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Oct. 28, 1969 R. e. P. WALON SWEET SYRUPS Filed 001;. 4- 1967 DEXTROSE BEARING soumow IZATION DEANIONIZATION V ISOMER REFINING SYRU P ONTAINING AQUEOUS NaCL ANIONS) Na. C2 NaOH fnvenlor- Ji'cwul W010?! 2M3. mm
DEANIONIZED SYRUP United States Patent 3,475,216 SWEET SYRUPS Raoul G. P. Walon, Brussels, Belgium, assignor to Corn Products Company, a corporation of Delaware Continuation-impart of application Ser. No. 531,345, Mar. 3, 1966. This application Oct. 4, 1967, Ser.
Int. Cl. C13d 3/14 U.S. Cl. 127-46 8 Claims ABSTRACT OF THE DISCLOSURE Sweet syrup production by the isomerization of dextrose. Deanionization of a starch conversion syrup by electrodialysis or ion exchange, prior to isomerization, permits the production of sweet syrups having improved properties.
This application is a continuation-in-part of Ser. No. 531,345, filed Mar. 3, 1966.
In general, the present invention relates to improvements in the treatment of sugar solutions so as to produce sweet syrups. In particular, it concerns innovations applicable to a process where dextrose in a dextrose bearing solution, particularly corn syrup, is interconverted to a sweeter sugar, particularly levulose. More particularly, the present invention involves the use of electrodialysis or ion exchange to deanionize a starch conversion syrup prior to interconversion to a sweet syrup.
Starch conversion syrups are conventionally produced by the hydrolysis of starch with mineral acids and/or enzyme(s). These starch conversion syrups, for example com syrup consist primarily of dextrose (a monosaccharide also known as glucose), maltose (a disaccharide), a small amount of high sugars and dextrins. The amounts of these primary constituents, of course, vary from one syrup to another depending upon a number of different factors. In general, starch conversion syrups are suitable for many purposes but are not fully satisfactory for those uses wherein a high degree of sweetness is required. As mentioned above, dextrose is a primary constituent of starch conversion syrups. Certain isomers of dextrose, particularly that isomer known as levulose (also known as fruc tose), are sweeter than dextrose. It is well known that dextrose may be interconverted, i.e. isomerized, into levulose. In the prior art attempts have been made to utilize this interconversion to produce syrups sweeter than conventional starch conversion syrups. Various processes for achieving this interconversion have been described in the literature.
The earliest prior art processes for effecting the interconversion presented several practical difiiculties. In general, these earlier processes employed alkali in the interconversion reaction which produced a substantial amount of undesirable by-products, for example, organic acids, which not only reduced the sweetness of the syrup but in many instances imparted objectionable flavors. In addition, undesirable color formation was a common and difiicult problem.
In the more recently described prior art processes attempts were made to deal with the problems of undesirable by-product and/ or color formation in the interconversion process. For example, U.S. Patent 2,746,889 describes an interconversion process wherein the reaction is elfected in the presence of a highly basic ion exchange resin and an inert gas. U.S. Patent 3,285,776 describes an interconversion process, employing alkali in the reaction, wherein the pH is continuously maintained within prescribed limits during the interconversion.
Despite the apparent recognition that an acceptable process for producing sweet syrups by interconversion would necessarily provide for the elimination or careful Patented Oct. 28, 1969 "Ice control of undesirable by-product and color formation, it appears that no practical solution has heretofore been developed. For example, the process described in U.S. Patent 2,746,889 requires the expensive regeneration of the highly basic anion exchange resin and presents the problem of providing and maintaining an inert atmosphere. Moreover, it is characterized by an undesirable loss of dextrose by conversion to acid.
It is therefore a primary object of the present invention to provide a practical process for interconverting dextrose into levulose.
It is another object to prepare a sweet syrup without formation of objectionable color bodies and without the development of objectionable flavor.
A further object is to provide a process which does not require an inert atmosphere or alkali in the interconversion reaction.
Astill further object is to provide improved sweet syrups.
Other objects of the invention will be obvious to those skilled in the art from the disclosure, including the accompanying drawings, that follows.
In the drawings, FIGURE 1 is a block diagram of the process of the present invention. FIGURE 2 is a partial cross-sectional view of an electrodialysis unit which can be employed in the present invention.
The present invention is based upon the discovery that deanionization of the dextrose-bearing starting material prior to interconversion is highly desirable. This deanionization removes the mineral anions, e.g. (21-, S0 normally present in the dextrose-bearing starting material and replaces them with OH ions. The deanionization also adjusts the pH of the material to the range required for effective interconversion, as further described hereinafter. The deanionization is achieved by the use of a strongly basic anion exchanger or, preferably, by the use of an electrodialysis unit.
Broadly speaking, dextrose-bearing materials may be interconverted to levulose bearing sweet syrups according to the present invention by a process which involves three steps. This process is shown in the block diagram of FIGURE 1.
In the first step, the starting material is deanionized yielding an effluent with a pH in the desired range. In the second step this eflluent is heated to effect isomerization and in the third step the interconversion reaction products are refined.
The starting material may be any dextrose-bearing solution. The particular material employed in a given instance will, of course, depend upon the particular properties desired in the sweet syrup product. Preferably, the starting material will be a corn syrup. The starting material should have a DB. in the range of about 30 to about 100, preferably about 70 to about 95. One example of a preferred starting material is a corn syrup described in the above described parent application, Ser. No. 531,345. This corn syrup is prepared by subjecting an acid-thinned corn starch having a DB. of about 15-20 to enzymatic conversion with a malt enzyme to reach a DB. of about 35-45. The resulting malt conversion liquor is further converted with a microbial enzyme to attain a dextrose content of about 55% and a DB. of about 75. The resulting syrup is concentrated to about 30 Baum and refined. This refined liquor may then be employed as a starting material in the process of the present invention.
In general, the starting material will contain anions such as Cl" and SO.;- in the range of about 1600 to about 2900 parts per million. In the first step of the process of the present invention, these anions are substantially removed. In general, the deanionization is continued until the starting material has a pH in the range of about 8.5 to about 10, preferably about 9 to about 9.5, and the anions present are in the range of about 200 to about 900 p.p.m., preferably less than about 600 p.p.m. The deanionization is achieved by passing the starting material through a strongly basic anion exchanger such as a Dow 2X8, a Dow 21R, an Amerberlite 1R or 401, or a Permutit MP600. Preferably, the deanionization is accomplished by the use of an electrodialysis unit as further described hereinafter.
In the second step of the process, the deanionized dextrose-bearing solution is passed to an isomerization unit. This unit is of conventional design and is preferably adapted for continuous operation. For example, the unit may comprise a jacketed heat exchanger. The isomerization unit is free of catalysts, e.g. alkali. In general, the isomerization temperature is in the range of about 60 C. to about 95 C. Preferably the isomerization temperature is either in the range of about 6065 C. or the range of about 90-95 C. The time will, of course, vary depending upon the desired degree of interconversion. Suitable isomerizations (e.g. 15-30% levulose) have been achieved, for example, at a temperature of about 92 C. in a continuous unit with a residence time of about 6-7 minutes and at about 65 C. in a batch unit with a residence time of about 2-3 hours.
In the third or final step of the process, the efliuent from the isomerization unit is refined. During the refining, cations, e.g. Na+, are removed, organic anions are removed, and color bodies are removed. This may be accomplished by conventional means; for example, through the combined use of a cation exchanger and a weakly basic anion exchanger. In a preferred embodiment, the same electrodialysis unit employed in the deanionization step is also employed to remove organic anions during this refining step.
As mentioned above, in a preferred embodiment of the present invention, the deanionization step is carried out in an electrodialysis unit. The same unit can be employed to remove organic anions from the interconrversion reaction products. The electrodialysis unit employed is constructed from conventional elements i.e. electrodes, membranes, spacers, etc., which have been assembled, as hereinafter described, so as to provide a unit which is eminently suitable for use in the present invention.
FIGURE 2 is a cross-section view showing the arrangment of the elements employed in the electrodialysis unit. The unit will comprise a plurality, for example, 10 to 100 or more, of identical cells. The number of cells used in any particular process will of course depend upon the capacity of the cells and the size of the process. However, for the purpose of illustrating the assembly of the unit, only one cell has been shown in FIGURE 2. Each cell of the unit comprises three membranes which are separated by spacers to obtain circulation through the cell and uniform distribution at the surface of the membrane.
Referring to FIGURE 2 there is shown an anode 1 and a cathode 2. Positioned between the anode and the cathode is a cell 3 composed of membranm 4, 5, and 6. Membrane 4 is a cationic permeable membrane. Membranes 5 and 6 are both anionic permeable membranes. All membranes and electrodes are separated by spacers 7. The starting material, e.g. corn syrup, to be deanionized is circulated through the cell between anionic membranes 5 and 6. Between cationic membrane 4 and anionic membrane 5 an aqueous solution of sodium hydroxide is circulated. Between cationic membrane 4 and its associated electrode (anode 1) or the adjacent anionic membrane of the next cell (not shown) and between anionic membrane 6 and its associated electrode (cathode 2) or the adjacent cationic membrane of the next cell (not shown) an aqueous solution of salt (NaCl) is circulated. When electric voltage is applied across the electrodes of the cell, by a conventional power source (not shown) OH- ions move into the product (i.e. deanionized syrup) stream while ,Cland SO., and other mineral anions move out of the product stream into the salt stream. The membranes employed are commercially available cationic and anionic membranes. Examples of such cationic membranes are Ionics Nepton 61 A2L/61A2G and examples of such anionic membranes are Ionics Nepton 711 B2L/7l7E'2L, or any other suitable types.
The conditions employed in operating the electrodialysis unit will of course depend upon the starting material being deanionized. In general, the conditions are determined by first measuring the conductivity of the solution to be deanionized and then choosing an optimum current density. A discussion of electrodialysis as a unit operation may be found in Encyclopedia of Chemical Technology, Kirk-Othmer, 2nd ed., vol. 7, p. 84665.
The present invention may be further understood by reference to the following example which is included for illustrative purposes only.
EXAMPLE A corn syrup was deanionized according to the present invention by passing it through an electrodialysis unit of the type described above. The electrodialysis unit consisted of five cells arranged as shown in FIGURE 2. The corn syrup starting material had the following analysis: D.E. 92.5, dextrose 88.8%, ash 37%, chloride 1450 p.p.m., and color 4.1 (SOL. COL. X The syrup was supplied to the unit at a pressure of about 15 p.s.i. and circulated through the unit at a rate of about 200 cc. per minute. The aqueous caustic stream to the unit comprised 0.5 N NaOH and the salt stream supplied to the cell comprised .5 NaCl. The cell was operated at an amperage of about 1.5 amps and a voltage of about 13.5 volts. During the deanionization the pH of the syrup changed from 7.5 to 9.7, and the chloride content was decreased from about 1450 p.p.m. to about 300 p.p.m.
The deanionized efiluent from the electrodialysis unit was then sent to an isomerization unit. This unit consisted of a jacketed, continuous heat exchanger maintained at a temperature of about 92 C. The deanionized syrup was maintained at this temperature for about 6-7 minutes. Following isomerization the interconverted syrup was passed through a cooler to bring the syrup to about room temperature. The cooled syrup was then again circulated through the electrodialysis unit where small amounts of organic anions formed during the interconversion were removed. The effluent from the electrodialysis unit was passed through a Dusarite cationic exchanger. The resulting product was a corn syrup having the following characteristics.
Other sweet syrups were made according to the present invention by changing slightly the starting material and the operating conditions. Analysis of the syrups produced are shown in Tables I and H.
TABLE I TABLE II D.E 94. 8 95. 1 91. 7 96. 8 92. 2 Levulose, percent- 22. 9 23. 8 21 24. 6 18. 9 Dextrose, percent. 67. 6 67. 8 G7. 2 71. 1 69. 2 Ash, percent 12 .08 11 .06 21 The utility of the sweet syrups produced according to the present invention will be apparent to those skilled in the art. The syrups may find use in the production of ice cream, nougats, and other applications wherein it is desirable to use a sweet syrup.
The term sweet syrup as employed herein is intended to mean a dextrose containing syrup which contains at least about 12-15% levulose. As used in this specification, all references to percent, is percent by Weight on a dry basis.
For some sweet syrup applications it is important that the syrup be non-crystallizing (upon standing at room temperature). It is Well known that the higher the dextrose content of the syrup, the greater the tendency towards crystallization. If starting materials of suitable dextrose content are used, non-crystallizing sweet syrups can be obtained directly from the process of the present invention. In addition, if the dextrose content of the sweet syrup prepared by the process is such that crystallization would occur, the syrup can be blended, for example, with a high maltose syrup having a very low dextrose content. The production of such high maltose syrups is well known. Certain economic benefits may be realized by this blending process due to the production of a non-crystallizing sweet syrup in which only a portion, e.g. 50-60% of the syrup was subjected to interconversion.
Although the present invention has been described by reference to certain specific examples, it is understood that such examples are for illustrative purposes only and that the present invention is to be limited only by the following claims.
What is claimed is:
1. In a process for preparing a sweet syrup by interconverting dextrose in a dextrose bearing solution to levulose, the improvement comprising substantially deanionizing the dextrose bearing solution prior to interconversion.
2. A process as defined by claim 1 wherein said deanionizing is efiected by electrodialysis.
3. A process as defined by claim 1 wherein said deanionizing is effected by ion exchange.
4. A process as defined by claim 1 wherein the deanionizing is continued until the deanionized effluent has a pH in the range of about 8 to 10.5.
5. A process as defined by claim 1 wherein the deanionizing is continued until the deanionized efiluent has a pH in the range of about 9 to 9.5.
6. A process for preparing a sweet syrup from starch conversion syrup which comprises substantially deanionizing said starch conversion syrup, isomerizing the deanionized syrup by heating at a temperature of about 95 C., refining the effluent from the isomerization to substantially remove mineral cations and organic anions, and recovering a sweet syrup containing at least about 12% levulose.
7. A process as defined by claim 6 wherein said isomerization step is free of alkali.
8. A process as defined by claim 6 wherein the removal of organic anions in the refining step is by electrodialysis.
References Cited UNITED STATES PATENTS 2,487,121 11/1949 Fetzer et al. 127-30 X 2,746,889 5/1956 Langlois et al. 127-41 X 3,285,776 11/1966 Scallet et al. 12730 3,305,395 2/1967 Scallet et al. 127-30 3,383,245 5/1968 Scallet et al. 127-38 X MORRIS O. WOLK, Primary Examiner D. G. CONLIN, Assistant Examiner US. Cl. X.R.
Patent Citations
Referenced by
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32 years of experience
Video profile
Accepting new patients
32 years of experience
Video profile
Accepting new patients
461 Corliss Ave
Phillipsburg, NJ 08865 Phone number & directions
Phillipsburg, NJ 08865 Phone number & directions
License & Identifications
A medical license is required for a doctor to practice medicine in a particular state. Requirements vary by state but most require, at a minimum, post-graduate training in the doctor's specific specialty. An NPI number is a national identifier unique to an individual health care provider and is managed by the Center for Medicare & Medicaid Services (CMS).
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Dr. Annam has 12 hospital affiliations:
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- Dr. Raghuveer Annam MD is a male Internist, has 32 years of experience and practices in Internal Medicine.
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Dr. Raghuveer Annam practices Internal Medicine near Phillipsburg, NJ.
Additional practice locations include: Easton, PA.
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By Stephanie Zacharek
Film Critics Need to Learn to Look and Enjoy
By Charles Taylor
By Chris Klimek
By Chris Klimek
By Amy Nicholson
Captain Asskick Goes to Washington
By Amy Nicholson
By Stephanie Zacharek
Cheap Thrills Exposes Human Awfulness
By Alan Scherstuhl
Fortunately, no such restriction constrains Iranian filmmaker Mohsen Makhmalbaf. His Gabbeh, ostensibly about the lives of nomadic rug-making tribesmen in southeastern Iran, weaves a puzzling and visually beautiful love story with a simple premise: A young woman cannot wed her lover until her father's conditions are met. The story's framework adds several levels of complexity to the film -- and the details add the magic.
Makhmalbaf makes it clear in the first five minutes of the movie that this is no ordinary story. As the film begins, an old couple is at a stream near their cottage, washing the family gabbeh (rug), which is woven in shades of blue much like those of the woman's clothing and which depicts a young man and woman riding on a white horse. The woman (Roghieh Moharami) muses about the origin of the girl shown on the rug -- which seems odd at first, since the implication is that she wove the rug herself -- and a moment later, a girl, dressed in the same tones of blue as the old woman, appears on the rug. Asked her name, she replies, "Gabbeh." As the movie progresses, Makhmalbaf leaves the viewer to wonder: Is the girl the spirit of the rug? A vision of the old woman as a younger girl? Are the events Gabbeh describes taking place now or in the past? Just whose story is being told?
These questions take a back seat to the story-within-a-story that Gabbeh (Shaghayegh Djodat) begins to relate. The tale quickly departs into the fantastic as she describes the man she is determined to marry, a black-clad rider on a white horse who follows her family from a distance and calls to her with the voice of a wolf. Their love is thwarted by Gabbeh's rifle-wielding father (whom she calls "Weave of the wool"), who insists that the marriage not take place until Gabbeh's uncle (Abbas Sayahi) returns to take her grandmother to town -- but the grandmother dies before that requirement can be fulfilled. Meanwhile, we learn that Gabbeh's uncle is also far from normal: In a particularly vibrant scene, he teaches a group of schoolchildren about colors by magically pulling them from the grass, the wildflowers and even the sun and clouds that surround them.
The scenes of Gabbeh's story intertwine with her narration. As she tells her story to the couple, the old man (Hossein Moharami) becomes infatuated with her, proclaiming his love in poetry. As the tale progresses, his cries become more and more desperate, an almost wolflike howl. Coincidence? Makhmalbaf doesn't explain. The audience is left to think for itself, to rekindle the sense of wonder that once came from listening to a brand-new story. And once the audience has been suitably immersed in the brilliant setting and mystical characters, the movie takes on a surreal sense of logic. Somehow it seems reasonable for Gabbeh's uncle to look for a wife singing like a canary by the side of a stream, or for her mother to have an extremely long pregnancy after Gabbeh's father decides that Gabbeh's wedding must wait until after her mother gives birth.
Throughout the film, the story seems overshadowed by the landscape in which it takes place, from the fields of wildflowers we see harvested for dyes to the barren, windswept mountains that hold both love and tragedy. They mirror the story's emotional build, to the point that when Gabbeh and her fellow weavers call out, "Life is color! -- Love is color! -- Love is pain!", the litany seems more a rallying cry for the setting than for Gabbeh's trials.
Thus distracted, it's easy to overlook the metaphor central to Makhmalbaf's film. Gabbeh is held prisoner by her culture in much the way that Islamic fundamentalism holds modern Iranian women prisoners; the bright colors that Gabbeh and her people live in and around come as vivid reminders of the simple freedoms denied their city counterparts. But even with this underlying idea, the movie does not seem nearly so political as many of Makhmalbaf's earlier works. It can be enjoyed simply as a fantastic journey, either to a world caught out of time, or to one that's always been timeless.
Directed by Mohsen Makhmalbaf. With Shaghayegh Djodat, Abbas Sayahi, Hossein Moharami and Roghieh Moharami.
75 minutes.
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p.noun; Elizabeth Bullock; one of sophisticated, high-class etiquette associate with being a princess and/or the best fucking thing around.
'I am a princess and I know it.' - Princess of VA
by ctj2324 May 17, 2010
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Existing Texas Instruments distributors to sell combined TI and National product portfolio
Company [Monday 17 October 2011]
Texas Instruments (TI) announced the existing distributors in its global network will integrate National Semiconductor products onto their line cards. This will expose National products to a number of new distributors, and will ensure that customers all over the world have an extensive authorized channel from which to obtain TI's and National's newly combined portfolio of almost 45,000 analog products. The move follows TI's acquisition of National, which was finalized in late September.
Category: Sales | Posted: Oct 17, 16:25 | More info
DTF 2015 Embedded Technology Forum
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Weekly Booking Logs: March 25, 2015
DOMESTIC BATTERY: On March 12 at 9:30 a.m. at Court Services in Barstow, John Lendon Madrid, 31, of Lucerne Valley was arrested on suspicion of domestic battery. He also had a burglary charge and several other charges. He was booked into the West Valley Detention Center.


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Gin Pole
Need a hand with your mast?
Fleet One's Gin Pole can be an uplifting experience!
The Fleet has recently constructed a gin pole (see photos) for lifting masts out of boats while they are on trailers or in the water, building on a design that Tim Slaney developed.
One gin pole combo will be stored at Kits Yacht Club on the south-eastern section of the Club on a mast rack (see photo), and is intended for anyone in the Fleet to use.
A number of Fleet members have used Tim's straight-forward gin pole setup, so feel free to contact them for information re how to use the poles. They include Jim Hyslop, Tim Slaney, Michael Clements, Peter Wealick, and Alan Sturgess, among others.
There are a few items that each boat needs to supply to use the hollow gin poles, which fit over top of the forward shroud u-bolts:
1. Two spinnaker sheets or jib sheets to stabilize the pole setup fore and aft on the boat (see photo).
2. A mainsheet or spinnaker sheet to hoist the mast out of the boat
3. A reasonably strong turning block that is attached to one of the aft shroud u-bolts so that the lifting rope can be extended to one of the winches.
One final note is that the gin poles should be angled slightly forward on the boat so the mast can be easily lifted out (see attached photo)
For any detailed questions or assistance, contact Michael Clements at 778-968-1713.
2015 IMCA Weight Rule
The Martin 242 Class is concerned about your weight!
Update to International Martin 242 Class Rules
The following Class Rule has been reviewed, revised, and adopted effective March 1, 2015:
Rule 188.8.131.52 Maximum crew weight lowered to 800 pounds from 850
M242 Fleet 1 - Vancouver, working with all other Fleets, initiated a revised Class Rule 188.8.131.52 to reduce the maximum crew weight on each boat to 800 pounds from 850, and to also specify what would be included in the weighing process re clothing, which was previously not described, and to also specify which Championship events crew weights need to be listed on the entry form(s) beside the respective crew names.
The revised Rule reads as follows:
"18.104.22.168 The total weight of the crew dressed in underwear cannot exceed a total of 363kg (800 pounds). Individual crew names, their respective weights, and the total crew weight for each boat shall be specified on the entry forms for any M242 National, North American, or International Championship Regatta."
The rational for the weight change was three-fold:
1. In the BC area, no crews regularly sail with more than 800 pounds, which also appears to be the case in California
2. We want to discourage any crew combo from "bulking up" for a known windy Nationals or NA's
3. A lighter overall crew weight will send a message to new and existing owners/crews that they do not need to be overly heavy to be competitive in moderate to windy conditions. We want to encourage more lighter-weight crew combos that include a higher percentage of women and teenagers, which is a growing component of the racing Fleets.
The rule change was passed in February, 2015, and the updated Class Rules are now current as of 2015-02-10. A pdf copy of the revised rules will be published on the Fleet One website and local sites soon.
Orcas Island M242s
Martin 242s at Orcas Island
Profile of Orcas Island Yacht Club M242's
Hello M242'ers!
Betsy Wareham and Chris White here. We are the owners of Purple Martin and Kitefin (formally BoB). Both of our boats were purchased from the Oregon 242 Fleet with the intention of extending the reach of M242 Fleets in the US. Betsy and I love the boat and its performance in flat, shifty, conditions. 3 crew teams are common for us here in beautiful Westsound and frankly the Solings (I have rebuilt 2 Solings previously) are struggling to outpoint the masterfully designed 242.
Cow Bay 2014
Betsy and I tested our commitment to the 242 at Cow Bay where her yellow hull and my black hull (at the time "BoB") interacted with the local Fleet. I was getting a lot of shore support ("What about Bob!") from the shore parties and Betsy was trying to drill into the top 3 with intermittent success in the tacking marathon to the windward mark. Then later Sunday, with the help of Chris Bligh of "Thunderstruck", we stripped BoB of extraneous PHRF gear, which included various hardware like cam cleats, rings, life lines, posts, etc. "Clang, Ping, Splash, Clunk", the parts came off. Then Chris helped find BoB a jib that wasn't separating at the seams. Betsy in turn was invited to view below decks of the rest of the fleet. Needless to say the hook was set as we felt invited to be part of the group.
Maple Bay 2014
A Fleet of 5 and some fine sailors with well prepared boats (yes, our boats had the short booms and the funny looking mains, and we had a wonderful time and a great cruise there and back). From no wind to 20 knots+, BoB almost lost her rig on Sunday coming into the leeward mark on the last race. It was pumping and inverted, I have since shortened the backstay and have switched to 242 trim versus allowing the rig full-forward like my Soling days. Thank you to Alex Fox for your comments and inviting us into the Fleet.
Since Maple Bay, Betsy and I have bought Class-legal sails, new Class booms, and I have bought a Class rudder. On February 11, 2015, our driver took delivery of all the hardware in Marina del Rey, so we are looking forward to installing everything for the upcoming racing season.
Thanks also to Mike and Denise George for enabling us to reconfigure our boats to One Design, as OD is where our hearts lie. Thanks also to those who sailed at Cow Bay and Maple Bay for allowing us to participate during our transition.
We both plan to come to the 2015 NA's, Cow Bay, and other events. In addition, we invite you all to meet with us and possibly 2 California boats at Whidbey Island Race Week http://whidbeyislandraceweek.com for our own start and 5 days of racing in July. WIRW is under new ownership, and I know them all personally, and I can say they are committed to making your experience worth your while. Betsy and I will assist with layover and coordination tows to Whidbey as much as possible.
Orcas Island YC does plan to invite the Canadians at some point to race in our lovely pond at Westsound. We have some wonderful facilities and venues, so stay tuned as OIYC becomes part of the neighborhood.
Betsy (Purple Martin) and I (Kitefin) are feverishly working on our yachts and promoting the boat locally with good interest. Target for our Club? 5 boats in 2 years!
Chris White
Past Commodore OIYC
360 920 7718 cell


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New Guina Impatients Propagating for spring
sjwhatislOctober 20, 2004
It's time to get the NG impatients out of the planter and I want to have some for next year without spending a fortune (like I did this year).
What is the best way to propagate? There are seeds pods that I have picked and they turned black and mushy. So I'm wondering if they can be rooted w/ a rooting solution.


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text:
Cheese Fondue
Always a party favorite, cheese fondue can be made hours before serving.
Serve with favorite vegetables and crusty bread. Yields six servings.
1/2 lb. Emmentaler or Swiss cheese, coarsely grated
1/2 lb. Gruyere cheese, coarsely grated
2 tbs. cornstarch
1 garlic clove, halved lengthwise
1 cup dry white wine
pinch dry mustard
pinch freshly grated nutmeg
freshly ground black pepper
1 loaf crusty bread, cut into chunks and assorted blanched vegetables
Place the cheeses in a large bowl and sprinkle with cornstarch, tossing to evenly coat the cheese. All cheese fondue recipes should contain some sort of starch, preferably flour or cornstarch; they protect the cheese from separating and curdling when melted.
Rub the inside of a fondue pot with the cut side of the sliced garlic and then discard.
Place the pot over a Sterno flame. Add the wine and bring to a gentle simmer, until tiny bubbles begin to rise to the surface; the wine's natural acidity makes the cheese smooth and creamy.
Gradually stir the cheese into the simmering wine, allowing each handful to melt before adding another; melting the cheese slowly encourages a smooth fondue.
Once the consistency is smooth, stir in the mustard, nutmeg and pepper.
Arrange an assortment of bite-size dipping foods, such as chunks of baguette, vegetables and meats, on a platter or lazy Susan around the fondue pot. Spear with fondue forks or wooden skewers, dip, swirl and enjoy! If the fondue begins to get too thick during the meal, add some more wine and stir vigorously until the fondue is smooth. Be careful not to let the fondue boil.
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Four Lakes: STEPS AWAY FROM THE LISLE METRA STATION AND 355/294/88/55
- This property is no longer listed on Rent.com. For this reason please note that any pricing or description information may not be up-to-date.
Search Available Condos
Clubhouse, Controlled Access, Elevator, Extra Storage, Fitness Center, Swimming Pool, Tennis Court(s)
Property Details
There is not a better; newer unit in Four Lakes at this price!!! Only serious qualified inquires please. References and credit report must be provided at viewing appointment, thank you. Rent includes water, sewer, trash, heat and access to Four Lakes amentities; 4 swimming pools, ski hill, 6 tennis courts, 10 lighted sand volleyball courts, trails for hiking/biking, free boat rental and fishing too! This is a beautiful unit in a great place to live!!!
Quiet wooded area with beautiful landscaping. The condo is located at the top of the ski hill with extra parking and you have two parking spots. The building has elevators and a balcony.
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Silicone Caulk Over Grout?
I am trying to remove grout from shower areas where floor and walls meet so I can repace it with 100% silicone. Although I have dug into all the grout and broken the connection of the floor to the walls, I am having difficulty removing all the grout. Some of it just remains stuck to the end of the tiles, leaving as much of about 1/16 inch coating of grout at the end of some tiles. I am using an oscillating tool (Rockwell SonicCrafter) and asorted hand tools. Is it necessary to completely get all of the grout off prior to applyng silicone? If I leave some grout, will the silicone stick to it?
BTW, the original contractor put non-silicone matchng caulk over the grout, which grew mold and has been deteriorating. I have mostly removed this, but the grout under it was a lot harder than I expected.
Yes, the silicone will stick. Did you "touch" the grout tool to those stubborn chips? Also, sometimes a utility knife helps. Caution; if you have a waterrpoof membrane right behind the tile (kerdi, etc.), be sure you don't cut into it.
What size wall tiles do you have? What size grout joints?
While some advise caulking all the joints where there's a change of plane (floor meets wall, wall meets wall, etc.) Personally, I do not caulk the wall-floor joint. The reason is water gets into grout, migrates downward, and that intersection will then stay wet much longer since it can't dry out as easily. That leads to mold/mildew. I grout that joint. If it cracks (not likely), I touch up with grout.
Wall corners are different story. There you can caulk. Grout cracks more easily there.
This post was edited by homebound on Sun, Feb 10, 13 at 19:48
Homebound hits all the points squarely on the head. I wouldn't want to mess with digging out all the grout and risk puncturing the membrane. If any grout found it's way onto the glazed portion of the tile it's never coming off without a utility knife, I would leave it.
A trick my wife showed me to clean and prevent mold on the shower floor is to regularly spray a 75/25 ratio of white vinegar and water after every use,leave it on, no scrubbing. For hard to remove stains on grout spray mixture on and respray once dry for 4 cycles or more depending on stubbornness then give a last spray and give a scrubbing with stiff nylon brush, works better than Spray9 the cleaner I swear by.
Regarding caulking the wall/floor joint in a shower:
wouldn't a caulked joint also allow more water to actually go into the joint during a shower?? So it would be a tradoff between how much could vent after the shower and how much would go in. Also, with 7x7 inch wall tiles and 1/8 inch grout lines for most of the wall, would would there be much infiltration of water behind the walls? This is bafflilng.
Thanks guys. This is all very helpful.
I still have not decided on grout vs caulk, but need to soon. Homebound's suggestion to grout the wall/floor joints sounds logical, but it is going against prevailing commentary to use 100% silicone on John Bridge and other sources. Decisions-decisions.
Regarding the vinegar. Someone on this site or John Bridge said to NOT use acidic cleaners. However, I have heard a lot of people pleased with the venegar approach. Just scratching my head.
Vinegar weakens your grout. It is also useless as a germ killer, but popular with the "natural" crowd as a cleanser. It is, however, very good for preventing mold on your cheese and is essential for a good salad dressing. Acid, in the right context, is a good thing.


text: If you are in Kalimpong, then you have to be in Cloud 9 !!! Cloud 9 ---- perhaps this is THE place you'd like to stay, if you want to really catch the spirit of Kalimpong, aka Darjeeling Hills !!!! You will be washed ashore by the Hill culture. The food is simply brilliant, the roasted pork is just too... More


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"It was easy to personalize. I love the choices of fonts. The quality of the paper and printing is GREAT. And the fact that I got an email confirmation on how it would look before our invitations get printed is awesome! Especially because we customized it for our own. I don't normally write reviews but I had to do it for this one because my fiance and I were simply amazed. The style is simple yet classic and chic at the same time. Delivery was fast too, I ordered it on Monday, got the confirmation on Wednesday and received the shipment on Friday!"
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"I chose this invitation because I wanted an elegant yet modern look, and this one fit the bill! The paper is great quality, and I was able to personalize it to include details for both my ceremony and reception instead of using an additional card. I've received so many compliments from our wedding guests about the invitations...very classy and it fits our style perfectly!"
"This is my fiancé's favorite. It's okay with me too. I like the blue color. It is very direct and to the point. It is easy to read - simple design. The paper quality is very nice."


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TJ De Santis and Jack Encarnacao returned to The Sherdog Radio Network Monday for another edition of "Beatdown." Joining them was UFC 129 fighter Jason MacDonald.
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text: I grew up in Minnesota, spent four years in the Marines, and am now working on my master's degree at Yale. I like travelling, and often go on impromptu trips with minimal planning. I love riding my bike, and probably spend more time doing that than I should. I like all kinds of coffee, eclectic music, technology, motorcycles, and dogs. Overall, I'm pretty laid back and friendly.


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Pro Tools tips, tricks, support and news for users of Pro Tools. Free Pro Tools video tutorials and free Pro Tools plug-ins. We support both the music and post production community.
We offer advice for users of all versions of Pro Tools both current and legacy formats. We're independent and are not affiliated with Avid or their associated companies.
Entries in chorus (4)
Exponential Audio Have A New Product On The Horizon But What Is It?
A couple of weeks ago we posted a similar image with a similar question but it seems we are getting closer now. So which one would you like the new Exponential Audio product to be? Would you like it to be a reverb, delay, chorus, flanger, phaser, ring modulator, resonator, distortion, resonant filter, glide, or pitch?
Do share with us what you would like it to be and some we will find out who is right.
Exponential Audio Euro Prices To Go Up Soon
Whilst we are talking about Exponential Audio, the Euro has been on the move for the last several months, and Exponential Audio will have to raise its Euro price to keep it on par with the Dollar. That adjustment will take place some time on Friday, January 30, 2015. Please be aware that the Dollar pricing will not change.
So if you've been thinking about purchasing any plug-ins and you are in the Euro zone, then here's a last chance to take advantage of current Euro pricing. Don't delay.
Show And Tell Review Of Acon Digital Multiply Plug-in
Russ gives a show and tell of Acon Digital Multiply plug-in, the awesome free modulation plug-in. In this video he shows you it in action on guitars, synths and loops.
Acon Digital Release Free Plug-in - Multiply
Our friends at Acon Digital have released a great new free plug-in - Multiply. It's great to see a small developer like Acon Digital take the time to build and release a free plug-in.
Download Acon Digital Multiply free here
Watch the Acon Digital Multiply video review here
What Is Multiply?
Acon Digital Multiply is a free and versatile chorus effect with a unique twist. Each simulated voice is processed with a phase randomizing filter so that unpleasant comb filter effects are avoided. The effect can be used to simulate the effect of several performers playing the same tones simultaneously, to widen the spatial image or to create special effects for sound design. Multiply can simulate up to 6 additional voices and both the pitch and the loudness of the voices can be modulated. There is also an integrated equalizer consisting of low cut, low shelf, high shelf and high cut filters that can be applied to the effect signal. An integrated pre-delay section makes it possible to create modulated and diffuse echo effects.
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System Requirements
PC Version (Windows)
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- OS X 10.6 or later
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FREE Pro Tools Plug In Focus - Blue Cat Chorus
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would love to see that bug actually. Were the only clients that were seeing this change of the router wireless?
How would it know to hand out the dns that was configured on the first dhcp server? And again it can not stop the packets from being seen by the other clients that are broadcasted. So it would be impossible for it to be faster while changing out the router and then rebroadcasting it.
While I don't doubt there was something odd going on, think we are missing the details of the actual problem. Changing out the gateway of some other dhcp servers packets with its own does not seem viable as what was actually going on to be honest.


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Experience Michiana
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Experience Michiana features all things Michiana. We are in and out of the studio showcasing those things that make our region unique: arts, performers, musicians, civic engagement, and business leaders.
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Dec 11, 2008
Mexican bread and confectionary maker Grupo Bimbo has secured some $2.3bn in loans from a group of 6 banks to pay for its acquisition of Weston's US bread assets. The company is understood to be seeking to raise some two thirds of the longer-dated portions of the financing in pesos, and has accordingly tapped...
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Apr 16, 2015 | Hotel Unique, Sao Paulo, Brazil
2015 is an important year for Brazil. In the rear-view: the 2014 World Cup and Presidential...
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We welcome you to the
Broomfield Veterans Memorial Museum!
We are open every Saturday from 9am-3pm
Coffee and Conversation
11 April – Tracy Perry – Tracy was raised in Idaho and went into the Air Force in 1956. After 6-1/2 years as a radar controller-intercept (getting airplanes together) he went to work for the FAA as an air traffic controller (keeping airplanes apart). He met Bill Bower, one of the Doolittle Raiders, and started selling prints of a painting showing Doolittle departing the carrier Hornet in April of 1942 en-route to Japan. After selling over 20 of the prints, he was granted a meeting with the General himself in Carmel, California. Over the years he has gathered a collection of pictures, autographs, memorabilia, and interviews with some of the Raiders. Don't miss Tracy's story, "Doolittle, An American Hero."
Please Join Us As We Celebrate
the 70th Anniversary of the
End of World War II
April 9th, 2015
Red Rocks Community College
9:00am – 3:00pm
Thursday, April 9th, 2015
Red Rocks Community College
13300 W. 6th Ave
Lakewood, CO 80228
The Broomfield Veterans Memorial Museum Directors and Staff invite you, your family and friends to join us and many cultural partners to celebrate a day of history, and for you to be part of that history. We thank Red Rocks Community College for planning and hosting this wonderful event, and we are proud and honored to be a participant.
Welcome to the 2nd annual RRCC Experiential Learning Day to be held April 9, 2015. On this day we will bring history to life and show students and community members the importance of WWII and its lasting effects on society in the 21st century. Many faculty and staff will be in period costume for the event. We look forward to welcoming you on campus on Thursday, April 9, 2015. If you are a school group there will be a scavenger hunt to get your students involved in the action, please see below. There will also be school tours available on this day. If you would like more information about the event, please contact email@example.com.
Student displays and presentations will be available from History, Geography, Physics, Water Quality Management, Anthropology, Business, Accounting, Early Childhood Education, GLBT Resource center, Native American club (Bridge) Visual Arts (Grand Foyer), and Political Science (Free speech zone), from the hours of 9:00 am – 3:00 pm.
Schedule of Events:
9:30- 10:00 am – Breakfast for WWII vets (Veterans space near Learning Commons)
10:00- 10:30 am - Opening Ceremony (Grand Foyer)
10:30-11:15 am - Presentation on Just War Theory and Ethics in war by Dr. Kerry Edwards (Great Hall)
11:00-12:00 pm - USO show performance (Community Room)
11:15 am-12:15 pm - Presentation on Japanese American internment camps by Mr. Gil Asakawa (Library)
11:30-12:30 pm - Sample food from WWII sponsored by the Anthropology Department
12:15-1:00 pm - Swing and Tap Lessons (Grand Foyer)
12:15-12:45 pm - War Readings by RRCC English Department (Great Hall)
1:00-2:00 pm - USO show performance (Community Room)
2:30 pm - Flyovers- North American P-64; North American T-6 (2); North American P-51 (outside east entrance)
Displays for the Children
Coffee and Conversation
The Broomfield Veterans Memorial Museum will be hosting Coffee and Conversation with guest speakers from 9–11 a.m. on the second and fourth Saturday of each month. The public is invited to hear veterans share their stories over coffee and light refreshments in an informal setting at the museum.
There will be an opportunity to watch short videos, learn about the broader context of the military conflict they were engaged in, and ask questions of the speaker and other veterans. Afterwards visitors can tour the museum or research the topics discussed in the museum's library. The talks are free of charge.
Come Visit! We Are Always Changing:
Your Broomfield Veterans Memorial Museum changes on a regular basis. From long term displays, to special exhibits and projects, there is always something new and exciting at the museum! By visiting you will enjoy expanded displays, informative exhibits, history of our local veterans, and an overview of United States military history. Thank You! Look for us under Broomfield Veterans Memorial Museum!


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Olazzo - Silver Spring
8235 Georgia Ave.
Silver Spring/Takoma Park, MD 20910
Neighborhood: Silver Spring/Takoma Park
Cuisines: Italian
Opening Hours:
Open for lunch Monday through Friday 11:30 AM to 2:30 PM. Open for dinner Monday through Thursday 5 to 9:30 PM, Friday and Saturday 5 to 10:30 PM. Open Sunday 11:30 AM to 9 PM.
Nearby Metro Stops: Silver Spring
Price Range: Inexpensive
Dress: Informal
Noise Level: Chatty
Reservations: Not Accepted
Website: http://www.olazzo.com/silverspring.html
Best Dishes:
Fried calamari; lasagna Bolognese; chicken Milanese; sausage and peppers with linguine; eggplant parmigiana; penne with meatballs.
Price Details:
Dinner starters, $6 to $8; main courses, $12 to $16.
Why go: Owners Roberto and Riccardo Pietrobono have conjured up the intimate trattorias of Little Italy at their original location in Bethesda and an outpost in Silver Spring. The hearty, red-sauce plates, many from family recipes, make Olazzo an appealing respite for diners weary of hypertrendy Italian cooking.
What to get: Fried calamari, enough for two to share; crusty chicken Milanese; spicy sausage and peppers with linguine; eggplant parmigiana that isn't deluged with cheese; penne with meatballs in a long-simmered marinara; hearty lasagna Bolognese.
Best for: An early dinner with the kids or a romantic grownup evening later on.
Insider tip: The small but reasonable wine list is an even better deal on Monday nights, when bottles are half price; martinis are $5 on Tuesday nights.
See all Cheap Eats 2008 restaurants


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Live music venue and pub with full bar. Two stages and an extensive sound system accomodates a variety of live music and entertainment ranging from original songwriters, local talent and regional acts. Open F & S 4 p.m. to 12:30 p.m.
State Street Café
Homemade soups, daily specials, and freshly baked goods are just a few of the reasons to give this locally-owned stop a try.
Kewanee Dunes
After 85 years, the golf course is still going strong. This 18-hole championship course features beautiful mature trees, fast greens and great fairways. Enjoy a delicious meal in the clubhouse, Greenside Grill or Roy's Place. 18 holes with a cart: Weekday $32 Weekends $37
Sherry's Cafe
Sherry's is known for a few things: good food, great prices, and all the friendly service you can expect in Henry County. Located in an old quaint church, Sherry offers daily specials including fish, barbeque ribs, chicken, and more.
Purple Onion
When you're in the market for comfort foods in Annawan, the Purple Onion is your spot. The homemade pies are a must-order item.
Lisa's Place
Down home service features home baked bread and rolls, home cooked soups and entrees. Specials are served daily. "The Nest" is a specialty; ask about it! Breakfast served all day on Saturday.
Come in for one of the best dining experiences you will have, in a great environment, surrounded by happy people, awesome drinks and fun food. We're incredibly grateful for having had such amazing friends, family, teachers and mentors along the way. We hope everyone will share in our imagination and desire for creative cooking. Let's eat!
Mastermind Vodka
They use only select Midwestern grain that is harvested by local farmers who can maintain unparalleled control over their crop. Next they ensure perfection by working with small hand-crafted batches that can be carefully produced. This is not the easiest way to create vodka, but it's the only way to craft perfect vodka.
CITY:Pontoon Beach
Home Wine Maker's Contest
Baxter's Vineyards & Winery will host its 21th Annual Home Wine Making Competition Awards Celebration on June 27, 2015 at Baxter's Vineyards & Winery in Nauvoo, Illinois. Non-commercial wine makers are invited to enter their best wines into this competition, which is split into five distinct categories: (1) red grape (2) white grape (3) blends (4) fruit wines and (5) other. The deadline to enter wines is Thursday, June 25, 2015. The wines will be judge in a closed, blind judging that will be held on June 26, 2015. The public is welcome to visit baxter's Vineyards on Saturday, June 27, 2015. Entry forms, along with rules of the competition are posted at www.nauvoowinery.com.
J.K. Williams Distilling
As the descendants of bootleg whiskey-making master J.K. Williams, they feel a certain responsibility to bring craft whiskey-and bourbon-making back to the Peoria area. Their great-great-grandpa was a family man with an extraordinary work ethic and an undeniable talent for making some of the best whiskey of his time.
CITY:East Peoria
Country Morning Coffee
No chain store coffee here! Country Morning Coffee is the only artisan coffee roaster in Henry County, offering 30 different premium coffees plus organic coffees from around the globe. Every coffee batch is roasted daily and packaged by hand including personal handwriting on each coffee label. Pick from an assortment of coffee drinks, tea, hot chocolate, and iced drinks. Morning offerings include fresh home-baked pastries, and for lunch there's homemade breads and soups or Panini's and wraps. Fill your travel mug and grab some freshly blended bags of coffee to take home with you!
Gem City Pizzeria
Come to Gem City Pizzeria, the oldest Pizzaria in Quincy and have our famous Jeff's Special pizza or some nachos. Specializing in pizza and Mexican selections, Gem City is open 4 pm to Midnight every day!
The Maine Course
Here at The Maine Course we do not offer a "fixed" menu for that we are constantly seeking for the best produce, fish and meats available on the market. Whether it's locally grown or from Tasmania, there is no place we won't seek to find the best ingredients. While dining here we focus on fresh, unique and tantalizing flavor combinations. To achieve this we use old world and modern techniques to hopefully give you a true dining experience. Our commitment to fresh food and flavors are transcended into the dining room with limited art and décor to create a minimalist space. With this we hope our patron focus on the maximalist of the entire experience with well crafted and designed dishes. Not to be limited just by the food we offer many hand crafted cocktails, a great selection of spirits and a wine list that should accommodate most pallets. We strive to provide a great value to our customers throughout their visit each and every time they chose us for their dining location. Focusing on fresh ingredients and attention to detail is something that others cannot match.
Tower Pizza and Mexican
Can't decide between delicious pizza and tantalizing Mexican food. Head to Tower Pizza and Mexican for an amazing selection of both!
Annual Barry Apple Festival
Over 50,000 people join this quaint historic town to celebrate the apple industry. Old-time crafts, specialty food, entertainment, a car show, and a parade are highlights of the weekend of festivities.
Jimbeana's is one of Quincy's casual dining experiences in a quaint little setting. Located in Quincy's historic business district. There is inside or outside dinning available and off street parking. Our specialty is the whole Catfish on the bone. We carry a wide assortment of sandwiches including 13 kinds of the original Yoagies Hoagies one of Quincy's old sandwich shoppes that used to be around from the late 70's early 80's. Homemade breaded tenderloins, soups and Jim's famous Cajun sausage gumbo, salads made fresh daily. Daily food and drink specials.
Martinis at 515
Martinis at 515 is downtown Quincy's place to be whether you are looking for a place to relax after work or go out on a Friday night with friends. Enjoy the best martinis or coldest beer in the area. Whatever you are in the mood for, Martinis at 515 has it all. At Martinis at 515 you will find a relaxed atmosphere and superior service with the look and feel of a large city bar. Enjoy large flat screen TV's to watch all the latest sporting events, or the quiet fireplace room to relax and hang out. Come in and check it out. We also offer private events in The Olive Room.
At Talayna's they strive to make every order the best it can be. They use only quality ingredients to assure a quality product. Their St. Louis pizza is so light and crispy it's like eating pizza on a pastry shell. The New York is their hand tossed pizza, full of flavor, with all mozzarella cheese. The Chicago has a cornmeal crust with all mozzarella cheese and chunky sauce on top, a true pizza pie. All of their pastas are made to order for you with homemade sauce and come with salad. Their house salad dressing is delicious, it's a parmesan italian and a little sweet, you will love it.Give them a try, you won't be sorry. We are located in the old Busy Bee building.
State Street Bar & Grill
State Street Bar & Grill has something that is sure to satisfy any taste. They are open 7 days a week and offering up all of your favorites for breakfast, lunch and dinner! Whether you are looking for a classic cheeseburger, a giant tenderloin or the best Philly steak sandwich in town, State Street is the place to be. They are a family owned establishment and we are happy to be a place where families can get together for a great meal and great memories. And for the late night crowd, State Street offers the best karaoke show in town every Friday and Saturday night at 9:30pm!
Mary's Restaurant
Mary's Family Dining offers affordable home-cooked meals served on white table cloths. Lunch specials and a salad bar are offered daily. Enjoy the friendly lounge area while you wait for your seat.
La Gondola Spaghetti House
Experience all of the tantalizing smells and tastes of Italy at LaGondola Spaghetti House, where you'll be treated to mouthwatering Italian cuisine, including homemade pasta and torpedo sandwiches piled high with all the toppings. In the tradition of true Italian dining, you're plate will be loaded up with generous portions of freshly prepared pasta, smothered in their family's special meat sauce. Whether you visit them for a family dinner or you're interested in their catering service, LaGondola Spaghetti House will prepare you a feast you'll never forget.
Cellar 21
A great place in the downtown historic distric to enjoy a nice glass of wine or your favorite cocktail.
Main Street Eatery
Try the top-secret honey-poppy seed dressing on top of the apple, celery, and chicken salad, it is a local favorite. Sandwiches, Panini's are just a few of the delectable offerings. Breakfast is available.
Pop's Pizza
Quincy's Must Have Pizza features an everyday lunch buffet and Monday and Thursday Evening Buffets including pizza, pasta, breadsticks, cinnamon sticks, & full salad bar! Don't miss Taco Tuesday!