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All Blog Posts Tagged 'of' - The Chocolate Life 2014-12-23T02:24:41Z http://www.thechocolatelife.com/profiles/blog/feed?tag=of&xn_auth=no Philippine Chocolate Festival 2014 tag:www.thechocolatelife.com,2014-02-21:1978963:BlogPost:203855 2014-02-21T16:56:30.000Z Pinoy Chocophile http://www.thechocolatelife.com/profile/pinoychocophile

Although devoid of those grand and fancy eye candy decors its sheer simplicity makes you more focused on the essence of what chocolate is. A centerpiece of chocolate display but it was a cornucopia of the festival's uniqueness with their…

Although devoid of those grand and fancy eye candy decors its sheer simplicity makes you more focused on the essence of what chocolate is. A centerpiece of chocolate display but it was a cornucopia of the festival's uniqueness with their emphasis on organic cacao products and highlighting local artisan chocolatiers.

Impressive was the effort that couple Alex and Jessica of Choco Locco Gourmet of Chocolate have put together to organize the Philippine Chocolate Festival. I am happy that there are individuals crazy enough to showcase the talents of budding artisan chocolatiers and cacao growers. And make the public understand the effort of farmers to produce cacao and the talent and love of artisan chocolatiers and chefs to produce nice chocolates and dishes and drinks with chocolate. Participants like students from Rizal and the public in general benefited a lot from those talks and presentations and the many chocolate trivia and facts that were shared.

Read more here -http://pinoychocophile.blogspot.com/2014/02/philippine-chocolate-festival-2014.html#.UwdXOGKSx23

 The Art of Chocolate. From the Finest Cocoa to Exquisite Chocolate. part 9a tag:www.thechocolatelife.com,2012-03-18:1978963:BlogPost:130105 2012-03-18T15:56:24.000Z Vercruysse Geert http://www.thechocolatelife.com/profile/VercruysseGeert
Published by Max Felchlin AG, Schwyz, on the occasion of the 100th anniversary. (2008)

The Pleasure

From Chocolate to an Agent of Delight

Solid chocolate that does not contain additives is perishable; it should not be left for too long before it is consumed as it will not improve over time. It should always be stored under dry conditions and at a constant temperature of between 12°C…

Published by Max Felchlin AG, Schwyz, on the occasion of the 100th anniversary. (2008)

The Pleasure

From Chocolate to an Agent of Delight

Solid chocolate that does not contain additives is perishable; it should not be left for too long before it is consumed as it will not improve over time. It should always be stored under dry conditions and at a constant temperature of between 12°C and 20°C; cold, heat and light are equally harmful. Under these conditions, it should keep for a relatively long amount of time: dark chocolate for up to two years, milk and white chocolate for up to one year. Dark chocolate has a longer shelf life than white chocolate, since the latter contains milk components wheraes dark chocolate contains oxidation-inhibiting substances, such as polyphenoles, for stability. Some additives reduce both suitability for storage and shelf life. These additives include milk and cream powder or nuts, which become rancid over time.

If stored in the fride, chocolate should be kept in a sealed, airtight plastic container to protect it from moisture and unwanted odours (such as cheese, pesto, cooked food), wich it would otherwise absorb. Before it is eaten, it should be brought to room temperature, as low tempearture prevent the aroma from unfolding fully. If chocolate is subjected to a large change in temperature from a very cold to a very warm environment, moisture can release the sugar from the chocolate and, when the water has evaporated, the sugar remains on the surface in the form of crystals; this is known as "sugar bloom".

A typical chocolate bar is a mixture of cocoa butter, cocoa solids, sugar, and an emulsifier such as lecithin. The cocoa butter and cocoa solids are made up of hydrophobic molecules (from the Greek for "water fearing") while sugar is generally hydrophilic (also Greek, meaning "water loving"). Hydrophilic and hydrophobic molecules don't mix well, so an emulsifier is used to help blend the different molecules and keep them from separating over time.

If chocolate is stored at too high temperature, if it is exposed to the sun or subjected to the sun's rays hotter than 32 to 33°C, fat crystals froms and are deposited on the surface in the form of a white layer: this is known as "fat bloom" and is often mistaken for mould.

Similarly, fat bloom occurs when hydrophobic cocoa butter molecules separate from the rest of the chocolate and make their way to the chocolate's surface. The specific causes of fat bloom are a bit more complicated and have been the focus of several scientific studies. Who knew so much research went into something as simple as a chocolate bar?

Another danger is oxidation, which occurs if the chocolate is exposed too often to light and air. The fats react with oxygen and become rancid; the aromas vaporise. The higher the cocoa content, the better the chocolate is protected against oxidation. Chocolate is best stored in an airtight container in a dark place.

This basic idea of mixing hydrophilic and hydrophobic molecules also explains the driving forces behind chocolate bloom. Sugar bloom occurs when chocolate comes in contact with water. Because sugar mixes with water more readily than the fats in chocolate, any moisture that comes in contact with chocolate dissolves the sugar at the chocolate's surface. As the water evaporates, a grainy white mess of sugar crystals is left behind.

An unforgettable drink Although the Spanish were the first Europeans to taste chocolate, by that time, the Mayas and Aztecs has been enjoying the cocoa for a very long time. In liquid form, hot or cold, chocolate has probably been consumed for a good 3.000 years. However, solid chocolate, as we know it today, has been eaten for less than 150 years. The native Mexicans ground the beans into a paste, added spices and pressed it into cakes. To make it into a drink, they scraped the required amound from the hard cake, poured it into a vessel and added water. This chocolate is nothing like the chocolate we drink today. The native Mexican nobility refined the chocolate by adding ingredients such a vanilla, wild honey, agave juice and chilli powder. The conquistadors then adopted the basic recipe, including the vanilla, a New World plant but, because the flavour of the "xocolatl" of pre-colonial Mexico was too bitter, transformed it to their taste by adding lots of sugar, aniseed, cinnamon, almonds and hazelnuts. The resulting drink was praised for its energising and restorative effects.

A table lined with all the standard tools for preparing chocolate: a ceramic comal or griddle for roasting the beans, a metate or volcanic grinding table, a molcajete or mortar (upper right) for mixing the cocoa with other ingredients and a molinillo (lower left) used to produce the delicious foam that tops Mexican hot chocolate

For many years, chocolate was expensive and exclusive and was enjoyed only by the European nobility. The Spanish monopoly only crumbled when competition emerged from countries such as Portugal and England, and this brought prices tumbling down. Although the raw product became cheaper, chocolate was still not consumed by common man, such as farmers and craftsmen, but it remained the exclusive preserve of the upper middle classes. Chocolate houses opened serving the most expensive of tree new drinks, namely chocolate, coffee and tea. People enjoyed these beverages in vast quantities whilst discussing the topical issues os the day.

The chocolate consumed today consists mainly of cocoa powder and sugar or instant powder; this can be stired into a hot or, in case of instant products, also into a cold liquid. Although, today, real hor chocolate is very much rarity, chocolatiers and specialist shops and outlets that value authentic, honest and first-class products are increasingly re-introducing it. After all, it's basically quite simple to make: take a few peices of chocolate (preferably different varieties of Grand Cru with varying cocoa contents up to 100 percent), dissolve them in hot, fullfat milk, stirring continuously, and there you have it: a delicious, slightly foamed hot chocolate drink.

Hot Chocolate, Raimundo de Madrazo y Garreta (Spain 1841-1920)

Next time: A mellow sensation, marvellous aromas.

 The Art of Chocolate. From the Finest Cocoa to Exquisite Chocolate. part 5 tag:www.thechocolatelife.com,2011-12-19:1978963:BlogPost:120936 2011-12-19T17:11:07.000Z Vercruysse Geert http://www.thechocolatelife.com/profile/VercruysseGeert
Published by Max Felchlin AG, Schwyz, on the occasion of the 100th anniversary. (2008)

Since visiting Felchlin 2010 and 2011, I must admit I'm addicted to there chocolate and there philosophy. This book is to interesting not to blog, so I must share this on my blog.

The Bean From Harvesting to Shipping

The picked, ripe an healthy cocoa fruits are cut open. The beans…

Published by Max Felchlin AG, Schwyz, on the occasion of the 100th anniversary. (2008)

Since visiting Felchlin 2010 and 2011, I must admit I'm addicted to there chocolate and there philosophy. This book is to interesting not to blog, so I must share this on my blog.

The Bean From Harvesting to Shipping

The picked, ripe an healthy cocoa fruits are cut open. The beans are removed and transferred to wooden fermentation boxes that are not exposed to direct sunlight. This is the traditional and most authentic fermentation method; other modern methods, tailored to large-volume fermentation, are not as natural.

Fermentation Before fermentation, the beans are first inspevted and any rotten or mildewed beans discarded. Fermentation starts a maturation process, which involves microorganisms initiation the fermentation of sugar in the pulp, thus generation heat. The fermentation process kills the seedlings in the beans and relaeses an intense odour and juice runs out of the box. With wine, fermentation ends with cooling, however, with cocoa beans, it ends with drying. Experience gained over the centuries, as well as more recent experiments, have helped to determine the exact point when fermentation is over. Criollo, for example, has to ferment for between two or three days, Nacional for between four to five days and Forastero for between seven to eight days (depending on the hybrid). Experience is also necessary for controlled fermentation in boxes: the beans have to turned regularly to ensure sufficient aeration. Other factors that are key to successful fermentation are air humidity, temperature and the size of the boxes (area, height, width). The type and quality of the wood (soft, hard) also play a role.

Drying  After fermentation, the cocoa beans have to be dried with the shrivelled, dry pulp. The best method is a natural one of simply drying the beans in the sun. The fermented beans are spread out in shallow wooden trays or on racks covered with mats made of natural fibres; in the event of sudden rainfall, the mats can simply be rolled up. Drying has to be monotored continuously (almost a daily occurrence in the Tropics), or if the sun is too strong, the beans have to be covered quickly. Three days in the blazing-hot sun is dangerous as the beans are dry on the outside but still moist on the inside; this means that will later "sweat", give off moisture and then go mouldy during transportation or in storage. Depending on conditions and variety, drying takes between three to eight days. When shipped, beans should not contain more than 6.5 percent moisture.

FERMENTATION METHODS

Fermentation is a natural, spontaneous process that has a major influence on the quality of the flavour of cocoa. By using suitable infrastructures and methods, its possible to control the process and thus the resulting flavour.

Unfermented: the beans start to ferment spontaneously in the transport containers but with no control whatsoever. They are then taken straight to the drying stage, which means that virtually no fermentation takes place. Quality: poor.

Piles: the beans are collected into piles, covered with banana leaves and then left to ferment spontaneously. No infrastructure is required; the process is difficult to control. Quality: moderate to good.

Sacks or baskets: the beans are left to ferment in transport sacks or baskets. Simple infrastructure; only suitable for small quantities. Quality: moderate to good.

Boxes: the beans ferment in wooden boxes and are periodically turned, aerated and checked. Good control; relatively expensive infratructure. Quality: good to very good.

Selection Buyers differentiate between different qualities of cocoa beans. Thes differences are nothing to do with the actual variety, rather they are the result of the preceding stages, from cultivation to drying. The qualities selected have different names, depending on the country of origin.

For example, in the Dominican Republic, the highest quality is "Hispaniola"; the buyer has a say in processing and can, for instance, have any beans that are too large or too small removed to ensure uniform roasting sesults: beans that are too small quickly burn and those are too large are not roasted all the way through. In the Dominican Republic, the poorer quality bean is known as "Sanchez". Local selection is important as this is the only way to determine the quality. Although the flavour can be influenced at a later stage (roasting, conching), the basic quality cannot (bean variety and size, fermentation, drying).

Most chocolate producers buy cocoa from traders in Europe, for example, in Geneva or Amsterdam. However, Felchlin does things differently. The specialists from Schwyz travel to the place of cultivation, taking the long journey and sometimes arduous communication in their stride in order to buy the cocoa beans at source. This enables them to use their expertise, to astablish relationships abd exert a direct influence on the properties of the beans. This personal commitment has a positive effect on qulity and any variations are relatively easy to prevent.

DRYING METHODS

The fermented beans still contain approx. 60 percent water. This has to be reduced to less than seven percent so that the beans can be tranported and stored. Slow, careful drying is important for the resulting quality and can take up to seven days.

Sun-drying The beans are spread out to bamboo mats or wooden tables and, depending on weather conditions, protected from strong heat or heavy rains. It's easy to turn and move the beans and the condition of the beans and the drying process can closely monitored. However, a large amount of manpower is needed and the long drying time is weather-dependent. Quality: good to very good.

Artificial heat The beans are heated in long, deep trays by bloxwing air that has been heated artificially through a perforated base. There are also other systems for transferring heat. Large quantities can be dried quickly, even in poor weather conditions. However, drying is uneven, often forced and, in the worst-case scenario, the beans can be contaminated with smoke from the combustion facilities. Quality poor to satisfactory.

Next time: The Journey From the Farmer to Basel

50.819313 3.269374
 Name Fave Chocolate Dessert...Win Free Healing Powers of Olive Oil or Vinegar Book tag:www.thechocolatelife.com,2009-11-05:1978963:BlogPost:34506 2009-11-05T01:48:56.000Z Cal Orey http://www.thechocolatelife.com/profile/CalOrey http://calorey.blogspot.com/2009/11/contest-your-fave-gourmet-chocolate.html http://calorey.blogspot.com/2009/11/contest-your-fave-gourmet-chocolate.html Day of Delicious tag:www.thechocolatelife.com,2009-10-26:1978963:BlogPost:34115 2009-10-26T20:30:00.000Z Susie Norris http://www.thechocolatelife.com/profile/SusieNorris

 The biggest celebration of Dia de Los Meurtos or Day of the Dead in America is at Hollywood Forever cemetery in Los Angeles. Part art walk, part street festival, all souls are welcome. The tradition is rooted in the ancient civilzations of Mesoamerica (Maya, Aztec and more) and are the same ones that developed chocolate from their native cacao trees. People decorate alters with memorabilia, marigolds, candles, bread and sugar skulls to attract the…

 The biggest celebration of Dia de Los Meurtos or Day of the Dead in America is at Hollywood Forever cemetery in Los Angeles. Part art walk, part street festival, all souls are welcome. The tradition is rooted in the ancient civilzations of Mesoamerica (Maya, Aztec and more) and are the same ones that developed chocolate from their native cacao trees. People decorate alters with memorabilia, marigolds, candles, bread and sugar skulls to attract the souls of their beloved departed. In Mexico, where the tradition continues, a cup of hot chocolate entices with its fragrance, and then promises to fuel the travelling spirit as it continues its journey through the afterlife. Mexico has been serving a Halloween special of death and chocolate for a long time. Spooky! Bean to Bar event in NYC's Soho tag:www.thechocolatelife.com,2009-08-05:1978963:BlogPost:30165 2009-08-05T20:59:55.000Z Roxanne Browning http://www.thechocolatelife.com/profile/RoxanneBrowning My first chocolate meet up was met with many chocolate enthusiasts in a Soho art gallery, a fitting place for the fine variety of chocolates and large photo's that covered the walls. After testing many of the samples, we gathered for a presentation by Dr. Kristy Leissie, whose book Chocolate Planet is a memoir of traveling around the world studying the history and present of the cocoa trade routes. Enjoyed meeting fellow chocolate lovers… The pictures tell the story.… My first chocolate meet up was met with many chocolate enthusiasts in a Soho art gallery, a fitting place for the fine variety of chocolates and large photo's that covered the walls. After testing many of the samples, we gathered for a presentation by Dr. Kristy Leissie, whose book Chocolate Planet is a memoir of traveling around the world studying the history and present of the cocoa trade routes. Enjoyed meeting fellow chocolate lovers… The pictures tell the story.

 Why the Academy of Chocolate is garbage tag:www.thechocolatelife.com,2009-02-15:1978963:BlogPost:21410 2009-02-15T06:40:59.000Z Robert Shea http://www.thechocolatelife.com/profile/DevilinanApron For full disclosure sake, we did enter this year and we did not win anything. However, we did not expect to win anything and my only desire was non-American feedback from people who don't know me. (I only sent them my aesthetically imperfects as we don't need feedback on looks and saw no reason to waste good product)

 Devil in an Apron is a nonprofit organization, yes we do offer a few products, for cost, that demonstrate new concepts in chocolate and confection: fat based marshmallows, the use… For full disclosure sake, we did enter this year and we did not win anything. However, we did not expect to win anything and my only desire was non-American feedback from people who don't know me. (I only sent them my aesthetically imperfects as we don't need feedback on looks and saw no reason to waste good product)

 Devil in an Apron is a nonprofit organization, yes we do offer a few products, for cost, that demonstrate new concepts in chocolate and confection: fat based marshmallows, the use of UV-C instead of boiling to sterilize, using ultrasound to form emulsions and control crystalization, and generally deconstructing items as physio-chemical systems to rebuild them in new wasy. Some of these are novelties and some are technological advancements in the field.

 Now that you know who I am, on to what is wrong with the Academy of Chocolate

 Nepotism and Judgment
 There was a recent post on the ethics of publishing reviews of your competition, which raised some interesting points. What about the ethics of reviewing yourself and your friends? Although it is claimed that entrants, who are academy members are not allowed to judge on their own products, the judging process is highly flawed. Secret ballot using a contained point system is ideal, using an open table system might be the worst possible. Guess which the Academy of Chocolate uses? It is very, very easy, even if unintentionally to drive the table when a product you know is up. Think, Ouija board, where an individual is capable of subverting an entire group through unspoken communication.

 Even the most casual glance at the list of winners, special awards, and members reveals that judgment is not on the level.

 Sponsorship
 The Academy of Chocolate is run by members of the Academy of Culinary Arts. The Academy of Chocolate, does not list sponsors, the Academy of Culinary Arts does. Yes, Amedei is listed right at the top. I'm sure that had no bearing on their winning of the Golden Bean eachand every year for a different product.

 Oh yeah, let us not forget that William Curley uses Amedei and they even produce a special blend just for him.

 Attitude of the Entrants
 William Curley… assuming that your awards are legit, why do you keep entering the same products? Is this all you make? Is winning so important to you that you only submit previous winners? How boring would the Oscars be if the same winning movies were entered year after year? I'm not going to comment on the deservedness of the awards; just seeing the same products, year after year is hardly sportsmanlike.

 Unofficial/Irregular Communication
 Several judges wrote me directly with comments about my entry before the results were made official. Each gave high praise and then wanted to know if the product was available retail in the UK (must products be available for retail in the UK to be valid entires?). The really bizarre thing about this was that each judge contacted me well after the judging was supposed to be completed, and informed me that they had just had my product ("I tried your product yesterday/a few hours ago/earlier today"). How could it be that several judges liked the product enough to go out of their way to contact me about it without even placing a bronze? I would like to say that I really appreciated these judges contacting me directly and offering their feedback but, it seems like the quality of judges might be in question when so much variance occurs. Are they voting on quality or their personal taste? Why were these judges trying my product after judging was completed?

 No Feedback
 The final kicker, I have not received official feedback! Not even, "why did you throw all the products together into a bag without individually wrapping them for overseas shipment?" Nothing. This part pisses me off as I made it very clear to everyone I spoke to that I was only seeking feedback, you'd think they might have mentioned that they don't provide feedback.

 Ultimately, I feel that non-sponsoring, non-academy members merely pay for a bunch of friends to get together and enjoy lots of free chocolate. Am I bitter? Yeah, I thought I was buying expert feedback and instead I merely contributed to artificially boosting the delicate egos of William Curley and Amedei.

 Cheers,

 DiaA


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Tropix offers the spirit of summer with coastal style. This set includes four 1.7 ounce mini goblets in a fun mix of tropical colors. Mini goblet set coordinates with other Ticket to Paradise dinnerware pieces. Each glass measures 2.1'' x 5''.
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The Belt Republic Series by Ted Butler
Review for "Royal Threat"
Book Four in the Belt Republic Series
Review by - James C. Glass, author of Shanji, Empress of Light, and The Creators.
To the Earth Federation he is Gil Rockaway, on leave as a cadet ensign of the Naval Academy to serve in earth's Sky Control. In reality he is teen-age Gil Klanz, a militia captain and naval lieutenant commander for the Belt Republic, and an outlaw sought by the power-hungry Belt Corporation for his revolutionary activities. Gil is recruited by Lyons Kingdom, a possible ally of the Belt Republic, to escort their Royal Princess Corolane from her school on Earth to a Lyons ship waiting near the moon to take her home. The eleven-year-old princess, sole heir to the Lyons' throne, is strong-willed and difficult. Her bodyguard Amelie, a twenty-year-old martial arts expert and Lyons naval lieutenant, looks as young as the princess. Both are space-born, but unusually well adapted to earth's gravity, a secret the Belt Republic would like to understand for strategic purposes. With Republic approval, Gil takes a leave from Sky Control to accompany the princess to the moon. He's aided by Amelie and fellow revolutionary outlaw Larry Hall, also being sought by the Belt Corporation. But Lyons Kingdom wants its royal princess home for a reason. Belt Corporation seeks to put pressure on Lyons to be its ally by kidnapping the Lyons princess. The kidnappers move in quickly as Gil begins his assignment. BC spies are everywhere, even among the London police, and officials of Lyons Kingdom {and the Belt Republic} are also being kidnapped. The princess and her protectors are taken on a wild chase through the streets of London and out to a turbulent sea where they're pursued by boat and aircar, Gil recruits helpers wherever he can. If the princess is taken, Lyons Kingdom could be lost to Belt Corporation, but if Gil succeeds in his mission the Belt Republic will have a new ally, and the secret of space-born adaptation to high gravity will be available to them.
Royal Threat is a fast-paced story with plenty of suspense and mystery to satisfy the reader. As the fourth novel in the Belt Republic series, it stands alone as a story, but includes enough references to the earlier books to smoothly maintain continuity. A good, action-filled, page-turning read.
Royal Threat This review may be reprinted as a whole or in part.
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choose YA Science Fiction then look for "Royal Threat" this book
is priced at USD $


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Game of Thrones Review: The Stark Realityby Chris O'Hara at . Comments
Last week's "The Rains of Castamere" was easily the most discussed episode of Game of Thrones Season 3.
So it was was hard to imagine what could follow such an epic precursor to the finale. What we were treated to were a number of entertaining updates to several of this season's most intense arcs. And, in the end, the stage was set this week on "Mhysa" for a very exciting fourth season.
The Starks are down, but certainly not out of the game. Thanks to Samwell, Bran and his crew's odds of surviving north of the Wall improved dramatically, but the daunting reality that awaits them still looms heavily. With their quest taking a major step toward danger, it was nice to have Hodor provide a little levity. Did seeing the gentle giant amuse himself with his own echo remind anyone else of the scene where Sloth did the same in Goonies?
Back at The Twins, the banquet hall had emptied out, but the floor was still covered in Stark blood as Walder Frey sat at his table and gloated. Apparently he never heard the tale of the Rat Cook, which Bran recounted to his mates. Walder killed not just one, but a host of guests under his own roof. I can only imagine what the gods have in store for him. They most likely won't need to intervene, though, as there won't be any shortage of Northerners looking for revenge... including, Arya, Bran, Jon Snow and Blackfish, who I was happy to learn escaped and was not part of the plot.
Arya and Bran are young still, but growing up fast. Bran reminisced about enjoying scary stories when he was a child, as if it was a lifetime ago. Meanwhile, Arya got blood on her hands for the first time, stabbing one of the men responsible for desecrating her brother's body in what was perhaps the best scene of the episode. Arya looked bent on revenge as she rubbed the coin given to her by Jaqen and muttered "valar morghulis."
Arya wasn't the only sister with vengeance on her mind as Asha Greyjoy put together a crack squad and set off to rescue her little brother. I loved her devotion to family, but there might not be much of Theon left to rescue if Ramsay continues his sadistic ways. The scene of him eating the sausage was so morbid yet amusing at the same time. He is a despicable character, but I could not help but laugh at some of the things he said as he toyed with his captive audience.
I shouldn't make jokes. My mother taught me not to throw stones at cripples. But my father taught me, aim for their head. | permalink
I wonder if his mother feels the same way about her children as Cersei does. The conversations between Tyrion and his sister never fail to deliver and here was no exception. Tyrion learned he was almost sent to "sleep with the fishes" as a newborn and Cersei's son announced his plans to serve up Robb Stark's head to Sansa, moments before challenging his grandfather's legacy to his face. So yes, while it might not be easy to be drunk all the time, I can't blame them for trying.
It was nice to see Tyrion and Sansa getting along better. I agree, for everyone's sake, Shae needs to go - but Tyrion should drink a little more liquid courage and tell her himself.
I myself had to raise a glass to Davos for his great performance this week. He did the right thing by setting Gendry free and delivered some very funny moments while doing so. Cheers to Melisandre also for intervening and convincing Stannis to spare his old friend's life despite his deceit. I loved how Gendry made no excuses for walking straight into her trap. Amidst all these high borns, it was nice to see the two natives of Flea Bottom connect like they did. In setting Gendry free, Davos got to give him the chance to live the life his son never got to.
Ygritte reconnected with Jon Snow just long enough to put three arrows into him. I still think there's hope for these two, but man she looked pissed and deservedly so I guess.
After losing two key players last week, I don't think I could have taken losing Jon or anyone else for that matter. Not this soon at least. So thankfully Jon made it home to his brothers of the Night's Watch. I even felt for Jamie as he returned to his home only to be dismissed as a commoner. The look on Cersei's face when she saw him spoke volumes. The King Slayer is no more. Jamie may not have lost his manhood in quite the same way Theon did, but he won't ever be whole again on the inside or outside.
So many characters have fallen from greatness this season, which is why I think I have enjoyed Khaleesi's rise to power so much. But, man, was my heart pounding as she ventured out into that crowd of people at Yunkai. She is a beacon of light in a world plagued with so much darkness. With the impending evil coming from north of the wall, mankind will need to rely on Dany and others like her to unite the kingdoms against a common but most unusual foe.
Looking ahead, I think the thing I am most looking forward to next season is seeing Joffrey get what he deserves. What did you like most about this season and what do you most hope to see in Season 4?
when is the fourth season going to be out
Dany's story is boring. Well, she is boring too. Mother Theresa move along. I think Davos and Thoros are two of my favorite newer characters. I'd like to see more of Jamie and Brienne. She has helped him be a better man. Also love Arya and the Hound. I like Tywin's character in the show. He needs to spank Joffery. The season's need to be more than 10 episodes so they don't have to skimp on story lines.
Glad the sister stood up to him, but it might be too late for that ! Ramsay is a proper crazy guy. The show doesn't even do him "justice". Sure I laughed when at the same quote but still, it's disgusting...
That Frey, well, The Rat Cook curse ain't gonna cut it for him. He went even farther than that.
Man I loved EVERYTHING about this finale...except the ending : Dany. That scene felt like it didn't belong.
Davos, gosh I love the man ! It was really nice to see him and Gendry kinda bond. I hope the guy makes it though.
Arya, her future is definitely dark ! Wow, but after seeing your brother's body like that, who wouldn't go crazy.
Really enjoyed Sansa and Tyrion together. But the news about her family's fate kinda ruined that... I'm sure Joffrey couldn't wait to let her know. Freaking pig !
LOVED how Tywin put him in his place ! But the man is still despicable ! He does not waste a chance to get back at poor Tyrion !
Never understood how Sam could leave the blade after killing the wight walker, well now I get it ! He had more !!! He's finally home, so is Jon. Ygritte and him are sooo over !
Jamie finally got home too. But it felt weird...and uncomfortable... Can't wait to see him clean and shaven !
The Greyjoys... man that father is on the same level as Tywin ! Glad the sister stood up to him, but it might be too late for that !
I think the reason for the long break between seasons is to allow GRRM to write his books to prevent tv series catching up to the books.
After the last week intense episode finally kept things in even balance with all the major character updates. Love the Tyrion's reactions when Joffrey goes off with Tywin. Man that was an intense scene but watching Tyrion made it really fun.
Great Scenes with Dany as in the books she is facing a really hard time for her troubles. She comes off much better on tv.
Since I already read all the books the speculations made in the review from non-book reader perspective is enjoyable to read. Looking forward for the second part.
I liked how the finale subtly hinted at what is to come for many characters, Arya in particular. With such a long wait to see the new season, I'm glad I can always re-watch the third season again with my DISH Hopper. With my late work shift at DISH, I always record seasons of shows to make sure I don't fall behind. It's great that with 2,000 hours of storage space, I can keep some of my favorite seasons, and not run out of space for other shows.
@Richard you are right. I forgot about Arya killing the stable boy, but you have to admit this was different. She was defending herself against the stable boy and it was more of an accident. Her stabbing the soldier in the finale was more cold blooded. And I think you'd agree ordering people killed is different than looking them in the eye as you do it. But again, you are right and she even hinted at it when she answered Sandor that yes it was the first "man" she ever killed. Her latest murder marked a change though didn't it? We saw the first glimpse of what Melisandre saw when she looked into Arya's eyes. A killer through and through.
@nik I write these reviews. My name and picture are on them as opposed to you who essentially posts as anon. It seems like I missed "everything of importance" on the show? Really?
I do agree with your comment about Robb. He certainly put his own interests ahead of his family's and his people. There can be honor in war though. "Messy, unfair and bloody" does not make it dishonorable. There is honor in fighting for what you believe in. The difference with the Red Wedding was that the Stark's were brought there under false pretense. They were deceived and betrayed. That was not honorable. Soldiers marching into battle know what is on the line. Tywin is shrewd but I wouldn't go so far as to say he took the "moral high ground."
I thought this was a great episode, since there are so many storylines and characters to at least give an update. The letter for Greyjoy was great. The review mentioned Arya's hand finally getting dirty?? She killed a stableboy escaping Kings landing and basically ordered the execution of at least 4 others at Harrenhal. She is a killer, make no mistake of that. The show alters her story the most from the books, but brings it back in really good ways.


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The Top 10 Things We Learned About Dating in 2012
Find a Conversation
|Mon, 12-31-2012 - 9:34pm
Dating is a never-ending learning process and it's almost always a fun one. But these days, a girl has got to stay on her toes (in a nice pair of high heels, of course) to keep up with all of the dating advice flying around. So for the sake of convenience, we compiled the top 10 things we learned about dating in 2012. Here's to finding love in 2013!
It's Okay To Be the Last Single One Standing
What Not To Say on the First Date
Why You Should Go on a Date During a Thunderstorm
How Traveling Makes You a Better Date
What His First-Date-Food Says About Him
Dad Actually Has Some Good Dating Advice (No, Really!)
Guys Actually Want To Know How They Did: First Date Reviews!
Obama Knows How To Date! Here's How To Date Like a President
Love Lessons from Whitney Houston
Hilarious S*** Girlfriends Say...That You Might Not Want To Say


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|Property type
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Need a getaway? The Cabin Cove is the perfect place for your family or group to come and enjoy the quaint log cabin home in the NC mountains. The beautiful pine logs and floors of the cabin line the way for unique lodge-style decor.
Open the windows in the spring and fall and enjoy the fresh mountain air and sweet aroma of the rhododendrons and wildflowers. Pretend you are in a Hallmark ad while gazing at the snowfall in the winter through the bay window. Sip on hot chocolate or coffee as you warm your toes by the gas log fireplace.
This log cabin home hosts many retreats for small groups. It is a perfect place to teach, train and bond with your church groups or writers' groups.
Many small church groups or business group enjoy the seclusion for leadership training or team building. A large screen TV is equipped with computer cables for PowerPoint presentations. The large kitchen is fully equipped to host home cooked meals for your group.
Three generation of families enjoy the time at the cabin for food, fun and fellowship. A great place to leave your busy schedules behind and wind down to a board game or chat a while. The loft area is a fun place for small children to play old-fashioned games and sleep in the sturdy bunks.
Keywords: log cabin home, cabin get away, retreat cabin,
As a young girl, I had the opportunity to go to a church family camp each spring and fall. We enjoyed meals together, Bible study, playing games and fellowship with other families. These memories were embedded in my heart for many years. I had a dream and vision of creating a similar place for friends and family to enjoy. The Cabin Cove became a reality after much prayer and planning in 2006. My prayer is that your family or group will be blessed and renewed while staying in this mountain home. May you 'be still and know that He is God' and enjoy your visit at the cabin.
Ann purchased this cabin in 2005
The Cabin Cove is in a quaint location between Boone, NC and West Jefferson, NC near the historic Todd General Store. This store is over 100 years old and is located near the New River. - a great place to go kayaking, canoeing or tubing. The cabin is only 11 miles from Boone, NC - home of Appalachian State University. The area offers many outdoor activities, shopping and is not far from many ski resorts. The Mast General Store is in downtown Boone and many other unique shops. The famous Daniel Boone Inn & Restaurant offers family style, home cooked meals near downtown Boone. West Jefferson, NC is the home of the famous Cheese Factory and many other quaint shops.
During your stay at the cabin, you will enjoy the quiet serenity that it offers in a secluded setting. It is a great getaway for the high paced, stressful life that so many people have. Come to the cabin and feel your stress levels lower significantly.
|Rate Period
|Weekend Night
|Monthly *
Dec 21 2014 - Jan 4 2015
3 night minimum stay
My Standard Rate
2 night minimum stay
|Pet Fee
|Rates are subject to change until reservation is confirmed.
* Approximate monthly rate. Actual rate will depend on the days of the month you stay.
Payment is usually accepted in the quoted currency (USD) unless the currency and the amount is specifically agreed in advance with the owner / advertiser.


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I believe Trump was just about to tell him he was fired, but Frank wouldn't stop talking long enough for him to say it!!!
lol well i wont see the Yahoo Hot Jobs ads on top of the cabbie anymore !!! now a lexus commercial driving down a mountain....
To be honest I was surprised the girls were not sporting bikinis for the car wash. I mean come on the Donald would have loved it!!!


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Bormioli Rocco Amadeus Harmonia Footed Pilsner Glass
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Submitted by: Unknown
Schlagwort-Archive: snacks
Hamilton was Really Only There for the Snacks
LoL by: mamawalker
I'll Never Invite Chompy Over Again!
Packing For The Trip
Probably the funniest mistake I have ever sent to my mom.
Submitted by Rylee
The post Packing For The Trip appeared first on Damn You Auto Correct!.
Candy Corn-ucopia! 9 Sick Sweet Seasonal Snack Spinoffs
Ahh, Candy Corn… we can't seem to get enough of it or get rid of it fast enough. Take (or give) these 9 pancreas-pulverizing variations on a sugary theme.
Archer Farms Candy Corn Coffee
(image via: Yankee Candle Sisters)
Did you know that for a limited time only, you can enjoy "the sweet, fun flavor of your favorite Halloween treat" piping hot in your favorite mug as you dig into a plate of breakfast bacon & eggs or a bowl of Kellogg's Candy Corn Pops, depending on your household? Yes indeed, friends and neighbors, Archer Farms Candy Corn light roast ground coffee adds a jolt of Halloween horror to your morning caffeine rush; it's what we'd ALL be drinking if coffee was made & marketed by kids. Speaking of which, note the "Save The Children" logo/legend at the bottom of the bag… maybe rugrats really are running the show at Archer Farms.
M&Ms White Chocolate Candy Corn
(images via: Cre8tive Compass Magazine and Sean Weber's SnackFixation)
Introduced in October of 2011, M&M's White Chocolate Candy Corn promises a tantalizing mix of natural and artificial flavors (it says so right on the front of the bag) which begs the question: is the true flavor of candy corn natural or artificial? Maybe M&M's is just covering all the angles because really, what else can you say about oversized white chocolate drops in orange, yellow and white candy shells?
(image via: Infinite Hollywood)
A sweet-toothed reviewer from Infinite Hollywood had a few things to say about M&M's White Chocolate Candy Corn, none of them good. Newton, as he calls himself, soured on the concept before even biting into one – he's peeved there are too few orange M&M's in relation to the yellow and white ones. First world problems! Once he did bite the bullet, so to speak, Newton experienced a letdown of Great Pumpkin-esque proportions when he discovered the interiors of M&M's White Chocolate Candy Corn, regardless of the color of their shells, tasted like run-of-the-mill white chocolate. Gee Newt, you say that like it's a bad thing.
ACT II Candy Corn Popcorn
(images via: X-Entertainment and Half-Assed Productions)
"I don't see why people are taking the worst tasting Halloween Candy and making it into different products," fumes Greg Muschong of Half-Assed Productions. A fed-up Muschong goes on to demand of everyone and no one in particular "Please, stop making candy corn products. Enough!!" Disparaging though he may be, Greg still took one for the team by microwaving and reviewing a mini-bag of ACT II Candy Corn Popcorn.
(image via: X-Entertainment)
The verdict? According to Greg, "not horrible," which seems to be the upper limit of praise when it comes to rating candy corn flavored foodstuffs. As Candy Corn Popcorn doesn't appear in ACT II's current online microwave popcorn lineup, Greg may have gotten his wish… at least as far as popcorn is concerned.
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Candy Corn Ucopia 9 Sick Sweet Seasonal Snack Spinoffs
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Swirl World: 9 Cool McFlurry Flavors You Can't Get Here
McDonald's McFlurry is the coolest thing on the menu but not all McMenus are created equal. Take these 9 cool McFlurry flavors… oops, our bad, you can't!
Durian Crunch McFlurry – Singapore
(image via: Facebook/McDonald's Singapore Page)
McDonald's is a proven master at thinking global while acting local and if you don't believe that, feast your eyes (and nose) on the Durian Crunch McFlurry. This limited edition, Singapore-only dessert treat takes vanilla soft-serve ice cream blended with durian syrup, adds a crunchy topping, and is served in a squared off frosted plastic container.
(images via: KavielTeo, Annagunn and Larsblog)
You'll pay $2.80 SG (about $2.24 US) for each helping dished out from any of the innumerable McDonald's Dessert Kiosk outlets scattered all across the city. That is, of course, if you love durian… there's no middle ground when it comes to the "(stin)king of fruits." Try bringing your Durian Crunch McFlurry into certain hotels or onto Singapore Mass Rapid Transit trains? That just might cost you a caning.
Bubblegum Squash McFlurry – Australia & New Zealand
(images via: Brand Eating and Pretty Random)
Sweet-toothed fast-foodies fear not, the Bubblegum Squash McFlurry does NOT contain squash in any way, shape or form so Aussie & Kiwi parents can forget about sneaking some veggies into their children's diets. In fact, the word "diet" should not be allowed anywhere near this pink, white & blue confection concoction made from bubblegum flavored syrup and marshmallows mixed into vanilla soft-serve ice cream.
Cadbury Creme Egg McFlurry – Canada, UK & Ireland
(images via: Coloribus and Facebook/McDonald's Ireland)
You might think the McFlurry is as all-American as Mom's apple pie but it actually originated in Canada: a McDonald's franchise store in Bathurst, New-Brunswick first introduced the spoon-blended dessert in 1997. Canada continues to refine a distinct McFlurry identity with the Cadbury Creme Egg McFlurry. Coinciding with the appearance of its main flavoring feature, the Cadbury Creme Egg, the Cadbury Creme Egg McFlurry is usually available in most Canadian, British and Irish McDonald's stores during the annual run-up to Easter.
(image via: Out Is Through)
Not all stores in all regions add the Cadbury Creme Egg McFlurry to their menus, which can be frustrating to devotees of the sickly sweet chocolate-shelled fondant orbs in all their various permutations. How does one know they're such a devotee? Taking selfies with your long-sought sweet treat in foreign locales like London (England or Ontario) is a pretty good indication.
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Study in the USA - Utah
Walden University
Approximate Cost: $10,610.00
At Walden, we believe that knowledge is most valuable when put to use in organizations, communities, and families. We offer over 65 online degree programs with more than 330 specializations and concentrations, all designed to help professionals gain the knowledge they need to have a…
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Approximate Cost: $39,170.00
International Students: 127
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Eriez's HydroFlow permanent magnetic and rare earth coolant cleaners are designed for use with surface grinders, gear grinders, honing and lapping machines, milling and drilling machines, and other equipment requiring clean coolant. The cleaners are said to maximize the life of cutting tools, grinding wheels, pumps and coolant fluids. Radial-design magnetic circuits extract ferrous particles to help meet tolerances and improve surface finish in grinding and metalcutting operations. According to the company, the cleaners are easy to install in restricted spaces, and can be used on new or existing machines. Various models and capacities are available.
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SouthtownStar Athletes On Campus: Jeremy Saffold honored by Great Lakes Valley Conference
By Mike Walsh For Sun-Times Media April 5, 2013 9:10PM
Jeremy Saffold, Wisconsin-Parkside basketball. | Supplied photo
Article Extras
Updated: May 8, 2013 6:50AM
University of Wisconsin-Parkside basketball player Jeremy Saffold closed out his college playing career in memorable fashion.
The 6-foot-6 senior forward was named the Great Lakes Valley Conference Player of the Year for the 2012-13 season after averaging a GLVC-best 19 points per game overall and 18.2 points per game in conference play. Saffold is the first Ranger to be so honored.
The Hazel Crest native was second in the GLVC in scoring in league play, 13th in rebounding (5.6 rpg) and ninth in blocks (16). Saffold finished in double figures in scoring in 23 of the Rangers' 26 games, including two 30-point performances. He had a double-double Feb. 14 against McKendree, totaling 16 points with 10 boards.
The Homewood-Flossmoor graduate also was named to the National Association of Basketball Coaches NCAA Division II All-Midwest District First Team, as well as the Daktronics First Team All-Region for District 4.
Saffold, who is one of three Rangers in program history to finish with 1,500 points and 500 rebounds for his career, was one of three GLVC players to appear on the six-player All-Midwest District First Team.
Saffold finished his career at UW-Parkside with 1,573 points, good for fifth on the school's all-time scoring list.
Mentioning Mitch
Marian University (Mich.) athlete Mitch Kriz (St. Rita) was chosen to the 2013 All-Midwest Collegiate Hockey Association team.
Kriz, a senior defenseman, finished the season with six goals and 11 assists for a career-best 17 points. His points total was good for third on the team and fourth in the league among defensemen.
Kriz also was one of eight Marian hockey players named to the Academic All-MCHA Team. For Kriz, this was the second time he was recognized for his scholastic success.
Talented Tiger
Hillcrest graduate Kellen Thornton received two honors as he finished his career as a member of Tennessee State's basketball team.
Thornton, a 6-8 senior forward, was chosen to the All-Ohio Valley Conference Second Team. Thornton led the Tigers in rebounds (8.1 rpg) and field-goal percentage (.537). He was second in scoring (15.8 ppg), third in assists (35) and steals (31) and fourth in blocks (22).
Thornton also was named to the OVC's five-man All-Tournament Team as Tennessee State's lone representative.
In the Tigers' two tournament games, Thornton averaged double digits in points (18.5) and rebounds (10.0), leading TSU in both categories.
In an 88-75 victory over Morehead State, Thornton scored 15 points on 7-of-14 shooting and had eight rebounds.
Thornton made 10-of-18 shots for a team-high 22 points in an 82-73 loss to Belmont and also grabbed a game-high 12 rebounds.
TSU has had a player named to the All-OVC Tournament team in consecutive seasons.


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Book your room at Piao Home Inn Beijing Dongsi
Economy Double Room, No WindowsMax Occupancy: 3 guests (up to 2 children, 1 infant)
Economy Room (Special Rate)Max Occupancy: 2 guests (up to 1 child, 1 infant)
Economy Twin Room, No WindowsMax Occupancy: 2 guests (up to 1 child, 1 infant)
Standard Twin RoomMax Occupancy: 3 guests (up to 2 children, 1 infant)
Standard Double RoomMax Occupancy: 3 guests (up to 2 children, 1 infant)
Hotel with a business center, in Beijing (Dongcheng - Wangfujing)
This hotel is located in Beijing (Dongcheng - Wangfujing), close to National Art Museum of China, Forbidden City, and Wangfujing Street. Also nearby are Lama Temple and Bell and Drum Towers.
Hotel Features
In addition to complimentary wireless Internet access, Piao Home Inn Beijing Dongsi provides complimentary high-speed (wired) Internet access, a business center, and a 24-hour front desk.
Room Amenities
Guestrooms have complimentary high-speed (wired) Internet access, air conditioning, and coffee/tea makers; rooms also include desks and slippers.Information missing or incorrect? Tell us!
At your hotel
At your hotel
Public areas are equipped with complimentary high-speed wired and wireless Internet access. This hotel offers access to a business center.
- Luggage storage
- Elevator/lift
- Total number of rooms - 86
- Number of floors - 4
- Number of buildings/towers - 1
- Free wired high-speed Internet
- Year Built 2008
- 24-hour front desk
- Business center
- Free Wi-Fi
Stay connected
Available in all rooms: Free wired high-speed Internet
Available in some public areas: Free Wi-Fi , Free wired high-speed Internet
In your room
- Rainfall showerhead
- Television
- Coffee/tea maker
- Daily housekeeping
- Phone
- Private bathroom
- Complimentary toiletries
- Desk
- Iron/ironing board (on request)
- Blackout drapes/curtains
- Slippers
- Shower only
- Hair dryer (on request)
- Air conditioning
- Free wired high-speed Internet
The fine print for Piao Home Inn Beijing Dongsi
When you arrive
Minimum check-in age is 18
Check-in time starts at 2 PM
When you leave
Check-out time is noon
How you can pay
You need to know
Extra-person charges may apply and vary depending on hotel policy.
Government-issued photo identification and a credit card or cash deposit are required at check-in for incidental charges.
Special requests are subject to availability upon check-in and may incur additional charges. Special requests cannot be guaranteed.
No rollaway/extra beds available
No cribs (infant beds) available
No pets or service animals allowed
We should mention
Only registered guests are allowed in the guestrooms. No pets and no service animals are allowed at this property.


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My 18 year olds name!by shannoncortese
my daughters name!by sjohnston1415
This is my name!!! I love it but i won't be naming my daughter like me. Adriana has become too much of a popular nameby a3ch1307
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I chose this name for my daughter (3yrs old), only i spelled it differently to be unique...Adreianah...and she loves it...and i think its perfect!!!by anah7118
Ditto! I really like it, especially coming from a big Italian family :)by cleets7
I absolutely LOVE this name! :)by adrimdc >> View all comments >> Collapse


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- Rangers Report - http://rangers.lohudblogs.com -
Post-game interviews
Posted By Carp On February 9, 2012 @ 10:49 pm In Hockey,New York Rangers,NHL | 14 Comments
No update on Ruslan Fedotenko, but the Rangers were not happy about Dominic Moore's shoulder-to-head hit in retaliation for Fedotenko clobbering him along the wall. John Tortorella wouldn't comment on it, other than to say that that his team shouldn't be happy about it.
Here's the post-game stuff.
John Tortorella:
Ryan Callahan:
Brad Richards:
Brian Boyle:
Brandon Prust:
Article printed from Rangers Report: http://rangers.lohudblogs.com
URL to article: http://rangers.lohudblogs.com/2012/02/09/post-game-interviews-17/
URLs in this post:
[1] here: http://www.adobe.com/shockwave/download/download.cgi?P1_Prod_Version=ShockwaveFlash&promoid=BIOW
Click here to print.


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This Week in PetroleumTHIS WEEK IN PETROLEUM REPORT RELEASE - February 9, 2011
This Week In Petroleum
The Art of Understanding Weekly Variations in Product Supplied EstimatesReaders who follow the U.S. Energy Information Administration's (EIA) weekly product supplied estimates for gasoline, distillates, kerosene-jet fuel, residual fuel oil, and propane in the Weekly Petroleum Status Report (WPSR), could be tempted to read too much into the week-to-week fluctuations reported for those products. For example, does a one-week increase in distillate product supplied of 400,000 barrels per day necessarily indicate that the Nation's consumption of distillate fuels has suddenly skyrocketed compared to the prior week? Maybe, but not necessarily. This issue of This Week In Petroleum highlights some of the factors that underlie EIA's weekly product supplied estimates to help readers better understand why some products may show relatively large weekly swings and suggests a broader, more relevant context for considering these estimates. . . .
Posted: February 12, 2011
More Government & Politics »


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Mike Weir: Triumph and Tribulation
Mike Weir looks back on the ups and downs of his career, including his 2003 Masters victory.
© 1995-2014 PGA TOUR, Inc | All Rights Reserved.
PGA TOUR, Champions Tour, Web.com Tour, and the Swinging Golfer design are registered trademarks.
Web.com is also a registered trademark used here with permission, and used in the Web.com Tour logo with permission.


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Clerkship Education
Providing Patient Care
"I think the joy, the ecstasy of taking care of patients is something unlike any other. That's why most of us went into the profession of medicine: to take care of patients and to be their doctors."
Cyril Grum, M.D., Clinical Director, Third and Fourth Years.


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College Ministry keeps young Antiochian Orthodox students close to the life of the Church after they leave their home parish to attend college. In support of pan-Orthodoxy, much departmental energy is channeled into the more overarching Orthodox Christian Fellowship (OCF)—a campus group for Orthodox college students from all jurisdictions. Nevertheless, the College Ministry believes in staying personally connected to students who come from Antiochian Orthodox parishes. It is therefore crucial for our ministry for each parish to kindly send us the contact information for all of their young parishioners who enroll in college each year. Only by keeping our database complete and up-to-date can College Ministry effectively promote OCF events and keep in touch with students through care packages and e-newsletters.
College Student Database
The Orthodox Christian Fellowship (OCF), the college ministry of the Orthodox Churches in the United States, is developing and maintaining a database of all Orthodox college students. The purpose of this database is to assist the church in keeping our students connected to Christ and His Church. Students that are part of the database will receive regular communication from OCF regarding programs and ministries (i.e. College Conference, Real Break) that they may experience. Their contact information will be shared with the OCF chapters of the schools they are attending and/or the closest Orthodox Church as a means of offering support and encouragement to students while they attending school. We ask that you visit the OCF webpage to submit your college student's information. Let's keep our young people connected to Christ and His Church!
Registration Opens: February 2015 College Lenten Retreat
Come enjoy a weekend of spiritual retreat and fellowship with other Orthodox Christian college students. We will have discussions, daily services, and conclude the weekend by celebrating Sunday of Orthodoxy together! Registration is now open!
- Please register online at www.avcamp.org
- Cost is $95, including all meals, lodging, and activities, to be held at the Camp (bring own bed linens/sleeping bag, pillow, towels, and toiletries)
- If you have questions, please e-mail Chris Shadid at firstname.lastname@example.com or call the camp office at 724-238-9565, ext. 505
- Download the flyer
Registration Opens for College Conferences and Real Break Program
Brookline, MA (Orthodox Christian Fellowship)
Each year during Christmas break, Orthodox Christian Fellowship's (OCF) College Conferences host hundreds of college students from across North America for four days of fellowship, prayer, and presentations offered by dynamic Orthodox speakers. This year's conferences, held at the Antiochian Village in Pennsylvania and St. Nicholas Ranch in California, will take place from December 27-30, 2014. The theme is "but you are a chosen generation" (I Peter 2:9). For information about scholarships and registration, visit the OCF's website page for the Conferences.
Registration is also open for Real Break 2015, the OCF ministry alternative to the typical collegian's spring break experience. Built on a foundation of fellowship, education, worship, and service, Real Break provides students the opportunity to travel to another state or country to participate in ministry, while also cultivating relationships with like-minded peers.
Appeal to Connect Orthodox College Students to the Orthodox Christian Fellowship (OCF)
A letter from His Grace Bishop Gregory of the American Carpatho-Russian Orthodox Diocese, liaison from the Assembly of Bishops of the U.S.A. to the Orthodox Christian Fellowship (OCF), concerning the Church's joint ministry to our Orthodox college students:
Dear Reverend Fathers:
As many of you know, the loss of our Christian youth is a staggering problem today in our country. Statistics show us that more than 80% of our young people are graduating high school, going to college and never returnlng to their faith group. l do not mean their parish or community, but their faith. In other words, more than 6 out of 10 Orthodox young adults will abandon Orthodoxy. This is a huge challenge for all of us.
As the official campus ministry of the Assembly of Canonical Orthodox Bishops of the United States of America, Orthodox Christian Fellowship (OCF) works on behalf of all Orthodox to connect students to Christ and His Church during college. Through its campus-based chapters, regional events and programs such as College Conference and Real Break, OCF engages Orthodox college students across the continent in fellowship, education, worship, and service.


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Tuesday in photosOct. 23: Usain Bolt, Taylor Swift, farm to market
3 of 16
A tourists river boat sails on the Seine river, between the Pont Neuf, background, and the Pont des Arts, foreground, in Paris,Tuesday Oct. 23, 2012. (AP Photo/Remy de la Mauviniere)
Photo by Remy de la Mauviniere
Photo by Remy de la Mauviniere
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As if it were fig jam, the density of this PX moves slowly across the palate, filling every corner of the mouth with its exuberant flavors and sweetness. A touch of smoke appears toward the midpalate, lending a delicious balance. A wine to serve over vanilla ice cream.
(6/ 2003)
Thick and potent on the nose, with aromas of prune, cola and fig. Feels dense and syrupy, with dulce de leche, cocoa and integrated citrus flavors. An unbridled winner with richness, length and raw value; how many $15 wines rank this high? Not many.
(4/ 2012)
Prune, bittersweet chocolate and plum eau-de-vue notes are wrapped together in this thickly layered and velvety version. Warm Christmas pudding and toffee accents line the finish, with a flicker of date lending definition. Drink now. (Web-2013)
Below is a listing of the wine review scores we frequently reference in our notes. While these sources remain an excellent source of information, we always recommend that you trust your own palate. Scores in these publications often represent the personal taste of an individual critic, which may not always coincide with your own. We have a huge team of excellent wine professionals that can match wines you've had in the past with new arrivals that meet your flavor profile.
The item you have chosen is not in stock in our retail stores or within our main
Lustau Dry Amontillado "Los Arcos" Solera Reserva
Lustau "San Emilio Solera Reserva" Pedro Ximénez Jerez
Tio Pepe (Gonzalez Byass) Fino Sherry
Rare Wine Company Historic Series New York Malmsey Madeira
Cossart Gordon 5 Year Old Bual Madeira


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SodaStream International's CEO Discusses Q2 2012 Results - Earnings Call Transcript
The strong balanced growth we achieved in the U.S. during the second quarter is evidence we are successfully executing on our dual strategy, penetrating more households to create a larger user base and generating increased activity among existing users.
Western Europe posted solid gains with second quarter revenue up 25% or 17% excluding the benefit from the convergence to direct distribution in the Nordics which occurred in the first quarter of 2012. We continue to experience healthy demand in our established markets led by Germany and the Nordics. The fact that these large established markets are helping drive growth in our oldest region is further validation of our brand and products and underscores the sustainability of our business model.
In newer markets like France and the UK growth is coming from both soda makers and consumables as we're penetrating more household and generate more user activity much as we are doing in the U.S. We did experience softness in Italy during the second quarter; our distributor who manages a range of products besides SodaStream is experiencing some difficulties.
Read the rest of this transcript for free on seekingalpha.com
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Rusko – ASDA 2 (Radio Preview)Posted Apr 21, 2011
Brand new Rusko Joint leaked on the radio…… so the quality isn't perfect, but it's a great
Brand new Rusko Joint leaked on the radio…… so the quality isn't perfect, but it's a great
The KRFTKDS, pronounced "Crafty Kids" are down from 3 members to 2. I'll let you know the story when I talk to them,
Domo Genisis from "Odd Future Wolf Gang Kill Them All" just dropped this joint "Cashmere" for what is
Reggae Dub Trak for 420. Like FRESHTRONIC on Facebook (right over there) -> Brown and Gammon – Gwaan Plant Refix by Brown and Gammon
Ugly Disco takes Skrillex's "With your Friends" and produces a chill melodic remix. Not as hard as the normal Skrillex
Dj eSenTRiK drops a nice In The Morning/Flava in Ya Ear(remix) mashup with j Cole, Drizzy
Love this remix by "The Rockstars." They are a production slash songwriting DUO that throw down remixes
Shield Your Eyes AKA Dan Wagner is an up and coming DJ/Producer from Chicago, that has a pretty impressive
Donald Glover is an actor, comedian, and a Rapper. He's kind of like Jaime Fox, but relevant. This new Remix is already on heavy
Let's be honest here for a minute. Mikey aka "Sir Michael Rocks," doesn't have the best flow, but his style is sick. Either way, this Wiz


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Better Living Products 762 AVIVA Dispenser II
Product Description
This Soap Dispenser by Better Living Products comes in a chrome finish.
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