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Baltic facility addition met with 'heavy use'
With three weeks past since Baltic High School's newest addition, the fitness center, has been in use, students and faculty alike are embracing the new facility, according to district superintendent Bob Sittig."Students and staff are very excited about the new fitness equipment and the opportunity to work out," he said. "While the fitness center will be a great place for our athletes to get stronger and faster, our goal was for the fitness center to be much more than a place for athletes."The administrator updated the Baltic School Board at its latest meeting, Nov. 12, on the finishing touches to the space, what Sittig considered a very minor final detail of putting trim on one of the heaters.But the addition has received heavy use, something that the superintendent hopes will continue throughout the year and into the coming ones."We wanted a facility for all of our students and staff to use in hopes of making lifestyle changes that lead to good health," Sittig said. "Thus far, usage indicates that goal is being achieved."The true test, however, will be the usage a few months from now when the novelty has worn off."In addition to updating board members on the final touches to the fitness center, a report was given on the old elementary gym, where the scoreboard was no longer working properly. Due to its age, parts to repair the existing scoreboard were no longer available for purchase.Maintenance director Randy Meyer purchased and installed a new scoreboard to ready for the upcoming basketball season.Other Board Discussion**High school principal Jim Aisenbrey presented survey results to board members at the November meeting. He said that the poll, which had to do with the school's new block scheduling, had generally supportive results from the student body."Students (…) believe that the block schedule will continue to improve as both they and the teachers become more accustomed to it," he said.He added that tweaks had been made, including incorporation of digital planners and a "homework messenger system," to ease the transition."I think that the teachers will continue to grow with their lesson plans, and we will continue to see improvements throughout the year."**A new attendance policy received its first and second reading at the most recent board meeting, accommodating the change to block scheduling.Superintendent Sittig said that since block makes for one class period to approximately equate two classes from the previous system, students should only be able to miss half as many periods to still receive credit.The group will have a third and final reading at the December meeting, and the policy change would be adopted for the second semester in January.
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Eric Pincus @EricPincus
No Steve Blake tonight - spoke to him briefly and he's not sure yet when he'll be back (ab strain)
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Delicious wrote:Sorry to burst anyone's bubble but Dantoni said he has been trying to get Blake for years. He loves his game and thinks he is a perfect fit for the offense..... Steve Blake is favoured.
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Mitchell College of Business
"Education is not preparation for life; education is life itself." - John Dewey
The Mitchell Challenge - Team-based Entrepreneurial Competition for area high school students (sophomores & juniors) - April 18, 2015. Click here for details!!
MCOB and Career Services present 2nd Story Business - an opportunity to interact with representatives from leading businesses and organizations - Tues and Thursdays 10:30 am - 1:30 pm. Click here for details.
Announcing the 1st Annual Coastal Ideas Challenge - The Coastal Ideas Challenge is hosted by the Melton Center for Entrepreneurship and Innovation (MCEI) and is open to EVERYONE -K-12, Collegiate, and Community divisions give all ages and backgrounds a chance to bring your idea to market. - Click here for details.
Browse through past MCOB Events . . . . .


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Smoke Screen #101 Smoke is the soul of true barbecue. As you climb the ladder of barbecue enlightenment, you'll want to be able to smoke a variety of foods in a variety of grills and smokers. This show explores four diverse foods: ribs, turkey, salmon, and even a dessert-prepared in a traditional offset barrel smoker, a water smoker, a charcoal grill, and a stovetop smoker. Sorry...no gas grills allowed. Tender Kansas City-style Spareribs, hickory smoked and served with a spicy apple BBQ sauce. Heart-healthy Turkey Pastrami smoked and served on fresh rye bread with sauerkraut and homemade Russian dressing. Sunday morning Smoked Salmon, done in a stovetop smoker, served with grilled toast points, capers, diced red onions, and sour cream. Tantalizingly sweet Raspberry-Pear crisp - who would've thought - dessert on the grill! |
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Make No Mis-Steak #103 People may dream of smoking whole hogs and briskets, but admit it: what you really want to know for everyday use on a practical basis is how to grill the perfect steak. This show reveals all the secrets, from selecting the right steak to setting up the grill to the perfect seasoning and sauces. You'll learn how to achieve perfect doneness every time using the "four-finger" poke test. Tubac T-bone: A classic T-bone steak topped with pan-fried jalapenos, thinly sliced garlic and fragrant cilantro. Rib Eye Steaks with a Korean-influence of sesame, grilled and served with garlic, scallions, romaine lettuce and chili paste for heat. Juicy, Argentinean Filet Mignon, with a gaucho rub and chimichurri sauce --served with grilled peppers and eggplant. |
Bird Meets Grill #104 When I was growing up," barbecue" meant chicken marinated in sweet barbecue sauce, burnt charcoal-black on the outside, still raw inside, and reeking of lighter fluid. Sound familiar? This show will teach you the right way to grill America's favorite bird: on a charcoal grill, in a smoker, and on a gas grill. Indonesian Java Chicken prepared in a delightful espresso barbeque sauce. Chipoltle Cinnamon-brined Chicken - grilled to a golden brown, mouth-watering perfection. Spatchcocked Game Hens, in a sweet basil marinade and grilled under a brick! and garnished with cherry tomatoes and lemon wedges. |
Fish Without Fear #105 A lot of people are intimidated by the idea of grilling fish. With good reason! When you grill fish, does it A) stick to the grill grate; B) break into pieces; C) come out raw in the center; D) come out hopelessly overcooked; or E) all of the above? This show will give you three great ways to grill fish without fear-or tears. Cedar-planked Sockeye Salmon with a delicate miso glaze, served with a fresh fennel and orange slaw. Prosciutto-wrapped whole fresh Brook Trout stuffed with lemon wedges and dill. Trinidadian Grilled Swordfish served on a grilled warm flatbread with cool Caribbean mango salsa. |
Vegetarians at the Grill #106 When I was growing up, the options for a vegetarian at a typical barbecue were limited to hamburger buns or potato salad. In many parts of the world...in India and Japan, for example...meatless grilling produces some of the most interesting food to come off the fire. So whether you're grilling for vegetarians, or you just want to cut back on the meat sometimes, this sizzling show has you covered. Big-on-taste Grilled Pepper Salad topped with currants, capers, and feta cheese crumbles. Paella Primavera: A Not-So-Traditional Paella with a colorful blend of garden fresh grilled vegetables. Fire-roasted Apples stuffed with cream cheese, apricot preserves, and lightly sprinkled with brown sugar. |
Shoulders and Butts #107 In Memphis, Tennessee, and the Carolinas, "barbecue" means just one thing: pork shoulder smoke-roasted until it's so tender you can pull it apart with your fingers. But pit masters all over the world love this crusty, meaty, well-marbled cut, and today, I'm going to show you how to grill the perfect pork shoulder-American, Caribbean, and even Balinese style. No ifs, ands, or pork butts, about it. Tender, South Carolina Smoked Pork shoulder with mustard sauce and creamy coleslaw. Balinese Roast Pork (babi guling) infused with fragrant spices and served with Grilled Green Beans and Saffron rice. Cochinita pibil Succulent Pit-roasted Pork served with pickled onions and "Dog's Snout Salsa" from the Yucatan. |
Raichlen On Ribs #108 Every self-respecting grill master should have at least one infallible rib recipe under his or her belt. Here are three that are guaranteed to make you look like a pro. Master grillmanship requires more than great recipes: this show will teach you all the techniques and technical know-how you need to nail the perfect rib. Racks of smoky Baby Back Ribs, mopped for moistness and glazed with a lemon-brown sugar sauce. Five-spice Shanghai Beef Short Ribs and served with Shanghai Hoisin barbecue sauce. Countryside Ribs served with a colorful, tasty Chilean pebre salsa. |
Shell Games #109 Shellfish come from the water, but deliver their ultimate flavor through fire. Grill masters from California to the Mediterranean to Australia back me up on this. In this show you'll learn to grill "drunken sailors" (tequila marinated oysters), ginger-mint buttered lobster, and a spectacular grilled shrimp cocktail. Drunken sailors: Oysters on the half-shell, soaked in an irresistible tequila marinade. Kicked-up Shrimp Cocktail with fresh Mediterranean salsa. Morton Bay Bugs - lobster tails grilled and served with a ginger-mint butter sauce. |
One Good Turn (Rotisserie Grilling) #110 Are we listening when you write in to the Barbecue Board? You bet! And one question you ask a lot is how to improve your rotisserie skills. Spit-roasting is one of the world's most ancient and universal forms of grilling, and there's nothing like it for producing exceptionally moist meat with a crackling crisp crust. Here's the lowdown on spit-roasting duck, prime rib, and even baby back ribs. Sweet, Pineapple-glazed Baby Back Ribs in a ginger-orange barbecue sauce. Spit-roasted Prime Rib seasoned with garlic cloves and herbs and served with horseradish cream sauce. Spit-roasted Peking Duck - an outdoor version of the classic - with Hoisin-plum sauce. |
Learning to Love Lamb #111 The statistics are in and the winner is...definitely not lamb. Americans consume less than 1 pound per person per year. But on any given night, more pit masters around the world are grilling lamb than probably any other meat. The lamb zone begins in Morocco and extends east all the way to New Zealand. You cannot consider yourself a well-rounded grill master until you've mastered lamb. Fall-off-the-bone-tender lamb Barbacoa marinated in a smoky adobo sauce. Succulent yogurt-marinated Lamb Chops served over saffron rice. Lamb Burgers seasoned to perfection and served on grilled pita with a yogurt-cucumber sauce. |
Tailgating: Games On! #112 Why do you want to learn how to grill? To expand your personal knowledge? To impress your family and friends? Admit it: the real reason you want to boost your barbecue skills is to show off at your next tailgate party. We've got you covered with three great dishes that are easy to grill in a parking lot and that will help you smoke the competition. Lemon-soy Sirloin served with refreshing cucumber salsa and sesame garlic bread. Buffa-que Shrimp served with a blue cheese crumble dressing and crunchy celery sticks. The tailgater's ultimate - Chili Beer Chicken Wings with sweet chili glaze. |
Really Big Beef #113 In barbecue, as in life, bigger is often better. Especially when it comes to beef. Every aspiring grill master should know how to tackle the big cuts-brisket, prime rib, and whole beef tenderloin. Big beef, like big game, will impress the hell out of your guests. Are you up to the challenge? Bacon-crusted Texas-style Brisket with BBQ beer mop sauce. Fragrant Rosemary Rib Roast studded with minced garlic and melted asiago cheese. The ultimate cheesesteak-a spectacular beef tenderloin stuffed with grilled poblano chilies, onions, and provolone cheese - and served on garlic bread. |
On The Bone #201 When it comes to flavor, you can't beat meat that's still attached to the bone. This simple truth is appreciated by anyone who has ever barbecued a rack of ribs, grilled a long-bone veal chop, or roasted a whole leg of lamb. Grilling and, more importantly, serving meat on the bone, transports us to a time back before the invention of knives and forks when barbecue buffs ate with their hands, chewing the fire-roasted meat right off the bone. Discover your inner caveman.Marinated veal chops with Catalan viniagrette; Smoke-Roasted leg of lamb Provencale; Kalbi qui, butterflied Korean short ribs. |
In A Hurry #202 More taste than time? There's no excuse not to fire up your grill. Travel the world's barbecue trail and you'll discover that in many countries, grilling is the original fast food. Here are three grilled masterpieces that let you assuage your hunger without making you break a sweat-basil-grilled tuna steaks, chicken breasts grilled under a brick, and coconut-grilled pineapple for dessert. Because there's simply no reason not to fire up the grill when you get home from work.Basil-grilled Tuna steaks with arugula salad; Chicken grilled under bricks Grilled zucchini and yellow squash with Greek spices Coconut-grilled pineapple. |
In The Wild #203 Back before there were supermarkets (or barbecue grills), grill masters hunted, fished, gathered, and grilled in the wild. This show celebrates the primal pleasures of cooking wild foods with live fire. It starts with-what else? Wwild salmon from the Pacific Northwest grilled on cedar planks with a juniper and wild berry glaze. Our next course is grilled elk loin, marinated in wine and wrapped in bacon, and grilled wild mushrooms foraged in the forests of Washington State. Steven will even show you a wild dessert-a smoke-roasted wild fruit crumble.Cedar-planked wild salmon with a juniper and wild berry glaze; Wine-marinated Elk loin, with grilled mushrooms Smoke-roasted wild fruit crumble. |
By The Sea #204 Seafood may come from the water, but nothing brings out its briny succulence like the high, dry, smoky heat of the grill. This truth is readily apparent on the beaches of Brazil, at the waterfront grill stalls in Asia, and the seaside communities of the Yucatan. Here are three great grilled seafood dishes that solve the age-old problems of fish sticking to the grill grate or breaking apart when you go to turn it: Brazilian coconut grilled shrimp, Asian garlic grilled halibut, and snapper grilled in banana leaves, Yucatan-style. And grilled asparagus rafts make an appropriately nautical accompaniment.Brazilian coconut shrimp kebabs; Garlic-sesame halibut; Asparagus rafts; Snapper grilled in banana leaves. |
On The Range #205 Grilling brings out the cowboy in all of us. After all, smoked brisket originated in Texas cattle country and barbecue was brought to Missouri with the great cattle drives along the Chisholm Trail from Fort Worth to the meat-packing houses in Kansas City. This show will make you at home on the range, or at least at home with some of the smoked and grilled foods traditionally associated with America's cattle country: Hellfire T-bone steaks (with grilled jalapeno poppers to keep them company), smoked brisket, and, the newest addition to the "range"-free-range chicken grilled with herbed butter under the skin.Beef brisket with coffee rub and red-eye barbecue sauce; Hellfire T-bone steaks with tarragon butter; Jalapeno Poppers stuffed with ham and pepper jack cheese; Free-range Chicken stuffed under the skin with flavored butter. |
From The Garden. #206 Barbecue means meat to millions of grill masters, of course, but it's also about vegetables. Just ask one of India's 300 million vegetarians, who love tandoori (Indian barbecue pit cooking) every bit as much as a carnivore does. When it comes to bringing out the caramelized sweetness of a vegetable, nothing beats the searing heat of a grill. In this Episode, Steven will show you a barbecue where vegetarians will not feel like second-class citizens. On the menu? Grilled eggplant "caprese" salad; Indian pepper, tomato, and paneer cheese kebabs (served with Indian grilled puff pastry); and a "carb-haters" sandwich-grilled portabello mushrooms cheeseburgers.Grilled eggplant "caprese"; Indian pepper, tomato, and paneer cheese kebabs with mint chutney Side dish: Indian grilled "puff pastry"; Portobello mushroom cheeseburgers. |
On The Vine #207 Beer may be the beverage served at a lot of American cook-outs, but much of the world's barbecue trail runs directly through regions famed for their wine. This show will focus on the important role vines and wines play in barbecue-the former as a wrapping and fuel; the latter as an ingredient in marinades and sauces. Trout grilled in grape leaves; red-wine marinated filet mignon; and an interesting twist on "beer can" chicken, made with cabernet sauvignon. So the next time you fire up your grill, don't forget your corkscrew.Trout grilled in grape leaves stuffed with Pesto and lemon slices; Red wine chicken with cabernet barbecue sauce; Wine- marinated filet mignons. |
In The Fire #208 The first "grills" possessed neither grates nor burners. The grilling was done right in the embers. The march towards barbecue enlightenment hasn't completely eliminated this primal method of grilling. In this show, you'll learn how to roast eggplants in the embers to make Middle Eastern baba ghanouj and see how a caveman might have cooked sweet potatoes. Our main dish routinely makes eyes pop and jaws drop in Bogota, Colombia: beef tenderloin wrapped in salt and cloth and roasted in the embers. And for dessert, an ingenious twist on that campfire classic, the S'more.The real baba ghanouj, fire-roasted; Eggplant Lomo al trappo, whole beef tenderloin roasted in cloth; Roasted Sweet potatoes; Shortbread s'mores. |
On The Rotisserie #209 Many of the world's great grill cultures cook their best barbecue on the rotisserie. Consider Brazil's rodizio, Greek souvlaki and gyro, and Morocco's majestic mechoui. To judge from your many e-mails, spit-roasting is a live fire cooking method our viewers would like to know more about. In this show, you'll learn how to grill a sausage -and cheese-stuffed rib roast, how to grill a Greek-style whole hog over a wood fire, and how to make Moroccan-style lamb ribs-cooked to a turn on a gas-fired rotisserie.Brazilian-style rib roast stuffed with sausage and cheese; Greek-style whole hog, with Greek Isle herbs; Mechoui lamb ribs with harissa sauce. |
In A Pickle #210 Brining may seem like a relatively modern technique, but it's centuries, if not millennia, old. In fact, that's the origin of the English word pickle-pockel was the Old English word for brine. Brining has the dual advantages of keeping intrinsically dry foods, like pork chops and chicken breasts, moist on the grill, and it also adds an extra layer of flavor. In this show you'll learn all about brining and marinating, including a wine-brined butterflied leg of lamb, bourbon-brined pork chops, and a "brine" you actually inject into a turkey with a hypodermic needle.Butterflied leg of lamb, Korean-style; Bourbon-brined pork chops; Fireman's corn, soaked in sugar and salt water and grilled Cajun-style smoked turkey. |
Up In Smoke #211 Spice may give barbecue its personality, but smoke is its heart and soul. This truth is obvious to anyone who has spent time in American barbecue country (in Texas or Kansas City, for example). What you may not realize is how universal smoking really is. In this show, you'll learn how to smoke Cousin Dave's chocolate chile ribs in an offset barrel smoker, Chinese-style duck in a water smoker, and ginger-stuffed smoked pears in a kettle grill. And because, as Raichlen's rule states: If something tastes good baked, fried, or sauteed, it probably tastes even better grilled.Smoked duck with Chinese seasonings; Cousin Dave's chocolate chile ribs; Smoke-roasted pears with lemon and ginger. |
On The Wing #212 When we were growing up, barbecue meant chicken that was burned black as coal on the outside (the result of applying the sweet barbecue sauce too early), served half-raw inside, and perfumed with the scent of lighter fluid. If this sounds familiar, listen up. Here are three great fail-proof ways to grill chicken-yakitori-style, herb-scented game hens on the rotisserie, and Malaysian-style spatchcocked chicken.Yakitori chicken kebabs; Game hens flavored with herbs and mustard Malaysian Spatchcocked chicken. |
At The Game #213 A football game would be a sorry experience without tailgating. And tailgating revolves around grilling. Of course, just as the meaning of "football" varies around the world, so does what you grill. Whether the ball is oval or round, whether the game is football or soccer, this show will help you smoke the competition. Next up: grilled quesadillas; burgers two ways; and grilled pork chop "calzones."Grilled quesadillas; Burgers 2 ways: hamburgers with herb butter and Inside/out cheeseburgers; Grilled pork chop "calzones"- with pepperoni and cheese. |
Primal Grill #301H Think back. Way back. To that momentous occasion more than a million years ago, when our prehistoric ancestors learned how to master fire-and cook. This show focuses on some of the world's most primal grilling. Mussels grilled on a bed of flaming pine needles, as they do on the west coast of France. Salmon roasted on redwood sticks in front of an open fire in the style of the Yurok Indians of northern California. T-bone steaks grilled directly on the embers, and fire-grilled Garlic Bread. Awaken your inner caveman. It's primal grilling on Primal Grill. Mussels on Pine Needles; Salmon on a Stick; Caveman T-Bones with Garlic and Peppers; Fire-Grilled Garlic Bread. |
Primal Grill #301 Think back. Way back. To that momentous occasion more than a million years ago, when our prehistoric ancestors learned how to master fire-and cook. This show focuses on some of the world's most primal grilling. Mussels grilled on a bed of flaming pine needles, as they do on the west coast of France. Salmon roasted on redwood sticks in front of an open fire in the style of the Yurok Indians of northern California. T-bone steaks grilled directly on the embers, and fire-grilled Garlic Bread. Awaken your inner caveman. It's primal grilling on Primal Grill.Mussels on Pine Needles; Salmon on a Stick; Caveman T-Bones with Garlic and Peppers; Fire-Grilled Garlic Bread. |
Barbecue's Birthplace #302H In 1516, a Spanish explorer encountered a band of Taino Indians roasting game and seafood on a wooden frame over a smoky fire. They called the cooking device a barbacoa-the origin of modern barbecue. This show takes us to the birthplace of barbecue-the Caribbean-where you'll learn to make Jamaican jerk chicken, buccaneer baby back ribs with pineapple barbecue sauce, and a Raichlen classic: shrimp grilled on sugarcane. Jamaican Jerk Chicken; Buccaneer Baby Back Ribs with Pineapple Barbecue Sauce; Shrimp Grilled on Sugarcane. |
Barbecue's Birthplace #302 In 1516, a Spanish explorer encountered a band of Taino Indians roasting game and seafood on a wooden frame over a smoky fire. They called the cooking device a barbacoa-the origin of modern barbecue. This show takes us to the birthplace of barbecue-the Caribbean-where you'll learn to make Jamaican jerk chicken, buccaneer baby back ribs with pineapple barbecue sauce, and a Raichlen classic: shrimp grilled on sugarcane.Jamaican Jerk Chicken; Buccaneer Baby Back Ribs with Pineapple Barbecue Sauce; Shrimp Grilled on Sugarcane. |


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Your kids may have dreams of one day rescuing a kitten from a tree, even if they can't reach the cookies on the top shelf. Perfect for your family's future firefighter, this bedding features embroidered ladders, helmets, badges and more. The super soft finish and charming illustrations from Jon Cannell make this a five-alarm bedding set.


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Pick up one of AccessoryGeeks Motorola DROID BIONIC data cables, and you will have the satisfaction of knowing you are receiving a quality item! With any type of electronic device, you can never be certain that it will not malfunction. For the safety of your indispensable information, a Motorola USB data cable will allow you to transfer all of your data onto your computer for safe keeping! This can be a "just in case" back up plan for you. If you are willing to back up the information on your computer, it just makes perfect sense for you to back up information on your cell phone using a Motorola DROID BIONIC data cable.Are you the type of person to store massive amounts of data onto your cell phone? There is only so much storage room on a cell phone. The Motorola USB data cable will give you the capability to transfer essential data onto your computer and will open up space on your cell phone for new information to be stored. You won't have to delete anything, yet you are still able to obtain more data onto your cell phone with the help of a Motorola DROID BIONIC data cable! Cell phones are used for work and play; for whatever your use might be, you can be sure your information will be safely saved on your computer with a Motorola DROID BIONIC data cable. Are you scared of losing your data on your cell phone? It is not uncommon for a cell phone to act up on day, and all of a sudden, everything you have saved on your cell phone is lost! Don't risk never being able to attain certain information. Transport your information using a Motorola USB data cable onto your computer! In the case you might lose your cell phone, AccessoryGeeks Motorola DROID BIONIC data cables will save you from the heartache of data that was important to you. Not only does a Motorola USB data cable allow you to transfer information from your cell phone to your computer, but you can also transfer wanted data from your computer to your cell phone. If there is a song, photograph, or contact information you need, the Motorola DROID BIONIC data cable is the key in carrying that data over to your cell phone! With AccessoryGeeks low prices and no shipping fees, you can start transferring data today!
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Hello g2tiger
Try this link it goes directly to the Tecknicks gear ect. parts section,browse and sellect parts that you think will do the job you need to do and once you have registered with them you will be able to buy from all over the world any parts seen in there extensive catalog.
http://www.bricklink.com/catalogList.as ... &catType=P
You can go to the catalog tab and select Technik axsels for instance and just select what you need ,it is all stored on your basket and even the lowest price can be filtered from this very good site.
I know its a bit overwhelming at first but once you get used to the specific way in which it works you will see just how easy it is to get your parts at great prices.
Try to order from US sellers to save on shipping as it comes by US priority mail,but I have ordered from Europe for more unusual parts and was very reasonable.
Have fun checking it out and have an idea of what you need to build that way its easier to get what you need.
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Be sure to order some of these plates they come in varios sizes to suit your needs of prototyping and mounting the parts on the sub there strong and very important as are the bisks and beams especialy the ones with holes in them or Tecknick bricks. http://www.bricklink.com/catalogItemPic.asp?P=3030a
Dave Amur Ship Yard


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Apartment Features
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Within the heart of Williamsburg, a new rental building has risen that outshines its surrounding neighbors in contemporary design and modern finishes. Squarely located at 568 Union Avenue, the Union is the latest and greatest in Williamsburg real estate. Designed by the innovative architect, Karl Fisher, it accommodates a full 92 units and includes a bevy of quality finishes.
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- Bus


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COOK onions in large covered skillet sprayed with cooking spray on medium-high heat 2 min.; stir, then push to one side of skillet. Add chicken; cook 4 min. Turn chicken; top with barbecue sauce. Cook, covered, on medium-low 6 min. or until chicken is done (165ºF). Stir onions.
SPRINKLE chicken with cheese; cook, covered, 1 min. or until cheese is melted.
FILL rolls with chicken and onions.


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02.06.2013 /
Red Bull KTM Ajo factory rider Luis Salom claimed his second Moto3 win of 2013 at the Mugello circuit in the Grand Prix of Italy on Sunday emerging in the final stages from a hard fought pack of riders who had shadow-boxed throughout the 20 lap race. Salom took the top step of an all KTM podium with Alex Rins and Maverick Viñales in second and third place.
Luis Salom who started fifth on the grid on Sunday is known for biding his time until the last phase of the race. He managed to make the break three laps before the end when Alex Marquez allowed him to pull a gap that proved decisive. Alex Rins and Maverick Viñales gave chase but the advantage was enough for Salom to carry it to the checkered flag. The Spanish rider also won the opening Grand Prix of the season in Qatar and has narrowed the gap to championship leader Viñales down to four points.
Salom's victory was also important because it broke the winning rhythm of Viñales, who is probably his hottest rival. Viñales looked very strong throughout the race and was tipped to pick up his third race in a row after winning in Spain and France. Salom has proved to be one of the most consistent riders and like Viñales has finished on the podium in every race so far.
German rider Jonas Folger looked very strong in the open phases on the KALEX-KTM. He started on pole, his career first and pulled an early lead but quickly found Viñales boring down on him by lap four. He managed to hang on for sixth place at the end of the front group where completion was fast and furious throughout the race. Miguel Oliviera of Spain the only non-KTM rider in the group brought his Mahindra home in fourth place.
The following pack was also tightly contested with Niklas Ajo and Red Bull KTM Ajo's Zulfahmi Khairuddin playing major roles in action, finally finishing in eighth and eleventh. Fahmi's factory teammate Arthur Sissis was eighteenth.
Riders now have a week's break before the Moto3 continues with the Gran Premi Aperol de Catalunya in a fortnight's time.
Results Moto3 Mugello
1. Luis Salom (E), KTM, 39:53.827 min
2. Alex Rins (E), KTM, +0.099 sec
3. Maverick Viñales (E), KTM, +0.303
4. Miguel Oliveira (P), Mahindra, +0.757
5. Alex Marquez (E), KTM, +0.819
6. Jonas Folger (D), KALEX-KTM, +1.433
7. Niccolò Antonelli (I), FTR Honda, +16.464
8. Niklas Ajo (FIN), KTM, +18.627
9. Eric Granado (BR), KALEX-KTM, +18.957
10. Jack Miller (AUS), FTR Honda, +19.026
Other KTM
11. Zulfahmi Khairuddin (MAL), KTM, +19.147
15. Jasper Iwema (NL), KALEX-KTM, +28.582
18. Arthur Sissis (AUS), KTM, +29.214
19. Philipp Öttl (D), KALEX-KTM, +30.401
21. Toni Finsterbusch (D), KALEX-KTM, +30.657
25. Livio Loi (B), KALEX-KTM, +42.025
26. Ana Carrasco (E), KTM, +53.508
DNF, Jakub Kornfeil (CZ), KALEX-KTM, 1 Lap
Standings Moto3 after 5 of 17 rounds
1. M. Viñales, 106 points
2. Salom, 102
3. Rins, 81
4. Folger, 63
5. Marquez, 35
6. Binder, 34
7. Oliveira, 33
8. Khairuddin, 33
9. Kornfeil, 27
10. Masbou, 27
Other KTM
11. Ajo, 26
13. Sissis, 19
20. Granado, 7
21. Iwema, 6
23. Oettl, 1
24. Loi, 1
Manufacturers Standings Moto3 after 5 of 17 rounds
1. KTM, 125 points
3. Mahindra, 41


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Orlando Magic Gear
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Orlando Magic Kids T-Shirts
Orlando Magic Kids T-Shirts Long Sleeved
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Product ID: 1055021
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Let your child show his Orlando team spirit at the next game, on the court or in the outdoors with this Pre-Game performance tee from adidas. This long sleeve tee features "Orlando Basketball" lettering and the NBA logo printed across the chest below an official adidas logo. Its ClimaLITE moisture-wicking fabric will keep your little fan cool, so he can represent the Magic no matter how hard he cheers! When he wears this shirt, his team pride will be known by everyone.
- 100% Polyester fabric
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Of or refering to the soft, warm glow one feels after participating in petty theft of shoes and shoe accesories.
Cop 1: Boy, that Winona Ryder sure looked calm in court.
Cop 2: She was gellin like a felon!
Cop 2: She was gellin like a felon!
di bob_the_russian
04 novembre 2003
3 more definitions
Top Definition
A Dr. Scholls® marketing slogan which revised the common English slang term "chillin like a villian" in order to appropriately fit their new product Dr. Scholls® Gel Inserts™. Many people now refer to the word "chillin" as archaic and prefer to use the new word "gellin."
Are you chillin?
No, I'm gellin!
No, I'm gellin!
di Stevo
07 novembre 2004
To relax comfortably with Dr.Scholls gel shoe inserts.
Similar to "chillin'like a villain."
Similar to "chillin'like a villain."
I'm gellin' like a felon, eating some melon, feeling up helen and my member is swellin'
di Mighty Whitey
22 agosto 2003


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Thanks to 439 donors like you, a total of $30,138 was raised for this project on GlobalGiving. Combined with other sources of funding, this project raised enough money to fund the outlined activities and is no longer accepting donations.
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Trans nzoia County,


text: There is something truly special about those small festivals that have local bands and small crowds. From the very moment we arrived at Beesonstock in Cisne, Southern Illinois, we already became friends with our neighbors to the right; and within a few more minutes became friends with our neighbors to the left. Both nights we… Read more »


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Would a 13" MacBook Pro fit in this case?
- Asked by Jon H from Bridgewater
- Jun 25, 2012
MICHAEL Michael Kors Slim Saffiano Sleeve for MacBook Air
Product No Longer Available
1 Answer from the Community
Best Answer:
Yes. Snug fit for Pro 13". Beautiful finish.
- Answered by Elizabeth B
- Aug 19, 2012


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02/15/2006 | 1975 Jacksonville Express Team Issue #88 Witt Beckman |
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