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The best gifts are the ones you gift yourself. It's the big 30 for me today. Feeling blessed for every experience I've had and here's to many more spent with you. xtalasoubra31938One of the best granolas I've had in Dubai... Mmm :)talasoubra1898Starting with coffee on the creek...talasoubra1768Long week equals beach weekend... :)talasoubra1588Photographing for @jambarco this morning... :)talasoubra23614Morning bagel... Enjoying the beautiful weather. xtalasoubra2305We always start off healthy... ;)talasoubra18016Espresso and bikes... :)talasoubra1567Hey 2015! I wish everyone a lovely year ahead filled with love, health and family.talasoubra1936SITES I ADORE
Category Archives: Dinner Escapes
Dinner Escapes
This past year has been a period of Renaissance, a renewed interest if you will, for the Arab Cuisine. No longer a product of street food or something reserved for the home, but rather a cuisine that has been heightened to the trendy and the fine dining.
Starting with Qbara, now S'wich and I foresee many more to come.
Newly opened in Dubai Marina, S'wich is redefining the classic Shawerma and conveniently delivering it to your doorstep.
Stepping into their humble space, a delivery outlet with two tables, I luckily catch a seat while another diner departs.
Looking through the build-your-own-menu, possibilities range from the ultra gourmet, truffles and veal, to the classic pickles and chicken.
Leaving nothing to chance, rather than building my own, I opt for S'wich's signature duck Shawerma to objectively test their strength.
A combination of duck, lettuce, garlic and fig paste warped in homemade saj bread. I take a bite, sweet sauce is left at the corner of my mouth which I happy lick away. Not the greatest admirer of duck, though this duck is different. It's not duck-y, but light and the fig sauce makes everything splendid.
I take a bite of the Cucumber and Cabbage Salad and am left under whelmed. Swiftly S'wiched (did you catch that…) with the Quinoa Clementine salad, my taste buds are again appeased. The Clementine, onion, tomato and cranberry make for an energetic salad.
Don't forget your sweet potato fries!
I've heard a friend comment that they enjoyed the Shawermas prepared at S'wich but confessed that he felt they were not Shawermas but wraps. That's the underlying matter why it took the Arab Cuisine so long to get trendy. Arabs enjoy tradition and food prepared the way their mother did. Altering the status quo would just be a question of "But Why?"
I on the other hand, love what S'wich has created, a modern take on classic favorites and it's about time. And here's to a more modern take on other pressing aspects of our lives in the region.
Currently delivering to New Dubai, soon to Down Town and later as a dine-in outlet. Looking forward to ordering many more Shawermas when they land in my part of town.
LOCATION Marina Views Tower
OPENING HRS. 11 am to 11 pm
CUISINE Modern Shawerma
WEBSITE S'wich
A Craving Fix
The Counter Burger
What is it with women and loyalty?
Women have an exceptional ability, inclination rather, to be loyal and in most cases when it's not due.
Whether to her man, her Company or even her favorite restaurant.
An inherent gene that seems to have been overlooked in her counterpart.
A weakness?
As first glance, yes.
But it makes our passion for that perfect dish, that deal we just secured or that spot, that couch we love so much more deep.
There's nothing more honorable then loving with depth.
I am loyal.
When the clock strikes 12 am I know there is only one place I'd want to be, always. And that's Elevation Burger.
With the surge of burger joints around the city, I pass most of them off as not good enough to even sample.
Although with the hype of The Counter Burger and in the name of restaurant reviewing, I find myself seated at a booth ticking my way through building my own burger.
Side order of fries, chilly and guilt – tick.
An interesting selection of both classic and unique toppings ranging from blue cheese, guacamole and onion rings.
They arrive plump and looking their best for first impressions.
That first bite is new and by default exciting.
Stacked too high I would say and the bread beautifully shiny but doesn't melt how I like it to.
And at the end a portion of the burger is left uneaten. Not because it isn't appetizing but because it isn't that perfect size.
The chili and onion rings are spot on.
I thank the Counter Burger for a delicious first date. But then say it's not you but it's me and we could never be, we just didn't click.
The clock strikes 12 am, and I'm in his arms again, on that couch [booth], having my usual favorite Elevation burger and I couldn't be happier.
Yes, I am woman, I am loyal, hear me roar.
LOCATION The Beach JBR
OPENING HRS. 10 am to 12 am
CUISINE Burger
WEBSITE The Counter Burger
The Beach Burger Spot
There's no doubt that the Vida hotel has done an excellent job in reigniting the ghost town that was once Qamardeen Hotel with the introduction of La Serre, Picnic Brunches and now Toko, a new trendy and upscale Japanese restaurant.
There were scandalous whispers before the opening of Toko that they poached someone from Zuma to start Toko as they did someone from LPM to start La Serre.
Upon my arrival I do ask the manager on deck " So where are you chefs from?" He diplomatically responds, "That is private information but the majority hail from Japan."
If your wondering, Toko is not a homegrown concept as is La Serre, but a franchise from the beautiful costs of Australia and we love everything Australian.
Walking around the restaurant the mood is sophisticated cozy, brown wood interiors, nothing overbearing true to the culture Down Under. Two main features distinguish the space, an open kitchen to make any foodie smile and a terrace laced with Japanese umbrellas.
We take our seats and comb through the extensive menus. The extensive menu business seems to be the case across all Japanese restaurants such as Zuma, Sake, Tomo etc. Granted the Japanese love their options, but how about a one page Japanese menu? Any one? Any takers?
Ten minutes and a tedious selection later our orders are made and my drink arrives to replenish my energy. A beautiful creation in theory, lychee and passion fruit, but in reality the cocktail falls short.
First come the edamame and miso soup, check and check.
Next, the Tuna tartare, and not just any, the kind of tartare that comes with fresh shavings of truffle. Lighter then a steak tartare my dinner dates comments that she could have this for breakfast, lunch and dinner and I agree.
The eggplant meso follows, with the light flavors that preceded the heavy and overly sweet eggplant disappoints.
I have strong appreciation for soft shell crab and it's a dish I constantly order. When our plate arrives, I let out an "Oh wow!", it's the first time I see and experience soft shell crabs of that size. Duking the grab legs into the wasabi sauce and then into my mouth is wonderful.
Our spicy tuna makki, prawn nigiri and shishito peppers are adequate but we both decide that on our next visit they would be reshuffled for something else on the menu.
Finally our Alaskan king crab, at AED 235 a plate, perfection is our anticipation. Taking a bite of the crab, it's juicy sauce dribbles down my chin. Juicy it is, but the crab had clearly been cooked in butter, which we find too over bearing. With a comment to the manager the king crab is swiftly taken off our bill and dessert made complementary.
Whisky foam, coffee ice cream and honey comb for dessert, not quite Japanese but hey there's whisky in my dessert, I like it.
There are hits and misses in the dishes we tried keeping in mind we only sampled 10% of the menu while the prices are nothing to take lightly. But the service, the welcoming of the space and the power of 2 excellent dishes will make me return. Enjoying quality fusion Japanese no longer requires a side order of pretentiousness and dense crowds.
Oh did I mention the terrace?
LOCATION Vida Hotel
CUISINE Fusion Japanese
WEBSITE Toko
A Craving Quencher Restaurant
Sapori di Bice
One of the trickiest things a high-end restaurant can do is successfully open a casual dining spin off.
Why? Two reasons really…
Positioning the casual restaurant in a way that wouldn't cannibalize the high-end restaurant's business, i.e. offering a more casual experience at a more casual price tag.
And second, the price tag can't be too casual or else people will start to question the sensibility of margins at the high-end restaurant.
It's a fine balance that I believe Sapori di Bice has hit.
Sapori di Bice, as the name indicates, is a casual restaurant from the Bice restaurant group.
Bice, once a staple in the fine dining restaurant scene in Dubai, saw an unfortunately decline from the expatriation of heavy weight talent from them to Roberto's.
Bice seems to have faded away like red lipstick after a bowl of spaghetti Bolognese. A remanence is there, a pink shade if you will, but nothing compared to the bold red in it's heyday.
Its Friday afternoon and a friend and I are walking around City Walk on Wasel Road, investigating the mushrooming of newly opened shops and restaurants.
Shisha, pass, more shisha for heavens sakes, pass, desserts, pass, soul-less, pass, pass and pass. And then a flutter of Italian being spoken around the corner, I pear my head over and the white space draws me in.
After working up an appetite and spending a healthy amount on a new skirt in Sauce in the Hood, comfort food is in order.
Beef Carpaccio, spaghetti bolognaise and a café gelato for dessert please.
My surprisingly cute Italian waiter (attention, cute waiter in Dubai translates into an oxymoron) responds with, "Right away Miss, the spaghetti Bolognese is not on the menu but I will ask the chef to prepare something special for you."
Could it be, I ordered something off the menu and wasn't greeted with a deer caught in the headlights expression from my waiter?
The result, a smile and a thank you.
My beef Carpaccio arrives with a drizzle of truffle oil and slices of mushroom, both of which I feel there is no need for.
My specially prepared spaghetti arrives, I push away the Carpaccio to make room. Swirling my fork in the pasta, I create the perfect tightly wrapped bite sprinkle some Parmesan and take it all in. El dente, well seasoned and comfortable, everything a bolognaise should be.
Extra sprinkles please I say… A café gelato, maybe one of the best flavors created by man. Velvet-ty and lovely and with each spoonful my troubles and spending woes wash away.
A casual Italian that is not in a mall or in a Hotel, how lovely… Would I make a trip to City Walk for a meal at Sapori Di Bice? I'm not sure, but if I'm shopping or walking around that area, that's the only place I'd sit down for a bite.
The next dish to try, freshly roasted chicken.
But if we're speaking take away, I did make my way over to Sapori Di Bice just to pick up a couple of scoops of café gelato for a dinner date. How sweet it is.
LOCATION City Walk Wasel Road
OPENING HRS. 8am - 11 pm
CUISINE Italian
WEBSITE Sapori
A Casual Hit the Spot Place
Bu Qtair
By virtue of coincidence and by my obsessive compulsiveness towards daylight, my friends and I experienced a seamless Bu Qtair evening.
It's 3:58 pm on a sunny Friday afternoon on the shores of Dubai. My eyes closed, I lie on my towel with my toes in the sand and enjoy the sounds of the waves crashing onto the shore. Sublime, nothing could be more relaxing.
The clock strikes 4:00 pm and my beach bum persona washes away with the earlier wave as the general in me kicks in.
"Alright everyone up… to Bu Qtair we go!"
With two hours left till sundown, I hastily herd my friends over to their cars in order to capture our Bu Qtair experience in daylight.
Upon our arrival at 4:10 pm, the fishermen are weaving their nets, the cats are taking a snooze but no one is in site.
Inquiring with someone in the cabin, we are informed to return at 6 pm when the first order is made at 6:30 pm and no exceptions are made… not even if you say please… not even if you explain that you want to take photos… not even…. Anything.
After a leisurely stroll around Jumeirah, we return at sunset and already notice a queue starting in the cabin. As customer number 5, our male friend (hero) selflessly volunteers himself to stand in the ordering queue as we graciously and happily accept while we wait outside.
Fatigued from the beach and the walk around Jumeirah, my friend and I pop a squat on plastics stools.
"Serene… I need to put my camera down somewhere, lets just grab that table over there…"
As we move our stools over and make ourselves comfortable on the table, we notice in that short laps of time, the queue extending out the cabin and onto the road, with not a free stool or table in sight. Phew… good timing!
After enjoying the outdoor breeze and watching people from all walks of life join in, Arab, French, Pilipino, English and more our fish and shrimp arrive along with our side orders of rice, salad, sauce and bread.
Breaking into the dark crusted fish which reveals the ever so white and juicy meat is beautiful. As juicy as possible and yet not as fishy as anticipated each bite, though on plastic chairs and tables, is as luxurious as can be.
I adore fried everything, fried squash flowers to fried potatoes and fried dumplings, but I believe, one ingredient that should never touch the fryer is shrimp. Their meat is too delicate for harsh oils. And so, my attention is subsequently set on the fish.
The bread is extra fresh and warm. My bite, enclosing the juicy fish with the warm bread and drizzling the spicy tomato sauce on top… and repeat. Though I prefer a fresh tomato sauce to the cooked version… this version will do just fine.
By the end of the evening my friends and I can easily count around 250 people, which is incredible. Bu Qtair symbolizes something I love, if you offer quality food consistently, everyone will come.
Is it the best combination of flavors I have tasted? I'm not sure, I've had delicious fish at an Abu Dhabi fish market that I dream of, but I know that Bu Qtair delivers on one of the best food experiences in Dubai.
Eating along side the beach, in open air, a stone throw away from the fishermen themselves, on a sand pit mind you, makes it surreally on some level and an experience I wouldn't mind frequenting when ever possible.
Oh and they're happy to wrap up anything you haven't finished, so don't be shy and order as you please.
The Plan of Action:
- Arrive at 6 pm sharp.
- Ordering starts at 6:30 pm although you should start queuing at 6:00 pm.
- Have one person order and the others wait outside wile securing a spot to eat.
- Order your choice of fish and shrimp.
- Pop a squat on some stools even before the tables are set up.
- Once the tables are out, grab your stool and claim a table.
- When you're seated and have ordered your fish, a waiter will approach your table to make the order of sides being salad, bread and rice.
- Have fun, get your hands dirty and enjoy the fresh air and sunset.
LOCATION Jumeirah
CUISINE Indian Seafood
An Experience to Remember
Fraiche – #WatchThisSpace
This is strictly a #WatchThisSpace kind of post.
Fraiche recently opened (Soft Opening) in JLT in early July.
Stepping into Fraiche I notice the beautiful brickwork that surrounds the space which instantly gives it a warm vibe. Setting my eyes on the extra large communal table I smile, turn to the owner and say "I'll be pack on Tuesday... with some of my friends."
I usually like posting reviews only after official openings, but I couldn't help it. Here's a couple of snaps of the evening, full review to come as soon as they officially open - September I think.
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The D Bar and Grill
It's been quite a while since I've written something creative and I can see its effects in my financial reports for my banking job.
No longer is it a simple dip in company revenues by 10% but now its an extended explanation of how the rising price of steal and blossoming tulips in Holland had an effect on the company's sales figures.
To put an end to my ever-growing reports, I sat down this evening stretched out my fingers and said "Yalla go play" as I laid them down on my keyboard.
Walking into McGettigans on Sheikh Zayed road I'm greeted with the hustle and bustle of an Irish Pub, glasses cheers-ing, a live band and roaring conversation.
Climbing the steps, I reach the glass gates of the D Bar and Grill.
Stepping in to the D, its shhhh quiet, calm and cool. The manager Gabriel, angelically glides over and welcomes me to the restaurant.
"A tour my child?"
"Yes please." I respond.
Escorted around the restaurant I'm told that the wood used for the fit out was sourced from an old train station in the UK and the bar, made of bricks, was also sourced from a church in the UK. Adorning the walls are colorful quirky paintings that give a much-needed contrast to the heavy fit out.
Taking my seat I wait for my guests, its just four of us tonight, which is expected, it takes hard work and dedication climbing up the steps and reach the gates of the D Bar.
On their arrival, our orders are taken, a cheers is made and our dinner begins.
To start a beetroot Beetroot & Dill, Horseradish, watercress & Irish soda bread arrives.
Stunning colors is what I take in first. Bright green, with deep Bordeaux against a white canvas. I adore beetroot but it was a sudden enlightenment. I remember hating it as a child and suddenly loving one bright Sunday morning. The trick to a successful beetroot dish is the right amount of dressing, which the D has nailed. The earthy beetroot, fresh watercress and mellow creamy cheese are perfect.
I'm never pulled towards duck. Is it a question of habit, or non-habit? Or is it a question of flavor? Either way, no one at the table selected the duck, therefore by default, a rare hazard of my job, I select the duck.
My duck breast spiced red cabbage, endive, turnips & fig jam arrives beautifully presented and not as fatty as I remember, the fig jam makes all the difference. I happily finish my plate, but have I converted? I still think duck is a sitting duck kind of selection for me.
And on to dessert. My favorite cake from my childhood is not birthday cake or a cup cake or even an ice cream cake, no it's an Opera Cake the only kind of cake I used to eat.
Sliding my fork down the cake, memories of pointing out the cake to the vendor come to my mind. Having a taste of the bite, I smile but believe there should be more cream. I move on to a delicious cheese platter to end a heavenly meal.
Finishing off our lovely meal we do notice that we still are one of the few people at the D which made me remember Mark Twain, who loosely mentioned Go to D Bar for the climate and McGettigans for the company.
I have returned since and had another impressive meal at the D although this time in the company of one more table, slow progress I guess. D offers good food, at an interesting venue but lacks in terms of ambiance. Maybe it's a question of time before more people to start walking through their doors. Either way, I'm counting my blessings that the D is right next to my house.
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LOCATION Trade Center
CUISINE International
WEBSITE DBarandGrill
A Craving Quencher Restaurant
I love my Uncle. In more ways than one, he is one of the first people to influence my pallet.
He grew up in a town called Ain Al Saydeh in one of the low mountains of Lebanon. During his early days, everything was done by hand and according to tradition.
Everything was seasonal. Peaches were eaten during summer, chestnuts in winter and if they were lucky the figs, the really good golden figs, would last until September.
When it comes to food, some people may call him difficult or finicky but I don't see it that way. He has tasted food before mass production and before organic was a trend, when it actually was the norm.
When you've tasted that, why settle for something less? I'll always praise him for wanting the best, the best of not necessarily the most expensive, not lobster, not oyster but jut the best tomato, the best cut of meat or the best nectarine.
Apart from his passion for food, my uncle has a knack for quotes. Any situation that arises is a chance for him to dispel his wisdom through a quote or poetry, which I love.
After having dinner at Caramel, some of my favorite quotes of his resonated with me.
"Jack of all trades, but a master of none."
Being a successful restaurant that offers an international cuisine may be one of the hardest things to master. Recipes can be copied, distributed and implemented but you always know that something is lacking; the know-how that only comes from a mother or a culture.
I do commend Caramel for offering such a wide variety of food.
For starters we have spicy tuna rolls, Chinese chicken salad and crispy eggplant. The eggplant is battered, deep-fried and doused in the thickest sauce possible. Is there even eggplant left in this dish I ask myself?
Pull back and let the eggplant shine through, roast it on the grill, drizzle some pomegranate sauce with a touch of garlic and you're golden.
Of the three choices the Chinese chicken salad is the most preferred, light and fresh.
For mains we have braised hammour, petite fillet and marinated half chicken. The petite fillet is served in three thin pieces cooked to medium well. I would have preferred one large piece where I can really enjoy the center of the steak.
As for dessert we have pumpkin cheesecake and dark chocolate fondant. Contrary to my dinner guests, I really like the cheesecake, it's light and fluffy and reminds me of Thanks Giving. As for the dark chocolate fondant, melted chocolate, how can you go wrong with that?
I always like recommending something at the end of my reviews, not as a restaurant owner, not as a chef and not as a critic but just as a paying customer.
I have noticed that several things on the menu are fried, cheese filled, or heavily sauce drenched. Scale back, go for something fresher, lighter and more contemporary. They may say their food is comfort food but there is something called dated comfort food.
"Live and Let Live"
One of my favorite quotes from my uncle is "live and let live". No matter where you're from, what religion you are, what culture of beliefs you hold I respect that them and I wouldn't try to change them.
I may be one of the most liberal people you can meet. I am all for basic freedoms of expression.
I grew up in Saudi Arabia which ment I was required to wear a black abaya when I was in public. With respect to their culture I did, and never nagged about it for I was a guest in their country.
But to this day when someone enforces a dress code on me, its something that I can't and wont accept because it's a basic freedom that I enjoy expressing.
Keeping that in mind, I do have to make a comment about the uniforms for the beautiful Caramel hostesses. They're short, low cut and have a slit up to there, is that a bit much? I always hear my guy friends talking about the Okku hostesses, statuesque and dressed in long elegant black dresses. Just something to think about elegance trumps everything and is truly remembered.
"Lets do the Twist"
Though a man in the later part of his life, my uncle is usually the star on the dance floor. As a teen in the 60s no one can do the twist quite like he does.
I love the music at Caramel! While we were having dinner, the DJ was playing some of my favorite old school Hip Hop songs. Song after song I would be taken back to my teen years, in a house party giggling with my girl friends. So thank you for the beautiful memories.
"Yalla min Shoufkon" {Alright, we'll see you in Arabic}
Caramel is perfectly located at the heart of DIFC, I would return for the beautiful setting and lovely music, not so much for the food, but hey, everyone has their strengths in life!
OPENING HRS. Sun-Thu 11-2 Fri-Sat 7-2
CUISINE International
Old School R&B Spot
I love my #FIODT dinner guests, and I'm extremely proud and happy to call them all mine!
They are a discerning bunch really. Out to discover the new and unknown. Not everything cuts it for them, no, they turn their noses up at commercial places that have no soul and I love that. They even call me out on restaurants that aren't adventurous enough, which I agree, but Fork It Over Dubai has to cater to everyone.
When news got out that I was hosting my #FIODT dinner at Shogun, a hidden gem in Ghurair Center Deira, the table was fully booked / over booked in a span of hours.
I had 17 guests ready to venture down to Deira and taste something real.
One of my favorite things about Shogun is that it caters to both Korean diplomats and young nationals that are looking for a taste of home.
Stepping into Ghurair center, down the hall, up the elevator and to the left, we finally step into Shogun. A small step for mankind, but a giant leap into a different Dubai.
Shoes off as we make our way into our semi private room where the table is set, the grills are ready to go and my guests arrive one by one with a giddy smile on their faces in anticipation of dinner.
We begin with Kimchi, traditional Korean dishes made of vegetables with a variety of seasoning. Whenever I have Kimchi, I tend to gravitate to my favorites of cabbage and cucumber. Bringing the Kimchi to my lips I feel its cool temperature but then its hot kick which I enjoy experiencing most about Kimchi.
A word about tofu, it's only as good as what you put on top of it or in it, any one who says they love tofu because of tofu is lying. Taking a bite of the Saeng Tofu, fresh Tofu topped with Korean chili dressing, the contrast between the spicy chili sauce and neutral tofu makes for a damn good combination. My eyes widen, as my chopsticks reach out for seconds, that's a first!
An assortment of egg battered vegetables and shrimp catch my eye, I take a pick and experience the over powering taste of egg in the mixture. Dubai eggs are tricky, they're very pungent, I would suggest something to kill the egg-iness of the batter.
Chopsticks in hand, I pick up a piping hot dumpling and take a bite, the crispy dough harnesses the juicy and tender meat on the inside, more for me please!
I have a feeling that Zuma ruined black cod for all restaurants. I know that any cod dish consumed is subconsciously compared to Zuma's. Before the meal started, the owner tells me that Koreans do cod, Undaegu Gui, better than anyone else.
When the cod arrives I'm excited, the soy sauce is poured over the horseradish and its time for a taste.
Zuma may finally have some competition. It's a crispier take on the fish, which is something I welcome and the horseradish and soy sauce elevate the charred smokiness of the fish. Well done.
The Dolsot Bibimbab, rice mixed with assorted pre cooked vegetables, egg yolk and chili sauce in a sizzling stone pot is put on our table. The chili sauce is added, all the ingredients are mixed and taste is taken. Initially worried that the egg yolk will over power the dish, it elegantly dissolves into the ingredients, the mushroom on the contrary proves to be the most powerful flavor, too overpowering maybe.
And finally the grills are fried up, one then two then three. The beef spare ribs and shrimps are placed on our table. In accordance with tradition, we first massage the grill with an onion in preparation for the meat. The beef spare ribs are gracefully unwrapped onto the grill as welcome the sound of sizzling meat. 5 minutes on the cloc, tongs in one hand and scissors in another, the meat is cut into portion size pieces and given a final turn on the grill.
Lettuce, meat, kimchi and a peanut based sauce; rolling action followed by popping in mouth action. Crispy, cold, hot and a touch spicy. The meat is tender and one of the perks of self-cooking, is it's cooked to my liking. I don't get as much marination flavors as I want, but still it proves to be a delicious bite.
The delicate shrimp comes next, only a touch on each side and its ready to go.
I sip on my chilled cinnamon tea, which sparks memories of Christmas while discovering my sweet bean vanilla ice cream. After a bite or two my spoon subconsciously maneuvers around the beans and goes straight to the ice cream.
The highlights of the meal include the kimchi, fried duplings, chili tofu, cod and everything self grilled. Dining at Shogun was a true experience that everyone enjoyed. There was passing of plates, discussion of how to grill meat the right way, tastings of new flavors and most of all laughter. A good dinner experience always puts people at ease and brings out the joy in them. A lovely example of a destination restaurant.
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LOCATION Al Ghurair Center
OPENING HRS. 12-2:30, 6-11pm
CUISINE Korean
Ur Korean Hidden Gem
I just noticed that the latest trend for the restaurant scene in Dubai is South American. We have welcomed several restaurants such at Maya, Fuego, Café Habana and Frevo all with open arms, after all who can resist Latin flavors?
When someone tells me they live on the Palm, I think of speed bumps and early morning traffic. When someone tells me about a hotel on the Palm, I think of the romance of a near by escape. Technically off the coast of mainland Dubai, hotels on the Palm assume the role of a several hour vacation.
The newly opened Frevo hit both marks of a South American restaurant, Brazilian actually, and a location in the Fairmont Palm, so a table by default is booked, 12 guests join in and et voi-la a FIOD Tuesday dinner is ready to go.
Entering the Fairmont Palm, I have to admit, I did expect something a touch more luxurious, although in true Fairmont form the hotel is traditional to sophisticated chic.
Walking into Frevo the live music greets me and starts easing me into the sounds and hence flavors of Brazil. Doing my tradition lap around the restaurant, I stumble across a diagram of a cow and get an impromptu lesson from a chef informing where each cut of meat comes from.
We take our seats on the Terrace to enjoy the beautiful weather as the waiter informs us how dinner will unfold. First comes soup, then salad, several cuts of meat and chicken followed by dessert.
The beef broth soup with white beans arrives in a cast iron pot and is places at the center of the table to be served individually by the chef. With my soup served, I break off a piece of bread and a slam-dunk it into my bowl to soak up all its flavors. My bread pick is the onion roll which tastes exactly like onion soup (Tip #1).
I walk over to the salad station, and queue up for the Saladista to make me a tailored salad. After realizing how long it would take to reach her, I say "Maybe next time Mrs. Saldista" and peruse the already made salads (Tip #2). Some of the most interesting include a carrot and coconut salad and grilled hearts of palms.
The soup and salads have been taken care of and now, finally its time, with one click of the button, the Frevo Call for Meat Beacon is turned from red to green signaling to he kitchen to let loose on the beef.
And it begins, Beef Rib Eye,
Rum Beef (Picanha),
Flank steak,
Strip Loin, Boneless Short Ribs,
Tri Tip,
Top Sirloin,
Lamb chops,
Leg of Lamb,
Chicken Drums and
Chicken thighs. With the sheer amount of choices don't fill up on soup or salad and PACE YOUR SELF! (Tip #3)
The chef brings the extra large skewer of meat to the table and shaves off a section for me to grab with my personal tong. The first cut of meat is the sirloin, and as I am seated at the head of the table, I get the first shaving. A bit too well done for my liking I think. When the next round comes along, I know to ask him for a cut more towards the center of the meat (Tip #4).
Sampling the sides I pop a deep-fried banana into my mouth, crispy on the outside, and warm and soft on the inside. It's a delight but I question, have we reach dessert already?
The cuts of meat come and go, I gracefully accept a slice, pour on some beautiful spicy Gaucho Beef jus and enjoy, pleasant chitchat if you will, until the Rum Beef Picanha arrives where an in-depth love story unfolds. Cooked they way I like it, medium to medium rare and melt in your mouth bite after bite. The dilemma soon unfolds of, I'm too full but I want/need another piece. For next time, I'm going to start with the Picanha (Tip #5).
If you enjoy your life spicy, ask for the super spicy tomato based sauce to go along with your cuts of meat (Tip #: 6).
And finally, the grilled pineapple, a refreshing choice after the prolonged meat opera. Taking a bite of the fruit I do wish they cooked it longer. The pineapple is composed of such rich sugars that cooking it until the edges get caramelized is a MUST.
Even after skipping a couple of rounds of meat, I surrender and say no more, I push on the Frevo Call for Meat Beacon to turn it red and sit back on my chair. Happy that I arrived in a cab, I know my ride home will include some dosing off (Tip #7).
Buckling my self in the car, I close my eyes and wonder. I'm sure when they were creating Frevo they though, lets put everything people enjoy into one concept.
A button for stop and go, a Saladista, a chef who pours your soup, a live band and meat that gets cut at your table. Is that too gimmicky?
Frevo has good quality food so they shouldn't worry about scaling back on the gimmicks and just let the food shine through.
On more than one occasion the meat was over cooked while the pineapple was under cooked, minimal tweaks that can greatly enhance the dining experience.
Oh and one more thing, on weekends they serve shrimp and lobster, which is a bit unfair. I believe weekday dinners sacrifice more to be at the restaurant so I, I mean they, deserve their shrimp.
Alas, a solid value for money meal which I always respect, a touch too much on the gimmicks, but hey if you like that you know where to go.
Powered by Restronaut.
LOCATION Fairmont Palm
CUISINE Brazilian
WEBSITE Frevo
Ur Gimmicky Carnivorous Spot


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Hi All,
My neighbour, who lives next to a gas station, recently cut down some dead trees along the shared property line. We suspect, given the fact that the gas station has been around since the 1920s, that the ground is contaminated and the trees have soaked up decades worth of oil, gas, diesel, and other fossil fuels and made the inside of the tree pink. I've posted a link to some pics below. Can anyone confirm if this is in fact gas? Would anyone know the name of the disease? Is this the likely reason for the tree's death? It was an old Elm tree..... (no, it's not likely beetle-borne Dutch Elm disease). http://imgur.com/a/i5cNP |
Here is a link that might be useful: Pink Slime
Follow-Up Postings:
- Posted by ken_adrian z5 (My Page) on Mon, May 7, 12 at 12:34
chain saw bar oil??? do you have any scientific proof of these comments: that the ground is contaminated and the trees have soaked up decades worth of oil, gas, diesel, and other fossil fuels and made the inside of the tree pink. or do you just have a consensus of whomever you are talking about in the plural?? .. or is this the royal WE??? ken |
IMHO, While there MAY be in fact contaminates that may or may not have had something to do with the trees deaths, I don't believe that is what you are seeing here. If you note in your pictures that the center of the wood seems to be discolored darker and appears to be "wet". Also note that the pink coloration seems to be on the edge of that wet looks, or seems to be associated with decay in some photos. This leads me to believe this is a product of the process of breaking down the wood. MANY microorganism are colored, or produce or excrete pigments when certain conditions are meet. Fungi, Slim Molds, Cyanobacteria are all frequently to typically colored, and all would have members that would be very happy in the conditions of a decaying tree trunk. Just my $0.02 |
- Posted by alexander3 6 (My Page) on Mon, May 7, 12 at 17:22
I think Arktrees is on the right track. The effect os called spalting, and woodworkers sometimes like to use such wood. The link below shows red spalting in box elder wood |
Here is a link that might be useful: red spalting in box elder wood
- Posted by wisconsitom 4/5 WI (My Page) on Mon, May 7, 12 at 17:47
I believe we are looking at box elder. Every one I've ever cut into, and that's a lot, has this red coloration. +oM |
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subset: commoncrawl


text:
engagement and lifestyle pricing
https://www.facebook.com/pages/White-Dress-Photography/127168574327 EmailMy process is fairly simple, and I feel quite efficient at this point. I've been shooting for nearly 7 years, so I truly feel my packages and pricing reflect my abilities, experience and the needs of my clients.
The basics are as follows....
We meet to discuss your needs, and which packages suits you the best. We sign some simple contracts and a $1000 deposit is given to secure your date. A couple of weeks prior to your wedding day, final details are organized, locations decided upon, balance collected and final album choices are made. Wedding day goes off without a hitch. Within 2 - 4 weeks, I'll blog some highlights. Within 8 - 10 weeks you'll receive your collection on a flash drive. They are not water-marked and you may develop them through me or wherever you choose. I will then create a simple website with some favorites from the day for you to share with friends and family. I also create an ordering gallery for you to share, in case friends and family may choose to purchase any images. You go through your images, and choose your top 25 favorites and let me know. I then design and create your wedding album, using your favorites. A few weeks after ordering your album, you'll receive it. Thus, completing your package. Depending on your package of choice, you may have a printing credit with me, that you can use whenever you'd like.
All packages include the digital files. Saving you time and money. No need to spend hours going through images with me and deciding which ones to purchase. You get all the images I edit. Amounts vary depending on your package. Full day's coverage results anywhere between 600 - 850.
I'd be happy to go over more of my process, should you desire to meet up so we can chat in person.
I currently offer 5 different wedding day packages. Chances are one will suit your needs. If not, I'd be happy to customize a package for you! This applies to Destination weddings and multi-day weddings as well.
I can easily answer questions you might have via email or over the phone. But, if possible, let's set up a no-obligation meeting to chat in person about your specific wedding day needs!


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This little project was inspired by the need to have a low cost form of communication for a device embedded with the Arduino Pro Mini board. Although I have been particularly impressed with reliable Xbee RF modules in the past, I had planned for the components contained within the device to be permanently sealed for waterproofing. I therefore felt that I needed a more affordable solution, something that I wouldn't be too disappointed if it got damaged. The proposed device is extremely compact and only requires 'line of sight' operation so infra-red seemed like the perfect solution.
Why use Infra-red?
- Much more affordable than other forms of wireless communication e.g. RF
- Only requires single diode component to receive data
- Ideal for projects with limited space available
- Low power consumption
- Control the brightness of an LED using '+' and '-' buttons
- Use the 'play/pause' to switch on/off
- Cycle through modes with 'previous/next' buttons
- Use 'menu' button to reset device
Step 1: Components & Preparation
- Arduino ATMEGA Microcontroller
- Apple IR Remote
- IR Receiver Diode
- 5v 5mm LED
- 220 ohm Resistor
- You'll need to download the 'IRremote.h' library for the Arduino to make sense of those IR signals.
- Click on the link and check out Ken Shirriff's blog whilst downloading the IRremote.zip.
- Extract the file into arduino/hardware/libraries
Other Preparation
Chances are that if you've got an Apple Remote, you probably have a Mac too. To prevent accidentally flicking through Front Row or your iTunes library, you might want to disable your Mac's IR receiver for a while.This is really easy to do. Just open up System Preferences / Security / 'Disable remote control infrared receiver'.
Using arduino 1.5.7 with Arduino Nano and ATMEGA328. Keep getting this compile error:
C:\Program Files (x86)\Arduino\libraries\RobotIRremote\src\IRremoteTools.cpp:5:16: error: 'TKD2' was not declared in this scope
int RECV_PIN = TKD2; // the pin the IR receiver is connected to
Any help would be appreciated!
the code compiles fine with me when i press the + - buttons i get the serial monitor to print brightness changes but the led never lights , i tried different pins and the same , i also tested the led and it works fine , what might be the problem ???
C:\Users\Owner\Documents\Arduino\libraries\IRremote/IRremoteInt.h:92: error: 'uint8_t' does not name a type
#include <WProgram.h> so that it correctly reads #include <Arduino.h>
Hope this works out for you :)
I've recently used this diode without changing the arduino sketch and it works just the same...
You'll need this library mentioned in Step 1 :
Ken Sherriff's Blog & IR Remote Library
Sorry, I don't really have any experience with Attiny2313 devices.
Hope this helps a little anyway ;)


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Win a luxury night at the Rooftop Film Club
You and three friends could enjoy a VIP night at Rooftop Film Club in Peckham Rye this September, including unlimited popcorn and a £100 bar tab
The good weather seems to be holding out, and the longer it does, the longer we can spend on rooftops. Rooftop Film Club have a full bill of classics lined up for September, including an Arnie double bill of 'Terminator 2' and 'Total Recall' in Peckham Rye and cult classics 'This Is Spinal Tap' and 'Napolean Dynamite' in Shoreditch.
The atmospheric outdoor cinema only recently announced the final programme of their sold out summer season, and to celebrate we have two exclusive VIP packages at their unmissable Peckham Rye rooftop to be won. The lucky winners will be treated to four reserved seats to a film of their choice, free food from Route 66's california style burritos, unlimited popcorn, £100 bar tab and a bottle of champagne. Cinematic bliss!
For your chance to win just answer the question below.
Terms and conditions apply. By entering this competition you agree to receive relevant communications from Time Out including news, events, offers and competitions. This competition will close at midnight on September 24 2013.


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Do Filmmakers Come of Age More Easily in Their Careers By Making Coming-Of-Age Movies?
Features By Christopher Campbell on September 2, 2014 | Be the First To CommentThey say the easiest way to make your first feature is to do a horror movie. They're cheap and have an enormous audience, and even if you don't hit big with it, there's a chance for either a cult following or even just the benefit of having something under your belt, to show producers when developing your next project. What kind of movie is best to do second? It's not scientific, but I have a theory that the coming-of-age genre is a good place to go for a follow-up. Maybe it doesn't have to be your sophomore feature, but somewhere early on you can do well to come of age yourself, as a filmmaker, by delivering a story of kids or teens growing up. The career that inspired this idea is Peter Jackson's. He was doing okay with his splatter films and R-rated puppets before directing Heavenly Creatures, but that's the one where he suddenly displayed great maturity as a filmmaker, and it's the one that put him on the map critically and internationally. The movie, which turns 20 today (if born at its debut at the Venice Film Festival), was more a passion project for Jackson's partner, Fran Walsh, which makes sense — it usually takes a woman to help us boys grow up. It also remains Jackson's best movie yet, which is probably something to discuss for another time. For now, I thought we could see what other directors broke out best with a coming-of-age movie.
'And So It Goes' Trailer: Not Every Asshole Is Deserving of Love, Romantic Comedies
Movie News By Kate Erbland on May 13, 2014 | Be the First To CommentThe "______ with a heart of gold" trope is a longstanding one in the romantic comedy genre. The hooker with a heart of gold! The womanizer with a heart of gold! The criminal mastermind with a heart of gold! The murderer with a heart of gold! The disabled puppy with a heart of gold! Whatever, etc. All those hidden hearts need is a little love, affection and a long walk on the beach or two and — ding! — instant gold reveal. And after those plated hearts show themselves, what follows is romance and a bit of comedy and some good fun. Rom-coms have no problem introducing kinda-jerks, setting them up to meet the love of their life and then allowing them to be "worthy" of such love because they're willing to change. In romantic comedies, you can be a total goddamn asshole and still get the girl (or the guy). That's the charm, right? Everyone deserves love! Even the horrible people. Wrong. This is stupid and idiotic and it needs to stop now — but that doesn't mean that there's not one more film in the can that's all about a horrible man (in this case, Michael Douglas) apparently changing, thanks to the love of a good woman (Diane Keaton) and some fluffy hijinks. It's Rob Reiner's And So It Goes! And it makes us miss When Harry Met Sally! Watch Diane Keaton settle for what should be every woman's worst nightmare, after the break.
Casting Couch: Christoph Waltz Is a Muppet, Clive Owen and Morgan Freeman Are 'The Last Knights,' and More
Casting Couch By Nathan Adams on November 1, 2012 | Be the First To CommentWhat is Casting Couch? It's a daily roundup of all the casting news you care about, and maybe (probably) one or two items you don't. Some info has finally leaked about James Bobin and Nicholas Stoller's upcoming sequel to The Muppets. Turns out it's going to be a caper movie, somewhat along the lines of The Great Muppet Caper, but with more of an international flair. How international? So international that THR is reporting they're closing in on signing Christoph Waltz to play one of the main, non-Muppet roles—that of an Interpol inspector. Other important parts for humans are said to include a Russian femme fatale and a male lead with mysterious intentions. Actors looking to land the part should start sending in their shifty-eyed head shots now.
NYFF: 'The Princess Bride' Reunion Screening Gleefully Transforms Lincoln Center Into a Grindhouse Theater
Features By Caitlin Hughes on October 6, 2012 | Be the First To CommentCommemorating the 25th anniversary of The Princess Bride, director Rob Reiner, screenwriter William Goldman (also the author of the source novel) and stars Robin Wright ("Buttercup"), Wallace Shawn ("Vizzini"), Chris Sarandon ("Prince Humperdink"), Mandy Patinkin ("Inigo Montoya"), Carol Kane ("Valerie"), Cary Elwes ("Westley"), and Billy Crystal ("Miracle Max") all gathered at NYC's Alice Tully Hall on Tuesday as part of a New York Film Festival special event screening. This marked the first time in almost 26 years that they have watched the film with an audience, re-experiencing the saga of Buttercup and her Westley (and all swordsmanship and kissing involved). Throughout the film, which sold out the 1,086-seat Lincoln Center venue, attendees of all different ages loudly applauded and hooted for their favorite lines and for the first appearances of their favorite characters. They were worked up into a fervor, more closely resembling a ribald grindhouse crowd than one at a typical NYFF screening. This large-scale showing injected new life into The Princess Bride, and it is especially great that the audience was so responsive, given that the cast sat through the film and were able to witness the extreme appreciation of their work firsthand.
6 Scenes We Love From 'The Princess Bride'
Features By Christopher Campbell on September 30, 2012 | Be the First To CommentLast Tuesday was the 25th anniversary of the theatrical openings of The Princess Bride, and this coming Tuesday sees the release of a 25th Anniversary Edition Blu-ray of the movie, which features a new two-part retrospective documentary. Also on Tuesday, a new print of the fantasy adventure classic will screen during the New York Film Festival, complete with a reunion of actors Robin Wright, Cary Elwes, Mandy Patinkin, Chris Sarandon, Wallace Shawn, Billy Crystal and Carol Kane and director Rob Reiner (no Fred Savage? Inconceivable!) for a post-film conversation. So, we've got a new Scenes We Love this week to honor the beloved comedic romance (don't call it a rom-com), and maybe this sounds like an impossible task. After all, if you love one scene from The Princess Bride, you love them all. We could just say, we love that 100-minute-long scene in which a stable boy-turned-pirate fights a giant, a genius and a swordsman in order to rescue a princess from kidnappers and then stop her from marrying an evil prince, all as it is told by an old man to his grandson. Then just embed the film in its entirety (if it were available this way). But we can isolate a handful of favorites — that's six scenes, if we go by Count Rugen's hand — and if there are any others you wish to bring up, we invite you to do so.
Do You Want to See A Thriller From This Man?
Movie News By Scott Beggs on June 25, 2012 | Be the First To CommentThe creepiest picture of Rob Reiner of all time brought to you by the news that he'll be taking a break from romantic comedies and non-romantic comedies to make You Belong to Me – the ominously-titled thriller from writer David Murray. According to The Hollywood Reporter, the movie focuses on a psychiatrist who shares his own life with his patients. According to Reiner, the story involves "a deep psychological bent to it and a big twist in the end that [he] didn't see coming." It's easy to forget that Reiner was the director who made Misery in 1990. Under the fluffy pile of When Harry Met Sally and Princess Bride, he knocked out one of the best Stephen King adaptations on the books. The point? He's got cold blood somewhere in him, and it's more than a little exciting to see him return to the genre. Maybe he can convince Kathy Bates to cameo.
33 Things We Learned From the 'Princess Bride' Commentary Tracks
Commentary Commentary By Nathan Adams on March 8, 2012 | Comments (4)When Jeremy said he needed someone to fill in on Commentary Commentary so that he could focus his energies primarily on South by Southwesting, I simply replied, "As you wish." But then I was left with a conundrum. What movie should I watch the commentary track for? After rifling through my DVD collection I ended up with a handful of possibilities, and I wound up choosing The Princess Bride for one reason: when else would I ever listen to the commentary tracks on this movie, if not now? The Princess Bride is so much fun, such a whimsical experience, that if you're going to put the DVD on, you want to watch the movie. You don't want to hear some old guy rambling over all of the classic lines. Consequently, this thing has been sitting on my shelf essentially since DVDs began, and I still haven't listened to either the Rob Reiner or the William Goldman commentaries. So, here we go, I'll take the hit and give them a listen, pick out all the interesting stuff, and you can go about your usual business of properly soaking in all the action, adventure, and romance the next time you need to get your Princess Bride fix.
Over/Under: 'This is Spinal Tap' vs. 'A Mighty Wind'
Features By Nathan Adams on March 6, 2012 | Comments (12)The mockumentary is a relatively recent genre of storytelling whose origins are probably as recent as the last hundred years. And that's including all stories that could be considered mockumentaries by stretching the definition. The actual term, "mockumentary," is even newer. By some accounts it first came into use when Rob Reiner used it to describe his 1984 cult classic This is Spinal Tap. Adding a word to the lexicon could be seen as a pretty big accomplishment for a goofy comedy, but, despite its subject matter, the legacy of this film shouldn't be downplayed. Few movies live on as long and remain as popular as Spinal Tap has. Every few years a new generation of college kids discover this thing, and its legend just keeps growing. Far from being an originator, A Mighty Wind is a later film from the crew of mockumentarians led by Christopher Guest. And despite the fact that it's full of a lot of good work, it often gets a bad rap. Guest and crew's previous efforts, Waiting for Guffman and Best in Show, were so ridiculously funny that A Mighty Wind gets unfairly judged in comparison. And that's unfortunate for a couple reasons. For one, those first two Guest-directed mockumentaries were such a high water mark for the genre that it was probably unfair to expect them to keep producing at such a level. And secondly, A Mighty Wind goes for funny a bit less that its predecessors, and plays a bit more in […]
Criterion Files #12: 'This is Spinal Tap' Takes it to 11
Criterion Files By Landon Palmer on November 9, 2011 | Be the First To CommentTune into VH1 Classics on any given day, and this is something you're likely to see: a rock video of a mid-80s hair band playing on a giant stage, complete with sleek cinematography, wide camera angles, and a stadium-sized audience packed to the brim. At first you might be confused, thinking that this is possibly some Whitesnake or Guns N' Roses song that somehow escaped your memory. But then the music video ends and in the bottom left corner the band's name comes up. You've never heard of them before, and you've definitely never heard this song before. Yet this video depicts monstrous popularity that suggests nothing less than massive cultural phenomenon. While it's possible for a one-hit wonder to develop this degree of renown for a certain frame of time, it becomes something of a schizophrenic moment when you consider that this hit single both inaugurated the now-forgotten band's moment of popularity and depicted it simultaneously. With so many hair bands, how is it possible that every single one of them sells out stadium-size crowds? The answer, of course, can only be one thing: an association with mass popularity is, for hair bands, only a reality for the privileged few, but for the rest it's a fabrication that's all part of the musical aesthetic – it's what makes this subgenre of rock that's reliant on spectacle so spectacular. It's fitting, then, that one of the landmark mockumentaries of American filmmaking chose as its subject a genre that itself relies […]
Talking Heads: Which Nostalgic Movie Era Would You Bring Back?
Features By FSR Staff on June 10, 2011 | Comments (5)Every week, Landon Palmer and Cole Abaius log on to their favorite chat client of 1996 as MrSmith1939 and 2BorNot2B in order to discuss some topical topic of interest. This week, the two daydream the ultimate reboot – an entire era of filmmaking brought back to life through the lens of modern directors. What styles should we bring back and homage? It is a good idea to let nostalgia drive us artistically? Will people in 30 years be harkening back to the Abramsian style?
3 Movies to Double Feature With 'Super 8′
Features By Scott Beggs on June 10, 2011 | Be the First To CommentWhether you're trying to avoid the releases this week or augment them with even more movies, Your Alternate Box Office offers some options for movies that would play perfectly alongside of (or instead of) the stuff studios are shoving into the megaplex this weekend. With apologies to everyone scratching at the walls of their play pen to see Judy Moody and the Not Bummer Summer, this week features one major release. Trains, nostalgia bombs, and a coming of age story the likes of which haven't been seen since Judy Moody and the Not Bummer Summer, J.J. Abrams is back with a tribute to everything he loved when he was just Jefferey. If you plan on catching Super 8, here are 3 films you should watch with it.
Vintage Trailer of the Day: This Is Spinal Tap (1984)
Features By Scott Beggs on May 6, 2011 | Be the First To CommentHere's the infamous "Cheese Rolling" trailer for This Is Spinal Tap. The picture quality isn't ideal, but it may be the single most hilarious trailer of all time. Rob Reiner pitches sex, comedy, big nipples, stars, and begs the audience to let him break into film so he won't have to go crawling back to television. It's a trailer written in the saddest key with no footage from the movie itself – just the director giving us some information about how many awards he's won and how the fine tradition of cheese rolling began. If you love Spinal Tap, but have never seen this trailer, you owe it to yourself to watch it three or four thousand times.
For 36 days straight, we'll be exploring the famous 36 Dramatic Situations by examining a film that exemplifies each one. From family killing family to prisoners in need of asylum, we brush off the 19th century list in order to remember that it's still incredibly relevant today. Whether you're seeking a degree in Literature, love movies, or just love seeing things explode, our feature should have something for everyone. If it doesn't, please don't tie us to a bed and break our feet. Part 1 of the 36-part series takes a look at "Falling Prey to Cruelty and Misfortune" with Misery.
Discuss: Tom Cruise and Great Directors, An Undeniable Trend
Discussion By Adam Charles on June 23, 2010 | Comments (1)Whether you love him, hate him, love to hate him, or hate that you love him there's no denying that Tom Cruise's career decisions in terms of what directors he will work for have been second-to-none. Or, maybe they have been. You decide.
There was a time when Rob Reiner's name being mentioned meant that there was a project we should watch out for; in a good way. Stand By Me is one of the big reasons that was so and is one of the best films of its kind, no matter what kind of film you categorize it as.
I'm not ashamed to say that I love a good romantic comedy. Unfortunately, for every good one, there are about a hundred terrible ones. For this week's Movies We Love, we take some time to appreciate one of the very best: When Harry Met Sally.
The Bucket List is a classic example of how a film can take a fine premise, and not only not live up to its full potential, but sink into the pits of mediocrity.
The Bucket List is a wonderful film, though it would fit pretty well in the tearjerker category, even more for men than women.
Neil Miller
Scott Beggs
Rob Hunter
Kate Erbland
Christopher Campbell


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Veronica Belmont - about.me user since 2010
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DTC Grip & Electric
George Greene
2517 Quincy St. NE Suite F
Albuquerque, NM 87110
505-888-3456, cell 505-459-7983, fax 505-888-3457
[email protected]
Union: IATSE 480
Credits: Production traks with grip, electric and lighting for any size show. Largest expendable showroom around! We also sell layout board.
Hunter Lumber Corp.
Ken Bower, Robert Bower
7301 Menaul NE
Albuquerque, NM 87110
505-884-5595, 505-884-6621
[email protected]
We supply many types of lumber, plywood, layout board, white face building board, etc.


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Are they hard to grow from seed? How would this be done? Who sells the seed? Spanks! |
Follow-Up Postings:
Hi, IRuehl. Hydrangeas grown from seed may not be true to the parent, which is why many people try other propagation techniques such as cuttings and layering. Maybe for that reason, I have not seen the seeds for sale at seed companies. But that does not mean no one sells the seeds out there. I just have not run into a company that does. And since the seed may not be true to the parent, I am not attracted to the idea much. The seed growing technique I have seen requires cold stratification for two months, long enough for my brain to forget I put the seeds in the refrigerator. Soo, I recommend propagation by cutting and-or layering instead. Interestingly, of all hydrangeas, Climbing Hydrangea is best suited for seed propagation. But Macrophyllas are best propagated via softwood cuttings (cut them in May-June) or by layering. Luis |
Ah, good information. How do you "soft stem cut"? Is this hard to do as well? Thanks for your answer too! |
It refers to new growth in the stems. In Spring, the new growth is soft and it hardens as the growth season progresses. By the Fall, it is harder and able to withstand winter better than when it was new soft growth. |
Ahh, I take it I should not do this to my new ones, just planted one gallon? |
- Posted by alex1990 4 (firstname.lastname@example.com) on Thu, Mar 24, 11 at 12:22
I have Some Hydrangea seeds if you want them. I do not have the time to make them grow. If you are interested, just send me an email. you can have them for sase. |
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October 14, 2008 12:00 AM
Craftsman Nextec Multi-Saw | $150
A new breed of saw doesn't come along very often. The Craftsman Nextec Multi-Saw qualifies--it's a 12-volt hybrid of a jigsaw and reciprocating saw that hits a new level of versatility. The tool is small enough to get into tight spots, powers through tough jobs and can operate at up to 2000 strokes per minute. $150 (in a kit with a drill, two batteries, a charger, two blades, a drill bit and a work light).


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John Gerum, Wine Expert
The Story of West Coast Wine Education
West Coast Wine Education was created from a desire to help the general public become more educated consumers in the world of wine. After years of being approached by individuals wanting to expand their knowledge, experiment with new wines, increase their confidence, and feel relaxed ordering wines in restaurants, West Coast Wine Education was launched in 2004.
Over the past few years our company has adjusted to the changing needs of the consumer as well as the evolving economic situation. We still offer a number of unique and enjoyable workshops and class series, however are now also working with a number of non-profit societies on their fundraisers of making local wine tasting events available to the public. The semi-annual Best of BC Wines Uncorked (
) is a great example of this as it continues to grow and draws between 200 and 300 people to each event in support of the Port Moody Arts Centre Society.
The on-going wine clubs have expanded and are now available year round and continue to be popular and relevant to emerging global wine trends as well as our local BC market.
We have had thousands of satisfied students and attendees during our years of operation and would like to thank each and every one for their continued support of West Coast Wine Education.
Our commitment is to continue to offer new and interesting programs as a result of the increasing need for consumers to expand their knowledge in the ever changing world of wine.
timonials and our Client, Media & Charity List
About John Gerum - Wine Expert & Sommelier
Tired of standing in the aisles of your local wine store, struggling to choose between Australian and Okanagan reds? Frustrated by long restaurant wine lists, and overwhelming wine tasting events?
Wine expert John Gerum is here to help. Friendly, experienced and organized, John has been creating custom wine classes for over ten years. He has developed and taught hour-long introductory wine classes and advanced wine seminars several months in duration to groups ranging from three to three hundred. He has an unending interest in wine education and enjoys assisting consumers make more informed choices.
For twenty years John had worked in fine dining and luxury hotel management. His focus on wine education led him to obtain an Advanced Wine Certificate from the European based Luxury Forte Hotels in Toronto more than a decade ago. He was instructed by renowned Master Sommelier Andrew Laliberté, and has since been granted membership and certification from the International Sommelier Guild. He attends many wine education workshops and tastes hundreds of wine samples each year to keep his wine knowledge up to date.
Son of a chef, grandson of a Maitre 'D, John grew up with an insider's appreciation of fine foods and wine. His natural curiosity led him to discover the pleasures and principles of pairing food and beverages for the most satisfying results. John has created wine lists for restaurants, hotels and trade centres across Canada. As Catering Director, Banquet Manager and Trainer at the International Centre, National Trade Centre and Hotel Vancouver, he has traveled and tasted extensively through the wine regions of Ontario, British Columbia and California.
John has created and instructed wine courses and workshops for corporations, colleges and universities. He also assisted in the writing of the most recently revised Serving it Right program for the provincial government. John consults for retail wines stores throughout the Lower Mainland area where he is responsible for wine buying, sales, public relations, staff training and development.
John enjoys speaking and writing about the world of wine. He has appeared on Global TV and CBC Radio and has been published in the Seattle Times, Chicago Tribune, Vancouver Province, Calgary Herald and other newspapers and magazines. He currently writes a bi-monthly wine column for Vannet Newspapers.
Approachable and professional, John has been called on to personally serve Her Majesty Queen Elizabeth II, Prime Ministers, Presidents, Provincial Premiers, entertainers and major sports celebrities.
Copyright 2014© Sereno Consulting & Education Inc. All rights reserved.


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Login to access your account and use library resources. My Account |
Frequently Asked Questions (FAQ)How many items can I check out? Do you charge overdue fines? Yes, fines are $0.10 per day per item. Fines max out at $5.00 per item.
How do I obtain materials that are not
currently in the library? Can I borrow eBooks or downloadable audiobooks? Yes! Lake Travis Community Library has expanded its services with audiobooks, eBooks, music, and video, available to download for free! Library card holders can check out and download digital media anytime, anywhere through OverDrive. Does the library have WiFi? Yes! You should also be able to pick up the wireless signal from our patio. How can I learn more? Read all about the library in this brochure.
1938 Lohmans Crossing, Austin, TX 78734 |


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Announcing: Slashdot Deals - Explore geek apps, games, gadgets and more. (what is this?)
We are sorry to see you leave - Beta is different and we value the time you took to try it out. Before you decide to go, please take a look at some value-adds for Beta and learn more about it. Thank you for reading Slashdot, and for making the site better!
Powercntrl (458442) writes "Vircurex, an online exchange for Bitcoin as well as other cryptocurrencies is freezing customer accounts as it battles insolvency. While opinions differ on whether cryptocurrency is the future of cash, a Dutch tulip bubble, a Ponzi scheme, or some varying mixture of all three, the news of yet another exchange in turmoil does not bode well for those banking on the success of Bitcoin or its altcoin brethren, such as Litecoin and Dogecoin."
Increasing automation worries some people as a danger to the livelihood of those who currently earn their livings at jobs that AI and robots (or just smarter software and more sophisticated technology generally) might be well-suited to, as the costs of the technology options drop. The Washington Post, though, features an eye-opening look at one workplace where automation certainly does not rule. It's "one of the weirdest workplaces in the U.S. government" — a subterranean office space in what was once a limestone mine, where 600 Office of Personnel Management employees process the retirement papers of other government employees. The Post article describes how this mostly-manual process works (and why it hasn't been changed much to take advantage of advancing technology), including with a video that might remind you of Terry Gilliam's Brazil. As the writer puts it, "[T]hat system has a spectacular flaw. It still must be done entirely by hand, and almost entirely on paper. The employees here pass thousands of case files from cavern to cavern and then key in retirees' personal data, one line at a time. They work underground not for secrecy but for space. The old mine's tunnels have room for more than 28,000 file cabinets of paper records."
An anonymous reader writes with a link to an article by the EFF's Jennifer Lynch, carried by Gizmodo, which reports that the L.A. Police Department and L.A. Sheriff's Department "took a novel approach in the briefs they filed in EFF and the ACLU of Southern California's California Public Records Act lawsuit seeking a week's worth of Automatic License Plate Reader (ALPR) data. They have argued that 'All [license plate] data is investigatory.' The fact that it may never be associated with a specific crime doesn't matter. This argument is completely counter to our criminal justice system, in which we assume law enforcement will not conduct an investigation unless there are some indicia of criminal activity. In fact, the Fourth Amendment was added to the U.S. Constitution exactly to prevent law enforcement from conducting mass, suspicionless investigations under "general warrants" that targeted no specific person or place and never expired.
ALPR systems operate in just this way. The cameras are not triggered by any suspicion of criminal wrongdoing; instead, they automatically and indiscriminately photograph all license plates (and cars) that come into view. ... Taken to an extreme, the agencies' arguments would allow law enforcement to conduct around-the-clock surveillance on every aspect of our lives and store those records indefinitely on the off-chance they may aid in solving a crime at some previously undetermined date in the future. If the court accepts their arguments, the agencies would then be able to hide all this data from the public."
The Net may have briefly routed around Turkish prime minister Recep Tayyip Erdoan's DNS-based anti-Twitter censorship, but the minister's next move has been to mandate that Turkish ISPs block Twitter's assigned IP addresses. Reports Ars Technica: " This move essentially erases Twitter from the Internet within Turkey—at least to those people who don't have access to SMS messaging, a foreign virtual private network or Web proxy service, or the Tor anonymizing network. 'We can confirm that Turkey is now blocking the IP addresses of Twitter after the previous DNS blocking technique proved ineffective,' said Doug Madory, of the Internet monitoring company Renesys, in an e-mail to Ars. A Turkish government webpage shows that there is an IP address block order in effect for 220.127.116.11, the primary IP address for twitter.com."
An anonymous reader writes "My eastern European tech-support job will be outsourced in 6 months to a nearby country. I do not wish to move, having relationship and roots here, and as such I stand at a crossroads. I could take my current hobby more seriously and focus on Java development. I have no degree, no professional experience in the field, and as such, I do not hold much market value for an employer. However, I find joy in the creative problem solving that programming provides. Seeing the cogs finally turn after hours invested gives me pleasures my mundane work could never do. The second option is Linux system administration with a specialization in VMware virtualisation. I have no certificates, but I have been around enterprise environments (with limited support of VMware) for 21 months now, so at the end of my contract with 27 months under my belt, I could convince a company to hire me based on willingness to learn and improve. All the literature is freely available, and I've been playing with VDIs in Debian already.
My situation is as follows: all living expenses except food, luxuries and entertainment is covered by the wage of my girlfriend. That would leave me in a situation where we would be financially alright, but not well off, if I were to earn significantly less than I do now. I am convinced that I would be able to make it in system administration, however, that is not my passion. I am at an age where children are not a concern, and risks seem to be, at first sight, easier to take. I would like to hear the opinion and experience of fellow readers who might have been in a similar situation."
The gentleman's agreement that several Silicon Valley firms are now widely known to have taken part in to minimize employee poaching within their own circles went much further than has been generally reported, according to a report at PandoDaily. The article lists many other companies besides the handful that have been previously named as taking part in the scheme to prevent recruiting, and gives some insight into what kind of (even non-tech) organizations and practices are involved.
As reported by Beta News, Google has tried to answer some of the criticism that its Glass head-mounted system has inspired with a blog post outlining and explaining what it calls 10 "myths" about the system. Google's explanation probably won't change many minds, but in just a few years the need to defend head-worn input/output devices might seem quaint and backwards.
The Australian reports that "UN scientists are set to deliver their darkest report yet on the impacts of climate change, pointing to a future stalked by floods, drought, conflict and economic damage if carbon emissions go untamed.
A draft of their report, seen by the news organisation AFP, is part of a massive overview by the Intergovernmental Panel on Climate Change, likely to shape policies and climate talks for years to come.
Scientists and government representatives will meet in Yokohama, Japan, from tomorrow to hammer out a 29-page summary. It will be unveiled with the full report on March 31.
'We have a lot clearer picture of impacts and their consequences ... including the implications for security,' said Chris Field of the US's Carnegie Institution, who headed the probe.
The work comes six months after the first volume in the long-awaited Fifth Assessment Report declared scientists were more certain than ever that humans caused global warming. It predicted global temperatures would rise 0.3C-4.8C this century, adding to roughly 0.7C since the Industrial Revolution. Seas will creep up by 26cm-82cm by 2100. The draft warns costs will spiral with each additional degree, although it is hard to forecast by how much."
An anonymous reader writes "Vanderbilt researchers say they've shown it's possible to selectively manipulate our ability to learn by applying a mild electrical current to the brain. Using an elastic headband that secured two electrodes conducted by saline-soaked sponges to the cheek and the crown of the head, the researchers applied 20 minutes of transcranial direct current stimulation (tDCS) to each subject. Depending on the direction of the current, subjects either learned more quickly, slower, or in the case of a sham current, with no change at all. The [paywalled] study appears in the current issue of the Journal of Neuroscience."
An anonymous reader writes "An outbreak of the highly contagious and horrific Ebola virus has occurred in Guinea, killing at least 59 people so far. Outbreaks of the African virus are rare but deadly. According to CNN reporting, local authorities are isolating the virus to prevent further spread and UNICEF is actively working to provide aide to contain the outbreak."
Link to Original Source
Twitter has only just turned eight years old, but in that time it's become so pervasive that some of its conventions have spread beyond Twitter itself, and its character limit seems almost like a natural law. Now, Buzzfeed reports that some Twitter-isms may be about to change: based on screenshots of interfaces in alpha testing, it seems that hashtags and "at" replies may be on the chopping block, or (based on some updates made to the story) at least made less visible for some readers.
Bloomberg News reports that "French satellite scans provided fresh indications of objects adrift in part of the Indian Ocean that's being scoured for the missing Malaysian airliner, backing up Chinese evidence as more planes and ships join the hunt. ... The developments rekindled prospects for a breakthrough in the mystery of Malaysian Air (MAS) Flight 370 after radar and visual scans failed to find objects spotted in earlier images taken from space. Searchers, bolstered by a growing fleet of international vessels, also want to locate a wooden pallet seen from the air to check if it could have come from the jet's hold." And if you have your own database of recent photos to trawl through, the article says "The Chinese photo, taken March 18, is focused 90 degrees east and almost 45 degrees south, versus almost 91 degrees east and 44 degrees south for similar items on a March 16 satellite image, putting the object 120 kilometers southwest of that sighting."
KentuckyFC (1144503) writes "The recent development of vast databases that link words to the emotions they conjure up is changing the way researchers study text. Sentiment analysis, for example, is increasingly used to gauge the mood of society on topics ranging from politics to movies. Now researchers have used the same technique to measure the "emotional temperature" throughout a novel and then to automatically compose music that reflects the content. The key advance in this work is the development of rules that map the emotional changes into musical qualities such as tempo, key pitch and so on. The team has fed a number of well known books through the algorithm, which they call TransProse. These include lighter texts such as Peter Pan and much darker novels such as The Road and Heart of Darkness. And the music isn't bad (to my untrained ear). The teams say the new algorithm could lead to audio-visual e-books that generate music that reflects the mood on open pages. And it may even be possible to use the algorithm in reverse to recommend known songs that reflect the mood in a book."
Hugh Pickens DOT Com (2995471) writes "The NYT reports that US intelligence analysts studying satellite photos of Iranian military installations say that Iran is building a mock-up of an American nuclear-powered aircraft carrier with the same distinctive shape and style of the Navy's Nimitz-class carriers, as well as the Nimitz's number 68 neatly painted in white near the bow. Mock aircraft can be seen on the flight deck. The mock-up, which American officials described as more like a barge than a warship, has no nuclear propulsion system and is only about two-thirds the length of a typical 1,100-foot-long Navy carrier. Intelligence officials do not believe that Iran is capable of building an actual aircraft carrier. "Based on our observations, this is not a functioning aircraft carrier; it's a large barge built to look like an aircraft carrier," says Cmdr. Jason Salata. "We're not sure what Iran hopes to gain by building this. If it is a big propaganda piece, to what end?" Navy intelligence analysts surmise that the vessel, which Fifth Fleet wags have nicknamed the Target Barge, is something that Iran could tow to sea, anchor and blow up — while filming the whole thing to make a propaganda point, if, say, the talks with the Western powers over Iran's nuclear program go south. "It is not surprising that Iranian military forces might use a variety of tactics — including military deception tactics — to strategically communicate and possibly demonstrate their resolve in the region," said an American official who has closely followed the construction of the mock-up. The story has set off chatter about how weird and dumb Iran is for building this giant toy boat but according to Marcy Wheeler if you compare Iran's barge with America's troubled F-35 program you end up with an even bigger propaganda prop. "I'm not all that sure what distinguishes the F-35 except the cost: Surely Iran hasn't spent the equivalent of a trillion dollars — which is what we'll spend on the F-35 when it's all said and done — to build its fake boat," writes Wheeler. "So which country is crazier: Iran, for building a fake boat, or the US for funding a never-ending jet program?""
An anonymous reader writes with this news from MIT's Technology Review: "Like other federal agencies, the NSA is compelled by law to try to commercialize its R&D. It employs patent attorneys and has a marketing department that is now trying to license inventions ... The agency claims more than 170 patents ... But the NSA has faced severe challenges trying to keep up with rapidly changing technology. ... Most recently, the NSA's revamp included a sweeping effort to dismantle ... 'stovepipes,' and switch to flexible cloud computing ... in 2008, NSA brass ordered the agency's computer and information sciences research organization to create a version of the system Google uses to store its index of the Web and the raw images of Google Earth. That team was led by Adam Fuchs, now Sqrrl's chief technology officer. Its twist on big data was to add 'cell-level security,' a way of requiring a passcode for each data point ... that's how software (like the infamous PRISM application) knows what can be shown only to people with top-secret clearance. Similar features could control access to data about U.S. citizens. 'A lot of the technology we put [in] is to protect rights," says Fuchs. Like other big-data projects, the NSA team's system, called Accumulo, was built on top of open-source code because "you don't want to have to replicate everything yourself," ... In 2011, the NSA released 200,000 lines of code to the Apache Foundation. When Atlas Venture's Lynch read about that, he jumped—here was a technology already developed, proven to work on tens of terabytes of data, and with security features sorely needed by heavily regulated health-care and banking customers.'"
First time accepted submitter Trep (366) writes "I thought Slashdot readers might be interested in seeing how my friend is slowly building a 3D printed toolbox. He's created a fully functional tape measure which is 3D printed as a single assembly, to follow up on his 3D printed dial calipers. This is a pretty novel design, with a lot of moving parts that come out of the printer completely assembled!"
Zothecula (1870348) writes "The Goodyear blimp may have been flying around for almost 90 years, but it still manages to turn heads. On Friday, there was another reason to look beyond nostalgia for the days of the great airships of old as Goodyear unveiled its new state-of-the-art blimp to the media, Goodyear associates and dealers at its Wingfoot Lake hangar in Suffield, Ohio. Built in partnership with the Zeppelin company, the new craft that replaces the 45-year old GZ-20 blimp fleet is not only larger and faster, it isn't even a blimp, but a semi-rigid airship."


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The Rolls-Royce concept offers tailor-made winch solutions from a range of standard modules that are light, compact and easy to install, delivering real value for money.
Modular designs coupled with our global production and distribution centres located close to the world's main shipbuilding centres, means short lead times.
Select from all-electric, high-pressure or low-pressure hydraulic drive options to match your requirements. Each winch is built of modules that include the drum, shafting with accessories, brake, bearing bracket, warping end, gear and drive.
Towing winches and systems for harbour tugs
Towing and escort winches can be supplied with a number of different drive options including low and high pressure hydraulic and all-electric. They are compact, rugged and reliable.
Frequency-controlled winches using technology from our anchoring and mooring packages supplied for cruise ships, are a worthwhile option for some tug applications and have a number of advantages: easier installation; reduced start-up costs, space savings, greater freedom of deck layout and immediate availability for use.
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Moe Green - Still Here (Prod. By Atu)
Still Here Moe Green Produced by Atu
From the man himself: "I walked into a store in SF and heard these beats playing. I asked the guy behind the computer who it was and he said some young producer named Atu. I instantly looked it up on my phone then my computer. When I got home I found his Soundcloud and this beat in particular had me instantly inspired to write. It's just me speaking from the heart, where I am, and how, through all the bullshit, I am still here."
Check out Still Here (Prod. By Atu), the latest track from Moe Green, which dropped on Sunday, August 25th, 2013. Moe Green's movement grows stronger with each new release, and Still Here (Prod. By Atu) has further strengthened that fact. It's a solid addition to the commendable body of work Moe Green has been creating since stepping foot in the rap game, and we're definitely looking forward to what Moe Green has on deck.
Check out Moe Green's profile page for the most recent info, news, songs, and mixtapes.
How do you feel about the production here?


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New Revised Standard (NRS) | New International Version (NIV) |
1 This is the reason that I Paul am a prisoner for Christ Jesus for the sake of you Gentiles— | 1 For this reason I, Paul, the prisoner of Christ Jesus for the sake of you Gentiles-- |
2 for surely you have already heard of the commission of God's grace that was given me for you, | 2 Surely you have heard about the administration of God's grace that was given to me for you, |
3 and how the mystery was made known to me by revelation, as I wrote above in a few words, | 3 that is, the mystery made known to me by revelation, as I have already written briefly. |
4 a reading of which will enable you to perceive my understanding of the mystery of Christ. | 4 In reading this, then, you will be able to understand my insight into the mystery of Christ, |
5 In former generations this mystery was not made known to humankind, as it has now been revealed to his holy apostles and prophets by the Spirit: | 5 which was not made known to men in other generations as it has now been revealed by the Spirit to God's holy apostles and prophets. |
6 that is, the Gentiles have become fellow heirs, members of the same body, and sharers in the promise in Christ Jesus through the gospel. | 6 This mystery is that through the gospel the Gentiles are heirs together with Israel, members together of one body, and sharers together in the promise in Christ Jesus. |
7 Of this gospel I have become a servant according to the gift of God's grace that was given me by the working of his power. | 7 I became a servant of this gospel by the gift of God's grace given me through the working of his power. |
8 Although I am the very least of all the saints, this grace was given to me to bring to the Gentiles the news of the boundless riches of Christ, | 8 Although I am less than the least of all God's people, this grace was given me: to preach to the Gentiles the unsearchable riches of Christ, |
9 and to make everyone see what is the plan of the mystery hidden for ages in God who created all things; | 9 and to make plain to everyone the administration of this mystery, which for ages past was kept hidden in God, who created all things. |
10 so that through the church the wisdom of God in its rich variety might now be made known to the rulers and authorities in the heavenly places. | 10 His intent was that now, through the church, the manifold wisdom of God should be made known to the rulers and authorities in the heavenly realms, |
11 This was in accordance with the eternal purpose that he has carried out in Christ Jesus our Lord, | 11 according to his eternal purpose which he accomplished in Christ Jesus our Lord. |
12 in whom we have access to God in boldness and confidence through faith in him. | 12 In him and through faith in him we may approach God with freedom and confidence. |
13 I pray therefore that you may not lose heart over my sufferings for you; they are your glory. | 13 I ask you, therefore, not to be discouraged because of my sufferings for you, which are your glory. |
New Revised Standard Version Bible, copyright 1989, Division of Christian Education of the National Council of the Churches of Christ in the United States of America. Used by permission. All rights reserved. (New Revised Standard Bible Version Online) | Scripture quoted by permission. Quotations designated (NIV) are from THE HOLY BIBLE: NEW INTERNATIONAL VERSION®. NIV®. Copyright © 1973, 1978, 1984 by Biblica. All rights reserved worldwide. (New International Version Bible Online) |


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"The harder you work, the luckier you get." by Gary Player
Below is the poem entitled THE LAST DANCE which was written by poet gautami phookan. Please feel free to comment on this poem. However, please remember, PoetrySoup is a place of encouragement and growth.
Read Poems by gautami phookan
Best Gautami Phookan Poems
Her feet fly, skirts billow skimming night hours; The world is dimmed, his heart skims in a trance. Struck by her beauty, down sparkling showers, Beckon'd her to his arms for his last dance. Fingertips scarce touch, her his soft eyes glance. Then swirling on wings divine love is born; Bedew'd feet dance till the night is worn. Her teasing toes imprinting tiny charms On heart aflutter, riding with the morn; As desire swarms folded in circled arms. .. For the Contest :"Incurable Romantic" Sponsored by Kim Morrison


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text: Quick View Moose Racing Pipe Guard By E Line $99.95 - $139.95 (8) …yield an exceptional guard, 8 times stronger, 2 times stiffer, yet 1.5 times lighter than aluminum The level of heat reached by 4-strokes causes pipes to ding easily. It can also burn your pants and leg. End the hassle by installing a Moose Racing pipe guard Our pipe guards distribute impact over… Exhaust Guard


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Some week night meals can be a real challenge for a busy family like ours. There are nights that my husband comes home late, the kids frequently bring home illnesses from school or to be honest, I just get tired. I still like to have a fresh meal on the table, even if that means it's a semi-homemade meal. I'll occasionally turn to the freezer section of the grocery store to help me throw together a complete meal without a lot of time or work involved. One dish our family enjoyed was a simple Chicken Parmigiana dinner complete with Tuscan Steamed Broccoli and Backyard Grilled Potatoes.
A meal like this made from scratch could have taken me over an hour to put together and cook. However, with the help of frozen, fully-cooked chicken strips and Green Giant Steamers side dishes I was able to make this in less than 30 minutes. While the chicken strips baked with a splash of marinara and some mozzarella cheese are delicious, what really made this a fantastic dish was the side dishes. The vegetables are already blended with seasonings that make that far from ordinary tasting. The potatoes were a personal favorite because unlike other frozen potatoes I've tried in the past, these are very creamy inside with the perfect amount of seasoning.
About Green Giant Seasoned Steamers …
Seasoned Steamers™, a new line of Green Giant® vegetables, gives you unexpectedly delicious taste in every vegetable bite. These chef-inspired, seasoned vegetables come in six new varieties ranging from smoky roasted cues to ethnic inspired flavors. By roasting, seasoning and freezing individual pieces, our vegetables lock in flavor so delicious, your family will ask for more. In less than 8 minutes, your family can enjoy new Seasoned to Delicious™ Seasoned Steamers™.
Each of the six Season Steamers varieties have their own unique flavor blend that will inspire you to create a whole meal that your family will enjoy. Varieties include:
- Tuscan Seasoned Broccoli
- Mediterranean Blend
- Brussels Sprouts
- Honey Roasted Sweet Corn
- Honey Dijon Carrots
- Backyard Grilled Potatoes
Disclosure: Compensation was provided by General Mills via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of General Mills.


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PDAs and Tablet PCs
All I have heard has been how the number of PDAs (Palm or PocketPC) are growing and how doctors and other medical professionals are using them to provide more effective and efficient medical care. For example yesterday's article (9/29/2005) on CNNMoney PDAs prove major aid in health care touts that PDAs now commonly used for clinical drug information could one day evolve into true expert systems. They could "access information from many sources simultaneously, match it with the patient's current medical record and past medical history, apply prediction rules, calculate clinical equations and integrate it into an overall information package to help the doctor make a sound, evidence-based decision."
I honestly thought it is just a matter time before PDAs will be in the pockets of every patient care giver. The only question would be whether it would be a Palm or PocketPC. So naturally I was little confused when I hear our IT person talking about Tablet PCs.
What is a Tablet PC? A Tablet PC is basically a laptop computer with a screen that can swivel and fold onto the keyboard to create the tablet which you can write on using a stylus.
There are some hospitals that are adopting the use of Tablet PC to improve access to patient information. For example, Wisconsin-based Marshfield Clinic evaluated PDAs, desktop PCs and Tablet PCs as potential tools for improving patient services at the point of care. "While PDAs are highly portable, the screens were deemed too small to properly view most medical information. A desktop PC solution was not cost effective because it would require a PC in each patient room and doctor's office. The clinic also predicted that most patients would prefer the unobtrusive note-taking enabled by the Tablet PC as opposed to providers turning away from patients to key data into a desktop computer. "
There are many reasons for using Tablet PCs in health care as illustrated in The Case for the Tablet PC in Health Care, based on a Microsoft White Paper.
However, there are drawbacks to the Tablet PC as the article Not quite ready for prime time, (scroll midway down) indicates. "They're too heavy, too expensive, too limited in healthcare applications and too hard on battery power." Additionally the handwriting software recognition is still too inaccurate and doctors find it can be time consuming making corrections flipping between modes.
No system, PDAs or Tablet PC seem to be perfect for the health care world yet. Personally, I think the winner will actually be who has the most software.


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The IT Job Coach provides advice and guidance to Information Technology professionals seeking to find a new job or advance their career.
Finding a great IT job with an excellent salary when you are conducting a job search is in fact a job. And if you are unemployed then it is a full time job. And it is a job that most job seekers are not trained to conduct.
Career resources
There are many excellent books written to help guide you on various aspects of finding work so take a look at our Career Resources list.
Job search tips
Here are a few basic tips to help you with some job search fundamentals.
- The 11 Basic Components of Your IT Resume
- 9 Steps to a Great Resume Cover Letter
Every Job Seeker Needs a Web Based Resume and Personal Profile
- Use a Job Search Business Card