text:
Then (1985): "This is a very special place, certainly not to be missed if you're anywhere within a hundred miles, and the greenhouse bar and lounge is particularly inviting when the foliage turns."
John Mariani says now: Pat and Nitzi Rabin were doing great haute cuisine in this charming, rambling Cape Cod house at a time when most tourists ate little else but fried clams and lobster rolls. Chillingsworth is still way above the fray, with the addition of a fine little café bistro for lighter fare.
Route 6A; 617-896-3640
Then (1985): "The Gotham, like New York itself, refused to roll over, and it's now a better place to be than ever."
Mariani says now: Hands down one of the city's greatest restaurants, with chef-owner Alfred Portale never following any trend and always delivering beautiful, personalized food. It's a shame they got rid of the Statue of Liberty statue, though.
12 East 12th Street; 212-620-4020
Then (1984): "Serve [dishes] in Fellini-size portions on homey platters, accompany it with well-priced wines, sell the truest, richest espresso this side of Rome, and soon people will be calling days in advance in hopes of getting a table at New York's best new Italian restaurant."
Mariani says now: Since moving from 59th Street, Sandro's is better than ever gutsier, heartier, more fun, thanks to the ebullient chef-owner Sandro Fioriti, who loves to bound out of the kitchen to see and hear how much you love his food.
182 West 58th Street; 212-245-2214
Then (1984): "The $29.50 prix fixe menu is a steal, and à la carte items include a mousse of wild mushrooms [and] bay scallops with green peppers and a red pepper puree."
Mariani says now: As it has been for more than two decades, this is the business breakfast/lunch spot to go to in Philly. You can be assured of flawless service and very fine French cuisine. Great wine list, too.
Four Seasons Hotel, 1 Logan Square; 215-963-1500
Then (2000): Here, for the first time, Kelly seems to be cooking solely from her heart, fashioning a robust Italian-American menu heavy with the fresh provender of New England.
Mariani says now: Melissa Kelly has stayed the course for American and Italian food driven by Maine products in this cozy dining venue where all seems right with the world.
2 South Main Street; 207-596-0770
Then (1984): "Although Al Forno has grown large in reputation, it is a perfect spot for a fine meal in casual surroundings."
Mariani says now: Though Johanne Killeen and George Germon don't spend much time in the kitchen these days, this innovator of the grilled pizza in America is as good as ever and much expanded after moving from its original address.
577 South Main Street; 401-273-9760
Then (1984): "It's the kind of place you would expect John Houseman to frequent after classes at the law school."
Now: Largely focused on events prix fixe dinners, musical performances still with new takes on old, local favorites.
84 Beacon Street; 617-227-9600
Then (1985): "You want a pizza with four cheeses? You got it. Roasted eggplant, sweet sausage, spinach, artichoke hearts? No problem."
Mariani says now: What began as a little pizzeria and bocce court has become a chain, and there's nothing about the original that need bring you here rather than any other.
197 Elm Street; 617-776-9241
Then (1984): "The gray-fabric-and-brick walls, the service bar up front, and the attractive graphic art harmonize with the cuisine, which is never clichéd."
Now: Fresh surf-and-turf with a prix fixe menu three days a week.
341 Franklin Street; 716-852-4416
Then (1985): "The brothers Petrossian have even designed special utensils and serving dishes (called présentoirs) that keep the flavor of the beluga, sevruga, and ossetra pristine."
Mariani says now: Amazingly sleek and glittery after all these years, Petrossian is really a gourmet food store featuring their products with a sexy restaurant attached where you can feast, at high prices, on foie gras, smoked salmon, caviar, and plenty of Champagne.
182 West 58th Street; 212-245-2214
Then (1985): "You will find little in the way of creative menu items here, but the food is solid, served with efficiency and cooked with care from fresh ingredients."
Now: "Gourmet Get Togethers" let you gather with friends, create a menu for the evening, and cook with the chefs. Which is... different.
310 Ross Street; 412-697-3100
Then (1985): "After work this is the best new bar scene in the city for young professionals, who know this is a place they can congregate with birds of the same plumage."
Now: Complimentary limo service to special events downtown.
1 Mellon Bank Center, 500 Grand Street; 412-391-4099
Then (1985): "Wilson's gives you a whole lot of food for very little, and makes up for its total lack of ambiance with wonderful smoky ribs in the Louisiana style."
Now: The crew at the local CBS affiliate sure likes it.
310 Ross Street; 412-697-3100
Then (1985): "The platters of Southern food are enormous, the prices are right, and the coffee flows dark and generously."
Mariani says now: Soul food done well in a place that should be a stop on the history tours for once being the headquarters for every black civil-rights leader in need of a helping of country ham and buttermilk biscuits.
1100 Florida Avenue NW; 202-265-1586
Then (1985): "It's a delightful way to dine, and I am enchanted with the complexity of seasonings in such dishes as yebeg kay watt (lamb) [and] kitfo (a kind of seasoned steak tartare)."
Mariani says now: Ethiopian food in the Adams Morgan neighborhood, and for its survival over so many years, you know it's doing things the right way and has a local crowd of regulars.
2434 18th Street NW; 202-462-4100
Then (1986): "Wows even the most jaded appetite."
Mariani says now: If not the very finest French seafood restaurant in the world, it is perhaps the very finest restaurant of any kind in NYC, under Maguy Lecoze and Eric Ripert. The décor's been brought up to date.
155 West 51st Street; 212-554-1515
Then (1989): "Since becoming president, George 'I love pork rinds' Bush has been trying to build a more sophisticated image, and one of the first things he did along those lines was to dine at I Ricchi."
Mariani says now: Christine Ricchi, after separating from her chef-husband, still knows how to please people and pols with her charm, concern, and consistent Italian menu.
1220 19th St. NW; 202-835-0459
Then (1991): "Don't underestimate the talents of energetic, young Bobby Flay."
Mariani says now: His first big foray into his own restaurant, and the one that catapulted him onto TV.
102 5th Avenue; 212-807-7400
Then (1991): "[An] admirable attempt to forge some new culinary tributaries ... brining together an eclectic mix of food from the Mediterranean and the Orient."
Mariani says now: Bruce Tillinghast took over what used to be the tiny, old Al Forno premises, spiffed them up, and is always there making sure his guests love whatever he believes they'll enjoy.
7 Steeple St.; 401-751-03500
Then (1993): "Spend the $150 for two it's going to cost to eat at Daniel. You deserve it, and so does Daniel Boulud."
Mariani says now: If anyone believes French cuisine is dead, just try getting a table at Boulud's flagship, relocated to East 65th Street, on short notice.
60 East 65th Street; 212-288-0033
Then (1994): "The wine list is about as user-friendly as might be wished for, and the impeccably maintained, very popular selection of cheeses has already sparked imitation around town."
Mariani says now: Danny Meyer's entry into the fine-dining class after Union Square Café, and it paid off well, not least for an up-and-coming chef named Tom Colicchio.
42 East Twentieth Street; 212-477-0777
Then (1997): "Gives you everything imaginable in a restaurant, maybe too much of everything a wondrous swirl of idea and color and abstract expressionism, a restaurant for the next century."
Mariani says now: Now located in the so-called Bloomberg Building near Bloomingdale's, Le Cirque (with the aughts dropped) is an even more modern vision. More Italian, too.
151 East 58th Street; 212-644-0202
Then (1997): "The best bouillabaisse I've ever eaten."
Mariani says now: It's still tough to get a breakfast, lunch, or dinner reservation. The menu never changes much, and that's fine as long as it's consistent.
80 Spring Street; 212-965-1414
Then (1997): "With just 64 seats, Jean Georges is for those serious few who come to be amazed, not to graze."
Mariani says now: What a year 1997 was for New York City restaurants: Balthazar, Le Cirque, and Jean-Georges Vongerichten's flagship, whose modernity brought some street cred to Columbus Circle.
1 Central Park West; 212-299-3900
Then (1998): "How do you select from temptations like potato gnocchi with nubbins of sweetbreads; grilled quail with pea vines, sweet peppers, and summer truffles..."
Mariani says now: Mario Batali turned so-called Northern Italian Cuisine on its ear by bringing his own gusto. There's never, ever an empty seat.
110 Waverly Place; 212-777-0303
Then (1999): "Chef Kerry Heffernan is providing guests with lusty French and American cuisine that contains not a whit of pretense... I've never met a service staff better informed about wine."
Mariani says now: Another Danny Meyer fine-dining experience, this one even more upscale. Word is he's selling it to Chef Daniel Humm, so watch this space for an update.
11 Madison Avenue; 212-889-0905
Then (2007): "Belgian chef-owner Robert Weidmaier proudly mixes Alsace, Montparnasse, and Antwerp on his menu, stocking more than 100 Belgian beers."
Mariani says now: Maybe no one's noticed, but Weidmaier really paved the way for the now-trendy gastropub, specifically with a Belgian bent and plenty of beers.
1101 K Street NW; 202-408-1717
Then (2007): "This is not a rehab; it's a great new restaurant with a fine pedigree."
Mariani says now: Once built on a menu more or less Mediterranean-American, Jody Adams's cooking now is thoroughly regional Italian, changing all the time with weekly special dinners.
1 Bennett Street; 617-661-5050
Then (2009): "Just sit at the counter or the tasting table and point to the compotée de lapin, pâté grand-mère, or an andouille de Vire. None will let you down."
Mariani says now: Daniel Boulud's paean to French charcuterie still packs them in around Lincoln Center, and its educational wine program thrives.
1900 Broadway; 212-595-0303
Then (2010): "The secret to all good cooking is care, and that's what Stefanelli delivers."
Mariani says now: The same people who gave D.C. its best Indian restaurant, Rasika, have given it a long-awaited fine Italian dining room with creative, modern cucina italian via Chef Nicholas Stefanelli.
1100 New York Av; 202-216-9550
Then (1984): "This is a place to keep your eye on, and a gastronomic oasis in a town where, more often than not, fried fish is the best option."
Mariani says now: Frank Stitt's totemic bistro continues his strengths in using Southern ingredients to cook up great American cuisine. He's now in Esquire's Hall of Fame.
2011 11th Avenue South; 205-939-1400
Then (1984): "You'll be happy you went through it all for the pleasure at the end of the day."
Mariani says now: After years of management by celebrity chefs Paul Bocuse and the late Roger Vergé and Gaston Lenôtre, Chefs de France has a more American sparkle and serves solid French brasserie.
Epcot theme park; 407-827-8709
Then (2007): "[He's] pulled in gallery people and foodies who come to feast on what the menu calls 'fresh simple pure' down-home fare."
Mariani says now: Michael Schwartz not only kick-started the restaurant scene in Miami's Design District but also showed that prole food can be every bit as exciting as anything higher on the hog.
130 Northeast Fortieth Street; 305-573-5550
Then (1984): "This is a wonderfully amiable place in the Creole-Cajun tradition, and no one ever left less than full in the belly and happy in the head."
Now: People still leave full, but now they come for breakfast, too.
729 Conti Street; 504-529-3663
Then (2009): With its soft lighting, patio packed with young mojito drinkers, sit-down carpaccio bar (!), and bright tablecloths, Sea Salt is a place you can see from the street and cant wait to try.
Mariani says now: Chef Fabrizio and Ingred Aielli work very very hard to keep Sea Salt one of Floridas finest but wholly unpretentious restaurants, a blend of Italian cooking with great Florida seafood.
1186 Third Street South; 239-434-7258
Then (1984): "The best place in the Vieux Carré to sample a wide range of grilled meats, poultry, and fish not often served in this Creole neighborhood."
Mariani says now: Wholly renovated, with new, more extensive menus. Nowhere will you find a better prime rib of beef.
621 St. Louis Street; 504-529-5333
Then (1984): "The dishes constitute a kind of haute Creole."
Now: Ralph and Cindy Brennan have kept Mr. B's at the top of hearty, generous French Quarter restaurants for every tourist with a shortlist.
201 Royal Street; 504-523-2078
Then (1984): "The whole place is extremely affable especially the front-room bar and lounge, where you should sit and prepare yourself for dinner with a Ramos gin fizz."
Now: Business-casual creole with a view. Good local beer, too.
3735 Perkins Road; 504-346-8422
Then (1985): "I can't think of any place I'd rather be in Miami."
Mariani says now: Yes, in high season you still have to grease the maître d's palm, but when you do finally sit down, you'll know why Joe's crabs are the best anywhere.
11 Washington Avenue; 305-673-0365
Then (1985): "Just as the old place seemed to be going down for the count, Archie Casbarian took it over."
Mariani says now: For classic Creole cuisine, from eggs Bienville to gumbo, and for a really good jazz trio to serenade you, Arnaud's has charm to burn.
813 Rue Bienville; 504-523-5433
Then (1985): "The best thing about Mother's is the smell of that meat."
Mariani says now: If Mother's is open, there's a line out the door for the breakfasts of ham and eggs and the stuffed beef sandwiches with charred meat chunks that fall off the brisket while cooking.
401 Poydras; 504-523-9656
Then (1995): "Brings a refreshing modernism to a town whose restaurants are known more for their numbing Continentalism."
Mariani says now: It's never been better or more beautiful, now under Chef Tyler Brown, who shows just how far from the Paula Deen model Southern food has evolved.
231 Sixth Avenue North, Hermitage Hotel; 615-244-3121
Then (1995): "Kevin Rathburn ... has a mastery of the powerful ingredients and seasonings of the Southwest and applies them in ways that never seem contrived."
Now: Sure, a decade-and-a-half has brought a new chef and a brunch menu, but the real draws at this Buckhead favorite haven't changed: pork quesadillas and a stiff margarita.
3060 Peachtree Road; 404-240-1984
Then (1995): "The sleek bar brings out the glamorous side of even the most conservative Atlanta women, and the terrific Prime steaks and chops draw a posse of big guys for whom a twenty-four-ounce porterhouse presents a manageable challenge to the appetite."
Now: The idyllic surroundings are still a popular place to propose marriage.
4000 Summit Boulevard; 678-686-4272
Then (1995): "Not just one of the best restaurants in Florida; it's a place from which American restaurateurs will surely steal ideas."
Now: A business-casual seafood respite in the land of the mouse.
Walt Disney World; 407-824-1576
Then (1996): "The wine list, with some fine Meritage bottlings and the option of sampling vertical vintages, was composed with an eye toward matching a menu full of smoky and sweet-and-sour flavors."
Now: Ask for a table in the River Room, overlooking the Chattahoochee.
4199 Paces Ferry Road; 770-432-2663
Then (1997): "Carolina quail with not-to-be-believed cheese-and-bacon grits."
Mariani says now: The recent exit of longtime chef Robert Carter makes me wonder if this genteel restaurant will have the same high quality of Low Country food.
112 North Market Street; 803-723-0700
Then (1997): "Raised on Mauritius with cumin and cardamom flowing through his veins ... [Dominique] Macquet has a range few in the Crescent City can match."
Mariani says now: Put out of business by the hurricane, Macquet came back with a new Dominique's Uptown that made our 2011 list.
4729 Magazine Street; 504-894-8881
Then (1999): "Reeks of good taste..."
Mariani says now: Since Peninsula Grill's rep is a little in limbo, McCrady's can probably claim to be Charleston's finest.
2 Unity Alley; 843-577-0025
Then (1998): "The signature dish is wonderfully conceived jumbo ravioli filled with taro-root mousseline and dotted with white-truffle oil."
Now: Refashioned as "Blue Door Fish" to sate the seafood crowd.
1685 Collins Avenue; 305-674-6400
Then (1998): "It's a Mickey Mouse operation... But I mean that in a good way."
Now: The "Chef's Domain" dinner is one of the more gourmet ways to end your day at Disney.
Grant Floridian Beach Resort & Spa; 407-939-3463
Then (1999): "Jamaica does not leap to mind when I think of great food, so it's odd and very welcome to find one of the best restaurants ... drawing on that island nation for inspiration."
Now: Why haven't more people thought of putting jerk rub on foie gras?
278 Miracle Mile; 305-446-7710
Then (2001): "While Charlotte isn't exactly in a fever over new restaurants, Upstream is certainly turning up the heat."
Now: Jumbo lump crab cakes, wagyu flank steak fried rice, spicy tuna roll: good spread.
6902 Phillips Place Court; 704-556-7730
Then (1985): "Two plain donuts and a one-quart Thermos of coffee for $1.25. You bring the Thermos."
Mariani says now: If all the other diners in America go up in smoke, there'll still be Mickey's, as sleek and dear as any beanery in the country, a shiny antique with good grub.
36 W. 7th Street; 612-222-5633
Then (1986): You can sample several of more than two dozen tapas and the best array of sherries and other Spanish wines Ive encountered in this country.
Mariani says now: Cool and funky as ever, the Café serves an array of tapas and paellas, washed down with Spanish wines and sangria.
2024 North Halstead Street; 312-935-5000
Then (1984): "The whole operation is illustrative of what commitment to an ideal can achieve, and the kitchen and bar at the Netherland Plaza are testaments to American aesthetics and good taste."
Now: Chateaubriand for two is still one of the town's more talked-about dishes.
35 West Fifth Street; 513-421-9100
Then (1985): "When you want red meat in Chicago, the place to go is Morton's, where you'll rub elbows with the city's prime movers."
Mariani says now: The original and still the best Morton's, now a vast chain of cookie-cutter steakhouses without the character or swagger of the State Street store. And the gruffness of earlier days has been smoothed over a bit now.
1050 North State Street; 312-266-4820
Then (1985): "The menu offers such laudable creations as marinated wild mushrooms with Kentucky ham."
Mariani says now: Always a dazzling place to dine, with a grand design by Warren Plattner and a bankroll from the Hallmark company. And the wine list remains stellar.
2450 Grand Avenue; 816-471-8050
Then (2008): The most intriguing way to end a meal here is with the exotic consommé a sweet broth brewed like tea and perfumed with cardamom, black pepper, lemon balm, and mint and paired with the cold edge of mango sorbet.
Mariani says now: The L in the name, chef Laurent Gras, left two years ago but the continuing of the haute seafood menu is very much intact.
2300 North Lincoln Park Avenue; 773-868-0002
Then (1985): "The kitchen is solid and authentic, with very good sauerbraten, spaetzle, homemade wursts, potato salads, and, of course, Black Forest torte."
Now: Yep, they still specialize in Black Forest Cake.
1 East 26th Street; 612-872-0812
Then (1984): "You would do well to try the unusual tomato soup with gin."
Now: Renamed Cygnus 27, it serves American fare with international influence on the 27th floor of the Amway's glass tower.
Amway Grand Plaza Hotel, Pearl and Monroe; 616-774-0214
Then (1985): "First, you get a cup of golden chicken soup that would make a Jewish mother sob with envy."
Mariani says now: Moved and expanded, Stroud's is less ramshackle now but its fried chicken, buttery mashed potatoes, sticky buns, and chicken gizzards are as good as it gets in KC.
1015 East 85th Street; 816-333-2132
Then (1985): "A Kansas City institution ever since it opened in 1903."
Mariani says now: Very little has changed here in eons, with its western murals, formal service, and Midwestern hospitality. And, yes, you can still get the relish plate and the seafood platter.
Ninth and Central; 816-842-3890
Then (1987): "One of the first in the country to serve snails' eggs (a current French infatuation that never need become a passion)."
Mariani says now: Atop the Chicago Stock Exchange, Jean Joho's proudly deluxe dining room has a great view to match the haute nouvelle cuisine he pioneered here.
440 South LaSalle Street; 312-663-8900
Then (1988): "[The] menu features the bounty of the Midwest but is not so dogmatic as to exclude Atlantic halibut."
Now: Boasts on its site that it was "the first to excite the local restaurant scene," which might be overstating things a little.
8100 Maryland Ave; 314-726-5055
Then (1988): "Trotter's menus pay homage to French classicism wed to American ingenuity."
Mariani says now: I would happily argue that Spiaggia and Charlie Trotter's are Chicago's two best restaurants.
816 West Armitage; 312-248-6228
Then (1990): "You couldn't ask for more persuasive dishes than his grilled-pear-and-Roquefort tart, Provencal fish soup, seared halibut on corn-and-pepper relish."
Now: After over two decades, still around, and with a dish called "grilled fairy tale eggplant," of all things.
1547 North Jackson St.; 414-276-9608
Then (1990): "Don't expect fiery, gut-busting combo platters here: This is delicately seasoned food, some classics."
Mariani says now: Rick Bayless made this his fine-dining Mexican flagship, and it's going strong every night, with people who seek to go way beyond his more casual eateries.
445 North Clark St.; 312-661-1434
Then (1991): "A sprawling, eccentric, two-level, $1.5 million dining room."
Now: It went through something of a lull but got a new chef in the early 2000s.
71 West Monroe St; 312-332-4040
Then (1996): "Alsatian born and bred, [Jean Joho] knows instinctively how this region's food is supposed to taste."
Now: Many were upset when it shuttered in 2010, but chef-partner Joho has since opened a new version in Boston.
Then (1998): "The velvet curtains, the nineteen-foot-high ceilings, the cigar mezzanine ... could certainly have come right from SoHo or TriBeCa or the French Quarter."
Mariani says now: A bit out of town, but still the place to go for great steaks in Cleveland.
3355 Richmond Road; 216-831-5599
Then (2000): "Chef Darren Eads' braised short ribs with truffled mashed potatoes will stave off hunger for at least 48 hours."
Now: It expanded into a chain, now under the name "Johnny's Downtown."
1400 West Sixth Street; 216-774-0055
Then (2001): "Roast quail with shiitake-and-Parmesan risotto, Lake Superior whitefish with glazed onion-potato puree and crispy leeks ... all dazzle."
Now: The city's food scene still takes it pretty seriously, especially the lunchtime Angus burger.
500 North Clark Street; 312-321-6242
Then (2003): "Chef John Kolar doesn't fret about making culinary waves, instead focusing on flavorful dishes with a minimal number of ingredients."
Now: Despite the new management's efforts, the restaurant shut down in September.
Then (2007): "You don't run across many fine-dining restaurants owned by hospitals."
Now: Since we covered it, it's been nominated for two James Beard awards.
9801 Carnegie Avenue; 216-707-4045
Then (2009): "The world's best and messiest French toast with wild mushrooms and balsamic syrup."
Now: Owner Zack Bruell has said, "This is my food, I knew it would work, I never thought otherwise."
11401 Bellflower Road; 216-791-7880
Then (1984): "This is a very unusual cuisine, based on the freshest and the finest from imported fish to domestic lobster."
Mariani says now: As baroque and over-the-top haute as ever, it still rules as Dallas's finest fine French dining room.
The Adolphus Hotel, 1321 Commerce Street; 214-742-8200
Then (2001): "Pastries are superb any time."
Mariani says now: Skip the breakfast and main courses if you want and just go for the desserts, but you'd be missing some of the city's most lovingly prepared food with a Texas twist.
4620 McKinney Avenue; 214-520-7300
Then (1989): "The menu is a fairly comprehensive introduction to Latin American cuisine, from the bowl of paper-thin plantain chips ... [to] an absolutely stunning flan en queso."
Now: Restaurateur Michael Cordua has since become a one-man empire.
9788 Bissonnet; 713-541-2100
Then (1990): "Every dish was exciting, the variety of chili flavors intelligently incorporated."
Mariani says now: Morphed into RDG Bar Annie, Robert Del Grande's bi-level smash of a dining room is packed with beautiful Texas ladies who lunch and, at night, with all of Houston.
1728 Post Oak Blvd.; 713-840-1111
Then (2005): "At a new location with 150 seats, a theatrical design, and works by Robert Rauschenberg on the wall, [Tony] Vallone has cannily aimed at a younger, hipper crowd, and it's arrived."
Mariani says now: Without doubt, Vallone runs the best restaurant in Texas and one of the half-dozen best Italian restaurants in the U.S.
3755 Richmond Avenue; 713-622-6778
Then (1991): "[Chef Bruce] Auden's imagination is going full tilt with ever-changing menus that take advantage of the finest local provender like Texmati rice, nilgai antelope, and wonderful Gulf crabs and Tilapia."
Now: Auden shuttered Biga but opened Biga on the Banks in 2000. He's received several James Beard nominations since.
Then (1993): "I found myself amazed at how savory everything was, how richly flavored, how different from the toned-down Asian food usually encountered in this country."
Now: Owner "Mama La" has opened two new locations of her Vietnamese favorite.
2001 Jefferson; 713-222-2461
Then (1993): "My favorite approach here is to order a mess of appetizers, pastas, and pizzas, then go straight for dessert."
Now: Moved to Tuscon, then eventually caved under the weight of the recession. You can still order their spices, though.
Then (1994): "Stephan Pyles, who grew up cooking at his folks' Truck-Stop Café in west Texas, has gone back to his roots and gussied up Texas grub just enough to impress you without getting phony."
Now: Didn't survive Pyles's leaving to start his own place.
Then (1995): "The bare bones of the place have a funky chic, but the constant traffic at the DRC is clearly due to Claire Smith's terrific food."
Now: The sprawling Southern menu has a lot more than just biscuits.
3412 West Lamar; 713-520-9217
Then (1996): "Keep going ... and you could convince yourself that Santa Fe is a town in Tuscany."
Now: Shifting seasonal menus, but some old standbys, like pumpkin ravioli, remain.
95 West Marcy; 505-984-1091
Then (1997): "New Texas Cuisine seemed stalled out for a while, but a plate of molasses-and-bourbon-glazed pork tenderloin with yams and a ginger-apple compote gives it a helluva jump start."
Now: Even Zagat has caught on; the guidebook has been giving it top ratings for a decade now.
1658 Westheimer Street; 713-523-3800
Then (1998): "You'll see that this is not just another slice-and-dice sushi bar but a novel, rather Texan way to look at the East-West connection."
Now: Nailed by its landlord back in 2008.
Then (2000): "Grounded in tradition and given just enough Texas swing to make it different from anything north of Wichita Falls."
Now: Called it quits just two years later, sadly.
Then (1986): "Chef Lisa Smith's menu is simple, straightforward, and geared to a clientele who may want an impeccably grilled swordfish with lemon butter one day and a hefty rib eye the next."
Now: Opened underneath a former church, it's still around 26 years later, though the environs might be a little sleepier.
600 North Akard Street; 214-740-4001
Then (2002): "Chef-owner John Sheely calls his food 'American Provence,' which translates to a perfectly roasted, crisp half chicken with a raft of potatoes and asparagus."
Now: Comfort food in a funky gothic setting that locals still seem to like.
1985 Welch Street; 713-533-0200
Then (2004): "The wow factor is Texas-large here, and every other chef in Houston knows it."
Now: Recently introduced an iPad wine list.
Sam Houston Hotel, 1117 Prairie Street; 832-200-8888
Then (1990): "Classic French dishes are so well prepared at Christopher's that no serious eater could resist dining here."
Now: Expanded to include the "Crush Lounge," and pizza and burgers have been added to the menu.
2502 E. Camelback Rd.; 602-522-2344
Then (2006): "Pyles calls his food 'New Millennium Southwestern Cuisine,' which I happily accept."
Mariani says now: One of the templates for sophisticated Texas food by one of its masters.
1807 Ross Avenue; 214-580-7000
Then (2007): "I told him to cook whatever the hell he wanted, because I know [Dean] Fearing has been one of America's greatest chefs for 20 years."
Mariani says now: After so long at Mansion on Turtle Creek, Fearing showed he still has the sharpest palate in Big D.
Ritz-Carlton Hotel, 2121 McKinney Avenue; 214-922-4848
Then (2008): "[Daniel] Tesar had the unenviable task of stepping in for a legend. He pulled it off."
Mariani says now: Following Dean Fearing's departure, the restaurant now has a classically trained Frenchman giving Dallas the kind of food other chefs can marvel at.
2821 Turtle Creek Boulevard; 214-559-2100
Then (1984): "A place where simplicity of the food is made up for by an absolute fidelity to excellent ingredients and technique."
Mariani says now: Chef-owner Judy Rogers was in the first wave of what was called "New California Cuisine," and she has never stinted on serving straightforward, seasonal food. Her roast chicken is justifiably famous.
1658 Market Street; 415-552-2522
Then (1985): "Whatever you do, don't fail to try the roasted garlic."
Mariani says now: Twenty-seven years has done nothing but brighten this casual California restaurant at the foot of Napa Valley, and Chef Cindy Pawlcyn's cooking is at the top of her form.
7399 St. Helena Highway; 707-944-2424
Then (1984): "There's no debating the rich, beefy flavor of the one-pound sirloins or the fresh crunch of the golden onion rings."
Now: Spawned seven locations nationwide.
9560 Dayton Way; 310-276-0615
Then (1984): "Although praise for the 'scene' has outweighed that for the cuisine, it is indisputably one of the three or four new places that should figure on any visitor's list this year."
Mariani says now: As one of the first Cal-Asian restaurants, Chinois was Wolfgang Puck's breakaway from Spago's pizza-dominated menu. It hasn't wavered a bit and is still a great-looking, kitschy place to eat.
2709 Main Street; 213-392-3037
Then (1989): Few chefs I know have a better sense of food textures than Splichal, who balances crispness with softness several times on one plate.
Mariani says now: Relocated by Chef Joachim Splichal and the Patina Restaurant Group to the Disney Music Center in downtown L.A., Patina is not just a place to go for pre-theater but for some of the most delicious and professionally well-served cuisine in the city.
5955 Melrose Ave.; 213-467-1108
Then (1984): "The menu, which changes daily, lists good chicken livers in cream, escargots in a brandy and cucumber sauce ... and a real winner for dessert: the Bar Room chocolate cake."
Now: Owner Paul Dobson is still a professional bullfighter.
956 Second Avenue; 619-231-6771
Then (1985): "By the time you read this, there might very well be a California Pizza Kitchen in your neighborhood."
Mariani says now: What began as a novelty of its day has developed into a worldwide chain with pizzas distinguished only by their often ridiculous toppings.
Then (2000): Set in a ranch-style house over the Juanita Creek, the dining room has the relaxed feel of a sixties sitcom set, with Smith looking out from her open kitchen, making sure her guests are happy.
Mariani says now: Really worth a drive twenty minutes outside of Seattle to sample Holly Smiths trattoria-style Italian food in a sweet, homey setting in Kirkland.
9702 N.E. 120th Place; 425-823-1505
Then (1984): "This is a rarefied cuisine in the grand tradition."
Now: Its interior was completely overhauled in the early 2000s, and it's slowly become more casual.
648 Bush Street; 415-989-7154
Then (1985): "The food is a sophisticated marriage of French classicism and nouvelle, with appetizers such as fresh curry and lemon pasta with a red bell pepper sauce."
Mariani says now: The panoramic view of Napa Valley is unparalleled (ask for a terrace table), and the food and wine is the most consistently fine in the region.
180 Rutherford Hill Road, 707-963-1211
Then (1985): "The menu reflects a genuine attempt to elevate American classics such as coleslaw and onion rings by application of high technique."
Now: Critics bemoan the presence of a gift shop and tourists.
1300 Battery Street; 415-982-2000
Then (1985): "Order a Bloody Brigid a Bloody Mary made with mescal."
Now: Since we wrote about it, it's been frequented by the likes of Johnny Depp and Hillary Clinton.
63 Ellis Street; 415-986-0069
Then (1985): "Serves up weekly ethnic dinners Italian one week, Spanish another, and Middle Eastern a third."
Now: After a good run, shut its doors way back in 1996.
Then (1987): "On that memorable night, I don't think anything could have tasted better than that good wholesome grub."
Mariani says now: A sleigh ride up the snowy mountain and you're there, in a big, spacious place that reeks Colorado casual and cool.
210 Plaza Way; 970-754-3463
Then (1994): "Now, under new chef-owner Thomas Keller, the food not only matches the peaceful beauty of the place, with its little garden patio and arbors of roses, but surpasses just about any in the Valley."
Mariani says now: We thought it was destined to change the perception of haute cuisine in America. Turned out it changed the world's.
6640 Washington Street; 707-944-2380
Then (1995): "You'll have sweet dreams of black diamonds and moguls and a girl you once loved in Rome."
Mariani says now: Campo brought true trattoria food to Aspen and, despite some branches elsewhere, it's a cheery, warm-hearted place. A little cramped, but then everyone is in ski parkas.
205 South Mill Street; 303-920-7717
Then (1995): "The name is a little deceptive this ain't no shots-and-beer hash house."
Now: Founder Mel Master left in 2008, saying he was "over making Cobb salads and salmon for old people that don't want to try anything new." It went under two years later.
Then (1995): "It was midnight New York time when I staggered into Scala's Bistro at nine o'clock, and I was sorely in need of a drink and the kind of food that can keep jet lag at bay for a few hours."
Now: You can find the executive chefs on Top Chef.
432 Powell Street; 415-395-8555
Then (1991): Chef Matthew Stein celebrates seafood from every corner of the American continent with some boldly sauced creations like roast lingcod in a buttery sauce of artichokes and shiitakes
Mariani says now: Rated highly by the food media but under a lot of peoples radar, Water Grill continues to be downtown LAs best seafood restaurant.
523 West 6th St.; 213-891-0900
Then (2002): Located in the striking, Bauhaus-style Hotel Healdsburg, this restaurant features an all-Sonoma wine list that pairs beautifully with the menu Try the quaintly named local cheeses such as alpine shepherds from Yerba Santa Goat Dairy and St. Pat from the Cowgirl Cemetery.
Mariani says now: Charlie Palmers hometown homage to all that northern Californias cornucopia can bring. Never a misstep on the menu, always rustic but stylish at the same time.
317 Healdsburg Avenue; 707-431-0330
Then (1996): "Despite the tendency for most chefs in Vegas to go overboard, [Julian] Serrano shows a classic respect for simplicity."
Mariani says now: With all the turmoil and change in the city's dining, Picasso, under Serrano, has maintained its eminence.
3600 Las Vegas Boulevard South; 702-693-8105
Then (1997): "Helene [An] prepares her specialties, in a 'secret kitchen' within the main kitchen, in accordance with traditional ideas about the healthfulness of certain combinations of food. Whatever."
Mariani says now: As exciting to visit for its glass floor as for its terrific Vietnamese cooking.
9646 Little Santa Monica Boulevard; 310-205-8990
Then (1998): "Very reasonable prices for a very high caliber of cooking, from the risotto with black truffles and Santa Barbara shrimp to the chef's grandmother's lasagne verde."
Now: Still a strong Italian presence in the area, with a special six-course menu of the day.
11930 San Vincente Boulevard; 310-207-0127
Then (2005): "Spend two minutes with the effusive Paul Bartolotta and you'll see that he is consumed with idea that great Italian food must be based on two unwavering principles: freshness and simplicity."
Mariani says now: Bartolotta is still manic about sourcing his seafood from the Mediterranean. You'll taste it and pay a high price for it.
Wynn Las Vegas 3131 Las Vegas Boulevard South; 702-770-3305
Then (2010): "The recession seems to have afforded [Serrano] the opportunity to offer excellent food to more people at lower prices."
Mariani says now: Still keeping Picasso at the top of the Vegas fine-dining pack, Spanish-born Serrano nevertheless also turned his sights on zesty, lusty Iberian fare.
3730 Las Vegas Boulevard South; 877-230-2742


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Following Justin Lee's (李宗瑞) drug rape case, Taiwan has been rocked by another sex scandal. Taiwanese artist, Lai Ying Yu's (賴瀅羽) 457 nude photos surfaced online. Facing the camera directly in the photos, Ying Yu's private regions were explicitly exposed, leading to heated online discussion and a flurry of download activity.
Under the name, "Nico," Lai Ying Yu was a former member of band, Blackie Girl. Six years ago, Ying Yu broke into the modeling industry in Taiwan. Since she desperately needed money at the time, Ying Yu admitted that she had taken some sexy photo shoots in her bikini without her parents' awareness. In a later interview, Ying Yu claimed that she only filmed the revealing photo shoots on two occasions.
Feeling "disgusted" by the nude photo shoots, Ying Yu said that she refused to take additional photography sessions.
A "Female Sex Devil" Emerges
The leaked photos were reportedly taken when Lai Ying Yu was only 17 years old. Appearing in steamy postures with her boyfriend, the photos were taken for the subject's personal collection. In some photos, Ying Yu event held up the camera herself to take the photos, flaunting her 32C figure.
Although 457 photos have circulated, it was understood that more of Lai Ying Yu's nude photos are in existence.
The online community was in heated discussion over the emergence of Ying Yu's nude photos. Due to the massive quantity of leaked photos, netizens dubbed Ying Yu as a "female sex devil."
Note: This article was updated on September 16, 2012 to reflect correction that Lai Ying Yu was once a member of Blackie Girl. It was incorrectly identified in the article earlier that she was a Hey Girl member.
Source: Wenweipo.com, Cocoren.com, Vdfly.com
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JayneStars Media LLC reserves all copyrights. Reproduction in whole or in part without written permission is prohibited. By using the JayneStars website, you accept and agree to our Terms and Conditions of Use.Tags: Blackie Girl, Lai Ying Yu, Nico, sex scandal
quite sad that people aren't cherishing their body.
was just about to say the same thing. wat is it with men and women now a days?? its sad…and it seems all people think about now a days is only sex @_@
"Feeling "disgusted" by the nude photo shoots, Ying Yu said that she refused to take additional photography sessions."
She only felt that AFTER two sessions? lol… most people would feel that before the first -.-
No she felt it after she had made enough money, lol.
It is sad the things that people would do just for money. However, it can be understandable to some extent, but aren't there other ways to earn money besides these kinds of things???
I do not know what you are thinking but for your info I am NOT lesbian!!! What I meant by being understandable is that everyone goes through tough times so you are forced to so things that you normally would not do. I was not referring to this one incident, but other situations as well…
Beauty is a commodity which very, very few people truly possess.
Heat the nail on the head. Very true! I agree with you.
Maybe been caught red handed a different story to tell…? Otherwise…?
I feel sorry for her parents…! Being dragged into it….They have to face their friends & it was not even their own doings!
I can't differentiate one from the other. Now they all look the same. But nice body though.
Are her breasts natural? If they are, she's lucky.
need to touch to tell..:-D
I highly doubt they are natural…
I did NOT say that you did!!!
They're fake. Asians have runway breasts.
It isn't true, i knew chinese girl with big breast!!! real REAL REAL!!!
I also know an asian girl, actually many asian girls with real big breasts, so you shouldn't say that all asian girls has small.
Yes Asian is known to have small, but it will always be some people that is not in that category.
i ment runway breasts*
Asian girls do not all have runway chests. You will be surprised by what usually pops out once you get to unstrap the bra…. ;p
Does she looks really different from those two pictures or it just me? Maybe it is the makeup?
Yea, make up really makes a difference..
When did HTS say that she can't regonice the difference? Seriously I think you need to make sure what you read the next time.
When the hell did I say that??? You just assumed that so you are probably saying that!!
Thanks Linnh!!
Np HTS!
She looks really different from those 457 nude photos. Thanks Linnh
How to find in google?
Sigh, nothing new, who is she again? Nvr heard of her.
I also have not heard of her. I dob't think she is/was a member of former group Hey Girl. I think she is just not that famous or popular… I guess this is nothing new and things that many actresses/models sadly have to do at times when they need to survive. But I wonder, can't they do other things besides take nude photos or other things??
So, what's left for her now that she's bared herself at least 457 times already?
Probably a Golden Horse award winning role of something.
Taiwanese culture is more open in sex & nude cos they have been influenced from the japanese culture for many many years so is nothing new for them even earning money thru sex or nude photos.
As the worldwide society becomes more open in pursuit of hu-tech urbanization, moral civilization is lost. Sadly, it happens everywhere even in Muslim worlds where a severe jail penalty is imposed on gals taking & posting their nude photos online.
You are so right. Taiwan was a former Japanese colony thus their culture and norms mimic the Japanese. Very often their behavior are fake.
Ehm… If the nude/topless pictures were taken when she was 17 years old, is that not child pornography?
nothing new.. nude pics everywhere..
I heard of the 'Hey Girls' group but not by each individual member. It's sad to hear such news.
The article has been corrected. Nico was a member of Blackie Girls and not Hey Girls.
so it leaked out everywhere
Very pretty, it's the perfect woman
its called respecting ur body and wat is it teaching our children??
They do not care about children. That's not their responsibility and duty.

subset: commoncrawl


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Cars > CavyRacer2005's Garage
About CavyRacer2005's Garage
About me and my passion for cars
I have loved cars ever since the day I was born. I spend every dime on something for my car because I believe that if it's stock, it must be removed. I have over $6000 into my current car, a 2003 Chevrolet Cavalier I have dubbed "Shockwave". I will never stop working on cars and I will never stop loving cars.
My first car
1981 GMC Sierra with a 350 V8 and a TH-400 automatic transmission
Car I wish I still had
My old truck
My dream car
1997 Nissan Skyline
Car clubs I'm in
CarDomain Underground Tuners
- Type of racing: Any
- Driver: Jeff Gordon
- Driving song: Hells Bells
- Car movie: The Fast And The Furious
- Car book: Christine
- Car magazine: Hot Rod
- Car game: Need For Speed Most Wanted
— Profile last updated: Apr 2, 2008
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Below are the first 10 and last 10 pages of uncorrected machine-read text (when available) of this chapter, followed by the top 30 algorithmically extracted key phrases from the chapter as a whole.
Intended to provide our own search engines and external engines with highly rich, chapter-representative searchable text on the opening pages of each chapter.
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OCR for page 38
38 Smartcard Interoperability Issues for the Transit Industry
220.127.116.11 Fare Policies
The following fare policies and customer features define the Go-To Card program:
· Card Fee--$5 initiation fee (waived in first 90 days if card is registered);
· Fare Products--e-cash, 31-day pass, 10-ride book (schools only);
· Fare Categories--Adult, reduced (youth and senior), and mobility; and
· Other Features--Balance protection/fare replacement, reverse autoload if attempts to collect
autoload fail.
188.8.131.52 Transit Benefits Program
Metro Transit plans to integrate the Metropass employer-sponsored transit benefit program.
22.214.171.124 Loyalty Benefits Program
Metro Transit has no loyalty benefit programs available.
3.1.6 Orlando Regional Alliance for Next Generation Electronic
Payment System (ORANGES)
ORANGES is the first project in the nation that involves toll payment, transit fare payment,
and parking payment via a single smartcard, and processing all transactions through a single
source. The program is also unique in that it combines the capability for both stored-value pay-
ment from the card and account-based payment such as those used in traditional electronic toll
collection applications. In the toll application, participants have a choice of using a transponder
in which the inserted card enables drive-through automatic toll payment, using a "touch-and-
go" process to pay with their cards directly at devices in non-express lanes.
The ORANGES project began in April 2001; it had been selected through a competitive grant
process administered by the FTA. A 1-year field operational test (FOT) with 1,000 volunteers
started in August 2003 and concluded in July 2004. An evaluation report was completed in 2004.
The participating agencies include
· Orlando-Orange County Expressway Authority (OOCEA),
· Central Florida Regional Transportation Authority (LYNX), and
· City of Orlando Parking Bureau.
These agencies are using equipment and systems supplied by Ascom Transport Systems, Efkon,
Jafa Technologies, and McGann Software Systems. Transend International (formally Touch Tech-
nologies, Inc.) acted as systems integrator providing and operating the clearinghouse system.
Cards are supplied by Gemplus.
During the testing phase, the smartcard could only be used at select locations, including
· SR 408 East-West Expressway-Holland East toll plaza;
· LYNX Bus-Lines 13 and 15; and
· City of Orlando Parking Bureau-three garages (Central Boulevard, Library, and Market Street).
Each agency issued their own cards from a common stock; however, other agencies' cards were
accepted by all through the use of the common e-cash purse. Interoperability between agencies
was achieved by sourcing all the technology from the single vendor team.
184.108.40.206 Fare Policies
The following fare policies and customer features define the ORANGES program:
· Card Fee--FOT-free. Phase II-$5 card deposit proposed;
· Fare Products--e-cash for tolls and parking, 7-day and 30-day transit passes;


text:
Our Latest News
The 'Excellence Express' Hospitality Training Goes for Round Two
2012 – Media Notification
Earlier this year, discoverLynchburg took their annual Hospitality and Customer Service training to a new level by introducing the 'Excellence Express". This interactive, 'moving' classroom takes participants on a mini-tour of the city for a first-hand experience of sites and venues in Lynchburg, all while learning the necessary ins and outs of quality customer service. Due to the success of this event and the value it adds to Lynchburg businesses, discoverLynchburg will hold its second training session of the year.
The benefits that come as a result of hospitality trainings are endless. Approximately 1.2 million people visit Lynchburg each year and front line hospitality workers have to be prepared to give an excellent first impression. When it comes to travel, the best experience wins and discoverLynchburg is making sure that visitors to the area have the best experience possible so they will stay longer, come back often and tell their friends to do the same.
discoverLynchburg offers this training as a service to those working directly with visitor's to the city. Those who completely the training will receive a certificate of completion, making them a 'Certified Lynchburg Expert'. Donna Tyson, nationally known motivational speaker and trainer, will present 'Raising the Bar of Excellence' during the mini-tour of the city.
Media is invited to attend.


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web design Gdf-internet
Vote for me in Top UK Funfair Sites
Pleasing the Public for 150 years
NEW! NEW! Two special items of Funfair Memorabilia for you to own. A framed photo of the "Showman's Spitfire for the nation", and a copy of the poster, both from the period of the Second World War click here
Last years Leeds Valentine Fair, organised by Roger Tuby and Stewart Robinson took place from Friday 13th to Sunday the 22nd. It was the the biggest ever, with over 500,000 customers and nearly 200 attractions. Click here to see a few pictures from a previous Valentines Fair event.
Consultancy Available
Showman Roger Tuby is available to companies, councils or individuals on a consultancy basis with regard to any aspect of fairgrounds.
If you have arrived at this page because you were searching for details on the Showman's Range of Corgi Collectibles and in particular the "Tuby's Dodgems, Dodgems on Tour" collectable then click here


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Berlin Oil Products offers safe, convenient and secure storage in our on-site storage facilities.
Each shed size is 10′ x 27′ so it can accommodate those big items.
We offer leases by the month or year. If you lease a storage unit for a year and pay in advance we'll give you a 1 month discount! How's that for a deal?
- Monthly Storage
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Save $45.00 by renting for 1 full year! (requires advance payment)


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Elie Saab Fall 2012
Elie Saab Fall 2012
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Elie Saab Fall 2012
>> While Elie Saab's Fall 2012 lineup of day wear was plenty chic, it was his knockout evening wear that really stole the show.
Read More A Little Turn On The CatwalkElie Saab Fall 2012Fall 2012 Paris Fashion WeekFall 2012Elie SaabParis Fashion WeekFashion Week
Elie Saab
Fashion Week
Link Love
- Kanye West might be making over the Washington Wizards! — HuffPost Style
- Fact: you don't need to wear heels to look taller — SHEFinds
- J Lo's wardrobe is a lot more straightforward than you'd think — Vulture
- Make your bag look fancy-shmancy, even if it's not — Who What Wear
- Isabel Toledo for Lane Bryant is back in full force — InStyle
- When your street style's geometric, you're in good shape — StyleList
- All about Kristen Stewart's outfits? Learn about her favorite label — Style.com
- Are you a basic fashion girl for wearing these brands? — Fashionista
- Why Vince Camuto was a true design master — Racked
- Could this be Zooey Deschanel's engagement ring? — Lucky
Latest Fashion


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Fashion Week El Paseo™ Announces Mark Zunino as 2012 Designer of the Week Mark Zunino's Runway Show Will Dazzle Audiences on March 24, 2012 PALM SPRINGS, CA (November 4, 2011) — Palm Springs Life magazine has announced that Mark Zunino, the couturier who reinvigorated the Nolan Miller label, will be designer of the week at the seventh-annual Fashion Week El Paseo™ in Palm Desert. The West Coast's most anticipated fashion event unfolds March 17-24, 2012, in the Big White Tent on El Paseo, the Coachella Valley's most fashionable shopping [Read More]
Shop for Unique Hand-Crafted Goods by Local Artists, Crafters & Designers Fort Worth, Texas, March 10 & 11 – The 4th Annual Funky Finds Spring Fling is a free two-day indoor event that will showcase the work of over 115 talented artisans. Attendees will have the opportunity to purchase unique hand-crafted items, including accessories, clothing, pet goods, home dècor and much more. WHEN: 10am-5pm, Saturday, March 10 and 11am-4pm, Sunday, March 11 WHERE: Will Rogers Memorial Center, Poultry Barn, 3409 Burnett-Tandy Drive, Fort Worth, TX 76104 ADMISSION: Free! The family [Read More]
Last Minute Valentine Gift – At-home Spa Treatment No time to shop? Looking for something more intimate? Sometimes we are short on time to shop, other times we can seemingly shop forever and never find that perfect gift. Maybe you want to give your special one a gift that says just how special they are. Shop and look no further, an at-home spa evening is where Cupid's arrow hits the mark. Personalize it, intimize it and make it your own. Some ideas to get you started might include: Romantic [Read More]


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Document Type Master's Dissertation Author Venter, Petrus Johannes URN etd-07202010-194604 Document Title Feasibility of CMOS optical clock distribution networks Degree MEng Department Electrical, Electronic and Computer Engineering Supervisor
Advisor Name Title Prof M du Plessis Committee Chair Keywords
- clock disribution
- optical clock
- optical interconnect
- repeater
- H-tree
- detection
- power consumption
Date 2010-05-27 Availability unrestricted Abstract CMOS is well known for its ability to scale. This fact is reflected in the aggressive scaling on a continual basis from the invention of CMOS up to date. As devices are scaled, device performance improves due to shorter channel lengths and more densely packed functions for the same amount of area. In recent years, however, the performance gain obtained through scaling has begun to suffer under the degradation of the associate interconnect performance. As devices become smaller, interconnects need to follow. Unlike transistors, the scaling of interconnects results in higher capacitances and resistances, thereby limiting overall system performance. Trying to alleviate the delay effects results in increased power consumption, especially in global structures such as clock distribution networks. A possible solution to this problem is the use of optical interconnects, which are fast and much less lossy than the electrical equivalents. This dissertation describes an investigation on what future technology nodes will entail in terms of power consumption of clock networks, and what is required for an optical alternative to become feasible. A common clock configuration is used as a basis for comparison, where both electrical and optical networks are designed to component level. Optimisation is done on both to ensure a reasonable comparison, and the results of the respective power consumption components are then compared in order to find the criteria for a feasible optical clock distribution scheme.
Copyright © 2009, University of Pretoria. All rights reserved. The copyright in this work vests in the University of Pretoria. No part of this work may be reproduced or transmitted in any form or by any means, without the prior written permission of the University of Pretoria.
Please cite as follows:
Venter, PJ 2009, Feasibility of CMOS optical clock distribution networks, MEng dissertation, University of Pretoria, Pretoria, viewed yymmdd < http://upetd.up.ac.za/thesis/available/etd-07202010-194604/ >
Filename Size Approximate Download Time (Hours:Minutes:Seconds)
28.8 Modem 56K Modem ISDN (64 Kb) ISDN (128 Kb) Higher-speed Access dissertation.pdf 994.28 Kb 00:04:36 00:02:22 00:02:04 00:01:02 00:00:05


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Help Rich raise money for NSPCC
Posted by Huw,Many of you will have come across Rich, aka bricksan, either here at Brickset or at his own blog Brick Fanatics.
Rich has recently taken up running and has set himself a challenge, both to keep fit and to raise money for the NSPCC (National Society for the Prevention of Cruelty to Children, a UK-based charity).
If you'd like to support this worthy cause and find out more about what he's planning to do, head on over to Brick Fanatics. Good luck, Rich!
(While on the subject, personally I can't run more than a mile or so before I'm puffed out, but I can do a 30 km cycle ride without breaking a sweat...)
2 comments on this article
Thanks for the promotion and also the sponsorship it means a lot :-)
Commenting has ended on this article.


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Gain the skills to advise low-income, first-generation students through college admissions and on to graduation.
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THE BIG GOAL: To increase the proportion of Americans with high-quality degrees and credentials to 60 percent by the year 2025.
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Webinar: Are you in need of a student information system? College Forward's CoPilot maybe your solution!
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NCAN National Conference (Orlando)
NCAN helps its members serve students better by providing programs with up-to-date tools and resources, connecting them to each other, and informing them of developments in the field.
The Elusive Pell Grant Recipient Graduation Rates
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Federal Policy Proposals to Increase College Access and Success
First NCAN Benchmarking Report Charts Strong Student Enrollment and Completion Outcomes
NCAN Spring Training Events in April: Leading for Equity
Growing the Children's Savings Movement: A Look Back at 2014 and a Sneak Peek at 2015
Spring Training Events in April: Leading for Equity
From South Bronx to College and the State of the Union
Emily K Center Embarks on New Evaluation Plan


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Thu, Nov 6, 03 at 20:28
The PC Dr. had to pay a visit to my computer & had to factory restore my computer. I lost alot of stuff. Among the loss was my adobe acrobat. I have alot of things stored pdf. I can't afford to buy Adobe & it isn't free anymore. If anyone is willing to share, please let me know. Thanks, Taunia. |
Follow-Up Postings:
Taunia, Reader is still free. Download HERE from Adobe. I didn't know full Acrobat was ever free, but I think there are some other PDF writer softwares out there that are free. Try a google search. Jill |
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Get the attention you're looking for with soft baits from Berkley, Zoom, Yum, and more. Our selection of soft wiggly bait includes worms, tubes, sticks, minnows, panfish bait, jerkbaits, creatures, grubs, trailers, frogs, topwaters, and even preserved and scented baits. No matter what catch you're after, you'll find the bait you need here.
Results 1 - 19 of 19 Page 1 of 1
Bass Assassin Freshwater Curly Shad
Irresistible action in the water
Ideal for targeting panfish and crappie
Traditional shad body design
Curly tail produces attention-grabbing vibration
Eye-catching color combinations
Berkley Gulp! Alive! Jigging Grub, GAJJG1
Can be rigged to a head jig or bucktail
Curly tail offers natural, irresistible action
Comes in a re-sealable container for safe storage
Gander Mountain Double Tail Skirted Grub Soft Bait, 5", 10-...
NetBait Paca Chunk
Soft, meaty texture feels like live bait
Large claws for maximum water disturbance
Provokes aggressive strikes from predators
Great for jig trailer or on a round ball jig head
Solid body stays securely on the hook
Berkley Gulp! Hellgramite, 1.5"; GHH1
Lifelike detail mimics natural prey
400 times more fish-attracting scent
Made from all-natural ingredients
100% biodegradable
Hurricane Curtail 6" White Grub 8-Pack
6-inch grubs
Includes 8 per-pack
Tough and durable
Berkley Gulp! Alive! Hellgramite, 1.5"; GAJH1
Lifelike detail mimics natural prey
Made from all-natural ingredients
Soft and durable
100% biodegradable
Zoom Soft Plastic Swimmin' Chunk Trailers, 3"
Bulk up spinnerbaits or jigs
Sturdy twin-tails
Rippling tail creates large profile
Zoom Soft Plastic Super Chunk Trailers, 4"
Salty scent attracts bass
Durable, super-soft, and plump
High-commotion claws
YUM Boogee Tail, 4"
Multiple rings around the body
Seductive undulating motion in the water
Super-charged with F2 Attractant
Split-tail provides extra water displacement
Berkley Gulp! Minnow Grub
Infused with irresistible Gulp scent formula
Wiggles, darts,and quivers like a wounded baitfish
Realistic look and feel
Berkley PowerBait Ribbontail Grub, MPRG3
Tapered body and ribbontail design
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Perfect for light wire hooks
Maximum holding power and swimming action
Creme Grub and Jig Combo Kit - Assorted Colors
Everything to need to begin jigging like a pro
78 assorted grubs, tube jigs, and jigheads
Easy-to-follow instructions on package
Berkley PowerBait Ribbontail Grubs, 3, PBHRG3
Smaller body design
Fish hold on 18 times longer
PowerBait scent and flavor
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Gander Mountain 5" Fat Grubs, 15-Pack
Fat body and large tail
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Gander Mountain 3" Fat Grubs, 15-pack
Fat body and large tail
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Lure weight: 0.1 oz.
Berkley PowerBait Power Grubs
Exclusive PowerBait formula
Attracts all species of fish
Used for a variety of rigging applications
Package count: 20
Results 1 - 19 of 19 Page 1 of 1


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Mixing it up for the J&b Met: Your last minute shopping guide
The J&B Met is mixing-it-up and with the dawn of 2015 we are all Made For The Mix – which means anything goes! If you're still looking for the perfect outfit, these stores need to be your last-minute stop before a day at the races. -
Clovelly Golf Course is a hidden gem
Dan Nicholl
Founded by Raymond Ackerman, the Clovelly golf club was the first South African sports facility to break down apartheid's strict regulations in the 1970s. Today, it's better known as a short but challenging layout that's gentle in still conditions, but a fierce test when the wind gets up. -
Festivals in Cape Town and surrounds through February and March
Rob Peters
Summer in Cape Town means festivals. Music festivals, wine festivals and just plain old festive festivals! The Mother City is always up for a party and the warmer months just give us more of an excuse to shed the layers and cut loose. Check out some of the best festivals coming up. -
5 Amazing Mountain Bike Trails in Cape Town
Picking our top five favourite mountain biking trails in Cape Town is like parent to pick their favourite child: we love them all for different reasons!
Loading blog articles, this will just take a moment!
Top Places in Sea Point
Sea Point has long been a #lovecapetown favourite.
#lovecapetown, Love Food!
Our #lovecapetown food blogger, Rachelle Lucas (@TravelBlggr), recently spent a week exploring Cape Town's diverse culinary scene. From dinners in chefs' private cellars and an eight-course meal with The Creamery, to a V&A Waterfront Foodie Tour and roadside stops for local favourites, Rachelle has experienced a taste sensation!
Inside the Travel Lab #Love(s)CapeTown
Our #LoveCapeTown blogger, Abigail King , has been in Cape Town for a little over a week now experiencing our hometown through the eyes of locals, from the City Centre and Bo Kaap to Langa and Masiphumelele.
#LoveCapeTown's Vineyard Hotel Demonstrates Responsible Tourism
The Vineyard Hotel , one of #LoveCapeTown's top hotels in Newlands, is also a pioneer in responsible tourism, offering eco-friendly hospitality in the Southern Suburbs of Cape Town.
The Backpack Celebrates Responsible Tourism in #LoveCapeTown
Not just an affordable accommodation option The Backpack is also a pioneer in responsible tourism, offering eco-friendly hospitality in the heart of the Mother City (74 New Church Street, Cape Town).
Inspiring Spring – Get Out And Enjoy The Sun In #LoveCapeTown
Capetonians are weather sensitive creatures and nothing makes them happier than the arrival of spring – turn on some sunshine, add a spray of spring blossoms and everyone is in a good mood!


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Topic: craft beer
Big Beer Brands Are Fooling Us With Their Crafty Looks
Indie brewers want transparency
It's a lazy Saturday afternoon, and here we sit in a Whole Foods quaffing pints of creamy craft beer—Old No. 38 Stout from North Coast Brewing in Fort Bragg, Calif.,…
Beer Brand Rebuffs Nickelback's Coin, Goes Viral Two Years Later
SMB turns down music video appearance, hopes fortuitous buzz garners new markets
A craft beer brand's blog post—after gathering virtual dust for two years—went viral this week once being unearthed by a Reddit user. Dark Horse Brewery, based in Marshall, Mich., announced…


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Want the top vendors to contact YOU? Fill out our Contact Request Form
Variety bands provide a wide variety of music that will be sure to have something for everyone to enjoy! Everything from golden oldies, to modern pop music. Find the perfect variety band right here! Search here for Variety Bands in San Antonio TX.
Variety band playing Vintage Rock, Country Music, Acoustic Rock, Tejano Cumbias and much more. - Read More


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...And here's the second most awesome thing I've seen all week: The guys over at Audi UK came up with a fantastic way to test out the RS 4 Avant, using methods that have no applicability whatsoever to real-world driving. I'm a little disappointed that the guns don't swivel, and the ergonomic placement of the triggers seems poor, but I did enjoy the secondary/tertiary/quatenary paint-delivering devices. I won't spoil the surprise(s) for you:
You're likely wondering how they captured some of those aerial shots, as having a floor-mounted crane amidst those drifting cars doesn't seem feasible. The answer is: Drones to the rescue!
You can see a bit more behind-the-scenes stuff in the making-of video:


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MILLINOCKET, Maine, September 30, 2013 ― After Cruz's filibuster, Reid's bluster and senior GOP cluster, political theater is losing its luster. It's actually more like a tired and tiresome soap opera:
Will the monster known as Obamacare come to life this week? Can the House score a one-year delay with Harry Reid and Senate Democrats standing in the way? Will the debt ceiling be raised? Will the government shut down? Will Congress shut down?
SEE RELATED: Senate vows to kill bill that would defund Obamacare
Dorothy Parker might ask, "If Congress shuts down, how can we tell?" Maybe it's time to simply declare the US government is an oligarchy and send Congress home to ponder the good old days of compromise.
If, after all this, Obamacare is fully implemented, we will have lost another example of American exceptionalism. We'll be just like Europe or Canada. Can we live with that?
You can order Pithanthropy, The Human Conditioner, in print and on Kindle from Amazon.com
READ MORE: Pithanthropy the Human Conditioner by Jim Bozeman here
This article is the copyrighted property of the writer and Communities @ WashingtonTimes.com. Written permission must be obtained before reprint in online or print media. REPRINTING TWTC CONTENT WITHOUT PERMISSION AND/OR PAYMENT IS THEFT AND PUNISHABLE BY LAW.


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Teaching Learning Center Room 128 Monday-Friday, 8am-5pm Phone: (208) 885-4357 (HELP) firstname.lastname@example.com
ITS Administration Offices Administration Building Room 140 875 Perimeter Drive MS 3155 Moscow, ID 83844-3155 Phone: (208)885-6721 Fax: (208)885-7539
Teaching Learning Center 131 Phone: (208) 885-6411 Fax: (208) 885-0566 email@example.com
Office of Records Management Student Union Building Room 53 875 Perimeter Drive MS 4247 Moscow, ID 83844-4247 phone: (208) 885-2580 email@example.com
Current Hours of Operation Mon: 7:30-4:30pm Tue: 7:30-11:30am Wed: 7:30-11:30am Thur: 7:30-11:30am
Student Union Building Room 124 875 Perimeter Drive MS 4256 Moscow, ID 83844-4256 Phone: (208) 885-7522 Fax: (208) 885-9208 firstname.lastname@example.com
Administration Building Room 133 875 Perimeter Drive MS 3155 Moscow, ID 83844-3155 Phone: (208) 885-5800 Fax: (208) 885-7539 firstname.lastname@example.com
The capability to auto-forward email from an employee's @uidaho.edu account has been disabled. This change, based on industry best practices and supported by Risk Management and the Office of the General Counsel, will help UI comply with data ownership, records management, copyright compliance, and federal and state laws regarding public information access and sensitive data.
Why is this restriction in place?
Can email still be "forwarded" to colleagues outside the University, or other firstname.lastname@example.com addresses?
Yes, the ability to compose, or forward, an individual message and send it to email@example.com addresses will NOT be removed. This restriction will only affect the ability to auto-forward all email to another personal email address.
Will student employees be able to auto-forward to @vandals email addresses?
No, all work-related email correspondence will need to be maintained on an @uidaho.edu email account.
Will this change affect functional accounts?
There will be an exclusion process in place to allow auto-forwarding for functional services which may need to send messages to alerting services or third parties.
Is there an exception process?
If you are not directly affiliated with the University, or work for a partner higher education institute, please contact the ITS Help Desk by email to learn more about the exception process.


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Dec. 28, 2012
Contact: Lesley Fry at (419) 995-8671 or Pam Joseph at (419) 995-8284
Auditions announced for Ohio State Lima's The Foreigner
The Ohio State University at Lima Department of Theatre will hold open auditions for the Spring Semester theatre production of Larry Shue's The Foreigner from 6-9 p.m., Mon., Jan. 14, and Tues., Jan. 15, 2013, in the Martha W. Farmer Theatre for the Performing Arts. Callbacks will be at 6 p.m., Wed., Jan. 16, 2013. Dr. Maria Ignatieva, associate professor of theatre, will direct.
The script is on reserve in the Campus Library in Cook Hall. Auditioners should come prepared with a memorized short monologue or poem of their choice. Auditions are open to the general public.
Set in a resort-style fishing lodge in rural Georgia, the plot revolves around the visit of two guests, Englishman Charlie Baker and Staff Sergeant "Froggy" LeSueur, a British demolition expert who occasionally runs training sessions at a nearby army base. Charlie is a pathologically shy young man who is overcome with fear at the thought of making conversation with strangers. So "Froggy," before departing, tells all assembled that Charlie is from an exotic foreign country and speaks no English. Once alone the fun really begins, as Charlie overhears more than he should—the evil plans of a sinister, two-faced minister and his redneck associate; the fact that the minister's pretty fiance is pregnant; and many other damaging revelations made with the thought that Charlie doesn't understand a word being said. That he does fuels the nonstop hilarity of the play and sets up the wildly funny climax in which things go uproariously awry for the "bad guys," and the "good guys" emerge triumphant.
The public performances of The Foreigner will be at 7:30 p.m., Thurs., April 4; Fri., April 5; Sat., April 6; Thurs., April 11; Fri., April 12; Sat., April 13, 2013; and also at 2 p.m., Sun., April 14, 2013 in the Martha W. Farmer Theatre for the Performing Arts in Reed Hall.
The Foreigner is produced by special arrangement with Dramatists Play Service, Inc.


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Sponsored by: Desert Diamond Casino
Apr 17, 2014 4:33 PM by Alyssa Reilly
TUCSON- Researchers at the University of Arizona Medical Center are studying whether small, wearable sensors can predict and prevent falls.
The Zephyr BioModule sensors will track patients' skin temperature, physical activity, heart rate, respirations and echocardiogram readings.
The technology will collect a massive amount of data regarding patient activity while in the hospital, and help pinpoint which patients are most likely to fall.
Researchers hope that eventually the system can be used to alert nursing staff or even family members when a fall seems imminent.
Falls are one of the leading causes of injury to hospitalized patients.
3 hours ago


text: Feed(s): Parenting with Pete While at an amusement park this weekend with my daughters, my oldest pointed out, that one of the prizes at a game booth was Luke Bryant posters. Some of the posters actually had the T scratched out and some didn't. Log in or register to post comments


text:
GUM Industries (1985) Sdn. Bhd. –– The Totoya Crisis.
Teoh, Kenny Guan Cheng and Yee, Choy Leong and Mohamed, Zainal Adidin and Tan, Mei Fatt (2008) GUM Industries (1985) Sdn. Bhd. –– The Totoya Crisis. Asian Journal of Case Research, 1 (1). pp. 43-50.
479Kb |
This case on strategy presents an opportunity for post-graduate and final year undergraduate students to try their hands at crisis management. It provides critical information on the organization's internal and external environment and highlights issues that require their immediate attention. To emulate reality, a sense of urgency has been written into the case. This case has a moderate level of difficulty. The case may also be used to teach marketing, especially in terms of value creation along the supply chain, from suppliers to endconsumers.
Item Type: | Article |
Faculty or Institute: | Faculty of Economics and Management |
ID Code: | 728 |
Deposited By: | Yusfauhannum Mohd Yunus |
Deposited On: | 25 Nov 2008 15:30 |
Last Modified: | 27 May 2013 06:50 |
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Saturday Evenings in August:
August 1 through August 22, 2015
Pre-feature entertainment begins at approximately 7 PM.
VCC outdoor programming at Warner Park includes Movies on the Green. Outdoor family movies are presented on Saturday evenings, from 7 – 10 PM and are projected on a 30′ screen with digital projection and 7.1 surround sound. All of the amenities you have become accustomed to with Concerts will be there for your enjoyment. We are pleased to be working with Shelley's Stereo and Video of Woodland Hills as the Presenting Sponsor of this project. Please note: Movie Titles are subject to change due to producers approval.
Movies on the Green are held at the beautiful Lou Bredlow Pavilion in Warner Park at 5800 Topanga Canyon Blvd., in Woodland Hills.


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Mon, Nov 5, 12 at 10:42
I was very shocked to search the rate and review forum and not find a thread started for Maryanne!
I just wanted to thank her for participating in the OBF October 2012 THE WITCH IS IN Swap on the Round Robin. A super nice lady and a wonderful swapper! Thanks so much Maryanne!
Follow-Up Postings:
Just received a great box from Maryanne in our OBF Valentine swap. It was filled will all kinds of great goodies. A big thank you to a job well done. Margo |
- Posted by flowergirl34 5 Upstate NY (My Page) on Wed, Feb 20, 13 at 8:23
I was Maryanne's swap partner for the OBF Have a Heart Send a Heart Feb 2013 Swap. She certainly made my day with my package. Her seed assortment and adorable heart socks were PERFECT! Thank you so much Maryanne for your generosity! Happy Blooms! |
- Posted by ilovefarac z6 AR (My Page) on Thu, Jan 2, 14 at 18:23
I wanted to thank Maryanne so much for the wonderful package she sent me in the OBF Christmas swap! It was all thought out for me so well, and loved it all! Very generous with a heart of gold! Thank you so very much! Loved you hosting and sending! |
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text:
Last night at the DVD store, I learned on arrival that my coworker had called in sick and that the owner would be coming in. Aiyaa! Out of the frying pan and into the fire. And the cherry on top is that the owner asks me to come in today because the sick guy may not show up. I say I can be there by 18:00, but I am mad-hatin' inside. Fortunately, he had some kid come in for an interview and started him last night, so that he could cover tomorrow because I decided to be honest and told the owner that he could not count on me and he should have a back up plan. I am planning to get my drunk on today.
Anyway, I completely forgot to take my easter basket with the rice krispie treat eggs, so I asked mom to bring it; she did. As it turns out, they were okay. Maybe the first one tasted bad because I still had crow in my mouth?
Feeling quite chipper, I quickly volunteered to jump for the string of some helium balloons on which some little girl's short father had lost his grip. The good news is that when I came down, my lower back pain had been resolved; the bad news is that the back pain was now centered in my back. Aiyaa! Don't expect me to be all to pleasant over the next week or so, as I have plans to start dieting and exercising. Here is my plan of action: Quit smoking, remove all sugar from diet, and start walking.
Back at the store: the owner finally gave me a set of keys. I was beginning to think the stigma of being a felon was precluding me from having keys to the store. I also had the "pleasure" of training a new guy last night after the owner left. Unfortunately, the new guy is not the brightest color in the crayon box, which only frustrated me.
All right, ready for the best part? I go to set the alarm and close and lock the doors and I discover that the key I was given for the padlock is not the correct key. The alarm starts going off because the perimeter warning has been exceeded. I call the owner and he wants to tell me that I am doing something wrong. I tell him repeatedly the key is too frikkin' big, confirming with the new guy. I finally get out of the store, only to discover that I have locked my keys in the store. Fortunately, the Costco Drug Queen was awake and came to pick me up.
For me the fun does not stop there. I get home and realize that I don't have my keys, so I can't get into my apartment. I call my parents, go over and retrieve two possible sets of keys, each with at least twenty keys on them, and my mom says the key to my door is one of the keys. On the bright side, insertion of the first key gained me entry to my apartment, where I finally was able to lie down and go to sleep.
NOW…I have to clean my apartment because we are having a barbecue for Fatoe's birthday today and I need to be prepared to receive guests, as my apartment is in the backyard where the festivities will be taking place.


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30th Klein Competition!
The 30th annual Irving M. Klein International String Competition will take place June 4-7, 2015 at San Francisco State University; San Francisco, CA.
Applications may be submitted beginning Monday, October 6, 2014 and must be received no later than Monday, February 2, 2015.
Details here.
2014-15 Prizewinner Concerts
Leading up to the 30th Klein Competition in June 2015, we have a packed calendar of concerts featuring past prizewinners This includes CMC-produced house concerts as well as orchestral appearances and recitals with our partner presenters. See the entire calendar here.
30th Klein Competition Celebration Concert
Tues, June 2, 8pm
Caroline H. Hume Concert Hall, San Francisco Conservatory of Music
Tickets: $40 general; $20 students; $100 premier seating and post-concert reception
Purchase tickets at EventBrite or call 415.252.1122
More details
Join us for this special concert as we celebrate the upcoming 30th Irving M. Klein International String Competition. An all-star gathering of past prizewinners join forces for the Mendelssohn Octet, as well as the Handel-Halvorsen Passacaglia and other works. Featuring Frank Huang, violin (1st Prize 1999), Tessa Lark, violin (1st Prize 2008), Cathy Basrak, viola (1st Prize 1995), the Amphion Quartet (which includes two Klein prizewinners), and David Requiro, cello (1st Prize 2006).


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We have found some free map of the sounds of tokyo videos and pictures.
Isabel Coixet's online alias is Miss Wasabi. Is it any surprise that the daring Spanish director opted to turn her cameras toward the Land of the Rising Sun? At times willfully obscure, her most recent film chronicles the web of relationships that ... Source: Examiner
Isabel Coixet's Map of the Sounds of Tokyo , the seventh feature by the Barcelona-born helmer, putters out long before sultry killer-for-hire Rinko Kikuchi sits on brooding wine-store owner Sergi Lopez's face in a hotel room designed to look like subway ... Source: Slant Magazine
Tokyo may no longer be the city of futuristic gizmos we in the ... Smartphones for reading news, email, books and maps may be universally owned, but they are not placed on dining tables. Laptops are only discreetly brought out in public places, and are ... Source: The Independent
No right-thinking general would send troops into battle without a map. No football coach would send players onto ... Signature behavior: Moving lips; emitting sounds that are unrelated to both the theory and practice of exercise; squinting at/tapping on ... Source: ESPN.com
REFINERIES Map global refinery outages Asia Gasoil Margins Rise ... may win 200 billion yen ($2.4 billion) of nuclear power plant orders from Tokyo Electric Power Co., a Hitachi official said. Sinopec Group Is Said to Seek $3.8 Billion in Loans (Update1 ... Source: Bloomberg
I don't fit the gothic persona but it sounds like some stupid fun ... you are so high up that it feels like you are jumping into a map. I highly recommend doing it at least once in your life! Bulls On Parade? That would be pretty sweet. Source: Albany Times Union (blog)
It would be timely for boards of companies materially affected by the disaster to review the company's policies on risk oversight and management and satisfy itself that management has developed and implemented a sound system of risk management and internal control. Source: ABN Newswire Chinese
A similar invasion is occurring in TV, with lead roles in AMC's comic book adaptation "The Walking Dead," NBC's superhero show "The Cape" and ABC's medical drama "Off the Map" all going to ... Do I think there's a pattern? Sounds like a pattern. Source: Reuters India
In addition, Intellect's scores show cross-channel support for a broad range of channels as well as a sound degree of platform agility ... Functional coverage of a large part of the functional map for banking, (2) swift architectural approach that supports Source: andhranews.net
His music is stylistically diverse and transcends the boundaries of the genre; adding up to a hard-hitting, riveting, but classically beautiful sound that is way more than ... and Arno on the Worldwide dance map, and give to Norman his first Essential New ... Source: Resident Advisor


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Tarantula (1955)
Yep, you've guessed it: this 1950s film features a simple bug transformed into a giant menace by RECKLESS SCIENCE. In this case a scientist attempts to enlarge cattle to combat a world food shortage but instead manages to unleash a skyscraper-sized spider. Keep your (eight) eyes peeled for an appearance by a young Clint Eastwood.


text: There is an unusual party at Vampire Clan High School tonight: the school is going to choose the Scary Beauty Princess! All the ghouls are so excited! Who do you think is going to win the beauty contest? Choose your favorite Vampire ghoul and dress her in a stunning princess gown to help her win!


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The Last Crumb has only grown in popularity since the two owners (who happen to be sisters) opened the bakery and cafe's doors to the public in September.
While they immediately gained attention for their homey, comforting and unique baked goods such as tropical fruit scones and grasshopper pie, this two-storey Main Street bakery has much more in store for the wandering foodie.
I, as you may know, have a sweet tooth, so my choosing a savoury soup before a dessert is saying a lot, especially when you consider there is even a sign advocating eating dessert first in the bakery.
This from-scratch beef barley soup is the perfect way to warm up on a chilly Vancouver afternoon: a rich beef broth loaded with hearty barley, ground beef, carrots, potatoes, sweet stewed tomatoes, and earthy mushrooms.
A slightly more hearty bread would have been my only wish for this rainy day dish!
As always, wishing you a stamp of culinary royalty in all of your dining endeavours! xx
The Last Crumb Bakery & Cafe:


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Revised Standard Version (RSV) | New International Version (NIV) |
4 These are the generations of the heavens and the earth when they were created. In the day that the LORD God made the earth and the heavens, | 4 This is the account of the heavens and the earth when they were created. When the LORD God made the earth and the heavens-- |
Revised Standard Version of the Bible, copyright 1952 [2nd edition, 1971] by the 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. (Revised Standard Version - Holy Bible) | 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) |


text: Our Commitment to CustomersA Message from the CEO* Via mail-in rebate. See rebate form for details and a list of eligible models. Your card is issued by MetaBank pursuant to a license from Visa U.S.A. Inc. This card is a GE Visa prepaid card. Each time you use the card the amount of the transaction will be deducted from the amount of your available balance. Terms and Conditions apply to the card, including a $1.50 ATM access fee each time the card is used at a cash dispensing machine. The operator of the ATM or any network utilized to effect the transaction may also impose a fee. Subject to applicable law, a monthly maintenance fee of $3 (USD) applies, but is waived for the first six months after the card is issued. No additional fees will be assessed once the card balance reaches zero. Cards can be used at merchants that accept Visa debit cards. GE reserves the right to substitute a check of equal value in lieu of a Visa prepaid card at its sole discretion. ** Offer valid 1/15/15 - 1/29/15. Excludes water filters. Discount applies to total value of parts in your cart (excludes taxes and shipping fees). Limit of one coupon code per order. |


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This year with lots of heat, water and nitrogen, my ensete bananas are bigger than ever! Can't wait to see how big they get by the end of the season. My son is in both pictures. He is 6 feet tall. |
Follow-Up Postings:
im jealous tropic..sigh.. i think my problem this yr was i didnt feed mine enough.. it got hot and stayed hot..all summer.. as u know.. when do u get your 1st frost up there? i usually dont dig the tropicals out till early oct.. way to go.. i gotta do better next yr.. im sure it was not enough fertilizing.. i kept them watered ok.. nanners are heavy feeders.. |
- Posted by arctictropical Z4 (My Page) on Tue, Aug 27, 13 at 0:56
Hi lomodor! We have a killing frost sometime between September 15 and October 5, usually. Yes, nitrogen sure helps! Good luck next year.... |
hope ya hit a record on size/height this yr !!! ya.. i gotta get more N into those nanners next yr.. i tried a "homemade" mix..it just wasnt enough N..and im thinking definately not enough potash too.. they will be easy to store this yr.. guess thats an upside.. |
- Posted by arctictropical Z4 (My Page) on Sun, Sep 1, 13 at 0:21
Lomodor... they are still growing like mad! Bigger and bigger each day in this heat. All I do is feed them a good dose of plain old ammonium sulfate and Milorganite. Two applications of each at various times throughout the growing season. I suppose they wouldn't complain if I gave them more! And water? A good watering about twice each week. |
hey tropic.. its trying to rain here this morning..would like that!! :) what do u do for the potash?? yrs past ive used "banana fuel" but i use so much..its $$$ so this yr thought id try my own mix.. i wasnt successful.. :( i think my EE's would have gotten bigger if i had given them more N too.. hope we get a good lonngggggg.. summer/fall.. |
- Posted by grabmebymyhandle 6 Kentucky (My Page) on Sun, Sep 1, 13 at 13:04
Your son looks ecstatic in that first pic lol Hats off for growin tropicals out of their zone...way out too! Those are maurelli, no? Mines so tiny, it was a tc start in a 3" pot in may tho, so I guess considering that, and the fact I accidentally defoliated it in July, 5' isn't too bad, I had hoped for more but I'm sure it got ample fert! I'm hoping to have 4 or 5 kinds next year, maybe in 3 years they will be stately monsters like yours... For potash, use exactly that, scoop up some old ashes and coals from a fire, or if raccoons aren't an issue, just dump your charcoal grill around it, it takes a little while for water to work the P down to the roots but ensete roots are notoriously shallow so it's not that long. Have you ever tested the hardiness of basjoo or Mekong giant up there in z4? |
i have thought of wood ash.. grab.. ya..the nanner fuel is high priced if u use it like i do.. i have just under 40 banana plants..they are doing ok.. just not monsters this yr cause of my selfish feedings.. :( im a bad gardener.. lol there is a generic fertilizer out there..not sure same #'s as nanner fuel.. and i do think it has minor elements too.. i should check out..for next yr.. like my amorphs..and EE's..im amazed how "hungry" these plants are..they really take in the fertilizer.. i tried to grow basjoo here.keeping it outside.. didnt work..plus im not into clumping nanners so much.. i am getting pups again this yr.. even with my poor keeping ..they are good to me.. |
- Posted by arctictropical Z4 (My Page) on Sun, Sep 8, 13 at 23:15
Here's the latest pic with me standing by the side of the largest one of the group. It's even bigger now! |
thats a giant !!! way to go .. i gotta give my nanners more fertilizer next yr.. u r going to have some fun hauling them in a month.. :) i know.. mine arent that big this yr..but..they still are ok sized.. |
- Posted by grabmebymyhandle 6 Kentucky (My Page) on Tue, Sep 10, 13 at 12:16
Looks like it's growin fast! Those are 2 monster unshredded leaves spiking up the middle there! I bet they bloom next year! |
- Posted by meyermike_1micha 5 (My Page) on Wed, Sep 11, 13 at 12:24
Kevin,,,,,,, I know I forgot, sorry..But will will you dig it up and how will you grow in indoors? Do you cut the whole plant back and bring the trunk in with the root ball planted into a pot? You are the man! I can't believe how HUGE your plants are buddy! Mike |
This post was edited by meyermike_1micha on Wed, Sep 11, 13 at 12:42
Nice! I have one Ensete. So they don't pup and when they flower, they are goners? |
- Posted by grabmebymyhandle 6 Kentucky (My Page) on Thu, Sep 12, 13 at 0:56
That's it! About 4 year and 10' tall and they bloom, and die, all bananas do that, most pup alot tho You can cut the corm in half, or many chunks to get more plants, or cut out the main eye... |
- Posted by arctictropical Z4 (My Page) on Sun, Sep 15, 13 at 19:52
Thanks everyone. Ensete don't produce pups. Since they have never bloomed, they keep coming back year after year after year! Meyermike... After a killing frost, I chop them all off to a 4' stump, break my back fitting them into 15' gallon nursery pots (black plastic) and drag them across my lawn down the hill to my basement entrance (sliding glass doors). I chop them off to 4' stumps so that the plant and pot will fit in the door and be barely short enough to drag them on some plastic across my family room carpet, down the hall, and into an unlit, unheated food storage room. They keep growing for a couple of weeks but finally settle down and go dormant. I water them just once during the winter months. In April, I bring them out into the light and heat and they take off growing again! When the danger of frost has passed in mid May, I plant them outside in the same spots, year after year. They grow bigger with each passing year. As long as they don't flower (I don't expect they ever will) I don't see why they won't keep growing as many years as I want them to. |
- Posted by meyermike_1micha 5 (My Page) on Mon, Sep 16, 13 at 19:49
Kevin..It sounds like you are committing a murder..I can see the scene here..lol Thank God you are still in shape......Can you imagine doing that at 50 years of age..lol Thanks for that! That is what I am going to do...I was looking at mine today and about to cry with the thought of having to take that beautiful thing out of my yard..It's the only pretty plant I have that brings the thoughts of the tropics to mind... Thanks again..We will chat soon. I love your design and your hard work! Think skis''lol Mike |
- Posted by arctictropical Z4 (My Page) on Mon, Sep 16, 13 at 20:13
Hey Mike. I wish I was 50 years old! I'm 61. Luckily age does not stop me from doing lots of yard work, mountain biking and snow boarding! If I can't enjoy the tropics year round, then I go snow boarding! |
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