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Quoting Devil's Advocate:" Have you tried the 30DS? It does wonders for belly fat. "
if i have to buy any videos or anything i cant do it
i hate that my son is crying in his sleep he is 8.i tried to wake him and ask him whats wrong but he wont tell me
Quoting I'm Marbles:" I feel if you lose 70 pounds you would look super thin.... I think you look good now. "
this is me 70 lbs thinner i hate my face dont mind the star lol
Sooo much pain. :? Wtf.
So chilly out today. I need to make some really delicious cold weather food for dinner. Hmm,
I am no longer a mom of two under two.
I feel like I am on a boat.
I Am totally going to trip and fall down the aisle. Not looking forward to this.
Quoting I'm Marbles:" how tall are you"
Omg. My stomach the cramps. I'm dieing.
I can't believe this fucking shit. Here the shit storm comes. Yeah, I should've tried the dress on earlier, but how the fuck could I have known the store would fuck up THAT badly?! FML, seriously. Last thing I need on my plate right now.


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Felicity alum Scott Speedman will star opposite Andre Braugher in ABC's drama pilot from Shawn Ryan.
In Last Resort, a renegade crew of a nuclear submarine, lead by Men of a Certain Age's Braugher, go on the run after defying an order to fire nuclear missiles. They find sanctuary at a NATO base where they declare themselves the world's smallest nuclear nation. Speedman will play XO Sam Kendal, the second-in-command of the U.S.S. Nevada, who is moral and sees all sides of the confrontation.
Pilot Season: Get the scoop!
Also cast in the pilot is Camille de Pazzis, who will portray Sophie, an empathetic European scientist in charge of the NATO listening station that the U.S.S. Nevada commandeers. As previously announced, Autumn Reeser, Daisy Betts, and Dan Lissing will also star.
The Shield's Ryan will executive-produce the pilot, which he wrote with Karl Gajdusek (Dead Like Me).
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subset: commoncrawl


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Updated: September 24, 2013 6:38PM
Hey, runners. Lace up those shoes and help feed the hungry.
Here's how RUN10 FEED10 — hosted by Women's Health magazine, and FEED — works. Besides the usual race goodies, each participant's registration fee also covers 10 meals to feed the hungry in Chicago. The 2012 race raised 10 million meals.
The registration fee is $60, but Sun-Times readers who use the code R10F10USA through Sept. 22 will get a $5 discount.
In 2007, Lauren Bush Lauren founded FEED Projects with the mission of creating good products that help feed people across the globe.
There will be pre- and post-race activities including guided stretches and yoga as well as giveaways.
The race begins at 8 a.m. Oct. 6. Runners should meet at Lincoln Park Grove 2, West LaSalle and North Stockton Drives.
Women's Health also is encouraging all participants to raise $100; for more details and to register, visit run10feed10.com.


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Like Us on Facebook!Happy Thanksgiving!For Local Pickup, Call Us at 678-519-0165.
For Local Pickup, Call Us at 678-519-0165.
The legacy of the Renaissance is reflected in Tuscan cuisine. If youre seeking a source for food gifts or an indulgence for yourself try our exquisite gourmet dinners delivered & experience a Taste of Tuscany. Visit our blog to learn about Tuscan culture.


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Avg Retail Value: $4079.99
Promo Price: $679.99
I ordered my dress on December 16, 2013, and received it on January 8, 2014. Way under the time I was expecting. My only complaint was that they did not tell me that my order was shipped so I missed the first attempt to drop the dress off at my house, but was able to pick it up the next day. I ordered the Bianca and I love it. I put my custom measurements, including extra length, and the dress fits like a glove, I don't have to do a thing to it. My Wedding is not until July of this year and I cannot wait to wear this beautiful dress. The packaging was excellent, and makes you think your dress is a lot lighter...until you take it out and it puffs up!! I am glad I decided to order from SImply Bridal
I thought the dress would look brighter in terms of color. But aside from that I had a good purchase. The dress was properly tucked in the delivery box and the payment system was also smooth and hassle free.
I felt like a doll wearing the Bianca gown. It's a taffeta gown with organza layer on top of it. The belt on the waist is of satin which prettily ties in a bow at the back of the dress. The dress was more than I dreamed for. I got it in soft white and paired it with crystal jewels to complete the look.
gown is very lady- like. It's simple tube top is made special with the fabric used plus the silver- belt lining. The top is perfect for the scene- stealing peticoated- skirt.
The dress was meticulously made that wearing it gave me the feeling of true comfort and beauty.
My sister ordered this dress for me online. The only problem I had was that I found the dress to be a little too long. But with little practice I learned how to carry it. Had no problem with the fit and all.
The Bianca gown is my absolute favorite. It is simply stunning. I have selected fairytopia land as my wedding theme. All the flower girls will be dressed as fairies and I will be wearing this dress. I think the organza fabric the ball gown silhouette and the chapel train will go perfectly with the theme. I cannot wait for the day to arrive.
It's not just the dress it's the people you make business with that matters. I felt how much you value your customers by how you treated me from the purchasing to post-purchase updates.
I purchased the dress online for a ball arranged by my sister. The dress is very pretty but is a a little big on me. Nontheless I love the over-all style of the dress and they said I looked stunning in it!
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Cold Spring Moonlight Ale (In Store Only)
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Sierra Nevada Pale Ale
Great IPA. Has a huge hop profile, both tasty and complex. The definitive west-coast style IPA. A classic.
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From Wikipedia, the free encyclopedia - View original article
International Business comprises all commercial transactions (private and governmental, sales, investments, logistics, and transportation) that take place between two or more regions, countries and nations beyond their political boundaries. Usually, private companies undertake such transactions for profit; governments undertake them for profit and for political reasons.[1] It refers to all those business activities which involve cross border transactions of goods, services, resources between two or more nations. Transaction of economic resources include capital, skills, people etc. for international production of physical goods and services such as finance, banking, insurance, construction etc.[2]
A multinational enterprise (MNE) is a company that has a worldwide approach to markets and production or one with operations in more than a country. An MNE is often called multinational corporation (MNC) or transnational company (TNC). Well known MNCs include fast food companies such as McDonald's and Yum Brands, vehicle manufacturers such as General Motors, Ford Motor Company and Toyota, consumer electronics companies like Samsung, LG and Sony, and energy companies such as ExxonMobil, Shell and BP. Most of the largest corporations operate in multiple national markets.
Areas of study within this topic include differences in legal systems, political systems, economic policy, language, accounting standards, labor standards, living standards, environmental standards, local culture, corporate culture, foreign exchange market, tariffs, import and export regulations, trade agreements, climate, education and many more topics. Each of these factors requires significant changes in how individual business units operate from one country to the next.
The conduct of international operations depends on companies' objectives and the means with which they carry them out. The operations affect and are affected by the physical and societal factors and the competitive environment.
Economical factor Social factor
There has been growth in globalization in recent decades due to (at least) the following eight factors:
Managers in international business must understand social science disciplines and how they affect all functional business fields.
The International Business standards focuses on the following:
By focusing on these, students will gain a better understanding of Political economy. These are tools that would help future business people bridge the economical and political gap between countries.
There is an increasing amount of demand for business people with an education in International Business. A survey conducted by Thomas Patrick from University of Notre Dame concluded that Bachelor's degree holders and Master's degree holders felt that the training received through education were very practical in the working environment. Business people with an education in International Business also had a significantly higher chance of being sent abroad to work under the international operations of a firm.
The following table provides descriptions of higher education in International Business and its benefits.
|Who is this degree for
|People interested in management careers with multinational companies
|People who are interested in academic or research careers
|Common Career Paths (with approximate median annual salary)
|- Chief executives ($167,000)*
- General or operations managers ($95,000)*
|- University business professors ($75,000)*
- Economists ($91,000)*
|Time to Completion
|1–2 years full-time
|3–5 years in addition to master's or other foundational coursework
|Common Graduation Requirements
|- Roughly 15-20 graduate level courses
- Internship or study abroad program
- Foreign language requirement
|Most (or all) of the master's degree requirements, plus:
- At least 12 more graduate level courses
- Ph.D. qualifier exams
- Dissertation prospectus (proposal)
- Dissertation
- Teaching requirement
|Bachelor's degree and work experience, quantitative expertise
|Bachelor's or master's degree in business or related field
|Online Availability


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417 Third Avenue Albany, Georgia 31701(229) 312-1000
2000 Palmyra Rd. Albany, Georgia 31701(229) 434-2000
126 Hwy. 280 West Americus, Georgia 31719(229) 924-6011
807 S. Isabella St. Sylvester, Georgia 31791(229) 776-6961
361 Randolph St. Cuthbert, Georgia 39840(229) 732-2181
Sore nipples are probably the most common difficulty mothers have when breastfeeding. Sore nipples may be caused by different factors. Determining the cause of sore nipples can be difficult. Talk with your health care provider or lactation consultant for an evaluation and suggestions on how to resolve the problem.
Breastfeeding should not hurt, and the skin on your nipple should not break down any more than the skin anywhere on your body should break down. However, mild tenderness is fairly common for the first week or two of breastfeeding. Then it should go away.
If your nipples feel painfully sore or the nipples or areola feel bruised, it is more likely that it is related to an improper latch-on process or ineffective sucking. Suspect a difficulty with baby's latch or sucking if your nipples become very red, raw, blistered, or cracked. A latch or sucking difficulty or a structural variation in the baby's mouth might result in nipples that look creased or blanched (turn white) at the end of feedings. Certain creams or dressings may promote healing, but others can actually cause more damage. Also, avoid any treatment that might result in drying the nipple tissue, which may lead to cracking of the skin.
When nipples become red and burn, or feel extremely sore after weeks or months of pain-free breastfeeding, it may be due to a yeast infection, such as thrush. Yeast may appear as white patches in the baby's mouth or it may show up as a bright red diaper rash. Specific medications are needed to treat yeast infections. Contact your baby's doctor for more information and treatment.
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The adorable mom and son head out for an afternoon of fun in New York. Plus: Joshua Jackson & Diane Kruger, Lucy Liu, Jennifer Lopez & Emme and more
Credit: Imeh Akpanudosen/Getty
Published: Monday Oct 07, 2013 | 07:00 PM EDT
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She's back on the red carpet! Jordin Sparks shows off her toned body in a slinky dress during the Hollywood Black Film Festival's closing night celebration at the Ricardo Montalban Theatre Sunday in Hollywood.
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Arby's Classic scores 12-28-13
Published On: Dec 28 2013 11:01:59 PM CST
Arby's Classic scores 12-28-13
Greater Atlanta Christian, GA 68, Hamilton, TN 59
Milton, GA 69, Christ School, NC 53
Oak Ridge, TN 54, Oakland, TN 47
Christ Presbyterian Academy, TN 86, Peachtree Ridge, GA 62
Tennessee High 47, Urspring, Germany 43
Mentor, OH 86, Dobyns-Bennett 70
United Faith Christian Academy, NC 64, Gate City 55
Tabernacle Baptist, Bahamas 59, Johnson County 53
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Government threatened with legal action over green policy
Heat pump industry leader accuses Renewable Heat Incentive of biasing the market against heat pumps
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"Cata will fix it!"
I hit 81 on my hunter (I'm kind of leveling the DK and the Hunter in tandem) and got Cobra Shot; all I can say is I love my hunter again. I'm Survival and what a difference that one ability makes; it hits hard, it generates Focus and it refreshes Serpent Sting. And Serpent Sting in Survival is just nasty with the talents.
My guildies summoned me to Stonecore last night and on the second to last boss which is really a target dummy for hunters I did 11kdps, I'm still in my ICC gear, and had no Focus issues. Maybe it's just me, but I haven't really seen those numbers since the days of mana and MM ArPen capped.
I can't wait to see what this toon does at 85 and geared.
"Cata will fix it!"
Kathy, I said, "I'm lost" though I knew she was sleeping
I'm empty and aching and I don't know why
Counting the cars on the New Jersey Turnpike
They've all gone to look for America
I have to say I'd benched my hunter for the past fortnight due to frustration (he was/is my main), and started focusing on my rogue. When cata came out I made a concentrated effort to level him to 85 first. Yesterday I decided to take a break from the rogue and jumped on my hunter again and quickly got to 81. I'm survival and BM specc'd at the moment and cobra shot did seem to make a difference dps wise. Not sure its going to be enough to bring me back to him full time though. At the moment it seems my guild has an overflow of pallys, druids, shamans. mages and hunters so I might stick with the rogue to fill the gap.
<< Arcane Shots >>


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Penn & Teller
Overall Rating:Location: Rio
Address: 3700 W. Flamingo Rd.
City: Las Vegas
Area: Off Strip
Permanent Show
Type: Magic
Price: $96.61/$110.11/$121.11*
Age Restrictions: 5+
Advance Purchase: Up to 90 days
Seating: Assigned Seating
Dark: Thursday Friday
Times: Sat-Wed, 9 p.m.
Showroom: Penn & Teller Theater
Seating Chart: Link
Official Web Site
*Prices may be subject to additional taxes and fees.
Guests will get the chance to meet Penn & Teller in the theater lobby after every show.
Additional Dark Dates:
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starting at$54
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NOPA lives up to the Hype [San Francisco]
- Morton the Mousse Sep 10, 2006 06:16 AM
NOPA is the kind of neighborhood place that every hound wants to live near. Delicious, approachable food, generous portions, fair prices, friendly staff and an awesome bar.
Started with the wild salmon carpaccio which was one of the bigger carpaccio portions I've seen. The fish was paper thin and full of flavor and paired well with the scattered arugula. The ingredients were well balanced with just enought arugula to give the dish a kick without overpowering the salmon's flavors with bitterness.
We had the lamb riblets which bordered an entree portion in size. The lamb had a crispy outside layer and the inside was a melt in your mouth braise. I believe they braise and then fry them to achieve that texture. The sauce had just the right amount of spice to it. The was my favorite dish of the evening and I couldn't stop eating it so I sucked the marrow out of the bones.
I commented that I was getting full, which never happens after two apps. For a Cal-Cuisine/New American restaurant, the portions are huge. So keep that in mind; you don't need the usual app+entree per person to leave here full. But we didn't know this when we ordered so we proceeded to stuff ourselves silly.
I always feel silly ordering chicken at a good restaurant but the rotisserie chicken has received rave reviews. What can I say? This is everything rotisserie chicken should be. Crispy skin, tender meat and a delicious au jus. Up there with the best rotisserie chicken I've had. I also really enjoyed the wax beans with walnut pesto as a break to the meat.
I'm really picky about my pork, but a lot of reviews had played up the pork chop and our server's enthusiasm sold me on it. It was a fantastic chop: smokey sear, tender, flavorful meat and nice fat distribution. But what made this dish special was the Frog Hollow peaches it was served with. I love the combination of fruit and meat when it is done right and the sweet, acidic peaches brought the pork to the next level. As with all things, they were generous with the peach slices so that there was enough to enjoy for the whole meal. Add to that the mixed greens salad with house made LARDONS and you can understand my enthusiasm.
Overcooked meat is the bane of my existence so I was thrilled that both the chicken and the pork chop were a healthy pink. Here are some chefs who want us to taste our food, right on! And don't even say the word salmonella to me, when you're using good quality meat that isn't from a filthy, factory farm you don't need to cook it to death.
So we were stuffed. I mean really, really stuffed. At this point, we understood why they never brought us bread, it would have been a waste of space (I'm trying to remember which food blogger said, "bread is the silent killer of a good meal.") But it's impossible for me to eat a good meal and not try a little dessert. So we went for the blackberry crostata with lemon cream. It was good, there was some nice tartness to it, the crust was flakey. Maybe a little too sweet for my taste, but I was honestly too full to give it a fair judgement. I'd order dessert again after a less enormous meal.
The apps are the strongest part of the menu. The entrees were good, and nice and big, but the apps were more memorable. I could easily see myself making a meal out of the apps, something I never do because app portions are so often tiny. And although I wasn't too interested in the rest of the entree menu, I could have happily ordered all of the apps (lamb sausage flatbread! fried anchovies! arugula with house cured bacon! I could go on...) I think the ideal amount of food for two would be three apps and an entree, or even just five apps.
All that plus three drinks was $80 before tip. Totally reasonable, and it would be easy to shave $10-$20 off that bill by not eating like complete pigs (we've been clutching our bellies all night). If I was in the neighborhood, I would be a regular. But even though NOPA requires a drive across the bridge I will return. NOPA definitely deserves all the praise it receives.
I'd like to add that I finally got Fast Track and I feel like a complete idiot for spending all these years sitting in bridge traffic. Travel time from Berkeley to SF: 25 minutes. I'm excited because this means I'll be dining in the city more often.
Great to hear positive recent reports on Nopa. I need to get back there soon. Thanks for the post.
Portions were substantial. Six appetizers (including a dish of olives and a light salad) was a hearty meal for two people.
We did have to ask for bread (excellent) and again every time we wanted more, since they'd only bring a couple of slices at a time. My guess is a lot of their customers don't eat much bread and they don't want to waste it.
After going a few times right when it opened -- and feeling like the food was not worth the hassle of waiting for a table and dealing with all the noise, I went back on Friday to give this place one more shot. Thank goodness I did -- I was blown away. It was so much better than my first three visits. Service was genuine and engaging, and the food was superb.
The one miss for me was the tomato soup. I didn't care for the few spoonfuls I had. It was sweet in a Campbell's soup kind of way, and while it sent my dining companion on a lovely trip down memory lane, it was too cloying for me. That was the only misstep of the night, everything else was superb.
The cucumber salad was just cukes, feta, kalamata olives, and toybox tomatoes. Simple, right? No way -- these had to be the best cucumbers I've ever eaten in my life. The salad evolved past the typical "Greek salad" classification and became a joyous expression of summer. Texture, flavor, everything was perfect.
I'd also recommend the strawberry panna cotta. It was wonderful, especially paired with a sparkling Gamay (or it could have been Grenache) that our server recommended.
Oh - and an individual french press pot of blue bottle coffee at the end. What more could you ask for?
re: Absonot
Oooh, strawberry panna cotta. I wish that was on the Saturday menu. Glad I didn't go for the tomato soup.
Your story is an excellent example of why you should never discount an eatery due to a bad experience during the first few months (ya hear that, all you Ici haters?)
re: foodiegrl
i don't mind the 2 pm rule, it's just another option and i'd prefer this to no reservations at all. that said, so far i've had no problem grabbing a seat at the bar or common table if arriving around 6/6:30. (this may change as the days get dark earlirr). by 7, it is full and seems to stay that way till 9:30. i have not waited for a table during that time but can usually grab something at bar/common table with a 20 or so min wait (but does require the uncomfortable "hovering").
re: foodiegrl
I really like their res policy. If they allowed ressies one month in advance, I'd have to plan my dinner there one month in advance. If they only allowed walk ins, I'd have to wait an hour to be seated. Same day ressies give you the flexibility to dine on a whim without a long wait for a walk in table. It's the best of both worlds and I wish more mid-priced restaurants had this policy. And it only takes about 5 minutes to call ahead.
The bar stools and the communal tables are reserved for walk ins on a first come first serve basis.
re: Morton the Mousse
Please keep in mind that there are a lot of us who can't break away from work right at 2pm to make these calls. It just seems a bit unfriendly. I guess I'm just used to restaurants being a bit more accommodating. The early walk-in info is very helpful, though. Thanks!
re: MuppetGrrl
Hayes & Divisadero. http://www.nopasf.com/
re: Robert Lauriston
After hearing all these great things about Nopa I was jazzed to dine there last night. Unfortunately, what I experienced fell far short of these reviews.
First, let me tell you what was right: great bar. I had a sazerac, which was perfect, and that's unusual, so already I was pleased. And the physical space is gorgeous. A little loud - open rafters will do that - but a hot, sexy vibe pervades the place, and that's all right by me.
Once we were seated, the host gave us an amuse bouche which was amusing indeed. Frankly, I'm still scratching my head over it: two raw radishes, a slice of butter and a tiny salt cellar. (This was neither good nor bad, but it was so odd that I had to share.)
The menu is well-presented. It's reminiscent of a denser version of the Delfina menu.
I asked the waiter up front what their signature dish was and he said the pork chop. I ordered that, and my date, sensing correctly that the appetizers are hearty, decided to get three appetizers in lieu of an entree.
This is where the meal descended into mediocrity. The apps - mine included - were the cucumber salad, the baked goat cheese, the 'little gems' salad and the lamb riblets. Of all of them, I would go back ONLY for the lamb riblets which were delicious, perfectly braised and memorable. Everything else was flat, or, in the case of the goat cheese, something that you'd eat at your next book club meeting.
As for my pork chop, it was dry and boring. I'm a pork lover and have had lots of pork chops in my day and this was not worth the build-up. In fact, I came away a little flummoxed as to what the big deal was. A previous poster mentioned something about it coming with peaches, but mine didn't include that, just the chop. (In fact, a peach compote might have been nice, given how dry and flavorless it was.)
Dessert was strong. A stone-fruit crisp with vanilla ice cream. Perfectly done. However, while the dessert itself was excellent, the coffee accompanying it was not.
I ordered regular coffee, which comes in a little french press. This coffee was very good. My date, unfortunately, ordered an espresso. A former barista, she was used to tasting espresso and knows what espresso should be like. She took one sip and made a face. "Too bitter," she said. She tried to doctor it up with sugar, etc., but it was still undrinkable. Here's where the wheels began to fall off on the service front.
The waiter said he'd get her a new espresso, but not before he added, "Everyone RAVES about our espresso." Look, I get that that may be true, but every machine has its quirks and if the espresso's being made in the (busy) bar, they may not be focusing on it. It could have been an off cup. But DON'T argue with the customer.
Espresso #2 comes out. Same thing. Bitter, overextracted, etc. This one I tried as well and I'm still trying to cleanse my palate. This time the waiter is even more defensive about the espresso. Better yet, the MANAGER then comes out and tells my date, "Funny, people are always saying what great espresso we have." Funny, people are always saying what a great tipper I am.
This put a damper on the meal. Even if the customer's wrong - and, I hate to say it but as one former barista and one current coffee addict can attest, the espresso was battery acid - don't argue. Just take it off the bill and offer something else. That, to me, was inexcusable.
So if I ever go back - or if anyone asks me what I thought of the place - I'll just say, sit at the bar and order the lamb riblets and a cocktail. Those things worked. And whatever you do? Don't order the espresso.
re: getsnarky
I'm also very particular about my pork and my chop was juicy and delicious. Although the peaches were great, the pork stood on its own merit. Sounds to me like you hit an off night at NOPA. At least the riblets were solid.
I really liked the radishes, though it's not the first time I've seen them presented like that. It was such a welcome change from the standard Acme bread and butter.
re: Morton the Mousse
Radishes served French style with sweet butter and salt is one of the signature apps at The Girl & The Fig in Glen Ellen.
re: getsnarky
I have to try those lamb riblets!
FWIW, and I know it is a minor point, but I don't think radishes with butter and salt is odd at all; actually, I think it is a great combination! (and one I've been served before, so perhaps not that unusual?)
re: susancinsf
Butter and salt are the standard accompaniments to radishes in France.
No, I get the Blue Bottle coffee - in every sense. People, I am a coffee junkie! I am your sister in caffeine, trust me. I LOVE coffee, and I know coffee. The french press coffee I was served WAS perfect, but I have to tell you - the espresso was execrable. Twice. The crema looked fine (a little dark) but the espresso itself was undrinkable. Note that this may not have been the fault of the coffee quality, but a user error (even if that includes proper cleaning/maintenance of the machine). And btw, they never tried it themselves. (That would have gone a long way, if they'd at least pulled themselves a shot to test the machine.)
Yeah, I hope it was an off night but given the response to the espresso issue - seriously, what's the point of arguing with us? - I'm not enthusiastic. That's an example of how a service misstep (this one later involving the manager) can affect the experience, outside of the food.
I don't think I could recommend the pork chop either, though I'm curious as to how others have had it. Mine was just so flat and dry that I can't believe this is THE chop they rave about.
The lamb riblets though... I'd eat those again. Happily.
Wow, I went last Friday and had a great meal there.
My date and I ordered 1 entree and 3 apps - the Pork Chop, the Flatbread with arugula, eggplant and duck sausage, the Roasted Sardine, and the Riblets.
They brought out the roasted sardine with romesco and the riblets first. The sardine tasted like sardine, but the romesco was a perfect match for the "fishiness." My date loved this dish. I also liked this dish very much.
The riblets were a huge portion. After everyone else here raved about them, I had to try it. I was not disappointed. The texture was perfect crisp on the outside, soft and tender inside. It made no qualms about tasting like lamb either, which I loved. My date, who hates lamb, said she could still taste the gamey-ness thought.
The Flatbread came out next and was fantastic. Arugula, eggplant, and duck sausage is a great match with the pepperiness from the arugula, and the sweetness of the eggplant, and the savory mouthfeel of the duck. Just the right balance of salt, sweet, and pepper. Needless to say, we both loved this.
Finally, the pork chop I had was possibly the best pork chop I have ever eaten - nice fat distribution, juicy, not dry at all. The chop was placed over a small salad and the juice from the pork was pure heaven on the greens. Peaches were a very nice addition to the pork.
We were both full at this point, so we decided to share a dessert. We got the fig cake with a red wine ice cream (i believe) with mixed feelings. The ice cream was great, but the cake left a lot to be desired. The figs were not anywhere near what I expected in terms of sweetness. They could have put a cottonball there and it would have tasted the same.
I would definately return, although the service can be a little off at times. I thought our server was feeling rushed and when we needed the check, she was not to be found. Also, the timing of our food was not good, the flatbread coming out while we were only half way through our first set of apps, and really not having enough tablespace to accomodate the large flatbread platter. There was also a substantial wait for the pork chop. The food lived up to the hype though.
after a long night of drinking we decided to hit NOPA late night last night at just past midnight. i love that this place serves food until 1am. we split a burger and fries, a beer and the dougnut holes. the burger tasted really lovely. much improved from the last time i had it. the first time i had the burger it was too char flavored for me. and i'm not one to shy away from char or smokey flavoring. last night's was nice and juicey, medium rare, with a wonderful grassy flavor. fries were solid. and love those doughnut holes with the rum-caramel dipping sauce.
I had dinner last night with a large group, so we decided to split into 2 tables of 4. Lemme first throw in my own experience with the reservation system. Even though it took a while to get through to the restaurant, I like the system because we didn't really decide where to eat until a day before but were able to get 2 tables anyway. It's a convenient alternative to those places that book up 2 weeks in advance. Now if every restaurant did reservations this way, we'd have a real problem.
Unfortunately, the reservations we made were not reservations so much as they were just placeholders in a long wait list. Our 9pm party was not seated until 9:30, and our 9:30pm party was not seated until 10:30! A hostess graciously brought us some fries and goat cheese w/ crostini to munch on, and we could see many parties after us also waiting and receiving fries, etc. This place really needs to work out its seating issues. Food while you wait is nice, but I'd rather just not wait.
By the time we were seated, we were told that they were already out of 2 entrees: pork chop and London broil. My friends at the other table were also told before they ordered that they were out of the pork chop, meaning that at 9:30, or around halfway through their dinner service, they were already out of an entree. From all the great reviews of the pork chop here, I was really hankerin' for it! London broil would've been my backup b/c I was in the mood for some red meatiness, but alas, it too was gone.
I ended up ordering lamb riblets to fill this red meat void, and they were tasty, hearty and surprisingly filling for an appetizer portion. This was the best dish at the table. Friends got flatbread and soup. I forget what the soup was, but it was orange/red and said to be "ok". Flatbread was pretty good. A couple of us also ordered the black cod for our entree. This dish was decently cooked, but it had a fishiness that just killed it for me. A couple other people ordered it and complained about the same fishiness. I've had black cod many times before (both w/ skin and w/o - Nopa's came w/ skin on) and haven't really had this problem, but it's also hard for me to believe they had that many bad pieces of fish. Dessert was donuts holes and chocolate ice cream. Donuts were very fluffy w/ a rich but subtly flavored sauce, and chocolate ice cream was really dark and creamy, very nice.
To sum up, by itself the food was pretty good for the price, especially the lamb riblets, BUT the excessive wait and the fact that they were out of 2 entrees so early in their service means none of us will be going back.
re: mikeop34
I was part of this large group. I agree that their handling of reservations was just chaos, and I've read similar complaints. I wouldn't say I won't go back, but I'll definitely avoid going on a weekend!
As they were out of the entrees I had my eyes on (also the pork or beef), I just ordered 3 appetizers. I started with the flatbread, which was topped with lamb sausage, peppers, and onions. Delicious. Next, I had the salmon carpaccio, which was very good. Didn't wow me with the first bite, but kept getting better, and I looked down 30 seconds later and I had already finished it. Finally, I got the lamb riblets. Everyone else at the table seemed to enjoy these, but I'm just not particularly huge on lamb. They were good, but didn't really stand out for me. Perhaps I was just too full. (With the wait, I had also had some of their fries, which were very good, the crostini/goat cheese, also good, and a salad (something called little gems - not sure what gems are), a bit heavy on dressing, but tasty.)
Full as I was, I couldn't resist dessert. Got the doughnut holes with rum caramel sauce. Nice and light, but had me jonesing for some old-school Winchell's, haha. What took me over the top was my decision to also order the Valrhona hot chocolate. Very good, very rich, but at that point, I had just eaten too much, and was at the point of bursting!
Our first visit to NOPA was this past Sun. (about two years after Morton's post) after seeing Chihuly at the de Young, and we had a great experience also! Husband and I walked in around 6:15pm w/o a reservation and asked if anything was available. The hostess welcomed us and said, "how about the chef's table?" Uhh, that was a no-brainer for me because I always have a good time sitting near an open kitchen and watching the performance.
The bar seats were all filled, but the "chef's table" facing the kitchen had four seats, all empty. I chose to sit nearest to the pass table where all the food comes out before being inspected by the chef, anointed w/ finishing touches, and then whisked away. It was great to observe all the dishes being ordered, and nothing sat there for too long. At 6:15pm it was still relatively calm and quiet, but by 7pm things had really picked up and the kitchen was slammed. I get a kick out of seeing the increased intensity, and the kitchen crew appeared to work very well under pressure.
As we started to peruse the food and drink menus, chef-owner Laurence struck up a conversation w/ us and gave me some recs upon my solicitation. He told us that the pork chop is super popular (as evidenced here), as well as the chicken and burger. We started talking about some of his suppliers and since I belong to Mariquita's CSA and also know their restaurant product list, I could see them all over the menu (even though they aren't explicitly named). Other players: Marin Sun Farms, Marshall honey, Blue Bottle coffee, etc. He is clearly passionate about sourcing quality, seasonal ingredients and was very unpretentious in his tone.
After eyeing their burger and fries plate, we knew that was a must-order. I tend to prefer small plates/appetizers over entrees when eating out, so we also ordered three appetizers: fried smelt w/ lemon & romesco; wood-baked lima beans w/ tomatoes, feta, oregano & breadcrumbs; and olive oil poached albacore, potatoes, peppers & aioli. It was a tough decision, as many other dishes sounded and looked tantalizing. For drinks, I started w/ the wash house cocktail of organic Square One vodka (from Idaho said the chef), basil, lime & thyme. Y went w/ their featured 18 year aged rum, flor de cana, from Nicaragua.
I wasn't sure if my drink would taste too herbacious, but the heady notes of basil and thyme were perfectly balanced by the lime juice and simple syrup. A nice, clean way to wake up the palate. Y liked his rum so much that he ordered a second one later in the evening, and he never orders the same drink twice in a sitting.
Our waitress then brought out the fried smelt w/ romesco. The coating was light, greaseless, and perfectly crispy. It was nicely seasoned, but allowed the delicate flavor of the creamy smelt to come through. The freshest smelt I've ever had, and IIRC the chef mentioned it came from Bolinas. The romesco had a nice smokiness and acidity to play off of the fried fish. The only thing that could have improved this was to add some battered and fried meyer lemon rounds. :-)
Ok, so we don't often order lima beans when dining out, but Y was the one who insisted on these. I was so excited to see him advocate for a non-meat item that I jumped at the chance, and boy, I'm glad I did. The dried beans are baked in an oblong cazuela in the wood-fired oven stationed right in front of us. When I asked the source, the chef first said Rancho Gordo but then corrected himself and said Phipps. The beans were evenly cooked and creamy, and the tomatoes, feta, and oregano pesto worked with them beautifully. Too much oregano can be off-putting, but it was used w/ restraint here.
As I requested, the albacore and burger came out simultaneously. The olive oil poached albacore was essentially a deconstructed salade nicoise w/ little piles of accompaniments surrounding three good-sized pieces of albacore. The fish was firm and unctuous from its olive oil bath. When eaten w/ the excellent garlicky aioli and other accompaniments, it came to life. I don't think this is very popular there since I never saw it on the pass.
I admit, once the burger arrived, it sort of stole the spotlight. We opted to add on gruyere. When the chef saw our order ticket, he said, "what, no bacon?" We weren't given that option by our waitress, so he said he'd be happy to add their house-smoked bacon free of charge. Uhhh, sure, bacon is a no-brainer. I know you hounds love your medium-rare burgers, but Y requested medium since that is his comfort zone for ground beef (even at a place like NOPA). The grassfed beef burger was fantastic. The meat wasn't super juicy or fatty, but the flavor was nicely beefy and minerally. It sorta reminded me of a buffalo patty but w/ much better texture and flavor. The pickled onions, gruyere, and house-smoked bacon were all tasty, and kudos to them for making their own buns! The fresh-cut fries w/ basil aioli were tasty, but we were so full that we couldn't finish them. The chef told me they sell anywhere from 50-75 burger plates per night.
During this procession of food, I ordered a glass of their cava. The cava was too light and wimpy and served basically as a thirst quencher. After our plates were cleared and we sat back all full and happy, we knew we had to order one dessert since the desserts on the pass looked good. I was very intrigued by the roasted corn ice cream, skillet bread & bacon brittle, but Y didn't want bacon again and wanted something lighter. Realizing it now, I bet if I had asked the chef for a taste of the bacon brittle, he would have happily obliged. For chocoholics, the malted milk & chocolate ice cream w/ warm brownie looked inviting.
We chose the housemade farmer's cheese, honeycomb & bronx grapes. Having to drive back to Santa Cruz, Y ordered their Blue Bottle coffee. The farmer's cheese was fine but unremarkable in flavor; the chef told me how they make it from buttermilk. The Marshall Farms honeycomb was wonderful; I only wish there had been more. The bronx grapes were ripe, sweet and complex...reminiscent of ice wine. The almonds come from the same supplier (I forget the name), and were perfectly toasted and tender like marconas. The big pile of crostini were completely superfluous since it didn't really complement the other items and were so heavy for a meal closure, so we left the pile practically intact. This particular dessert was the weakest dish of the night, but I don't think that's true of all their desserts. The Blue Bottle coffee that came in a cute little french press was just right.
By the time we finished up, the chef had a moment to breathe from the dinner rush. I told him how we desperately need him to open another branch in Santa Cruz since we would be regulars, and he chuckled and said that his new place, Nopalito, would be opening soon nearby. I didn't push him for an exact date, but I assume it will happen in the next couple of months and all the bloggers and media will jump on it. With a new baby and two restaurants (with NOPA open 7 days a week), I have no idea when he finds time to sleep or relax...but the guy seemed very down to earth and relaxed.
I told him that we had come up to the city to view the Chihuly exhibit and we chatted some about that; I even showed him some photos from my camera. Incidentally, he saw me taking photos of the food and jokingly teased me about my "obsession" and "sickness" and Y was all too happy to chime in. Ok, I may be obsessed and sick and a chef/farm groupie, but at least Chowhound is a place where I can channel my illness and feel somewhat normal. :-)
Enjoy my photos:
re: Carb Lover
Forgot to add that the total cost came to about $96 w/ tax before tip. Very reasonable for the quality, portions, and "entertainment" factor. Service from our waitress was great, and the chef was so hospitable and nice. It was noisy but I like that kind of happy noise.
Click on the link below for a video of the chef and space by Chow:
560 Divisadero St, San Francisco, CA 94117
re: Carb Lover
Great photos of the food and exhibit - thank you for the report!
re: Annie S.
You're welcome. The juxtaposition of the two experinces--Chihuly being over the top, flamboyant, highly manipulated while NOPA being down to earth, simple, natural--made for a stimulating and fulfilling outing. We're seeing Frida this weekend, so I hope we have another great meal in the city!
Was there this weekend. It's still great, and at this point, it probably deserves to be called a San Francisco institution. I do wish they'd change up the menu a little more from time to time (the menu hasn't changed much at all in the last few years), but considering how busy it still is, why change what ain't broke.
re: dunstable
Each time they try to change the menu, they are besieged with complaints.
I still like the pork chop... and, the Sherry Shrub cocktail.
re: grayelf
I've said for years that the Nopa burger is my favorite in SF.
Plus, excellent cocktails and a great wine list.
I don't think it would be a waste at all.
re: grayelf
Normally I would say not to bother with the burger in a restaurant, but the one at Nopa is so outstanding that I might even go as far as saying that it is a must-order... except that the pork chop is also a must-order. Can't order everything at once, unfortunately...
The dessert sopaipillas are also killer; I'd make sure someone in your party orders those too.
re: dunstable
I also think the wood baked butter beans are a must order. I'm always happiest when I go with a group and can share.
I agree. Not only does it live up to the hype, it's consistent. I've heard the culinary staff are tired of the burger BUT they know people love the burger, so they keep it. That's a good kitchen. The pork chop? To die for. The cocktails (and the bar) are fabulous and the restaurant itself attracts such a diverse group of San Franciscans and touristy-foodies alike in one space. Hard to find in SF. NOPA is hands down one of the best spots.
re: MeredithR
Thanks, y'all! I'm always faced with this dilemma (a wonderful problem indeed) when I go to a well-recommended resto and they have a worthy burger on the bill of fare, along with many other highly thought of dishes.
We've passed by Nopa several times in our travels and it is always slammed. I hope to be organized enough to get a reso for our November trip.
re: grayelf
My wife and I try to go as often as possible, not as much lately since we used to live closer to the Nopa neighborhood. Our standard order is whatever roasted vegetable side is on the menu, a flatbread (always great and toppings change seasonally), and a burger; all to share. As already stated cocktails are great and they do a wine feature on a particular producer/varietal/region that are always fun to try. Enjoy!
re: grayelf
The best bet for a table is to get thereby 5:30 and put your name on list or grab a spot at the bar or Communal table. There are usually a few tables for walk-ins and you can eat the full meal at the bar. Just don't over do the Bar snacks which are small and tasty and can be filling. Love the place!!
re: budnball
Hmm, we're either going to need to attempt a chowdown, or go more than once, to try all the tempting items on offer. 5:30 is happy hour for us, so will go with trying to get resos for now. Wish me luck!
re: budnball
This thread inspired me to be spontaneous. Walked in at 5:30, got two seats at 6 at the chef's counter, right in front of the wood-burning oven (fascinating to watch). Shared a salad of roasted corn, figs, hazelnuts, and little gems; Monterey sardines over gypsy peppers and crème fraîche; and the pork chop (with broccoli di ciccio, grilled nectarines, and a smashed potato). That was enough to stuff us beyond thought of dessert (which for us takes some doing), and with one cocktail, the bill was $60 before tip. Lovely meal; thank you for the impetus.
re: Prabhakar Ragde
Glad you enjoyed it. I have not been as often as before because I ate there 7-8 times a year or more for awhile and kinda drained the menu. One of the perils of a great place is the expectation of the "favorite item" be always on the menu. At Nopa it's the Pork Chop Burger and Flatbread. But I have eaten almost everything on the menu a few times and it is almost all great.
re: grayelf
Oooh count me in! If it's not date night with the Aux Stom. I've still never been!
re: mariacarmen
I have commenced making sacrifice to the Reso Gods for November :-).
Note above that the menu doesn't change often. It occurs to me that that prolly means this thread will continue to be a good resource for reccs.
re: grayelf
i'm counting on splitting a burger with you, and that pork chop with someone - and everything else is icing on the cake!
re: mariacarmen
I'm shocked i didn't love this place more. I really wanted to! i've been dying to go for years.
Three of us shared the Roasted Sardines, Grilled Bread, Tomato Vinaigrette and Horseradish Cream; the Roasted Chanterelle Mushrooms, Poached Egg and Frisée; the Seared Duck Breast, Creamy Corn, Hazelnuts, Radish and Broccoli di Ciccio; and the Pork Chop, Farro, Grilled Mutsu Apples, Green Beans and Mustard.
Everything was good to very good, but the only real wow item, for all three of us, was the duck. everything was cooked just fine, but some things were just a little... ok. I personally loved the sardines; my friends did not, but i think they were just not sardine lovers. the dish reminded me of the Spanish pan tomate. the mushrooms with egg were good, but a little bland. speaking of bland, their bread is not very good at all. i actually asked them where it was made, trying to see if they make their own. they don't. we did ask for bread to sop up the duck egg, but as my friend put it, it was like Italian bread - flavorless. needed salt.
the duck was fantastic - beautifully rosy red slices, juicy meat, crispy fat, tender and really flavorful, and it went perfectly with the sweet corn and hazelnuts. a great dish.
the famed pork chop was really good - super thick, juicy (but not SUPER juicy), tender, good flavor. it just wasn't as spectacular as i expected from all the reviews. i've had just as good a pork chop at Foreign Cinema, for one. if someone asked me if they should order it, i'd say yes, absolutely. but i'd get the duck.
on recommendation of our server, we ordered the browned butter crepes with creme fraiche ice cream, pears, and candied almonds. if i, a non-dessert-person, were to order dessert, that would have been the one i would have picked. however, it too was not particularly spectular. really couldn't taste any browned butter flavor - the crepes were more lemony than anything else - and the ice cream was a bit bland and watery, instead of creamy.
service was fine - not super friendly, but efficient and pleasant.
overall, if others wanted to go here, i'd go again, or if i was in the neighborhood and wanted a bite (however, that corridor is quickly becoming another foodie central - there's a recent NYT article calling NoPa the new Mission), i'd stop in.
i did have a killer cocktail - the Aristorcrat - a very balanced, slightly less bitter Negroni-type drink. so, if i were to go back, i'd maybe try the burger and a cocktail..
re: mariacarmen
Thanks for the detailed writeup, mc. The duck does sound worthy, and a good cocktail is a fine thing but given the hassle of getting reservations, I may be swayed for Nov.
re: grayelf
i knooooooww.... i feel bad... what if it was just an off night?
let's think about it. we still have time.
there's always the burger....
re: grayelf
here's a pic of the duck. and others. look at the duck egg pic - that dish should have been killer!


text:
City Cafe is open for lunch and dinner daily from Monday to Saturday, 11 AM - 9 PM.
City Café offers the finest foods for your holiday meals.
We Do Dessert! Chocolate strawberries, homemade cakes and cookies, and lots more!
City Cafe is excited to announce our brand new commercial. Check it out now!


text:
Cunningham, Hugh (1997) The Home Guard. A military and political history - MacKenzie,SP. English Historical Review, 112 (447). pp. 813-814. ISSN 0013-8266. (The full text of this publication is not available from this repository)
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I stopped up at the Living Desert Reserve one afternoon after school a couple of weeks ago and saw this Baja fairy duster. I was intrigued with it and snapped a couple of photos. Aren't they interesting? Macro Friday for February 11, 2011. Wouldn't this be cute for Valentine's Day (which is also my birthday!)
My adventures in and near Deep Canyon, located near Palm Desert, CA and the pinyon mountains near it.
Friday, February 11, 2011
Baja Fairy Duster~Macro Friday 021111
Posted by trav4adventures at 5:10 PM
Labels: Baja fairy duster
7 comments:
Very nice! The red just jumps out at you!ReplyDelete
Wow, it is beautiful!ReplyDelete
Happy birthday! :)
Yes, they are quite pretty and you set the photo up well. Boom & Gary of the Vermilon River, Canada.ReplyDelete
So beautiful. It looks like a butterfly. Happy Birthday and Valentine's Day!ReplyDelete
Very nice flower!ReplyDelete
This is really neat!ReplyDelete
What an interesting plant!
Happy Early Birthday Cheryl Ann!!!
I love the Baja Fairy Duster! It's probably one of my favorite desert blossoms. Great shot!ReplyDelete
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These too cute tourists are backpacking through Europe and checking out ever castle!Join them and see the castle of your dreams on a magical sight seeing vacation in this fantasy vacation dress up.
Use your mouse to click on and through the floating clothing, accessory, hair, background and even castle options. Style this duo of best buds for a sight seeing adventure complete with your own custom, fantasy castle!


text:
UCSB sweeps #4 Stanford in volleyball
Published On: Mar 09 2013 02:16:34 AM CST
Playing their first home match in over a month, the Gauchos swept #4 Stanford 3-0 for UCSB's third win in the past four games. Even with the recent success, UCSB is only 8-12 on the year.
The Gauchos won 25-18, 25-19, 25-19 after a 2-5 road trip that began on February 7. Dylan Davis and Miles Evans each had 7 kills and a service ace for the Gauchos. Santa Barbara hosts Pacific on Saturday.
Copyright © 2013 KEYT - NPG of California, LLC. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.
The views expressed are not those of this company or its affiliated companies. Please note by clicking on "Post" you acknowledge that you have read the Terms Of Service and the comment you are posting is in compliance with such terms.blog comments powered by Disqus


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Our Kids, Our Future–An Artistic Display at the 2nd Annual Youth Art Exhibition
By Almas Akhtar 1st prize winner in the 16 to 20yr old age group; Name:Daniyaal Waqas Khan; Age :19yrs; Sketch of his brother; organizer :Almas Akhtar; Photographer:Shan Ul Haq 1st prize winner 11 to 15yr old kids age group; Name : Naail Chaudry; Age :12 yrs; Painting:"In my Mother's Arms"; (true story of an Iraqi […][Read more...]
optics explained[Read more...]
Youth Art Exhibition
2nd Art Exhibition![Read more...]
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A cardiologist is a medical doctor who specializes in the diagnosis and non-surgical treatment of problems related to the cardiovascular system—the heart and blood vessels. Cardiologychannel.com reports that cardiology is a sub-specialty of internal medicine.Cardiologists receive an extended education that includes medical school, a three-year residency in general internal medicine and an additional three years […][Read more...]
Hot Air Balloons
In 1783, two French brothers, Jacques Etienne and Joseph Michel Montgolfier, invented the hot-air balloon and sent one to an altitude of 6,000 ft (1,800 m).[Read more...]
The food guide pyramid has been adopted by the US Department of Agriculture and the Department of Health and Human Services to encourage people to eat healthily.[Read more...]
iPod is a line of portable media players created and marketed by Apple Inc. The product line-up currently consists of the hard drive-based iPod Classic, the touchscreen iPod Touch, the compact iPod Nano, and the ultra-compact iPod Shuffle. iPod Classic models store media on an internal hard drive, while all other models use flash memory […][Read more...]
Grub, in entomology, familiar term for the larval stage of certain beetles. Most specifically, the term is used for larvae with soft, thick bodies, well-developed heads, and legs on the thorax but not on the abdomen. In general, grubs tend to be pale in color. They are usually slow-moving and many are soil dwellers. Similar […][Read more...]


text: Find this wine Find this wine Rutherford Napa Valley 19.25 on 2 with Wirtz. Balanced good oak with nice typicity. Touriga with cab and merlot Pin It Tweet 2 years ago by Gretchenallen619 More posts Heart Of The Vineyard Red Wine Napa Valley 2012 Sullivan Rutherford Estate John and Kathy Verrrrry good 2 months ago by Kcrees1 Quintessa Rutherford Napa Valley Red Wine 2011 3 months ago by Cheryl A Hall Paraduxx Napa Valley Wine C blend Paraduxx - drank Friday night at Rutherford Grill 9 months ago by Frebergc Artifact Rutherford Napa Valley 5 stars...excellent!!! one year ago by Krlgolf Frog's Leap Sauvignon Blanc Rutherford Napa Valley 2012 Wel oke, veel te duur. Iets te zoet, net te weinig body one year ago by Wimbomaagdenberg


text:
'Breaking Dawn' Denali Coven Casting Announced
Are you ready to meet the Denali?
Following up on news that Lost actress Maggie Grace will be portraying the Denali coven's Irina in Breaking Dawn, the two-part finale to the Twilight movie saga, Summit Entertainment has released the names of the rest of the actors who'll fill out the coven.
Playing the part of Spanish vampire and former Volturi member Eleazar will be Christian Camargo (pictured), best known from The Hurt Locker and Dexter. Mia Maestro, of Alias and Poseidon, meanwhile, will fill the role of his mate Carmen.
Also cast for the Denali coven: Casey LaBow (Moonlight) as the electricity-harnessing Kate, and MyAnna Buring (Doomsday) as Kate's sister Tanya, who once harbored a crush on Edward. (But, to be fair, who hasn't harbored a crush on Edward?)
Are you surprised by the casting choices? Do you think they'll fill the roles well, or did you have other actors in mind for the parts? Let us know in the comments section. And make sure to check out The Forks Report for updates on all things Twilight-related.


text:
Limpwristed Lyrics - G.B.H.
I can't see smoke hanging like a noose in the sky.
I can't see death lurking, only you and I.
We're small cogs in a big machine,
wake up son 'cos it's no dream.
Go .. ..
Wake up the whole worlds gone ,
wake up the whole worlds gone,
wake up the whole worlds gone ..
.. gone limpwristed.
Genders, bend over for me,
nothing can hide your bland puppetry.
We ain't got your elegant grace,
got gravel in our guts and spit in your face.
Do you really believe you can corrupt the youth ?
Credit them with more, they know the truth.
Stay out of the way, don't keep in touch,
'cos reality hurts like a kick in the crotch.
Click here to submit the Corrections of Limpwristed Lyrics
Please Click Here to Print Limpwristed Lyrics
The following area is only for review, if you want to submit the lyrics or the corrections of the lyrics, please click the link at the end of Limpwristed Lyrics.


text:
Denmark has constantly been at the cutting edge when it comes to wind turbines.
The world's biggest wind turbine - at the time - was installed in the Danish town Gedser in 1957. It was in operation for ten years without problems and almost without maintenance.
When it could be foreseen that it might be difficult to find a sufficient number of suitable onshore sites, Denmark was again the place where the world's first offshore wind turbines were installed in 1991. This opened the way for DONG Energy's position as world leader within offshore wind farms.
12 October 2011 it is exactly 20 years ago that the then Ministry for Industry, Anne-Birgitte Lundholt, inaugurated the offshore wind farm, situated North of the small town Vindeby on Lolland.
Of the eleven original wind turbines, ten of them are still in operation.
Watch the video with two of the pioneers
Already in Summer 1991, the first electricity was exported onshore from Vindeby Offshore Wind Farm, a couple of months prior to the minister's official inauguration. On this occassion, Vital produced a video with two employees who attended this piece of pioneering work.
DONG Energy is one of the leading energy groups in Northern Europe. Our business is based on procuring, producing, distributing and trading in energy and related products in Northern Europe.


text:
I could put on all spellpower gear as a warrior and wowheroes would give me a high score and tell me I could do ulduar.
Another site that is absolutely pointless is wow-popular. Just because a lot of people have an item does not make it good.
So if (according to Wow-heroes.com) your gear score shows you are able to do 25 Ulduar... should all classes be able to do 3k damage easy on boss fights?
You should be able to do 3k dps in naxx gear...
what class is having trouble doing over 3k dps? in my guild your not allowed in ulduar 10 or 25 until you do 3k dps self buffed and link it to one of the leaders
i do 2.3k+ dps on my DK with like 3 blues and nothing over naxx10 gear.
wow-heroes means absolutely nothing, but if it says someone is ready for uld25, they should probably be pulling at least 3.5k.
target dummy
Pre-Naxx you can get pretty geared up, people don't seem to realize this/are too impatient to get the gear.
I'm pretty skeptical that the average class can do 3k self buffed coming out of heroics or even in the average raid composition (I don't do many 25 mans so maybe I'm short selling the awesome synergy you can get there).
After you've raided enough to phase out low level/poorly itemized gear (so many socketless plate helms in naxx for instance) you should 1) have the gear and 2) class knowledge to be pushing 3k dps without breaking a sweat.
True, but i wasn't talking about itemlevel, just that you should be able to do it even though you haven't set foot in naxx.
And targetdummies can be terribly missleading as well,with full BiS items pre-ulduar i had a hard time pushing 3k on a dummy.
Gear score is one of the most worthless add ons/meters I have ever encountered. We have threatened to drop guildies from raids for spamming that crap. As long as someone is gearing in a relatively responsible manner for their class, their dps is considerably mroe dependant on rotation than gear. Without doing the whole "I did 1 billion dps at lvl 12" thing, if someone cannot do 3k dps on a single target boss unbuffed, I do not believe they belong in Ulduar.
When I lead pug raids I go by a basic philosophy.
If you claim to be a class that CAN dps (which is all classes), and you ARE dps spec, there is no excuse to be under 2000 DPS no matter your gear. Granted some fights are not-so-great for certain classes but still, 2000 dps = my white swings.
And, to your exact post, wow-heroes is terrible. Gives people a false sense of "i'm good"-ness. People see that wow-heroes claims they can do stuff so they think they can.
To do 3K the only classes that I have seen do it consistantly unbuffed would be DK's, rogues and hunters without significant naxx 25 gear.
The issue has been slightly addressed and why blizz introduced Titansteel Spellblade - Item - World of Warcraft on the last patch because mages and locks had no craftable epic weapon they could use. The casters also have a massive hit cap of 368 (422 untalented) they must meet and its hard to get that much hit of low end gear.
If you try to setup a pug for naxx 25 with a restriction of 3K dps you look at the classes you get respond it.
I agree with most of the guys above 2K is much more realistic unbuffed and is achievable that means in raid you will be pulling close to or above 3K.
Besides which as we all know having 3K dps doesn't mean they aren't a retard ... how many 3K dps have you seen dead on the floor unable to dance with heigen or unable to walk out of red pools with KT.
** Remember Warcraft players fail in directions you never thought possible.
In regards to raid buffed. I believe the majority of classes should be able to pump out 3k dps in between Naxx 10 and 25 gear assuming they're buffed.
In a 25man raid, you should be able to do 3k dps in blues on a single target boss. In Naxx gear, 5k.
And I agree about dummies being misleading. Some classes are more reliant on raid buffs than others. And when testing, some just do it the "wrong" way and stop too fast, which favours burst specs. The best way to test unbuffed dps is to dps the dummy for 6 minutes at a time and then average the results.
But in general full raid buffs add about ~1k to dps, but as said, some classes get more than others.
Last edited by Cookie; 06-25-2009 at 08:38 AM.
My warlock pushed 3.7k dps on patch in a 25 man raid a week after hitting 80.
blues/lv 80 emblem stuff/couple of T5/T6 epics.
of course I used a flask and two haste pots (used right before the pull and had the cooldown ready for the bloodlust, 1.2 second incinerates ftw) but I wanted to see what blue gear can do
just because you can do 3.7k dps on a standing target does not mean you are ulduar ready. My lock definitly wasnt when I did that test.
For some classes, the dps your are capable of in a 25 man fully raid buffed is very different from what you can pull by your self on a target dummy. My alt mage (firebal spec) can barely break 3K on a dummy by himself, but I can easily do over 4.5K on patchwerk in a 25 man with raid buffs, and I'm admittedly out of practice.
all i have to say is WOW! IF any of you are going into ulduar or even considering going into ulduar with blues. Unless its a pug your guild should be slapped! /slap guild
In my guild you weren't allowed in 25m Naxx if you had more then 1 blue and we went by the wow-heroes.com score.
1800+ 10m naxx
2000+ 25m naxx
2100+ 10/25m EOE
2150+ OS + 2drakes 25m
That was pre ulduar.
Now its:
2200+ 10m ulduar
2250+ 25m ulduar
And i ment 3k dps unbuffed on the target dummy in IF if your alliance
Single target DPS is the only thing that matters.
and FYI for those that think 3k dps is good. try thinking about the dps that some have in the guild that are doing things like 25m hodir hardmoode...
I was linked the damage meter from a friend whos guild recently killed hodir25m hard mode..
they had 2 mages doing 16k dps and a warlock doing 12k. So FYI 3k dps is crap


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History of Parliament Trust
Journal of the House of Commons: volume 7: 1651-1660
Year published
262, 263
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'House of Commons Journal Volume 7: 1 March 1653', Journal of the House of Commons: volume 7: 1651-1660 (1802), pp. 262-263. URL: http://british-history.ac.uk/report.aspx?compid=24169 Date accessed: 23 November 2014.
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Tuesday, the 1st of March, 1652.
Invalid Soldiers.
Letter read.
Admirals thanked.
Invalids at Bristoll.
Sale of Vaux-Hall.
Recalling Seamen.
Transporting Horses.
Probates of Wills, &c.
Forfeited Estates.
Correspondence with Switzerland.
ORDERED, That the former Order for Relief of
maimed Soldiers be continued, until the Bill for Relief
of maimed Soldiers be settled: And that the former Treasurers be continued, as formerly in the mean time.
The humble Petition of the poor distressed Soldiers,
under Cure in the Savoy Hospital, was this Day read.
Ordered, That this Petition be referred to the Committee appointed to bring in the Bill for Maintenance of
sick and wounded Soldiers, to examine the Business; and
if they find it fit and just, to settle the House and Garden
adjoining to the Savoy Hospital, in the said Petition mentioned, so as there may be Lodgings and Conveniencies
for the wounded and maimed Soldiers there.
Ordered, That the Act for Relief of sick and maimed
Soldiers, be reported on this Day Sevennight.
A Letter from the Three Admirals, from aboard the
Triumph, of the 27th of February 1652, in Stoake's Bay,
was this Day read.
Ordered, That a Letter be written to the Generals, with
the Thanks of the Parliament to them, and the Commanders of the Fleet; taking notice of the Parliament's
Resentment of their great and faithful Service in the Engagement against the Dutch Fleet: And that Mr. Love
do draw the Letter: And that Mr. Speaker do sign it.
Ordered, That Twenty Pounds be bestowed on the
Messenger Henry Symball, that brought up this Letter:
And that it be referred to the Council of State, to see the
same forthwith paid and satisfied to him, or his Assigns,
A Letter from Bristoll declaring the great Care of the
Mayor and Aldermen of the City of Bristoll, in providing
for, and relieving, the maimed and sick Soldiers and
Seamen, was this Day read.
Ordered, That a Letter be written to the Mayor and
Aldermen of the City of Bristoll, taking Notice of this
and several other of their Expressions of their good Affection to the Parliament, and giving them the Thanks of
the Parliament, for their great Care of, and Charity
towards, the sick and wounded Soldiers and Seamen in
this late Expedition: And that Mr. Aldworth do prepare
a Letter to that Purpose: And that Mr. Speaker do sign
the same.
Ordered, That the Trustees at Worcester-House be
authorized and required to make Sale of the House called
Vaux-Hall, with the Appurtenances (at Ten Years Purchase, according to the Value set by the Survey) to John
Trenchard Esquire; he laying down ready Money for
the same, and having undertaken to set up a Manufacture
there for the Advantage of the Commonwealth.
Ordered, That it be referred to the Council of State,
to take into Consideration the Act intituled, An Act for
calling home Seamen and Mariners, and inhibiting such
to serve abroad without Licence; and how the same
may be put in Execution, according to Law and Justice,
against the English, Scotts, and Irish, taken in this late
Fight; and to see the same done, accordingly.
Col. Sidney reported from the Council of State, The
Paper of Seignior De Burdeaux, desiring Licence to transport Thirty Horses out of England into France, for the
Use of the King his Master, in these Words: viz.
"The King of France, my Master, hath commanded
me to ask you the Liberty, to bring forth out of England
Thirty Horses: He will receive the Civility, whom, I
hope, you shall use in that, as an Effect of your Goodwill in his Behalf."
Ordered, That Licence be given to Seignior De Bourdeaux, to transport, for the Use of the King of France,
Horses or Geldings, to the Number of Thirty, to be
transported from the Port of Dover: And that Mr.
Speaker do give a Warrant, accordingly.
The Question being propounded, That the Amendments to the Act for Wills and Administrations, be taken
into Debate on this Day Sevennight;
And the Question being put, That that Question be
now put;
It passed in the Affirmative.
And the main Question being put; It was
Resolved, That the Amendments to the Act for Wills
and Administrations, be taken into Debate on this Day
Sevennight, the first Business.
The House this Day resumed the Debate upon the
Report made on Thursday last, by Mr. Allein, from the
Commissioners for inspecting the Treasuries.
Mr. Allein also reports, A further additional Act for
Sale of several Lands and Estates forfeited to the Commonwealth for Treason: Which was this Day read the
First and Second time; and, upon the Question, committed unto Mr. Lechmer, Col. Marten, Mr. Allein, Mr.
Long, Attorney-General, Mr. Trenchard, Col. Lister, Mr.
Ralegh, Sir Wm. Masham, Mr. Booney, Mr. Scott, Mr.
Garland, Mr. Hussey, Mr. Holland, Mr. Hallowes, Sir
Wm. Brereton, Mr. Cawley, Sir Henry Mildmay, Col.
Bennett, Mr. Corbett, Mr. Weaver, Col. Downes, Col.
Fielder, Mr. Westrow, Sir John Trevor, Mr. Love, Mr.
Leman, Sir John Danvers, Mr. Nelthorp; or any Five
of them: And that Mr. Lechmer and Mr. Lister take care
of it: And that the Committee meet this Afternoon, in
the Speaker's Chambers, and so de die in diem: With
Power to send for Persons, Papers, Witnesses, and what
else may conduce to the Business.
Ordered, That the Council of State do bring in the
Letter, in Answer to the Letter sent from the Switzers,
on Friday Morning next.
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The 10 Best Coffee Shops in Houston
By Molly Dunn
By Molly Dunn
Houston's Best Underrated Tex-Mex
By Kaitlin Steinberg
Houston's Best Chicken Fried Steak
By Molly Dunn
By Kaitlin Steinberg
By Kaitlin Steinberg
By Kaitlin Steinberg
By Molly Dunn
Some of us have never forgiven Cortés Deli for abandoning our baby pictures when the Mexican eatery ditched its humble space in a strip center on West Alabama. The staff had rewarded us for years of patronage by tacking up pictures of our beloved toddlers -- the only charming touch in an otherwise nondescript interior -- but those photos were left behind during a series of moves that eventually found Cortés setting up shop in the old Feagan Restaurant space on North Shepherd. (Of course, that same staff managed to lug around huge oil paintings of Pancho Villa and his gang during its peripatetic years.)
Today those snubbed parents could view it as divine retribution that Cortés is now a part of Houston's history, having closed its Feagan location just a couple of weeks ago. The telephone has been disconnected, the place is locked up, and even though all the tables are still in place, Pancho's gang is conspicuously absent.
Fortunately, all hope is not lost for Cortés fans, especially those who thought the restaurant had never been the same since the first move. Its chef of eight years, Baudelio Pichardo, also known as Chef Primo, can be found at Tecate Mexican Restaurant, where he relocated five years ago when the eatery opened for business.
When I heard Pichardo was spotted at the free-standing pseudo-adobe building on Ella Boulevard inside the Loop, I was eager to see if he had brought along a few of my favorites things, namely Cortés's guacamole. For my money, the creamy concoction was the best in Houston, simply because it actually tasted like avocado. There were no chunks of tomato and onion (though a slight hint of the latter was still there), just a mass of well-blended avocado, enhanced only by an occasional floating chunk of the green fruit.
I was immediately relieved to discover the guacamole ($2.95 for a small portion) at Tecate is exactly the same as the old Cortés version, except that it's placed on shredded lettuce and called a salad. It is joined by two other Cortés standouts: chips and salsa.
Many people, including Pichardo's brother-in-law, who happens to be a Tecate waiter, shrug off the importance of good chips and salsa, claiming you can get them anywhere. That I should place such emphasis on these mere snacks is a mystery, even to me. Generally I don't like salsa, and I usually limit chip intake to save room for bigger and better things. But Tecate's versions of these staples deserve closer inspection. The crispy chips are so light they sometimes bubble in the middle, while the dark, rich salsa is actually more of a tomato puree, liberally spiked with peppers, but not so liberally that you'll recoil your chip in fear of it.
The salsa is also one heck of a condiment to spoon onto Tecate's breakfast dishes, which are served all day, every day. Although many of these plates are similar to those at Cortés, save its famous Sunday paella, they don't elicit the same nostalgia as the guacamole and chips. The fajita omelette (dubbed Omelette Tejano, $5.25) has the same fluffy eggs and light ranchero sauce, but the meat is actually grilled fajita beef or chicken, which may be the more traditional approach, but it's not the one old Cortés diners remember. I pined for the Cortés version, which has the texture and consistency of your mother's pot roast, stringy and moist and easy to chew.
Tecate's migas have no connection to the past and in fact are a far cry better than those at Cortés (and a steal at $2.95). The Tecate version neglects chorizo in favor of cheese, which is exactly the way I used to special-order mine at Cortés. Without the overwhelming presence of the spicy sausage, these migas are a perfect balance of sweet corn tortilla, peppers and cilantro. Chorizo has its place, however, in other Tecate dishes. The Huevos Tecate Especial ($4.25) -- eggs scrambled with chorizo, potatoes, bacon, onions, peppers, tomatoes and cilantro -- is a winner, as is the salty-tangy queso flameado appetizer ($4.95). Even the simple chorizo-and-egg taco (only $1) is neither too spicy nor too greasy.
The same cannot be said for some of Tecate's lunch and dinner items. I suggest avoiding at all costs anything that is spiked with the "chef's own special chili sauce." Also called vera cruz, this heavy, thick sauce flavored primarily with chili powder mows down everything in its path, leaving the entire plate, and sometimes your clothing, awash in deep red. It ruined the promising Pollo Relleno Tecate ($9.50), a dish of tender sautéed chicken breast, poblano peppers and a sprinkling of cheese; the sauce also wreaked havoc with the plump, juicy shrimp that made up the Camarones Vera Cruz appetizer ($6.50).
But good things can be found on the regular Tecate menu. The Tex-Mex comfort foods are done well, and they come in huge portions loaded down with cheese, just the way God intended Mexican food to be. I tried the "killer" Chiles Rellenos ($6.95), so named by a diner at the next table. I happily cleaned my plate of the poblano pepper, which was blanketed by Tecate's light, yet thickened, ranchero sauce, which mercifully bears no resemblance to the vera cruz sauce.


text:
November 23, 2014
NEW YORK (AP) - A judge in New York has tossed out three lawsuits brought by men who said former Elmo puppeteer Kevin Clash sexually abused them when they were underage.
Federal Judge Kevin Koeltl threw out the lawsuits Monday. He said the claims came more than six years after each man reasonably should have become aware of Clash's alleged violations and more than three years after each turned 18. There's at least one other lawsuit pending.
Clash resigned from "Sesame Street" in November. He was the man behind the popular furry red monster for 28 years.
His resignation came after college student Cecil Singleton sued him for more than $5 million, accusing Clash of having sex with him when he was 15. Singleton's lawsuit was among those thrown out Monday.
Copyright 2014 Associated Press. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
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text:
August 20, 2014
The regional transit authority's grant application rated poorly in a standard scoring process completed by the Ohio-Kentucky-Indiana Regional Council of Governments transportation planning agency, according to documents obtained by The Enquirer.
September 11, 2013
The original estimate $125M estimate to build the four-mile line did not include the cost of utility work, as well as other costs, which could create a funding gap of almost $200M.
August 27, 2013
The money also helps fund BART's patrol teams made up of eight highly trained personnel who specialize in anti-terrorism prevention and detection.
August 20, 2013
This resource is projected to generate anywhere from $36.7 million to $84.5 million in revenue, which the transit agency proposes $16 million of those funds be earmarked for the streetcar project.
July 3, 2013
Twelve state programs across the U.S. are recognized. Projects receiving funds include a team effort among four states to place billboards along highways near major rail corridors that caution drivers against using any electronic devices while driving.
April 3, 2013
Detailed activities include celebrating its 40th anniversary with a leadership summit; initiating updates to the volunteer education process; and increasing the organization's social media presence.
February 19, 2013
Grants of up to $20,000 will be given to up to 20 organizations for a six-month period to assist in the documentation, further development and replication of models for involving seniors and people with disabilities in the planning, design and implementation of coordinated transportation systems or processes.
January 8, 2013
The expansion offers commuters an alternative to congested Highway 99 while bringing new transit service to Cosumnes River College, one of the area's major employers.
October 8, 2012
Rogue Valley Transportation District would no longer have to lease the facility after receiving $1 million in federal funds. Savings from ending the costly lease payments could be put into other transportation programs, such as transit options for disabled veterans.
August 23, 2012
While a $3 million federal grant had covered the subsidized cost of the service for nearly five years, the cash-strapped agency took over payment — about $700,000 a year — two years ago.
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Factors in Transit Bus Ramp Slope and Wheelchair-Seated Passenger Safety Nearly 3 million U.S. adults are wheelchair or scooter users1, and as the population ages this number is expected to rise. Many wheelchair users rely upon public transportation to access work, medical care, school and social activities.
Mass Transit Capital Planning An overview of the world-class best practices for assessing, prioritizing, and funding capital projects to optimize resources and align with the organization's most critical immediate and long-term goals.
The Benefits of Door-to-Door Service in ADA Complementary Paratransit Many U.S. transit agencies continue to struggle with the quality of ADA service, the costs, and the difficulties encountered in contracting the service, which is the method of choice for a significant majority of agencies. One of the most basic policy decisions an agency must make involves whether to provide door-to-door, or only curb-to-curb service.
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ROGERSVILLE, Tenn. (WVLT) -- The Hawkins County Sheriff's Office says a Rogersville man was arrested Friday on outstanding felony warrants in connection to two methamphetamine labs.
Deputies say 27-year-old Rickie Campbell, Jr. was charged with Promotion of Methamphetamine Manufacture and Initiation of a Process Intended to Result in the Manufacture of Methamphetamine.
They say they received a call on June 5 about a meth lab at a home on Payne Ridge Road. The homeowner said she was letting Campbell and her daughter, Morgan Hutson, stay there.
Deputies say they found numerous signs that meth had been made. They also took numerous chemicals, like sodium chloride, methanol, ammonia nitrate,sodium hydroxide, and muriatic acid.
In a separate incident, deputies say they were called to the Richards Road area on July 10. They found two one-pot meth labs and a hydrochloric acid gas generator.
They say they also found a receipt within the meth trash containing an EBT food card number belonging to Campbell.
Campbell is being held in the Hawkins County Jail with a $150,000 appearance bond.
Hutson is currently wanted on a felony warrant for Promotion of Methamphetamine Manufacture.
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text:
Swing n Sting Dart Engine31May
John and Geoff Stunkard The fall leaves were changing and the Swing 'N Sting Dart was again back on the road after a year. Our project, which had received so much assistance from Mancini Racing, Hughes Engines, Hensley Performance, Mr. Gasket, PRW, Cometic, and so many others, was a lot of fun to drive, but …
by Blockhead
Chrysler sure hopes so, even though the Dart isn't in the movie. Still, they've been pushing a big ad campaign to help associate the new FWD economobile with the big bad RWD muscle cars of the past. Dodge sold 8,099 Darts last month, their best month yet. But they need to do a lot better …
by Blockhead
As mentioned on Autoblog, domestics dominated this year's Total Quality awards by Strategic Vision. This was the first time that this has happened in over a decade. And Dodge was tops in two categories: the Dart was named Best Small Car and the Durango was named Best Midsize Traditional Utility. The Dart's win was especially …
by Patrick Rall
Dodge has just made it a bit easier to equip the new Dart SXT with the most convenient options including two special edition packages and a new rallye appearance package. Unfortunately, the base model Dart SE doesn't benefit from these new options, but the top of the line Dart Limited gets a super luxurious Special Edition …
Dart GRC teams in action this weekend16May
Dodge Dart rallycross fans, this is a friendly reminder to set your DVR for ESPN at 10am this coming Sunday (May 19th) as that is the expected broadcast time for the second stop on the 2013 Global RallyCross schedule. Travis Pastrana and Bryce Menzies have traveled with their 600 horsepower all wheel drive Dart race cars …


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Photos and Description of this 2 bedroom holiday apartment in El Campello - Fleming
Ideal location, haven for couples, great for families
If you are looking for chic, chill out accommodation with everything on your doorstep + short walk to the beach, then you can´t get much better than this luxury 2-bed boutique penthouse. Its private roof-top terrace is such a delight that you´ll find it hard to tear yourself away. TBy day, relax to music on the iPod docking station in the trendy living room with leather settee, enjoy the lovely views over the mountains from the roof-top lounge or try out a special BBQ recipe from the book we provide for our top-of-the range Weber barbecue while the kids have fun in the jacuzzi! By night, make a cocktail at the cocktail bar, enjoy a glass of cava while the stars above gaze down & the candle lights twinkle around you or soak up the atmosphere in our top-of-the-range self-cleaning jacuzzi with mood lighting while the bubbles gently massage. The perfect end to a perfect day. We want your stay to be a special experience with happy memories that will remain with you long after you return.
- Suitability:
- Low Allergen Environment
- children welcome
- non smoking only
- pets not allowed
- suitable for elderly or infirm