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- Music
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- The Weekender
Alter Ego is a boutique in Westport Village that caters to women over 40 with beautiful dresses and outfits that both fit and flatter. Alterations are free of charge and let me assure you - the seamstress/owner Linda Hawpe knows her way around a dress!
I was on a mission today to find a cute and age appropriate 4th of July outfit and found this gorgeous flowy blue and white striped skirt, white top, and sheer red cardigan. For more information, call 502-426-2435. Across the way at Apricot Lane Boutique I found the hot red heels.
Photos: Elise Jenkins
|How to mix Red, White, and Blue the stylish way Part 1 of 3 [Fashion]
|Local shopping hotspots to include in your holiday shopping
|Purse lovers donated over 100 bags to Dress for Success [Fashion]
|High-fashion favorite Zang Toi prepares for his Louisville visit [Fashion]
|Cruise the Ville like a celeb [Fashion]
|Headbands to beat the heat [Fashion]
|Shop to Give Blessings: Back to School in the Village - Benefit for Blessings in a Backpack [Fashion]

subset: commoncrawl


text: OLYMPUS DIGITAL CAMERA By Joy Larson February 29, 2012 4:12 PM Share on Facebook Share on Twitter Category: Share on Facebook Share on Twitter More Leave a comment Send to a friend! Print this page Pin it! Reddit This! Share on Tumblr! More From KYSS FM National Weather Service Says Look for Arctic Holiday Weekend 18th Annual KYSSMAS For Kids Charity Auction Give the Gift of a Smile [SPONSORED] Where To Play Football In Missoula On Thanksgiving? Best of the Web


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RICHMOND, Va. (AP) -- A Richmond judge has declined to set bond for a motorist accused in the hit-and-run death of a pedestrian.
Richmond General District Judge Tracy Thorne-Begland arraigned Barry Mallory by video teleconference from the Richmond City Jail on Tuesday on a felony hit-and-run charge.
The Richmond Times-Dispatch (http://bit.ly/1mCyKmA) reports the 51-year-old Richmond resident was arrested last Thursday shortly after the incident at an intersection.
The 53-year-old pedestrian was pronounced dead at the scene after being thrown nearly 50 feet upon impact. The victim's identity has been withheld while police try to notify relatives.
Information from: Richmond Times-Dispatch, http://www.timesdispatch.com
Copyright 2014 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.


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Search Result
Search Tags: hockey
Hockey team sports 'Full House'-themed jerseys
Even though the show's been off the air for almost two decades, it lives on in a Philadelphia-area mens recreational hockey league.
Tags: Full House, Dave Preston
Caps acquire Penner ahead of NHL Trade Deadline
The Washington Capitals added a potentially significant piece to their lineup Tuesday with the acquisition of veteran forward Dustin Penner from the Anaheim Ducks. Penner is a natural left winger who could play alongside Nicklas Backstrom and Alex Ovechkin on the Capitals' No.1 line.
Brother saves awkward 'kiss cam' moment (Video)
No sibling rivalry here.
Tags: kiss cam,
Hockey players train underwater instead of on ice (Video)
While Olympians are playing ice hockey in Sochi, local athletes are playing an underwater version of the game.
Tags: underwater
Howard helps Red Wings beat Capitals 4-3 in SO
APNewsBreak: Ex-NHLers sue league on concussions
Tags: concussions, NHL,
NHL rookie passes to himself, scores fourth goal of game (Video)
Four goals? Not bad, but it's the way San Jose Sharks rookie Tomas Hertl put his final shot in the net that's so amazing.
Tags: NHL
Capitals open training camp without Grabovski
The Washington Capitals opened training camp Thursday with 69 players taking part, but center Mikhail Grabovski was not among them.
Hockey-playing police take to the ice for seriously injured officer
Area police departments formed teams, laced-up their skates and played hockey to benefit an officer still recovering from a serious head-on crash.
Tags: Andrew Mollenbeck, long dinh, Fairfax County Police Department, FOP, little river turnpike
Capitals re-sign goalie Neuvirth to 2-yr, $5M deal
Hi: 47 °F | Lo: 36 °F


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Compact & Portable
Cubii has been designed to be smaller than existing fitness devices. It fits right under your desk, requiring no change of your workspace layout or furniture. The lightweight machine is provided with a full-grip handle, making it easily portable.
Optimal Angles
Cubii is designed with the optimal angles that will allow your legs to move smoothly, provide you with the necessary exercise, and ensure that your knees don't make any contact with the desk.
Adjustable Intensity
Cubii comes with an easily adjustable resistance, so you can choose the intensity level of your exercise. On average, Cubii burns over 120 calories per hour. The adjustable resistance along with the smooth elliptical motion prevents any distraction from work, and eliminates sweating that is common in other fitness equipments.
Track and Be Social
Cubii comes with a mobile app that tracks your exercise through revolutions, distance, calories, and more. The app connects wirelessly to Cubii and existing fitness tracks. Now you can share your progress with family, friends and coworkers through social networks!
Cubii Goes Green!
Your exercise generates electricity to power your phone via USB.
Choose From Two Colors
Available in Classic or Noir. More colors coming later!


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Who taught you to cook?
- Musie Aug 20, 2012 08:15 AM
Are you self taught or do you have someone that showed you the ropes?
Both my parents cooked, nothing fancy but they knew how to throw together a family meal. So guess they got me interested in cooking and showed me the basics. Anything else is self taught and I usually keep trying a new recipe until I get it right.
I taught myself how to cook and lost 85 pounds in the process.
Growing up, my mom always cooked (my dad too, occasionally--he was the breakfast and grilling guy!) but I never really learned for myself. She didn't really ever teach me--not out of neglect or ill intentions--I just don't think the thought really occurred to her, or maybe little me showed no interest. Regardless, I had thankfully been exposed to my parents cooking in at least some shape or form in my childhood, a phenomenon which is actually shockingly absent from some households.
I learned to cook around age 21, a time coinciding with finally making the first steps towards ridding myself of the extra weight I had been carrying around since puberty. I was obese and living on fast food, candy, and processed snacks in college. I realized the importance of eating real food for optimal health, so that's what I did; I cut my carbohydrate intake drastically. This alone forced me to learn how to prepare meals without resorting to boxed meal kits, "spice blends," or the like.
I slowly began with the basics--learning how to sauté, roast, steam, boil, and chop. I knew absolutely NOTHING about how to check meats for doneness, or optimal temperatures, or how to properly season meats and veggies. This knowledge came with time, and lots of experimentation usually resulting in dry, chalky pork loins and rubbery chicken breasts. My knowledge came from practice, thorough online reading, and YouTube videos, amusingly enough. I still consider YouTube an indispensable source of knowledge.
Two years down the road, I'm alarmed at how much I've grown as a cook and shrunk as a person! I'm at a healthy weight, I eat well, and no longer fear those mysterious, nebulous, often demonized foodstuffs like coconut oil, butter, and fatty meats. :) I can roast, sauté, and chop with the best of 'em!
re: raytamsgv
Pretty much the same here. Although my my was my biggest influence, with a nice helping hand from my grandmother.
re: FrankJBN
This is me to a Tee! Parents->cookbooks->tv & internet. Also the recreating of restaurant dishes. Wow.
Me, Myself and I. I took a few lessons, bought a ton of books, and looked things up online. I started doing it after living in Thailand for a short stint, and wanting to recreate the dishes I had there. Then I sort of worked backards, if you will, to learning some classic American dishes.
Self-taught. A combination of cooking shows (ranging from Julia to annoying Food Network types), reading cookbooks/food writing, and mostly, by eating. You can't be a decent cook without knowing what the desired outcome of a dish is.
Grew up watching my mom in the kitchen. Julia Child & Joyce Chen got my dad in the kitchen. Not til I got married, did I really start to get an interest in cooking. So, I guess I'm self taught. So much so...it finally led me to cooking in restaurants before I gave up the long & late hours. I do give great credit to my mom though, because if it weren't for her GREAT "tired & true" recipes, I would have thrown in the towel...years ago!!!
My mom, who is a pretty damned good cook herself, started it by requiring that my brother and I take turns preparing meals when we were about nine and 10 years old. When I was in high school, I worked in a couple of restaurants where I learned basic prep on a larger scale and expanded my repertoire that I'd learned at home. Eventually, I learned to improvise when I was in charge of making the staff meal at one of the restaurants where the staff wanted something different every day but I had limitations on what I could use from the stock on hand.
The Moosewood's Low-fat Vegetarian cookbook taught me how to cook. That and a healthy respect for trial and error.
As I've gotten older, I've learned that my mom comes from a certain Eastern European tradition of home cooks where she refuses help in the kitchen. None of my favorite food from growing up I learned from my mother, and had to either dig up the recipes or recreate based on guesses. That's how my mother learned how to cook from my grandmother - and it appears to be a tragic family tradition. I loath 'help' in the kitchen as well. Sigh.
My three sisters and I were always helping my mother in the kitchen (she was a good cook). By the time I was in high school, she was working full time, so the four of us girls alternated dinner cooking duties, and Mother did the dishes. So, between that and the home ec. cooking classes in junior high (where I learned technique and terminology!), I was comfortable in the kitchen by the time I moved out on my own at 18. After that, lots of cookbook reading and lots of cooking.
re: flavrmeistr
+1! Mom started the basics for me. But many other people showed me new tricks.
re: Crockett67
It's really true. My mother did some dishes wonderfully. Others, not so well. I learned to cook in self-defense. I learned a lot working in kitchens as a teenager (hotels, Chinese, Korean, steakhouse, breakfast joint). Friends showed me things along the way (Cuban fishermen, chefs, rancheros, Italian scientists, hillbilly relatives, etc.) The only thing I don't do is bake, because my wife has a yeast allergy. My philosophy; if you like to eat well, you should learn how to cook well. Being a good cook is like being a good musician. You can't stop learning. People get tired of hearing even a great song, if it's the only song you can play.
Despite mandatory 'home economics' (cooking) classes between the ages of 11 and 13 (for girls only), I taught myself to cook when I left home at 18.
What a combination of those home-ec classes and my mom's 'ingredient interventions' taught me was that recipes are not laws, they are at most loose guidelines - even for baking, where experimentation educates by results. (My mom always varied the recipe mandated by the home-ec teacher, so I always ended up with something different to my classmates; often edible).
Both of my parents, & one set of grandparents, were all FABULOUS cooks. Particularly in authentic Bohemian/Czech cuisine. Those memories are mouthwatering. So I learned - & early - from all of them. Will never be able to hold a candle to them, but learned enough to earn me a lifetime of a love of cooking, eating, & trying new things.
re: Bacardi1
my dad always bragged that my mom was such a good cook because he taught her everything he knew! of course, the fact that her dad was a butcher and she must have picked up a few tips herself in her family of 8 kids and she was the oldest girl, never entered his head. i used to help do little things to help her in the kitchen (stirring white sauce, buttering and flouring pans for cakes, peeling potatoes, etc. but when i was first put in charge of puting a meal on the table i made the mashed potatos first without realizing they'd be cold by the time i put everything else together! when i went out on my own i read james bead's theory and practice of good cooking and perfected french onion soup complete with home made beef broth, omelets,roasted chicken from his writing! still called mom occasionally for advice on her potato salad, chili, etc.
My mom and Nana (French Canadian) and my Napolitano dad and all his sisters, my aunties. The key, I think, is that none of my beloved departed fam were freaked out to have little inquisitive hungry me in the kitchen---they saw it as what it was, a teaching opportunity. I'd get all the little tricks and stories and folk wisdom too. I so wish I could experience that again with them.
re: pinehurst
Mine was my grandmother...but I echo your sentiments about wishing we could do that again.
My grandmother would flip her lid to see where I am now and what I turn out of my kitchen on a regular basis. She was mostly meat-and-potatoes, too -- Swiss/German was the heritage, so that wasn't unusual, but she's be shocked (and I like to think happy for me) to see how far and wide my repertoire has spread from her tiny little kitchen.
But I'm still struck how much of her teachings I still use on a regular basis...homemade egg noodles...how to make a light, fluffy cake...light, flaky pie crust...feeding a lot of people for not a lot of money...canning jams and jellies and whatever is fresh and in season this week (just today I canned a huge bowl of tomatoes that had gone ripe all at once)...the basics are still the basics, and her guidance is still evident every day in my kitchen.
re: sunshine842
As someone who is *not* good at making homemade egg noodles, or anything resembling light n flaky in a pie crust, or canning, I give big respect to your grandmother. She sounds very cool.
re: pinehurst
she was. She was my best friend when she passed away -- and there aren't many 21-year-old girls who could say that (or would!).
re: sunshine842
:) my grammy was my best friend from my earliest memories until we lost her a few months ago. Not only would I say that to my friends, I often blew them off to hang out with her!
Your grandmother sounds like a really neat lady.
re: alliegator
re: pinehurst
French Canadian cooking is an art and life is a food celebration full of traditions.
My mom taught me to bake cookies and fry bacon and eggs, but the principal lesson was just getting me comfortable working with food, utensils and heat. Her dad was my greatest inspiration and role model, having become a truly good cook due to his German Mennonite culinary background, his love of good food, and his twenty years of bachelorhood while divorced from Grandma (they re-married in 1951). The first unfamiliar dish I made was stuffed pork chops; Mom had gotten the ingredients, but had to stay late at her office, so she called and told me where to find the stuff and the recipe. I was delighted with how easily it went together and how good it was. I was eighteen then, just about to go into the Air Force.
As for later, I can't remember whether it was my discovering how much I liked to read cookbooks or how much I loved feeding myself and friends, but it went from a hobby to a craft to a fairly effortless skill, and I think my favorite one.
I learnt to cook watching my Mom, at some point dinner was delegated to me. My Mom didn't mind passing the torch.
I also learnt to cook from my husband whose background is French Canadian and Italian. I learnt from him and as well his Mom. We both like to entertain and cook.
Finally I have learnt from the cooking shows, I especially enjoy Laura Calder for French cuisine and from Anna Olsen for baking. I have learnt much from both shows.
My mother showed me the basics, but I remember being interested in food and cooking from a very early age. I would read her cookbooks, watch the Frugal Gourmet and Martin Yan, and beg to help in the kitchen whenever possible. I continued to learn from cookbooks, the internet and cooking shows throughout college, and by the time I graduated I had earned a reputation as a damn good cook (and a far better one than my mother!).
re: biondanonima
I used to baby sit for a family where the husband collected cookbooks. He had upwards of 450. Over the years I worked for them, I read most every cookbook cover to cover. He used to let me borrow a stack to take home. It was great!!
re: sisterfunkhaus
That is wonderful.... what a way to occupy your mind during nap time!!
re: sisterfunkhaus
Way to take advantage of a great opportunity! Good for you! (I collect cookbooks too, I have almost 850 books, it's an awesome collection, if I do say so myself, they're almost all in my living room, and it constantly amazes me that I never see anyone browse through them, which anyone would be welcome to do. I need new friends.)
My mother was a horrible cook (canned spaghetti in orange sauce, e.g.), so I didn't learn from her. When I was 23, I dated a Lebanese Christian guy, so the first cuisine this Polish-American girl learned to cook was Middle Eastern.
My story is the same as yours, except that my parents (actually my father, who did most of the cooking) never exactly showed me how, I just watched him doing it. I've kept just one family recipe, Pop's spaghetti sauce, and I only have it because after I started cooking for myself, I asked him for it.
Honestly, it was Emeril Lagasse. My mom is a great cook but I had to learn the basics from TV as an adult before appreciating the level of her skill. Now I'm learning from her bit by bit whenever I get a chance to see her.
re: NE_Wombat
Rachael Ray. It wasn't until I started watching FN that I attempted to cook anything beyond heating
Canned sauce. My mom cooked one or two meals per year (and these were under protest) and all other meals were strictly frozen dinners. My grandmother on one side was completely burned out after 50+ years of nonstop cooking. She was horrified when i asked for a cookbook for christmas one year.
re: NE_Wombat
He is a bit of a stick in the mud today isn't he? He was often very happy by the end of his show sipping on wine!
I watched my mom cook when I was growing up and she's a pretty good cook. Other than that, I'm self taught.
Learned my way around the kitchen from my Grandmother. Dad did too... by necessity. My mother died when I was young (8yo) and younger brother and sister. My Grandmother stepped in ran the ship. She was someone who cooked many things by what I call the "dump" method... can't remember her consulting recipes for anything?? By the time we were old enough to be alone for any length of time... like after school but before Dad got home when he was on 1st shift... we were starting dinner.
When I went away to college was surprised how much my fellow students DIDN'T know about cooking? Remember 2 girls who literally ate spaghetti and Ragu sauce EVERY night for a full semester? Also remember getting sent back after a weekend at home with 2 lb of frozen short ribs, a big can of tomato-something, a bell pepper and an onion. Room-mate and I ate like QUEENS!
The food at my friend's house was better than ours, although my mother wasn't a bad cook--just not very adventurous. My friend's mother had grown up over a bakery in Europe and she was not only a great baker, but made a lot of interesting dishes that never graced my family's table across the street. Let's just say I spent a lot of time in their kitchen! That sparked my interest, and I have to give her credit even if she didn't exactly "teach" me how to cook.
I was born in the 60's, and grew up in the 70's-80's when cooking shows were exploding on PBS. Yan Can Cook and Julie Child were entertaining, but it was Nathalie Dupree's gentle approach that really pulled me in. God, I love her still. Before that, at around 12 or 13, I had started with things like cookies and spaghetti sauce and lentil soup, using recipes from my mother's old cookbooks. Starting in high school, I worked in restaurants and watched their techniques. I developed a passion for cookbooks (HOURS spent in bookstores/libraries looking at recipes), until the internet arrived. Over the years, I developed many friendships that were based more on food (and drink!) than any other interest--and those friends taught me the most as we cooked (and went out to eat!) together.
I don't think anyone can ever be done learning how to cook. I've mastered some things that other people find too laborious (like roux for gumbo or homemade turkey stuffing for Thanksgiving) but the pay-off is just too great to ever go back to shortcuts/processed elements that most people use and that I had grown up with. Yet I still manage to screw up every other layer cake I try to make. But it's the mistakes and the things you become known for after you've perfected them over time that are the real "teachers", and I guess it's the time spent in the kitchen alone when we do the most learning. One thing cooking has taught me is to know what is UNnecessary in certain recipes and what combinations of flavors I don't like but never knew quite "why" until I prepared the food myself.
My mother just cooked for utility to get us fed, but my grandmothers and great aunt were amazing. We lived in a small town and they were within 3 blocks of us.
My great aunt was like a pastry chef. She brought big train cakes to birthday parties and dolls in a cake dress, she made a huge wedding cake for me when she was in her late seventies. She made cinnamon rolls to die for and brought boxes of decorated christmas cookies, divinity, & fudge with nougat centers for the holidays. She also ran a small diner for a while, (she made the best roast beef sandwich I have ever tasted).
She happened by one day when as a young teenager I was attempting cream puffs and they had not puffed, they were rocks. She told me I didn't let the batter cool enough before adding the eggs. I tried again. Perfect. She was a cooking god to me!
My grandmother, who worked 6 days a week, always cooked fantastic things, huckleberry pies, awesome baked beans, strawberry rhubarb jam, homemade ice cream, steamed pudding with hard sauce, oyster stuffing in the turkey at Christmas, fried chicken and pheasant my grandpa hunted. She made tomato aspic with shrimp too, for my father, I hated that!
My other grandmother was a gardener. We always had fresh garden tomatoes, homemade brown bread, lemon meringue pies, fresh string beans, garden carrots. Seriously, I don't think any Italian foodie family had anything over my American foodie family. It was a fantastic childhood!
Justin Wilson, Julia Child, Sarah Moulton, Nathalie Dupree, Jeff Smith, Martin Yan, Jacque Pepin and a few more of the PBS greats. My dad and I used to watch the shows together on Saturday and any other time they were on. My mom would let me play around and experiment some (she wasn't a good cook.) I also took home ec and a world foods class in high school. I was a really solid cook by the time I was about 18.
Was always interested in cooking ~ "Berta" a Creole lady of color (family cook and second Mother) was an early and continuous inspiration/influence until her death a few years back. ~~ My Grandmother, and Mother taught me a thing or two as well!!! ~~ Eugene "Cap" Coleman, John "Peter Rabbit" Bracey, and Virgil "Sugar Man" White.. three of the best Pit Master's (and friends) that ever made a track on this earth... taught me the art of BBQ at an early age. After that, I suppose I am self taught, but it's always a work in progress........
My grandmother and grandfather.
Grandma taught me how to cook inside, and Gramps taught me, "man cookin'" on the grill.
I figured the rest out on my own.
Julia Child + other PBS cooking how-tos, Mom & aunties, home ec. teachers (showing my age -- LOL !)
My mother in law. Taiwanese cooking is GREAT.
Jeff Smith (remember him?) hada show I loved to watch. I wooed my (now) wife with his Chinese roast chicken.
Mark Bittman taught my wife and I the basics.
Nigel Slater on how to cook on my own.n Appetite is a fine book.
I caught the cooking bug while serving in the USN as a Supply Officer, in charge of four galleys and the Officers' Mess. Thanks to CSC Hoag, and Lt. W. E. Egan,USN. they showed me how to cook, for a small group, or a crew of 800+ hungry sailors. Then damissus, a Purdue U Home Ec grad finally told me to help in the kitchen after I retired, and I've done so since, even venturing into some exotic dishes, the recipes for which can always be found on the "net".
Now she tells anyone who listens that I am a better cook than she is.
The comments about Jr & Sr high Home Ec classes are on point. Damissus taught Home
Ec for 17 years, and it was an unusual year when a graduate, or several, did not appear on the doorstep to thank her for teaching them how to cook.. Usually, they would comment that she saved them from starvation, or junk food.
We'd always smile at each other, and revel in the fact that the lessons were appropriate and to the point.
Irma Rombauer, author of the original old Joy of Cooking. The summer I was 15 I shut myself up in the kitchen with her.
My parents, neighbors, Miss Payan - my home ec teacher, sea scout cook, yacht club members preparing club meals - i.e. mass quantities. Reading my mother's cookbooks, watching the Galloping Gourmet, and George Carcionne who appeared on local news casts and local evening magazine shows.Bon Apetit magazine' my stepmom and many friends. My exes' parents also taught me a few things like making sushi and Japanese New Year's foods.
When I was a teen one of my chores was to cut up whole raw chickens for family dinners. I actually learned to like it. Dad was the breakfast and grilling guy. hamburgers or steaks on Sundays Mom only made scrambled eggs.
When mom was away, Dad fixed beef tongue, German sausages and sauerkraut, liver and onions and fish, all things Mom wouldn't eat.
I love that I have a palate a wide range of tastes. And I always like to learn more.
re: Beamzy
Make that "Joe Carcione". As in, "This is Joe Carcione, yer green grow-sah." I loved that guy!
re: ricepad
Thanks for the spell check. He was great!


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Pinello Ranch
Pinello Ranch is an innovative partnership between Pikes Peak Community Foundation (PPCF) and Colorado Springs Utilities. Colorado Springs Utilities purchased Pinello Ranch decades ago. PPCF has signed a long-term lease to bring Pinello back to life as a working farm and ranch.
Located just south of Colorado Springs and adjacent to the historic Venetucci Farm, Pinello Ranch serves as an oasis for wildlife along Fountain Creek. Together, Pinello Ranch and Venetucci Farm have created a 400-acre working landscape and natural habitat. It's one of the largest "working open spaces" in a heavily-populated metro area anywhere in the nation.
Check out the most recent listing of bird species at Pinello Ranch.
Last year, we had a video produced especially for Pinello Ranch! Take a look:
Pinello Ranch | a truly amazing place from Michael Lee Ring on Vimeo.
To support this endeavor, please DONATE to Pinello Ranch!
News and Events:
Guided Birding Hikes at Pinello Ranch- November 15th - Featuring Fall Ducks
SOLD OUT - please email David Rudin for wait list.
Guided Birding Hike at Pinello Ranch- November 22nd - 9:00a.m. - 11:30 a.m.
SOLD OUT - please email David Rudin for wait list.
School Programs: Ranching and Wildlife at Pinello Ranch
Outlining our Ecological Vision Planning for Venetucci Farm and Pinello Ranch
Check out this great article on Pinello Ranch in the Colorado Springs Gazette!
Take a look at the news archives
Volunteer Opportunities: There are Lots of great ways to connect with Pinello Ranch. Email David Rudin, Education Coordinator @ Venetucci Farm and Pinello Ranch, to learn more: firstname.lastname@example.com.
For more information or questions about programs at Pinello Ranch or to be added to the email list, contact David Rudin, Education Coordinator at Venetucci Farm and Pinello Ranch.
PLEASE NOTE: Pinello Ranch is not currently open to the public, except for registered guests during special events.
Pinello Ranch is located at 4940 S. Hwy 85/87, Colorado Springs, CO 80911. From downtown Colorado Springs, take I-25 S to the S. Academy Blvd. (exit 135). Turn left off the exit ramp, then exit onto S. Hwy 85/87 towards Fountain. Pinello Ranch is the first driveway on your right.


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On 5 July, KPMG and the four other organizations involved in rescuing the "Île aux Clowns" announced their plans for the organisation's future.
KPMG Luxembourg S.à r.l. presents its 2013 Transparency Report, as required by Article 73 of the Luxembourg Law of 18 December 2009 on the audit profession.
On 17 January 2013, the U.S. Department of Treasury and the Internal Revenue Service released for publication in the Federal Register final regulations for the Foreign Account Tax Compliance Act (FATCA).
Sensing an opportunity with the transposition of the AIFMD into national law in July 2013, Luxembourg has had the foresight to build added-value into the legislation by introducing favourable measures for the establishment of fund raising vehicles.
The report takes into account industry data as stated in the 2013 annual reports of the CSSF and the BCL, as well as the ranking data published by the Luxemburger Wort.
The participation exemption is one of the most important features of the Luxembourg tax system. It provides a 100% exemption on dividends and capital gains which stem from equity investments. The brochure explains the rules in detail.
KPMG is pleased to present its updated sixth edition of the Luxembourg Regulated Investment Vehicles brochure, incorporating the recent changes in the legal and regulatory environment.
The AIFMD will have a significant re-shaping effect on the alternative investment fund industry in Europe and beyond.
We seek the facts and provide insights. KPMG Luxembourg organises thought leadership events relevant to the needs of our clients. Find out more about our Events & Seminars below. We are looking forward to meeting you.
Find out more about our handouts 2014.
Renew relationships with old friends and colleagues by joining our KPMG Alumni program.
Welcome to KPMG Luxembourg's Press Room.
Georges Bock
Managing Partner
Tel. +352 22 51 51 5522
Gerard Laures
Tel. +352 22 51 51 5549
Claude Poncelet
Tel. +352 22 51 51 5567
Frank Stoltz
Tel. +352 22 51 51 5520
Luxembourg chooses Model 1 IGA for FATCA purposes
Luxembourg intends to sign Multilateral Convention on Mutual Administrative Assistance in Tax Matters
Luxembourg chooses FATCA Model 1 IGA
As announced by Luxembourg's Finance Minister Luc Frieden on 21 May 2013, Luxembourg will sign a Model 1 Intergovernmental Agreement (IGA), representing a next important step towards automatic exchange of information (following the announcement beginning of April to automatically exchange information on interest payments at EU level).
This clearly demonstrates Luxembourg's willingness to a comprehensive review of the current Exchange of Information framework to guarantee further cooperation for tax matters.
An IGA between the Luxembourg and US Authorities should help to avoid 30% penal withholding tax, to follow the international standards also accepted by the other important financial centers (Singapore, UK and Switzerland) and to play an active role in determining the practical implementation guidelines of the FATCA regime.
Such a Model 1 IGA will simplify the implementation of FATCA requirements for national financial institutions and includes numerous advantages in comparison to the final FATCA regulations and Model 2 IGA:
Useful links
FATCA e- alert 2013-10 on updated IGA model agreements
FATCA e-alert 2012-15 on Luxembourg's negotiations of an IGA
FATCA e-alert 2012-06 on Model I IGA
Luxembourg to sign Multilateral OECD Convention on Mutual Administrative Assistance in Tax Matters
Luc Frieden also announced that Luxembourg intends to sign next week the Multilateral OECD Convention on Mutual Administrative Assistance in Tax Matters. This Convention contains certain provisions also covered by the European Directive 2011/16/EU of 15 February 2011 on Administrative Cooperation in the Field of Taxation, in force as of 1 January 2013, and partially covered by some tax treaties, which have already been modified on the basis of the new OECD model. The OECD Convention expands the geographical scope of these existing provisions to EU and international law.
For further information, please do not hesitate to contact us.
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Craig S. Walker is endorsed by the Kings County Democratic Party.
Craig S. Walker has the integrity, qualifications and experience to become a Civil Court Judge in Kings County.
Craig was born in the Clinton Hill Community of Kings County and currently resides in the Bedford Stuyvesant Community.
Craig joined the United States Navy in 1984 and served with distinction until he was honorably discharged in 1997. During his tenure in the United States Navy Craig served in both Operation Desert Storm and Operation Desert Shield.
Upon his discharge from the United States Navy, Craig began to pursue a career in law. He attended and obtained a B.A. in Legal Studies from National University and a Juris Doctor Degree from Hofstra University School of Law.
Craig S. Walker has worked within the N.Y.S. Unified Court System in Kings County for 8 years and is currently employed in the Kings County Supreme Court as a Principal Court Attorney, analyzing legal issues, drafting decisions and supervising courtroom support staff.
Craig S. Walker is committed to serving the residents of Kings County N.Y.


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Home » Opinion » Editorials
Pol taxes: Kuster, Guinta & overdue bills
U.S. Rep. Frank Guinta, ousted last fall by Democrat Carol Shea-Porter, had his own delinquent property tax and water service bills in Manchester a few years ago, as did several other city elected officials of both parties. Current Republican State Committee Chairman Jennifer Horn owes the IRS more than $90,000 in back taxes, for which the IRS has imposed liens on her property.
The typical partisan response to news like this is to call the delinquent payer a tax cheat or imply that he or she is selfishly trying to avoid his or her civic duty. That is how Democrats portrayed Guinta when news of his late tax bills broke. Republicans pretend to be outraged about Kuster, too, but the response was more measured, for good reason.
The state party officially called on Kuster not to resign, but to explain herself. Asserting that Kuster did not "pay her fair share," Republican spokesperson Meg Stone said, "When times are tough and our neighbors are struggling, people understand; but when your net worth is nearly $2 million and you have established a pattern of non-payment, your constituents deserve an answer."
The false outrage was leavened with a hint of understanding. How else could a party headed by someone who has IRS liens totaling $92,184 respond?
The typical public response is a bit different. It goes something like this: We have to pay our taxes on time, why don't they? Who do they think they are? Fair enough. From now on, party poo-bahs need to vet candidates on their tax bills to avoid those questions. Yet for now there are other questions. Why do so many people in politics in New Hampshire have trouble paying their taxes on time? Do they feel entitled? Are they disorganized? Is it the economy? Or are taxes so high and so complex that it is becoming hard to find candidates who have not had payment issues?
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Coral RestaurantAt street level is a bakery/pastry shop. Upstairs is a very comfortable restaurant/bar. Food is a mix of American Diner food and Spanish food. We liked this place, it's inexpensive, friendly service, and good breakfast fare.
Restaurant Washington Heights / Inwood Community
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Amy Adams Gossip
Amy Adams gossip, latest news, photos, and video.
Dangling Superman
Someone wrote to me the other day after the Sexiest Man Alive handicap feature insisting that it's going to be Henry Cavill. If it wasn't Henry Cavill when Man Of Steel came out, it's probably not going to be Henry Cavill now. He has no profile right now. Superman isn't accessible right now. Full Story
Here comes Amy
Tullio M. Puglia/ Getty
"I think she's the best actress in the world right now" – what Jacek just said to me while I was watching the first trailer for Tim Burton's Big Eyes about Amy Adams. And he was only listening. He didn't even see her on the screen. But ever since American Hustle, which he compulsively plays on re-run, he's been her #1 fan. Full Story
All but Judi
Kevin Winter/ FREDERIC J. BROWN/ Getty
Judi Dench was the only Best Actress nominee who did not attend the Nominees Luncheon yesterday. I love that about her. She's the only one who doesn't actually give a sh-t. The others most definitely do give a sh-t. Doesn't mean we can't love them but we can also say they give a sh-t, right? Cate Blanchett gives a sh-t. Full Story
Amy Adams: Globes Worst Confirmation of Fears
FameFlynet, Jason Merritt/ Kevin Winter/ Getty Images
I've always been just a little bit squicked by Amy Adams, but I figured it was my problem. After all, she is an incredible actress who is in everything, and I was in her thrall in American Hustle just like everyone else. It's just…well, I never forget that it's her underneath the character, you know? It's always Amy Adams first, and everything else second. Full Story
Hustling without Jennifer Lawrence
Frederick M. Brown/ Kevin Winter/ Getty
American Hustle screened last night. Jennifer Lawrence was not there in person...but they felt her presence. What great timing. Or, perhaps they strategically chose the date of the New York Film Critics Circle's announcement of their winners to make their premiere. The NYFCC named American Hustle and NOT 12 Years A Slave as Best Picture giving the Oscar race a major shakeup. Full Story
The Hollywood Reporter Actresses Roundtable 2013
Look, I might argue that the TV ladies' roundtable was a little more fun and rollicking, but there is no denying this was a delicious interview, whether you consume it on video (again, it's an hour, but it doesn't feel that long) or in print. Full Story
American Hustle Scorsese
The second trailer for American Hustle has been released. Even from the beginning everyone was saying it felt like a Scorsese picture but now, this, this is like a Scorsese pattern. It hit me near the end, when Christian Bale delivers this line: "It's gotta be the best we've ever done. Full Story
American Hustle Halloween
We had a meeting yesterday at etalk and The Social about what we're dressing up as for Halloween. What someone wants to be for Halloween says a lot about who they are – agree or disagree? There are people I know who will only be "pretty" for Halloween. And there are people I know who will only go "ugly". Full Story
Joaquin is in love
A trailer for Spike Jonze's Her was released today. It's a showcase for Joaquin Phoenix who plays a man who keeps to himself -- not a surprise -- and ends up falling in love with his ...smartphone? Siri? It's Scarlett Johansson's voice. I've always said she has the best voice. Joaquin Phoenix is mesmerising to watch -- whatever he's in. Full Story
American Hustle: the movie about hair
Sarah wrote earlier that this award season is looking stacked, with one prestige film after another releasing impressive-looking trailers as we approach both the Venice and Toronto film festivals and then heavy campaigning this fall. Remember, the Oscars aren't until March 2014 because of the Olympics. Full Story
Oscars Worst Dressed: Amy Adams
Christopher Polk/ Frazer Harrison/ AFP/ Jason Merritt/ Getty
Did you love this? The only person I saw who loved this was the Oscar PR girl on Twitter, and um, she has a vested interest. Not only has this dress been DONE – on Penelope Cruz, on J. Lo, on Tina Fey -- but in this washed out colour, I'm just not interested. I didn't think it looked princessy and wonderful, I thought it looked dour, draggy-down, and boring. Full Story
Blush Dresses at the Globes: Amy Adams and Megan Fox
Jason Merritt/ Kevin Winter/ ROBYN BECK/ Getty
Is that what you call it? Blush? So much of it. Too much of it. And strapless. And all of a similar shape. Let's start with Amy Adams who...I mean Duana and I hated it the minute we saw it. Look at the bottom. It's sh-tting tulle. The dress is SH-ITTING tulle. Here it comes, you ready? It's sh-tting tulle because. Full Story
2012 according to The Actors
Joseph Marzullo /WENN
And The Actor goes to... Well, definitely not Joaquin Phoenix. He did say he didn't want any awards. And even though he backtracked - just a little - the Screen Actors Guild took him at his word. Full Story
7 Contenders (but soon there'll be 5)
The Hollywood Reporter has posted its video/transcript of the 2012 Actress Roundtable – 7 women were invited (Anne Hathaway, Amy Adams, Sally Field, Naomi Watts, Rachel Weisz, Helen Hunt and Marion Cotillard), but as we know only 5 will be nominated, and there's no guarantee it will be 5 exclusively from this group. Full Story


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Harry O'Mealia joined Legg Mason Trust in 2005 as President and Chief Executive Officer. Previously he was Managing Director of Tiedemann Trust Company, specializing in client acquisition and relationship management.
Lynn O'Mealia is Director of Sales and Marketing for Loudon Investment Management (LIM), an independent investment advisor.
James M. Porter is a retired insurance executive who served as Chairman of Holmes Agency Insurance.
Brian is a Team Director and Senior Program Officer at the Robert Wood Johnson Foundation.
Dick is retired. Formerly he was an owner of Western Industries, a pest extermination company that was founded by his father in 1928.
The Trust for Public Land is an IRS approved 501(c)(3) tax-exempt organization. All donations are tax deductible to the extent provided by law. Our Federal Identification Number (EIN) is 23-7222333. ©2014 The Trust for Public Land


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I love leeks, and leek soup, and wanted to introduce my Significant Other to the dish. But he is definitely a meat and potatoes sort of guy, so I compiled this version of the dish for him. Remove the bacon and use veggie oil for a great vegetarian meal. Also tastes great with a dollop of soy sour cream substitute. It's dairy free for my milk allergy, but I'm sure regular milk products work just fine.
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January 27, 2010
The New Orleans Regional Transit Authority (RTA) selected HDR to complete an environment assessment and preliminary engineering for extensions of the New Orleans streetcar network into the Central Business District and neighborhoods surrounding the French Quarter.
HDR previously did the alternatives analysis identifying streetcar investments for these areas, and the related conceptual engineering.
The environmental assessment and preliminary engineering work, which is under way, is slated to be completed in summer 2010. HDR is also helping RTA apply for federal funds through the American Recovery and Reinvestment Act's TIGER Discretionary Grant Program, New Starts/Small Starts, and the new Urban Circulator program.
RTA plans to go from concept to completion in just over three years, with a proposed opening date of 2012.
HDR's alternatives analysis and conceptual engineering work, which was completed in September, was on a similarly fast track with the typical 18-month timeframe accelerated to 12 months.
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First Time in Boston MUST EATs Local Favs
- aphayes Feb 2, 2008 03:17 PM
Hey All
My Brother and I are planning a few days in Boston in late March. Neither of us have ever been to Boston so I am coming to you for help. The only plans we have made thus are travel related. We have not settled on a hotel yet and will determine that based on location of activities and restaurants. If you could provide some chow worthy suggestions, it would help with our "Taste of Boston" trip. We would love to check out some Pubs and we are both HUGE seafood fans. As far as ethnic fare, we may do some type of Asian but are mainly trying to get a feel for this area of America and are mainly interested in local fare. All suggestions are greatly appreciated!!
re: Johnresa
I'll second Xinh Xinh for Vietnamese, and recommend Chinatown as a good place for Asian food in general. Good Chinese places there include King Fung Garden, Peach Farm, East Ocean City, Pearl Villa, and Hong Kong Eatery. Good dim sum can be had at Hei La Moon, Emperor's (aka Empire) Garden, China Pearl, and Chau Chow City. Penang is excellent for Malay, Pho Pasteur and Pho Hoa are decent Vietnamese alternatives to Xinh Xinh, Shabu Zen does good hot-pot, and Ginza is probably the best Japanese place there.
re: saltyair
Atlantic Fish isn't bad, but I'd much sooner recommend Neptune Oyster or B&G Oysters for seafood.
re: saltyair
My food experience at Publik House was underwhelming, though it's very popular on this board.
Pubs with good food can be found, and I'd recommend River Gods (Cambridge), R.F. O'Sullivan's (Somerville, close to Porter Square in Cambridge, and well regarded by many here for burgers), and Matt Murphy's (Brookline). Miracle of Science (Cambridge) and Audubon Circle (Boston) aren't bad either.
re: bachslunch
I like your pubs list, but prefer Publik House to O'Sullivan's.
re: saltyair
I agree that the Publick House and Atlantic Fish, while fine for what they are, do not belong on a "must have" list.
I just had a friend in from England and two things we did, food-wise, were big hits:
The Union Oyster House (in Government Center) for clam chowder (only because we couldn't get to their wet bar - too popular, but looked amazing!). This is the oldest operating restaurant in Boston, and was one of JFK's favorite lunch spots when he worked at the MA state House
and Anna's Taqueria for burritos. Boston has major burrito wars, and you'll hear a lot of different answers about which grab-and-go burrito is the down-and-dirty best. Anna's was the first I ever tried, and is still my favorite after 5 years. I always bring out of town guests here, and they rave about it.
re: polias
is the oldest operating restaurant in Boston,- Polias
Don't sell it short it is the OLDEST OPERATING RESTAURANT IN AMERICA.
Skip Atlantic Fish Company and the Publik House, both second rate.
Great Irish Pub= F.J. Doyle's in JP or J.J. Foley's in South Boston, not on Kingston St.
Mama Maria or Prezza in North End for Italian.
Helmond in Cambridge for Afgan
Hammersley's for general fine dining in an elegant atmosphere
No. 9 Park for overall excellence
Silvertone is a cool later night hang out on Bromfield and the food is great and simple.
Strangley Boston has a real shortage of decent seafood restaraunts outside of chains
Good Luck
re: polias
I would advise in the strongest possible terms to avoid the Union Oyster House, which I can only recommend for raw oysters and a beer at the bar, not for anything else.
If what I've read is accurate, JFK was actually a big fan of Locke Ober -- in fact, they named their lobster stew after him.
For burritos, Anna's is excellent, as are El Pelon near Fenway Park and Taqueria la Mexicana in Somerville's Union Square. And if the Taqueria Mexico near Brookline's Coolidge Corner is as good as the one in Waltham, it's well in the running for best Mexican food in Boston.
re: bachslunch
I think sometimes as chowhounders we forget to look at things from a tourist's perspective. Folks visiting Boston for the first time might actually want to go home and tell their friends that they ate at the oldest restaurant in america. I think the UOH is a great experience if you stick to oysters, chowder, and beer at the oyster bar. When showing out of towners around I usually like to stop there for oysters as a starter and then head over to the north end.
re: joth68
On the other hand, some of us go to new cities and want to eat where the locals eat, not where the tourists eat. I always like to assume that a chowhounder is in that camp.
re: Blumie
I agree with the assumption that most chowhounders would prefer to eat at places frequented by locals, however, I still think it is worthy to give advice on how to turn a tourist trap into an enjoyable experience.
re: bachslunch
Coming from the west, mexican food in this town just does not compare, anna's is really not all that great... El Pelon is much better, the best mexican food place i have found is near Davis Square (actually powderhouse circle near tufts) called Tu Y Yo, some excellent family recipes, very different than standard chain food mexican.
re: polias
yeah, skip the burritos. i mean, i like the options in boston just fine, but there's nothing particularly special about them--as in i think you can much the same in many other parts of the country.
Boston is more about neighborhoods than a type of food. Olde New England was not a hotbed for cuisine. Other than certain seafood dishes, there is no real "local" cuisine. The famous clam shacks are not in town and are mostly only open in the summer.
Probably the most famous, most Boston neighborhood is the North End - which is next to downtown and is Italian (as in the old Prince spaghetti commercial "Wednesday in the North End of Boston is Prince Spaghetti day"). Search the board. There are scores and scores of places, from Pizzeria Regina with its antique oven to upscale modern Italian.
re: lergnom
Yes - definitely Pizzeria Regina in the North End. Don't miss it!
re: Jill Brazil
For North End possibilities, please check out the research I've done here:
You'll find the North End is overwhelmingly populated with Italian restaurants.
re: lergnom
The closest we have to a "local" cuisine other than seafood is old fashioned Yankee cooking, a classic version of which is done decently at Durgin Park, a slightly updated version of which is done nicely at Green Street Grill in Cambridge, and an upscale version of which is done well at Locke Ober.
This is so helpful.
A related question ... We are going to be in Boston in two weeks. We will mostly be doing "chowhoundly" things, but friends have suggested that, for a "big deal" experience we try Locke Ober. It's only 3 blocks from our hotel and gets top reviews. Is it worth the $$$? Thanks. GregJ/Wash DC
Well, if it were me, I would not miss Ana Sortun's restaurant: Oleana in Cambridge. I think L'Espalier makes a very good argument for proud New England cooking with a French influence. I would also try one of Todd English's restaurants (Boston's own mega chef). Even though he's no longer at the top of his game, I would at least try his more casual Figs restaurant (and avoid your pizza fare disaster at Regina by the same token) If I were to go Asian, I would say to hit Boston's other celebrity chef restaurant: Blue Ginger (chef Ming Tsai).
re: joebelt
I think it's safe to say that joebelt is in the minority in his dislike of Pizzeria Regina in the North End. Most chowhounds, including me, consider it the best pizza in Boston. Also, I'm not sure if many would agree that Blue Ginger is worth the trip to Wellesley.
Oleana is beloved by many chowhounds, and although I felt it was overrated based on my overall experience there, I did have one dish, the ricotta dumplings, that knocked my socks off.
re: pollystyrene
Good for you. The majority of the people I know find pizzeria Regina to be nothing more than better than average greasy pizza. We all like Figs, Cambridge 1 or Iggy's a lot better. To each his own.
re: joebelt
Fair enough. I like those places too although I haven't been to Iggy's in years (since it moved in fact). But those are totally different types of pizza than Regina which I (and lots of my friends) love. In fact, whenever I return to Boston, Regina is one the places at which I have to eat before leaving (much like Taiwan Cafe). I assume you don't like Santarpio's either?
re: joebelt
Are you saying that Cambridge 1 has authentic Neapolitan pizza? Because that's just incorrect information, all preferences aside.
re: joebelt
Hence why I ASKED.
There are WAY too many "touristy" places listed... these are the types of places to stay away from. They tend to be crowded... but the food is mediocre at best.
I write a food blog for Boston: www.bostonfoodandwhine.blogspot.com
You can find lots of food recommendations there. My favorite places tend to be in the South End and/or Cambridge, but Back Bay has several good places too. My favorites? Oleana in Cambridge. Metropolis in the South End. Tangierino in Charlestown. Tapeo's on Newbury Street. For more expesive options, Clio in Back Bay or No. 9 Park in Beacon Hill are both amazing. There are SO many good places... if you have specific neighborhoods or types of food you want to try, email me directly off my blog for some specific recommendations. Have fun on your trip!
re: tschuetz
tschuetz, I do like your favorites list directly above and will gladly second all of them.
I'm hard pressed, though, to see which of the places listed on this thread (except Durgin Park, which has pretty good food, and Union Oyster House, Jacob Wirth, and Cheers, which do not) would be considered touristy.
Also, Back Bay does have a few good to excellent spots (Via Matta, La Voile, Tapeo, Parish Cafe, Trident Bookstore, The Other Side, Sorellina, Clio, L'Espalier, maybe Chilli Duck for its Thai menu) but a whole lot of awful dreck as well. It's not the first area in Boston where I'd personally send folks to find good chow.
re: tschuetz
I went to a mexican place once near newbury street, it was on a stree off there, it was good but i cant' remember the name now, any ideas? it is a smaller street?
re: sophiaspring
This may have been Casa Romero?? It is in an alley off of Gloucester between Newbury and Comm Ave... best located as being behind L'Espalier. http://www.casaromero.com/index.php?s...
* Some of the best sangria I've found in Boston
If you are used to NC oysters you should try our local ones, several recs below. Also this area has long had a large Portuguese population; there are a number of Portuguese restaurants in East Cambridge and a couple Cape Verdean ones in Dorchester.
May want to try Jumbo Seafood in Chinatown, you can choose your entree from the fish tanks in the lobby, Jacob Wirths, on Stuart is an 'old school' Gernam Pub, good pub grub and beer, Galleria Umberto in the North-end good pizza, rice balls etc., long lines but very reasonable they usually run out of food by 1ish, Al Capones on Broad St great, and huge, chicken parm subs, Sultans Tent on Broad St for Meditteranean food, Milk St Cafe for vegetarian, but you'll never know it, lunch. Enjoy!
I would also add Baraka Cafe in Cambridge (central square). Great food, awesome atmosphere, unique place. Its a bit of a walk from Central Square, but fully worth every step!
re: ayala101
second baraka, it is actually not much of a walk, a few blocks from central.
For a taste of Boston I'd recommend East Coast Grill in Cambridge for grilled fish, barbecue, oysters, and great appetizers. In the North End, Regina's for pizza, Galleria Umberto for lunch, and the Daily Catch. Matt Murphy's Pub in Brookline for their fish and chips. For Asian offerings, sushi at Oishii in Chestnut Hill, Thai at Dok Bua in Brookline, Cambodian at Floating Rock in Revere. And for clam shacks the Clam Box in Ipswich and Essex Seafood in Essex. For breakfast, Charlie's in the South End. Enjoy!
re: chuck s
Great list -- these are many of my favorites too and a visitor who tried 1/2 of these places would leave our fair city very very happy.
re: chuck s
I've eaten at clam shacks from Provincetown,Mass. to Bar Harbor,Maine and the Clam Box and Essex Seafood are two of the best I have eaten at.
Depending upon where you're coming from, if you like liquor you could try some cocktails. Boston has some very well crafted cocktails at some of the better bars and there things that many smaller cities won't have. Much higher level of ingenuity (and often alcohol content) than, say, a mojito or a cosmo. No. 9, (high end and expensive), Eastern Standard, (mid-end and not cheap), Green St. in Cambridge, very good Yankee type food with incredible cocktails, cheaper than the other two.
A fun place with good but not fantastic cocktails is the B-Side lounge, also in Cambridge.
All of these places have at least decent food and a good beer selection as well.
re: sailormouth
Here are some of my favorites that I would recommend - Silvertone Bar for steak tips and cocktails in Downtown Crossing, Giacommo's in the North End and Antonio's on Cambridge Street for Italian, Chacarero for tasty sandwiches - Downtown Crossing again. The King and I on Charles Street for Thai. Pho Hoa in Chinatown for Pho and fresh spring rolls - plus a visit to a nearby bakery for hot custard tarts. I really like Union Oyster House and Durgin Park for old standards. Henrietta's Table at the Charles Square Hotel in Harvard Square for brunch. El Oriental de Cuba for cuban sandwiches and maduros, Centre Street Cafe for good food - both in Jamaica Plain. Flour Bakery in the South End for treats and great breakfast items (scones, muffins).
Enjoy your trip and your food!
Because you said the word pub, I simply must plug Deep Ellum in Allston. Small place, friendly feel, and incredibly knowledgeable and dedicated with regard to beer, cocktails, and creative pub food.
My ideal Boston trip:
North End: Lunch at Neptune Oyster($$$) or Volle Nolle for the sandwiches ($) in the North End, Cappucino at Cafe Vittoria, Pastry at Modern or Maria's. Not a big fan of the North End for Dinner, sorry.
Upscale Dinner: No. 9 Park($$$$) right on Boston Common
My Favorite Brunch: Formaggio Kitchen($) in Cambridge off of Harvard Square, cheese, pate, hanging sausage, and a coffee
South End for Brunch: Aquataine($) or Butcher Shop($$)
Chowder: Neptune does a damn good chowder or Union Oyster for the touristy fun one
Lobster Roll:B&G, Neptune, or Kingfish hall but they vary
Pizza: Regina in the North End, Figs Beacon Hill or Charlestown, UpperCrust is ok too
if you are big seafood fans, go to Legals (I know its a dreaded chain but the fish is excellent and you will have the option of many kinds of oysters, fish, etc), Eastern Standard Kitchen, and Great Bay for cocktails and cheap oysters during happy hour. B&G Oysters in the South End is expensive but very good.Have some excellent chinese seafood at Jumbo Seafood or Ocean Taste or Eastern Pier. Try Neptunes if you don't mind a scene and waiting and, if you are a fish and chips fan, combine this with Pubs at Matt Murphy's in Brookline or JamesGate in JP. Try Pescatore in Somerville if you want to explore outside of the main Boston area.
re: teezeetoo
Please go to Aquiataine for Brunch. SIMPLY incredible. Their Sat. menu is well priced but we also enjoyed today's brunch. The french toast my friend had was so custardy and lovely. I enjoyed my fresh seared tuna Nicoise salad. This place is flawless. INCREDIBLE.
LOVED Trattoria Toscana on Jersey near the Fens across from Brown Sugar. My new fav Italian. Having cute waiters does help. The risotta was sublime, the crostini to die for...loved the gnocci..SUPERB
while it is too late for you, just to add to the list of good places in Boston, Cafe Baraka in central square on pearl street (off street from mass ave in central) is excellent. Grain and Salt in Allston for indian/pakistani food, Tu Y Yo for mexican are a few i think of.
This thread has veered way off topic, so I will remember some Boston favorites, having left a year ago. Here are some places I wish were here in LA:
Burdick's (Chocolate and dessert, Harvard Square)
Various North Indian (Tamarind Bay, Kabab Factory, India Quality, Punjab Palace, Indian Dhaba).
Floating Rock (Cambodian, Revere on the Blue Line)
Boca Grande (Burritos, all over the place)
Simon's (Espresso and drip coffee, Porter Square)
True Grounds (Coffee, baked goods, and sandwiches, Ball Square)
Helmand (Afghan, Kendall Square)
Formaggio Kitchen (the crown jewel of Boston foodieism)
The only quintessentially Boston place that comes to mind is Pizzeria Regina in the North End. In spite of its reputation, Boston did not seem to have particularly good seafood.


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FORT MYERS, Fla. - There is one week to go until massive budget cuts hit the Federal Government unless Congress and the White House make a deal. The cuts will hit the Pentagon and hundreds of thousands of government workers could face furloughs.
But, the focus Friday was on travel. Transportation Secretary Ray LaHood said flights could be delayed up to 90 minutes in big cities like New York during peak hours. Part of the reason is, 47,000 Federal Aviation employees who staff the airport towers would see reduced hours. That has a ripple effect in Southwest Florida.
Page Field in Fort Myers, Punta Gorda Airport and Naples Municipal Airport are 3 out of more than 200 airports nationwide that stand to lose their air traffic control towers come April 1st. They can still operate without towers. But, pilots who depend on that communication worry a cut to the budget is a cut to safety.
Paragon Flight Training Chief Instructor Jeffrey Wolf estimates Paragon accounted for more than half the landings at Page Field last year. "There's a reason a control tower was put here in the first place, and it is because it is so busy and to keep it under control," Wolf said. "Why would to take that away?"
"It depends on what value you put on human life," pilot Richard Riviezzo said. "Right now, it's an issue between the Democrats and the Republicans."
Both Wolf and Riviezzo say cutting air traffic control at an airport as busy as Page Field is a bad idea.
The problem is, the U.S. Department of Transportation needs to cut a billion dollars from its budget. They say $600 million needs to come from the Federal Aviation Administration. As part of that plan, more than 100 air traffic control towers at airports with fewer than 150,000 flights per year could close. That includes towers at Page Field, Naples Municipal Airport and Punta Gorda Airport, which built a brand new, $4 million air traffic control tower less than 2 years ago.
"More than ninety percent of all the airports in country are nontowered airports," Naples Airport Authority Executive Director Ted Soliday said. "Yes, you can fly without an air traffic tower, however, most of the larger aircraft, the business aircraft, prefer that for their insurance purposes and safety purposes."
Soliday is confident that with their heavy traffic, they'll keep their tower open. Still, he has a backup plan. "We will not close our tower," Soliday said. "We will pay for ourselves, I suspect, if we have to."
Officials from Page Field plan to meet next week to evaluate their options. Punta Gorda's Airport Director Gary Quill says they're monitoring the situation.
If any local towers are closed on April 1st, Soliday says they may have to rely on another airport like RSW for air traffic control, which could result it additional delays.
The more than 200 airports on the list of potential tower closings are listed here: http://www.faa.gov/news/updates/media/Facilities_Could_Be_Closed.pdf>


text:
PS3 and Vita 2-for-1 Sale Offers Metal Gear Solid, GTA Bundles for Half Price
Sony's latest sale offers a handful of two-game bundles for half price.
Sony's latest sale offers a handful of two-game bundles for half price.
The trademark application lists GTA: Liberty City Stories and Vice City Stories as related properties.
Then-series developer DMA Design's Gary Penn says top-down title nearly shelved because it was "awful"; GTA: IV life-to-date sales sit at 17 million.
Daily Star admits it "made no attempt to check the accuracy" of story claiming development of GTA Rothbury, apologises unreservedly.
[UPDATE] Rockstar dates port of its critically acclaimed handheld Grand Theft Auto game; first screenshots inside.
Enhanced edition of Rockstar Leeds' top-rated gangster actioner coming to Sony's portable on UMD, via download for the PSP Go.
PSPs teaching Hilton hoteliers? Silent Hill artists training Special Forces with RPGs? Grand Theft Auto designers helping police and paramedics? It's all in a day's work for CEO Jerry Heneghan's ...
Outspoken game critic's legal career in jeopardy after judge rules Florida Bar's request for 10-year ban insufficient.
Tune in and watch a replay of our live webcast of the Brain Bust II finals featuring Grand Theft Auto.
Rockstar's Dan Houser explains to UK magazine ShortList why GTAIV will change the way people see games.
Variety's new game blog claims Take-Two and unnamed studios were thisclose to bringing popular franchise to the big screen. But Rockstar's Dan Houser said no such project was ever seriously ...
Kaz Hirai's keynote address reveals rumble-enhanced controller due in 2007 in Japan, 2008 in NA and UK; PS3's avatar-based network delayed until next spring.
The British games industry celebrates, as last year was the best ever for game software.
The public award three trophies each to Nintendo and The Elder Scrolls IV: Oblivion; Editors' Choice is BAFTA winner Ghost Recon: Advanced Warfighter.
Canadian Mounties nab car thief after being tipped off by his large tattoo of the car-theft-centric game's logo.
Lego Star Wars II: The Original Trilogy jumps up from number three to number one, pushing Dead Rising off the top spot.
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Cien A駉s (English Translation) Lyrics - Selena
"One Hundred Years"
Please remember! This translation is my personal work. It is sometimes difficult to translate word for word from Spanish to English, so it may sound awkward in one languange when it is perfectly natural in the other. But I think you can get the general idea!
You passed by my side
with great indifference
Your eyes didn't even
turn towards me
I saw you without you seeing me
I talked to you without you hearing me
And all my bitternes
choked inside me
It hurts, to my very core
to think that you forgot me
To know that I don't even
deserve your contempt
But anyway, you continue
to be united with me
And if I live 100 years,
100 years I'll think of you.
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For a very long time I have wondered if there were any real benefits between Perl, PHP or Python from a performance standpoint – I dabble in all 3 and realize that its perfectly possible to write bad code in all three (luckily I'm equally bad at all three). So after much wondering I have decided to answer the question for myself once and for all. I am going to perform three tests that I think typify the use cases for all three languages, I am also going to code the same tests in C and in static HTML.
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"three tests that I think typify the use cases for all three languages"
Yeah, right.
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PUNTA GORDA, Fla. - Bloody Marys with breakfast? People in Punta Gorda may soon be able to buy and sell alcohol much earlier on Sundays. While business owners welcome the extra income, some local religious leaders worry it's unnecessary.
92 year old Helen Wrobbel says, times, 'they are a-changing.' "I can remember in Punta Gorda when all stores were closed on Wednesday afternoons," Wrobbel said. "Sunday, stores were closed."
Currently in Punta Gorda you can't buy or sell alcohol until noon on Sunday. But when a citizen questioned why people couldn't drink things like Champagne and Bloody Marys at Sunday brunches, City Council is looking to loosen the ordinance, allowing sales to begin at 7 a.m. and end at 2 a.m., just like the rest of the week.
"I think it's business-friendly," Mayor Harvey Goldberg said, "Particularly in this economy, with restaurants, private clubs, as well as retail outlets, and if people want to buy an alcoholic beverage and be responsible about it, all the better."
Some local businesses are thrilled with the idea. They say having a few extra hours to serve could have a significant impact on the cash register."A lot of people like to wake up on Sundays and enjoy a nice a Bloody Mary so it loosens the restrictions and enables them to generate revenue from an area that's been locked out for a long time," Chris Evans of Smuggler's Enterprises said.
One man commented to council members, "It was in the paper this morning, and I said, what a blessing!"
But for Pastor Jim Stultz of Peace River Baptist Church, "blessing" isn't the first word that comes to mind. "Alcohol unravels man, it unravels families, in unravels society," Stultz said."If we can have a little half-day reprieve, I am all for it."
While City Council unanimously agreed to move forward, the proposal still has to pass through Council two more times before becoming an ordinance.


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November 23, 2014
NEW YORK (AP) - Claire Danes has some busy months ahead: Not only is her hit TV series "Homeland" returning for its second season in September, but she's pregnant as well.
Danes' rep, Jodi Gottlieb, confirms the actress is expecting her first child with husband Hugh Dancy.
The news was first reported on People.com.
The 33-year-old Danes and 37-year-old Dancy met on the set of the film "Evening" and were married in 2009 in France.
The actress first became famous as a teenager on the television drama "My So Called Life," where she won a Golden Globe Award and was nominated for an Emmy. The show was canceled after its first season but developed a cult following.
Dancy will star in the upcoming NBC series "Hannibal," adapted from the novel "Red Dragon" by Thomas Harris.
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10 December 2012
VOLEX plc
Directorate Changes
Volex plc ('Volex' or together with its subsidiaries, the 'Group'), the global provider of electrical, digital and optical connections, today announces that Andrew Cherry, Group Finance Director, will be leaving Volex 31 March 2013 to pursue opportunities outside of the Group.
Andrew will remain with the Group until a successor has been appointed and an orderly transition of responsibilities has been effected.
The search for a successor is underway and a further announcement will follow in due course.
Mike McTighe, Chairman of Volex plc commented:
"I would like to take the opportunity to thank Andrew for his substantial contribution to the business over the last four years. Andrew has played a key role in the transformation of the business during a challenging period. We wish him well for the future and we look forward to announcing Andrew's successor at the appropriate time."
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President Obama issued an executive order – back in January 2011 – calling for federal agencies to look for ways to reduce the burden of regulations, and the Department of Energy (DOE) this week asked for more input from interested parties on how to do so.
The President issued Executive Order 13563, Improving Regulation and Regulatory Review, on Jan. 18, 2011. EO 13563 specified that regulations should, while following existing law:
• be cost-justified (while recognizing that benefits may difficult to quantify)
• be tailored to impose the least burden (consistent with obtaining the objectives)
• select the regulatory approach that maximize benefits
• when feasible, specify performance objectives rather than specifying the behavior or manner of compliance
• identify and assess alternatives to direct regulation, including providing economic incentives or providing information
Section 1, General Principles of Regulation, paragraph (a) states that: "Our regulatory system must protect public health, welfare, safety, and our environment while promoting economic growth, innovation, competitiveness, and job creation. It must be based on the best available science. It must allow for public participation and an open exchange of ideas. It must promote predictability and reduce uncertainty. It must identify and use the best, most innovative, and least burdensome tools for achieving regulatory ends. It must take into account benefits and costs, both quantitative and qualitative. It must ensure that regulations are accessible, consistent, written in plain language, and easy to understand. It must measure, and seek to improve, the actual results of regulatory requirements."
To satisfy EO 13563 DOE previously asked for informational input from interested parties, then went through the process of developing a procedure by which to handle the review of the regulations. This week, in a notice the Federal Register, DOE asked for comments from interested parties to assist it in reviewing regulations to determine if any should be modified, streamlined, expanded, or repealed.
"The purpose of DOE's review is to make the agency's regulatory program more effective and less burdensome in achieving its regulatory objectives."
The Dec. 5, 2011, DOE call for input requests written comments on or before Jan. 4, 2012.
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OH Logistics adds Dave Gordon:
Accomplished industry executive joins leading 3PLOzburn-Hessey Logistics announced the addition of Dave Gordon as Executive Vice President of Business Development for the company. In this role, Gordon will oversee the development of new client relationships as well as maintenance and growth of existing clients for the logistics company.
Gordon brings 25 years of supply chain management experience to the organization. Most recently, he was Vice President of CH Robinson Worldwide, responsible for business development of National Accounts. Prior to that he was the President and founder of Florida Freightways. Earlier, Gordon served as Vice President of US Operations for CVS International; as District Manager for TNT Express; and as Domestic and International Sales Manager for Burlington Northern Air Freight.
"Bringing Dave on board will help us execute our aggressive growth strategy successfully," said Scott McWilliams, CEO of OH Logistics. "He brings extensive industry experience and fits great with us culturally. Dave understands the value of partnering with clients instead of simply providing services to them. I look forward to working with him."
"In Dave Gordon, OH Logistics has hired one of the top logistics business development executives in the country," said Steve Lanter, EVP of Transportation Operations for OH Logistics. "His high-energy, aggressive approach will be a great complement to our existing business development team."
Gordon earned BS and MBA degrees in Transportation Management from Embry-Riddle Aeronautical University. He is involved with various supply chain management groups and has served in the past as a board member of the American Trucking Association.
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