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Demi Lovato Still Struggles With Bulimia, Cutting Post-Treatment
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Demi Lovato is continuing to open up about her road to recovery, and this time, it's not via Twitter or during an intimate interview.
In her MTV documentary special, "Stay Strong: Demi Lovato," the 19-year-old star sat in front of a studio audience while answering host SuChin Pak's questions about her longtime battle with an eating disorder and cutting.
PHOTOS: Demi through the years
"I cannot tell you that I have not thrown up since treatment," the "Skyscraper" singer told Pak during Tuesday's airing. "I can not tell you that I have not cut myself since treatment. I'm not perfect. This is a daily battle that I will face the rest of my life."
Lovato checked into rehab facility Timberline Knolls in November 2010, where she stayed three months to treat emotional and physical issues. The treatment center has since remained a big part of her life -- during the documentary, she revisited the Illinois-based center to share her story and words of encouragement with patients there.
PHOTOS: Celebrity rehab centers
"I just remember being 12, 13 and going through these issues alone," she told Pak. "I didn't really have a celebrity or anybody in the public eye to look at and say well, 'if she got through this, then so can I.' I'm not fixed. This is a daily battle. But I continue to work my butt of because now I wanna be a legitimate role model."
Demi Lovato: A Year Since Rehab
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hours, 56 minutes and 33 seconds of extraordinary sailing. 27,408 miles (or 50,760 km) devoured at the astonishing average of 18.3 knots... never seen before! On
board, 13 members of crew, skilled, solid and complementary... recruited from the highest international ranks and representing no fewer than six different nations; a
fitting way to see Bruno Peyron's wish come true of bringing together Latin and Anglo-Saxon cultures to serve innovation and performance. In command of the blue
giant, New Zealander Grant Dalton, today in the throws of finishing his seventh circumnavigation at the helm of Amer Sports One, currently second in the Volvo
Ocean Race. 'It's always the people who make the difference, and we had the right people' stated the skipper shortly after crossing the finishing line on March 3rd
2001 at 20 hours, 56 minutes and 33 seconds.
Where are they now?
The incredible sum of competence brought together aboard the winner of The Race was, according to the skipper, the key to the 'the greatest race in my career as a
A year later, each one of the actors of this great adventure can once again be found in the thick of the most demanding races, starting with the French contingent, led
at the time by co-skipper Franck Proffit, one of the world's greatest ocean racing multihull specialists, shortly to be teaming up with Franck Cammas for the 2002
edition of the 9 Télécom Multihull Championship. Hervé Jan, an untiring globe girdler, current holder of the Jules Verne Trophy, is once again, with Bruno Peyron
this time, in pursuit of a new reference time on the former Innovation Explorer, renamed Orange. Fred le Peutrec, now skipper of the brand new trimaran Bayer, will
be joining forces with his old Club Med crew mates, Alexis de Cénival and Nicolas Pichelin, also involved, by the way, in the next America's Cup.
As for Jacques Caraës, he's lending a hand to Jean Le Cam (skipper of the trimaran Bonduelle), as co-ordinator up until the start of the next Route du Rhum, whilst
working at the same time on his Vendée Globe 2004 project.
As for what Grant called 'The Three Man Army', capable of fixing anything, they are also pursuing exemplary careers as can be testified by the presence of Jan
Dekker (dual nationality: French and South African) aboard Tyco and Neal MacDonald in command of Assa Abloy, two syndicates entered in the Volvo Ocean
Race, not forgetting New Zealander Ed Danby, in charge of the GBR Challenge shore team, the new British America's Cup challenge. He should soon be crossing
paths with his compatriot Mike Quilter involved in the preparation of the new Team New Zealand...
And the other two Latins on board? The Spaniard Guillermo Altadill and the Italian Stephano Rizzi are both battling in that vast round the world regatta, the
ex-Whitbread, Guillermo on board Assa Abloy alongside Neal MacDonald and the Stephano alongside Grant Dalton on board Amer Sports One.
Exceptional individual careers that one year further down the track vouch for the quality of a team assembled to win, beyond the divide between languages and
maritime cultures.
By inaugurating the era of giant ocean racing multihulls, these men have written the first lines of a history whose next great chapters will enthral us with the coming
record attempts along the greatest ocean course on the planet, right up until the start of the next edition of The Race, in February 2004.

subset: commoncrawl


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Learn more about Graco SnugRide Click Connect 30 Infant Car Seat - Everest:
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Photographer's Corner: Top 7 Website Trends for Photographers in 2014
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Well, gotta be honest.
I only saw the first couple innings before nodding out.
Been busy lately.
But as I was nodding out I was totally thinking, "Wow. What if Tsuyoshi Wada throws a no hitter?"
He struck out the side to start the game, and had 9 Ks in only 4.2 innings.
He's pretty crafty, and the word is the batters figure him out with each at bat, so by the third time around they can hit him.
Sounds like a reliever to me.
But whatever, he was all energy last night - he works really fast and you could see the Padres' heads spinning a bit at the start.
And it ended up 3-2 Cubs with Castro knocking in Bryant in the first, and later after I was asleep Fowler tripled to score Wada (look for his slide home here), and then Bryant sac'd Fowler in for the 3rd run.
Needed that.
You know the Cards have 27 wins, right?
Did you know that the Astros do too?
Okay gotta run.
Kyle Hendricks tonight.
Go Cubs.


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Today's headlines on LDNews.com 8/4 on Flipboard
By LDNews | LDNews created a magazine on Flipboard. "Today's headlines on LDNews.com 8/4 on Flipboard" is available with thousands of other magazines and all the news you care about. Download Flipboard for free and search for "LDNews".
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- Raymond James maintains its bearish stance on offshore drillers and cuts its estimated 2015 sector EPS by ~18% while noting that this a typical cyclical slowdown and not permanent.
- The firm estimates the industry needs to cold stack ~6% of both the floater and jackup fleet over the next three years to maintain 90% utilization; assuming the pace of newbuilds slows, this should improve the supply/demand dynamics by 2017.
- Rowan Cos. (RDC +0.2%) earns an upgrade to Outperform, joining Pacific Drilling (PACD -1.9%) and Ocean Rig UDW (ORIG -2.1%) as drillers who would rank atop the list of any would-be acquirer given the high spec nature of the fleets.
- Atwood Oceanics (ATW -4.1%), Ensco (ESV -2.4%) and Noble Corp. (NE -0.3%) are downgraded to Market Perform, as offshore stocks are in "full-blown meltdown mode."
- The firm maintains Transocean (RIG -1.9%), Diamond Offshore (DO -1.6%) and Hercules Offshore (HERO +0.4%) at Market Perform, noting that "lower quality assets are too risky as we head into a sloppy market."
Raymond James stays bearish on drillers but upgrades Rowan
From other sites
at CNBC.com (Nov 5, 2014)
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at CNBC.com (Nov 3, 2014)
Comments (2)
"As offshore stocks are in full blown melt down mode"
I pay little attention to market analyst when the they are negative and the shares drop I am looking to accumulate and most analyst are copping others I have done well by buying and holding long term even in 2008--2009 and made good money banks pipe lines RR oil and gas GE medical co. and if I listen to them I am either late or early the big boys are already in or out
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Articles in Wine
"Oysters are the canaries in the coal mine," a fourth-generation oysterman once told me as we slogged across the mud flats of Willapa Bay in Washington. The grower was giving me a tour of his vast oyster beds that emerge as if by magic during every low tide. Oysters can filter up to 50 gallons of water per day, and the quality of the water they process affects their health … and their flavor. Healthy oysters mean a healthy environment, and when they struggle, they can indicate something dire for the habitat as a whole.
The oyster I swallowed had the precise taste of a clean, deep breath of Pacific Ocean air. It was what a gorgeous coastal landscape photo might taste like were it a flavor of ice cream. I understood why M.F.K. Fisher wrote that they were, "more like the smell of rock pools at low tide than any other food in the world," and why that is a good thing. Then as I grew to understand that these creatures seemed specifically designed by nature, a benevolent creator or both for the task of pairing with splendid wines, I was hooked.
The only thing that remained was how to open the damn things. If you're daunted by the process as I was, then this quick-start guide to oysters and wine will help you find, pair, unlock and swallow a magical taste of the marine environment, and then chase it with a sip of the best flavors that terrestrial geography has to offer.
Where to find oysters
You can find them at your local supermarket seafood counter. You buy them live, but given the complexity of unlocking them from their secure and encrusted boxes, how do you tell if they're fresh and have been handled with care?
By proxy.
"Look for a place that sells fresh fish," says Jaret Foster, chef/owner of Oyster Social, a pop-up mobile raw bar in Portland, Oregon. Look for a counter that sells fish that look and smell fresh, with no fishy odor or bruised flesh. Whole fish should have clear eyes and bright red or pink gills. If the owners take pride in their fish, then the odds are good they're selling quality oysters.
Restaurants and seafood purveyors buy oysters in mesh bags that are marked with the date of harvest and the location. Ask to see the tag and snap a phone picture for reference. Like great wines, oysters taste like where they come from, so explore the regional differences. The Pacific Northwest, the Atlantic and Gulf are three broad domestic regions to check out, and there are dozens of locales nestled within these.
Finally, shells of fresh oysters should be sealed tight. No gaps or openings. A good proprietor won't sell you oysters with open shells. If they're difficult to open, you're on the right track. This, of course, presents another problem that we'll tackle later.
Gather the gear
If you're serving oysters raw, you can do the work of opening them for your guests or share the fun. A good oyster knife is critical, but a screwdriver will work in a pinch (and the experience will drive you to find a good knife all the sooner). Crushed ice is important: From the moment you buy them at the market to when they're waiting to be shucked and served, oysters should always be kept cool or on ice. Carry a small cooler bag to the market with you. Your vendor will provide the ice.
Mignonettes — fresh dressings — should be prepared in advanced and ready to roll. They can be as simple as lemon juice or your own creative dressing. A dish towel will help you hold the shell and protect your receiving hand from the dull knife blade. Work gloves on your receiving hand are an option to help you grip the shells, which can be both jagged and slippery.
Add a cutting board and a glass of wine and you'll be geared up to swallow some sea.
A note on mignonettes
A good mignonette, a sauce or condiment for your oysters that is usually made fresh, can heighten the experience. I recommend avoiding jarred cocktail or hot sauces until you get a handle on the flavors of these slippery little critters as these sauces can overwhelm the freshness, but there's no reason not to prepare some creative mignonettes. Recipes abound that feature rice wine vinegar, shallots, ginger, juniper, cucumbers, lime and more. A pair of options are included below.
Foster follows the rule of always eating the first oyster of the meal unadorned to experience its inherent flavor grounded in the region where it comes from.
And when it comes to oysters and wine, mignonettes are optional. In fact, a good wine sipped as a chaser can be considered a sort of mignonette in and of itself, and you may pick your wine style specifically for this task.
Find the right wine
If you're eating the oysters unadorned, then a bracing Alsatian-style Riesling is hard to beat. The eye-watering brightness and acidity can act as a dressing. At a recent oyster workshop led by Oyster Social's Foster, Jess Pierce of Brooks Winery presented the guests with a selection wines ranging from magnificent dry Rieslings to Pinot Gris and dry Muscadet.
"Oysters show their terroir well, so why not pair them with wines that do the same?" Pierce said as she poured wines framed by views of the vineyards where they were grown. More and more domestic producers are making Rieslings and Gewürztraminers in the dry, acidic Alsatian style, though they're far from the only wine options.
Champagne and sparkling wines provide a lively way to begin any meal, and their acidity and effervescence complement the fresh earthy, tidal flavor of oysters. A transparent Chardonnay that really shows its minerality, like Chablis, is another great match. Laura Anderson, who runs Local Ocean Seafoods, known for its hyper-fresh menu and location directly across from the fishing fleet in Newport, Oregon, likes to pair half-oak, half-steel Chardonnays from Oregon's Ribbon Ridge AVA: "I look for a crispness and minerality to balance with the wildness of the oysters,"she says.
The old saw is to drink white wines with shellfish, but there's no need to limit yourself. Reds can work just fine. A light, slightly under-ripe Pinot Noir from a cool year in Oregon, New Zealand or Burgundy won't break the bank and a bright, tart swallow is the perfect way to chase a glistening mollusk down your gullet.
Other reds to try include a cru Beaujolais or Gamay. Look for wines from places by the ocean, like Sicily," Pierce says. Locals there drink their local reds and whites alike with menus largely driven by the sea.
Finally, it's always good to look to the classics. M.F.K. Fisher claims that an Alsatian Pinot Blanc is the perfect wine match in her gorgeous treatise on bivalves, "Consider the Oyster."
The art of the shuck
So you've got the gear, found your oysters and bought the wine: Now how do you unlock the things without slicing off a thumb or crushing the shell and spilling the flavor-infused liquor?
1. Wrap your passive hand in the dish towel. A glove will improve your grip. Oysters have a top and a bottom, so you want to hold the cup-side facing down.
2. Locate the hinge at the back of the shell if you can't find a seam along the side. Insert your oyster knife into the hinge and twist like a key. It'll take a try or three, but you should be able to create a gap and slowly work the two halves of the shell open by twisting the knife and working around the edges.
3. After pulling the top off, slide your knife along the roof of the top shell to cut the oyster's adductor muscle.
4. Try not to spill the "liquor," the silky juices inside the shell that pack much of the flavor. You'll want to swallow that with the oyster.
5. Don't worry about chips, cracks and bits of shell … you'll make a mess, especially at first. Practice and plan to spend time tidying up. Study the process by hitting YouTube or state wildlife and extension offices in places where oysters are grown. They all offer plenty of advice to help get you started.
That's pretty much everything you need to get started with oysters and wine. They're both amazing natural products that have an unmatched ability to express flavors from where they are grown. Eating a clean, flavorful oyster is a small sort of tribute to ocean health. It is my hope that these tips lead you more quickly to your own oyster epiphany so that you aren't required to pull on waders and slog after a spry oysterman through the drizzle … mud sucking at your boots until your hips and back ache, the stiff bay breeze whipping you … before you can appreciate the full glory of these tasty little bivalves and begin to care about where they come from.
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Classic Mignonette Sauce
–Enrique Sanchez, chef, Local Ocean Seafoods
Yield: One cup of sauce, enough for 5 to 6 dozen oysters
1 tablespoon course ground black pepper
1/2 cup rice wine vinegar
2 tablespoons minced shallots
1/2 cup sparkling wine
Salt to taste
Simmer wine in a saucepan to cook out alcohol; take off heat and stir in rest of ingredients; taste, salt, chill, serve.
Yuzukoshō Vinaigrette
— Jaret Foster, chef/owner, Oyster Social
Yield: One cup of sauce, enough for 5 to 6 dozen oysters
1/2 cup rice wine vinegar
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
1 to 2 tablespoons yuzukoshō (Japanese fermented chili-citrus paste, available at Asian grocers)
2 tablespoons finely diced daikon radish
Combine all ingredients in a quart jar and just before serving shake well to emulsify; keeps well in the refrigerator for two weeks to a month.
Main photo: Oysters on ice with lemon. Credit: Copyright Serhiy Zavalnyuk/Thinkstock
The real trick to pairing food with wine is not to take it too seriously, but rather just play with it. When chef Olivier Combe, whose restaurant CO2 is one of the best in Avignon, France, plays this kind of game — pairing his dishes with some of the best wines from nearby Chateauneuf-du-Pape — it's not only fun, it's drop dead delicious.
In April, Combe and the producers of Chateauneuf-du-Pape held what you might call a Master Class on food and wine pairing for an international gathering of wine geeks, bloggers, vintners, and journalists.
Wines from Chateauneuf-du-Pape are almost never made from one sole grape variety. A palette of 13 different grapes may enter into the blend. For whites, the chief grape is Grenache Blanc, usually blended with different percentages of Bourboulenc, Clairette and/or Roussanne, the last of which is often fermented or aged in oak.
Chateauneuf-du-Pape is known for majestic reds which account for most of the production, but the pairings at this event included a majority of whites which are often overlooked. Further, Combe's menu transitioned from white wine to red and back to white again. I love that kind of freewheeling liberty.
Welcoming us was a glass of 2013 Chateau de Vaudieu, barrel fermented white made primarily from Grenache and Roussanne. Simultaneously plump and fresh, with mild but distinct oak notes, it nicely whet the palate for the organoleptic onslaught.
Melt-in-your mouth food and luscious wine
Combe's home-cured gravlax was the first dish. Cubes of fleshy salmon sat on a light cream sauce, judiciously seasoned with dill, lemon zest and shallots.
Each of the two whites paired with the gravlax worked beautifully, bridges of flavor joining the salmon and the cream sauce. The 2013 Domaine Giraud Les Gallimardes, a blend of equal parts Grenache, Clairette, Roussanne and Bourboulenc, was fresh, full and gently oaky. The 2013 Domaine Patrice Magni was tight and mouthfilling, with vibrant flavors of lemon and lemon zests.
In another life, Olivier Combe must have been a sushi chef, so deftly did he sear the medallions of superb tuna that followed the gravlax. Essentially raw, only the extreme outer edges of the tuna were blistered with a crust hauntingly scented by Timut pepper. It was almost a pity to mask that purity by combining the tuna with the palate-tingling hot-sweet Thai sauce served alongside.
Enter the first red Chateauneuf-du-Pape of the day, the 1985 Clos du Mont Olivet. Like the appellation's whites, the reds are almost always made from a blend of grapes, primarily Grenache Noir, Syrah, Mourvèdre and Cinsault. The Mont Olivet, for example, was 80% Grenache, assembled with small amounts of Syrah and Mourvèdre. Aging with dignity, it was a smooth and inviting weave of dried fruit and herbs and very much at home with the tuna sans Thai sauce.
Then it was back to white Chateauneuf-du-Pape with the 2011 Clos Saint Paul that accompanied a large slab of melt-in-the-mouth foie gras. A blend of 60% Grenache and 40% Roussanne, the wine was rich and mellow, with notes of oak and faint hints of oxidation. Enjoyable as the wine was, everyone felt that a much, much older white Chateauneuf would have been a better foil for the foie gras — an enticing proposition that earned a round of applause.
The main dish was a toothsome parmentier of long-simmered, minced pig's cheeks mixed with black olives on a thick gravy seasoned with sage, thyme and red wine, and topped with a succulent mound of creamy potatoes.
Of the two reds served, it was the 2004 Domaine du Bois de Boursan Cuvée des Félix, an organic wine, that won universal acclaim. Chiefly Grenache with some Mourvèdre, it had aged beautifully, presenting a homey tapestry of dried red fruit and herbs which married seamlessly with the parmentier.
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Next, slices of Comté — each from a specific sub-region — were paired with the 2011 Domaine des 3 Cellier Réserve, a white made from pure Roussanne, fermented and aged in barrel. Pale gold, with a hint of butterscotch, it went nicely with the nutty, borderline butterscotch flavors of the cheese, but the wine served with dessert might have been a more vibrant partner.
The dessert finale
Dessert was a chestnut tiramisu made by the chef's wife, Jeanne. This cloud of froth accented by chestnut was paired with a fascinating wine from Domaine de la Charbonnière. A blend of Clairette and Bourboulenc, harvested late when the grapes were totally shriveled, it was extremely sweet but nicely balanced by acidity. By law, it's not a Chateauneuf-du-Pape, though this type of wine was historically made for communions and baptisms.
Since my palate does not appreciate sweet-on-sweet, I'd have served this with the foie gras or with the comté and I'd have paired the tiramisu with a good bourbon or Armagnac or an ice-cold iced coffee.
So sure, certain dishes go best with certain wines, but I polished it all off anyway.
Main photo: Parmentier of long-simmered minced pig's cheeks mixed with black olives on a thick gravy seasoned with sage, thyme and red wine, and topped with creamy potatoes. Credit: Copyright 2015 Federation des Producteurs de Chateauneuf-du-Pape
Let's say you bought some Cabernet Sauvignon vines from a local nursery to plant a vineyard. You decided on Cabernet because you determined that this particular grape variety would be best for your location because of its soil type, sun exposure and climate. But then a worrisome thought enters your head: What if the vines aren't Cabernet Sauvignon after all, but some other less-suited variety? What if the nursery somehow got them mixed up with Sauvignon Blanc vines? That would be a mighty costly mistake.
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You could pray, sweat and grind your teeth until the first grape clusters appear, and then wait some more until they change color and mature enough for you to figure out the vines' true identity. Or, you could call an ampelographer.
Ampelography is a type of grapevine botany that uses the physical traits of grape leaves to identify varieties. Grape leaves vary quite a bit between varieties, so a skilled ampelographer can easily distinguish Cabernet Sauvignon from Cabernet Franc.
Expert ampelographer
In the world of ampelography, it would be hard to find a more renowned practitioner than Virginia-based vineyard consultant Lucie Morton, who travels around the country lending her expertise to grape growers and vintners.
Among Morton's clients is one of California's best Sauvignon Blanc producers, St. Supéry Estate Vineyards & Winery, which flew her out to the Napa Valley earlier this month to teach an ampelography class. I was lucky enough to participate in the workshop, and learn some tips from a master.
Before taking us into the vineyard, Morton explained the background and basics of vine identification. Lesson number one: "Looking at clusters is cheating."
Mistaken identity
In the early days of the California wine industry, American vintners often brought back vine cuttings from Europe to plant in their vineyards. Sometimes, the varieties were not identified correctly, or were known in their native country by a different name than the one used by the rest of the world.
In the 1970s Morton began to discover that some vines planted in American vineyards were misidentified. For example, she said, in the Finger Lakes region of New York people used to say that the Chardonnay grown there tasted "Germanic," due to the area's cold climate. The real reason was because their "Chardonnay" was actually Riesling.
Up until the early 80s, nearly all of the "Pinot Blanc" planted in California was not Pinot Blanc but a French variety called Melon de Bourgogne. An ampelographer — Morton's teacher, Pierre Galet — set the record straight. "It does not make you popular, pointing out other people's mistakes," Morton told the class.
Even so, her skills are in demand, even in the modern world of high-tech viticulture. Although DNA testing can identify varieties, Morton pointed out, it can't distinguish between clones. Ampelography can. "There's still practical value in this skill," she said.
Anatomy of a grape leaf
According to Morton, the main characteristics that distinguish grape leaves include:
Lobes: If you imagine the leaf as a hand, the lobes would be the individual fingers that extend outward. Some leaves have prominent lobes, other leaves are shield-shaped and have none.
Petiolar sinus: This is the empty space surrounding the stem of the leaf. Some sinuses are wide open, others are very narrow.
Teeth: These are the serrations on the outside edge of the leaf. Some are jagged and sharp, others are rounded.
It's also important to look at the color and texture of the leaves.
In the vineyard
Providing each of us with a list of defining characteristics for several different grape varieties, Morton sent us out into St. Supery's Dollarhide vineyard and challenged us to bring her back a leaf from each variety. If we got it wrong, we went back to try again.
Identifying the vines was more difficult than I expected. In a given vineyard row, not all of the leaves are identical, even among the same variety. Just when I would think I had a match, I'd notice that one of the distinguishing elements wasn't quite right: The teeth were rounded instead of triangular or the surface was smooth instead of leathery. Each time I was sent back for another leaf, I came to respect Morton's skill a little more.
Defining characteristics
Following are the characteristics of five of California's most popular grape varieties:
Cabernet Sauvignon
Morton calls this leaf the "monkey face" or the "mask," because when held with its tip facing up, it looks like it has eye and mouth holes. It has five lobes, rounded teeth and an open (or naked) petiolar sinus.
This is a shield-shaped leaf, with shallow, sawblade-like teeth and an open petiolar sinus. The vine's young shoots will have red nodes that are distinctive to Chardonnay.
This leaf is longer than it is wide, with five prominent lobes, an open petiolar sinus and deep triangular teeth. It's yellowish in color, with a waffled, leathery texture.
Sauvignon Blanc
This five-lobed leaf is green in color, with a wavy texture. It has a narrow, almost-closed petiolar sinus, a round shape and rounded teeth. The lobes have three prominent troughs that resemble spouts from a fountain.
This leaf is a heart-shaped shield, with a relatively narrow petiolar sinus and shallow pointy teeth. It has a puffy, quilted look and a thick, leathery texture.
Main photo: In a sea of vines, ampelography can help growers tell which grape varieties are which. Credit: Tina Caputo
Malbec is to Argentina as the Golden Gate Bridge is to San Francisco: impossible to imagine one without the other. Yet this deeply colored, exuberant purple grape that is automatically associated with Argentina came originally from France. Known as Cot in its original homeland, Cahors, where it continues to play a leading in the wines of that region, it was brought over by French agronomist Michel Pouget in 1852.
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But it's in the vineyards all along the eastern edge of the Andes that the Malbec vine has really found its feet. There are now more than 30,000 hectares (76,000 acres) planted throughout Argentina — six times as much as in its homeland.
In its adopted home, the grape is celebrated for its ability to make huge quantities of juicy, fruity, uncomplicated red wine at a fair price — perfect for the upcoming barbecue season. But there's a new wave of Malbecs that merit more than the obligatory char-grilled steak.
On a recent visit to Mendoza and Salta, two of the country's most significant wine regions, I found (aside from a warm welcome and some gorgeous wines) a buzz of excitement, plenty of experimentation and a firm belief in what has become Argentina's signature red wine grape.
Per Se Vines
Edy del Popolo's microwinery Per Se Vines has just 1.5 hectares (barely 4 acres) of vineyards in Gualtallary, a top appellation in the Valle de Uco south of Mendoza, and the first harvest was in 2012. Plantings are principally Malbec with a little Cabernet Franc, and wines combine the two in varying proportions.
"I like non-interventionist viticulture" is how del Popolo explains his wine-making philosophy. "I want the place to express itself without my fingerprint showing."
Per Se Jubileus (mainly Malbec "with a few bunches of Cabernet Franc thrown in") is a joyous wine with good, ripe tannins, while La Craie (a Malbec-Cab Franc blend) is restrained elegance overlaid with subtle hints of orange and lemon zest.
Fincas y Bodegas Montechez is another new venture in Mendoza's Valle de Uco but on quite a different scale with 100 hectares (250 acres). In the prime appellation of Altamira, serried ranks of newly planted vines — every row drip-irrigated and draped in anti-hail netting — stretch as far as the eye can see, framed by the snowcapped Andes.
The aptly named Vivo is a bright, lively Malbec, briefly aged in used French and American oak barrels and designed for early drinking. Reserva is discreet and elegant after a slightly longer spell in used barrels, while Limited Edition, with 16 months in all French oak (new and used), is the aristocrat, dark and brooding and promising a long and distinguished life.
The Lagarde estate in Luján de Cuyo comprises about 245 hectares (619 acres), including a parcel of 100-year-old Malbec vines. Founded in 1897 and one of the oldest wineries in Mendoza, it nonetheless looks resolutely forward — "Honoring the past, imagining the future" is the house motto, explained Sofia Pescarmona, who runs the estate jointly with her sister, Lucila.
They were the first in Argentina to introduce Viognier, the aromatic Rhone white. Their house pink, 50 percent Malbec and 50 percent Pinot Noir, is a delight with all the fruit and fragrance that's missing from many a rosé. On the Malbec front, there's a whole slew of juicy 100 percent varietals (Primeras Viñas, Guarda, Lagarde and Altas Cumbres ). For a special occasion, look for the super-elegant blend Henry Gran Guarda, a very Bordelais mix of Cabernet Sauvignon, Malbec, Petit Verdot and Cabernet Franc.
Bodega Colomé
Bodega Colomé is hidden away up a bone-shaking track in a remote and spectacularly beautiful valley in the northwestern province of Salta, close to the Bolivian border. Wine growing here, at 2,300 meters (7,000 feet) above sea level in desert-like conditions with an annual rainfall of barely 120 millimeters (4 inches), is not for the fainthearted.
Established in 1831 and now owned by Hess Family Wine Estates, Colomé produces several whites, including Salta's signature wine Torrontés and three Malbecs: Estate, a Malbec-rich wine with a small proportion of other red varieties; Auténtico, 100 percent Malbec, unoaked and unfiltered with rich red fruit flavors; and Reserva, made with fruit from vines aged between 60 and 150 years, with a two-year spell in new French oak barrels and one more in bottle.
Bodega San Pedro de Yacochuya
Bodega San Pedro de Yacochuya is a boutique winery in Salta's Calchaquí Valley, a joint venture between the Etchart family and French winemaker Michel Rolland. The estate's 20 hectares (50 acres) used to be planted largely with Torrontés, the finely aromatic white grape that thrives in the rarefied altitudes of the northwest. Nowadays Malbec rules, plus Cabernet Sauvignon and a little Tannat.
Ranked by Wine Advocate as one of Argentina's top five wineries (Parker points abound here), they make three impressive reds in which the Rolland fingerprint is clearly visible: opulent and mouth-filling Malbec Yacochuya has a little Cabernet Sauvignon added to the mix and is aged in new oak; San Pedro de Yacochuya is a dense and delicious 100 percent Malbec; and the impressive Yacochuya made from 60-year-old Malbec vines is one to cellar.
Bodega Tukma
José Louis Mounier, one of Salta's most celebrated winemakers with an impressive track record working for many of the region's top wineries, is responsible for wine making at Bodega Tukma in Tolombón, south of Cafayate. The estate has about 25 hectares (62 acres) of vineyards scattered throughout the Calchaquí Valley, with red wine production centred on Tolombón.
The entry-level Malbec Reserva is an uncomplicated, fruit-forward Malbec that's perfect with a plate of empanadas, while Gran Corte, a blend with Tannat and Cabernet Sauvignon for which the grapes are rigorously selected and the wine aged for one year in new French oak, calls for your best piece of bife (steak).
Consult www.wine-searcher.com for worldwide availability and prices of all wines mentioned.
Main photo: Some of Colomé's oldest Malbec vines, planted in the mid-19th century and grown on pergolas. Credit: Copyright 2015 Sue Style
California's Napa Valley is home to some of America's best wineries. The valley is also well-known as an incubator of female winemakers. Shawna Miller is one of a group of talented women who have pursued a wine-making career in the valley.
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Growing up in a small Virginia town along the Appalachian Trail, Miller spent a lot of time outdoors, hiking and helping her grandmother tend the large garden that fed the family. In the summer they ate what they grew and canned the rest. During the wet, cold winters they happily supplemented their meals with the food they put up in the pantry, including jars of huckleberry and blackberry jam, tomatoes and green beans.
She never thought about grapes or wine.
Studying forestry at Virginia Polytechnic Institute and State University in Blacksburg, she graduated with a degree in forestry, which was a natural fit for a woman who had grown up trekking the Appalachian Trail. That's also where she met and married Zak, who shared her love of biology. To see the world and build their resumes, they picked up jobs wherever they could. After a stint with the U.S. Geological Survey in Florida, a friend invited them to work a harvest in New Zealand. That work-vacation changed their lives.
Learning wine making around the world
Near Margaret River in Western Australia, they worked at the Cape Mentelle Winery where she learned that each grape had a different temperament. Each had to be picked at exactly the right moment. Pick too soon or wait too long and the grapes would yield inferior wine.
She and Zak were hooked. They pursued harvests in California, New Zealand, Australia and Chile. They experienced firsthand how soil and climate — terroir — created different wines. The Indian Ocean breezes that swept across the grapes at the Cape Mentelle Winery yielded wines very different from the ones she came to love in hot, dry Napa.
Taking classes at the University of California, Davis Extension, Miller wanted to learn the science behind raising grapes and making wine. But there wasn't time to get a degree in enology.
Her graduate work would be done in the fields and in the labs where her background in science got her jobs measuring fermentation levels.
Mastering the art and science of wine
To become a winemaker, she had to master more than chemistry. Wine making is part science, part art.
Even if a wine is made entirely from one varietal, the grapes grown in one part of a vineyard can be markedly different from those harvested from another area. Blending those different flavors is an art that must be developed by a winemaker.
Today as the winemaker at Luna Vineyards, she oversees the production of a collection of well-regarded, affordable wines.
Luna Vineyards
What distinguished Luna Vineyards in its early days was the choice to produce Italian-style wines. When Michael Moone founded the vineyard in the mid-1990s, he wanted to make wine modeled on the Italian wines he loved. He planted Pinot Grigio (white) and Sangiovese (red) grapes and blended the wines in a way that set them apart from the largely French style wines produced in the valley's other vineyards.
At times in their marriage, Miller's husband Zak has worked half a world away at a winery in Chile. But now with Zaira, their little girl, to raise, Zak stays closer to home as an assistant winemaker at Domaine Carneros.
As harvest time approaches, they put the call out to their parents. When the grapes are ready to be picked, Shawna and Zak will be in the fields from before dawn until well into the night. Someone needs to be home with Zaira.
In the days before the harvest begins, Miller walks through the vineyard. The fat clusters of grapes hang heavily on the row upon row of well-tended vines. If the weather cooperates and no pests damage the grapes, she could have a very good year. She is always hoping that with luck and hard work, this year's vintage could be one of the winery's best.
Harvest — exciting and nerve-racking
With a last look at the refractometer that measures the sugar level of the grapes, Miller makes the call to the vineyard manager, "OK, let's take it." And that's when the real drama begins.
The grapes are ready. Miller is ready. But during harvest time there is more work than workers available. Sometimes when she calls she is told there isn't a crew available. The grapes won't be picked for days.
During that waiting time she is at the mercy of the weather. If it gets too hot or if it rains, the grapes will be pushed past their prime and a vintage that could have been great will be less so.
At moments like this, all Miller can do is watch and wait. She busies herself, making sure the lab is ready and the fermentation tanks are clean. Finally, when the crew is available, then it's all hands on deck. Time for their parents to babysit Zaira.
Fermenting and then blending
What makes one wine different from another? Of course the quality of the grapes matters, but so too does the palate and skill of the winemaker.
Depending on the style, the maturing wine spends time in stainless steel vats or in oak barrels. When Miller believes the wine is ready, she begins a series of trial blends that are like rough drafts. Making several blends, she and her team will sample and rate each, comparing that year's wine with ones they liked from years before. Like the best chef, she will mix and combine until she has the flavor she loves. At that moment, she will call in the bottling crew.
During the year there are moments when Miller can take a break to spend time with her family. As all-consuming and as hard as the work can be, having time with Zak and Zaira is absolutely essential.
And then it's time to start the process all over again. In spring the leaf buds poke through the dark wood. In the heat of the summer, the vines need to be tended, the grape clusters are thinned and the plants monitored for pests. And in the fall there is the harvest when so many moving parts have to work together to give Miller what she needs to make great wine.
At the end of the day, even with all those stresses, Miller counts herself lucky to have found a career she loves, in a valley that produces beautiful wines.
Main photo: Late-harvest grapes at Luna Vineyards in Napa Valley, California. Credit: Copyright 2014 David Latt
Portugal is famous for producing two styles of wine that couldn't be more different: Port and Vinho Verde. Port is known as a wine for winter — rich and warming, perfect for fireside sipping. Vinho Verde is the yin to Port's yang — light, fresh and (typically) white. Vinho Verde is a wine for spring.
With a name that translates to "green wine," in reference to its youth and freshness, Vinho Verde comes from the rainy region of the same name in the northwest corner of Portugal. While reds and rosés are also made there, Vinho Verde wines are primarily white. Known for their crispness, acidity and light effervescence, the wines are naturally low in alcohol and usually priced under $10.
The new Vinho Verde
While those cheap-and-cheerful wines are still plentiful, a new style of Vinho Verde wines is emerging alongside them. Like their traditional cousins, these wines are crisp and refreshing, yet they're drier, riper and more mature in character. Their alcohol levels are low compared to many other whites, but at 12%, they're a bit higher than the traditional 8% or 9% for Vinho Verde. Prices also have gone up, from about $7 a bottle to a still-affordable range of $11 to $20.
Another notable change is that producers are starting to showcase single-grape varieties such as Alvarinho, Loureiro and Trajadura, which were traditionally blended together.
This new approach is the result of a campaign by the region's viticulture commission to encourage growers to plant in new locations, and improve their farming practices. Instead of using the old pergola trellis systems, growers are wire-training the vines on more modern systems. Rather than planting on the valley floors, they're planting on slopes. The result has been a remarkable increase in the quality and complexity of the wines.
Wines for spring dishes
The great thing about the new-wave Vinho Verde wines is that they're still wonderful for spring sipping. Not laden down with heavy oak, the wines pair beautifully with warm-weather dishes, including salads, shellfish and grilled fish. In Portugal, where fabulous fresh seafood is plentiful, Vinho Verde is often served with grilled sardines, arroz de marisco (seafood rice) and clams cooked in a cataplana.
Here are four delicious Vinho Verde wines to help you ring in spring:
Quinta de Gomariz Loureiro 2014 ($13): Made from the Loureiro grape, this wine has a spicy, floral aroma. It has fresh citrus notes on the palate, accented with spice and a bit of orange peel flavor on the finish.
Via Latina
Vercoope Via Latina Loureiro 2014 ($18): This wine has lovely aromas of green apples and citrus, with light floral notes. It's fresh and crisp, with citrus and green apple flavors, and just a bit of tropical fruit. It's nicely balanced, with bright acidity.
Aromas das Castas
Aromas Das Castas Alvarinho-Trajadura 2014 ($12): With a fresh, peachy aroma, this wine is slightly spritzy, with tangy citrus and peach flavors. It has a nice long finish, with a note of lemon zest.
Casa de Vilacetinho
Casa de Vilacetinho 2013 ($11): A blend of Avesso, Arinto, Azal and Loureiro grapes, this wine has citrus and tropical fruit aromas. It's off-dry and a little bit fizzy, with stone fruit and citrus flavors.
Main photo: A new style of Vinho Verde wines is emerging, and it's perfect for springtime sipping. Credit: Copyright 2015 Tina Caputo
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I was tasting the 2012 Grand Veneur Côtes du Rhône "Les Champauvins," a smooth, nicely structured red with flavors of black and red berries. It was so cozy and friendly that, dear reader, I felt a Cole Porter song coming on: "You'd be so nice to come home to. You'd be so nice by the fire. …"
At $15 to $20, I could imagine coming home to that wine when a bit of self-pampering was warranted.
"Les Champauvins" was made by the Jaume family, whose winery is located in Orange in France's Rhone Valley. Created in 1826, the domaine is now run by the sixth generation: Sebastien Jaume, 36, the winemaker, is an enologist who worked at the Erath Winery in Oregon, Château Gruaud Larose in Bordeaux and Clos des Papes in Châteauneuf-du-Pape. Christophe, 35, handles marketing, and Helene, 25, oversees the newest acquisition, Château Mazanne in Vacqueyras.
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The domaine originally comprised 12 hectares (almost 30 acres) of vines when Alain Jaume took over in the 1970s. It has since expanded to 90 hectares (about 222 acres), spanning the southern Rhone. Wines made from these vines are sold under the Grand Veneur label.
There is also a negociant line labeled Alain Jaume that encompasses an encyclopedic range of wines from simple Côtes du Rhône to Gigondas. As if that weren't enough, the family rents out a vacation home at Château Mazanne that sleeps 17, has a pool and endless mountain vistas.
But I digress — back to that Champauvins.
Champauvins, a rich blend
Like all of Grand Veneur reds, this is a blend of Grenache, Syrah and Mourvedre, though percentages vary according to the wine.
Grenache brings a unique, sweet smoothness to a blend and accounts for 70% of Les Champauvins. Syrah deepens color and adds exotic scents. Mourvedre delivers tannins, power and age-ability. In general, both the Syrah and the Mourvedre mature, at least partly, in oak barrels, whereas the Grenache ages only in tanks.
Viticulture at the estate-owned properties is organic. Grapes in Châteauneuf-du-Pape are hand-harvested; most of the others are as well, except when climatic conditions demand speed.
Les Champauvins is located 10 feet beyond the Châteauneuf-du-Pape zone, not far from Jaume's vines in that appellation, and its soils are similar: red clay carpeted with large rocks streaked with quartz called galets roulés.
Another major Jaume property is in the Lirac appellation, across the Rhone from Châteauneuf-du-Pape. It's the site of the deservedly popular Domaine du Clos du Sixte. The lip-smacking 2012, rich and velvety, mixes light oak flavors with those of black cherries and herbs like thyme and bay leaf ($12 to $25).
Three heroic red Chateauneuf-du-Papes
Three red Châteauneuf-du-Papes are all in the northern sector of the zone. In addition to varying percentages of the three grapes, differences in the three bottlings can be accounted for chiefly by the age of the vines and choice of fermentation techniques.
The basic Châteauneuf-du-Pape, 70% Grenache, is a delicious mouthful of the savory flavors of herbs as well as sweet ones like black cherry. Its texture is velvety, revealing the dulcet character of Grenache combined with the exoticism of Syrah and the muscle of Mourvedre. It's nicely priced at under $40.
Next, "Les Origines" is made from a northern sector of the Châteauneuf-du-Pape vineyard. Its grapes are painstakingly sorted before fermenting for three weeks with regular punching down. Its dark robe presages deep flavors of gently crushed black and blueberries, licorice and coffee bean. The wine is fresh and smooth and lifted by a hint of menthol.
The vines for Grand Veneur's Vieilles Vignes are more than 75 years old. Grenache makes up 50% of the blend, Mourvedre, 40%. Nearly pitch black with purple reflections, it's a potent weave of blackberry, blueberry, herbs, dark chocolate and licorice. Rich it is, but cool, too, with no jagged edges, no heaviness and a long finish. It's Jaume's priciest wine, at around $96.
Ideal food pairings
You can cellar all these wines for decades. Or drink them now. In the latter case, decant them a good two hours in advance and put the carafe in a basin of cool water in order to serve the wine at about 60 F.
One dish the Jaumes pair with these wines is wild duck with roasted figs — which sounds yummy. What's more, it evokes the culinary association that inspired the domaine's name. The term dates from the Ancien Regime's chasse au cour. The results of the hunt would be served with a blood-thickened variation on the sauce poivrade called Sauce Grand Veneur.
But Easter is approaching and these wines are superb with lamb, my current favorite. My late uncle Bill, however, traditionally baked ham with pineapple. With that, I'd want a special white.
Jaume's oak-aged Chateauneuf-du-Pape "la Fontaine" is pure and quite plush Roussane ($80) that I'd save for lobster. For a marriage truly made in heaven, however, I'd grab their discreetly fragrant Viognier, a Cotes du Rhone ($12), with mingled flavours of apple, litchi, pear and white-fleshed peaches. I feel a song coming on.
Main photo: Alain Jaume and two sons. The family winery was begun in 1826 and today spans the southern Rhone Valley. Credit: Copyright Alaine Jaume & Fils
The dogma about sake today is that high-quality versions must be served chilled, but that is a total misconception. In fact, there are many quality sakes that are best enjoyed warmed.
It's true that sake, a traditional Japanese rice wine, was once consumed warmed if its quality was not good enough to be appreciated when chilled. But sake has gone through a dramatic change in quality in Japan in the last 50 years.
In the 1970s, specific yeasts that could produce delicate, sophisticated aromas and flavors in sake were developed. This accelerated the creation of high-grade ginjo sake. Made with highly polished rice, ginjo sake is lower in acidity, more fragrant and possesses elegant flavor. Because of the delicacy of its flavors, it should not be warmed.
More from Zester Daily:
» Superior sake begins in the rice paddies
» Shochu transforms classic cocktails
I believe that the development of ginjo sake was hugely influenced by the introduction and growing popularity in Japan of wine from Europe and America. French, European or American meals served on white tablecloths with forks and knives accompanied by wine were seen as sophisticated and modern.
So when the new ginjo sake arrived on the scene, style-conscious drinkers became convinced that all good sake should be consumed cold or chilled.
But some traditional sake lovers shunned ginjo sake because of its lack of acidity and rich flavors. Some sake brewers also went against the trend and focused on producing quality traditional sake, which is high in acidity that is bold and round in flavor. They are known as junmai (100% rice sake), yamahai, kimoto and honjozo (alcohol added) sake. These varieties are well suited to be enjoyed in a different range of serving temperatures.
Five reasons to drink your sake warm
1. Warming sake helps to blossom its natural flavors and fragrance.
2. Warming sake balances its sweetness, acidity and astringency.
3. It is wonderful to consume warmed sake with meals during the cold winter. It's like mulled wine, but with no added sugar.
4. Warmed sake is absorbed by the body more quickly, so we can "feel" it sooner and control the amount we drink.
5. Without learning how to appreciate warmed sake, we can never say that we have a complete understanding of this wonderful beverage.
Certain groups of sake can be enjoyed at nine different temperatures. This may seem intimidating, but according to Hiroshi Ujita, president of Tamanohikari Brewery in Kyoto, there is no strict rule on warming sake. Each sake lover in Japan has a preferred temperature for a particular sake.
How much to warm the sake is also influenced by the season, the temperature of the dining room and the temperature of the dishes that will be consumed with it. You can find temperature guidance on warming sake in my book "The Sushi Experience," but here is some guidance on four easy to master-and-understand sake temperature levels that you can use to begin exploring the joys of warmed sake. Consider these levels and try them on your favorite robust flavorful sake: Body temperature (hitohada), 98 F; lukewarm (nurukan), 104 F; warm (jokan), 113 F; hot (atsukan), 122 F.
I suggest that before using real sake, you practice recognizing these temperatures with some warm water and a thermometer. It won't take you long to distinguish with a touch of liquid on your hand between the four levels I have suggested. If you decide to try warming sake, follow the very basic instructions in the recipe.
Sakes made for warming
Here are some recommended sakes to start on your warmed sake adventure. If you start with this group, you will fall in love with these warmed beverages for the rest of your life. The recommended temperature is only a guideline. As Ujita advises, explore different temperatures to see what you prefer, and have fun with it.
1. Tamanohikari Yamahai: This sake comes from the 342-year-old Tamanohikari Brewery. After the war, a rice shortage forced brewers to produce sake with less rice and added alcohol. In 1964, Tamanohikari Brewery was the first company to revert from its postwar poor sake production method to the original, traditional method using 100% rice-produced sake. Tamanohikari Yamahai has good acidity, umami and round body. Recommended at 98 F.
2. Tengumai Yamahai: This sake comes from the 192-year-old Shata Shuzo Brewery in Ishikawa Prefecture. The name Tengumai implies that everyone wants to dance after drinking this sake. Acidity is high with slight astringency and strong aroma. Recommended at 98 F and 113 F.
3. Kokuryu Junmai Ginjo: This sake comes from the 211-year-old Kokuryu Brewery in Fukui Prefecture. The company has been developing robust tasting ginjo sake that has been designed to be consumed warmed, going against the major trend of chilling ginjo sake. Warming Kokuryu Junmai Ginjo enriches the characteristics of sake — roundness, robustness and refined flavor. Recommended at 98 F.
The next time you are dining at your favorite Japanese restaurant, try ordering your sake warmed to your preferred temperature.
How to warm sake like a pro
Prep time: 5 minutes
Cooking time: 2 to 3 minutes
Medium-size pot
Thermometer, optional
1. Transfer sake into a flask, filling to 90% of the flask.
2. Add cold water in a medium pot, enough to submerge 80% of the flask, and bring it to a boil.
3. Turn off the heat and add the flask in the center of the pot and leave it until the preferred temperature. It will take about 1 to 2 minutes to heat to 98 F. If you want to warm it a bit more, leave it for an additional minute.
4. Warmed sake should be served in a small sake cup and consumed while it is nice and warm.
- Use a little ceramic or heat-proof glass flask that can hold about 1 cup of sake.
- Use a pot of boiling water to warm the sake; don't put it in a microwave oven.
- Enjoy warm sake in a small ceramic o-choko cup, or a small heat-proof glass cup.
- As a beginner, follow the temperature guidelines above. Be careful not to overheat the sake; the modestly warm temperatures I have suggested are best.
- Enjoy different temperatures and find the preferred one for your selected sake.
Photo: Bottle of sake with a traditional ceramic carafe and small cups known as o-choko. Credit: Copyright 2015 Hiroko Shimbo


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MOTI Furniture Joy Capsule 1 Drawer Nightstand
Special Offer:
12 Issues of Money Magazine
Included with purchase ($20 value).
MOTI Furniture Joy Capsule 1 Drawer Nightstand
Weights & Dimensions
|Frame Material: Wood; Metal
|Top Material: Wood
|Solid Wood Construction: Yes
|Finish: Dark Brown
|Hardware Finish: Grey iron finish
|Hand Rubbed Finish: Yes
|Drawers Included: Yes
|Exterior Shelving Included: No
|Cabinets Included: Yes
|Lighting Included: No
|Hardware Material: Metal
|Hidden Storage: No
|Mirror Included: No
|Distressed: Yes
|Commercial Use: Yes
|Eco-Friendly: No
|Country of Manufacture: India
|Assembly Required: No
|Additional Parts Required: No
About the ManufacturerFounded in 2001, MOTI recognizes it is every company's responsibility to operate in a manner that is respectful of people and the planet, while striving to aid in a greater global economy. They currently employ over 2000 dedicated employees at their factory located overseas, as well as their ever growing staff here in the U.S.
MOTI Furniture Joy Capsule 1 Drawer Nightstand
Customer Reviews
|5 star
|4 star
|3 star
|2 star
|1 star
Nice design, poor execution
Robert from Rahway, NJ – Verified Buyer
I expected more from this piece, given the price. First of all, it is very dark. Yes, the description calls it "espresso" so I can't really fault them there, but the picture is misleading. In real life, you can barely make out any wood grain, and the iron grating and hardware are also very dark, making what should be the piece's highlights just kind of blend in. The stain/finish also seems, well, cheap. It feels very slightly tacky and is impossible to touch without leaving fingerprints on it. It appears kind of unevenly distributed in spots. It almost feels like they skipped a final step of sanding and varnish or something. And finally, the feet are not even. It's got a slight wobble. Despite all that, I do still really like the aesthetics of this night stand. I'm using it as a side table/media cabinet. But for the price, I'd expect a more "polished" product.
OUR SKU # VEM1039Joy Capsule 1 Drawer Nightstand is also sometimes listed under the following manufacturer numbers: 14014002


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Original recipe yields 4 servings
Amount per serving ({{servings}} total)
Based on a 2,000 calorie diet
Ready In
Delicious and super fresh! Great served on the side of sandwiches. I'm definitely going to make this again in the future for picnics and other outings. :)
Easy and yummy! I like sun dried tomatoes so I usually use 1/2 cup, but that is the only thing i adjust.
Loved this salad!


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Great tee
Once upon and midnight dreary... lies the raven in the ravine. The cry from this raven shirt is a dream illustration of great sepia tone color and composition.
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Hornets Fall in OT
Posted: 10/27/2007 - Emporia State had a season high 305 yards rushing with two backs over 100 yards, but could not overcome three missed field goals in a 33-30 overtime loss at Truman on Saturday afternoon.
Posted: 10/27/2007 - Emporia State had a season high 305 yards rushing with two backs over 100 yards, but could not overcome three missed field goals in a 33-30 overtime loss at Truman on Saturday afternoon.
Posted: 10/27/2007 - The Centennial League was well represented at the 6A-5A Cross Country State Meet at Rim Rock Fram in Lawrence.
Posted: 10/27/2007 - The Washburn Rural Jr. Blues finished their second day of state just how they wanted; without a loss.
Posted: 10/27/2007 - Andre Dixon ran for a career-high 167 yards and Connecticut used a late goal-line stand to upset No. 11 South Florida 22-15 Saturday, the Huskies first-ever win over a ranked opponent.
Posted: 10/27/2007 - Curlin has now beaten the Kentucky Derby winner twice, the leading older horse twice and avenged his most recent defeat.
Posted: 10/27/2007 - Instant millionaire lottery winners aren't the only people with third cousins and one-time colleagues popping up all over the place.
Posted: 10/27/2007 - In its third MLS season, CD Chivas USA is not satisfied with just making the playoffs.
Posted: 10/27/2007
- Josh Freeman threw touchdown passes on
three straight possessions to open the second half in Kansas
Posted: 10/27/2007 - Craig Biggio capped his sweat-stained career with one more cherished honor.
Posted: 10/27/2007 - Jamaal Charles ran for fourth-quarter touchdowns of 25, 86 and 40 yards to carry 17th-ranked Texas to a 28-25 win over Nebraska. Charles finished with a career-high 290 yards, 216 coming in the fourth quarter.
Posted: 10/27/2007 - Four Jayhawks recorded new season-highs in tonight's five-game contest with Border Showdown rival Missouri, but it was not enough to overcome the Tigers as KU fell 32-30, 22-30, 33-31, 30-26 and 12-15.
Posted: 10/27/2007 - Monica Miesner led the Lady Blues with 20 kills and 19 digs as No. 5 Washburn defeated Missouri Southern, 3-1 (30-28, 30-17, 27-30, 30-27) Saturday to clinch the top spot in the MIAA West Division.
Updated: 10/30/2007 - High School scores from the State of Kansas.
Posted: 10/26/2007 - RoadRunners led Wichita Falls 2-1, but surrendered two consecutive goals to fall on the Road 3-2.
Posted: 10/26/2007 - Tessa Jones led four Lady Blues with double figure kills with a career-high 28 Friday night as the Lady Blues held on for a 3-2 win at No. 18 Pittsburg State.
Posted: 10/26/2007 - This year's Kansas City Chiefs are fitting right in with their coach.
Updated: 10/30/2007 - State Volleyball took place Friday in Topeka, at the Expocentre and in Salina, at the Bicentennial Center. We have the results.
Updated: 10/30/2007 - After loading up the 5 and 6A state volleyball tournaments with teams, Northeast Kansas has gone down hard.
Posted: 10/26/2007 - Kansas enters the 2007-08 men's basketball season as the fourth-ranked team in the country in the ESPN/USA Today Coaches' preseason poll released Friday.
Posted: 10/26/2007 - On Friday the men's and women's cross country teams laced up for the 12th annual Big 12 Championships with first-time host Texas Tech University
Posted: 10/26/2007 - The MIAA regular season women's soccer championship could come down to the last match of the conference schedule.
Posted: 10/26/2007 - As Border Showdown rival Missouri visits Lawrence for a 3 p.m. match up Saturday afternoon, Kansas volleyball (10-12, 3-9 Big 12) is hoping to return to its winning ways after dropping its last four matches, three of them road contests.
Posted: 10/26/2007 - The San Diego Chargers will return home to play the Houston Texans after being evacuated because of deadly wildfires.
Updated: 10/30/2007 - State Volleyball: Expocentre in Topeka: State volleyball, happening all day Friday. J.B. Bauersfeld has your highlights.
Updated: 10/30/2007 - Both Hayden and Silver Lake faired well at the opening day of 4A-3A State Volleyball.


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Brooks Orpik was helped off the ice in the Caps' 4-3 overtime loss on Long Island.
Capitals Talk
Alex Ovechkin erases the Caps' deficit in New York with his game-tying goal.
The Caps trailed the Islanders 3-0 but put themselves right back in it with two quick goals.
Tonight's game between the Capitals and Islanders will feature a pair of goalies who were teammates last season. Catch the action on CSN.
There's been a revolving door on the Capitals top line next to Alex Ovechkin and Nicklas Backstrom.


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Nevada's Ron Hudson to miss time after heart surgery
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September 06, 2014 | Discuss
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Washington State Cougars at Nevada Wolf Pack: Betting Odds, point spread and tv info
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September 05, 2014 | Discuss
Photo: Nevada Unveils New Helmet For 2014 Season
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Located in Tampa, FL with manufacturing facilities in Korea, Digital Watchdog is committed to delivering powerful security solutions to its customers worldwide. Digital Watchdog is a leading manufacturer of security and surveillance solutions, offering stunning image quality, advanced hardware capabilities and reliable customer support. By operating its own production facilities Digital Watchdog has streamlined the manufacturing process of its equipment allowing it to pass on significant savings in time and money to its customers while still maintaining a high quality product.
Digital Watchdog has also invested in extensive pre-sale and after-sale support solutions including offices, phone support and online support to ensure that their clients will always be able to get their question answered no matter where they are.
For warranty information click here: http://digital-watchdog.com/corporate/warranty/
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Tel: 1.813.888.9555
Fax: 1.813.888.9262
Sony is one of the largest names in the business when it comes to cameras. With a broad range spanning from CCTV cameras of all shapes and sizes to professional motion picture grade 4k units they have something for every application. Sony have been in the industry for a long time developing new and innovative ways to use technology and producing robust systems that are hard to match for quality and price.
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For warranty information click here: http://pro.sony.com/bbsc/ssr/services.servicesprograms.bbsccms-services-servicesprograms-warrantyinformation.shtml
Sony Broadcast & Business Solutions Company
Tel: (800) 883-6817
- Extruded aluminum housing
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- High strength steel wall mount bracket included
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- Strong cast aluminum top and trim ring
- Rugged polycarbonate lower dome
- Optically correct, clear or tinted lower dome
- AC 24V input into enclosure, DC12V camera power and plug provided inside enclosure
- Outdoor Vandal Resistant Flush Mount Enclosure
- Supports: SNC-RH124, SNC-RS44N, SNC-RS46N, SNC-RX530N, SNC-RX550N, SNC-RX570N and , SNC-RZ25N
- 7" clear polycarbonate lower dome
- Thermostatically controlled heater and blower
- AC24V input
- Mounts to poles 3 - 6 inches in diameter, with included pole mount and (2) two straps.
- Conduit holes are suitable for a 3/4 inch conduit fitting that are provided on the back and bottom of the adapter.
- Knockouts allow mating to a double gang electrical bo
- Corner mount adaptor for outdoor pendant mount housings
- Requires UNI-WMB1 when installing pendant mount housings
- Accepts direct mounting of UNI-PBU1 power block unit
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- Pendant mount adapter for SNC-DF80N, SNC-DF85N, SSC-CD75 and SSC-CD77 cameras
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- Pole mount adapter for pendant type housings
- Requires UNI-WMB1 wall mount bracket
- Roof (parapet) Mount Bracket
- Allows direct mounting of outdoor pendant mount housings
- Pendant arm swings in for easy access to pendant housing
- Roof (parapet) Mount Bracket
- Allows direct mounting of outdoor pendant mount housings
- Pendant arm swings in for easy access to pendant housing
- Die-cast aluminum construction
- 2-piece mechanism for easy installation
- Compatible with SNC-DF50N, DH140, DH240, DM110, DS10, RH124, RS44N, RS46N, SSC-CD45, and CD49 cameras
- Gooseneck wall mount bracket
- Required when wall mounting indoor/outdoor pendant mount housings
- Must be used when wall mounting the SNC-RH164, SNC-RS84N and SNC-RS86N
- Wide compatibility
- Designed for easy installation
- Built-in speakers
- Rugged, weatherproof construction
- Gooseneck wall mount bracket
- Required when wall mounting indoor/outdoor pendant mount housings
- Must be used when wall mounting the SNC-RH164, SNC-RS84N and SNC-RS86N
- For Mounting on a Wall or Pole
- Aluminum Construction
- Includes Mounting Straps
- For SNC-CH110 & SNC-CH210 Network Camera
- Maximum Load Capacity up to 6.61 lb
- Zinc Alloy Construction
- Screws Included for Installation
See any errors on this page? Let us know.


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21. Loving Care Animal Hospital
103 Cleveland Ave, Largo, FL 33770
Loving Care Animal Hospital would like to take this opportunity to welcome you, your family, and your special family member! Our goal here at Loving Care Animal Hospital has always been to assemble a veterinary health care team committed to providing exceptional client service and veterinaryview details hide details
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22. Cypress Creek Animal Hospital
25227 Wesley Chapel Blvd., Lutz, FL 33559
Mission Statement Dedicated to providing compassionate and individualized lifetime veterinary care for incredible companions. Relating and responding to our client's needs and expectations through a teamwork approach. Committed to providing a reassuring and educational environment to all.view details hide details
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23. Oakhurst Veterinary Hospital
7785 Oakhurst Road, Seminole, FL 33776
Oakhurst Veterinary Hospital opened it's doors to serve pets and their owners in 1977. Our hospital is a Certified Member Hospital of the American Animal Hospital Association, a special designation reflecting exceptionally high standards of professional care. These standards were developed in orderview details hide details view deal
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24. Banfield Pet Hospital® - Trinity
2920 Little Road, Trinity, FL 34655
A great local veterinarian loves your pet (almost) as much as you do by providing the best preventive pet health care. From nose-to-tail veterinary medical exams to vaccinations, microchipping, dental care and surgery, you'll find the vet your pet deserves at your neighborhood Banfield Petview details hide details view deal
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25. Brandon Lakes Animal Hospital
1985 W Lumsden Rd, Brandon, FL 33511
Services: Veterinary Surgery, Small Animal Vet, Veterinary Dentistry, Animal Microchipping, Spaying/Neutering, Veterinarians, Veterinary Euthanasia, Veterinary Medical Specialties, Veterinary Docking, Holistic Veterinary Medicine, Animal Flea Control


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Posts Tagged 'Dateline Ratings'
April 27th, 2015 at 8:19 am
TV Ratings Sunday: 'Secrets and Lies' Hits High, 'Brooklyn Nine-Nine' Returns Up, 'Once Upon A Time', 'Last Man on Earth' & 'Revenge' Flat, 'Madam Secretary' Falls
ABC was number one with adults 18-49 while CBS won with total viewers.[Read-More]
April 25th, 2015 at 8:47 am
'Grimm' is Steady Week to Week in Adults 18-49, Grows in Total Viewers
In the time period, "Grimm" tied for #2 among the Big 4 in adults 25-54 and men 18-49[Read-More]
April 24th, 2015 at 2:25 pm
Thursday Final Ratings: 'The Big Bang Theory' & 'The Blacklist' Adjusted Up
Thursday's final broadcast primetime ratings.[Read-More]
April 24th, 2015 at 8:52 am
'The Blacklist' Builds on Last Night's Lead-in by 180% Among Adults 18-49
With its first original in three weeks, "The Blacklist" is down 0.2 in adults 18-49 versus its prior original[Read-More]
April 24th, 2015 at 8:34 am
TV Ratings Thursday: 'Grey's Anatomy' Surges to Best Ratings Since Premiere, 'The Blacklist' Falls to New Low + 'The Vampire Diaries' & 'Bones' Flat at Lows
CBS and ABC tied for number one among adults 18-49, but CBS won with total viewers.[Read-More]
April 21st, 2015 at 10:17 am
'The Voice' Delivers Two of the Week's Top Four Adults 18-49 Ratings on the Big 4 Networks for the Primetime Week of April 13-19
NBC Is the #1 Network and 'Voice' the #1 Show Monday Night Among the Big 4 in Adults 18-49 and All Other[Read-More]
April 21st, 2015 at 9:23 am
Sunday Final Ratings: 'Once Upon a Time', 'Secrets & Lies', & 'A.D.: The Bible Continues' Adjusted Up; 'ACM Awards', & 'American Odyssey' Adjusted Down
Sunday final broadcast primetime ratings.[Read-More]
April 20th, 2015 at 1:41 pm
Friday Final Ratings: 'The Amazing Race' Adjusted Up; '20/20' Adjusted Down
Friday's final broadcast primetime ratings.[Read-More]


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Media Player
Postman Pat: Special Delivery Service - Series 2: 2. Postman Pat and Big Bob Bell
Children's animation. Pat tries to deliver a church bell, but the windy weather gets in the way and he has to take to the air.
Big Bob, the bell from the church tower of Reverend Timms's church, has been away to get mended. The children have prepared a special bell-ringing tune - Big Bob is coming back to Greendale. Pat has to deliver it to the church in time for the installation people to pop it in the bell tower. But what started as a windy day turns into a gale - trees are blown down, and the bell people can't get through! Pat needs to take to the air to make sure Big Bob Bell gets home in time for the children's song to triumph!
First shown: 7:30am 12 Feb 2013
Available until Tue 7:15am Why?Duration 15 mins


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