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7 Bedroom House for Sale in Diepkloof
1556 Koena Street diepkloof Ext Phase 3 , Diepkloof
Incomplete 7 bedroom house up for sale in Diepkloof Ext phase 3, Down Stairs consist of open plan Kitchen Launch and Dining room, including 3 bedrooms, main with ensuit, upstairs incomplete building ...
2 Bedroom House for Sale in Protea Glen
28050 Lavender Street, Protea Glen
Just move into this absolute beaut of a home. Be welcomed by a magnificent artful swinging front door. Ultra-modern lounge & dining room with most amazing kitchen you have ever seen - granite tops, elo, ...
3 Bedroom House for Sale in Eldorado Park Ext 2
349 Main Road, Eldorado Park Ext 2
This one is for a big family, or else a potential income generator. The main house consists of a welcoming entrance hall, a beautiful ...
3 Bedroom House for Sale in Dobsonville
12317 22 Mupani Crescent dobsonville Ext 5, Dobsonville
Nice and Beautiful 3 Bedroom house for sale at Dobsonville Extt.5 fitted with build Ins and cupboards in the Kitchen, spacious rooms including dining room and launched. main bedroom with ensuit, two ...
3 Bedroom House for Sale in Emdeni
6614 Tonki Street, Emdeni
Beautiful and spacious 3 bedroom house for sale at Emndeni Ext.2 Tile Roofing, Kitchen, Launch, bathroom, 2 outside Rooms and a Garage, yard walled fitted with a Roller Door, situated in a very good area, ...
3 Bedroom House for Sale in Dobsonville
8838 Bogatsy Street, Dobsonville
This beautiful well kept home with ceramic tiles all round is a must see. It offers a dining room, lounge kitchen, bathroom (separate toilet) and 3 bedrooms on a stand that is plastered all round with a ...
2 Bedroom House for Sale in Protea Glen
24 Beef Wood Street, Protea Glen
Situated in a quiet neighbourhood this home offers 2 bedrooms that are neat, spacious and have nice tiled floors. It comes with one ...
3 Bedroom House for Sale in Mofolo North
1242 Ndlovu Street, Mofolo North
This lovely home is situated in the heart of Soweto. It offers 3 beautiful bedrooms that have lovely tiled floors, 1 tiled bathroom with ...
3 Bedroom House for Sale in Protea Glen Ext 12
3 Water Hiasint Crescent, Protea Glen Ext 12
Situated in a lovely quiet area. Offers 3 spacious tiled bedrooms with built in cupboards, tiled bathroom with separate toilet and an open ...
2 Bedroom House for Sale in Protea Glen Ext 2
2939 Umkota, Protea Glen Ext 2
2bedrooms,1 bathroom,lounge and it has outside room. Whole yard is paved ,2 entrance to the house. This property is in the main road ...
3 Bedroom House for Sale in Dobsonville
8838 Bogatsy Street, Dobsonville
This beautiful well kept home with ceramic tiles all round is a must see. It offers a dining room, lounge kitchen, bathroom (separate toilet) and 3 bedrooms on a stand that is plastered all round with a ...
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16 St Quentin Street, Klipspruit West
Main house offers four spacious beds with the main bedroom with main en-suite, it also has backrooms that brings income of R5000. the ...
Development in Meadowlands
From R 299 000 to R 314 000
It is set to be one of the largest integrated housing developments in Gauteng. The 291ha land area of Fleurhof Ext 2 comprises various types of ...
Be the first to see new properties for sale in Soweto Note: You can cancel at any time
Soweto is an urban area within the city of Johannesburg in the Gauteng Province, bordering the city's mining industry in the south. Its name is an English syllabic abbreviation for South Western Townships. Formerly a separate municipality, it has now been incorporated into the City of Johannesburg Metropolitan Municipality. Soweto is a city of creativity and cultural interaction. It is home to over two million people and a popular tourist destination with sites such as Kliptown (where the Freedom Charter was drawn up), the home of the late former President Nelson Mandela, the Hector Petersen Memorial site and the Orlando towers. It also boasts one of the largest hospitals on the continent, Chris Hani Baragwanath Hospital. Suburbs within Soweto include Orlando, Diepkloof, Devland, Dlamini, Mofolo, Zola, Naledi, Protea Glen, Dobsonville and Jabavu.
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Betrayal (Jeff the Killer x Lyann FanFic) Ch. 8Lyann looked around the back yard of the home before squatting down and looking at Emma. The older girl was shaking with worry but Emma only took it that she was excited about killing. "So! Lets see, you need something cool to do when you kill." Lyann quickly hushed the young girl. "Emma, keep it down you'll wake up the people."The young girl frowned for a second before she piped up again. She whispered now. "Oh, how about you do like Jack and eat their organs?" Lyann's stomach twisted in knots and she felt like she was going to barf. "I… I think I'll pass." She said weakly as she held her stomach. Emma went back to thinking. "Well Jeff says 'go to sleep.' I don't even know why it sounds so stupid."Lyann couldn't help but laugh a little. "How about this." She started off, standing up and dusting off her legs. "I'll just say the first thing that comes to
Betrayal (Jeff the Killer x Lyann FanFic) Ch. 3I stepped off the bus, looking down the sidewalk that went towards my house. I wondered if Jeff was even still there. I was a little worried that I wouldn't be able to come up with something this time to keep him from killing me. Hopefully he wouldn't be there, and then I could just lock him out. My body was dragging as I went to my home, watching the sky slowly turn more orange and golden as the sun was getting lower in the sky. I lived in a pretty nice area, it was mostly homes and apartments surrounded by a forest.I jumped when my phone rang and I looked down, seeing that it was my dad calling. I answered "Hey daddy. What's up?""Hey sweety. I'm doing good just trying to deal with customers, you know?" His deep voice chuckled and it made her smile. She could only imagine his voice dealing with deadly men only to come home and sing his baby girl to sleep years ago. She wondered how such a dangerous man could love so deeply."Yes, at least you're doing well. How's mom and the b
Betrayal (Jeff the Killer x Lyann FanFic) Ch. 5The ring of the alarm clock filled the bedroom, the two bodies stirring under the covers. Both groaned, almost as if they were in unison. Before Lyann could reach for the thing a body quickly leaned over her and grabbed up the clock, turning it off and tossing it to the floor. She heard it break and was instantly wide awake. She was about to sit up but an arm wrapped around her and pulled her back down into the mattress and against whoever was behind her. She tried to turn around, the strong arm only allowing her to move to where she was facing the person behind her."J-J-Jeff!" She cried and tried to push against him with her good arm.He groaned and glared at her. "Shut up, stupid. Go to sleep."She huffed when he told her to shut up and go back to sleep. "I'm sorry but I actually have things to do other than kill people. I have to go to school I can't miss my classes." She kept trying to push away but he kept her firmly against his bare chest, smiling a little at her.She look
Betrayal (Jeff the Killer x Lyann FanFic) Ch. 6It was dark, pitch black. I couldn't see anything. Was I dead? Was this purgatory? Or hell? I would probably go to hell. I wouldn't be able to ever see my grandparents. What heaven would want someone who loved a murderer? Did I even love him? I racked my brain for answers but nothing came. I reached out around me but there was only emptiness in this blackness. I felt so alone… So, so alone. Where was Jeff? Did he ever come back home? I let out a small whine, my voice trembling and echoing in the black space that held me prisoner.I stopped when I heard giggling. It was a child. "H-hello?" I called out, wondering if the child was lost like I was. Maybe we could help each other. I heard the giggling again and I spun around, trying to find where it was coming from. The laughter reverberated all around me, making me feel like I was slowly becoming insane. I cried out as a pain overcame me, my whole body feeling like it was on fire. I fell to my knees, hold
Dying for His Affection: Chapter 1Today was the day, the day I have been waiting for. It's been ten years since my parents died on that fateful night. I was forced to move states with my foster family. My new mother has gentle brown locks that were a curly mess. The same hair belongs to her son, but of course his was just a short patch of curls. My new father had super short black hair and was balding on the top of his head. All of their eyes were the same deep crystal blue and that amazed me when I first met them.They tried their best to be kind to me, but it was me that caused so many problems for them. I was considered schizophrenic by all the doctors I saw after the attack. I was on medication that helped my mental problem. I wish I wasn't so paranoid or anxious. It made it hard to talk to others, it made it hard to go to school or be alone. I was glad I had Levi, my foster brother. He was always there for me and never left me alone, even when my foster parents finally agreed to have me home schooled.
Betrayal (Jeff the Killer x Lyann FanFic) Ch. 17 Betrayed by BloodChapter 17"Overly Jealous Much?" Again Lyann woke up alone. She frowned as she sat up and rubbed the sleep out of her eyes. She looked over at the clock, seeing that it was only 8 am. She groaned and fell back into the pillows as a wave of nausea washed over her. She prayed she could just sleep off the morning sickness for today. It was really getting hard dealing with this all alone. Deep down she wished Jeff could be here wither her, but she couldn't get over the fear his reaction would be rather deadly. Eventually her fears faded enough for her to relax and she drifted off.It was after noon when she awoke again. Lyann yawned and got out of bed, trudging to the bathroom to take a shower like every morning before getting dressed in jeans and a warm thermal. After eating breakfast and making it back up to Jeff's bedroom she was at a loss of what to do. Jeff still wasn't back yet and these days all she ever did was hang out
Betrayal (Jeff the Killer x Lyann FanFic) Ch. 9Betrayed by BloodChapter 9: Having Killer ConnectionsA.N.: Sorry for the long gap between updates, I hope you fans forgive me! I feels so bad, but I tried, I really did! I'm hoping to go through a spree and get this to the end, because it's going to be huge! Oh and I don't think I could help adding in a mix of 'potential' romances to spice things up. Maybe I will get some people to draw fan fiction of Lyann with other pastas? ;D"Lyann, Lyann!" The little girl called out for her friend, although she knew there would be no answer. They were playing hide and seek. She giggled as she ascended the stairs in the large foyer, keeping quiet as her feet creaked on the wooden boards. She remembered hearing Lyann's feet running this way while she counted, so she must be upstairs! Emma stopped as she saw Jack approaching the stairs from the hall way. She ran up to him and pulled on his sleeve, whispering "Hey, help me look for Lyann~"An audible sigh could be hear
Betrayal (Jeff the Killer x Lyann FanFic) Ch. 11A.N.: Haha you guys don't know how excited I am about this chapter. While I'm getting it ready to post I'm sitting here singing my little song "I'm so excited, I'm so excited, I'm so excited".So guys eventually I will retype the first few chapters that were in first person. I feel like they didn't flow well and that's shying new readers away. I've become a better writer, I think, than from when I started. So I will let you guys know when I rewrite chapters, because I will probably add extra tidbit information or minor changes to dialog while rewriting since you'll get to see multiple perspectives, really. They will all be updated at once, btw, so it will be a while.Hope you guys enjoy the tease in this chapter (or at least I think it is) And let me know of anyone notices the foreshadow I gave. (Hint: it doesn't have to be in the chapter text itself) Betrayed by BloodChapter 11"The Beginning of the End" Lyann held her breath
Betrayal (Jeff the Killer x Lyann FanFic) Ch. 10Haha I decided to get a little sexy on since I haven't done much of that yet. I guess it's been a good bit of time since they've been together, so why not? >:3Songs used in this chapter: (listen to them now or later when they come up. I mention both songs in the story if you want to listen to them when they come up although they are not really tied in and matching up to the words but I tried. )My Obsession by Breathe Carolina https://www.youtube.com/watch?v=igecWLeYZggFix You by Coldplay (cover) https://www.youtube.com/watch?v=k6Iq7P0my8c Betrayed by BloodChapter 10: Honest Feelings Lyann let out a heavy sigh as she packed up her things. English just got out and it was finally the weekend again. "I'm heading off, have a good weekend!" Her classmate called to her and she waved back as she watched her walk out the door. Yes, her weekend was probably going to be great. Filled with butterflies and rainbows while mine… I


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The famous Baja 500 begins today in Ensenada, CA, and one of the more interesting dirt racers discovered by our friend Mike Levine at Pickuptrucks.com is the Tundra D-Cab PreRunner from TForce Motorsports. It looks good, has ridiculously huge King off-road racing shocks, and it's owned by former Indy 500 champ Danny Sullivan, but that's not what makes this rally racer unique. Power for the PreRunner comes from none other than GM's LS2 small-block. TForce crew member Matt Riggle told Levine that the team chose the 375-hp, 400 lb-ft powerplant because of its reliability, as well as its ability to run on regular Pemex gas that's much cheaper than facing fuel.
For the record, Toyota does not sponsor team TForce or its hopped-up PreRunner, but you can imagine that choosing a GM engine over one by Toyota because of reliability isn't exactly what the folks in Aichi, Japan like hearing.
[Source: Pickuptrucks.com]


text: (Alex Wong/Getty Images) U2: Spiderman to Spider, Man By Crash January 22, 2013 A newly identified species of spider living in California's Joshua Tree National Park has been named after Bono. Read More|Comment Category: Rock Report Tags: bono, rock report, Spider, U2 Send to a friend! Share on Facebook Share on Twitter Pin it! Reddit This! Share on Tumblr!


text:
Find an Internship or Volunteer in Pewamo, Michigan ( MI )
If you're looking for internships or volunteer work in Pewamo, Michigan or even to get a summer job, you've come to the right place! With over 30,000 around the county, chances are that GrooveJob.com has the right job for you and wants to be your only source for finding internships and volunteer positions in Pewamo, Michigan.
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Summer 2015 Sales Management Trainee Intern
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Lansing, MI
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Posts from Main
Just In
Sticky Buns & Baked Eggs: A Holiday Breakfast That's Easier Than It Looks
Holiday Menu from The Kitchn
This holiday breakfast is warm, cheerful, and tasty. Everything on the menu is easier than it looks, so you won't wind up stranded in the kitchen all morning.
Whether you're cooking for a crowd the day after Thanksgiving, or planning ahead for December brunch, this menu of creamed spinach with baked eggs and ultra-easy cheater sticky buns is the way to go.
Beyond Pumpkin Pie: 15 Delicious Thanksgiving Desserts
Recipes from The Kitchn
What's going on your Thanksgiving dessert table this year? From coast to coast it seems there is always a requisite pumpkin pie (mine has fresh ginger and a graham cracker crust). Pecan and mince pies are also required in some gatherings. But after those staunch traditions come the corner desserts, the one or two wild cards squeezed in between pies for post-dessert nibbles, or to satisfy those who will just never love pumpkin pie. These are often the most interesting desserts on the holiday table — Aunt Sue's bourbon balls, the Canadian cousins' Nanaimo bars, Mom's cranberry cake.
These fill-in desserts are some of my favorites on the holiday table, so that's what we're talking about today.
Why You Should Buy a Second Turkey, Not a Bigger Turkey
Thanksgiving Tips from The Kitchn
Thanksgiving Inspiration: The Modern Relish Tray
Is the relish tray passé? It seems that they're a nostalgic memory from Grandma's table. But many of the relish tray elements are popular again, namely the pickle. So why not bring it back?
Read on for some ideas on how to revamp the relish tray just in time for its traditional appearance: the Thanksgiving table.
5 Classic Dinner Rolls
Thanksgiving Recipes from The Kitchn
After the turkey, the gravy, and the stuffing, what goes on the Thanksgiving table? Rolls! Well, at least in my family, where the bread is one of the stars. Here are five classic recipes and step-by-step guides for making scrumptious rolls that everyone will remember.
1. How to Make Soft & Tender Dinner RollsCooking Lessons from The Kitchn
2. How To Make Parker House RollsCooking Lessons from The Kitchn
3. Thanksgiving Recipe: Potato Dough RollsRecipes from The Kitchn
4. Recipe: Herbed Olive Oil Fantail RollsRecipes from The Kitchn
5. Recipe: No-Knead Sweet Potato Dinner RollsRecipes from The Kitchn
Recipe: Hazelnut Eggnog with Homemade Hazelnut Liqueur
Recipe from The Kitchn Sponsored by Everclear®
Every Christmas I come up with one fantastic homemade gift idea to really blow my friends' minds. One holiday included hand-cut pappardelle with a divine Bolognese recipe attached. Another year I made Nutella from scratch, which unfortunately I loved so much I wasn't willing to share. This year I think the gift's in the bag — an infused hazelnut liqueur along with my hazelnut take on a decadent eggnog. Now just don't forget to put yourself on the "nice" list.
The Weekend Before Thanksgiving
Weekend Meditation
Today was supposed to be the day that I did something with the quince which was ripening so beautifully on my kitchen table. The weather cooperated and produced a chilly autumnal day and eventually the rain came which grayed the sky and bared the branches of the trees outside my kitchen window. It was a perfect day to stay at home, peeling and slicing the fruit, mixing it with sugar and leaving it to sit for a while in a big clay bowl until it wept out its own sweet cooking liquid and was ready for the stove. It was the kind of day to have something to tend to in the kitchen where it's quiet and warm.
Hot Tea Is the Best Way to End Thanksgiving Dinner
Gatherings from The Kitchn
We spend a lot of time planning and cooking the Thanksgiving meal, but what happens when the feast is over? The late afternoon hours at the table are my favorite part, after the rush of the meal, lingering over a last bite of pie and talking with relatives I rarely get to see. But if you just can't handle one more pecan bar and another glass of wine is a bad idea, cup your hands around a hot cup of tea instead — and make enough for everyone as they sit back and digest.
Here's how we did this at our big Thanksgiving dinner this year, with some tips for a good tea to serve.
5 Nourishing Turkey Soups
Thanksgiving Recipes from The Kitchn
Thanksgiving is just around the corner, but I've already jumped ahead in anticipation of turkey soup — which is, honestly, much more exciting to me than roasted bird. Save that carcass and pick out a recipe; the broth from turkey is incredibly nourishing and a treat to look forward to.
1. Recipe: Turkey Tortilla SoupRecipes from The Kitchn
2. Soup Recipe: Tangy Mulligatawny with TurkeyRecipes from The Kitchn
3. 5-Ingredient Soup Recipe: Turkey Avgolemono SoupRecipes from The Kitchn
4. Quick Recipe: Bacon, Kale, & Turkey StewRecipes from The Kitchn
5. Recipe: Hot & Sour Mushroom, Cabbage, and Rice SoupRecipes from The Kitchn


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Find records of Dennis Barker
Find birth, death, marriage, military, and other records of Dennis T Barker at Ancestry.com.Search for records
Biography & Family History Add details
Dennis T Barker (1933 - 1996) was born on February 14, 1933. He was born into the Barker family.
There are no known spouses or children on file for Dennis. Dennis died on January 30, 1996 at age 62.
Dennis T Barker's last known residence is at Celina, Collin County, Texas.
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Possible Relatives
- Frankie E Barker
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- Julia Barker
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- Bura Joe Barker
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- James Barker
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- Nelda Louise Barker
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- Flos M Barker
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- Phillip W Barker
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- Nelda Ruth Barker
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- A Barker
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- Lynn B Barker
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- Vivian Barker
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- Helen S Barker
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- Louise Barker
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- Aubrey Barker
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- Mary Barker
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- Jerry M Barker
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- Annie Barker
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- Lanis R Barker
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- Nola C Barker
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- Louise Sharon Barker
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Southern Living SEPTEMBER 2005
Cut each chicken breast into 4 to 6 (1-inch) strips.
Whisk together flour and next 4 ingredients in a bowl. Combine coconut and breadcrumbs in a large shallow dish. Dip chicken pieces in flour mixture, and dredge in coconut mixture.
Pour oil to a depth of 2 inches in a deep skillet or Dutch oven; heat to 350°.
Fry chicken, in batches, 2 to 3 minutes or until golden. Drain on paper towels. Sprinkle lightly with salt, if desired. Serve with Wowee Maui Mustard. Garnish, if desired.
Go to Full Version of
Crispy Coconut Chicken Dippers With Wowee Maui Mustard Recipe


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Dimension Data wins Chevron Wheatstone LNG contract
Summary: The IT service provider has touted the new contract as its biggest professional services win in Australia.
Dimension Data will be providing the designs for networks and telephony systems for Chevron's Wheatstone liquefied natural gas (LNG) project in Western Australia.
The IT service provider said it is the single largest professional services contract for its Australian business.
Construction of Chevron's AU$29 billion LNG plant in Western Australia began in late 2011, and is one of the largest resource projects in Australia.
Dimension Data is specifically providing detailed design and design assurance for Wheatstone's business and telephony networks across three segments: The project's platform network, plant network, and social infrastructure.
"Across the three environments, we are developing the detailed design for the LAN, the WAN, security, IP telephony, and also network management services," Dimension Data CEO Rodd Cunico told ZDNet. "Scope also includes validating all of the designs in fairly substantial test environments."
Dimension Data will be keeping other sub-contractors that are involved with the IT networks for Wheatstone in check, including Alcatel-Lucent.
The contract initially runs for two years, but has the potential to be extended to five years. The first phase will see Dimension Data spend 24 months testing out the network designs. At any given time, 30-50 members of the IT provider's staff will be assigned to the Wheatstone project, with the company expected to hire new staff as a result of winning the contract.
Dimension Data refused to disclose the value of the contract.
Kick off your day with ZDNet's daily email newsletter. It's the freshest tech news and opinion, served hot. Get it.


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Fugitive lip biter arrested in California
Nov 6, 2014
Jonathan E. Benedict
Oct 30, 2014
Darrell W. Cook
Oct 2, 2014
Michael Polchies
Sep 25, 2014
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Trio of brothers appears in Manchester court; two charged with punching each other
Gage Johnson, 18, of 175 Conant St., pleaded innocent to punching his brother, Ryan, but could enter no plea to a felony criminal threatening charge that alleges he squeezed his brother's neck and threatened him.
Police prosecutor Carissa Pelletier said the 18-year-old has a DWI conviction and a March 2012 criminal trespass conviction that carries a suspended sentence.
Gage said the DWI conviction isn't his, although the name and birth date are the same.
Judge Gregory Michael set bail at $5,000 personal recognizance, with conditions barring contact with Ryan and barring him from Ryan's residence. A probable cause hearing on the felony was set for Feb. 27 and trial on the misdemeanor was set for March 21.
Spencer Johnson, 20, also of the Conant Street address, pleaded innocent to two misdemeanors of simple assault that allege he assaulted his mother and his brother Gage.
Spencer's bail is $1,000 personal recognizance, with an April 8 trial date. His ail conditions bar contact with his mother and brother Gage and bar him from the Conant Street residence. He said he is staying with an aunt.
The third Johnson brother, Ryan, 22, also of the Conant Street address, was in court on a warrant for his failure to appear in Goffstown Court on a theft by unauthorized taking charge.
The warrant called for a $500 cash bail, but Michael set bail at $1,000 personal recognizance and told Ryan to be sure to show up for a Feb. 14 Goffstown court appearance.
Two women threatened
Justin Oliver, 30, who said he is unemployed and lives with his mother at 172 Massabesic St., pleaded innocent Tuesday in Circuit Court-Manchester District Division to seven misdemeanor charges stemming from an incident Feb. 2 at the Massabesic Street address.
Court documents show Oliver came downstairs from his mother's apartment and entered the vacant first-floor apartment, where two women, one of them a longtime friend of his mother, had arrived to paint.
One of the women, who was acting as an agent for the landlord, told Oliver to leave the property and he did not, resulting in a criminal trespass charge.
An assault charge alleges he slapped one woman's hand away from a door handle when she sought to leave and two charges of false imprisonment allege he blocked both women from trying to leave the first-floor apartment An obstructing report of a crime charge alleges Oliver trying to knock a phone from one woman's hand to keep her from calling police.
Two criminal threatening charges allege he told the women separately that if they called police, he would kill them.
A police prosecutor successfully sought $10,000 cash/surety bail for Oliver, saying his criminal history includes drug possession and sale, burglary, conduct after an accident, violation of probation and habitual offender.
Bail conditions bar contact with the two women and bar Oliver from the Massabesic Street address.
Trial was set for March 21.
Dispute over beer
James Buchan, 54, of 137 Orange St., pleaded innocent Tuesday in Circuit Court-Manchester District Division to two charges of simple assault that allege his slapped his wife twice in a dispute over beer.
Buchan protested a proposed $2,000 cash/surety bail, saying he is applying for disability payments and he won't be able to go to appointments.
He also said he wants to be out of jail for his birthday Sunday.
Judge Gregory Michael set bail at the requested $2,000 cash/surety, with bail conditions barring contact with Buchan's wife and barring him from the Orange Street address.
Trial was set for March 20.
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- Whom do you think bears the brunt of the blame for the mayhem this weekend in Keene?
- KSC students
- 37%
- KSC administration
- 2%
- Police
- 6%
- Visitors from out of town
- 18%
- A combination of any/all of the above
- 37%
- Total Votes: 2483


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text: Madhavi wrote >I have posted all of the recipes from the Nimatnama feast on my webpage. >Some are for small/test amounts and some are for the full 160 for the feast. >I will add the numbers from the actual manuscript as I am able. > >http://madhavifeast.wordpress.com/recipes/ First, your feast sounds *wonderful*! Besides reading your pre feast info and instructions, i have looked a photos from the feast. Wish i could have been there! Now, some questions about a recipe: Bhat-i-Shahi 10 lb good rice 1 tin of saffron 2 cups ghee 10 cups whole milk Salt Whole peppercorns 1 lb slivered almonds There are no directions... ...although way down at the bottom, under Cook's Notes you wrote: The only way to make rice in large amounts: Fry rice and whatever else goes in the recipe in ghee or oil until the rice is opaque. Then pour in the requisite amount of water and bring to a full rolling boil. Immediately turn off the fire, cover the pot, cover the pot with towels, and set aside. Leave it alone for at least 45 minutes to an hour. The rice will be perfectly done every time. So, am i assuming correctly that this is how you prepared this recipe? Also, how much saffron is in a tin of saffron? Where i live, i find saffron in many sizes of glass jars and was gifted with some marvelous saffron in a plastic container, but i haven't noticed tins of saffron... -- Urtatim [that's err-tah-TEEM] the persona formerly known as Anahita


text: Obama Advisors: 'Only Congress Has Authority to Borrow' Print article Send a Tip by Mike Flynn 7 Oct 2013 post a comment Speaking Monday morning in Washington, Obama's top economic advisors shot down the idea that President Obama could unilaterally raise the debt ceiling if Congress fails to act. "Only Congress has the authority to borrow," Jason Furman, Chair of Obama's Council of Economic advisors told Politico's Mike Allen. In recent weeks, several liberal bloggers and commentators have floated the theory that President Obama could use provisions in the 14th Amendment or other measures to simply raise the debt ceiling unilaterally. One of the more fevered ideas mentioned is that Obama could order the Treasury to mint a $1 trillion coin. House Minority Leader Nancy Pelosi recently spoke favorably about the unilateral move, giving the theories political credibility. Furman rejected those ideas, saying we couldn't have a situation where "one set of lawyers" thinks the move is legal and another set who doesn't. Gene Sperling, Chair of the National Economic Council, said such a move would create "just as much uncertainty" as a default and threaten the markets and the nation's credit-worthiness. Furman and Sperling were speaking at Politico's Playbook Breakfast speaker series, which is sponsored by Bank of America.


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State Employees' Credit Union Continues to Make a Difference at SECU Family House.SECU SECU State Employees Credit Union of Maryland
SECU Security Financial Group, Inc.
SECU Saginaw Eaton Credit Union (Saginaw, Michigan)
SECU Standard Electronic Control Unit ) members and employees are continuing their support of SECU Family House at UNC Hospitals UNC Hospitals (formerly North Carolina Memorial Hospital) is a not-for profit hospital located in Chapel Hill, NC. The Hospital was organized in 1952 as the medical school of the University of North Carolina. and recently celebrated the ongoing partnership with a tour of the house by SECU managers and volunteers. During the tour, SECU representatives presented Family House Board President Dr. Tom Shea with a FAT CAT rocking chair for Family House guests.
Credit Union members, via the SECU Foundation, began supporting SECU Family House with a $2 million challenge grant for its capital campaign in 2005. Opened in March 2008, Family House is the sole agency providing affordable, supportive, long and short-term lodging to UNC (Universal Naming Convention) A standard for identifying servers, printers and other resources in a network, which originated in the Unix community. A UNC path uses double slashes or backslashes to precede the name of the computer. Hospital's adult critical care patients and their families. The house, located in Chapel Hill, offers 40 private bedrooms with private baths and common rooms including a large kitchen, family room, children's playroom, library and more. Since opening in 2008, SECU Family House has provided more than 21,000 guest stays to 1,448 patients/patient families from 89 of North Carolina's 100 counties.
SECU Family House, which receives no federal or state funding, relies on individuals, local businesses and foundations for the bulk of their funding and volunteer support. Numerous SECU Advisory Board members and SECU employees are now giving their time, and SECU employees have also been instrumental in helping raise additional funds for Family House. Branches in the Chapel Hill area sold SECU Family House ornaments Ornaments are a frequent embellishment to music. Sometimes different symbols represent the same ornament, or vice versa. Different ornament names can refer to an ornament from a specific area or time period. during the 2008 holiday season and hold annual candy candy: see confectionery.
Sweet sugar- or chocolate-based confection. The Egyptians made candy from honey (combined with figs, dates, nuts, and spices), sugar being unknown. bar and plush animal sales to raise money for the cause. In addition, SECU's Raleigh Stonehenge branch is in the process of organizing a statewide SECU Family House cookbook (programming) cookbook - (From amateur electronics and radio) A book of small code segments that the reader can use to do various magic things in programs.
One current example is the "PostScript Language Tutorial and Cookbook" by Adobe Systems, Inc (Addison-Wesley, ISBN sale.
Hill Scott, SECU's Senior Vice President of the Raleigh Stonehenge branch comments, "SECU Family House serves people at such a critical time in their lives and gives them a warm, comforting place to stay. When our branch staff decided to volunteer and prepare a meal for guests, I'm not sure any of us realized how deeply we would be touched by the Family House guests. The volunteer experience was life-changing and we were compelled to do more when we realized the ongoing operational cost needs. We are really looking forward to seeing just how much money we can generate for SECU Family House through the upcoming cookbook sale and hope to have cookbooks The following is a list of cookbooks, sorted alphabetically by author's surname. This is not a list of external links to commercial sites; please list only cookbooks here.
This literature-related list is incomplete; you can help by [ expanding it]. available in September in all SECU branch locations statewide."
Dr. Tom Shea, SECU Family House Board of Directors President, adds, "SECU members were instrumental in getting this hospitality house built for adult critical care patients and their families. The Credit Union's membership and associates at the branch level continue to provide us with critical operating support. You've done far more than putting your name on a building; you extend comfort, hope and housing to families from all over North Carolina North Carolina, state in the SE United States. It is bordered by the Atlantic Ocean (E), South Carolina and Georgia (S), Tennessee (W), and Virginia (N). Facts and Figures
Area, 52,586 sq mi (136,198 sq km). Pop. - every day."
About SECU Family House
SECU Family House is a non-profit hospital A non-profit hospital, or not-for-profit hospital, is a hospital which is organized as a non-profit corporation. Based on their charitable purpose and most often affiliated with a religious denomination they are a traditional means of delivering medical care in the United States. hospitality house offering housing and other supportive services to adult patients and/or the families and caregivers of patients being treated for a critical illness or injury at UNC Hospitals or its affiliated clinics.
About SECU
SECU is a non-profit financial cooperative owned by its members. SECU has been providing the employees of the State of North Carolina and their families with consumer financial services The examples and perspective in this article or section may not represent a worldwide view of the subject.
Please [ improve this article] or discuss the issue on the talk page. for more than 70 years. Currently serving over 1.5 million members, SECU provides services through 226 branch offices, over 1,000 ATMs, 24/7 call centers and a website--www.ncsecu.org.
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Tyler Coyle collected 22 points and 15 rebounds and Connor Healy collected 20 points, shooting 12-of-14 from the free-throw line, six boards and three assists for West Milford in West Milford. Shakir Rhodes had 24 points, five rebounds and three assists for Passaic. West Milford jumped to a 16-9 first quarter and held a 27-18 lead at the half.
on February 08, 2011 10:16 p.m.
on February 08, 2011 10:16 p.m.
02/08 - 7:00 PM Boys Basketball FinalPassaic 56West Milford 64
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RENTON, Wash. – Marshawn Lynch was absent as expected on Friday when the Super Bowl champion Seattle Seahawks began training camp.
Seattle coach Pete Carroll said he was disappointed Lynch was not present. Carroll reiterated the team wants Lynch there and still plans on him being an integral part of their plans for this season.
But the message was clear that Seattle put a plan in place before Lynch was signed to a four-year contract in 2012, and the Seahawks' management is not inclined to stray from those plans.
We've had a substantial plan working for us for years now and Marshawn was a big part of this plan. Just a couple of years back we made a big statement and made a big effort for him and we wish that he was with us now, Carroll said.
But this a tremendous opportunity for the guys getting their shot. Robert Turbin and Christine Michael they're ready to go and really fired up about this opportunity and are going to try and take full advantage of it.
Carroll said he's remained in communication with Lynch during the offseason. Lynch showed up for the mandatory minicamp in June to avoid a hefty fine but now faces fines of $30,000 for each day of camp he misses.
Lynch made known his intentions of holding out from camp Thursday when former teammate Michael Robinson said on NFL Network that Lynch was unhappy with the structure of his contract. Lynch can make up to $5.5 million this season in base pay and roster bonuses. It's the third year of a four-year contract.
Gordon reports
Cleveland Pro Bowl wide receiver Josh Gordon reported to training camp as he awaits an appeal hearing with the NFL on a possible suspension.
Gordon is scheduled to meet with the league Friday. He's facing an indefinite suspension for violating the substance abuse policy for at least the third time. Gordon was suspended for the first two games last season.
Gordon participated with Cleveland's other veterans in a conditioning test Friday. Defensive tackle Phil Taylor didn't complete the sprints, and tight end Gary Barnidge was helped off the field by trainers before being driven on a cart to the facility.
Around the league
A judge in Decatur, Alabama, convicted Dallas linebacker Rolando McClain of resisting arrest and disorderly conduct in his hometown and imposed an 18-day jail term that could interrupt the player's bid to restart his career. McClain won't have to report for his jail sentence until after an appeal is complete in state court. Cook also ordered McClain to pay $1,572 in fines and court costs. It's unclear how long an appeal might take.
Houston wide receiver Andre Johnson reported to camp after skipping offseason workouts.
Steelers owner Art Rooney II said the team won't work on a contract extension for two-time Super Bowl-winning quarterback Ben Roethlisberger until after the 2014 season. Roethlisberger has two years left on his current deal.


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BEIJING (AP) -- Chinese authorities detained a man who they said confessed to kidnapping three children from the same southern village and killing them in a forest, officials said Saturday.
Zhang Xingyan, 33, was taken into custody two days after a boy and two girls aged 8 to 9 went missing on their way to school early this week, the city government of Yueyang in southern China's Hunan province said in a statement.
Zhang told police that he coaxed the children into a car less than a kilometer (0.6 miles) from their homes, drove them to another city and killed them in the woods. The children came from two families and knew Zhang, who is from the same village.
Authorities said they found the children's bodies.
A man had demanded a ransom of 900,000 yuan ($150,000) for the children's freedom, but it is unclear if Zhang made that phone call.
Copyright 2013 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.


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How Fort Carson Failed its Special Forces Soldiers
By Joel Warner
Jeffco Superintendent Speaks Up on Protests
By Michael Roberts
By Alan Prendergast
How Pot Will Destroy Your Life
By Michael Roberts
By Michael Roberts
Marijuana Enforcement Division vs. Edibles
By Amber Taufen
By Patricia Calhoun
MMJ Patient Numbers Near Record High
By William Breathes
A simmering dispute between lower-downtown residents and developers may soon become a full-fledged battle. With LoDo poised for a wave of development not seen since the days steam engines huffed into Union Station, the stakes couldn't be higher for the place where Denver was born.
The controversy is over a proposal to scale down the 130-foot height limit for new buildings in the historic district. A bitter fight last year over a proposed eleven-story high-rise at 15th and Blake streets sparked the effort to come up with new development guidelines. The battle now taking shape pits some of the developers who helped spark the LoDo renaissance against the residents of the very loft projects they created.
People on both sides of the issue say they want more housing built in LoDo. But development veterans like Dana Crawford, who launched Larimer Square, say down-zoning LoDo would discourage new housing. Creating a downtown neighborhood with thousands of residents and round-the-clock activity has been a longtime goal of LoDo developers.
"One of our big concerns is to get housing started down here," says Crawford. "That is happening. I don't see why we need to change the zoning. It's like throwing ice water on [development]."
It's not hard to see why those who live and work in LoDo are concerned about its future. The opening of Coors Field has prompted a flurry of real estate speculation in the neighborhood. Lower downtown has the largest number of intact nineteenth-century and early-twentieth-century commercial buildings in the western United States, and residents want to make sure new construction honors the area's heritage. That means the design of new buildings must mesh with what's already there, or LoDo risks losing its turn-of-the-century flavor.
In the past ten years the neighborhood has been transformed from a tawdry and largely ignored warehouse district into the hippest funplex in the Mountain time zone. With herds of baseball fans grazing on Blake Street, migratory club-hoppers in Doc Martens and brilliantly feathered gallery patrons mingling over merlot, LoDo is now Denver's largest and most colorful zoo.
All this flocking has caught the eye of developers, who are planning everything from $1 million condos to Disney-inspired family restaurants. Even Arnold Schwarzenegger is in on the action, dreaming up a nightclub/shopping center/movie palace on property he owns at 18th and Blake streets, where you'll be able to dine, shake your booty and empty your wallet without stepping outside.
Many LoDo residents look at this new development with alarm. They want to get control of LoDo's future before the historic district loses the low-key charm that attracted them in the first place. But developers claim that it will be impossible to finance new projects unless they can build on a larger scale.
"I don't want a lot of tall buildings," says LoDo resident Barbara Gibson. "We have to balance things in the neighborhood. I can understand how the developers feel. They want the most for their dollars. But at what point does making something economically viable for them turn around and bite us in the heels--and all of a sudden the neighborhood isn't the neighborhood anymore?"
The new zoning guidelines would call for limiting building heights to 55 feet (about four stories). Developers could go as high as 85 feet if they agreed to devote first-floor space to retail and reserved a portion of new housing for moderate-income buyers. The only area where heights of 130 feet would still be allowed is along Market Street north of 18th Street, an area that already has several high-rises.
The proposal has some of Denver's best-known developers grinding their teeth in frustration. They insist that LoDo will never become a true urban hub unless they can build at a greater density. "I think we need more density in LoDo, not less," says veteran LoDo developer Jerry Glick. "Density is what makes LoDo work."
Glick says many LoDo residents say they want more housing in the neighborhood but don't understand the economics behind development. If LoDo dramatically restricts building size, he predicts new housing will drop off. Other issues that trouble Glick include the requirement for street-level retail space and the loosely defined powers of the LoDo Design Review and Demolition Board, which has the final say over new construction in the district.
Although Glick has clout, he's facing off against a neighborhood chock-full of eccentric millionaires who aren't afraid to speak their minds. A series of public meetings on the proposal in coming weeks promises to feature more head-bashing than an elk rut.
"These are difficult issues with strident opinions on both sides," says Carrie Kramlich, incoming president of the Lower Downtown District Inc., which is coordinating the planning effort. "It's going to be quite a process over the next 45 days." Kramlich is bracing for an outbreak of bloody noses, adding, "I'm going to pass out the Q-Tips."
The city ordinance that created the historic district in 1989 was also controversial and sparked a confrontation before the Denver City Council. Kramlich is hoping LoDo can avoid repeating that experience.
"We want to fight this out in the neighborhood," she says. "But I don't know if we'll be able to link arms and walk to city council singing `Kumbaya.'"


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Is an amuse-bouche usually free?
I normally expect to pay for whatevery I get at a restaurant, but whenever I've gone to a very expensive place and got offered something little before the meal starts it's always been free. To be fair, I've only ever had this maybe 4 times ever so "always" may not be meaningful.
I just had a very nice meal in a top-rated place (in the city where I live and hadn't been to in a while) where we were offered (and accepted) an amuse-bouche (although it was an Italian place and they used a different word). We ordered apps, pasta course and entrees, so it wasn't like we needed the extra food. It was a couple of tiny meatballs with a sauce and quite delicious. I thought it was offered as a bonus, although we were asked if we wanted it and we said sure, I'm pretty sure that previous times the amuse-bouche just came out without asking if we wanted it.
When the bill came we were charged $7 each for them. Everything was just great and the $14 wasn't worth talking about (given the size of the bill) so I didn't bring it up. I'm not upset at all, just curious whether it's common nowadays to charge for an amuse-bouche in high-end restaurants.
They have always been free for me.
I've never heard of being charged.
Sounds like a ripoff.
But I wasn't there to witness the exchange, so can't be sure...
The few times one has been offered it has been free. Charging for it sounds bit cheap and tacky to me.
Ugh, this does sound tacky. I have never, ever been charged for an amuse bouches. And they are frequently given in NYC restaurants.
An amuse-bouche should never be charged to the diner.
Unless the customer orders the item, if the restaurant provides it sua sponte, it should be on the house.
re: xanadude
Charging for the amuse buche would not have been the decision of the server, although, since it is usually an extra charge, it would have been very smart for him/her to make it clear to you up front that there was a cost to it. I wouldn't have taken it out on the server, but I would have hesitated to go back to that restaurant.
re: chicgail
That's one vew. Another view is that the server might have worded it in such a way as to imply no charge and thus was contributing to mislead.
an amuse bouche is free... this must have been the restaurant trying to tack onto the bill probably asking if you wanted to try the special app of the house (or whatever they are trying to sell) regardless of the complete meal ordered. depending on how this is presented I could easily see how you felt it would be complimentary. The restaurant needs to be upfront about extra charges...especially if an item is "offered" like this
an amuse bouche is a french custom, adopted by many american chefs, and there really isn't an italian "word" for it. cicchetti is the venetian name for very small tapas. was that the word used by the server? even so, not the same. italians would have antipasti before the 1st course.
i have never served, nor received, an amuse as an option. it's given, or gotten, no charge, to start the meal. your server, possibly forced by his/her boss, pulled a fast one. bad taste in my mouth, even if the cost was minimal relative to the bill.
re: hotoynoodle
The Italian word is "stuzzichino", though in Italy "appetizer" is gaining popularity for the tidbit that comes before the actual appetizer, which is the antipasto.
re: mbfant
So, a pre-appetizer, appetizer?
Not quite the same as an amuse-bouche then?
In my experience, the amuse-bouche never appears on the menus, at least not where I have dined.
Thank you,
re: Bill Hunt
The stuzzichino at the top of a high-end meal is EXACTLY the same as an amuse-bouche and is usually presented with the compliments of the chef, lest there be any doubt. It is just that modern Italians sometimes use the English word "appetizer" to describe it, while retaining "antipasto" for what English-speakers would call appetizer. Waiters will often bypass the designation entirely and present the amuse-bouche as "il nostro piccolo benvenuto" or "il benvenuto dello chef" -- in other words calling it simply a "welcome," which couldn't be clearer.
The verb stuzzicare means to stimulate or pique, hence a little something to whet the appetite. The so-called "stuzzi" mentioned elsewhere in this thread as bar snacks reflect the use of the word to mean yummy tidbits of indeterminate genre other than sweet (which would make them dolcetti). Elaborate bar snacks with aperitivi are a relatively new phenomenon in many parts of Italy, and rather than a Spanish word (tapas) or a Venetian (cicheti), evidently or a neologism, the appropriate Italian word, stuzzichini, has been adopted. I am assuming "stuzzi" is shorthand for "stuzzichini." I am not in the Happy Hour demographic so may have missed something.
re: mbfant
News from the front of Italian neologisms: I just bought the new Rome Gambero Rosso guide. One review complained that the stuzzichini served with the Champagne were banal and there was no "pre-antipasto". He didn't specify what the stuzzichini were, but I am guessing that he thought they were banal because they were what a few years ago would have been called salatini, meaning salty things in a bowl like little crackers, perfectly normal to serve with drinks. That would have left stuzzichino to be used for the amuse-bouche. But the Happy Hour generation has bigger expectations of what should be served with drinks and thus needs a new term for the elaborate complimentary (the point of the thread) tidbit offered before anything arrives that the clients have ordered from the menu. That this restaurant didn't offer it does not obviate the reviewer's need for the term.
re: mbfant
FWIW, whilst "appetizer" is in common usage in American English; it isn't generally used in British English (not even with our spelling of "appetiser" - LOL).
I assume that Italians using the word are therefore nodding more towards the western side of the Atlantic, than the western side of Europe. Perhaps, it's because we Brits tend to use French rather than Italian words for things to do with food/cooking.
re: Harters
"we Brits tend to use French rather than Italian words for things to do with food/cooking"
So does everybody, up to a point. However, "starter", the common Brit equivalent of appetizer, isn't French. We (US) also understand hors d'oeuvre (which, come to think of it, taken literally ought to be the proper name of the amuse-bouche, since it comes before the entrée, in the French sense). Often, of course, culinary French is altered (and don't get me started on what happens to culinary Italian). I forget how entrée is used in Britain, if at all, but in the US it means main course and in French it means starter. I refuse to use the word in English because I can't bear to misuse other people's languages, at least on purpose. So I'm a language snob. So be it.
Lord knows where or why the Italians picked up appetizer. The Gambero Rosso is particularly guilty of dragging in foreign terms when there are perfectly good Italian ones to do the job. But I think they are all big show-offs.
re: mbfant
"Entree" isnt used in Britain at all (except for French restaurants and those assuming pretensions to be one). We would call it the main course.
In my youth, pseudo-posh restaurants used to describe starters as "hors d'oeuvres". But it was quite common for genuinely posh places to have an hors d'oeuvre trolley with a vast array of offerings - as a kid taken by my parents, it used to be great to point and have a waiter serve things to me.
I'm still quite taken by the trolley concept - but in recent years I've only seen cheese ones and then only in small town France.
re: Harters
Have you never encountered a "chariot of desserts" in France. Oh, my!
re: pikawicca
Sounds good - but no, only the "chariot de fromage". Had a particularly good one at a place in a small village called Authuille (Pas de Calais) - about 20 cheeses, all from the region. It came after a ficelle picarde and ris de veau - and before a very disappointing "industrial" dessert. Bargain meal, in spite of the dessert, at €28 (about 18 months back)
re: mbfant
" I refuse to use the word in English because I can't bear to misuse other people's languages, at least on purpose."
i would say that, in this case, you are then misusing, or underusing, english, as entree is now an english word that means "main course"
re: thew
Yeah, but to me it sounds vulgar. I'm a dinosaur. Also, I live in a multilingual environment and, as a writer, editor, translator, and person who just has to get through the day, I tend to minimize use of terms that can be misunderstood. I live in a world without baseball metaphors. Even football. I will grant you this is a lot of baggage for a simple menu term. And I promise you that if I go to a restaurant in the US and my tablemate asks me what I want for an entrée, I don't say Oh do you mean appetizer or main course?
re: mbfant
I've lost the thread...did that OP get a stuzzi?
re: observor
Yes...'It was listed on the bill as "stuzzi"':
re: mbfant
Thank you for that clarification. I am certainly learning something here, and will be putting it to use in May, when we head to Italy.
Could the OP clarify the phrase "we were offered (and accepted)". Do you mean the waiter asked you if you would be interested in it, you said yes and he brought it out? Or he brought it out unasked, and 'offered' it by putting it in front of you.
I am curious, as I have never been asked if I wanted the amuse bouche prior to it being brought out. It just shows up.
re: Sooeygun
great question Sooey...will definitely change from an AB to a gotcha.
re: Sooeygun
this was my question as well. an amuse bouche is always just brought out. if they asked if you wanted it, and you ordered it, it isn't an amuse bouche, it's just a tacky sales technique
re: Sooeygun
I was pretty sure I'd never been asked, either, the few times I've ever had an amuse bouche.
This time is was something like "The chef has a --- just a couple of bites of --- (described in detail), would you like to try it?" I can't remember the exact wording, I'm pretty sure there was no suggestion that it was free, I just assumed based on what was said. It was listed on the bill as "stuzzi" - I googled it and I guess it means tapa.
I wasn't upset at all, I paid the bill and tipped well, the service was very good. My dining partner had also assumed it was free and was pretty annoyed when I mentioned it afterwards, hence the reason for this post.
re: Sooeygun
Good point, Sooeygun.
It sounds more like a sleazy sales tactic when you put it that way. The few times I have eaten upscale enough to have an AB offered, it was brought out and presented, not, "Would you care for...?" and never charged for it.
In the scenario described by the OP, I would have been "gotten" too. <blush!>
It's annoying to think an otherwise fine establishment has to stoop to such tactics. I don't splurge that often, and I would definitely vote with my feet the next time. I would also make it a point to call the place the next day and tell the manager why. And then I would tell all my friends. No, they won't go broke without my business, but I'd boycott them just the same.
re: Sooeygun
I've never been asked, either.
If someone showed up at my table with a plate of food and asked if I wanted it, I'd assume it was free (and I'd be royally pissed off if it wasn't).
I've frequently heard the the server say "this is a gift from the chef" when presenting the amuse bouche - then, I know for sure.
re: phantomdoc
That happened to me years ago in Frankfurt, with soft pretzels. I know not to drink the Pellegrino. And now I know not to eat the pretzels.
re: small h
Or the bread rolls.
re: small h
Yep, got fooled once with the mineral water on the table; never again.
re: phantomdoc
Henceforth to be known as the "mini bar corollary" since these days all you have to do is open the mini bar in your hotel room and take something out to look at it and the computer charges you for it, whether you ate it or not.
Me: "I didn't eat those cashews, I swear!" Hotel Cashier: "Is this result, from running your finger print and DNA off the cashew jar, through the National Mini Bar Computer Data Base your correct name, address and photo Mr. Servorg?" Me: "Well, yet but...." HC: "That's all I needed to know! Guilty!!!" "Pay up and get out" Me: "Mutter, sputter" as I pull at my shirt collar to release some of the steam rising up as I break out in flop sweat...
re: Servorg
jfood never takes the key for the minibar and every now and then still gets charged.
re: small h
I opened the mini-bar once at Le Meridien Etoile in Paris and put some food inside from dinner to eat in the morning. I not only got charged for the "bumping" of bottles in the bar, but got charged again in the morning when I took my food out! They had over $100 racked up on my mini-bar bill and I never even got to enjoy 1 single drink! (They did remove the charges later, though).
re: boyzoma
I did the same thing in the Paris Novotel. Where else am I supposed to keep my strawberries but in the fridge? I had a brief but intense discussion with the concierge and got the charge voided. It was unpleasant.
re: phantomdoc
Yes, the "couvert." It usually had a couple of different bread, tapenade, cheese. And it was just brought, you weren't asked and you were charged. Unless we were really hungry, we would say no when it showed up. But if you didn't know, you'd have thought it was free.
I have never been charged for amuse-bouche; it has always been included in the price of the dinner (prix fixe or a la carte).
I agree with others who have posted that charging is tacky, but if it was asked whether you'd like it instead of simply having it brought to the table? The charge is mildly justified, but still a turn off.
There is, of course, no such thing as "free".
I normally see an amuse served when it's part of a table d'hote menu rather than a carte. Similarly a pre-dessert. On the rare occasions, when I've been served an amuse when eating off the carte, I havnt been charged separately but appreciate that the cost of it is built into the cost of other dishes I'm eating.
As a rule of thumb, if the server asks if you want it, you're going to pay for it. I've never paid for an amuse, but I've never been asked if I wanted one, either. The server just puts them on the table whether you want them or not. (And when DW doesn't - bonus time - I get two!)
I've got an even more extreme example. At La Folie, a Michelin-starred place in San Francisco, we were asked if we wanted water. An affirmative answer got us a 1-liter bottle of Fiji - for which we were charged $19. The meal was great, but feeling taken advantage of left a bad taste in my mouth.
If diners are already dropping $100+ per person, why does a restaurant feel the need to play these "gotcha" games? If you're gouging tourists, that's one thing. If you're the only upscale place in town, maybe you can get away with it. But when there is plenty of choice among fine dining establishments, I'm unlikely to return to the one that gamed me.
re: alanbarnes
you will find many water upsell threads.
how about an open bottle already on the table and as soon as you sit "would you like some water?" as server pours. That is a line in the sand auto-off the bill for jfood.
re: jfood
I'm wise to the bottle of Pellegrino on the table. But this seemed particularly egregious.
First off, it was in SF, where it's technically illegal to serve water unless the customer requests it. Second, the water wasn't on the table, so there was no indication that the server was talking about bottled water. And finally, $25 (after tax and tip) for a bottle of water that's available at any grocery store for $2 is highway robbery, plain and simple.
re: alanbarnes
Oh absolutely jfood agrees with your assessment. HATES the bottled water upsell. He drinks San Jfood at home (nice well water) and does not need to spend $10-25 on others. MAJOR pet peeve and significant discussion.
re: alanbarnes
Whenever I'm asked if I want water (in the U.S.), I reply, "tapwater, please" to forestall this type of shenanigans. I'm shocked, though, that the lovely La Folie pulled this.
re: Caroline1
"Un piatto quel costa mólto"
re: Sam Fujisaka
So it would seem!
re: Caroline1
I've always been under the impression (perhaps mistaken?) that the term is actually supposed to be "amuse-gueule".
re: Servorg
that's actually considered the more "vulgar". in french, "guele" is slang, and is closer to the english "maw". technically translates to "animal's mouth".
re: hotoynoodle
Thanks. That's what I get for taking HS Spanish instead of French. Quel horreur!
re: Servorg
"Amuse-gueule" is the original term; "amuse-bouche" was created later as a restaurant euphemism. But there's really no reason to avoid "amuse-gueule" in polite company, even though "gueule" by itself is kind of slangy. Just like you can say "cul-de-poule" or "cul-de-sac" in front of someone you would never imagine just saying "cul" to.
It's not happened to us- if we are eating at a $$$ place (not often) they bring it out and say something about 'the chef extending a warm welcome' or whatever....
It reminds me of the time I was an upsold moron at a steak house- she offered fresh blue cheese or a sauce on everything (everything- even blue cheese stuffed olives in my martini) and we kept saying yes. At $3x 2 for each 'yes' - it was an easy extra $30 for her.
I have only myself to blame. Maybe this is why I hate blue cheese now?
re: Boccone Dolce
Hate the waitress! Don't waste the emotion on something as delicious as really good blue cheese! '-)
The best approach when you encounter upselling like this after the fact is to inform management that, while you paid, it is a practice that leaves a bad taste in the mouth of the customer. It does not amuse my bouche, and makes me reluctant to commend the restaurant to others.
You have to do this in a straightforward tone that does not appear to invite a comp or coupon - the point of this is not a negotiation but candid feedback, pure and simple.
re: Karl S
This was not an AB -- which is usually delivered without your direct "acceptance". It was something offered (as in "would you like to start with an appetizer tonight?") and by accepting their offer, you agreed to pay for it. Its ALL upselling, subtle or otherwise. It is up to the customer to just say no (thanks).
re: Cheflambo
Actually, not everything is upselling. This was upselling.
And I did not suggest the customer not pay for it. I suggest the customer provide frank feedback to the management. The customer is entitled to say more than yes or no, right?
re: Karl S
"Would you care for..." = upselling in most cases.
Let the antennae rise before the anger.
re: jfood
We learned this one many, many years ago when my son was asked "would the young gentleman care for some shrimp?" He answered in the affirmative. The table of twenty (eighteen adults and two children) was fully involved in conversation and no one heard the exchange between the waiter and the eight year old. Soon, several large platters of shrimp began to circulate. We all assumed that our host had ordered this and tucked in with gusto.
This was upselling of the sneakiest variety and resulted in a $250 charge on the bill. The manager would not budge and if I could remember the name of the restaurant in Virginia Beach, I would post it in a heartbeat.
re: Sherri
I would've gone to jail before paying for this outrage. This is criminal.
re: Sherri
That's disgusting. I won't even bring a kid a coke without getting the parents approval, and if I were you I would have been upset if it had only been a couple of shrimp for the boy, let alone platters for the table.
re: Sherri
My dad taught us that we were NOT allowed to order or ask the servers for ANYTHING - all questions for more and our orders went through our dad. If we were ever asked if we wanted another drink or a dessert by a waiter we had to get our dad's attention first and he would make the decision.
When I was waitressing and a child asked me for anything I always checked first with the parents.
re: gryphonskeeper
i dont think it was that slimey. they were asked. they did not inquire the price.
something that will be free will not be asked about
re: thew
I guess it's a bit like being asked if we would like coffee at the end of the meal. We all KNOW we have to pay for it. I guess we need to be asked if we would like to 'buy' coffee or in this instance would you like to purchase some meatball apps?
So you order a caesar salad and the server says 'would you like chicken on that?' It's not an offer of a freebie cos you know darned well that's an upsell.
I feel the OP was duped in this example though.
As other posters have said, my experience has been that an amuse is simply brought to the table, with no question from the waiter as to whether we'd like it. If you don't want to eat it, you don't have to. I have seen one restaurant in Seattle with a price for the amuse *if* you order it as part of an ala carte meal. If you order a set menu, it's included in the menu price.
re: akq
very interesting topic. i feel like this is very shady, and i would definitely raise a ruckus.
obviously, in a small establishment, i can understand the coffee comparison. however, at a find dining restaurant, where you expect some kind of "over the top" service/food, i would be VERY surprised to be charged when asked in such a manner.
finally, if i refuse to pay, what recourse can i take? if i just walk? if i just leave enough for the meal less the amuse?
for example, if i was charge 25$ for a bottle of water, there would be NO way i would ever pay that, nor 250 for shrimp that nobody wanted.
An amuse -bouche, by definition, is free of charge, so the OP could tell us the word used to describe this dish. Given that you ordered antipasti, primi and secondi dishes, I wonder what this could possibly be, let alone $7 for an amuse-bouche sized portion of meatballs.
Okay. "Taxi Cab Remark" a year later, but here's my answer. NO amuse bouche is ever free, even when there is no charge for it on the check. If you don't believe me, try going into the restaurant, having the amuse bouche and a glass of water and leaving. Good luck with that one!
re: Caroline1
A true amuse is "included" in the price of the meal...so if you get an "added" charge (over the price of what you ordered) for the unexpected an unasked for item then it can't be an amuse bouche.
re: Servorg
Okay. You're talking about price fix or tasting menus, not a la carte.
re: Caroline1
Don't see why the rule doesn't work for a la carte ordering too? If you get an "unasked for, unexpected" bite of something, and there is no extra charge on your bill at the end of the evening for that "something," then it was an amuse bouche. Seems straightforward.
re: Servorg
What do you call it when you get an "unasked for, unexpected" bite of something, and there is an extra charge on your bill at the end of the evening for that "something?" An amuse is an extra part of the meal. the tap water is "included." Not everyone expects an amuse and not everyone will get it, so it's not included, it's extra.
re: chowser
"What do you call it when you get an 'unasked for, unexpected' bite of something, and there is an extra charge on your bill at the end of the evening for that 'something?'"
I call that a rip off.... ;-D>
And when you say that not everyone expects or will get an amuse I have to say I've never seen that. Every fine dining establishment I have ever been to that serves an amuse does so for everyone. Whether you eat said morsel or not is up to you. But everyone at the table gets one.
re: Servorg
You have completely missed my point, Servorg,. Let me try again. If you go to a restaurant that standardly serves "free" amuse bouche, eat it, drink some water and try to leave without paying anything, you will not get away with it. Just because there is no charge for an item on the check does not mean it is "free" unless you can have it and it alone and not have to pay for anything. Now do you understand?
re: Caroline1
If you get up after water and an amuse and walk out I'm willing to bet the restaurant would let you leave without charge. They just wouldn't let you come back again. Let's call an amuse for what it is. An extra the restaurant gives you at "NO ADDITIONAL" cost. People can say that means it's free. People can say that you paid for it as part of your meal. I say you didn't ask for it. You weren't expecting it. And you didn't cough up any more money than you already knew about via the menu or verbal price you got when you ordered. YMMV
re: Caroline1
Caroline, have you tried this experiment? Without some kind of evidence I don't think you can make a blanket statement like that.
Either way I'm not sure what you're arguing for - an amuse is free for those dining at the restaurant. Let me give you a counterpoint - if I go to a restaurant with someone and we get served an amuse, then only one person orders a meal, the other person's amuse is still free.
re: joonjoon
That one doesnt really fly, joonjoon - you don't normally get served an amuse until after you've ordered (before then it's canapes, which will have been accounted for in the drinks prices).
That said, I have a sense that this thread is now going round in conversational circles. Have we not all agreed that, whatever else an amuse may be, it is not something that is separately charged for as detailed by the OP.
re: Harters
Yes, but I am still wondering what the item was he was offered, if not an amuse. It seems particularly strange given all the other food he had ordered that there was this mysterious "other" course.
re: observor
Good point - I've never received an amuse that could be mistaken for an appetizer. An amuse should be a 1-2 bite and done snack.
re: observor
I think the OP explains it upthread. It seems to have been the Italian equivalent of a Spanish tapa and the diners were asked if they would like to try it. Now I agree that these are weasel words that might have suggested it was free, but really wasnt. That said, in the normal course of events, an amuse just appears without being discussed first - so one might assume that this was chargeable. It certainly wasnt an amuse by any standards normally applied.
And to take joonjoon's point, I've also never had an amuse that could be mistaken for a starter - although I have had starters that were small enough to be an amuse. :-)
This has been bothering me for awhile. As a birthday celebration a few years ago, 4 of us went to Manresa in Los Gatos CA. We got a 3 course dinner and dessert with paired wines and some champagne, but nothing too extravagant.
The bill was $645.
I was a bit tipsey that night and didn't look critically at the bill. The next day I started marveling about the price and pulled out the bill. We each received 3 amuse-bouches and were charged $10 for each - that added $120 to the bill total.
As this was a few years ago, I recall the server asking us something about the amuse-bouche, perhaps "if we were interested in a little taste from the chef". Like most people who posted here I had never been charged for amuse-bouche before so didn't expect to be charged. It's been 5-6 years since this happened but I'm still annoyed about being charged for it!
re: akachopper
Since an amuse bouche is literally supposed to be one bite, if the entire meal was billed at $10.00 every time you put a bite of food into your mouth, can you imagine the HUGE mouthfuls people would soon be taking? You paid $120.00 for 12 bites of food. Ridiculous! Well.... Unless it was a nice bite of Iranian caviar or truffled foie gras. Was it? Do you remember? If it was a pumpkin ravioli, I would thrash the chef!
re: Caroline1
Hey, "Are you interested in a little Louis XIV?" After dinner, this is asked quite often at, "Build the order", table cloth places.......Do you think that will be free?? Think again, or "Would you like dessert? I think the answer is obvious. This works when there is an obvious, Alpha host at the table and the waitperson directs all comments to him/her, hoping to inflate the ego of "Mr./Mrs. Big". After a few hours of drinks/wine and several courses, when the "Louis XIV" question comes, does Mr./Mrs. Big want to seem like a tourist rube.....nope, so "Sure waiter, that sounds good".
re: Bill Hunt
I agree.
The OP later mentions it's listed on the bill as "stuzzi" which, when I've seen it on an Italian menu, are commonly "bar snacks"/small plates and not free. Unfortunately, this situation sounds like a misunderstanding as the OP said "they used a different word" than amuse bouche and was asked "would you like to try it?" before it was brought out to the table (neither which would lead me to believe it was an amuse). Stuzzi is basically an Italian tapa. Ex: http://www.flickr.com/photos/hellokit... The price point sounds right too as $5-8 dollars is what I've paid for stuzzi.
re: Rubee
Ah, I had missed "stuzzi." [Note to self - read every word, of every post.... ]
With a pure amuse bouche, I have never been charged. However, I do feel confident that the cost of such is built into my tab. Is it itemized? I have never seen that. Did I pay for it? Obviously. Same for the cookies, that the valet puts on the seat of my auto.
In the end, I do expect to pay for it all.
For some reason, I do feel better if the water, and the soiled teaspoon are not itemized on my bill. Let me wonder.
re: Bill Hunt
"However, I do feel confident that the cost of such is built into my tab."
So that begs the question. Are the places that don't give us an amuse just dipping their hands that much deeper into our pockets? Shouldn't we demand our amuse?
As to the cookies. I keep sitting on them (not expecting cookies on my car seat) so I find that particular grace note a crumby idea.... ;-D>
re: Servorg
Without demanding that all restaurants post their P & L statements on-line, for us to dissect, we will never know. We can only guess.
BTW - great word play on those cookies. Glad that I did not have a mouthful of red wine, or I'd be cleaning the laptop. Well done!
re: Servorg
"Shouldn't we demand our amuse? "
No. We should demand the end to amuses (with their poncy French airs)and demand the return to real food.
What pisses me off most about them is that, often, when you've ordered, say, the soup for a starter, you then get an amuse of soup. Although it doesnt piss me off as much as the places that serve amuse-sized starters - like a recent meal where the starter was two black pudding & quails egg "Scotch egg". Delicious - but literally two mouthfuls does not a starter make.
re: Harters
Erm, speak for yourself Harters. No one makes you eat the amuse bouche. I don't like ones that are poorly thought out, but I appreciate the brief displays of the kitchen's experimentations and alternative offerings (when I can afford to go to a high end restaurant that offers such a thing).
re: Lizard
Amen. I love getting a little amuse at the start of a meal.
re: Harters
Plenty of places to go to -- most of them well-known national chains -- where you don't have to worry about "poncy French airs" or amuse bouches. Perhaps you would be happier if you limited your dining out to those establishments.
re: Harters
Apologies for my attempt at humour - I had thought it so blatantly obvious that it was a response to Servorg's equally light-hearted comment that no-one would take me seriously. Clearly I was wrong - but thanks in particular to chicgail - wonderfully snobby post which I assume was also mean to be humourous. LOL.
re: Harters
Oops - the humour went completely over my head. Sorry that I was so daft there.
re: Harters
My feelings are diametrically opposed to yours, in every way.
I say that the chef should be able to offer little tastes of whatever they want.
As said above, just refrain from eating it. Simple as that.
I have found that often, those "little tastes" make their way onto many menus.
Just did a "chef's tasting menu" at the restaurant of a classically trained chef, and between the 9 courses, we were treated to 10 amuse courses. Two of the regular courses had been offered in the amuse courses on our previous visit.
Please do not share your thoughts with any chefs, as the rest of us will be as mad as you seem to be. Just keep those thoughts to yourself, and everyone will be better off.
[Edit] Please see above. I missed the humour completely. I could not imagine that you had written what I read, but took you squarely to task, based on the comments themselves. Mea culpa, mea culpa.
re: Rubee
This is terrible. You go into a restaurant and they hand you a menu indicating what they are selling. There should be no additional questions from the waitstaff...you see what they sell and you order accordingly. The OP ordered appetizers and first and second courses, there is no need to sell additional "small plates". I get tired of businesses assuming that money is just coming to them without giving anything. I get tired of restaurants not feeling like they don't have to tell you what you are paying for (I love how even in a casual restaurant they will ask you if you want something and then - bing - it shows up as a charge without them feeling the need to inform you of that). It's really awesome for people who can just throw money around and don't give a crap, but for some people money is a thing to be managed carefully. To think that they don't need to inform you that there is a charge for something is sneaky and rude.
EDIT: And any place that charges $7 for an amuse bouche-sized dish is awful, unless that was one hell of an amazing bite of cuisine.
re: observor
"This is terrible. You go into a restaurant and they hand you a menu indicating what they are selling. There should be no additional questions from the waitstaff...you see what they sell and you order accordingly."
That would effectively wipe out the off menu, verbally presented nightly specials. While it's true I have a bug about the wait staff giving me prices on the specials (appetizers and mains) as they present them (instead of making me ask the prices of each one), in no way, shape or manner would I want the practice of offering specials to be done away with.
It was a very tacky move on the restaurant's part.
Clearly it wasn't an amuse--bouche but just some random plates they sent out in the hope of making a couple of quick bucks. Perhaps they were components of a bigger dish which they tried to salvage.
I'd be wary of a place that choses to operate like that.


text:
November 23, 2014
This Saturday was one of the busiest shopping times of the year for retailers, and the thing that drives many people to the stores is Christmas. After much criticism, Wal-Mart is now making its stores more Christmas friendly.
One big change the company announced is that it will allow its employees to wish customers "Merry Christmas" this year.
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Wal-Mart will also allow employees to wish customers "Happy Hanukkah" and "Happy Kwanza" just to name a few, and don't be surprised if you still hear the usual "Happy Holidays."
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SuSanA Forum
- All editions of the Africa Water, Sanitation & Hygiene during year 2014 - by: mwaniki November 26, 2014Dear Moderators, Kindly note that an appalling mistake has been made by depicting that all editions of the African Water, Sanitation & Hygiene in this year have been listed for viewing by the community in your recent entry TOPIC: Magazine: Africa Water Sanitation & Hygiene in 2014. There are only two issues in reference i.e. the July – August 2014 ed […]
- Re: Sanitation awareness raising and World Toilet Day 2014 - by: bankabio November 26, 2014Banka BioLoo Pvt. Ltd. organized the event in collaboration with South Central Indian Railways on the occasion of World Toilet Day. The event was organized on a rail platform of the Secunderabad Railway Station (Hyderabad, India). Indian Railways Officers, along with public showed great enthusiasm in coming forward and participating in the event. The idea wa […]
- Re: Looking for standards for school toilets (recommended toilets:learners) - by: jbr November 26, 2014Thanks for the posts on school toilets. Slightly outside the subject, but linked: Is there a standard for handwashing taps/stations to learners? Very best, John
- Re: 8 practical ideas to link more WASH and Nutrition programmes - by: franckconcern November 26, 2014About Safe Playground: thanks for the nice picture Jean-Christophe! Wherever relevant, promoting locally-made rugs to be used as playground should definitely be considered as an option for our WASH/Nut teams. Amicalement franck
- Re: 8 practical ideas to link more WASH and Nutrition programmes - by: franckconcern November 26, 2014Thanks Elisabeth, Please find below the answer to your questions: 1/ Who were the main actors of the " WASH and nut" discussion at the last WEDC conference: It was a side event organised by WEDC. For more details, you can contact: Anne Blikinshopp / WEDC conference manager. 2/ Would you agree with using the term faecally transmitted infections (FTI […]
- All editions of the Africa Water, Sanitation & Hygiene during year 2014 - by: mwaniki November 26, 2014
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