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Cava Vs. Torito
- 1sweetpea Sep 12, 2009 08:26 AM
My SO has suggested Spanish tapas as his choice for his 40th birthday dinner. Right now, we're planning on it being just the two of us, but I'm toying with the idea of inviting another couple to join us. We haven't yet been to either Cava or Torito, but which should I choose for a) food b) ambiance c) service? I am aware that the two restaurants are in different price points. For this particular evening, I won't consider price as a factor.
Based on what I've seen of the two restaurants' menus online, it would seem to me that Torito's menu is closer to what one would traditionally expect from (essentially) Spanish tapas, while Cava's menu takes more liberties with the concept and is quite playful. Can anyone comment on the two menus and the execution of dishes?
Are the dishes at each restaurant true to Spanish tapas, size-wise? Can we expect a $16.00 plate at Cava to be tapas-sized or will it be a more "small plates" size, meaning more substantial? For that matter, will a $7 plate at Torito be tea saucer-sized and really only a few bites on the plate? If 6 dishes are suggested at Cava, is that also true at Torito? I have a tendency to go nuts and order too much, subsequently stuffing myself silly. What is a realistic number of dishes to order for two that will give us lots of variety on the table, but not too much? We're not dessert eaters so the focus will be on great food and wines ... and of course, good company!
For dish size, etc, Torito's were smaller but I don't feel like the were less substantial.
Cava: http://www.flickr.com/photos/jlunar/s...
Torito: http://www.flickr.com/photos/jlunar/s...
Menus are there too, but again - from 2007! I remember CharlesYu recently posting about Torito being good as well, so you may wish do dig that thread up. Not much on Cava, that I recall.
http://www.foodpr0n.com/ -- food. is. love.
I've only been to Torito, but it's one of my Toronto favourites. I think you'll find most dishes tapas-sized verus small-plate sized (to use your terminology)... not always tea saucer, but relatively small. Atmosphere is on the causal side, small and buzzy... warm and friendly. I think Cava is a bit more formal, but that's only gleaned peering through the window.
As for the ordering dilemma... part of the fun with tapas is that you can just keep it coming. Instead of trying to order everything at once you can pick two or three dishes to start and then keep ordering at suitable intervals until you've had your fill. When we eat tapas we usually place orders 3-4 times (we are dessert eaters) during the course of the meal. Also, this lets you start with the lighter, more delicate dishes and then work your way up to the meatier or more substantial options. And we always keep the wine coming!
Either way, please keep us posted on your dinner - and happy 40th to the SO!
By Toronto's standard, IMHO, both places are pretty good, each having their own 'hit and miss' dishes.
In general, I found Cava's meal to be at least 30% more than Torito's for the same amount of food. As for taste, personally, I prefer Torito's food. For example, I prefer Torito's Tongue and cheek over Cava's Braised beef cheeks. The former better textural play with the introduction of the ox tongue and more aromatic! I also prefer the better value ' no filler' crab cakes of Torito's over Cava's rather mediocre Salt cod cakes. However, Grilled sardines at Cava is better executed than in Torito's. After all, sardines had been McDonald's speciality all the way back to his Avalon days! Lastly, Torito's addictive Flan de Chocolat is pretty hard to beat! If not for the calories, I can easily eat two or three for dessert!
re: Charles Yu
Thanks for the detailed responses! Sounds like Torito is the way to go. We can try Cava another time. I think I read in another thread that Torito has a downstairs room that's pretty cozy. That sounds perfect. I can't wait. We live in Windsor and it's pretty slim pickings for interesting ethnic food, beyond Vietnamese. The last couple of times we went for Spanish tapas in Toronto, we went to Casa Barcelona and Embrujo Flamenco. Both were okay, but neither really impressed me. I'm looking forward to the evening.
re: 1sweetpea
If it's a nice day, try to get on the patio (in the back). It's quite lovely.
re: Ediblethoughts
It won't be until late October. I'd guess that the patio will be long closed by then.
re: 1sweetpea
Maybe--but maybe not. I didn't look too closely but I have this vague recollection of some paraphernalia to keep diners warm out there. But I might be getting my patios mixed up. So you could check...
I've been to both and I preferred Torito. As I recall the plates are about the same size at both, and all roughly consistent with what you'd get in Spain. I'm afraid I can't remember much else about them.
Hi! I realize you have made your decision and am sure you'll enjoy yourself at Torito. I just wanted to add that the dishes at Cava are more in the small plates style and far more intricate and I believe superior to Torito. For a special occasion or not, you cannot beat the service and the amazing knowledge the servers possess at Cava..........the wine list also shines. Enjoy your night.......looking forward to hearing your review of Torito!
I tried Cava tonight and ordered:
I didn't dislike any one dish and we found the eggplant quite fantastic. The cauliflower was quite nice but I found the beans rather unimpressive. The other dishes were some where in the middle. At Torito, I literally loved every dish. And, maybe it's what I ordered but I found the portion size much smaller at Cava (I found the portion size of the pinchos really aggravating!). I wasn't worried I would be hungry at the end of the meal at Torito; I was getting that feeling towards the end at Cava.
As an aside, the service was great.
I'd go back to Torito but not to Cava.
re: Ediblethoughts
Thanks for the heads up, Ediblethoughts. I've given this a lot of thought, and though I'd really like to try Cava sometime with a few friends, I've definitely decided to take my group (probably 10 or 11 of us) to Torito. I'm planning to foot the bill for the food, but I'm hoping Torito will be cool with having our guests buy bottles of wine (and pay for them as they get ordered) for the table. It really sounds like it will be the right choice for grazing and sipping throughout the evening.
re: 1sweetpea
I'm afraid I'm going to have to disagree with everyone else here. I ate at Torito a few weeks ago and I've eaten at Cava several times, though not recently. I went after reading Charles Yu's posting and I was disappointed. As I posted on the other thread, it was good but not spectacular. I think it was an off night because the tongue and cheek dish that Charles raved about was not very good at all. It was tender but had no flavour. I think we finally determined that they had left off the sauce, which apparently makes the dish. The rest of the dishes were good but not wow.
Cava is fancier and more expensive but I definitely preferred the food. Except the churros, which were so-so. And the restaurant was very loud. But some of the dishes were very memorable. I still remember a pistachio ice cream that was out of this world.
But if you're paying for 10+ people, Torito is probably the way to go.
re: chefhound
I think a lot has to do with which dishes you order. A person who is more "meatatarian" will have a different take (since different dishes) than a fishy veggie like me.
re: Ediblethoughts
Can you give us a price Edible?
I am one of many who, having spent $70+ for food alone at Cava, have left hungry.
Doesn't seem right!
re: sumdumgoy
I didn't leave hungry but we spent $115 including the above and 2 desserts (one of which was meh--the donut thingy--and the other was good but not great--molten chocolate cake Ibera or something like that-----this is why I copy and paste menus) and two alcoholic beverages. I was with two people that have relatively small appetites (I ate the lion's share of most of the dishes). We spent about the same amount at Torito and we took home leftovers---and I was stuffed.
re: Ediblethoughts
Warning: this will be a lengthy and very detailed report.
Well, the night of our reservation finally arrived. I had arranged with Veronica (the owner) for the food bill to be handed to me at the end of the evening, while my guests would order bottles of wine and pay for those that they ordered. This was to be a 40th birthday celebration, so we were treating my boyfriend to the evening. I wanted the group to experience everything the tapas bar had to offer, so we decided to have essentially one of everything on the menu (with the exception of the soup and the almond cake for dessert). To that, we added a second quail, second order of sardines, second braised cheek and tongue, two extra orders of the special, which was frogs legs, and a second order of the churros. This was simply to allow everyone an opportunity to have some of every dish.
I must say that everything went incredibly smoothly. We received 2 or 3 dishes at a time and were able to place the empty plates on the bar behind us to make room for the next items. It was really exciting to have such a parade of dishes over the course of the 4 hours that we were there. Everyone had great fun, fabulous food and some really lovely wines. We played a little seat rotation throughout the evening, so that our guests could sit by the birthday boy and have a chance to chat with him or else mingle with the others.
Most dishes provided only a forkful for each diner, but that's all that one might really expect in an evening of tapas grazing with a few friends. It was a bit awkward cutting the five shrimps in half, or divvying an already puny quail, but everyone was game to just have half a shrimp or a nibble of quail. My boyfriend was joking with me when we got home that I should go into great detail on each dish in my chowhound recap of the event, as I am now an authority on the menu, having eaten my way through it. So, here goes:
Our first arrival was bread, cheese, olives, gherkins and pickled onions. It was unexciting, but an appropriate start. The next few dishes were brought to the table within moments. There was an orange salad with radishes, toasted pepitas, lettuce and a sherry vinaigrette. It was very pleasant, though not something I'd necessarily seek out on my next visit. The third dish was a bed of black lentils topped with beets and goat cheese, frisee and a red wine vinaigrette. I liked this dish very much. It was eye appealing, had great textures and was a great marriage of flavours. Fourth was a special salad of the day, which was mainly sunflower sprouts, which I adore. Next, we received an arugula salad with shaved manchego cheese, toasted almonds and a quince vinaigrette, the smoked trout dish with potato salad and avocado mayonnaise, the jamon serrano, and the fish ceviche, which was a mix of an unnamed white fish, corn, yam, cilantro and some crunchy corn "nuts". The smoked trout I could live without. Plenty of restaurants serve smoked trout, so for me, it wasn't special. I loved the serrano ham, though it was a bit difficult to handle the tissue thin slices and divide them into enough pieces that everyone could have a nibble. We managed, and everyone agreed that the taste was sweet and melted in our mouths. The arugula salad was yummy. I'm a big fan of arugula and manchego, so it was impossible not to make me happy with that combo. I loved the ceviche. I fell in love with it in Peru, and Torito delivered a lovely version. This was a generous portion. I can't wait to go back and split one only two or four ways (I'm very greedy when it comes to good food!). Next, the Spanish tortilla, pan-fried sardines with romano beans, fennel, mint and parsley salad, and the piquillo peppers stuffed with salted cod and tapenade sauce arrived. The tortilla is a pretty arrangement of four cubes. It was a little awkward to divide into nine portions, but we managed. It was very nicely done. I make my own at home often, though with far less oil and mine is very tasty, but with the extra oil and in a professional's hands, the end result was silky soft and very rich. The sardines were a good size. They were nicely cooked and the beans had a fabulous texture and colour. This dish I might forgo next time, but only because there were so many other favourites of the night. The kitchen was kind enough to divide the piquillo peppers into portions for us. I recall it being very tasty, but I'd like to have it another time with only a few others, so we could have more than one taste. I'm having trouble recalling details about this dish. Maybe the wine was starting to mellow me.
Veronica was amazing with her ability to free pour nine glasses from one bottle. It was a great opportunity to have a few sips with each round of dishes, then move on to another bottle, though I must say that her recommendation proved popular with our group. Of 7 bottles consumed, 5 were the one she recommended, which she referred to as Luna ($50). I should have written down the info from the label, but didn't. I have a cork, though. The wine list had been updated from what's on the website, so I can't be of much help in that department.
Back to the food! Next to arrive were the Andalusian chickpeas and spinach stew, crab croquettes with parsley aioli, and grilled king fish with Basquaise sauce. The chickpeas were delicious, but I didn't see a single leaf of spinach. It's possible that a small amount was included, but by the time the dish was passed to me it was just chickpeas and sauce. No biggie. It was very tasty. The crab croquettes were also very nice, but again, I'd have liked a more substantial portion. The two croquettes were pretty mangled after being cut into nine bite-sized bits. The king fish was a winner. I don't recall each ingredient, but I had a couple of bites and really enjoyed them. King fish is an oily, mackerel-like fish, so you must be a fan of those strong flavours or else this might not be for you. Next up were shrimps al ajillo. The downside of this dish was that there were only five shrimps and one piece of toasted baguette. The upside is that we split each shrimp in half and I was lucky to have the extra half. Not everyone took a bit of the bread, so a nice bite was left over for me, with a lovely pool of the ajillo ... yum! A fine example of simplicity being best sometimes was the next dish. Patatas bravas with chorizo. I've never tasted chorizo so tender and melt in your mouth. The oils released by the chorizo coloured the potatoes and rendered them nearly as tasty as the chorizo.
It's worth mentioning that in general, I'm not a red meat and poultry lover. I love my veggies, fish and seafood, but the red meat items were the stars of the evening, along with the daily special of frogs legs. The quail with pomegranate sauce and seeds, with a side of squash puree was a fantastic blend of tastes. The flatiron steak, which the kitchen cut into nine pieces, was cooked perfectly, as was the fried egg on top. As I said, I'm not a red meat lover, so I wouldn't rush to have this dish again. However, the braised beef cheek and tongue was sublime. It might have been my favourite dish of the night. Ours was served with lots of reduced red wine sauce. I drank the remaining sauce after everyone had their portion. We had two orders, so everyone had two bites of each. This dish was so packed with flavour and a juxtaposition of textures. My second favourite of the night was the lamb loaf, which was a substantial portion, with a sauce of currants, apricots, almonds and saffron. Wow! This dish rocked!
We ordered a tripe stew, knowing full well that more than half of our party would balk and avoid even trying it. Despite being a pho and dim sum lover, I do not care for tripe. I find the texture unappealing and the bile-like flavour not one I enjoy. That said, I was interested to try honeycomb tripe in the hopes that it was soft and well stewed and sauced. Indeed it was! There was plenty of tripe for four people, so I had a few bites. There were also chickpeas in the dish, which were yummy as well. Thankfully, the tripe had been stewed to nearly fall apart consistency and the sauce was delish. I'd eat it again if my party ordered it. The frogs legs had a very light dusting of flour and were not very greasy. They were tender, rich and tasty -- much better than chicken!
We were quite full from the parade of tapas that graced out table, but, it being a birthday celebration, we agreed to a chocolate flan (with one birthday candle), a plate of Blue Benedictin cheese with toasts, figs, nuts and fruit, churros with a decadent dulce de leche/cajeta sauce, a cheese plate (cantal, aged manchego and more Blue Benedictin). The cheeses were good, but probably not necessary as nobody really had much appetite at this point. The chocolate flan was nice, but I wouldn't have it again. The churros were really good. They came hot from the fryer but without a hint of excess oiliness.
The most interesting portion of the evening for me, after the delicious food and wine, was an opportunity to meet the chef, Luis. Veronica mentioned that they would be on BT making tamales on November 2 and we promised to watch. Luis was awesome. He is so proud of what he does. He emerged from the kitchen carrying a bucket with an octopus that he'd been preparing for Monday evening's special (so be sure to head there on Monday if you want some of this tapa!). With great passion he explained how he was preparing the octopus. As an avid chef, I was fascinated. He also let us in on the secrets of imparting such rich flavour to his braised cheek and tongue dish. Then, we got to talking about his sunflower sprouts. I confessed that I am an amateur sprouter myself and he promptly dove into the kitchen and returned with a tray of sprouts. He shared some tips for sprouting with me and invited me to return sometime to sprout with him. I won't turn him down. He also invited the five of us (that remained at this point) to return on a slower night of the week for a special evening of tapas that he would prepare exclusively for us. We were ecstatic and plan to return in about a month for this event. We parted with a hug and a kiss on the cheek and I was positively aglow. It really was a perfect evening from start to finish. I thank Veronica and Luis heartily for providing the venue and seamless service and treats. They've made some new friends and avid fans. I can't wait for my next visit! With the customized menu, it's sure to be an extra special one.
re: 1sweetpea
I'm glad you enjoyed it. I have the same general taste in food (veg & seafood---but with an incongroups medium rare steak thrown in every 5 or 6 months or so to fill a yen) so many of the dishes other CHers raved about (and your faves of the evening) are stuff I'd never order. Which is obviously kind of a pity since they do get the raves...
I think that I'd have lost my mind if I'd only been able to have small bites of some of those dishes! It's great that you and your friends had such a good time sharing though.
re: Ediblethoughts
Ooh! I forgot one dish that I really enjoyed. The merguez sausage was delicious. The only disappointment was that the accompaniment was simply chopped tomatoes and cucumbers. Not that it was bad, mind you, just a little uninspired.
I was a little sad not to have a second bite of many of the dishes, but with so many in total, I needed to pace myself. I look forward to returning and focusing on my favourite dishes of the evening. There were many, though, so I'll have to round up a few friends. Otherwise, I'll be making a real pig of myself.


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Christine Teigen
Christine Teigen was born on November 30, 1985 in Delta, Utah, USA as Christine D. Teigen. She is an actress, known for Exposure: Sports Illustrated Swimsuit 2011 (2011), Live from the Red Carpet: The 2014 Grammy Awards (2014) and Live from the Red Carpet: The 2014 Academy Awards (2014). She has been married to John Legend since September 14, 2013. See full bio »
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Business Development Manager-Office Fit Out-£100,000 OTE
Business Development Manager-Office Fit Out-£100,000 OTE
This innovative company have built an excellent reputation by consistently exceeding expectations and building long lasting relationships. The organisation has clients and partners nationwide from, SME's, large corporate and private clients. You will have considerable scope to develop your career with a market leading company who continue to strive for excellence and always achieve it giving you the edge when presenting solutions to clients and partners.
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A market leader in the office fit out/refurbishment sector requires a motivated and tenacious New Business Development Manager. The key to this role is the ability to provide the best solutions for your clients via a consultative sell and proactively sourcing new accounts, maintaining existing ones and enhancing long term relationships and closing deals effectively. You will be expected to manage the full sales cycle from lead generation to close. Predominant markets will be office space, laboratories, retail and education.
Experience Required
This position requires a self-motivated and driven new business hunter who is proactive. The business development manager will ideally have experience in selling this type of office fit out service with an average order value of between £500K - £5,000,000. You will have extensive experience within design and build of office fit out, also be a team player who has the ability to work autonomously and efficiently within a team. You should be comfortable in business 2 business environments and have good communication skills, confidence and the ability to articulate yourself clearly.
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The business development manager will initially start on a basic salary of between £60-£70K with a very attractive commission structure which will bring your on target earnings in the region of £100K in your fist year. With room to earn considerably more, you will be given training by the company to develop your commercial awareness and develop your career.
If you would like the opportunity to discuss this position further, apply online today or contact Sam Palmer 02034 756519 for a confidential discussion.
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Date Advertised : 13 Mar 2014
Sorry, this position is no longer available.
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Tonight's gig was initially billed as a 7-inch release show for Voytek's first record, but pressing-plant issues have delayed the physical release, giving the party punk band an excuse to rock the stage without any wax to hawk. Instead of those serious-faced musicians who are seemingly more concerned about obscure time signatures and viral marketing plans than with getting on stage and letting their hair down, Voytek are set to entertain, record release or not. The band draws from a punk sensibility with a juvenile sense of humor, a strong sing-along element, a touch of sloppy nihilism, and a lot of stage chatter. Teenage Moods, Cozy, and Hot Rash round out the bill. (Photo by Stephen Cohen)
Fri., April 8, 9 p.m., 2011


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Album Rating: 5.0 | Sound OffPoor Labree always gets shit on. Probably deserved.
Album Rating: 2.5hes no tommy rogers agreed lmao
Digging: Steve Hackett - Out of the Tunnel's Mouth
Album Rating: 2.0tommy sucks now especially cause of all the shitty shit shit shit shit things they throw on his voice to make him sound like a pussy but ive always liked his growls for some reason and his cleans on tsc are awesome
labrie fits more in a band like new found glory or maroon 5, he ruins them and his solo shit is also atrocious
Both bands are pretty lame and they both have terrible vocalists.
Album Rating: 2.5labrie isnt even bad on the first few albums tommys always been a dick sucker and dt's music is sooo much better than this heap of shit images and words rapes any of these fags albums CONFIRMED by willie so sup
Album Rating: 2.0images and words is a 3, and i like some pop ballads a lot but the ballads on images and words are absolutely, without a doubt, not even one doubt, fucking utter asshole shit
Album Rating: 2.5theres only 2 ballads and theyre short so you are gay you only focus on them but weve been over this before i rule and you suck i guess thats just how life goez
Album Rating: 5.0Images and Words has DT's best written ballads agreed.
Album Rating: 2.0i dont focus on them, but they ruin the album completely
under a glass moon and learning to live are vintage prog thou but the album is inconsistent as fuck
they get boring after a while. and i prefer Awake to I&W, and Labrie's voice is pretty tolerable on it so m/
Digging: Insides - Euphoria
Album Rating: 3.0 | Sound OffSweet review, man. Enjoyed the read, and I'm glad you like it so much.
I agree on the interludes, but not on this album's continuity. I mean, Astral Body's intro takes like a minute to get going, and I can't help but get annoyed by the amount of wankery there. There are plenty of other examples in other songs, but that's the most immediate example.
Album Rating: 2.0yea awake rules good ol fashioned prog
Album Rating: 2.5you guys want some awesome prog metal? check that crimson glory album that just got reviewed, i know you wont but
Album Rating: 4.0excellent review dude. pos'd
Digging: Skyharbor - Guiding Lights
Album Rating: 4.0kill go away
Digging: Soen - Tellurian
ou guys want some awesome prog metal? check that crimson glory album that just got reviewed, i know you wont but
Album Rating: 4.5 | Sound OffThanks for the kind words everyone!
Digging: Run the Jewels - Run the Jewels 2
Feature THIS NOT OMAHA :D (no offence, Jacob)
Album Rating: 4.5 | Sound OffI love Jacob but I really wanted this feature.
Someday my review will be gloriously advertised on the front page. Someday.
Album Rating: 2.0Damn I disagree with almost every word in this review--even the "the's," but I admire your willingness to admit bias, as well as how well this was written overall. great job, man. I'm glad to see you continuing to write, you do very well. Pos.
Bands: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z


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What the fudge?! A comedy night devoted to G-rated, all-ages-appropriate humor? Darn it, its almost too much to wrap our minds around. These comics dont need to resort to foul mouthed language and raunchy subject matter to get belly laughs; host Mark Fitter is not only a comedian but a pastor, and Nick Arnette has performed alongside Jay Leno, Jerry Seinfeld and Tim Allen. And get this: the nights headliner, Chris Blackmore, is an effing magician! Gadzooks, theres just so much squeaky-clean fun to be had. Bring the kiddies.
Mon., Dec. 22, 7 p.m., 2008


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: Over 300 teams from 200 colleges from parts of the country are participating in the national-level sports meet for 'PSN Trophy' under way at PSN College of Engineering at Melathediyoor near here for the past two days.
Managing Director of City Union Bank, N. Kamakodi, inaugurated the three-day event on the college premises on Friday and inaugurated the indoor auditorium in the presence of Usha Natesan, Director (Research), Anna University – Chennai.
Besides the trophy, cash awards would also be given to the winning teams, a statement said.
More In: TAMIL NADU | NATIONAL


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Cotija cheese
- r
- red Apr 30, 2006 02:55 PM
So I picked up a big block of Cotija cheese at the store today and I've no idea what to do with it. Aside from using it over salad like feta, what else can I do? I know I've seen recipes but none come to mind. Suggestions?
Use it like a wetter version of parmesan.
I've added it to meatballs, sprinkled it on pasta and added it to eggs. Anything that would benefit from a little added saltiness or tanginess is a good candidate for cotija.
I use it over tacos and combined with a better melting cheese in a quesadilla snack. The delicious Cafe Habana grilled corn also has cotija: http://www.foodandwine.com/recipes/ch...
You can also use it as a filling for Enchiladas mixed in with some veggies (Zucchinni comes to mind)...
I think there are two versions, a fresh wet one and a dryer version that is used for grating.
When I think of Cotija, I think of corn. Two ways:
Side Dish:
saute fresh shucked corn, grilled, peeled and chopped anaheim peppers, sliced tomato, sliced onions, garlic. Crumble cotija cheese over it and serve as a side dish to grilled meat(s).
Grilled corn, spread with your choice of butter/lemon/mayo/crema and rolled in grated cotija cheese--sprinkled chile powder optional.


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Show your little one's your appreciation and let them know that their part of your wedding with this adorable Flower Girl Tee.
This great custom product in dark pink from our department Kids & Babies and T-Shirt category can be printed just for you in the size and style you like. The design Flower Girl was created by WickedCool and uploaded to Spreadshirt for you to have printed on a T-Shirt. Next to a host of other great customized designs, you can find this Flower Girl design in Spreadshirt's Weddings category. If you are interested in topics like Bride or Flower Girl, then you'll love Flower Girl designs by WickedCool. Spreadshirt also offers a huge selection of custom t-shirts, hoodies and accessories for the category Weddings as well as top bridal party clothing. WickedCool's designs have already impressed many of our customers, so we are sure that we've got right stuff for you! Spreadshirt is your destination for great designs of all kinds – whether it's Bride, Flower Girl or bridal party. We are sure that you will find something nice in our shop, there are many amazing custom Weddings t-shirts, hoodies, or accessories for you to find! Tags: Design ID: 11755757
Freddy Fazbear's Pizza Designed by Katsuhicon
Ash Flying Seagul T-Shirts Designed by jobby
Dill with it T-Shirts Designed by eat
Elf Costume T-Shirts Designed by flavored
Winner Winner Chicken Dinner T-Shirts Designed by THATSHIRTCRAY
Damn Gina Men's T-Shirt Designed by rouzdesign
White Shark T-Shirts (Short sleeve) Designed by BreakingBizzar
The grand daddy of the Spreadshirt Collection, this premium t-shirt is as close to perfect as can be. It's optimized for all types of print and will quickly become you favorite t-shirt. Soft and comfortable, durable and thick, this is a definite must-own and a Spreadshirt recommended product.
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|Total (w/tax)
|Total (w/tax)
Book Description:
Ross Bentley. Race teams have discovered great benefits can be derived from "tuning" their driver to perform at his/her full potential. Thus, this book is for everyone who works with a driver: engineers, crew chiefs, team owners, mechanics, and the driver's parents. This unique book instructs the driver's support team how to prepare and communicate with the driver so the driver delivers the best performance in races, practice sessions, and off-track team functions. Written by veteran racer and driving coach Ross Bentley, this book helps the driver's support team devise effective approaches to "tuning" their driver. It will help them identify techniques that do and don't work with their specific driver. The result should be better communication and a driver who is "tuned" for success.
Tags: Engineering-Transportation, Automotive, Racing,


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(Rosters of NIH Scientific Review Groups)
Submit Progress Report
Progress reports for applications subject to the Streamlined Noncompeting Award Process (SNAP) and for Fellowships must be submitted electronically using the Research Performance Progress Report (RPPR).
The RPPR is a federal-wide progress report that replaced eSNAP; it allows extramural grantee institutions to submit an electronic version of the Progress Report to the NIH via a web interface (See Guide Notice NOT-OD-13-035). The RPPR will eventually replace the use of the PHS 2590 for non-SNAP awards.
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Pi Kappa Lambda at CNU
Iota Mu Chapter
Pi Kappa Lambda was organized in 1918 at Northwestern University in Evanston, Illinois, with a charter granted by the state of Illinois. The first chapter, Alpha, elected as its first member, Peter Christian Lutkin, Dean of the School of Music. His initials in their Greek equivalent – Pi Kappa Lambda – provided the name of the Society. There are more than 200 active chapters. In 1940 the Society of Pi Kappa Lambda was admitted to the Association of College Honor Societies as the representative in the field of Music. The primary objective of Pi Kappa Lambda is the recognition and encouragement of the highest level of musical achievement and academic scholarship. The Society is convinced that by recognizing and honoring persons who have enhanced their talents by serious, diligent, and intelligent study, others will be stimulated to do the same. Moreover, the Society believes that it serves these criteria by granting charters to institutions that provide an atmosphere conducive to musical achievement and academic virtue. Membership in Pi Kappa Lambda requires that seniors be in the upper one-fifth of their class and juniors the upper one-tenth of their class. Faculty members are elected to membership in accordance with regulations stated in the National constitution and the chapter by-laws.
Dr. Clyde W. Brockett, President
Iota Mu Chapter, Pi Kappa Lambda
|Inductees 2014
|Inductees 2013
|Inductees 2012
|Inductees 2011
|Inductees 2010
|Inductees 2009
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|Inductees 2004


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I hope one day, even though they said it´s untreatable, that you will wear a Survivor T shirt at a Relay For Life walk.
Click Here if you Like this Comment 14 persons like this.
Here here #1, I agree!I share his love of newspapers. My father started me collecting historical papers as a boy. My first was from the day Kennedy was assassinated. I recently cleaned out a closet in my moms home and found a first edition Boston Globe memorializing Woodrow Wilson´s death. "Stilled is voice which once spoke to whole world." They used to be a chronicler of history.
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I applaud Mr. Scaif´s recognition that a fair-minded, politically neutral, and historically accurate newspapers are critical to the survival of America. So what makes his newspapers capable of answering this challenge, when the "great" newspapers cannot?
Click Here if you Like this Comment 23 persons like this.
As a survivor, I pray for his recovery.How many people under 25 read a paper today or even care about the news ?Newspapers aren´t worth collecting today with a rare exception.
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If you're an emerging writer or filmmaker with a passion for creating animated family films, the following message is for you!
Open day 29th October: Hosted by VFX legend John Swinnerton
Our next open day is going to be hosted by John Swinnerton of the legendary Peerless Camera Company. John has been working at Peerless since the days of Terry Gillam of Monty Python, having started off as a camera operator and working his way up to Compositor and VFX Supervisor.
Reasons to be Creative 2014
Last week Ash Miles and myself spent a fantastic three days filled with education and inspiration at Reasons to be Creative in Brighton. This is a conference that brings together some of the most talented designers, coders, filmmakers, animators, installation builders, illustrators, and artists who offer a little window of insight into their work and careers.
Delve into the career of a CG animator with Eamonn Butler
We've got a very special open day coming up this week, when we'll be joined by Eamonn Butler for an insight into his career in VFX. And if his film 'Beans' (above) is anything to go by, Eamonn's sense of humour will keep you entertained throughout.
RWBY Returns!
Hello folks, it's been a while hasn't it? Seems like an age since I last clamoured around the blogosphere. Well, here I am, making a triumphant return for your pleasure and amusement to talk once again about the amazing online show - RWBY!
Story, Character and Animation Masterclass with artists from Pixar
VanArts and Pixar Animation Studios are coming to London for a 3 day event this coming August, offering you a fantastic opportunity to learn from a Pixar Story Artist, Pixar Art Designer and Pixar Animator.
MPC wants you!
If you're after work in VFX, keep a keen eye out for the movements of MPC in the next few weeks!
A truly VFXcellent week!
Last week was super busy for everyone here at Escape Studios, as we crammed in a heck of a lot of VFX related activities, we visited and hosted some of the most skilled artists in the business and simply had to blog about it!
Double it! Two Escape webinars on the horizon...
It's fair to say that we're well known amongst the VFX community for our top quality online VFX content. When it comes to educating yourself in the realms of VFX, Escape Studios YouTube/VLE (Virtual Learning System) will more often than not be on your list of first stop offs for online tips.
CG Student Awards 2014 – Enter Your Best CG Work Now!
This year's CG Student Awards competition has just launched and they are now taking entries. As big supporters of this competition we're delighted to see it back for another year, and it's looking bigger and better than ever. Dedicated to students studying for careers in Next-Gen Games and VFX / Animation industries, this competition is a great opportunity for students and alumni to showcase their work to industry experts, offering a little helping hand up the VFX career ladder.
Terribly tired of Toy Story?
So, we all loved Toy Story, and most of us who can remember watching it back in 1995, managed to find the same place in our hearts for it by the time the third cinematic instalment arrived in 2010.
Softimage Creatives - London user group meeting this Wednesday
Calling all Softimage (XSI) fans out there - get yourself down to the next user group event tomorrow night. With an awesome line up of speakers it's another great opportunity to catch up with your fellow animation Softimage users and a chance to check out some of the Softimage projects from over the last year.
Reasons To Be Creative
I've said it before and I'll say it again - the role of an artist is a complex and often challenging one. Every artist, no matter what stage you're at in your career, will struggle with diminishing motivation and inspiration. It's incredibly easy to slip into this state as we work ourselves into the ground, letting the pot of ideas run empty. But you are not alone! I know this because last week I spent three days at Reasons to be Creative in Brighton and was surrounded by artists and developers from across the creative industries, all looking for a fix of something that would get their creative juices flowing…
Trojan Horse was a Unicorn Festival - Intrigued?
The imaginatively named 'Trojan Horse was a Unicorn' festival is an event taking place this September in Portugal for Producers, Animators, Game Developers, Concept Artists and 3D Generalists.
Orchestra + Animation = Awesome!
Don't you just love it when two intricate art forms collide to make something equally as wonderful as each ingredient on its own? We saw this video (above) created by students from the University for the Creative Arts, and not only did we fall in love with the computer generated imagery, but we were impressed by the fact that this animation was synchronised with a live recording of Milhaud's 'La Création du Monde'.
Beware the Batman!
Beware the Batman, the new show about the Dark Knight, is facing somewhat of an uphill struggle. DC have decided to dumb down their animation hour this year, meaning fans of the incredible Young Justice and Green Lantern shows that were cancelled to make room for it are already on the back foot. And it's not reminiscent of the classic Bats shows; Alfred is a young, ex-military knucklehead. Kevin Conroy isn't providing his voice skills. And it's entirely CG.
Dreamworks to Build Chinese Theme Park
Ever wanted to travel to China? The culture, the history, the Dreamworks Theme Park– hold on a second, what was that last one?
How far would you go for your dream job?
One would certainly expect that creatively editing footage is a very valuable skill to demonstrate to a prospective employer in the VFX industry, especially so when that prospective employer is DreamWorks Studios, the position? Post-Production Assistant.
John David Wilson - Animation Legend
The art world was moved last week, as we were informed of the death of iconic English animator, John David Wilson, at the age of 93. Wilson was a household name in the animation world and is well known for his work during the 50's and 60's.
"Two years from now, it's going to be one of the most badass things you've ever seen in your life"
The role of VFX in modern blockbusters has for a long time gone unnoticed, but since the recent furore at the Oscars it seems more and more people are speaking out about the importance of VFX and henceforth, the artists that create the magic.


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The official twitter account of Vibram FiveFingers.We like to run, bike, climb, hike, workout and sometimes just loungebarefoot. discover the alternative


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Become a contributor!
Find out why MIS graduates are the ideal choice for BI positions; learn how to efficiently use resources such as hard disks, RAM, and CPU to enable strong analytics performance; read our experts' recommendations for big data projects; and more.
Put the customer first. The customer is king. Keep the customer satisfied. Those
familiar adages ring especially true in this issue of the Business Intelligence Journal.
In this issue of the Business Intelligence Journal, we look at "big" and "small" from a variety of perspectives--from big data to BI on mobile devices. Plus, learn how game theory can be applied to data governance, about the rise of the BI smart machine, and more.
Download this issue to learn best practices for IT and business users in big data projects; how to fill the demand for data scientists; how to align business strategy with BI capabilities; and more.
In this issue, you'll find out why big data is the fourth generation of data management and learn how to maximize insight from unstructured data. Plus, our experts look at real-time data warehousing, the future of master data management, data governance, and other timely, trending topics. In addition, the TDWI Best Practices Awards winners are announced.
This issue features a look at managing ethics in BI, which is becoming an important new concern. We also reveal insights on hiring for BI and analytics—where can you find top talent? Our experts delve into forging an IT/business partnership, and much more.
Download this issue to learn six practical steps for integrating and acting on social media. Our authors also reveal the keys to making self-service BI sustainable, and they take a hard look predictive analytics, in-memory analytics, and analytic platforms. You'll also read about mobile BI, Hadoop for big data, career advice, and the philosophy of postmodern BI.
In this issue of the Business Intelligence Journal, you'll learn the necessary skills for advanced analytics. Do you have what it takes? We also look at BI dashboard development from both a practical and an agile perspective; present tips from four experts on implementing mobile apps for the first time; examine data "government" models for healthcare; and more.
One for all and all for one! In this issue, learn about soft skills (read: people skills) for professional success; collaborative, team-based decision making; and how to attract and retain new analytics talent. You'll also learn about business analytics requirements and characteristics and take a detailed look at pragmatic testing. Finally, review the industry's most successful implementations in our annual TDWI Best Practices Awards winners announcement.
This issue takes you through the ABCs of the latest trends ... from advanced analytics, to appliances, to big data, to context for intelligence. Read this issue and learn how to use big data in regulatory compliance; how to deal with the new data scientists in our midst; how to do BI/DW on a limited budget; and more.
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How Long Does It Take To Completely Rid Your Body Of...
I have to have back surgery and I know that I have to quit smoking b4 they will do it. I have been smoke free for only 3 days but how long does it take to be free of the nicotine?
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4 Responses to "How Long Does It Take To Completely Rid Your Body Of Nicotine?"
zanthus Says:
September 22nd, 2009 at 2:06 pm
about 10 days.
You CAN make it……I know you're DYING today..The third day is the WORST..by tommorow you will be doing better..The 5th day, you're going to think..HEY…I made it :)……….
Jennifer Says:
September 22nd, 2009 at 5:55 pm
It takes about 3 days for the nicotine to leave your body and a while longer before your brain starts to believe that you don't need it any more.
zabba33 Says:
September 22nd, 2009 at 9:23 pm
It takes about three days for your body to rid you of nicotine but that's not the problem! If you drink lots of water to flush it out. Your brain convinced itself that you can not live without nicotine. It will do anything to try and motivate you to do what ever it takes to get it, cause you pain where you have never had pain before. That's why it is so hard to quit smoking.
IT CAN BE DONE. I quit 20 months ago and plenty of other people have done it. They all went through what your going through right now and we know that it really really sucks.
Just keep telling yourself that you can do it for one more second and then another until you can make it for another minute and then another and pretty soon a day and then another day. You see what I mean but know that even though you've made it to a day that you might have to revert back to just one more second depending what happens in our life's.
You do what ever it takes to quit and know that all of us ex smokers know that it is worth what ever it takes to quit.
Helpful2 Says:
September 23rd, 2009 at 1:14 am
It takes about I2hours to rid your body of nicotine.But everyone metabolizes it differently.They will usually tell to quit between three days to a week before surgery.
It is a great idea to give it up for a while post-op as well.
Nicotine can and prolong healing time. Did you know they make vitamins especially for people undergoing surgery to promote healing?
Ask your M.D. if your interested.http://health.howstuffworks.com/nicotine…
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Vocation Partners
|The Youth in Theology and Ministry program of Saint John's School of Theology and Seminary has developed partnerships with the following religious communities and dioceses to promote vocations. Our Vocation Partners provide youth scholarships to help sustain YTM and also provide resources to help youth and young adults discern their vocations. We are most grateful and thankful for this assistance. Please contact our YTM Vocation Partners for more information about vocational discernment.
The list below will lead you to a Web page about each of our Vocation Partners.
- Annunciation Monastery
- Sr. Hannah Vanorny: 701-425-9734, email@example.com
- Crosier Fathers and Brothers
- Fr. Charlie Kunkel: 320-532-3103, email@example.com
- Franciscan Sisters of Little Falls, Minnesota
- Sr. Carmen Barsody: 320-632-2981, email@example.com
- Mother of God Monastery
- Sr. Adrienne Kaufmann: 605-886-4159, firstname.lastname@example.com
- National Religious Vocation Conference (NRVC) Region 8
- Sacred Heart Monastery
- Sr. Renée Branigan: 701-974-2121,
- Saint Benedict's Monastery
- Sr. Lois Wedl: 320-363-7180, firstname.lastname@example.com
- Saint John's Abbey
- Br. Paul-Vincent Niebauer: 320-363-2548, email@example.com
- School Sisters of Notre Dame
- Sr. Mary Swanson: 414-305-9011, email@example.com
- Sisters of Saint Francis, Rochester, Minnesota
- Sr. Chris Stanoch: 507-282-7441,
- Sisters of the Presentation of the Blessed Virgin Mary, Aberdeen
- Sr. Phyllis Gill: 605-229-8317, firstname.lastname@example.com
- Union of Sisters of the Presentation of the Blessed Virgin Mary, Fargo
- Sr. Julie Hurtado: 210-366-1730, firstname.lastname@example.com
- Visitation Monastery of Minneapolis
- Sr. Katherine Mullin: 612-521-6113, ext. 4,


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|My Wayfair
|New! Essentials for Thanksgiving Dinner »
|New! Traditional Dining Room Photos »
|The Gift Shop »
WS Bath Collections Linea Single Hole Bathroom Faucet with Single Handle
WS Bath Collections Linea Single Hole Bathroom Faucet with Single Handle
Additional Documents
Weights & Dimensions
|Product Type: Standard Bathroom Faucets
|Finish: Polished chrome
|Material: Metal
|Style: Contemporary / Modern
|Rust and Corrosion Resistant: Yes
|Tarnish Resistant: Yes
|Stain Resistant: Yes
|Vandal Resistant: Yes
|Mount: Widespread Faucets
|Holes Required: 2
|Handle Included: Yes
|Soap Dispenser Included: No
|Deck Plate Included: Yes
|Drain Assembly Included: No
|Valve Included: Yes
|Aerator Included: Yes
|Connection Flexibility: Flexible
|Recommended Deck Thickness: 1.575 Inches
|Commercial Use: Yes
|Product Care: Wipe clean with a dry cloth and do not use strong liquid cleaners
|Country of Manufacture: Italy
|Product Warranty: 1 Year
|ADA Compliant: No
About the ManufacturerWS Bath Collections invites you to discover the tradition of fine hand-craftsmanship, warmth of the material, and the beauty of design, where every bath and kitchen product is transformed into genuinely unique works of art.
WS Bath Collections Linea Single Hole Bathroom Faucet with Single Handle
Still have questions about this product? We're here to help
WS Bath Collections Linea Single Hole Bathroom Faucet with Single Handle
Free Shipping
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Ships via: FedEx/UPS (Learn More)
Delivery Estimates
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Return Policy
We want you to love it. If you don't, you may return your purchase within 30 days of delivery. All you need to do is visit our Self-Service Return Center for instructions. Return credits are issued within 24 hours once the item is received and inspected. Please note that shipping charges are non-refundable. The cost of return shipping will be deducted from your refund.30-Day Return Policy
Customer Reviews
Tell us what you think!
Tell us what you think about this product. It will help us provide you with better products in the future and help your fellow Birch Lane shoppers make better purchases.Write the first review
OUR SKU # WSO1385Linea Single Hole Bathroom Faucet with Single Handle is also sometimes listed under the following manufacturer numbers: Linea 54061


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Amistad Tackle
Our internet storefront is closed until Friday November 28, 2014. Crankbait painting DVD's are available on-line at Janns NetCraft (www.jannsnetcraft.com) and Barlows Tackle (www.barlowstackle.com). Amistad Tackle is home of the original Head Banger and Head Banger II wacky jigheads. We wish you all a safe and happy Thanksgiving holiday!
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USBView 2.0.1
Portability advantages
Since there is no installation involved, you can drop the program files in any part of the hard disk and immediately launch USBDeview by clicking its executable. Another possibility is to save the app to a USB flash disk or similar storage unit, in order to run it on any PC effortlessly and without previous installers. An important aspect worth taking into account is that the Windows registry and Start menu do not get updated with new entries.
Neatly organized interface
The GUI is not necessarily attractive but easy to navigate. Based a single window with an intuitive structure, USBDeview populates a list with all USB drives plugged into the computer.
View and export information
Shown details include the name, description, device type, connection status, drive letter, serial number, date of creation, last connection time, and other data pertaining to each pen drive. A search function is available. Selected entries or all data can be saved to file for closer examination (TXT, HTML, CSV, XML).
Perform speed tests, schedule program auto-launch, and other functions
It is possible to disconnect, uninstall, disable and re-enable devices, bring up their autoplay menu, open their location in Windows Explorer or Registry Editor, change drive letters, as well as to perform a read and write speed test. USBDeview is also capable to display USB hubs and devices without drivers, bring up its main window automatically when a device is connected, as well as to execute command lines automatically when inserting or unplugging a USB devices. You can also create a system tray icon for quick and easy access.
Evaluation and conclusion
There were no kind of issues in our tests, since USBDeview did not hang, crash or pop up error messages. It has a great response time and minimal impact on PC performance. The tool may not loo attractive but it's a great information utility for those who want to study the characteristics of their pen drives and monitor them.
Reviewed by Elena Opris, last updated on July 17th, 2014
- file size:
- price:
- developed by:
- Microsoft
- license type:
- Freeware
- operating system(s):
- Windows All
- category:
- C: \ System \ System Info
In a hurry? Add it to your Download Basket!
Application descriptionUSBView is a very useful application that was created to provide an easy to use means of viewing detailed information ...


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Raymond Weil Nabucco Automatic Men's Watch, Stainless Steel, Black Dial, 3800-st-05207's Description
Raymond Weil Nabucco collection Men's Watch, Model Number 3800-st-05207 features Automatic Movement. Made from Stainless Steel, the bezel is made from Stainless Steel this Watch features a Sapphire crystal, and has a Black dial, it's Stainless Steel bracelet is adjustable from 8 in (20.3 cm), the clasp is a 245 type and is covered under warranty for 2 Years.
General Information
- Manufacturer:Raymond Weil
- Collection:Nabucco
- Model Number:3800-ST-05207
- Status:This Item Is No Longer Available
- Condition:Brand New!
- Gender:Men's
- Warranty:2 Years
- Manufactured In:Switzerland
- List Price:1,950.00
Detailed Specifications
- Movement:Automatic
- Calendar:Date
- Case Material:Stainless Steel
- Case Back:Solid
- Crown:Screwed Down
- Case Diameter:42 mm (1.65 in)
- Bezel Material:Stainless Steel
- Bezel Function:Unidirectional rotating Tachymeter
- Water Resistance:200 Meters/660 Feet
- Dial Color:black
- Crystal:scratch-resistant sapphire
- Bracelet Material:Stainless Steel
- Bracelet Finish:Brushed and High Polished
- Bracelet Sizable:Yes
- Bracelet Length:8 in (20.3 cm)


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Darwin�s Black Box helped to launch the Intelligent Design movement: the argument that nature exhibits evidence of design, beyond Darwinian randomness. Today, with the movement stronger than ever, Michael J. Behe updates the book with an important new Afterword on the state of the debate.
Naming Darwin�s Black Box to the National Review�s list of the 100 most important nonfiction works of the twentieth century, George Gilder wrote that it �overthrows Darwin at the end of the twentieth century in the same way that quantum theory overthrew Newton at the beginning.� Discussing the book in The New Yorker in May 2005, H. Allen Orr said of Behe, �he is the most prominent of the small circle of scientists working on intelligent design, and his arguments are by far the best known.� From one end of the spectrum to the other, Darwin�s Black Box has established itself as the key text in the Intelligent Design movement�the one argument that must be addressed in order to determine whether Darwinian evolution is sufficient to explain life as we know it, or not.
For this edition, Behe has written a major new Afterword tracing the state of the debate in the decade since it began. It is his first major new statement on the subject and will be welcomed by the thousands who wish to continue this intense debate.
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** Most Oversize orders are delivered within 1-4 weeks. Some orders may take 6 weeks to be delivered.


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After 368 applications and 5,200 votes, the Native American Somali Peacemakers Project is taking home $100,000.The project, which is part of The Family Partnership and based in the Phillips and Cedar-Riverside neighborhoods, found out Tuesday that it won the biggest slice of a $510,000 pie, furnishe ... More >>
The publisher is a thousand miles from NYC but remains one of the best
Dance critic Caroline Palmer reports on the community reaction to the artistic director's removal. Many are concerned this move indicates "a larger sensibility and style of leadership that is detrimental to the future of the Southern."
The new Minneapolis public schools super, groomed the corporate way by a conservative foundation
Michelle Kinney followed the musical avant-garde to New York--and back again.
Former Minnesotans Say the Twin Cities Cultural Scene Is Insular. Insecure. Unprofitable. Out of Touch. What Does It Mean to Live in an Artists' Paradise If Everyone Wants to Leave?
Norman Andersen creates dissonant sculptures that perform spontaneously and think independently. But what if they revolt against their master?
City officials say the head of the Frogtown Action Alliance is dodging them. Two former employees say he sexually harassed them. Leaders in the struggling St. Paul neighborhood fear Shem Shakir's bad karma is contagious.
Penumbra Theatre's campaign to build an ambitious new stage has the makings of an epic drama--or a nonprofit tragedy
It Only Takes a Spark:Former- Minneapolitan-turned-director Garret Williams.
How casino millions changed life on the Mdewakanton Dakota reservation in Shakopee.


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The Light Between Oceans
Community Activity
CommentAdd a Comment
I was so excited to listening to this on CD in my car - it was recommended on a free reading list from the library. Unfortunately the reader was TERRIBLE. I couldn't understand what he was saying half the time because he actually mumbled! :( I had to keep turning the volume up...but it was tedious to try to concentrate, so I'll have to read this title in paper form, I guess.
It was a fairly good story, however the reader was the WORST. This rather ruined it for me. His voice volume jumped around so I was forever adjusting my IPOD volume. I highly recommend that, if you read it, READ it instead of listening.
It was a fairly good story, however the reader was the WORST. This rather ruined it for me. His voice volume jumped around so I was forever adjusting my IPOD volume. I highly recommend that, if you read it, READ it instead of listening.
I am very picky about audiobooks, often not enjoying the readers' voices. I greatly enjoyed this audiobook. The story was lovely and the reader did a wonderful job. Love the Australian accent!
This book is a reminder that life is sometimes hard...and we must live with our mistakes. Great book.
I would get upset with some of the characters while listening to the book, but I needed several kleenex during the last CD.
The unique setting of this book is a lighthouse on Janus Island, which is off the coast of Australia where the Indian and Pacific Oceans meet (hence the title). I loved the details about nature and the weather on this remote outpost. The story is about a young couple (the lightkeeper and his wife) who discover a boat washed up on shore with a dead man and a living baby inside. What would you do if your young wife had had 3 miscarriages and was pining for a baby? A really thought provoking first novel by M. L. Stedman.
What a gem! Stedman's first novel.
Everyone talked about this book. We are all waiting for her to write again!
Well done audio production of a heartbreaking story about choices we make for the family we love.
I enjoyed this story it gave me a view of what it was like in other countries right after WWI, it is fictional but had a realistic flavor. The reader of the audio version has an excellent Ausie accent, at least to my midwestern ears. This was a very good read for me with lots of issues to think about.
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Decanting 101 please
Should every red wine be decanted or only "big" reds? How do you know which ones benefit the most from decanting? If you pour a glass of wine and leave it in the glass for 30 minutes, does that count as being decanted? I'm trying to understand this, so I'm sorry if I sound clueless. Also, if you order a bottle of red wine at a fine restaurant with your meal, how in the world can it be properly decanted in time for you to drink it? Thanks for some basic guidance here!
Depending on what you are drinking decanting will open up better wines.
I get asked this question all the time and really even some bottles under $10 can improve by decanting.
Experiment with it by pouring a glass and sampling it. Decant and try again in an hour, two, etc. This will help you examine the wine over the course of an evening.
The other thing to decant in your glass is to swirl it for 30 seconds which should release the aromas of the wine.
All this is for nothing if you don't smell and properly move the wine around in your mouth and hit all the taste buds.
re: wineglas
After an hour or two, won't it be too warm then? I thought red should be served after being chilled for 15 mins. in the fridge.
re: 914NYC
Depending upon the red wine, I would serve anywhere from 58 to 68 degrees F, ideally. But life is way too short to get caught up in the measuring of degrees like that. Wine is not to stress over. I keep my apartment at around 68 degrees. That is a fine temperature to serve red wine. And if I take it outside in the summer and it gets up to 72 I'm not going to have a seizure.
re: 914NYC
>>> I thought red should be served after being chilled for 15 mins. in the fridge. <<<
Wouldn't that depend upon the temperature of the bottle in the first place? Some may only need 10 minutes; other's may need only 5. There are NO absolutes!
re: 914NYC
Our house is always on the cool side, so this is usually not a problem. Should it seem to be, I just place the decanter into the 'fridge and monitor both its progress and its temp.
re: wineglas
I too, often decant less expensive wines. Sometimes they reveal more, than I had anticipated. Same reason that I use "good" wine glasses for all, when at home and ask for these at restaurants. Some winemaker put effort, and hopefully heart, into the wine. It deserves the best that I can offer, and maybe will reward me.
As you suggest, I do a sample glass, and go to it as dinner progresses. Wife hates it, when I declare wine X ready, and that course is not up yet. Hey, so be it.
Wow... it would take days to answer your question, BUT...
There are many reasons to decant. One is simply to remove sediment from an older wine. One is for aesthetics.
What I believe you are talking about is decaning for aeration which is why most wines I believe are decanted.
Seeing the wine evolve in the glass can be a good experience, but I would not call it decanting.
I rarely start a meal at a fine restaurant with a red, so by the time I get around to it, it has been decanting for at least half an hour and then it continues to decant as the meal progresses.
But usually I bring my own wine to restaurants and if I think the wine needs some serious decaning I do that at home then pour it back into the bottle and re-cork, then take it to dinner.
re: whiner
Okay, I rarely drink port or bordeaux. So, yes, I guess I'm asking more for the aeration reason rather than the sediment reason. Thanks!
re: Val
Best advice is to search on-line for others' recs. on that wine and try their suggestions. Still, one can tell best, by pouring a glass from the bottle, and then decanting. Taste over time, and see what you think. It is about what you like. Afterall, some do not like a wine that has been aerated and sitting in a decanter for very long. Some do not appreciate an "aged" wine. It's all about one's tastes. All the charts on Earth are meaningless, if one does not appreciate the results.
Sorry that I cannot be more concrete than this, but in the end, it's all about appreciation of the wine, by those drinking it.
re: whiner
I usually do not bring my own wines, but the selection for the red, if there is one, has usually been made early on. I too, will ask that it be decanted, or poured early on. We normally begin with a white, or Rosé, as well.
Plus, we'll often mix-n-match, as the courses come out, so it's not always a progression.
Generally there are two situations where people decant.
Old wines that have thrown sediment -- aged vintage Port being a prime example -- are gently poured into a decanter, leaving the sediment behind, usually with a small amount of wine. If you don't decant such wines, the first glass poured will be clear but subsequent glasses will be cloudy due to the sediment being stirred up as you tip then straighten the bottle.
Many wine lovers feel that young, tight, inexpressive wines benefit from decanting, that exposure to air softens them, opens them up, makes them more approachable and expressive. The idea being to maximize the wine's contact with air, the wine is often "splash decanted" (poured vigorously directly into the decanter, not trickling it down the decanter's side) or "doubled decanted" (poured into a decanter and then poured into another decanter or back into the bottle). Letting a wine stand in a glass for 30 minutes is akin to this type of decanting.
«How do you know which ones benefit the most from decanting?»
One way is to pour a small glass and taste. If the wine is closed down and ungiving, mouth-puckeringly tannic, youthfully harsh, decant away. Experience will also teach you that certain categories of wine -- especially young structured reds meant for long aging (some of the better Médocs, for example) -- are likely candidates for decanting.
All excellent comments... so you already have a good handle on decanting.
Related to your question... it reminded me of something that typically get's a, "I never realized that" and "that makes a lot of sense"type of response.
Bottle shape. There's a reason why wine bottles are shaped the way they are. Of course some of it is design/packaging... but mainly it's function.
Bordeaux and Ports throw a lot of sediment. This is why these bottles have a pronounced neck with what is referred to as a shoulder. This allows for the sediment to be captured easily when decanting... at the shoulder before it enters the neck.
Compare a Bordeaux (Calif Cabernet etc) to a bottle of Burgundy or a Rhone. Those bottles have a gentle continuous slope with no pronounced "neck". This is because these wines throw little sediment... and when they do they are finer and not as objectionable. So, most wine bottles are shaped the way they are for a reason.
Then there's the Champagne bottle... that's for another day.
re: WineAG
Good point, and one that is too often overlooked.
I don't own a decanter, but I probably should.
Decanting sometimes seems to be too violent on wine. Another option is to pull the cork on the bottle and let it breathe for several hours or overnight, depending how young the wine is.
Next time you serve two bottles of the same wine, if they're young enough, decant one and pull the cork on the other several hours before serving and see if you can see a difference.
re: SteveTimko
Pulling the cork the night before is an EXCELLENT suggestion, especially for many of the more delicate wines out there. I don't decant Brunello, but I'm not averse to pulling the cork many many hours before serving...
re: whiner
Just my 2c here. I had someone big into burgundy tell me once that in Burgundy he had been told they absolutely do not decant. The bottle is opened and allowed to breathe inside of it.
re: Icantread
Absolutely true...
re: SteveTimko
A lot of people don't own decanters... actually, any reasonable liquid container will do to get the job done if you are not concerned with appearance, say for a dinner table.
I have a few glass water pitchers that I picked up over the years at Crate & Barrel that I often use for simple decanting chores. They have great tapered pouring "spouts" that give an even and nice stream with no dripping. I often use these when I'm decanting a bottle to clear sediment and then pouring the wine back into the bottle.
A few other tips...
I often keep clean dry bottles around to pour a recently decanted wine into if I'm going to immediately pour the wine back into a bottle (say to bring to a restaurant, etc). This way Im not pouring the wine back into a wet wine bottle after it's been rinsed out. True, you won't have the label of the wine youre drinking so it may not suit every purpose, but when you don't care about that it works well.
Keep a few empty 1/2 bottles around... when you need to keep an unfinished bottle of wine, pour it into a half bottle. The lower volume of air allows it to keep fresher longer. This works particularly well when you only want a couple of glasses of a nice wine. Fill the 1/2 bottle to the neck and drink the other half.
re: SteveTimko
Yes, pulling the cork is a great idea, before pouring. [Grin]
OK, jokes aside, I do decant often, but weigh doing so on the specific wine. If it's an older red Burg, I usually will not do so, though the bottle might have been opened a bit, prior to serving. Some wines just to not stand up to much aeration. The wine (and the wine bottle, as mentioned above) might well give one the clue.
With really old Cal-Cabs and Bdx., I also might not decant, though general wisdom might indicate that there will be heavy sediment. Instead, I'll pour slowly and with great care. Some wines ARE fragile and do not live long after decanting. For me, there are few hard and fast rules.
Thanks to everyone who has responded so far...I'm sure more will chime in...this is helpful! Okay, so I bought a bottle
of 2006 Sterling Central Coast Cabernet Sauv today, no big deal, quite pedestrian which is all I can afford...but would it be good to open, pour, taste....then pour into glass and wait for 30 minutes and taste again to see if it's different? Would that be a good "baby step" to take on decanting?
re: Val
Trial and error is the best way to learn, maybe the only way.
Recognize that too much air can make a wine collapse on itself. For my birthday a couple of years ago I opened a Chianti from the early 1990s the night before. I checked it a couple of times and it kept improving and getting better as it got more air, so I let it go overnight. By the time I checked it the next morning I had ruined it. It was basically dry and devoid of the wonderful flavors from the night before. So that was my lesson.
re: SteveTimko
Thanks again...sounds like a bit of a moving target...but I think I just have to DO it to learn more about it.
Ever notice how a tannic red wine tastes better and better as you keep drinking and pouring more into your glass? Why is the second glass better than the first? What makes that last sip so good? It's not the alcohol affecting your brain, it's the air exposure over time imitating aging. Maybe it is exactly like aging, maybe. anyway, decanting exposes the wine to air quickly.
I find decanting a pain in the neck, so I initate the second glass effect by pouring partial glasses (half a normal pour) for everyone and letting them sit 15-30 minutes (the glasses, not the guests) while getting the meal ready to serve. Not only is the wine in the glass well aerated, but the remaining wine in the bottle is exposed to a lot more air also.
Decanters? We don' need no stinkin' decanters!
Not every red (or white) will benefit from being decanted. For some, it might mean their death in the decanter. For others, you may end up with a much more interesting wine.
Yes, time in the glass counts some. When I *think* that a wine WILL benefit, I almost always pour myself a glass to monitor the progress.
How do we know? Well, younger, bigger and more tannic reds certainly might benefit. I'll usually go with my gut, comments from others and past experiences with the producer, the varietal, etc. It is a bit of a guessing game, and that's why I do my monitoring glass. I've had folk tell me that the '89 XXX requires 3 hours min., and then found that I thought it was ready much sooner.
Now, above I mentioned reds, or whites. I find that many bigger FR Chards benefit from being poured into a decanter, or carafe. When one is not separating sediment from a red wine, they often refer to the process as "caraffing." Basically, this is essentially the same, without the notice of sediment, but for the purposes of aeration only.
While I do decant often, I love to explore a wine, as it develops in my glass, over time. A great pleasure of mine.
Though I have mentioned it before, there are three reasons to decant:
Older wine, needing to be separated from the sediment
Younger wine, needing more aeration, than will be provided by just pouring
Any wine, that you are ashamed of the label and want the guests to think it's possibly something else...
As others have already noted, the only way to "know" is to "guess." There is no strict "Wine Type X, at Y years of age, needs Z time in a decanter" formula to go by.
Young red wines (and whites) CAN benefit from time in a decanter, as the exposure to oxygen will help "soften" the tannins and "open" the wine. But how much time? It's an "educated guesstimate," and the only way to get the education is to be like a Nike Shoe commercial and "just do it."
If I order a young red in a restaurant, AND I think it will benefit from decanting, I ask that it be decanted right away. A knowledgeable sommelier will not be as gentle in decanting a young red as he or she would be when decanting an old(er) Burgundy or Bordeaux.
A suggestion:
1) Buy two bottles of the same young red wine (e.g.: Cabernet).
2) Open both; decant one vigorously (that is, let it splash around as you are decanting it).
3) Pour one glass from each immediately. Taste both, take note of the differences.
4) In 30 minutes, go back and pour a secondly glass from each. Taste both, take note of the differences.
5) In 60 minutes, go back and pour a secondly glass from each. Taste both, take note of the differences.
6) In 90 minutes, go back and pour a secondly glass from each. Taste both, take note of the differences.
7) In 120 minutes, go back and pour a secondly glass from each. Taste both, take note of the differences.
That will help . . . .
I don't normally decant, but I believe in aeration. I had a really interesting experience with a young, drink-it-now termpranillo yesterday, as suggested by the shop where I bought it.
This is a really cheap Spanish wine, six bucks. Pouring right after opening, it was light-bodied, pleasantly fruity, non-tannic.. After a couple of hours in the opened bottle, the tannin had appeared and now seemed a medium-bodied wine, still with plenty of snappy, juicy character there, and some residual "dustiness" and a grape-skin finish.
It was interesting because I'd believed airing was supposed to dissipate tannins; in this case, it brought them out where they seemed absent before. Perhaps what I'm saying is that aeration created a better balance.
re: comestible
I usually decant red wines, if only because my wife has started buying me interesting decanters for my birthdays since she says I have too many wine glasses as it is. I find that it really helps many wines, especially younger ones. I always decant PNs, Shiraz, and for the most part Cabs. I am more judicious with Bordeaux, older stuff gets decanted to get rid of the sediment, but it has to be drunk fairly quickly or if falls apart. Younger stuff may or may not be decanted.
I find that the bigger Shirazs need to be decanted and usually several hours before drinking.
Ok... guess the decanting of reds has been explained very well at this point. So let's explore a few additional decanting concepts that Im sure will shake things up a little...
WHITES: About 25 years ago, on one of my first trips to France I was surprised to find that when I ordered a big WHITE Burgundy at a highly regarded Michelin restaurant they decanted it. I hadn't thought of it... it enhanced the wine. Over the years Ive seen this happen on many occasions and I do it myself at home. This is mostly for wines that are on the younger side and will therefore benefit from some breathing... It's generally not done with older whites (where excessive handling is not recommended).
DEMI-SEC: In France, dating back a few centuries, it was common practice to decant Demi-Sec (and even the regular dry champagnes). The practice of serving Demi-Sec from decanters is still followed by many today. For those who are not familiar with Demi-Sec, it's the sweeter champagne served as a dessert wine. This practice is promoted a lot at Veuve Clicquot.
re: WineAG
As stated up the thread, I carafe many whites, especially younger, big Burgs. It is fairly common practice, especially in FR restaurants, on all sides of most oceans. Works nicely for many big Chards, regardless of country of origin.
I've never experienced the decanting/caraffing of Demi-Secs. Interesting and thanks for sharing.
re: Bill Hunt
Bill, thank you again for a wonderful lunch last week in Scottsdale. I owe you a few Cuban puros!
re: Bill Hunt
Missed the white comments... sorry for that.
As far as Demi-Sec goes... and I have to say I rarely drink it. I like the idea of serving it from a carafe... I do think it enhances the wine somewhat, but in this particular case I enjoy the concept of the tradition perhaps even more.
re: WineAG
I'll have to give this one a try. We do the occasional Demi-sec, so we have the opportunity.
Thank you for the idea,
PS one of the more interesting tastings that we've done was a Demi-sec and several artisianal chocolates, all in the "bitter-sweet" category. Cannot now recall if it was one of the WS events, or a trade tasting, but opened my eyes.


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Sister Cheryl DeCleene (Ethel Mae)
Date of Birth: April 20, 1935
Place of Birth: Greenleaf, Wisconsin
Parents: Ellsworth and Ludmilla (Kabat) De Cleene
Religious Profession: August 15, 1954
Date of Death: September 27, 2012
Comments of Sister Louise Hembrecht, Community Director
Wake – September 30, 2012
This morning during Morning Prayer, we prayed: "Lord Jesus, you are the rising Sun, the first fruits of the future resurrection, grant that we may not sit in the shadow of death but walk in the light of life." These past years, Sister Cheryl has witnessed to us what it means to be in the shadow of death, but now she walks in the light of life, the light of eternal life.
Though Sister Cheryl's first nine years of ministry were as a first and second grade teacher, most of her teaching was in the upper grades. There are no special awards from those years in her file, but from evaluations of her teaching, it is clear that she was known for her kindness and patience.
I think kind, gentle, and good are words that I would use to describe Sister Cheryl. In addition to serving the Community and the Church as a teacher and later as an aide in the classroom, and a sponsor presence representative in healthcare, Sister Cheryl served the Community as a Directress. She was a vocation directress and a postulant directress from 1982 to1989 and as a vocation directress and directress of the temporary professed from 1993 to 1996. It was then that I got to know her as I had the privilege of working with her in the vocation office.
Sister Cheryl was not always confident in her role as directress. Giving instructions was not particularly easy for her and yet it was her life, more than her words, that made her an excellent formator. Kindness, gentleness, and goodness were what she conveyed to those under her care.
Sister Cheryl had various health issues during her lifetime. She battled breast cancer twice and had mastectomies fifteen years apart. She did all she could to keep the fluid build up in her arm under control. And yet through it all, she was a positive presence and a kind and gentle person to those who met and knew her. She just seemed to deal with the changes and challenges of her life with a genuine sense of dependence of God.
The last real conversation I had with Sister Cheryl was on December 21, 2008. St. Paul Manor was closing and the General Administration went to the Manor to pray with the Sisters, to give them their new appointments, and to go out for supper with them. It was a happy evening with a mix of sadness at the coming good-byes and camaraderie filled with stories and laughter. The Sisters would be moving to new communities in the new year. Sister Cheryl was going to West Point; it would have been her first time on a Nebraska mission.
Everything changed for Sister Cheryl three days later, on Christmas eve. She had a massive stroke. At first, as we and her family kept vigil with Sister Cheryl, it seemed that Sister Cheryl would not survive the stroke, but the hours became days and it became clear that Sister Cheryl would live. I travelled in the ambulance with Sister Cheryl as she came to the Motherhouse and settled in St. Rita's. It was New Year's Eve and the Community was at Holy Hour.
In the weeks that followed, Sister Cheryl showed improvement. She no longer needed oxygen, she could eat, she could feed herself, she could walk, she could smile, she could respond a little though communication was difficult because the words didn't come out right. A speech therapist worked with her, but the stroke had attacked and permanently damaged the speech and communication center of her brain.
Weeks became months and the months turned into years. Sometimes Sister Cheryl was responsive but as time passed Sister Cheryl's ability to respond and interact seemed to lessen. Through it all, her family came to visit, to spend time with her, to keep her informed of what was happening in the family, to just be with her. Friends, members of the crowd and those whose lives she had touched in Community also spent time with her. Though it was not always easy to see Sister Cheryl in her diminished and dependent state, her family and many in community witnessed that life is important by their faithfulness to her.
There were not major changes in Sister Cheryl in the days before her death. A couple months before Dr. Herring had heard a slight change in her heart and had said that he would not be surprised if the Lord came for her in the near future, but life seemed to go on as it had been for Sister Cheryl. September 26 was an ordinary day for her. About 4:20 a.m. on the 27th as she slept, the Lord came for Sister Cheryl. We did not expect it, but we know that Sister Cheryl was ready. We know that she no longer lives in the shadow of death, but that she walks in the light of life. Her ability to communicate has been restored and what a joy it must be for her as she communicates with the God to whom she has been faithful and with all the saints and angels. And now we can communicate with her on a different level.
We are grateful for her life in our midst, for her service and the witness of her life. We will miss her but we rejoice that she has not only been restored to health beyond imagining. Now she lives with Jesus, her Lord, the first fruit of the resurrection who has led her to live in the light of life, the light of eternal life. We can only be happy for her.


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Results tagged "Al Qaeda"
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Jihad Jane: Despite cooperation, US seeks 'decades' in prison
Al Qaeda-affiliated emir arrested in Lebanon
Emir of Abdullah Azzam Brigades detained in LebanonMajid bin Muhammad al Majid, a Saudi jihadist who leads the al Qaeda-associated Abdullah Azzam Brigades, is thought to have been captured last month.
Al Qaeda documents show obsession with keeping receipts, down to a $0.60 cake
Ansar al Sharia Tunisia denies emir was captured by US forces in Libya
Suicide bomber strikes again in southern RussiaA trolley was demolished in a blast that is thought to have been carried out by a male suicide bomber. The attack is the second suicide bombing in Volgograd in two days.
The New York Times whitewashes Benghazi
Congress, in bipartisan tone, disputes report Al Qaeda not involved in deadly Benghazi attack
Suicide bomber strikes at Russian train stationThe bombing, which was likely executed by the Islamic Caucasus Emirate, took place in a region where Russia will host the 2014 Winter Olympics, and is the second suicide attack in Volgograd since October.
Head of Al Nusrah Front interviewed by journalist convicted in Spain on controversial terror chargesTayseer Allouni aired the first televised interview with Abu Muhammad al Julani, the head of the Al Nusrah Front, earlier this month. Allouni was controversially convicted by a Spanish court on terrorism charges in 2005. A Spanish court alleged that Allouni assisted the al Qaeda operative who now heads al Qaeda in the Levant, among other charges.
Afghan Taliban spokesman dodges question on al Qaeda
US drones kill 4 'militants' in North Waziristan strikeIn the first strike recorded in Pakistan in a month, the US yet again struck at a target in an area administered by the al Qaeda-linked Haqqani Network.
Kidnapped American asks U.S. to negotiate with al-Qaeda for his release
Al Qaeda records every expense
Islamic Front joins al Qaeda suicide assault to take Syrian hospitalThe Al Nusrah Front said it commanded units from the Islamic Front when it launched a suicide assault to take control of a hospital in Aleppo.
Teenage photographer killed in Syria
Suicide bomber strikes security checkpoint near Benghazi, LibyaFor the first time since the Libyan revolution, a suicide bomber attacked Libyan security forces. At least several Libyan soldiers were reportedly killed. No group has claimed responsibility, but the Libyan Army has blamed Ansar al Sharia.
Pakistani military, Taliban clash in North Waziristan after suicide attackThe Pakistani military claimed it killed 33 "militants" in the Mir Ali area, while the Taliban and Ansar al Aseer claimed the military launched reprisal attacks on civilians after a suicide bomber killed five soldiers.
Al Qaeda suicide team kills Iraqi general, 17 officersThe commanders of the 7th Division and the 28th Brigade were among those killed in a triple suicide attack in western Iraq. Maps highlight al Qaeda's resurgence in Iraq.
Undercover FBI agent helped investigate VIA terror plot suspects: Court documents


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36 � Continue to add examples of how other transit agencies do the TEAP Framework areas at their agencies and they gener- things, such as how they use a good business plan to drive ously helped improve the relevance and quality of the prod- the technology plan. ucts and tools produced by this project. � Advertise the wiki and steer more agencies and transit staff They recognized that transit EA information is valuable for to it. many purposes. The creation of the solution architectures helped show the benefits of creating generic transit templates and providing examples. One of the benefits of having EA Conclusion and Final Comments information about a transit agency's technology and business The state of the practice survey and the pilot results demon- environment is similar to a renovation/rehabilitation project strated the transit industry's overall difficulty in finding the having blueprints. Having an accurate building blueprint needed resources and time to fully develop all the elements accelerates deployment and mitigates risk when building on of the TEAP Framework within most transit agencies. Return to or fixing a problem in the facility. on investment (ROI) data are still elusive with respect to Finally, the transit staff felt that the wiki makes the informa- EA efforts because there are so few agencies that have the tion about the TEAP Framework more accessible and easier to resources to implement and measure the concrete benefits of update on an ongoing basis. Further, it enables the transit implementing and maintaining an EA. All the transit staff that community to share ideas, approaches, and tools to become participated in this project wanted to make further progress in more successful.