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Starts Victoria Falls / Ends Maun
Road transfer from Victoria Falls Airport to Victoria Falls Safari Lodge
2 Nights Victoria Falls Safari Lodge, Victoria Falls (Bed & Breakfast)
Road transfer from Victoria Falls Safari Lodge to Kasane for Pride of the Zambezi
2 Nights Pride of the Zambezi Houseboat, Chobe River (Fully Inclusive – Selected Local Beverages)
Road transfer to Kasane Airport
Seat in charter to Xakanaxa airstrip
6 Nights Letaka Mobile Tented Safaris, Moremi Game Reserve & Khwai Community Area (Fully Inclusive)
Seat in charter from Khwai to Gunn's Camp
2 Nights Gunn's Camp, Okavango Delta (Fully Inclusive)
Seat in charter from Gunn's Camp to Maun Airport
DAY 1 & 2: VICTORIA FALLS SAFARI LODGE, Victoria Falls
Upon arrival into Victoria Falls Airport, guests will be met and transferred by road to Victoria Falls Safari Lodge where they will stay for two nights.
Victoria Falls Safari Lodge is set high on a plateau which forms a natural boundary to the unfenced Zambezi National Park and is just four kilometres from the majestic Victoria Falls. An imaginative concept and impeccable standards have resulted in prestigious awards for the Victoria Falls Safari Lodge: recently, the Association of Zimbabwe Travel Agents voted it 'Best Safari Lodge' for the seventh consecutive year.
This deluxe 72-roomed African Lodge prides itself on hospitality and first-class cuisine rivaled only by uninterrupted views and magnificent sunsets. The interior is created with a keen eye for detail: hardwoods, thatch, and vibrant colours – the effect is awe-inspiring. The lodge offers accommodation in luxurious rooms with private balconies and bathrooms, duplex-style suites with views overlooking the waterhole and in the self-catering and fully-serviced Lokuthula Lodges. Each bedroom has its own balcony, air-conditioning and modern bathroom. Facilities onsite include a Health & Beauty Spa, 24-hour room service, a library and games room.
Area Description - VICTORIA FALLS
Victoria Falls town lies on the southern bank of the Zambezi River at the eastern end of the Victoria Falls. It is a lovely tourist town which is easy to explore on foot and which offers a wide range of activities from the challenge of white water rafting and bungee jumping, to the awe-inspiring elephant back safaris and sunset cruises. It has something for everyone.
The Victoria Falls are one of the natural Seven Wonders of the World and is the largest sheet of falling water on earth - a spellbinding and mesmerising spectacle. The sheer mass of water cascading down the 100m drop across nearly 2km makes a thunderous roar and creates a magnificent spray of water that can be seen for miles - hence the local name 'mosi oa tunya' meaning 'the smoke that thunders'.
Access to Victoria Falls is within easy walking distance from the town centre. Water flow over the Falls varies throughout the year. The river's annual flood season is February to May when the spray can reach a height of over 400m, this is spectacular from above but it makes it very difficult to see the Falls at ground level as it is under a heavy shower/mist. Water levels start dropping in August and are at their lowest October - December when much of the rocky face becomes dry. At times of low water, the falls are best viewed from the Zimbabwe side or from Livingstone Island.
Day 3 & 4: PRIDE OF THE ZAMBEZI HOUSEBOAT, Chobe River
After breakfast, guests will be transferred by road and boat from Victoria Falls Safari Lodge to Pride of the Zambezi Houseboat on the Chobe River, where they will stay for 2 nights.
The Pride of The Zambezi is a luxury houseboat situated on the Namibian side of the Chobe River, accessible via Kasane. The houseboat accommodates a maximum of 12 guests in comfortable en-suite cabins. The crew of five includes a captain, chef and 3 fully trained guides who will be at your service every second of the day.
The boat has three water level sun decks and a large covered sundeck on the top level which is perfect for up close and personal wildlife viewing. In additional the boat features an open plan lounge and dining area with unobstructed views, a fully serviced bar area and a ten seater Jacuzzi on the deck.
Four of the five up-market cabins are situated on the bottom deck. Each is air conditioned and can be made up as a twin or double room. All cabins have electronic safes, remote controlled fans, mosquito gauze, built-in cupboards and hair dryers. The cabins have superb views over the river. The Honeymoon suite is situated on the upper deck and features a private deck.
Activities that can be enjoyed while on board include bird watching, fishing (both fly and conventional) and game viewing from the 4 tender boats.
Please note that immigration closes at 16:00.
Area Description – CHOBE
The Chobe River Front is a remarkable wildlife area due to the permanent water source of the Chobe River. However its accessibility from Kasane and neighbouring towns of Victoria Falls and Livingstone has created quite a busy tourist area with larger hotels and lodges than you find in the more remote Okavango Delta. The spectacle of all the animals coming to drink and frolic at the water's edge is one to behold, particularly in the dry season (May - Oct) where water is scarce away from the river. It is an area famous for its abundance of elephants, a variety of predators and, in addition, you are likely to see herds of buffalo and possibly even roan and sable antelope. In the rainy season (Nov - Apr) the game is much less concentrated at the river as the wildlife spread throughout the greater area of Chobe National Park due to availability of surface water from nearby pans. This assists the vegetation on the river banks in recovering from the massive herds that are attracted to the area in the dry months. The summer rains bring beautiful wild flowers, exquisite scenery, impressive bird life and an abundance of young animals usually born around November/December. The spectacular Chobe sunsets alone are worth a visit to the area. Please note that activities are restricted within the national park in accordance with government rules and regulations: these include no driving off-road, no walking and no driving after dark.
DAY 5 - 10: LETAKA TENTED MOBILE SAFARI, Moremi Game Reserve
Following breakfast, you will be transferred from the lodge to Kasane Airport for your onward flight to Xakanaxa Airstrip in Moremi Game Reserve.
Your guide will meet you upon arrival at the airstrip and take you to your private pre-erected camp. The following 7 days will be spent exploring the Moremi Game Reserve and surrounding areas on game drives. Your 6 nights will be split between two different locations within the reserve and the neighbouring Khwai community area.
Letaka Safaris mobile tented safaris are exclusive (maximum 9 guests), comfortable and fully serviced providing the perfect balance between adventure and relaxation.
Guests are accommodated in spacious (3m x 3m), walk-in wilderness safari tents with large windows, a private bathroom en-suite and a shaded veranda. The tents are furnished with two single beds, complete with comfortable mattresses, duvets and pillows (bed and bath linen are provided). The en-suite bathroom includes a hot water bucket shower, traditional long-drop toilet and hand basin.
There is a dining tent where meals are served but due to the excellent weather and skies often dinner is served beneath the stars. All meals are prepared by the camp chef, dinner is 3-course.
Each tent has an oil/paraffin lamp on the veranda and in the bathroom and within the tent itself, a LED rechargeable camp light is supplied along with a side table in the sleeping area and in the bathroom. Although each tent has lighting and there are lamps strategically around the camp for navigation, an essential tool for your safari is a headlamp which lets you read a book at night in your tent or catch up with your safari journal as you listen to the sounds of the wild outside!
As well as a professional guide you will also be accompanied by a back up team consisting of a chef and camp assistants who are there to make your safari even more enjoyable. The camp staff set-up and break down camp as required as well as carrying out various daily camp chores ensuring guests enjoy total relaxation on safari.
Letaka Safaris vehicles are spacious and comfortable, ensuring guests enjoy the best possible game viewing experience. All vehicles are fitted with inverters and strip plugs allowing guests to charge batteries whilst on safari with us using the ac charger that came with your appliance.
Letaka Safaris use Hospitality and Tourism Association of Botswana Sites (HATAB) within the National Parks and Game Reserves which are exclusive wilderness sites and can only be booked by members of HATAB. There are no fixed buildings or facilities at these sites and the entire camp is erected and removed by the supply team.
A detailed itinerary for the mobile safari is available on request.
Area Description: MOREMI GAME RESERVE
Moremi Game Reserve is a rich and diverse wildlife sanctuary, encompassing the Okavango Delta. The reserve is unfenced and its boundaries are defined naturally by river systems. The vegetation is varied, with dry land complemented by permanent and seasonal swamplands, resulting in an excellent diversity of both wildlife and birdlife. There is a network of game drive routes through the reserve as well as access to the permanent delta waterways in Xakanaxa where boating can be enjoyed (not available from lodges in the Khwai area).
Moremi is amongst the best game reserves in Africa for viewing the endangered African wild dog. Xakanaxa is home to a resident herd of several hundred buffalo whose range covers the territories of at least 4 prides of lion which may often be seen flanking the ever moving herd. Breeding herds of elephant move between their browsing areas in the mopane forests and the fresh water of the Okavango. Red lechwe are one of the more unusual antelope species commonly found here. Game is more concentrated around the permanent water during the dry season (Apr - Oct) with it becoming very hot in the later months. The heronries become active as the migrant birds return to Botswana from September through November, and general bird watching is excellent throughout the summer months. The rainy season (Nov - Apr) invigorates the lush scenery with wild flowers, dramatic thundershowers, spectacular sunsets and the birthing season brings great predator and prey interaction.
Please note that activities are restricted within the national park in accordance with government rules and regulations. These include no driving off-road, no walking and no driving after dark.
Area Description: KHWAI COMMUNITY AREA
Moremi Game Reserve is surrounded by wildlife management areas of the Okavango, with no boundaries between the concessions and the reserve allowing wildlife to move between the woodlands in the wet season when water is plentiful and back to permanent rivers and lagoons in the dry season. The prior inhabitants in the area (the River Bushmen) were moved to the periphery of the reserve, establishing Khwai village near the North Gate exit of the park. The Khwai area is managed by the community through the Khwai Development Trust. This area offers the same wildlife experience as the reserve itself. A key advantage of being outside the reserve is the freedom to do walking safaris and night drives as the area is not governed by the same rules.
The vegetation is varied, with dry land complemented by permanent and seasonal swamplands, resulting in an excellent diversity of both wildlife and birdlife. Game is more concentrated around the permanent water during the dry season (Apr - Oct) with it becoming very hot in the later months. The rainy season (Nov - Apr) invigorates the lush scenery with wild flowers, dramatic thundershowers, spectacular sunsets and the birthing season brings great predator and prey interaction.
DAY 11 & 12: GUNNS CAMP, Okavango Delta
Following the morning activity (time permitting) guests will be transferred by light aircraft to Gunn's Camp where they will stay for 2 nights.
Overlooking the legendary Chiefs Island and bordering the Moremi Game Reserve, Gunn's Camp is one of the few remaining luxury, vintage safari camps. Set under leafy palms and African Ebony to blend naturally with its unique surroundings, Gunn's Camp achieves a fine balance of comfort without isolating guests from the sights and sounds of the wilderness.
The accommodation offered at Gunn's Camp consists of 6 deluxe Kenyan-style meru tents with en-suite bathrooms featuring standalone baths and outside private showers. Set on raised platforms overlooking the delta plains Gunn's Camp is ideal for honeymooners or guests looking for a more intimate and personalised safari experience. All 6 tents are discretely set within the densely treed island ensuring privacy and tranquillity. Each has been traditionally furnished with an eclectic mixture of solid wood and African furniture and offers a lounge area as well as private veranda.
The accommodation area is connected to the main camp via raised wooden walkway crossing the wetlands and magically lit by a series of fairylike lanterns. Guests have access to the elevated bar, lounge and dining room, campfire boma and swimming pool.
The Delta is an oasis amidst the vast plains and pans of the desert that covers most of Southern Africa. Its waterways are a collection of meandering channels, creating a haven for Africa's most notable wildlife. Activities on offer are motor boat cruises, mokoro excursions and guided walks which allow you to experience the beauty of the unique Okavango Delta.
Area Description – OKAVANGO DELTA
The Okavango Delta is one of the world's largest inland deltas situated in the middle of the largest stretch of continuous sand in the world - the Kalahari basin. This oasis in the middle of the desert is a rich yet fragile ecosystem, providing a life source for an incredible variety of wildlife. A wealth of species have adapted to the contrasting conditions created by living in the harsh Kalahari desert which is transformed annually with the arrival of the delta flood waters originating in Angola.
The Okavango wetland encompasses Moremi Game Reserve and surrounding regions divided into areas known as Private Concessions. These concessions are wildlife management areas, carefully administrated to balance the growing community's development and conservation, whilst empowering citizens through sustainable tourism. Many of the exclusive lodges in Botswana are situated within these concessions in the delta, providing an unparalleled wildlife experience - exclusive and remote, avoiding mass tourism and exploitation.
Flood levels fluctuate dramatically throughout the year, with high water levels peaking in the central Okavango during the dry winter months and water levels at their lowest during the later summer months, contrary to the seasonal rainfall. The landscape, activities and game viewing vary considerably throughout the delta depending on your location, the season and flood levels. Some areas have larger tracts of permanent dry land which generally means there is more focus on land based activities (game drives) and big game viewing. Lodges situated on islands deep in the delta concentrate more on water activities such as mokoro excursions, walking, boating, fishing and bird watching. Those lodges situated on the outer fringes of the delta, referred to as the 'seasonal' delta, offer varied experiences at different times of the year - more water based during high flood levels and more land based as the flood recedes.
Game is more concentrated around the permanent water during the dry season (Apr - Oct) with it becoming very hot in the later months. The heronries become active as the migrant birds return to Botswana from September through November, and general bird watching is excellent throughout the summer months. The rainy season (Nov - Apr) invigorates the lush scenery with wild flowers, dramatic thundershowers, spectacular sunsets and the birthing season brings great predator and prey interaction.
After breakfast guests will be transferred by light aircraft to Maun Airport for their onward travel arrangements.
Click here to view our price tables:
View Prices Request a Quote13 DAYS, 12 NIGHTS BOTSWANA LODGE AND MOBILE SAFARI: PRICES INUS$ [MINIMUM 2 PAX]
PROPERTISE USED:2 nights Victoria Falls Lodge (Victoria Falls), 2 nights Pride of the Zambezi Houseboat (Chobe River), 6 nights Letaka Miracle Rivers Camp (Moremi Game Reserve & Khwai Community Area) & 2 nights Gunn's Camp (Okavango Delta).
PRICES INCLUDE: Road transfer from Victoria Falls Airport to Victoria Falls Lodge for 2 nights on Bed & Breakfast. After breakfast, you will be transferred by road and boat from Victoria Falls Safari Lodge to Pride of the Zambezi Houseboat on the Chobe River, for 2 nights on full board. Activities that can be enjoyed while on board include bird watching, fishing (both fly and conventional) and game viewing from the 4 tender boats. Following breakfast, you will be transferred from the lodge to Kasane Airport for your onward flight to Xakanaxa Airstrip in Moremi Game Reserve wherere you will met with you guide and taken to your private pre-erected camp. Following 6 days spent exploring the reserve and surround areas on game drives, including full day boat excursion in the Xakanaxa Lagoons. You 6 nights will be split between 2 locations within reserve and Khwai community area. Following the morning activity (time permitting) transferred by light aircraft to Gunn's Camp for two nights on full board. Next day transferred to Maun for onward flight arrangements. END OF SAFARI
Please select your currency:DATES FROM | DATES TO | PER PERSON SHARING, PACKAGE | SINGLE SUPPLEMENT, PACKAGE | CHILD SHARING WITH 2 ADULTS, PACKAGE |
01-Jul-14 | 31-Oct-14 | 7215 USD | 860 USD | 5775 USD |
01-Nov-14 | 30-Nov-14 | 7320 USD | 915 USD | 5860 USD |
01-Dec-14 | 10-Jan-15 | 7215 USD | 860 USD | 5775 USD |
11-Jan-15 | 31-Mar-15 | 4685 USD | 315 USD | 3750 USD |
01-Apr-15 | 28-Apr-15 | 6775 USD | 315 USD | 5420 USD |
01-May-15 | 31-May-15 | 6995 USD | 375 USD | 5600 USD |
01-Jun-15 | 30-Jun-15 | 6540 USD | 375 USD | 5235 USD |
01-Jul-15 | 31-Oct-15 | 7390 USD | 920 USD | 5915 USD |
Prices are subject to currency fluctuations and may change.
If you wish to discuss your requirements with one of our expert safari consultants please call on:
KenyaTel: +254-774-136523
UKTel: 07901-396513
USATel: 1-877-710-3014 (Julie Roggow) or 1-800-642-4666 (Hildy Rubin)


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Hi, On Sun, 2005-13-11 at 10:28 -0600, Eric Augustus wrote: > I'm currently running into a problem with aac support in several > ebuilds that is causing blocks because media-libs/faad2 and > media-video/mpeg4ip cannot coexist. I'm the mpeg4ip maintainer. One "easy" solution for you is to copy the ebuilds into an overlay and remove the blocker.. then compile mpeg4ip and faad2 (in that order), it will make the whole thing work together. > There appears to be a need for "virtual/aac" support. This is not about aac but about libmp4v2... which we should separate into another package.. but I've been too lazy recently.. -- Olivier Crête firstname.lastname@example.com x86 Security Liaison
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What does whiskey, President George Washington and Falling Creek have in common? No, he didn't get loaded at the Halfway House and wandered up the road and stumble into Falling Creek.
Washington distilled whiskey at Mount Vernon just as "Old Dixie Distilling Co.," made whiskey in Chesterfield. Old Dixie was located on the hill overlooking the Cary gristmill and the first iron furnace in Colonial America at Falling Creek.
Old Dixie Distillery made whisky (mostly spelled without an 'e' in those days) but eventually changed its product to something a little stronger.
The distillery was located at the falls of Falling Creek and was owned by A.C. Little from 1935 to 1939. A while later, Little contracted with the Federal government to make alcohol on a 24-hour-a-day basis.
Little had to triple his output of 1,480 gallons daily of "Falling Creek Whiskey" which was transported by railroad cars from the distillery, in railroad tank cars, to war plants producing munitions, explosives and synthetic rubber to help the WWII war effort.
The distillery has not been in operation since the mid-1940s.
Local resident Marvin Mitten brought an intricate Falling Creek Whiskey label to the Village News. He said as a kid, he and his buddies would play along Falling Creek and as all kids do, looked for treasures.
Minton said above the old Cary gristmill was what seemed like thousands of bottles and labels. He picked up a label and kept it to this day. He was never able to figure out just to what it was related.
According to Lyle Brown, a historical architect, who has been working the Falling Creek area, especially the old iron furnace, said there is a flat area above the old mill and the creek where a VCU architectural class found remnants of an old building. Brown thinks that was probably the location of the distillery because of its proximity to water, which the distillery would have needed.
In 1914, Virginia banned the sale and use of alcohol products. Prohibition continued until its end of Prohibition in 1933, and many distilleries began to reopen. Old Dixie had remained open due to its government contract. Once the contract ran out, Falling Creek Whiskey was sound to the public.
During WWII, distilleries, especially the Louisville, Kentucky distilleries, were forced to convert all their production facilities to the distillation of 190-proof alcohol for the war effort. Old Dixie was making alcohol at 140 proof. There is no explanation for that. The Louisville distilleries made 25 percent of the alcohol for war operations.
Two-hundred-and-fifty years earlier, whiskey was on the minds of a lot of non-teetotalers. The Whiskey Rebellion broke out in 1794.
"Alexander Hamilton, secretary of the Treasury, had proposed the excise (enacted by Congress in 1791) to raise money for the national debt and to assert the power of the national government. Small farmers of the back country distilled and consumed whiskey, which was easier to transport and sell than the grain that was its source. It was an informal currency, a means of livelihood, and an enlivener of a harsh existence. The distillers resisted the tax by attacking federal revenue officers who attempted to collect it," according to the Encyclopædia Britannica.
The encyclopædia of our childhood continues that Thomas Jefferson enjoyed a little nip once in a while and "he like many Americans, particularly members of the opposition Jeffersonian Republican Party, were appalled by the overwhelming use of governmental force, which they feared might be a first step to absolute power. To Federalists, however, the most important result was that the national authority had triumphed over its first rebellious adversary and had won the support of the state governments in enforcing Federal law within the states."
The Old Dixie Distillery didn't have the worry over taxation but prohibition could have been just as bad. If Mr. Little hadn't had a government contract for alcohol he may have been in western Virginia operating a still.
Ethanol was first isolated from wine in approximately 1100 and was found to burn shortly thereafter. These early solutions distilled from wine-salt mixtures were referred to as aqua ardens (burning water) or aqua flamens (flaming water) and had such low alcohol content that they burned without producing noticeable heat. By the 13th century, the development of the cooling coil allowed the isolation of nearly pure ethanol by distillation.


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- Created 2/14/10 by The_Lil_Cakehouse
Posted by The_Lil_Cakehouse This is my first recipe to add to the group, and I'm so excited to share! I was struggling with MMF, in fact, I posted many a forums with issues, First it was crumbly, second it was so soft and heavy I couldn't get it onto my cake except for sheer luck (this wasn't my first time making MMF either, for some reason I was just having really inconsistent results). After posting back and forth with various people, and using my own experience, and watching a video, I think I mastered it. So this is for those of us who have struggled and needed an... read more


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I am already spayed, up to date with shots, good with kids, and good with cats.
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Thu, Feb 24, 11 at 10:35
I'm starting some sugar baby watermelon seeds today. They will be planted in 6 1/2 gal pots with a trellis. How high above the soil should the trellis be? |
Follow-Up Postings:
I grew four sugar baby bush watermelons in a 30 gallon wooden half whiskey barrel last summer. I don't know whether sugar baby and sugar baby bush are the same variety. In any case, I used a 3 foot high wooden trellis from Home Depot and fastened it to the sides of wooden barrel to keep it steady. Each plant produced a couple fruits, but I cut off all but the best because even sugar babies need a lot of water and fertilizer and soil to produce well. I used cheese cloth and old panty hose to create slings to hold the fruit on the trellis. They were probably about five pounds each when ripe and needed to be tied to the trellis long before that or the vines would have torn. The trellis was large enough even though the vines were about five feet long. But with the small pot you are using, you would need to secure a really strong trellis outside the pot or your plant will fall over in the wind. |
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"The only supplier we needed for our business was a reputable dry cleaner in the area who would reliably clean all of the clothes for us," says D. J. Waldow, 21, who runs a dry-cleaning service out of the University of Michigan Business School in Ann Arbor. Waldow is assisted in his efforts by business partner Matt Campbell, one of his fellow undergraduates.
Working out of a room in the school's student lounge, Waldow and Campbell enable people to drop off clothing and retrieve it a few days later. They don't do any of the actual dry cleaning themselves. Instead, they've subcontracted with a nearby dry cleaner who picks up, cleans and returns all of the items directly to them.
"First, we contacted about 20 dry cleaners in Ann Arbor to find out how much they charged to clean suits and shirts," says Waldow. "We learned that the average cost in our area for dry cleaning a suit was $8.05, and for dry cleaning a shirt was $1.50. Using that information, we decided that we didn't want to charge our customers more than $7.90 for cleaning suits or more than $1.50 for cleaning shirts."
Next, Waldow and Campbell generated a list of criteria their ultimate supplier would need to meet. It included the prices they wished to charge, the days and times of the week they desired service, and whether or not the dry cleaner would be willing to pick up and deliver everything at little or no charge. "We immediately ruled out all of the dry cleaners whose prices exceeded what we wanted to charge," Waldow explains. "Then we got on the phone again with the remaining ones to see if they were even interested in working with us. Some said they didn't want to work with such a small-scale operation. Others refused to pick up and deliver, or wanted to charge $1 or more per item to pick up and deliver, which was out of the question."
Having narrowed their list to three possible dry cleaners, Waldow and Campbell visited each of the establishments in person. It didn't take long to reach a decision. "The first thing we noticed about the dry cleaner we selected was the state-of-the-art system he had for tracking orders, which was impressive and efficient," says Waldow. "What was even more important to us, though, was that he was the only one of the three who actually seemed excited about the prospect of working with us. As a result, he offered us prices that were a dollar or two better than anywhere else we'd gone, plus free pickup and delivery. We both had a gut feeling that he was going to be a great person to work with, and it has certainly worked out that way."
Like this article? Get this issue right now on iPad, Nook or Kindle Fire.
This article was originally published in the July 1997 print edition of Entrepreneur with the headline: Get What You Need.


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Welcome to Smogon! Check out the Smogon Starters Hangout for everything you need to know about starting out in the community. Don't forget to introduce yourself in the Introduction and Hangout Thread, too!
Welcome to Smogon Forums! Please take a minute to read the rules.
The Last of BW (BW OU RMT)
Discussion in 'BW OU Teams' started by purple crobatchop, Jun 26, 2012.


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Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
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I've worked for 30 years in health care, raising a family and playing in rock & roll bands. Cooking is my sanity.... I spend every free moment on the week-ends playing in the kitchen, creating and trying other friends & folks great recipes. I have a real problem with pre-packaged foods, and crusade for "from scratch" every chance I get. Easier is not always better or tastier. Saving time at what expense? I lecture the women I work with, and try to be encouraging and helpfull so they may take some of my insight home to their families.
I'm pretty open to everything I guess except raw. Being middle-aged I try to stay somewhat health aware as far as carbs and lots of fat go. Also, I work in the cardiology field, so I need to be able to sleep with myself at night!!!! lol......My favorite dish to cook would be anything I havent't cooked before, and cooking it with my BFF Joyce. She lives in Jersey and has the same passion for cooking that I do. My favorite restaurant would be her house - she knocks my socks off every time!!!


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World English Bible (WEB) | New International Version (NIV) |
1 Israel abode in Shittim; and the people began to play the prostitute with the daughters of Moab: | 1 While Israel was staying in Shittim, the men began to indulge in sexual immorality with Moabite women, |
The World English Bible is in the public domain. (The World English Bible Online) | Scripture quoted by permission. Quotations designated (NIV) are from THE HOLY BIBLE: NEW INTERNATIONAL VERSION®. NIV®. Copyright © 1973, 1978, 1984 by Biblica. All rights reserved worldwide. (New International Version Bible Online) |


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Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
I am a Resource Teacher in a public elementary school. I work with children who have learning difficulties.
My late father was a wonderful pastry chef and I have learned quite a lot by watching him and from the tips he gave me over the years. How I loved to watch him magically put together a magnificent wedding cake or create something beautiful out of chocolate.
I love sweets and baked goods.
I also love Lebanese, Marrocan and Indian food.


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Bible Verses About Work Ethic
Bible verses related to Work Ethic from the King James Version (KJV) by Relevance
Colossians 3:23 - And whatsoever ye do, do [it] heartily, as to the Lord, and not unto men;
2 Thessalonians 3:10 - For even when we were with you, this we commanded you, that if any would not work, neither should he eat.
Proverbs 14:23 - In all labour there is profit: but the talk of the lips [tendeth] only to penury.
Ecclesiastes 9:10 - Whatsoever thy hand findeth to do, do [it] with thy might; for [there is] no work, nor device, nor knowledge, nor wisdom, in the grave, whither thou goest.
Acts 20:35 - I have shewed you all things, how that so labouring ye ought to support the weak, and to remember the words of the Lord Jesus, how he said, It is more blessed to give than to receive.
Proverbs 12:11 - He that tilleth his land shall be satisfied with bread: but he that followeth vain [persons is] void of understanding.
Proverbs 10:4 - He becometh poor that dealeth [with] a slack hand: but the hand of the diligent maketh rich.
Proverbs 21:25 - The desire of the slothful killeth him; for his hands refuse to labour.
Psalms 1:1-6 - Blessed [is] the man that walketh not in the counsel of the ungodly, nor standeth in the way of sinners, nor sitteth in the seat of the scornful. (Read More...)
Proverbs 16:3 - Commit thy works unto the LORD, and thy thoughts shall be established.
Psalms 127:1 - (A Song of degrees for Solomon.) Except the LORD build the house, they labour in vain that build it: except the LORD keep the city, the watchman waketh [but] in vain.
1 Timothy 5:8 - But if any provide not for his own, and specially for those of his own house, he hath denied the faith, and is worse than an infidel.
Genesis 2:1-25 - Thus the heavens and the earth were finished, and all the host of them. (Read More...)
1 Timothy 6:10 - For the love of money is the root of all evil: which while some coveted after, they have erred from the faith, and pierced themselves through with many sorrows.
Proverbs 13:4 - The soul of the sluggard desireth, and [hath] nothing: but the soul of the diligent shall be made fat.
1 Thessalonians 4:9-12 - But as touching brotherly love ye need not that I write unto you: for ye yourselves are taught of God to love one another. (Read More...)
Psalms 127:2 - [It is] vain for you to rise up early, to sit up late, to eat the bread of sorrows: [for] so he giveth his beloved sleep.
Hebrews 4:10 - For he that is entered into his rest, he also hath ceased from his own works, as God [did] from his.
2 Thessalonians 3:6-9 - Now we command you, brethren, in the name of our Lord Jesus Christ, that ye withdraw yourselves from every brother that walketh disorderly, and not after the tradition which he received of us. (Read More...)
Ephesians 4:28 - Let him that stole steal no more: but rather let him labour, working with [his] hands the thing which is good, that he may have to give to him that needeth.
1 Corinthians 10:31 - Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.
Ecclesiastes 5:12 - The sleep of a labouring man [is] sweet, whether he eat little or much: but the abundance of the rich will not suffer him to sleep.
Proverbs 20:4 - The sluggard will not plow by reason of the cold; [therefore] shall he beg in harvest, and [have] nothing.
Proverbs 16:1 - The preparations of the heart in man, and the answer of the tongue, [is] from the LORD.
Proverbs 11:1 - A false balance [is] abomination to the LORD: but a just weight [is] his delight.
Deuteronomy 8:18 - But thou shalt remember the LORD thy God: for [it is] he that giveth thee power to get wealth, that he may establish his covenant which he sware unto thy fathers, as [it is] this day.
1 Corinthians 15:58 - Therefore, my beloved brethren, be ye stedfast, unmoveable, always abounding in the work of the Lord, forasmuch as ye know that your labour is not in vain in the Lord.
Hosea 14:9 - Who [is] wise, and he shall understand these [things]? prudent, and he shall know them? for the ways of the LORD [are] right, and the just shall walk in them: but the transgressors shall fall therein.
James 1:4 - But let patience have [her] perfect work, that ye may be perfect and entire, wanting nothing.
Some scripture references/categories courtesy of Open Bible .info under CC BY 3.0
Related Bible Dictionary Terms:
Search the King James Version (KJV) for more references about Work Ethic...


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This Nashville journeyman can lay on the aw-shucks shtick pretty thick in Take a Back Road: On ''Lifelines,'' he sits down to Sunday dinner at Mama's house and tells her he's feeling good ''almost as good as your gravy.'' (No wonder Cracker Barrel released his best-of last year.) At his most relaxed, though as on ''Growing Up Like That'' or the hit title track Atkins makes for a first-rate correspondent from Anytown, USA. Home is where his heart is. B
Download These:
interstate Take a Back Road
Soulful Just Wanna Rock N' Roll


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Although the booklet's recipes are little more than extended descriptions of best-selling items, anyone with a working knowledge of things like Espagnole sauce and homemade noodle dough can work out the dishes with reasonable success. And just reading the booklet--which can be downloaded from the Web site of Lindsay Korst, a self-proclaimed Great Northern Railway fanatic, at www.prostar.com/web/gngoat/--is a fascinating glimpse into our past. It whets the appetite for such now-extinct oddities as potted veal spaghetti, sweetbread patties with bechamel sauce and "rice Italienne," which calls for "Spanish sauce" and a quarter pound of American cheese; it also brings back the days when cooks would make homemade potato rolls, doughnuts and lemon custard pie. And among the secrets Secrets reveals is that a meal of baked smoked ham served with French-fried sweet potatoes, bread and butter, and coffee, tea or milk cost 75 cents in the 1920s.
Although I'm dying to make that baked ham, the convoluted instructions need help. So instead I tried the also convoluted but ultimately workable English Beefsteak Pie recipe by Great Northern chef Charles Knapton. "If merely reading Charles Knapton's recipes creates a feeling of pleased anticipation," reads the introduction to his page, "you can readily understand why eating a meal by such a chef means complete satisfaction." But while your satisfaction may be complete, Knapton's recipe certainly isn't: He neglected to include several key ingredients, as well as any measurement instructions or a recipe for pie crust. I solved the last problem by using the best pie crust recipe ever, from Cook's Illustrated magazine; I filled the other gaps with several tests. Clearly, they took their chefs very seriously on the Great Northern and really didn't want to give away any secrets.
1659 Wazee St.
Denver, CO 80202
Category: Restaurant > Breakfast
Region: Downtown Denver
If you're a train buff and a foodie, another great read is the book Dining by Rail--The History and Recipes of America's Golden Age of Railroad Cuisine, by James D. Porterfield. It costs $35 and offers everything you ever wanted to know about the development and operation of dining cars, as well as several hundred recipes, many of them for the kind of comfort food that Americans craved during the dining car's heyday--and still do.
English Beefsteak Pie
(adapted from Great Northern Secrets)
pie crust (recipe follows)
3 medium potatoes
4 tablespoons butter
1/4 pound salt pork, diced small
6 slices bacon, diced small
4 carrots, diced
2 medium onions, diced
4 cloves
1 clove garlic
2 pounds beef flank, cut into 1/2-inch dice
1 can beef broth, or 1 1/2 cups homemade stock
2 tablespoons flour
1 bay leaf
3 medium tomatoes, diced
salt and pepper to taste
Make pie crust and refrigerate. Place potatoes in water and boil until soft, then drain and dice; set aside. Meanwhile, melt butter over high heat in Dutch oven. When it just begins to sizzle (and before it starts to brown), place salt pork, bacon, carrots, onions, cloves and garlic in pot, stirring frequently until vegetables soften, about eight minutes. Cover and reduce heat to low; simmer slowly for twenty minutes. Turn heat up to medium-high and add beef, stirring constantly until nearly cooked through, about five minutes. Preheat oven to 375 degrees. Heat broth or stock in another pan; meanwhile, sprinkle flour over beef mixture and stir until absorbed. Slowly add broth, stirring well, and add bay leaf, potatoes and tomatoes. Cook for fifteen minutes, stirring occasionally. Season with salt and pepper and divide among four ovenproof crocks or bowls. Roll out pastry to 1/8-inch thick; using a paring knife, cut lids to fit crocks or bowls. Place in oven and bake until crust is evenly golden brown. Serves four.
Pie crust
(reprinted from Cook's Illustrated with permission)
1 1/4 cups flour
1/2 teaspoon salt
1 tablespoon sugar
6 tablespoons chilled unsalted butter cut into 1/4-inch pieces
4 tablespoons chilled all-vegetable shortening
3-4 tablespoons ice water
Mix flour, salt and sugar in food processor fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with a little of the flour. Cut butter into flour with five one-second pulses. Add shortening and continue cutting in until flour is pale yellow and resembles coarse cornmeal with butter bits no larger than small peas--about four more one-second pulses. Turn mixture into medium bowl. Sprinkle three tablespoons of ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to one tablespoon additional ice water if necessary. Shape dough into ball with your hands, then flatten into a four-inch-wide disc. Dust lightly with flour, wrap in plastic and refrigerate for thirty minutes before rolling. Makes one 9-inch single pie shell. (Use this recipe for all of your holiday baking needs--it's that good, and it always turns out.)


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Product Summary
Hints of coconut and vanilla suffuse a blackberry and cherry core. Lovely with lamb chops.
Please note that whilst we take every care to ensure the product information displayed on our website is correct, product recipes are regularly changed and this may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.If you require specific advice on any Waitrose branded product, please contact Customer Support on 0800 188884 or email firstname.lastname@example.com. For all other products, please contact the manufacturer.This information is supplied for personal use only. It may not be reproduced in any way whatsoever without the prior consent of Waitrose Limited nor without due acknowledgement.


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Whitney Houston's daughter found unresponsive in tub, taken to Atlanta area...
The Worst Season: Bad news, bad characters, bad PR combine for toxic NFL...
Antonio Banderas was inspired to become an actor after watching 'Peter Pan'...
Cartoonist Steve Nease goes all the way back to 1912 to find a suitable and...
When her water broke, Christine Kluczynski had just started wearing...
The Canadian roster: Women's Soccer (Football)
Goalkeepers: Karina LeBlanc, Erin McLeod
Defenders: Candace Chapman, Carmelina Moscato, Emily Zurrer, Robyn Gayle, Lauren Sesselmann, Chelsea Stewart, Rhian Wilkinson.
Midfielders: Kaylyn Kyle, Diana Matheson, Kelly Parker, Sophie Schmidt, Desiree Scott.
Forwards: Jonelle Filigno, Christine Sinclair (capt.), Melissa Tancredi, Brittany Timko.
COVENTRY, ENGLAND - Faced with a hugely controversial decision, FIFA took the smart route on Wednesday afternoon - they ducked and took cover.
Canadian star Christine Sinclair will play in Thursday's bronze medal match after a curious and (from the homer perspective) convenient cop-out by the sport's governing body.
Instead, FIFA will deal with the situation after the completion of Thursday's match.
Sinclair and teammate Melissa Tancredi made comments after losing 4-3 to the U.S. about Norwegian referee Christina Pederson. Pederson called a six-second violation on the Canadian goalkeeper that led to the tying goal by the U.S. Canada lost the game in extra time.
Suspensions are probably still forthcoming, but they will not affect Canada's run to a first traditional team sport medal in the Summer Olympics since 1936.
"In view of the elements currently at its disposal, the FIFA Disciplinary Committee considers that further investigation will be needed regarding incidents that occurred after the conclusion of the match between Canada and the U.S.A. on 6 August at Old Trafford," FIFA said in a release.
"The FIFA Disciplinary Committee is therefore not in a position to take any decision at present. Further information will be provided in due course, but not prior to the bronze medal match between Canada and France on 9 August."
This is, of course, a Nunavut-level snow job. What further 'elements' could FIFA need? Sinclair's comment - that Pedersen "decided the game before it started" - was included in the post-game quote sheets released by the Canadian Soccer Association.
However, it is also a tacit admission that Pedersen blew the game when she called an exceedingly rare six-second violation on Canadian goalkeeper Erin McLeod. That call led directly to the tying goal, and then to the U.S. victory in added extra time.
Pedersen will not officiate either of the final two matches. Her Olympics is over. One suspects that her international career is likely done as well.
Like all referees coming out of big tournaments, she will face some sort of exit interview in the coming days.
Sinclair will in all probability lose games, too. But those games can afford to be lost. Thanks to this, she will still get in what one hopes is the biggest game of her career.
The CSA says it supports FIFA's investigation and will "co-operate fully.
"We will work closely with FIFA to ensure a prompt and fair resolution in this matter," CSA president Victor Montagliani said in a release.
-- Torstar News Services
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Hebrew Names Version (HNV) | New International Version (NIV) |
3 You shall tell them, This is the offering made by fire which you shall offer to the LORD: he-lambs a year old without blemish, two day by day, for a continual burnt offering. | 3 Say to them: 'This is the offering made by fire that you are to present to the LORD: two lambs a year old without defect, as a regular burnt offering each day. |
The Hebrew Names Version is in the public domain. (Hebrew Names Version - The Holy Bible Online) | Scripture quoted by permission. Quotations designated (NIV) are from THE HOLY BIBLE: NEW INTERNATIONAL VERSION®. NIV®. Copyright © 1973, 1978, 1984 by Biblica. All rights reserved worldwide. (New International Version Bible Online) |


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This is a syndicated post from The Chant Café. [Read the original article...]
I love contemporary music at mass. Yes, you read that right. I absolutely love contemporary music at Mass. But not that outdated stuff from the 70s. Much of the music written recently is much better. I'm just that progressive. But I don't exclusively love new music. Old music is good too. Gotta be more diverse, man.
Jeff Ostrowski, 2011; SATB arr. Jeff Ostrowski, 2012
Kevin Allen, 2005
Frank La Rocca, 2012
Kevin Allen, 2009 or 2010 (I believe)
By Adam Bartlett, 2010
Kevin Allen, 2009 or 2010 (I believe)
By Adam Bartlett, 2010
By Aristotle Esguerra, 2008


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Forums >Off the Beaten Path>Something's rotten in Denmark...
Now that was a bath...
Needs more cowbell!
• 6 duathlons (1 Olympic distance)
• 130#s (and stay there, gotdammit!)
Misinformation Officer
Your toughness is made up of equal parts persistence and experience. You don't so much outrun your opponents as outlast and outsmart them, and the toughest opponent of all is the one inside your head." - Joe Henderson
CPT Curmudgeon
Roads were made for journeys...
The Monkey Games
I'm running somewhere tomorrow. It's going to be beautiful. I can't wait.
Poor baby
This is why I am not having girls.


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Makes about 3 cups
- 4 ripe tomatoes, roughly chopped
- 1 bunch cilantro, chopped
- 1 bunch green onions, chopped
- 2 jalapeño peppers, minced (for less heat, use 1)
- 1 yellow bell pepper, cored, seeded and finely chopped
- Kernels of 1 ear of corn, cooked
- 3 cloves garlic, peeled and minced
- Juice of 3 fresh limes
- 2 tsp olive oil
- Generous amounts of salt and pepper
In a bowl, combine all ingredients and stir with a fork. Chill in refrigerator 2 to 3 hours. Serve on anything that's crying for a little pep.
Nutritional analysis per 1/2 cup: 74 calories, 2 g fat (0.3 g saturated fat), 12 g carbohydrates, 2 g protein
Nutritional analysis provided by Self
my notes
recipe at a glance
type: Quick & Easy, Condiment/Spread
main ingredients: Lime, Corn, Onion, Jalapeño, Bell Pepper, Tomato
cuisine: Southwestern, Mexican
dietary considerations: Vegetarian, Low Fat


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Our attractive banner spaces are exclusive and limited to make sure that there is no clutter or confusion on the website giving your brand the best impact possible. With a wide range of media packages available the online advertising opportunities can make a real impact on your audience get specific and target your niche. Our packages include both English and Arabic Ad´s.
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text:
OMEA Honors Capital University's Jim Swearingen for Distinguished Service
23rd annual Dr. Martin Luther King Jr. Day of Learning January 20
Nursing Students Take Top Honors at Statewide Competition
see more news & events
The dentist focuses attention on the mouth and facial regions of the body. Most dentists are in private practice. Their responsibilities include cleaning of teeth and checking for possible problems - cancer, gingivitis, and other diseases. Twenty percent of dentists focus their energies in specialties such as endodontics, oral surgery, oral pathology, orthodontics, pediatric dentistry, periodontics, prosthodontics, or public health dentistry. These specialties usually require 2 more years of schooling. Admissions to most dental schools requires the DAT, which should be taken in the spring of the student's junior year.Students in dental school must pass several tests to practice dentistry. The National Dental Board Examination, a two part exam, is required to become a licensed dentist. After the second year of dental school, the student takes Part I of the National Board Dental Examination which covers anatomical sciences, biochemistry and physiology, microbiology and pathology, and dental anatomy and occlusion. Part II of the National Board Dental Examination is a 1.5 day exam usually taken during the last year of dental school. Part II covers the clinical dental sciences, behavioral science, dental public health, and occupational safety. After final examinations in the fourth year, students must also pass the Northeast Region Board. This practical examination is administered by a rotating board of dentists who watch the student work on a patient.Most dental schools require the following courses:
Some schools also ask for:
Be sure to check the current admission requirements for each dental school in Admission Requirements: United States and Canadian Dental School which is put out by the American Association of Dental Schools or speak with your Pre-Health Professions Advisor.
The DAT is required by all American dental schools as an assessment of the student's potential for survival in dental school. The test is generally given in late March or early April and should be taken in the spring of your junior year. The test is entirely multiple choice, takes 6 hours, and consists of 4 separate examinations that cover the following: survey of natural sciences (i.e., biology, general chemistry, and organic chemistry); perceptual ability (2 and 3 dimensional problem solving); reading comprehension (natural and basic sciences);quantitative reasoning.To obtain a copy of the DAT application packet, see the Pre-Health Professions Advisor, the Career Center, or mail your request to:
Department of Testing ServicesAmerican Dental Association211 E. Chicago AvenueChicago, IL 60611-2678or call: 800-621-8099
This service is required for application to 51 of 55 dental schools. The applicant must complete only one application, and send it to AADSAS, which will process the application (with transcripts, letters of evaluation, etc.) and send copies to all dental schools that you indicate.To obtain a copy of the AADSAS application packet, see the Pre-Health Professions Advisor, the Career Center, or mail your request to:
AADSAS Application1625 Massachusetts Avenue, NWSuite 600Washington, DC 20036-2212Phone: 800-353-2237Fax: (202) 667-4963E-mail: email@example.com


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J.I. Packer on Living to the End "Flat Out"
If we are to live "flat out" and full of zeal to the end, the key is hope. "Zeal should be unflagging every day, all day, and all the way. But if this is to happen, zeal must be fed by hope."
Continue Reading


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« July 2006 Table of Contents
Applebee's co-founder Bill Palmer scoured the country in the late 1990s searching for an underdeveloped niche in which to launch a new casual-dining concept.
He determined that the casual-seafood scene, dominated by Red Lobster and mom-and-pop seafood shacks, was perhaps the most underdeveloped niche in foodservice. So Palmer, now an Applebee's franchisee, created Up the Creek Fish Camp & Grill.
He opened the first restaurant in Gainesville, Ga., in 2000, and the concept has expanded steadily since then; the 13th unit came in February and the 14th is due to open in September.
Palmer wasn't alone in recognizing casual seafood's potential. Now several small but growing concepts are vying for position in the increasingly competitive casual-seafood arena.
Seafood outperformed all other niches in Technomic's annual report on the nation's 500 largest restaurant chains (see Newsline this issue, p. 8). Sales at full-service seafood chains increased 12 percent, to more than $4.6 billion, from 2004 to 2005, exceeding Asian (10.5 percent), mixed menu (8.7 percent), Mexican (8.3 percent), steak (7.6 percent) and Italian (6.6 percent), according to the Chicago research and consulting firm.
For our annual Buyer Focus, which this year looks at casual dining, SeaFood Business salutes three up-and-coming casual-seafood concepts - Up the Creek, McGrath's Fish House and Fish City Grill - that stand out from the crowd.
They are maturing from regional to national players by either opening new restaurants in underdeveloped markets at a steady but manageable rate or partnering with experienced, trustworthy franchisees, or both.
At the same time, they're maintaining the variety and quality of their seafood offerings while keeping their per-guest check averages under $13 at lunch and $18 at dinner, despite rising seafood prices.
And they're doing it without the financial backing of casual-dining powerhouses, such as OSI Restaurant Partners (Outback Steakhouse), Darden Restaurants and Brinker International.
That's not easy, given the rapid pace at which the competition is growing.
T ake OSI's Bonefish Grill. The casual-seafood chain's sales increased 66.7 percent, to $235 million, from 2004 to 2005, a greater percentage increase than any other full- or limited-service chain with annual sales exceeding $200 million, reports Technomic.
The sharp increase was due primarily to the 27 Bonefish Grill units that opened last year. At 34, only Smokey Bones BBQ, a Darden concept, tallied more restaurant openings in 2005.
The first Bonefish Grill opened in St. Petersburg, Fla., six years ago, and the chain now has a whopping 108 locations in 26 states.
Then there's Darden's perennial stalwart, Red Lobster. Although the 39-year-old chain's growth has slowed considerably in recent years in terms of new units, it still posted 2005 sales of more than $2.4 billion, up 1.7 percent from 2004, reports Technomic. Red Lobster is still by far the country's largest casual-seafood chain, with 647 units nationwide.
"It's difficult to compete with Red Lobster, given its marketing strength, brand awareness and customer loyalty," says Darren Tristano, managing director of Technomic Information Services. But Red Lobster "doesn't seem to be aggressively expanding. Landry's (which operates several concepts, including the 149-unit Joe's Crab Shack) has also been flat on unit development. So there is opportunity to fill in some markets."
And that's just what Up the Creek, McGrath's and Fish City are doing. The first Up the Creek restaurant outside the Southeast and 14th overall is scheduled to open in Minot, N.D., in September.
The first Fish City locations outside Texas are due to open in Baton Rouge, La., and the Oklahoma City suburb of Edmond in the coming months. The third McGrath's restaurant in the Phoenix area and 19th overall opened in Goodyear in March.
Small, landlocked markets like Minot and Oklahoma City may provide few options when it comes to casual seafood, but they're likely home to a plethora of casual dinnerhouses, such as Applebee's, Chili's, T.G.I. Friday's, Ruby Tuesday and the Cheesecake Factory.
Collectively, those five chains operate 4,200-plus restaurants nationwide and recorded 2005 sales of nearly $12 billion, according to Technomic. And they're adding seafood dishes to their menus and promoting them with their mammoth marketing budgets.
For example, Applebee's, the nation's largest casual chain with more than 1,730 restaurants and 2005 sales of $4.2 billion, in February launched a network-TV ad campaign to coincide with its Shrimp Sensations promotion.
Casual dinnerhouses are adding farmed shrimp, salmon and tilapia to their menus because the relatively inexpensive species are available year-round.
According to Datassentials, a Chicago research firm that tracks the menus of the nation's 500 largest restaurant chains, mentions of "salmon" on casual-dining menus jumped from 206 in the second half of 2004 to 240 in the second half of 2005, while "tilapia" mentions more than doubled, to 29.
While seafood sales are expanding at casual dinnerhouses, there are three seafood chains that have set themselves apart from the competition. The following profiles show how.
Up The Creek Fish Camp & Grill
When the 11th Up the Creek restaurant opened in The Villages, Fla., last August, Gary Cockerill, the company's director of marketing, told SeaFood Business: "We're very confident that this concept has legs. We're not a regional concept by any means."
He wasn't kidding.
Since then, Up the Creek Restaurants of America, based in Duluth, Ga., has opened two restaurants in the Atlanta area and signed deals with franchisees Seafood Ventures LLC in the Dakotas and Reel America LLC in the Tampa, Fort Myers and Naples, Fla., areas. Four to six Up the Creek restaurants, including the Minot unit, are expected to open in the next 12 months, says Cockerill.
That's in addition to seven company-owned restaurants in the Atlanta area and six franchised units, two each in Alabama and Tennessee and one each in Mississippi and Florida, to Without a Paddle LLC.
Up the Creek is also "very close" to inking deals with two other franchisees, notes Cockerill, declining to elaborate.
"We think the concept can work anywhere," he says. "We're even talking to people in New York City. We're looking for the right partners to franchise with. Who'd have thought we'd end up in Minot?"
Approximately 85 percent of the menu is seafood. The most popular entrées are two of five Up the Creek Combinations: the Mixed Seafood Grill (broiled grouper, Jim Beam Atlantic salmon and lemon-lime shrimp) and the Shrimp Trio (hand-breaded fried shrimp, shrimp scampi pasta and charbroiled lemon-lime shrimp).
In late June, Up the Creek unveiled a new segment to the menu called "You're the Chef," where by diners choose one of six fish (tilapia, grouper, Atlantic salmon, trout, mahimahi and ahi tuna) cooked one of two ways (charbroiled or blackened) and topped with one of six sauces (Creole Alfredo lobster, citrus pesto butter, wasabi plum, chile hollandaise, seasonal fruit salsa and Jim Beam Kentucky bourbon).
"This gives the guests the opportunity to be creative and have fun," says Cockerill.
Technomic's Tristano agrees: "I think the concept is a little more fun, and the décor seems to be targeting a younger audience."
Another popular entrée introduced last year is the Blackened Tilapia Alfredo, which is served over a bed of Cajun wild rice and topped with a Creole Alfredo lobster sauce.
Cockerill hopes two new entrées debuting this summer receive similar feedback: the Cedar Planked Salmon (Atlantic) and Tilapia in Parchment.
The tilapia is "tender, it's moist, it's got a lot of flavor, and it's lighter," says Cockerill.
Up the Creek's atmosphere screams casual. The 6,500-square-foot, 200-seat restaurants (there's also 6,000-square-foot prototype) features a rustic, lodge-style look and a full bar.
The menu prices also fit the casual bill: per-person check average is $9 to $10 at lunch and $13 to $14 at dinner.
"Our strategy isn't discounting," explains Cockerill. "We want our guests to be able to afford to eat here on a regular basis."
And they do. Per-restaurant sales average $2.8 million a year. By comparison, Applebee's per-restaurant sales average $2.5 million a year.
McGrath's Fish House
Living in Salem, Ore., in the late 1970s, John McGrath was perplexed by the void of casual-seafood restaurants in the area, just an hour's drive from the Pacific Ocean.
So he borrowed $125,000 from his family and the bank and put his background in hotel-and-restaurant management to work, opening McGrath's Fish House underneath a downtown Salem parking garage in 1980.
"And it just kind of boomed," says McGrath. "There wasn't a lot of competition" at the time.
Now McGrath's boasts 19 company-owned restaurants across the West Coast: eight in Oregon, four in Utah, three in Arizona, two in Washington and one each in California and Idaho.
The 20th and 21st units are due to open in the Denver suburb of Lakewood and the Seattle-Tacoma suburb of Federal Way in the coming months.
McGrath is tight-lipped about his expansion plans, other than to say it's been "pretty aggressive" to date. He doesn't intend to partner with franchisees for fear he'll lose control of the concept.
"McGrath's and Up the Creek appear to be targeting cities with population growth and increased tourism. [I think they] will be successful in growing their units," says Technomic's Tristano.
McGrath says the keys to his concept's success are providing quality seafood at a reasonable price in a comfortable setting (mahogany booths, Douglas firs and high ceilings highlight the new 7,500-square-foot, 200-seat restaurants).
"Put our seafood side by side with seafood from any [upscale restaurant], and it's hard to tell the difference," he says.
At the same time, the chain is maintaining a per-person check average of $10 at lunch and $18 at dinner. And that's difficult to do, since the menu is predominately wild seafood, for which prices are constantly fluctuating.
"It's a real challenge," he says. "For example, it's difficult to keep halibut under $10 [per entrée]. But it's so popular." (Halibut and wild salmon are the concept's top two sellers.)
McGrath alleviates the uncertainty by menuing a "Fresh Sheet" of several fresh fish that each chef, with the help of Executive Chef Alan Brines, selects daily. That gives the chefs the freedom to be creative and avoid temporarily overpriced fish.
"Consumers have a lot of places to go out to eat," says McGrath. "So I try to keep menu prices as reasonable as I can."
Labor is also a challenge, notes McGrath, who was forced to fly cooks and servers from Seattle to staff the Goodyear, Ariz., opening. He also spent $15,000 advertising for local help.
Despite rising seafood prices and labor shortages, McGrath expects his business will grow to $60 million next year, thanks to seafood's healthy profile.
Fish City Grill
Inside most cookie-cutter chain restaurants, it's difficult to tell whether you're in Concord, Calif., Concord, N.C., or Concord, N.H.
Monotony is exactly what Bill Bayne is trying to avoid as he takes his concept, Fish City Grill, well beyond its home market of Dallas-Ft. Worth. His cozy, café-style restaurants vary in size, layout and design; the smallest units are 1,200 square feet and seat 48 guests, the largest are 2,400 square feet and seat 110 guests. A 2,800-square-foot prototype is also in the works.
Bayne's Dallas company, Neighborhood Ventures, has attracted several big-name franchisees to help it expand Fish City from nine restaurants to 50 in four to five years.
They include Dave Schmille, former COO of Macaroni Grill; Dave Garner, former international director of franchise development for Macaroni Grill; Robert Marshall, former VP of operations for a 30-unit Applebee's franchisee; Vic Smith, former VP of international franchises for Chili's; Scott Nietsch-mann, former COO of Chili's International; and Brian Edwards, former senior VP of operations for Brinker.
Five Fish City restaurants opened in the past year; the ninth came in Houston in June. Six units are on the way in the coming months: four in Texas and one each in Louisiana and Oklahoma, the concept's first locations outside Texas.
Additionally, Neighborhood Ventures is negotiating with several franchisees to open units in Jacksonville and Tallahassee, Fla., Savannah and Augusta, Ga., and Charleston, S.C.
Bayne and his wife, Lovett, opened their first restaurant, Shell's Oyster Bar & Grill (now Half Shells), in Dallas in 1995.
"We're going to continue to grow as long as our culture is strong," says Bayne. "The idea of 'neighborhood' is crucial. It's a commitment my wife and I made when we opened our first restaurant - to stay neighborhood friendly. It's what brought us to the dance."
The concept's bestseller is Serafin's Fish Tacos for $8.99, and its signature dish is the Oyster Nachos, tortilla chips topped with fried oysters and pico do gallo and served with chipotle tartar sauce, for $6.29. Fish City also menus chalkboard specials of five to six fresh fish that "are of the same quality as the fish at, say, Oceanaire [Seafood Room], but cheaper," says Bayne. The chalkboard specials represent about 40 percent of sales, he adds.
"Our menu prices are very reasonable," says Bayne.
Entrée prices range from $6.99 to $12.99 at lunch and $9.99 to $18.99 at dinner, and the per-person check average is $12 to $13 at lunch and $16 to $18 at dinner.
Per-restaurant sales average $1 million a year at the 1,200-square-foot units and more than $2 million a year at the 2,400-square-foot units.
What's more, Neighborhood Ventures donates 15 percent of each restaurant's sales to a local charity on the first Tuesday of each month, a tradition that will remain as the chain grows. The company has contributed nearly $100,000 since 2002.
"Great food, great variety, great culture, great values, friendly staff - that's what makes us successful," says Bayne.
Associate Editor Steven Hedlund can be e-mailed at email@example.com


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Filmmaker Ram Gopal Varma prefers to call himself a "transporter" of other people''s creativity and says he does not possess any originality.
"Every single thing I say and every film I do and every shot I take is copied from somewhere...there is not a shred of originality in me," Varma said on micro-blogging site Twitter.
"I consider myself at best as a transporter of others creativity and at worst a destroyer due to misinterpretation and misrepresentation," he said.
RGV took up the task to remake ''Sholay'', which was the original biggest blockbuster of Indian Cinema but the remade version titled ''Aag'' was highly disappointing.
''Shiva'' a 2006 Hindi film produced and directed by Varma, was a remake of the 1989 Telugu film of the same name, which was the debut film of Varma as a director. Despite the success of the original film in Telugu the Hindi version failed to create magic at the box office.
''Sarkar'' was a loose adaptation of Mario Puzo''s 1969 novel ''The Godfather'', while the sequel ''Sarkar Raj'' had an original plot.
Stay updated on the go with Times of India News App. Click here to download it for your device.
Interest Network
itimes | Email


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I could pretend to be surprised by the release of Willis McGahee, but I like you guys too much to lie like a filthy person. Although McGahee didn't believe it because a running back must never concede that his death bed awaits until death itself beckons, this move has been nearly a formality since the moment Denver spent a second-round pick on Montee Ball.
So yeah, it's officially happened now. Which means omg MONTEE BALL MONTEE BALL MONTEE BALL MONTEE BALL.
I'm not sure I can accurately articulate my excitement for Ball, which admittedly right now may seem just a touch premature since we're still waiting for his first meaningful NFL carry, and we'll be doing that for a few months. But the fantasy potential of a set of young, bruising legs which are attached to Ball's wide frame that chugs fast and hits holes exceedingly hard seems limitless right now.
Of course, Ball's rookie potential and the general giddy excitement which has now morphed into excessive drooling is rooted in the offense he's in. I'm not sure if you've noticed the passing weapons available to the Broncos, so let's review. Peyton Manning throws the ball to Demaryius Thomas and Eric Decker, and now Wes Welker too. The versatility of the Broncos' wide receivers alone after the addition of Welker will lead to far fewer stacked fronts, which is pretty inviting for a running back who will make his living colliding with other humans.
He'll still do that, but he'll be able to run a few — or many — yards before finding the first defender. This is a running back who's already shown he's fully capable of handling the pounding of a heavy workload after logging two +300 carry seasons at Wisconsin, most recently receiving 356 handoffs during his senior season.
Long term, those hits add up and so will the breakage, which is what led to McGahee's release today. The combination of his age (he'll turn 32 in October) and his recent injury (a torn MCL) that resulted in six missed games this past season made the men who make decisions for the Broncos come to a simple conclusion: it's time to add a quality running back early in the draft (done), and move on (done).
Short term for Ball, you need to care little about any abuse he faced in college. Although McGahee now becomes the latest example that a running back's career is a fragile thing past the age of 30, Ball is clearly much younger, and he's therefore only starting the process of decaying (hooray?). Also, please recall that we're discussing the sort of running back who holds the record for the most collegiate touchdowns, and as a starter over his final two seasons he logged 4,131 yards from scrimmage. That's just…dumb.
I wouldn't hesitate at all to make Ball a second-round pick, and in most fantasy drafts he'll likely lead the third tier of running backs after the more elite — and maybe more importantly for the cautious folk, more experienced — featured backs are off the board. For a ballpark-ish idea of Ball's current value, Fantasy Football Calculator has his ADP at about 36th overall, which makes him the 22nd running back off the board.
That ADP doesn't yet reflect Ball's rise in value with McGahee out of the way, and he could and should quickly ascend to become a late second rounder in a 10-team standard league. Often in that position you'll be picking between Ball, Reggie Bush, DeMarco Murray, and Darren McFadden. While the decision becomes more difficult if Bush is involved as he's in a similarly explosive offense and he'll be used often as a pass catcher, after him it's pretty easy to side with the guy who's done far less breaking (a strike against Murray), and his support isn't absolutely horrifying (eight strikes against McFadden).
Ball will be the ideal RB2 target for those with an early first round pick, as a tandem of, say, Ball and Arian Foster sounds like a whole lot of fun.


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South End
Mistral, Boston
Boston, MA, 02116, United States
Inspired by the south of France, this widely acclaimed bistro specializes in simple, authentic French-Mediterranean fare. Helmed by celebrated chef Jamie Mammano, Mistral is renowned not only for its cuisine but also for its attentive service and airy, high-ceilinged dining room adorned with sleek white columns, hand-selected pottery, and curved chandeliers. Seated beside arched, floor-to-ceiling windows, patrons can savor brunch dishes like the golden chanterelle and sweet corn omelette or dinner specialties such as Dover sole meunière with fresh lemon, capers, sautéed spinach, and fingerling potatoes. On Friday and Saturday, a late night menu is served from 11 to 11:30.
Insider Tip:
If you're staying within two miles of Mistral, take advantage of the restaurant's complimentary car service, which includes pick-up for your reservation and drop-off after your dinner.
Open / Closes- Accessible by Public Transportation
- Bar Dining
- Brunch
- Dinner
- Dress Code
- Full Bar
- Handicapped Accessible
- Late-Night Dining
- Parking Fee
- Private Dining/Party Space
- Parking Available
- Private Room Available
Cuisine Type:: French


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Cleveland Classic 270 Driver
Retro Look, Deep Face, UltraLite, MaxCOR2 Technology
These items may be similar: Mens Driver
Cleveland Classic 270 Driver Details
The new Cleveland Classic 270 Driver is appropriately named because of its pear-shaped head and persimmon-like finish, complete with the appearance of a throwback metal face and sole plate. The Classic name is also spot on for those who appreciate the ability to work the ball with a driver. Beyond that, however, there is nothing classic about this finely-crafted, technologically sophisticated club.
Cleveland has given the Classic 270 an extremely deep face that produces a hot, penetrating ball flight, while MaxCOR2 technology delivers high MOI and maximum distance on off-center hits. Those factors alone are enough to want to put this driver in your bag, but Cleveland innovation doesnt stop there. The Classic270 has been engineered with Ultralite technology that produces measurable increases in swing speeds without increasing effort. The end result is a classically beautiful driver that meets todays distance demands.
The Cleveland Classic 270 Driver is for anyone who wants increased accuracy and distance from the tee in a magnificently-designed club.
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The mindfulness skills taught in DBT arent just for the patients. During their sessions together, the therapist needs to demonstrate total acceptance of the patient. Even a bizarre behavior such as cutting themselves needs to be seen for what it isan attempt at mood regulation. Rather than immediately questioning why a patient would do such a thing, a dialectical behavior therapist is likely to suggest to a patient that she substitute some painful but harmless behavior, such as grasping an ice cube, for the cutting.
Carol, a patient in a recent treatment program at Cascade Mental Health, south of Olympia, liked the therapys practicality. These are skills you can learn by practicing, she said. You dont have to become somebody else. In fact, the therapists say, over and over, that this is a disorder you cope with, as you are. You do that day by day, and sometimes minute by minute.
Rizvi, who continues to study borderlines as a postdoc, did her graduate work with Linehan largely because she was so impressed with the acceptance that is the bedrock of DBT. I still think its one of Marshas greatest accomplishments, she says.
The need to demonstrate acceptance presented Linehan with a dilemma, however. She couldnt let her patients go on hurting themselves. Wasnt the point of therapy to feel better? This is where the idea of dialectics entered the picture. Dialectics in philosophy is a synthesis of opposites. So the central dialectic in DBT is between acceptance and change. Therapists must fully accept their patients as they are, while encouraging them to change.
Therapists do this with warm, encouraging communication spiced with irreverence. Linehan outlines this approach in an unscripted training tape, where a patient named Kelly complains about her life and a former psychiatrist.
Kelly: Im not afraid Im going to kill myself; I will kill myself if things get too bad.
Linehan: Mm hmm.
Kelly: I mean, the way that the psychiatrist said it is, Look: If youre going to be dead anyway, why not try this? And I think
Linehan: You realize, though, if you were dead, that therapy is not going to work.
This irreverent remark is greeted by silence from the patient, a reaction that Linehan believes signals that the patients usual thinking pattern has been derailed, exactly what she wanted to do. Borderlines make suicide threats with the expectation of a particular response. DBT therapists try to react in a surprising way.
What is known about this, Linehan says, is that people will process novel stimuli more deeply. Their typical train of thought is disrupted.
Though Linehan considers it an offshoot of cognitive behavioral therapy, DBT adds several new elements. Patients are required to attend two sessions a weekone of therapy and the other of skills training. They are instructed to call the therapist if they need help between sessions, especially if they feel like harming themselves. Therapists, meanwhile, regularly watch each others sessions and meet as a team weekly.
I think youd be insane to do DBT without the team element, says Tony DuBose, director of the Dialectical Behavior Therapy Center in Seattle. Its really hard work, and youre often the target of the patients anger. So you need support from a group of people who can help you keep going. But you also need their collective wisdom to help you sort through this morass of problems that borderlines bring to the table so you dont get overwhelmed.
DuBoses first experience with DBT came when he worked on an adolescent psychiatric ward that decided to use it. One girl came to the unit after about 50 incidents of self-harm that resulted in her being placed in seclusion. In the nine months she received DBT on the unit, DuBose said, she had only two such incidents.
Shari Manning, president of the South Carolina Center for Dialectical Behavior Therapy, had similar success when she conducted a pilot DBT program for just eight clients in a prison, and saved the state $234,000 in prisoner hospitalizations for self-harm in the first year. Despite incarceration, Manning says, prisoners can always find the means to hurt themselvesby taking apart razors theyre allowed to have, hoarding medicine, buying illegal drugs, cutting themselves with shards, etc. In three years of employment at the prison, she treated about 180 prisoners.
DBT has been the subject of a number of studies that have shown, among other things, that patients receiving this treatment had fewer instances of self-harm and hospitalizations, and dropped out of therapy less often than those receiving therapy as usual.
These days, Linehan is invited to speak and do workshops all over the world. DBT has been incorporated into the mental health systems of 15 states. About 3,000 therapists have gone through intensive training and 18,000 have attended briefer workshops. Next on the agenda for Linehan is to develop a system of accreditation for therapists so that potential patients will know who is qualified to use the method.
Linehan says theres more to be done to streamline DBT and make it even more successful, but shes fairly satisfied with her work so far. I always said that in my life Id go to hell and get people out, and I think Ive done that, she says. Now I have to find a way to make sure that it continues, that we have a core of people who are willing to do the same thing.
Nancy Wick, 97, is the editor of University Week, the UWs faculty-staff newspaper.
The University of Washington is raising money to strengthen the DBT research clinics two principal missionstraining the next generation of caregivers and giving hope to patients who come to the clinic as their last alternative. To get more information on Linehans work and to learn how your support can help, call 206-543-5701. |
Go To: Page 1 | Page 2 | Page 3
- Return to December 2005 Table of Contents


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UCLan Students: Rumes' Bounce By The Ounce Night In Preston Is Either The Best Or Worst Thing Ever (VIDEO)
When a small nightclub in Preston, likely unknown to anyone who lived outside the PR postcode, released a promotional video for its new night Bounce by the Ounce, it probably didn't think it'd become an internet sensation.
But the delightfully addictive video, which features Rumes's sweaty regulars raving and jiggling away, has now received more than 770,000 views.
It'll either be the best or the worst thing to ever have happened to Rumes, as we're still not quite sure whether we want to go or not...


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I'd love to trade for other rooted rosebush cuttings. My cuttings have been growing under lights for 4-6 months, so most are quite well established. I have around 12 of these. I'd like to trade for multicolored roses ( I love striped roses!), uniquely colored roses, or roses with a high petal count. Let me know what you have! I'd also consider trading for non-rooted cuttings, if you were able to offer several different varieties. I am kind of picky, because I have a lot to find room for already this year, but if you have something interesting (even if its not a rose), let me know :) |
This post was edited by gr8heather on Thu, Apr 4, 13 at 18:00
Follow-Up Postings:
- Posted by gr8heather 6b (My Page) on Thu, Apr 4, 13 at 17:59
Still have a few left, Shipped some this week and they did very well. Hoping to trade & ship before it gets too hot.
- Posted by Pongalong 4/5%3F (firstname.lastname@example.com) on Sun, Apr 7, 13 at 16:09
What kinds of plants other than roses do you want? email@example.com |
- Posted by gr8heather (My Page) on Sun, Apr 7, 13 at 16:16
Edibles, perennial flowers, fancy garlic, fancy potatoes, berries, peonies, some types of brugmansia, rare dinnerplate dahlias, fancy double echinacea... |
This post was edited by gr8heather on Sun, Apr 7, 13 at 16:17
- Posted by gr8heather none (My Page) on Sun, Apr 7, 13 at 16:21
I have around 5 left :) |
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While we still know next to nothing about the plot of the J J Abrams directed Star Wars movie, it does appear that Han, Luke and Leia will probably be returning.
Mark Hamill recently spoke about the new Star Wars films and said he is currently in talks with Disney Lucasfilms, but nothing has been signed as yet. He also mentioned that the film may focus on the next generation.
Hamill would also love for the original cast to return if possible. It looks as if Harrison Ford will be.
While he has not seen a script it does sound like Hamill knows a little bit about what the films will be focusing on.
One of the many problems with the prequel trilogy was the extensive use of CGI. The original trilogy used models and costumes to great effect. Hamill would love to see a return to that in the new films.
I honestly never thought I would get excited about Star Wars again, but I actually have a good feeling about this.
What do you think about seeing Han, Luke and Leia on the big screen once more?
Source: ET
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Minecraft Stop Motion: Notch Giveth Blocks, and Notchzilla Taketh Blocks Away
We've seen many Minecraft builders go to great lengths for their creations, but the stop-motion specialists MinecraftA2Z showed their dedication to their craft through destruction. Their latest short sees their server reduced to virtual rubble by a gigantic Notch.
Watch and cringe at the doubly time-consuming short film:
If you ask me, instead of going to battle Stevezilla should just send Notchzilla a tweet and demand millions of dollars in compensation. We know how he'll reply.
If you couldn't get enough Notchzilla, Keep an eye out on MinecraftA2Z's YouTube channel for future episodes.
MORE:Geek Art + Craft | Video Games | Videos | animation | awesome | geeky | minecraft | stop motion
Comments (2):
Thanks much for the post! So glad you guys enjoyed it! Hmmm, we'll need to make a giant computer for a twitter battle.
Sometimes, I wish creepers weren't disabled in my server.


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- TechKnow Bytes - http://blogs.denverpost.com/techknowbytes -
TechKnow DPTV: Microsoft Surface Vs. iPad Mini and 2 free lower level Nuggets tickets
Posted By Andy Vuong On October 22, 2012 @ 4:51 pm In General,Technology,Telecommunications | No Comments
In this week's edition of TechKnow on DPTV, I speak about tablet week and Denver Startup Week and offer up two lower level tickets to a Nuggets regular season home game.
Guesses to the trivia question will be accepted until 2 p.m. mountain time on Friday. If no correct answers are submitted, I'll award the tickets to the closest guess.
Article printed from TechKnow Bytes: http://blogs.denverpost.com/techknowbytes
URL to article: http://blogs.denverpost.com/techknowbytes/2012/10/22/techknow-dptv-microsoft-surface-ipad-mini-trivia-question-2-tickets-nuggets/6805/
Click here to print.
All contents Copyright © 2011 The Denver Post or other copyright holders. All rights reserved. | Privacy Policy | This material may not be published, broadcast, rewritten or redistributed for any commercial purpose.


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MetaTrader 4.0 Custom Indicators
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LASIK and PRK: Information on Both Eye Corrective Procedures
Last updated 2 years ago
LASIK is a popular eye corrective surgery with remarkable results. If you're tired of having to depend on glasses or contact lenses, consider talking to a surgeon at LASIK of Nevada to learn how you can get perfect vision. In the meantime, check out these links for more information on the wonders of LASIK:
- WebMD provides a simple overview on LASIK eye surgery.
- Read about the subtle differences between LASIK and PRK procedures at this link.
- Find out about the post-op care and recovery process after LASIK.
- This article on presbyopia sheds light on a common eye condition that may affect your eye corrective surgery as you enter your forties.
- The FDA answers many frequently asked questions concerning LASIK eye surgery here.
To consult with an expert on eye corrective surgeries, call LASIK of Nevada at (702) 636-2010.
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