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It hasn't been that long since Hollyweird struggle couple Rihanna and Chris Brown called it quits, but the rumor mill is buzzing about Rih-Rih running back into the arms of her ex Breezy-boo's arch nemesis Drake.
Rihanna has reportedly moved on from Chris Brown by dating her former flame Drake who she was involved with in 2010 and 2011.
"When she was dating Chris, he banned her from talking to Drake," a source close to Rihanna told the latest edition of UK magazine "Look."
"She really missed him during that time – yes, they went out years before but he was also a good friend to her – so calling him was one of the first things she did when she realized she was over Chris."
This "source" goes on to say that Drake has been patiently waiting
like a thirsty sidechick on Rih-Rih to throw Chris the deuces and knew it would eventually happen.
Friends close to Drake say the star anticipated Rihanna and Chris' split. The 26-year-old chart topper allegedly never stopped loving the Barbadian beauty and even sacrificed his happiness in pursuit of her.
"[Drake's been] waiting patiently on the sidelines. Just over a month ago, Drake gave Rihanna an ultimatum. He told her he needed to move on if she wasn't going to commit," an insider explained.
"His love life was paused when Chris and Rihanna reunited, and Drake claims it caused him stress headaches, writer's block and anxiety. He was obviously sick of it, but Rihanna wasn't ready for him. Now Chris and Rihanna are done for good, Drake might finally get his chance."
Rihanna and Drake have been increasing communication with each other over the past few weeks. Sources say Rihanna has even started to think she made the wrong decision courting Chris over Drake.
"Since that first phone call they've been talking again a lot and have such a connection," an insider continued.
"She even hinted in one message that she chose the wrong guy."
Depending on how much of this is actually true, Rih-Rih must be really aiming to hit Breezy below the belt this time around and she seems to know juuuust how to get to him.
However, Drake seemed over this love triangle drama not long ago when he finally addressed the situation between the three of them in a recent interview so, would he really backtrack now? WE.O.E.N.O.
More On Bossip!
Birds: A Gallery Of Celebrity 'Turkeys' Rocking Feathers
Pure Comedy: Funniest Reactions To Chris Brown & Crunchy Karrueche's Latest Breakup
Thanksgiving Canceled: 20 People Who Should Be Banned From Cooking
Celebrity Cribs: Chipotle Coppin' Fly-'Em-Out Baller Javale McGee Buys $800,000 High-Rise Vegas Condo [Photos]
Awkward Thanksgivings: Celebrities Who Got Alienated From Their Families


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subset: commoncrawl


text:
An Official Newspaper of the
Internet Community
Peter Mastaglio, of Cullen and Dykman, the attorney representing the Village of Garden City in two separate suits against the Village, the Kenny case and the Garden City Center Associates case, spoke with Garden City Life Monday morning, Jan. 25, to offer updates on the developments in these cases.
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My name is Sarah and I really enjoy making things. Though graphic design in general is loads of fun, typography is definitely my favorite. I grew up with a calligrapher in one house and a cartographer turned commercial artist in the other, so I had a bit of a taste for the stuff early on.
I've been using Adobe Creative Suite, including Illustrator, Dreamweaver, InDesign, and Photoshop, for several years and have enjoyed some hand coding with HTML and CSS as well as some various more advanced coding (things like parallax scrolling with jquery), and have a pretty decent sense of type and design. ;)
Freelance work has included a wide variety of clients from shipping and publishing companies to local hospitals and sports teams with projects such as advertisements, booklets, handouts, rack-cards, logos, copywriting and editing, website development, social media upkeep, and large scale maps.
If there's anything you're wondering about, just ask.
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PGA assistant professional at Virginia Country Club in Long Beach, Calif. . . .Competed in the 2009 U.S. Open at Bethpage Park in Farmingdale, N.Y. . . Made birdie on the first playoff hole to earn a spot at the Somis, Calif., Sectional qualifier at Saticoy Country Club, after shooting rounds of 72-72-144… Played in the 2009 PGA Bob Hope Classic… In 2008, won the Southern California PGA Metro Section Match Play Championship and the Southern California PGA Section Championship… Was a PGA Tour member in 1986 and 1989… Played in the 1987 U.S. Open but missed the cut… Works at the same golf club where fellow 2009 U.S. Open participants John Mallinger, John Merrick and Peter Tomasulo are members… A quarterfinalist at the 1981 U.S. Amateur Public Links.
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Download the mp3 (right click & save) | Or stream the podcast above
Arsenal visit the home of the champions on Sunday and our Matchday Podcast is your on-the-go guide to the Barclays Premier League showdown.
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First team stars Rio Ferdinand and Phil Jones also pitch in to offer their views on Wednesday's goalless draw with Real Sociedad, the Champions League and, of course, Sunday's clash with Arsenal.
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text:
I've never made a pie crust. Is there anything that intimidates you so much you won't try to make it?
Also...meringue...the kind that goes on top of pie. These are just two things that frighten me.
You guys make your own pasta and Worchestishire sauce and cheese. Have you no fear?
re: magiesmom
Any tips? Maybe in my 51st year I will try and tackle it!
re: Bliss149
check out pie crust 101 and 102 on Smitten kitchen. easy as.......
you can do it!
re: magiesmom
Yes, Vodka helps (not drinking it...well, maybe that helps too). But sometimes, the dough gets so soft I need extra flour so it doesn't fall apart when I lift it.
Pastry stuff in general is a little scary for me. I'm ok now with pizza dough and fresh pasta but still scared spitless about trying stuff like filo dough and puff pastry. Way too technical, delicate and finicky for a guy who doesn't really like to measure anything in the first place. :)
re: Jzone
Puff pastry is relatively easy to make and its 5x better than what you will buy, but I would never think of trying to make my own phyllo dough because it isn't worth the frustration.
Ive never really understood why the thought of making pie can reduce an otherwise great cook to a quivering mass but Ive been making pie crust since I was in high school.
Successful pie crust in my opinion is careful measuring and handling the dough as little as possible. You cant be afraid of it but you don't want to overwork it. I think that many people try to roll it out too thin or they don't give it enough time to rest in the refrigerator.
I am intimidated by Chinese and Indian dishes.
re: Kelli2006
Chinese scares me but for some reason Indian doesn't.
Indian to me was mostly a matter of getting all the spices and ingredints. (Wish I could share mine with you...I went to Indian grocery and now have lifetime supply of each spice.)
I have an Indian cookbook called "5 spices, 50 dishes." Good way to get your feet wet without large investment in the ingredients.
P.s. Maybe part of it for me is not having a lot of history and conviction about homemade being that much better than store bought. I can only think of one pie from a little town in Arkansas that I KNEW was homemade crust and I bet it had lard in it because it was so *&^%$% GOOD!!!!.
re: Kelli2006
Kelli--funny, but I made puff pastry just once and didn't think it was worth the work, so I buy frozen. I DO make my own phyllo, tho! Piecrusts don't scare me, neither do yeast breads or naan/chappati/poori, etc. Can't really think of much I'm afraid to make, other than not making just 'cause I don't care for the product.
re: pine time
I don't find traditional puff pastry to be worth the time and effort, so I usually make a quick puff that is similar to pie crust that's been rolled and folded. It puffs as much as frozen, but is cheaper and tastier.
I made my own phyllo a couple of times, but didn't think it was better (or worth the time) so I'm back to frozen.
Yes, but I've made piecrust since I was quite young. I never could get the hang of yeast bread or rolls, at least reliably. Picrust for me was pretty easy.
I think I've written before about being thoroughly intimidated by expensive cuts of meat. I would never attempt a standing rib roast, for instance. In the first place I would never spend money on such an expensive cut; and secondly I would be extremely anxious about ruining it. (I could do a steak--if I could afford one.) I don't know how to do ribs, beef or pork, either. I'd like to do a pork shoulder some time; but there is the expense. So for me, certain cuts of meat are very intimidating.
re: sueatmo
Watch for sales on pork shoulder. Around Easter or Thanksgiving, our supermarket has those "free turkey" deals if you spend enough in a couple-month period. It used to be easy for us to make the cut. BUT one year they allowed you to sub an alternative -- pork shoulder. I did it low and slow in the slow cooker (not having a smoker) and it was delicious. And I've seen it on special very, very inexpensively. So don't be afraid of it as an expensive cut!
re: sueatmo
Grocery stores in my neighborhood often run specials on pork shoulder for as little as $.99 a pound - it's usually more like $1.50-$2/lb, though. I rarely find one smaller than 8 pounds, and they're often larger, so yes, it can look on the surface as though it's an expensive cut. However, one pork shoulder will make like 20 meals, and that's for people who like to eat a lot of meat, so when you break down the cost per meal it's really a pretty good value. I do it in the oven, low and slow - you get delicious crispy "bark" along with succulent meat that way (whereas in the slow cooker you don't get the crispness).
re: biondanonima
I agree that it might be a good value. There are only the two of us, so I'd have a lot of meat to store or consume. I'll have a look in the next few weeks, but in my observation, the shoulder would be quite expensive taken out of one week's food budget. Also my slow cooker is not large.
re: sueatmo
I do my food budget by the month, it works out better. At least on paper! There are only two of us too (if you don't count the cats!)
I cook pork shoulder all the time, I do it in the oven in an iron pot. The cheapest I got it lately was $1.19/lb. Used to always be 89 or 99 cents. After it's cooked, and sauced, I put several containers in the freezer then pig out on the rest, It's totally worth it.
re: sueatmo
At Christmas I spent $86 on a prime rib and messed it up. But I learned what not to do next time.
So I would say start small if you can.
And if you do prime rib,
(1) make sure you find the damned twine you think you have BEFORE it's time to cook
(2) sit down and figure out EXACTLY what time you need to take it out of the fridge and put it in the oven, etc. Not just some VAGUE idea about taking it out sometime in the morning.
(3) Find out how you're supposed to carve the doggone thing BEFORE it comes out of the oven.
Despite the mistakes, It was still eaten every bit - I just had to work at it and the raw parts gushing blood were a little disturbing for Christmas dinner.
re: Bliss149
Here's a prime rib tip: Ask the butcher at your market or store to "Newport" it for you. He/She will cut the bones off then reattach them with butcher string. That way you bake it whole, then undo the strings and easy slicing without the bones. Cook gets to gnaw on a bone while the meat rests.
re: TrishUntrapped
Thanks both for the tips. I just can ' t afford a fine cut of meat. It isn't in the budget. An article in the paper today said that beef would continue to increase in price. Overseas demand is up, and drought has reduced cattle in TX and OK.
re: TrishUntrapped
will definitely do this. thanks!
I still have nightmare flashes of embarassment and humiliation, from 1976, when I brought my from-scratch apple pies to my girlfriend's very Italian family Thanksgiving dinner. My pies were so purdy, what with nicely ribboned edges and an egg wash glaze. But the pastry top was like a turtle shell. It couldn't be cut by anything less than a chain saw. At that moment I wanted to crawl under a rock. Then my girlfriend's father did a full belly laugh, and asked for the canolis and other Italian desserts to be brought on. As if he expected my failure, and my moment of shame, and then they would all return to their normal.
The romance didn't endure, but Al, the father, resonates as one of the greatest persons I have ever had the privilege of knowing. But I flunked pie 101, at the wrong time.
re: Veggo
Knowing the very Italian families I've grown up around, they didn't have the Italian desserts because that expected your failure, they had them because it wouldn't have been a holiday without them! I haven't been to an Italian holiday meal without an abundance of each course, and especially desserts!
Until I read "Artisan Bread in 5 Minutes a Day" I was terrified of yeast breads. I know it's not everyone's cup of tea (slice of bread? ;), but it's allowed me to get over my fear and do lots of kinds of bread. Now we also make our own pizza dough every Friday (not from 5-a-day book) and it's easy!
Now, pie crust on the other hand, I'm determined to try one of the "sure fire" easy recipes people rave about and see if I can get over that fear too. Mom always used frozen, then the roll-out kind when they came out. So I learned young that it was hard!
ETA: I've never made my own cheese, worcestershire sauce, or pasta either. (Unless you count spaetzle as pasta!)
When I make something new or terrifying, I give myself permission to fail once or twice on the way - making sure I've got enough ingredients to give it a second try without a frustrating trip back to the grocery store, also not trying something new and intimidating when company's coming - so my potential failure is my own, not anyone else's.
I used this approach making meringue mushrooms this holiday season, and they actually turned out brilliantly, prepared as I was to give it a second try!
What words of encouragement would you give a young person trying something for the first time? Can you be that kind to yourself?
re: hungryjoanne
Brilliant advice, hungryjoanne! Thank you.
re: hungryjoanne
Good advice hungryjoanne...
being prepared to make/adjust the recipe again is good advice.
I am famous for making new things with company coming. Usually tho, it is always pretty great. I admit to 37+ years of cooking experience (started at 6). so I do have alot of 'adjustment experience', or - how to fix anything going wrong.
GO for it!
re: Jerseygirl111
I find Souffle to be easy -as- pie. Hahaha. Said tongue in cheek of course, as they are both percieved to be difficult - but not!
Souffle is nothing more (in a savory hot application), a thick white sauce, flavorings, and whipped egg whites.
If you prep your souffle container, and have your guests sitting down when it comes from the oven, no deflation will happen until you cut into it.
I make a cheese souffle every few weeks for lunch with a salad. One of our favorites for a light meal that feels elegant. In many of these types of recipes, nothing tried-nothing-gained, and you will find a feel for it soon.:)
I think in many of these
Do any of you "pie crust challenged" people live in the the Connecticut/New York/New Jersey tristate area? I'm thinking maybe it would be fun to hold a Pie Making 101 class.
As many times as I post photos on here about making pie crust, I know NOTHING beats an actual hands on step by step class. Because once you get your hands on making a pie, you'll get it.
My sister "C" is one of the worst cooks ever. I am not speaking out of school, she knows it. A Coach bag is more tender than her pot roast. So I was absolutely shocked when she called and asked for my apple pie recipe to bake for a CONTEST! After she bought all the ingredients, including a pie pan, I gave her step by step instructions over the phone while she made her pie. After the contest she called back sullenly. Her pie came out so badly, the judges actually spit it out.
I went to visit her, and we made an apple pie. I should say, SHE made the pie. I touched nothing, I wanted her to do it on her own with me advising and coaching. She noted all the things she had done differently - her first pie crust had been too dry, and she had rolled it way too long, making it almost impossible to cut. The funniest thing she had done was change the amount of spices. She could not believe the filling only called for 1/4 teaspoon of nutmeg so she added a full Tablespoon of Nutmeg, and just to be safe added a full Tablespoon of CInnamon too. Oh I can just imagine those judges.
When her new pie came out, she started dancing. It looked and smelled great. She called the other contestants (her friends) and they came over and loved it. A huge success and a wow moment for my sister. "I can make a pie!" she said over and over.
So... Anyone up for a hands on apple pie demo?
re: TrishUntrapped
I took a class in Boston, called "Easy as Pie". Although I am not frightened of making it any longer, my KA does all the work. It may not be the best pie crust ever, because I don't get enough practice.
Sorry I don't live closer, or I'd join your group, sounds fun. :)
Cooking has levels of difficulty and know-how.
I would put making pie crust and meringue WAY below making pasta, cheese or Worchestchire sauce:)
Ease into it. The tactile nature of making pie crust is awesome. Tho, ehem, I use a food processor to start, then schlub the mixture together by hand at the end. Just don't overwork it. respect the need to chill it, and you can patch, patch, patch, if needed rather than working a crust to death.
The only way to get it right is to feel it, try it, learn from the process.
Start with the pie crust, find a youtube video for help in meringue, and leave the cheese for a few weeks down the line.
Viva le home-made pie!
re: Lady_Tenar
Just get a recipe and do it. As long as you knead it long enough, you'll be surprised how good and easy it is.
I have generally avoided pie crust making because 1) my first attempt ended disastrously and 2) my husband makes it look effortless. My pie crust aversion pretty much extends to anything which requires good rolling pin skills--cinnamon rolls, sugar and gingerbread cookies, etc. I also am afraid of killing yeast after doing so a couple of times with too hot water.
I recently learned about pastry cloths and rolling pin socks, which has been a huge revelation. Where have these things been all my life???! I first used them to conquer lefse-making and have decided if I can do that, I can certainly do pie crust and cookie dough.
re: jlhinwa
I was afraid to make pie crust even though I make great Italian bread and pasta. Finally decided this fall was the time to learn. I used the vodka method since it seemed user friendly.
My first time was not too good, the crust itself plus I don't think I baked it long enough. But give it a second try, my next was one of the best pies I ever ate, and the third was right behind it. I'm taking a break right now but looking forward to some summer pies this year. My fear has been conquered!
Now meringue...the one time I made it, it was quite liquid-y and, yes, I was afraid to try again for some reason. Or was that the filling? My MIL made the BEST lemon meringue, wish I had her recipe or advice. I really should try one again, maybe for Valentines? My husband would love that. I wonder why I gave up so easily.
Most important piece of advice, to paraphrase FDR: You have nothing to fear but fear itself. There's nothing to be intimidated about. What's the worst that can happen? A garbage can and extra flour/butter on hand are a baker's best friend.
There are some things I simply don't make anymore because I can get better elsewhere. Yeast breads, mostly. I have no problem getting the dough the right elasticity, getting the correct rise, etc... But I cannot get that thick, cracking crust they get at, say, the Sullivan Street Bakery. I've tried all the tricks. Steam, water in a pan, pizza stones, clay pots, longer baking, etc... I get a hard crust, but not very thick. I chalk it up to not having the same ingredient, utensils/cookware, or oven.


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All recommended hotels in Salzburg by most viewed
Address Franz-Josef-Straße 27 (Schallmoos)
Built in 1791 (the year Mozart died), the 32-room Hotel Mozart manages to retain some of the charms of that era—refreshing in a city full of low-ceilinged medieval hotels.
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The likeable three-star Hotel Hohenstauffen has been owned by the same family since 1902. The staff is accommodating; children and pets will feel especially welcome.
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Markus Sittikus is a member of the Flair chain, which means that all the usual four-star amenities are present.
Address Rainerstrasse 11 (Schallmoos)
The three-star Pension Lechner is a midrange option, located on a main road 500 meters south of the Hauptbahnhof.
Address Rupertgasse 25 (Schallmoos)
The Hotel Jedermann provides a refreshing break from Salzburg's overpowering Gemütlichkeit (a traditional Austrian sense of hospitality) while offering interesting rooms at reasonable rates.
Address Linzer Bundesstraße 49 (Right Bank)
The Ante Portas is a hostel offering apartment-style accommodation in a quiet residential area of Salzburg. Though the location is a bit more far-flung, traveling to the city's main attractions is a snap.


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Nancy L. Scherry, 82, of rural Decatur, died at 4:45 a.m. Tuesday in Adams Memorial Hospital.
She was born on July 11, 1929, in Culver, Indiana, to Rev. F.I. and Laura F. Braunschweiger Willmert.
She married Rolland F. Scherry on September 26, 1953, in Faith United Methodist Church at Fort Wayne; he survives. Nancy and Rolland were married by her father and brother.
Adeline A. "Addy" Schuller, 65, of rural Decatur, a teacher for many years, died on Monday at home after suffering an aneurysm last Friday.
She was born to Walter and Ludella Fuelling Wiese, who are deceased.
Among survivors are her husband, Dennis Schuller; two daughters, Mrs. Brad (Christine) Biggs of Decatur and Robin Schuller of Ohio City, Ohio; and a son, Dan Schuller of Fishers.


text: The cocktail that helped bartender Marc Bonneton win the Bacardi Global Legacy Cocktail Competition is a rather simple spin-off of the Ramos Gin Fizz. (Image courtesy of Bacardi.) Marco's Bacardi Fizz substitutes rum for gin and Chartreuse for orange flower water. In my latest post for FineCooking.com, I list both recipes. I've left the original metric units for accuracy, and converted them to approximate fluid ounces, so some adjustment may be neccesary. Marco's Bacardi Fizz by Marc Bonneton 50ml (1.75 fl. oz.) Bacardi Superior rum 40ml (1.5 fl. oz.) Cream 15ml (.5 fl. oz.) Green Chartreuse 15ml (.5 fl. oz.)... Read more →


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Read our original story about another finger-severing Smarte Carte accident at MIA.Marina Sammartino is a sweet 77-year-old Argentine abuelita. But ask her about Miami International Airport and she lifts her left hand to show a stump where her pinky should be. "What's going on there is a scandal," s ... More >>
You're a very important person. Someone with influence. A big-shot bureaucrat. A friggin' Dade County Commissioner! And when you travel, you expect those airlines to understand that you want to go first class all the way.


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Investigating the Effect of Light Intensity on the Rate of Photosynthesis
Light intensity is one of the factors affecting the rate of photosynthesis. Other factors are concentration of carbon dioxide, temperature and to a lesser degree, water. Light intensity directly affects the light-dependent reaction in photosynthesis and indirectly affects the light-independent reaction.
Light is a limiting factor when the light intensity is too low to allow the light-dependent reaction to proceed at its maximum rate. Light is not normally a limiting factor except for plants in forest understory of other shaded plants. Very high light intensities may slow the rate of photosynthesis due to bleaching of chlorophyll. However, plants exposed to such conditions usually have protective features to include thick, waxy cuticles and hairy leaves.
Measuring the rate of oxygen evolution using a water plant is commonly used to measure the rate of photosynthesis. Oxygen is a gaseous product, so can be measured by noting volume changes of the number of bubbles evolved (less accurate).
5. Place lamp 10 cm away from the beaker. Allow the plant to equilibrate or adjust to the light intensity for 2-3 minutes
When the rate of air bubbles is regular and a adequate (>10 bubbles/minute), place the capillary tube/test tube over the cut tip of the pondweed and then measure the volume. OR, count the number of bubbles. This should be done for 5 minutes. Repeat twice and obtain an average of the results.
6. Repeat steps 4 and 5, with increasing distances away from the light source e.g. 20 cm, 30 cm, 40 cm and 50 cm. Light intensity is a inversely proportional to the square of the distance, so as the distance is increased the light intensity decreases. Note that doubling the the distance does not half the intensity, rather quarters it.
7. Record results in a table, then plot a graph of volume of oxygen/minute OR number of bubble/minute against the distance between the lamp and the plant.
1. Why is sodium hydrogen carbonate solution used instead of water?
Sodium hydrogencarbonate increases carbon dioxide availability, and ensures that carbon dioxide is not a limiting factor for the the reaction. Plain water water may not contain enough oxygen so that the maximum rate of photosynthesis can occur.
Ideally, pondwater should be used to make up the sodium hydrogencarbonate solution. Tap water may be used to make the solution, but only after it has been left to stand overnight, so that it chlorine content is reduced. Chlorine tends to inhibit the rate of photosynthesis.
2. In some cases, a trace of detergent is also added to the water in the test tube. Explain why.
Detergent may be added to reduce surface tension. This will allow bubbles to escape freely. When surface tension is high, bubbles are of varied sizes.
3. Suggest how this procedure can be modified so that the distance between the lamp and the plant is not varied.
The power of the lamp may be varied e.g. use of 20W, 40W, 60W and 100W bulbs.
4. Why was the laboratory darkened?
The laboratory was darkened to reduce light from other sources, to ensure that the light intensity was mainly due to the lamp.
5. What are the main sources of inaccuracy in the experiment?
When counting bubbles, the bubbles may be of varied sizes, leading to inaccurate conclusions about the rate of oxygen production. If the rate of bubbling is very high, then there may be errors in counting. Another source of inaccuracy is the presence of other light sources, of which intensities may be varied by shifting shadows.
5. How can we prove that oxygen was the gas produced?
A glowing splint should be placed near the mouth of the test tube, where the gas was collected.If oxygen is present the splint is re-ignited into a flame.
6. If the gas which was produced was analyzed and found not to be pure oxygen, how would you account for this?
Water contains other dissolved gases which came out of solution and mixed with the oxygen. Carbon dioxide is expected in this mixture, particularly if sodium hydrogen carbonate was used.
7. What is the relationship between the light intensity and the rate of photosynthesis at low light intensities?
At low light intensities, the rate of photosynthesis increases with the intensity; the rate is directly proportional to intensity ( but inversely proportional to distance)
8. Why does the rate of photosynthesis not increase at very high light intensities?
At very high light intensities, the rate of photosynthesis levels off or remains constant. At this point, another factor - other than light - contributing to the rate of photosynthesis is limiting. The most likely reason for the leveling off of the reaction rate is the saturation of active sites in the enzymes catalyzing the reactions.
In the case of this experiment - the limiting factors are unlikely to be water or carbon dioxide. A limiting factor may be temperature - a slight increase in the ambient temperature may result an increase in the rate of reaction. However, a high temperatures the enzymes catalyzing the photosynthetic reactions would be denatured.


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Alex Martinez, of Cumberland, center, is all smiles after being crowned Mardi Gras King at the annual Shrove Tuesday Pancake Supper Tuesday night. Joining him in the fun are Mardi Gras Queen Emily Gnys, left, Prince Jacob Jordan, in back, and Princess Kayla Tannock. The supper took place at Christ Church Episcopal in Lincoln.
PROVIDENCE — When the North Smithfield public schools tried to raise money for interscholastic sports in 2009 by assessing participation fees, some students paid the charge willingly, but the move was met with legal challenges and dropped when booster clubs raised the necessary money to run the teams.
WOONSOCKET — Mount St. Charles head coach Jessica Shiel would have liked to celebrate a pair of triumphs on Tuesday night.
First, she hoped her squad would pull out a win over Division II-North foe Lincoln, then turn her attention to how much money the Mounties had raised during its first ever "Pink-Out" contest, with all proceeds from the gate and T-shirt sales going directly to the Gloria Gemma Breast Cancer Research Foundation.
Annette J. Belleville
WOONSOCKET- Annette J. Belleville, 92 of Woonsocket died Monday at Woonsocket Health Center. She was the wife of the late Leo Belleville.
Born in Woonsocket, she was a daughter of the late Joseph and Anna (Peloquin) Daignault. She remained a lifelong resident of the city.
Annette was employed by the Woonsocket School Department Lunch Program for over 20 years before retiring in 1994.
Rita L. Guillet
WOONSOCKET- Rita L. Guillet 102, died Monday at St. Antoine Residence. She was the wife of the late Louis Guillet.
Born in Woonsocket, she was a daughter of the late Pierre and Aline (Langlais) Barras.
Mrs. Guillet was a homemaker for most of her life. In her later years, she was a cafeteria worker for the school lunch program at Woonsocket High School. Rita was a member of the St. Joseph's Senior Citizens.
Elizabeth (Bette) Doonan
PALM BAY, FL- Bette Doonan, 89, of Palm Bay, FL, passed away Friday, February 8, 2013 in the comfort of her nephew Kai's home.
She was born in Woonsocket, RI, daughter of the late Edward James and Mary Francis (McMullen) Doonan.
Family members Edward, Paul, David and Peter predeceased her in life.
Ronald R. Lizotte
HARRISVILLE- Ronald R. Lizotte 49 of Harrisville died Thursday, February 7th after a short battle with illness.
Born in Woonsocket he is the son of Charles Lizotte, Sr. of Blackstone, MA and Anne (Perron) Richer of Woonsocket, RI. He has resided in Harrisville for the last 25 years.
Prior to his illness Ronald worked as a self-employed painter.
Ronald was a loving son, brother, father and friend. He was an avid golfer, talented musician, hunter and outdoorsman.
WOONSOCKET- Thavisinh Souphanthavong, 60, passed on February 9th.
Born January 10, 1953 in Luangprabang, a son of the late Houmpheng and Chansouk Souphamthavong.
He held an engineering degree at Luangprabang College and also studied Post graduate in India.
He is survived by a daughter, Soumalinh Tran of Woonsocket, four grandchildren, Kaiden and Carter Souphanthavong, Lana and Noah Tran. He was the father of the late Willy Souphamthavong.
Claire Lanctot
WOONSOCKET- Claire (Demers) Lanctot, 79, of Woonsocket, died February 8, 2013, after a long illness.
Born in Woonsocket to Edgar and Rosita (Brunette) Demers, Claire was married to the late former mayor Francis L. Lanctot for fifty-two years.
A communicant of St. Joseph's Church, Claire was a homemaker, a founding member of the Rosewood Pitch League and a lifelong fan of the Boston Red Sox.
Leona A. Allard
WOONSOCKET- Leona A. (Michaud) Allard, 91, of Ridge St., died February 7, 2013 in Oakland Grove Health Care Center, Woonsocket. She was the wife of the late Romeo T. Allard.
Born in Woonsocket, she was the daughter of the late Emile P. and Mary Louise (Lavoie) Michaud.
Mrs. Allard worked for numerous area textile mills, including the former Lafond Weaving, Manville, where she retired as a mender in1983. She was a communicant of St. Joseph's Church, Woonsocket and a member of the St. Joseph's Seniors.


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Apr 6, 2014 10:00 AM by Posted by Greg Smith
PUEBLO, Colo. (GoThunderWolves.com - Apr. 5, 2014) - After using some late heroics to claim a series opening win over No. 13 Colorado Mesa University on Friday night, the Mavericks turned the tables on Saturday afternoon as they swept a Rocky Mountain Athletic Conference baseball doubleheader over the host Colorado State University-Pueblo ThunderWolves at Rawlings Field.
The Mavericks scored four runs in the top of the sixth inning of Game 1 to come from 2-1 down en-route a 6-4 win. They then scored six times, while hitting a grand slam, in a controversial seventh inning of Game 2 to claim a 10-4 victory and the series lead heading into Sunday's 9-inning series finale at high noon.
With the wins, CMU, improved to 23-7 overall and to 17-4 in RMAC play extending their conference and Mountain Division lead. The Pack saw their 3-game winning streak snapped and fell back to .500 at 16-16 while slipping to 12-9 in the conference and out of first place in the Plains Division standings as New Mexico Highlands swept a home doubleheader against Regis to improve to 14-8 in the RMAC, assuring the Cowboys of the division lead until at least next weekend.
In the Saturday opener, the ThunderWolves got off to a quick start as senior third baseman Mario Sanchez (Tucson, Ariz.) led off the bottom of the first with a home run to left, his second of the series. The Pack then extended the lead to 2-0 on a Evan Kenebrew (Sr., Colorado Springs, Colo.) RBI single that plated Dominick Bregar (So., Pueblo, Colo.), who now has an active 21-game hitting streak thanks to a pair of 2-hit games.
Sanchez, who went 3-for-3 in the game and 5-for-7 on the day then plated Lonny Schoon (Sr., Colorado Springs, Colo.) in the second inning as the Pack went up 3-0.
However, the ThunderWolves would not score again until the seventh and final inning as a solid relief effort from Matt Allen helped the Mavericks stay in the game.
Meanwhile, in the top of the fifth, the Mavs would get on the scoreboard thanks to a RBI double by pinch-hitter Jordan Liester before cashing in for the 4-spot in the sixth. Lead-off man Sergio Valenzuela, who went 3-for-3 in the game, and Leister, who remained in the game to serve as the designated hitter, had the biggest blows as they registered back-to-back 2-run singles that tied and gave the Mavericks a 5-3 lead, respectively.
Both teams then scored runs in the seventh to complete the scoring as Allen improved to 5-1 with the win after giving up just five hits and a single run in 4 2/3 innings of work as CMU's third pitcher. Garrett Carpenter earned a 1-batter save, his third of the campaign, while Jesse Bristow (Jr., Heber, Utah) suffered a hard-luck loss thwarting what was a respectable start. He went 5 2/3 innings giving up seven hits and four earned runs but fell to 4-3 on the campaign.
In the second game, the Mavericks were the ones to get out to the quick start, jumping out to a 2-0 lead in the first inning. However, Sanchez scored on a double play in the bottom of the first before a Bregar RBI single in the third tied the game at 2.
Kenebrew, who now has a RMAC co-leading 14 doubles, and Schoon then traded spots with 2-baggers in the bottom of the fourth to put the Pack up 3-2 before reserve catcher Derek Goodwin (Jr., Diamond Bar, Calif.) drove in Schoon with a run-scoring single to extend the ThunderWolves' lead to 4-2 after four.
The Mavericks would answer right back with two runs in the top of fifth, including a game-tying Austin Kasier bomb to left. Things then spiraled out of control for CSU-Pueblo in the top of the seventh. After a 1-out Carpenter single, Kaiser, a strong RMAC Player of the Year candidate, laced a double that was ruled fair to the chagrin of the Pack players, coaches and fans. That play put the Mavericks in front 5-4.
Moments later, a walk, wild pitch, RBI single by Liester and hit batsman then loaded the bases for Kevin Mitchell, who hit a grand slam off the right field scoreboard to complete the day's scoring.
Reliever Cody Lahman (2-1) earned the Game 2 win for CMU while Ricky Casler (0-2) (Jr., Vail, Ariz.), the third of six Pack pitchers to work in the strategy-filled game, suffered the loss
The Mavericks tallied 11 hits in each game while the Pack finished with nine in each contest.
1 hour ago


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Amid a split with Paramount, Cruise shows he's still a team with Holmes. Plus: Britney, Cameron and more
Credit: Bauer-Griffin
Published: Friday Aug 25, 2006 | 06:15 PM EDT
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Paging Carol Brady: Nicole Richie turns back the clock Wednesday, donning a psychedelic frock for a dinner date with new constant pal Brody Jenner at Los Angeles restaurant Mr. Chow.
Copyright © 2014 Time Inc. All rights reserved. Reproduction in whole or in part without permission is prohibited.


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Above: Bar 83
Why worry about where to go on a first date, when you should be worrying about what to wear? Here's a list of the best first date bars in Singapore that won't disappoint, just in case the person you're meeting does.
For intimate moments: 28 Hong Kong Street
This bar is so hush-hush, your date will be impressed for sure
Ambience: Being elusive is the new exclusivity and that's where this subversive bar resides. Their website has links to just about nothing, and the signage on top of the bar reads "28". If you walked through the walkway, you would have missed it. But here's where being suavely impressive will come about when you bring your date. Push the door and surprise with a swanky New York-esque bar in its full dimly-lit glory. Smug if you want to, but cease any cornered smile once you are seated in the booth as proximity here is close and intimate. Service is personalized at a raise of a hand; they'll even walk you out the door once you're done.
Food & Drinks: Michael Callahan is the general manager and Head barman of the joint. In tangent to his designation, it's needless to say that cocktails (from $16) rule supreme here. Categorized in helpful ABV classes (don't get drunk on your first sip) and grouped together from where it originates, the concoction here calls for both the adventurous and the faint-hearted. With cocktails boasting names like Whore's Bath, Literate Lass, Clark County Cousin and Tai Tai Tipple, there's enough conversational pieces to go around. Bar snacks like the tantalizing Truffle mac & cheese balls ($12) scratches the surface of a hungry belly.
Ideal For: Conversationalists and cocktail junkies.
28 Hong Kong Street, 6533 2001
For new-aged art and discerning music: 83
83 is full of cozy corners you can snuggle up in
Ambience: There's a blend of refined cool and chic elements found at this bar-restaurant opened late last year. Futuristic chandeliers, retro-inspired zigzag flooring, baroque-styled furnishing, and street art adorning the walls create a juvenile lavish ambience. A hand-carved, life-sized tiger is thrown in for good measure. Expect your date to be wowed, if not by you, then by the mishmash interior work at this jaunt. Sexy tunes dished by local stalwarts JNR, Cosa Nostra, Pushin'On, Brendon P and Ulysses makes this an ideal post-party stop.
Food & Drinks: The owners of Sabio Tapas Bar & Restaurant and L'Entrecôte on Duxton Hill have kept their cuisine offering much like the latter with a French-inspired fare; and you know what they say about those lovey-dovey French. Hot and cold bites (from $16) like oysters and 'Drunken' Snail Croquettes are available. Just don't forget the breath mints. And since you are on a date, go for the sharing plates ($18-46) with pasta, meats and seafood of choosing. Kick start your evening with a magnum bottle of Delamotte champagne ($145) because you go big that way. If not, go for their draught Swiss beers or ruffle through their extensive list of cocktails.
Ideal For: Artsy couples who enjoy delving into all things creative. 83 will inspire endless vocal diarrhoea of said variety.
83 Club Street, 6220 4083
For all that jazz (and whiskeys): B28
If you're feeling James Bond-ish (and if you think your date is Pussy Galore), head here
Ambience: Whiskey – the man's drink – has long been synonymous to the gallant and debonair nature of its consumers. James Bond usually downs one before and after a big fight. Martinis? Adorable. And that's what you'll find at Mike Soldner's 35-seater bar, a collection of over 100 different kinds of whiskeys. The bar's dark wooden beams, cream painted brick walls, and plush and cosy furnishing all exude the same vintage exclusivity as American city bars of the 60s. Aural and visual old school jazz furthers the ambience into one that is classy and stylish.
Food & Drinks: All whiskey labels here come in nips ($10-$247), drams ($17-$420) or doubles ($29-$714). Depending on availability, bottles go from $267. Your partner's not into whiskey? Old and New World wines, craft beers and cocktails by Singapore's 2009 Diageo World Class champion Aubrey Sim are for the pickings. Dive straight into their Cocktail Hour Specials (5.30pm-8.30pm) as 15 cocktails are priced at $15 (usually priced at $22-26) and comes with complimentary rounds of the delectable pork sandwiches from Roast & Host.
Ideal For: Suited gentleman and ladies dressed in their nines looking for a place for a pre or post dinner date.
Basement The Club Hotel, 28 Ann Siang Road, 9026 3466
For the sunset experience: SkyLoft
Nothing like panoramic views while sipping skyhigh tipples
Ambience: Nestled on the rooftop of iFly in Sentosa, the newly opened bar-restaurant offers a spectacular view of the sunset as chill out tunes emit from the speakers. From 8pm onwards, "Live" music from local bands like Jack & Rai, Shirlyn and the Unxpected and Sara & 53A provides the soundtrack of your romantic night. Stay at the 60-seater rustic outdoor alfresco area as you enjoy the sea breeze and drinks, or move in to the minimalist and futuristic indoor setting for a lavish dinner.
Food & Drinks: SkyLoft serves modern European fusion cuisine with main course starting from $20. Their extensive drink menu from beers to wines and liquors will give you and your partner a reason to stay way past the sunset.
Ideal For: Hopeless romantics who are into nature's spectacular sight.
#05-0 iFly Singapore, 43 Siloso Beach Walk, 6270 0602


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We originally booked this Hotel in October last year communicated with Hotel and requested a room which overlooked the Pool. Agreed to pay extra and all was confirmed by e-mail. On arriving at Hotel in July we were shown to rooms overlooking the road, and on asking for the Pool side rooms which had been confirmed last year were told... More
- Reservation Options:
- TripAdvisor is proud to partner with Expedia, Booking.com, Hotels.com, Travelocity, Priceline, Odigeo and Tingo so you can book your Hotel des Colonnes 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.
- Also Known As:
- Hotel Des Colonnes Greoux Les Bains, France - Provence


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Best bartender ever
- Joanie Jan 27, 2010 05:37 AM
So you all talk about these famous bartenders in town, most of whom I haven't dealt with due to not being a huge drinker and just not getting to those places, but Casey at Lucca (both North End and Back Bay formerly Sasso) is one of the coolest guys and under appreciated. He's fun, funny, makes the bar area feel like a party, turns you on to new stuff (my friend really enjoyed the Huntington) or listens to what you really want (pear and ginger for me). Gives tastes of stuff, both food and drink. The combination of nice patrons and mgmt with good food and drink makes the bar of Lucca (this time in Back Bay) a great place. Standouts were the mushroom risotto, butternut squash ravioli (not too sweet), bacon fritter (with the parsnip soup) and pound cake. Three of us got the $37 prix fixe that's offered until 7PM and had a wonderful time. The dining room is beautiful too but personally, I'll sit at the bar every time. I guess I should add this to the 5 fave thread that's going on right now.
re: beandog
Cheers for Reggie!
re: Taralli
reggie rocks. mon-fri nights at the blue room.
re: hotoynoodle
Dry, fresh ginger martinis - mmmmmmm!
re: beandog
Reggie threatened to retire last year, but it never happened. He is our #1 fav. Lucky is the patron of Reggie St. Paul.
Tom Schelsinger-Guidelli formerly of Craigie on Main, soon to be ??
re: kimfair1
Damn, I didn't mean this to be a list of everyone's faves, should have had a different title and given him props within. Oh well, let the list begin.
re: Joanie
Oops! I'll be sure to check out Casey's skills in the near future!
Completely agree: Casey is a great bartender on all counts. Been following him around for years.
Josey Packard at Drink. Not only does she make a mean drink, she's also been on Rachel Maddow's show many a time which just increases her coolness in my book.
re: DoubleMan
Rachel's a well-known proponent of the cocktail renaissance who lives in MA -- I'm not surprised she'd be at Drink on occasion.
re: BarmyFotheringayPhipps
Yes, but it would be a 2 1/2 hour drive. The drive home would be a nightmare.
re: bobot
Drink has a truly all-star roster to me, but Josey and Misty (since Green Street) remain my enduring favorites - I am always happy to see John and Scott across the bar as well, and Joe is an up-and-comer in my book - really, really nice guy learning fast and listening very carefully all the time.
re: rlh
Agree on Misty and Josey. Misty's another one I've been trailing since her B-Side days, though per the interview I did with her for drinkboston.com after she got her B.A.R. certification (google "A Rhodes Scholar of Bartending"), she got her start at Lizard Lounge under Brother Cleve's tutelage. I finally connected the dots on Josey as the singer/guitarist for Chelsea on Fire, whom I'd seen several times at the Middle East or TT's years back.
Is Joe the young guy who was working construction a year ago, never climbed behind a bar in his life before Drink? He is excellent, and an inspirational story. Also a testament to Gertsen's training / leadership skills.
re: MC Slim JB
That is precisely the Joe that I mean - and John was even able to get an amateur like me to produce a mighty fine batch of Tom and Jerrys over the holidays - now that's a testament to his skills (and his terrific personal recipe is not exactly the same as the Notes on the Facebook page, BTW)!
re: rlh
I second the Joe nomination. He can go from serving a group of Bee's Knees and other simple cocktails to rather complex ones depending on his audience. And the more enthusiastic you are about things, the more he feeds off of them.
Another nomination not mentioned in this thread (plenty that I would 2nd or 3rd) is Derric Crothers at Green Street (was Alchemist Lounge). Has a lot of hustle but is attentive and careful with his drink measurements -- I've seen him work a bar normally staffed by two himself and as a customer, I didn't feel gypped by the experience.
A few more would be Scott Holliday of Rendezvous, Max Toste of Deep Ellum, and Matthew Schrage of No. 9 Park.
re: barleywino
That is a superb blog, my go-to when I'm stumped for something novel to make at home. They are relentless in their research!
re: MC Slim JB
Thanks for the kind words, bw and mcsjb! Perhaps another mark of a good bartender for me is one who will be willing to find a new drink for me to write about (how many Vieux Carres or Manhattans can I write about or people want to read about?). It sifts through who knows just the menu and who does their research (and can mentally access it).
re: yarm
As much as I like the aspect of all of the things that people will concoct for you, it is a blessing and a curse. There have been several times where I've seen you talk about something whipped up custom that looks really tasty but some combination of me not feeling that I have enough cachet to ask for it and/or not always remembering exactly what was involved.
re: jgg13
It's pretty rare lately that there's a post without a recipe, so iPhones and the old fashioned paper method can help out. Otherwise, take the concept and adopt it for your own customer-bartender interactions and seek out novel drinks. Cachet? I think it's more knowing how to ask. Like, "Hey Hugh, what have you been tinkering around with lately?" or the like. If I don't know the bartender, ordering the first off the menu is a good first step for them to understand you. And if the place is new to me, there'll probably be enough novel cocktails that I don't have to go off menu (a lot of places you can drink through the menu in a short period of time).
re: jgg13
That sounds like Scott Marshall: also excellent.
re: MC Slim JB
That sounds right - I remember overhearing the guy I'm describing talking about the barsmarts exam. I've ended up at his station the last handful of times I've been there and have enjoyed his work
re: jgg13
I found this hambone pic of Scott: http://drinkboston.com/2009/09/12/bee... He makes fine real-Tiki drinks, by the way.
re: MC Slim JB
Yup, that's him. I'd found a different pic on drinkboston but it was too hard to tell from that one. Thanks. He made a blue blazer for the gf the last time that we were at his station, despite self-admittedly being out of practice it was still a lot of fun to watch.
Speaking of tiki, I wonder (ie hope) if they're planning on doing the tiki sundays again when the weather gets warm.
re: MC Slim JB
Scott is usually the guy we go with if Misty isn't available. He's really very nice and has introduced us to some great stuff. We also went to the class he taught at Stir recently on Winter Warmers - we had a batch of the Bishop's Punch at home this weekend and it was a great way to beat the cold!
re: bostonbroad
Scott is my Go-To now that Ben left. next would be Misty then Josey.
re: ScubaSteve
Misty & Josey have been are top two choices for a while now, with Scott (now that I know his name) right up there in terms of enjoyment.
re: ScubaSteve
I thought Ben had returned. Not so?
re: MC Slim JB
admittedly i have not been in about six weeks and on my last visit he was still absent.
this is great news.
re: MC Slim JB
I hope so - he was my go to guy right up until the day he left. But he had left to go work for a liquor distributor so focus on some other aspects of his life, so if he's back, it might be a little bittersweet for him.
re: MC Slim JB
I thought that I saw him a week or two ago, but since I'd heard he had left I figured that maybe i was confusing him w/ someone else as it was somewhat busy and I was fairly distracted myself.
re: Alcachofa
North End
re: phatchris
Oops, yes, meant "N.E."
re: Alcachofa
I've seen Casey at both Lucca and Lucca Back Bay.
re: Alcachofa
I think Back Bay is Tues. and Thurs. and North End is something and Sat. He changed days a while ago so not sure but I'm 100% on Tues. in BB and Sat. in the NE. Maybe I like him so much cuz he took some of my music advice, and actually liked it!
re: Alcachofa
Update: Josey was on and better than ever last night - Drink was totally swamped, but she (along with Misty, Scott, and Joey, in particular) were really on top of the crowd doing great things with the spirits and creating smiles all around.
My awesome new short list cocktail a la Josey is the Oaxacan Old Fashioned - wow ! - she suggested it after a first round 1919 and my request for something else with the mole bitters. The final round Tipperary was also a pleasant surprise but not as truly special and unique.
Also, the revised menu has some great food at fair prices now as well - specifically the gougeres without filling at 6 for $2, the thick handcut very crispy fries with garlic mayo dip, the wings (a little high at $10 for 5 but so amazing), and the grilled cheese.
Is Lolly Mason still in town? Last I heard, she was at Upstairs. I wouldn't call her "best" by any stretch of the imagination, but she's certainly among the most entertaining: Allstonian and I used to watch her public access show on Friday nights just to see what utterly insane, vile-sounding thing she was going to make that week.
Thanks, Joanie. Will check it out.
I would give a shoutout to the two fine lasses who were tending bar at the dining room side of Trina's last Friday night - they were making some mighty fine drinks with speed and grace - and heck, they knew how to make a Green Point with nary batting an eye. That gets an A in my book.
re: Bob Dobalina
Emma and Emily
re: ponyboy
Thanks, PB - Which gal has the great ink?
re: Bob Dobalina
And last I knew she was still at Green Street as well.
re: rknrll
Awesome - thanks. I am a fan - I hope they are roundly appreciated by the hipster crowd at Trina's.
re: gyppielou
He is now running the show over at Drink. Rarely tends bar anymore, as far as i can tell, but he very much sets the tone for the place.
re: jajjguy
Actually, John steps in pretty frequently and makes drinks, especially when it's really busy and he definitely keeps the energy focused and amazing most of the time there.
Alice at the Board room at the TD Banknorth. Her smile even makes the game losses feel okay.She remembers what everyone orders!
Carrie at Craigie. To take nothing away from Tom (whom I will certainly catch up with wherever/whenever he lands), I learned pretty early on not to be disappointed when he had a night off and Carrie was in charge. She's embracing her new role as senior bartender and has been doing some very tasty experimenting.
re: jajjguy
agree-- as a former pastry chef at L'Espalier, she knows a thing or two about how to satisfy taste buds
re: barleywino
re: jajjguy
Carrie is awesome and is my new go to bartender at Craigie since Tom left.
re: kimfair1
We sat with Paul at Craigie recently and he was pretty darn good, too.
re: bostonbroad
I really like Paul, too.
Friendly, a conversationist, and cares about his cocktails.
No one has mentioned the bar staff at Eastern Standard but I feel that Jackson and his crew are as good as any in Boston. Plus ESK has one of the most well stocked bars in the city. Especially when it comes to bourbon and rye whiskeys which are my favorites. I was in there one day for lunch and started talking with Jackson about whiskeys and came away really educated about all the different distilleries and their products. I love their version of a Whiskey Smash and they also do a perfect rye Old Fashion too.
re: RoyRon
ES is constantly mentioned, it goes without saying at this point I think. Altho all the people at Drink should be a given by now too.
re: RoyRon
IMO, while one can certainly single out some great bartenders at ESK, the entire staff does not deserve an automatic nod in this discussion. I've been there on at least two occasions (if not more) when an experienced bartender guided me through my order and then left me to someone obviously not very experienced or particularly skilled.
While I can't speak to who this might have been, Drink shouldn't be an automatic either according to this scathing review from a DC-area cocktail blogger: http://ajiggerofblog.com/2009/09/09/r...
In other words, to get mentioned on a thread such as this one you don't just happen to work at a particular bar, but need to do it the old fashioned way: earn it.
re: Canadian Tuxedo
I forgot to throw in a positive comment, however, so how about some props for Max at Deep Ellum?
re: Canadian Tuxedo
Max rocks!
he always has something new or special for me when i show up during the day.
i still have dreams about the Gun Shop Fizz he made for me during this past summer.
re: ScubaSteve
I keep missing Max when I go, so I will give a shout for Dave, Evan, and Jen.
re: Canadian Tuxedo
Agreed 100%--both ESK and Drink certainly have duds on staff. But Jackson is great. Was there on a recent packed Saturday night at his station and he took the time--in-between making scores of drinks--to chat about various cocktails both on and off the menu, discuss the pros and cons of a few ingredients, and even to pour me sample of a housemade infusion I happened to ask about--without my asking for it. All without missing a beat, taking drink orders simultaneously from across the bar and from the wait staff. Truly impressive skills, great service, and excellent drinks. Best bartender ever? Not sure, but certainly one of the best I've had the pleasure of encountering.
re: Canadian Tuxedo
I've found Drink to not really be all that great of a spot if it is crowded, once they start having to send waitstaff around for the folks milling around that's when it seems to start breaking down. The drinks are still usually pretty good but the combination of hassle & errors that pop up at times make it not worth it. The bad part is that I'm having a harder and harder time finding times that both mesh with my schedule and tends to be uncrowded there, c'est la vie :)
re: ScubaSteve
That's the problem, those times aren't typically easy for me. Of course, that's true for most folks which is why it is easier to go there during those times. :) I was a bit surprised this Saturday, arrived at 5 to find that there was already a decent standing room crowd built up - that was my first weekend foray in quite a while so hadn't realized it was already busy time by then.
re: jgg13
I know exactly where you are coming from in terms of crowds and timing.
Plus, I find that if one is a regular it seems that you can get interesting, creative, new drink creations (or so I've read). But since I cannot make it down enough to be remembered, I always have to start the discussion of what I want and don't want from the beginning. I feel I have to take up time proving my cocktails "bonafides" so I don't get yet another gin/St. Germain variation and really dive into the interesting stuff. The best bartenders don't always make the best interviewers/interrogators...
re: Canadian Tuxedo
My gf runs into that more than I do as she's much more likely to do the "I'm thinking something that tastes like ..." routine than I am, but her requests are typically offbeat enough that unless it is busy they either suggest something new-to-us or will concoct something on the fly.
One friend of mine was disappointed after hearing me talk about how they'll guide you, custom craft things, etc only to realize that the bartender (josey) was mainly suggesting the same handful of drinks (which are now mostly represented up on the cocktail board). I pointed out that these were still all new-to-her and she quite liked them, but I suppose I did too good of a marketing job and she had pictured everyone receiving some sort of custom recipe every time, which wasn't a very reasonable expectation.
When I do go down the interview route I'll ask what's on their mind when they say they have something. If I'm not really familiar w/ the drink (if it is not custom) I'll ask what goes in it, and can steer away from that if it sounds like "yet another gin/St Germain variation", to use your words.
re: jgg13
With some of the bartenders there, when you try to steer them away from their ruts, they do get a bit discouraged and walk away from you. It's one way where the menu-less system fails -- you aren't necessarily getting novel drinks, more what the bartender wants to make you, so you end up with less choice, not more (unless you start naming drinks by name or recipe). This is not all of the bartenders there, and the ratio changes depending on how busy things get (a downside of going on a slow night is that they send bartenders home so even that's not a great plan anymore).
re: yarm
Good to know on all sides (didn't realize that about slow nights). It is almost never an issue for either of us as I usually either know exactly what I want or have a pretty good idea and she is more devil-may-care about the whole thing anyways.
I guess my main point though was that some people are going to expect the impossible, that every time they order a drink that they're going to get some magical concoction that no one has ever seen before. Even on a slow night that isn't very reasonable, but that definitely is the image that a lot of folks I bump into seem to have.
re: jgg13
Assuming you avoid the peak-period crowds at Drink, which I agree are ruinous to the experience, you can get a novel experience every time, but it takes some work on the customer's part. Unless you have a really good memory, you'll need to take some notes so you can say, "Done that, done that, done that, ooh, there's one I haven't tried!"
re: MC Slim JB
The memory part is key. Thankfully my 3G reception has improved dramatically at Drink so I can consult yarm's site when I'm trying to jog my memory :)
re: jgg13
I certainly see what you're saying here. And sometimes people do expect too much. On the other hand, if a place bills itself as a place for premium cocktails and charges accordingly, I'm less likely to let things slip. I went to a place once and paid 12 bucks a drink. They were out of the proper glass for it and it was served to me in a tumbler. Ok, fine. They can't control that. But then it was just a really weak drink that tasted out of proportion. Really? For 12 bucks? My girlfriend order a drink too and the sugar rim promised wasn't there. I don't like busting chops but if we're going to spend a total of $24 on two drinks, the little things matter.
re: Tom Servo
I'd say there are far more Boston bars getting away with that kind of murder, which is why I take the trouble to patronize the handful of good ones.
re: jgg13
I'm one that always held Drink to a higher standard, in part because of all the crazy positive talk and the concept of no menu = serious exchange with the customer.
I could walk to Craigie, Rendezvous, or Green St. and order off the menu (especially if the place was busy), or ask for some guidance off menu if nothing struck my fancy. So when I went to Drink I would hope for that conversation that would result not in something magical or concocted for the first time on the spot, but a drink that wasn't just the closest thing to my description in the bar's current unwritten cocktail menu.
I haven't been since this menu board has gone up, so I hope that helps. But since they prided themselves on having no menu, I don't want something that obviously is in an unprinted menu and not really what I was trying to describe.
For example, my earlier comment about getting another gin and St. Germain cocktail resulted when I was being served by Misty shortly after they opened one afternoon. So maybe four other patrons in the bar at that point. I wanted a gin drink, heavy on the vermouth, and mentioned that perhaps it would be along the lines of a "50-50." I received this: http://cocktailvirgin.blogspot.com/20...
A good drink and perhaps the flavor profile was in the ballpark. But I realized later that the drink sounded familiar when Misty described it to me because I had read about it on the Cocktail Virgin blog several months earlier.
So in addition to the Fort Point (which they were batching for the after work rush), the "Means of Preservation" was obviously another drink on the invisible menu. In my opinion, just write them down and if interested in pushing the boundaries the customer can use that list as a jumping off point.
re: Canadian Tuxedo
"in the bar's current unwritten cocktail menu."
Gertsen described it to me as something like "Even though we do not have a menu, we do have a bar program." The bartenders all are responsible for the same 500 drink recipes or so. How they decide to mentally access them or ignore them unless the drink is requested by name varies by individual bartender.
re: Canadian Tuxedo
BTW I noticed this weekend that they've revamped the new menu board into a two column affair. The left column is "if you like this" and the right column is "try this". The left column was most of the drinks in the original menu board.
re: Tom Servo
I've never gone on a friday (I don't think), but I'd imagine "war zone" or at least more crowded than I'd prefer.
re: Tom Servo
Six pm on Friday is too late, in my experience. Big stupid after-work crowds, sequeing into big stupid Friday-night-out crowds.
re: MC Slim JB
Hmmm. Duly noted. Maybe we'll try to get there right at opening or try another time.
re: Tom Servo
6pm can be dicey on a Friday if you absolutely want a Bar Seat.
i've been there some Fridays at 6 that were half full and some that were fairly busy.
also, on Fridays you can sometimes see a thinning of the herd around 630 as the after-workers leave before the night crowd settles in.
i find it best to call when you get close. if they answer they'll let you know the current occupancy rate and if they don't answer assume they're slammed.
re: yarm
Yarm, thanks for that bit of insight. I have not been a regular at Drink, but when asked where to get the best cocktails in town I always point people to Craigie instead. I could never put my finger on it, but I always got the sense that at Craigie it is always about the customer while at Drink it is sometimes about the bartender (and not in the trying to get people to drink good cocktails that don't include flavored vodka, but in the general interaction with guests).
That always seemed a bit like I was accusing Drink staff of being divas, which I'm not. So your explanation sounds right to me.
re: Canadian Tuxedo
I love Craigie, have had great experiences with Carey (sp?) there, but it is painful to try to get seated at that bar 95% of the time.
re: MC Slim JB
As the kids (used to?) say, true that.
Probably all situational. I work nearby, and until very recently, lived within walking distance to Craigie. So I could time my visits to beat the rush early or late.
But I find the prospect of avoiding the crowds at Drink also painful. And for me there is a much bigger investment in time getting there, so that factors into my calculations.
I also learned the hard way that if I'm planning on an early visit to call ahead and make sure they don't have any special events going on. Those of us who aren't prolific cocktail bloggers or reviewers don't get invites and have to go elsewhere to wait for the time when the general public can enter...
re: Canadian Tuxedo
I've gotten stiffed at Drink a few times by private parties, too, but I can always use the walk from the Red Line.
FYI, I never accept invites to industry / press events of any kind. My non-reviewer self does attend (and pay for) general-public events like the occasional LUPEC shindig.
re: MC Slim JB
They have gotten better about posting re:private parties on their Facebook fan page. We've about-faced before and gotten back on the subway, although in warmer months, the Franklin Southie isn't that bad of a walk.
re: yarm
just a reminder that Franklin Southie, although friendly, isn't one of those places that measures their drinks out with a jigger (with the exception of the bar manager, Joy), it's more "let's just sling some of this and that into the glass and see if the customer notices"...not a place to go if you're serious about your drinks
re: Canadian Tuxedo
Curious to see what direction the Craigie bar goes in now that Tommy no longer steers the ship. Tommy's somewhat edgy drink creation isn't something easily replaced.
Also, I do have to add that I have had bad nights at even my favorite drinking establishments and favorite bartenders. They're allowed a bad day at the office too every once in a while, I guess. Although it comes at the expense of your $$ and time, so I understand the anger (my way of dealing with it skipping them in the rotation and coming back later than normal).
re: yarm
I'm hoping all will remain well at Craigie. Carrie s a helluva bartender, and we had the six course tasting a while back with Paul s our bartender, and he did an amazing job creating a cocktail matches, both to match with each course, but also as a progression of liquors that worked quite nicely. Will they have new funky Tom creations on the menu as often as now? probably not, but I trust (by experience) that the folks taking over for him know what they're doing.
BTW here is a kink to an article about what Tom's doing these days (taking a break), and where he's going (no clue as of yet).
re: kimfair1
Great to know that other bartenders at Craigie will match cocktails to the tasting menu. I saw Tom do that once for another customer and was kicking myself for never going for that particular experience before he left.
re: Canadian Tuxedo
aside from their own original creations, I hope they can also reproduce Tom's corn cocktail and threadneedle cocktail this coming summer, among other things
re: ipsofatso
Peter Cipriani from Stella & The Franklin is my favorite.
Though he can only apply his trade in limited fashion these days due to Erbaluce not having a full booze license, James who works there is the best mixologist I have ever encountered. When I met him he was working at Highland Kitchen, he made the best drinks I've ever had. He's also a walking encyclopedia of drink knowledge, both practical and historical. He made his own infused vodkas, his own grenadine-- every thing was fresh. It opened up a new world of drinking for me. Whether that's good or bad, you decide ; )
re: Tom Servo
WOW!!! I love James as a wine enthusiast, but I never knew he was a mixologist as well. What I do know is that he is one of the nicest, chillest, friendliest bartenders in town. And he remembers names, even obscure ones.
re: yumyum
He is the ruler by which I measure bartenders. I absolutely love the food and people at Erbaluce and will be back there as often as I can afford it, but if James moonlighted at a bar one night a week, I'd make it my business to get down there ; ) He just a super nice guy as you point out. My girlfriend used to order drinks by whatever color she was in the mood for and James would always come up with something new and match it, which I thought was really nice of him.
re: Tom Servo
He has a very limited palette to work with at Erbaluce. Maybe ought to see what Corey is doing over at Coppa with a beer/wine/cordial license: much broader range and a bunch of tasty cocktails within those strictures.
re: MC Slim JB
James does cordials over at Erbaluce, too. It's still limited obviously when compared to a full bar, but I was as always impressed by what he came up with when we were there for our anniversary last friday.
re: Tom Servo
I love Erbaluce, but I am less impressed with the bar, and I think a broader toolkit would help. Beyond wine, he's barely got more than a bunch of amari, a couple of vermouths, and a few orange cordials to work with. Even a genius will find it tough to do many exciting things with that. Why not sloe gin, more vermouths, monastery cordials, genever, pisco, Pimm's, Heering, some other liqueurs?
re: MC Slim JB
Also, Erbaluce doesn't carry Fernet Branca (although they do have Luxardo Fernet).
Erbaluce is absolutely wonderful, wowing me dish after dish, but their bar is not the star.
I agree about Coppa; Corey (ex-Drink) is doing impressive things within the constraints of a "cordials" license.
re: Tom Servo
Agreed about Erbaluce -- it's one of my serious crushes these days. James makes the experience even better, by recommending wines that are perfect while keeping it fun and easy.
I concur, Casey is the best. I never understood why he has never been part of the "best of" awards. Management over there should start promoting him better.
Love this.....
Red Sox season ticket holder and love eating and sitting at Bars and watching the action
Top Bartenders I have ever seen?
Joe McGuirk - Bside, Game On and Highland Kitchen...Old school and fun to watch...turn me and my husband on to the high life
Cousin Dave Cagle - Bside and Deep Elum...boy I miss that place, southern charming bartender
Jamie Walsh- LaMorra and Game On but does anyone know where he is now? Did he quit the bar scene? Greatest one liner bartender ever he is OLD SCHOOL good. Ask him what are the 3 things that never get talked about in a Boston Bar
The Gang at ES- I love this place I wish I came down more
The new guy at Clio is amazing: very ambitious cocktail menu, lots of original creations, serious versions of classics, and authentic Tiki drinks. A huge upgrade there.
re: MC Slim JB
I've yet to make it to Clio. Is there a bar at which one can just have a cocktail without eating from either the Clio or Uni menus?
re: Canadian Tuxedo
Yep, Clio has a full standalone bar. Used to drink and not eat there often when I lived closer to it.
re: MC Slim JB
Thanks for the information. Not that I don't want to eat from both the Clio and Uni menus at some point, but that is a slightly more expensive proposition than dropping in for a very good cocktail or two.
re: Canadian Tuxedo
Clio has a bar bites menu in addition to serving the full menu at the bar, but it ain't cheap: average plate is probably $10-14.
Recently spotted Tom Guidelli Schlesinger at Eastern Standard, not behind the bar, unfortunately, he was doing front of house, picking up a few shifts for the cash, he told us.
Eastern Standard
528 Commonwealth Avenue, Boston, MA 02215
re: Alcachofa
I've had many drinks by'im, but never any "craft cocktails". He's a great bartender. Hmm, maybe I'll start asking him to mix up something more fantsy-pantsy next time.


text:
The City of South Bend received and rejected a total of four proposals for use of the vacant building that once housed the College Football Hall of Fame.
One of those proposals called for the creation of a Hall of Faith.
It comes as part of the Whole World Outreach efforts of the New Life Deliverance Center.
The facility calls for a biblical museum and a convention center. The Hall of Faith would primarily be used to host seminars for pastors from around the world.
"And then it's going to be all kinds of pastors coming here and we're having seminars and we're going to teach them and we're going to love them and say hey, what are you doing here? You're behind the sacred desk and you're not doing deliverance? The pastors are coming the top evangelists are coming for deliverance here," said Executive Director Bob Bassler. "I told them (the city) this has been prophesized just as you know the truth, that's the truth, and it's up to them to give in. If they attempt, I told them, to do something else with it, he said, it won't work."
Last month, Bassler twice held Sunday services inside the Hall of Fame building and he said the experience brought him to tears.
Bassler typically holds services at the neighboring Century Center.


text:
Unprofessional Fridays: 11/21/2014
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Nintendo's all-stars assemble once again, resulting in one of the best reasons to own a Wii U (and eight GameCube controllers).
The move to more powerful consoles has resulted in a prettier looking wrestling game, but also a far less enjoyable one.
Far Cry 4's open-world provides ludicrous moments and enough chaotic fun to make it worth your while.
Game »
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Digital Distribution is the concept of purchasing digital media via the internet and having it sent to the user directly via the internet. No physical representation of this content is given but the content resides on the users hard drive and is legally owned by them.
Digital distribution method for PC games. Direct2Drive is maintained and owned by Gamefly Digital Inc.
The 2004 Electronic Entertainment Expo (E3) took place at the Los Angeles Convention Center in Los Angeles, California on May 11-13. This was the 10th annual E3.
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Combat that occurs on water.
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Using stealth often requires the player to accomplish their objective without being detected by enemies. Methods of detection can vary from game to game, and can be based on an enemy's line of sight, how quiet the player is, or even how the player interacts with the environment.
Steam is a digital distribution service owned by Valve. Originally created to distribute its own games, Steam has since expanded to become the de facto standard for digital distribution of PC games, and supports community features, downloadable content and achievements. Starting 2010, Steam now offers Mac games as well.
Xfire is a downloadable instant messenger client and Digital Download Store for Windows. It is targeted at gamers and has many features related to gaming.
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text: Washington Post Gives 'If you like your plan' Promise Four Pinocchios by John Sexton 30 Oct 2013 Share This: Glenn Kessler at the Washington Post does a nice job explaining why the President's oft-made claim "If you like your plan, you can keep your plan" is not remotely true and why the administration's current excuses are not believable. Kessler points out that even back in 2009 the GOP and the Associated Press argued that the President could not possibly keep the promise he had made about people holding on to insurance plans they liked. Nevertheless, the President ignored his critics and kept making the same simplistic promise over and over. Now that hundreds of thousands of cancellation notices have been received by people on the individual market the White House is claiming the Affordable Care Act is not responsible. Valerie Jarrett, Obama's top advisor, tweeted "FACT: Nothing in #Obamacare forces people out of their health plans. No change is required unless insurance companies change existing plans." But that's simply not true or at least it's only narrowly true if you make a Clintonian parsing of her statement. Within a few months of passing the ACA, Health and Human Services drafted regulations which controlled the "grandfathering" of existing plans. As Kessler points out "HHS wrote them extremely tight." Effectively, they wrote regulations to insure very few existing plans could survive. Jay Carney tried to spin this yesterday saying "It's correct that substandard plans that don't provide minimum services that have a lot of fine print that leaves consumers in the lurch, often because of annual caps or lifetime caps or carve-outs for some preexisting conditions, those are no longer allowed — because the Affordable Care Act is built on the premise that health care is not a privilege, it's a right, and there should be minimum standards for the plans available to Americans across the country." That's an admission, though you may have to read it a few times to get it. Kessler concludes "The president's statements were sweeping and unequivocal — and made both before and after the bill became law. The White House now cites technicalities to avoid admitting that he went too far in his repeated pledge, which, after all, is one of the most famous statements of his presidency." He gives the President's promise four Pinocchios which according to this explanation of the Post's rating scale means it is a "whopper."


text:
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About the one I'm looking for...
i am looking for a long term relationship with somone who can communicate and enjoys being herself. not being afraid of new experiences. no couch potatos or women who enjoy t v 5 hours a day. movies on the sofa with popcorn are great. i have a wheaton terrier. you must like a dog. i would like to find someone who enjoys home improvements, painting and fixing up houses. a woman who would enjoy playing tennis, bike riding, swimming next door, skiing,walking and gardening. i am not lazy nor a work alcohol. you would not be a mule but enjoy doing things. around the house and yard. she must love to dance. i can cook very well.
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