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Rebuild the Navy or risk another Falklands war
I've just spent a glorious day on HMS Illustrious on a training exercise off Devonport. Several vessels were involved, including a Portuguese frigate. (It's always nice to have the Portuguese alongside: they are almost the only Europeans with whom, in all our long and bellicose history, we have never picked a quarrel.) The weather was glorious, and the wargame was gripping but, as I type on the train back from Plymouth, between the mudflaps and the moors, I am disturbed by a melancholy thought.
HMS Ilustrious sitting at anchor in the Solent off Portsmouth
The Falklands campaign, as I've mentioned before, was one of the great formative events of my life. Britain's victory marked, or so it seemed to me as an eleven-year-old living in South America, the end of our country's decline. "Britain is back", a Peruvian friend told me: a remark that has pleased me as much as any since.
What would happen if the islands were attacked again? No one pretends that we could send another task force. The Royal Navy has lost two thirds of the warships it had 20 years ago. In theory, there would be no need for such a flotilla, because the islands are now properly defended. But our strategy seems to be based around the idea that we could hold the base at Mount Pleasant for long enough to allow a major reinforcement of the Falklands by air.
I have been fretting about this ever since the kidnapping of our sailors by Iran last year. Almost every aspect of that episode was disturbing. The way in which crew members allowed themselves to be taken in the first place; the revolting deference some of them showed to Iranian officials; the sight of our ill-suited sailors whooping and high-fiving at their release; the way they clutched the enemy's goody bags as they disembarked to safety; and the way the MoD allowed them to sell their stories to the tabloids.
You can bet that that footage has been played and replayed in Argentine barracks. In 1981, Buenos Aires made the calculation that, if faced with superior force, the British would not shoot back. In the event, that calculation proved a calamitous mistake. But would it be wrong today? Argentina has restructured its navy so as to be far readier for amphibious action, and conducts regular wargames on the edge of our territory: British airmen have been minutes away from engaging more than once.
I put some of these points to sailors of various ranks, and was reassured by their replies. The Royal Navy has plainly been badly stung by the HMS Cornwall incident. It has changed its procedures and its training: among other things, recruits are now taught how to behave if captured. If anything, judging from the mood, the next such encounter might provoke an over-reaction the other way. And perhaps, in the wider view of things, this would be no bad thing. I just hope that it happens somewhere other than the South Atlantic.
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Myles meaning and name origin
Myles \m(y)-les\ as a boy's name is pronounced myls. It is of English origin. Variant of Miles.
Myles is also pronounced similarly to Mills. Other suggested similar baby names are Gyles, Jyles, Malek and Nyles.
View a list of the 2 names that reference Myles.
Popularity of Myles
Myles is a somewhat popular first name for males (#813 out of 1220) and an even more popular surname or last name for all people (#1804 out of 88799) (2000 U.S. Census).
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The Brit It girl takes to the ice at a skating party in London. Plus: Lady Gaga, Jessica Simpson, Neal Patrick Harris and more
Credit: Flynet
Published: Tuesday Nov 22, 2011 | 05:00 PM EST
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Mom-to-be Jessica Simpson glows as she and fiancé Eric Johnson exit a Mexican restaurant Monday in Studio City, Calif.
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|09 Jun 2014
Windows 7 Home Premium x64 SP1
Internet Explorer 12 to feature 'substantial changes'...
Internet Explorer 12 to feature 'substantial changes' to the user interface?
In an official Microsoft blog post late last month, it was revealed that the Redmond giant had already begun development on the next version of Internet Explorer - currently known as Internet Explorer 12 (IE12). Microsoft outlined some of these new features and indicated that they were in development, as part of Microsoft's commitment of delivering interoperable implementations for the latest features on the modern Web.
But it seems like Microsoft has more up it's sleeve with the development of IE12. One of our readers reported an issue with Internet Explorer 11's bookmarks bar requiring some user interface improvements. The issue was reported to Microsoft's Internet Explorer team on Microsoft Connect. While this may be considered a minor issue (if you want to call it that), the interesting part about this is Microsoft's response. "Thanks for the feedback. We're making substantial changes to the UI, we'll keep this in mind. Best Regards, The Internet Explorer Team."
A Guy
|My System Specs
|10 Jun 2014
Windows 7 Pro. 64/SP-1
Sounds to me their is going to be a browser war coming soon.
|My System Specs
|10 Jun 2014
Desk1 8 Pro / Desk2 7 Home Prem / Laptop 8.1 Pro all 64bit
I had no idea how many browsers there were until the other day when I was reading something or other and it leaves me wondering just what do they want us to use. The only stuff that could be improved in my tiny world is security.
Fore me IE works just fine for what I want and just don't see how it could be better?
|My System Specs
|10 Jun 2014
Win-7 Home Prem 64-bit 7601 Free SP1
ie11 is still for me too darn dpi and page zoom sensitive,
If I can't see stuff clearly it's a useless version,
Still on ie10,
ie11 has only improve marginally since it's first release for me anyway,
Either way I'm sure the only thing Microsoft will do is increase the size of icons...,
|My System Specs
|11 Jun 2014
Win 7 Ultimate 64 Bit
hopefully once it's ready we'll get a button on the desk to completely remove it and wmp
|My System Specs
|11 Jun 2014
x64 (6.3.9600) Win8.1 Pro & soon dual boot x64 (6.1.7601) Win7_SP1 HomePrem
The trend is to cloud computing, or what we used to call Centralized computing.
I expect MS and every other vendor will put more emphasis on "diskless" workstations and that IE12 will be the GUI. It will take a decade before the young turks determine that this just isn't working and the model returns to distributed computing.
Those clouds as so 1980s - how many PowerPoint presentations can be recycled?
|My System Specs
|11 Jun 2014
Windows 7 Ultimate SP1 (64 bit), Windows XP SP3, Linux Mint 17 MATE (64 bit)
Based on current browser trends it will not:
It will be astonishingly fast though.
|My System Specs
|11 Jun 2014
LOL... Yeah, when I first read the quote above I was confused. I read the last sentence of the first paragraph as;
"Microsoft's commitment of delivering inoperable implementations for the latest features on the modern Web."
I thought to my self; What the...?
|My System Specs
|12 Jun 2014
W7 X-64 W8.1 X-64 Opensuse 13.1 W2003 Server
Hi there
Get back to basics -- why can't we have a FILE BROWSER that knows whether it's a local file system / an Internet address or even a multimedia type of file and could then launch the appropriate application for the type of file.
Should also kill all these "extensions" and other addons as well to the browser. You should also be able to customize it as well so if you have a multi-media file for example you could set sat VLC as your default video application.
|My System Specs
|12 Jun 2014
People are too lazy. All they want to do is push a button or talk at it. That's how Windows 8 came about. Mobile search is already voice activated. All I've heard most do is find directions to the nearest Mickey-Ds or a gas station. I wonder what the Metrophiles would do if the internet went back to text only. It was really simple then. No flashing ads or bothersome malware.
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Find A Back Doctor or Spine Surgeon in Nevada
Find a Back Pain or Neck Pain Doctor by Nevada City
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Departmental Honors
Departmental Honors
For students conferring in December 2014 or May 2015,
Deadlines to submit ALL required paperwork to Hope Fisher (firstname.lastname@example.com), are Friday, October 17th (for Fall) and Friday, February 27th (for Spring), no later than 4:00 PM. Please NOTE that if you have any questions or concerns you MUST schedule an appointment to see the Program Administrator PRIOR to the deadline. No last minute emergencies will be accommodated if a student waits until the very last moment.
Departmental honors are conferred upon graduating seniors who meet ALL three of the following criteria:
1. Cumulative and major GPA of at least 3.5.
2. Presentation of research findings in a poster session, research symposium, or scientific conference.
3. Letter of recommendation from the research mentor attesting to the student's significant contribution to the research process.
Students who meet the criteria will receive a special notation in the graduation program and on their transcripts.
Qualifying GPA
In order to qualify for departmental honors, students must have a cumulative GPA of at least 3.5, as well as a GPA of at least 3.5 for all Behavioral Biology major requirements (i.e., all courses required for the major except those taken for distribution requirements) at the time of graduation.
Presentation of Research Findings
Students must submit proof of presentation of their research findings in the programs poster session or the undergraduate research symposium (URS). The Johns Hopkins Undergraduate Society for Neuroscience, Nu Rho Psi (NRP), hosts at least two such events each year.
Undergraduate Neuroscience Research Poster Session
Undergraduate Research Symposium - Spring 2015
(Presentation dates will be announced in the weekly email to all majors.)
Poster Printing Resourses
Digital Media Center
Application for Honors
During the semester prior to graduation, students who meet the requirements for honors should email Hope Fisher (firstname.lastname@example.com) , Academic Program Administrator, 434 Dunning Hall. Students will receive two emails: one from Academic Advising and one from the Behavioral Biology Office. The Academic Advising deadline is usually a month after the program deadline since the program administrator needs to verify that all honor applicants indeed meet the requirements, before submitting a final list with names to Academic Advising.
Please email Hope Fisher with the following:
- Behavioral Biology GPA Worksheet. Please calculate your GPA by hand for your core Behavioral Biology courses. Please contact Hope Fisher (firstname.lastname@example.com) if you are having problems with this piece.
- Proof of Presentation. Students should make an effort to obtain some proof of presentation upon completion of their chosen poster session or URS.
- Copies should be submitted as honors materials will not be returned.
- Letter of Recommendation. A student's mentor must complete a letter of recommendation prior to the student's submitting their packet, by email, to the Academic Program Administrator. The letter should be e-mailed directly Hope Fisher (email@example.com)
- Honors Clearance Form. This is the official document used to confer honors. Upon verification of qualifications, this form will be signed by the Academic Program Administrator and submitted to the Office of Academic Advising. The Program office will submit all clearance forms upon verification of the full application.


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Framed Art Print
Deja Vuby Alicia Bock
Choose from a variety of frame styles, colors and sizes to compliment your favorite Society6 gallery, or fine art print - made ready to hang. Fine-crafted from solid woods, premium shatterproof acrylic protects the face of the art print, while an acid free dust cover on the back provides a custom finish. All framed art prints include wall hanging hardware.
Autumn's last dandelions. Photographed by Alicia Bock.
i love it, this makes me imagine brain cells separating and creating bursts of light and awesome colors =D
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Mass transit is speeding up in China with the introduction of high-speed trains, a welcome development in a country that carried "25% of the world's passengers and freight" last year and has been struggling to accommodate commuters, according to the BBC.
The first train took just 39 minutes to travel from Shanghai to Suzhou, cutting the normal journey time in half, Xinhua news agency said.
"It felt like we were travelling on an airplane," 78-year-old passenger Chen Lijuan told the agency.
Driver Liu Dongwei, who began his career on steam locomotives, said the railways had had six speed increases since 1997, when [25 to 30 mph] was the norm.
A Progressive Journal of News and Opinion Publisher, Zuade Kaufman Editor, Robert Scheer
© 2014 Truthdig, LLC. All rights reserved.


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The NBA's website offers some colorful shot charts for every player in the league, ranging from red (below the league average) to yellow (around the league average) to green (above the league average).
I deciphered the most efficient Heat shooters from each of the 14 spots recorded, creating a Super Heat Shot Chart. The graphic above vividly and strangely illustrates the team's overall sweet spots and who's pulling the trigger. A minimum of 25 shots were required to qualify, outside of the short-center area where Chris Bosh attempted 24 and the left-corner three where Mario Chalmers attempted 18. (It was slim pickings for each.)


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Spy tapes revelations could rock the Zuma establishment
Evidence released to the DA raises significant questions regarding the dropping of graft charges against President Jacob Zuma.
Evidence released to the DA raises significant questions regarding the dropping of graft charges against President Jacob Zuma.
A R5m silver handshake is apparently not enough to make National Prosecuting Authority head Mxolisi Nxasana step down quietly. He wants R7.5m.
The NPA denies it interfered in Julius Malema's corruption case, saying its decision to prosecute Malema was based on credible evidence.
Presidency Spokesperson Mac Maharaj rebuffs Mzi Khumalo's claims on the spy tapes as 'wild speculation'.
The national police commissioner will not be prosecuted following accusations of her interfering in an on-going crime intelligence investigation.
NPA spokesperson Nathi Mncube says the high court should consider keeping Oscar Pistorius in custody "until the matter is finished".
Mokotedi Mpshe says he is not threatened by the prospect of his decision to drop corruption charges against Jacob Zuma being taken on review.
The National Prosecuting Authority says claims that its chief executive raided and took documents from Lawrence Mrwebi's office are "distorted".
Following the NPA's request for all advocates to supply copies of their qualifications, Nomgcobo Jiba has questioned why this is happening now.
Nearly two months after the presidency announced a commission of inquiry into Mxolisi Nxasana, the NPA boss's fate is still uncertain.
NPA head Mxolisi Nxasana is proving to be more than Zuma bargained for in his refusal to be suspended as national director of public prosecutions.
President Jacob Zuma has said that it was not up to Parliament to establish the suitability of candidates for the position of NDPP.
The battle to ensure the separation of the Hawks from the police, in a case stemming from 2008, continues in the Constitutional Court on Tuesday.
The former executive manager of the NPA Integrity Management Unit, Prince Mokotedi, will no longer face disciplinary charges.
Nomgcobo Jiba, Sibongile Mzinyathi and Lawrence Mrwebi are facing charges of perjury following court findings made about the NPA's leadership.
As the crisis engulfing the NPA continues, a researcher has argued that the authority needs an independent body to police it.
Despite his resignation, suspended executive Prince Mokotedi says he intends to go through with his disciplinary hearing to try to clear his name.
Explosive new evidence has come to light of how crime intelligence systematically targeted top NPA officials.


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Monday, November 12 Future FixDetroit BarBands in Orange County often start out as a bunch of buddies sitting around in a garage. Many, unfortunately, sound pretty similar--adhering to a style as common as tight jeans in a coffee shop. But sometimes, a group of friends come together and find so ... More >>
Detroit Bar
Recently, our Best Of OC issue highlighted Sweet Relief president and local music mover and shaker Bill Bennett for his commitment to OC music culture. Between running a national musician's charity, wrangling band lineups and offering his sage wisdom to any band wise enough to take it, the guy prett ... More >>


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Featured news
Two convicted for illegal Internet pharmacy
Wednesday, 19 April 2006, 12:38 AM EST
A federal jury on Monday convicted two men in an Internet pharmacy network that authorities said illegally peddled millions of dollars worth of drugs worldwide.
The jury deliberated for a day following a seven-week trial before convicting Akhil Bansal and Fred Mullinix on all counts.
At CBS.
[ Read more ]


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Alonzo Mourning is a warrior. His full-throttle, muscle-flexing, bad-ass, scowling, workmanlike approach as the Heats starting center won over fans from his first day. His drive and tenacity are legendary. Even when he was diagnosed with a rare and incurable kidney disease, you just knew Zo was going to confront the ailment like he did a basketball game with the ferocity of a lion. And that is exactly what he did making a miraculous comeback and finally earning that well-deserved championship ring with the Heat in 2006.
Mourning has been equally driven when giving back to the community and helping the needy with his eponymous charity foundation, raising more than $6 million for at-risk children. Now its all chronicled in his autobiography, Resilience: Faith, Focus, Triumph. Zo will sign copies at Books & Books at 2 p.m. Come meet the warrior and be inspired.
Sat., Dec. 6, 2 p.m., 2008


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One Hour Yeast Bread and Rolls
Tonight I made French bread for dinner, and by the time my soup and salad were ready, the bread was coming out of the oven, just in time.
I know, it's been a while. In August we moved for the third time in a year, and I hope the last time ever. Right after moving in and doing some painting, school started, it was canning season, and then my brand new computer died and it took Toshiba 7 WEEKS to get it fixed and sent back (yes, I'm still bitter about it. I will never forgive them). And then it was Thanksgiving and then Christmas. The last five months have flown by and things aren't slowing down yet.
Being crazy busy doesn't absolve me of my normal responsibilities though (tragically). I still have to clean my house, do laundry and make meals. My sister-in-law shared a recipe with me for yeast bread and rolls that are finished in an hour. I couldn't believe it, but I watched her make them and it was true! And they were delicious. So many times I have decided last minute that I needed bread with dinner, and was in trouble. It was too late to get let the dough rise and rest and rise and rest and shape and rise and bake. Until this recipe.
Now I can start my bread and then start dinner and we are good to go. I use it to make rolls, sandwich bread, French bread, pizza crust, hamburger and hotdog buns, and I'm sure it would work great with cinnamon rolls or anything else you need in an hour. I still use my other dough recipes when I remember to make it in advance, but I love this for when I don't. And guess what? It all comes from my food storage.
The only problem is I can't help but experiment. This recipe called for an ingredient I don't want to use, so I started thinking about substitutions, and I'm happy with my results. I know you are crazy busy, but you can still have your bread at the last minute. This recipe makes 4 loaves. I usually use half the recipe for dinner one night and put the rest of the dough in the fridge for the next night.
One-hour Bread
10 cups flour
1/2 cup sugar
1 tbsp salt
3 tbsp yeast
1 cup potato flakes (makes bread soft and squishy, especially if you do whole wheat)
2 tbsp white vinegar (yeast booster)
4 tbsp light olive oil
1/4 tsp powdered ginger (mostly for whole wheat bread. It makes it lighter and fluffier)
4 cups warm water
Add all ingredients to mixer and knead 5 minutes for white bread and 10 minutes for wheat bread on whatever speed your mixer recommends (KitchenAid is speed 2 and Bosch is speed 10 I think). The dough will be sticky, so put oil on the counter and your hands so it doesn't stick. Don't add extra flour. Shape and rise for 25 minutes. Preheat oven to 350. If I put mine on my stove top while my oven is preheating, the heat coming out of the vent makes it rise a little faster. I spritz it with a little oil so it doesn't dry out. Bake loaves 25 minutes and rolls 18 minutes. Try it, you'll love it!
Doesn't it look beautiful rising? It tastes great! People who come to my house often ask about that an. It's a French bread pan. It holds them in their shape, and has holes all over so the crust gets crispy.


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Sarah Jane and her young friends investigate reports of a ghostly nun which is haunting the local old folks' residential home. And when one of the elderly residents entrusts Luke with a mysterious alien talisman, it becomes clear there is even more to the story than meets the eye.
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2011 Kenworth T660
Gulfport, MS
2008 Ford F550 XLT SD
New Hampton, IA
2013 Ford F350 SD
Saint Louis, MO
2007 International 9400i
Lake Butler, FL
2009 International PROSTAR
Des Moines , IA
Trailer for 2014 East Hardox Steel Dumps
Voorhees, NJ
2008 Kenworth T800
Healdsburg, CA
1989 Mack R690T
Ocala, FL
2011 Volvo VNL670
Bolingbrook (Chicago), IL
Description: overhauled engine with paper work april of 2013. 24,000 spent. ari box sleeper, hard front hitMore Information
Description: NoneMore Information
Description: Dual Power Mirrors W/Heat, Jakes, Cruise, Air Ride SeatsMore Information
Description: 2009 Volvo, Cummins ISX 400 hp, 9-speed, 537,160 miles, CC, Tilt/tele wheel, 7 Gauges, Dual Air Seats, Dual Power Mirrors, Heated Mirrors, Right Power Windows, Delay Wipers, AC, PS.More Information
Description: 1750 Tq, 6.48 MPG Lifetime Avg, Double Bunk, Very CleanMore Information
Description: 10 New Virgin Tires, 1750 Tq, Air Ride Front Suspension, Remaining Cummins Major Component Warranty until 08-22-2015, 500K miles or 12,500 HrsMore Information
Description: 1750 Tq, Air Ride Front Suspension, Remaining Cummins Major Component Warranty until 05-28-2015, 500K miles or 12,500 HrsMore Information
Description: Driver's Workstation, Fridge, Back Cycler Seats, CA Certified Clean Idle, 7.13 Lifetime MPGMore Information
Description: 2YR/200K ATP Warranty (Eng/Trans/Rears), Dual Exhaust, Air Ride Front Suspension, Driver Lounge, Fridge, Webasto Bunk Heater, Power Inverter, 6.2 MPG Lifetime AvgMore Information
Description: Driver's Workstation, Double Bunk, Dual Exhaust, 95% Virgin Rubber, 6.70 Lifetime MPG, 1850 lb/ft TorqueMore Information
Description: front hitMore Information
Description: ONLINE AUCTIONMore Information
Didn't find what you were looking for? Click here to request availability from our dealer network.
Sean Kilcarr comments on trends affecting the many different strata of the trucking industry.. Check back often for Sean's take on the trucking industry, in his award-winning blog, Trucks at Work.


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Quiz! How Well Do You Know the Hunger Games: Mockingjay Pt 1 Actors?
Are the odds in your favour?
Enter Now
Quiz! How Well Do You Know Your Mean Girls Quotes?
Take the quiz!
Download Your Taylor Swift Bingo Card and Start Playing Now!
Play now!
May 11th, 2012
This Mother's Day you don't have to buy flowers (though you should) or perfume (that would be nice), just spend some time with your mother and listen to the gift of music. We have compiled some of the best songs with your mama in mind and some songs that will surely have you laughing (remember, you got it from your mama). Justin Bieber isn't the only one who can give the gift of music to moms everywhere! Happy Mother's Day to all the mothers in the crowd! Love you!
Ozzy Osborne, Mama I'm Coming Home
Fountains of Wayne, Stacy's Mom
(the) SAINT ALVIA (Cartel), Mother's Day
Tupac, Dear Mama
Spice Girls, Mama
LL cool J, Mama Said Knock You Out
Black Eyed Peas, Hey Mama
Juvenile, She Get It From Her Mama
Beyonce, Suga Mama
Sizzla, Thank You Mama
Scissor Sisters, Take Your Mama
Genesis, Mama
Will.I.Am, I Got It From My Mama
Carrie Underwood, Mama's Song
The Dead Weather, Treat Me Like Your Mother
ABBA, Does Your Mother Know
John Lennon, Mother
Tags: Mother's Day
Posted on Friday, May 11th, 2012 at 6:32 pm by Aimee and is filed under Blog, Music.Tweet


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Home » Velvet Sky » Birthday
Velvet Sky
Real Name
Jamie Szantyr
Date of Birth
June 2, 1981
Place of Birth
While he portrays an arrogant and dominating boyfriend on Impact Wrestling, Chris Sabin is doing the total opposite on his Twitter account. He has been posting sad messages about missing Velvet Sky. He even stated that only half of him is celebrating his birthday, as his other half is now gone.
February 6, 2014
When Brock Lesnar interrupted the birthday celebration for Hulk Hogan on Monday Night Raw last week, he went off script a bit. The former UFC Heavyweight Champion said, "Party's over, grandpa." That was not a line fed to him by the WWE creative department. Reports are surfacing that Lesnar took that jab on his own or had help from Paul Heyman in coming up with that line.
August 18, 2014
The white and black is headed back to WWE next week when Monday Night Raw comes to us live from Portland. Hulk Hogan will be celebrating his birthday on air, and he has a couple of buddies coming back to join him. Scott Hall and Kevin Nash have reportedly been confirmed for the event, and the belief is that WWE will be doing some sort of nWo reunion to boost television ratings.
August 6, 2014
Reports are surfacing about an incident between Scott Hall and a terminally ill kid with brain cancer at a wrestling convention, and it is making the former WWE and WCW star look like a really bad human being. It is being said that Hall refused to sign a birthday card for the 6 year old boy, who may only have a little bit of time left to live. Several other wrestlers took the time to do the kind deed for the kid.
July 31, 2014
"First, I don't often explain myself to no one, but I had no idea anyone got let go. I was asked to post about birthday. That's what came out. It was about my 18 year journey. I know where you live, dude. It's a small world. An apology is due. If not, well, you know me. I'll handle our business." - Mark Henry responding to Curt Hawkins about his insensitive Tweet on the day of his WWE release
June 13, 2014
A status update on Twitter from Mick Foley, where he stated that TNA wished him a happy birthday while WWE has yet do so. While the former world heavyweight champion is more than likely just playing around, there appears to be some truth in jest, as rumors have been floating around that there is backstage heat between Foley and some members of management in WWE.
June 8, 2014
A picture of the Rock proudly showing off a text message that he received from Muhammed Ali, where the boxing legend wished the WWE legend a happy birthday.
May 21, 2014
A couple of years back, fans witnessed a real life shoot incident in the ring between JBL and the Blue Meanie. Some blood was involved. Apparently, the two of them have resolved their issues since then, as JBL took to Twitter to wish the Blue Meanie a happy birthday. The former WWE stars appear to be quite cordial with one another now.
May 20, 2014
"Today would've been my dad's 99th birthday and it's hard to believe he's been gone for 10 years now. I miss my dad everyday. His humor, his simple advice, and understanding of what it took to be a man. I often think of him as I drive down Bow Trail seeing Calgary's gorgeous skyline. I feel his spirit fill my mind, my heart, and I smile at how I know both Calgary and I are somehow protected as he admires and watches over us from the heavens." - Bret Hart remembers his father Stu Hart
May 4, 2014
While he has not appeared on television for WWE in quite some time, CM Punk can still be seen from time to time on screen. The former world heavyweight champion was recently spotted at a Chicago Cubs game, where he was shown on screen, wishing Wrigley Field a happy birthday. The belief is that Punk and WWE have not been communicating.
April 25, 2014
After being heavily rumored to be leaving the company after Wrestlemania 30, Vickie Guerrero has continued to be on the road for WWE. This week, she worked the Smackdown taping. Afterwards, the wrestlers got together and threw her a little birthday party once the television taping was done. She turned 46 today.
April 16, 2014
A picture of Randy Orton celebrating his birthday with what appears to be his new girlfriend. The WWE champion was previously rumored to be involved in a relationship with JoJo Offerman, whose removal from the Total Divas cast happened to coincide with the breakup between the two.
April 2, 2014
A rather interesting picture surfaced on Instagram lately. It is a candidate image of Tara and Sarita, each of whom is wearing a pajama in the shape fo a dinosaur. Sarita recently celebrated her birthday by visiting Tara in Chicago.
March 13, 2014
For her birthday, Sarita decided to hit up Chicago and visit her good friend Tara. The two former TNA Knockouts spent quite a few days together hanging out. Sarita stayed with Tara during the trip. This picture of the two of them was taken at the restaurant owned by Tara.
March 8, 2014
Since the show was being held in Chicago, a lot of people knew that Tara was going to be visiting WWE and Monday Night Raw. However, she did not go alone this time around. Former TNA Knockout Sarita, who also happens to be celebrating a birthday this week, was also spotted in the crowd with her as well.
March 6, 2014
Through Twitter, Ashley Flair wished her father a happy birthday, and she also revealed that Ric Flair was heading down to Florida to see her. It's a big week for the developmental wrestlers as WWE NXT will be making its debut on the new WWE Network on Thursday. Both Flair and his daughter are expected to be a big part of that show.
February 26, 2014
Upon hearing about the death of Big Daddy V, who passed away after suffering a massive heart attack days after his birthday, Kane took to Twitter to post this simple message about his friend. It's a rather interesting Tweet, as Kane does not post all that often on the social media website.
February 21, 2014
Hard to believe, but TNA Knockout Gail Kim is celebrating her 37th birthday today.
February 20, 2014
An official statement has been released by WWE acknowledging the death of Big Daddy V, a longtime performer for the company. It was a simple message, stating the facts and offering condolences. As many already know, Big Daddy V passed away this week after suffering a massive heart attack a few days after celebrating his birthday.
February 19, 2014
Through Twitter, Dusty Rhodes posted this special happy birthday message to his granddaughter Dakota Runnels. She is the daughter of WWE star Goldust.
February 14, 2014
Former TNA Knockout Tara, who was known in WWE as Victoria, celebrated her 43rd birthday this week. She is now a restaurant owner in Chicago and throws quite a bit of events there for wrestling fans.
February 11, 2014
There are rumors floating around right now that Velvet Sky is going to be leaving TNA soon. However, the speculations stem from an overreaction to something that might really be insignificant. The Knockout changed her profile biography on Twitter. She removed TNA from there and replaced it with other words, as there is a word limit set on the biography. As of right now, her departure from the company is far from confirmed.
August 25, 2014
A picture of Velvet Sky wearing a blue bikini for an official TNA photo shoot.
August 16, 2014
Rumors are floating around that there is more to the story of Summer Rae and Layla El teaming up than what WWE tells us on television. Many are saying that the move was in response to Velvet Sky and Angelina Love being back together in TNA. Management wanted to reunite LayCool, but since Michelle McCool was not interested in making a full time return, they opted to go with Summer Rae, as the two of them share a physical resemblance.
July 19, 2014
A picture of TNA Knockout Velvet Sky wearing a pink bikini that is barely hanging on to her crotch area.
June 26, 2014
A bikini picture of Angelina Love and Velvet Sky, collectively known in TNA as the Beautiful People.
June 23, 2014
A picture of former TNA star Chris Sabin, who was previously in a relationship with Velvet Sky, and a woman who appears to be his new girlfriend.
June 18, 2014
During a recent radio interview, Bully Ray shocked a lot of wrestling fans when he revealed that he was dating Velvet Sky. Many were under the impression that the TNA Knockout was still dating Chris Sabin, who recently left the company as a free agent. There might be some validity to the claims made by Bully Ray as Sabin has been spotted with another woman, possibly his new girlfriend, as of late.
June 18, 2014
One of the reasons why TNA decided to put Angelina Love and Velvet Sky back together again was because they have been consistently able to draw in strong numbers for Impact Wrestling. This past episode, however, drew really low numbers. While some may be jumping to conclusions, it is being said that TNA officials are simply chalking it up as an anomaly.
June 12, 2014
A picture of Taryn Terrell and Velvet Sky kissing one another on the lips. The TNA Knockouts were representing the company at an awards show by Spike TV.
June 8, 2014
While she has been back with the company for a bit of time now, Angelina Love has not been working live events for TNA. She revealed on Twitter that she is set to start touring for the company next weekend, when TNA holds a couple of shows in Maryland. No word yet on what she will be doing on these shows, but there's a good chance that she will be working with longtime partner and friend Velvet Sky.
June 2, 2014
The TNA Knockouts website has undergone a bit of a makeover, with the company making some modifications to the layout and adding some new performers. A quick glance at the site shows that TNA now has nine Knockouts on the roster. Some new pictures of ODB, Christy Hemme, Velvet Sky, Taryn Terrell, Gail Kim, Santana Garrett, Angelina Love, Madison Rayne and Brooke Tessmacher have been uploaded.
May 31, 2014
As some of you already know, former WWE and TNA star Luke Gallows recently got married. CM Punk, AJ Lee, Zack Ryder, Curt Hawkins, Mike Knox, Bully Ray, Angelina Love, Samoa Joe, Mickie James, Matt Hardy, Reby Sky, Velvet Sky and Colt Cabana were among those in attendance at the wedding.
May 20, 2014
A picture of Velvet Sky dressed in a girl scout costume. The TNA Knockout is hanging out with Candice Michelle, who is wearing a lovely white dress, and Rosita, who looks to be dressed as a sexy gingerbread girl.
May 1, 2014
At TNA Sacrifice 2014, Angelina Love was able to steal the Knockouts Championship from Madison Rayne, thanks to plenty of help from Velvet Sky, who was physically involved throughout the match. Velvet distracted the referee in the final moments, which enabled Angelina to spray Madison with hair spray to get the pin fall victory.
April 27, 2014
A picture of Velvet Sky wearing a costume that would drive science fiction fans wild. The TNA Knockout is wearing a Star Wars dress.
April 22, 2014
A video of Madison Rayne and Velvet Sky in a TNA Knockouts street fight on the latest episode of Impact Wrestling. Angelina Love accompanied her Beautiful People partner to the ring.
April 20, 2014
A picture of Velvet Sky wearing quite an interesting but sexy costume. The TNA Knockout is wearing dangerously short shorts, pink hair, handcuffs, high heels and a leather hat. Her really tanned legs and abs are in full view.
April 15, 2014
A picture of Velvet Sky wearing a ninja themed costume. While the TNA Knockout has her face covered, the outfit still shows off plenty of her sexy body.
April 14, 2014
A picture of Velvet Sky bending over, while wearing a sexy football costume. The TNA Knockout is also sporting some hot leather panties.
April 13, 2014
A hot picture of Angelina Love and Velvet Sky wearing pink and black lingerie. This was from a photo shoot, where the TNA Knockouts dressed up as maids for a promotional campaign.
April 12, 2014


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November 23, 2014
ASHLAND, Ky. (WSAZ) -- A man suspected of a string of burglaries is behind bars.
Major Mark McDowell with the Ashland Police department says Kirby Boggs is believed to be connected with at least five business burglaries.
He says the thefts happened in Ashland's downtown business district at night after the businesses had closed. The thefts have been occurring since late October.
Tens of thousand of dollars worth of computers, tools, cigarettes, and other items were stolen.
Boggs, 41, was arrested on drug charges. Police say the theft charges are coming.
"We were at a point where we knew these burglaries were going on, and detectives were able to get some charges on him so we could get him off the street," McDowell said.
Nine computer monitors and other items were stolen from the Carter Avenue office of King's Daughters Medical Specialties over Thanksgiving weekend, a hospital spokesmen said.
Conley says they're working on finding out if Boggs had somebody helping him.
Boggs is charged with one count of theft. Four more theft charges against him are pending.
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SAN FRANCISCO — The San Francisco Police Commission late Wednesday voted down a proposal by police Chief George Gascon to explore the use of TASERs by the department.
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Offices run on good habits, better products, and a lot of coffee. Some people bring in designer coffee from the favorite coffee shop down the street, others are particular about their brew and choose to have an espresso machine in their office. The caffeine that calms nerves and heightens productivity comes in many forms, but the most common in most businesses is coffee. Every coffee maker has a simple job to do; make the brew that keeps an office running. Keeping that coffee maker running is a simple matter of proper care and knowing businesses like Coffee Parts 4 Less to get replacement parts from.
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Home | flu.gov, Provides access to u.s. government h1n1, avian and pandemic flu information. includes guidance for institutions of higher education, businesses, employees and.
Cdc h1n1 flu | h1n1 flu and you, What can i do to protect myself from getting sick? this season, there is a seasonal flu vaccine to protect against seasonal flu viruses and a 2009 h1n1.
How long do colds last | strategies for prevention and, Read dr. mercola's comprehensive cold and flu prevention guide and find out how vitamin d deficiency increases your susceptibility to the cold virus..
How can i avoid catching the stomach flu (norovirus and, There are some things you can do to reduce your risk of catching the stomach flu in the first place. these common sense practices help you avoid lots of other.
Stomach flu (gastroenteritis) | babycenter, What is stomach flu? stomach flu, or gastroenteritis, is an inflammation of the lining of the digestive tract. despite the name, it's not caused by the influenza virus..
How to sterilize your home after a nasty case of the flu, Everyone over the age of 6 months should get an annual flu vaccination, according to the centers for disease control and prevention, but the vaccine is not 100.
How is the stomach flu transmitted (norovirus and others, This site provides information about viral gastroenteritis (stomach flu), bacterial gastroenteritis, parasitic gastroenteritis, food borne illnesses, and food poisoning..
Stomach flu (gastroenteritis) | babycenter, If it's not a cold, it's probably a stomach bug. learn what to do if your baby has the stomach flu and how to keep her hydrated..
Berkeley parents network: frequent colds & daycare/preschool, Every human being has to build an immunity system. kids in daycare have the (to my mind) distinct advantage of doing it early. yes, they come down with.


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Posts by jimmy you
10 posts • joined 3 Apr 2008
Pirate Bay website sinks as 'sell out' accusations fly
Oooh isn't it big news! Yet again the uselessness of twitter is seen as it almost chokes itself with redundant old news of the pirate bay bla bla bla.
Hey Robert: isohunt is great and all that but you seem to have missed something, it has no tracker. TPB is supposedly so great as it has the open trackers that anyone can use, making it available to share anything anywhere. isohunt is just an indexer and search engine with a forum...
Apple brands UK tabloid 'obscene'
The Sun? Obscene?
I can't believe anyone could think or say such a thing.
It's a lovely family paper for true Brits. The rag of the Bulldog brigade.
I even wipe my arse with it, it's just so bloody British and that's wot makes me proud.
Russian hairdresser turns stickup merchant into sex slave
Where's the IT? Not here...
@Chris Hatfield not really that funny mate.
So giving a guy a drug that forces (did I miss the quotes there or not?) a hard on, then having sex with him until he is injured is OK? It is not rape, as in forced sex?
By your reckoning, if you are a man then you can only suffer from forced sex if you have something shoved up your rectum?
You have a lot to learn ...
Tw*tdangler defends Benito Mussolini stunt
Paul Daniels
I don't know if you saw the footage on youtube or elsewhere but when he 'amazingly disappeared into the sky' and was actually just dangling in the darkness like a cheap angel Gabriel in a school nativity whilst the crowd were booing and jeering him..well, it was funny how even the live broadcast managed to keep playing crowd sounds from earlier (before they were shouting 'YOU SUCK!' and booing). I'm not saying I expected him to really disappear but he's the friggin' illusionist right? surely he can do better than to 'disappear' by being dragged into a dark area on the end of some cables?
Paul Daniels would have done a better job!
He really deserves the twatdangle name and I think it should go into the next revision of the Oxford dictionary with his special appearance in the definition.
Only Paris will do...
David Blaine tw*tdangle ends in controversy
Blaineism is out of fashion, bring back 9-11 conspiracy theories or something.
I'm with Chris Richards on this one. Let him come back to England where we know how to treat him right.
This man is not worthy of his own piss.
Houdini is probably at this moment still trying to work out how to come back through the ether to haunt people so that he can kick Blaine into touch for name-dropping him once too often.
Paris because she seems so appealing when you've had to suffer the arsities of Blaineism.
Ex-Googlers reinvent web search
I searched for my blog and it claimed to have found 5,826 results.
Nothing on the first page actually leading to my site, just a load of crap link farms and aggregator sites and other shit that reposts articles and earns off the ads.
Page two was no bettter...more aggregator shite.
Page three? More shit.
Page four, yep - More shit.
I hit page five and got this:
No results were found for: **REMOVED**
If you've checked your spelling, you could try using fewer or different keywords to broaden your search.
Still no luck? Send us your feedback: firstname.lastname@example.com
So the 5,826 results erm...disappeared? Huh?
What a pile of shite.
Definitely not cool or cuil or however they want to say it.
A google killer it is not.
YouTube divorce rant vid wows the crowd
I feel a mixture of sadness joy but ultimately, shame for watching such tripe.
I only hope she gets what she deserves in life ... for all we know that might well be a wad of the guys money and a few houses, etc.
Of course it might also be a suitcase of her clothes and a train ticket back to Guildford.
I hate idiots.
ActiveX update stars in Patch Tuesday critical quintet
Vista sucks...official
Ken I couldn't disagree with you more.
Of course it is a problem with the operating system?!
It's so blindingly obvious that there's no need to waste time trying to explain it further...it's all there in the article.
I find it strange that you should think the way you do.
Are you a vista developer?
Vista Advanced Security...
So many reviews on vista will always fall back to the OS' enhanced security and conclude that, if indeed there is ANY reason to move on to using vista, it would be to take advantage of this enhanced and much better security than XP can provide.
'Vista is as affected by these critical bugs as XP.'
Well I think that one line quoted from the article says it al really.
Who needs such great security?
Virgin Media in talks to trial three strikes regime against P2P
RE: Dick emery
I wouldn't want to try and claim any kind of righteous crap about the ethics of file'sharing' as I would be the first to admit, it is most likely a bad thing. I still do it but hey, life goes on.
I just wanted to comment on the guy above as I think you dick emery are the kind of filesharer that the rest of us despise.
You remind me of the kids at school that wait until they see other kids having a fight in the playground, then they start kicking the one they don't like whilst he can't see who it is...then run away when the teacher comes.
A coward, no less.
A spineless git who sees nothing wrong in getting some of the rewards but letting others take the blame.
So you advocate that everyone who reads your comment uses P2P but as a leecher?
Use a Leech client?
There is no such thing my friend.
I actually wish it upon you that YOU do get caught.
You seem quite contented to let others take the risk for you whilst you jump on some torrent and grab the episode of Lost or whatever crap you like, let them get in shit for it. As soon as you get what you want you're off?
I hate you.
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Cooking bacon in the oven... why the hype?
- juliejulez Nov 4, 2012 03:01 PM
So, OK, I read everywhere how much everyone LOVES cooking bacon in the oven. Well, I've done it many times and I don't see what the big deal is, other than it being rather hands-off and it's easy to cook a lot at once. Whenever I do it, the bacon doesn't really get crispy, but parts will burn. Also it creates a ton of smoke, I even set off the smoke alarm this morning.
I cook at 400 degrees, use center-cut bacon, and put the bacon on a cooling rack on a foil covered baking sheet. I generally do an entire package at once, which is like 12 or 16 slices I think. Oh and it also takes twice as long to even get into the flacid cooked stage than most instructions call for. My oven is electric, and I do live at about 5500 elevation.
So, what am I missing?
If the bacon is burning before crisping, lower the temp and cook longer. Might try different positions in the oven or turning the pan part way through cooking if that alone doesn't solve the problem. You're cooking in a single layer, right?
There's nothing earth shattering about oven cooked bacon - you can make perfectly good, well-crisped bacon in a frying pan on low heat, too. People like the oven method because it yields good results (when done right) and because it's very easy and low maintenance.
re: cowboyardee
I add further, that cooking directly on the metal pan/cookie sheet and in it's own rendered fat ....will crisp the bacon better. i would not recommend using glass or ceramic bake ware.
re: fourunder
I tend to agree, and I normally cook without a rack and directly in the sheet pan when I oven-cook bacon. That said, you should be able to get pretty decent results with either method if you do em right.
re: cowboyardee
Placing another sheet pan directly on top helps the bacon to cook evenly by pressing it down on the cooking surface of the sheet pan below. Remove it during the last few minutes to commence the browning, crisping stage.
re: letsindulge
The idea of a second sheet pan is one I have not heard of before, and I don't think it is at all necessary. Rashers lying flat on the sheet pan stay perfectly flat all by themselves, and render very thoroughly and evenly as they confit themselves in their own fat. Once they are brown and crisp, I use tongs to hold them up so excess fat drips off them, then lay them on paper toweling. I use 375F. Time varies according to the thickness of the slices.
re: fourunder
Bacon in the oven....baked to a point where it can be eaten right away...or pre-cooked with the rendered fat for future use
re: cowboyardee
Thanks, I've found pan frying in a cast iron to yield the best bacon, and my big Foreman grill is the easiest :) It's just annoying to lug that thing out just to cook bacon, as I don't use it for anything else these days. I just read everywhere about how much everyone loves the oven method, and I like to cook large batches so I have extra to add to salads or sandwiches.
I could try a lower temp for longer... but I'm already doing 400 for 30 minutes... at that point I might as well just pan fry in batches :) Yes, doing in a single layer.
re: juliejulez
The bacon should be layered carefully with just a smidge to seperate it and have your oven on a medium to low heat. Set the bacon out befor you go to bed and rthe minute you are up pop it in the oven and cook it slower than in a pan. this will crisp it up,and you can pour off the bacon grease and use it anothew day.
re: juliejulez
For ordinary supermarket bacon, that's way too hot and too long. 375, check at 15 min.
Since I do not use a rack, the bacon continues to finish cooking once it is out of the oven.
Typically I pull the pan at 15 minutes and wait another 10-15 before removing the bacon from the pan, both to finish it and for safety's sake, let the temp of the pan and fat drop a bit before attempting to pour off the fat into a jar kept in the fridge.
re: greygarious
Hi, grey! Got the family coming in in a couple of weeks so seeing this thread was good. After you remove from oven, does the meat stay warm enough for serving? We keep our house so cold :) but I do have a convection MW that would be big enough to hold it on low. Your input is appreciated. C
re: c oliver
Hi C - you've been AWOL for ages, nice that you're back!
I think it stays warm enough but the microwave is always handy. I use a regular microwave to reheat what I take from the fridge if I'm making a club sandwich. If I'm making eggs I put the bacon into the pan when the eggs are almost done. Since it is thoroughly cooked, you don't want to subject it to prolonged higher heat.
re: greygarious
Was on hiatus for a while but I'm baaaacccckkkk :)
Thanks for the additional info. Doing a pound on top of the stove just seems way more tedious than I want to deal with. Would rather play with grandbabies :)
re: c oliver
Wellllllll, we wound up with quite tasty bacon but it took a LONG time. We're at 6400' elevation and sometimes I have to take that into effect with the oven. Obviously I should have with this. 375 for 15 minutes and very little was happening. I bumped it up 10 degrees at a time and still much. Finally set it on 400 and convection and made bacon for the family!!! I'm going to try when the kids leave and doublecheck. But it was definitely tasty. Thanks.
re: c oliver
I do thin bacon at 425 and thick bacon at 375.....
re: c oliver
I live at sea level and do my bacon at 400 for at least a half hour.
re: c oliver
Gas ovens are usually off by 50 to 75 degrees, I've been told by experts. Electric not so much.
re: cowboyardee
Agreed and you can also cook a full pound in one session.
I prefer cooking bacon in a wide skillet, either an all clad or an old cast iron one for a few reasons.
It's easier to pour the grease out of the skillet to save for later than a sheet pan.
The skillet is easier to wash that the sheet pan and rack.
Skillet makes plenty of bacon for the two of us.
The oven is too hot for bacon cause I have a pan of biscuits ready to go in.
The oven is too cool for bacon because I'm keeping pancakes warm in it.
My big cast iron skillet does a half pound in one batch which is plenty for us. If I needed more I would look into the oven methods.
I think cooking in the oven is a revelation, but mostly because it works so well if you need to prepare bacon in any quantity. I prefer pan-frying, and that works if cooking maybe 6-7 slices, which is plenty for myself and my kids. If hosting a breakfast party or brunch, cooking in the oven gets the quantity up and the stress level down, and allows me to focus on other stuff.
I have never had smoke---try 350*. I lay the whole pound of sliced bacon out on a big bun pan (slices overlap slightly) and bake it until it is nearly done then soak out as much of the fat as I can using paper towel on a thick pad of newspaper. (Yes, I like bacon fat but there are health considerations) . I then keep the bacon in refrigerator or freezer until wanted then wrap a couple of slices in paper towel and zap it for 20-30 seconds; it gets really crisp, crisper than I can fry it. The convenience factor is huge.
re: Querencia
Thanks for this tip. I just tried it. Amazing!
It is easier and produces flatter, more uniformly cooked bacon. DO NOT use a rack, bake it directly on aluminium foil on a sheet pan. Thin bacon, 425 degrees. Thick bacon, 375 degrees. Begin checking either at 12 minutes. I have NEVER had smoke from this in many many years of doing it this way.
Sooner or later, cooking bacon in cast iron will harm its nonstick finish, due to the sugar in the bacon.
re: sandylc
When I open a new package of bacon, I seperate it into groups of 4 slices (just enough for the 2 of us). I then wrap it in foil and freeze the packages. I can then take a package out the night before, open the wrap in the morning, spread the thawed slices out on the foil, place on a baking sheet with the foil edges slightly curved up. I then bake the bacon. The foil contains the fat making a pool for it to cook in. After cooling, the solidified fat can be thrown away with the foil. Very neat and easy!
re: randyjl
You have things exactly right.
re: sandylc
except for throwing away bacon fat!!!!
re: smtucker
Our recycler will not take foil!
re: randyjl
I do the same separation of bacon, as it's just me. Sometimes 3 slices, sometimes 4. Having itquickly defrostable for either breakfast or using in other recipes is handy.
However, I still don't bake it in the oven; a fry pan works as I'm just cooking it for myself. I *have* put it in the microwave when I needed crispy bacon quickly and didn't want to dirty a fry pan.
re: sandylc
"Sooner or later, cooking bacon in cast iron will harm its nonstick finish, due to the sugar in the bacon."
I strongly disagree with this.
Also, in my list of good reasons to cook bacon in a skillet I forgot one of my favorites. After pouring off the excess grease into the bacon grease jar, I still have the good bacon fond in my skillet. Very good for cooking something else in later that day or even the next day.
re: kengk
Oh yeah, love the bacon fond. Throw some Brussels sprouts or green beans in there and scrape up all the goodness! I disagree with the cast iron statement as well - my cast iron cooks a lot of bacon and it has a beautiful seasoning coat.
re: sandylc
I cook anything I can in my CI skillets, including bacon. I find I have to cut the strips in half in order to avoid hot spots and get the entire strip to cook without raw ends or burned centers, guess my preferred skillet is too big for the burner (common in residential appliances, in my experience). But I honestly don't remember cooking bacon and immediately thereafter eggs. The fond, however, is just the bomb for brussels sprouts! And next day, after a little salt scour, eggs cook just fine. Not sure what the cowboys did.
re: blaireso
I think they used sand. Down by the ol' stream. Where they did their wash-up.
re: sandylc
At first I thought you were talking about Christopher Kimball washing skillets using sand down by the stream and about fell out of my chair laughing!
re: LindaWhit
Naw, he'd underpay someone to do it while he recited folksy prose from his mazerati.
OK, CK fans, attack!
I really am somewhat teasing.
re: sandylc
I really like Bridget, Julia, and the other ATK/CC folks, and learning from them means tolerating Bowtie Boy. I'm about full up, though, after the radio show today, where he pronounced "hoisin" as "hoi-SANN", using the same French pronunciation and emphasis as in "gratin". And to think that I considered it a stretch when on the show where they overly overhauled Chicken Marbella, he said "Mar-BAY-a". Since it's named for a Spanish town he's technically right, but it's not an original Spanish dish.
And if memory serves, he says "tapas", not the "tapath" he'd say if he were being a consistent stickler.
re: greygarious
I've only ever pronounced Marbella that way (but have never cooked it).
Neither have I *ever* heard tapath from any native Spanish speakers, letht they have a lithp.
re: linguafood
wait, really? i lived in Barcelona - all the "z's" and "c's" were always lisped, every time. Barthelona! other parts of Spain too.
re: mariacarmen
Yah, but tapas ends on neither :-)
re: LindaWhit
that's hysterical! this is probably after he harvested and shocked his wheat by hand (my dad actually did this back in the day).
Well, as others have said, I wouldn't bake it on a rack---the rendered fat will help the bacon crisp, cook more evenly, and generally have a better texture. And I've never had smoke, either. I do 350 degrees for about 25 to 30 minutes, sometimes 325 for a little longer [edit: longer if I've hand-cut thick slices from a slab].
I do indeed love it. No splattering. Less smelly. No fussing to get even cooking. The slow-cooking means lots of rendered fat to put in the fridge. Basically idiot-proof. And I can close the oven door and forget about it, free to cook other things or watch the game or, most often, go take a shower. I suppose if I ever made breakfast on weekdays I could see the time being an issue, but I don't.
I only do it when I need the convenience of cooking a lot at once, or I don't want to have to babysit it. I've never had a smoke issue. Turn the heat down if it's smoking or burning.
re: juliejulez
Lol I think cleaning it will definitley do the trick. Just be careful of how hot you get your oven. Test it out with thermometer. All ovens are different.
re: Moggiesx2
if cooking the whole package i use the oven, but as mentioned above it's important to know how well-calibrated your oven is.
i just baked a batch on saturday @ 400, on a baking pan covered with foil. took about 20 minutes, no smoke. left the pans out so the fat firmed up. (my condo is coolish for room temp.) scraped that bacon fat off the pan and later used it to cook veal heart and tomato confit for dinner.
re: hotoynoodle
Veal heart and tomato confit? Do tell.
re: Aromatherapy
all stuff i had batch-cooked and dug out of the freezer. i simmer the hearts in a beef broth with ginger and garlic, some carrots and thyme. takes 4-5 hours. the tomato confit was a big pile of grape tomatoes from the summer that i had cooked down with garlic and red chili flakes til it was almost a paste.
for this i put the bacon fat in a pan with some chopped hearts and tomato stuff and just warmed it up for awhile.
for whatever reason, veal and beef hearts have been in my local markets often lately and for very cheap. lean and super-nutritious protein. i cook a few pounds at a time and portion and freeze. i keep the cooking liquid too and freeze and re-use.
re: juliejulez
lol...i was thinking the whole time...the oven needs cleaned
re: juliejulez
Another thing which will cause smoking is if you have the baking rack too high. Did that by accident on Saturday and had lots of smoke until I lowered the rack.
re: lisavf
Yeah, the spattering fat hits the coils. You can do two trays at a time if they're far enough apart and still away from that top coil. I do use racks, which tends to damp down spatter, and I like the idea of removing as much fat during cooking as possible, but hey it's bacon! I'll try rack free next time, maybe one with and one without and compare. Yum.
Not hype to me.
Elec toaster oven. 350F.
Cook about 7 to 10 minutes on first side and then flip on second side until done.
Grease and mess stays contained and it's a low maintainence process.
Cook on the stove all ya want. Just don't bitch to me about the mess nor cleanup.
End product done either way is just the same.
I like to choose my battles, personally. :)
And I choose mine wisely.
re: jjjrfoodie
Fried vs. baked really are two different products. Baked bacon is flatter and doesn't have those curly blobs of undercooked fat - it is more uniformly cooked.
re: jjjrfoodie
I've never had it come out the same in the oven as on the stovetop. Nor do I find cooking bacon stove top messy.
re: rasputina
You're right, it doesn't come out the same in the oven as on top of the stove.
It is flatter and more evenly cooked in the oven. It tastes better, too.
Hands off so I can focus on other things, can do a Lot at once, and uniformal browning. I always cook it in the oven and get the best bacon.
425 ~ 15 minutes and then keep an eye until level of doness I want. For instance super crispy for my cabanara yesterday night, but not so crispy for BLTs.
re: Crockett67
This ^. I always use the oven method. I line a baking sheet with heavy duty foil - makes clean up even easier - put 8-10 slices on it and into an oven set to 375 degrees. I never have smoke and the bacon always comes out perfect. I drain it on a plate covered with paper towels. If I am making something else I need to keep warm, like pancakes, I put the bacon filled plate back in the oven to also keep warm. I never realized there was "hype" surrounding oven made bacon, but the number one reason I do it is because I can cook all of the other breakfast components without having to be a slave to watching a pork and grease filled skillet.
And the clean- up. Nevermind the pans, but all the splatter on the stove top, adjacent counter space, and floor. Plus, with a cooking-loving three year old constantly under foot in my kitchen, it is safer for me.
re: Justpaula
Exactly! Eggs and toast? Done when the bacon is. Nothing cold.
When we have company coming, I will bake 3 or 4 lbs. of bacon in the oven. I use a sheet pan covered with foil and put the bacon directly on that. I cook it at 325 till it is done how I like it, then drain on paper towels and layer on parchment. Then I put it in freezer bags and freeze. I can then take out as many slices as needed and microwave them, tastes like freshly cooked.
Works wonderfully when guests eat at different times and when it is just my husband and I, he can have bacon without having to cook!
re: potholder
Agree, I find 325 is best for baking bacon. And freezing the already-cooked stuff (a tip I learned on this board) is fabulous in every way except the waistband, as it makes it all too easy to grab a slice or two...
re: potholder
Once it's oven-baked so there's no uncooked fat, it keeps in the fridge for at least 6 weeks. No need to freeze it.
Sometimes I stay at Residence Inns for work. The ones I go to have terribly-hard-to-clean frying pans and no sheet pans. So I broiled the bacon, turning once when mostly done. It was great and lightly crispy. I haven't tried it at home, yet.
I too had this problem and could never understand why people raved about cooking bacon in the oven. I stumbled upon a secret...start the bacon in a cold oven and set to 400. Works perfectly!
re: AuntieSocial1
That's the way I do it too - don't know where I read it but by the time the oven reaches 400 (at least my oven) the bacon's about done. Always crispy.
re: AuntieSocial1
What a great tip, thanks!
re: lcool
Seriously. It's convenient. You can do a batch at a time and save the rest for sandwiches. No splatter. No burnt bits. You don't need a press to keep the bacon flat. And with a foil lined pan there's little cleanup. Save the fat for potatoes. I do thick bacon on a rack in the middle of the oven at 400 for 20-22 minutes. My kids prefer their burnt all to hell so I take half of the bacon off to cool and throw the rest back in until it's done, or do some in the skillet. When I only want a few slices, I do it on the skillet but unless it's over low heat, the bacon curls and spatters and burns and is a general pain in the ass. Just not worth it anymore. I'd say part of OP's problem is the electric oven. They never get hot enough fast enough.
re: monkeyrotica
Above,kengk and I both posted the value of "the pan" the great aromatic fond for the next dish
I guess you are on about the slow oven.Mine are fast,gas and electric,but less than 4 years old.
I only use the bacon method when I have to cook a lot of bacon at once. Otherwise, I fry it in a cast iron skillet. It's good for the skillet and it comes out great.
You should measure your oven temp to make sure it really is 400, though. And don't use a rack so it can cook in its own delicious fat. You can drain it when it's done.
re: junglekitte
This is exactly how I make bacon in the oven. One RIMMED baking sheet, parchment cut to fit, bacon in a single layer, another layer of cut parchment, then a smaller rimmed baking pan on top. Cook at 350 until done. Cooking time varies on thickness of bacon. We're fond of thicker cut bacon. Nueske's which we order online and get by mail, is the best I've had.
The bacon not only tastes great, it looks great too. And you can use the drippings for homefries if you like.
Unless I need a TON of bacon (and I mean like 5+ pounds), I use my cast iron skillet. I can easily cook a pound at a time in there - I don't care about keeping the slices flat, so I just throw them in and basically let them deep fry in their own rendered goodness. If I'm making bacon jam or can start with cut-up pieces for any reason, I'll do 2-3 pounds at a time in either my CI or a bigger, 14" stainless skillet.
re: biondanonima
I do the "throw it in and deep fry thing" too - in my Le Creuset Dutch oven, Stir here and there and pull out with tongs when done. I like my bacon curly, so this works perfectly! Pour the grease into a container and save for something else...
re: rachelgreen
gah, i just bought a pack of trader joe's ends and bits (or whatever it's called) and tried baking it. feh. the pieces were of too many differing thicknesses and although the pound was cheap much burned and went in the trash. that being said, i never have this problem with more traditional sized stuff.
note to self: not again on this.
BUT, yes, to oven baking a whole pound.
re: iL Divo
RIMLESS? Uh-oh, Useless in all regards and especially not good at containing bacon grease!!!!
re: sandylc
o I no now NEVER AGAIN
I don't get the point though
so you just gotta keep the "miracle cleaner"
at all times at the ready AND one sprayer of it in EVERY room :)))))
re: eltaquerogringo
I've read about that and I'm intrigued.
re: eltaquerogringo
Interesting. I had not heard of cooking bacon that way. It's the same method I use for making Chinese pot-sticker dumplings.
re: Querencia
Fried until crispy then covered with a little water to steam done, yes for the pot sticker... but bacon? No I want that grease undiluted!
re: Querencia
Would you mind describing your method in detail? Are the dumplings frozen or thawed? How can you tell when they're done? Most importantly, how do you keep them from sticking?
re: Chowbird
I've been using Trader Joe's pot stickers aka dumplings aka gyoza for ages. Here's how I cook them, frozen, out of the bag: Heat 1-2 tbsps peanut oil or vegetable oil in a 10" saute pan. While it is heating over medium heat, arrange the dumplings around the pan closely - I usually cook half a bag at a time for 2 people, about 7 per person. After they are all in, press down on them to insure contact with the hot pan surface. Turn heat up to medium-high until they start to brown. Should take about 8-10 minutes. When they are browned to your liking, add 1/4 cup of water or broth to the pan, plus I like to add 1 green onion, minced. Cover the pan immediately and turn the heat down to low. Let them steam for 10 minutes. They should be completely cooked and slightly stuck to the bottom of the pan. I use an old-fashioned metal turner to loosen them off the bottom of the pan and serve with dipping sauce which is basically soy sauce, vinegar, and a few drops of Hot sesame chili oil. Chinese mustard is good too. NOTE: my directions are from cooking the on both gas & electric stoves. If you are cooking them over an exceptionally large burner, you might need to back off the heat on the browning.
I don't eat bacon straight up. Usually I crumble the slices into bits and use it as a condiment, but that doesn't stop me from treating myself when they come right out of the oven. Mine are perfectly flat and crispy. The fat is clear, white, and free from overcooked bits.
225F for 3.5 hours on a rack.
This is a great information! I tried doing bacon in the oven once and used a rack and it seemed to take forever. It got the job done for the purpose (large crowd), but it seemed like it should've had better results. Plus, the rack was a royal PITA to clean. I'm going to try the foil on sheet pan method next time. sounds like it works much better and it makes more sense too, having it cook in it's own fat like a skillet.
We do bacon every weekend for just two of us, so the cast iron skillet works fine for that, but this is great to know about for the next big group!
re: Scirocco
I guess I should update to say I have tried it on the sheet pan w/ foil, and it would have been great but I left it in too long, probably because I was so used to doing it on the rack so it would take forever. I've got a package of bacon in the freezer so I think I will try it again this weekend, and will keep a much closer eye on it.
Agree with most, I only cook it in the oven when I need to make a large quantity like for stuffed jalapeno poppers.
Been following the directions from the website below for years. I adjust the time for how crispy I need the bacon.
I do like to oven bake on occasion if only because it allows some seasoning elements for bacon. I have tried a few variations- my favorite to date is a light dusting of brown sugar and some ground chile. A great sweet-spicy bacon that is stellar on a BLT variation or crumbled into a salad.
When on vacation this summer with another family, they watched in amazement as I put the bacon in the oven. The wife said, "that's brilliant!" The husband said, "huh, we used to do that at a restaurant I worked at as a kid." Wife then kicked husband for not thinking to do it at home.
I ALWAYS cook a pound at a time in the oven for my family of three and put the rest in the fridge for sandwiches and salads. I don't use a rack and will cook it anywhere between 325-425 depending on how fast I need it, how thick the bacon and what else I might need the oven for. I've never had any smoking and I love that it is evenly cooked. I hate pan fried bacon with its uneven cooked spots. (and yes, I have even been giving a "bacon press" that I found to be a bitch to clean and not effective since it wasn't big enough for the whole pan...)
re: vencogirl
I was also given a 'bacon press' and use it for paninis instead of bacon.
I got wire rack shelves from Lee Valley last month, they come in pairs and you can stack them with the bacon in between. The racks have 1/4" squares. They work brilliantly! I have used them on a cookie sheet with parchment underneath. My convection oven at 350 works great. You actually have to use only one rack the bacon stays flat and the rack(s) go in the dishwasher. I have been trying other ideas too. I like shoestring oven fries, they work really well with the same set up. No turning them over...375 for 12 minutes equals perfect crisp fries with almost no clean up.
Your oven is too high. Turn your oven down to 350. Lay the slices slightly overlapping on a bun pan with inch-high sides so the fat won't run down into the oven. Don't use a rack. Bake the bacon until it is NEARLY done. Put some paper towel on a few thicknesses of newspaper and lay your strips on it to drain---sop as much fat off the top with more paper towel as you can. Put the slices in a plastic bag in the refrigerator.When you want to eat bacon, wrap a couple of slices in a paper towel and zap for 5-10 seconds---it will get very crisp very fast. Advantages: 1) You mess up a pan only once. 2) Bacon is available very fast. 3) Bacon gets crisper than in a frying pan.
I use a 400 degree oven, per Cook's Illustrated. I put it directly on a cookie sheet, no foil. Two things:
1) Bacon varies wildly. It never cooks for the exact same amount of time. However, 30 minutes is waaaayyyyyy too long. The longest I ever cooked was about 17 minutes and the bacon was scorched and inedible.
2) I really think the temperature on your oven is off. By a lot. Do you have an oven thermometer?
re: blackpippi
I do mine in the oven with the broiler pan, line the bottom with foil for easier cleanup.
I find sometimes if it is not cooking enough or crisping up, I throw it under the broiler for a bit to finish. I often flip it once too.
I got some silpats for Xmas thinking of trying this on sheet pan next time.
Oh for added decadence drizzle a bit of real maple syrup or a sprinkle of brown sugar for cooking. YUMMY.
I read the comments and I think most everyone is trying to cook too much at once. Like trying to brown meat, or vegetables, if you put in too much, it will not brown, it will just get steamy and soften. I have been cooking bacon in the oven for many years and with this method it always comes out evenly cooked and very crispy. Here's how I do it: First, I use an old, dark cookie sheet and in it I place 1 or 2 small mesh wire racks. I cook no more than 8 or 10 pieces, per pan, placed on the racks evenly so the strips are not touching. I preheat the oven to 375, and sometimes I put the pan with the bacon in the oven before it's completely heated. After 10 minutes, I open the oven and turn the bacon over, releasing the fat that's trapped on the top. After about another 5-10 minutes, it should be done. You can overcook easily, and then it burns, but if you watch it, after the first 10, give it 1-2 minutes at a shot, you can have it turn out evenly cooked, golden brown and delicious. Thick bacon will not be as crisp and even, but still needs to be checked and turned to cook evenly. Really, it's the best. Using tongs, remove it to paper towels to drain off any extra fat left on the strips. If you want to store it, wrap it in the paper towels, put it in a plastic bag. Can be re-heated with a quick 1 min-or less hit in the microwave still wrapped in the paper. Scrape the fat left in the cookie sheet into a jar to use for cooking other things, or into a throw away container for the landfill. I just had a piece this morning that had been in the fridge for a week and it was still perfect after 1 minute in the microwave as I've described.
re: Lindsay D47
Liked your tips. I agree don't overcrowd food when cooking.
This method has always worked for me. Line a baking sheet with parchment paper. Place bacon on sheet so it's barely touching. Bake at 400*. Start checking bacon after 10 minutes. (Much depends on the type & thickness of your bacon.) If still not cooked thoroughly, or you like it crispier..... Place in the upper part of your oven for another minute or two. (Watching for the correct doneness.)
What's great about cooking bacon in the oven is it cooks more evenly. No grease splatter everywhere. No baked on mess on the pan. And you don't have to constantly be monitoring it!
I did it on thursday for the first time - put 'em on a baking sheet and baked it at 350 for about twenty minutes - flipped 'em over, brushed 'em with some cayenne pepper and brown sugar, and continue baking for about 13 minutes longer, until crisped and perfect. placed them on paper towels and then stored them all together in teh fridge until the next day - reheated them in the warming drawer of my oven and they were crisp-spicy-sweet-smoky perfection.
I agree with the majority. RIMMED half-sheet lined with heavy-duty aluminum foil for about 20 minutes at 400 degrees. Only difference is I crinkle the foil first, being careful not to tear it. This seems to provide a "rack" of sorts yet still allows the bacon to cook in its own fat. Comes out crisp and NEVER any smoke. Flipping the bacon after 15 minutes makes it more like pan-fried, but really isn't essential.
I bake bacon when making basket weaves for BLT sandwiches. Delish:
Might be the sous videer in me or the fact that I have two smokers for "low and slow", but when I'm cooking a whole pound I like to do it on a rack over a sheet pan at around 225-250 degrees F. Yes, it does take a LONG time, but I like how a) it renders off more fat without overcooking the meat and b) the resulting "grease" is a lot "cleaner".
What a great thread! I love bacon and make my own, doing 15 to 20 pounds a month for a family of four (and the occasional friend).
While on a day to day basis we usually cook it in a skillet, I often do it on a cooling rack in jelly roll pan. I do the 400F oven but have similar experience with the edges burning. Lowering to 350F will probably fix your problem. Lining the pan for easy clean up is good, but we NEVER throw bacon grease away. Maximum flavor, fantastic for roux, and my wife loves to use it for fried rice.
We also do "Pig Candy" occasionally - same process but coat the bacon in brown sugar and cinnamon on both sides.
For a nice "restaurant style" flat piece of bacon, simply jaccard which means poking it with a fork on both sided to break up the long fibers. Then bake in the oven, particularly if you want to keep some on hand. I often do NOT try to finish cooking it in the oven, I get it 3/4 done, then pull it, cool, and baggie it for the refrigerator. Finish cooking is in a skillet but it only takes a couple of minutes. Handy when there is a hungry crew waiting for breakfast!
re: Tatoosh
great idea, par bake your bacon!
re: Tatoosh
how long did you smoke it and at what temp. ? Mine brined well but the grill/ smoking situation was too hot and way too long. Maybe it should have more like 30 minutes...
When it comes to bacon, to me it has to be done nice and slow, u rush it @ 400, the fat burns the bacon before it's given the chance to slowly seep out leaving that nice bacon flavor at the end.
When it's in the oven it's much easier as you don't have to watch over it as much. it's just lacking the pan fry crispiness.
I perfer parchment paper when I do any cooking. Foil leaves a nasty after taste. (If you use foil often u probably won't notice it.) I cook it at 250-275 degrees, ~30 minutes, Convection ( even out the heat a bit).
I actually cook bacon quite often. I buy a ton when it's on sale, freeze it, then cook it when I run out of bacon fat to use.
I do the whole pound at 350 and have never a) set off the smoke alarm or b) burned the bacon. Bake until the bacon is NEARLY done. Lay it out on several thicknesses of newspaper covdered with paper towel and sop off as much grease as you can get. Keep in refrigerator or freezer in plastic bag. When you want bacon, zap a piece or two wrapped in paper towel for about 10 seconds---gets nice and crisp but burns easily so watch it. Reason for doing: pure laziness.
The trick is to put the bacon in a cold oven. Then turn it on, set to 400 for about 17 mins
first of all you are missing constant heat..NEVER EVER COOK WITH ELECTRIC...second of all if you want perfect bacon you must use a cast iron pan which has been properly condition and seasoned BUT ON A GAS BURNER...you will never accomplish your desire as a decent cook with electric...
re: laurawhitetail
re: laurawhitetail
As jacquelyncoffey said - not ALL of us are lucky enough to have gas. We make do with what we have. And quite frankly, I've made some damn fine "perfect" bacon with my electric stove tops and electric ovens.
re: laurawhitetail
Maybe I am not sure what you mean by "constant" heat. I have cooked on many many gas and electric burners and even on some wood fires and never has the cycling of an electric burner or the changeability of a campfire hindered my bacon cooking.
Here is the interesting thing. Cast iron is a very poor conductor of heat so if you have an electric burner sized to the pan, it provides the most even heat to the base of the cast iron pan. On the other hand if you are using a gas ring burner, you would be better off with a pan that has better transfer of heat like aluminum or copper. If you are using an electric burner that is smaller than your pan, you would be better of with a more heat conductive pan. This would be for optimum heat distribution in the pan. You can cook great bacon in most situations in spite of less than optimal heat distribution in the pan because the rendered fat will help to even out the heat in the immediate cooking environment of the bacon. Gas does give a more immediate control of heat but this is very much diminished by use of cast iron which is much slower to heat and cool.
And then there is induction.
".you will never accomplish your desire as a decent cook with electric..."
I have cooked on both over many years and you do have to learn the nuances of both and I will leave it to the people I cook for to say if I have even surpassed "decent" :-)) One of my best meals ever was on a poorly functioning apartment stove.
re: wekick
well said.
I currently have no choice in stove/oven, refrigeration, or in general my dream kitchen because I am renting. People can have top of the line everything and still be a horrible cook.
But, hey, just cook!
you are missing the key ingredient...steady heat...electric doesnot supply this as your repairman tried to explain politely...did you ever see a chef or a southern cook using electric stove? NO...do yourself a favor and get a gas stove, and if you can afford it, get a professional one...you will become the CHEF OF THE COMMUNITY...good luck with the bacon
re: laurawhitetail
"Perfect" bacon does not, nor has it ever, required a gas stove.
re: laurawhitetail
Yeah, I think that's completely unnecessary.
I have an electric and it cooks the bacon perfectly.
re: laurawhitetail
Julia Child. Electric stove - by choice, for sure, since the island at which she and Pepin cooked in the series they did together was a special installation in her kitchen, just for the show. He had gas burners, she had electric. They never discussed why.
Your insistence on a gas stove is preposterous. There are pros and cons to both electric and gas. I have "made do" in an all-electric house for decades. I dare say no one would be able to tell, by appearance or taste, what kind of burners I cook on.
re: greygarious
I've cooked on electric for 30 yrs and gas the last 10 yrs. I much prefer gas but can cook on either
re: laurawhitetail
I've been told a number of times that electric ovens were superior because the heat is more evenly distributed. This is particularly important if you bake a lot. Gas ovens tend to be slightly more uneven.
Apparently, the ideal is a gas cook top and electric oven.
Lots of people in the rural areas of the South have electric stoves, by the way.
re: laurawhitetail
I am not sure who you are replying to about a repairman but assume it is upthread to c oliver as he is the only one to mention a repair person. He is talking about ovens in general not electric or gas. Often oven are not calibrated correctly so run hot or cold. They can be calibrated though.
There is so much goes into what supplies even heat in an oven. Some electric ovens have thermostats with a much narrower range of temperature swing than is typical in gas. One of the biggest factors in evenness is the radiant heat from the sides and this will depend on the build of the oven not whether it is gas or electric. If one has convection fans and third/fourth elements with the fans you can have more even heat if the elements and fans are used correctly in the oven program.
Many southern cooks have electric ranges but if you are specifically talking about ovens here, many specialty bakers use electric. Many also use gas ovens because it is cheaper.
I'm surprised no one has mentioned cooking bacon in the microwave. Layer up to a pound of bacon on paper towels and nuke for about 1 minute per slice. I've done bacon this way at home for years and never have been disappointed. I even have a microwave-safe bacon pan that collects the grease. This works great for BLT's and other bacon-heavy meals. Sure, I could cook it in the oven or a skillet, but...why???
re: elegraph
In the microwave, they always seem to come out hard, rather than crispy. I like bacon to melt in my mouth.
I used to cook bacon in the oven on a wire cooling rack suspended over a half sheet pan.If you require more than a few slices it is easier than a frying pan and requires less attention.My bacon of choice was a one pound package of Oscar Meyer Thick Cut. All the slices could fit on the rack without overlapping for even doneness.I think 400F. is too hot though I cooked @ 350F.Both the sheet pan and wire rack fit in my dishwasher albeit on an angle. However, since I've discovered Hormel pre-cooked bacon @ Costco I haven't cooked raw. It is good tasting bacon and just needs a minute and a half in the microwave to crisp it up. Now having bacon whenever I want it is easy & not messy.


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Photos and Description of this 1 bedroom holiday apartment in Monte Sacro
The apartment is composed of the entrance, a ligth-full living room, a nice double bed room, a full equipped kitchen and a bathroom. Domus Somalia is appropriate for a couple but, due to the comfortable double bedded sofa in the living room, it can be perfect for a family. It is equipped with wi-fi free.
- Suitability:
- pets not allowed
Why Elena Antonelli chose Monte Sacro
Recently fully refurbished, Domus Somalia 148 is a comfortable and tiny apartment to spend your holiday in Rome, whether if you have to stay in Rome for work.