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When waves come in to a shore break, the third wave is usually the largest. Its also the inspiration for this ring made of three perfectly spaced bands, two smaller than the other. Each ring is hand carved out of a heavy gauge brass tube and polished to a high shine. Color, exact size and shape of each ring may vary slightly from that pictured.
- Handmade in Uganda
- 1.8 cm in height
- Locally sourced recycled brass
- Returnable within 60 days. Full return policy here
This item from Rose & Fitzgerald helps create jobs for artisans in Uganda.


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Thirty One consultants help charity
June 3, 2014 Seneca County consultants for "Thirty One" have been conducting a fundraiser for the Ronald McDonald House in Toledo. more »»
Auction has home, garden theme
June 3, 2014 Tiffin Art Guild is conducting a "Home and Garden Art Auction" Sunday at Tiffin Train Depot on North Monroe Stree. more »»
Lifestyle briefs, June 3
June 3, 2014 Parenting classes offered Patchworks House, 42 Madison St., is offering three free parenting classes in June. • "Protecting Your Child's Health with Shots" is set for 11 a.m. Thursday. more »»
From ash to art
June 1, 2014 When Tiffin resident Beth Walliser found out an ash tree in her yard had been affected by emerald ash borer, she decided to find a way to preserve the 134-year-old tree. more »»
St. Francis director appointed
May 20, 2014 St. Francis Senior Ministries has hired Jessica Short as executive director. more »»
Dixieland jazz show planned
May 13, 2014 MELMORE — The Mohawk Historical Society is hosting a Dixieland jazz concert Thursday at Eden Township Hall. The Honey Creek Preservation Jazz Band is to perform, starting at 6 p.m. more »»
Beck's calling
May 13, 2014 PHOTO SUBMITTED Danny Beck was the caller when Tiffin T-Squares, a western square dance group, celebrated its 55th anniversary Saturda. more »»
Antique vehicles getting show Saturday at Sauder Village
May 13, 2014 ARCHBOLD — Antique car collectors from throughout the Midwest will be meeting Saturday for the annual Antique Car Gathering at Sauder Village. more »»
Lifestyle briefs, May 13
May 13, 2014 Thursday deadline for Firelands forum Firelands Regional Medical Center and Counseling and Recovery Services is to offer its annual forensic conference 8:30-4:30 p.m. more »»
Strides being made against Alzheimer's disease
May 11, 2014 Today, families are honoring their mothers with gifts, gatherings and a show of appreciation. more »»
Support groups available for Alzheimer's patients, family
May 11, 2014 Cathy Buskirk is the manager of the Chiara Center, the unit for dementia patients at St. Francis Home. At the time of this writing, the unit had 19 residents, with space for three more. more »»
Help sponsor more birthdays
May 7, 2014 American Cancer Society supporters will be wishing for many happy birthdays May 16 at Tiffin's annual Relay For Life event at Hedges-Boyer Park. more »»
Birthday Bash set for Monday
May 7, 2014 Another year of birthdays will be celebrated Monday at Tiffin's fifth-annual Relay For Life Birthday Bash. more »»
Catching up with J.J. Fleck
May 6, 2014 The docents served a spring lunch Saturday afternoon at the Seneca County Museum. About 30 guests were finishing their food when they heard a knock on the door of the Fort Ball Roo. more »»
AA guidebook marks 75th year
May 6, 2014 In 1939, Bill W. and Dr. Bob S. published a book that is listed on Time Magazine's 2011 list of 100 most influential books written in English. more »»
Pathways explored
May 6, 2014 PHOTO BY MARYANN KROMER Linelle Weinberg (left), director of the Autism Society of Northwest Ohio, talks with Ronda Goshe of Tiffin Saturday during "Pathways Through Autism" at North Central Ohio... more »»
Lifestyle briefs, May 6
May 6, 2014 Learn about human trafficking Sister Mary Kuhlman is to give a free program on human trafficking Thursday at Mercy Tiffin Hospital. The morning presentation is 11:30 a.m.-12:30 p.m. more »»
Tackling history's leftovers
May 4, 2014 Where one person might see an old, dilapidated building in a rundown part of town, Larry Breidenbach sees hidden treasure. more »»
Fostorian on track to leave legacy
April 29, 2014 Erma Kummerer of Fostoria calls herself "the accidental author," and her publishing experience a "life-changer. more »»

subset: commoncrawl


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San Lorenzo Bikinis Online Store accepts exchanges and returns for online store credit only, NO REFUNDS.
All returns must be made within 30 days of the order date. Merchandise must be
returned in it's original, unworn condition with the tags attached.
Sets may be broken for exchanges of tops or bottoms only.
Items purchased from the San Lorenzo Bikinis Online Store may
not be returned for a refund or exchanged at any of our retail stores.
Subject to availability, San Lorenzo Sale and Clearance items are SIZE EXCHANGE ONLY.
In the case that the sale item you purchased is not available in a more appropriate size,
a store credit will be issued for a different SALE item of your choice.
Please fill out the return form included in your package
when you are ready to send back your item(s). Your return package must be
postmarked on or before the 30th day from your order date. You may use
a shipping carrier service of your choice. We are not responsible
for lost items during return shipping. We do recommend that
you request a tracking number for your returning package.


text:
Bookings: Monday to Friday
Whether you are planning lunch, dinner or just drinks, we welcome table bookings during the week.
We have booths, sofas and tables that seat 2 to 22 people, or for larger groups up to 50 we can reserve an area of the pub for you.
Please phone or send us a message to book.
Private hire: Weekends
The Blue Lion is available for private hire at weekends and provides the perfect venue that can be adapted to suit any group size up to 150 people.
With our 1am licence and central location (5-10 minutes walk from Russell Square, Chancery Lane and Farringdon stations, 15 minutes from Kings Cross and with various night bus stops close by), access is easy for your guests.
We have a decent in-house sound system into which you can plug your iPod or laptop, or we can put you in touch with our sound specialist if you prefer CD or vinyl decks.
There is no hire fee for the pub, only a reasonable minimum spend. Please phone or send us a message to check availability.


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I need help with tips for staying on track during vacation. Our trip includes a theme park and beach days. I know it's possible to stay on plan while on vacation but I'm worried I will give in to temptation :\ We leave next week, which will put me at 5 weeks back on a LC WOE.
You just need to make the decision not to cheat. Plan ahead. Bring your food in a cooler. I have been to theme parks and the beach on plan, but I always bring my food. However, you can always eat bun less burgers on the go.
I agree. Planning ahead is key. If you are in ketosis, you want to stay that way as it will be of enormous help resisting the stuff that is not good for you.
Thanks for the responses. I know it ultimately boils down to planning ahead and accepting that I will NOT give in to temptation. I've come too far since getting back on plan to screw up. I'm not going to let that happen!
|All times are GMT -7. The time now is 03:28 PM.


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EAST RUTHERFORD - This is what happens when you poke the bear.
The New York Jets spent all week demanding an apology, bragged about head-hunting Reggie Bush, and talked smack to the Miami Dolphins for a week.
EAST RUTHERFORD - This is what happens when you poke the bear.
The New York Jets spent all week demanding an apology, bragged about head-hunting Reggie Bush, and talked smack to the Miami Dolphins for a week.
On Sunday the Dolphins responded by letting their performance speak for them, beating the New York Jets in every phase of the game.
It was a Gangnum style beatdown, a performance fitting of the kiss Richie Incognito mockingly blew the Jets in the fourth quarter.
And the Dolphins did it without starting quarterback Ryan Tannehill, who was sidelined by a left knee and quadriceps injury in the second-half.
Miami led 20-0 with a dominant first half performance, then a 3-yard touchdown from Matt Moore to tight end Anthony Fasano pushed the lead to 27-3.
The Dolphins were aggressive, especially on special teams where Miami blocked a punt and turned it into a touchdown, blocked a field goal, and recovered an onside kick. Marcus Thigpen also returned a kickoff 57-yards.
Miami ran the ball somewhat successfully, and delivered big passing plays courtesy of Moore's tendancy to deliver on the deep ball.
The defense got to Mark Sanchez routinely, and even forced a fumble on Jimmy Wilson's cornerback blitz. Safety Chris Clemons pulled down an interception inside the red zone.
The Dolphins didn't commit a penalty until 5:52 in the third quarter when starting right tackle Jonathan Martin was called for clipping.
The only thing the Dolphins didn't do was finish off the Jets earlier, failing to apply the kill shot that made the Jets submit before packing on big yards in fourth-quarter garbage time minutes.
Still, it was the Jets' second embarrassing loss of the season (just behind a 34-0 beat down the 49ers gave them) and could send Rex Ryan's 3-5 team into a tailspin.
As for the Dolphins, this is the first time the franchise has a record above .500 since December of 2010.
With the next four games coming against Indianapolis, Tennessee, Buffalo and Seattle the Dolphins could use the month of November to solidify their spot as a playoff contender.


text:
November 22, 2014
Watch the entire controversy from start to finish surrounding the ejection of O.J. Mayo during Friday night's game against Capital.
Mayo received two technicals from referee Mike Lazo.
As the video shows, Mayo walks up to Lazo after the second technical. It appears they may have made contract; however, many question why Lazo fell to the floor with his arms waving wildly.
Lazo declined comment Monday.
Mayo is considering legal action to avoid a mandatory two-game suspension for the ejection.
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Return to Index
21 weeks and cramps?
September 13 2011 at 9:50 AM
Tanya (
no login
I am currently 21 weeks pg and I have been having cramping for the last 2 days. It seems to be worse in the morning when I wake up and feels like menstrual cramps. Thank goodness there is no spotting.
I called my OB and the nurse said it could be the baby moving or round ligament pains but not to worry unless it got worse. I wanted to press the issue but she told me to call back if it got worse or if Tylenol doesnt help.
Has anyone else experienced this? Should I call the OB office back and tell them I want to come in?
Respond to this message
- ali on Sep 13, 10:18 AM
- Tanya on Sep 13, 10:49 AM
yep, i was always told
- Amy on Sep 13, 11:38 AM
Thank you Amy
- Tanya on Sep 13, 12:52 PM
Is it tightening?
- Alli on Sep 13, 12:49 PM
Not sure what you mean
- Tanya on Sep 13, 12:51 PM
Feels like your uterus is flexing like a bicep
- Alli on Sep 14, 10:22 AM
Braxton Hicks?
- Maru on Sep 13, 6:00 PM
Thank you
- Tanya on Sep 14, 9:27 AM
Re: 21 weeks and cramps?
- Rebekah on Sep 14, 8:03 AM
Thank you
- Tanya on Sep 14, 9:26 AM


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Experience the Magic of Big Brothers Big Sisters. Hear from Littles – and learn what it's all about!
Watch the video »
Share the magic! Send a Big Brothers Big Sisters e-card today »
70th Anniversary Platinum Jubilee, hosted by Art Van Furniture, celebrated the rich history honoring one of the oldest members of the Board of Directors and Big Brother, Mr. Andrew McKellar. McKellar was escorted by his former Little Brother, George Wilson. The Brian Alexander Band, our celebrity speaker, Chris Broussard of ESPN, the food prepared by Redwood Lounge, our Mistress of Ceremony Angie Hendershot, sponsors and guests were part of the milestone Royal Gala event. Click here for photos of the event.
Big Brothers Big Sisters helps children reach their potential through professionally supported one-to-one mentoring relationships with proven results.
You can get involved today by volunteering or by making a donation.
Bigs and Littles have fun together — and create memories that last a lifetime. We call it "Little moments … Big magic." Research points to the powerful, positive, lasting impact Bigs have on children's lives. Littles are:
Learn more about our proven impact »Donate to Big Brothers Big Sisters »
Big Brothers Big Sisters of Greater Flint welcome new matches, BB Jamie and LB Kenneth, as well as BS Karen Topolinski (Board of Directors Treasurer) and LS Alyssa!Real stories of Bigs and Littles »
We are currently in search of past Bigs and Littles of Big Brothers Big Sisters of Greater Flint! If you were involved with us in the past we ask that you contact us via firstname.lastname@example.com or call us at (810) 235-0617
Follow us on:


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Network Simulator for CCNA 2.4.0
To help you in this matter, Network Simulator for CCNA offers you several tools for this task. The application allows you to simulate the connection between several computers and routers, and test certain protocols and data exchange commands between several connections.
Handy network analysis utility
The application can help you test advanced router or switch network functionalities, ranging from VLANs, VTP, interVLAn communications, RIP v2, OSPF to WAN protocol simulation. This way, you are able to simulate and try out several possible layouts or situations for your network.
Furthermore, the program provides you with several lab scenarios for NAT, OSPF, EIGRP or Access Lists, giving you the possibility to test the functionality of these protocols, especially when applied to your simulated network.
Reliable network simulator with user-friendly interface
Network Simulator for CCNA allows you to test out a network's layout, in order to verify if it properly works or if it can be optimized, thus reducing certain additional connections. This can also help you minimize the number of routers or switches that need to be used for a stable connection between several machines.
Besides, you can always try to re-design a network's layout if the one you are working on does not meet your requirements or it does not work as expected.
A straightforward and dependable network optimizer tool
To sum it up, Network Simulator for CCNA gives you the possibility to test and try out several network layouts, by arranging switches and routers the way you desire, then check if commands are properly distributed amongst the devices that compose your network.
Reviewed by Andrei Fercalo, last updated on June 23rd, 2014
- file size:
- price:
- $39.00
- developed by:
- Anand Software and Training (P) Ltd.
- license type:
- Demo
- operating system(s):
- Windows 2K / XP / Vista / Vista 64 bit / 7 / 7 64 bit / 8 / 9X
- category:
- C: \ Others \ Home & Education
In a hurry? Add it to your Download Basket!
Application descriptionCCNA Network Simulator is a professional application packed with the ability to simulate routers, switches and network...


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I recieved a phone call from a lawyer regading a past due daycare balance. I had agreed to make a $50 payment monthly. but before giving him the credit card information i want to make sure it was a real company. He began to get rude with me, so i asked to speak with someone else, and he said that was not going to happen because he was the manager. He continued to raise his voice. Then he procedeed to tell me that my payment plan was denied and he was going to sue me. I, unlike i should have done told him that i was going to sue him for harrasment, he said, ma'am you can't even spell the word harrasment." He put me in tears. I'm no longer in the same state that he is trying to sue me in.
The legal system does not and cannot provide a remedy for every rude, obnoxious and unkind act that all of us are vulnerable to in our daily lives.
Make a decision about what to do about the debt independent of this man's bad personality and take some comfort in the fact that he will get his -- if only by having to live with his own bad personality all day every day.
As Ms. McCall points out, law does not have the answer to every problem, including but not limited to rudeness. You might consider contacting an attorney at the firm to advise them that their manager is not reflecting credit on the firm.
It is spelled harassment. There is no "trying to sue" there is only sue, or not sue. If you are served with a summons and complaint, hire an attorney at once. You could contac the day care yourself, and offer (say) $20 per week. At least, you will learn whether or not they have "farmed out" the debt. Rude is a poor collections technique, as we can all see. IF they daycare has put the debt out for collection, very likely they are willing to accept far less than the full balance. You can offer that, or you can have an attorney make them an offer.
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In order to edit a non-CommonSpot webpage you have to first open Macromedia Dreamweaver 8. Under "Create New" click > Dreamweaver Site. You will then be taken to a site definition window where you have to name your site and enter the HTTP Address (URL) do that! Then click > Next. Do not use server technology and edit local copies on your machine, then upload to server when ready (this allows you to edit your page and make as many mistakes as you want without actually anyone seeing it without you wanting them to).
You want to connect to your remote server via > FTP (not local/network)
FTP hostname is: colby0
Server: public_html
FTP login: colby login id
FTP password: colby login password
Test your connection to see if you made any mistakes
Once you are connected you can view obtain the files on the website and edit them


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Pumpkin Pie Recipes
10 Pumpkin Pies Worth Polishing Off
Photo 1 of 11 View on One Page
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10 Pumpkin Pies Worth Polishing Off
If there's one quintessential Thanksgiving dessert, it's pumpkin pie. Whether a classic, silky-smooth slice; a bite-size, party-ready option; or a completely over-the-top variation is what you're after, we've rounded up the best of the best. Here are 10 pies so decadent, we could them polish off in one sitting.
Source: FoodNetwork.com, My Baking Addiction, Cook's Country, Anna Monette Roberts
Latest Food


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List Price: US$7.61
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We still love you Britney [Getty]
Bad day for Britney.
Let's start by saying we are totally aware that autotune is used to tweak and enhance many of our favourite artists but it doesn't make the blow any softer to bear when our eardrums are assaulted by none other than the Queen of Pop.
An unedited version of the song 'Alien' from Brit's latest album 'Britney Jean', which producer William Orbit is calling a vocal 'warm-up', has leaked online.
Orbit has rushed to defend the songstress on Facebook in a slightly bizarre 'statement' in which he attempts to explain the producing process, he said "A generous singer will put something down the mic to help the engineer get their systems warmed up and at the right level, maybe whilst having a cup of herb tea and checking through lyrics before the session really kicks off. It's not expected to be a 'take'."
Yeah, yeah we believe you. He did however end the statement with 'She is magnificent! And that's that.' That we will agree on. Listen to the track below and decide for yourself. *Make sure volume isn't on max.


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modelling ⇝
1. A description of observed or predicted behaviour of some system, simplified by ignoring certain details. Models allow complex systems, both existent and merely specified, to be understood and their behaviour predicted. A model may give incorrect descriptions and predictions for situations outside the realm of its intended use. A model may be used as the basis for simulation.Note: British spelling: "modelling", US: "modeling".
Last updated: 2008-04-28
Last updated: 2008-04-28
Nearby terms:
MODEF ♦ MODEL ♦ model ♦ model checking ♦ modeling ♦ modeling language
Try this search on Wikipedia, OneLook, Google


text:
Latest Posts
Mitt Romney Sweeps Flag Pin Wars
Three debates, three flag pin victories for Mitt Romney. Speak stutteringly and wear a giant lapel pin is our generation's speak softly and carry a big stick.
Once again, this another debate that would have benefited from the participation of Ron Paul. A foreign policy discussion is the perfect time to bring out an Austrian flag pin.
Previously: Top Foreign Policy Debate Zingers
Photo by Marc Serota/Getty Images News/Getty Images
Tags: Barack Obama, Debates, Foreign Policy, Mitt Romney, Ron Paul
Top Foreign Policy Debate Zingers [UPDATED]
Zingers: America's number one export. We'll keep these updated throughout the evening.
1. Mitt Romney, during the handshake: "Good to see you again." It's funny because he can't stop lying!
Tags: Barack Obama, Debates, Foreign Policy, Mitt Romney
Romney Grandkids Reveal Foreign Policy Agenda
Backstage at Lynn University' s Performing Arts Center, the Romney family gathered for its traditional game of pre-debate Jenga. Except, look at the game being played Romney's grandchildren, who are set to be Commanders in Chief of our nation's heart. That looks more like a game of dominoes than Jenga. As in domino theory. As in another land war in Asia!
I'm not saying it's a foolproof method of demystifying Mitt Romney's opaque foreign policy plans, but it's as close as anyone else has come.
Photo by Justin Sullivan/Getty Images News/Getty Images
Tags: Children, Debates, Foreign Policy, Mitt Romney
The Idiot's Guide to Foreign Policy
For Americans who can't see Russia from their porch, pocketbook issues and social controversies are much more familiar than the ins-and-outs of foreign policy. That's why this primer exists. Of course, unlike most such guides, it's not written for idiots. Just by (elected) idiots.
From Afghanistan to Ubeki-beki-beki-beki-stan-stan, here's what you need to know ahead of this evening's foreign policy-oriented presidential debate…
Continents: How Do They Work?
The administration's response to the embassy attack in Benghazi, Libya is expected to dominate discussion in at least one segment of tonight's discussion. But what is Libya? Is it part of the female anatomy only Todd Akin knows about? A European principality?
Tags: Barack Obama, Debates, Foreign Policy, Herman Cain, Michele Bachmann, Mitt Romney
Presidential Debate Stripping Game
Is it getting hot in here, or is that just the pundits throwing off steam? Either way, you'll want to get comfortable when you watch tonight's foreign policy debate… real comfortable. So grab some friends–or strangers, whatever–and get ready to play the Indecision presidential debate stripping game.
Click through for the sexy official rules! [NSFW if your workplace frowns upon stock photography.]
Tags: Barack Obama, Debates, Foreign Policy, Games and Challenges, Mitt Romney


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by Staff Report
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view bio »
Recent fires at homes in Ringgold, Ga., and LaFayette, Ga., have been ruled by Georgia Insurance and Safety Fire Commissioner Ralph Hudgens as intentionally set.
The fire at the house at 941 Houston Valley Road in Ringgold caused a loss estimated at $100,000. The one at the home at 1616 Old Trion Highway in LaFayette led to a loss of about $20,000.
Hudgens asked anyone with information on the fires to call his arson hotline at 1-800-282-5804.
about Staff Report...
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Hotel stays
Earn SAS Credits on all flights operated by SAS and Widerøe. This includes both one-way and return trips to all our destinations and in all booking classes.
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RICHMOND, Va. (AP) -- Attorney General Mark Herring says a federal judge's ruling overturning the state's ban on same-sex marriage is another step forward ensuring all Virginians are treated fairly and equally under the law.
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Things didn't start well. The web site showed the rates to be $165/night from March 1 until some time in May ("peak season") when they went up to $185/night. But when I called the owner to make the reservation I was told that the rates were $240/night. I quoted the web site rates and I was told that the peak season started March 1, and that most places charge a lot more than that because we were so close to Spring Break. I could have said "No" but opted to accept the $240/night rates and made the reservation. The confirmation email was emphatic - no early check-in, which was 4pm, and included instructions on how to enter the cottage. We arrived at 4:40pm only to discover that we could not get in. I called the owner - he in turn called the manager and reported to me that she was on the way and would be there in 20 minutes. Thirty minutes later she arrived and let us in. From there on, it was great. While the single bathroom was inconvenient for two... more
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educational opportunity throughout many stages of professional development are highlighted.
Palliative medicine is the art and science of child-focused, family-oriented, relationship-centered medical care aimed at enhancing quality of life and minimizing suffering. Palliative care is a model of caring for patients and their families who suffer from life-threatening illnesses. Palliative care focuses on alleviating pain and other symptoms of suffering but also attends to the spiritual, emotional, psychosocial and physical needs of both the patient and the family. Palliative care aims to improve the quality of life of seriously ill children and their families throughout the disease experience and recognizes that helping patients achieve a peaceful death is one of the most important and rewarding services that a healthcare professional can provide. Palliative care completes the developmental circle of competent, compassionate care from birth to death, neither hastening nor prolonging death. Inherent in this definition is the possibility of delivering palliative care in partnership with curative care for children with life-limiting illness, or for children who may not die. [4]
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How to get a tender, medium-well steak?
- m
- MatthewHSE Jun 14, 2011 09:50 AM
I love the rich, robust taste of a grilled, fully-cooked steak (I find the bloody taste of medium or less to be unpleasantly similar to the smell of picking a scab on a hot day.) My "perfect" steak is rich brown outside with just a bit of charring, and lighter brown/gray inside except for a thin pinkish-gray line in the center.
I understand that the more done a steak gets, the less tender it will be. However, I've grilled some steaks to my perfect doneness that turned out deliciously tender. Unfortunately, it is more often a bit on the tough side - not usually *too* bad, but more chewy than I prefer.
Obviously the cut, the cooking temperature, searing time, and the cooking times are all factors, as well as the starting temperature of the meat, dryness, resting time, etc. My problem is that I can't afford steak often enough to figure out the combination of factors that accidentally come together sometimes to make the steak turn out so tender and good.
So with the understanding that a medium-well steak will never be quite as tender as medium or rare, what is my best bet for making that medium-well steak turn out as tender as possible, while still getting those delicious grill marks from proper searing?
I have a gas grill but have been tossing around getting a charcoal one too.
Thanks for any ideas,
Hey Matthew,
I would get the grill as hot as possible, salt the steak well and maybe drizzle some olive oil on top. Sear the steak just until the grill marks appear and then get it over a low heat. You could kill the heat all together on the gas grill or move the steak indoors to a very low oven (200 maybe). Watch it carefully and as soon as the meat thermometer nears the temperature you want (what is that by the way?), take it out and let it rest for a good 10-15 minutes before you cut it. That should give the juices more time to reincorporate and will keep it from getting dry.
This will be much easier with a thicker cut. Good luck and please report back!
Buy steaks that are more tender by nature. I find that skirt steak, due to its well-marbled nature and distinct grain, is generally still tender if cooked to medium or beyond as long as you cut it against the grain as you eat. Filet is still tender at just about any temperature, but because it has so little fat it does get dry if you go past medium rare. What cut of meat do you generally use?
re: biondanonima
Thanks for the idea, I'll take a look at skirt steaks sometime soon.
I generally buy top sirloin, which I can often find for $3.49 to $3.99 a pound at Kroger or Walmart. Once in awhile I'll get ribeye, which we like better but can rarely find for a price we're willing to pay. I tried t-bone once but definitely overcooked it due to a small emergency in the house just when the grill needed careful tending, so I'd like to try those again.
Some of the best beef I've ever turned out was a chuck roast. It took nearly two hours to grill, but I kept basting it throughout that time and it came out delicious and quite tender and juicy, even though I'd done it to well all the way through.
re: MatthewHSE
Try this.....
If you're interested in experimenting, you could season the steak with butter, salt, pepper and whatever aromatics you want, vacuum bag it and then drop it into a water bath set at 150-155ºF for a few minutes to a few hours depending on how thick the steak is.
Then unzip the bag, dry off the meat with some towel, and throw it onto your screaming-hot IR grill to burn in the grill marks.
re: wattacetti
Hmm, the OP sounds like my husband's preference, too. So is 150-155 F also the internal temp for the medium well not vacuumed/hot water bathed?
re: pine time
150-155 is the range I've always used for medium/medium well cow irrespective of cooking method.
I'm proposing sous-vide primarily to allow for temperature control and a way for the butter to help work on the meat.
re: wattacetti
Thanks -- will give the 150-155 a try for his steak next time. I like mine less well done, so usually overcook his.
re: pine time
Rest his piece of cow irrespective. If you're doing the grilling or oven thing, I suggest pulling at 145-150 and tenting for 10-15 minutes.
Using a Jaccard will help with tenderness and will also prevent some of the moisture loss caused by muscle fibers contracting. All of this will make your med well steak more enjoyable.
Salt in advance and cook it as slow as possible.
Salt the steak a day in advance (or as far in advance as you can afford). Sear in a pan and put it in your oven at ~200 degrees and let it hang out for 30-40 minutes. Let it rest and dig in.
You really ought to learn to enjoy medium steaks though.
re: joonjoon
Doneness of meat is a personal preference.
I like mine blue (the cow should moo if at all possible) but I'm not going to impose that on someone else. The Argentines for instance eat a whole lot of cow and almost all of it is well-done.
re: wattacetti
>Doneness of meat is a personal preference.
Of course it is. I like my meat blue, well done, raw, medium, whatever, it all depends on what I'm having and what level of cooking best highlights the meat.
Having said that the OP is looking to enjoy a tender steak, and tenderness in most steak cuts gets ruined after medium, which is why I made the suggestion.
re: joonjoon
Same here -- blue is my instinct, but (am I crazy?) some cuts are better when they're more "done." Short ribs, skirt, and hangar, for example. Also, I can never get the flank right unless they're medium. So the salting and even cooking throughout is good advice!
re: link_930
Absolutely link, I think each cut has a "best doneness" level!
re: joonjoon
Thanks for the idea - I'll give that a try.
I've tried many times to enjoy medium steak to no avail - I simply can't taste anything but the blood, and I personally find fully-cooked steak to be vastly more flavorful and robust, which is more important to me overall than the texture. I just want to get the tenderest results I can get for the flavor I prefer. :)
re: MatthewHSE
If you want your meat fully cooked I would suggest ditching the steak and going for korean style grilling, where meat is cut into bite size slices or cubes, quickly cooked and consumed immediately at the table. When you have a piping hot small piece of meat coming right off the pan it's succulent and tender even if it's fully cooked. One of my favorite things is to have dinner with one of these http://www.amazon.com/Deluxe-Butane-B... and cooking meat right at the dinner table.
re: MatthewHSE
It's not blood , it's myogloben, and learn to like it, or keep experimenting at least the mistakes are still good
re: Dave5440
Regardless of what that red stuff is, I'm done wasting four dollars a pound trying to "learn to like it." I've given medium-done steak a fair trial and haven't enjoyed it once.
Fully-cooked steak has a richness and robustness to it that partially-cooked steak just doesn't have, and if I'm going to spend that much on meat, I want a flavor I'll enjoy. Otherwise I'd just eat loose-fried hamburger for $1.49 a pound. But when I pay for steak, I want a meal I'll really like - not something I have to pretend to like until somehow I believe the lie.
re: MatthewHSE
I'm telling you Matt, try Korean style tabletop grilling. You'll love it.
re: MatthewHSE
"I'm done wasting four dollars a pound"
This could be a big part of the problem. What grade and cut of steak are you buying for $4 a pound? My thought is that it is probably graded select, which is less likely to be tender. My suggestion is that you seek out a better quality of beef and you will get more consistently tender results. Look for steaks with lots of small streaks of marbling.
You don't have to spend $15 or more per pound, but $4 a pound will generally not get you choice grade. As with all things in life, you get what you pay for.
re: lisavf
Choice Grade beef regularly goes on sale throughout the year.....especially during the holidays at my local markets.
re: lisavf
A few stores in our area run top sirloin on sale for $3.49 to $3.99 a pound a few times per year, but I never paid any attention to the grade. So, "Choice" is what I'm looking for?
re: MatthewHSE
Choice is good.
Prime is even better, but you probably won't find it, and certainly not cheaply.
re: MatthewHSE
Cowboyardee is exactly right. When choosing a steak, look for lots of small flecks of fat streaked throughout the meat.
You may want to try a different cut as well, such as boneless ribeye or strip steaks. (They may be called by different names at your store)
re: lisavf
yeah, I would never try to grill a piece of sirloin and expect decent "steak". (although I might marinate it and cut in cubes for kebobs). I know it's expensive, but if you don't get ribeye, strip, tbone, porterhouse, or filet...I think getting what you want is gonna be tough. sorry about the pun.
re: lisavf
I agree that Select grade is generally to be avoided. But I shop at a relatively upscale supermarket in Indiana, which only sells Choice or better, and top sirloin is frequently on sale for 3.99 per lb. The few times I've been in Walmart, I've noticed that they do sell Select grade, among others. Gotta read them labels!
You actually can make a medium well steak every bit as tender as a rare one. Buy yourself a thick cut of chuck steak or equally tough cut of braising meat. Use a jaccard on it. Seal it in a vacuum bag or a ziploc submerged underwater to get the air out. Cook in a water bath at 150 deg F for about 20 hours. Remove from bath and cool to room temp or lower.
Get a charcoal grill as hot as you can possibly get it - lots of charcoal, lots of air. Remove the steaks from the bag, dry them, and salt them before putting them on the grill long just enough to char. Alternately, grill them on top of a chimney starter right at its hottest.
It will be medium well and as tender as medium rare filet mignon. Enjoy.
Probably that's not exactly what you're asking for. What will help you is buying steaks with little connective tissue and lots of marbling (fat makes steak seem more tender at medium rare and above), making absolutely certain you don't cook above medium well (use an instant read thermometer - also the 200 deg oven trick someone mentioned above gives you a much easier target to hit), using a jaccard (minimizes loss of juice due to contraction of fibers - just don't cook it below medium well or food poisoning is a possibility due to surface pathogens being pushed into the meat), and buying a thickish cut and resting it well (remove the steak a few degrees below medium well on the insta read thermometer). Taking care to cut against the grain once it's cooked helps as well.
re: cowboyardee
I wouldn't recommend cooking a steak for 20 hours as you will get a mushy steak at this point. If you look at the temp/time charts for sous vide cooking and average steak sholdn't be cooked be more than 4 hours and depending on the thickness of your steak one hour might often be enough to reach medium well.
re: honkman
That's why I said chuck, not rib eye. A braising cut. Completely different process from cooking a tender cut. Heck, cooking beef short ribs for 48-72 hours is common (though that's typically sub 140 F, to be fair). Give it a try if you cook sous vide. Just for S&G. Interesting results can be had anywhere from about 6-24 hours. Since the OP wants tender, I gave him the tender end of the scale. But it won't be mush.
BTW I prefer pork shoulder done this way though (and 140-145 F is best IMO) - that's some amazing stuff.
re: cowboyardee
I didn't see that you wrote chuck steak. Thought you were discussing "regular" steak
re: honkman
No prob. We agree - I wouldn't advise cooking a tender cut more than 4 hours sous vide either. Usually a lot less than that.
I'm in the camp that believes the better the steak (better cut and better grade) will give you better results. It's added insurance.
There's really nothing you can really do with marinades or buttering that will make a big difference with tenderness, but really adds flavor.
Cooking temps can influence the juices retained. Starting high to achieve the grill marks finishing up at a lowered temp will help.
I guess I'm saying, "Tenderness is dependent upon your price point and what you consider tender to be."
re: dave_c
What is a "better cut"?
re: tommy
I agree that cut is most important. You can grill a striploin or ribeye on high heat to medium well and still have a tender steak. Sometimes people who don't purchase steak often are not familiar with the different cuts, and end up buying whatever is on sale - but there are a lot of cuts out there that are not intended for grilling or take much more skill to achieve good results.
re: analysisparalysis
Sometimes people who don't purchase steak often are not familiar with the different cuts, and end up buying whatever is on sale - but there are a lot of cuts out there that are not intended for grilling or take much more skill to achieve good results.
This describes my family. "Steaks" on the grill were hyped as a treat but my dad had no idea about different cuts of meat. He would walk into the store and buy the cheapest steak-looking cut of meat in the case. The first time my husband was a guest at one of dad's cook-outs, he didn't know what to think.
Later in life, after I started getting beef by the half and educating myself on how to cook different cuts, he had a light bulb moment that some cuts produce better results on the grill.
re: tommy
With better cut, I mean "tender cut" of beef which usually mean cuts from the Loin or the Rib.
When grilling, I find that ribeye or tenderloin/filet mignon remain fairly tender when cooked to medium well. T-bones and sirloin are "tender cuts" but tend to be a little tougher and have a slight liver flavor when cooked too much.
Less tender cuts - chuck, round and flank are always tough and become much tougher the more done it becomes.
re: dave_c
t-bone is from the short loin, and includes a bit of the tenderloin, but mostly the strip, still from the loin.
I think the skirt steak suggestion is a good one as well.
As my Argentine steak-maestro friend taught me, you cannot accomplish the effect you're after within the American orthodoxy of high-heat/flip-once grilling.
Most people in Argentina cook their steaks as you like them, but their meat is different from USA meat.
Still, you can accomplish the effect you want using moderate grill heat and frequent flipping. You'll want to use a relatively fatty cut like ribeye or strip steak. Joonjoon uplist seems to agree, and his/her salting suggestion sounds really great, too.
re: Bada Bing
Would you suggest any time of high-heat searing, or just moderate heat throughout the entire cooking time?
re: MatthewHSE
I think Bada Bings's advice is sound except it will likely not result in the char you're after.
I don't really time mine, but I put the steak over the hottest part of the grill and wait until I get nice grill marks/char, then flip and do the same. Then, I move it closer to the edge of the grill, where the heat is a bit lower, using my thermometer as described in my other post. I don't know if that would work with a gas grill, but it works with a charcoal grill since we usually have the most charcoal towards the center, with less closer to the edges. A moderate heat throughout the cooking time doesn't quite give the char I like on the outside, but in my experience a combination of initial high-heat searing and then a switch to moderate heat works well.
I highly suggest a charcoal grill for flavor - I've never, ever grilled with gas. But, it is harder to control the temp of a charcoal grill and if you're used to using gas, you might have difficulty adjusting to charcoal. In any case, though this may be blasphemy to purists, we bought one of those electronic grill thermometers from Brookstone. We've never had more consistently-properly-cooked meats. I agree with the poster who said to use a very hot grill and sear the outside. Carefully monitor the internal temp with a thermometer, and you should be able to pull it off while still moist but as cooked as you'd like. Of course as you and others say the cut makes a huge difference. But using a thermometer will at least ensure that you get the best out of whatever cut you do have.
I agree certain cuts of meat are preferable to achieve the results you are seeking, but I would also suggest you consider, regardless of cut of meat, you simply start off with a thinner piece/actual cut ...and slice thin. A thinner piece cooks faster with less chance of drying out if not cooked over high heat .....and a thinner piece of meat will have less chew than a larger thicker piece.
re: fourunder
This is probably the best answer I've seen.
re: tommy
Dryness is mainly a function of muscle fiber contraction, which is almost entirely a function of temperature. If you cook a thinner piece to the same doneness, it will be equally dry.
Also, it is far harder to get much of a char on a thin piece of meat without overcooking it. There is proportionally more surface area though, which can be an advantage if you have a strong enough heat source or are marinading or something.
I think the only reason a thin piece might appear less dry than a thicker cut is greater risk of residual heat overcooking the thick cut once it's off the fire (pull it off a little rarer than you like). Or else just the different mouthfeel from eating thinner strips, though you could always cut a thick steak thin after cooking it.
re: cowboyardee
We disagree.
re: tommy
Yes, but the question (at least as far as it will do anybody any good on an internet forum) is 'why?'
After thinking about it a little more, I think you and fourunder might be onto something, but i still think it has to do with nothing more than the actual doneness of the meat. I think when most people order a steak medium well, they're saying they expect no pink at all. So what they get when the steaks is cooked traditionally over high heat is a steak whose center is medium well while most of the steak is very well done, since it takes a lot of built up heat to get the center of a thick steak to med well.
Cooked traditionally on high heat, a thinner steak makes this difference between the center and outer parts of the steak less marked. You order a med well steak, and most of the steak isn't actually cooked beyond medium well.
But if we're not cooking traditionally, there doesn't have to be much or any difference. The 200 degree oven trick mentioned above lets the temperature of the meat come up more slowly and uniformly - a thick steak can be cooked to med well much more uniformly, The effect would be minimized. And cooking sous vide, the effect would be completely eliminated.
If you have another explanation, I'd love to hear it. I can personally verify from dicking around with sous vide and low temp cooking that you can get very tender results in a thick cut of 150+ F meat that way, though I haven't cooked steak to that temp (it makes for extra tender chicken and such).
re: cowboyardee
We are now starting to agree.
A thin steak
1) won't have time to have its moisture forced out, leading to a more "juicy" product.
2) won't have to be heated as long, and therefore won't have an outside edge that is completely dried out as the inside is finally coming to temp.
Take a thin strip steak and see how quickly it cooks, and how tender it is when you're done, even though the inside has little to no pink. Getting "char" is a bit trickier, but can be coaxed with fire.
re: tommy
I just disagree that time really has anything to do with it. Muscle fiber contraction squeezes the juice out of meat, not evaporation. Try to 200 deg oven method - you'll have a thick steak that takes a long damn time to cook but is nice and tender afterwards, far more so than a thick steak cooked to the same doneness at its center cooked traditionally for a very short time.
re: cowboyardee
A thin steak won't get has hot for as long as a thick steak. I'm not comparing this to slow and low cooking or sous vide (neither of which will create any char).
re: tommy
Low temp cooking and sous vide specifically both typically use ultra-high heat methods to get a char before and/or after cooking (and a rest, usually).
I'm making the comparison to low temp cooking because the same principles apply. If you cook a steak to 150 and only get it to that temp for a second, it will be no less dry than if you cook a similar steak to 150 and carefully hold it at that temperature for an hour without letting it get any hotter.
re: cowboyardee
My thoughts are simply this.....thicker steaks need more time to reach temperature and the longer time on any heat source only increases the chances of losing moisture in the meat....the result is drier meat, so I would disagree that a thicker steak cooks more evenly on a high heat source. Low temperature cooking and reverse searing is a better method to reduce the possibility of moisture loss....what I believe causes dry meat.....not temperature and muscle fiber contraction
re: fourunder
"so I would disagree that a thicker steak cooks more evenly on a high heat source."
I don't think we disagree.
"Low temperature cooking and reverse searing is a better method to reduce the possibility of moisture loss....what I believe causes dry meat.....not temperature and muscle fiber contraction"
I haven't noticed any major advantages of reverse searing over starting with the sear if you are careful to dry the surface of the meat before searing traditionally, though I'll take the experts' word for it that maybe enzymes can work some sort of magic if the cut is large enough. I do advocate the low temp cooking aspect, so we are in agreement there. But I'm not sure what you are saying - what causes moisture loss in your opinion? When I say it's temperature and muscle fiber contraction, I'm talking about the temperature of the meat, not of the heat source. Basically I'm saying it's all a matter of doneness. That if you want as juicy and tender a med well steak as possible, you should avoid cooking any more of it than you have to past medium well.
To answer your original question in the most direct manner. Set one side of your grill very hot. The other side don't have it on at all. It will get plenty of heat from the hot side. If your gas grill has an elevated rack, you can use it, preferably still on the cool side. Put some cooking oil on the grill.
Bring your steak out of the fridge 20 - 30 minutes before you want to start cooking it. Let it come up to room temperature. I would salt it when I first took it out of the fridge. When you are ready to cook it, pat it with some paper towels to get it as dry as possible.
Put the steak on the hot side of the grill and sear it on both sides for 2-3 minutes per side to get a nice browned exterior. Now move the steak to the cooler side and cook it until it measures 150 degrees F. Take it off the grill, wrap it in aluminum foil and let it rest for 10 minutes. Serve.
Other considerations:
I think there is more control on the stovetop and then transferring to the oven.
Especially for the grill, use a fatty steak like ribeye. Grills can dry a steak out pretty fast so something fatty is best. Porterhouse and T-bones are good too but not as fatty.
For best results, use choice, certified angus or prime rated steaks. Unfortunately, they also are the most expensive. Expect to pay at least $10.00 per pound.
Use a steak that is at least 1 inch thick... otherwise, it is just too hard to control the temperature and how done your steak is.
I use charcoal because I like the flavor it imparts. Gas grills just seem like stovetops and ovens that you use while it is 90 degrees outside.
Honkman is right about the sous vide setup but who has a sous vide setup?... not me and probably not you.
re: Hank Hanover
Actually more and more people I know have now a sous vide setup (including ourselves). I think it is one of the key cooking "instruments" which can have an deep impact for everybody interested in cooking and even though it is not cheap it is now reasonable afforable.
re: honkman
What you need to do is counter-act the toughening that happens when you cook the meat to higher temperatures. I have been using a slow-roasting method for big cuts of beef...given the idea that keeping the internal temperature below 120 F for as long as possible encourages enzymatic action that breaks down & tenderizes meat, and temperatures over that level cause muscle fibers to tighten and toughen.,,but I wanted to find a way to similarly tenderize steak cuts, and I wasn't willing to spend the whole day flipping a slow oven on & off to maintain a low temperature for a quick dinner option like a steak...soooo.....a few weeks ago I very cautiously did my first dry-aging steak experiment. I bought a couple of sirloins and a strip steak, took them out of store wrappings, rubbed them with a little salt & pepper, and then wrapped them loosely in baking parchment & stuck them way back in the fridge for five days. I will confess I stared morbidly at them toward the end of the five days, but cooked & ate them anyway...and I'm still alive. They were noticeably more tender than un-aged steaks, and had a deeper beef flavor. They had dried very slightly on the edges, but I had to trim just a bit away from each one. Next time, I'm going to go longer. I know that aging beef is kind of an art, and I would never attempt the 20-30 day dry-aging that butcher shops can, but some websites suggest you can go even a couple weeks at home. You can google 'dry-aging at home' for ideas. I was raised on beef that had been doused with commercial 'tenderizers' (which makes them taste like they've been dunked in the hot tub at the YMCA) and I'm determined to find other methods to tenderize the relatively inexpensive cuts of beef that we can best afford. I hope this post doesn't poison anybody! But I am fairly comfortable pushing the 'sell-by' limits...as long as you keep your kitchen hygiene pretty good and cook to 'safe' temperatures...and I trust my nose a lot. If it stinks, toss it!
re: tonifi
Tonifi, just one thing you should be aware of with your aging experiments - if you salt your beef before aging you are effectively curing your meats - turning it into ham/corned beef - rather than aging.


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2/4/2013 (1 year ago)
Human Life International (www.hli.org/)
Human Life International (www.hli.org/)
2/4/2013 (1 year ago)
Published in Marriage & Family
Keywords: HLI, Human Life International, March for Life, Right to Life, Pro-Life, Fr. Shenan Boquet
FRONT ROYAL, VA (Human Life International) - Walking among a half million fellow pro-lifers last Friday in the nation's capital, one could not help but reflect on the irony: We marched to remember the 40th anniversary of the Supreme Court's abolition of every state law against abortion in Roe v. Wade, while only four days previously the same streets were filled with people celebrating the re-inauguration of the most pro-abortion president in our nation's history.
It is quite an understatement to say that those attending the two huge events were motivated by starkly different values, and different visions for the nation.
With the re-election of Mr. Obama, the majority of voting U.S. citizens, perhaps unwittingly for many, validated the most destructive agenda against human life this country has ever seen. This administration has made its main priority the unhindered accessibility of contraception and abortion, while elevating within U.S. domestic and international policies the redefinition of marriage.
President Obama's vision of our nation includes the abortion of 1.2 million unborn children each year. He believes that providing hormonal contraception to women is good health care, and disregards the scientific proof to the contrary. He is willing to set aside the foundational institution of any society -- the natural family -- in order to establish what he calls "equal dignity"-- regardless of its harm to culture and society. This is his vision of what the United States should be, and sadly, many Americans share it.
On Friday of the same week, in defiance of freezing temperatures, 500,000-plus Americans gathered on the National Mall to voice their opposition to the status quo of the administration. They boldly proclaimed their rejection of the president's vision. Though the mainstream media failed to provide coverage of the largest pro-life gathering in the U.S., the voices of these marchers were loud and clear.
Moreover, it was quite evident that the majority of participants were young people who have a very different vision of America than was celebrated only days earlier. They professed their belief in God, the dignity of the person and the protection of every human life. Tomorrow's leaders have a different vision and they will not fade away, be ignored or be bullied into silence and acceptance.
These ardent and courageous witnesses are not alone in their call for a different kind of society than the one they see currently under construction. State and local pro-life marches and events are growing. More Americans are becoming informed about the life issues and becoming active in the pro-life movement, especially young adults. I see it in my travels and in the conferences I attend.
Last year, for example, I participated in a number of pro-life events that were non-existent the previous year, and noticeably they are filled with young people and families. They recognize the problems of our culture and want them fixed. In order to create a new vision for our nation we must first establish and protect the sacredness of life, defend the dignity of every person and uphold the beauty of marriage between one man and one woman.
They also understand the unsustainability of the president's vision, and that there is no tomorrow if the dignity of life remains unprotected.
These signs of hope are being witnessed all over the world. I was in Ottawa in 2012 for its March for Life and joined 25,000 participants, five thousand more than the year before.
The 2012 March for Life in Brussels gathered over 4,000 and projects a stronger gathering this March 25.
Recently, 30,000 pro-lifers gathered in Dublin, Ireland to defend its Culture of Life against those forces determined to destroy it. In the same month in Paris, France, over 1 million people gathered to protest against the radical redefinition of marriage.
In spite of the passage of the Reproductive Health Bill in the Philippines in December, tens of thousands of Filipinos still gather in rallies to demand justice for every member of their society, especially the most vulnerable, the pre-born baby.
In 1991 there were 2,176 abortion mills in the U.S. Today there are 655, and they are continuing to decrease. At one time the number of abortion mills overshadowed the number of centers offering authentic assistance to women in need, but today there are over 2,500 crisis pregnancy centers across our nation.
The fight for life is far from over and there are battles yet to be fought. But I draw great comfort in seeing so many across our nation and around the world getting involved. I left the March for Life in D.C. filled with a strong sense of hope and challenge.
In closing, I would like you to consider the words of Sacred Scripture as we move forward in our efforts. Our labor will be in vain unless we acknowledge WHOM we serve and what HE asks of us.
"See, I have set before you today life and good, death and evil. If you obey the commandments of the Lord your God that I command you today, by loving the Lord your God, by walking in his ways, and by keeping his commandments and his statutes and his rules, then you shall live and multiply, and the Lord your God will bless you in the land that you are entering to take possession of it." (Deuteronomy 30:15-16)
Fr. Shenan Boquet is the president of Human Life International.
The mission of HLI is to create effective opposition to the culture of death around the world. With 99 satellite offices in 87 countries, Human Life International is the largest pro-life and missionary organization in the world.
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What on earth is happening at Liverpool this week? There seems to some major leaking going on behind the scenes that seem to point to two camps eager to try and score points against each other. News has begun to circulate … Continue reading


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Border Crossings - Estonia to Russia
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Leaving Estonia at Narva, 1 June 2001
Time Required:
Allow 2 hours.
Not required
Passport, vehicle registration, drivers license. International drivers licence. No photocopies required.
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Exit Procedure:
Easy. No problems.
Normal experience.
Russia at Ivangorod
Time Required:
Allow 1 hour.
Not required
Passport, vehicle registration, drivers license, international drivers licence.
No fees.
Easy going. People there are not used to process paperwork for motorcycle's.
Visa/Entry Permit duration:
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Nice border crossing. Takes normally around 2 hrs.
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By Vladimir Kolychev, VTB Capital
Russian President Vladimir Putin announced this month that Russia should aim to sell its oil and gas for roubles globally, because "the dollar monopoly in energy trade was damaging Russia's economy".
This was the clearest indication yet that Russia is serious about its plan to shift away from using the US dollar. Western sanctions against Russia have accelerated this process and encouraged Russia's close economic alliance with China. Some may question this move but for Russia, a shift away from the dollar makes perfect sense. Read more


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General Motors and Isuzu had a long and drawn-out break up that resulted in the loss of Isuzu passenger cars in the US, as well as heavy-duty truck operations for GM. Now it appears that both automakers are in talks to produce pickup trucks once again, after signing a memorandum of understanding ...
BMW has confirmed the German automaker will join forces with Toyota to create new green technologies. The two companies have signed a memorandum of understanding for mid-to-long-term collaboration on next-generation lithium-ion battery technology, with the option to expand the partnership into ...
Hummer HX Concept - Click above for a high-res image galleryAs expected, General Motors has announced it's entered "into a memorandum of understanding with a buyer for Hummer," but under the terms of the transaction, the purchaser hasn't been disclosed.GM's brief release (posted after the break) ...


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North Conway Farmhouse Rental Photos and Description
4 Bedrooms, 3 Baths In A Restored 1810 Farmhouse . 'A Comfortable House'
The Hale Farm with a convenient , scenic location on the West Side Rd. The original farm house features, 4 bedrooms and three newly renovated baths, updated kitchen, large dining room table, living room, library, wide pine flooring, and a farmers porch. Nestled on six acres with 9 other units. This is one of the most photographed homes in the area. It is conveniently located just five minutes from downtown North Conway and all the White Mountains have to offer. Hiking, Kayaking, Outlet Shipping, Skiing, or just relaxing and enjoying the Mountain Air. This is a great rental for large or multiple families. Newly renovated kitchen and baths. Gas fireplace in living area, and gas stove in library. Bedrooms and living space nicely appointed. Great dining table for the entire crowd.
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- Long-term Renters Welcome
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About Samantha Borowski
My wife and I saw this house and immediatley fell in love! We knew it would be a wonderful vacation home with some TLC.
Samantha Borowski purchased this farmhouse in 2013
Why Samantha Borowski chose North Conway
Our favorite style of a home is a Cape, We love the front porch, the wide pine floors and it's location to the White Mountains..Nature , shopping and great food.. Lots for children of all ages to do.
What makes this farmhouse unique
We think it is a get away that is perfect for a large family or families. You can get back to nature with all the the area has to offer, plus enjoy the luxury of upscale dining and tax free shopping..


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Following are edited excerpts from an FCW interview with Gene Dodaro, comptroller general and head of the Government Accountability Office. A native of Pennsylvania, he joined GAO after graduating from Lycoming College in 1973 with a degree in accounting, and he has spent his entire professional career at GAO. He was GAO's chief operating officer for nine years before he became acting comptroller general in March 2008; the Senate made his appointment permanent in December 2010.
How has your current work been affected by the fact that you spent many years as a GAO auditor and manager?
I started as an entry-level auditor. Typically, comptroller generals came from the outside. My background gives me big advantages. I've seen the agencies. I know their people and processes. I have done all types of audits.... I have testified a lot to Congress. Members know me.
Meet the leaders behind all those audits, and learn about the pressures and processes that drive GAO.
Click here to read the full article.
Has GAO's work become more difficult because of the divided party control of Congress?
Our procedures permit us to operate with our protocols regardless of who is in control. With our strategies, we plan our outreach to Congress. Close to 60 percent of the requests that we receive have bipartisan addressees. I also regularly meet with the chairmen and ranking minority members of most House and Senate committees. I initiate the meetings to get feedback on our work.
Describe the different kinds of reviews of federal activities.
Oversight can take a lot of different forms. Are programs achieving their objectives? There are questions about what the agencies are doing and not doing. Our work can be audits or looking at more specific problems. We do a small number of criminal investigations, which we refer to inspectors general or the Justice Department.
There is no partisan view of oversight. Both parties want government to operate properly.
How do you respond to congressional criticism that many agencies have not implemented GAO's recommendations to fix their programs?
About 80 percent of our recommendations have been implemented over a four-year period. Many of the figures that show lower compliance have been from a shorter period. With our annual report on reducing fragmentation, overlap and duplication in programs, we may have less success in that area because it's new. But the results are consistent with what we have done in the past.
About the Author
Richard E. Cohen, an FCW contributing writer, has covered Capitol HIll for more than three decades and is the author of several books on Congress.
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