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Business schools could be great source for the acquisition workforce
As details emerge about how the federal government plans to bolster the acquisition workforce, specifically at the Defense Department, it is clear that officials need to cast a wide net to get the talent needed to make any hiring initiatives a reality and train the next generation of contract managers.
One of the great new programs making strides in this direction is the internship school at the Veterans Affairs Department's new Acquisition Academy. During the intensive three-year program, participants develop the business skills necessary to become contracting specialists in a shifting environment in which acquisition professionals are trusted business advisers and not just administrators.
One of the better programs outside government is the National Contract Management Association's Contract Management Leadership Development Program. The yearlong program provides participants with 180 hours of training in fundamental leadership, soft skills and contract management. It was created to help close the gap in leadership progression by accelerating the preparation of a select group of contract management professionals. The target student has two to four years of contract management experience and at least an undergraduate degree.
However, it is the country's undergraduate and graduate business schools that have the greatest potential to improve the government's hiring strategies for its acquisition workforce and help shape the profession's future. The federal government should be focusing its attention on that fertile ground. As jobs on Wall Street dry up, many students from the country's top business schools are considering positions with the federal government.
Those students are perfect candidates for federal contracting jobs and the aforementioned intern and contracting programs. They have spent the past four years, or two years for master's degree recipients, developing the business skills and experience necessary to differentiate themselves in a competitive job market through summer internships and consulting programs. Such internships have become important opportunities for employers and students to create lasting relationships and high-value work.
Those graduates would make excellent candidates for a career in contract management because they come with a solid business foundation and the skills necessary to succeed in a profession that finds itself in crisis and a state of transition.
It is imperative that the government follow through on its initiatives to expedite the hiring process for contract managers. And transforming the contract management culture is crucial to that goal. The career field has been characterized by an inflexible environment that undervalues contract personnel. The profession must continue reforming itself into one that is flexible and follows private-sector hiring strategies that include adequate training, focused professional development, competitive salaries and a next-generation workforce development initiative.
Furthermore, hiring reforms must include college graduates as one of the focal points for the profession. Initiatives to hire such talented workers will fall apart quickly if those employees walk out the door before they have the opportunity to have a positive effect on the government's contracting mission.
About the Author
Jaime Gracia is president and CEO of Seville Government Consulting, a federal acquisition and program management consulting firm.
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Imagine you're hosting a dinner party for an astounding 400 people. Now, imagine they all have vastly different tastes, dietary restrictions and cultural traditions. Preparing a meal that will wow them all is the daunting task facing White House Chef Cris Comerford.
"When we got the word from the State Department that we were hosting 50 different nations, we did quite intensive research about what the African nations would like in terms of their flavors," Comerford told ABC News, "because you still want to please your customers even though we're hosting and this is the United States and we want to do traditional American foods, we also want to incorporate nuances of different flavors and spices from Africa."
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The honored guests at tonight's White House gala for African leaders will be treated to a scrumptious meal three months in the making.
Comerford set out to find "different things that we know would give that menu a little twist," and decided on American dishes seasoned with African flavors like Madagascar vanilla and saffron.
The mouthwatering menu includes:
- Chilled tomato soup flavored with toasted cumin, sumac and a touch of cinnamon, garnished with a chickpea fritter
- Chopped salad with "that little feel of African flavor"
- Wagyu beef from a Texas cattle ranch marinated in chermoula, with paprika, olive oil and garlic
"We're just adding hints, but not overpowering it," Comerford said of her African touches. "We want to give them that feel that this is what American cooking is all about."
That quintessential American feel will be created with the help of vegetables picked from the White House kitchen garden, including 30 pounds of green beans.
Now Comerford and her team of dozens of chefs are busy chopping, marinating and braising as they head into the final stretch.
"With the 400 guests, it does not take a day to prepare. Imagine at home you're preparing for 20 people, it would probably take you a whole week to get it done," she pointed out.
"Three days before the event, we start doing little things that will hold better, things that we can freeze, like some wonderful corn bread that we are incorporating into the menu. And then on the day before the event and the day of, the vegetables and the meat will be seared," she explains. "We want to hold off as much as we can toward the day of the event itself… everything will be cooked on the day of the dinner."

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Welcome To the website of The Japan Foundation, Los Angeles
Raku: The Cosmos in a Teabowl
March 29 – June 7, 2015
Pavilion for Japanese Art
The Japan Foundation and the Raku Museum are very pleased to announce Raku: The Cosmos in a Teabowl, an exhibition presenting 450 years of Raku ware to be held at the Los Angeles County Museum of Art.
Read More>
Cute Character Bento Photo Exhibition 2015
Through March 28 @ JFLA
Free Admission
From March 13 through March 28, the Japan Foundation, Los Angeles and The Consulate-General of Japan in Los Angeles will hold a photo exhibition of top 10 finalists' entries. Don't miss the opportunity to see these highly creative, cute characters rendered in foodstuffs!
Read More>
Japanese Courses Spring Term
April 25 - June 25
Register Now!
Your potential blooms this spring! We are accepting registrations for our popular Japanese courses which will begin on April 25! Our courses are designed for new Japanese-language learners, as well as those who are interested in improving their existing language skills. You can get 10% off discount when you register before April 12.
Read More>
Join Us For a Trip to Tohoku
Next Summer
The JET Memorial Invitation Program (JET-MIP) will provide a group of high school students with the opportunity to visit Japan for two weeks - with a focus on the Tohoku region - to participate in exchanges with Japanese students, see the current condition of recovery in the region, and act as symbolic bridges to enhance the goodwill between Japan and the United States.
Note: 2015 NJE registration is now closed. JET-MIP applications must arrive at JFLA by April 15.
Read More>
Guest Entrance Now Open
We are happy to announce that construction in our courtyard is complete and our guest entrance is now open to our patrons. Please enter through the courtyard instead of the employee entrance in the back. The renovation of both the men's and women's bathrooms on the first floor is also complete so you will no longer have to use the bathrooms on the second floor. Thank you for your cooperation during the past year of construction.


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Julianne Hough on Mark Ballas 'Dancing With the Stars' Feud: I Didn't Mean to 'Dis Anybody'
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After a supposedly tense week, it looks like the "Dancing With the Stars" feud between this week's guest judge and former dance pro Julianne Hough and current dance pro Mark Ballas may be over.
Us Weekly caught up with Hough at a press event for her new movie "Paradise," where she talked about her critique of Ballas' performance with dance partner Christina Milian.
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The 25-year-old actress told her childhood friend, "There were moments where I felt like choreography-wise, I felt like it was two people dancing side-by-side rather than together. So I really want to see [Milian] shine. I've danced with Mark. You have to stand in front to make sure you're seen."
Hough stands by her comments, saying she didn't intend to offend Ballas or anyone else.
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"I loved being on the show again and being a judge because I feel like that's where it all started for me and it's where I'm really comfortable being able to talk and critique," she told Us. "I judge the same way I teach so it all comes from love. It's not to diss anybody. It's not to hurt anybody's feelings. It's about constructive criticism so that they can get better for next week and that was not a direct attack to anybody."
Despite Ballas calling Hough's comments "hypocritical" and a source telling Us that he was "furious" with the critique, Hough revealed that they went out to dinner that same night.
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Hotel Porta Westfalica - Porta Westfalica
Haupstrasse 1 - Porta Westfalica1-877-662-6988
If you are looking for business-friendly hotels in Porta Westfalica located near a train station, check out Hotel Porta Westfalica offering free Wi-Fi to all its guests.
This 4-star Porta Westfalica hotel has 2 restaurants serving breakfast, lunch and dinner so there's no need to worry about dining options on this trip. No matter how busy you are, take some time out to de-stress as you will find a sauna and a steam room on site. Why not go for a swim as this hotel features an indoor pool, a good way to unwind. Outfitted with a bar/lounge, you'll find the perfect place to have a drink.
Free high-speed (wired) Internet access is available. Planning a meeting? This hotel has 8 meeting rooms, as well as a 24-hour business center. The lobby offers coffee, free newspapers and a safe deposit box at the front desk. Other amenities include dry cleaning/laundry, an elevator (lift), laundry facilities and shopping on site.
These reviews have been left by customers who actually stayed at this hotel
Check Availability at Hotel Porta Westfalica
Breakfast at Hotel Porta Westfalica
A buffet breakfast is served between 6:30 AM and 10:30 AM for a fee.
Facilities at Mercure Hotel Porta Westfalica
- Bar
- Baby sitter
- Laundry service
- Lift/elevator
- Room service - 24 hour
- Shops in the hotel
- Pets accepted
- Laundry room
- Multilingual staff
- Newspapers
- Front desk - safety deposit box
- Front desk - 24 hour
- Luggage room
- Indoor swimming pool
- Sauna
- Steam bath
- Meeting Room
- Conference room
- Business Center
- Free parking
- Internet/Email services
Know before you go
- Guests can arrange to bring pets by contacting the property directly, using the contact information on the booking confirmation (surcharges apply and can be found in the Fees section).
Check-in: after 3 PM.
Check-out: before 11 AM.
PolicyExtra-person charges may apply and vary depending on hotel policy.
Government-issued photo identification and a credit card or cash deposit are required at check-in for incidental charges.
Special requests are subject to availability upon check-in and may incur additional charges. Special requests cannot be guaranteed.
City tax and/or any other fees charged by the hotel
The following fees and deposits are charged by the property at time of service, check-in, or check-out.
- Fee for buffet breakfast: EUR 15.00 for adults and EUR 7.50 for children (approximately)
- Self parking fee: EUR 5 per night
- Pet fee: EUR 8 per pet, per night
- Rollaway bed fee: EUR 35 per night
The above list may not be comprehensive. Fees and deposits may not include tax and are subject to change.
Mercure Hotel Porta Westfalica reviews
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- September 2013
- Venere Guest
- Couple
- Italy
Mercure Hotel Porta Westfalica reviews by TripAdvisor
Room Details
Book your business-friendly accommodation at the 108-room Hotel Porta Westfalica. Guests can unwind at the end of a long day and enjoy flat-screen televisions with premium cable channels. Corporate travelers visiting the Porta Westfalica area will benefit from free wired and wireless high-speed Internet access as well as desks.
Private bathrooms are outfitted with hair dryers. Coffee/tea makers and complimentary bottled water are supplied in each room to facilitate basic travel needs. Additional comforts include blackout drapes/curtains.
Irons/ironing boards can be provided on request.
Accommodation Services
- Extra beds
- Coffee and tea maker
- Hypo-allergenic bedding available
- Ironing facilities on request
- Hairdryer in each room
- Desk
- Cable TV
- High speed Internet access
- Wireless Internet access
Distances from Mercure Hotel Porta WestfalicaKaiser Wilhelm Monument - 1.2 km / 0.7 mi
Minden Museum - 5.2 km / 3.2 mi
Minden Cathedral - 5.3 km / 3.3 mi
Potts Park - 5.8 km / 3.6 mi
Kurpark - 10 km / 6.2 mi
Aqua Magica - 10.7 km / 6.6 mi
Hille Church - 15.6 km / 9.7 mi
Schaumburg Castle - 19.6 km / 12.2 mi
Kurpark - 20.1 km / 12.5 mi
Hortus Vitalis - 20.2 km / 12.6 mi
H2O Herford Sports and Water Park - 21.9 km / 13.6 mi
Marta Herford Museum - 21.9 km / 13.6 mi
Bad Salzuflen Exhibition Centre - 23.8 km / 14.8 mi
Messezentrum Bad Salzuflen - 23.8 km / 14.8 mi
Junkerhaus - 23.9 km / 14.9 mi
The preferred airport for Hotel Porta Westfalica is Hannover (HAJ) - 58.1 km / 36.1 mi.
Distances are calculated in a straight line from the property's location to the point of interest or airport and may not reflect actual travel distance.
Distances are displayed to the nearest 0.1 mile and kilometer.
Transportation services Hotel Porta Westfalica
- Free parking
We have the accommodation you need, all over the world
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Choose a currency below to display product prices in the selected currency.
Our Cocoveda is one of our most popular shampoo bars. This ayurvedic, rich moisturizing bar stimulates hair growth with invigorating ginger essential oil. Organic coconut milk makes this bar a creamy bar packed with hair strengthening henna, and herbs.
You'll love our shampoo bars because:
Full size bar: 4.25 oz / 125 grams
Sample size: 1.5 oz / 40 grams
Ideal for normal hair to dry hair
Ingredients: saponified unrefined organic shea butter, organic cocoa butter, organic high oleic sunflower oil, organic coconut milk, organic henna, organic amla, shikakai, bhringraj, bhrahmi, nagarmotha, ginger essential oil
Handcrafted by Henna Sooq
Lather with water in your hands, and rub bar between your wet hands. Natural lather and foaming will occur. Rub bar and/or foam all over your body. Wash off once cleansed.
We recommend that you break pieces off your full size bar and use a little bit at a time to make your bar last longer. Keep out of water, and allow to dry completely after use.
Showing reviews 1-10 of 46 | Next
Posted by Unknown on 18th Jan 2015
I had super duper high hopes for this product because I have very thick hair that usually loves ultra-moisturizing products. My hair is also dyed with henna, so I thought this would help keep the color from fading too quickly. However, it made my hair greasy and actually seemed to dull the color just a tad. I suppose it's just too rich for my hair. It's pleasant to use on the body, though.
Reply from HS: We're sorry to hear the Cocoveda bar didn't work out for you. It's true that some bars don't always work out. We'd recommend our Soapnut shampoo bar as that is typically a better fit for many of our clients. Also a ACV rinse would help balance out that more then greasy feeling in the hair that can occur. We hope this helps.
Posted by Dmnd on 17th Dec 2014
this was my first experience with the shampoo bar. I am personally not a huge fan of shampoos but I do find this one to be quite delightful in comparison to the ones I've tried in the past. There isn't a great deal of lather, which is okay with me and I think the product smells great. I cut the bar into about 8 pieces and was able to get about 3 washes from each in my bra length natural 4a/bish kinky curly hair. My hair always feels squeaky clean and takes to styling very well after using this product. A great value in my opinion for a great natural product. I will be trying more of these.
Posted by Chloe on 20th Nov 2014
I've used veg (I'm vegan) shampoo bars from two other lines in the past few years. I strongly dislike liquid shampoo products so much so that I won't touch them. And many shampoo bars are too stripping. This product is AMAZING!!! I love that I can use one product for my hair and body. This conditions my elbow length virgin (henna) hair perfectly. No other conditioner needed in the shower for me. Perfection. I follow with Cocoveda hair oil out of the shower. I do a short scalp massage with the oil daily.
Posted by Dee on 18th Nov 2014
The cocoveda shampoo bar smells wonderful, cleanses well, and moisturizes. My hair and scalp loved experiencing this shampoo bar.
Posted by Devona on 4th Oct 2014
I have never been a fan of shampoo bars but this product changed my mind. I have 4b/c hair, very thick and course. I wash my hair in sections. I cut the bar up into 3 pieces, to make it easier to use and get the most out of it. I get about 3-4 washes out of each piece. It lathers up nicely and leaves my hair clean and soft. It aids in my finger detangling. I did not feel any residue in my hair. I usually do two washes when I wash my hair with other products, but with this one one wash was sufficient. I love it and recommend it to anyone. Great buy.
Posted by Nia R. on 26th Aug 2014
The bar lathers up nicely and makes my hair feel soft and clean when wet, once rinsed its a bit heavy on the residaul waxy and tackiness feeling on my hair ends. I did not use a conditioner but did a ACV rinse,maybe next time I will get better results when running conditioner through my ends. Over all cleanses well,smells good (Ginger)and lathers great.
Posted by Nia R. on 26th Aug 2014
The bar lathers up nicely and makes my hair feel soft and clean when wet, once rinsed its a bit heavy on the residaul waxy and tackiness feeling on my hair ends. I did not use a conditioner but did a ACV rinse,maybe next time I will get better results when running conditioner through my ends. Over all cleanses well,smells good (Ginger)and lathers great.
Posted by Kara on 27th May 2014
I have fine, dry 3c 4a hair that tangles easily. This left my hair clean but not stripped. I will be using this shampoo bar on a regular basis. It suds up nicely and left my hair feeling moist. I bought the sample and gone through 3 wash session, one was to remove the hena gloss. During the other sessions I always washed and repeated. I can get may be 3 more sessions out of this sample.
Posted by mila on 14th May 2014
love the lathering part , but when i wash it off i MUST use a conditioner , witch id like to skip every other time.. so not in my faves for now..:)
Posted by Alice on 4th May 2014
I was impressed with the Cocovida Shampoo Bar. Period. I had ordered shampoo bars from other vendors in the past and the unique thing about this bar is that for natural hair, this one has all of the pluses. It removed build-up, with low but sufficient lathering. My hair rinsed squeaky clean without feeling dry or brittle. This one is a keeper for me. There is no reason for me to ever use another shampoo.
Showing reviews 1-10 of 46 | Next


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Transaction Advisory Services
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Latest Xbox Live Stories
The Sports Fan Playground currently has 3 new holiday console bundles available for shipping.
SportsFanPlayground.com currently has the Xbox 360 Kinect Bundle on sale for $319.99, nearly 20% off of the retail price.
Gamer Gloves launches the Level II glove where it's not just about gaming; it's a lifestyle.
The Sports Fan Playground announces that the online store is now beginning to take preorders on the upcoming Xbox 360 Halo 4 Special Edition Console, which will be released in November.
After declining PC sales, and several reports showing fewer sales in the future, Microsoft saw the writing on the wall and changed its strategy. The company made investments in the cloud, changed its software licensing structure, and set up long-term software contracts with businesses to diversify its revenues.
May 21 may be the day when Microsoft officially unveils its next generation video game console. While the exact name of the successor to the Xbox 360 isn't known, it is speculated that it could be called the "Xbox 720.
Latest Xbox Live Reference Libraries
The Xbox 360 is the second generation video game console produced by Microsoft. It was released on November 22, 2005 in the US and Canada, on December 2, 2005 in Europe, and December 10, 2005 in Japan. In the first year of the system's release, it was sold in 36 countries; it has sold over 77 million units worldwide. Several versions of the Xbox 360 were released. The original Xbox 360 Premium 20 GB was released in November 2005 and discontinued July 13, 2008. The Xbox 360 Elite 120 GB...
- Large; stout; burly.


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Alex Bernier (Character)
from The Order (2003)
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FilmographyEdit Credits
- The Order (2003) Played by Heath Ledger
... aka "The Sin Eater" - Australia, Ireland (English title) (imdb display title), Singapore (English title), UK, USA (working title)
Additional Details
Fun Stuff
Alex Bernier: And now it is I. I have been blessed and cursed... for now I possess the keys to the kingdom of heaven. I will forgive those who deserve freedom. I will damn those who have damned themselves. I will learn to live after love has died. I am the sin eater. See more »
You may correct errors and omissions on this page directly. Clicking the 'Update' button will take you through a step-by-step process.


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The Nikon Coolpix P7000 is a compact, high-performance digital camera offering superb image quality and precise imaging control. An ideal traveling companion to your DSLR, the Coolpix P7000 will be found in gadget bags of advanced amateurs and pro-shooters alike. Powered by Nikon's leading-edge technology, the P7000 is designed for no-limits shooting. In low-light or tricky light, for fast-moving subjects, dramatic landscapes and detailed close-ups, here's a camera capable of keeping pace with your imagination to deliver your take on your world.
Superbly designed for swift, sure and comfortable handling, the P7000 features 10.1 megapixels engineered on a large 1/1.7-inch CCD Sensor. Coupled with the new Nikon EXPEED C2 imaging engine and a versatile 7.1x optical 28-200mm Wide Zoom-Nikkor ED glass lens, the Coolpix P7000 has been designed from the ground up to deliver outstanding image quality. Giving photographers both control and creative options, the P7000 offers RAW file capability. Plus, low-light performance is enhanced with an ISO sensitivity range up to 6400 at full resolution. A bright 3-inch, 921,000-dot Clear Color Display with electronic Virtual Horizon Indicator and an optical viewfinder provide bright, provide clear viewing and image sharing. The Coolpix P7000 also offers HD movie recording with zoom, autofocus and stereo sound recording, a variety of creative control functions. The Nikon Coolpix P7000 unleash your creativity!


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Greenman's Peppers 2013
It's that time again, chile friends....
Starting with a crunchy seed-starting mix - screened fir bark, screened perlite, and screened turface.
On the left, a basket of 5-1-1 (with turface instead of peat); in the middle basket and in the bucket,
some Gritty Mix (1-1-1). For the slow-growing superhots, I used the gritty mix.
Planted my seeds: Red, Yellow, and Chocolate Bhut Jolokia, Trinidad Scorpion Morouga Blend, Datil,
and Douglah. Covered the cells with some plastic wrap and waited....
A week later, the Yellow Bhut sprouted....the first one up, just like last year.
Two weeks later, more seeds have sprouted....all but the Douglah, which I tried a second time, as well.
I guess it just isn't meant to be this year.
Two weeks after starting the superhots (and the Datil), I sowed my fast-growers - Thai, Hungarian, Monkey Face.
I also sowed Bonda ma Jacques with this batch, before I realized that Bonda is a chinense. C'est la vie, no?
Anyhow, I sowed these seeds in 5-1-1 mix to give it a try. The seeds took about a week, which is actually a bit
longer than usual, particularly for the Thai chiles. They are up now, and ready to be thinned (the Thai's at least).
That's the news from northern California :-)
And so it begins. It looks like you are about a week behind my growing schedule. Most of my starts are just getting their first true leaves now. Good luck and I will be looking forward to your updates. How big of a grow list do you have this year?
Thanks, Jaime, I'd surely appreciate that!
I started the seeds earlier this year, and thought I'd better get the grow Thread goin', too. Bruce, I sowed the first batch January 28th, and they sprouted over the following two weeks. Now I hear that we may have a cold Spring...which means lots of time inside...aphids, low light, crowding....
I have a fairly brief grow list this year:
1. Red Bhut
2. Yellow Bhut
3. Chocolate Bhut
4. Trinidad Scorpion Morouga Blend
5. Datil
6. Thai
7. Black Pearl
8. Hungarian Wax
9. Monkey Face
- Manzano
11.*maybe Bonda ma Jacques
I'll do a couple Thai, a couple Hungarians, then singles of the rest. I don't think my overwintered Red and Yellow Bhuts are going to come back, but I'll have two of those if they do. I expect the Manzano to really do well this year, since it overwintered incredibly. I have high hopes for my Black Pearl, too!
Josh.....You always give us something to aspire to. I think you must have been born with a green thumb. I love/hate reading your threads, because you have beautiful plants. I always think I'm doing pretty good until I see what your plants look like!
Mark and Tim, I'm glad you guys are following along :-)
Mark, the Monkey Face was sent to me by a young lady from Pennsylvania...they look pretty cool, and it'll be a fun one to try. You bet I'll give a review of the flavor once the pods are ripe.
Tim, thanks for the kind words. I think my plants are a bit puny, but hey they're still young, haha. Some of you guys have lush, dark green fat seedlings that make me equally jealous! My little grow-lights are getting an inferiority complex :-)
My last name is Green...and I often joke that I was born with two Green thumbs...
Only on the Hot Pepper list would a list like Green Man's be called "little". Compared to some on this list, I guess it is little but certainly interesting. I too noticed the lack of "traditional" varieties but some people are the "been there, done that" kind of pepper growers and are always searching for the perfect variety which they know they will never find. They might find a couple close ones but are ever in search of something a little better. Josh has been growing for a while now and I am sure at some point has grown each of those "traditionals" you list above. But I do know Josh has a couple less traditionals that he comes back to year in and year out.
Thanks, Kevin! Yeah, just a select few varieties - with a couple new peppers each year. My traditionals would be the Hungarian Wax (in my opinion, better than Jalapeno, Serrano, Anaheim, et cetera), as well as the Thai chile (which, pound for pound, I use more than any other pepper). I really enjoy Poblano, but they just don't do well for me here in my somewhat shaded foothill garden.
I don't like Bells, Jalapenos, or most of the common peppers. The flavor just isn't there.
Bruce, you're right...I'm always looking for that "perfect" pepper, and when I find it I will add it to the list. The Yellow Bhut Jolokia made the list last year, and I envision it returning for many years to come.
I am growing three varieties of Thai chilis this year. Thai Hot, Thai Dragon and Thai Sun. I know very little about these three peppers but I do know my wife likes Thai foods and the spices they use so I decided to try them this year. I will be getting with you later this Summer/Fall for some ideas on how to use them. I was hoping to be able to dry and grind some of them....do they lend very well to this use?
Bruce, the Thai Hot that I have (from tomatogrowers) is made for drying! Sure, you could make them into sauce or pickle them, etc.. But they are perfect for drying. I use them in stir fry, spicy marinara, potatoes, eggs, really anywhere you want a bit of heat, but, not too much.
I plan on harvesting several seeds from each. Each of the three varieties were acquired from members on this list. I will be returning the favor.
I've never ground up a Thai chile before, so I'll defer to Tsheets. I certainly think it would work with a hot variety of Thai...but be aware that these peppers are often quite seedy! Fresh, I tolerate a bit of seed....but dry, I make the effort to separate the seeds from the dried pepper. It'll be fun finding different applications this season :-)
My favorite and most simple use: Hmong "Pepper"
1. Crush red and green Thai chiles in a mortar
2. Add green onion, cilantro/culantro, lime juice, fish sauce, salt/MSG
3. Muddle the ingredients together in the mortar
Then, just dab your choice of meat into the mixture - it's not a sauce or a paste, just a dabbing condiment. When added to rice, you get a flavor explosion.
*It's official - the Bonda ma Jacques has sprouted (10 days). Thanks to Saint Ottawapepper for the seed!
Josh, that looks exactly like a recipe that my wife would love. She uses fish sauce all the time....many times in place of soy sauce. I had to clip that post.
OH, BTW: I sewed the Black Pearl Seeds on the 26th, so I am expecting to see something in within about a week... I will let you know.
Long overdue update....with the superhots growing so slowly this year, I haven't had much to share -
but I finally potted them up today, and I'm hoping that the fresh mix with Osmocote included will entice
them to grow. Meanwhile, the rest of the garden is growing like crazy. My overwintered Manzano is
also doing very well, and has begun flowering in the past week.
Looking good. My peppers are behind as well.We had a couple weeks of rain and cool temperatures. It really stunted the peppers. They seemed to be recovering. We've had about a week of highs around 80. That seems to be helping. If I know you, you'll have those guys producing in no time! Good Luck.
Lookin good, how does your Manzano set in late spring and summer? I have a 3 year old that stops setting or even flowering at the first sign of heat. It has long since stopped already this year even in the shade.
Last year I got 3 pods off of a 4 foot vine and only in late fall.
Tim, thanks! Once we hit September, the plants ought to be producing...or close to it! Although we've had weeks in the 80F's, even a few days in the 90F's, it's the soil temp holding back the plants in the ground. When I potted the peppers today, the mix in the containers was very cool just three or four inches down...so this tells me that we're still quite early in the season and that I'm trying to rush things.
Tsheets, thanks! Indeed, those are the slow (under-fertilized, aphid stressed) superhots, plus a Datil. The containers are #5 nursery containers, which I call 5-gallon although they are slightly less. I'm hoping this does the trick. I want to see some huge growth on these plants like a did in 2011.
Hey, Phil!
I started this Manzano from seed last April, and it didn't set pods until late! Only two pods total, which were knocked from the plant when some animal invaded my cold-frame on December 14th....so I never got to even try those two pods. The Manzano started flowering this week and has already dropped several blooms. If it refuses to set pods, I'll probably move it into some shade and see how it does there.
The Manzano would be even bigger had it not been browsed by deer....
Josh nice update plants are looking great, I have one super hot that is slightly smaller than yours it's a later start around the time of my BP. Aphids are a pain and now I am dealing with tiny spider like insects not as tiny as a spider mite but what ever it is leaves aphids alone so it gets destroyed also.
Nice overwinter maybe I will research post on that to give it another go as it seems you and a few others have success and I want a jump on the season for 2014.
Can't wait to see how they do once the sun warms up everything and they take off.
Well at least I know its not user error stopping my manzano! The few pods I got were exquisite. That was in a 10 gallon thick clay pot with straw mulch and still nothing until late fall. It grows fine and doesn't wolf but I think their original mountain climate keeps them from producing around here. I'm surprised I found it at a nursery.
Hey, Mark, a few overwintering plants can be a lot of fun...and a pain in the ass if they attract pests ;-) Just got to keep after them.
Thanks for all the seeds again, Jaime. I ran out of time to start the Douglahs, but I have faith that they'll germinate.
Mike, thanks for the kind words! Much appreciate!
Phil, it isn't just you...lots of folks have a tough time with the Manzano, I hear. This season should be better, though; if not, I might have to discontinue the Manzano.
Josh you make me hungry :)
"My favorite and most simple use: Hmong "Pepper"
1. Crush red and green Thai chiles in a mortar
2. Add green onion, cilantro/culantro, lime juice, fish sauce, salt/MSG
3. Muddle the ingredients together in the mortar"
Hmong "Pepper" ! I think "Hmong" is one of the ethnic groups of "Lao" anyway I like this recipe I usually add fresh coriander, Ajina Moto and some other thai herbs. It is a real appetizer for me.
Hey, fellas!
Caelian, you are correct - my brother married a Hmong girl from Laos. She and her many sisters have taught me a lot about savory and simple recipes. Many people are afraid of MSG (Ajinomoto), but I'm not one of them. I use much less MSG than salt, so a little goes a longer way. Also, that fifth flavor, Umami, is incredible!
Phil, add some garlic...lots of folks do. When you make the "Pepper," you will see that it isn't very saucy. Basically, you just dab your meat and rice on top of the little pile of "Pepper," and the flavor imparts itself.
The last two nights, the temperature here has dropped to 39F and 35F degrees respectively. I didn't have the plants covered, but I think they'll be okay...a little delay in the growth cycle, though.
Hi Everybody,
I'm a complete noob to the gardening scene but I have recently got into bonsai and as such I have gotten into gardening hot peppers as well since I am trinidadian and we love spice. Anyways I have a few Bhut Jolokia's in 12" diameter buckets in Al's 5-1-1 gritty mix. Anyways my plants have looked weak compared to my mom's and she planted in regular triple mix. I realized I needed to mix in the soil some slow release fertilizer. So my question is Osmocote the best slow release fertilizer? I have Mircle-gro slow-release 9-4-12 with calcium do you think that is ok with a regular watersoluable fertilizing schedule or should I not use the water soluable in conjunction with the slow release? Any Help would be appreciated.
Hehe, only a few hours of sun a day...that's gardening beneath the California Blue Oaks. Even on a day like this - 101F - the roots in the containers are cool. I need to fertilize....but it's too hot for that.
At least my Black Pearl isn't a total loss ;-)
All depends Mark. There truly is a huge difference between North and South. Socal didn't ever get humid really until the last 25 years. Now we get a bunch of monsoonal crap from mid-July - September. NorCal is a plethora of climates. We both don't get a whole lot of storms for much of the warm part of the year.
But unlike the rest of the U.S , when CA (and the desert Southwest)gets 90's and 100's, it can occur WITHOUT humidity.
Pretty plant Josh.
Hey, guys! Well, we topped out at 105F today...and we're sitting at 100F as of 6:36pm. It sure felt muggy and humid all day...but the humidity is only 16 percent! In general, though, we do have a dry heat.
Mark, my Black Pearl and my Manzano (both overwintered) are really doing great. The Manzano is quite tall, and it was pruned by both myself and some awful deer. I'll have pics soon.
Stay cool and hydrated, Kevin! I'm about to crack some beers with my little sister....I'm actually posting from her house.
The peppers are starting to come 'round, finally.
The overwintered plants have done exceptionally well - the Black Pearl is lush and green-purple,
and was the first of all the plants to begin setting pods.
After some intense heat, we enjoyed a cool trend for about three days. During that time, my Manzano
managed to set a couple pods. I'm probably jinxing it by posting this pic, but it looks as though I'll be able
to taste a pod this season!
The superhots are still far behind, but they're bushing out and making buds now. I suspect that
something was off with the Magnesium in the Lime that I used, so I supplemented with an Epsom Salt
treatment. 1/4 teaspoon in a gallon of water, and within three days my plants turned green. This also
affirmed that I wasn't overwatering. I've done two Epsom Salt treatments, two weeks apart, and I also
increased the Foliage Pro to 1.5 teaspoons per gallon. So if any of you who are using a 5-1-1 mix and
Foliage Pro are seeing stunted or pale plants....increase the Foliage Pro, and possibly try the Epsom Salts.
Lastly, this is my Bonda ma Jacques, seeds courtesy of Bill (haven't seen him around, hope he's alright).
I started it much later with the fast-growing Thai and Hungarian peppers, not paying attention to the fact
that it's a Chinense. Anyhow, I kept it in this half-gallon container and it has overtaken the other Chinenses.
It really likes that small, warm soil volume...although now it will wilt if the sun strikes the container at midday.
Time to bump it up, but I'm only bumping it up to a 2-gallon.
Hey Josh, the heat and cool down are doing your plants good! The manzano, I had to look it up, from the size and shape looks like it would be a sweet pepper is that correct or does it hold heat? If it has heat what would you do with it, stuff it? It seems like its hard for it to set pods? Your BP is growing nicely.
Yep, healthy looking plants for sure. I am determined to get a black pearl to germinate this coming winter. I really want a couple of them for ornamentals next year.
Glad to see the weather is agreeing with your plants. Mine seem to "tolerating" my weather so far.
I am anxious to see some mature pods on some of those pepper plants of yours in a few weeks or so.
Mark and Bruce, yes the weather has really helped :-)
After a stretch of intense heat, the amount of growth that follows is incredible. This Spring, my plants were in pathetic shape...I'm glad they snapped out of it. I really believe I was underfeeding them, and now I'll have to settle for lost growth potential. Bruce, I should have some nice pearls, round Manzanos, and possibly a Monkey Face pod to show in a few weeks.
Mark, the Manzano is a medium-hot pepper with thick walls. I have heard from many growers that it is a gourmet pepper. Typically used fresh, in salsas, pickled, et cetera. Scoville listed around 12,000 - 30,000.
I knew it wouldn't be long before your plants caught up. It seems every year we start slow, then all of a sudden, the weather warms up and everything goes into overdrive. It's obvious your doing something right because your plants are beautiful. I'm growing a yellow manzano for the first time this year. I was really nervous because several people said it was hard to get pods off these plants, but I noticed my first pod yesterday. Hopefully we both get enough pods to pass some seeds around. Good Luck!
Thanks, Tim!
I think there are two well-set pods on the Manzano, so I'm already tied with last year's set ;-) This year, though, I have months and months for the pods to ripen...which means, barring some disaster, there shall be mature seeds to harvest! The weather has spiked up over 90F again....but Sunday through Tuesday we're supposed to have a heavy "30-year" Summer storm. I have my waterjugs ready to cover the plants.
The hot weather continues...perfect for the Hungarian Hot Wax. In a couple weeks,
I ought to have a few green superhot pods to show. Some of the Black pearls are ripening now, as well. In the meantime, three of the Hungarians:
This post was edited by greenman28 on Thu, Jul 25, 13 at 15:30
Glad to see your Manzano set. I think it is a little cooler where you are. My 3 year old has quit producing entirely at the same time every year, but manages to set a few in the fall. I have it in almost full shade and it doesn't even produce buds to drop, it just grows!
I guess it is good that the 6" tomato hornworm I found ate half of the Manzano instead of something that was producing. Have you had many hornworms, Josh? I have never encountered them in Davis until I moved to this house.
Great update the peppers are coming along nicely! Could we get a shot of the BP and Manzano up close when you have time.
Be careful of the closeup of the HHW a dude in a pepper suite may sneak in your garden at night and get them, we will know it was Bruce :)
Manzano seems to be a fickle grower. I would like to try for next season. Josh could we do a SASBE or trade?
My Manzano grows faster than most, but due to the origin of the pepper it cannot handle heat. If I remember right it is from high altitudes originally and is not meant for anything near a Mediterranean climate. Shame because the few pods I have gotten were exquisite, they are really large with very thick walls. Rare to have a medium sized, fleshy superhot when most are thin walled and small, they are very fruity and sweet too.
Best pepper I have found to date for ceviche!
Josh, can you post a pic of one of your Datil pods? I suspect one of my plants is not true, and i have not grown them before.
Great to see your post, Josh, and learn about the peppers you're growing. I was only familiar with Black Pearl, Hungarian Wax, and Thai and am growing Bhut Jolokia for the first time this year. Didn't know there were Red, Yellow and Chocolate Bhuts. I'm growing mine in 3-gallon pots in 5-1-1 mix with a little lime. Sad to say, I haven't fertilized them (other than the Osmocote I added to the mix) since planting the transplants early last month. I know I need to go to FAQ to research fertilizer options but any recommendations y'all might care to toss out are welcome. Have epsom salts, fish emulsion, and Miracle Gro for tomatoes on hand.
Phil, Mark, and Glenn, thanks, guys!
Phil, I've only killed a couple hornworms this season....
whereas my brother, down in Sacramento, picked a basket full of them off his tomatoes last weekend. Disgusting creatures, but the birds like 'em ;-) If you have a blacklight, you can hunt them at night...they light up as plain as day, well a sort of psychedelic glow.
Mark, as Phil mentioned, the Manzano is a really good grower...but it just doesn't set pods in the heat. Mine, too, has stopped blooming. Temps have been in the 90F's and 100F's for the past two months, with only a few days of respite. During one of those 80F cold-snaps, my Manzano did manage to set a third pod (which is now marble-sized). The older pods are golfball-sized now.
Tomorrow, I'll be sure to get close-ups of the Manzano and the Black Pearl. The Black Pearl is easy...but the Manzano is tall and hard to photograph. I'll do my best for a clear shot.
Glenn, your peppers will appreciate a shot of Miracle Grow. Hold off on the Epsom Salts for now.
Just fertilized the peppers and the citrus in containers...in about an hour, I'll get the fish emulsion out and dose all the in-ground plants. On a nice hot day, the scent of fish won't last more than 45 minutes...
First up, the Manzano. There's a pod toward the top branch, so I'll add a stake for support.
The Manzano has one wild branch going, is that a trait or just an anomaly? The peppers looks kind of like tomato's. your BP is looking great. I decided to give away my BP's in favor of my mystery plant, sort of looks like a BP cross. Great pic update, your season is looking good.
Hey, Mark! Sorry I missed your question!
Yes, this is the typical habit of the Manzano...fast growth, long branches. I finally harvested my first Manzanos, and they were delicious. The flavor was truly unique, like no pepper I've tried - smelled like a Bell pepper, but was sweet without the bitterness or acridity. The flesh was tender, the skin was tender, and there was a savory note in the aftertaste. No wonder it's such a prized pepper.
...and the Yellow Bhut X Thai Hybrid is ripening a few pods per day. I took two of these down to my pepper buddy Jason's the other day. We cracked into one of the pods, ate it, and were blown away! It was the most aggressive mouth burn I've experienced all season...the burn just wouldn't relent! I was pacing for a solid 2 - 3 minutes, and hurting for a good while after that. What this demonstrated to me is that the heat is highly variable from pod to pod....sometimes a mild pod, sometimes a monster pod!
Beautiful plants and pods Josh. How did you get those Manzanos to ripen? I have tons of pods, but nothing showing color. Here's a pic.
Also, please keep us updated on those chocolate bhuts. We may have to do a seed trade. That Thai x Bhut has peaked my interest as well.
Tim, I'm amazed by the bushiness and the pod production on your Manzano! Well done, sir. As for ripening....just a matter of time. My pods were on the plant for well over two months, and they just now ripened. The flavor is incredible, though.
Still waiting on the cooler weather, my 3 year old Manzano is just begging for it. Congrats on the two pods and glad that you enjoyed them as much as I do.
I found a great Mexican supermarket that stocks fresh Manzanos so I will probably remove it form next years list.
Some updates! This video is from August 27:
Greenman's Garden - August 27, 2013
Hungarian Wax time....finally harvested a few.
I could have pulled them sooner, for sure, but I love to see the multi-color presentation. This year, most of the pods stayed upright, well into the ripening stage. After harvesting, I immediately ate the best pod....it was sweet and hot...well, as "hot" as this mild pepper can be ;-) I also made a quick video before pulling the pods.
Greenman's Garden - Hungarian Wax edition...
I ate three more for dinner, just dipping them in Ranch dressing....
Sorry about the initial pics in this Thread...photobucket has really crapped out, and I'm not using it for mass-uploading anymore. So I'll have to upload individually.
Finally harvested a few nice pods. First up, Moruga - seeds from Bill. Thanks again! By the way, Bill, the Grim Reaper in the salsa turned out phenomenal!
Thanks, Kevin and Tim!
Kevin, it's good to have a couple pods in hand, indeed. My Chocolate Ghost isn't ripe yet, but I sure like the look of the pods. They seem very thin-skinned, though, and have some blemishes like the Bih Jolokia that I grew a few years back. Really looking forward to them!
Tim, I ate both ripe Manzanos fresh, no preparation. I wish I had more to experiment with. The flavor was sweet and even a little salty/savory, so I'd stuff them with some meat and cheese, maybe even a sliver of garlic or marinated olive. I'd drizzle olive oil over them on a platter, and probably serve halved.
Judo, I'm not up for that much work ;-)
Kevin, the trick is starting with the right seed...in this case, it came from good ol' Bill up north. His seeds have never disappointed. I have two Red Bhuts, and most of the pods are smaller than this one. This was the first pod to set...and although it has the shape I like best, I'm worried that it might have cross-pollinated. I'll probably harvest seeds from the pods that set after I isolated the Red Bhuts from the other plants. Keep in touch.
Yesterday, I finally made my Pineapple Ghost Jam....a small batch, but with 6 Yellow Bhuts....dear lord this is some hot Jam! Greenman's Ghost Jam....Yellow Fever (I'd better copyright that!).
Into the jars the sweet mash goes! And after jarring, into a water-bath with an inch of water above the lids. Ten minutes boiling in the bath.....
Greenman's Pineapple Jam...Yellow Fever! :-D
This post was edited by greenman28 on Tue, Sep 17, 13 at 2:25
Josh, you're too kind.
Nice looking pods. My Yellow Bhut plant (thank you for the seeds) is dragging its heals ripening. Funny, my Yellow Scorpion is also taking its time.
Your Greenman's Ghost Jam looks great! We'll have to add it to our product line... Grim Reaper powder and Yellow Fever jam ;-)
Nice work all around.
Thanks, gents!
Judo, I'll get them seeds to ya for sure...sorry, the new job has entailed much more work than I'd expected....mostly paperwork and meetings for students with specialized education plans. I haven't even dried one of the crossed pods yet...but I will ;-)
As for the jam - here's the breakdown.
20 ounces of crushed pineapple + enough water to bring the total volume to 3.25 cups. 3 cups of sugar. 1 box of dry pectin. A small pat of butter to keep the foaming down. And 6 Yellow Ghosts :-) In a small batch like this, I could have toned it down to 3 peppers and still had plenty of heat...but I wanted something very hot after last year's fairly mild Strawberry Ghost Jam.
Bill, I sure hope those Yellow's will hurry up and ripen. I'd love to hear your review. By the way, did I ever mention how those pints of salsa turned out? Well they were excellent! The Grim Reaper powder (1 tsp.) provided a strong smack of heat, but not overpowering. It did give the salsa a slight bitterness, but that was easily solved with a dash of salt. Everyone loved it...those who tried it, at least. Some folks were afraid of the Grim Reaper name, and wouldn't even try it. Their loss! I have one pint left, and it's all mine.
Oh, and Bill, I finally tried the Trinidad Moruga....holy hell, definitely the hottest pepper I've ever tasted. I have no doubts about this one. My tongue numbed out at 5 minutes, but the burn went on! I had to blow my nose several times, and it brought tears to my eyes. I admit, I even had a mug of coconut milk to settle the heat. The aroma of the freshly sliced pod was the strongest I've smelled in a Chinense, and the flavor was classic red Scorpion - not sweet, but not bitter either. I only wish that I'd taken a better pic....
Slowly the season winds down....and slowly the peppers come trickling in....
I've been waiting all season to hold these pods together - Red, Brown, and Yellow Bhut Jolokia. This season's Ghost trifecta :-)
Yellow Monkey Face pods - I don't see the monkey, but boy are these pods crunchy and sweet! Good heat in the middle, about three or four times hotter than a jalapeño, but superior in flavor. Unproductive plant, though, and I won't be growing it again.
A mixed plate - all the familiar faces. This has been the Year of the Yellows. They really do brighten the mood. Datil, Bonda ma Jacques, Yellow Bhuts, Monkey Face, some Red and Chocolate Bhuts, too.
The Red Bhut Jolokia plants are finally ripening en masse. I semi-isolated my two Red Bhuts so that I could harvest seed. I'll only harvest from the longest most Bhut-like pods. A few pics of pod variation.
Keepers! Look right for seed harvesting.
And not quite the pod shape I'm goin' for...
Lastly, a few pepper poppers I made. Only had four strips of bacon left...so I mixed some cream cheese, parmesan, dried garlic, and a dash of seasoning salt, then stuffed two jalapeños, a Datil, and a Bonda ma Jacques. The Bonda I ate first as I knew it would be quite hot and off-putting with that intense Habanero flavor. Then I dove into the Datil, which was superb as I knew it would be. The jalapeños were as expected...no surprises...mild, easy to eat, but with that green flavor.
I'll start dehydrating pods soon. My kitchen table is loaded down at the moment.
Jaime, thanks so much! Between you and Bill and a few other generous souls, I've got years worth of seed to grow. I'm really looking forward to the fresh Douglah seeds you sent...hopefully 2014 will be the year I finally get some to germinate.
Thanks, Camellia! Peppers and succulents, two of my loves :-)
Cracked into the "Yellow Fever" Pineapple Ghost Jam last night with my sister and her boyfriend. Toasted some bread to go with the brie and the jam, then indulged. My hottest jam yet - very sweet at first, with that classic slow creeping heat for which the Bhut Jolokia is known. The ribbons of Yellow Ghost were a real joy to encounter :-)
Geez, have heard of pepper jelly and jam before but my immediate reaction was always, "YUCK". But that picture makes it looks "YUMMY". I am going to have to give that a try next year. I will try anything once. Probably not with Ghost peppers however.


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Olá, o meu nome é Rafael e trabalho no sector do turísmo. Sou comandante do lugre (schooner) Príncipe Perfeito e terei muito gosto em receber-vos.
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Very cool place to stay but not much in the way of customer service, which i enjoyed. Rafael introduced me to the ship, generously gave me a bowl of kiwis from the refrigerator, and left me about my business.
I understand you well Sebastian.
I had to take care about my little 3 years old girl. As I told, next time you need to asked me in advance regarding breakfast so I organize the things to stay on board.
I know you are from West Point and as I was in the navy I would appreciate to speak with you
All the best
Le voilier permet de profiter d un endroit calme et sympas, de profiter des belles couleurs du coucher de soleil.
Merci a Rafael et son collègue de m avoir acceuilli.
Rafael is a very friendly and nice host. Bevor I started my trip to Lisbon and his realy nice looking boot, we got good contacts. If you got any problems or questions, Rafael is going to help you in every situation. It was a blast to sleep on his Boot. 5 from 5 Stars ;)
Best regards
My stay at the Principe Perfeito was exactly what I needed it to be. Just the right level of comfort (eventhough at -3º on a ship, it becomes a little harsh for an urban visit..). The shower is a maratime miracle, great temperature and pressure - woke me up crisp every time. The harbour is a quiet place, great for a morning strawl to LX Factory. It could have been nice to get to know the owner a little more, but I was away working all the time, so this discretion was actually quite practical - low profile & high satisfaction. Many thanks Rafael.
Rafael and his crew are very helpful and friendly. Cabin was small but very cosy, clean and quiet, with all you need.
It could happen that the ship is booked by group for a harbour tour.
So you can also enjoy a free harbour cruise then...
Getting on and off the boat could be a little tricky, depending on the tide, but staff is all times very helpful.
Bus and Tram station is just round the corner.
it's a very unique and beautiful place to stay in Lisbon.
Rafael is a very hospitable guy with cosy rooms in a reconstructed 3 mast schooner. The ship is harboured in the entrance of Alcantara marina and dock, which is adjacent to one of the richer neighbourhoods of the Lapa hill of Lisbon. The Cais o Sodré train station with its nearby nightlife is a 5-minute tram/bus ride or 20-minute walk away.
The rooms are quiet at night. During the day, there is occasional activity on the ship as work is done or groups are taken on harbor tours. All the staff are friendly and welcoming - and as a ship guest you can of course remain on board to enjoy the tours.
The reservation was canceled 9 days before arrival. This is an automated posting.
We stayed on the ship for a Stag weekend from the Friday to the Sunday morning.
We booked the entire ship for the whole weekend, so we were a bit let down when we we told we couldn't check in until 6pm on the Friday and had to be out by 9.30am-6pm on the Saturday.
It didn't matter to much to us as we had things planned. (If not it could of caused an issue.)
Overall the ship is a great place to stay, very interesting. Accommodation is good and there is even a bar on the ship!
A short taxi journey to the city centre and a few bars and nightclubs near by too.
Overall we had a good time.
Staying in the Principe Perfeito was a great adventure! I have never stayed on a boat before and it was the perfect time to try, as the boat is situated in the central neighbourhood of Santos, very convenient for where we needed to be in Lisbon.
The cabin was comfortable and clean, and as the boat is docked in the sheltered marina, the waves created only a barely perceptible lull. Occasionally needing to jump onto the boat when the tide wasn't right for the either of the two entrances, the clanging of pumps and anchors during the night and the fact that it was docked near one of the main routes to a nightclub area only added to the adventure.15min walk to Cais do Sodre makes it a very convenient location.
Our stay was great! Rafael was very accommodating and the history of the Schooner Principe Perfeito is fascinating. Thank you!
Good experience throughout
Nice friendly couple, they left the house clean and tidy. Would recommend them to any host!
Raphael and Vesna are awesome people! My wife and I stayed with them for a week or so in 2007. Their boat Principe Perfeito is huge, and perfect for events. I've really enjoyed staying on boats, and this one is no exception. It's closer to an apartment (albeit with low ceilimgs/overheads) than a boat could be. I've always found Raphael to be available and straight forward communicator. Thanks to Raph and his wife's hospitality, I was able to woo my girlfriend into thinking I was an international man of mystery and get her to marry me.
But seriously, good people. You can't go wrong here!
I'd highly recommend staying with Rafael. He's very interesting man and knows a lot about Portugal and its heritage. Staying on his boat - it's a wonderful experience.


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Siebert Fall Mid-Week Clinics Announced
The University of Minnesota Baseball program has announced the addition of the Dick Siebert Fall Mid-Week Clinic to be held each Tuesday and Thursday night starting on Tuesday, Sept. 16 and running to Thursday, Oct. 9.
Each session is open to any and all players but is limited on a first come, first served basis to ensure a good participant-to-coach ratio and to protect the quality of the experience. Age groups of clinic participants can range from freshmen to seniors in high school. Each group session will be limited to the first 30 participants to sign up.
The University of Minnesota baseball coaching staff will be on hand to work with participants on all areas of the Division I game including, but not limited to individualized pitching and hitting instruction as well as defensive mechanics and fundamentals for each position player. Each clinic will offer a new and exciting lesson plan as participants will have the experience to feel what it's like to be a Golden Gopher baseball student-athlete working on the same drills, techniques and fundamentals that have produced the all-time winningest program in Big Ten history. Participants will have access to video analysis, pitch recognition software, on-field BP, individualized and personal one-on-one instruction from one of the country's most prestigious Division I baseball staffs.
The goal of each clinic is to engage prospective student-athletes to the feel and experience what it's like to practice at the Division I level and with the Golden Gopher baseball program. Each session will be held under the lights at Siebert Field running from 6-8 p.m. on Tuesdays and Thursdays.
Each individual session is $75 and $300 per block. Clinic participants will receive first-hand video analysis, hitting instruction guide, strike zone charts and a personal breakdown as well as a weight/strength guide throughout the duration of the program.
Interested participants should sign up as soon as possible at http://www.gopherbaseballcamps.com/fall-camps.html. If you have additional questions please e-mail us at email@example.com
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3/29/2015Gophers Lose Series Finale 19-7
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3/27/2015Senior Spotlight: Tony Skjefte
3/27/2015Senior Spotlight: Chris Schaaf
3/25/2015Augsburg Game Called Off
3/25/2015Extra Innings: Spring Break 2015
3/22/2015Gophers Fall to Terps 8-3 in Finale
03/30/2015Gophers-Johnnies Set for 4 p.m. Tuesday
03/26/2015Gophers Host Wildcats in Home Opener
03/21/2015Gophers Drop Doubleheader at Maryland
03/18/2015Gophers Split Series at Richmond
03/17/2015Gophers Win Slugfest at Richmond, 13-12
03/16/2015Big Seventh Inning Downs Gophers


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Jonathon Young No. 8, for one of my dearest friends. A/3, colored pencils, acrylic on paperDec 21st
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Espresso MachinesCoffee Makers Coffee Accessories Coffee Grinders Coffee Mugs & Tea Cups
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Good machine, not perfectDominic - 12/8/2014 For a $150-200 machine, this does the job fairly well. What I've learned in my meager experience with espresso/cappucino machines is that they take a ... View Product
A Really Good Espresso MakerLula - 12/14/2013 We love it. I did some research and checked some reviews and then we made a leap. We love the HB Espresso Maker. It has great amenities and makes a ... View Product
La CremaElaine - 8/7/2013 Wonderful cup of coffee, lots of crema produced to my delight.... View Product
GREAT ESPRESSO & GREAT FROTH"NAY" - 11/24/2011 I am a field Service tech of "superautomatic" espresso machines and a critic of espresso. This machine is very good for home use and small gatherings. ... View Product
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