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"Lamp Finial; Dark Green Stone Square 2 1/2 "" tall overall" Quantity in Basket: none Code: 328 Price: $9.75 Shipping Weight: 8.00 ounces 1 available for immediate delivery Quantity: Lamp Finials; Made of natural green stone. Mounted on a brass swivel.
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Audio Samples
Album Summary
- Franco Grandis (Voice)
- Alessandro Cosentino (Tenor)
- Domenico Trimarchi (Bass Baritone)
- Maurizio Comencini (Tenor)
- Julie Faulkner (Voice)
- Anna Bonitatibus
- Roberto Servile (Baritone)
- Enrico Facini (Tenor)
- Dilber
Notes & Reviews:
"As ever with opera sets from Naxos, this one does a good job in challenging the best in the field...This version may not supersede the classic recordings of Toscanini with Valdengo, still my favourite, and Karajan with Gobbi, or indeed the autumnal view of Giulini with Bruson, but given its super-budget status you are hardly being short-changed...a Falstaff to savour and one that will surely bear repetition." -AB, Gramophone
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Works Details
Verdi, Giuseppe : Falstaff- Performers: Franco Grandis (Voice); Alessandro Cosentino (Tenor); Domenico Trimarchi (Bass Baritone); Maurizio Comencini (Tenor); Julie Faulkner (Voice); Anna Bonitatibus; Roberto Servile (Baritone); Enrico Facini (Tenor); Dilber
- Conductor: Will Humburg
- Ensemble: Hungarian State Opera Chorus
- Notes: Italian Institute, Budapest, Hungary (07/23/1996-08/03/1996)
- Running Time: 6 min. 18 sec.
- Period Time: Romantic
- Form: Opera/Operetta
- Written: 1893

subset: commoncrawl


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A Seminole County high school teacher may be fired because he allegedly had porn on his work computer.
The school district is recommending suspension without pay for Lake Mary High School teacher Willie Pauldo.
The superintendent will ask that Pauldo be fired.
The 15-year veteran teacher is accused of having pornographic images on his computer.
The images were discovered in early August when computer equipment was being upgraded.
The images did not include child porn so it's a policy issue, not a criminal one.
Related: Florida's teacher salaries


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[ Dining Index | Santa Cruz | MetroActive Central | Archives ]
Dim and Dimmer
Or why dining, unlike dancing and other intimate acts, is not necessarily better performed in the dark
By Christina Waters
NOT ALL DINING pet peeves are created equal. Some are merely momentary, like my quibble with today's noisy restaurants. But some are written in stone, like my current kvetch against restaurant interiors so dark that menus should be provided in braille.
What really set me off about this whole fiasco of murky restaurant lighting was my recent visit to a brand-new luxury restaurant. Eight months in the planning and involving solid management expertise, teams of architects and builders, plus what must have been bags o' bucks to pay for it all ... and the restaurant opened its doors to a new clientele with a lighting level lower than the president's IQ.
Flashlights were required just to follow the hostess to the table, and the whole place felt like Atlantis, 20 fathoms beneath the sea. Maison Murk would have been an appropriate name for this cavern of subterranean cuisine. Bistro Sans Lumière.
Here was an enormous dining room permanently suspended in the gloom of a February twilight. It was, in a word, dim. Every table looked similarly indistinct. Every patron looked generic. Imagine what fate the food was about to suffer.
With so much planning time, and so much expertise under its gastronomic belt, how could the management have overlooked one of the most important elements in crafting a memorable dining experience? Fiat lux!, and that ain't just an Old Testament slogan.
PART OF THE FUN of going out to eat is sitting in a room that sparkles and in which everybody looks and feels good. Or at least not Cro-Magnon. Well-placed lighting sources can add to that subliminal sense of pampering and excitement.
Dining by candlelight continued into the 20th century because people enjoyed an intimate dining experience. Everyone looks good by candlelight. Candlelight at each table creates a private island, shedding, ideally, enough light to make all the dishes look wonderful and yet not spilling over onto the dining areas nearby. A single votive, however, does not candlelight make, and in the world of lighting, less is usually ... less.
Unless you're on an illicit date and want to avoid being recognized, you probably like seeing and being seen from your table or booth. You can't do that if the light level is perfect for movie viewing. Many restaurants, weary of '50s chandeliers or the hippie decorator cliché of tiny white lights, have wisely invested in wall sconces.
The resulting indirect lighting casts a soft, radiant glow throughout the room. Yet no one area is glaringly bright. (If even I know that, how come restaurant managers don't know it?) Add candles to the tables--or hang one of those tiny pin spots above the center of the white tablecloth (reflection, baby, reflection), and you've got dreamy yet specific light for dining.
My beef with murky restaurant lighting is less about ambience--though surely that's also to the point--than with visibility. Chef so-and-so has cooked his brains out on his signature entree. The restaurant presents the lovely creation on attractive china. The patron is paying a significant price for this highly anticipated item. Surely, the dish has a right to be seen. At the most recently offending restaurant, my entree of whole striped bass was so barely visible that we couldn't see to pick out the bones, much less admire the bravura presentation.
It might as well have been a piece of cardboard. Somebody's gotta say it--bad lighting actually interferes with the ability to taste foods.
It's possible that there is an inverse relationship between light and pride. The more the restaurant suspects its food is cheap, tasteless and poorly prepared, the less light it sheds on the subject.
Proof for this theory can be found in bars that serve a little food on the side. No one's really there to eat. Low light discourages enjoyment of a meal. It also sends the message that the food isn't really the point.
So a fine restaurant, or one that claims to be--by pricing, menu, staff appearance--is really shooting itself in the foot by failing to pay attention to lighting. We don't taste with our tongues, lips, mouths and noses. We also taste with our eyes. Low light confuses the clarity of the sensory message. After enough struggling to taste whatever this stuff is on the fork, we just give up.
A civics teacher I had in high school tried to convince his students to stop smoking. He pointed out that it wasn't really the physical effect they liked--it was the way the whole act of smoking looked. And as proof, he advised us all to try smoking a cigarette--in the dark. He was right; it was just plain boring.
And though I'm drawing no parallel, the same goes for dining. Unless you've just finished installing the Alaskan pipeline by hand and need fuel pronto, you want to appreciate the color, texture, crispness and artful presentation of what you're eating. If this weren't true, we'd all be quite content squirting dinner into our mouths from those little plastic containers the astronauts use. Orange goo = carrots with fresh thyme. White goo = garlic mashed potatoes. Brown goo = veal chop with a reduction of zinfandel and olallieberry. The point has been made.
SO WHAT DO all you middle-aged boomers out there need? Light levels bright enough for an IHOP? Or a dentist's office? Au contraire. Probably the only thing worse than low lighting is overly bright, glaring, appetite-deadening lighting. Especially fluorescent--the kiss of death to dining satisfaction.
We don't need to notice the red veins in our companion's nose as we cut into that magenta steak. Nor do we need to be able to count every button on the vest of the guy 15 tables away. A restaurant is not a bus station bathroom, and a bank of neon suspended from the center of the ceiling does not qualify as restaurant lighting.
Now that you restaurant designers have absorbed my gripe, I'm sure you're already planning some creative changes to your dining rooms. You'll be getting rid of those antique fixtures way up high that shed light on absolutely nothing but thin air. You'll be shelling out for something more adequate for table lighting than a 99-cent votive candle.
Maybe you'll even be visiting other dining rooms, paying attention to ones that feel and look good. Just make sure that you test-drive the results before unveiling your new plans. Even intelligent lighting techniques can go wrong.
We all know restaurants where the costly track lighting somehow illuminates only the floor area between tables. Or perhaps the worst: pin spots recessed in the ceiling above tables that spill light straight down on the patron's forehead, nose and chin. You look over at your dinner date, and what you see is Boris Karloff in The Mummy.
Is it really so difficult to keep in mind the prime directive? Give patrons an intriguing enough dining experience that they'll want to come back for more. If I can re-create my dining experience at Restaurant Dim merely by stepping into the closet and turning off the light, then something has gone tragically awry.
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The Panther cross country team competed in the 38th annual Grant County Invite Saturday held at Sherman Elementary. Head coach Joe Creager said the course was very fast and several records were broken, including the varsity boys and girls 5K course and the elementary girls 1 mile course.
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Painted Hills Golf Course - Public in Spokane
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Dr. Janet Cheek joined the integrated team of care providers at Cancer Treatment Centers of America (CTCA) at Southwestern Regional Medical Center in September 2009. As a hospitalist, she primarily cares for the daily medical needs of inpatients.
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Dr. Cheek earned an osteopathic medical degree from the New York College of Osteopathic Medicine in Old Westbury, New York. She received a bachelor's degree in chemistry from Howard University in Washington, D.C., where she also completed a post-baccalaureate program.
Board-certified in osteopathic internal medicine, Dr. Cheek completed an internship and residency at St. Barnabas Hospital in Bronx, New York.
"There is a sense of hope and support here," says Dr. Cheek" There's a sense that no matter how far away you travel to receive care at CTCA, once you're here, you're family. And, you're never alone. You always have support, and not just from our stakeholders, but also from other patients, caregivers and family members."
In 2000, Dr. Cheek received the Mary E. Hitchcock, D.O. Memorial Award for Commitment to Osteopathic Principles. She is a member of the American Osteopathic Association, the American College of Osteopathic Internists and the American Medical Association.
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Drake Spits A New Verse At GQ Shoot
Drake took time out of his busy GQ photoshoot to bless us with an unreleased verse...Not sure where this is from or what it's for..but Drake never dissappoints with the lyrics!!
Check it out below!
Got Bars??
Video after the break...
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May 27, 2008
A special meeting of the City Council was held on Tuesday, May 27, 2008, at 4:10 p.m. in Conference Room A in City Hall. Mayor Johnson presided.
Councilmen present: |
Thomas Adams, Maureen Donker, Bruce Johnson, Joseph Rokosz |
Councilmen absent: |
Hollis McKeag |
The following resolution was offered by Councilman Rokosz and seconded by Councilman Adams:
RESOLVED, that in accord with Section 8(a) of Public Act 267
of the Public Acts of the State of Michigan of 1976, as amended, and upon
adoption of this resolution by a majority vote of the
Being no further business the meeting adjourned to a closed session at 4:13 p.m.
Lynch, Deputy City


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Masks is a series of stories (currently spanning eleven long issues) written by Rodford Edmiston, which is based in his own comic universe. The story follows the adventures of a superpowered young man named Randy, who never really wanted to be a masked and costumed 'super' -as superhumans are called- but would rather commit good deeds anonymously whenever necessary. When he rushes in to help save a super team in distress, little does he suspect he's about to embark on the journey of his life.Randy has a set of powers that are best explained with a comparison to a CPU. Randy is the CPU, with a fixed amount of power. He can divert this power between any of his super powers (see next paragraph), but they can never exceed 100% of power. For instance, if he's fighting using 50% in strength and 50% in resilience but suddenly needs to fly away fast, he'll have to drain his strength and put that power into flying, or balance power levels over these three powers.Randy's powers (quoted from the story) are: "Speed, flight, independence, resilience, strength and agility". Independence can be used to prevent having to breathe (among other uses), but is never very well explained. Resilience means how much damage he can take, which means that if he puts all of his power into resilience he can take a lot of blows before going down, as well as being impervious to small-caliber firearms.
Provides Examples Of:
- Gadgeteer Genius: This is one of the possible mutant powers.
- Gender Bender: Randy also has a limited shapeshifting ability which he uses to become female as a disguise to protect his Secret Identity. It's meant as a temporary measure, but "Template" winds up with a full-time superhero career of her own.