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Austin brunch for group of guys on a bachelor party
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Greetings Austinites!
I am a Yankee coming to town with a bunch of fellow Northerners and we are dead set on having an authentic Austin experience. I have been given the task of setting up brunch for a group of about 15 people. I've spent a good amount of time pouring over the Austin board for recommendations. We're staying at the W Hotel on Lavaca St. The places that seem to get the most love on this board for brunch are Polvo's, Fonda San Miguel, Lambert's and Green Pastures. Any I missed? What's the best brunch option for a group of 15 guys on a bachelor party? We are planning to head to Salt Lick for BBQ one night. I (or at least some of my compatriots) wouldn't want to do a BBQ brunch and a BBQ dinner on the same day. In the event they want to have the brunch on the same day as the Salt Lick dinner, what's our best brunch option? Feel free to recommend your #1 brunch rec and your #1 non-BBQ brunch rec.
Many thanks! I look forward to my first visit to your fine city.
Green Pastures Restaurant
901 W Live Oak St, Austin, TX 78704
Fonda San Miguel Restaurant
2330 W North Loop Blvd, Austin, TX 78756
i wouldn't do polvo's for brunch.
fonda san miguel is picturesque, but very pricey; some would also argue the food has gone downhill.big thumbs up for lambert's brunch menu, but not sure they could accommodate such a large party.
green pastures would be very austin-y (they have peacocks!) and has southern stuff like milk punch.
my other recommendation is moonshine.
it's not as pricey as lambert's or green pastures, can probably take your party size with little to no problem, and has an array of southern style comfort food buffet style.
i have only been during warmer months, and everyone around us were really jovial and talking, etc.i imagine those last two points would do your group well, as it would be a pain to have a 15-top for a non-buffet meal.
and, you don't want your table to be the noisiest, that everyone else hates, haha.0-
re: dinaofdoom
Dina has you covered pretty well. I'm a huge Lambert's fan, and Moonshine would be a solid runner up. (I wouldn't do Polvo's for dinner or lunch either though. ha!)
I'll throw Frank out there though for Brunch. The atmosphere is pretty rockin, the coffee is amazing, and the food surprises on the upside more often than not.
Fonda San Miguel is indeed very pricey, and probably has gone down hill some, but I don't think they've fallen so far as to not be a destination for a big occasion. The food is still good, even if the price is high.
Lambert's puts on a pretty good brunch, though it's small, and the room is always sort of noisy. I also don't know that they could host that big a party. Call and ask maybe.
Green Pastures would be a quintessential Austin experience, but you need to make sure they can seat you. Call ahead, for sure.-----
Green Pastures Restaurant
901 W Live Oak St, Austin, TX 78704Fonda San Miguel Restaurant
2330 W North Loop Blvd, Austin, TX 787560 -
Thanks so much for your replies. My friend is considering La Condesa or Hula Hut for Friday night. Any thoughts on either of these joints?
La Condesa
400-A W 2nd St, Austin, TX 787010-
re: Desidero
they are completely different...
la condesa is pricey neuvo mexican downtown; it's scene-y but has great people watching.
hula hut is very casual and the menu is consists of things like coconut shrimp, etc.
the view is what people go for, in my opinion, as it's right on the water.
the owen brothers used to show up on ocasion when they were in austin.guess it depends on what kind of vibe you are looking for.
0 -
re: Desidero
I actually liked Highball for brunch this past Sunday. It is sort of surreal to be in there during the day, but it would be interesting on a vacation.
re: rudeboy
were you bowling too?
when i was there over the summer, there was wax (grease?) all over our hands from the bowling balls.
i was skeeved out by how dirty my hands were.
meanwhile all the other bowlers were munching out on the complimentary nuts they bring your group.
the bathrooms are too far away to keep running back and forth to wash your hands.
re: dinaofdoom
It sounds like we had different experiences! No, I wasn't bowling. I just ate boudin balls and quiche while sitting at a table and drinking a bunch of $1 mimosas.
Yeah, when I do go bowling, I go to Dat Bowl. The enchiladas are so greasy already, I don't notice and extra on my hands. Plus, they're not communal.
re: rudeboy
i would probably like it more as a restaurant.
the bowling is ridiculously expensive, and as i wrote above, presents issues when noshing.0
Thanks again for all your responses. Do any of the places you've recommended do brunch or breakfast on Monday? We're going to be in Austin for a long weekend.
re: Desidero
brunch on weekday is tricky, unless it's a place that offers perpetual breakfast.
here are two good options:
south congress cafe http://www.southcongresscafe.com/
-- this is where i usually go, because the decor/vibe is more refined and there's a mix of non-brunchy things so everyone can find something.
-- i am also a yankee (boston reprazent!) and this place has a nice tex-mex slant.annie's http://anniescafebar.com/
--the website doesn't really distinguish between breakfast and brunch hours so you should call.
--haven't been yet, but lots of CHs seem to like it.there are also places that are pretty much built on 24/7 breakfast.
but, people's opinions on them really vary.
if you go to #1 or #2, try one of the speciality quesos because you won't find that in new england.
and yes, in austin it's perfectly acceptable to eat a queso and chip appetizer while waiting for your brunch entree.magnolia cafe
--like kerbey lane, it's an austin institution (for better or worse) and the food is pretty solid in general.kerbey lane
--i like the paris texas, which is migas topped with queso and french toast on the side. mmmm.24 diner
--never been. some people like it, some don't.0-
re: dinaofdoom
Thanks for coming through again, dinaofdoom! One question: Are any of these spots near the W Hotel?
Thanks again.
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Tony Abbott answers tough questions on 105.7
While polls are increasingly leaning towards Tony Abbott's as preferred Prime Minister, 105.7 Darwin took the chance to speak to the Opposition Leader about some of the most controversial issues affecting the Territory.
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On Australia's climate change policy
Continuing the anti-carbon tax campaign that Mr Abbott has been running around the country since its announcement, he told Mornings presenter Kate O'Toole his party's stance remained at reducing Australia's carbon emissions by 5 per cent by 2020.
"The coalition's direct action policy involves doing things that are good for the environment and doing things that reduce emissions," Mr Abbott said.
"I think we can reduce emissions by 5 per cent by doing a lot of sensible things...planting more trees, getting more carbon into the soil."
But nevertheless, he remained adamant that any action Australia takes to reduce emissions would be inconsequential without the "big emitters" doing the same.
"If the rest of the world changes then obviously we would respond intelligently because that's what sensible countries do, but let's not get ahead of ourselves and suddenly start speculating about what might happen at some point down the track," he said.
When asked why the Coalition's policy aims to reduce emissions by 5 per cent, despite the fact he believes it will make no difference globally, Mr Abbott said he could do nothing but was choosing not to.
"I think it's important that we rest lightly on the planet - we've only got one planet let's not abuse it but I don't think we should be under any illusions about an emissions reduction here in Australia on its own being the salvation of the planet.
"It will be something that's worth doing if its achieved in ways that don't damage our economy."
He said under the Carbon tax, Territorians - whose power is generated by gas - will go up by 9 per cent.
"It defies commonsense to think that taxes are going to do any good for us...you've got to do the right thing by our country not just the hard thing."
On live exports
Mr Abbott said he supported the Government's very initial actions in responding to the cruelty in Indonesian abattoirs - suspending exports to a small number of problem abattoirs - but that the suspension of the entire trade should never have happened.
"It has been incredibly destructive to the industry and very damaging for our relationship with Indonesia."
When asked what the Coalition's plan would be to restore the industry, Mr Abbott could offer no solution other than to "get rid of the incompetent people who made this mess in the first place".
He then added, "If we are serious about getting the trade going, a senior person, either the Prime Minister herself or at least the Foreign Minister, needs to be in Jakarta apologising for the way we've mishandled this and doing whatever we reasonably can to assure the Indonesians it wasn't about them and we weren't attacking their ability to run a decent abattoir - we accept that what we saw on the television was a rogue operation."
"I think the important thing is that we observe the international standards."
On the NT Intervention
As the expiration of the Howard-Government initiated NT Intervention approaches, talk of a new or adjusted scheme is beginning to bubble, with consultation already taking place in communities across the Territory.
While remote communities by and large remain opposed to the Intervention, Mr Abbott's stance on the issue was vague.
Not offering any specific policy recommendations on the topic, he emphasised the principles of schooling, employment and alcohol restrictions.
"I think the bottom line is kids have got to go to school adults have got to go to work an alcohol restrictions have got to be enforced.
"As far as I'm concerned the intervention as about getting the kids to school the adults to work and the police in to enforce alcohol restrictions - the emergency response was about putting into remote communities what is everyone else takes for granted."
Mr Abbott is set to visit the Top End next in August for a meeting with the Central Land Council.
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Chateau Pavie St. Emilion, Premier Cru Classe A, Bordeaux wine producer profile, with wine tasting notes, wine ratings, a history of the property, information on wine making and terroir, along with wine tasting reviews. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles
The slopes of Chateau Pavie and Ausone were first planted by the ancient Romans in the fourth century. However, Chateau Pavie did not become famous as a Bordeaux wine producer until almost two thousand years later. Chateau Pavie was definitely famous by the mid 19th century. At the time, the Robert Parker of the day was the Bordeaux bible published by Cocks and Féret's "Bordeaux et ses vins" written in 1850, the first edition was already high on the wines from Pavie as they named it one of the First classed growths in St. Emilion.
A portion of Chateau Pavie was sold off in 1885 to the well known, Bordeaux wine negociant Ferdinand Bouffard. It was Bouffard's desire to increase the size of the vineyards. In time he managed to put together a 50 hectare vineyard with an annual production that ranged from 12,500 to 15,000 cases per year. That made Chateau Pavie one of the largest estates in the Right Bank!
By the late 1800's, Pavie and Pavie Decesse were fully separate estates. Close to the same time, the Macquin family was also busy purchasing parcels of Bordeaux vineyards too. Those purchases led to the creation of Chateau Pavie Macquin.
Jumping ahead to the next century and the start of the First World War, Ferdinand Bouffard sold Chateau Pavie to Albert Porte who eventually sold to the Valette family. The Valettes were well known Bordeaux wine negociants from Paris. If the name sounds familiar, that's because Christine Valette is the owner of Chateau Troplong Mondot. Chateau Pavie was classified as Premier Grand Cru Classe "B" while under the Valette families management in 1954. That changed in 2012 with the new Classification of St. Emilion as Chateau Pavie was elevated to Premier Grand Cru Classe A!
In 1998, Gerard Perse, who already owned Chateau Monbousquet purchased Chateau Pavie from the Valette family for $31,000,000. Chateau Pavie experienced a rebirth thanks to the drive and the spare no expense attitude of Gerad and Chantal Perse. In 2002 Gerard Perse expanded the vineyards of Chateau Pavie by 2.5 hectares when the vines of Chateau La Clusiere vines were incorporated into Chateau Pavie. This was allowed to take place because of the similarity of terroirs which led the INAO. in 2002 to authorize the integration (or, perhaps the reintegration) of Chateau La Clusiere into the vineyard of Pavie. At the same time, a small part of the Pavie Decesse vineyards were also merged into Château Pavie. This reduced Pavie Decesse's area from 9.5 hectares to its current 3.5 hectare size, while increasing the vineyards of Chateau Pavie.
The 42 hectare St. Emilion vineyard of Chateau Pavie is truly three unique and different terroirs. Each also has its own microclimate. There exists serious layers of limestone, deep clay deposits of clay and at the lower portion of the vineyards, you find sand, clay and gravel. You can divied it like this. You have the limestone at the top of the plateau, from there you have more limestone with clay on the slopes and at the bottom of the hill, you have gravel and clay soils. The terroir of Pavie does not promote early-ripening. In fact, Chateau Pavie is often one of the last St. Emilion estates to finish harvesting.
Gerard Perse replanted much of the Chateau Pavie vineyards in 1998. Today, the vineyard is planted to 70% Merlot, 20% Cabernet Franc and 10% Cabernet Sauvignon. This represents a change in the vineyard with more Merlot and less Cabernet Franc. In addition, trellis wires throughout the vineyard have been raised in order to increase the vines' foliage.
Chateau Pavie completed a renovation of the entire estate shortly after it was purchased by Gerard Perse. The project took two years to complete and was finished in 2000. In 2011, Chateau Pavie once again began a complete renovation of the entire wine making facilities at Chateau Pavie! According to Gerard Perse, a lot has changed over the decade and he wanted to keep up with the times. Most owners are happy with their cellars for decades. Some cellars are still fine, 30, 40 or 50 years later. Gerard Perse is the only owner that was already state of the art who tore it all apart to be the most modern wine making facilities in all of Bordeaux! The complete renovation was finished in time for the grand opening that was held, June, 2013, just before Vinexpo. With his background in construction, Gerard Perse was able to complete the renovation in record time of only 24 months.
The new chateau was designed by the noted architect Alberto Pinto. The chateau is considered by some to be as controversial as the wine of Chateau Pavie, due to its flashy, attention grabbing, marble laden, reception area for guests. While large by St. Emilion standards, the front of the chateau is in many ways, traditional. The estimated cost of the renovations is close to a minimum of 15 million Euros.
The 42 hectare Chateau Pavie vineyard is farmed using sustainable, vineyard management techniques. Part of the goal at Chateau Pavie is to produce wine from ripe grapes and low yields. Vines are cropped low, with four to eight bunches per vine as a function of the varietal. Deleafing and green harvesting take place. Low yields are important to the quality of Pavie.
For the vinification of Chateau Pavie, after harvesting sorted in the vineyards and again using optical sorting, the whole berries are moved by conveyor belt to oak tanks for crushing by gravity.the wine is vinified in 20, temperature controlled, wood vats. Pre-fermentation cold maceration lasts for nine days at 8 degrees Celsius. This is followed by a 36-day maceration. Malolactic fermentation takes place in barrel. The wine of Chateau Pavie is aged in 80% new, French oak barrels for 18 to months. The amount of new oak and time in the barrel will vary, depending on the characteristics of each Bordeaux vintage. There is a new second wine, Esprit de Pavie, which is produced from a blend of Perse's other Right Bank properties from St. Emilion and Cotes de Castillon. On average, Chateau Pavie produces 8,000 cases of wine per year.
Starting with the 2010 vintage of Chateau Pavie, to protect consumers and fight counterfeits, every bottle and label from this vintage forward has a lock slip on the capsule with a unique code that matches up to the identical number of the bottle displaying the date the wine was bottled and labeled at Chateau Pavie. The more things change, the more they stay the same. For the 2012 vintage, to commemorate their promotion to Grand Cru Classe A status, Chateau Pavie introduced a new, sleek, quite artistically designed, regal looking label in gold and black, replacing the older, classic, green tinted design. Chateau Pavie returned to the standard label in subsequent vintages.
Chateau Pavie is a unique style of Bordeaux wine. The wine is deeply colored. In fact it's often opaque in the best years. Pavie is rich, filled with minerality and a special purity of fruit that only comes from the world's best wines. It's mouth filling offering a fabulous intensity of flavors that often resemble plums, blackberry, truffle, chocolate, licorice and spice with minerality. Pavie pairs elegance with concentration and has the ability to age and evolve.
The wine of Chateau Pavie sparks debates. Some tasters love the wine. Count me in that group. It is a favorite wine of Robert Parker. Other consumers do not enjoy the wine and prefer when it was made in a less ripe and concentrated style.
My bet is, in time, when the Perse vintages have matured, the greatness of what Perse has accomplished at Pavie will be widely recognized. In fact, as we mentioned earlier, the efforts expended by Perse seems to have vindicated Perse and Parker because September 6, 2012 marked the day Chateau Pavie was upgraded in the official 2012 St. Emilion Classification to Chateau Pavie St. Emilion, Premier Grand Cru Classe A.
Wine Tasting Notes
Displaying 19 vintages | 284811 Views Sorted by vintage
2013 Château Pavie
There is a beautiful sweetness to the ripe fruit that was extremely difficult to find in 2013. With a blast of plum, boysenberry and dark chocolate, the wine has rich fruit and texture that really carries through from start to finish. The wine reached 13.26% alcohol, which should please detractors of riper vintages of Pavie. 93-94 Pts
93 points - Tasted Apr 29, 2014
1185 Views
2012 Château Pavie
With the color of a deep ruby gem, the wine pops with spice, incense, fresh brewed espresso, plum, cherry and blackberry. Smooth, polished and silky, there is a beautiful, sweet core of ripe red, white and black cherries. 93-95 Pts
94 points - Tasted Apr 26, 2013
2281 Views
2011 Château Pavie
Spicy, with smoke, incense, stone, burnt wood, licorice and fresh plum aromas. Silky tannins, good concentration of flavor and plush textured, blackberry, fennel and plum are found in the spicy, smoke filled finish. This is one of the top Right Bank wines from this difficult vintage.
94 points - Tasted May 21, 2014
1633 Views -
Inky and opaque in color with truffle, stone, black cherry, plum, espresso bean, licorice and floral scents. This rich, deep and intense wine is fleshy, round, concentrated and supple with silky tannins and liqueruious dark fruit. Blackberry, plum, mineral and espresso bean can be found in the opulent, tannic finish. 93-95 Pts
93 points - Tasted Apr 24, 2012
2884 Views
2010 Château Pavie
Inky in color, the wine is stuffed with layers of ripe, sweet, dense, mouth coating dark berries and lush textures that delivers layers of fruit. The wine ends with a long, pure, intense, licorice, dark berry, chocolate, blackberry and boysenberry finish. Lay this down for at least a decade.
97 points - Tasted May 8, 2013
3379 Views -
2010 Pavie From a blend of 70% Merlot, 20% Cabernet Franc and 10% Cabernet Sauvignon, the wine is deep in color. With aromas of fresh plums, licorice, crushed stone, flowers, pepper and earthy scents, this is a Pavie with a refined character. In fact the level of alcohol is low for recent vintages of St. Emilion and Pavie. In 2010, it reached 14.2%, which is lower than every recent vintage of Pavie. 2010 is not produced in a big, ripe style. With structure and refinement, this is a balanced wine with complexity. It is not as upfront and showy as 2009, 2005, 2003, or 2000 and that will make some people happy and will not please others. Like they say, you can't make everyone happy all the time. 95-97 Pts During the tasting, Gerard Perse ranked his favorite vintages of Pavie. 2010, 2009, 2005 and 2000 are in the order Perse ranks them. That's interesting as for me, from those 4 vintages, I am the exact reverse order.
96 points - Tasted Jul 30, 2011
4269 Views
2009 Château Pavie
The color of purple ink, the perfume displays intense minerality, blueberry, plum, blackberry jam, licorice, coffee and spicy black cherry aromas. This low acid Bordeaux wine coats your mouth with layers of rich, ripe, dense fruit. The long finish is filled with fresh blackberry, stone, blue fruit and coffee.
97 points - Tasted Jul 30, 2011
6607 Views -
2009 Pavie, from vines close to 50 years old, is as black as a moonless sky. Incense, licorice, jammy dark fruit, and minerals are the first things you smell. This incredibly concentrated wine fills every area of your palate with dense, decadent berry sensations. The wine finishes with a mélange of chocolate, plum liqueur, and black cherries. This is a thick, hedonistic wine. 96-99 Pts
98 points - Tasted Jun 29, 2010
7004 Views
2008 Château Pavie
08 Château Pavie has the color of a pitch black, moonless night. The perfume is packed with boysenberry, minerals, truffles, smoke, and dark berries. This wine is thick, rich, and decadent. It feels soft and plush on your palate as it flows across all your pleasure buttons. Definitely a hedonistic style of wine. 94-97Pts
96 points - Tasted Jul 1, 2009
8941 Views
2006 Château Pavie
Broad shouldered, powerful and tannic, the wine is packed with ripe, juicy blackberry, licorice, coffee bean, vanilla, smoke, plum and minerality. This tannic vintage requires time to soften. I'd give it until 2018 or 2020.
94 points - Tasted May 7, 2012
3495 Views
2005 Château Pavie
Tight and demanding coaxing to find its charms, with effort, spice, wood, oak, coffee and dark berries can be found. This is intense, concentrated and packed with layer and layer of ripe fruits poured over broken stones. This is not the best time to taste this wine and it is not showing all its stuff. Give it another 5-10 years.
98 points - Tasted May 19, 2013
5077 Views -
Already expressing a complex perfume of truffle, fudge, limestone, blueberry, black plums, chocolate, licorice, coffee bean, vanilla and kirsch, this intense, full bodied, powerful and rich Bordeaux wine is almost at the level of the stunning 2000. The long, pure, mineral infused, ripe fruit finish remains in your palate for close to 60 seconds.
97 points - Tasted Aug 12, 2010
14086 Views -
Wearing an inky, opaue, black, purple robe, the amazing, complex perfume grabbed your attention. But only until your palate caught up with incredible layers of opulent, silky, velvety, black cherry, mineral and plum flavored fruit that took over and would not let go. Absolutely compelling!
99 points - Tasted Jul 21, 2008
13335 Views
2004 Château Pavie
Rich, ripe, concentrated and showing a good intensity of flavor, this still youthful wine has velvety tannins and a polished, lushly textured finish.
94 points - Tasted Nov 30, 2014
2589 Views -
This is tight at the moment, With decanting and some coaxing, smoke, charcoal, licorice, plum, 5 spice, minerals and vanilla latte scents could be found. Richly textured, with ample concentrated fruit, this round, plummy, full bodied wine ends with sensations of polished dark berries and coca powder, which is slightly marred by some green flavors. Give this another 6-8 years and it should really open up.
93 points - Tasted Feb 4, 2011
8908 Views
2003 Château Pavie
Crushed stone, fennel, smoke, caramel and black cherry liqueur. The mineral essence is starting to show through on the palate and in the nose. Packed with layers of ripe, sweet berries, spice and earth, this is fat, lush and mouth filling with good intensity of flavor.
97 points - Tasted Mar 24, 2014
3666 Views -
Intense, thick, lush, rich, fresh and packed with intense levels of sweet, pure fruits, minerality, oak, and frankly, pleasure, this is still young and is only going to get better with age.
97 points - Tasted Dec 18, 2013
5112 Views -
With an attention seeking perfume filled with licorice, smoke, coffee, black cherry liqueur, truffle and stone, the wine is really starting to drink well. The rich, fat, sweet, pure, opulently textured fruit feels great on your palate. An hour or two in the decanter improve the experience. But if you do not have time to decant, do not worry, you'll get a lot of bang for the buck if you pop and pour.
97 points - Tasted Nov 5, 2012
5131 Views -
An intoxicating aroma of smoke, licorice, earth, black cherry, orange rind, incense, limestone, truffles, fresh cut herbs, coffee bean and blackberry demand to get noticed. Deep in color, with visible glycerine in the tears that stain the glass, the wine offers fat layers of ripe, juicy, sweet, pure, black plum, blueberry, dark chocolate and spice. The wine continued to improve in the glass for at least 4 hours. It might have kept going, but I could not keep my hands off it. The delicious finish lasts for at least 45 seconds. While some tasters found this wine to be over the top when young, it's calmed down and offers a great, tasting experience. If you have multiple bottles, it's worth popping a bottle to see how 2003 Pavie is developing.
97 points - Tasted Jun 30, 2012
6022 Views -
Black cherry, blueberry, licorice, crushed stone, espresso and cherry liqueur get the perfume going. This potent elixir is rich, fat, round, and lush in the mouth. The powerful finish is filled with intense, ripe, licorice coated black and blue fruits. This exciting Bordeaux wine, does not show any signs of over ripeness that is found in some wines from this hot, dry vintage.
97 points - Tasted Aug 12, 2010
12496 Views
2002 Château Pavie
Floral, earth, cherry blossoms, licorice, black raspberries, smoke and a faint whisper of oak in the background open to a soft, dusty, olive tapenade and plummy palate. This is probably at or close to its peak. No hurry to drink it, but it's not a wine to lay down for decades. I decanted this about 2 hours before consumption. The olive component became stronger as the night wore on. My instincts say, this wine might be better with a short decant, or popped and poured and allowed to develop in the glass.
93 points - Tasted Aug 26, 2014
2209 Views -
There are some nights when a bottle of Pavie is all that will do. This was one of those nights. Still dark in color, blackberry, blueberry, earth, truffle, kirsch liqueur, licorice, smoke and a hint of espresso bean with dark chocolate made the perfume come alive with little effort and perhaps 30 minutes in the decanter. On the palate is where its star shines brightly. It's the perfect balance between thick and concentrated meshed against opulent, velvet textures. This is like drinking pure pleasure. If you get hung up on modern, vs traditional styles, perhaps this is not your thing. But if you look at wines as a vehicle for pleasure, this is a nice way to go. It's young, but starting to open. Drink it, or wait a decade.
94 points - Tasted Jan 25, 2013
2974 Views -
Blackberry liqueur, smoke, truffle, stone, earth, caramel, fresh herbs and a faint hint of espresso bean make up the perfume. On the palate, concentrated flavors of fresh black raspberry, bitter chocolate, Maraschino cherry flavors unfold with luscious, rich, sexy textures. This is a great place to catch this wine. It should deliver pleasure and continue to expand for at least another 10-15 years. This is much better than the last bottle I opened and both were from the same case!
95 points - Tasted Jan 8, 2012
4280 Views -
This opened with a quiet nose of truffle, smoke, minerality and spicy black raspberries. Lush, plush and sensuous on the palate, most of the tannin has been resolved. The wine finished with a soft, spicy, licorice and spicy, black cherry finish. Each bottle has its own personality. Some are going to be better than others .I tend to think this was not a correct bottle as I've had this wine before and its shown better. I'm going to need to open another in the near future to discover if it was this bottle, or the specific vintage that has not developing as well as expected.
92 points - Tasted Aug 16, 2011
5131 Views
2001 Château Pavie
With a nose of licorice, dark chocolate covered boysenberries, smoke and coffee bean, this is really singing. In the sweet spot, this is soft, plush, silky and luscious on the palate. Decanted one hour prior to serving gets this ready to go. There was a fair amount of sediment in the bottle. Drink now and over the 12-15 years.
95 points - Tasted Aug 31, 2014
2315 Views -
The nose explodes from the glass with charcoal, smoke, licorice, blackberry, plum, spice, truffle and earthy scents. Opulent, sensuous and sexy on the palate, the wine ends with rich, concentrated layers of chocolate covered dark berries, spice, black cherry and plum liqueur. There is room to improve, but this is drinking so well today, it's hard not to want to pop a bottle. Wine at this level is part of the reason Chateau Pavie was recently promoted to Premier Grand Cru Classe A.
95 points - Tasted Sep 20, 2013
3887 Views -
Licorice, black cherry, truffle, coffee bean, coconut, barbecue, spice, mineral, hot bricks and fresh herbs make up the attention seeking perfume. Silky, round textures with ripe plums. spice, coffee, minerality and cocoa flavors are found in the rich, fruit, opulent filled finish. 2001 Pavie is drinking great today and this is only going to get better. This was popped and poured and just kept getting better. Maybe it deserves another point.
94 points - Tasted Mar 14, 2012
4952 Views -
The wine opens with fresh picked blackberries, dark cherries, 5 spice, fennel and hints of espresso bean. Full bodied and concentrated with juicy ripe plums, chocolate, fennel and minerality, the wine ends in a velvet textured, long, ripe, spicy, dark berry filled finish.
95 points - Tasted Jul 7, 2010
8828 Views
2000 Château Pavie
Structured, mineral driven, powerful, floral, fresh, concentrated and complex, this has the stuffing and structure to age and develop for decades. The baby fat has faded away and new complexities have started to emerge. This bottle was popped and poured. I would think an hour of two of air would have made the wine even better.
98 points - Tasted Dec 10, 2014
3348 Views -
Tasted twice in the same week, blind and not blind, this wine is a stunner. The finest wine yet produced at Pavie under the watch of Gerard Perse, this has it all. The perfume is packed with charcoal, smoke, mineral, truffle, wet earth, cocoa, blackberry, plum, licorice and black cherry liqueur. Powerful, yet refined, rich, silky, elegant and intense, the ample fruit on display is pure, balanced and attention seeking. Still young, feel free to pop a cork to catch it in its youth, or age it for decades.
99 points - Tasted Jun 15, 2013
6286 Views -
Smoke, spice, licorice , crushed rocks, earth and ripe berry aromas open to a powerful, balanced, rich, intense, lush wine that improves with each sniff, sip and swallow. Complex and concentrated, the wine grabs your attention and keeps it where it belongs. This is serious juice that deserves to be tasted. I tasted this from pristine bottles in Bordeaux from the chateau and few weeks later in a blind tasting with similar comments. This is a stunning wine and for the moment, it remains the best vintage of Pavie produced by Gerard Perse yet.
100 points - Tasted May 19, 2013
5161 Views -
Licorice, smoky cherries, truffle, forest floor and spice create the aromatics. On the palate, the wine is massive, concentrated and palate staining with incredible length and a beautiful sense of purity to the fruit. Still young, I would not be surprised to see this age for decades.
98 points - Tasted Feb 18, 2013
4657 Views -
If you're a fan of Gerard Perse and Pavie, this is the wine to own. It has never been short of spectacular! The complex perfume is packed with crushed stone, licorice, blackberry liqueur, spice, earth and minerality. This stunning St. Emilion coats your mouth with silky layers of perfectly ripe, polished, corpulent, fruit and stone. Everything is in balance and harmony. While this is showing great at only 12 years of age, its best days are ahead. It's hard to predict when this will be fully mature, but its on target to be 30, 40 or 50 year wine.
99 points - Tasted Feb 22, 2012
9074 Views -
Intense in all the right places. Waves of ripe, black fruit with truffle, licorice and crushed rocks grab your attention. Powerful, rich, concentrated, opulent and lush, this hedonistic Bordeaux is almost too much of a good thing. Note, I said almost too much. The wine is perfectly balanced and is brimming with freshness and purity. The wine finishes with a mouth full of perfectly ripe, chocolate covered black raspberry and the essence of ripe along with almost over ripe, juicy black plums.
99 points - Tasted Mar 5, 2011
9907 Views -
Off the hook, or off the charts works to describe this wine. If either of those descriptors seem lacking, what about liqueur of St. Emilion? Or does insane levels of perfectly ripe, lush, palate coating fruit, minerality, smoke, licorice, slate and chocolate covered black and blue fruit sound better? Add a finish that lasts over a minute, filling every nook and cranny of your palate and that should give you an idea of how good this wine is. Tasted blind in a flight with 03 and 05 Pavie, this was thewine of the flight. Still young, this future legendary Bordeaux wine will only get better with time
99 points - Tasted Aug 12, 2010
11011 Views -
When you swirl, glycerin drips from the of the glass lip like wax from a melting candle. Elixir of blackberry, jammy fruits, spice box, minerals, molasses, sweet licorice, vanilla and coffee explode in your face. Incredible levels of concentrated Bordeaux are found in this wine! The amount of chocolate drenched, ripe and over ripe fruit that fills every nook and cranny of your palate is mind blowing! This is so thick, you want to eat it. And you probably could! Perfectly in balance, this is what hedonism and great wine is all about. The seamless finish lasts over one minute.
100 points - Tasted Jul 1, 2008
5389 Views -
The perfume is compelling. Notes of ripe, black fruit with accents of raspberries, coffee, licorice, bitter chocolate and wood are stunning. But for me, the real fireworks take place when the wine begins filling every nook and cranny of my palate. This is so thick and plush, with multiple layers of sexy, ripe, decadent fruit I was stunned. For my palate, these are not over extracted, they are perfectly balanced Bordeaux wines. There is so much going on in this wine, it's hard to believe it's only 5 years old. The finish lasted close to :60! When fully mature, this future legend will define decadence.
99 points - Tasted Feb 28, 2005
3287 Views -
The wine's color is completely opaque with black, purple tints. The aromatics were exotic. Spices, wood, anise and candied red and black fruit took over your nasal cavities. This incredibly, concentrated, complex wine is seamless. It is so rich, it must be tasted to be believed! The wine coats every nook and cranny of your palate. The finish was the longest finish of the night! The 00 Pavie is a great wine with a long life ahead. I hope to begin working on my case starting in another decade.
97 points - Tasted Jun 1, 2004
2719 Views
1999 Château Pavie
I've tasted this wine a few times over the past month. Each bottle has been delicous with its licorice, smoky black cherry, earth, cocoa and truffle personality. Lush, plush and fully ready to deliver pleasure today.
93 points - Tasted Dec 13, 2012
3346 Views -
Licorice, smoke, truffle, blackberry, black cherry, stone and coffee bean scents open to a soft, round, plush, ripe, rich wine. The sensuous finish ends with jammy blackberry, chocolate, licorice and earthy notes. 1999 Pavie is one of the top wines of the vintage and its drinking perfectly today.
94 points - Tasted Sep 20, 2012
3396 Views -
Smoke, blackberry, cassis, licorice, and truffle scents express a wine that's mature. Opulent in texture, this ripe wine finishes with chocolate, plum liqueur and licorice flavors. This is a nice example of Pavie,especially for the vintage, but it falls short of the level hit by later vintages.
93 points - Tasted Aug 21, 2010
8400 Views -
Opaque, purple, black hue. Black fruits, cherries, anise, spicy oak and forest aromas become apparent with a little coaxing. Full bodied, very concentrated wine. In the mouth, the feeling is of perfect balance between huge and suave sensations, like marrying elegance with weight and depth. Layers of liquefied, black cherries on the palate offer a long, rich finish.
95 points - Tasted Sep 29, 2008
1619 Views
1998 Château Pavie
There is probably no reason to hold this wine any longer. The secondary aromatics are in full force, with their licorice, stone, smoke and dark plum with red berry profile. Concentrated, full bodied and rich, the only draw back to the wine is a touch of bitter olive in the finish, which some tasters are going to like more than others.
92 points - Tasted Jun 15, 2013
3388 Views -
Vanilla, licorice, chocolate, coffee bean, black cherry and earthy aromas were in abundance. The ripe, round tannins delivered soft, textures and a plush mouth feel, but the wine was over-oaked. The chocolate, plum and vanilla finish was not dry, but it was a bit too sweet and the oak was mildly intrusive. Served blind, it was obvious the wine was from a great terroir, but that while this vintage was good, I was willing to bet later vintages showed a marked improvement in quality. Pavie, thanks to the spare no expense attitude of Gerard Perse did not become one of the stars of St. Emilion until 2000. In 1998, he was just getting his sea legs. There is no hurry to drink the wine, it was still young and fresh. But the 1998 Pavie is not at the level achieved by later vintages.
92 points - Tasted Oct 15, 2011
6432 Views -
Still deep in color,with a pungent nose of chocolate, plums, coffee bean, smoke and truffle, this rich, ripe and close to mature St. Emilion ends with a chocolate covered boysenberry, vanilla and black cherry finish. Compared to wines from Pavie starting in 2000. this is a beefier, less opulent style of Bordeaux wine.
93 points - Tasted Sep 9, 2011
6590 Views -
With an expressive bouquet of licorice, smoke, juicy black plums, blueberry and fresh black cherries, this richly textured, elegant, plush wine has turned the corner. On several occasions, this seemed like a good wine, but with the proclivity towards being chunky. This was the first time the felt sophisticated on the palate, The suave finish ended with chocolate covered plums and cassis. If you have more than a few bottles, it's time to crack one. However, the wine will only get better from here.
95 points - Tasted Feb 5, 2011
8167 Views -
98 Pavie - With its chocolate, black raspberry, licorice, mineral, coconut, floral coffee, caramel and earthy scented nose is easy to notice. Full bodied and concentrated with fruit, but the tannins are a little rustic. The finish displays a mix of red and black fruit sensations and fat textures along with chocolate covered licorice and black cherry. While this is a good wine, it's not in the same league as the wines produced by Perse starting with the 2000 vintage.
94 points - Tasted Sep 11, 2010
8604 Views -
This is a powerful, full bodied wine that needs 5 or more years to reveal all its charms. Layers of concentrated deep dark fruit and a complex perfume make this wine a treat to taste. Similar to Ausone in that the wine is less opulent and does not deliver the same level of intensity as do subsequent vintages.
94 points - Tasted Oct 14, 2008
1769 Views -
Thick, rich, palate staining fruit please the senses. This is a very powerful, full bodied wine that needs time to reach full maturity
94 points - Tasted Aug 31, 2007
1783 Views -
Inky black in color. A nose filled with black fruit, fennel, stone, herbs and spices. Full bodied with a lasting palate presence.
93 points - Tasted Feb 25, 2007
1761 Views -
This deeply colored wine filled with black fruit, plums and coffee is already approachable. The flavors and complexity married to the plush texture your palate experiences are what great Bordeaux is all about.
94 points - Tasted Feb 28, 2005
1749 Views -
Opaque, black, purple ink. No lightening at the edges. An intoxicating perfume of plums, blackberries, licorice, mocha, spicy oak and floral scents say hello! Huge, dense, elegant layer of fruit envelopes your palate. Concentrated, full bodied, packed and stacked with ripe fruit. There is no mistaking this wine for anything other than Bordeaux. Mouth drying tannins. :40 second deep, rich finish.
94 points - Tasted Dec 4, 2004
1803 Views -
The nose, showed off lavish smells of licorice, coffee, spice, ripe red and black fruits. The palate is dense and concentrated with layers upon layers of fruit. Thick and full-bodied with a clean, pure, black fruit filled finish.
93 points - Tasted May 26, 2004
1763 Views
1989 Château Pavie
The perfume of tobacco, spice, earth, and truffle was a pleasure to smell. But the wine was simple, lacking the same level of depth, excitement, and intensity found in the wines made at the property today. This bottle was served to me blind by Jean-Luc Thunevin. After tasting the wine and expressing my thoughts, Jean-Luc called 89 Pavie, "a wine of terroir". I asked if that was good or bad in this case. With his impish grin, he slyly smiled and said "both'.
88 points - Tasted Jun 14, 2009
3126 Views
1982 Château Pavie
After 30 years, not much of this wine is left. Although tasters who think Perse ruined Pavie will probably like the wine more than I did. There is a stemmy quality to the earthy, tobacco, cranberry and spice nose. Medium bodied, with a tartness to the cherry finish. It was interesting to compare this with one of the modern, Perse era Pavie wines.
87 points - Tasted Jun 4, 2012
3485 Views
1961 Château Pavie
Surprisingly nice, with truffles, tobacco, red plum, spice, stone and wet forest floor aromas. On the palate, the wine is medium/full bodied, silky and smooth, finishing with sweet, spicy, black and red cherries.
92 points - Tasted May 21, 2013
2123 Views
1924 Château Pavie
This didn't taste a day over 50 years of age! From a seldom seen vintage, there was a lot to like about this fully mature, mineral driven, red berry and smoke dominated wine.
91 points - Tasted May 8, 2014
800 Views -
With a pale, red tea color, the wine was better on the nose than the palate with its earthy, floral, tobacco, crushed rock, cherry and strawberry notes. The fruit, while light, offered silky, earthy, sweet and sour cherries, minerality and spice. It's not often I get to taste wines I've never seen before, and now that I've tasted a bottle, will sadly, probably never experience again. This was truly a memorable bottle!
93 points - Tasted May 25, 2013
1192 Views


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Newborn Screening Information for Providers:
Blood Spot Screening Results
On this page:
A "negative" result means that the screen was normal for that particular disorder and no additional follow-up is required.
Note: Because newborn screening is not diagnostic testing, false negative results may occur. Should a child display symptoms of a disorder for which the screen was negative, evaluate the child immediately. Newborn screening should not replace diagnostic testing in any circumstances. If the child is found to be affected, please contact us about the false negative result.
A "borderline" result means test results were between normal and abnormal. In these circumstances, our staff will call and request a subsequent specimen or follow-up labs. If the subsequent specimen remains borderline or becomes a positive result, our staff will contact the infant's care provider and recommend diagnostic evaluation.
"Abnormal" results may appear on the newborn screening report for some of the disorders on the newborn screening panel. If an infant receives an abnormal result requiring clinical follow-up, our staff will contact the infant's care provider to discuss the abnormal result and fax the information needed to notify the parents and properly follow-up on the result. Our staff can also connect the provider to medical specialists experienced in diagnosing and treating children with the particular disorder.
All "positive" results require follow-up diagnostic testing. In the event of a positive result, our staff will contact the infant's care provider to discuss the result and fax the information needed to notify the parents and properly follow-up on the result. Our staff can also connect the provider to medical specialists experienced in diagnosing and treating children with the particular disorder.
Note: Newborn screening is not diagnostic testing. Children may receive an abnormal or positive result but later be found to be unaffected by the disorder. Although false positives do occur, it is crucial that all abnormal or positive results receive attention and appropriate follow-up in a timely manner. Like all screening tests, newborn screening inherently generates false positive results in order to avoid missing affected infants.
An "A>F" result means that there was more adult ("A") hemoglobin than fetal ("F") hemoglobin identified in the infant's blood spots. The reason for this result affects how the result should be interpreted by the provider.
One possible reason for an A>F result is a transfusion prior to blood spot collection. If an infant receives donor blood prior to blood spot collection, some screening tests may reflect the status of the adult donor rather than the infant. Collecting a specimen too soon after a transfusion can affect the result interpretation for the following conditions: biotinidase deficiency, cystic fibrosis, galactosemia, hemoglobinopathies, and severe combined immune deficiency. If the infant demonstrates symptoms of any of these conditions, evaluation and consultation with the appropriate specialists should occur.
Another possible reason for an A>F result is that the infant's fetal hemoglobin switched to adult hemoglobin prior to blood spot collection. If a provider confirms that the infant was not transfused, the result should be interpreted as negative/normal for all conditions listed as A>F and no further testing is required.
A "trait" result indicates that the infant is likely a carrier of a particular hemoglobinopathy. If additional testing is necessary, it will be indicated on the newborn screening report.
An "unsatisfactory" result means that screening results cannot be accurately interpreted because of a problem with blood spot collection, inaccurate information on the newborn screening card, or a problem with the infant's age.
Most unsatisfactory results occur because of problems with blood spot collection, such as collecting blood on an expired card, blood spots were more than 14 days old by the time the laboratory received them, or poor quality blood spots were collected. If an infant's blood spots are deemed unsatisfactory, our staff will call the original submitter and request the collection of another specimen. The collection of a subsequent specimen is required unless the parent refuses in writing.
Sometimes results are classified as unsatisfactory because inaccurate information is provided on the newborn screening card. The most common cause of this error is a mistake with a date on the card. If inaccurate information provided on the newborn screening card leads staff to question the identity of the infant, program staff will request a repeat specimen.
Another reason results may be unsatisfactory may be a problem with the infant's age. Some of the newborn screening tests have age cut-offs, meaning results cannot be accurately interpreted if a child does not meet the minimum age requirement or exceeds the maximum age for that particular disorder. Depending on the issue, additional screening or testing may be recommended on the newborn screening report.
A "pending" result means that screening is incomplete for one or more of the disorders on the newborn screening panel, but a preliminary report has been released to the infant's provider to facilitate follow-up for any abnormal or positive results. Our staff will send a final report to the submitting facility/provider once all tests have been completed. If a final report indicates that a result is still pending, please contact us at 800-664-7772.


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Inside Insights
When self-regulatory remedies can be the better alternative
While the NAD process is technically voluntary, the FTC's enforcement action is yet another example of why advertisers that refuse to participate in the self-regulatory process do so at their own peril.
Tips for new GCs: Managing companywide information
As a GC, you need to consider how disparate functions that govern information often fail to coordinate efforts and approaches. This is where you have the opportunity to decrease risk and increase value.
The skinny on Dodd-Frank for insurance counsel
While the press around Dodd-Frank has traditionally centered on the impact of its provisions as it relates to banking behemoths, the insurance industry is also starting to feel the sting of Dodd-Frank.
Accelerating IP filing while ensuring quality: The masterpiece challenge
The IP landscape has changed to be more demanding and less forgiving. At the same time, however, inside counsel have more options available to help them streamline the prosecution process.
Succeeding in an anti-lawyer corporate culture
Your founder or CEO or CFO will probably never change their views of LawWorld. But they can definitely begin to see you differently.
The hackers we know... Ethical hacking and how it can help your client
Pen-testing professionals can use hacking tools and techniques to attempt to breach the company's cyber-defenses, but with the ultimate aim of making these defenses stronger rather than exploiting them
Taking the pulse of digital health: Key legal issues surrounding wearable technology
Companies selling wearables can place themselves in the best position to comply with the complex web of federal and state regulations by implementing and following the proper security procedures.
4 crucial steps to managing compliance in emerging markets
In order to minimize company risk arising from operating in such environments, U.S. general counsel and chief compliance officers may wish to leverage certain best practices.
The ERISA renaissance: Will the Supreme Court's affinity for sweeping decisions continue in Tibble?
If the Court decides to engage the parties' factual dispute, it may signal that the Justices have a broader vision for ERISA and that they want more of a direct say as to the building blocks of fiduciary law.
Examining the new ADA lawsuits on point of sale devices
At this point, determining whether a particular kiosk complies with the ADA, requires a fact intensive, device-by-device inquiry.


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macewindu420's Profile
Title | Last Reply |
Does anyone have suggestions for decent Italian restaurants in the Utica area (not in Syracuse)? |
Does anyone have recent experience eating there? It's been a while for me. |
Flying Goose Tavern. Exit 11 going north on 89. Good food, home brewed beer and it is more or less exactly half way between Boston and Burlington. Not always the quickest lunch service, however. |
Any suggestions for: Good lobster pound? Good "foodie" places (type of cuisine not terribly important)? Good food shopping (the default appears to be Hannafords - which is fine)? As usual, all suggestions appreciated! |
Any suggestions other than Morton's for dinner before a concert at Bank of America Pavilion? Any cuisine/price will be considered. Thanks. |
Good point. Non-Asian cuisine. "American" or Italian would be fine. Not price sensitve, but probably prefer more casual to less. Thanks. |
Last-minute dinner for 12, Back Bay Davios on Arlington Street. |
I need to meet friends for dinner midway between the Cape and Boston. Does anyone have a suggestion for a place relatively close to Route 3? Thanks! |
51 Lincoln in Newton. Awesome. |
Help! Any Suggestions for Daughters 16th Birthday Dinner?? If you want North and great Chinese, Szchuan Gourmet in Billerica is awesome. |
Spending the weekend with my daughter after 4 years apart. Need restaurant, bar suggestions Take her to Mistral in the South End on Saturday. Get reservations soon. Special place, you will have no problem staying and talking. |
Have not been into the financial district lately. Any suggestions for a non-Asian cuisine restaurant near the (relatively) new Intercontinental hotel (maybe on the Broad Street area)? Many thanks. |
Any suggestions off the menu at Lineage in Brooklline? |
Try North End Pizza in Wellesley, on route 16 near the Newton line. Very good food, nice folks. |
Yes. Apologies. |
Anyone been there recently? |
Camden, Rockport, Rockland other than Shepard's Pie Any suggestions for places in this area other than Shepard's PIe that are not lobster roll havens or the upscale Italian place (forget the name) in Rockland? |
Can anyone suggest a decent place in Milton for a casual meal that also has a bar? |
Any suggestions about where to buy Thai basil in the Boston area? ----- |
Private Dining Room In Metrowest? $20 - 30 per entree/cuisine not relevant/business dinner every other month/ideally close to Waltham |
Private Dining Room In Metrowest? I need to find a Metrowest restaurant which has private dinning room that would accomodate about 15 people. Any suggestions? |


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If facts carried some weight with those who are politically correct, the recent outbreak of savage and lethal violence in India's state of Gujarat might cause some reassessments of both India and "diversity."
This is only the latest round in a cycle of violence and revenge between the Hindus and the Moslems in that country. The death toll has reached at least 489 people in a few days. That includes the Hindu activists firebombed on a train returning from the site of a razed mosque, where they planned to build a Hindu temple, and many Moslems then slaughtered by Indian mobs in retaliation.
These mobs have burned Moslem women and children alive in their homes. Nor is such savagery new in India or limited to clashes between Hindus and Moslems. At other times and places, it has been one caste against another, locals versus outsiders, or the storm trooper organization Shiv Sena against anybody who gets in their way. In some places, thugs resentful of Western influence have attacked shops that sell Valentine cards.
None of this fits the pious picture of peaceful and spiritual India that so captivates many Americans. India has served as one of the foreign Edens to which those Americans turn, in order to show their disdain for the United States.
At one time, the Soviet Union played that role, then China, then Cuba, and for some, India. What happens in the real India doesn't matter. It is the symbolic India of their dreams to which they impute all the virtues they declare to be lacking in the USA.
It is not India's fault that some fatuous Americans want to put Indians up on a pedestal, in order to score points against their fellow Americans. But we need to be aware of the truth as well.
Those who are constantly gushing about the supposed benefits of "diversity" never want to put their beliefs to the test of looking at the facts about countries where people are divided by language, culture, religion, and in other ways, such as caste in India. Such countries are all too often riddled with strife and violence.
India is one of the most diverse nations on earth. No more than one-third of its people speak any given language, and the population is divided innumerable ways by caste, ethnicity, religion and numerous localisms. Lethal riots have marked its history from the beginning.
Creators Syndicate
Due to the overwhelming enthusiasm of our readers it has become necessary to transfer our commenting system to a more scalable system in order handle the content.


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One-Pan Sautéed Pork and Veggies
Christy Rost
Ingredients: | |
2 to 3 | tablespoons olive oil, divided use |
1 ½ | cups celery, sliced |
1 | medium onion, coarsely chopped |
1 | small bunch broccoli florets, separated |
1 | green bell pepper, seeded and sliced |
1 | orange bell pepper, seeded and sliced |
1 | red bell pepper, seeded and sliced |
1 | small bunch bok choy, sliced |
4 | cloves garlic, peeled and minced |
1 ½ | pounds leftover roasted pork loin, sliced into strips |
1 | tablespoon cornstarch |
1 | cup chicken broth |
Coarse salt and freshly ground black pepper, to taste |
Preheat a large skillet over medium heat, add 1 to 2 tablespoons olive oil, and swirl to coat the bottom of the pan. Add celery, onion, and broccoli to the pan and sautť three minutes until the vegetables begin to soften. Add the bell peppers and bok choy, and sautť 3 minutes more until they begin to soften; stir in garlic and cook 1 minute, stirring constantly. Transfer the vegetables to a serving dish and cover to keep them warm.
Add the remaining oil to the pan and swirl to coat the bottom of the pan. Add the meat and sautť several minutes until it is hot. Transfer the cooked vegetables back to the pan.
Place cornstarch in a small bowl and whisk in a little of the chicken broth to form a smooth mixture. Add the remaining chicken broth and stir well. Pour the mixture into the pan and cook until the broth begins to thicken, stirring constantly. Season the mixture with salt and pepper, and serve immediately.
Yield: 4 to 6 servings
Category: Meat


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Hyperdimension Neptunia mk2
Total Units
Japan: | 0.04m | 100.0% |
+ Rest of the World: | 0.00m | 0.0% |
= Global | 0.04m |
Release History
Title | Publisher | Region | Date | Distribution |
Hyperdimension Neptunia Re:Birth2: Sisters Generation | Compile Heart | Japan | 20th March 2014 | Retail |
Game Overview
Hyperdimension Neptunia Mk2 is a 2012 Japanese role-playing game co-developed by Compile Heart and Idea Factory for release on the Playstation 3. It is the second installment in the Hyperdimension Neptunia franchise.
The Four Felons have defeated the Goddesses of Gamindustri and taken them captive. With the Goddesses missing, piracy runs rampant and ASIC, the Arfoire Syndicate of International Crime, is born. 3 years later, IF and Compa, guided by Histoire, help in the release of Nepgear, yet fail to release the others. It now up the Nepgear and the other CPU Candidates to find a way to beat the Four Felons and stop Arfoire's revival.
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Category: 'Special Teams'
New York Jets Versus Miami Dolphins: 2014 Week 17 Wrap-Up
December 31st, 2014 at 4:12 PM
In the final game of the 2014 season for the New York Jets they traveled yet again to Miami to face-off with the division rival Dolphins. The Jets turned up the heat and Geno Smith had a perfect passer rating, while Eric Decker got over 200 yards, as they won...
New York Jets Announce 2014 Team Awards; Pro Bowl Selections
December 26th, 2014 at 12:24 PM
On Tuesday the New York Jets announced their in-house team awards for the 2014 season. These along with the announcement of the Pro Bowl selections are the only highlights at the end of a dismal season.
The only player representing the New York Jets at the 2015 Pro Bowl as a...
New York Jets Versus New England Patriots: 2014 Week 16 Wrap-Up
December 24th, 2014 at 3:12 PM
In the final home game of the 2014 season for the New York Jets they battled a bitter division rival in the form of the New England Patriots. It was a hard fought contest that saw the Patriots come away with the win 17-16. Also the Jets lost their heart...
New York Jets Versus Tennessee Titans: 2014 Week 15 Wrap-Up
December 17th, 2014 at 3:11 PM
On Sunday the New York Jets traveled to a very familiar foe in recent years as they squared off with the Tennessee Titans. Speaking of familiarity the Jets played former running back Shonn Greene and returner Leon Washington while Chris Johnson got his first crack at his former club while...
New York Jets Versus Minnesota Vikings: 2014 Week 14 Wrap-Up
December 10th, 2014 at 3:33 PM
After facing three of the four NFC North teams early in the 2014 season the New York Jets traveled to Minneapolis to play the Vikings. They are temporarily playing outside at the home of the Minnesota Golden Gophers while their new stadium is built. It was a tough contest that...
New York Jets Versus Miami Dolphins: 2014 Week 13 Wrap-Up
December 3rd, 2014 at 2:10 PM
The New York Jets had the primetime spotlight upon them Monday night versus the division rival Miami Dolphins. While the game was close, two missed field goals from Nick Folk cost them, as the lost yet again 16-13.
First Quarter:
Chris Ivory opened the game with a six yard run up the...
New York Jets Versus Buffalo Bills: 2014 Week 12 Wrap-Up
November 26th, 2014 at 2:09 PM
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New York Jets Versus Pittsburgh Steelers: Week 10 Wrap-Up
November 12th, 2014 at 2:22 PM
The New York Jets would have one last chance to come away with a victory before their bye week as they hosted the Pittsburgh Steelers at MetLife Stadium. The Steelers committed four turnovers that should have lead to more Jets points, but in the end they won there second game...
New York Jets Versus Kansas City Chiefs: Week Nine Wrap-Up
November 5th, 2014 at 1:08 PM
Now with the New York Jets sitting at one win and seven losses they are basically playing out the string and up first are the Kansas City Chiefs. They would lose again 24 to 10 with Michael Vick starting and Matt Simms playing one series with Vick out due to...
New York Jets Versus Kansas City Chiefs: Week Nine Injury Report
November 2nd, 2014 at 11:52 AM
The New York Jets now travel to Kansas City to square off with an old AFL rival; the Kansas City Chiefs. The cornerback position is still very much in question because Darrin Walls will be out for sure and Phillip Adams may not start with a groin injury. Expect Alex...
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October 29th, 2014 at 7:11 PM
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October 19th, 2014 at 5:35 PM
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New York Jets Versus Denver Broncos: 2014 Week Six Wrap-Up
October 15th, 2014 at 5:15 PM
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New York Jets Versus Denver Broncos: 2014 Week Six Injury Report
October 12th, 2014 at 11:55 AM
The New York Jets limp back home to MetLife Stadium with a 1-4 record to square off with Peyton Manning and the Denver Broncos. The Jets only hope that Peyton has nightmares of his last time on this field in Super Bowl XLVIII back in February.
New York Jets Inactives:
New York Jets: Keys to Victory Against Denver Broncos
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Switch to...
New York Jets Versus San Diego Chargers: 2014 Week Five Wrap-Up
October 8th, 2014 at 5:43 PM
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New York Jets Versus San Diego Chargers: 2014 Week Five Injury Report
October 5th, 2014 at 3:25 PM
After being home the last two weeks the New York Jets head out to the left coast to face the San Diego Chargers. Both Dee Milliner and Calvin Pryor look to be able to play later today despite have quad injuries. The wide receiver corps and offensive line comes in...
New York Jets Versus Detroit Lions: 2014 Week Four Wrap-Up
October 1st, 2014 at 3:33 PM
The New York Jets remained at home for a second straight week with a third consecutive NFC North opponent, the Detroit Lions coming to visit. The final score of 24-17 with the Lions winning was not quite as indicative of the lackluster play by the Jets most all game long.
New York Jets Versus Detroit Lions: 2014 Week Four Injury Report
September 28th, 2014 at 11:55 AM
Now the New York Jets must rebound at home versus the final of there three straight NFC North opponents as the Detroit Lions visit them at MetLife Stadium. Both teams feature stout defenses that might keep the scoring at a premium today.
New York Jets Inactives:
CB Dee Milliner (quad), OG Dakota...


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Jun 3, 2012 6:22 PM
Pre-Game Routines!
Like (0)
What do you guys do before a game to help give you that edge against the others? For me, I like to chug a can of coconut juice.
One of my team mates always checks his horoscope before a game from some app on his phone and if it looks good, he plays well. Share yours!
listen to music and make about 50 shots within 3 feet
i make a few jump shots and layups then do sum passing then just sit down on the bench and drink water and pray to have a good, safe game!
i take shots with in 5 feet 25 times after that i meditate for 5 min to stay focused
"I work on my game daily,Because I'm never satisfied,and i'm never going to be" - Tracy McGrady
Copyright © 2009 Youth Basketball On-Line LLC. All Rights Reserved.


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Parcel number 007-0-013-01-0 and is 6.71 Acres on River Watch Parkway and Interstate 20 (exit 200) in Augusta, Richmond County, GA. Zoning is HI (Heavy Industry) and is Augusta's most permissive. Water, sewer and power are at property boundary. Access from River Watch Parkway westbound is by right turn on to Gun Club Road or at River West Drive at fully signalized intersection. Access from River Watch eastbound is by River West Drive.Entire property is usable with rolling topo and cleared of trees. Driveway entrances would be off of Gun Club and/or FedEx Drive. This property could support a hotel, restaurant and more. Also would work for commercial and/or distribution.
Next to Pilot Service Station w/ Wendy's to the west, FedEx Ground Distribution Center to the north, Caterpiller Dealer and I-20 off ramp to the east and Gun Club Road and ramp to the south.New 170-acre Villages at River Watch Shopping Mall is being built directly across I-20 with Dillard's and Belk's as anchors, over 100 shops and 18 screen theater.Excellent visibility from I-20 and River Watch Parkway, especially northbound on I-20 and westbound on River Watch Parkway. Washington Road is the next exit (exit 199) to the south on I-20. It has many hotels and restaurants and is very congested.
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Samantha Lee wants to
We are at the $4500+ mark that we have put into trying to get our pets home. We have already paid $2000+ and have a balance of $2485. We have not only this bill, but our attorney said for us to finish getting the cats shelter built, we have had to have that money too, on top of the money we need to raise for the civil lawsuit we have against the people behind the illegal seizure and murder of…
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You are hereWhere Darwin Meets the BibleOxford: Oxford University Press, 2002. 344 pages. In Where Darwin Meets the Bible, Larry Witham provides a lively and anecdotal account of the contemporary creationist/evolution controversy, based on his wide reading and personal interviews with many of the principal players on both the antievolution and the evolution sides. Reviewing the book for Science, Kenneth R. Miller praised Witham for weaving "the isolated elements of the conflict into a fabric that connects the flow of ideas, events, and politics. Any scientist tempted to believe that the major figures in the anti-evolution movement are half-hearted, insincere, or simply opportunistic in their assault against mainstream science would do well to read this book." |
NCSE T-shirts
Project Steve t-shirts can now be ordered online at the NCSE Store.
Voices for Evolution Staff Publications by Eugenie C. Scott edited by Eugenie C. Scott and Glenn Branch by Peter M. J. Hess and Paul L. Allen |


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very nice, great shot! and btw congrats for the daily inspiration award :D
Feb 25th, 2012 ReplyCongratulation!
Your art is very inspirational to all of us artists and at Shadowness we like to thank our amazing artists for all they do, to show our appreciation for you, your artwork has been featured in todays Daily Inspiration #355


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Taking Back America!
Responding to a reporter's question on weapons' regulations, Holder said, "Well, as President Obama indicated during the campaign, there are just a few gun-related changes that we would like to make, and among them would be to reinstitute the ban on the sale of assault weapons. I think that…
ContinueAdded by Marcia Wood on February 2, 2012 at 4:49pm — No Comments
From the Desk of the Exceptional Conservative
This is not the usual writing of a poetic sophist heaving grandeur political concepts upon the audience of Urban listeners and readers. I will not begin with niceties and sincere appeals. CONSERVATIVES, we are at …
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From the Desk of The Exceptional Conservative
One of the great times of my life and my living is Election season. I have great love for politics and economics. As a conservative, my passions for these blood sports led me to join the…
Added by Kenneth McClenton on November 19, 2011 at 1:26am — 3 Comments
Right Face! is a Conservative Blog with Conservative News & Views. Restore America's Founding Principals. We Need You! Please Join Today!
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The March 2014 OESA Automotive Supplier Barometer: Focus on Supply Chain was recently published. The 96 survey respondents told a story of an industry still feeling good about itself, but with a little more concern than in 2013. Pessimism increased and inventory levels were up (for finished goods and raw materials). However, overall, the survey paints a relatively positive view of the Automotive industry.
Some highlights:
View This Blog
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SHIRBURN CASTLE A fortified manor house built in 1378 in brick with four towers and a gatehouse and surrounded by a moat. It is very similar in design to Bodium Castle which was built a few years later. The castle has been much modified since the 17th century when it was turned into a grand house at great expense. It is now empty and in need of substantial repair. Private.
Photo Eric Dewhurst


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- Northern New York Newspapers
- Watertown
- Ogdensburg
- Massena-Potsdam
- Lowville
- Carthage
- Malone
- NNY Business
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MASSENA: Shirley M. Brown, 84 passed into the hands of the Lord Saturday (September 21,2013) at the St. Regis Nursing Home, Massena. There will be no public calling hours. Shirley was born June 21, 1929 to Hebert and Mary(Bean) McDonald in Potsdam, NY. After graduating from Potsdam High School in1947 she began her career with the New York Telephone Co. in Potsdam.
On January 10, 1953 she married Robert Brown in Potsdam where they resided until 1961 at which time the family relocated to Tupper Lake. Shirley continued with New York Telephone in Saranac Lake while raising her family.
She worked part time for Sunmount in Tupper Lake at the switchboard and also helped her husband at the National Army Store which he managed in Tupper Lake. In 2010 Shirley and Bob relocated to Massena. Shirley was a loving wife, mother and grandmother who is survived by her husband Bob of 60 years, two sons Tom and wife Kathleen of Heuvelton. Don of Massena, a daughter Linda and husband Mark Mittiga of Massena, also surviving are nine grandchildren and 13 great grandchildren, a sister Anna Wilcox of Florida and a brother Norman McDonald of Rochester as well as several nieces and nephews. Shirley was predeceased by her daughter Mary Casey in 2007, her parents, a brother Roy McDonald, sisters Regina Young, AlbertaPhillips, Marion McDonald and a niece Sandra LaFleur. Shirley enjoyed spending time her family as well bowling, golfing, traveling, reading and knitting. Burial will be in Calvary Cemetery. Those wishing to honor Shirleys memory may do so to the Alzheimers Association, 441 West Korpatrick St, Syracuse, NY13204 Arrangements are under the direction of the Phillips Memorial Home. On line condolences to www.phillipsmemorial.com


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Matt Shore was an experienced pilot. He'd done it all. From big jets to flying in supplies to war zones. So when he gets a job ferrying high class punters around England's race courses he might be forgiven for expecting a quiet life.
But then his plane explodes in a massive fireball. He could have been in it. Some quiet life. Instead he's landed in the middle of a nightmare world where there is big money at stake. Very big money. From then on he finds himself hurtling down a tortuous trail where people are not all they appear, and all around him is sudden bloody death...
"Reliable dick Francis"
This book is typical dick francis. A little pessimistic, main character has a lot of adversity , but lots of character. Mind candy, not too deep, but enjoyable.
"Poor narration"
A rather dated tale but a typical Dick Francis, so engrossing enough. However, having listened to the excellent narration of many of his books by Tony Britton, this was spoilt by Ian Ogilvy's narration,which I found very poor. A pity.
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Comments (75) - by ConnoisseurMan05/17/12by luv2taste06/18/12by Anonymous07/13/12
Interesting work
I visit Laguna Art Galleries weekly always looking for a picture that captures the perfect moment or a scene that speaks volumes. I have a blank space on one of my walls and am still looking for the perfect picture. Yours comes very close. My wife who was small looked like this when we were younger. Thanks for the memories.
Tomby Cinner12/26/12Recommendation
Literotica does not seem to list the work of the illustrators so Throbbs has found a way to do this by favouriting all of his work. I'd like to see more of your work and would appreciate a list somewhere. I am looking in the 'similar stories' column, but I know from my own work that not everything shows up there, so perhaps you could create the list for those of us who are interested.
by Petorian01/06/13You're Very Talented.
I'd say "museum quality work", but most museums will take any crap off the street these days. No. You're beyond that; you're Louvre quality. Art such as yours should by rights be viewed alongside the Mona Lisa. Were he alive, Leanardo Da Vinci himself would praise you. I'd feel a fool if I didn't at least ask. . .do you sell copies? Call me an prospective customer. Message me if you want your art to be more than a mere hobby; message me if you want it to be your profession.
by Anonymous02/20/13and then . . .
The fingers on the left hand do seem a small bit longer than the forward position of the arm would indicate. and That is the only flaw that jumped to my overly critical eye. I hope you will move on to more detailed facial composition. Please do not shy away from challenging yourself - it seems obvious to me that you can do it if you give yourself proper time and opportunity.
by LWulf07/06/13critique
The composition seems a bit rushed, though that might be simply your style. I see this was done in '08 but posted here in '11, have you done more since '11?
I would have to agree with Anon that the proportion of the left hand seems a touch off, though I think that is because the fingers seem larger than the hand they are attached to.
The elbow bend of the left arm would seem to indicate the upper arm was inverted - bent away from the viewer (bent in similar fashion as the right elbow), though shading seems to indicate the arm is bent TOWARDS the viewer and somewhat foreshortened.
I am slightly surprised that the recess of the spine isn't more noticeable on a person of such slight build. However, obviously, that may just be the model's natural "build."
Your use of color and shadowing is superb, for the style you use. The suggested detail of hands and feet are really quite good, and receives high marks from me (I suck at doing those so I am suitably impressed when I see someone who does it and does it well (again, while the proportion is, arguably, slightly off, the color, shadowing and hinting of detail used is par excellent)).
All in all, a rather good expression of a woman in contemplation.by spankfunfor11/12/13by srgeek03/27/14Potential additional views of a lovely woman
In my mind's eye I see four paintings on a wall, a hallway maybe where the usual or initial traffic flow is from left to right. As the viewer approaches he/she can see all of them, but is forced to consider them individually.
From left to right they are
::: "Simply Waiting" {nothing further needed}
::: "Surprise" {like "Simply Waiting" but looking over her left shoulder, supported on her left arm and hand, with a "Surprised Expression"}
::: "Smile" {In "Smile" she is looking over her right shoulder, supported on her right arm and hand and wearing a "Smile"}
::: "Happy" {In "Happy" she is back to leaning on and looking over her left shoulder wearing a happy face. Note that a happy face can be with or without a smile.}
There could be a fifth painting that would look very much like "Simply Waiting" but be different in subtle way(s).
Thank you for posting "Simply Waiting".
== srgeek ==by WatcherRob05/21/14Click here to leave your own comment on this submission! or
Back to Simply Waiting or
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Children who have chronic sleep problems may be much more likely to develop mental health disorders as adolescents and adults, according to Candice Alfano, associate professor in clinical psychology at the University of Houston (UH) and director of the new Sleep and Anxiety Center for Kids (SACK).
To address this problem and further research in the area, Alfano opened SACK, a clinical research center at UH that provides low-cost, empirically based evaluation and treatment services for children and adolescents who struggle with anxiety and/or sleep disorders. "Several research studies also are being conducted at SACK, which means that many of the families calling (on behalf of their children) will qualify to participate in a study where they will get top-of-the-line treatment at no cost," Alfano said.
"We know from previous research that anxiety and sleep problems are among the most common in kids, affecting up to 30 percent of youth," she said. "Despite their high prevalence, there is little research taking place to teach us how exactly sleep and mental health disorders are related. What we do know is that this relationship is much more complex than simply saying these problems co-occur. If we can identify the kids who are most likely to be anxious or depressed, perhaps based on the earlier emergence of sleep problems, then we can intervene before these disorders take hold."
In addition to the possibility of developing mental health problems later, chronically insufficient sleep in children has been found to have negative effects on performance in school, extracurricular activities and social functioning. Inadequate sleep may interfere with a child's ability to concentrate and follow directions, and is continually linked with behavior problems, irritability, accidents and injuries, and conflict in relationships with family and friends.
"There are some kids who have a tough time 'shutting off' at night and blocking out
Contact: Melissa Carroll email@example.com 713-743-8153 University of Houston Source:Eurekalert |


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I guarantee the Great Lakes and Capital were fresher, which can certainly make a difference as well. Perhaps one day I'll get to taste some fresh, unpasteurized Spaten O-fest at the source. Or at least from a tap at a place like Resi's.
Printable View
I was really hoping I could show a little restraint, and hold off popping my first SA Octoberfest until Sept 1. But, you guys killed that dream...:D SAO is my absolute favorite of the various Oktoberfest releases, and I've been looking forward to it for a couple of months, now. So, I broke down and just finished my first out on the back patio. Dang, that is good beer! Well, I gues it is September 1...somewhere???????...:D
I was shocked to discover that I was out of Bitter American, so I headed to the store to fix that issue.
My fave beer, hands down and I'm going to put a heckuva dent this weekend in the 12 that I bought.
Hot as blazes here due to the high humidity levels. All this talk of German beer has me thinkin' I'll go for some Franziskaner Hefe-Weizen. Those babies always quench the thirst!
Great Lakes Octoberfest on tap while out to dinner, tonight. I don't know if it's because it's been a profitable trip, or the beer was fresh, or the burger was good, but the GLO was stunningly delicious. Given the choice tonight, I would prefer it to my beloved SAO. Great Lakes Brewing absolutely rocks.
Stopped off at Lexington Beerworks on the way home and had a flight of sours. Yum.
Attachment 14144