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Indulge with an overnight break to the elegant Maryborough Hotel & Spa with breakfast and gourmet dinner in our AA Rosette Restaurant.
Please specify if twin beds (2 beds) are required at time of booking. Breakfast is included for children aged up to 12 years old; however, dinner is extra, payable at the hotel. Children aged 13+ are charged as adults, which is also payable at the hotel. Children's breakfast charges do not apply to interconnecting rooms. Additional meals are charged extra.
Description: To complement the elegance of the interiors, some of our rooms have inspiring views onto gardens that have been manicured and cared for over the past 300 years. Certain ground floor rooms also have a patio area with seating to savor the tranquil surrounds and breathe in the fresh air as you ease into relaxation. All Deluxe Rooms have king size beds, or twin beds on request, with crisp cotton duvets. Each room has a comfortable seating area where you can enjoy a cup of tea or coffee as you watch a show on the 42-inch flatscreen TV. If you need to conclude any business, there's also a desk for your use. The bathroom is equipped with a make-up mirror as well as a bath with shower. Breakfast is included with options from a buffet or hot and made-to-order. All rooms are non-smoking Please specify if you prefer a double room or twin bedded room.
Description: Enjoy a family holiday in comfort with our Family Room, which has a king-size bed and double sofa. There is a work area with a desk and chair as well as a multichannel 42-inch flat screen television. Kids under 12 stay free when sharing their parents' room. These rooms can sleep up to 2 adults and 1 child. For larger families, we also offer Interconnecting Rooms. Two younger children can share the double sofa bed if the family wishes, but this room is not suitable for 2 adults and 2 older children. Please state the following on the booking form: the child's age and any special requirements, such as a cot. For larger families, we offer interconnecting rooms at a supplement of just €100 per night. Interconnecting Rooms first bedroom has 1 king bed and 1 extra bed. The second bedroom can be made up with 2 twin beds or 1 king bed and an extra bed. These interconnecting rooms are ideal for families of 2 adults and 2,3 or 4 children. Interconnecting rooms can be booked online or by calling the hotel directly on 021 4365555. Breakfast is included for adults and children aged up to 12 years old. Children aged 13+ years are charged as adults.
Description: Each Executive Room boasts its own private balcony overlooking a beautiful vista of our hotel grounds and 300 year old listed gardens. Relax and unwind surrounded by natural woodlands. Retire in comfort in a luxurious king size bed as you snuggle into the crisp cotton duvet. Savour a cup of tea or coffee while watching television from our seating area. Or conduct business while working at our glass-topped desk. All Executive Rooms offer a bath with shower as well as a make-up mirror. Start your day off with a delicious hot, made-to-order breakfast or any of a number of options from our buffet. Executive Rooms are non-smoking. Please specify if you prefer a double room or twin bedded room.


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Description: 1/8 Ultrium 960Tape Autoloader2U Form Factor Part# AF204A
Overview:The HP StorageWorks 1/8 Tape Autoloader provides cost-effective easy-to-install unattended backup. Equally at home in a datacenter rack or on a desk next to the office server the 1/8 Tape Autoloader in a 2U form factor is equipped with either an Ultrium 960 Ultrium 448 or a Ultrium 232 drive and can house up to eight cartridges. The autoloader is an ideal consolidated backup solution for multiple servers where high throughput and high capacity are required. All models come with HP StorageWorks Data Protector Express Single Server Edition for Windows/Linux/NetWare and HP OpenView Storage Data Protector Single Server Edition for Windows. Specifications: CategoryProliant Sub-CategoryAutoloader GenerationUltrium 960 Part NumberAF204A Products ID456450 Capacity6.4 TB InterfaceUltra320 SCSI LVD/SE Maximum Transfer Rate160 MB/s Reliability250,000 MSBF Input Requirements100-127 VAC/200-240 VAC @ 50/60 Hz Power70 Watts (max) Form Factor2U (rack mount or desktop)

subset: commoncrawl


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What i find hard to grasp is a tory view that the lib dem tail is wagging the tory dog they did not win the election so a compromise is needed for them to be in office. So they will get only some of their pplicies maybe that is what hurts?
Nature magazine will never defend the reason why they undertook the damning article as it would then eventually end up in the international criminal courts for crimes against humanity. Therefore by their silence they are admitting their part in despatching eventually at least 300 million to their deaths through the eventual human-to-human killer virus that the 'source' strategy would have prevented from emerging - the strategy passed upon the premise that 'prevention is better than cure' dictate.
The reason we took Osterhaus to task was because he had stated on a USA pharmaceutical website where he was a new adviser, that he had first discovered that bird flu had transferred into man. That was untrue as it was Prof. Kennedy Shortridge who first determined this and was awarded the Asian equivalent to the Nobel Prize in medicine for his work with Dr. Margaret Chan (now Director-General of the World Health Organization). I thought that I would make the run up to the Nature article clearer and why Butler spread the misinformation to stop the only strategy that had and will stop the killer virus eventually affecting every family in the world due to the loss of a loved one. Indeed Butler stated that one of our vice-presidents Robert Huber had never heard of our Foundation. He would not, as Butler enquired about another Foundation altogether. In this respect also we had acceptance emails and correspondence from Robert that he had accepted to be a WIF vice-president. Indeed added to this Robert had travelled to Brazil on a WIF initiative to that country three years early to the publication of the Nature article with other WIF fellows and where these fellows can corroborate this fact 100%. Therefore Nature Magazine in league with the pharmaceutical companies destroyed the 'source' strategy because there were not the tens of billions in drug sales. Funny how money always rises above human life these days, but sadly it really does.
Dr David Hill
World Innovation Foundation
Prior to the Nature article appearing we took Butler's friend Osterhaus to task concerning his assertions on a US pharmaceutical website, where he was a new consultant, that he had been the first person in the world to determine that bird flu had jumped into humans. This was untrue and it was Prof. Kennedy Shortridge who had determined this world-first discovery and who had been awarded the Asian equivalent of the Nobel Prize in medicine for this feat with Dr. Margaret Chan, Director-General of the World Health Organization.
In the article Butler stated that one of our vice-presidents Robert Huber had never heard of the Foundation. Robert would not have, as Butler enquired about another Foundation altogether. We have emails and correspondence from Prof. Huber where he accepted a WIF vice-presidency. Added to this Robert travelled to Brazil a few years earlier on a WIF initiative with other WIF fellows and where these fellows would fully corroborate this fact. Therefore the Nature article was full of untruths and all used to destroy the only strategy that had stopped the killer virus in its tracks, but where there were not the tens of billions in drug sales for the giant pharmaceutical companies – in may ways, Nature Magazine's paymasters through advertising et al.
Nature Magazine will never deny the above as they would eventually end up in the international criminal courts for crimes against humanity. In this respect by destroying the only 'source' strategy that will work, they will in time despatch at least 300 million to their deaths. As eventually according to Margaret Chan, it will happen and it is only a matter of time not when. Of course then it will be too late and every family in the world will be affected by the death and loss of a loved one.
Dr David Hill
World Innovation Foundation


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The HTC Desire 510 doesn't have the specs to excite committed tech fans, but it handles the basics well, has 4G LTE for superfast data speeds, and it doesn't cost the earth.
Impressive Amazon features and an outstanding display make the the Fire HDX 8.9 one of the best and most affordable media consumption tablets.
The Bluetooth-enabled Crystal Wash 2.0 is a curious, detergent-free way to wash your clothes.
Pricing not available
Other than its cost, the Samsung Portable SSD T1 is what any portable drive should be.
For easy, seamless DIY home security and automation integration, look no further than the Piper NV.
The makers of the entertaining 3Doodler are looking for $30,000 on Kickstarter to make this significantly smaller model.
Pricing not available
The Samsung 850 Evo has the best combination of performance and cost, making it the ideal drive for any home users.
XYZPrinting unveils its first high-end Stereolithography Apparatus (SLA) 3D printer at CES 2015. It costs $1,499, significantly less than others using the same 3D printing technology.
The education-aimed Yoga 11e Chromebook bends into several useful hybrid shapes, but it's also too thick and rugged for commuters who want lightweight hardware for their lightweight operating system.
The hefty pricing aside, the Samsung SSD 850 Pro is one of the best, if not the best, standard consumer-grade solid-state drives on the market.


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Midwest Living Review
They really ought to call this the Galena Olive Oil Company because the bulk of what they sell is infused olive oil. But what olive oil! You know they're pretty proud of their wares when they give you a little cup to "drink" the ones you're interested in. Sounds odd. Tastes great. This downtown Galena shop (plus a new location in Geneva) sells a lot of garlic-based products, including myriad meat rubs, flavored nuts and pickled garlic. And the smell inside this place, well, it's worth it just to come inside even if you have no intention of buying anything. We can recommend the olive-oil based soaps, as well, which we couldn't resist sampling. Don't worry, you won't go around smelling like salad dressing but your skin will thank you for it. While it was a bit disappointing to not find more garlic products in the store, you can get a better sampling by checking out their online store at galenagarlic.com.


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Two New Desktops Added
We've added two new desktop pictures for download by two talented illustrators. 'iCod' is a fun desktop from John Haslam of Popupencil.com and the other features the 'iPod Bot' from Tintoy of ActionTintoy.com.
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gScreen SpaceBook dual-screen laptop is up for pre-order
The gScreen SpaceBook is ready for pre-order (Photo: gScreen)
Article Summary
It's been nearly two years since the first photos of the dual-screen gScreen SpaceBook laptop were unveiled. It looks like the waiting for its release is nearing an end, however, with the 17-inch SpaceBook now available for pre-order on gScreen's website. The SpaceBook is a large laptop equipped with a pair of slide out 17-inch full HD displays, offering a huge panoramic workspace.
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Comfort Food Gifts / Organic Peanut Butter Bonbon Bar
In this 3 ounce organic chocolate bar, 45% cacao deep milk chocolate surrounds a soft, peanut butter center. Carefully sourced salts, pink Himalayan salt and Maldon salt, are combined to further enhance the addicting peanut butter and chocolate combination. This bar delivers the satisfying creaminess of our Organic Peanut Butter Bonbons in convenient candy bar form.
Consume within 12 months.
Certified ORGANIC by the Oregon Tilth (tilth.org), made with at least 95% of organic ingredients.
Manufactured in a facility that handles tree nuts, peanuts, sesame seeds, milk, wheat and soy.
Consume within 12 months.
Certified ORGANIC by the Oregon Tilth (tilth.org), made with at least 95% of organic ingredients.
Manufactured in a facility that handles tree nuts, peanuts, sesame seeds, milk, wheat and soy.
"Our newest venture into chocolate is the world of organic and Rainforest Alliance certified chocolate. It has become increasingly important to source our own beans in a sustainable way with the most luxurious beans available in the world. We are very proud to announce our first organic vintage of pure Criollo and Trinitario beans harvested from a small farm of 100 hectares located in the Dominican Republic."
peace, love and chocolate,
peace, love and chocolate,
The Elvesia Plantation can be found in the small town of El Valle on the eastern side of the island of Hispaniola. Grown in a sub–tropical climate on beautiful lands, these cocoa beans are fully organic and full of flavor. Cocoa beans grow on this land from Criollo and Trinitario trees brought to this part of the world from Swiss settlers almost 100 years ago. In addition, our partnership with Rainforest Alliance encourages cocoa farming practices that are sustainable over the long term by maintaining a healthy environment, decent working conditions and fair wages. The Alliance works to conserve biodiversity and ensure sustainable livelihoods by transforming land–use practices, business practice and consumer behavior.
Customer Reviews
Product Reviews: (7 Reviews)Add a Review
Yummy |
The chocolate is creamy and just the right amount of chocolatey flavor to blend with the "not too sweet" peanut butter. A classic taste combo gone upscale! |
- Pennymum |
Fantastic |
The dark chocolate is what makes this bar so amazing. I bought this at an airport on a whim, was shocked at the price, but found it so amazing I went online a week after I got home and ordered more. Worth every penny. |
The salt is the key. |
Being a fan of the combination of peanut butter and chocolate, this was the first Vosges bar I tried. If you are expecting an out-of-this-world PB sensation, you'll be disappointed. The PB (and the dark milk chocolate) have a muted flavor. However, this bar's saving grace is the wonderful sea salts integrated into it. By far it is the greatest salt-flavored chocolate I have tasted--and I have had quite a few! |
- Jonathan Gill |
Yum! |
Having so many to choose from, this is by far the BEST candy bar in the collection. The peanut butter is incredibly smooth with just a hint of salt. Even better? It's organic :) |
- Stephanie Savory |
Gone! |
Decadent and delicious - perfectly balanced classic combination of PB and milk chocolate. Usually we enjoy Vosges bars 1-2 squares at a time over a span of a few days. This bar was so good and addicting....we finished it in one sitting! |
- Kathy |
My new favourite chocolate treat |
My husband and I recently purchased this. Usually chocolate can last in the house for months as we slowly nibble one small piece at a time. We devoured this! It is the perfect balance of salty and sweet. The peanut flavour is exceptional. Would definitely recommend and will be going back for more! |
- Jennifer |
so good |
One of my favorites (and I've tried almost all of them). Nothing revolutionary, but an excellent combination of the stated flavors. |
- elaffint |
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Friday, September 09, 2005
Osso Buco
As promised! Here's the recipe for the Osso Buco I made for my dear friend K's housewarming gift basket.
First, some background. This has been one of my mom's signature dishes for a long time and I have never attempted to make it. I love it to bits...I love stew-y, slow cooked things, but I was a bit intimidated because of, well, the whole living-up-to-the-original thing. But this is K's favorite dish of my mother's and so I decided to just push up my sleeves and hazard an attempt. Unfortunately, my mom is off on her yearly NYC adventure so I had no one to badger about the details or any changes she made in the original recipe (which incidentally comes from a ratty old copy of Better Homes and Gardens Italian Cook Book), so I ended up making a lot of changes on my own.
Changes (both mine and my mother's) as follows:
- We use beef instead of veal. Eeek! Not-a-REAL-Osso-Buco! Veal is not widely available here and is a tad pricey, so there you go. This seems to change the very essence of what Osso Buco is, but we love it anyway...and it might actually be better for some this way, who knows...
- I made a lot more sauce than the original recipe intended. We love our rice here and my brother has to have this dish with tons of sauce for slathering on his rice.
- I add an inordinate amount of bones with marrow. Horribly unhealthy I know! But I just love it. And I think it adds great flavor and depth to the dish as a whole. Truth be told, K's batch didn't get all the bone marrow that was originally cooked in...a few went straight from the pot to my belly! But yes, cholesterol overload (story of my life), so feel free to reduce or omit as you see fit.
- We add orange juice.
Ok, enough chat, here's the recipe:
Beef Osso Buco
(heavily adapted from the Osso Buco in Better Homes and Gardens Italian Cook Book)
- 1.5 – 1.6 kilos beef shank (I use bone-in shank, the ones with marrow), cut meat into 2 – 2 ½ inch sections
- 0.5 - 0.6 kilos extra shank bone with marrow (I have the butcher saw them into 2 inch sections)
- 3 – 4 tablespoons flour
- 1 – 1 ½ cups chopped onions
- 1 cup chopped celery
- 2 cups chopped carrots
- 2 tablespoons chopped garlic
- 1.2 kilos canned chopped/crushed tomatoes (I use one 800 gram can and one 400 gram can)
- 1 ½ cup dry white wine
- Juice from 1 orange
- 1 ½ cup water
- 2 beef bouillon cubes
- 1 teaspoon dried thyme
- 3 sprigs fresh thyme
- 2 teaspoons grated orange peel
- 1 teaspoon grated lemon peel
- 2 bay leaves
- Olive oil for cooking
- Sea salt and pepper
Here's what you do:
- Sprinkle the meat with salt and pepper then dredge lightly in flour.
- In a Dutch oven (I don't have one so I use a heavy bottomed pot) brown meat on all sides in hot oil.
- Remove meat and set aside.
- Add onion, carrot, celery, and garlic. Cook until onion and celery are tender.
- Return meat to your pot.
- Stir in undrained tomatoes, wine, orange juice, bay leave, orange peel, lemon peel, beef bouillon, thyme, water, and a dash pepper.
- Bring to a boil then reduce heat.
- Cover and simmer until meat is tender (the original recipe says it should take 1 – 1 ½ hours but mine took approximately double that...I'm using beef not veal so that may have a little something to do with that, oh well...just cook it gently until it's really tender).
- A while into the cooking, check if extra seasoning is needed and if so, add some salt to taste (the original recipe adds the salt earlier on but I prefer adding salt, aside from salt used to season the meat, later in the cooking because of horrible salty episodes in the past).
The original recipe has you remove the meat once cooked to further reduce the sauce, but we never do this step.
This is a very hearty, comforting, meat stew. Something, I guess, that would be considered a "winter" dish. We have no winter to speak of here, but our wet season is coming on (well, it seems to be in a series of false starts) so more reason for me to enjoy it :-)
31 comments:
- JMom said...
oh, that osso bucco looks delicious!!! I haven't tried making this yet, although I order it regularly at any restaurant that has it on their menu :-) You made it sound so easy, I may give it a try!
- dexiejane said...
besides calamari and tiramisu, osso bucco is one of my italian favorites. this looks delish. and i agree with jmom, you made it sound so easy :)
- mare said...
I like the saucy variety as well, even better with rice!
BTW, I was inspired by your Nutella cupcakes and made some over the holiday weekend. I also linked your entry, hope you don't mind! - 5:53 AM
- Mona said...
Wow, what a picture. I've never really tried osso bucco, and I think I might have to. And now more than ever is the reason with this amazing sounding recipe!!
- Joe said...
That looks sooo good! Thanks for posting the recipe!
- Mila Tan said...
I love eating osso bucco (I'm with you the cholesterol of the marrow is the best part!!!), so I'm going to have to learn how to cook it, c/o of your recipe. You've made it sound manageable and delicious. Thanks!
- Lori said...
Love that osso bucco! It even has the bone marrow.
- ChichaJo said...
Hi Jmom! Thanks! I hardly eat Osso Buco at restaurants since my mom makes it (now me too, wahoo!) :-) Aside from waiting for it to be done it is an easy one-pot dish...let me know if you give it a try :-)
Hi Dexie! Glad I could make it sound easy...I love stews...hope to get a real Dutch oven soon!
Hi Mare! Yes, in any stew dish we always up the sauce...no better way to enjoy the rice with it! No problem linking my post...thanks! Will check out your post soon :-)
Hi Mona! Thanks! Let me know if ever you do try it out :-)
Thanks Joe! Glad you enjoyed the post :-)
Hi Mila! Thanks for your comments :-) The bone marrow is really the best...we fight over it in our house, which is why I add more (and if I cook it, then I can eat some on the sly before it gets to the table!).
Hi Lori! Fatty stuff is to me what desserts are to you, so there will always be marrow in my Osso Buco :-) YUM! - 6:38 PM
- Cate said...
We will definitely be making this one!
Oh! This looks so good and I know tastes so good! I'm a big rice eater, too. Wouldn't mind having this with rice. ;-)
Paz - 11:16 AM
- Marketmanila said...
That Osso bucco looks superb. I like the sauce too and it goes great with rice. If you want to go over the top on the richness scale, have this with risotto milanese (just saffron, butter, cheese). What really gives the dish its distinctive flavor is the citrus rind that is slow cooked. Fantastic!
- Sassy Lawyer said...
wow!!! i'll try this. maybe with lamb. still not genuine osso buco but who cares if it tastes great. ;-P
- angelika said...
Hi Joey, I have to ask my butcher if I can order also beef osso buco - because I would like to try this, sounds great. And it is the kind of dish you can prepare well in advance, and after warming up it tastes even better (if that is possible), so a good recipe also for a buffet party... kind regards and looking forward to hearing more about your marvelous foodie experiences, angelika
- J said...
hi joey, i love osso bucco and yours looks perfect - so tender you could eat it with a spoon...
- Randi said...
I dont eat meat, but it looks good. Have you heard of egullet.org? There is a foodblog going on now, its mostly about fillipino food. The woman writing is fillipino, but lives in vancouver. Check it out, its interesting.
- Barbara said...
I looooove Osso Bucco and have plans to make it real soon. Which will only be the second time in my entire life. I have found veal hard to get too so will go the beef way.
- ChichaJo said...
Hi Sweetnicks! Hope you like it! :-)
Hi Paz! Thanks! Nice to know you're a big rice eater too :-)
Hi Marketman! Thanks for your nice comment and your great tip... going "over the top on the richness scale" is something I love to do! Will definitely try that out next time...sounds heavenly...
Hi Sassy! I'm sure it'll be great with lamb too...I agree, as long as it taste good who cares :-) Some of the yummiest dishes are results of going down the culinary "road less travelled" :-) A restaurant here actually serves Lamb Shank Osso Buco and I love it!
Hi Angelika! I think you can just ask your butcher for beef shanks instead of veal shanks and you should be set. Yes, this is one of those dishes that taste better the following days, as it sits and the flavors meld wonderfully together :-)
Hi J! Thanks for the nice words! I love it when meat gets "spoon tender" like this...
Hi Randi! Thanks for dropping by! And thanks for the heads up about the Filipino foodblog on egullet...will definitely check it out :-)
Hi Barbara! Thanks and hope you enjoy the beef version :-) - 2:27 PM
- Randi said...
her name is mooshmouse. Its under general food topics/foodblogs. I'll try to find the link.
- ChichaJo said...
Hi Randi! Thanks a lot...I found it :-)
- Randi said...
Here is that fillipino blog on egullet.org
http://forums.egullet.org/index.php?showtopic=73671 - 10:50 AM
- Midge said...
Oooh! Osso buco, Joey! What a great way to stave off the rainy-day blues!
- ChichaJo said...
Thanks Randy!
Hi Midge! Yup, good for the rainy days :-) - 12:35 PM
- wysgal said...
I love Osso Buco if only for the marrow! Western recipes usually have you serving this with pasta I think, but I love mine with rice as well. Locally I don't know that many restaurants that serve Osso Buco except maybe for Chateau. :)
- ChichaJo said...
Hi Wysgal! Love the marrow! That's why I try squeezing more into the dish (more than my mom does that's for sure!) :)
Pepato also serves their own version of it...Lamb Shank Osso Buco (pricey though). They also have another dish which is simply a hunka-hunka bone with marrow which is sliced length-wise, so the marrow is exposed and you just have to scoop it out. Haven't been there in a while so I hope both are still on the menu... - 3:09 PM
- tattum said...
joey, I love ossobuco. In Argentina(like in Italy) is very common, but not in Spain. And since we had "vacas locas" 3 or 4 years ago, I haven't had it. Your recipe is fab, I must live the prejudice behind and try it!!
- Ruth said...
The osso bucco looks amazing. My recipe comes from an equally old, ratty and simple book of Italian dishes by Sunset. They had a series of books I bought years ago when I was just learning the ins and outs of my kitchen.
It's still the only osso bucco recipe I use. - 7:42 PM
- keiko said...
Hi Joey - your osso bucco looks perfect! I can imagine the tender meat coming off from the bone...
- jilal said...
- ChichaJo said...
Hi Tattum! Thanks! I remember "vacas locas"...que jaleo! Is the beef there still suspect?
Hi Ruth! Thanks! Don't you love taking out these old, worn, cook books, leafing through their familiar, sauce-stained pages, and churning out a family favorite? Something so comforting in that...
Hi Keiko! Thanks for your lovely comment :) I love these slow cooked dishes...and the tender meat you get from them!
Hi Jilal! Thanks for dropping by :) - 11:03 AM
- veron said...
Oh wow, yum, I will definitely try this variation next! I notice you use crushed tomatoes.. I like that!
- ChichaJo said...
Hi Veron! Thanks :) Yes, and I also like putting extra marrow...because I like to live on the edge like that, heehee :)