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Scooped by v.kaploun Scoop.it! HiP Paris Blog: Gluten-Free Dining and Bakeries in Paris From hipparis.com - December 16, 2012 7:21 AM Sans-gluten or gluten-free has not always been the easiest menu requirement to accommodate in Paris. As gluten intolerance gains visibility in everyday culture, it's no surprise that gluten-free options are popping up all over, even here in Paris, the land of pastries. more... No comment yet. Sign up to comment
Scooped by v.kaploun Scoop.it! Passage 53: A Japanese - French Fusion From livingandeatinginparis.blogspot.fr - November 14, 2012 4:07 PM A few days ago, two dear friends of mine invited me to go to Passage 53.Since I had never heard of the restaurant I Googled it immediately. It was situated in the oldest "passage" in Paris, the Passage des Panaromas, near the Bourse. Within the Passage it is almost impossible to find it and I am sure most people walk by it without realizing that this is a restaurant with two Michelin starts.There is only one menu at Passage 53 and it is a seven course affair. I am not one of those people who take a picture of everything they eat and make annoying audible commentary while consuming their food. The food was inventive, quite delicious and very well presented. I only retained a few of the courses.There is only one menu at Passage 53 and it is a seven course affair. I am not one of those people who take a picture of everything they eat and make annoying audible commentary while consuming their food. The food was inventive, quite delicious and very well presented. I only retained a few of the courses." more... No comment yet. Sign up to comment
Scooped by v.kaploun Scoop.it! How the Guillotine Helped to Create the Modern restaurant From erasgone.blogspot.fr - November 11, 2012 8:10 PM France gave birth to what we call today a restaurant. But it was no civilized affair. In fact, today's restaurant business is actually a byproduct of the class warfare that arose during the French Revolution. Back in the Middle Ages, fine dining was a privilege enjoyed exclusively by feudal lords who had their own grand kitchens and personal chefs. The only commercial eateries for the masses were seedy roadside inns, where strangers crowded around mediocre buffets of tepid roasts, stews and over-sauced legumes. But sometime in the 1760s, the merchant class of Paris developed a taste for healthy light broths known as restoratives, or restaurants. By the 1780s, this new Parisian "health food" craze led to a handful of reputable dining halls, where customers could sit at individual tables and choose from a wide range of dishes. more... No comment yet. Sign up to comment
Scooped by v.kaploun Scoop.it! Paris bites back From www.independent.co.uk - October 7, 2012 4:16 PM "Long considered to have fallen behind London as a culinary trendsetter, the French capital is viewed condescendingly by all but the most informed of foodies and Francophiles on this side of the Channel as a teacher we've outgrown. They will point to crummy tourist-trap brasseries, overblown haute cuisine and McDonald's at the Louvre as evidence of its dramatic fall from grace. And where it does succeed, it is still playing catch-up, poor thing, they will simper. The truth is, here in London, we have nothing to learn from Paris any more.On an early autumn night a few weeks ago, however, I found myself in east Paris, in the rough and ready 20th arrondissement, receiving what felt like a re-education in dining out. A French friend had recommended Roseval, a new restaurant run by talented young chefs Michael Greenwold, a 28-year-old Brit, and Simone Tondo, a 24-year-old Sardinian, that has become an instant hit since its July opening.An unassuming little corner plot, Roseval seats around 20 in its pocket-square-sized dining-room. Roughly plastered white walls and simple wooden furniture allow the space to breathe but retain a homely feel. Unlike London, where the fashion for "no-bookings" means a meal now routinely begins with a two-hour wait, there's no queuing or names on clipboards, just plain old reservations. And no choosing what to eat, either – like many Paris restaurants now, Roseval offers a set menu only, although you can ring ahead for special requirements. I was more than happy to cede control – a welcome pause in the endless flow of decision-making, there's also something companionable about eating the same thing as everyone else at the table.Paris, meanwhile, is full of possibilities. Happily for its denizens, Roseval is not a bargainous aberration, but typical of a local, independent restaurant scene founded on the talents of a fresh generation of young chefs, many of whom are not French, but have cut their teeth in some of the city's most creative kitchens and are now boldly striking out alone with their first ventures. Yes, there is also a clutch of trendy burger and steak joints, but they aren't setting the tone. Meg Zimbeck, editor of the Paris by Mouth restaurant blog, cites the recently opened Abri and the reopened Vivant Table, both of which have Japanese chefs, alongside Roseval as her top picks of the new season." more... No comment yet. Sign up to comment
Scooped by v.kaploun Scoop.it! Tasting Paris through film & 2-for-1 Haute cuisine From anonsparis.wordpress.com - September 12, 2012 5:31 PM "The pressures of globalisation aside, it bears repeating that Paris remains a well established venue where good taste has set down its roots for decades. It is deeply infused into the socio-cultural fabric of the city. One clear (albeit flimsy) demonstration of this is the 'Tous au restaurant' initiative. It is basically an initiative in Paris and beyond that offers a 'two meals for the price of one' for haute cuisine and more modest forms of dining over the course of about a week. This year it runs from the 17th all through to the 23rd of September." more... No comment yet. Sign up to comment
Scooped by v.kaploun Scoop.it! What's for dinner? A 5 Star Restaurant in Your Kitchen! From studiosparis.wordpress.com - September 6, 2012 5:06 PM "Tell us more about The Private Dinner in Paris[5]. How is it different from dining in an ordinary restaurant?With The Private Dinner, you don't need to go to the restaurant, as the restaurant will come to you. Your private chef will prepare and present your dinner especially for you. Instead of having a meal, intended to please a majority of people and cooked with no personal touch, you will get an entirely different treatment. A personal, intimate dinner, prepared exclusively for you. A tastefully cooked meal, made by someone who knows exactly what you like and how you like it.What's more, with us you can always order something that's not on the menu, because you'll be the one composing it!" more... No comment yet. Sign up to comment
Scooped by v.kaploun Scoop.it! "Buying the perfect baguette" From frenchforfoodies.com - August 6, 2012 5:15 PM Every day I am faced with at least two or three bad baguette sightings, and it bothers me more than it should, like a niggling sore throat in the morning– every, single, time.When I say 'bad baguettes', I simply mean a Parisian civilian walking along their way, carrying a really crappy, shitty, nasty-looking… baguette. Last week it happened again, and this time it really got the better of me. I watched a Frenchman walk out of an award-winning bakery holding a baguette that looked even worse than what they sell in a Carrefour supermarket.These days I can detect them from a mile away. My bad bread radar picks up on the tell-tale faux golden colour, the floppy sunken spine and the flourless flaky crust– so thin you can almost see the mesh pattern of the baking tray. They remind me of those awful 'French sticks' my Mum used to get from the local bakery in country Victoria, only she had the good sense to make croutons from them, and nothing more." more... No comment yet. Sign up to comment
Scooped by v.kaploun Scoop.it! Sushi Restaurants Paris From www.only-apartments.com - July 25, 2012 4:53 PM Sushi Wasabi: At this extremely affordable venue, you can eat delicious sushi, maki, and maki futo, among other dishes. Of course, they also have delicious miso and refreshing drinks. You can pick up sushi to take home as well.Yen: This Japanese restaurant has a minimalist, unique style and is a favorite of both Parisians and Japanese residents. It is very popular for its delicious soba (Japanese noodles) and its tasty tempura.Toyo: In this restaurant you will find not only delicious sushi of all types, but they specialize in offering a variety of dishes that are a fusion of Japanese cuisine and French cuisine.Taeko: Located in the old Marché des Enfants Rouges, at Taeko you'll find sushi and sashimi as well as salmon-based appetizers and hot dishes based on different soy sauces. And of course, they also have a take-out menu.Planet Sushi: This restaurant chain has many locations in Paris. If you want good food, fast service and a place to enjoy original pieces of sushi at affordable prices, Planet Sushi is for you.Benkay: Here you will find quality sushi quality but the real reason to go here is to enjoy the views of the Seine while you eat. While the prices are rather high for its location, it is worth the investment if you're going out for a romantic meal.Foujita: This is probably one of the best sushi bars in Paris. Here, sushi, tempura and sashimi are all very fresh. With affordable prices and warm and friendly service, you should know this restaurant." more... No comment yet. Sign up to comment
Scooped by v.kaploun Scoop.it! Cooking (and Eating) French pastries at L'Atelier des Sens From blogs.angloinfo.com (via @AI_ParisFR) - July 15, 2012 5:17 AM "Most of the class was spent making the pastry dough. This is not a simple feat. In fact, as I had learned in a croissant-making class last year, the process is quite lengthy. To make true croissant dough, you must prepare the initial dough, refrigerate for at least 1 ½ hours, then fold in the butter and refrigerate for another 1 ½ hours, roll out the dough and refrigerate for another 1 ½ hours, and ideally roll out the dough once more and refrigerate for another 1 ½ hours. Only then can you slice the dough and form the croissants… but (the 85 eurocent croissant at the bakery across the street is looking just fine around now!), first refrigerate for another 1 ½ hours before cooking.So maybe I won't be making croissants too often at home, but it is something to experience at least once. This 3-hour course will run you 99 euros, but you'll walk away not only with a new skill and a true French experience, you'll leave with about 8-10 pastries to munch on throughout the weekend, and if you are staying in Paris longer term or have access to a kitchen, you can bring home enough dough to make a batch of 30 more croissants!With more than 50 instructors, L'Atelier des sens offers cooking, pastry and wine courses in English, as well as those courses and many more (cocktail classes, floral art classes, cooking certification courses and a number of other intriguing options) in French. Which will you try?" more... No comment yet. Sign up to comment
Scooped by v.kaploun Scoop.it! A Tale of Two Cities: Paris & Amsterdam From parisaav.blogspot.fr - July 6, 2012 5:03 PM "Since I consider Paris to be a sort of culinary wonderland, I was skeptical about what I would find in Amsterdam. Before arriving, I knew nothing of what food I would find, which scared me a little bit. Now, however, I can assure you that there is no reason to fear; this city has plenty to offer. Similar to Paris, there are cafes and pubs with outdoor seating where people can enjoy their happy hour or dinner. I was struck by the enormous variety of cuisine available to me no matter where I was. Pick any country in the world, and I can almost guarantee that you can find its cuisine in Amsterdam. The city reflects its melting pot of cultures with an abundance of dining options. If, like me, you would like a delicious post-dinner indulgence, I insist you treat your taste buds to what I have deemed Amsterdam's equivalent to a French macaroon: the stroopwafel. I may be overstepping my boundaries to make such a comparison, but I cannot deny that this concoction of batter and caramel sends the same blissful happiness to my belly as my favorite Parisian cookies. Perhaps to best understand what I mean, you will have to try both yourself." more... No comment yet. Sign up to comment
Scooped by v.kaploun Scoop.it! Vegan Paris: A Beginner's Guide to la Ville Lumière From yummyplants.com - July 4, 2012 5:35 PM "Visit an Outdoor MarketHitting the open-air market for fresh produce is a centuries-old community activity that takes you out into the streets of Paris and straight into the thick of local life. Whether simply browsing and taking photos, or putting together your afternoon picnic, markets are the places to go for people-watching and prime food shopping. During the summer, fill your pannier with locally grown peaches, nectarines, and cherries for an authentic taste of the French countryside. In the fall, fresh nuts, grapes, and mushrooms are the stars of the show. Whatever the season, be sure to visit the weekend organic Raspail (boulevard Raspail; 6e) market, and the Tuesday through Sunday Marche d'Aligre (rue d'Aligre; 12e) to feel like a true Parisian. Take a Cooking ClassThe plates that float out of the finest French kitchens often resemble colorful still-life paintings born from an artist's palette, and the same can be said for the dishes you'll be preparing at La Cuccina di Terresa (http://www.lacucinaditerresa.com/; 11e). Terresa—an American expat with five-star cooking skills—shares her culinary talent with students in her East Paris micro-kitchen, where you, too, will learn to produce an edible work of art made entirely of plant-based ingredients. Terresa works with colorful seasonal vegetables, high-quality oils, nuts, and herbs to produce gloriously tasty meals that she pairs with vegan wines. This is a deluxe experience for every foodie." more... No comment yet. Sign up to comment
Scooped by v.kaploun Scoop.it! Claude Colliot: Fresh, Inventive Dining in Paris' Haut Marais From house-rental-provence.com - June 24, 2012 4:41 PM "Sometimes knowing little about a place is the best way to discover it: no expectations, no disappointment. At Claude Colliot, we were delighted by what we found – creative, market-fresh nouveau bistro cuisine served in a contemporary setting that's comfortably chic without being sterile. (Think washed stone walls and aubergine leather Parsons chairs plus a fab chandelier made of graphite drafting lamps.)The attentive servers were clearly proud of their chef's creations and seemed anxious for us to like them too. We opted for à la carte instead of a menu (there are two), although mysterious names like "couleur maraichere" and "tout blanc" made us a tad unsure of what we were ordering. Our fears were quickly dashed, however, by the fresh, inventive dishes placed before us." more... No comment yet. Sign up to comment
Rescooped by v.kaploun from Paris lifestyles Scoop.it! ParisTechFood : le premier meetup de la foodsphère numérique ... From geekandfood.fr - June 12, 2012 5:18 PM Samedi prochain, tout le gratin de la foodsphère numérique sera réuni au Coinstot Vino pour la première édition du Paris TechFood Meetup.Mais c'est quoi au juste la foodsphère numérique ?Le terme désigne l'ensemble des créateurs et des utilisateurs d'applications numériques dédiées à la cuisine domestique, la gastronomie, la nutrition et la restauration. A ce sujet, vous pouvez d'ailleurs retrouver sur le blog une liste de 60 applications food.Et sinon c'est quoi un meetup ?C'est tout simplement une rencontre locale de personnes partageant un intérêt commun (cf. Wikipedia )On connait déjà les foodcamps et les vinocamps, les événements généralistes dédiés aux startups ou aux foodblogueurs. Cependant aucune de ces manifestations n'était uniquement consacrée à la foodsphère numérique. C'est désormais chose faite avec le ParisTechFood Meetup qui vise à faciliter les échanges au sein de cet écosystème émergent.Au programme de cette première édition :• Apéritif gourmet autour d'un verre de vin• Présentation des projets (nouveaux ou en cours)Et en bonus…• Démonstration de FoodPrinting avec l'imprimante 3D Makerbot• DIY Beer : un atelier brassage pour apprendre à faire sa bière soi-mêmeLe premier Paris TechFood Meetup aura lieu le samedi 16 juin 2012 de 17h à 20h au Coinstot Vino - 26 bis, passage des Panoramas 75002 ParisInformations et inscriptions sur http://paristechfood.eventbrite.fr/ more... No comment yet. Sign up to comment
Scooped by v.kaploun Scoop.it! French Chicken, Part 2: A Chicken-Lickin' Tour of Paris From zesterdaily.com (via @jklonecke) - December 16, 2012 7:14 AM If it's true that we are what we eat, then did my feasting on poulet rôti in Paris last summer render me more French or more chicken? Based on the sheer volume of roast chicken consumed, I would have to say "more chicken."FRENCH CHICKEN Part 1: Do labels equal liberty for France's best birds? Part 2: A chicken-tasting tour of Paris.Back home in Berkeley, Calif., there is so much really good traditional roast chicken available in restaurants and takeout shops — with French names like Poulet, Café Rouge, Bistro Liaison and Nizza la Bella ("Beautiful Nice") — that I'm not sure whether my Paris binge was an homage to the gallocentric traditions in France that helped shape my passion for the humble roast, or merely a transatlantic extension of a preexisting culinary condition.Granted, our farm-raised (poulet fermier) chicken production in the Bay Area (and the U.S. generally) does not yet measure up to France's Label Rouge poultry program (See French Chicken, Part 1). And we are about 15 years behind European standards for animal welfare, according to advocates I've talked to.But if Paris beats Berkeley in the overall quality of its poultry, not so in the roasting. Parisians seem to be taking their well-bred birds for granted these days, at least in their bistro kitchens if not in their homes and outdoor markets. more... No comment yet. Sign up to comment
Scooped by v.kaploun Scoop.it! Tifamade's Secrets: Homemade Sandwiches, Bike delivered in paris From hipparis.com - November 11, 2012 8:14 PM As an aspiring food writer and someone who puts peanut butter on everything, I often question my relevance in a country of haute gastronomie. But much like Tiffany Iung, I eventually found my niche, retelling traditional culinary tales as an outsider looking in.Tiffany, the brains and bicycle behind Tifamade, Paris' best sandwich vendor on two wheels, has been sharing her inspired sandwiches with Parisians since 2010. She can be spotted catering events throughout the city and peddling her handmade sandwiches from a vintage suitcase strapped to the back of Pink Lady, her pink bicycle. Using seasonal ingredients sourced from farmers markets and eco packaging, Tiffany has given the ubiquitous jambon beurre some fierce competition. But what is it about the humble sandwich that has Tiffany so impassioned? "A sandwich is not fussy. You hold it with your hands, and all of the flavors are experienced at once, so there isn't too much thought about it. It's just meant to taste good, and I think it gets the job done." That's good enough for us! more... No comment yet. Sign up to comment
Scooped by v.kaploun Scoop.it! Fromage under fire: Why French cheese faces extinction « From frenchforfoodies.com - October 31, 2012 5:10 PM When I first arrived in Paris over two years ago, if you had tried to convince me that French cheese was an endangered species on the culinary food chain, I would likely have choked in disbelief on my staple lunch order of Salade de chèvre chaud.My first exposure to the concept of "Les fromages en voie de disparition" (endangered cheeses) was through a French documentary called "La guerre des fromage qui pue" (The war of stinky cheeses) — an eye-opening exposé on the French dairy industry revealing the how countless French cheeses annually become extinct due to increasing hygiene controls enforced on small-scale producers, globalisation by mega dairy cooperatives, and the general decline in demand by French consumers for premium, artisanal products. Curious to learn more, I arranged to meet with one of Paris' most respected, accomplished and outspoken men in the cheese business: Philippe Alléosse. A master fromager and affineur, Alléosse's task is to ripen cheeses in his vast network of Parisian caves. He is not only a master when it comes to cheese making, but also a passionate ambassador for the preservation of what could be a dying art – the cultivation of stinky, gooey and delectable fromage." more... No comment yet. Sign up to comment
Scooped by v.kaploun Scoop.it! Have You Met Miss Lunch? From www.theparisblog.com - September 26, 2012 1:41 AM If you think that Occitane beauty products smell good enough to eat, I have great news for you. Olivier Baussan, the founder of Occitane, has sponsored a little eatery, unique among cafés in Paris, called Miss Lunch, near the Aligre food market in the 12th Arrondissement. He has stocked it with a selection of exquisite olive oils from producers in the south of France, where he also sources ingredients for cosmetics. The resident artist-chef uses the oils and other local ingredients to create distinctive meals.We stumbled across Miss Lunch at 3, rue Antoine Vollon, on a warm afternoon and sat down at an outdoor table, attracted by a sign advertising homemade lemonade. We polished off a bottle and chatted with the server, who turned out to be the chef, Claudia Cabri. She invited us to enter the charming space inside.The multitalented Claudia is a visual artist: one of her quirky sketches has been turned into an Aubusson tapestry and hangs on the wall of her Paris café. She gives cooking classes (in English or French). She has even provided recipes for a book by Chantal Pelletier (a French noir-style fiction writer), and they are collaborating on a second volume. more... No comment yet. Sign up to comment
Scooped by v.kaploun Scoop.it! not drinking poison in paris: bento stowaway From notdrinkingpoison.blogspot.fr - September 6, 2012 5:15 PM "When I finished my long overdue first meal at my good friend Maori Murota's bento spot by Grands Boulevards, I descended to the kitchen to thank her, and after doing so, asked what I imagine must be a pretty routine question for her. So, I segued, after learning that she planned to travel to Japan for a month. You going to keep this up when you get back?It's not that her project, a stowaway restaurant operating inside the cavernous design-hell cocktail bar La Conserverie, isn't successful. She routinely runs out of food to serve, and juggles numerous private cooking gigs on the side. The home-cooked Japanese soul-food she prepares is gem-like and nutritious, a natural hit with her previous milieu, the fashion crowd. (Murota was previously an assistant to Christophe Lemaire.)It's just that the whole conceptually-unrelated-restaurant-within-a-bar situation seems precarious, barely perched where it is - like a food truck, without the truck, with notably more refined cuisine, if not service. In every major city there are a thousand bloggers with peeled eyes and pricked-up ears searching for good unprofessional authenticity, the outsider art of the kitchen, and when one confirms its existence, as at Maori's Bento at La Conserverie, one usually doesn't wait long for it to disappear. But Murota has always struck me as being more or less chez elle in funny situations. So she's returned from her trip to Japan and has reopened for business this week." more... No comment yet. Sign up to comment
Scooped by v.kaploun Scoop.it! The French Explore the Art of Chinese Cooking From www.nytimes.com - August 10, 2012 2:23 PM "In Paris, an ancient recipe for bear paw is just one of the artifacts on display at an exhibition on the culture of cooking and eating in China....I consulted a new book by Yu Zhou, a food expert who was born in Shanghai and has lived in Paris for years: "The Chopstick and the Fork: Tribulations of a Chinese Gastronome in France."He offered four historical differences between French and Chinese attitudes toward food:Economic: In China, livestock farming was less developed than in France, so meat was scarce and had to be stretched by blending it with other ingredients.Philosophical: Each meal must contain all five elements (metal, wood, water, fire, earth) and be as balanced as possible (the yin/yang theory).Aesthetic: Chinese cuisine is more artistic than French, because the individual ingredients disappear to create a new taste — an art as admirable as painting or poetry.Demographic (my favorite): China has always been an overpopulated country, so people were forced to be creative to survive. "We would therefore eat whatever we could find: chicken feet, fish livers and scales, jellyfish or beef stomach, which would probably be judged inedible in the eyes of Westerners," he wrote.Bear paw, a delicacy available only to the rich, was not on the list.I found what I was looking for in the "Great Dictionary of Cuisine," the 1873 encyclopedia and cookbook by Alexander Dumas, the novelist and playwright (and expert cook).Dumas wrote that in ancient times, frontal bear paws were considered the most delicate part of the animal, that rich Germans highly valued bear cub flesh and that bear ham had become a refined but easily accessible dish on European tables.Bear paws are still a ritual dish for the Chinese and are common on the black market. In June, police in the autonomous region of Guangxi Zhuang dismantled a ring of traffickers in endangered animals and seized hundreds of bear paws and an unknown quantity of bear meat." more... No comment yet. Sign up to comment
Scooped by v.kaploun Scoop.it! Terroir Parisien: Locavore Dining In Paris By A Michelin Starred Chef From hipparis.com - July 25, 2012 4:58 PM "When a famous chef opens a restaurant, be it in Paris, New York or Kansas City, expectations always run high. Yannick Alleno's new outpost, Terrior Parisien – open since March in an über cool space in the Latin Quarter – was certainly no exception.The concept. Unlike top foodie cities in the U.S., the locavore movement has been slower to catch on in Paris. Alleno has been steadily changing that, first by introducing a wildly popular regional menu at Le Meurice, then by publishing a book on the topic. Now comes his bistro offering a menu of refreshed traditional Parisian recipes with goods sourced from the Ile-de-France region.Trend-setting? Perhaps. But the locally born-and-bred chef prefers to think of it as a return to tradition – to the days when Parisian chefs bought locally-raised and farmed goods from Paris' central market at Les Halles. But if a concept alone is no reason to try a restaurant, Alleno's food is."Terroir Parisien20, rue Saint Victor, 75005+33 (0)220.127.116.11.54Métro: Maubert-MutualitéOpen: Mon-Sun, for breakfast, lunch and dinner more... No comment yet. Sign up to comment
Scooped by v.kaploun Scoop.it! "Coquilles, Calva & Creme: Exploring France's Culinary Heritage — a Love affair with real French food From www.washingtonpost.com - July 15, 2012 5:27 AM "Here is a catalogue of refined pleasure, a chronicle of fabulous restaurants and famous acquaintances, a gastronomic memoir focused on the heritage of "real French food."In these pages, the Dryanskys travel everywhere, dine well and drink heartily, hobnob with aristocrats and members of the Universal Cassoulet Academy. They also periodically bewail the rise of exquisite food — the tiny portion beautifully presented — and the cult of the celebrity philosopher-chef.For most of us, though, "Coquilles, Calva & Creme" is largely a book to dream over, since we will never eat ortolans — those tiny birds are now protected by law — or devour fresh black truffles, or sip a 19th-century wine (seldom any good), or spend the weekend at the Mouton estate with Baron Philippe de Rothschild.Gerry Dryansky and his wife, Joanne, traveled to Paris in the early 1960s, and, after a brief stint at the Herald Tribune, he landed a job covering fashion for Women's Wear Daily. In later years, he became the European correspondent for Conde Nast Traveler. These, it's hardly worth saying, are jobs that many of us would kill for. In explaining how he learned about food, Dryansky writes:"Think about what it was like to have an expense account that required me to keep in good contact, across the best tables in Paris, with the fashion makers and their business partners — and added to that, to be able to discover the newest, the best restaurants in town, as part of reporting about the city to guide the New York fashion world."Dryansky recalls high-living days of lunches at Maxim's and the Brasserie Lipp — where Aristotle and Jackie Onassis might drop in for a bite — and long dinners with Coco Chanel and chats with the reclusive Yves Saint Laurent and his partner, in both senses, Pierre Berge. He evokes, too, the nightlife of the era:"At Regine's . . . you'd find Francoise Sagan alone with a scotch at her table in the entry, while deep inside, Catherine Deneuve, sitting with David Bailey, would be playing with her long blonde hair. A group of Nouvelle Vague filmmakers, among them Claude Chabrol and Jane Fonda's onetime husband Roger Vadim, would hang out at the bar chez Castel, making wry comments about the young people . . . King Hassan of Morocco's brother, Moulay Abdallah, spent a lot of time at Castel's, when he was in Paris, but Jean Castel refused to let the king in. His Royal Highness arrived at the door with his bodyguards and wanted them to enter with him. Jean refused, unless they left their guns in the car. The king was not amused, and left." more... No comment yet. Sign up to comment
Scooped by v.kaploun Scoop.it! Brothels and Bagels; A View into Secret Paris From candidtraveller.com - July 11, 2012 1:06 AM Somewhere beneath the Parisian streets, in a secluded basement on Boulevard Bonne Nouvelle, is the wonderfully historic Delaville Cafe. With its rather dubious, and certainly notorious history as a popular brothel, it's undoubtedly not the sort of place my mother would like to find me in; but it's clearly proud of its past, clinging to its origins with worryingly dark decor and some traditional red lights, not to mention some exquisite early 19th century tapestries which still hang on its walls.The Delaville is a local favourite, a trendy cafe by day and popular bar by night. Frequented by mainly Parisian locals, you'll certainly fit in if you speak fluent French, but you'll still be welcomed if you don't. more... No comment yet. Sign up to comment
Scooped by v.kaploun Scoop.it! A Cheese-Lover's Tour of Paris by Taylor Ritchie (Guest Contributor ... From mgptravelblog.com - July 6, 2012 4:31 PM In a country that produces hundreds of cheeses, Paris is the single place where one could sample them all. Discovering the best cheeses in Paris is really about personal preference, but it also depends on the season. I indulge in fresh goat's milk cheese in spring when it is as close to perfection as it gets. Paris in spring is all about Camembert and I thank the cows of Normandy whole-heartedly with every bite. In winter, I seem to gravitate toward the aged cheeses. Of course, Paris is famous for its cheese shops and these proprietors understand when any cheese has ripened to its most perfect state.When it comes to Parisian fromagiers, I love Marie-Anne Cantin. Her shop is located on the rue du Champ de Mars and it is famous for its meticulous selection process–their raw milk cheeses made in limited quantities from small farms are beyond mouth-watering. Of course, the city's excellent fromagiers will allow customers to sample varieties and instruct them in the best choices for the season or for particular culinary needs.During summer and much of the fall, I also find a superb quantity of cheeses available at the farmers markets. Strolling through a French market place is heady with smells of flowers and fresh pastries, but I can usually sniff out the best cheeses for my after-dinner cheese trays or something to snack on while I tool around town." more... No comment yet. Sign up to comment
Scooped by v.kaploun Scoop.it! Gastroenophile From www.gastroenophile.com - June 26, 2012 4:56 PM "Yannick Alléno, the most glamorous Three Michelin Star chef in Paris, has a mission – a dirty one. Ever since he read a French food writer's accusation of a certain sameness at the top of French cuisine, he decided to dig deeper into the origins of his ingredients.We are more accustomed to hearing the word terroir from wine-makers, who use it to ascribe the unique flavours and characteristics of their product. It is one of those untranslatable French words, meaning something that involves a blend of dirt, territory, climate and identity. Yannick Alléno thinks it is time that the culinary produce of the Paris region be identified, protected and celebrated, especially as many producers are under threat from urbanisation. From his rarefied headquarters opposite the Tuileries Gardens as chef of the three Michelin Star Le Meurice (www.lemeurice.com/yannick-alleno), in one of the grandest palace hotels in Paris, he would seem an unlikely candidate to be found trudging through paddocks and farmyards around Paris." more... No comment yet. Sign up to comment
Scooped by v.kaploun Scoop.it! Orient Extreme – the peer of Nobu in Paris From winebeing.com - June 24, 2012 4:35 PM "Since the global chain of high-end Japanese restaurants Nobu closed down a couple of years ago in Paris, the dining climate in "The city of lights" ("La Ville-Lumière") has shifted immensely. The locals and visitors alike are open to a more cosmopolitan food and seek a lighter alternative to the usually heavy lunch and dinner at a French restaurant. The Asian cuisine is currently thriving in Paris with Japanese catching up with the recent popularity of Thai food. Orient Extreme is one of the leaders of the contemporary Japanese restaurants in Paris. With its chef once leading the local Nobu the Orient Extreme has got also the Nobu's feel.Chef: Toyofumi Ozuru as a young chef trained in Tokyo and then moved to Paris, where he headed a number of Japanese restaurants including the globally famous Nobu. His style is fresh and contemporary, in the fashion of the Nobu restaurants (excluding Nobu Matsuhisa in LA).Food: New style sashimi of sea bream is one of the most popular dishes of the contemporary Japanese cuisine. It is a raw fish carpacio served with green chilli and cilantro. At the Orient Extreme they prepare it very well. Using the freshest fish is crucial and getting the balance of seasonings right guarantees the utmost pleasure from this dish.Many Japanese chefs including Nobu Matsuhisa spent some time in Peru and were inspired by the local cuisine. Later, they spread this South American cuisine with its nourishing ingredients across the world. The Peruvian Ceviche with lobster on the Orient Extreme's menu is one of such Peruvian musings. Zesty and crisp dish with lots of onion and lime, it is ideal to mix with seafood such as lobster. It is a tricky pairing with wine, but I would go for an oaky Chardonnay with a less dominant acidity to balance the mouth-squeezing sauce. It is one of my favourite Peruvian dishes I enjoy anywhere if the fish or seafood is fresh.Address: 21 rue Bayard, 75008, Paris" more... No comment yet. Sign up to comment


text:
"Len Paden's Family Home Page"
"Len Paden's Family Home Page"Updated September 5, 2000 | |
LeonardPaden 700 Longbrook Wy. #257 Pleasant Hill,California94523 United States 510-410-5811 email@example.com | |
I have traced my surname ancestors back to my great, great, great grandfather, Benjamin Franklin, Paden.He was born in Virginia, 03 October 1793 and lived in Dekalb, Alabama where he married Margaret Elmira Miller. They had 9 children, Alfred M. Paden, John Paden, Benjamin Franklin Jr. Paden, Andrew Paden, Sarah Paden, William Paden, Martha Paden, Susan Paden, and Mary Caroline Paden. Their names appear in the 1851 Census of Cherokee's east of the Mississippi.They eventually migrated to what is now Oklahoma. | |

subset: commoncrawl


text:
35 results found
Enjoy five nights of outstanding music and entertainment this June Bank Holiday weekend at the Leixlip Festival at the Court Yard Hotel in County Kildare. Read more
Ireland's only surf music festival, right on the beach in the capital of Irish Surfing - Bundoran - with an international line up of music and sports. Read more
The 5th Annual Greystones Americana returns this year with the very best of Local and International Alt-Country, Bluegrass, Honky Tonk, And Folk. A Family weekend of music and fun. Read more
Ireland's premier Roots/Americana music festival, Featuring a host of international and Irish acts. Over 80 shows in 30 venues over four days, including 60 free events! Read more
Medieval, renaissance and baroque music performed by world-renowned ensembles & soloists on the theme of 'Time". Concerts, talks & free workshops offer a rich and intimate experience in this timeless medieval... Read more
Enjoy Sligo Live magical folk, roots and indie music on the Wild Atlantic Way with over 80 intimate performances by more than 300 top Irish and international performers in atmospheric venues throughout... Read more
Dublin City Soul Festival is Ireland's feel-good festival celebrating the very best live music in the heart of Dublin City since 2007 ... 'Experience the feeling'! Read more
The 30th Annual International Harp Festival will celebrate the magic and inspiration of the Irish harp through concerts, workshops and exhibitions with internationally acclaimed harpists and trad musicians. Read more
Ireland's only annual festival of Bob Dylan music and the biggest DylanFest in Europe, taking place in multiple venues around Moville. Read more
A music festival promoting local music songwriters and musicians in aid of charity (Enable Ireland) comprised of exclusively local artists and talent. Read more
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text:
Credits & Info
- Uploaded
- Jun 27, 2009 | 12:51 PM EDT
- Daily Feature June 27, 2009
- Weekly 2nd Place June 30, 2009
If you liked this, check these out!
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Plenty more like this here!
Adult Toons You won't catch these on a Saturday morning! This humor is for perverted grown-ups only!
Hentai Hot Hentai babes await your viewing!
Author Comments
This movie is a hentai parody of Teen Titans featuring Jinx, Cyborg, Raven and Starfire. Even though this is a parody, it is extremely sexually explicit in nature and is for viewers aged 18 and over.
*edit* Wow, thanks for the frontpage, NG! Wasn't expecting that at all, so thank you very much.
*edit 2* Thank you everyone for your votes and helping this get to number 1 on the top NG submissions of all time (although it probably won't be there for much longer!)
Rated 4.5 / 5 stars
That was constructive....In a way..
But I liked how you used some of the voices in the actuall cartoon.
Made it funny though BOOOYAH!
Rated 5 / 5 stars
fuckin hawt tough ;3
one of your best animations i think. and its funny too haha being a furrie and all :P
Rated 4 / 5 stars
Seriously, has Cartoon Network ever caught wind of this? G-d have mercy on your soul if they ever do...Aside from that, I was fairly amused- Good show, old man.
Rated 4 / 5 stars
o.O nice
i don't usually comment on this stuff but yours is good enough for me to comment nice job


text:
Town Square
Zin gets the win
Original post made on Dec 30, 2008
Read the full story here Web Link posted Friday, December 26, 2008, 12:00 AM
Comments (1)
a resident of another community
on Dec 30, 2008 at 9:42 am
The Zin, is in. Loved it.
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The air board gets an ear full from residents
By Tim Hunt | 5 comments | 958 views
Ballot Follies, and the great Candidate Challenge
By Tom Cushing | 6 comments | 333 views
Exchange Club Essay Contest Deadline
By Roz Rogoff | 4 comments | 289 views
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By Elizabeth LaScala | 0 comments | 99 views


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COLUMBUS, Ohio — Prosecutors appealed a federal judge's decision Monday to halt the Ohio execution of a man who was convicted in the 1984 shootings of his ex-girlfriend and her boyfriend but has said he doesn't remember the slayings.
Daniel Lee Bedford, 63, was scheduled to be put to death Tuesday. His attorneys had sought a stay of execution to allow more time for the courts to consider issues they raised, and U.S. District Court Judge Algenon L. Marbley in Columbus granted the request.
Defense attorneys had argued Bedford has dementia and a mild mental disability that keep him from fully understanding the meaning and purpose of his death sentence. They also said Ohio courts unreasonably applied established law and denied Bedford legal proceedings to which he is constitutionally entitled.
Erin Barnhart of the federal public defender's office in Columbus said Bedford's defense team was pleased with the federal judge's decision. She said it was primarily about the procedural claim.
Prosecutors appealed to the 6th U.S. Circuit Court of Appeals in Cincinnati.
Bedford was sentenced to death after confessing to authorities that he gunned down Gwen Toepfert, 25, and John Smith, 27, at the Cincinnati apartment Toepfert shared with a roommate, who witnessed some of the violence but was not killed.
Bedford learned from the roommate that the couple was home and waited at the apartment where, armed with a revolver and a shotgun, he killed Smith and shot Toepfert multiple times before returning to her body and firing a shotgun blast into her groin to be sure she was dead, prosecutors said. He then went to Tennessee and visited a childhood acquaintance, who helped tip off police before Bedford's arrest.
Bedford told the state parole board in March that he doesn't remember the slayings but that his attorneys have told him details and he's "sorry it happened."
"Killing me won't bring them back, but if it has to be done, it has to be done," he said, according to the board's report.
During the interview, he said he recalled some details of his life but had trouble with others. He remembered getting married at age 16, having six children, working for Toepfert's father and recently visiting with his daughter and granddaughter. But he said he didn't remember meeting Smith or being upset with Toepfert, and he had trouble thinking of the names of the attorneys who helped him during the clemency process.
The parole board last month unanimously recommended that Gov. John Kasich deny clemency, and he did.
The Ohio Supreme Court had rejected defense attorneys' arguments about Bedford's mental state and refused to block the execution.
Relatives of Toepfert and Smith have supported the death sentence, saying they believe the killings were merciless and Bedford knew what he was doing.
Bedford spent Monday playing cards on a bed in his cell and seeing several visitors, including his daughter, a spiritual adviser from the corrections department and a pen pal who has kept in touch with Bedford since 1995.
His only request for his special dinner was a 2-liter bottle of Coca-Cola or something similar. He was slated to get the standard prison dinner, which included tuna salad or vegetarian stir fry, oven-browned potatoes, greens, coleslaw, fruit and bread.
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Expedia Price Guarantee
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Find a cheaper hotel within 24 hours of booking. We will refund the difference and give you a travel coupon worth $50.
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Max Occupancy: 4 guests (up to 3 children)Standard Room, 2 Queen Beds
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Max Occupancy: 2 guests (up to 1 child)Motel in Independence with free breakfast
Situated in Independence, this motel is 1.2 mi (2 km) from Wapsipinicon Mill and 1.9 mi (3 km) from River Ridge Golf Course. Three Elms Golf Course is 3.4 mi (5.5 km) away.
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Along with free breakfast, this motel has free self parking and free WiFi in public areas.
Room Amenities
Rooms provide conveniences like sofa beds and refrigerators, plus microwaves and cable TV. Guests will also find free local calls and ironing boards.
Information missing or incorrect? Tell us!Hotel Amenities
Hotel Amenities
A complimentary breakfast is offered each morning. Public areas are equipped with complimentary high-speed wireless Internet access. Complimentary self parking is available on site.
- Number of floors - 2
- Free breakfast
- Free WiFi
- Free self parking
- Free RV, bus, truck parking
Family Friendly Amenities
- Free Wi-Fi
- Rollaway/extra beds available
- Sofa bed
- Refrigerator
- Microwave
Available in some public areas: Free WiFi
Free self parking, Free RV, bus, truck parking
Room Amenities
- Premium TV channels
- Air conditioning
- Free local calls
- Refrigerator
- Microwave
- Hair dryer (on request)
- Iron/ironing board
- Sofa bed
- Rollaway/extra beds available
- Cribs/infant beds available
- Cable TV service
Where to Eat
Guests are offered a complimentary continental breakfast each morning.
Nearby Things to Do
The recreational activities listed below are available either on site or nearby; fees may apply.
- Golfing nearby
To make requests for specific accessibility needs, complete the "Special or Accessibility Requests" section of "Trip Preferences" when you book your hotel.
- Accessible bathroom
- In-room accessibility
Hotel Policies
Payment types
Pets allowed
You need to know
Extra-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.
- A pet fee will be charged per night
- Rollaway beds are available for an additional fee
We should mention
Children 17 years old and younger stay free when occupying the parent or guardian's room, using existing bedding.


text:
Hawaii's first California Pizza Kitchen to be expanded, remodeled
- Duane Shimogawa
- Reporter- Pacific Business News
- Email | Google+ | Twitter | LinkedIn
Hawaii's first California Pizza Kitchen, located at Kahala Mall in East Honolulu, is being expanded and remodeled, a restaurant spokeswoman told PBN.
The eatery, which opened in 1987, is being expanded by 585 square feet and will be renovated during the expansion. It's not clear if the expansion extends the restaurant into neighboring spaces at the mall.
Kahala Mall's spokeswoman deferred all questions regarding the expansion to California Pizza Kitchen, which is located next to Macy's.
Just this month, the Los Angeles-based California-style pizza chain, which also is known as CPK, pulled a building permit to expand the dining room of the existing restaurant, which has an estimated value of work of $200,000.
CPK is one of the national chain restaurants to find success in Hawaii, with seven locations statewide.
Sarah Grover, executive vice president and chief concept officer, previously told PBN that it is looking to open two more locations on Oahu as well more expansion on the Neighbor Islands.
CPK currently has just one Neighbor Island location at the Kahului International Airport on Maui.
California Pizza Kitchen declined to share Hawaii store sales, but it said the Hawaii market has been successful.
"The aloha spirit intertwines with our company in how we like to take care of people, which is a huge advantage for us," said Grover. "We also understand the cost of doing business in Hawaii is a little more than the Mainland. However, the benefits far outweigh the cons."
Duane Shimogawa covers energy, real estate and economic development for Pacific Business News.
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Thefurmonger |
Qstor wrote:I read on the blog that there were a total of 91 tables between the main room and the other rooms.I was just curious how many tables/PFS players there were at GenCon? I played at GenCon in 2008 and I think there were only like 30 tables in the room.
So with 10 slots, thats a Max of 910 tables. however the overflow was not used each slot...
My guess? 813 tables.
Thorkull |
Overflow was used each slot, as I recall. I don't have exact numbers, but I do know we varied between 91 (the Special) and 78 (Sunday morning) tables each slot. I'd say an average of about 81 or 82, which is pretty close to Thefurmonger's estimate. We'll have to wait until Mike gets done with reporting. We tried to get as many done as possible during the con, but we discovered on Friday or Saturday that we could only effectively have one person working on reporting tables at a time and that slowed us way down. There were several hundred reporting sheets left to be entered by the time we packed up on Sunday afternoon, and that will have to be handled by the Paizo staff as time permits between their other duties.
Edit: As a side note, if you notice an error with reporting for Gen Con that does not involve a missing table, please contact your nearest Venture-Captain to get it sorted out.


text:
Presented by KTA-Tator
How-to videos on the proper use of many types of coatings inspection instruments
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(1 ratings)
Augy's Pizza Board Restaurant
(561) 368-1330
Recent Augy's Pizza Board Restaurant Reviews
A diner
from Boca Raton, FL
gave an overall rating of
on October 17, 2006 @ 9:58 PM
I just discovered that Augy's makes the best and I do mean the best stuffed pork chop in town. "Bravo!"
I just discovered that Augy's makes the best and I do mean the best stuffed pork chop in town. "Bravo!"
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I received a coupon for Euro Fusion and thought what a great excuse for dinner with the family. Boy was I wrong. They wouldn't honor the coupon because they had some kind of fight with the coupon company. I really didn't need to hear about it. Th ...
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Food was great and the service was fantastic. Our server's name was Eve. She was very attentive and pleasant. I felt like I was the only or the most important customer in the restaurant. It was a pleasure to dine at Speranza. We will be back soon and ...
» Read More: Boca Raton Restaurant Reviews


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Reading logs programatically
Writing logs into logcat from yuor application is quite easy, reading the logcat programmatically is just a bit more tricky.
Reading logs is usually used for bugreport purposes.
The following code reads logs and displays then in a TextView:
- public class LogTest extends Activity {
- @Override
- public void onCreate(Bundle savedInstanceState) {
- super.onCreate(savedInstanceState);
- setContentView(R.layout.main);
- try {
- StringBuilder log=new StringBuilder();
- String line;
- while ((line = bufferedReader.readLine()) != null) {
- log.append(line);
- }
- TextView tv = (TextView)findViewById(R.id.textView1);
- tv.setText(log.toString());
- }
- }
- }
When I first fint this solution, I was afraid that it will require some extreme permission because it runs logcat like a console command.
Fortunatelly there is a permission for reading logs:
- <uses-permission android:name="android.permission.READ_
You can add any more parameters to the logcat command string, just like it is defined in the documentation.
When implementing a bugreport feature, with sending logs to yuorself, dont forget that many applications outputs personal information into the logcat, so a policy about them is definetly needed.
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I've just received an achievement: Talkative http://t.co/0m6KG03G #Android #Androidgames #Gameinsight
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text:
List all words ending with rigor
Only the word rigor was found, nothing longer.
Some random words: ear niacin lotos ukase armchair bobolink eel
This is not a dictionary, it's a word game wordfinder.
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50 Jaw Dropping Cinemagraphs
A picture, they say, is worth a thousand words. This description would prove to be even truer if applied to a cinemagraph. From the term itself, you may notice the evident linking of the words "cinema" and "photograph" to create something even more dramatic than each of the two...continue reading
Vietnam Past and Present by Khánh Hmoong
Revisiting the past takes a whole new meaning with Khánh Hmoong's photos. Hmoong, a photographer based in Vietnam, is famous for incorporating old photographs onto new ones. He takes landscape photos all over his country, holding a super-imposed old photo and cleverly overlapping the old one to the new...continue reading
50 Stunning Satellite Photos of the Earth
Do you have a one-dimensional view of everything around you? If that's the case, you may be missing out on so many beautiful things. Sometimes, you really need to take the time to look at the world around you in a different perspective to notice all the things you have missed. Chances...continue reading
Photos of Futuristic Yugoslavian Monuments by Jan Kempenaers
Yugoslavia isn't just famous for its tumultuous past that is filled with wars and political mobocracy. If you're a fan of odd-looking art, you've probably heard of Yugoslavian monuments. These works of art are incredibly off-the-wall when it comes to design that a great deal of people describe them...continue reading
Fun and Creative Food Art by Hong Yi
Hong Yi, often goes by the nickname Red, is Malaysian artist-architect. Hong was born and raised in Malaysia, then studied in Australia, and studied a bit more in Holland. After graduating as a Master of Architecture, she took up an offer to work in Shanghai but secretly planned to stay for just...continue reading
10 YouTube Channels for Photography Beginners
Taking up photography as a new hobby to explore is an amazing thing to do. Photography is one of those arts that can express your personality better. However, a lot of people who want to tackle photography get intimidated by it. With all the high-tech camera units and confusing...continue reading
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A lot of people tend to think that the desert is a barren and lifeless place that is devoid of all beauty, but they are wrong. Sure, the desert is a harsh and dangerous place that could very possibly kill you if you dare challenge it and you are...continue reading


text:
Last update: Tuesday 5 May 2015 [10602 news items]
SPIL February sales rise 16.2%
Mar 6, 14:19
Consolidated revenues at IC packager Siliconware Precision Industries (SPIL) increased 16.2% on year to NT$6.48 billion (US$205.7 million) in February 2015.
SMIC gearing up for 28nm production
Mar 6, 13:59
Semiconductor Manufacturing International (SMIC) has made massive equipment purchases for installing 28nm production lines, according to sources in the semiconductor industry. The...
Inspection tool maker HMI looks to 25-35% revenue growth in 2015
Mar 5, 22:13
Hermes Microvision (HMI), which provides electron beam (e-beam) inspection tools and solutions for the production of semiconductors, expects its sales to increase 25-35% in 2015 thanks...
Tong Hsing 2015 capex to top NT$1.5 billion
Mar 4, 16:11
Tong Hsing Electronic Industries, which provides assembly and test services for niche ICs and produces ceramic substrates for the manufacture of LEDs, expects its capex for 2015 to...
Digitimes Research: South Korea sees worldwide memory market share reaching 57.1% in 4Q14
Mar 4, 15:38
South Korea's production value for memory products, mainly DRAM and NAND flash chips, has been increasing for three consecutive quarters and reached KRW13.17 trillion (US$11.97 billion)...
Foundry houses in China, Taiwan set to compete for specialty process orders
Mar 3, 21:01
Competition by foundry houses in China and Taiwan on specialty BSI (backside illuminated) technology is heating up after China-based SMIC (Semiconductor Manufacturing International)...
Taiwan January export order value down on month, up on year, says MOEA
Mar 3, 20:55
Taiwan received export orders worth US$39.04 billion in total in January 2015, decreasing 11.7% on month but increasing 8.1% on year, according to statistics released by the Ministry...
Global semiconductor industry posts highest-ever January sales, says SIA
Mar 3, 20:52
Worldwide sales of semiconductors reached US$28.5 billion for the month of January 2015, the industry's highest-ever January total and an increase of 8.7% from January 2014 when sales...
SMIC starts mass production for CMOS image sensors
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Unable to forget her trauma, Eunhyung bravely confronts the violently unpredictable Dai. Jaehee rushes to her side, but the arrogant senior boss Goohee is closer at hand and he's got a score to settle with Dai. However, an intervention by him could place all their lives in danger.
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Story and art by Sooyeon Won.
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A 6" round lemon cake w/citrus cream cheese in whipped cream. The bow, letters and Tigger are done in fondant/gumpaste(tigger was done by hand and hand painted).
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Jenni rivera' daughter chiquis denies affair , The late jenni rivera' daughter janney "chiquis" marin opening contentious family matters. eldest daughter singing legend.
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VIEWS: 27 PAGES: 3 CATEGORY: Languages POSTED ON: 9/30/2009
Presented by Daniel Toriola Learning French will greatly improve your chances of success in the job market. After English, French is the second most frequently taught language in the world. Also, learning French is step one to achieve the ranks of the cultural elite. Click here to know more What Can 5 Bucks Get You? To Start with, 50Gb Web Space, 1 Terrabyte of Data Transfer /month, Unlimited emails IDs and more! Hosted on Blazing Speed Quad Core Servers Only. Click here to know more Learn French The Hard Way By Shareen Aguilar The change in the way people communicate and transact different things in one day has developed to something different, easily different. Almost anything can be done with several clicks and push of a button but these simple things which makes life even more convenient for all leaves out the good old way of learning and acquiring things usually done the hard way. Learning a language, a French language to be specific, can be done best when we push ourselves to finding what suits us better. This could be difficult for some learners, but ever notice what happens to those who pursue learning no matter how it is done? They perform better and are able to apply the language properly in practical ways. This is just to say that if you can't find a learning material that suits you straight from the internet, there are many other ways how you can still learn French. Just like in learning a language, nowadays, we tend to fully take for granted the important ways of being able to learn a desired language from just about everywhere. Just because everybody can use the internet these days, it doesn't necessarily mean that it's the only way of being able how to speak and study languages. Let's not stay glued on one source. Instead, exploring what you have right in your own living room is already a way of being able to develop good language learning. What does it really take to learn a language that has existed for so long? The type of language that is written in almost every write up you could come across and even included accordingly on English articles and other reading materials. It takes a lot of passion, dedication and interest. This is not to say though that you can and will learn by just using the sources you have lying around. The television, radio, newspapers, books and magazines are just some of the few easily accessed tools you can use for learning French, but these materials too have their limitations. Go to your local library and see what you can find in there. It doesn't have to be a perfect French lesson but learning how it is used to be done will give you a sense of accomplishment and that is why, each lesson you go through, are going to be memorable for you. Shareen Aguilar is a writer for Learn French http://learn-french-program.com which has Memory Improvement Books and Memory Game Software for better French language memorization. Realfrenchlife.com Real French Life ebook guide to schooling, insurance, day to day life and more in France. Page 1 Presented by Daniel Toriola Master French Pronunciation By Dave Rivera If you aim to learn the French language in all its beauty, you may want to learn how to pronounce the French words the correct way. Keep in mind that each language is unique in its own way that even normal letters used in the English language has a distinct character and pronunciation of its own in the French world. Remember that the language is in French and what you're trying to learn here is completely different from your English language, or whatever it is you grew up on using as the primary language. But what is important is that, you have a sense of recognition that the French language has a distinct sound and accent. It's best to forget what accent you currently have and try to adjust or better yet adapt to the French accent little by little. When you've heard how the words are used, be sure to listen to the words carefully and try to repeat them properly the way they should be mentioned. Also, when you speak the French language, speak like it is the only accent you're capable of saying and nothing else. In this sense, it's okay to repeat what you've heard once or twice. But not to a point when you have to be purely dependent to repetition as a way of memorizing a new language because it's not appropriate. If it's not possible for you to find a crowd of French speaking people or natural French speakers, try to get a French tutor. This way, you can check with your tutor if you have a hard time pronouncing one French word. Yes, even one word of confusion is important because it prevents you from acquiring wrong habits of pronunciation from the very beginning. For your daily activity, it would be best to practice tongue-twisters as a warm-up exercise for your French lessons. French words are very complex, so doing your best to pronounce good French words as early as possible would be a great help to future lessons and words. Shareen Aguilar is a writer for http://learn-french-program.com which has Memory Improvement Books and Memory Game Software for better French language memorization. The Hard Gainer Report Gain Muscle Mass & Size! 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Cascina Vicentini Monferrato - Yellow Room
from £37 /night help Price for guests, Nights
B&B / 3 bedrooms / sleeps 2
Availability Your dates are available
B&B / 3 bedrooms / sleeps 2
Key Info |
Experience in a plant nursery garden of Roses in Monferrato, a unique area that offers unforgettable experiences of landscapes, history and culture, beauty and quietness, and excellent food and wine (Barbera and white truffle).
Two double bedrooms and one with 2 single beds furnished with style and attention to detail, and a lounge with independent access in Cascina just restored with period furniture, but without giving up the comforts of modern life. The large garden is available for guests.
Size | Sleeps up to 2, 3 bedrooms |
Will consider | Long term lets (over 1 month) |
Access | Car essential |
Nearest travel links | Nearest airport: Caselle Torino 80 km, Nearest railway: Asti 18 km |
Family friendly | Great for children of all ages |
Notes | Pets welcome, No smoking at this property |
Features and Facilities
Luxuries | Internet access |
General | Central heating, TV, CD player, Telephone, Fax machine, Safe, Wi-Fi available |
Standard | Toaster |
Utilities | Dishwasher, Washing machine |
Rooms | 3 bedrooms, 2 bathrooms of which 1 Family bathrooms and 1 Shower rooms, Solarium or roof terrace |
Furniture | 1 Sofa beds, Double beds (1), Dining seats for 2, Lounge seats for 2 |
Other | Linen provided, Towels provided, High chair |
Outdoors | Shared garden, BBQ |
Access | Parking |
The Piedmont region
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Does anyone know it we will get an OTA update to ICS. I doubt it now that the Warp is $84, lol. Then you can buy the SII for $370 with ICS and Jellybean will be out and the SII will be under $200 in 6 months with no Jellybean update. It is a viscous cycle.
Hopefully not that long. Snake x was saying that it looks like cake work according to how close the specs are. We'll see
I would love to have ICS on the warp. hopefully it wont be too complicated. The specs are similar in the sense they are not radically differnt and Warp should easily have the muscle to run ICS.
Im still waiting on my current phone that replaced my warp upon it being bricked...The Viper 4g LTE...Makes no sense to preload that phone w/ GB...1.2ghz dual core armv7 neon, adreno 220 gpu, 1gig ram, yet android 2.3.7....does ZTE have an open source page that i havent found? Because I just recently noticed on LG's open source that ICS firmware is posted. Question is how long will sprint take to push the update. I kind of blew sprint up about it and got a lot of people posting on sprint's forum but honestly, its not right to falsely advertise. Right now, under specs for my phone states Operating System, Android 4.0, Also states how " this phone rocks due to the combination of LTE technology ( which is barely available anywhere ), and Android ICS. Mind you these last 3 months it was listed w/ its correct specs, 2.3.7. Nowhere on the site whatsoever does it state (pending update) next to the Operating System :4.0, or anywhere on the page. So basically , if someone were to be browsing sprint's site to order a new phone, reads the specs for this Viper, orders it, opens the box and sees its running GB 2.3.7, and tries to update to no avail, they would be quite angry, i know i would myself, anyway enough of my ranting. IMO, the warp will not receive any further OS updates. As someone stated earlier, the warp was ZTE's runt of the litter, and they are just going to attempt to make up for it with future releases.
My offer still stands, come to NY. You'll have yourself a nice lil office to work on ROMS aka the cubicle inside my office...lol...forreal tho.
The thing that stopped the port before was the RIL, But since the Sequent already has the boost RIL programmed that will save a lot of time. Most of the work will be kernel wise. once a source code is released, that is if it works lol Then we will probably see ICS on the warp a month or so after.
No the warp will never get ics. Sorry there is other threads on here that explains why not in much more detail
Lol mooseberry your so funny. Last I checked the prevail was said never to get ics. And it has cm9 armv6 cpus where said incompatible. The warp has the same specs and almost chipset as the thunderbolt and the N880E and both have ICS there are a few other devices that are the same specs as well. Unless the person posting on those threads is a trusted Dev odds are its BS we have a working cm7 minus the camera. And we have a booting CM9 so I would say someone needs to check their facts before they start hatin. EDIT: minus the RIL Qualcomm hardware is fully supported by ICS
The thing is that the hardware for the sequent is way different. I haveyet to make it bootable. On the other hand I have compiled ics from hroarks instructions but have yet to solve frame buffer issues. Don't ask for it, its really doesn't work
Also pmem issues on the .14 source. I have the ics chocolate drivers from qdevnet but honestly havent gone back to it because of my other projects. But if that works it would be a step in the right direction. The next step is to build from the 4.0.4 source because hroarks original write up is 4.0.3, and you will get vm errors from using the older build with the newer rom from the sequent.
So, for about $100.00 bucks you can get the original Warp, With tons of Roms, tweaks faster kernels and soon, Forget ICS, The boys are going for Jemmy Bean!!!!! Plus the original warp comes with a sd card and Gorilla Glass.
Not like it really matters because I always get a screen protector but the sequent doesn't have gorilla glass?


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Waitangi Day celebrations have kicked off in Southland today with a waka ama fun day on Oreti River, where novices are invited to have a paddle.
Co-organiser Karina Davis-Marsden said the festivities would also include games of ki o rahi, a traditional Maori game similar to touch rugby, while clothes stalls would be on display and people were welcome to bring their barbecues along and enjoy the activities.
The waka ama races are being hosted by three Southland waka ama groups, Kahungunu, Oraka Aparima and Te Piritahi a Rau. They are providing lifejackets and coaching for novice paddlers, Mrs Davis-Marsden said.
''It's an opportunity for whanau, anyone actually, to come out and have a go at waka ama.''
A new six-man Waka Ama would also be launched on Oreti River later today, she said.
The festivities, located 1.5 kilometres past the Invercargill Rowing Club at Sandy Point, began at 10.30am and the first waka ama races began at 11am and would continue through the afternoon.
Riverton is also putting on a Waitangi Day show today, with the 10th annual Waitangi Day Music Fest at the Riverton Soundshell starting at 2pm.
Taramea Bay Soundshell Trust secretary Cazna Gilder said the day would include a fashion show, performances by kapa haka groups and music by 2012 Smokefreerockquest winners Lazarus Rising, The Giant Squid Ambush, Tie Dye and Apache Rose and other bands. Festivities would wind up about 8pm, she said.
- The Southland Times
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New Central Otago bins rolled out
Film crew on Central Otago cycle trails
Invercargill substation upgrade to be considered
Wanaka hit by 5.8 magnitude earthquake
Police to resume car recovery in Zhao-Beckenridge case
Invercargill City Council to roll out 'consultation caravan'
Homeless shelter to open in Invercargill
Invercargill teen on star-studded flag panel
Meat company mergers could mean more dollars
Cue TV turns off transmissions
Southland Sharks coach Paul Henare wants to go out with a bang
Exciting Formula One into gear for raceday debut
Last remaining coastwatcher base to be restored
Wanaka hit by 5.8 magnitude earthquake
American tramper Allison Willen found dead near Wanaka
One injured after car rolls in Invercargill
Police to resume car recovery in Zhao-Beckenridge case
Postive steps for Stags and Highlanders relationship, says coach Brad Mooar
Highlanders call up Southland hooker Dillan Halaholo for South African trip
Community newspapers
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