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A wealthy rancher based in Dallas contributed more than $100,000 to a political action committee supporting a candidate leading an effort to toss out three veteran members of the Tarrant Regional Water District board.Monty Bennett contributed $105,000 to HillCo Partners, an Austin-based PAC that turned around and donated money to the campaign of John Basham, according to a campaign finance report released Tuesday by the Texas Ethics Commission.Bennett, who owns a ranch in Henderson County in East Texas, is suing the water district, contending that the administration illegally approved a $2.3 billion pipeline that cuts across his land.His contribution — along with $100,000 from Bennie Bray, who also owns a ranch in East Texas that's in the path of the pipeline — has turned what is usually a sleepy race for a seat on the five-member board into a high-profile affair. The election is Saturday.Campaign fliers show Basham running with Timothy Nold and Mary Kelleher on a slate known as B N K. They and a fourth challenger, Dwayne Herring, are seeking to unseat incumbents Vic Henderson, Hal Sparks and Jack Stevens, who have more than 60 years of service among them on the board.Basham previously denied receiving campaign contributions from Bennett, saying the funds came from HillCo Partners."I have donors who are affected by TRWD decisions across their 11-county service area," Basham said. "Their only say in any election is by supporting open and honest challengers."The incumbents also reached far and wide to get campaign cash, he said."My opponents have received donations from four different states — from as far away as Arizona and Colorado," Basham said. "Voters should decide which is worse: out-of-state TRWD contractors giving kickbacks or normal landowners affected by TRWD decisions."But Henderson, the board's president, said the contributions are small by comparison and come from many individuals, including some from out of state."We are not talking about hundreds and thousands of dollars in donations," Henderson said.The individuals supporting Basham "are trying to buy the elections," he said. "They may be successful."Fancy fliersThe Tarrant Regional Water District is one of the largest raw-water suppliers in Texas, with operations spanning 11 counties from Jack County to Freestone County.The board oversees more than 150 miles of pipeline and maintenance of dams at its four reservoirs, and it also maintains 27 miles of floodway in Tarrant County.Bennett is suing the water district, saying the board repeatedly violated the Open Meetings Act. The district is building a pipeline that would bring water from East Texas to Dallas and Fort Worth. The pipeline would cut across Bennett's ranch, which has a wildlife preserve.The money from Bennett and Bray has helped Basham afford a campaign that includes slick fliers that accuse the district of wasting money on luxury helicopters and private hunting leases. And robocalls featuring the fictional child "Captain Clean" criticize the board for not doing enough to maintain a good water supply and guarantee an adequate water supply.Running on recordHenderson said he and fellow incumbents Stevens and Sparks are running on their qualifications and history of providing quality water and flood control. The district has also denied that the helicopter is luxurious, saying it's used to inspect pipelines.The Clean Water Committee, a political action committee supporting the incumbents, raised slightly more than $35,000 and spent more than $21,856 during the most recent reporting period. Among the firms contributing to the PAC were local engineering firms Freese and Nichols ($1,000) and CDM Smith ($3,000).The PAC also lent Henderson and Stevens $15,000 each, according to campaign reports.Otherwise, no incumbent reported raising more than $3,550 or spending more than $15,502 in the last month.Henderson, who said he is reluctant to go on the attack, said his opponents have not stated how they would handle future water needs for North Texas.But he is afraid of what might happen if they win the seats."Can you imagine if they got three on the board and stopped the contracts? That would be disastrous," Henderson said.
Elizabeth Campbell, 817-390-7696 Twitter: @fwstliz


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|With tight end Eric Johnson, Brees has yet another target
|Written by Admin
|Monday, 13 August 2007 15:49
Over the winter, the Saints' most significant free-agent acquisition on offense was Eric Johnson, who, when healthy, was among San Francisco's most productive receivers.
``He's someone that when you study his career, and he's played and stayed healthy, he's been a real talented receiving tight end,'' coach Sean Payton said. ``He's someone who has good hands, good instincts, and he has a good feel for the passing game. He's from a similar system, so there was a good fit there.''
Johnson, who played the last six years with the 49ers, missed three games last season because of a strained knee and finished 2006 with 34 catches for 292 yards and two touchdowns.
He also missed two of the last four seasons with a broken collarbone in 2003 and a torn foot muscle in 2005. In 2004, however, Johnson had a team-leading 82 catches for 825 yards, including a pair of touchdowns.
Johnson played wide receiver in high school in the Boston suburb of Needham and later at Yale before being converted to tight end in the NFL.
Perhaps more than anyone, the late Bill Walsh saw Johnson's potential to be successful in the NFL. Johnson had been noticed by scouts, especially after he caught 21 passes in a victory over Harvard that helped Yale clinch an Ivy League title. Still, no teams seemed willing to draft him except San Francisco, which, on Walsh's recommendation, took him in seventh round.
Johnson was 6-foot-3, 230 pounds when he was drafted and bulked up by 20 pounds so he could play tight end.
He had much to learn, from things as simple as getting down in a three-point stance to more complicated blocking schemes and techniques.
``Learning what everyone on the line was doing, I didn't pay much attention to that when I was a receiver,'' he said.
Maybe being an Ivy Leaguer had something to do with it, but he was a quick study and ended up starting 15 games in his rookie season.
``It was that NFL experience right away. It made me improve so much,'' Johnson recalled. ``They had an offense that used the tight end a lot, so I never felt like I was lacking in my chances to get the ball.''
Payton often talks of his fondness for ``smart'' players, so Johnson's educational background makes him a good fit.
Johnson said being a Yale graduate brought some interesting smack talk his way, such as when a New York Jets linebacker told him during a game that he'd be better off on Wall Street than the football field.
``There's just not that many Ivy League guys in the league so they give me a hard time,'' Johnson said. ``I'm still proud I went to Yale and got to the NFL, but definitely in (the corporate world) I'd get less harassment for it.''
Brees, who had extraordinary success with tight end Antonio Gates in San Diego, connected with Johnson on two of his 12 completions in last Friday night's preseason game. During training camp, he's looked for Johnson when the team practices plays near the end zone, and Johnson is rarely dropping balls.
``He's really hitting a comfort zone,'' Brees said. ``He's going to add a great element to what we're doing here offensively.
``I've always had some pretty good tight ends to throw to going back to the San Diego days. I think that's always been at the top of my mind,'' Brees said. ``Usually your tight end is one guy who is matched up one-on-one. It's hard to double the tight end because there are so many other guys. ... It's exciting to know when you get down to the red zone. There is definitely traffic down there, but when you trust a guy's ability to catch the ball, you'll throw it in there.''
As a free agent, Johnson liked the idea of playing in New Orleans because of the type of free-wheeling, pass-oriented offense Payton runs. And because the Saints are sending players like Marques Colston, Devery Henderson and Reggie Bush out on pass routes downfield, Johnson does not expect opposing defenses will attempt to double-cover him.
``I don't see how they could with the weapons we have on this team,'' Johnson said. ``Drew just finds whoever is open.''
And like a number of his new teammates, Johnson said he also wanted to be part of New Orleans' recovery. He's decided to live downtown, near teammates Scott Fujita and Jeff Faine, among others. He and his wife have become big fans of New Orleans restaurants, he said, mentioning his affection for fried green tomatoes, and crawfish etouffee - which are far less common fare in his New England hometown.
Johnson also was moved by the passion he saw Saints fans show for their team last season.
``They showed so much emotion and it really means a lot to them,'' he said, ``so I think you really can feel like you're playing for the fans and it makes a difference.''

subset: commoncrawl


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Very nauseous and constantly feeling like I will throw up in week 1
Hello everyone I just started medi on Monday and the first day of the diet was Tuesday. Today is Thursday and from day 1 I've been continuously nauseous and had the urge to throw up. Is that normal? Has anyone else had this problem, and it's there anyway to help relieve this?
I don't do Medi, but I can't take supplements on an empty stomach. Doesn't Medi have a lot of supplements? You may want to space them out after meals until you can tolerate them better :)
I had this trouble when I was hospitalized, unrelated, but it was terrible. couldn't keep my pills down. turned out Protonix helped a lot.
I get very nauseous if I take the multivitamin and don't eat right away! My coach says a lot of people take that one at night to keep from getting sick!
I was also that way on week one. The clinic suggested I drink my electrolyte drink first thing in the morning and it made a huge difference!
Llisaa, have you spoken with a staff member or the nurse at your Medi WL clinic about this ?
I didn't have that problem but I never took supplements on an empty stomach.
Maybe eating a different type protein would have helped.
I realize by now you're past that protein only week.
Hope you're feeling better.
|All times are GMT -7. The time now is 11:41 PM.


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Description: Kumar Sanu & Alka Yagnik Jab Dil Na Lage Dildar Govinda & Karisma Kapoor Movie: Coolie No. 1 (1995)
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The National Restaurant Association Show in Chicago is one of the largest food shows in the world. Each year it attracts thousands of restaurant owners and food company employees to the Windy City in order to explore the latest restaurant trends.
This year, Wisconsin products were featured prominently. More than a dozen Wisconsin companies had displays at the show. The goal for many of them was to raise awareness about the variety of products The Badger State has to offer.
One of the largest displays at the show came from the Wisconsin Milk Marketing Board. They had many cheese and dairy producers from around the state showing off their best products. As with many of the other items on display at the show, it is all about demonstrating the quality of Wisconsin products, a task the Milk Marketing Board says has been going well.
For other companies, like Nueske's Applewood Smoked Meats based in Wittenberg, the show is an opportunity to present on a global scale
"You get to be on a big stage. You have a lot of people you wouldn't get to see otherwise." Says Vice President Tanya Nueske.
While Chicago may be a city known for its food, Wisconsin made it clear at the show that they play a major role in the nations food market.
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text: Whitlock: 'We Need Someone Watching the Watchers' Print article Send a Tip by Tony Lee 27 Aug 2013 post a comment Jason Whitlock, who compared the NRA to the KKK, went on ESPN's Olbermann and made some comments about those who are hunted by the media that apply to the political media as well. "We need someone watching the watchers," Whitlock said of outlets like Deadspin and others that report on the media, noting that journalists who become public figures and opine on television should be treated like the subjects they cover. Whitlock said journalists need to know how it feels to have "the media take you apart and treat you like you are not a human being." "It needs to happen to us so we have more empathy for the celebrities we are covering," Whitlock said. Whitlock's words apply to mainstream media journalists who have targeted former Alaska Gov. Sarah Palin and, most recently, Sen. Ted Cruz (R-TX) with inane and nonsensical stories.


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MVC Widget Error
7 Tips to Prepare for Your Appointment
The key to a successful appointment is communication. To get the most out of your visit, prepare ahead of time so you can lead the conversation with your doctor. These 7 tips will get you ready
Appointments & Offices
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Office Locations
- 1200 E Michigan Ave Ste 330
- Lansing, MI 48912
- (517) 364-5678 (Office)
- (517) 364-5674 (Fax)


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- You are here:
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- volkswagen polo wrc street
Volkswagen previews 220-hp Polo WRC Street special ahead of Wörthersee debut
by Noah Joseph (RSS feed) on May 17th, 2012 at 1:31PM
The annual GTI festival at Lake Wörthersee in Austria has exploded over the years into a celebration of all things hot-hatch in the Volkswagen Group – including concept cars and new debuts from Audi, Seat and Skoda – but the event has always been about VWs at heart. And the brand central to the empire isn't about to sit it out. At the heart of VW's motorcade for this year's pocket-rocket fest is the Polo WRC Street, a preview of a special edition modeled on the actual rally car which Volkswagen Motorsport will be fielding in the top-level rally series next year. The street... Read More


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11th of March 2009 (Wed), 14:29
I need to use my S3 IS for video recording. I was using a 1GB SD card to record, and under my settings it could record a max time of 33 minutes. I just bought a 4GB ScanDisk SDHC memory card and when I use it to record video, it will only use 1GB of it,and only record about 22 minutes; even at the lowest resolution/fps. Can the S3 IS use HC memory cards? What is the largest size SD memory card it can use?


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text:
"The idea came from watching King Kong the re-make in 2005," said Dan Florio, RunPee's creator, referring to Peter Jackson's marathon three-hour blockbuster. Throughout much of the movie, he said, he was desperate to relieve himself.
"I kept thinking, I wish they would just kill this ape so that I could get to the men's room," he said.
Like a good fan, he waited until the end, but not without noting a good three-minute sequence he could have done without.
"I just could have gone to the men's room during the scene and I could have enjoyed the end of the movie and the movie would have been better," the Orlando, Fla. developer said.
When he walked out of the theater and saw the lines of people waiting to get into the theater, he wanted to share his secret. But being a bit bashful, he kept it to himself.
The idea stayed in remission until August 2008, when he launched RunPee.com.
He said he's watched about 80 percent of the movies to scout out the best "pee times," but added his family has helped. And anyone who's interested can submit ideas to the site.
In 2009, he partnered with brothers John and Sam Shahidi, and Cincinnati Bengals quarterback Jordan Palmer, to work on the iPhone app. Download figures aren't available yet, but Florio said traffic to the site has jumped from about 30 unique visitors a day last year to about 3,500 visitors a day.


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For related articles and more information, please visit OCA's Organic Transitions page.
The American south has a long history of rich, cultural food traditions centering on flavorful homestyle southern cooking, family celebration and farming. Food characterizes the region's varying personalities and underlying values.
John Egerton, author of
Southern Food says,
Southerners had known hunger, even starvation, and that knowledge had taught them to enjoy the moment, to feast when food was available, and to keep a wary eye on the future. Among all the classes - those who had plenty and those who had nothing and all the others in between - food was a blessing, a pleasure, a cause for celebration. The tradition of hospitality, of serving large quantities of good things to eat to large numbers of hungry people, of sharing food and drink with family and friends and even strangers, proved to be a durable tradition in the South, outliving war and depression and hunger.
The people of the south are largely hard working, steeped in family values and connected to the land they walk upon. I recently saw a sign that read "say what you will about the south, but nobody retires and moves up north." The south gets a bad rap. It's dirty and poor they say, but I think it is also a testament to the resourcefulness of the people. Their yards may be full of what we perceive as trash, but I have seen my neighbors save things that others would deem useless - they recycle items and use them in new ways, and actually fix things instead of throwing them away at the first sign of wear and tear. Maybe they live in a run down trailer, but whose to say that is more wasteful than the well-kept 3000 square foot home for a family of 3 sucking power from the grid? Self-reliance is more commonplace, not out of choice, but out of tradition. Hunting, and other "primitive" skills are big here, so is gardening, and that food contributes to many southern tables. The art of living simply and 'primitive' skills are still being practiced, by many folks here in the south.
Regenerative Farming and Permaculture in the American South... And a Learning Opportunity
By Jennifer Albanese and Cliff Davis
Permaculture News, May 30, 2014
Straight to the Source


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Southeast Asia
Latest Research
September 19, 2014
Courtney Weatherby
Indonesia's Weather Forecast: Hazy, with a Chance of Clear Skies
By Di-Hoa Le and Courtney Weatherby:
Hazardous levels of haze from Indonesian forest fires have become an annual occurrence for neighboring Southeast Asian countries. El Nino weather… Read More »
September 02, 2014
Hydropower dams on Mekong River, livelihood of millions at risk
Scientists, Development Experts, Civil Society Advocates and Current and Former Officials Gather To Discuss Future Of River
For Immediate Release September 2, 2014
Contact: Jim… Read More »
August 27, 2014
Mekong Basin "tipping point" opens discussion
On August 28 through 31, leaders from government, civil society and the private sector will meet to discuss how new hydropower developments on the Mekong River potentially threaten… Read More »
August 12, 2014
Dr. Richard Cronin joins Lower Mekong Initiative (LMI) Eminent and Expert Persons Group (EEPG)
On August 9, 2014, Secretary John Kerry and the Foreign Ministers of the Lower Mekong partner countries launched the LMI Eminent and Expert Persons Group at the LMI Ministerial
July 11, 2014
Chino Cienega
To honor our 25th Anniversary year, Stimson would like to take the time to shine a light on the many influential donors who make our work possible.
Stimson was honored to win the… Read More »
October 12, 2011
Interactive Mekong Map
November 20, 2014
Conflict Basins: Regions at Risk
May 23, 2014
Stimson Senior Associate Richard Cronin discusses Thailand coup
August 22, 2011
Planet Forward speaks with Dr. Richard Cronin about the Mekong
September 21, 2010
Mekong Tipping Point


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Posted Jun 02, 2012By smccrank
South Torrance softball players Alex Kossoff, left, and Paige Kisling, right, are the top two hitters in the South lineup. Their slap-hitting abilities has powered the Spartans to their first CIF final.
[insertSlideshowjava xml="http://director-lang-ieng.medianewsgroup.com/images.php?album=561" api="metro"]
Harbor Teacher Prep takes a win in the Los Angeles City Division III softball Championship game over Northridge Aca
Carson defeated visiting POLA 2-0 to advance to Los Angeles City Softball Championship game.
Palos Verdes lost 10-0 to St. Paul in CIF Southern Section Division III semifinals softball Tuesday in Palos Verdes
Redondo lost 7-2 to Highland in a CIF Southern Section Division III second round softball game Thursday in Redondo
North defeated visiting Rialto 12-2 in CIF Div III first round softball playoff game.
Torrance High defeated visiting Arroyo Valley 27-1 in CIF Div III wild-card game at Wilson Park in Torrance.


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My mother made this for a side for her Thanksgiving dinner in 2007. The best part of the meal - honestly. I HIGHLY recommend letting it sit overnight for best flavor.
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Servings Per Recipe: 8
Every recipe, menu, tip and how-to is right here, at your service.


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Hey, Where's our Team Spirit? Ribelle Gets FOUR STARS!!****
- opinionatedchef Oct 24, 2013 01:32 PM
I'm so psyched for Tim Maslow, the dude with focus, stamina and creativity to beat the band!
The Boston Globe's Devra First last gave 4 stars in 2010, to Menton, so it's a particular pleasure for me to see a bistro chosen for this high accolade.Aside from whatever criticism you might throw at the review, isn't it great that a CH fav has rcvd this recognition, and that it comes from our very own (local)Devra First?
2 most recent Ribelle CH threads:
< Gimme an 'R' .......! >
re: Infomaniac
Ok, by weird chance (we never go out on Saturday night if we can help it) we snagged two seats at the bar. We were passing and popped our heads in and the hostess said she had two seats at the bar and we felt it was destiny. We had a rocky first experience but, as Strip-T's fans, definitely wanted to give it another go. Massive improvement over our August visit. We had superb drinks, the best mushroom dish we've had all year, the vegetables in both my cod dish (spinach and peanut something or other that was sumptuous) and spouses' pork chop were perfectly executed and the check, for our meals, drinks, a glass of wine each, came in at about $120.00. Yes, its still too noisy though oddly less noisy at the bar than on the floor, but this time each plate hit its mark, the service was just fine, and we can't wait to try more vegetables. Stepping up and into its zone, I think, which is going to be worth visiting.
re: teezeetoo
Thanks for the report. I'm glad to hear this, especially knowing that our tastes overlap.
Call me old-fashioned, but I always wait at least three months for a new restaurant to get its rhythm before trying it out. I've been following this thread and looking forward to reading a post like this. I'm definitely forewarned of the noise and somewhat prepared (I'm thinking we may shoot for the bar for our first visit).
re: Klunco
I'll be very interested to hear your take, Klunco. I was so glad to be able to report a positive experience since I was so bummed by my first try. Wishing them the best and hoping they keep the sense of enjoyment that made Strip-T's so appealing along with its food.
re: cambridgedoctpr
not sure this is a great thing because I think a lot of folks are going to find it is not their concept of 4 star - we've already talked about the noise and the various service errors that are not worked out, the fact that the room is crowded and not particularly comfortable, and that they are still in the "sometimes it's a homerun, sometimes it just turns foul" stage of working through their menu. It may be old-fashioned, but for a restaurant to have 4 stars to me it pretty much has to be perfect at what it does. I've only been twice, I loved the pasta and actively disliked the treatment of the sweetbreads, and it was not, on any level from the food to the service, 4 star. Creative? Yup.. Likely to get better? Undoubtedly. L'Espalier? Not. And Devra gave Menton 4 stars which it didn't deserve either.
re: teezeetoo
i was very impressed by the food; less impressed by the rest of the restaurant.
re: LeoLioness
i agree with LeoLioness& Gabatta.- but i have been to Ribelle 4x now( 3x with a party of 8)& have enjoyed ourselves-- altho we were( prob )the ones contributing to the high noise level.
re: kewpie
we had another fairly good dinner there last night, party of 4. we had aglonotti that was just much too sweet and the Bolognese wasnt up to speed. thats when we reached our conclusion. it just wasnt ' better' than strip ts( not that it was to be') but equally as good but with much higher expectations.
That said, we all( same party of 4) had lunch at strip ts today--------------- as delicious as ever. and we live 2 miles away.
if only theresa paopao was in watertown!
re: Luther
re: treb
"CH authority." That kinda reminds me of "jumbo shrimp" or "plastic silverware".
re: MC Slim JB
<That kinda reminds me of "jumbo shrimp" or "plastic silverware">
or "CH Team Spirit". What WAS I thinking???
re: opinionatedchef
I'm all for solidarity among Chowhounds in the generalized relentless pursuit of good food and drink, high and low, whether unfairly overlooked or already appreciated by a wider audience. I'm totally on board with that kind of team spirit.
I try to avoid the spongier ground of anointing any specific place "a board favorite". Even if it is true that a place has a lot of vocal fans here, this tends to marginalize dissenters and support a narrative I dislike that there's an overarching gang or herd mentality here.
(Incidentally, I really like Ribelle, despite the noise. My review in the Improper coming Nov 1.)
re: MC Slim JB
slim, one of your positive attributes is that you are usually The Voice of Reason in an often vituperous crowd, but as regards:
<... this tends to marginalize dissenters and support a narrative I dislike that there's an overarching gang or herd mentality here>
I find CH dissenters a very tough skinned bunch. In fact, i doubt they would ever allow themselve to feel marginalized. And , as to a CH herd mentality, I am equally unsure that that has ever existed. No worries; soooo many colors on the CH bus.
re: opinionatedchef
I've heard the complaint often enough to be wary of it, and wary of reinforcing it.
There are a couple of valuable former regulars we don't see around anymore, and I think in part it's because they felt this way.
re: MC Slim JB
Certainly I post less frequently, less gushingly, and more defensively, than I did in, say, 2006.
To their credit, however, the one or two bombastic regulars who really grind my gears _have_ learned, through feedback from posters and mods, to write somewhat more tactfully. I respect them for this.
re: MC Slim JB
Speaking only for myself, even though I doubt I ever attained the status of "regular", I certainly post here less frequently than I used to. I enjoy sharing a good tip and helping people with questions. I don't enjoy being told The Truth or to getting involved in or even listening to (frequently unresolvable) debates among Those Who Know. So, it seems to me that Slim has a very good point.
There's some lovely prose in there. I'm glad she likes it. It does echo some earlier CH observations and sentiments.
i once worked for a james beard award winning chef who was reduced to day-long (and then some) tears when a former protege/friendly rival got 4 stars and she had only gotten 3.5.
the noise at ribelle utterly polluted my meal and i will not go back on my own dime. the trend for harder surfaces/ MORE LOUD is detrimentally impacting high-end dining.
a 4-star review should mean perfect.
this is not that.
re: hotoynoodle
re: hotoynoodle
I hate star ratings for a lot of reasons.
Ribelle's shakedown cruise was not a smooth one; it reminded me that this is really Maslow's first startup venture. I had planned to review it for the Improper a month earlier, but I pushed it back waiting for them to iron out the kinks. I hate too-early reviews (everyone wants to show they got there first): what is the value in saying "Rocky, but promising" when you won't get a chance to re-review once the place has settled down?
It's smooth sailing now, but it's true that the place is deafening, a really lamentable trend. I think the noise is tolerable if you sit at the bar.
One of the oddest and more fascinating reviews I've read in a long time. She describes some lovely sounding food; nothing sounds transcendent, though she does describe the lamb tatare as "dish of the year" and says that everything is "perfectly seasoned". Then she goes on to say that the place is so loud that you should be "prepared to yell", so hot inside that her food got too warm when she just lingered over it, wine was served above temperature, and several dishes weren't very good. And yet, she gives it the highest possible rating she can.
I dunno, Devra, you didn't describe a four-star restaurant that I'd want to go to.
Funny how we were just talking about great Ribelle could be, even though it needed to iron out its kinks, and now it gets a perfect 4 star review! I went again after the Globe review and tried about 8 dishes. I still feel the same as I did in my last post. http://chowhound.chow.com/topics/920402
Some of the dishes were spectacular, but 2 or 3 were just OK. For a 4 star restaurant, people now are expecting EVERY dish to be a 9 or 10, not having some dishes just a 7.
Devra pointed out some flaws, and I hope that encourages them to get rid of the dishes that don't work and keep pushing the ones that do. I also hope the 4 star review doesn't get to their heads and they decide to push the prices up.
I'm a big fan, and hoping for the best.
re: Torolover
price creep is pretty common in restaurants with serious aspirations.
re: hotoynoodle
Also not unusual at places that style themselves as relatively modest and straightforward, if the chef has enough accolades (and maybe food TV celebrity). Been to The Butcher Shop lately? $82 for the "grande charcuterie" plate. Neighborhood-y!
re: MC Slim JB
re: MC Slim JB
C'mon guys you need to check prices more carefully. Butcher Shop and Sportello have almost identical appetizer prices and pasta prices as Ribelle!!
Ribelle is NOT in Boston, and shouldn't be the same price as Lynch with all her accolades!
re: Torolover
I'm not comparing prices among restaurants; I was just making an observation about the price creep phenomenon.
re: Torolover
sportello is for the average joe wanting a shot and a beer, yeah?
i haven't darkened the door of any lynch places since my debacle at b&g. never again.
the noise was such at ribelle that i CANNOT enjoy dining there. ever. at that price point, it should not sound like i am inside a roller coaster.
re: hotoynoodle
Actually, the "construction workers can come have a beer and a shot" marketing fantasy / cynical BS was Lynch talking about Drink, not Sportello, but same diff.
re: MC Slim JB
That is an all time classic. FWIW, I think Sportello is much more accessible than Dink.
re: Torolover
re: Torolover
in response to toro lover.
is that seriously your response?!? tim mas can't price his food similarly to b. lynch because he doesn't have as many accolades?
I haven't been wowed by b. lynch in years... have not been to menton. that isn't to say her food isn't respectable. but Maslow is using interesting, new, creative ingredients and he should charge whatever is necessary to make a profit.
not for nothing, the rents in Brookline are likely similar to south end and likely higher than fort point.
re: bostonfoodz
In response to Bostonfoodz,
First of all South End rents are much higher then Brookline, so I feel we should already be getting a slight discount eating in Brookline.
Just because Tim's food is better, doesn't mean he should charge more then Lynch's restaurants. Lynch has a big name in Boston, and a lot of people(not me) are willing to pay a premium for her name, not necessarily for the quality of food. Price is determined what the market will bear.
This is true with all established "celebrity" chefs. People go and pay a premium to eat at Ming Tsai's restaurant too. I don't think Tim has that name power yet, especially in Brookline.
I don't go to Lynch's restaurants, not because they are bad, but I prefer the food AND value of Toro, Strip Ts, Salts, Bondir, etc..
I'm hoping Ribelle can be one of these that offer great food and value, and doesn't turn into a "Lynch"
re: Torolover
it is the law of supply and demand; it all depends on the market. when i ate there, i thought that i was getting good value; i have no hesitation about going back.
i personally find the lynch restaurants do not wow me, and the prices are not that low. So i agree in my case though clearly her restaurants are not empty so plenty of people must find them a good value.
re: hotoynoodle
I've definitely noticed price creep at Strip-T's over the past couple of years.
just to clarify, my use of 'CH fav' was re the chef. Spending just a few minutes with the 200+ posts Strip T's thread(s) was the basis for the 'fav' word. Sometimes someone gets an Oscar for 'the wrong movie' but some fans are nevertheless happy that that person DID get an Oscar, a vote of confidence from their peers.
re: opinionatedchef
I'd say it's true that Maslow is much admired in the industry. I've spotted industry folks dining at Strip-T's and at Ribelle pretty much every time I've dined at either.
Some scattered, incredibly long (apologies) thoughts on ribelle's 4 star review and my own experiences there. Read at your own peril :)
1. totally agree on the noise front. i will say (having been three times in the last 4-5 weeks) that the dining room always, for now, cleared out early- we started around 8pm (a sunday, a thursday, a friday) and even on the friday the place was clearing out by midmeal, and the noise level had become more than tolerable. so for those saying they would *never* go somewhere so noisy, or go back, if you want to try the food, you might go on the later end.
2. speaking of late night, tried the meatball pizza the other night, and it was quite good. a bit crunchy as opposed to chewy crisp, but given the set up i was suitably impressed. also i just like their meatballs (i'm assuming its the same ones as the scarlet turnip dish on the regular menu), so that was a win.
3. i'm happy for them getting 4 stars, a couple thoughts in particular on that topic:
a. i think its a fine thing to say 4 star reviews should only be for fine dining; i think its also perfectly fine to say 4 stars should mean that a place is at the top of the game for the concept it is aiming for: eg, in reviewing shake shack, and il buco, i'm pretty sure Pete Wells similarly said that, in theory, the paradigmatic sandwich/burger/etc. type place could get four stars.
I do not think, however, it is particularly enlightening to say something akin to "ribelle shouldn't get four stars because its not fine dining," because that seems (to me) to misconstrue what the review was trying to say.
The more interesting discussions is whether ribelle is in fact a full success for what its aiming for. Or, perhaps, a meta discussion on whether stars ought to be thought of this way, but that's probably for a different topic/board.
b. I think people are mistaken if they think a four star review could ever mean a restaurant should be 'perfect' or even 'near perfect.' Even the nyt describes four stars as 'extraordinary' and michelin's three stars as "exceptional cuisine, worth a special journey." I find the latter especially compelling, because I think my best meals are about the qualitative experience; not a quantitative, mechanical application of whether or not there were errors, or certain boxes were all checked, or every dish was 'perfect.' Such a standard is one any restaurant will fail, and I also think it is a mindset that is looking to complain about why something was bad as opposed to one looking to enjoy their experience. Such a mechanical application would also be anathema to restaurants taking risks on their style of food or service, which would be a real shame.
c. I do feel a bit sorry for them as this is, as others have noted, a double-edged sword: staff no longer has to worry about the review, but many people will come in with much higher expectations. Hopefully, fair or not, that will only drive staff to all continue to up their game.
4. my actual times at ribelle: I went for the first time 4-5 weeks ago, so I can't talk to how it started, or how it has evolved. I had a very good experience with the food (each time, I'd say service was fine, friendly, but more 'solid' than 'exemplary'). I am easily willing to say that Tim puts out four star food, and there was enough on the menu that I wanted to go back quickly, and I have, twice, since. I have not had a single dish I would describe as 'foul', only good to better; the green beans with veal tongue, and multiple renditions of gnocchi, were exceptional. Both the tongue and his tripe converted a number of non-offal eaters at the table.
In three visits, and (counting in my head) a little over 15 unique dishes (ie not repeats, so. Many. Garlic knots.) there was only 1 that polarized our group: the chicken wing/polenta dish with seriously smoky/charred(?) chicken wings. I vibed the flavor, I def get why many didn't. that said, for us,
I think that my biggest qualm was that some dishes were not well designed to share, based on size/construction (thinking porcini and duck breast dish), but that is a side effect of the movement towards all share plates; a movement I'm a fan of, but think that, as a whole, restaurants need to figure out how to have better descriptions/explanations of portions. The one virtue of the three course meal was an understanding of roughly how much food you'd get.
Ultimately, however, 1/17 misses hardly makes it a 'hit or miss' place in my mind, as it has been described here. for my own eating preferences, i like to find places that i can go to regularly and get to know people, but have enough turnover, and good results, that there will be a lot of new food to try. that's a very different standard from say, how i look at where i might send a friend visiting boston for the first time. the throughput of good, creative dishes on ribelle's menu makes it one of the most compelling restaurants for me in Boston right now.
re: valcfield
thank you. great review and reasoning. glad you enjoyed your meals there!
re: valcfield
what a well thought out and articulate piece of writing. You have certainly cut to the heart of the matter, and given people alot to consider about their own dining and reviewing styles.
if Ribelle were ever to do PR ( which i think must be a 'Never' thought for Tim) your last paragraph would be so perfect, placed next to the menu in a side window. Chapeaux .
re: opinionatedchef
Actually Ribelle does indeed use PR. Their PR person had been posting on these boards before and around the opening. They did not initially identify themself as PR, but eventually fessed up as the posts were obvious.
(Keep deleting it mods, and I'll keep reposting)
re: Gabatta
wow gab, i really am shocked. i'm even thinking to myself that maybe tim knew nothing about that (and that maybe he delegates certain areas and just doesn't get involved w/ them.) I keep remembering his father telling someone that his son never reads the media about Strip T's but that he , Paul,checks them all the time...
re: opinionatedchef
All industry PR people are not the same. Many are ethical professionals who look for clever ways to highlight the strengths of their team, concept, and food in a fundamentally honest way. There's a much smaller minority of sleazeballs who pull Kyle Melrose tactics (Google it). And there's a lot of people who are just inexperienced -- it's an industry with a lot of turnover -- and so don't have a clear understanding of what's not kosher, like shilling message boards while posing as a consumer. Not sure where Ribelle's firm falls under this -- I keep my distance from the industry PR apparatus -- but clearly someone learned a lesson about Chowhound.
re: opinionatedchef
lol, sorry, but do you really believe that? i have worked for numerous chefs and owners and they ALL read everything about themselves and their properties -- from opentable reviews to the globe.
not everybody has the budget to hire george regan and there are many bumblers in pr. ya get what ya pay for.
re: hotoynoodle
this unfortunate tendency to romanticize or demonize chefs is all pr driven. People who repeat gossip and share "insider" tips about chefs are, in effect, shilling just like paid pr folks, whether they are aware of it or not. If the food is great and the experience fun, tell us about it. If it is disappointing, crappy and overhyped, tell us about that. Personal insight into the "character" of someone who cooks my food is usually about the narcissism of the writer and rarely about the chef. I enjoy Strip-T's and really liked my second dinner at Ribelle's. Maslow's purported PR "innocence" is irrelevant to that experience.
re: teezeetoo
How often do chefs' personalities and other gossipy stuff like that get discussed here? I mean, aside from the criminality of Todd English, which is really about his actions, not his personality, and something his PR people spend a lot of time trying to distract the world from, not promote?
re: MC Slim JB
I can recall lots of namedropping, tony maw "hate", syrupy affection for Maslow, disdain for Ming Tsai, various chirpy yays for good bartenders, various comments on surly ones, and a generally tedious sense that there are posters who are "groupies". I can't count the numbers. I love hearing about good food and certainly respect insider information that relates to the direction and quality of the restaurants. I didn't much like it when the Celtics caved in and added cheerleaders and I find it kind of creepy here.
re: teezeetoo
I certainly feel you in the sense that when you feel like opinions towards a chef- positive or negative- are affecting the content/judgment of the food, it can be frustrating when you are trying to gather information.
On the other hand, intentional or not from the poster's side, I do find it interesting to hear a community's reaction, positive or negative, to a chef because, given a glut of restaurants i always want to try, if all other things sound like they are equal, i'd rather go and support the person that sounds like they are reputable/hard working/pleasant as opposed to the person who's gotten a rep for abusing their staff. granted, when you start looking at that, you open yourselves to much more subjective impressions, but i still find those opinions have some utility regarding where i want to eat, and i'd rather slog through posts i think might be biased, and glean what i can, then have people feel like that sort of discussion is worthless/inappropriate. but i may just have a lot of free time...
re: valcfield
so are you depending on your editorial eye to determine what's believable? who has a grudge? who has an interest? OC is shocked that Mazlow has a pr person and follows reviewers. She's been told he's above all that. Gabatta claims the pr posts on Ribelle were everywhere and were pulled from CH. Good luck with sorting out the info. Much rather know how the menu at Ribelle is progressing (good, I think). If you have personal experience (for example, years ago Chris Schlesinger catered my daughter's wedding and he and has staff were a delight to work with and the food was divine), share it. But all that "I was told, I heard...." is just self-puffery and buying into an annoyingly prevalent celebrity culture. That's my opinion, of course, and no more important than anyone elses.
re: teezeetoo
yes, the opinions are much harder to parse, and i completely agree that its *far* more useful to read posts about the menu and its strength.
individual posts and back and forth in one thread probably won't shed much light, as you rightly point out. but i like to think that, over time, if you start to see the same sorts of complaints, or praise, build from multiple sources, then you can start to build more of a reliable consensus.
as an analogy- i can drive myself nuts reading individual yelp reviews, and the things they praise/deride, but ultimately, if i'm looking at two similar style restaurants, and find out one has a 2 star rating, and the other 4, i'd be pretty comfortable in betting some money that the 4 star place is better, which means that information does possess some value for me, even if i'd rather be relying on more solid reports from people with preferences i understand/appreciate.
re: teezeetoo
tz, correction:
<She's been told he's above all that. >
I was never told that. I was simply told that he doesn't read the media. WHY i do not know.* I have a major problem with assumptions >>they cause so many miscommunications.
* I would guess, but it is only a guess, that (if true ) he doesn't read the media about his restaurants because he doesn't want to be distracted from his culinary focus. He may also think that he has other staff assigned to that area, and he leaves them to deal with it and/or bring things to his attention when appropriate.
re: teezeetoo
I think most Hounds express disdain or enthusiasm for a chef in spite of his or her personality rather than because of it. I don't think Tsai's cooking is all that world-beating, but he's clearly a genial guy and a hard-working front-of-the-house glad-hander. The latter doesn't really influence my opinion of his food. I think we are all aware of the alleged unpleasant personalities of some chefs, but I don't have to hang out with them, so that doesn't influence me, at least up until the point that they start insulting their customers via social media.
True front-of-the-house players like bartenders are a different story. Their personality (or at least persona) is a huge part of the bar experience in my book: hospitality is at least as important as technical chops to me. So I think a chirpy yay for a beloved personality behind the bar is perfectly germane to this forum.
re: teezeetoo
as to chefs; the buck stops there.
I am not expecting to be stroked by the chef; i just want something good to eat and hold him responsible for what shows up on the plate.
Who cares about his personality? His SO but not me.
re: teezeetoo
re: hotoynoodle
HT, why cant i seem to get anything posted here? im in similar circumstances as yourself, but ( in great friends)
re: kewpie
not sure about your posting issues. :)
i try to be non-political about the way and things i post. i mostly avoid commenting on threads where i have a personal connection. good or bad, lol. there are restaurants i will NEVER GO because of my poor personal impression or involvement with the chef, but i will NEVER post that here.
re: hotoynoodle
re: teezeetoo
tz, that's an interesting perspective and i would guess rather prevalent. but for every diner who doesn't care if a chef displays a bust of wagner, there is another diner who won't support that chef. but this is veering into OTland.
Since the noise has been talked about so much, i figured to go early, so we got a reservation for 5pm (opening) tonight, Friday. Only 1 other table and maybe half the bar were seated. While people continually dribbled in , we actually had about 1- 1.5 hrs before some 6-8 person parties were seated and it started to get REALLY loud. So that was alot better than i expected.
The room itself was o.k.; i liked the layout alot and the tables themselves were attractive, but the decor, like Strip T's, in no way reflects the exciting food (and imo, it should.) What is it with grey grey grey...... Anyway, the reason we were there was for the food, and we really had a lot of fun with that. We each did the '3 dishes for $30'( that's the rule; the whole table has to do it. It's offered 5-6:30pm) and we added a few dishes we could not resist, plus dessert, and we left comfortably full. We were very happy with portion size ;none of our plates were skimpy and we felt pricing was fair (particularly given the labor intensiveness behind the food.) We both agreed that we would request bread next time "because bread absorbs these memorable sauces so much better than does my finger."
This menu is a very complex one. Soooooo many set ups, and so many elements in those set ups. There is very little (if any) overlap of sauces, veggies, starches. One of the things I love about it is that veggies, beans and whole grains play a major part in the offerings, whether in a major or supporting role. (It's such a kick for me to hear myself say "i really want to go back to try that kale dish, or that farro plate.") My only food criticism was that I thought sweetness dominated a few of the savory plates (Shrimp with pink grapefruit, maitake and rye bigoli (pasta); and Carrots with hazelnuts.)
The highlight dishes for us:
--truffle fontina egg toast with shishito pepper
--rigatoni with octopus, fennel, smoked tomato
-- maitake ragu side (which we requested from the pork dish)
-- diver scallops w/ cranberry beans, lemon, pea greens
-- wagyu beef tartare w/ sunchoke puree and...........
-- roast pear sorbet w/...........
The myriad components of each plate make them as labor intensive to describe as they are to make (well, not QUITE) but leave it to say that we both were delighted by the little surprises and layerings of flavors and textures in each dish. The best of them remind me of opening the christmas gifts under the tree. (You just never know what lies hidden beneath that scallop...)
Service was really top notch; our waitress was extremely well informed , efficient and very helpful in steering our choices . Runners were efficient and pleasant.Theresa, the GM with previous long stints at Oleana and Momofuku, was an excellent rep for her wine program. My Love chose his red from her descriptions and enjoyed it. When he asked for the details later and found that it was a Merlot, our surprise gave her to explain that their system allows for that surprise to happen by not letting guests' prejudices limit themselves. ( And for guests who want the wine's name, date, etc. up front, Ribelle will gladly oblige.)
This was a real fun evening for us. Though it's alot further away from home, we look forward to being able to say we've eaten at Ribelle as often as we have at Strip T's. The menu changes every day, I guess, but there are at keast 6 or 8 things with my name on them, so i hope they'll stay on til we get back!
We went for the first time Saturday. Showed up around 5:30 and waited 10 minutes for a seat at the bar. The room was loud for sure, but not as bad as I expected.
The 3 for $30 before 6:30 is a tremendous deal. The hits were the garlic knots, canestri with spicy sausage, bolognese and olive oil ice cream. We weren't crazy about the caponata and coffee cake. We'll definitely be back in the next few weeks for an early dinner at the bar.
I was a little disappointed that the beer list seemed to be a bit of an afterthought. There was no clear way to tell what was on draft vs. bottles. The list itself was on the small side and it could have been a little more diverse. The Firestone Walker IPA is a nice choice, but I'd like to see some more options.
Ribelle was good. It wasn't perfectly seasoned but all dishes were interesting and rich in deep flavors, hate to over-say, but umani. Portions can be dialed up or down depending on what you order. We ordered the two most expensive items and were quite full. David Chang from Momofuku ate next to us with his parents and brother. Tim and David seem to be very friendly. Nothing Tim Maslow would have done could match Strip-T's shock and awe when it was new, but Ribelle is a nice step up without most of the pretension of "fine dining", despite what some diners said in the early months. Recommend reserving after 8:30, (Or the 3 for $30 special before 6:30.) the room starts winding down and the staff do not mind lingerers at all. They are easily doing 4 turns a night on some of their tables and it just must be overwhelming, we didn't get seated until 45 minutes after our 8PM reservation.


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Gay Girls Who Game: Fat Princess, Civilization Revolution, and more
This week on Gay Girls Who Game, Tracy and Angela have Tracy's "mum" on to answer your questions, both gaming and non-gaming. She reveals secrets of Tracy's gaming habits as a kid, as well as some other rather embarrassing stories.
The gamers have their usual helping of viewer feedback and reviews as they look at Go Go Break Steady, Civilization Revolution and Buzz! Quiz TV. They also explain the craziness over at LesbianGamers.com about the Fat Princess debate as well as the Biggest Dicks In Gaming furore.
Gay Girls Who Game: Episode 2.4
Read more game reviews at lesbiangamers.com!


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30 years of ups and downs, but Aussie's float kept things stable
Matt Wade It was the float that changed a nation. Thirty years ago next week the invisible hand of market forces replaced back-room bureaucrats in setting the level of the Australian dollar.
Gong for 'little master' knocks Indian media for six
Matt Wade, Michelle Grattan HOW do you get India's attention? Give Sachin Tendulkar a gong.


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23 Jul
Christian and Samantha Ponder share photo of their adorable baby Bowden
The Ponders welcomed Bowden earlier this month.
The Ponders welcomed Bowden earlier this month.
Bowden Sainte-Claire Bowden was born earlier this month.
Samantha and Christian Ponder went a new route for Valentine's Day: Visiting some goats, which seem to have come between the couple. (…)
Squints has packed on the muscle since 1993.
Designer belts. gold medal lineage and a fast food wedding dinner round out our look at the teams of the NFC North.
With this curly fry, I thee wed.
Aaron Rodgers is making $110 million and Christian Ponder is finding every day low prices.


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Lindley Estes is a business writer for The Free Lance-Star and Fredericksburg.com. This blog is on Fredericksburg-area business. Send an e-mail to Lindley Estes.
Hogshead Cigar Lounge opens in Spotsy
The area's newest cigar retailer has opened shop in Spotsylvania at 9849 Jefferson Davis Hwy.
Hogshead Cigar Lounge, owned by Hector Rodriguez Jr., opened its doors in July and held a grand opening event last week.
Rodriguez is an active duty Marine who will soon retire and is embarking in selling cigars as a second career.
He and his family moved to the area two years ago from Okinawa, Japan, where he was stationed.
As a goodbye present, a friend gave him a humidor. He said that upon filling it in the area, he was surprised by the lack of lounges for cigar smokers.
"It's a friendly atmosphere," he said about the business. "I greet people at the door. There's a real camaraderie in cigar culture that I wanted to see here locally."
Permalink: http://news.fredericksburg.com/businessbrowser/2014/08/11/hogshead-cigar-lounge-opens-in-spotsy/


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Nyla Doswell lives with family history all around her.
A lot of it is in the Fort Wayne home she and her husband, Robert, share and have been remodeling for the last two years. Even more history is in the house's immediate neighborhood, composed of a row of four homes across from the West Main Street entrance of Lindenwood Cemetery.
And, some of the history is in the cemetery itself, a final resting place for several Doswell relatives, including some who designed or managed Lindenwood for nearly a century. Robert's great-grandfather John Doswell designed Lindenwood and was its first superintendent, and his son George succeeded him in that post.
The four homes right by the cemetery are all Doswell homes, says Nyla, 70. They've been in the family for about 100 years and are all still owned by the family.
Those who lived in Fort Wayne in the mid-20th century might remember a Doswell-owned flower shop and more than a dozen huge greenhouses, as Nyla puts it, on the three acres on which the homes sit.
The shop was one of two run by the family, Nyla says – the other was at West Main and Webster streets and operated until 1967.
The greenhouses, heated by coal, had a tall landmark tower made of brick, until they were torn down in the late 1960s, having become too expensive to heat and maintain, Robert Doswell says.
But the Doswell family stayed put.
Robert's brother Donald owns the two houses closest to the cemetery, while Nyla and her husband own the two closest to West Main Street.
They live in 2310 W. Main, which was built by Robert's grandfather and grandmother, John and Charlotte Doswell, around 1913. They, his great-grandmother, Lisette Maxwell, and Bonnie Doswell, an aunt who never married, occupied the house until the mid-1990s, when Robert acquired it through a sale to settle his aunt's estate.
For several years, the house was maintained as a rental. But two years ago, the couple, who also have a home on Jimmerson Lake in Steuben County, decided to remodel the house as their house in town, Nyla says.
Active co-owners of in G.I. Joe's Army Surplus and Tactical Supply store at 1638 N. Wells St., the couple got tired of commuting to Fort Wayne, especially in bad weather.
The older you get, the less you want to drive I-69, Nyla says.
The couple started working on the exterior of the two-story Craftsman-style house, which features a big front porch with a new, widened front door flanked by hanging ferns. The home has been sided and now has a sage-green color scheme with mint and cinnamon trim that is eye-catching to east-bound drivers on West Main Street.
The siding is a bit of a regret, Nyla says. The house was originally covered in cedar-shake shingles coated with black tar, one of only a few like it in Fort Wayne.
But, Robert says, the shingles had had holes drilled into them to add insulation and were breaking and coming loose. We couldn't find any replacements, not that matched, he says.
But inside, few changes have been made. Perhaps the home's most striking feature, a large cobblestone fireplace topped by a thick, unadorned pine mantel, is intact.
My mother and father were married in front of that fireplace, Robert says.
Also intact is a built-in arched corner cabinet in the dining room, and double bi-fold doors that once led to what was either a sewing room or a butler's pantry. The room has been turned into a hidden laundry and powder room.
The home is trimmed with natural-finish woodwork and doors, throughout. Nyla says it took gallons and gallons of paint stripper to get them back to that condition.
Robert, 67, said after the couple decided to live in the house, it took awhile to get it in shape.
We renovated it for over a year – new wiring, new plumbing, new ceilings, new furnace, he said.
One change was taking a fourth bedroom, likely designed as a sleeping porch, and expanding the home's upstairs bathroom into the space. The bath originally had no tub and only a step-in shower, with a seat and a hand-held nozzle.
I said that wasn't going to work for me, Nyla says.
The room now has a new tub-shower combo, vanity and period-appropriate black-and-white mosaic tile floor. A plumbing closet has been turned into an upholstered window seat.
The kitchen also has been remodeled, while keeping original features. They include a diner-style breakfast table and bench seats built into a windowed nook and a tall and narrow broom closet by the back door.
The couple added stone-look flooring and countertops, and in the center of the sun-filled room there's a square island. It's the same size and shape as one that appears in an old picture of Robert's great-grandmother in the kitchen.
Nyla calls her decorating style eclectic, and has put together an earth-toned, world-traveler look with family antiques, garage sale finds and new furniture.
A guest room has Robert's parents' double bed. One bedroom has a drop-center vanity from her family, while a floor lamp in the dining room was salvaged from the remodel of the Emboyd Theatre (now the Embassy) downtown.
She recalls struggling to get the master bedroom's triple dresser into her car – its former owner was about to put it on the scrap heap after it failed to sell at a garage sale. She gave it to me, she says.
Nyla says she's extremely happy with how the house turned out, noting her husband's grandmother and grandfather are buried in the cemetery across the way.
They're looking over at us from the cemetery, she says. They're smiling, we think.


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oShot! Screen Photo Capturer 1.0.0 Beta
The advantages of being portable
Since this is a portable program, it is important to mention that it doesn't leave any traces in the Windows Registry.
You can copy it on any USB flash drive or other devices, and take it with you whenever you need to take screenshots on the breeze, without having to go through installation steps.
Simplistic UI
oShot! Screen Photo Capturer was designed with an overall simplicity in mind, so it embeds only a few configuration settings to tinker with. It offers support for a previewing panel, so you can easily check out the snapshots. Additionally, you may switch to a full screen mode.
How it works
Basically, it proves to be nothing more than a piece of cake to work with this program, as you only need to press on the "Capture" button, and it automatically takes a screenshot in a full screen mode. What's more, the image can be printed or exported to JPEG file format, provided that you have specified the saving directory and file format.
Tests have shown that oShot! Screen Photo Capturer accomplishes a task quickly and provides good output results. It is quite friendly with system resources, so the performance of the computer is not hampered.
What it lacks
Several features are welcomed in order to improve the overall functionality of the utility. You cannot choose between several capturing modes (e.g. active window, object, user-defined region of the desktop), carry out editing operations (e.g. insert lines, arrows, circles, and other geometrical figures, draw free-hand designs), crop photos, embed watermarks, and apply special effects, just to name a few suggestions.
Bottom line
All in all, oShot! Screen Photo Capturer proves to be a simplistic piece of software that comes bundled with limited features for helping you take a snapshot of your desktop in a full screen mode.
Reviewed by Ana Marculescu, last updated on May 24th, 2014
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Application descriptionoShot! Screen Photo Capturer is a small and easy to use application that allows you to quickly take a snapshot of your...


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A tempting look at the elusive Chocolate Peanut Butter Marshmallow Squares once found on some special event menus at Walt Disney World. A taste-tested recipe is also provided!
Posts Tagged 'Hollywood Studios'
Guest Review: Tables in Wonderland Cairo Dinner Show
Guest Review of the Tables in Wonderland Cairo Dinner Show. At Disney's Hollywood Studios at the Indiana Jones Stunt Spectacular outdoor theater, guests dined on stage!
New! Dessert Trays at Disney's Hollywood Studios
Hollywood Scoops in Disney's Hollywood Studios has unveiled a unique and fun dessert options. Dessert trays! Grab a yummy dessert tray on the way to Fantasmic! or the afternoon parade.
Tables in Wonderland: Cairo Dinner Show Secrets Revealed
New details are revealed about the Tables in Wonderland Cairo Dinner Show set for April 30, 2011.
Tables in Wonderland April 2011 Events
There are two April Tables in Wonderland events that were just announced including a Cairo Dinner Show in Disney's Hollywood Studios!
2011 Disney World Wine and Dine Half Marathon Registration Open
Disney Wine and Dine half marathon weekend announcement. Includes Disney entertainment, food and fun.
Holiday Drinks at Disney's Hollywood Studios
Some specialty festive drinks have been brought out again this year at Disney's Hollywood Studios! You can see the menu and pricing here.


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They're usually the center of attention, but these stars are happy to play second fiddle when it comes to their best friends' weddings
Credit: Flynet
Updated: Monday Aug 18, 2014 | 11:00 AM EDT
By: Kate Hogan and Alison Schwartz
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Jump – for their love! The singer played the role of beachy bridesmaid well during a friend's 2011 celebration in Mexico.
Copyright © 2014 Time Inc. All rights reserved. Reproduction in whole or in part without permission is prohibited.


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Tulane Holds off Late Houston Rally to Capture 31-24 Road Win
The Green Wave defense posts four turnovers; Lee tosses three touchdowns, Nickerson grabs two interceptions
Tulane Falls at UCF in Defensive Battle, 20-13
Second half comeback cut short in final minutes
Football Returns To American Action On Saturday vs UConn
Green Wave to play host to Huskies at 7 p.m. in Yulman Stadium; game to be televised nationally on ESPNews
Football Falls at Rutgers, 31-6
Sherman Badie's 108 Rush yards, including an 86-yard touchdown run highlighted the Green Wave's afternoon.
Football To Play Scarlet Knights Of Rutgers On Saturday
Green Wave look to improve on 1-3 overall record, game to be broadcast nationally on ESPNews
Tulane vs. Cincinnati - Yulman Stadium - Oct. 31, 2014
Tulane vs. Cincinnati - Yulman Stadium - Oct. 31, 2014 Halloween Night!
Tulane at Rutgers - Sept. 27, 2014 - High Point Solutions Stadium
Tulane at Rutgers - Sept. 27, 2014 - High Point Solutions Stadium
Tulane vs. Southestern Louisiana - Yulman Stadium - Sept. 13, 2014
Tulane hosted Southeastern Louisiana in the first night game on campus since 1974 - Yulman Stadium - Sept. 13, 2014
Tulane vs. Georgia Tech - Inaugural game at Yulman Stadium - Sept. 6, 2014
Tulane vs. Georgia Tech in the inaugural game in Yulman Stadium. The Green Wave's first game on campus in 40 years.
2013: Played in all 13 games with 12 starts at weak-side linebacker as a true freshman...earned Conference USA Co-Freshman of the Year recognition and claimed a spot on the C-USA All-Freshman Team after sharing the team lead in fumble recoveries (2) while ranking tied for second in tackles for loss (10.0), third with 67 tackles (37 solo, 30 assists), tied for fourth in interceptions (1), tied for fifth in forced fumbles (1), seventh in sacks (2.0) and tied for seventh in pass break-ups (2)...finished tied for 47th in C-USA in tackles for loss per contest (0.77) and tied for 47th in tackles per game (5.2)...sat tied for 34th nationally in fumble recoveries...tallied a season-high 10 tackles (7 solo, 3 assists) with a sack among 2.0 tackles for loss, a forced fumble and a fumble recovery at Rice (11/30)...recorded eight tackles twice: 3 solo, 5 assists with 1.5 tackles for loss and a pass break-up at Louisiana Tech (9/12) and 6 solo, 2 assists with 2.0 tackles for loss vs Louisiana-Lafayette in the R+L Carriers New Orleans Bowl (12/21)...logged seven stops twice: 5 solo, 2 assists with a fumble recovery, an interception and a half tackle for loss vs South Alabama (9/7) and 7 assists with a half tackle for loss at FAU (11/2)...posted five tackles on three occasions: 2 solo, 3 assists with a half tackle for loss at Syracuse (9/21); 4 solo, 1 assist with half a tackle for loss vs North Texas (10/5); and 4 solo, 1 assist with a sack vs East Carolina (10/2)...had four tackles twice: 3 solo, 1 assist with a pass break-up vs Jackson State (8/29) and 2 solo, 2 assists vs UTEP (11/23)...added three stops (1 solo, 2 assists) with a half tackle for loss vs Tulsa (10/26)...off the field, was a member of Tulane's 3.0 Club.
High School: Three-year letterman at Cypress Bay High for coach Mark Guandolo...rated a three-star recruit by 247Sports.com while garnering two-star status from ESPN.com, Rivals.com and Scout.com...ranked No. 82 safety in the country by 247Sports.com, the No. 167 defensive back by Scout.com and the No. 167 outside linebacker nationally by ESPN.com...received an 84 rating and listed as the No. 146 recruit in the state by 247Sports.com while garnering a 61 Scout Grade and ranking as the No. 294 prospect in the state by ESPN.com...helped lead the Lightning to a combined 31-10 overall record and a 12-1 district showing, a District 11-6A title as a sophomore, a District 11-6A championship as a senior, and three trips to the state playoffs...as a senior, named first-team all-state after posting 67 tackles, one interception and a fumble recovery...named linebacker MVP of the Al Golden Summer Camp in June 2012.
Personal: Born Nicolas Marley on Jan. 5, 1995, in Weston, Fla...son of Rohan Marley and Geraldine Khawley...father, Rohan, played college football at Miami (Fla.)...grandson of reggae legend, Bob Marley...majoring in business.
Marley's Career Defensive Statistics


text:
66 N. 6th St.
Brooklyn, NY 11211
Category: Music Venues
Region: Brooklyn
Archaic revivalists clash and coalesce when Los Angeles psychedelic savant Cameron Stallones Sun Araw joins Brooklyn avant-Hindi sister act Prince Ramaduring a promised collaborative set capping an evening-long journey into the mystic. On his four Sun Araw albums, including the new Ancient Romans, Stallone combines a guitar style somewhere between Ash Ra Temples Manuel Göttsching and Neil Young with cryptic keyboards, dub bass, and a long-take sensibility. Prince Ramas Taraka and Nimai Larson abandoned a Florida Hare Krishna community for a Boston art school. Their six albumsmost recently Trust Nowexplore ritual and transcendence through percussion, keyboards, costuming, and, like Stallone, the sonic suggestions of avant-garde film. Electronically enhanced solo vocalist Julianna Barwick, eclectic Brooklyn post-emo rockers Pterodactyl, and a Teengirl Fantasy DJ set the stage.
Fri., Aug. 26, 8 p.m., 2011


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But Tom Torlakson, the state's superintendent of public education, toured the Central Valley, vowing not to let the drought hurt schools that receive money based on the number of students in class each day.
In a visit this week to Bakersfield, Fresno, Firebaugh and Merced—all farming communities at the epicenter of California's crisis—Torlakson said he will use his powers under the governor's drought declaration to minimize the financial pain schools feel.
Immediate signs of a drought are low reservoirs, rising wildfire risk and higher food prices, but Torlakson said the drought has a further reach.
"One of the less obvious impacts is happening every day in our classrooms, where empty desks reflect children whose families could no longer find work on the farms and ranches of the Central Valley," Torlakson told the San Francisco Chronicle.
Officials can't predict how many fewer students the schools will have. California's superintendent said he will also make sure schools have money to feed hungry students.
Information from: San Francisco Chronicle, http://www.sfgate.com


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Crussh serve a wide selection of juices and smoothies that are 98% fat free, as well as a wide selection of sandwiches and soups, all guaranteed fresh for your enjoyment.
This content has been supplied by Crussh
Venue Details & Map
- Address
Unit 5
14 Sumner StreetLondonSE1 9JZ
- Telephone:
- +44 (0)20 7928 3007
- Public transport:
- Southwark, Underground
Breakfast smoothie? Yes, this, please. Its a delicious mix of yogurt, bananas, muesli, and a bit of honey. Don't like muesli in your smoothies? Give it a chance; you will.
They have a big list of fruit and yogurt based smoothies and let you add and subtract ingredients at will. Whatever you want, they can make it fresh.
I love that you can mix and match ingredients and they don't charge...more
Well, a place that sells wheatgrass shots is always of interest to me. It just screams 'healthy right over here!'.
I go here for lunch fairly often and got a hang of their menu: everyday they change their soup selection - which are all hot and delicious and it's up to you if you want a simple or chunky (read: less or more calories). They are all reasonable though. Their hot-pots are also...more
Wow, we got juice from here more than a year ago and I am still thinking about. It was just that good!
I'm pretty sure it was the Green Goddess which has 100% organic apple, kiwi, pear, lime, cucumber, spinach & celery. It was pretty pricey, but we were on our way to Tate Modern, and we were really thirsty. This particular juice caught our eye, so we tried it.
It was so absolutely amazing...more
Do you like fruit juice? if the answer is yes, then you will love Crussh, their juices are great and they can mix anything you want together (That's if you don't like the selection of mixes they already have). They will also suggest juices that you may like or different mixes altogether.
The food is great (I always go for the Shitake Mushroom sushi wrap and the rice salad) they are lush!!...more
I went in here during my last week of work around the corner. I'm not sure why I didn't enter before, but I should have as it's brilliant: a great selection of healthy sandwiches, salads and soups. The soups change daily and the selection is huge and split into three categories: organic, classic and gourmet. I had the organic wild mushroom which was delicious. I will definitely be seeking out...more


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Course Template for Small Group Communication Emphasis
For more information please contact the faculty associated with this template:
- Kathryn Fonner, email@example.com
- Erik Timmerman, email@example.com
Suggested Primary Small Group Communication Courses (15 credits)
- Commun 710: Managerial Communication
- Commun 810: Studies of Communication in Organizations
- Commun 815: Communication Technology in Organizations
- Commun 823: Seminar in Small Group Communication
- Commun 864: Communication & Social Influence
- Commun 872: Rhetoric of Constituting Community and Social Controversy
Suggested Methods Courses (minimum 6 credits; typical recommendation is closer to 12 credits)
- Commun 700: Quantitative Research in Communication
- Commun 702: Qualitative Research in Communication
- Commun 770: Measurement in Communication Research
- Commun 972: Methods in Communication Research
Various other courses from outside the department can be used to supplement (or in some cases substitute for) the methods courses available in Communication. Students developing expertise in quantitative research methods may be interested in outside courses that address:
- correlation and regression,
- experimental design (i.e., ANOVA),
- general multivariate techniques,
- analysis of categorical data, and
- structural equation modeling.
Students developing expertise in qualitative research methods may be interested in outside courses that offer great depth in specific approaches; courses in ethnographic research methods in the Department of Anthropology and in historiographic research methods in the Department of History are examples.
- Ed Psy 820: Multiple Regression and Other General Linear Models
- Ed Psy 824: Advanced Experimental Design and Analysis
- Ed Psy 823: Structural Equation Modeling
- Ed Psy 826: Analysis of Cross-Classified Categorical Data
- Ed Psy 929: Seminar in Statistics and Research Design
- Bus Adm 714: Multivariate Techniques in Management Research
- Bus Adm 912: Statistical Methods for Management Research
- Bus Adm 914: Advanced Multivariate Techniques in Management Research
- Sociol 750: Research Methods in Sociology
- Sociol 752: Fundamentals of Survey Methodology
- Sociol 760: Advanced Statistical Methods in Sociology
Suggested Electives (minimum of 21 credits)
- Commun 813: Seminar in Mediated Communication
- Commun 850: Seminar in Intercultural Communication
- Commun 865: Theory & Practice of Mediation
- Commun 890: Theory & Practice of International Peacebuilding
- Bus Adm 715: Leadership, Team Building, and Effective Management
- Bus Adm 723: Managing and Negotiating Across Cultures
- Bus Adm 737: Managerial Decisions and Negotiations
- Bus Adm 741: Decision Support Systems and Groupware
- Adm Ldsp 710: Organizational Change and Team Leadership
- Adm Ldsp 777: Leadership in Multicultural Organizations
- Sociol 928: Seminar in Social Organization


text:
The 319 Series oil-less, WOB-L Piston DC pump and compressor from Thomas is small, lightweight (5.1 lb/2.3kg), and manufactured with die-cast aluminum components for strength and durability. It's perfect for mobile applications, including air suspension, air doors, air horns, air brakes and clutches, and fuel systems. The 319 Series includes EMI suppression and is RoHS compliant.
The 319 Series features a corrosion resistant e-coated exterior finish, stainless steel inlet valve, thermally protected motor and inlet filter/exhaust muffler for quiet operation. It's also available with 12 and 24V DC motor and dryer/solenoid.
The 319 Series provides up to 150psi (10.4bar) of maximum intermittent pressure, and 93% local barometer of maximum vacuum.
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Specifications and details about Total Grinding Solutions' CNC Centerless Grinder TGS-CL-6020. www.totalgrindingsolutions.com


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SALLISAW — Last week in the LeFlore County Tournament, it took eight innings before the Spiro Bulldogs got past the Cameron Yellowjackets. While it only took seven innings, the same thing happened Thursday night.
A run in the third inning snapped a 1-1 tie to enable the 'Dogs to get past the 'Jackets 2-1 in the Sallisaw-Central Tiger Shootout.
The 'Jackets then suffered a 6-0 loss to the host Sallisaw-Central Tigers on Friday to bump them into the consolation finals at 11 a.m. this morning.
Two archrivals met earlier on Thursday as the Pocola Indians got past the Panama Razorbacks 5-2.
HARTSHORNE — The Poteau Pirates baseball team did something that really has not been done much this season — win back-to-back games.
After run-ruling the Talihina Golden Tigers Tuesday afternoon at Town Creek Park, the Pirates opened play in this weekend's Coal Miner's Classic with a 5-2 win over the Stigler Panthers Thursday afternoon.
The Pirates were slated to meet Muldrow Friday night in the championship semifinals for the right to play for the championship this afternoon in Wilburton.
The other local team in the field, the Heavener Wolves, fell 9-1 to the Eufaula Ironheads.
The LeFlore County Youth Services Golf Tournament and Dinner will take place May 24. The tournament will begin at 10 a.m. at Choctaw Country Club, with registration beginning at 9 a.m. that morning and lunch will be provided.
The entry fee is $50 per person for the four-player scramble, which inlcudes one free mulligan. Extra mulligans will cost $5 each, with a limit of two per player. Entry forms can be picked up at the LCYS office or entry may be done prior to the start of the tournament.
TISHOMINGO — It was a not a good day for the Carl Albert State College baseball team Thursday afternoon as it lost a doubleheader to the Murray State College Aggies at the MSC Baseball Field. The host Aggies took a pair of run-rule games 15-5 and 14-3 — both of which ended after five innings.
The same two teams will go at it at 1 p.m. this afternoon in a doubleheader at Ival Goodman Field.
MIAMI, Okla. — The Carl Albert State College Lady Vikings softball team dropped a pair of games Thursday afternoon to the Northeastern Oklahoma A&M Lady Norse by scores of 2-0 and 5-1.
The Lady Vikings were to have played a doubleheader today (Saturday) against Rose State College in Midwest City, then play a twinbill Sunday afternoon in Altus against Western Oklahoma State College, but both set of games were rained out. Both are trying to be rescheduled, but have not been done so at this time.
Earlier this season, the Carl Albert State College Vikings baseball team went to its archrival, Eastern Oklahoma State College, in Wilburton, and left town with a victory.
Tuesday afternoon at Ival Goodman Field, the Mountaineers returned the favor by run ruling the Vikings 16-5 in seven innings of a scheduled nine-inning contest.
After Carl Albert played Murray State in a road doubleheader Thursday afternoon at the MSC Baseball Field in Tishomingo, the Vikings will welcome the Aggies for a twinbill beginning at 1 p.m. Saturday at Ival Goodman Field.
Kansas City Chiefs
Jacksonville Jaguars
St. Louis Cardinals
Big 12 Sports


text:
Daddies Give You Horsey Rides
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Authors: Levine, Abby
Title: Daddies give you horsey rides
Publisher: Morton Grove, Ill. : Albert Whitman & Co., 2004.
Characteristics: p. cm.
Summary: Rhyming text describes the many and varied things that fathers do, like teaching you how to ride a bike, reading your favorite books over and over, and comforting you when you wake up from a scary dream.
Local Note: 6 15 18 118 138 159 167 172 175 198 231 233 250
Additional Contributors:
Statement of Responsibility: by Abby Levine ; illustrated by John Bendall-Brunello
Subject Headings: Stories in rhyme. Fathers Juvenile fiction.
Topical Term: Stories in rhyme.
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Ultrasound system and method for forming bc-mode image
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Dec 31st 2008 By Jenny Muller
Ice the Makeover Test With Snow-Proof Makeup
The Antidote
While the waterproof makeup category was once limited to foundation that was applied like drywall, a potent combo of stage tricks and scientific technology has given us makeup that repels water ... but not your boyfriend.
First, get your face in order with a waterproof foundation. MAKE UP FOR EVER's Mat Velvet + Matifying Foundation is made with silicone and vegetable amino acids that help the makeup cling to skin without looking cakey or fake, giving your foundation a water-resistant effect. And unlike most waterproof foundations, which only offer three or four colors, this line comes in 16 different shades. Beat that, old man winter!
For your eyes, MAKE UP FOR EVER comes to the rescue again with Aqua Eyes eyeliners. Originally made for actors who needed something to stand up to harsh stage lights, these liners have evolved into sweat-proof, smudge-proof, cry-proof, gym-proof wonder sticks that do a better job handling inclement weather than snow tires.
Next, fluff up your fringe. There are more waterproof mascara formulas than there are broken resolutions come next Friday, so go with the universal crowd favorite: Maybelline's Great Lash formula, used from photo shoots to runways to Hollywood movies. If it can stand up the crying jags in a romcom, it'll be just fine on ice.
Lastly, paint your pout with a stay-put gloss that works so well, it won Allure magazine's Beauty Breakthrough Award: L'Oréal Paris Infallible Never Fail Lipgloss. It goes on like a long-lasting lipstick, but actually looks and feels like a high-shine gloss. The trick? L'Oreal's scientists added shimmer to their long-wear polymer lipstick base to create a flexible stain that glitters for up to six hours of wear. Yup, it even comes in red.
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text: Excerpts: Clinton Speech a Bush Bash Print article Send a Tip by Dana Loesch 5 Sep 2012 post a comment The DNC released excerpts of Bill Clinton's expected address this evening. It attempts to demean individual liberty, free choice, and the personal responsibility of pursuing your own happiness rather than demand your neighbor provide it to you. "In Tampa the Republican argument against the President's re-election was pretty simple: We left him a total mess, he hasn't finished cleaning it up yet, so fire him and put us back in." "I like the argument for President Obama's re-election a lot better. He inherited a deeply damaged economy, put a floor under the crash, began the long hard road to recovery, and laid the foundation for a more modern, more well-balanced economy that will produce millions of good new jobs, vibrant new businesses, and lots of new wealth for the innovators. "The most important question is, what kind of country do you want to live in? If you want a you're-on-your-own, winner-take-all society, you should support the Republican ticket. If you want a country of shared prosperity and shared responsibility — a we're-all-in-this-together society — you should vote for Barack Obama and Joe Biden." If Obama "inherited" a damaged economy, is Clinton blaming Obama, the man who held office before this contested term, for the $16 trillion-dollar new debt and 41 months of 8+% unemployment? In that case, he's right.


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CAPE CORAL, Fla.- Cape Coral firefighters rescued a boater who was seriously injured overnight while out on the water.
Just after midnight on Monday morning, Cape Coral personnel responded after Lee County received an emergency call of a boater who was injured and unable to advise his exact location off the Florida coast. The response effort was led by Boca Grande Fire Department with support from Cape Coral, Charlotte County, Lee County EMS and the Lee County Sheriff's Office.
According to Lt. James Klein, the boat was reported somewhere north of the Burnt Store Marina and was eventually located by the Lee County Sheriff's Office helicopter. Rescue craft from Charlotte County and Cape Coral were the closest units and arrived to find the helicopter hovering overhead of a small boat. On board was a male that had suffered a serious head injury and subsequent seizure.
Charlotte County personnel made initial contact and were able to load the patient onto their boat. The patient was then transferred to Cape Coral Marine 7, where paramedics took over care during the transport to Burnt Store Marina. A waiting helicopter then transported the patient to a local hospital.
Marine 7 is one of four watercraft used by Cape Coral Fire Department. It is a 27-foot Boston Whaler used for marine rescue and firefighting purchased in 2007. Its sister boat, Marine 1, was purchased in 2006. Marine 7 is based at Burnt Store Marina and Marine 1 is based at the Yacht Club Marina. These two, along with two smaller rescue boats, serve as part of the regional Marine Emergency Response Team (MERT), a group of specially trained firefighters from around the county that are called out when there is someone in the water and a rescue boat is needed.