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D. RAGLAND ET AL METHOD OF DRILLING WELLS Filed May 10, 1952 23 Flow Line FIG. 3.
Rm m 0 n M N w m In Es 9 U m m F we 60% Y B W. 0
ted States Pat mo METHOD on DRILLING WELLS Douglas Ragland and George Edward Cannon, Houston, Tex., assignors, by mesne assignments, to Esso Research and Engineering Company, Elizabeth, N. J., a corporation of Delaware Application May 10, 1952, Serial No, 287,168
4 Claims, (Cl. 255--1.8)
The present invention is directed to a method of drilling a well in which a hollow drill stem having a drill bit attached to it is rotated. More particularly, the invention is concerned with a method for drilling a well in which the weight of the drilling mud is decreased to avoid loss of mud in highly permeable formations. In its more specific aspects the invention is directed to a drilling operation in which mud is circulated which involves the reduction of the weight of the mud during the circulation.
The present invention may be briefly described as a method of drilling a well, particularly an oil well, in which a hollow drill stem having a drill bit attached to a lower end thereof and in which a drilling fluid is circulated down the drill stem and through a passageway in the drill bit and then up an annulus between the drill stem and a wall of the well bore. The particular feature of the present invention is incorporating in the drilling fluid as it circulates in a well a weight reducing amount of a gasiform fluid to prevent the loss of drilling fluid below a preselected value to highly permeable formations penetrated by said drill bit. While the drilling operation is conducted in such highly permeable formations, the drilling fluid is continuously circulated and there is continuously incorporated therein the gasiform fluid. Thereafter when the highly permeable formation has been passed and when the loss of drilling fluid to formations penetrated by said bit is below the preselected value, the incorporation of gasi'form fluid into the drilling fluid is discontinued to increase the weight of the drilling fluid to a mud or drilling fluid having a normal weight for the particular depth and conditions employed.
The gasiform fluid employed in the practice of our invention may be air or natural gas or any other suitable gasiform fluid. It may be desirable in some instances to use inert gases, such as nitrogen, methane, ethane, propane, and the like, or mixtures thereof.
The gasiform fluid may be introduced into the circulating mud at the surface of the well and particularly into the stand pipe by a suitable connection thereto following which the aerated or gasified mud is then pumped down the hollow drill stern through the eyes of the bit and then up the annulus. The gasiform fluid preferably may be introduced into the annulus at a predetermined depth below the surface of the well. This may suitably be done by having at least a small conduit or conduits tap the casing at a pre-selected depth and air or gas injected into the annulus as the mud stream or the stream of drilling fluid proceeds up the annulus.
The present invention will be further illustrated by reference to the drawing in which Fig. 1 illustrates apparatus for carrying out a preferred mode of the invention;
Fig. 2 illustrates a detail of the attachment to the well casing; and,
Fig. 3 shows the arrangement for introducing gasiform fluid to the conduits of Figs. 1 and 2.
Referring now to the drawing, numeral 11 designates a well casing which is cemented in a well bore 12 to which is attached at predetermined levels small conduits 13 and 14 which are led to the earths surface through the cement 15 sheathing the casing 11 and connected to a manifold 16 which, in turn, is connected to a compressor, not shown. It is desirable that conduit 13 be larger than conduit 14 to compensate for pressure drop through the conduits and yet effectuate the beneficial aspects of the invention. Conduits 13 and 14 are provided, respectively, with valves 17 and 18 for control of flow of the gasiform fluid to the interior of casing 11 The casing 11 is provided with blow-out preventers 19 and 20 and a master valve 21 as is conventional practice. Attached to the well head assembly 22 is a iow line 23 for dis charge of drilling fluid from the annulus. The Well head assembly 22 is provided with a pressure drilling head 24 such as the Guiberson type El as illustrated in the Composite Catalogue of Oil Field and Pipeline Equipment, volume 1, page 2057, 1951 edition. Arranged in the well head and extending down the casing 11 is a hollow drill stem 25 down which the drilling mud is circulated. The drill stem 25 has a drill bit, not shown, attached to the lower end thereof.
Referring now to Fig. 2 which is an enlarged view of the connections of the conduits 13 and 14 to the casing 11 the conduit 13 or 14, as the case may be, is tapped into the casing 11 and may be welded thereto by suitable welds or other connections 26. The discharge end of the conduits 13 and 14 may suitably be provided with a suitable frangible disc, such as rupture disc 27, to prevent plugging of the conduits 13 and 14 during the cementing operation.
In the practice of our invention, it will be desirable to connect the conduits 13 and 14 to the casing 11 prior to the time when the casing is run into the hole and then allow it to be cemented therein during the cementing operation. It may be desirable when practicing the present invention employing this mode where the gasiform medium is introduced into the annulus to have the top 300 to 500 feet of the hole drilled to a diameter approximately 4 inches greater than current practice in order to maintain the proper clearance in the hole. In practicing the invention, drilling fluid, such as a suspension of clay or other finely divided materials and water, is circulated down the drill stem 25 and through the eyes of a bit, not shown, and up the annulus between the drill stem 25 and the interior of casing 11, the mud flowing outwardly to the mud pit through flow line 23. When it is indicated that mud returns are being lost above about 10%, the practice of our invention allows the weight of the drilling fluid to be reduced to prevent loss of returns. By starting up the compressor, not shown, which is attached to conduit 16, it is possible to introduce air or gasiform fluid through either or both of conduits 13 or 14 by suitable manipulation of valves 17 and 18. In this example of our invention the conduit 14 may be attached to the casing 11 at approximately 210 feet below the flow line 23 while the conduit 13 may be attached to the casing 11 at approximately 312 feet. In this operation the effective mud weight may be reduced at a depth of 5600 feet from 9.2 to 8.9 pounds per gallon while circulating mud at a rate of about 500 gallons per minute. Air may be supplied to the casing 11 at about 315 cubic feet per minute at a Working pressure of about pounds per square inch gauge on the compressor. At the beginning of the operations of reducing the mud weight air may be first injected through conduit 14 by opening valve 18, and thus rupturing disc 27, until an equilibrium point is reached. At this time the hydrostatic head at the lower point in the casing where the conduit 13 connects to the casing 11 would be reduced slightly less than 100 pounds and air would then be injected in the casing 11 through conduit 13 by opening valve 17 and closing valve 18, disc 27 in conia'tented Dec. 6, 1955 duit 13 being ruptured. Since the weight of the column of drilling fluid in the annulus has been reduced by incorporating air into the mud therein through conduit 14, it is then possible to inject air at a lower point in the casing 11 by conduit 13. Thus the air pressure available from the compressor, not shown,'has only to overcome the hydrostatic head of the column of drilling fluid in the annulus whose weight has been reduced. A plurality of conduits vertically spaced on the casing 11 may suitably be used to accomplish the beneficial results of our invention. Injection of'air would be continued into the casing 11 as long as drilling operations were conducted in the highly permeable formation where mud heretofore was lost to a great extent. tion has been passed or traversed by the drill bit, the weight of the mud may then be increased by closing off valve 16. In making a connection to the drill stem the air may be shut as and drilling operations resumed after the connection is made.
It is intended that our invention is not to be limited to the preferred mode. As mentioned before, air may be injected into the stand pipe and the mud, containing injected air, forced down through the drill stem and up the annulus, pressure being released when the mud is flowed into the mud ditch and mud pits.
It is also possible to practice our invention by suitably emulsifying the mud with a gasiform fluid, such as air, by providing a suitable mixing device, such as a jet or an impeller-type mud mixer to whip the mud up into a creamy mass containing air or other gasiform fluid. However, it is preferred to introduce the air or gasiform fluid into the annulus at a pre-determined point below the earths surface as has been described with respect to the drawing.
The nature and objects of the present invention having been completely described and illustrated, what we wish to claim as new and useful and to secure by Letters Patent is:
After the highly permeable forma- 1. A method of drilling a well under pressure by rotating a hollow drill stem having a drill bit attached to a lower end thereof which comprises the steps of pumping a drilling mud containing a suspension of finely divided fluids and having a normal weight for the particular depth of the well down the drill stern and through a passageway in the drill bit and up the annulus between the drill stem and a casing lining the wall of the well, injecting into the pumped drilling mud in said annulus at predetermined depths below the earths surface at a plurality of vertically spaced apart points a weight reducing amount of a gasiform fluid to prevent the loss of drilling mud above a preselected value about 10% by volume of the mud circulating in the well to formations penetrated by said drill bit, continuously pumping drilling mud and injecting gasiform fluid into the pumped drilling mud in said annulus, and then discontinuing said injection of gasiform fluid into said pumped drilling mud to increase its weight when the loss of drilling mud to formations penetrated by said bit is below said preselected value.
2. A method in accordance with claim 1 in which the gasiform fluid is air.
3. A method in accordance with claim 1 in which the gasiform fluid is natural gas.
4. A method in accordance with claim 1 in which the vertically spaced apart points are approximately 210 and approximately 312 feet below the earths surface.
References Cited in the file of this patent Germany June 20, 1933
Patent Citations
Referenced by
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text: Does anyone have any recipes that I can make ahead and freeze and just put in the crockpot when I take it out? Like the frozen crockpot meals they have in the grocery store, but hopefully cheaper! LOL! Also, does anyone have any ideas with what I could season pork loin with before for throwing that in the freezer, like the pre-marinated ones? Going back to work tomorrow and looking for some suggestions on things I can prep easily for dinners. Thanks!!

subset: commoncrawl


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The National Football League and Providence Equity Partners have made their first joint investment. more
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Source: FOOTYMAD
Team lineups: Blackpool v Peterborough United 14 Aug 2011
14 August 2011 02:47
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Newcastle today posted a record profit of £18.


text:
Gia Love is a Porn Star. She is listed on FreeOnes since 2011 and is currently ranked 7511th place. She currently has 25 gallery links and 3 videos in her own FreeOnes section.
Our records show that Gia Love status is currently unknown which means we are unaware if she is making movies, doing live shows and/or doing photo shoots at this time. If you happen to know what she has been up to let us know.


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Scott Wente
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Scott Wente has been editor at the South Washington County Bulletin since 2011. He worked as a reporter at other Forum Communications newspapers from 2003 to 2011. He is a graduate of the University of Wisconsin-River Falls.
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A man who led Cottage Grove police on a high-speed chase and crashed into a squad car was sentenced to three years probation. Brandon Deon Carter, 30, of St. Paul...
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The Minnesota Vikings season is over but the team helped with a kick off of another sort at Crestview Elementary and Nuevas Fronteras Spanish immersion school. Vikings mascot Viktor entertained...
South Washington County School Board member Katy McElwee-Stevens improperly discussed confidential district information.
Former East Ridge High School principal Aaron Harper used school district money to buy iPads, a retail shopping membership, gift cards, clothing and other items in violation of district policy, according to information released on Tuesday by South Washington County Schools.
Working on a new two-year state budget will be their focus, but south Washington County lawmakers are planning for other issues in the 2015 legislative session that convened this week...
As lawmakers return to St. Paul for a legislative session that likely will include a transportation funding debate, a tax-averse constituent of Rep. Denny McNamara suggested a timely way to...
The School District 833 administrator who oversees student testing and analyzes educational assessments is stepping down.
The public soon should have a better understanding of what precipitated Aaron Harper's sudden departure as East Ridge High School principal.


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Hampton Inn Chicago Naperville
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... is in Australia. She is served by a dude that is wearing full makeup, including pink eye shadow and blush and is wearing skinny jeans. He knows more about makeup than Sarah ever will. That sentence was written by Sarah so it's not offensive. Wine and cheesecake for dinner in bed at the hotel. The cheesecake is amazing. The raspberry in the raspberry chocolate cheesecake tastes like the inside of raspberry ...
We made it!
Meh. Sixteen hours on a train, without wifi! I don't know how we did it, but we survived, with just a numb bottom for damage. I used the time to catch-up on blog posts, to post when we catch a connection, for you lucky people :Op
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Menschen im Käfig
From Wikipedia, the free encyclopedia
Menschen im Käfig is a 1930 British drama film directed by Ewald André Dupont and starring Conrad Veidt, Fritz Kortner and Tala Birell.[1] It was the German-language version of the 1930 British International Pictures film Cape Forlorn. A French-language version Le cap perdu was also produced. It was based on a story by Frank Harvey.
- Conrad Veidt - Kingsley
- Fritz Kortner - Captain Kell
- Tala Birell - Eileen Kell
- Heinrich George - Cass
- Julius Brandt - Parsons
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YVRChow's Profile
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You all are making Mr. Buffett very happy given the news yesterday!
Mar 25, 2015YVRChow in B.C. (inc. Vancouver)
Best HK style baked porkchop on rice?
I found the tomato sauce at Silver Tower to be very bland, the rice to be too mushy, and the pork to be overcooked. It did have a nice layer of cheese though.
My current favourite is Moon Cafe on Fraser. Service can be spotty (but hey, which HK Cafe isn't that the case?!?!?) but they consistently have the best baked pork chop rice for my taste.
They have two sizes - the "mini" and the dinner portion. But the mini is definitely large enough for me! Their dishes seem to keep every bit hot until the very end. The pork chop itself is more of a pounded version similar to a good schnitzel - but not THAT thin. The rice is nicely fried with good wok hei. I like that slightly charred flavour from the rice a lot. If that isn't your thing, then this won't be a good version for you.
Here are some photos of it for you. Sorry for the low rez - poor lighting that day......
Mar 25, 2015YVRChow in B.C. (inc. Vancouver)
So it sounds like they are pretty consistent, with the one exception of when they were at East Side Flea. Hm......Were they really crowded then, grayelf?
Definitely have L'abbatoir on the list to try...Just have to have the timing work out. :) Looking forward to it!
Mar 22, 2015YVRChow in B.C. (inc. Vancouver)
Thank you for this suggestion, grayelf! I tracked them down finally and tried them yesterday.
The basic cheeseburger is $7, and you can add an extra patty for $4. There is also an option to add bacon for $2. I opted for the extra patty, as they said the patty was a 4oz. patty and figured I would try the bacon on another visit.
They prepped the burger pretty quickly, and presented it in a closed box making it easy to carry. It was a bit hard to get the burger out of the box! But it was worth it. The patties were nicely seared, and phenomenally juicy inside. This was one of the juiciest burgers I've had in Vancouver. The green leaf lettuce and cheese added the perfect contrasts. There was a slightly spicy sauce which was applied to the nicely grilled bun. It added the necessary seasoning without overpowering the flavour of the beef. The beef was really the highlight. It was a nice quality that still retained the natural beef flavour well. Overall, this was a really enjoyable juicy multiple napkin burger - even if it wasn't as thick as originally requested - it was still quite juicy!
Mar 20, 2015YVRChow in B.C. (inc. Vancouver)
And going downhill to ones I wouldn't return for....
Feb 19, 2015YVRChow in B.C. (inc. Vancouver)
Thank you all for all of the thoughts! I have tried many of those, but a few I have not. So from all of these it looks like I still have to try out L'Abattoir, Hawksworth, Koerners, and Pourhouse. I remember Hamilton Street Grill used to have an excellent lamb burger, but the last time I was there their "lamb & yam" was no longer available apparently. I should try their regular beef burger too I suppose.
On the others, I do think Camp upstairs does a decent job - but it is somehow a bit small for me and doesn't give that overall burger satisfaction gut feel.
On the others......
I'll include some photos of others just for reference in order of better to worse from my experience:
Marmalade (sadly gone)
Feb 19, 2015YVRChow in B.C. (inc. Vancouver)
OK, this has been bugging me for a long time. I can't seem to locate an excellent simply burger in Vancouver. I know it must be out there, but simply haven't found it. And not for the lack of trying!
My criteria:
1) At least 4-5cm thick patty of good quality meat with proper fat content which remains juicy. The thickness is critical for me.
2) Properly rested after preparing.
3) Served simply on a good bun with fresh veggies.
4) Bonus points for skirting the law and keeping it more towards the rare side as well as serving excellent housecut fries.
Where can I scratch this itch?
Feb 12, 2015YVRChow in B.C. (inc. Vancouver)
I have visited this spot for years whenever out in that area. He offers a VERY fresh selection of halal meats. There used to be Middle Eastern groceries and a freezer section with some Middle Eastern products, but he has gotten rid of most of that and added more tables.
He grills to order items straight from the butcher section. Talk about fresh!
My favourites there are the mirqas (both beef and lamb are very good), and they steaks.
The mirqas tastes freshly made with a spice blend that is not over the top hot, yet very pleasant. The quality of the meat is very high. They clearly pay attention to meat quality here. They split the mirqas in half and grill it to perfection. Each piece gets a nice char, while still being tender inside - a difficult balance. It comes with a small side of tzatziki for dipping.
Steaks are always grilled to the requested level of doneness and he hits it on the head in terms of doneness every time I've been there.
The meats also come with a side of rice, salad, and potatoes. The rice has a hint of spicing to it, and the salad is very fresh with a nice mixture of tomatoes, cucumbers, peppers, onions, and feta. The potatoes are cooked in olive oil and covered with a bit of parsley.
Service is extremely friendly. The butcher seems like a really really nice guy who loves food and has pride in putting out a great product.
Dec 28, 2014YVRChow in B.C. (inc. Vancouver)
Thank you all for the ideas. I will check out JJ Bean, Murchies, and Buen Cafe. Excellent!
Greyelf - yes, I miss their Callebaut Gianduja by the gram!
Quddous - No, not for a rental. It is for visitors. Thank you though!
Sep 07, 2014YVRChow in B.C. (inc. Vancouver)
New to Frasier/King Ed neighbourhood - Whats good?
Yes, give their huarache a try. I like the lamb huarache the best. Here is a photo I took of their pork one though. But I'd recommend the lamb. :)
Aug 21, 2014YVRChow in B.C. (inc. Vancouver)
Thank you for this tip. I'll check them out. Any other locations people can think of? Cafes? Coffee markets? Green grocers?
Aug 21, 2014YVRChow in B.C. (inc. Vancouver)
Are there any good spots to purchase small amounts of good coffee (50 or 100 grams) where they grind it fresh for you? Almost all of the good roasters around town seem to have only large bags available. I remember Yoka's used to do coffee by weight and did small amounts. But can't seem to find anything other than supermarkets now.
Any thoughts on this where you can find good coffee available in small by the weight portions to give as a welcome gift to visitors who will need it pre-ground?
New to Frasier/King Ed neighbourhood - Whats good?
Oh, and other spots (some of which have been mentioned) which are worth checking out include
Sal y Limon (try their huarache)
Tung Hing (try their banh mi and their custard buns)
Hai Phong (almost all of their food is great, I particularly like their bun bowls)
Koon Bo (classic casual Cantonese - I really like their Crispy Chicken)
Al Watan (great Pakistani)
Good Choice (solid dim sum)
Moon Cafe (classic HK cafe - baked pork chop rice a favourite)
Ho Yuen Kee (classic casual Cantonese - double baked ginger custard is a lovely dessert you need to order at the start of your meal there)
New to Frasier/King Ed neighbourhood - Whats good?
I would agree that Carano is ok for a neighbourhood spot, but not as strong as several of the other pizza spots which have opened up around the city. I find the Carano pizza to have way too much corn meal for my taste and the toppings on the white sauce, sausage, fennel, fior di latte, arugula pizza I had ($15) left me craving more fennel taste and much less salt. It was unusually overly salty for me.
They have a single table inside and 2 outdoor tables. There is a small grocery section with a nice selection of pastas and other imported goods. They also serve up ice cream and a few savoury lunch choices.
I tried their special of the day - fagiolata ($10 per bowl) which was served with a piece of focaccia.
The focaccia was freshly baked, and fluffy. It had nice course salt and overall was a good job. The fagiolata was a bit different than any I have had before. It was topped with raw kale, and I believe the fagiolata itself didn't have any meat in it. (At least I couldn't identify any.) The base was white beans with a rich tomato sauce. They placed the raw kale and some shredded hard cheese on top. Then they drizzled a bit of sage oil. I found the fagiolata to be a bit one noted. It could have used some meat flavour to make it more complex, and perhaps a bit more garlic. I also would have enjoyed a bit more in terms of herbal flavours. It tasted very pure tomato. I felt that $10 was over priced for the quantity and simplicity of what was served.
Overall the place holds promise, and I hope they get their legs and a little bit of balance in the food - and perhaps adjust their prices or portion sizes to match.
Any good Burmese restaurant in town ??
P.S. They have a limited website with the menu on it: http://wahhteeburmeserestaurant.com/
Jun 15, 2014YVRChow in B.C. (inc. Vancouver)
Any good Burmese restaurant in town ??
Started off with the laphet thoke (fermented tea leaf salad). It was a good sized portion, presented on a flat plate with the chili and raw garlic on the side so you could add to taste. There were 3-4 types of fried beans which added the classic crunchy texture, combined with the marinated tomatoes and of course the star of the dish, the fermented tea leaves. What a wonderful start to the meal, and reasonably priced at $5. They have a wide selection of Burmese salads, all priced for the same $5. I'm looking forward to trying them all!
They offer three different noodle soups, which are all available in small ($3.50), medium ($5.50), and large ($7.50). We ordered two mediums, and the serving was more than enough for us.
The mohinga had a classic fish broth, which was nicely balanced. The rice noodles were perfectly cooked. The sliced hard-boiled egg soaked up the broth nicely. The banana tree root, lemongrass, and cilantro all combined and rounded out the complex and well balanced flavour profile. Delicious.
The ohn no kyawswe (coconut milk noodle soup) had wheat flour noodles that had the perfect chew, and although I don't think they make them in-house tasted almost handmade. The chicken was boneless dark meat which was moist and flavourful. The broth had deep complexity with nicely balanced seasoning and herbs. It was topped with fried rice noodles for texture, as well as a sliced hard boiled egg. Delicious.
The friendly woman who runs the place gave us some complimentary desserts including sooji (semolina flavoured with coconut) and shwe htamin (sweetened sticky rice flavoured with coconut). Both were very good, with a slight preference for the sooji. Neither was overly sweet, and the flavours nicely finished off a wonderful meal.
Total damage for the entire meal for two people was a very reasonable $16.
Will definitely be back, and can't wait to try all of the salads, the curries, the fried noodles, and the biryani.
This spot is a keeper, and is definitely my favourite Burmese in Vancouver (over Amay, Original Bo's, New Bo's, etc.) based upon my initial visit.
Jun 15, 2014YVRChow in B.C. (inc. Vancouver)
I do have to get to Via Tevere. I've tried once or twice but lines scare me off. :)
Nov 08, 2013YVRChow in B.C. (inc. Vancouver)
I'd suggest it - I actually really prefer it.
Nov 08, 2013YVRChow in B.C. (inc. Vancouver)
Yes. I've found the quality of the slice at the downtown one to be a bit better than the Commercial Drive one from my experiences as both. Have you noticed differences too?
Did the food change at all with the rename?
Cotto's carbonara and margherita pizzas. What happens when you take a chef that has worked under Jean George, Daniel Boulud, Christian Delouvrier, and Frank Dodd who then worked at Cioppino and stick him out in the burbs owning and operating a pizza place?
The answer is simple: Cotto.
This suburban pizzeria has the feel of a family dining restaurant chain like Earl's or Cactus Club complete with multiple young hostesses standing by the door not doing much while waiting to seat people. It seems they put some money into the place, yet it feels very corporate. Let's just say it felt like a chain, and I was surprised it wasn't. Perhaps there are big plans ahead.....
We started with the complimentary fresh baked bread which was served with a white bean dip. The bread had a nice crust, and the dip was smooth and flavourful, as it was sitting in a bit of nice oil.
Our Insalata Rucola then arrived. It had arugula, Gorgonzola, crispy pancetta, pickled cucumber, pressed cantaloupe, pinenuts, with a red wine vinaigrette. Everything worked really nicely - including the pressed cantaloupe which added a pleasant sweetness - with the exception of the pickled cucumber. It was jarring and the salad would have been better without it. Overall a nice salad with some interesting components and nicely dressed.
The pizza margherita had a pleasant char and leoparding. It may have been about 15 seconds too long in the oven for my taste - but that is a personal preference as I prefer my pizza slightly softer than many people do. The tomatoes had a heartiness that really worked well. A very solid job on this pizza, with the exception of the basil leaves being a bit burned and not having a strong basil taste.
The pizza carbonara was a real treat. This one was cooked more to my liking - perhaps the toppings protected it a bit - or perhaps they took this one out first? It had guanciale, Parmigiano-Reggiano, Pecorino Romano, fonduta, roasted garlic, and a 63° egg. The guanciale really gave a carbonara feel to the pizza. It was a delicious local one. The egg was perfectly cooked, and breaking it and spreading it over the pizza really enhanced the overall flavours. A delicious pizza!
Overall the pizzas and salad were very good. I'm not a fan of the atmosphere - I'm not a fan of the family dining genre. But their pizza has pulled me back several times.
Verace's diavola. This spot comes in right about average among that new pack of places. I ordered the Divola, which they describe has having fresh tomatoes, spicy genoa salami, capicollo, roasted red onion and peppers, topped with grana padano, fresh basil and evoo. The capicollo was very good - it had the proper aged flavour and was definitely the highlight of the toppings by far. The spicy genoa salami was a disappointment - it had almost no flavour, no spice, and was rather uninspired. The tomatoes had a nice strong flavour. There were very few onions and peppers so they didn't contribute much flavour wise. The crust itself had a good chew, but had already cooled substantially by the time it made it to the table unfortunately. It came with two bottles of oil - one chili oil and one garlic oil. The chili oil had almost no flavour to it. I don't think the chili had been sitting in it long enough. The garlic oil was very good.
The pizza came with a complimentary side caesar salad, which had crisp leaves but was slightly overdressed.
Novo's diavallo (sic). Neapolitan style served with hot capicollo, onion, chili flakes and basil. Granted I've never seen it spelled that way, but I digress.
The cooking was a bit uneven with one or two chars that were past char and into charcoal range on the crust. But I digress, as barring the charcoal bits the crust was otherwise good. It was thin, crunchy on the outer parts and softer in the centre as it should be.
The toppings were of decent quality. I would have liked a bit more heat.
Mercante's Alla Salsiccia. Unlike several years ago, clearly Neapolitan style is popping up all across town - even in some VERY unlikely locations like this. I had heard that a new Neapolitan spot opened up in the unlikely location of the UBC campus. Huh? Really? Couldn't be. So I hightailed it over there (to hell with difficult parking!) to try it out.
Based upon the huge line it was clear something different was going on here. Seems they have plopped an Italian cafe right in the middle of what would normally be a decent quality food vacuum filled with generic cafeteria style food outlets and fast food chains. Go figure.
The menu has a nice variety of Italian options including breakfast to the tune of Uova in Camicia in a breakfast sandwich format (poached egg in fontina fondue with choice of toppings), lunch/dinner options ranging from freshly made Neapolitan pizzas to pastas, and dessert options including affogato, tiramisu, and torta di cioccolato amaro. Had to check where I was after reading the menu.
I ordered the Pizza Alla Salsiccia, which was a very reasonable $9.50 - perhaps the least expensive Neapolitan place around town? It was described as having chorizo, tomato, basil, oregano and mozzarella. After ordering they prepared it fresh in the open kitchen and threw it into the large open oven to bake it off. The pizza was composed well, and properly baked off. The dough had a good amount of chew and was softer in the centre as it should be. It was slightly too thick overall though so it was a bit too doughy for my preference, but I'm nitpicking. The toppings are where it differed from the newer places around town - they were decidedly lower in quality - everything from the tomato sauce to the cheese to the sausage. They weren't terrible, but the quality difference was noticeable. Also as a stylistic preference, I prefer when they don't fully bake off the basil leaves and leave them fresher on top in the last minute. These were baked down to brown/black. Overall the pizza was decent - not at the level of several of the other newer spots around town, but if this was 8 years ago it could have been categorized as one of the better pizzas in Vancouver.
Bibo's Margherita. Neapolitan style. The pizza arrived nice and hot with a wonderful char on the crust. The outside edges were crunchy with a softer centre - like it should be. It had a very light overall flavour. The cheese was a bit light for my taste, and seemed to be slighter lower quality than many other places around town.
Campagnolo Roma's diavolo. Was well executed. The crust had a nice chew and char. The spicy salami added just the right amount of heat to a rich yet not overpowering sauce. Considering this is not a pizza specialist they did a superb job on it.
Pizza Garden's regular slice (AKA Margherita). This is a typical NY style slice shop. It is right off of the Granville entertainment district and was a really pleasant surprise. They use a Wood Stone open oven, and producing a very VERY respectable NY style slice for a reasonable price ($2.25/slice, or $5.50 for 2 slices and a drink).
The key here clearly is getting whatever is coming fresh out of the oven, as the slices sitting in the warming tray did not look anywhere near as good.
Luckily the friendly guy behind the counter was just taking out a basic no fancy schmancy toppings pizza from the over so I got to enjoy my favourite - a regular slice. The crust was very good, with just the right chew while still being crispy and light. It folded perfectly. The bottom had a nice leoparding with a slight char. The sauce was rich and flavourful, the cheese just right, and there was a little bit of olive oil on top just like in NY.
Nov 07, 2013YVRChow in B.C. (inc. Vancouver)
Trilussa's arugula, sausage and mozzarella. This spot serves pizza al metro style (the type where you say how much you want and they cut it off to that amount). The crust had a nice chew and was perfectly charred on the edges. The bite of the arugula combined nicely with the other ingredients. But the highlight was the sausage, which was a perfectly seasoned non-commercial tasting sausage. So many places put a nasty commercial tasting sausage on their pizzas. Not here. Good stuff! My only wish would be if they would use just a fraction less olive oil in it. It was delicious, but could have been just slightly less oily (not a lot, just slightly).


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It's incredible the things you find stuffed down a motel toilet! What with guns thrown away in a hurry and a whole range of objects stashed in plastic bags, the dodgy goings-on at the Red Motel certainly kept Flush busy. But ever since he was poisoned with Xantiax gas, you'd do well not to go round blocking up any more lavatories unless, that is, you want to end up flushed right through the hotel's waterworks.
At level 1: min 1 270 Clintz
At level 2: min 1 083 Clintz
At level 3: min 1 405 Clintz


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To Order by Phone : 1-888-614-WINE
Tumka Torrontes Reserva
Sku: 1680873*
The northern reaches of Argentina feature majestic landscapes that carry the legacy of an ancient Incan
empire. In honor of those original inhabitants, Bodega Tukma was named after the Incan word for chief.
Located in the Valle de Calchaquies between Salta and Tucuman, both estate vineyards are located at
unusually high elevations. Los Tolombones is situated at 5,578 feet above sea level and Los Angastacos
at 6,529 feet above sea level. The extreme temperature fluctuations (sometimes as much as 50 degrees
from day to evening) results in fruit with concentrated flavors, thick skins and well-developed tannins. The
wines are produced by long-time winemaker and Torrontes specialist, Jose Luis Mounier.
Item added to your cart


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New Pool Build Massachusetts
Here are some pics from our build in Boston suburbs. 28,000 gal, 3' - 8', 8 ton waterfall, 7 ft diameter spa, in floor cleaner + polaris 280, 1,000 sq feet of champlain grey/slate grey techo block (thanks cnr1089), dive rock, midnight blue pebble tech. hope to get this wrapped up in july.
water fall in progress
Including the cost of about 1100 sq ft of techo bloc (blu 60) pavers, about 75k.
Coping is nearly done, waterline tile to be done tomorrow or Tuesday...
Just curious I spent half the day today with a Gunite Company, they highly recommend the In Floor cleaning system, every pool they took me to had it.
They did say there are a regualr system and an advanced system that has its own pump, do you have a separate Pump? Also how are you liking the Gunite so far??
I love your pool, it is one that has me looking at Gunite now.
I have the Paramount PV3 system. There are 10 heads along the floor of the pool. Honestly, I'm not sure how I feel about the in floor system- we have a Polaris 280 which does most of the cleaning, I think the main benefit of the in floor system is to circulate heated water more evenly. If I had to do it again, I'm not sure I'd get it. I've heard it makes winterizing more costly and of course it provides more potential points of failure. Our in floor set up does not have a sep pump....it uses the 1.5 hp pump for the pool.
So far we have been very happy with our build. Hope this helps!
Our quotes ranged from 75k - 110k. Included 1000 sq ft techo bloc pavers. Fence and water fall were extra.


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An Introduction to Creative Work in Television with Peter Werner
Saturday, April 26
Part 1: 9:00AM — 12:30PM
Part 2: 2:00PM — 5:30PM
Part 3: 7:00PM — 10:00PM
Location: SWAMP Offices
1519 West Main/Houston, TX 77006(map)
In recent years, the quality and popularity of episodic television now rivals or exceeds that of most feature productions. Popular programs such as Mad Men, Breaking Bad, Downton Abbey and The Walking Deadhave gone a long way towards increasing viewer expectations, whetting audience's appetites worldwide for engrossing storytelling, creating an incredibly lucrative market as demand for episodic content increases.
The skillset required for working in television is essentially the same as that needed for feature productions, however, the roles of a director and that of a producer (referred to as the "Show Runner" in television) are reversed: in television, it is the Show Runner who executes a show's creative direction.
It all begins with simple storytelling. Emmy® nominated and Academy Award® winning director Peter Werner will lead an intensive all-day workshop designed to give a simple overview of the industry, provide an understanding of the basics of behind-the-scenes workings of a production, share professional insights into directing episodic television, and lead simple exercises in blocking actors and storyboarding, while inspiring those wanting to adapt their artistic vision to television's creative format.
"Peter Werner's remarkable work behind the camera has made him one of the most sought after TV directors in the industry. Having studied under Peter, I was frankly surprised and inspired by how openly and selflessly he shares his wealth of knowledge and wisdom with his students. I learned so much about the craft of directing from him and will be employing some of his techniques to my own process."—Michelle Mower, Writer-Director,The Preacher's Daughter


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Wanted: Phantom of /dev/null
School Yard Fights
Exposing Lies of the Empire Andre Vltchek
Altered Genes, Twisted Truth: How the Venture to Genetically Engineer Our Food Has Subverted Science, Corrupted Government, and Systematically Deceived the Public Steven M. Druker
Venezuela: What Everyone Needs to Know Miguel Tinker Salas
Drug War Capitalism Dawn Paley
Kill Chain: The Rise of the High-Tech Assassins Andrew Cockburn
Made by Raffi Craig Pomranz, illustrated by Margaret Chamberlain
Lila, The Revolutionary William T. Hathaway
When Google Met Wikileaks Julian Assange
Enduring Lies: The Rwandan Genocide in the Propaganda System, 20 Years Later Edward S. Herman and David Peterson
Revolution Russell Brand
by Terry Everton / May 28th, 2011
Terry Everton is a cartoonist and "wage slave." Read other articles by Terry, or visit Terry's website.
This article was posted on Saturday, May 28th, 2011 at 8:00am and is filed under Capitalism, Cartoon, Religion.
All content © 2007-2015 Dissident Voice and respective authors | Subscribe to the DV RSS feed | Top


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Seattle Radio Personality Makes 'Metal' Version of 'Girl in a Country Song' and It Rocks [VIDEO]
Chris Cruise, a country radio personality in Seattle Washington, has put a spin on Maddie and Tae's 'Girl in a Country Song' that I LOVE!!!
Chris Cruise, a country radio personality in Seattle Washington, has put a spin on Maddie and Tae's 'Girl in a Country Song' that I LOVE!!!
Believe it or not, the below video is actually a commercial for a telecom company in Thailand. It is all about giving without any expectation of something in return. This goes way beyond paying it forward, or anything even remotely close to that.
You ask any little boy what he wants to be when he grows up and the answers will range from fireman to baseball player to doctor. UPS driver is not likely to make the list, but that is exactly what 4-year-old Carson wants to be.
As parents, we need to be careful how we teach our children to deal with failure and what it means to be a good sport. My daughter Emily hates bowling because she tends to throw gutter balls, which sends her into a tizzy!!!
It's that time of year.....yes, the school Christmas programs. We were just notified of my son's program coming up next week, and we wouldn't miss it for the world. I think we sometimes take these moments for granted, but imagine being a deaf parent, wanting so much to be able to hear those little voices singing.
In one of the coolest events in the Tri-State, The Enhancement Talent traveled to Santa Claus, Indiana at the American Legion, where the International Fruitcake Eating Championships were held on Saturday! For the second year in a row, WWE Hall Of Famer, Mick Foley, competed for bragging rights!
After a record-setting weekend at the 911 Gives Hope For The Holidays toy drive, we get to add even more to the load of goodies you helped us collect with The Evansville Icemen and their annual 'Teddy Bear Toss.'
We had a pair of Garth Brooks concert tickets to give away and we decided to do something a little different.
A couple weeks ago, as I was broadcasting live from Casey's General Store, I couldn't help but ask why their pizza was just so good! John was nice enough to take me through the process of one of their popular specialty pizzas!
On the heels of the latest 'Monday Night War' on the WWE Network, focusing on mainstream exposure through the use of celebrities, The Rob and I discuss our favorites and least favorites of the Hollywood types in wrestling!
I know video games are serious business these days, but I had no idea just how serious. My boys are 'gamers', or at least they call themselves 'gamers'. If you have never heard of the League of Legends video game, you are probably not alone, but the game's popularity will blow you away.
Gaylord Opryland Resort is decorated once again in 2 million lights for the holidays. A Country Christmas is underway, and I had the chance to go and experience all the fun.


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Meyer has problems with printing truth
It's strange to watch Urban Meyer threatening a reporter for quoting one of his players correctly. Especially since you can't believe some of the things that come out of Meyer's mouth.
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I found my angularjs controller is pretty long, and it's a little out of control. Here is an example of my code (with coffeescript):
(Since it has 139 lines, I think it's better to paste it to gist)
The methods are basically about CRUD, since there is a tree, a table, 3 forms there.
Could you give me some advises about improving it?


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"COOLUM BEACH" Coolum Beach by JohanIsWeg
Coolum Beach Travel Guide: 20 reviews and 27 photos
Coolum Beach is one of my favourite weekend-away destinations. About two hours north of Brisbane, it is ideally situated to take advantage of the Sunshine Coast's pristine beaches, Lake Weyba, Noosa National Park and a host of tourist attractions such as Bli Bli Castle, Ginger Factory, Underwater World, Glasshouse Mountains, Point Glorious and Australia Zoo.
Noosa, about half an hour north of Coolum Beach, offers gourmet dining and a vibrant night life.
Coolum Beach offers wide expanses of golden sand lapped by the temperate water of the Pacific Ocean. It is much less developed than the gaudy strip malls of Maroochydore and Mooloolaba further south and retains a slower paced charm.
Reviews (7)
The Coffee Club has a promotion with Coolum Beach Caravan Park - vouchers offering two for the price of one! At the... more travel advice
Indulge in gelato on the Sunshine Coast! Right opposite the Coolum Beach Caravan Park entrance, a small unassuming ice... more travel advice
Take a drive or walk up to Grandview Drive for some amazing panoramic views of the Sunshine Coast. Excellent views of... more travel advice
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As you pursue your goals for the future, the Truman State University Career Center can help you explore internship and career opportunities, as well as graduate and professional schools.
We have the resources you need to start your search for the ideal internship or job. Our Career Expos bring to campus some of the biggest and best companies who want to hire Truman graduates. Because Truman focuses on the liberal arts and sciences, employers know you will graduate with a well-rounded education that prepares you for any career you pursue.
The Career Center also holds Alumni Mock Interview Day so you can perfect your interviewing skills by practicing on visiting alumni who provide helpful feedback.
Other Career Center services range from résumé critiques to etiquette workshops to graduate school entrance test prep. And you always have access to the Career Center's Resource Library that you can search by different majors.
"Since moving to another state, the Alumni Association has been an instant community who know something about where I am from and who I am as a result. This is the best kind of networking because it's genuine and I know I will have these connections for life."
– Natalie Gerhart ('07), Dallas Alumni Chapter Executive Board


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The NRS Super Pump, an affordable high-pressure pump that's perfect for today's drop-stitch inflatable stand up paddle and body boards. Inflates to 20 psi with ease.
NRS Super Pump - Closeout
On Sale: $26.25
The rugged, compact and economical NRS Wonder Pump HP makes a great top-off pump for your raft or inflatable kayak. It's also a great pump for higher pressure inflatables.
NRS Wonder Pump HP - Closeout
On Sale: $29.95
Don't take a bath in your boat! A swamped craft is as dangerous as it is uncomfortable. The NRS 21" bilge pump with float can bail out your boat and bail you out of a bad situation in no time.
NRS Kayak Bilge Pump - Closeout
On Sale: $13.95
Not finding what you're looking for? Search the site above, or feel free to contact us directly.


text:
- Maintenance
- Fuel
- Rentals
- Sales
- Flight Training
Southern Maine Aviation, LLCSouthern Maine Aviation
Sanford Seacoast Regional Airport
199 Airport Road
Sanford, ME04073 199 Airport Road
Sanford, ME04073 Phone: 207-324-8919
Fax: 207-324-5417
Web site: www.flyingsma.com
The information presented here is provided by, and is the responsibility of, the FBO or business listed here. Corrections or suggestions should be directed to this business, or to firstname.lastname@example.com. Manager: Update your listing.
Contact and Business Information
|Unicom frequency:
|ARINC frequency:
|Monitoring airport CTAF:
After hours service available ($0.00)
|Credit Cards:
|AvCard, Visa, Mastercard, American Express, Discover, Universal, Phillips, Diners Club, US Bank Multiservice
As of: 3/26/2015
Self Serve Fuel:
|100LL (Unknown)
|FULL Serve
|fuel prices by 100LL.com
|100LL (Unknown)
|SELF Serve
|fuel prices by 100LL.com
|Jet-A (Unknown)
|FULL Serve
|fuel prices by 100LL.com
|Jet-A (Unknown)
|SELF Serve
|fuel prices by 100LL.com
AOPA does not verify the accuracy of manager-provided prices.
Manager-provided data last updated: 3/26/2015
Equipment SalesNew aircraft:
As of: 3/26/2015
RentalsPlanes: Single Engine, Tailwheel, Light Sport
Simulator: Procedures Trainer
As of: 3/26/2015
MaintenanceAirframe: Small, Fabric, Seaplane Floats, Classic, Composite, Light Sport, Ultralight, Warbirds, Large, Pre-sales Inspection, Rotorcraft
Manufacturers supported: Robinson, Diamond
Powerplant: Piston, Radial, Turboprop, Pre-sales Inspection
Propeller/Rotor Blades: Dynamic Balancing, Constant Speed, Fixed Pitch
As of: 3/26/2015
As of: 3/26/2015
ServicesLine Services: GPU, Catering, Lavatory Service, Quick-turn Service, Oxygen Bottled, Ground Handling, Nitrogen, Deicing Fluid
Amenities: Refreshments & Snack Vending, Pilot Supplies, Lounge, Rest Rooms, Weather Briefing Flight Planning Kiosk, Cafe, Internet, Snooze, Shower, Coffee, Ice, FAA Publications
Internet Access: Wireless (Free)Transportation: Courtesy Car, Crew Car, Rental Car
Rental Agency:
|Book Now!
As of: 3/26/2015
Flight Training
|FAA Classification:
|Part 141, Part 61
|Approved for VA Training:
|Affiliated College / University:
Training OpportunitiesCertifications: Commercial, Private Pilot, Flight Instructor CFI, Flight Instructor Instrument CFII, Airline Transport Pilot ATP, Sport Pilot, Recreational Pilot
Ratings: Instrument
Other advanced training: Tailwheel, Emergency Maneuvers, Upset Recovery
As of: 3/26/2015
Expand Member Comments
AOPA member comments are are offered unedited and do not necessarily reflect the views of AOPA.
The line crew at Southern Maine Aviation really went above and beyond today. We landed at KSFM this morning for a short visit with family nearby. When we returned and departed, a member of the line crew called to us on the CTAF. They noticed something unusual upon our departure. We returned to the field, landed and began trying to address the problem. Suffice it to say that the problem was a very stupid oversight on my part. The line crew was nothing but professional and helpful in assisting me with the issue. I really appreciate the way they stepped up to help me deal with a very embarrassing situation.


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#WGHWCanada #LongGame That's a wrap from Yellowknife with White leading 32-23 http://t.co/osh4f2FVeQ
Attention Coaches
Hockey NWT is pleased to announce Hockey Canada master coach facilitator Paul Murphy will orchestrate the upcoming AWG's 2016 ID/Skills Camp Saturday March 14 - Monday March 16, 2015 in Yellowknife.
This Camp is open to the following divisions:
Jr. Females - born 1997-2003
Midgets - born 1998, 1999, 2000
Bantams - born 2001, 2002
Peewees - born 2003, 2004 ... Atoms born in 2005 are welcome to sign up but will be denied entry should we have sufficient Peewees register.
This is a 'no cuts' Camp offering skills sessions, checking instruction, and scrimmages ... all with the goal of preparing players for Arctic Winter Games / Arctic X Games Territorials coming up in December.
At the end of the Camp, each player will receive a player evaluation letter outlining strengths and areas to work on.
We are looking for 12 skilled, passionate coaches (3 per division), available throughout each of the above three days plus a pre Camp evening meeting, to not only run skills sessions, but to also evaluate players of other divisions. The process will mimic what will be used at Territorial trials.
While we have no financial assistance for travel /accommodations/meals, this is an excellent opportunity to share your knowledge, add to your coaching 'toolboxes', fuel your passion, and ignite NWT's hockey youth towards further achieving their potential.
If keen and available, please advise asap...
Best regards,
HNWT will extend deadline to allow for possible interested coaches to apply.
1. FEMALE JR/U8 DEVELOPMENT (Pee Wee and below –Louselle Bernard
Saturday-9-10 SB Jan 10, 17, 24, 31, Feb 14, 28, Mar 7
Cost- Paid or if not $70
2. Goalie Development (all ages) (Pee Wee and above)- Tony Stapleton
Saturday- Noon- 1:30 SB Jan 10, 17, 24, Feb 14, 28, Mar 7
Cost- Free
3. Sr. Female Development (Pee Wee above) – Dan Schofield
Sunday- 6:30-8:00pm ED J Jan 11, 18, 25, Feb 1, 15, 22, Mar 1
Cost-Paid, or if not $70
4. Advanced power skating (Novice Dev to Pee Wee house)- Dan Rhyno
Saturday- 10am-Noon @ SB Jr. Jan 10, 17, 24, Feb 14
Cost- $40 chq to YKMHA
5. Small area games (Pee Wee Dev and above) – Randy Caines
Saturday- Noon- 1:30b@YKCA Jan 10, 17, 24, Feb 14
Cost- $40 chq to YKMHA
TO REGISTER PLS EMAIL DAN SCHOFIELD AND THE NOTED COACH; copied on email.
Pls state what group you wish to join
DROP OFF PAYMENT ( IF REQUIRED) TO 5TH FLOOR of NORTHWEST TOWER; or BRING CHEQUE TO RINK AND PAY COACH. CHEQUE TO YKMHA . IF PAYING BY CASH PLEASE PUT IN AN ENVELOP WITH YOUR CHILD'S NAME ON IT
Chris Bergman Junior Memorial Tournament Now accepting registrations and inquiries for the 2014/2015 season. Contact Jolene Arthur at firstname.lastname@example.com
Please return any Hockey Canada Coaching manuals that you are not currently using to Gary O'Sullivan or your division governor. Manuals that are turned in will be given to new coaches which will reduce the cost to our association when placing our order.
If you already have a manual and are using it, please send an email to Gary O'Sullivan stating which manual you have.
All manuals are to be returned to the league through the governors at the end of the season.
Available upon logging into your account, or in your email inbox from initial registration.
For all YKMHA Programs Look under Home Tab, and choose the Play tab.
No upcoming events found.
YKMHA has issued a communication document explaining to the membership how YKMHA will communicate and how it would like the membership to communicate.
Please see the attached memo.
No news currently found.
#WGHWCanada #LongGame That's a wrap from Yellowknife with White leading 32-23 http://t.co/osh4f2FVeQ
Score halfway through in Yellowknife 28-18 for White. #WGHWCanada #LongGame
Underway in YK. #WGHWCanada #LongGame http://t.co/V4N3dScvrV
In one hour YKMHA girls will take part in the Hockey Canada Women's Long Game!! Stay tuned for details.
RT @hc_women: Saturday brings 15 hours of hockey. Is there anything better? #LongGame #WGHWCanada Read: http://t.co/C5BxSc95jU http://t.co…
Esso Fun Days this weekend! Thanks to all who have signed up, especially this who volunteered their time to make this event work!
To all our coaches, check out the courses offered over the next two weeks. YKMHA is paying your fee so sign up and advance your skills!
All proceeds from skates sharpened at Canadian Tire will be donated to YKMHA!! Check out their new state of the art machine.
@eia_alberta Welcome to Yellowknife. Initiation schedule is Sat, Sun and Mon. It will be up shortly once we meet on the 4th to see our #'s
VOLUNTEERS NEEDED - If you can help coach or be a governor please sign up on line. We can't start the season until all positions are filled.
Reminder today is the last day to register without a late fee. We are currently sitting at 362 people registered. #registernow


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Does this estimate for a very small tiling job sound right? )
When you enter my condo, there is a TINY landing, right in front of a stairway that comes up to my apt. It's too small to call a foyer! :-D ... It's about 4' by 4.5' feet.
I need to re-tile it. Currently it has (very) old dingey 1" tiles.
Contractor came over to give me an estimate for installing the new tile. He quoted me $475 for the demo and tile work. That does NOT include the tile itself, as I have already bought it at a tile store. It was $150 total, it's a nice, simple Italian wood tile.
I have no idea how tiling contractors price things out but this seems high to me for such a tiny space. Or does it sound normal? Any input? Thanks!
I think tile work depends on the tile, the square feet, and other factors. Some tiles more than others and some jobs are more difficult than others. Some charge more if you did not get the tile through them. Some will charge a flat fee for small job. Some areas tile work costs more than other areas. Check with other locals to get estimates.
What area do you live? Prices will vary from region to region. I think the reason it sounds high to you is that although itâÂÂs a small area sometimes old tile comes off easy and sometimes not. An area that size could take thirty minutes to remove or several hours if one then needs to chisel the remains manually. Removing old floor tile is horrible work that I will never do again. Laying the tile itself is the easy part for someone experienced but they still have to come back the next day to grout which is another trip. Also, does his price include going to the store to purchase the grout, thin set or whatever he needs to put your tile down? If so I donâÂÂt think itâÂÂs over the top but I would still get at least two more estimates to make yourself feel better.
Here are some averages on different flooring type install costs.
Here is a link that might be useful: average costs of install
This will give a basic idea of removal cost.
Here is a link that might be useful: remove tile cost
What do you think the hourly rate for a tiler should be? For fun, let's say $25.
That means he'd be working 18 hrs plus $25 for thinset.
is your job an 18 hr job for 1 person? Any tradesman I know starts the clock when they leave their home/workplace. Yes, you pay for travel time.
If I'm all wet on the hourly rate, it's easy to recalculate.
I live in the upper Midwest; experienced tilers in this area charge the following labor rate:
$3.85 per square foot for removal of old vinyl flooring.
$4.50 per square foot to install cement board over existing subfloor.
$10.50 per square foot to install tile.
Patricia I agree! We are remodeling a house at the moment and we thought $750 to stucco the chimney was ridiculous but paid it. So when it came to removing a slider door in one of the bathrooms and replacing it with a windowed storm door we were faced with the stucco thing on the exterior. My husband found someone who said they could stucco and charged a pittance. Well itâÂÂs cracked all around the framing. Guess who gets to fix it?
You've got a 2 day job no matter what. The thinset has to cure before grouting. The tile pros that I deal with would charge you two half days and hope they could squeeze in another small job or the afternoon. That would be $600 plus any materials needed. If the demo turned into a bear, it might even go up a tad. Depends on if rotten floor joists are discovered under the existing, etc.
I'd love if someone would charge that to do our foyer, about 7 x 6. As long as the guy's an expert tiler, I'd be all for that. We had a guy do our backsplash, it's a crappy job, I'm embarrassed that I paid for it. I'd also get more quotes, maybe I'm way off.
In our house we have small tile in a square just inside the front door....probably 3 .5 x 3.5. Our ceramic tile is set in cement. I do not like the tile....needs updating but I am sure it would cost a lot to take out the tile embedded in the cement and leveling everything and putting down new tile/grout....Just not going to do it. I will clean it and shine it and pretend I like it.
I would love it if I was charged that for my two very very tiny foyer areas as I was charged over $1200 for just labor as I bought my own tiles and supplies. I am in Northern NJ where everything is so expensive. Thanks for sharing this thread.
Also beware of tile installers who do not know what they are doing as the first one was so bad, I had to pay someone to remove his tiles before I was able to find someone to do the tile job right. I had to buy many more tiles. Then I had to live with the floor looking terrible until I could find someone to do the job. Prices from Tile people that knew what they were doing ranged from $1200 to $1800 just for the labor.
For a small job, you cant really look at price per square foot. As mentioned above in a couple of different ways, with small jobs, you run into minimums because of the time that is taken for travel, set up, clean up, etc. as well as possibly excluding other work. Done right, it probably is a good part of two days and might be the only work the guy is able to schedule those two days. That's what you are paying for -- and, with a little luck, a good job done by a honest person who cares about their work.


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The thrills and spills of Cup football will be on show again around the State this coming week as we welcome Round 4 of the prestigious Westfield FFA Cup. Whilst many teams have been at it already during the first three rounds...[more]
IT IS a measure of the player, that Blake Powell was crowned APIA Leichhardt player of the season last year, despite only joining the club partway through the season. He scored consistently then, but the former Sydney FC...[more]
TIME is already flying by, and we are now at the fourth week of the PS4 National Premier Leagues NSW Men's 1 competition. Only APIA Leichhardt Tigers and Blacktown City have won three from three, and it is the former's mission...[more]
Round four of the 2015 PS4 National Premier League NSW Men's 1 Grade 20s kicks of this weekend, with matches on Friday and Monday afternoon over the Easter long weekend. The match of the round this week will focus on APIA...[more]
NOW there are only two sides with perfect records, APIA-Leichhardt Tigers and Blacktown City. APIA were altogether more convincing in their win over Marconi Stallions, but Blacktown City won't care that they needed two...[more]
THREE rounds down and the Grade 20s competition is beginning to take shape. In the Match of the Round, Blacktown City beat Parramatta FC at Lilys Football Centre in Seven Hills. MATCH OF THE ROUND Blacktown City 3-1...[more]
THE scoreline may not have suggested it, but Sydney Olympic were absolutely dominant, but as it were the points were split against Bonnyrigg White Eagles. The surprise was that they only scored twice. It could have been five,...[more]


text:
Winnipeg Free Press - PRINT EDITION
Accountability in action
Proper supervision,understanding of employees key to building engagement
The issue of employee accountability has been a widely discussed topic this past year, especially when the focus of conversation is about the different generations of employees in the workplace.
It seems in many cases the younger generation of workers is perceived to be less accountable and possess a stronger sense of entitlement than older workers. To be honest, I personally don't see accountability so much as an age-related issue but rather, I see it more of a personality and motivational issue combined with poor supervision.
In my view, employee accountability means individuals take personal responsibility for doing their assigned work efficiently, effectively and thoroughly. It also means individuals are prepared to own their mistakes rather than blaming others. Being accountable also means individuals concentrate and focus on their work/business tasks during the allocated time they are scheduled and paid for, instead of "sneaking" work time to text friends, keep tabs on their Facebook account or continually checking for personal phone messages.
In most employee-accountability issues I've encountered, the individual worker had no dedication and viewed themselves as having a "job" rather than a career. They simply didn't feel a connection to the goals and objectives of the employer. As well, they didn't see and/or understand how their work contributed to the success of the company. Finally, they didn't understand how their work quality directly impacted fellow colleagues and they didn't care about where their work product went for the next stage of development.
The resulting impact of poor employee-accountability issues is often rather "indirect," but believe me, there is an impact. Typically, you'll encounter low productivity, low morale, distrust amongst workers themselves and poor managerial/employee relations. The organization will experience high turnover because productive employees will be leaving in droves. A workplace where employees are not held accountable will simply not be a great place to work.
There will be plenty of negative financial impacts as well. For instance, if a task that should take one day instead requires three days and then needs to be reworked again, the loss of time and money can be substantial. Just imagine the domino effect if the lack of employee accountability was widespread.
Yet, how does an organization go about creating and building an environment of accountability? How do you motivate employees to be more accountable or can this be accomplished? The following tips will help to move your organization toward a higher level of productivity and accountability.
Keep your job descriptions current
There is a common phenomenon in every workplace called "job creep." This means over time an employee will do more of what they want to do rather than what they should be doing. Keep your job descriptions current and review with the employee to ensure they stay on track. As well, from time to time, job descriptions need to be revised as too many unrelated tasks in one job will only result in non-productivity.
Establish minimum standards for work
Having specific work standards is not sufficient. Your standards must be the right ones for each job. Your standards must also be challenging and achievable. Examine the productivity of high performers and set a baseline, then develop performance levels for new employees, intermediately skilled employees and high performers.
Make managers accountable
Long-term, unproductive employees are the direct result of ineffective supervision. When supervisory accountability is lacking, employees soon learn they don't need to be accountable either. Train all your managers on how to set clear and measurable goals for employees, when and how to follow up and monitor progress and how to deal with performance problems.
Help employees see the big picture
When individuals understand how their work contributes to the overall success of an organization, they are more motivated to do their job well. Help your employees to understand the different departments, the different jobs and their role in creating a final product or service.
Ensure the right job match
Employees excel when they are doing what they are good at and what they like to do. Therefore, it is important the competencies required for each job are clearly defined and closely matched with the skills of each employee. As well, employees must be trained as well as provided the appropriate resources to do their job.
Communicate, communicate, communicate
Employees want to feel they belong and want to know what's going on with their employer. A lack of communication pushes employees into career survival, which in turn hurts teamwork and productivity and creates personal fear and anxiety. Working in a vacuum decreases productivity.
Recognize and reward
Employees need to know they are doing a good job and they appreciate feedback from their supervisors.
Rewarding and recognizing an employee can be as simple as a pat on the back or being recognized for their work at a staff meeting. Where possible, establish a formal reward and recognition program that encourages and helps to motivate employees.
Be open to new ideas
Many times employees have good ideas on how to improve work processes, so instead of shutting them down with "no" for an answer, listen and learn. Openly invite input and ideas and be sure to act on those that are easy to implement. Invite employees to study their idea further and recommend how the idea could be implemented. Individuals who contribute are more highly motivated and will naturally become high performers with strong personal accountability.
Take a determined stand
The first step in bringing an employee back onside with respect to accountability is to provide feedback, coaching, mentoring and perhaps more training. However, should a breach of accountability continue, consequences must be applied. Confront the employee immediately and outline specific action steps to rectify the behaviour. If an individual continues with a bad attitude and is simply not in the right place at the right time, take a determined stand and help the employee move on with their career.
Survey after survey has demonstrated taking specific, steps to create a work culture that encourages employees to develop high levels of personal accountability and engagement results in strengthening all factors related to employee and organizational success. This includes higher levels of employee performance, increased employee participation and engagement, increased commitment, higher levels of innovation, higher levels of morale and higher levels of job satisfaction. As well, employee turnover will be reduced while loyalty and dedication increases.
From an organizational perspective, focusing on improving employee accountability and engagement is simply the way to go.
Barbara J. Bowes, FCHRP, CMC, CCP, M.Ed. is president of Legacy Bowes Group. She can be reached at firstname.lastname@example.com.
Republished from the Winnipeg Free Press print edition June 29, 2013 H1
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Have you tried the new Triscuit crackers series?
I saw the new series at Kroger the other day and decided to try some. I got the brown rice baked with sweet potatoes and roasted sweet onions. I wasn't very hopeful but I was very surprised. I really like them. I don't eat crackers often and prefer a whole grains version when I do, which these are . These were excellent.
They have several flavors including red beans, tomatoes and basil and more all with brown rice . I have only tried the one with sweet potatoes.
I am only commenting on my personal feelings and not on the nutritional values. It is strictly taste based, I would try them again and would like to try the other flavors. Anyone else tried any?
I'm not sure if this is one of the newest flavors, but there's one with dill, and it was yucky. I threw the box out. I haven't seen brown rice varieties yet (trying to stay out of the crackers and cookies aisle!).
I like the olive oil and cracked pepper ones, tho.
I got the Brown Rice w Salt & cracked Pepper last week. I tried them last weekend and thought they were pretty good, my DH did also, but I missed the texture of the plain (I get the low-fat version). I LOVE the plain wheat w dips, thou it is probably only a handful of times I have crackers during the year. I am interested in using new products made that allow you to avoid wheat. I am not intolerant of wheat just want to limit my intake of it. I got a rice flour pasta few weeks ago I haven't had time to try yet. I did see the sweet potato version and will get that for this weekend for my DH, he eats anything w sweet potatoes. It's a nice change ~ liz
They're trying to capitalize on the healthier foods market. I'm not sure that these crackers qualify, but they sure sound tasty!
I like the original version, too....especially the low fat version as Liz does. I know that I will try one of these new flavors one of these days.
I don't eat crackers often so these I use with the cheese as one of my mid day snacks or my before bed snack, I have not had any problems at all with them upping my numbers but I don't sit and eat a whole box either LOL
Moderation is the mantra!
I do like that it has less wheat content since it has the brown rice but is still a whole grain product.


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The rooms are very small and the staff 's really rude.I have waited nearly 20 minutes for mini bar check.That nearly costed me my flight. - Anonymous
Simplicite - Anonymous
the staff was couteous
and helpful. Breakfast was sumptuous and well done. views from the terrace of the city was awsome. - Anonymous
hotel is very sypatic and very close to the business centres and shopping centres. quiet and nice.. - Anonymous


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Pre-order Dark Souls II for more starter weapons
Early purchases of Dark Souls II will come with a voucher for the "Black Armor Weapons Pack" containing five weapons and shields (find the item descriptions below) which players can make use of at the beginning of the game. At first glance, this sounds dreadful.
However, these items are by no means exclusive -- you'll be able to find them later on in Dark Souls II without the voucher. So while I'm still not a fan of this approach, I can see the value in letting new players take any advantage they can get. From the sound of it, they'll need it.
Besides, it'll be easy for the rest of us to pass up this equipment until we find it naturally.
Black Flamestone Dagger and Black Flamestone Parma – A dagger and shield encrusted in Black Flamestone both found in the Gutter at Black Gulch. Even though they are heavier than a normal dagger and shield, the Flamestone crystal's unique properties make the dagger extremely sharp and give the shield high resistance to damage.
Yellow Quartz Longsword and Yellow Quartz Shield – A straight sword and small shield hardened with yellow quartz both uncovered at the bottom of the Iron Keep. Even though these items can break easily due to their high level of corrosion, they are exceptionally light and their power to inflict damage has not declined.
Bound Hand Axe and Bound Wooden Shield – A brutal hand axe and shield found in the Undead Purgatory. Both items are wrapped in chains and thorns to cause additional bleeding on enemies. Both the axe and shield have diminished in overall slashing power but their ability to deliver pain has been deliberately increased.
Homunculus Mace and Homunculus Wooden Shield – A mace and shield with spherical protrusions found in Aldia's Keep. Although heavier-than-normal maces and shields, the hard protrusions greatly increase the striking power of the mace as well as the shield's defensive capabilities.
Transgressor's Staff and Transgressor's Leather Shield – A staff and leather shield entwined with an unknown and seemingly lackluster element; these items are found in the Dark Chasm of Old. They have become a catalyst for sorcery and hex and cause an effect known as Darkness.
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Politics in New Zealand: A Winston win
Online advertising: Trouble clicks
"Click fraud" could undermine the boom in online advertising0
More people are quitting their day jobs to blog for a living0
Yahoo!: Terry Semel's long pause
While Google and small internet firms race ahead, Yahoo! seems to be standing still0
Social networking: Hanging with the in-crowd
Big media firms and investors are cosying up to social-networking websites0
Internet video: The trouble with YouTube
It attracts a lot of viewers, but can "user-generated" video make money?0
The newspaper industry: More media, less news
Newspapers are making progress with the internet, but most are still too timid, defensive or high-minded0
Internet strategy: The alliance against Google
What today's internet firms can learn from 19th-century history0
A start-up allows television advertising to be more finely targeted0
Internet advertising: The ultimate marketing machine
Thanks to the power of the internet, advertising is becoming less wasteful and its value more measurable0
The Tribune Company is in trouble with some powerful shareholders0
In a few short years, Google has turned from a simple and popular company into a complicated and controversial one0
News Corporation: Murdoch's space
Despite a backlash, MySpace and its advertising revenues are growing fast0
Advertising technology: Huge video screens that bombard people with ads while they shop offer an attractive new outlet for advertisers0
Animal copyright: Put a fiver in his bank
Should advertisers pay animals?0
The public relations industry: Do we have a story for you!
As advertising struggles, PR steps into the breach0
Face value: Advertising's odd man out
Maurice Lévy on the advantages of being French0
Direct mail is losing its effectiveness0
Online advertising: Classified calamity
Small ads are flooding away from newspapers and onto the internet0
Product placement: Ride and prejudice
Why the return of product placement is nothing to worry about0
Product placement: Lights, camera, brands
Product placement is rapidly blurring the line between content and advertising0
Online advertising: Pay per sale
The holy grail of advertising is within reach0
A new venture for an old paper0
Face value: Trying a new pitch
Bob Jeffrey is trying to rebrand a grand-daddy of advertising0
MONITOR: And now, a game from our sponsor
Gaming: As young people spend less time watching television and more time online and playing games, advertisers have devised a new way to reach them0
Politics in New Zealand: A Winston win
Containing Iran: The Sunnis strike back
Middle East and Africa
The Amanda Knox verdict: Innocente
Harry Reid's retirement: Republicans get their wish
Democracy in America
The week ahead: Open to investigation
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Free exchange
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