were good. I think reading this thread, and upon hearing their reviews, I'll put it on my to-do list this summer.
Having been to Amuse Bistro just once recently here are my thoughts.
As the name says, this is a bistro. Anyone going looking for an haute cuisine experience will be disappointed. The single defining factor of a bistro is it's that place you can walk to from your front door. Amuse isn't a 'destination' restaurant. If you find yourself in the Beach or if you're one of the lucky Beach residents this is definitely THE place to dine.
The website leaves one with the impression that it's an elegant room. While it has elegant touches I found it rather rustic. The front window seating area reminds me of a cottage addition. Seating is comfortable and fairly well-spaced given the tiny room. There's a semi-private room in the back that looks perfect for special occasions or dinner meetings. Service is somewhat casual, but efficient.
Here's the only truly off-putting thing about the place. The patrons. Now I'm not saying that you have to break out a ball gown and tuxedo and I fully realize how snobby that sounds, but this drove jeans-at-dinner to the very limit. At one table there was a man in full track suit a la Sue Sylvester. Next to him was a ball-capped man in shorts. I'd have to say about half the room showed up looking as though they had just worked up an appetite cleaning out their garage. Oh and to the loud couple at 'Pat's Table': Lady, take that peace sign on your t-shirt as an indication as to how you two should behave. We don't aaaaall need to know how fabulous you two are.
Were I chef I would be disheartened. (Pat Riley, keep your head up.) Especially so given the effort he puts in. He's a one-man show in the kitchen aided only by two timers and staff taking away plates the very second they're ready.
Oh, the food. Right. Selections are spot on seasonal and creative. The composition of each dish was delicate, balanced, lovely. I couldn't detect a single grain of salt, though it must have been used. The stand-out appetizer was the parmesan custard with grilled asparagus. The custard was light in the mouth and imparted just the right level of influence without overwhelming. In fact, all of chef's sauces were clean-the-plate good. Mains were extremely generous in portion, overly so I'd say. He could cut the servings in roughly half and still you'd walk away content. Wines are well-priced LCBO bottles. Desserts were rather forgettable, but then again I didn't try the peppered strawberries. That's probably where I went wrong.
All in all it was a satisfying night out. I wouldn't toss over my beloved Constance of Weezie's and the romantic 3 minute walk from my front door for it. We all find ourselves in the Beach at some time or another. There's FI-nally a place to dine!
354 King St E, Toronto, ON M5A1K9, CA
1975 Queen St E, Toronto, ON M4L1J1, CA
re: millygirl
Having never dined at Perigee, I don't know what the man looks like, but yes I believe so. No Salieri could ever compose like Mozart.
I don't omakase with chefs I don't know. It defeats the purpose. You need to trust them, they need to know you. That way everyone gets to relax. If I became a regular I'd definitely go that way.
Six glasses of wine, 2 dessert wines, two appetizers, mains, and desserts later the bill came to almost exactly $200.
re: millygirl
I just checked Google Images. Definitely him.
re: Googs
Hey Googs,
A dress code just tells me that a restaurant is insecure about itself (as Ed's Warehouse was three decades ago). Amuse is, as you indicate, a neighbourhood bistro. I hope Pat Riley is sufficiently comfortable in his oeuvre to not care how I dress. The guy facing you at Amuse wearing a t-shirt, shorts, and crocs might very well be me ;-)
re: embee
Oh look, honey, I know I sound like a snob. Nothing could be further from the truth.
I do feel that if a chef is putting in that much effort, the very least a patron can do is respond in kind.
I know I'm welcome at Weezie's and will receive the same service no matter what I wear. I've proved that when I've arrived unplanned. I dress as a sign of respect.
Besides embee, we could all use a little Fernando Lamas in us.
re: downtownfoodie
I'm originally from Scarborough. The best I can muster is sideways.
re: pescatarian
I'm with Googs on the sartorial point. I was thinking of taking an important client to Amuse because of chef Riley's reputation, and the availability of a "Chef's Table" experience, - AND as a bonus the location would allow a postprandial stroll on the boardwalk, (and hopefully some good biz negotiation!). Like Googs, no ballgown necessary, just a quick hose down and a clean set of clothes.
But I'm revising my plan - am going to try Frank's Kitchen instead, because I just don't want the distraction of fellow diners at Amuse who should have showered and put on clean clothes before venturing out to dine, but didn't.
Like you Googs, I am far from a snob, and I hate stuffy places, but I agree with you that it's a matter of respect for the chef and his house, and isn't it also just a case of basic "self respect"...? Who would actually enjoy going out to dinner feeling all sweaty and dirty in their "cleaning out the garage" gear? Sad that they do that, and sad that another poster said, the chef would be glad to have their cash, regardless of how they dressed.
I'll find another time to try Amuse - am very much looking forward to it. Thanks for your review.
re: KitchenVoodoo
Do not take the view of a one time visitors opinion of the typical dress of the peeople at this restaurant... any restaurant in the city can have people walk in dressed like trash. I have been to Anuse several times and have usually found the people well dressed and well behaved. The last time the table beside us were in suits and dresses and the ladies at the chefs table in cocktail dresses. We on the other hand were in slacks and polo shirts and I felt a bit under dressed.
I have heard good things about Franks Kitchen but with the soccer going on College st may not be the best place for a business dinner as the fans tend to get excited...
re: chowspotting
Well thank goodness for that.
How many times have you been since Pat Riley arrived, chowspotting? Is there a difference between pre- and post-Pat? How about a review from an Amuse veteran?
re: KitchenVoodoo
I just want to clarify: you're going to take your business client to College St., which is jammed with souped up Mustangs and 905 girls in full teen prostitute regalia and most of the restaurant patrons look like extras from The Jersey Shore, but you won't go to a quaint old converted house in the beaches with a proven chef executing an interesting menu because you're worried one of your fellow diners may be wearing a track suit?
re: pimentdespelette
Frank's Kitchen turned out to be just the ticket for my client! 5 star attention and wonderful food. None of the negative ethnic stereotypes you mention were on offer, although I think that my client would have found them refreshing!
I think Frank's Kitchen appeals to big wigs at Queens Park looking for great food but without the fussy silver domes and white gloves, or feeling they have to kneel down in front of a "famous" chef.
I'll give Amuse a try for sure. But probably with friends first - just to try it before inviting business associates - I do love the idea of dining in a quaint house with a great chef at the helm, and I think clients would too. It's just a reality that suits in their suits sitting down to dinner for big bucks get twitchy if the people next to them look as though they just got done cleaning their garage - as the OP said.
re: embee
I seem to recall that the dress code at Ed's Warehouse was more of an "in joke" than anything else. If you did not have a jacket and tie, you were issued them promptly from a collection that must have come from a Mr. Blackwell museum (the bad list, not the good one). I knew people who would purposely go without for the experience.
re: millygirl
While Pataki certainly takes out the knife and fork for this one, basically she just took a different, more agressive route to say the same thing I was saying. Do not go to Amuse as a destination. Go if you're in the Beach in need of a meal. I note she enjoyed the sauces as much as I even though the point is obfuscated by ire.
I was gentle with Amuse since Riley hasn't been associated with it all that long. Honestly, I think they should have kept his name off the website until he finds his footing. Soft opening anyone? Balancing his skills with neighbourhood tastes and people's expectations of him will be a challenge. I don't envy him in the least.
Hopefully some day soon he'll mean to The Beach what Constance and Weezie's is to Corktown. The culinary beacon of the neighbourhood.


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I am just beginning this journey but so far am having fun with it. I found this recipe on blog. Here is the link http://glutenfree.wordpress.com/2007/07/18/gf-wrap-sandwich-success/. I didn't follow hers exactly because I substituted regular yeast for the instant she used. I also didn't have Olive oil so used canola. I am going to post what I did. It was quick and tasted pretty good. The kids gobbled it up which was the most important part. :)
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The Elkridge Furnace Inn
- Address:
5745 Furnace Avenue
Elkridge, MD 21075Neighborhood:
- Cuisine:
Contemporary AmericanPrice: $31 to $50
The Elkridge Furnace Inn
- Dining Style: Casual Elegant
- Website: http://www.elkridgefurnaceinn.com/
- Phone: (410) 379-9336
- Hours of Operation:
Brunch: Sunday: 10:00am - 2:00pm; Lunch: Tuesday - Friday: 11:30am - 2:00pm; Dinner: Tuesday - Friday: 4:00pm - 9:00pm, Saturday: 4:00pm - 10:00pm, Sunday: 4:00pm - 8:00pm
- Payment Options: AMEX,Discover,MasterCard,Visa
- Cuisine: Contemporary French, Contemporary American
- Executive Chef: Daniel Wecker
- Dress Code: Business Casual
- Accepts Walk-Ins: Yes
- Additional Details: Banquet/Private Rooms, Beer, Farm to Table, Fireplace, Full Bar, Gluten-free Menu, High Tea, Non-Smoking Restaurant, Private Room, Weekend Brunch, Wheelchair Access, Wine
- Catering: The Elkridge Furnace Inn is delighted to deliver its fine quality food and exceptional service to the location that suites you best, home, office, or other rental site. We believe that any planned event should reflect the personality of the planner or host company. To this end we are delighted to custom design a menu focused around your corporate or personal taste or theme.
- Special Events: The Elkridge Furnace Inn hosts a number of special events from afternoon teas, to cooking classes for children and adults, to wine tastings, murder mysteries, and special entertainment dinners. Please visit our web-site for an updated calendar of events.
A word from The Elkridge Furnace Inn
For parties of five and over please call for reservations.Continued
The Elkridge Furnace Inn holds a unique niche in Maryland history. Nestled on the Patapsco River, the Inn was first established as a tavern in 1744. Today, The Elkridge Furnace Inn houses an elegant restaurant with an intimate setting with working fire places in almost every room, lit from fall to early spring. Private parties welcome.
The Elkridge Furnace Inn holds a unique niche in Maryland history. Nestled on the Patapsco River, the Inn was first established as a tavern in 1744. Today, The Elkridge Furnace Inn houses an elegant restaurant with an intimate setting with working fire places in almost every room, lit from fall to early spring. Private parties welcome.
Foodspotting photosSee all photos
Awards voted by OpenTable diners
- Diners' Choice WinnerBest Ambiance
- Diners' Choice WinnerRomantic
- Diners' Choice WinnerSpecial Occasion
The Elkridge Furnace Inn - Best Restaurants in Elkridge ›
The Elkridge Furnace Inn reviews from OpenTable diners
155 reviews since July 31, 2014
- Food4.4Service4.4
- Ambiance4.5Noise LevelQuiet
special occasion (124)romantic (118)fit for foodies (93)notable wine list (62)neighborhood gem (42)scenic view (30)great for brunch (29)good for groups (28)great for lunch (22)great for outdoor dining (6)late-night find (3)hot spot (3)kid-friendly (2)vibrant bar scene (1)Show More
- SpecialOpenTable Diner Since 2009Dined on 11/25/2014It was our 59th anniversary and I wanted a special place for our lunch. This was perfect. It is a bit out of the way, but worth the trip. Old Inn atmosphere. Very friendly greeting and a nicely set table. Good menu for selection. Very tasty food. Outstanding service. They made our day special by providing champagne and a dessert plate with Happy Anniversary painted on it. Very thoughtful. I repeat: outstanding service.Special Features:I would recommend this to a friend.
- Hits and Misses for Brunch: Still pretty good!CovertOopsDined on 11/23/2014Four of us went for Sunday brunch and were sat by the fire upstairs (lovely!). There was only one other group in the room, which made for a nice quiet brunch. The French toast (decadent), foie gras sandwich (well portioned and rich), and bagel and lox (lots of options on the plate) were great. The blintzes were underwhelming but not bad. The potato dishes as sides were spectacular. The steak main dish was perfectly cooked and well seasoned. The omelettes were perfect. The shrimp and grits were good, but not great. The shrimp were perfectly cooked, but the grits weren't the right texture (from last night?) and took over the plate (seriously, there was a lot of very solid grits). Don't get the other liquor Bloody Marys. The regular Bloody Mary - with an Old Bay rim - was your standard Bloody. The Bloody Maria (with Tequila) and the Highlander (Bloody Mary with scotch instead of vodka) were a little on the gross side (and I love Bloody Marias). They claimed it was their own mix, but it tasted like something from a store. In short: Lovely room and setting, great appetizers and sides (minus the blintzes), great steak and egg dishes, perfectly cooked shrimp. Grits were too hard and too much and maybe skip anything but the regular Bloody Marys.Special Features:I would recommend this to a friend.
- Another Memorable Meal at the Elkridge InnSusieBVIPDined on 11/18/2014Admittedly, I have a fondness for this restaurant, as we got married here 20 years ago, and come back frequently - for dinners, anniversaries, and I bring my staff here for the holidays. But the menu is consistently good, and the chef continues to show creativity in his dishes - often incorporating game meats. They now have a high calibre of steaks that they hand cut and offer with choice of sauce or rub plus a side. My husband had the Delmonico - it was wonderful. We overheard a table next to us - they had driven up from DC because the food is that good. It's worth the trip - and it makes me so happy that the food is as good as it was 20 years ago. (We chose the venue for the wonderful menu.)Special Features:I would recommend this to a friend.
- Expected Far BetterDRMODined on 11/16/2014We had heard that the Furnace In was an excellent restaurant for a special occasion. this was our 57th anniversary so we tried it. The restaurant was just fair for the prices. My wife ordered the filet and it was very nice but the side asparagus was skimpy (and only one side is included). I ordered the rack of lamb and it looked nice but was the toughest piece of meat I have ever had at any restaurant. It was nearly impossible to slice. The accompanying vegies were under done or over-cooked. All in all, a disappointing experience.
- Outstanding!vkishterDined on 11/9/2014Outstanding from the moment you walk in. Attention to detail without being overbearing. Great experience. Can't wait to return.Special Features:I would recommend this to a friend.
- Sunday Brunch was o.k.LuvBfastFoodDined on 11/9/2014We were there for brunch. We were seated promptly, the service was steady and professional. The food was not worth the price and the menu more complex than it really has to be (especially for my 87 year old father). The cheese blintzes were flat crapes with no filling. The seafood quiche, which was there featured item and was supposed to have shrimp, scallops and crab, only had two of the smallest shrimps I have ever seen and was burnt. The seafood crapes were draped in a very thick, sort of unpleasant brown gravy. It was fine, but for the price, I would go else where for brunch. I can't comment on lunch or dinner. Oh, they also need to dust away the cobwebs in the corners and by the doors and windows.
- Delicious, as alwayssavta3Dined on 11/8/2014Elkridge Furnace Inn does its best to bring the diner an exceptional experience. However like so many restaurants these days the menu is heavily laced with shell fish and pork products which make it hard to those on special diets to make a choice. My husband ordered lamb which turned out to be a very fatty piece. When he talked to the server and the maitre d', he was offered another dinner. He chose the fish (and they omitted the crab) which he said was perfection. The vegetable soup was very hearty and perfect for a cold evening. The smoked duck salad was delicious. And the pecan-cranberry tart was a delicious ending to the meal.Special Features:
- Never a diapointmentSuperDined on 11/6/2014My wife and I spent our tenth anniversary and the food was fabulous. I had the New York Strip and my wife had the lamb both were super! We had a fabulous tart for dessert We can't wait till we return.Special Features:I would recommend this to a friend.
- MarvelousjonnyguitarDined on 10/26/2014One of the best restaurants I have ever been to. The owner/chef has a passion for service and food and it shows. The food, service and ambiance are impeccable and second to none. Highly recommended!Special Features:I would recommend this to a friend.
- Great food, poor serviceOpenTable Diner Since 2014Dined on 10/26/2014Food was great, but the service was quite poor. Our reservation was for 6:30 p.m. for birthday dinners. We left the restaurant at around 10:00 p.m. Waitress had an attitude also. this was our first dining experience and it will also be our last. We still tipped generously.Special Features:
- Fall feastJanetDined on 10/25/2014Dined at Elkridge Saturday evening. They have just started serving their fall menu. Lots of delicious fall flavors and wine pairings. It was a busy night, as they has a wedding reception, but service and food were excellent, as always. The Swiss Chard Tart, Butternut Squash Soup, Fall Salad and Roasted Pork Loin were all from the new fall offerings. Not really a fall dessert, the mini-popsicles are my favorites! You will never be disappointed dining at the Elkridge Furnace Inn.Special Features:
- Just OkayPapaDined on 10/25/2014Our evening at Elkridge Furnace Inn was fine but not especially memorable. The food was good, but a bit less flavorful than we expected and the menu suggested. The service was good, but our server seemed to be disinterested and just going through the motions. One thing the Furnace Inn does that other restaurants should emulate is to offer fine wines in half bottles. Overall I believe the Elkridge Furnace Inn is capable of much better things. We'll give it another chance in the future.Special Features:I would recommend this to a friend.
- Must experience!!JoeCountryDined on 10/25/2014Dinner at The Inn was nothing short of spectacular. Many different intimate dining rooms - each with its own character, but not losing the feel of this historic (circa 1744) establishment. Chef-owned with incredible (and viewable!) garden. French flare to the farm-to-table menu that is approachable without being presumptuous or "over the top". Very welcoming staff that is eager and happy to share the history. Waitstaff (Lisa) was professional and personable. If you love great food and service with a cool historical backdrop, I highly recommend. Good for casual dining and special occassion. Take time to stroll the grounds. Has an outdoor (heated or air conditioned) tent available for functions of various kinds.Special Features:I would recommend this to a friend.
- DelightfulshanjohnNCDined on 10/24/2014The staff was very cordial and welcoming. The setting is your typical B&B - older, antique feeling but clean and quaint. The food was eclectic with pairings and portions I wasn't familiar with which made the evening that much more special. I would definitely recommend to friends and am looking forward to going again.Special Features:I would recommend this to a friend.
- Everything was wonderful.FurnacefavoritesDined on 10/21/2014The only reason the service didn't get a perfect score is because there was a lightning storm that knocked out their computer/register which delayed the final course. Not their fault. But they explained the situation and we were in no hurry. I think it would be very difficult to be disappointed with your meal here.Special Features:I would recommend this to a friend.
- Pretentious food and serviceDAJSDined on 10/18/2014the service wasn't great here. Our waiter was actually annoying. We really didn't like our appetizers and considered leaving but he was somewhat pushy so we stayed and tried an entree - lack of seasoning and salt was the main complaint we had with our dish. The brussel sprouts were terribly unevenly cooked and also without seasoning. Some were gross and soggy and others were not cooked at all it seemed. The bird was just so blah. For $40 a pinch of salt would have been nice. Plus the server was just annoying. We won't be coming back.Special Features:
- OpenTable Diner Since 2014Dined on 10/18/2014the dining area is very pleasant and the service is the level one would find informative as well as excellant. the menu is varried and promises a great dining expierance for the guest. the setting is like something one would see in a book about how it used to be and how it should be. a great place for that special occasion. one leaves with a fealing of an evening well remembered and the effort put forth by the staff appreciated.the feeling that returning is something you will look forward toSpecial Features:I would recommend this to a friend.
- Always FabulousPaulineDined on 10/17/2014The cheese and pepper soup was so good we seriously entertained having two bowls of it instead of an entrée. But we didn't. I usually order from the menu that offers seasonal dishes but this time ordered from the steak menu. Oh, my goodness. My filet was cooked perfectly, the peppercorn crust seared onto the filet was not overwhelming but so yummy. A hash of potatoes, squash, and caramelized onions was the perfect side. Their dessert tray has to be experienced. Do yourself a favor and get some extra truffles to go. Definitely save room for dessert! The staff makes everyone feel special. I know I'll have excellent food, stellar service, and a memorable dining experience any time I'm lucky enough to dine at the Furnace Inn.Special Features:I would recommend this to a friend.
- Everything was awesomeOpenTable Diner Since 2005Dined on 10/15/2014We had top notch service, and the food was amazing! Highly recommended.Special Features:
- Wonderful experience...DiningDivaDined on 10/14/2014My fiancé and I had a lovely evening at the EFI for our 3 year anniversary. Hillary was superb as our server, and the staff all around was charming. The setting was intimate and the food amazing. My fiancé said he thought we should make it our recurring anniversary place!!Special Features:I would recommend this to a friend.
- Amazing!OpenTable Diner Since 2014Dined on 10/12/2014The food was superb, an excellent menu. The service was great, our waiter was attentive without being annoying. We loved the setting, a wonderful dining experience!Special Features:I would recommend this to a friend.
- great food and wine!annskiesDined on 10/11/2014This restaurant has fantastic food. It is especially suited for foodies and for those special occasions. The wine was amazing. I was not expecting such high quality. The restaurant also goes out of it's way to call you and confirm reservations, and ask if it is a special occasion. The host will then make a big deal of it when he/she seats you. Its a nice personal touch. Be warned that that price is expensive. So expect to spend $150 for two if you get wine refills. I thought it was well worth it!Special Features:I would recommend this to a friend.
- OpenTable Diner Since 2011Dined on 10/11/2014This is an outstanding restaurant. The food was excellent, and very artfully presented. I would give it a five star, but due to their space limitations, it can be a bit noisy or intrusive if you are sitting next to a louder group. However, those same space limitations make it very charming as it is a large old house with lots of architectural style. It was my companion's birthday, and they were very nice and low key about it - we had no room for dessert but were given a little candled sweet whimsy and a split of sparkling wine which was delightful.Special Features:
- Great romantic find.OpenTable Diner Since 2014Dined on 10/10/2014Our waiter, Hillary, was helpful, knowledgeable, and attentive. The chef delivered a labor of love, and came out to make sure we were happy, which we were. Great for special occasions.Special Features:I would recommend this to a friend.
- Very Very Good restaurantPeterDined on 10/8/2014We enjoyed our time there. It was our first visit to the restaurant and everything is wonderful. It looks like most of the people in the restaurants with us at the same time have been there before. The chef came up couple times to talk with everyone. Their deserts are epic and the way they show them are also genius. Instead of putting pictures in the menu, they made fake sample and showed them in front of you! The dishes we ordered: Appetizer: Seared Scallops. Entree: Lamb Rump & Duck Duo Desert: I don't remember the name but it's three delicious Ice cream bars.Special Features:I would recommend this to a friend.
- Wonderful BrunchOpenTable Diner Since 2014Dined on 10/5/2014This was our first visit here, and we really enjoyed it. The food was beautifully prepared and delicious.Special Features:I would recommend this to a friend.
- The place for a special eventOpenTable Diner Since 2011Dined on 10/5/2014Never disappointed when my wife and I go to EFI. Staff is amazing. Food is fresh, hot, and light. The place to go and some place I highly highly recommend.Special Features:I would recommend this to a friend.
- Wonderful timeTracyG74Dined on 10/4/2014We went here to celebrate my birthday. Among the guests was my sister, who has 4 food allergies. They handled these allergies easily and without drama, which was wonderful. The waiter was very knowledgable. Our food was amazing - as was the wine. It was a wonderful experience.Special Features:I would recommend this to a friend.
- Very enjoyablePlumDined on 10/4/2014My wife and I enjoyed our dinner at the Inn. The food was, seasonal, well-described, and we were waited on by expert and attentive staff. We will definitely return. Very romantic and relaxing.Special Features:I would recommend this to a friend.
- We'll be backCoachOnTheRoadDined on 9/30/2014This is now our BWI area place for post-gig "celebrate and relax" dinners. My team is from California. We have DC colleagues. This hidden gem provides a great environment (housed in a 1744 building ) and wonderful food, fresh from their garden for a time to connect, relax and reflect on the privilege of doing the work we do. Even my foodie San Francisco Bay Area colleague was intrigued by the combinations created by the chef and the nice wine list. The chef checked in personally with us, chatted and offered to take us on a tour of the restaurant garden! AND BONUS...they have a substantial gluten free menu that is so appreciated as many of us are gluten sensitive.Special Features:
- LADYLUCKDined on 9/28/2014All the food that we ordered was served very hot (temperature) and visually appealing. The crab soup had a lot of shells and was a little too fishy tasting for me. The soup of the day was good but needed a little more pizazz in flavor. The crab cakes are different for maryland style they had corn in them and a herb that I could not place. Lots of big chucks just different than you have ever had before if your from Maryland. They are very very expensive so be prepared and enjoy if your there for a special occasion. Don't forget to walk around inside this historic house they saved from destruction.Special Features:I would recommend this to a friend.
- My #1 restaurantTerrapinVIPDined on 9/27/2014Discovered the Furnace Inn last year and it became my favorite restaurant to visit. The food and people are the best. The Chef always stops by the table to ask about us and our experience. This visit he invited us to tour his gardens where most of their vegetables are grown. JUST A GREAT PLACE !!!Special Features:
- it's been betterfoodRevuDined on 9/26/2014This is the first time we have been disappointed at the furnace inn. the butternut squash soup was bland and pasty, my pork chop was tough, and my husband's quail salad had a quail that resembled a boiled frog, not very appetizing. There was a wedding party going on at the same time so maybe the chef was overworked that night.Special Features:
- BewilderedJohnDined on 9/21/2014This was a return trip to the Furnace Inn. We had outstanding meals there in the past. This experience did not live up to our expectations. The server was polite, but neither attentive nor professional. The food was good, but did not compare with the meals we had before. For the caliber or restaurant this is and the cost of our meal, we expected a more intimate, polished experience. Absent that, we were left feeling bewildered.Special Features:
- ElkridgeInn has lovely grounds!VerneneVIPDined on 9/19/2014This place is always a good one but definitely must be a destination opposed to a walk in eatery, due to its location. Stroll the grounds of this old plantation and sit on the porch. It's a living history museum.Special Features:I would recommend this to a friend.
- Awesome EveningOpenTable Diner Since 2012Dined on 9/12/2014From the time we arrived until we pulled out of the parking lot, The Furnace Inn was thoroughly enjoyable.Special Features:
- SavortheFlavorDined on 9/9/2014Our lunches were exceptional! Seafood soup, ribeye steak, salad, warm rolls, good wine, great service. We were given complimentary champagne as it was our anniversary. The grounds are beautiful including a large garden where they grow all their produce. Not to be missed.Special Features:I would recommend this to a friend.
- Old-school classfoggylemonVIPDined on 9/5/2014The Elkridge Furnace Inn feels very old-school. The building itself is a quaint, rustic building with a beautiful outdoor wedding ceremony site. The waitstaff and busboys are very professional and helpful, with a decidedly classic service appeal. The food itself is absolutely delicious. I got the filet mignon with blue cheese on top and potato, corn, lima bean hash and I loved every bit of it! My wife got the seasonal special of soft shell crab (which was also delicious but I felt tasted a bit too seafood-y). There's a wonderful dessert tray as soon as you get in to whet your appetite, but my wife and I didn't indulge. We got the lemontini and Milky Way martini and both were exceptional (both in terms of flavor and in terms of strength).Special Features:
- RLDA43Dined on 9/5/2014Outstanding food cooked to your taste buds with service fit for a king!Special Features:I would recommend this to a friend.
- Outstanding food & serviceJakeDined on 9/4/2014The waiter was extremely knowledgeable, helpful and fun. The food was outstanding and so fresh. They have a great wine selection whether you'd like to spend $40 or $100+ for a bottle. Will definitely be back!Special Features:I would recommend this to a friend.


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With many new faces beginning the year in the starting rotation for the Sandy Creek volleyball team, they season from the onset appeared to be a season of new.
The Sandy Creek volleyball team arrived in pink jerseys to present a special gift to the Morrison Cancer Center this past Wednesday, November 7.
Two of Nebraska's most outstanding high school seniors were honored with distinguished recognition as State Winners of the 2012 Wendy's High School Heisman Award.
The Sutton Mustangs advance to the Class C-2 State Championship game after defeating Doniphan-Trumbull 36-18. Tory and Kris have the highlights and commentary from the thrilling win.
One game stands between the Sutton Mustangs and the State Championship game, and it's a familiar foe. Tory and Kris preview the semifinal match-up between Sutton and D-T.
Page 41 of 104


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November 28, 2014
Raul Ponce-Rocha will be getting a new attorney.
The 22-year-old Wausau man is charged with First Degree Intentional Homicide in the May death of 18-year-old Breanna Schneller.
Tuesday afternoon, Judge Patrick Brady granted a motion by Ponce-Rocha's original attorney, Gene Linehan, to withdraw from the trial, because Ponce-Rocha could no longer afford to pay his fee.
The court is now examining whether or not Ponce-Rocha will qualify for a public defender, but a new attorney may not have time to prepare before the jury trial, scheduled to start February 1.
"Everybody wants a fair and just trial, and a very prepared trial, if that can't happen by February there may be a delay," says Theresa Wetzsteon, Deputy District Attorney for Marathon County.
A status conference is set for Ponce-Rocha on October 22; if he qualifies, a public defender will be assigned to the case on that date.
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The best magic shop. Big professionalism, wide range variety of goods, excellent and fast Customer Service, great prices.
I recommend it with both...Read More ->
I highly recommend MJM Magic to anyone anywhere in the world. I received an excellent product and their customer service is second to none.Read More ->


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Great New Forums!!!
We have a few problems here with the new version of Censornet. As it is not a firewall anymore, the kids have now realised that they can log in as a exam account which is less restrictive and then disable the proxy to have unfiltered internet.
Could someone point me in the right direction of making ipcop drop all packets that do not originate from Censornet?


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I have been shopping at MJM Magic for many years. Great products are available here at the very best prices. I have never had any hitch with any...Read More ->
Outstanding follow-up on orders once you have placed them ..... all the way to your front door... Service is beyond reproach , and the BEST I've...Read More ->


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As MUTV enters its 16th year, the future is bright, with more brand-new programming than ever before, greater access to the squad, live Under-21s and Under-18s matches plus much more.
Celebrate 15 years of MUTV with us and subscribe now. Sky customers can get their first three months' subscription for half price by signing up now.
Here's to another 15 years. We are United.


text:
September 10, 2014
Bids to build the first nine rail stations came in significantly higher than expected, which led the agency to cancel the contract bids.
July 23, 2014
The future station site will be built along Ala Auana Street between the overseas and international parking structures. Officials say the station will be elevated, with sky bridges connecting to the parking garages and access to the international and inter-island terminals.
April 16, 2014
Contractors will line more than 10,000 linear feet of newly excavated tunnels with permanent structural concrete walls, and install complex communications systems in Grand Central Terminal's future Long Island Rail Road concourse.
March 26, 2014
The money will serve as a sort of bridge loan to help free up some of the money from longer-term pledges.
March 20, 2014
Sonoma-Marin Area Rail Transit officials have promised to hold off on cutting down a rare chimera redwood tree in Cotati, Calif. until they can explore other options.
March 17, 2014
The goal is to link students to the cultural district and ultimately bring a youthful presence back to downtown.
November 13, 2013
CHSRA is in escrow on just one parcel of the 370 it needs for the first 30 miles of construction in the Central Valley.
April 24, 2013
RTA's proposal would almost double the size of the city's existing system. However, the plan depends on new federal grants or tax revenues. The agency projects the cost of all the new lines at more than $800 million.
August 14, 2012
Seating in each two-car train will increase by more than 25%, going from 76 to 96 seats, while still retaining room for luggage, bikes and surfboards.
January 11, 2011
Gov. Christie cancelled the ARC commuter tunnel after projections showed the project could go at least $1 billion over its $8.7 billion budget. The new deadline is Jan. 18, 2011.
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Express Tuesday | Express Thursday | University Transit
Factors in Transit Bus Ramp Slope and Wheelchair-Seated Passenger Safety Nearly 3 million U.S. adults are wheelchair or scooter users1, and as the population ages this number is expected to rise. Many wheelchair users rely upon public transportation to access work, medical care, school and social activities.
Mass Transit Capital Planning An overview of the world-class best practices for assessing, prioritizing, and funding capital projects to optimize resources and align with the organization's most critical immediate and long-term goals.
The Benefits of Door-to-Door Service in ADA Complementary Paratransit Many U.S. transit agencies continue to struggle with the quality of ADA service, the costs, and the difficulties encountered in contracting the service, which is the method of choice for a significant majority of agencies. One of the most basic policy decisions an agency must make involves whether to provide door-to-door, or only curb-to-curb service.
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Dreams swim intercontinentally
Dreams Academy's volunteer swimmers entered the swimming competition at Bogazici Intercontinental competition in mid July.
New Horizons - After a successful Meis-Kas performance, Dreams Academy Volunteer Swimmers and their Team leader Kamil Resa Alsaran swam tough intercontinental 6,5 kilometer track this time.
In this special racing Alsaran and his team with each strike out contributed to another student's social life and also offered them a free holiday and training opportunities.
These voluntary projects that give support to the development of the Alternative Camp and the Dreams Academy are aiming to increase the social awareness.
Every year from different parts of the world hundreds of professional and amateur swimmers that attended this race, started on July 17, 2011 at 10.00 from Kanlica and cease to exist at Kuruçeşme Cemil Topuzlu Park.
Bogazici races that has been organized for the 23rd times by the Turkey's National Olympics Committee also draw attention as being the world's first and only swimming organization between the two continents.
About Dreams Academy
Dreams Academy is a project ,which was implemented by Alternative Life Association (AYDER), UNDP and State Planning Organization by the financial support of Vodafone Foundation Turkey, that aims to support the participation of the socially disadvantaged and the disables into society and taking up a profession.
Workshop locations have been chosen according to the suitable accessibility standards of the disabled. Locations Beşiktaş Municipality has allocated to the project are Disabled Friendly.
DA is a leading and a model project providing equal participation opportunity with the " Art for all " approach. Dreams Academy contains Vocal-Rythm-Dance- Film-Photograpghy-DJ-Instrument-Painting-Design Workshops.
Being the top performers of their branch and having high sensitivity, workshop educators and corporate partners are the most powerful milestones in Dreams Academy Project in the means of reaching project targets, program quality and sustainability.
The Project has won 2009 Golden Compass Award, 2011 "This is Social Innovation" award, and listed as the best practice in UNDP Human Development
For more information please click here.


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green-yellow filterThis photo was shot on film. Taken by mcrstar with an elikon 35CM loaded with Kodak Gold 200 (35mm) film in Moscow, Russian Federation. These tags describe this photo: mcrstar, elikon, kodak200, and green-yellow_filter. This photo can also be found in the albums best of 2012 vol 1.
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4 comments
как так
Очень круто!
желто-зеленый фильтр + не очень точный экспонометр эликона 35см
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Tift Merritt no longer lives in the South but is still inspired by her Carolina hometown.
It's been half a decade since Tift Merritt left her hometown of Raleigh, N.C., and moved to Paris.
She'd been traveling for years, playing shows with Americana artists like Ryan Adams and generating a buzz with her own music. She had always gone home between tours, though. For a songwriter whose songs always seemed to evoke the rolling countryside of Southern America, leaving North Carolina was a big deal.
You can take the girl out of the South, but you can't take the South out of the girl. Now based in New York City, Merritt said she still channels her hometown when writing albums like "Traveling Alone," her newest collection of earthy, atmospheric country-rock tunes.
"Being from the South is a huge part of who I am," she explained last week during a break in the fall tour that will take her to The Birchmere in Alexandria Oct. 8.
"I'm very intensely tied to that place in North Carolina, and I think living in New York City actually brings out my Southernness even more. I call my street 'Little North Carolina' because I know everybody."
Merritt knows music, too. Raised on the folk, country and soul records that filled her father's record collection, she's grown into Generation X's own Emmylou Harris, with a tougher edge and a louder band. Everyone from the Drive-By Truckers to Patty Griffin has invited her to join them on tour, a sign that Merritt can hold her own in a rock club as well as a folk venue.
Merritt's sound is unique, driven by acoustic guitar chords one minute and twangy, amplified riffs the next. It grooves, soothes and rocks in equal measure, and it's in particularly fine form on the new record, which hit stores this week.
"Traveling Alone" was recorded in eight days. There was little time for second guesses, and even less time for overdubs. Merritt and her band captured each song live, as though they were playing in a concert hall instead of a studio. The result is a lean, gorgeous album that logically flows from song to song like a live setlist.
"No one has asked me how my hair didn't turn gray during that week," Merritt joked, "but frankly, I was really nervous. I had to learn not to look back at each song and say, 'Hey, maybe we should put some sour cream frosting on that one.'"
At 37, Merritt has become one of Americana's biggest names, a leading lady in a genre that sometimes feels like a boys' club. She's self-sufficient, but she prefers the alchemy generated by a full band. That's what "Traveling Alone" is all about: being independent enough to stand on your own feet, but knowing you'll enjoy good company once you do.
"At the end of the day," Merritt said, "we are all traveling alone. We're accountable for our own lives and what we make of them. On the other hand, the sense of family and the beautiful friendships you have around you those are both so important. I know I can't travel without having that help along the way."
Andrew Leahey is an entertainer who usually writes in iambic pentameter.


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Originally published February 5, 2013 at 6:31 PM | Page modified February 6, 2013 at 11:18 AM
Symetra shares fall on profit shortfall
The Bellevue-based insurance and investment company's stock lost 7 percent Tuesday after reporting disappointing fourth-quarter financial results.
Seattle Times business reporter
Shares of Bellevue-based Symetra Financial slumped Tuesday, a day after the insurance and investment company reported disappointing fourth-quarter financial results.
Several new insurance and annuity products missed their sales targets last year, Symetra said, and claims in its specialized life- and medical-insurance businesses were higher than expected in the final three months of 2012.
"We accomplished a lot last year, but we also had some big misses," chief executive Thomas Marra said in a teleconference with analysts. "Organic growth has been more elusive than we planned for and expected."
Symetra earned $31 million, or 22 cents per share, in the fourth quarter. Wall Street analysts had on average expected the company to earn 32.3 cents.
For the full year, Symetra made a profit of $205.4 million, or $1.49 per share, on $2.1 billion in total revenue. That represented a 5.1 percent increase in revenue and a 4.9 increase in net profit.
But traders were more concerned by the fourth-quarter shortfall and indications that some of Symetra's new products were having trouble getting traction. They sent the shares down 97 cents, or 7.1 percent, to close at $12.70.
Symetra, which sells a range of annuities, medical insurance and life insurance, spent much time, effort and money in 2012 building new business lines, under the rubric "Grow & Diversify."
But so far, as Marra and other senior executives have acknowledged, the "diversify" part has come a lot easier than the "grow" part.
"Frankly, we have gotten ahead of our revenues," chief financial officer Margaret Meister said on the conference call, pledging to hold operating expenses flat this year.
The company's new group life and disability insurance, universal life insurance and nonliving benefits variable annuity businesses all fell short of their sales goals last year. And sales of deferred fixed annuities, Symetra's single biggest product line, fell by more than half as continued low interest rates made them less appealing.
One bright spot for Symetra was the "Edge Pro" fixed indexed annuity, introduced nearly two years ago. The company sold $292.6 million of the annuity, versus $45.3 million in 2011.
The company said it expects adjusted operating earnings per share, a nonstandard metric that excludes some investment results, to come in between $1.30 and $1.50 this year, compared with $1.34 per share last year.
Marra told analysts Symetra had looked "long and hard" at several potential acquisitions last year, but ultimately walked away because they were too expensive.
But, he added, "we're very interested in doing a deal at the right price," especially in the individual life-insurance and employee-benefits areas.
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The Renegade Chicks are a collection of women who want more. We want to give more, have more, love more, work more and most of all, we want to create more change. Everyday, we find ourselves glued to the couch, watching some new reality show, watching women starting clothing lines, opening restaurants, and pursuing their dreams. One day it hit us, why can't we do the same? By creating a place for the "everyday woman" to come, get her news, advice, and hear the thoughts of women just like her, we know change will come.


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Consumer Reports routinely shows that cell phone service providers are one of, if not the, worst in terms of customer satisfaction rankings. While Sprint now occupies last place in the latest Consumer Reports survey, AT&T has consistently been dead last in recent years. In fact, Consumer Reports has found that the cell phone provider with the highest marks was prepaid operator Consumer Cellular.
The next major battle for wireless companies? Customer Loyalty
by William Neilson Jr 6 months ago


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November 27, 2014
July 16, 2014
WYTHEVILLE, Va. (AP) - A rail line through southwest Virginia is back in business after a Norfolk Southern derailment left 14 cars off the track.
Norfolk Southern spokesman Robin Chapman said Wednesday the line re-opened shortly before midnight Tuesday. The derailment late Monday in Wytheville involved a three-engine, 33-car train en route from Louisville, Kentucky, to the Port of Virginia.
There were no injuries and state environmental officials said there was no evidence of any spills.
Wythe County spokesman Jeremy T.K. Farley said crews worked Wednesday to remove the wreckage from the derailment, which scattered vehicle carriers around the tracks. Two cars were also carrying other cargo.
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The blades of these trowels are tempered to help make the blades stronger.
Very sharp blade.
Blade size is 5 1/2 inches and the overall length is 11 1/4 inch.
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I'm using Dreamweaver 3, and my big question is: should i use tables or layers to layout my site? I know that using tables can be a pain in the *** to get it right, although... my concern with using layers is that it just won't look good in Netscape.
So do i go with tables, or try out layers?


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Seeking and finding shades of grey in all walks of life.


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Transcending the Matrix Control System, Vol. 2
Paperback, 717 Pages
Price: $24.95
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Now you can own a printed and bound version of montalk.net, totaling 1400 pages spanning two volumes. Includes every article and illustration! This is the second volume in paperback, containing the Gnosis series, E-Mail Q&A, and Research Notes. For available discounts, please check: http://retailmenot.com/view/lulu.com Hardcover version available here: http://www.lulu.com/shop/thomas-minderle/transcending-the-matrix-control-system-vol-2/hardcover/product-21193301.html
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Product Details
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- December 24, 2012
- Language
- English
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The Market & Shops at the Comcast Center
Takeout Menu - Call ahead for pickup 215.531.5666
Ask about our daily dinner specials, M-F, 4-7pm
(Daily until 10am)
- Oatmeal Hot Bar with your choice of toppings
- Belgian Waffle Whole or Half with your choice of toppings
- Mini Gobbler Sandwich - Turkey Sausage, White Cheddar, Fried Eggs on an English Muffin
- DB Classic Sandwich - Fried Egg, Ham, Abbruzze Cheese Spread, on Rosemary Focaccia
- The Ultimate Breakfast Wrap - Spinach and mushroom frittata with prosciutto, freshly sliced tomato, and creamy ricotta on a flour tortilla.
- The Hot Potato with Cheese - Mini frittata, crunchy potato pancake, melted Wisconsin morel and leek cheddar on a brioche bun.
- The Eggs Travaganza - Mushroom, spinach, tomato, and Parmigiano frittata wrapped with prosciutto and fresh, melted mozzarella on a brioche bun.
- The Turkey Bakin' + Eggs - Fluffy spinach & egg white frittata with turkey bacon and garlic and garb cheddar on a seven grain bun.
- The Every Day - Mini frittata with melted aged cheddar on a buttered bagel.
Panini / Flatbread
(Lunch, Daily)
- Mamma Mia - Prosciutto di Parma, Mozzarella, Tomato, Pesto Sauce
- Classic Italian Hoagie- Genoa Salami, Prosciutto, Cappicola, Sopressata, Sharp Provolone
- Caprese - Fresh Mozzarella, Tomatoes, Basil Pesto Sauce, Olive Oil
- Venetian Tremezzini – Sopressata, mozzarella, and arugula with garlic herb cheese spread
- Farmhouse Turkey – Roast Turkey, cucumber, aged cheddar, greens, and roasted garlic aioli
- Tuscan Chicken – Grilled balsamic and herb chicken, roasted peppers, spinach, and pesto aiol
- French Connection – Jambon, Cantal cheese, and a Dijon cornichon butter
- The Incredible Bulk – Reading Raclette, Mortadella, Genoa Salami, Pesto, Roasted Tomatoes and Olives
- Grilled Vegetable Piadina – Grilled Vegetables, Hummus, Roasted Peppers, Spinach and Balsamic Glaze
- Southwest Turkey Piadina – Roast Turkey, Chipotle Mayo, Avocado, Tomatoes, Spring Mix, and Cheddar Cheese
Breakfast Sandwich Add-Ons:
Pick Your Cheese:
Choose from Cheddar, American, Gouda, Gruyere, Mozzarella, Ricotta, Provolone
Add Something Fancy:
Add Fresh Avocado, Add Bacon, Turkey, Sausage Patty, Parma Cotto Ham, Add Potato Pancake
Switch Up Your Bread:
Choose from Brioche, Bagel, Seven Grain Bun, or a Gluten-Free Wrap*
*Please note, while wraps are gluten-free, Di Bruno Bros. does not have a gluten-free kitchen.
Panini / Flatbread
(Lunch, Daily)
Mamma Mia — Prosciutto di Parma, Mozzarella, Tomato, Pesto Sauce
Classic Italian Hoagie —Genoa Salami, Prosciutto, Cappicola, Soppressata, Sharp Provolone
Caprese — Fresh Mozzarella, Tomatoes, Basil Pesto Sauce, Olive Oil
The Incredible Bulk – Reading Raclette, Mortadella, Genoa Salami, Pesto
Daily Hot Sandwich Special
(M-F Lunch only)
- Chicken & Broccoli Rabe Sausage with sautéed onions & peppers
- Homemade Italian Meatballs Parmigiana
- Chicken Cutlet Parmigiana
- Di Bruno Bros. Signature Hot Roasted Pork w/ Sharp Provolone and Broccoli Rabe
- House-Roasted Roast Beef, Au Jus, Bacon Horseradish Cheddar Spread
- Turkey Burger with Guacamole, Vine Ripened Tomato and Jack Cheese on a Brioche Bun
- Di Bruno Bros. Signature Hot Roasted Pork with Sharp Provolone and Broccoli Rabe
- Chicken Cutlet Abbruzze — Italian Style Chicken Cutlet, Abbruzze cheese Spread or Sharp Provolone, Vine Ripened Tomato and romaine Lettuce
- Roast Turkey
- Crabcake w/Red Pepper Aioli
Hot Rotisserie
(all day)
- Whole Rotisserie Chicken
- Half Rotisserie Chicken
- Chicken Pot Pie
- Swiss Veggie Quiche
- Tomato Mozzarella Quiche
Prepared Foods
(all day)
- Chicken Cutlets
- Turkey Burgers
- Black Bean Burger
- Jumbo Lump Crabcake
- Pasta Carmella
- Steamed Vegetables
Grab & Go
(Quick Service – all day)
Salads & Wraps
- Mediterranean Wrap - Cabbage, Hummus, Feta Cheese, Kalamata Olives
- Chicken Caesar Wrap - Grilled Chicken, Romaine, Parmesan, Caesar Dressing & Tomatoes
- Turkey BLT
- Italian Hoagie Wrap
- Hummus Wrap
- House Salad - Romaine, Peppers, Hard Boiled Egg, & Tomatoes
- Chicken Caesar Salad - Fresh Romaine, Tomatoes, Parmesan Cheese (with chicken)
- Spinach Salad — Fresh Spinach, Pancetta, Mozzarella Cheese
- Turkey Cobb Salad — Field Greens, Turkey, Cheddar Cheese, Bacon, Peas, Carrots
Pasta Entrees
- Rigatoni
- Spaghetti & Meatballs
- Lasagna Bolognese
Vegetarian Meals
- Crabby Patty
- Baked Tofu on Rye
- Power Sandwich
- Udon Noodle
- Pad Thai


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Jason Kidd's latest power play doesn't make sense on any level
And yet, some of these very smart and accomplished people fail. It is inevitable, in an enterprise built on thousands of zero-sum games: Every time a team wins an NBA game, another team loses. And Lasry and Edens are falling into the same trap that often snares new owners. They think they know how to run an NBA team, and they overvalue their own "knowledge" of the league because they have been so successful in more complicated endeavors. That is the only logical explanation for their pursuit of Jason Kidd.
It seems simple, until you realize instant credibility tends to disappear instantly, and Jason Kidd is not a very good coach. He got the Nets job last year because of his name and didn't impress many people this past season, though the awful Eastern Conference helped hide his deficiencies. (The Nets won 44 games, which earned them the No. 6 seed in the East but would have left them five games out of a playoff spot in the West.)
There are conflicting reports about whether Kidd will get full control of the Bucks or will simply coach. Either way, this is foolish. Suppose Kidd will only coach. Why are the new owners saddling general manager John Hammond with a coach he surely did not want? Winning organizations don't force a coach on a general manager just because he knows the owner. And anyway, Milwaukee can find a better coach.
If the plan is to give Kidd full control, that is even more foolish. Kidd is laughably unfit to be a general manager. It's not just his complete lack of experience. Everything in his history suggests he has the wrong personality for the job.
A general manager must hire coaches, and Kidd has been getting coaches fired since he was at the University California, and he organized a revolt against Lou Campanelli, the man who recruited him. A GM must set a vision for an organization and stick with it through tough times, and Kidd is famous for sabotaging organizations to suit himself. It's no secret that, with the Nets, Kidd dogged it on the court until the team fired coach Byron Scott. Later, he apparently faked sick to force a trade. Now he is wriggling his way out of Brooklyn after a single season, on lousy terms. When the going gets tough, Jason Kidd gets out of there.
As GM or coach, Kidd would also have to represent the Bucks publicly, and his history on that front is not pretty either: an arrest for domestic violence and another for driving under the influence.
Kidd was an absolutely brilliant player, which partly explains why he battled with so many coaches; often, he was the rare NBA player who understood the game better than his coach did. He also has the kind of charisma that can convince teammates to follow him and others to trust him. In all of those ways, he is a lot like Isiah Thomas, and that's what the Bucks owners can ultimately expect if they hire Kidd: A great former player with a relationship with the owner -- one who sounds like he knows what he is doing, but whose personality flaws that will ultimately doom him.
The NBA may seem like just a basketball league -- kids' stuff compared to the world of high finance. But it is a whole new business, and new owners have to learn it after they are in charge. They often discover, rather quickly, that what they thought they knew was wrong. Cavaliers owner Dan Gilbert, who made a fortune in the mortgage business, thought he was doing all the right things to keep LeBron James happy until James left Cleveland. I'm sure Marc Lasry did a wonderful job handling Jason Kidd's business. But why would he want Kidd to handle his?


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Executive Guide To Building A Business Case For Next-Generation Enterprise Applications
Free registration required
Executive Summary
Are enterprise resource planning (ERP) systems really ever in need of a change? That question plagues most CEOs, CIOs and CFOs as their legacy ERP system continue to chug along. It's no light matter to replace your ERP system: by definition, the ERP system is your financial and operational backbone and reaches into all areas of your business and value-chain. Replacing it would appear to be a difficult and intensive process, but done right, it can open unlimited business opportunities. Companies decide to replace their ERP systems for a variety of reasons.
- Format: PDF
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Clown Lyrics - Mariah Carey
Review The Song (17)
I should've left it at, how ya doin'
I should've left it at
I like your music too, and
I should've never called you back
When you pursued me
I should've never given you
My fucking N two way
I should've never listened
To your woeful stories
The ones I'm sure you
Told a thousand times before me
You should've never intimated
We were lovers
When you know very well
We never even touched each other
Who's gonna love you when
It all falls down, and
Who's gonna love you when
Your bankroll runs out
Who's gonna care when the novelty's over
When the star of the
Show isn't you anymore
Nobody cares when the tears of a clown
Fall down...
Nobody cares when the tears of a clown
Fall down
I gotta break it to ya delicately, dunny
Takin' my g5 twenty minutes wasn't nothin'
But I guess you wouldn't know
That's the way I roll
Consequently now your ego's fully
You don't want the world to know
That you're just a puppet show
And the little boy inside
Often sits at home alone
And cries, cries, cries, cries
(Boo hoo. Who?)
Who's gonna love you
When it all falls down, and
Who's gonna love you
When your bankroll runs out
(When your bankroll runs out)
Who's gonna care when the novelty's over
When the star of the
Show isn't you anymore
Nobody (Nobody)
Your pain is so deep rooted
What will your life become
Sure you hide it
But you're lost and lonesome
Still just a frail shook one
Who's gonna love you
When it all falls down, and
(Tell me who's gonna love you? Who? I'd like to know)
Who's gonna love you when
Your bankroll runs out
(If you didn't have nothing)
Who's gonna care when the novelty's over
(Who, who'd still be there)
When the star of the show isn't you anymore
(Nobody, nobody, nobody, oh)
Nobody cares when the tears of a clown
(There ain't nobody baby)
Fall down...
(Bullies in the schoolyard)
(When they fall they fall hard)
Nobody cares when the tears of a clown
(Yeah... so you)
Fall down
(Better think twice, better play nice)
('Cause who's gonna be there)
Who's gonna love you when it all falls down, and
(When the jokes on you)
Who's gonna love you when your bankroll runs out
(A marionette show)
Who's gonna care when the novelty's over
(Who's makin' you move though)
When the star of the show isn't you anymore
(I know what kills you slow)
Nobody cares when the tears of a clown
(I'm gonna keep your little)
Fall down
(Secret though, mmmm, hmmmm)
(And you know that I know)
Nobody cares when the tears of a clown
(You're no superhero)
Fall down...
(I guess your mamma never told you that what goes around comes around. Pow)
Click here to submit the Corrections of Clown Lyrics
Please Click Here to Print Clown Lyrics
Thanks to kelly- mimi lover for submitting Clown Lyrics.
People are clowns! | Reviewer: Mr.Lambo! | 6/23/12
"fucking n two way" and "taking my g5 twenty minutes wasnt nothing" ... A two way is a type of communication device, so I'm guessing she wish she didn't give him the number to it, .....and a G5 is her private jet, and because she owns it and rides in it around the world, spending 20min is not really a big deal!
And this is a great song, Mariah is the best singer in the world! Die haters!
What do these lyrics mean? | Reviewer: Annie | 4/14/12
Hey im from australia and dont know the american slang I love this song and just want to know what does she mean by "fucking n two way" and "taking my g5 twenty minutes wasnt nothing" please help thanks :)
Both are clowns - old - and mentally pathetic | Reviewer: Amber | 4/17/10
it takes only looney act to react another. what the hell happened to their careers? they're like so 10 years ago. mariah's career path is somewhere in zero and whore, while eminem's is like in flop and fag.
I used to respect them before, with the grammy's and sold out albums, but now they're so cheap, going in public with their childish trash! they're like 40 (well i know life begins at 40 but come on! they're not taylor swift and justin bieber!).
Agh! havent you noticed mariah's last two albums, all tanked? e=mc2, memoirs of an imperfect angel? while eminem's is like not selling as much as he used to. well thank goodness Billboard Decade artists and song went to them but what's left after that?
puhlease! obsessed and warning. trash trash trash.
this is the end of my admiration to these mentally ill acts. they need to grow up AGAIN! and probably seek a shrink
poor nick canon.
clownish players in general yall: | Reviewer: cherie | 11/14/09
this song is about loser guys in general.. they are the clowns. they play you and play you until u don't give a crap anymore and thats wut hurts them because eventually everyone gives up on them, cause they are never for real. and in the end they don't really have anybody because they pushed the only ones that really ever cared away.
Seriously? | Reviewer: Ashley | 10/22/09
This is the most lame song I have ever heard. She is trying too hard to keep up with the awesome shit that Eminem is coming up with. She sounds like a man, and I honestly don't know why Eminem was with her in the first place. The smartest decision he made in their whole relationship was ending things with that it.
I Care, Em, I care.
losers | Reviewer: whomever | 9/23/09
okie mariah is wack she needs to get a life eminem is better then her by a million & in one song crushes everything she has to say i honeslty hate her now & think she needs to get a life and worry about her 12 year old husband !
pathetic | Reviewer: sara | 9/3/09
this whole thing is pathetic! they both should grow up and get a life...they're like what hittin there 40's if not already in there and there acting like 12 year olds! like common guys eminem and mariah are roll models for a lot of ppl and look how they act! yeah real cool!! NOT!
the unspoken part | Reviewer: jessica | 8/12/09
Its funny everyone bags on emimen for being obsessed with her but no one mentions that every time he says anything she does too. She is just as obsessed with her as he is with her. It sounds to me like something major happened and they both still have emotional ties. Hence why nine years later there both still talking about each other? Remember when you were in elementary school and you always picked on the people you liked? Sounds like nick will eventually get dumped for him.
okay... | Reviewer: ericka | 8/18/09
okay so im sitting here and im reading the comments and im aslo was reading the lyrics as the song was playing....dont get me wrong i like both artist and i also like the songs but i mean if it is true that mahriah sleept with him just tell the truth and come out with it shes an adult...and if he really didnt sleep with her then he should come out with the truth as well because he aslo an adult...and if neither one of them do and they just keep talking about each other in there songs that just shows that there both pathetic...
Clown says it all... | Reviewer: Anonymous | 8/11/09
Wow..so after "Superman", "Clown", "Obsessed" & lastly, "The Warning"...after all the beef & after all the untold secrets the public will never really know, I think that this song probably reflects the real aspects of any "relationship" that was/or wasn't (whichever [side!] you are on). These words should ring true for BOTH of them and everyone who feels pain in any relationship. I must say that when one listens to this song you can feel the pain she exposes about his life and yet at the same time it seems in a way she pities him. I wonder if she will ever "be the one who will be there" sometime in the future. Either way it's an excellent, true, and pure song.
In The Beginning there was Clown... | Reviewer: jae | 7/13/09
This is where the eminem beef began..its so funny tho..cuz she snaps on him n ways dat its still class but its harsh as hell wen u read the lyrics....both Obessed and Clown show case dat...n she sings good as hell on boths song
first time ever hearing abotu this song | Reviewer: kiki | 6/17/09
this song is funny. i wish she rapped it instead. she is just as obsessed with eminem as he is with her. i wanna know if they humped! haha mariah is nuts! who would want to be with her for real real? nick cannon cuz hes attracted to that im 40 and wanna be 20 thing?
Haha...what a joke | Reviewer: Haha | 6/12/09
Just read these for the first time...Mariah is delusional. This from the same woman who has a restraining order against her from Derek Jeter. Have you ever seen her MTV cribs? She is a joke...no one takes her seriously.
Lamb for Life | Reviewer: Anonymous | 6/11/09
HA! This is such a great song! i looove it!
This is what that delusional, OBSESSIVE, ugly freak Eminem gets! He really thinks people would believe that he could get Mariah? AS IF! And after nine yrs hes still talkin about her! Obsessed much :D
HAHA Mariah you're the best continue to make beautiful music.
surprising | Reviewer: Anonymous | 12/3/07
i listened to this song loads of time and i like it a lot... it's only now that i;m looking at the lyrics and i didn;t know it was so harsh... but still Mariah is the best...
Reviews By Pages: 1 2
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 Clown Lyrics.


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Beyoncé's new video, Run The World, has been OUT and causing havoc on youtube and beyond for a few days now! And it goes without saying that it is pretty FASH-tastic! In fact, Beyonce undergoes SOSOSOOo many outfit changes that it would make even Gaga feel tired. Lets take a closer look shall we?
He she is, in very regal A/W '10 Alexander McQueen. Lion - Zoo's own (we presume)
For this special dancy bit - she's rockin' fringed Norma Kamali shorts and Alexander Wang booties. The gorilla fur thing is by Brian Lichtenberg and the gold harness is from Giuseppe Zanotti.
Bloody brilliant head piece, as yet unidentified . . .
Terrifying hyenas (Beyoncé knows no fear) and Givenchy Haute Couture by Riccardo Tisci AND a beehive to end all beehives.
Dress by Jean Paul Gaultier haute couture, accessorized with water cannons!
Laruicci earrings and and Laruicci nail pieces with a glittering Gareth Pugh dress . . .
That Gareth Pugh dress in full, PLUS AMAZING Gareth Pugh shoes!
Writhing upsidedown in the sand in her Norma Kamali Aztec jumpsuit . . . .
Perfect for showing her thigh twiddling moves - a yellow side-split Emilio Pucci dress worn with knee high boots –
. . .followed by a green sequinned dress also from the house of Emilio Pucci
And that's the end, kids! Beyoncé's couture looks in video on The Independent


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LEE COUNTY, Fla.- The Florida Fish and Wildlife Conservation Commission (FWC) and Southwest Florida Cooperative Invasive Species Management Area will hold an Exotic Pet Amnesty Day on Saturday, March 2nd from 10:00 a.m. to 2:00 p.m. at the Calusa Nature Center and Planetarium in Fort Myers. This event enables people to surrender their non-native pets free of charge and with no penalties.
The goal is to reduce the number of non-native species being released into the wild by pet owners who can no longer care for their pets or no longer wish to keep them.
Exotic Pet Amnesty Days have had great success in other areas of the state such as Miami.
To date, more than 500 non-native species have been observed in the wild in Florida, and more than 130 have reproducing populations. It is illegal to release any animal not native to Florida.
At each pet amnesty day, every attempt is made to place all healthy animals with qualified adopters. Pet adopters must be pre-qualified to receive surrendered animals. Anyone interested in adopting exotic pets can download the application forms at MyFWC.com/Nonnatives. Adoption applications must be received by Feb. 28 to be processed in time for this event.
Exotic Pet Amnesty Day is a free, family event. Live animals will be on display, and experts will be on hand to talk about proper care of exotic pets.
Additional information about Exotic Pet Amnesty Day and exotic animals in Florida can be found at MyFWC.com/Nonnatives.
Calusa Nature Center & Planetarium is located at 3450 Ortiz Ave Fort Myers, FL 33905.


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My stay at Kono Beach Villa was everything I desired. Although the weather was too cool to take advantage of the beautiful swimming pool nearby I enjoyed walking around it or just resting in one of the poolside chairs and listening to the waterfalls. The beach was an easy walk as well. The furnishings in the home were clean and comfortable. I was there with family and there was plenty of room for us to mingle together or find a quiet room to rest. It was a delightful visit and I will definitely return at the first available opportunity. more
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As Mother's Day approaches we think of our Mums and the roles they have played in our lives. And many of us also get the urge to bake a cake... just like many of us did with our Mums when we were kids.
In her new book, The Baker's Daughter, Louise Johncox shares memories of her Mum and her family's tea shop viewed through a food lens. It's not only a great book for anyone who likes to bake from time to time, but the recipes are simple and straightforward; timeless classics handed down by generations of her family - plus it would also make a great gift for your mum come Sunday too. We grabbed a quick chat with Louise to find out more...
So Louise, what was the insiration for your book?
'My father was the baker while my mother was the welcoming face. While Dad baked and decorated cakes, Mum chatted to customers and listened. When I wrote the book Dad said, "Don't forget to tell everyone how hard your mother worked; she was the shop!' Dad was absolutely right to draw attention to Mum's key role in the family business. I believe many customers came into our tea shop as much for the cakes as for the warm welcome from Mum and the cosy atmosphere. Mum, Frankie, had trained as a nurse and she had a natural way with customers.'
How did you get interested in food?
'Growing up I helped Dad in the bakehouse, I worked in the shop as a Saturday girl, first as a washer-up and then behind the counter and as a waitress.'
Why do you think Mothers Day is so much about cakes?
' I've always known that busy Mums enjoy the simple luxury of relaxing over tea (or coffee) and cake. When I was young I watched mothers and their daughters enjoy tea and cake together in our tea room. I recall the young Mums who tried to snatch some peace with a pot of tea and cake while their toddlers munched on a sponge finger or animal biscuit. I saw mothers enjoying morning coffee and scones or Danish pastries with their children as a Saturday treat. When I worked in the afternoons I often saw customers take out their mothers for tea when they enjoyed sharing a tray of cream cakes or choosing a favourite cake from the counter. I saw the delight on their faces as they tried to pick between a Palmier, cream horn or custard tart.'
The Baker's Daughter : Timeless Recipes From Four Generations by Louise Johncox, published by Macmillan
'Dad occasionally made a lemon loaf cake in the shop. After he and Mum retired in 2000, they redid the kitchen at home and got a new oven. Mum was finally given the freedom to bake. At first, Dad continued to make big batches of cakes, but this lemon drizzle cake swiftly became Mum's signature cake, because she particularly liked it, and so did everyone else!'
- Serves 8–10
- 175g margarine, plus extra for greasing
- 175g caster sugar, plus extra for
- sprinkling
- Juice and grated zest of 2 lemons
- 2 large eggs, beaten
- 175g self-raising flour
- 1 teaspoon lemon extract
- 2 tablespoons milk
- 2 tablespoons granulated sugar
- Preheat the oven to 180.C/gas mark 4. Grease a 900g loaf tin and line it with baking parchment.
- Cream the margarine and sugar together with the zest of 1–1. lemons.
- Mix in the beaten egg gradually, alternating these additions with tablespoons of the flour. Blend in the lemon extract and milk. Spoon the batter into the prepared loaf tin and smooth the surface with a palette knife. Bake for 40–50 minutes or until a skewer inserted into the centre of the cake comes out clean.
- Towards the end of the cooking time, heat the lemon juice, granulated sugar and remaining lemon zest in a pan for 5 minutes until syrupy. When the cake is baked, while it is still hot from the oven, pierce many tiny holes in the cake using a skewer, pushing it roughly three-quarters of the way from the top surface into the cake. Drizzle some of the lemon mix into each hole, then spoon the remaining lemon mixture over the top surface. Sprinkle a little caster sugar on the top. Leave the cake in the tin for 10 minutes to allow the lemon mixture to soak into the sponge, then turn out the cake and leave on a wire rack until it is completely cool.
'Dad occasionally made fudge in the bakehouse, but this became Mum's domain when she retired. Friends and family would constantly ask for her fudge, and she satisfied their cravings by making batches and filling little bags to give away as presents – especially at Christmas.'
- Makes 30 pieces
- 900g granulated sugar
- 285ml water
- 50g butter, plus extra for greasing
- 397g can condensed milk
- 1 teaspoon vanilla extract
- Grease a 20 x 20cm square cake tin.
- Place the sugar and water in a large saucepan. Add the butter and condensed milk. Simmer, stirring occasionally, for about 45 minutes until the mixture thickens. To test if it has cooked enough, drop a small amount of the mixture into a glass of cold water. If a ball forms, it is ready.
- Take the pan off the heat and add the vanilla extract. Beat with a wooden spoon until the mixture thickens to a thick pouring consistency. Pour themixture into the prepared cake tin and leave it for roughly 1 hour to set.
- Once it has set, cut it into 30 pieces.
'Dad stocked at least six different types of cherries – glacé, crystallized, maraschino, bottled, tinned and fresh – so that he could use what he felt was the most suitable type to produce the best results. He used glacé cherries in cherry cake, but I use fresh cherries. There is no right or wrong way – it depends on your cherry preference.'
- Serves 8–10
- 120g butter
- 120g caster sugar
- 3 drops vanilla extract
- 175g plain flour
- 1/4 teaspoon baking powder
- 3 eggs, lightly beaten
- 250g fresh pitted cherries or 250g glacier cherries, chopped
- Preheat the oven to 180ºC/gas mark 4. Line a 15cm cake tin that is about 7cm deep with baking parchment.
- Cream together the butter, sugar and vanilla extract until the mixture is light and fluffy. Sift the flour and baking powder into a separate bowl.
- Add about 1 tablespoon of the beaten egg to the butter-and-sugar mixture and mix it in well before adding one-quarter of the flour. Now mix in one-third of the remaining egg followed by one-third of the remaining flour. Continue in this way until all the egg and flour are incorporated.
- Fold half of the cherries into the mixture, ensuring they are well distributed. Spoon the batter into the prepared cake tin. Sprinkle the remaining cherries on top.
- Bake for 30 minutes, then reduce the heat to 160ºC/gas mark 3 and bake for another 40 minutes or until the cake is firm to the touch and a skewer inserted into the centre comes out clean.
The Baker's Daughter : Timeless Recipes From Four Generations by Louise Johncox, published by Macmillan


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Sweet-tangy chutney pairs beautifully with pungent blue cheese and toasty pecans. You can make the chutney up to three days in advance; assemble bruschetta shortly before serving.
Cooking Light OCTOBER 2011
1. Heat a small saucepan over medium-high heat. Add olive oil to pan; swirl to coat. Add shallots, and sauté for 2 minutes or until soft. Add pear and next 6 ingredients (through cinnamon); bring to a boil. Reduce heat to medium; cook 20 minutes or until pear is tender and mixture is thick. Cool to room temperature. Discard cinnamon stick.
2. Spoon about 1 1/2 tablespoons chutney over each baguette slice; top each with 1/2 teaspoon pecans and 1/2 teaspoon cheese. Sprinkle evenly with chopped chives and thyme.
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A Model for Rendering Stereo Signals in the ITD-Range of Hearing
Live sounds at a concert have spatial relationships to each other and to their environment. The specific microphone technique used for recording the sounds, the placement and directional properties of the playback loudspeakers, and the room's response determine the signals at the listener's ears and thus the rendering of the concert recording. For the frequency range, in which Inter-aural Time Differences dominate directional hearing, a free-field transmission line model will be used to predict the placement of phantom sources between two loudspeakers. Level panning and time panning of monaural sources are investigated. Effectiveness and limitations of different microphone pairs are shown. Recording techniques can be improved by recognizing fundamental requirements for spatial rendering. Observations from a novel 4-loudspeaker setup are presented. It provides enhanced spatial rendering of 2-channel sound.
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Tweet Untweet: Community Organizer Blog Home Wisconsin Poll Shows Gov. Scott Walker in Danger of Recall
Indecision Delegates: Learning to Love Mitt Romney
Follow Jordan (@jordancarlos) and Jared (@jaredlogan) on Twitter!
Tags: Indecision Delegates, Jared Logan, Jordan Carlos, Mitt Romney, Primaries, Republicans
About Us
Comedy Central's Indecision is the network's digital hub for news, politics and other jokes: we're here, we're everywhere. We're not affiliated with any television show. We're affiliated with ourselves.


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Stream Hot 97′s Summer Jam
Can't make it to Hot 97′s Summer Jam today or, you're like me and need to stay in for Game of Thrones? Peep the Livestream of all the festivities below!
Can't make it to Hot 97′s Summer Jam today or, you're like me and need to stay in for Game of Thrones? Peep the Livestream of all the festivities below!
50 spreads the good this holiday season. Love love love this. "Like" this page now!
Street King and 50 Cent are working with the United Nations World Food Programme to fight hunger worldwide. Every "like" this week on the Street King facebook page provides a meal for a hungry child.If they reach our goal of 1 million likes this week, 50 Cent will double the donation – 1 million MORE meals for 1 million MORE kids.
Additionally, with the purchase of every Street King energy shot, he will provide a meal to a hungry child.
No laughing matter. Fiddy has just launched ThisIs50Comedy, a sister to his already-popular ThisIs50 entertainment hub.
Per Popeater, "the site will feature the debut of 50′s comedy show — dubbed 'This Is 50 Comedy Show.' The show will be taped in front of a live audience in the Times Square Arts Center in New York City, and will be streamed live online.
The show will be hosted by ThisIs50 standout Young Jack Thriller, star of ThisIs50′s popular 'So Disrespectful' series, and will return on the last Thursday of each month, bringing the site's subscribers "the cutting-edge humor of the nations [sic] funniest comedians."
Access to the show will cost $2.99, the proceeds of which will go towards Japan's relief fund."
As is, the site is very graphic-heavy and rather unwieldy to get around. But knowing Fif he'll keep the star power high (as seen in the Kevin Hart interview below) and snag those sweet sweet pageviews.
Earlier this week I hit up an advanced screening of 50 Cent's Things Fall Apart. Starring 50, Lynn Whitfield, Ray Liotta, and Mario Van Peebles (who also helmed the project), the film tells the story of a football star (50) stricken by cancer. I realized about halfway through the film that it was shot in Grand Rapids, Michigan (whattup 646?!).
The good folks at NR have video from the screening, which was also attended by DJ Pauly D, Maino, Floyd Mayweather, Carmelo Anthony, Ryan Leslie and Jimmy Jones.
Aside from the film, perhaps the most interesting part of the night was the truly monstrous amount of PopChips consumed by the Vibe homies J Hall and JFK. Guess you can't just pop one bag eh?


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What kind people run the Hotel King, a small boutique hotel with only 10 rooms. My room was comfortable with a balcony, my reception with the owner Andrea was friendly. We sat and drank a cup of espresso together in his nice garden, and I have never felt more welcome. My room was larger than I expected, especially for the... More
Location: Italy > Emilia-Romagna > Province of Rimini > Riccione
Price Range (Based on Average Rates): $
Number of rooms: 6
- Reservation Options:
- TripAdvisor is proud to partner with Booking.com, Priceline and Odigeo so you can book your Hotel King reservations with confidence. We help millions of travelers each month to find the perfect hotel for both vacation and business trips, always with the best discounts and special offers.


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The Power of a Stuntman in Need for Speed: No CGI Required
Need for Speed photography was done practically without the existence of CGI cars, planes, helicopters or virtual worlds and done with an elite group of professional drivers and extreme risk takers that put you in the driver seat at 180mph.
Hurl World Podcast
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Crispy Pork Cutlets with Capers, Lemon, Arugula, and Chopped Eggs
Published: February 2008 Servings: Makes 6
- 1 lemon
- 1 teaspoon chopped fresh sage
- 1 teaspoon chopped fresh thyme
- 1 teaspoon coarse kosher salt plus 1 large pinch
- 1 teaspoon freshly ground black pepper
- 2 tablespoon large heritage pork tenderloins (2 1/2 pounds total)
- 1/2 cup all purpose flour
- 3 large eggs, beaten to blend
- 3 cups fresh breadcrumbs made from crustless French bread
- 3/4 cup freshly grated Parmesan cheese
- Olive oil
- 3 tablespoons drained capers
- 4 cups (lightly packed) arugula
- 2 tablespoons extra-virgin olive oil
- 4 warm or room-temperature large hard-boiled eggs, peeled, coarsely chopped
PREPARATIONView Step-by-Step Directions
Set 1 rack on each of 2 rimmed baking sheets. Using small sharp knife, cut all peel and white pith from lemon. Quarter lemon lengthwise, then thinly slice crosswise. Cover and chill lemon slices; discard peel. Mix sage, thyme, 1 teaspoon coarse salt, and 1 teaspoon ground pepper in small bowl.
Trim 2 inches from tapered ends of each tenderloin; reserve for another use. Cut tenderloins crosswise into 3/4-inch thick slices. Using mallet or flat side of meat tenderizer, pound slices between 2 sheets of plastic wrap to 1/4-inch thickness. Sprinkle sage mixture over both sides of pork cutlets. Place flour in shallow bowl and place eggs in another shallow bowl. Mix breadcrumbs and cheese in another shallow bowl. Working with 1 cutlet at a time, dredge in flour, shaking off excess, then dip in egg to coat. Place in breadcrumb mixture and coat both sides, pressing to adhere. Divide between prepared racks. Chill at least 30 minutes and up to 4 hours.
Preheat oven to 250°F. Add enough oil to heavy large skillet to measure depth of 1/4 inch. Heat over medium-high heat. Working in batches, cook pork until browned and cooked through, about 2 minutes per side. Transfer to another baking sheet; place in oven to keep warm.
Divide cutlets among 6 plates. Sprinkle capers and lemon slices over. Mix arugula with 2 tablespoons extra-virgin olive oil and large pinch of coarse salt. Mound arugula mixture over pork and sprinkle with chopped eggs.
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