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CHEYENNE, Wyo. — The Wyoming Livestock Board next month will decide whether to expand the designated surveillance areas for control of brucellosis to all of Park and Lincoln counties.
Brucellosis was recently found in two cattle herds and one bison herd in Park County, said Wyoming State Veterinarian Jim Logan. Wild elk were the source of the disease.
At present, only the part of Park County west of U.S. Highway 120 is in the surveillance area, along with all of Sublette and Teton counties and northern Lincoln County.
The recent Park County brucellosis cases were found in the current surveillance area within the county.
The livestock board had a policy in the past to vaccinate and test cattle statewide for brucellosis. The program was abandoned because it was too expensive and, moreover, cattle outside of Yellowstone National Park were and are at low risk of contracting the disease.
Brucellosis causes pregnant cows and other animals to abort their fetuses.
Logan said he is in the process of studying new information from the Wyoming Game and Fish Department on some elk movement patterns in the surveillance area.
He said he doesn't want to expand the area any more than absolutely necessary to avoid a major impact on cattle producers.
"But, at the same time, I don't want a case of brucellosis showing up outside the area where we're doing our surveillance," he said. "That wouldn't be good for our trading partners and our marketability."
In recent years, the Legislature has appropriated a bit more than $1 million for the two-year-biennium for brucellosis vaccination and testing.
Quite a bit of the money reverts to the state general fund because the livestock board doesn't usually spend all of it.
The livestock producers still must get the cattle into corrals for the vaccinations and testing by a veterinarian, but the state pays the fee.
In the past, if the state had two outbreaks of brucellosis in a one-year period, the entire state lost its brucellosis-free status — meaning all cattle in Wyoming had to be tested before the animals could be shipped out of state.
The U.S. Department of Agriculture's Animal and Plant Health Inspection Service adopted a temporary rule that says, if a state conducts proper surveillance in its designated area, it does not have to test in the rest of the state.
"That's been a huge help," said Jim Magagna of the Wyoming Stock Growers Association.
Logan said the livestock board meeting is tentatively set for April 5 and 6 in Cheyenne.
Bison in the Yellowstone Park area are heavily affected by brucellosis but so are elk, Logan said.
"We are fortunate we don't have much problem with the Yellowstone bison coming out into areas in Wyoming where we have cattle," he said.
The Game and Fish Department is responsible for management of wild elk. Logan thinks the diseased elk should be put down, but the department lets them go.
Meanwhile, a new report issued in Montana said the animal disease zone around Yellowstone Park is saving cattle producers elsewhere in that state between $5.5 million and $11.5 million annually in avoided costs for disease testing.
The Montana Department of Livestock report, issued Friday, says only 3 percent of the state's 1.4 million cattle are within the zone created last year to manage brucellosis.


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Grantee: Orleans County Soil and Water Conservation District Basin Program Funds: $3,000 Non-federal Funds: $4,303 Project Duration: 04/1995 - 03/1996 Status: complete
Problem Statement Lakeshore property owners, highway superintendents and farmer are groups that have been identified as needing information and education to reduce soil erosion and sedimentation to Lake Ontario.
Background Water quality erosion control workshops will be used to provide soil erosion and sediment control information and education to three target audiences: lakeshore owners, highway superintendents, and farmers. The workshops will highlight best management practices for reducing erosion problems that are specific for each audience.
The Natural Resources Conservation Service (NRCS) selected the three target audiences because of the increased number of requests received from lakeshore property owners for technical assistance for soil erosion control problems, the increase in highway construction activities in Orleans County and because of the number of large cash crop farm operations which have high percentage of row crops. Row crops have a high soil erosion potential.
The Great Lakes Basin Program is spending $3,000 over a 12 month period to: 1) support the development of background materials for the workshops and 2) conduct three water quality erosion control workshops.
Results Five workshops were conducted over the 12 month period. Two additional workshops, targeting town officials and contractors, were added to the three originally identified in the grant proposal. The workshops were promoted at several local events including the County Fair and the Lakeshore Erosion Seminar.
A display of local erosion problems and soil erosion control practices was developed and presented at all five conferences. In addition, erosion and sediment control information packets, tailored to each target group, were prepared and distributed to all workshop attendees. All the workshops received positive reviews from those in attendance. Below is a summary of the each of the workshop.
The landowners workshop, held January 23, focused on care of streambanks and lakeshore areas, seeding and maintenance of waterways, addressing pasture and cropping erosion problems and an update of soil erosion control practices. Eight people were in attendance.
The town officials workshop, held January 30, focused on SPEDES permit requirements, new storm water management and erosion control principles, and the role of governments now and in the future. The workshop was attended by local town officials, planning boards and zoning officers. Twelve people were in attendance.
Two farmers workshops were held on February 28 and Aug 16. A total of 52 farmers were in attendance to learn about rotational grazing practices in an effort to move more area into permanent pasture and out of row crops.
The contractors workshop, held March 26, focused on the fundamentals of erosion and sediment control, installation and maintenance procedures, enforcement and compliance, and examples of highway projects using best management practices. 110 contractors from 10 counties in western New York participated in the workshop.
The highway workshop, held November 2, focused on best management practices for site preparation, runoff control, soil stabilization, and sediment control; storm water regulations; and the hydroseeder program. Thirty four people were in attendance representing highway departments from five counties.
Contact: Orleans County Soil and Water Conservation District, (716) 589-5959

subset: commoncrawl


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Sponsored by: Desert Diamond Casino
Jun 24, 2011 7:40 AM
Sierra Vista- This morning, fire evacuees will have some help getting back on their feet.
An Individual Assistance Service Center opens at 10 a.m. at Cochise County Foothills Complex, 4001 E. Foothills Drive, in Sierra Vista.
The center will serve as a centralized location for affected residents who were evacuated because of the Monument and Horseshow Two fires to receive information aiding their personal recovery from the fire. The IASC will also be open Saturday June 25th from 10 a.m. to 6 p.m. and Monday June 27th through Saturday July 2, 2011.
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6 hours ago


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On Tuesday during a soccer match in the Copa Sao Paulo de Futebol Junior tournament in Brazil between Internacional and Confianca, a stretcher was brought out to help Confianca's Arthur off the field.
Arthur was clearly in pain, but to add insult to injury, after being placed on the stretcher, the medical assistant in front of the stretcher lifted Arthur's head directly into his own rear end.
Enjoy the video, which shows the embarrassing incident from several different angles. Even the referee couldn't help but laugh.
Injured footballer gets stretcher carrier's rear in his face [Dirty Tackle]


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Blog | Comments |
WoW | 34 Comments |
Recent Comments:
Insanely low prices for WoW, BC, and Wrath for a limited time {WoW}
Nov 23rd 2010 5:48PM There goes my excuse for not spending enough time on the game to justify $50
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WoW.com's Weekly Comic: Byron, the Tauren Rogue! {WoW}
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Will play in VLC Media Player or Media Player Classic.
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Jensen Motors
Industry | Automotive |
Fate | Bankrupt |
Founded | 1934 |
Defunct | 1976 |
Headquarters | West Bromwich, England |
Key people
Richard and Alan Jensen, founders |
Products | Automobiles |
Jensen Motors Ltd was a British manufacturer of sports cars and commercial vehicles, based in the Lyng – West Bromwich (in the West Midlands, west of Birmingham). The Jensen brothers (Alan and Richard, born in Moseley, Birmingham) had been employed in the bodyshop of Patrick Motors, Selly Oak, Birmingham in a building still standing next to the University of Birmingham campus. Jensen Motors Limited was established in 1934 and ceased trading in 1976. The rights to Jensen were bought and the company operated in Speke, Liverpool from 1998 to 2002. Under further new owners, a new version of the Jensen Interceptor was announced in 2011 as bringing manufacturing back to the former Jaguar motor plant in Browns Lane, Coventry.
Jensen began as a small specialist coachbuilding operation run by brothers Richard and Alan Jensen. After the owner's death they bought the business of their employer, W.J. Smith & Son Limited of High Street West Bromwich later, in 1934, renaming it Jensen Motors.[1] In early 1931 Smith's had set up a subsidiary operation under Richard and Alan Jensen, calling it Jensen Motors, specifically to build bodies for the new 6-cylinder Wolseley Hornet chassis. Smith's announced an open 4-seater and a lowered 2-seater in May 1931 both to be known as Jensen Wolseley Hornets. They later expanded to build exclusive customised bodies for standard cars produced by several manufacturers of the day including Morris, Singer, Standard, as well as Wolseley. In 1934 they were commissioned by American film actor Clark Gable to design and build a car for him based on a Ford V-8 chassis.[1] The resultant car won them much acclaim and stimulated huge interest in their work, including a deal with Ford to produce a run of Jensen-Fords with Jensen bodywork with a Ford chassis and engine.[2] In 1934 they also started to design their first true production car under the name White Lady. This evolved into the Jensen S-type which went into production in 1935.
Commercial vehicles[edit]
In the late 1930s Jensen diversified into the production of commercial vehicles under the marque JNSN, including the manufacture of a series of innovotive lightweight trucks, built with aluminium alloys, for the Reynolds Tube Company and the prototype for the articulated Jen-Tug which went into production in the late 1940s.
During World War II Jensen concentrated on the war effort and produced components for military vehicles including the turrets for tanks, and on the production of specialised ambulances and fire-engines.
After the war production of the Jen-Tug thrived and Jensen also produced a new range of JNSN lightweight diesel trucks and chassis which were used for a variety of vehicles including pantechnicons and buses. A handful of Jensen buses and coaches were produced for independent operators into the 1950s, with Perkins diesel engines, David Brown gearboxes, and bodywork by a variety of bodybuilders of the time, which had the distinctive large JNSN marque cut into the sheet metal on the front of the bus, below the windscreen. In the 1950s Jensen were chosen by the British Motor Corporation (BMC) to build the bodies for the four-wheel-drive Austin Gipsy. In 1958 they built a small number of Tempo minibuses, a German original design, under licence.
Sports cars[edit]
Production of cars ceased during the war years, but by 1946 a new vehicle was offered, the Jensen PW (a luxury saloon). Few were produced since raw materials were still scarce. Also in 1946 body designer Eric Neale joined the company from Wolseley and his first project was the more modern coupe which followed in 1950, named the Interceptor, which was built until 1957. In 1955, Jensen started production of Neale's masterpiece, the 541, which used the then-revolutionary material of fiberglass for its bodywork. The 541 was replaced by another Neale design, the CV8 in 1962, which replaced the Austin-sourced straight-6 of the previous cars with a 6 litre American Chrysler V8. This large engine in such a lightweight car made the Jensen one of the fastest four-seaters of the time.
For its replacement, the Interceptor (launched in 1966), Jensen turned to the Italian coachbuilder, Carrozzeria Touring, for the body design, and to steel for the material. The bodyshells themselves were built by Vignale of Italy and later by Jensen. The same 383 cu in (6.3 L) Chrysler wedge-head powerplant was used in the earlier cars with the later cars moving to the 440 cu in (7.2 L) in engine. The Interceptor was offered in fastback, convertible and (rare) coupé versions. The fastback was by far the most popular with its large, curving wrap-around rear window that doubled as a rear door.
Related to the Interceptor was another car, the Jensen FF, the letters standing for Ferguson Formula, Ferguson Research being the inventor of the full-time all wheel drive system adopted, the first on a production sports car. Also featured was the Dunlop Maxaret anti-lock braking system in one of the first uses of ABS in a production car. Outwardly, the only differences from the Interceptor were four extra inches of length (all ahead of the windscreen) and a second row of air vents behind the front wheels. The small number of 320 FFs were constructed, and production ceased in 1971.
Other projects[edit]
Austin A40 Sports: As one in a series of collaborations between Austin and Jensen, the Austin A40 Sports originated when Austin's chairman Leonard Lord, upon seeing the Interceptor, requested that Jensen develop a body that could use the A40 mechanicals. The resulting body-on-frame A40 Sports – which debuted at the 1949 London Motor Show[3] – had been designed by Eric Neale, an ex-Wolseley stylist who had joined Jensen in 1946.[4] During production, the A40 Sports' aluminium bodies were built by Jensen and transported to Austin's Longbridge plant for final assembly.[5] The A40 Sports had been intended as more of a sporty touring car and not a sports car per se,[3] and over 4000 examples were manufactured from 1951–1953.
Austin-Healey 100: Although Jensen's design for a new Austin-based sports-car was rejected by the British Motor Corporation (BMC) in 1952 in favour of a design provided by Donald Healey, Jensen did win the BMC contract to build the bodies for the resultant Austin-Healey 100 from 1952 until 1956.
Volvo P1800: In 1960 Jensen won a contract from Volvo to assemble and finish the bodies for their P1800 coupé. Pressed Steel manufactured the body-shells at their Linwood plant in Scotland and shipped them to Jensen in West Bromwich to be finished, painted and trimmed, before then being shipped to Sweden where Volvo completed the final build.
Sunbeam Tiger: In the early 1960s Jensen were also involved in the development and production of the Sunbeam Tiger.
Changing ownership[edit]
The company had come under the control of the Norcros Group in 1959[6] and following disagreements Alan and Richard Jensen resigned in 1966. The American car distributor Kjell Qvale became the majority shareholder in 1970 and brought in Donald Healey as chairman.[1]
By 1975, the company's future was under threat, with the redundancy of 700 workers – two thirds of its workforce.[7]
Jensen Motors ceased trading in May 1976. Two new companies: Jensen Special Products (JSP) and Jensen Parts & Service Limited (JP&S) were created to pick up the pieces of Jensen Motors. JSP was created as a specialist engineering and design company from Jensen's development department. JP&S was created to provide parts and service to the existing Jensen customer base.[1] Both JSP and JP&S were bought by a holding company, Britcar Holdings. In 1982 JP&S, with the rights to use the Jensen brand names, was sold to Ian Orford who put the Interceptor back into production as the Mk IV.
Jensen Parts and Service was renamed Jensen Cars Ltd and 11 cars were made before the company was sold to Unicorn Holdings of Stockport and a Mk V Interceptor was proposed but never materialised although a few more Mk IVs were built.[1]
Revival hopes[edit]
Jensen S-V8 | |
Overview | |
Manufacturer | Jensen Motors |
Production | 2001–2002 |
Assembly | Speke, Liverpool |
Designer | Howard Guy and Gary Doy[8] |
Body and chassis | |
Body style | Two-door convertible |
Layout | TRUTY |
Powertrain | |
Engine | 4.6 L V8 |
Dimensions | |
Wheelbase | SEG |
A revival in 2001 was short lived. By the end of 2002 production on their only model – the £40,000 S-V8 – had ceased.[9]
After a £10 million investment, including Liverpool City Council and the Department of Trade and Industry, a two-seater convertible, the Jensen S-V8 was launched at the 1998 British International Motor Show, with an initial production run of 300 deposit paid vehicles planned at a selling price of £40,000 each, but by October 1999 it was confirmed that 110 orders had been placed.[10]
The new Liverpool factory in Speke commenced production in August 2001[11] but troubles with manufacture meant production ceased with only 20 ever leaving the factory and another 18 cars left partially completed. The company went into administration in July 2002.
The Jensen name and partially completed cars were later sold to SV Automotive of Carterton, Oxfordshire, in 2003 who decided to complete the build of 12 of the cars, retaining the others for spare parts, and finally selling them for £38,070.[12]
In April 2010 Jensen International Automotive (JIA) was founded. This new company will buy old Jensen Interceptors, and sell them as new ones after a complete restoration, with new engine and interior trim.[13]
In September 2011 CPP, a specialist sports car manufacturer announced they were planning to make a new Jensen, expected to go on sale to the public sometime in 2014.[14] The new Interceptor will be based around an all-aluminium chassis and will feature alloy panels, "echoing the four-seat grand tourer layout of the much-loved original", according to the official press release.
Jensen cars[edit]
- Jensen S-type (1936–41)
- Jensen H-type (1938–45)
- Jensen PW (1946–52)
- Jensen Interceptor (1950–57)
- Jensen 541 (1954–59)
- Jensen 541R (1957–60)
- Jensen 541S (1960–63)
- Jensen CV8 (1962–66)
- Jensen P66 (1965 prototype only)
- Jensen Interceptor (1966–76)
- Jensen FF (1966–71)
- Jensen-Healey (1972–75)
- Jensen GT (1975–76)
- Jensen S-V8 (2001)
See also[edit]
Wikimedia Commons has media related to Jensen vehicles. |
- ^ a b c d e Georgano, N. (2000). Beaulieu Encyclopedia of the Automobile. London: HMSO. ISBN 1-57958-293-1.
- ^ Norman Mort. Anglo-American Cars: From the 1930s to the 1970s. p. 15.
- ^ a b "Motoring Memories: Austin A40 Sports, 1951–1953". Canadian Driver, June 15, 2007, Bill Vance.
- ^ "Jensen Cars". Wolverhampton Museum of Industry.
- ^ "Austin A40 Sports". Austin Memories.
- ^ Robson, Graham (2006). A to Z British cars 1945–1980. Devon, UK: Herridge. ISBN 0-9541063-9-3.
- ^ "Those were the days". Expressandstar.com. Retrieved 2012-01-05.
- ^ "2003 Jensen SV8". H&H Auctions. 23 July 2008. Retrieved 10 October 2012.
- ^ Dron, Tony (2003-06-14). "The tragic tale of the Jensen S-V8". London: Daily Telegraph. Retrieved May 6, 2010.
- ^ "Jensen roars back". BBC News. 12 October 1999. Retrieved 10 October 2012.
- ^ "New Jensen S-V8 enters production". The Telegraph. 25 August 2001. Retrieved 10 October 2012.
- ^ "The tragic tale of the Jensen S-V8". The Telegraph. 14 June 2003. Retrieved 10 October 2012.
- ^ Charles Dunstone invests in Jensen Interceptor relaunch, BBC
- ^ Knapman, Chris (20 September 2011). "New Jensen Interceptor to be built in Britain". The Daily Telegraph. Retrieved 5 January 2012.
- Keith Anderson (1989). Jensen. Haynes Publishing Group. ISBN 0-85429-682-4.
- Keith Anderson (1998). Jensen & Jensen-Healey. Sutton Publishing. ISBN 0-7509-1808-X.
- Richard Calver (1991). A History of Jensen: The Chassis Data. Richard Calver. ISBN 0-646-03563-0.
External links[edit]
- Catalogue of the Jensen Motors archives, held at the Modern Records Centre, University of Warwick
- Jensen Motors Limited Jensen Motors Limited Website


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Using lasers, DU physics students and professors have discovered a possible new path to explore antimatter and the National Science Foundation is supporting further inquiry.
Featured Articles
How We Live
The New York Times lists Denison as one of America's most economically diverse elite colleges—and that's just part of the story.
Where We Go
Luke Romick's internship gave him new skills and the chance to work with others—including Jennifer Garner '94—to help people around the world.


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Carolina Melo Duarte joined the firm in September 2008. She is a member of the administrative and public procurement and urban planning and environment teams, having previously worked with the real estate and corporate and commercial and capital markets teams.
Carolina has been developing her activity in several areas of administrative law, with particular emphasis on issues of public procurement, energy and environment in procedural matters as well as in administrative litigation and within legal audits. She regularly provides legal advice to public entities and to competitors in the pre-contractual phase (particularly in public procurement) as well as at the stage of execution of contracts.
She was an intern at the European Commission, Directorate-General for Energy, Directorate B, Unit B.3 (Internal Market III: retail markets; coal & oil), having been made part of the Smart Grids Task Force between March and July 2013.
Administrative and Public Procurement.
Law Degree (Law Faculty of the Portuguese Catholic University, 2007). Course on Introduction to Business Management (AESE-IESE - Business School, 2007). Master's Degree in Law and Business (Law Faculty of the Portuguese Catholic University, 2009). Postgraduate degree in Energy Law (Institute for Legal and Political Sciences - Law Faculty of the University of Lisbon, 2014).
Portuguese Bar Association (admitted in 2012).
Portuguese, English, French and Spanish.


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I've had such lousy results from my roses (especially in the summer of course), I'm wondering if it's wise to just buy them in the fall and treat them as cool season annuals? Am I nuts? When you consider the almost daily watering they require in the summer, this strategy makes more sense. Who else has thought this? |
Follow-Up Postings:
- Posted by tomatofreak Z9 Phx USA (My Page) on Fri, Aug 30, 13 at 2:37
Yeah, you're nuts! ;o) Just forget the roses and find another plant that isn't as much trouble or needs as much water. I actually don't think roses need much water in summer. They're just surviving till fall comes. Their blooms are dismal and their leaves are sunburned but it's all to be expected in this heat. Mine look terrible, but so do I till it cools off. Around October, the roses and I will perk up again. |
- Posted by lazygardens PhxAZ%3A Sunset 13 (My Page) on Fri, Aug 30, 13 at 13:53
They grow just fine in the Phoenix area: Jackson Perkins used to grow hundreds of acres of them out in Peoria. You do have to ignore the advice from back East and the Midwest. Pruning ... prune in the early fall, when the nights have cooled off, so you have great blooms all winter and into late spring. DO NOT PRUNE in the spring as is traditional elsewhere. The leaves will protect the stems from sunburn - they will look crappy, but they are shade. Mulch thickly and water deeply when they need it. Having a drip system is great. Give them ironite and soil sulfur as needed. If you can, give them afternoon shade. We had marvelous roses on the east side of the house, and strdssed but surviving ones on the south side. |
- Posted by tomatofreak Z9 Phx USA (My Page) on Fri, Aug 30, 13 at 19:32
My roses are in the front yard facing east. They're planted in a circle around another bed. In that bed, I always plant sunflowers in the middle. The sunflowers provide some shade to roses on one side of the circle and when it get to the Hades part of summer, I put up a big umbrella to shade the other side. Do the roses look good? Are they blooming? Heck no, but they're not burning to a crisp either. |
- Posted by jaspermplants 9 az (My Page) on Sat, Aug 31, 13 at 11:09
I grow lots of roses here in the hot hot Phx area. They don't do anything over the summer except try to survive but in October or so they start to recover and can bloom through December or so until it gets cold (if it does). They start blooming again in Feb or so and will bloom until it gets hot. Try some old garden roses such as teas (NOT hybrid teas) and chinas, which seem to do better in the heat. You have to buy them online, however. Antique Rose Emporium and Chamblees in Texas carry them, as do several other vendors. The local nurseries rarely carry old garden roses, mostly because the growers don't make any money on them (no patent). Plant in the fall, NOT the spring and water regularly. They should do fine. |
jaspermplants, excellent suggestions. I've checked out that website before (Ant. Rose Emp.) I've never grown a true tea rose before. One exception to my rose disappointments has been the floribunda called 'Laura Bush'. Burnt orange blooms turn to a deeper dusty shade, constantly blooming, glossy foliage- nice. |
- Posted by jaspermplants 9 az (My Page) on Sat, Aug 31, 13 at 18:16
Richsd, glad you checked out the website. Old garden roses are wonderful! The roses from Antique Rose Emporium are own root, not grafted, so they will be smaller than the ones you normally find in the local nurseries. But, they grow quickly, if you buy the right rose for this climate. Some teas I would recommend are: Mme. Joseph Schwartz There are many more. They do get large so give them plenty of room. Good luck! |
Are roses Javy proof or are rabbits more of a concern? |
Rich, growing roses in the valley can be a challenge but very do-able as others have pointed out. A great resource for growing beautiful roses is the Mesa Community College Rose Garden, volunteers grow and tend over 9,000 roses on the college grounds. It's a beautiful place to visit and get valuable information on growing, pruning and deadheading. They always welcome volunteers and are eager to share information. Take a look at their website:http://rosegarden.mesacc.edu/index.html |
Here is a link that might be useful: MCC Rose Garden
This post was edited by sundrop07 on Sun, Sep 1, 13 at 16:08
hey, thanks sundrop. I've never been there- think I'll stop by sometime. |
- Posted by grant_in_arizona USDA Z9 Scottsdale A (My Page) on Mon, Sep 2, 13 at 17:53
I agree with the others of course, roses do great here as long as we adapt to the climate and enjoy them in autumn through spring instead of the dead of summer. Great link, sundrop, thanks for posting it. I've heard people mention the rose garden at the MCC many times but have never visited it. Where exactly on campus is it? I've driven by and am not sure where to go. I'd love to check it out during high rose season this year. Fun discussion all. Great tips from our rose experts too! Happy gardening, |
- Posted by jaspermplants 9az (My Page) on Mon, Sep 2, 13 at 20:47
The MCC rose garden is along Southern Ave, just east of Dobson Rd., in Mesa, just over the Tempe border. You can see the roses from Southern. They are doing construction on Southern right now so it's kind of a hassle. I live right over the border in Tempe, so they are right down the street from me. |
Yes, the rose garden at MCC is in the north end of the campus just east of Dobson off Southern but I think you can turn into the college off Dobson south of Southern. I got this inDeadheaders meeting in The Garden this Saturday, September 7th, at 8:30 am (tomorrow!) Hello Deadheaders! Saturday September 7th is a Fall Pruning Day. Bring your friends and family. The Garden is showing the effects of all the Summer heat!! We will be pruning and meeting at 8:30. Coffee or Lemonade, Bagels & Krispy Kremes will be served. Please start early to beat the heat. When you Deadhead check Bldg 40, Bldg 43A, or the Student Union for open restrooms on Saturdays and during the week. If you are around on Sundays please contact security at 480-461-7046 to open restroom access. The best time to see them all in bloom is late fall after initial pruning which begins now then March thru May. It's worth the trip for sure. |
I can't really add anything to what everyone else has already said except to point out that not every rose does equally well in the same exposure with the same amount of water. Some roses are divas and others are Teflon. I expect most of my modern roses (hybrid teas, minis, grandifloras) to putz out after about 15 years. The Old Garden Roses don't reach their stride until they've had some 4-6 years in the ground. Some of them will outlive me even in this Eternal Land of Summer. Roses do not like to be watered everyday...misting the leaves of a cool evening is ok... but the roots can't take up enough water to match the transpiration of a hot, dry, windy afternoon. Stop all fertilizers during hot weather. Things like sulfur regulate nitrogen uptake. When soil temperatures rise, sulfur is no longer available to the roots so the nitrogen goes nuts and creates additional burning and scorching. Absolutely no chemical sprays over 90F, especially in reflected heat, windy days and sprays that contain oils. We aren't striving for picture perfect roses in summer but trying to keep the poor things alive 'til the weather cools down...kinda like us gardeners. |
- Posted by tomatofreak Z9 Phx USA (My Page) on Wed, Sep 11, 13 at 20:14
sundrop, how much pruning do you do at this time of year? Mine have struggled through the summer and I'd like to have some blooms this fall. |
I'm not sundrop, but fall pruning involves removing about 1/4-1/3 the overall size of the bush, except climbers and new plantings. Since summer is longer and fall is shorter, plan to delay the vast majority of your pruning until the temps are under 100F for one solid week; usually about Oct 1. If you've been deadheading all summer, you probably won't need to remove more than a few inches of twiggy growth. Remove most candelabras (multiple canes growing from same area), weak and dead growth. I prune at a slight angle away from the center of the bush about 1/4inch above a leafset. Under the leafset is a budeye where a new cane will grow out. Pruning too early further stresses an already heat and drought ravaged bush. Pruning too late can cost a fall blooming season. When pruning, always cut to a cane thick enough to support a new cane, bud and bloom growth for that particular cultivar. Some people talk about 5-leaf sets, pencil-thick canes and angles of cuts. We're all saying about the same thing. Plan to start a light fertilizing routine about Oct 1 and start with something like fish emulsion or other organic-nitrogen based product. Wait to start a heavy fertilization until summer is gone and plants are starting to put out lots of healthy new growth. Miracle Grow is something you wait to apply until mid-to-late October. Attend any of the local rose society meetings in September or visit a public rose garden the morning of the 3rd Saturday of any month when most volunteers are working, deadheading, pruning and so-forth. Rosy Regards! Jeannie Cochell, Master Consulting Rosarian |
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Follow-Up Postings:
- Posted by berlingirl (My Page) on Fri, Nov 16, 12 at 9:42
The other side of the stove drawers...Yeah, I know...why did I get a cabinet for one side of the stove? Well, I hadn't spent enough time here on the GW! Anyway, posting this one for comparison... |
I could not live with that. |
- Posted by palimpsest (My Page) on Fri, Nov 16, 12 at 10:01
It depends upon how much variation they say is natural. Cherry tends to be pretty variable, and some cabinet companies have "grades" or "levels" of how much color and graining variation there is. |
As palimpset noted it might be in spec, especially for many semi custom brands which don't usually even offer a select option. From the looks of the other drawer base that is what you are dealing with as that would not be in speck for a "select" grade. Also it will darken and improve- somewhat. That said, ask for a replacement anyway. If I were the KD, I'd try and get you a replacement. Some mfg's are more accomodating than others. If it is at the price point I suspect and they do replace it, you will likely only get one shot. No guarantee that it will be better. |
looks like the variations found on paint grade maple, not cherry. I think it wud drive me nuts. |
Its not a variation in stain. They are using sapwood to save money. Also you can see they are gluing up many staves to make one larger drawer front. Its all about money. If you didn't specify First & Select (FAS) then they give you that. Typically ( on a custom job )you cut out the sapwood and not even use the boards with mineral deposits ( the black lines ). |
That's normal for natural cherry unless you paid for an upgrade. The upgrade for color matching costs extra because they have to cut out and discard the sapwood which drives up both materials and labor costs. |
That's not bad for natural unupgraded cherry. It would have been aged in the showroom so the differences could have been less visible (cherry darkens over time). Ask for replacements of course! Especially if the salesperson didn't explain the differences in grades. But you probably don't really have an actionable complaint so be super nice when you ask. :) The drawer face over the cabinet door is the only one I'd have an issue with. Overall the grain is wonderful on those and I'd hate to replace them. |
- Posted by Cateskitchen (My Page) on Fri, Nov 16, 12 at 12:45
I believe that is something that should have been brought to your attention when you purchased your cabinets. The variation in cherry tends to be much more pronounced in a natural finish. This picture is of our almost finished natural cherry showroom display... Unless you went for a full custom hand matched cabinet what you have is completely normal... But I suspect it is not what you were expecting... |
I would ask if they could replace the drawer face and the cabinet face. I think if you're very nice, the drawer face should be a no-brainer. I have natural cherry cabinets, I love them, even after 20 years. They will darken as they're exposed to light and look even more gorgeous!!! But, definitely try to replace the drawer face. The manufacturer can do better. Good luck! |
If this drawer is the only one in the kitchen that has a piece of the lighter sapwood, I would definitely get it replaced. If you have streaks of it throughout the kitchen I would be inclined to keep it as I kind of like it. What you don't want is one spot, or even two, that scream Look! Look! |
I like the variation in general, it's part of the natural beauty of wood. But that one drawer over the cabinet door is too much for me, I would definitely want that one drawer face replaced. The rest of it looks great. |
No. I wouldn't recommend accepting it. Our experience wasn't too great when we went to sell (if your never selling and like it then ok). So many people "couldn't live" with that variation for cherry. |
- Posted by cinderell131ogle (My Page) on Sat, Nov 17, 12 at 2:04
No, I wouldn't accept the drawer face of this unit. If there are variations, this should be explained at time of sale. |
What brand of cabinets? |
I think deep down,You already know the answer to your question. The tough part here is getting what you want. Cherry is beautiful but that beauty is the unique with I wonder if you would be able to change this piece later Notice the variations of color on this below but the |
- Posted by live_wire_oak (My Page) on Sat, Nov 17, 12 at 10:12
Yes, that's an acceptable amount of sapwood in 90% of all cabinet lines, unless premium cherry was specified and paid for. In some lines, specifying premium isn't necessary, as it's all they use. But you pay the premium non the less in the basic upcharge for cherry, or the line as a whole. In most cabinet lines, you will get a mix of heart and sapwood. The cheaper the line, the more sapwood you'll get. And the lighter the stain, the more noticeable that sapwood will be. You are looking at things in isolation. Look at the whole picture. In any kitchen with cherry that has sapwood, it's the distribution of the sapwood around the kitchen that makes it "varied" rather than in your face concentrated in one area. You might first of all try switching out that drawer with another drawer that is the same size elsewhere in the kitchen. And you can also ask for replacement. But, as previously mentioned, you aren't guaranteed to receive a "better" drawer, as what you have IS within the realm of an acceptable wood selection in most cabinet lines. |
I'm pretty sure I could live with it. :) Beautiful wood. |
- Posted by berlingirl (My Page) on Sun, Nov 18, 12 at 12:56
Thank you everybody for your input. These cabinets are Kraftmaid. I think they are beautiful. I spoke with the KD who put them together and showed her the picture, she wanted me to wait until all were in. They are in (another story) and there is a mark an inch long on one drawer that appears to be from the factory and that drawer is the only thing that stands out. I have added another picture of them. I have another issue. I have posted in the remodeling forum and hope to get guidance there. The cabinets are from 1/4 to one inch from the ceiling. There is no plan for molding. Electrician s supposed to install under cab lights tomorrow, but I don't think I can live with these different heights. |
- Posted by live_wire_oak (My Page) on Sun, Nov 18, 12 at 13:19
That's your ceiling's issue, not a cabinet issue. You're ceiling isn't flat. That's kind of an it is what it is issue unless you want to have some drywall work done on the ceiling or reorder shorter cabinets and some molding---at your cost. I personally wouldn't have taken the cabinets "to the ceiling", because that's what is making it noticeable. I'd have used 3" shorter cabinets and then done a simple solid stock scribed to the ceiling between the cabinets and ceiling. You would still have had a varied depth of distance on that solid stock, but it might have been less noticeable. |
- Posted by berlingirl (My Page) on Sun, Nov 18, 12 at 17:22
Thanks live wire oak. Thoughts??? Can I bring the cabinets down and put molding on? I can't do it to the fridge or pantry cabinets which are both at the end of the kitchen run, but what about the others? Or just have the cabinets that are 1/2 to inch away from the ceiling rehung that minimal measurement? My contractor is open to what I want to have done. Thanks for your input. |
- Posted by cloud_swift (My Page) on Mon, Nov 19, 12 at 13:16
- Posted by cloud_swift (My Page) on Mon, Nov 19, 12 at 13:33
berlingirl, I replied on your other thread. We just have a small plain flat molding strip between the tops of our cabinets and the ceiling. On the run with the oven and over fridge cabinets, it's about an 3/4 inch because that matched the height of those floor to ceiling cabinets. On the wall cabinet that's on the other leg of our L, it's about 1/2" because we wanted as much space as possible under that one in the baking area. We don't notice the height variation with the gap filled in with material that matches the cabinet. It is more visible when you have nothing in the gap because of the differences in the shadows. |
Sapwood does not darken appreciably, and the cabinet makers are trying to avoid buying decent grade wood and then trimming off the sapwood (even Firsts & Seconds can have sapwood). they like to point out that 'sapwood is not a grading defect' as their lame excuse for wasting good cherry heartwood with crappy sapwood. If a regular furniture maker tried such a stunt they would be out of business quickly. It all comes back to money. Labor costs are just excessive for skilled finishers that can dye sapwood to match heartwood. |
Standing alone like the first photo, the drawer bugs me, but not the cabinet door. Most wood has color variations. But when I saw that same unit in the whole kitchen, it didn't bother me at all. So, to answer your question, no, it wouldn't bother me. In fact, I like the different wood tones, it gives texture and character. I've been refinishing my ash cabinets and at first I thought I did something wrong because some of the doors had really light areas in them. I really like it, but I still thought I did something wrong. Then I looked at some of the old doors that are still the golden/orangey color, and they have color variations too, just not as noticeable since it's a lighter color. |
I would just use some prefinished scribe moulding from Kraftmaid to finish off the top. You should just be able to get Kraftmaid to send you replace drawer fronts. It's not a big deal. |
- Posted by berlingirl (My Page) on Tue, Nov 20, 12 at 8:13
Thanks all, the contractor ended up rehanging two of the cabinets so there is no variation and and will be using the molding from Kraftmade to finish off the top so there will be no shadows. One drawer front will have to go back as it's glaring and another one arrived with what looks like glue dripped on it's front. It is stained and scarred a bit so it will have to go also. I am hopeful I won't have an issue with Kraftmaid Other than that, the cabinets are beautiful. |
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- Multifamily
- Commercial
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- 505 University Avenue
- 1704 South Neil Street
- Commercial
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Letters of reference
Richard L. Salon
Dear Todd:I wanted to take this opportunity to acknowledge what I would describe as outstanding relationship that I have had with Ramshaw Real Estate, and its principals, namely yourself and Jerry Ramshaw. Over sixteen years ago, I was introduced to Jerry and you through a close family friend. Through circumstances which I feel were no accident, I was fortunate enough to invest in the real estate market in the Champaign County area. From the very beginning of our business relationship I realized that I had been lucky enough to be involved with a real estate management company that was a total cut above the average management firm.
Being absentee owner of any investment property might generate feelings of mistrust and apprehension. In our relationship, I want you to know that my feelings about the business you handle for me and my family are the total opposite. You gentlemen have always made me feel that our investments were not only being managed well but that you took care of our holdings as if they were your own. I was never made to feel anything other than comfortable and secure in experiencing the day to day managing and the helpful planning that is involved in property ownership.
The trust and confidence that I have enjoyed working and being invested with Ramshaw Real Estate, remains strong and at the highest level. I appreciate all that we have experienced in the last sixteen plus years, and look forward to a bright and successful future with Jerry, you and the entirely competent Ramshaw staff.
All the best,
Richard L. Salon, P.C.


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I am a lover of lists- long ones, short ones, lists in beautiful notebooks that I buy just to keep track of them, or on the back of old envelopes when I've misplaced the notebooks. Lists are a way of capturing all of the constantly swirling ideas and thoughts in my head and pinning them down into a place where I can keep track of them, and later address. Crossing items off of my lists once I have visited the website I read about in a magazine or reached out to a contact gives me a sense of accomplishment, knowing that I am progressing towards… hmm, I'm not sure. Perhaps someplace where I will no longer need to make lists.
Lately, though, I've noticed the items on my lists have growing more numerous, and that more and more of them are not getting crossed off. Number one, write three articles for my website on the weekend to give myself more breathing room during the week- uncheck. Number two, create curtains for the bedroom window with fabric I purchased on sale two months ago- uncheck. Number three, develop personal budget that cuts out many unnecessary shopping trips and deposit extra money in my rainy day fund- uncheck (and which possibly explains why those blog articles never seem to get written over the weekend).
What's happening here? Without lists my life feels like it's quickly spinning out of control, but when the lists multiply rapidly with items that never get accomplished, I struggle with the sense of never actually getting anything (or enough things) done.
Thus, I have come up with a strategy for wrestling back control of my life from a somewhat arbitrary list of things-to-do, one which never seems to grow smaller than ten lines. I am simplifying my goals and plans into the three most important items from my overall to-do list, items that I can accomplish in a single day. Three seems to be a meaningful, doable number, one that lets me know I am making progress without making me feel like Sisyphus, forever pushing a boulder up a hill. Following this system, I know that at the end of the week, I will have accomplished at least 21 of the most important items on my list, which seems to me to be pretty impressive. Furthermore, I will do these three things before doing any extraneous activities- flipping through magazines, watching TV, and especially shopping, which always derails my most pressing tasks.
Will my strategy work? I'll update you in a later post on my progress…


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Cupcake by Design EXPLODES with Flavor This Fourth of July
For many years I had a love-hate relationship with
Independence Day.
As a child I loved the beach, the lemonade, the festive Fourth of July parades. I hated the fireworks. Don't get me wrong, I thrilled at the spectacle of the rocket's red glare. It
wasn't the thunderous boom of pyrotechnics in the hands of professionals that
frightened me. It was what happened afterward when Dad, Uncle Mike, and Cousin
Tim set off their own amateur explosives and dotted the landscape with
literally thousands of snap, crackle, popping sparklers. Something about having
all that fiery stimulation close at hand (and despite protest, actually IN my
hand!) set me up for a lifetime of July 4th dread.
Fast forward to my teens. I learned to hide my sparklerphobia behind a façade of coolness.
And that coolness paid off when I caught the eye of a popular boy at a
patriotic parade. For the next three years he called me "babe" … except for
every July fourth weekend when he broke my heart right before his family
camping trip. Three more holidays spent at small town parades, and a yard full
of Dad-Uncle-Cousin chaos. (Yes, I took babe-boy back upon his return each time.
Seems obvious now, but I was young and foolish back then.)
Move the clock further ahead to my college job at a hospital. Despite requesting
vacation time, somehow I always ended up working late on the independence holiday. I'm sure my friends meant well
when they said they'd "wait" to see bombs bursting in air… but I could never find them in the
crowd. So I headed home to Dad, Uncle Mike and Cousin Tim's timeless fiery display. And reluctantly participated,
sparkler in hand.
As I raise my own children, I've been very intentional about teaching my family the
importance of the freedoms we enjoy in this country. And I've tried to put a new, hopefully
happier and safer, spin on the many things that make this holiday special. We gather up all the people we can find
(because, ironically, nobody should be alone on independence day) and we go see
the fireworks. But the post-firework folly of my childhood has given way to
sweeter things – like a parade of cupcakes in
patriotic colors from Cupcake by Design in Grand Rapids. Each decadent
chocolate and vanilla bean 'cake explodes with flavor and has everyone saying
"ooooh, aaaah." And the swirls of buttercream frosting are more exhilarating
than sulfur on a stick. I am proud to say I've conquered my July fourth
phobia (I do allow a few sparklers) thanks in part to the freedom to enjoy
great fourth of July cupcakes from Cupcake by Design.


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Wednesday, June 25, 2008
Today @ the Milwaukee Art Museum
British artists Gilbert and George met at St. Martins College of Art in London, 1967, and have remained creative partners ever since. Their names are never separated, they coordinate their clothes and they speak in a dialogue that appears to be scripted. And now Gilbert and George have brought their provocative . . .


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Tiny Prints Reviews and Customer Testimonials
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PoliticsHome | Only the latest five entries on the PhiWire are visible to non-subscribers
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Monday 4th February 2013 | 15:40
No sooner had Chris Huhne announced he would step down than bookies William Hill were quick out of the traps.
They immediately installed the Conservatives as 1/ 2 favourites to win the seat at the by-election, with the Lib Dems 6/4 to retain it. Hills make UKIP 33/1 shots to take the seat with Labour 100/1 outsiders.
I know common sense suggests this is a Tory gain, not least the fact that the party has been preparing hard (starting under Baroness Warsi's co-chairmanship) on the ground for just this moment. Huhne's majority is only 3,800.
But will things really be so beastly in Eastleigh for the Libs?
Don't forget Labour won Phil Woolas' seat despite him having to stand down. And in Eastleigh the Libs are still strong. Out of the 44 seats on the local Eastleigh council, they have 40 seats (yes FORTY) to the Tories' four. (The party actually increased its number of seats in the 2012 local elections).
Council leader Keith House is sure to be tipped as the favourite candidate, a new broom after the Huhne years and don't forget UKIP could indeed split the Tory vote in unpredictable ways.
These may all be straws at which Libs may clutch in their hour of gloom. The odds set by the bookies are probably on the money. But some of the smarter people in CCHQ are far from underestimating the Lib Dem machine's capacity to fight - and fight hard.
620PM UPDATE: Cllr House has just ruled himself out. He told me: "I am clear that I have no wish to stand as a candidate in the election"


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Duke Energy Indiana, Inc. (Duke Energy Indiana) is an integrated power company. It is a wholly owned subsidiary of Cinergy Corp. (Cinergy) which in turn is a subsidiary of Duke Energy Corporation. It supplies electricity in north central, central and southern Indiana. The company generates power from coal fired power plants, hydroelectric plant, combustion turbine plants, and combined cycle plant. It offers its services to residential, commercial and industrial customers. Duke Energy Indiana is headquartered in Indiana, the US. Duke Energy Indiana has completed the construction and is testing its 618 MW Integrated Gasification Combined Cycle (IGCC) power plant at Edwardsport Generating Station in Knox County, Indiana. Full Report Details at - www.fastmr.com/prod/703971_duke_energy_indiana_inc_alternative_e .. Duke Energy Indiana, Inc. - Alternative Energy - Deals
Author:Bill Thompsone-mailWeb: www.fastmr.comPhone: 18008448156


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To Pre-order the DVD or to Download - go to http://www.GregPalast.com/ringoffire
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If you don't have a tool bar how do you start your security list?IHAVE TRIED ALL THINGS .Not giving up.Thought maybe you had a tip on how to start.If I could explain it better I would.I have this beautiful safe and I can"crack it. |
Follow-Up Postings:
I cracked a safe one day at a girls home. Some holiday and lots of family was there. I was sitting on floor next to this huge old safe listening to all talking and playing with the safe dial. Suddenly it clicked and I tried the handle .. it opened & quickly shut it and spun the dial. Everybody yelled Don't - but it was too late. Seems this safe was an inheritance from some uncle and was never opened. They wanted to know what I saw in it.. I said there wasn't anything interesting in it - just lots of bundles of cash :) |
- Posted by acraftylady (My Page) on Sun, Apr 7, 13 at 12:48
What's a security list for? I have norton security but choose to not have the norton tool bar showing in IE. Only thing from norton there is my identity safe which I am always logged into. Wold be curious to know what you are talking about. Mary |
How do you log into your indenity safe? |
- Posted by acraftylady (My Page) on Sun, Apr 7, 13 at 15:02
Well I have 3 Norton things showing on the top of IE so I guess I do have the tool bar enabled and one is identity safe and if I am not logged in when I click it I get the screen to log in like this. Then when I click it after logging in I can see sites listed I have stored passwords for and I can click options, edit logins and see every site. Only time I have to log in is if computer is rebooted or shut down and restarted. You can also click the norton icon on your desktop then click settings at the top then click web on the top and on the left you will then see identity safe to click. You can adjust settings for it in there and set a password up if you haven't done that. Hope this helps. Mary |
I have a new dell with windows 8.It has no norton tool bar.I have tried everything to find it.Am I crazy? It's not there.Win a few loose a few. |
- Posted by acraftylady (My Page) on Sun, Apr 7, 13 at 18:02
I have no clue about windows 8 but if Norton security is installed you should be able to add it to the IE tool bar. When I right click a blank spot up in IE9 one of the things I can check is norton tool bar to have it show. Other borwser I have no clue as I am strictly and IE girl. I will say if you open Norton and access the chat feature they are wonderfull to work with in answering questions and helping so might want to try that. Mary |
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With license to brew, Beverly pub gets hopping
BY STEVE METSCH firstname.lastname@example.com April 8, 2013 11:48AM
Article Extras
Updated: May 8, 2013 6:23AM
Neil Byers is smiling a lot these days.
He recently received his brewing license from the city of Chicago, which allows him to brew beer at his new restaurant, Horse Thief Hollow, at 10426 S. Western Ave. in the Beverly community.
That's one reason he's smiling. He also is doing what he loves. There's another reason.
Best of all, residents of the 19th Ward have quickly become fans of the restaurant.
Byers, 30, is a local guy. He grew up in Beverly and walks to work. He graduated from St. Barnabas School and Mount Carmel High School. He still has the strong build from his high school wrestling days, but now he's grappling with bottom lines and knowing what to order when, all while trying to make a new business take flight.
Two months into it, things are going well.
The first night, the wait was 45 minutes for a table. By the end of that first week, he had to lock the doors at 9 p.m. "because we were running out of food and beer," he said.
On a recent late afternoon, just before the dinner rush, Byers sat at the lacquered bar and discussed his brave endeavor, and still was smiling after revealing he's on the hook for "hundreds of thousands" from investors who helped fund the launch.
"The banks? They laughed at me," he said. "There's no better time to do this. I don't have any kids yet and I don't have a mortgage."
He does have the coveted brewing license.
A chef himself, Byers also made sure to hire quality people. What started as a work force of 25 has grown to 46.
"I'm proud of that. Now my goal is to keep business up so they stay employed and stay happy," he said.
His chefs are given room to roam in the kitchen. They don't warm up frozen items; they make meals from scratch. That includes the sausage served in the gumbo.
"They love that," Byers said of the chefs having no creative barriers.
Brewer David Williams, president of the Chicago Homebrew Alchemists of Suds Brew Club, is in charge of brewing the beers and ales, some of which pair nicely with the gumbo.
"That's Old Man Tom's gumbo. A buddy of mine named Old Man Tom, that's his recipe," Byers said.
Being able to count on his employees allows Byers to take off a day a week to help fiancee Fran Buckingham plan their August wedding.
"I'm doing what I've wanted to do. I made myself breakfast, scrambled eggs, when I was 6 years old. This is what I know," said Byers, who brewed his first beer with an at-home kit given to Fran five years ago.
Byers, who fine-tuned his skills at a culinary school and while working in South Carolina and Michigan, still wanders into the kitchen now and then.
"I believe in offering food and drink in this neighborhood that isn't manufactured someplace else. That's basically it. It's just being stubborn. I wear a T-shirt once in a while that says, 'Warning: Irish temper and German stubbornness,' " he said.
Horse Thief Hollow is where Chatham Rugs had been for decades. Carpet customers would have a hard time recognizing the place, as a tin ceiling was removed to reveal a lovely wooden ceiling.
Byers acquired the 5,900-square-foot space two years ago. Renovations started in 2012 and took seven months.
"The wood for (behind) the bar is from some pine flooring we found here. The wood for the bar was donated by a firefighter who lives at 111th and Maplewood," he said. "What's nice is this is a 2-month-old place, but there's a warm, comfortable feeling to it. That's how this neighborhood is."
The neighborhood's response "has been amazing," he said. "I never envisioned this much support so soon."
He's not trying to swipe customers from other bars on the west side of Western Avenue, and wouldn't mind if his customers visit those place after they first visit Horse Thief Hollow.
"I close at 10 o'clock during the week and midnight on weekends. I'm not trying to become a big drinking place," he said. "Do you want to try to be everything or do you want to focus on what you're good at? There's a lot of places with televisions and cheap beer on Western Avenue. I don't need to compete with that. But if they want something to eat and drink while watching the game ... "
But what about that name?
"Horse Thief Hollow was what this area was called in the 1850s. Horse thieves would hide here before taking their horses to the city to sell," he said.


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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.
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"This was so simple yet really delicious. The full flavor of the chicken really comes through and the skin had a delightful crunch. The meat was super moist. The only critique we have for this recipe is the salt. Next time we make, will cut down by half. Aside from that, it was delicious!"
"Turned out really good. Used fresh peaches (around four cups worth). Added a squeeze of lemon, a splash of Grand Marnier and 1 tsp of vanilla to the peaches and also cut the sugar and spices by half. Also used brown sugar. Served warm with vanilla bean ice cream. Yum!"
"This was an awesome roast with simple but delicious flavors. Extremely tender and flavorful. Used an organic boneless chuck roast. Cut the veg small, strained and pureed after cooking and added to the gravy. Deeeelicious. Made sure to cut the meat against the grain and the roast could be cut with a fork. Leftovers for sandwiches or perhaps a..."
"This smells sooo good when it is cooking. I also added shallots and garlic. I used one 28oz can of fire roasted tomatoes that I hand crushed and one quart of chicken stock so I would have more liquid. Omitted the wine since I had none on hand. Added one can of artichoke hearts (quartered) with the beans and one box of cut spinach just before ..."
"This was a great recipe and was popular with the group served. I used extra pasta (1 2/3 pounds) but the same amount of meat. I substituted the ham with ground beef and put the onions with the beef instead of the sausage. Also used 2 fifteen ounce cans of pizza sauce, one 29 oz can of tomato sauce and a jar of tomato basil pasta sauce. I mixed..."
"This was really tasty and moist. My bird was a little over five pounds so needed to add about 15 minutes to the cooking time. Added a half a lemon and half an onion to the cavity as well as seasoning and the garlic. Used all purpose seasoning plus seasoning salt and pepper. Used one bulb of garlic instead of four."
"This turned out really delicious. I altered to my taste. Used one pound ground beef and half pound Italian sausage. Used one onion, two carrots, two stalks celery, two cloves garlic and a shallot and sauteed together instead of just an onion. Cooked the meat first and then transferred to a colander. Cooked the veg in meat render and then mixe..."
"Made this last night to eat tonight. I wanted the flavors to meld overnight. Tasted great when I tested it. Pretty much followed the recipe except I added celery, carrots and shallots to the onions and cooked until soft. Also used about half the amount of catsup to cut down on the sweetness and freshly grated some nutmeg into the mix for some..."


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Infrastructure as a Service (IaaS)
We are currently offering Infrastructure as a Service as a pilot for any schools that are interested. We can either bring up new VMs for you to run your servers in the IlliniCloud or we can migrate an existing physical or virtual server from your local datacenter to ours. If you are interested in this service please fill out the Request Form below and be sure to check out the FAQ section below as well to get more information about the service.
IaaS FAQ
- What is Infrastructure as a Service (IaaS)?
- What services are eligible for IaaS?
- How do I access my servers to manage them?
- Who has access to my servers?
- Is there any restrictions as to what I can run?
- Do you offer any licensing services (such as Microsoft Server licenses)?
- Do you backup the servers?
- Is the service managed or unmanaged?
- How much does this service cost?
What is Infrastructure as a Service (IaaS)?
Infrastructure as a service is where an organization outsources certain systems to be ran offsite in the "cloud". Instead of having to purchase servers and storage and manage the multiple elements of successfully hosting and running a service, the service is instead ran in the cloud and you access and configure the service remotely. This eliminates the up front costs of having to purchase and provision new hardware and instead turns into a monthly or yearly service fee to run the service.
What services are eligible for IaaS?
We find many school districts are bring their web based solutions over to us to host and that includes their Student Information Systems such as PowerSchool. In order to successfully utilize a server in the cloud you have to have sufficient bandwidth to access those services. We do offer a 5:1 bump for ICN customers, but most solutions that are moved over are not heavy bandwidth services such as a video portal. Services such as File Servers are not a good option to move over to the cloud and we will be soon offering a Dropbox like option that will be more suited for File Storage and Retrieval.
How do I access my servers to manage them?
Currently we are offering RDP/SSH support to the servers and will be providing a Self Service Portal here soon for complete management of all services and provisioning of new one.
Who has access to my servers?
Your IaaS services are isolated from the other servers inside of the IlliniCloud and is only accessible via rules added to the firewall. This would prevent your servers from being attacked by other servers in the IlliniCloud and also protect the other servers from being attacked by your servers. The other servers that you have in the IaaS service are not isolated from each other so you can easily access the other servers if needed (or firewall them for security reason on the local OS). The IlliniCloud Operation Team does have access to the Virtualized Environment running all the servers and could technically access the machines in that manner, but would not unless instructed to.
Is there any restrictions as to what I can run?
Beyond legal restrictions there is not. You can install any OS you wish and use any service you wish as long as you have the bandwidth to access that service. You can run any OS you wish as long as it will run in a virtualized environment.
Do you offer any licensing services (such as Microsoft Server licenses)?
We do not. You are responsible for whatever licenses you use on the server. We do license any of the instances and you either need to purchase licenses or use open source or free software.
Do you backup the servers?
We provide disaster recovery services for the server in case of emergencies, but you should do your own backup if you wish to restore down the file, database, or mailbox level if you are running a service such as that. Any restore we would do would be a point in time restore of the VM from a snapshot.
Is the service managed or unmanaged?
We do not manage the servers (take care of updates or antivirus definitions or anything like that). It is your responsibility to make sure everything is patched and fully protected as best as possible. We do proactive and reactive network monitoring and if anything funny is going on you will be notified, but we do not offer any fully managed solutions unless otherwise noted in the service offerings.
How much does this service cost?
We currently are working out the pricing for this service and it will be available shortly.


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Potentially Good Eats
(22 Recipes) Created by VIKEGIRL8
Recipes in this Collection
Very Good 4.5/5
(20 ratings)
Submitted by LAWOLF2 Carbs: 2.9g | Fat: 0g | Fiber: 0g | Protein: 1.4g | Calories: 19.7
Submitted by FEELINFROGGY1 Carbs: 19.2g | Fat: 2.4g | Fiber: 1g | Protein: 16g | Calories: 164.6
The dill and sour cream give this sauce a nice kick. Great way to get in one of your servings of fish during the week! Submitted by MRS.FELICITY Carbs: 5g | Fat: 5.1g | Fiber: 0.9g | Protein: 30.5g | Calories: 211.3
Submitted by NEWCREATION517 Carbs: 0.6g | Fat: 6g | Fiber: 0g | Protein: 22.9g | Calories: 155
Very Good 4.7/5
(22 ratings)
My family loves this recipe. Chicken can be substituted for the shrimp. This recipe is simple to make. I use fat free chicken broth to greatly reduce the calories. Submitted by WATOGA17 Carbs: 34.7g | Fat: 7.4g | Fiber: 4.3g | Protein: 30.2g | Calories: 326.6
Inspired by the animated feature film, Ratatouille, this veggie-packed dish makes six healthy and hearty servings. Submitted by SPARKPEOPLE Carbs: 59g | Fat: 8.4g | Fiber: 7.2g | Protein: 10.3g | Calories: 345.6
Simple and DELICIOUS Chicken Adobo. Serves 1 Submitted by POPCORNPUNCH Carbs: 13.1g | Fat: 1.6g | Fiber: 1.3g | Protein: 31.1g | Calories: 190.3
A perfect dinner to make with family, or to spice up a romantic night at home. This will give you and yours the quality time to talk and get to know each other. While enjoying an Exotic, Fun, Colorful, and delicious made from scratch meal. Submitted by RAECROSS Carbs: 16.2g | Fat: 2g | Fiber: 0.6g | Protein: 2g | Calories: 90
Incredible! 5.0/5
(1 rating)
This healthy Greek sauce is great with pita bread and fresh veggies. Submitted by KRISTA48439 Carbs: 7.9g | Fat: 5.8g | Fiber: 0.5g | Protein: 4.8g | Calories: 101.2
(no ratings)
Greek style, as close to the ones you get at a restaurant as I could make them. Submitted by GYPSYWIND Carbs: 66.4g | Fat: 3.9g | Fiber: 8.4g | Protein: 7.6g | Calories: 320.8
Very Good 4.6/5
(70 ratings)
A perfect and spicy way to use up leftover chicken breasts. Submitted by WIFEANDMOM Carbs: 14g | Fat: 2.2g | Fiber: 3.9g | Protein: 9g | Calories: 112.4
This recipe has been marked private.
Six ingredients, 5 minutes of hands-on cooking, and dinner is served! Submitted by ORANGECOWCAT Carbs: 24.1g | Fat: 12.5g | Fiber: 0.9g | Protein: 41g | Calories: 385.4
This is a delicious chicken recipe that my family loves Submitted by ALECSANDRA Carbs: 4.3g | Fat: 8g | Fiber: 0g | Protein: 19.4g | Calories: 166.4
These spicy and moist boneless pork chops are made with no added fat, egg whites, evaporated skim milk, and a lively herb mixture. Carbs: 11.1g | Fat: 12.1g | Fiber: 0.3g | Protein: 27.9g | Calories: 271.4
This classic German stew is made with lean trimmed beef stew meat and cabbage. Carbs: 12.1g | Fat: 10.1g | Fiber: 2.3g | Protein: 29.1g | Calories: 256.1
Celebrate spinach season with this lean and green scramble. Salty feta and velvety eggs combine beautifully with wilted spinach for a filling breakfast that's high in protein. Submitted by HOPEIGETIT2 Carbs: 13g | Fat: 8.7g | Fiber: 2.8g | Protein: 18.4g | Calories: 200.3
This recipe has been marked private.
Technically this is a crustless quiche, but the addition of flour makes for a delicious crusty bottom and sides. Submitted by JENNLOVE Carbs: 13.7g | Fat: 4.6g | Fiber: 2.2g | Protein: 10.3g | Calories: 134.1
Very Good 4.4/5
(5 ratings)
Great flavor and the kids love it too Submitted by LEEBABIES Carbs: 14g | Fat: 10.6g | Fiber: 1.4g | Protein: 24.6g | Calories: 249.2


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Posted on 13 October 2010 by nick | News
Just thought we would let everyone know that the Melbourne exhibition is open as of today. We are hanging out here until 6pm tonight, so if you are anywhere near QV come past No Vacancy gallery and say hi.
Comments are closed.


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Asiat hoituivat helposti ja vaivattomasti.Aamupala oli oikein hyvä. - Anonymous
Loistava sijainti ja erinomainen palvelu. - Anonymous
Visit Amsterdam - Jacob
I read about this hotel from Wall Paper. As a close follower of the publication, as well as being obsessed with design hotels, when Wall Paper rates it as one of the best new location in 2012, it became my primer task to check it out, hence, when the opportunity came, I checked into this hotel without a heart beat. I think for all the design hotel magnets, it has all the right elements: old music school converted into modern design hotel, all the designer furnitures and culinary, good variety o - Anonymous
The free coffee and tea from 08.00 till 11.00 in the lobby - very nice service! - Marika
sijainti, aamiainen, henkilökunta - Anonymous
henkilökunnasta ja huoneesta. - Mari
Espresso Hotel provides clean accommodation but don't expect any luxury. Staff are exceptionally friendly and helpful. One lift seems inadequate at times to cater for the need of the Guests and the Cleaning staff and the stairs will test your fitness if you get impatient waiting. The hotel is within ten minutes walk of the Leidesplein where cosmopolitan restaurants abound. Bus 197 from Schipol airport passes by the Hotel on Overtoom street just before it arrives in Leidesplein. Hoofstrad , off - Anonymous
The building itself is nice, but the service grade is very amateur as the hotel's name. - Anonymous
This hotel has an excellent location in pleasant and prosperous Amsterdam Zuid, close to the Concertgebouw. Posh shops and restaurants as well as an affordable supermarket are close by. Amsterdam's historic center and major museums are easily reachable by public transportation. The hotel itself is in a quiet street and has a pleasant and competent staff. Our room was well equipped, and had access to a shared balcony. The rates are very reasonable by A'dam standards. - Anonymous
Good location - centre of the city and beautiful view to the canal - Natalija
Siistiä ja rauhallista, hyvä sijainti - Anonymous
- Amazing interior design, small nice details all over hotel and rooms - Very friendly staff, at the hotel bar we got to wait for our drinks a bit longer than expected and as an apology we didn't have to pay - excellent customer service! - Location is very central and within walking distance to the city center and some of the main attractions - Anonymous


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But our beach buggy proved too hard to resist. Off we buzzed along the coast: top down, sunshine rushing in, radio blasting Italian disco. I even worked up the nerve to try the autoroute, France's superhighway. The Smart didn't shake too much at top speed, though we did have to shout above the engine's roar.
After a while, I began to suspect that the gas gauge was broken: Why wasn't the needle going down?In the end, we stopped only once to fill the seven-gallon tank. Yet we covered plenty of ground—400 miles in all—from the far reaches of Cap Ferrat and Cap Martin to the lemon-grove hills above Menton, the most Italian of the Riviera towns. We went even farther than planned, making the trek up to St.-Paul-de-Vence to see the Mirós and Giacomettis at the Fondation Maeght, the magnificent, free-form museum and sculpture garden where indoors and out seamlessly merge. We explored the dizzying heights of the Grande Corniche, pulling over at every turnoff for a Mediterranean vista that was even more dramatic than the last.
And, of course, we had to go to Monaco. There was something irresistible about driving such a defiantly small, eco-friendly car into the world capital of excess.
Monaco has no tangible border; we knew we'd arrived only when we spotted a Rolls-Royce Silver Shadow with a satellite dish on the roof. That, and the high-rise buildings balanced precariously on steep hillsides. There's barely any room left for new construction in this three-mile-wide kingdom, and even less room for automobiles. But this hasn't stopped residents and visitors from piloting their 20-foot luxury whales down Monaco's maddeningly twisted streets: we watched a fat cat in a Humvee attempt a simple left turn (the whole procedure took several minutes as he inched back and forth a dozen times). Forget Fahrvergnügen—this was pure schadenfreude.
In such frustrating traffic, we were glad to have the car, since it took us to neighborhoods we might not have explored on foot (Monaco's absurdly steep hills make walking a drag). There were the quiet residential streets of Beausoleil, high above Monte Carlo, with ocher Belle Époque façades, carved lampposts, and geranium-filled window boxes. The outdoor market in Condamine, with its brilliant flowers and produce, felt more suited to a country village. After Monte Carlo's polish and pretense, the salty air along the wharfs was refreshing.
While other drivers were forced to park in Monaco's countless subterranean garages—sometimes Monaco seems like one big garage with a country on top—we were always able to wedge into a free space on the street. Good thing, too, since finding your way out of those underground lots is a chore.


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Nov 13, 2012 11:19 AM by Katie Stukey (Great Falls)
Madi Bell, a student at Loy Elementary School in Great Falls, has a smile that is infectious; her energy fills a room...and at 10-years old, she's an outstanding teacher.
Madi has cerebral palsy; despite being largely non-verbal and - like many of her peers - rather shy, she is also remarkably determined.
Her mother Kara said, "Madi teaches me perseverance. When she puts her mind to something, she will stick with it and not give up."
This particular journey of perseverance started with a yogurt smoothie. They were her family's favorite summer snack, and Madi was the first one to spot the "Rally For Recess" contest on the smoothie's package..
Kara recalled, "She insisted that she wanted her school to do this. I asked if it was so her school wouldn't have to do fundraisers anymore."
So it became Madi's mission to spruce up the playground at her school.
She turned to her iPad to get the project rolling, finding the Rally For Recess rules and a video from a school that had already won new playground equipment through the contest.
Loy's playground is old; it's full of steep steps and equipment not fit for all the kids.
When it came time to present the idea to principal Teresa Sprague, Madi wanted to take the lead.
Kara said, "For Madi, that is a huge deal because she wanted to do the talking and not have me do it for her."
Sprague said, "By far this is the most motivating and excited I've seen Madi about a project so it's just fun to watch her grow and mature and see her be so exicted and motivated by something like this."
Kara noted, "She is always working. And she wants to be like everybody else."
Truth is, Madi isn't quite like everybody else; she's incredibly brght and has the characteristics of a promising leader.
And whether or not this contest ends with new equipment at Loy, there's lessons to be learned all around.
Kara said, "I think that Madi will find that one person can make a difference and that she does have a voice and that people listen. We just have to listen with different ears. Right? We'll be proud no matter what."
The Rally for Recess contest is through the Danimals yogurt brand.
They heard about Madi's mission, and shared her story on their official Facebook page.
ONLINE: Danimals For Madi page on Facebook, which explains:
"There are 2 ways you can send me codes electronically. I have set up a group, "Recess for Madi". You can request to join this group and then message me with codes. Otherwise, you can e-mail them to me at email@example.com."
Rally For Recess website
20 hours ago


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Where do Acai Berries Come From?
Up until about ten years ago, no one had even heard of acai berries outside some of the more remote areas of the Amazon Rain forest in South America. In fact, the native peoples of the Amazon have been using the acai fruit for thousands of years to treat skin blemishes and digestive disorders, not to mention as a tasty addition to their everyday diet.
Eventually word got out to the local population of Brazil living outside the rainforest and spread to the Brazilian beaches through a boom in smoothie sales. That's right, surfers figured out that those tasty little purple berries made for a perfect addition to their revitalizing smoothies and were perfect for regaining your strength through a long hard day of surfing. Soon these little smoothie stands turned into something of a big business for Brazilian beaches and the word spread.
From there research scientists got involved in an attempt to discover if the little purple berries were really all they were said to be. Their results are still rippling throughout the scientific community today. As it turns out, the benefits of acai berries were actually more than a little understated.
Acai is incredibly rich in antioxidants, a key ingredient in the fight against cancer and aging. They battle free radicals your body is exposed to through stress and exposure to pollution, and help revitalize your body?s systems. They are also chock full of vitamins and minerals and other nutrients, as well as having the same essential fatty acids as olives. This means they help boost your good cholesterol levels as much as the olive oil rich Mediterranean diet, and even has many of the same heart healthy benefits as red wine.
From there the word spread and acai berries could soon be found on health food store shelves across the world as people figured out how to increase their shelf life from the original 24 hours to an almost indefinite amount of time through the use of processing methods, preservatives and good storage practices. While the acai berry may have originally come from the Amazon rain forest and Brazil, they can now be found almost anywhere in the world in a wide variety of nutritious and tasty forms.