text:
This is the first bread bake in 2013 and we wanted to get back to our favorite every day bread type; a sourdough multi-grain with a multigrain scald or with multigrain sprouts or both. This time we use a scalded soaker and finally got around to putting some cream cheese in the mix ala Ian's many breads with cheese.
2 days before dough mixing we got the 100% hydration levain going over two builds that took 12 hours and then it was retarded for 36 hours in the fridge
The day before the dough mixing, we scalded the multi-grain berries and set them aside to soak for 24 hours. We used a little more water than normal in hopes of having some left over soaker water that we could use for part of the liquid in the dough.
The night before dough mixing we strained off the soaker water, replacing it with fresh hot water, and used this along with additional water to autolyse the flours, potato flakes, malts, salt, Toady Tom's and Tasty and Toasted Tidbits overnight on the 64 F counter.
The whole grain home ground flours included oats, rye, whole wheat spelt, Kamut, quinoa and barley. Home made red and white malts were used as was the new favorite flavor booster; TTTTT's, a toasted mix of wheat bran, wheat germ, oat bran and sifted middling of various home ground flours.
Once the levain and autolyse came together in the mixing bowl and were hand mixed to incorporate the wet with the dry, we started French slap and folds. The gluten developed very well and after 10 minutes the 72% hydration dough was taught, smooth and glossy.
After a 15 minute rest in a covered, oiled bowl, the first of (3) S&F's 15 minutes apart, was completed. The soaked grain berries were drained and dried with a paper towel and incorporated with the cream cheese on the 2nd S&F. By the 3rd S&F, the cream cheese and grain berries were evenly distributed and the dough was much looser and wet. It felt like about a 78% hydration dough.
The completed dough was allowed to ferment and develop on the counter for 1 hour before dividing into two loaves and pre-shaped into balls. The final shaping into boules happened 10 minutes later and the dough was placed seam side up into rice floured baskets.
The baskets were sealed into a nearly new, trash can liner and allowed to ferment and develop on the counter for 1 hour before being placed into the fridge for a long and low temperature 36 hour retard at 36 F.
No peaking was allowed but my apprentice did look at the 24 hour mark. After a peek she thought we should bake them off after letting them warm up but I decided to bake them off after the full 36 hours and bake them off cold instead.
We fired up old Betsy to500 Fand put our two favorite thick aluminum DO's, the Magna Ware Oval Turkey Roaster with trivet insert and a great round Goodwill find, inside the beast to heat.
After 36 hours the dough looked over proofed by volume but, after poking it, the dough was so cold it didn't know it was even being poked. I took this as a sign to get them in the DO's very cold so they wouldn't collapse.
I considered not slashing them at all to keep possible deflating disturbances to a minimum but finally did one with a single central slash and the other with a top mounted triangle. Both took a nose dive in height afterwards but we hoped they might recover in the oven.
Into the hot DO's they went with a ¼ c of water and into the oven followed. We lowered the temperature to 450 F 2 minutes after the DO's hit the oven and continued to steam them for a total of 20 minutes before taking the lids off and baking them at 425 F, convection this time, for 10 minutes rotating the DO's ever 5 minutes.
At the 30 minute mark we took the bread out of the DO's and finished the baking on the stone. This took another 10 minutes, rotating them every 5 minutes, before the inside temperature reached 205 F. They then rested on the stone with the oven off and door ajar for 10 minutes before being moved to the cooling rack.
The boules didn't spring so much as spread. We expected this due to the over proofing but they did blister up, crack and brown deeply with a decent bloom. The crust was very crunchy crispy as it acme out of the oven and stayed more crispy than chewy as it cooled.
The crumb is open, moist, slightly glossy and soft. The cheese really helped out the crumb and it is one of the nicest ones we have baked for this kind of bread. It tastes terrific and will be one of favorite sandwich breads going forward.
We really like this bread and if the hydration was a little lower, say 68, before the soaker went in, we think it would have lifted more and spread less.
Build 1
Build 2
SD Rye and White Starter
Dark Rye
Total Starter
Levain % of Total
Dough Flour
Toady Tom's Tasty Toasted Tidbits
Red Malt
White Malt
Whole Wheat
Bread Flour
Potato Flakes
Oat Flour
Soaker Water
Dough Hydration
Total Flour
Soaker Water 330 and Water 180
Total Dough Hydration
Hydration w/ Adds
Total Weight
Whole Grains
Total Scald
Add - Ins
Cream Cheese
Karin had a great post for Dan Lepard's brat filled Stilton cheese puff paste appetizers here:
Dan Lepard's Stilton Crust Sausage Rolls - My First Bake of 2013
We used half Johnsonville Hot Italian sausage and half Jimmy Dean Sage breakfast sausage in place of brats. We cooked them together in a skillet, as Breadsong suggested, to try to reduce the fat as much as we could.
We also decided to bake them on their side so that any fat could drain though instead of onto the puff paste below. This allowed the paste to puff up nicely all around the sausage.
In order to get the cooked sausage to hold itself together in a log, we added some grated aged white cheddar cheese to it while it was still warm and then rolled it into a log using plastic wrap before refrigerating – it worked.
We rolled the puff paste out thinner than normal like Karin and put grated asiago cheese on it, instead of blue cheese, and then folded it over to make a double thickness with the cheese inside.
The cooled sausage log was put on top of the puff paste with some slices of brie cheese and then the puff paste was folded over the top and the edges crimped with a fork before refrigerating.
Once cooled, the log was sliced into 6 pieces and the slices were placed on parchment meat side up. After egg washing additional grated cheese, this time 6 Italian cheese blend, was placed on the meat circles like topping a pizza.
Into a 400 F convection oven it went for 25 minutes and rotated 90 degrees every 6 minutes until golden.
Yummy,Yummy, Yummy…….Thanks Karin – No Hemps seeds in mine either - so I served them on the side!
Our tradition has always been, since my daughter can remember, to have pizza on New Year's Eve. This year my daughter's boy friend wasn't able to attend so we put off the pizza until he could – on New Year's Day.
So pizza was the first bake of 2013 and after Pure Ugly Panettone for the last bake of 2012, we wanted to start off right. We went back to our real old non SD, non whole grain dough at the daughter's request. Seem's like kids get anything they want now a days.
We did a 3 day build for the poolish, that Italians call a biga, with just a pinch of yeast to try to get some extra flavor in the dough and refrigerated the levain for 24 hours.
We made the dough and, after a two hour bulk ferment, we refrigerated it for 24 hours too, all in hopes of getting a flavorful dough that would stretch thin enough to read a paper though and not tear. We added our usual sun dried tomatoes, fresh rosemary and garlic to the dough an hour before use.
It all worked out beautifully, my daughter loved the crust as did her boyfriend but, even though it was a fine workable dough that stretched easily and thinly like no other, I have to admit it didn't taste as good, or have the depth of flavor, as the SD whole grains variety.
The pizza turned out very well and the toppings included all the usual suspects; Mojo de Ajo, hot and mild sausage (not home made this time), caramelized onions, caramelized; button, shiitake and crimini mushrooms, green and red bell peppers, poblano and jalapeno peppers, kalamata olives, pepperoni and 7 cheeses.
My wife agreed it is the best crust yet so I guess we have to make 2 kinds from now on to suit everyone.
The last bake of 2012, panettone, was supposed to cap off a year (actually 11 months) of usually decent individual and different bakes with different formulas that numbered well over 100 – quite an achievement that deserved a year end spectacular panettone. But alas, it was not to be.
Sadly, baking gremlins worked their evil spells as soon as the fine looking, up to that point, panettone, hit the oven.
The conversion from rye sour to white Italian levain went well over several days. The first dough more than tripled in volume in 12 hours. The gluten development of the second dough was very good with an extremely fine window pane. The second dough build rose very well too. All looked good as we loaded the dough balls into the home made panettone moulds.
The dough rose well in the (2) moulds that held over 800g of dough each and then the glaze went on when they were fully risen after 6 hours. They were just right for baking when they went into the 350 F oven.
Then the first of several catastrophic disasters struck. First off, the bottom of the moulds blew out one side under oven spring and the panettone took on the look of a tower in Pisa- only leaning over to a greater degree than the famous tower.
The recipe said to bake for 45 minutes until the inside read 185 F they didn't look quite done so we baked them for an additional 10 minutes – but forgot to check the inside temperature – never ever do this.
We took them out of the oven and hung them upside down from my wife's clothes drying rack. My wife didn't like that at all, since it was in the living room with carpet and said to get a towel under the two bat like hanging panettone.
By the time I got back with the towel, the panettone had separated in the now clearly, way underdone, still liquid centers and plopped the bottom half of each onto the carpet. My apprentice wanted to fix this problem in her normal way so it was all I could do to keep her from wolfing the fallen ones down with her being a short legged wolf descendant.
Here is the other one that managed to fall on it's liquid center so the glaze is still intact.
I un-hung the remaining half of the panettone and stuffed what I could of the now carpet fuzzy half back in on top and sent them back into the heat to bake to1 85 F - as they should have been baked originally. It was another 30 minutes before they read 185 F and were taken out to cool on a rack – no hanging upside down this time. It seemed pointless since no right side up could be discerned after careful perusal from all angles.
Oddly, even though they were deeply brown on the outside and the right temperature on the inside, they were still not done in the center and looked like they needed to bake to 205 F like other breads.
Remember, this all took place on New Year's Eve and I could say that my apprentice was already snockered and responsible for this ridiculous baking feat. But No! Even though she was still totally responsible for the catastrophic outcome, she hadn't had a thing to drink with it being before 5 PM and is just a near worthless baking apprentice.
So 2012 ended on a gooey, messy, carpet fuzzy kind of note but, the panettone sure tasted good after being toasted for 7 minutes to finally get it done. Use your thermometer and bake until done in 2013. Also use a tin for panettone if you don't have proper moulds :-)
Happy New Year.
We made these the same way as always but these I would have to call a failure compared to: 15% Whole Wheat Bagels with YW and SD Desem Combo Starter Use that post for the method with the changes listed below.
We had about twice the whole grains this time, and all the whole grains were in levain last time and this time all the whole grains were in dough flours. Half the white flour was bread flour last time and this time it was all AP. We build the YW and SD levains separately last time and this time we built them together.
The hydration was the same but the temperature in the kitchen was 20 degrees cooler this time. Last time the retard was 20 hours and this time it was only 10. Lat time we let the dough develop 2 hours before forming and 1 hour after forming. This time we let the dough develop for 1 hour before forming and 2 hours after forming.
Last time the bagels doubled in volume but this time they did not. They floated immediately when they hit the water last time and this time they never ever floated. Last time the bagels were near perfection this time they are hardly worth eating. They aren't terrible but comparatively its like night and day.
It just goes to show you that you need to watch the dough and not the clock and dowhat it tells you to do. The main problem was the temperature. It's not August the 7th here when the kitchen was 84-86 F. It's the end of December and the kitchen is64 F. Things now take at least 3 times longer and my apprentice should have known better!
The bagels should have never gone in the fridge at all and left to double on the counter no matter how long it took and then refrigerated for an hour or two before hitting the hot water. The extra whole grains also required more water in the mix at least 2 to 3% more hydration wise.
Te best thing about them is the taste but even that is not what it should be. Toady Tom's Tasty Toasted Tidbits did their part taste wise. The crust was crisp but no big bubbles the mini oven and shlvia's steam is noted for putting on crusts of all kinds. The crumb never opened as it should have and as YW does regularly so it was denser than we were shooting for and expecting.
This happens every time you don't let the dough develop properly and rise as it should when it is cold. Patience comes to those who wait and it takes a lot of it in the winter time.
Thank goodness we won't end the year on this bake and still have a shot at one of Michael Wilson's panattone's
I forgot to put the 15 g of Barley Malt Syrup in the add in secion in the formula below - Donit for get it!
Mixed Starter
SD Starter
Yeast Water
Toady Tom's Toasted Tidbits
grams ea @ 7
Ground Flax Seeds
Ihe been 6 weeks since we wrapped up the stollen in a cotton tea towel and put it on teh back patio to age gracefully in a tin here:
and here: http://www.thefreshloaf.com/node/31088/not-so-stollen-thanksgiving-take
We buttered it, put the GMA's cream cheese, powdered sugar and lemon juice drizzle on it and then frosted it with powdered sugar just to make sure the sugar gods were pleased.
Have to wait till after dinner to see if it tastes as good or better than the un-aged one at Thanksgiving.
Our take on Breadsong's fabulous Christmas Rose was to make it Green with basil pesto and Red with home made sun dried tomatoes. We used our combo yeast water, rye sour and Desem sourdough starters with our 30% whole gain multi-grain mix of Kamut, dark rye, spelt and whole wheat.
As has been the norm lately, we added some red and white malt, Toady Tom's Toasted Tidbits (wheat bran, oat bran, wheat germ and other middlings from various sifted flours), oats, potato flakes and flax seeds all ground up together as a fancy and festive bread enhancement all purpose mix.
We had a little less than 900 g of dough compared to Breadsongs's 1,200 g that she split in half and she only used half. We split this in half too, to make 2 ropes – one basil, almond, walnut, Parmesan and olive oil and the other sun dried tomato, oregano, salt, pepper and olive oil. We decided not to use any garlic and hoped we wouldn't miss it with all the other stuff in this bread's fillings.
Each rope was split in half and combined with the other colored half and then braided to make (2) each red and green braids that were wrapped around each other to make a rose. The ropes were smaller so we ended up with a more shallow Frisbee like, Italian Flat Bread Rose, but it was still very fancy do and Christmas festive looking.
The SD and YW levains were built separately over 8 hours now that it is winter time and refrigerated overnight. The flours and all the other ingredients were mixed with the water and allowed to autolyse for 3 hours as the levains warmed up to room temperature the next day.
We made a little proofing pad with a heating pad on low covered with kitchen towels to get the temperature to hover right at 82 degrees. The levains were not built on it but they were warmed up on it and the dough was fermented, developed and proofed on it too. What a handy little contraption it turned out to be.
Once the levains hit the autolyse it was 12 minutes of French (2) slaps per fold in order to get this dough stretched, silky and smooth with a high degree of gluten development. Normally we would have easily been over 75% hydration for a dough like this but, with the olive oil coming in later for both fillings, we decided to hold the water at 73.5%.
After the French slap and folds were complete, we let the dough rest for 30 minutes and then 2 sets of S&F's were done 30 minutes apart. The dough was rested for 20 minutes, divided in half, rolled out with a pin and the filling spread on before rolling up into a log.
Each log was split in half and then braided with the opposite colored half and then the two green and red braids were coiled up on parchment to make the rose.
The rose was allowed to ferment and develop on the proofing pad in a plastic bag for 1 ½ hours before being retarded overnight for 8 hours. After removal from the fridge in the morning it was allowed to final proof on the proofing pad for 4 hours where it doubled in volume.
We had some lemon infused olive oil, balsamic vinegar, cracked black pepper and Parmesan cheese to dip the bread into for lunch.
The mini oven was fired up to 425 F with steam in the bottom of the broiler pan. The bread was loaded and allowed to steam for 10 minutes before the steam was removed. The bread baked at 350 F, convection this time, until it hit 200 F in the middle. It was rotated 90 degrees every 5 minutes until it was done and removed to a cooling rack - about 30 minutes total baking time.
My daughter said this was the best tasting bread I have ever made but she, being away for college, only gets to sample about 10% of the bread baked around here. My wife wants to have it dipped in olive oil, with grated Parmesan, rosemary and black pepper for a Christmas dinner appetizer.
My apprentice just wants to eat all right now with butter and not have to share it with anyone including her master! I think that this is one of the best higher whole grain focaccias I have ever tasted. Just delicious. The mini oven put mini blisters on the crispy brown crust and the YW made the crumb moist and tender with that hint of SD that lingers with the herbs and tomato.
Christmas Rose - 30% Whole Grain, Pesto and Sun Dried Tomato
Toady Tom's Toasted Tidbits
3 T each Basil Pesto & Sun Dried Tomatoes
We were struggling with our normally robustmRye sour and Desem mixed SD starter. It had been left for dead after its last feeding and storage about a month ago. I had baked 4 loaves of bread from the 80 g stored and had 40 g left and it was looking the worse for wear.
We tried building a levain using 5 g and 1:10:10 but after 20 hours there was no visible change. The kitchen temperature was 65 F and we though the low temperature might be the problem. So, we added 5 more grams of starter, put it in a 78 F environment that the microwave provided with one of Sylvia's steaming cups.
Sure enough 6 hours later, the levain and finally nearly doubled. You for get how nice the AZ summers are for over proofing just about anything and everything. Now with winter temps of 65 F yeast just doesn't like to be aroused and put to work.
We took the remaining 30 g of starter and fed it but kept it on the counter to double which it nearly did in 24 hours. We decided it and feed it again to get it back up to speed and saved the other half for some panettone bake possibly for Christmas but more likely for New Years.
We decided to use our revived starter to make a variation of one of our favorite breads; fig, pistachio, sunflower and pumpkin seed bread. But, we decided to try and bake it like you would pumpernickel - long, slow and low and see if the crust and crumb would turn a dark brown color like pumpernickel does baked this way.
The question was which way to do this; the Norm Berg way, the Andy way, the Mini Oven way or the Jeffrey Hamelman way - or some combination which could be a dangerous meeting of the ryes. My apprentice wanted to use our Wagner Ware Magnalite Turkey roaster since nothing puts a dark brown crust on bread like it does – nothing even close.
The trivet on the bottom allows extra water to be placed in the roaster so that it doesn't touch the bread itself. We hoped that the steam in the roaster with an oval shaped chacon would substitute for the aluminum foil covered tins normally used for pumpernickel.
It was worth a shot and, if it wasn't turning out right, my apprentice could always save the day, as she has taught herself to do in out kitchen, by taking the lid off and bake the bread to 205 F on the inside at a higher temperature – none the worse for wear - if you are like my apprentice and will eat anything.
The levain was build with one build over and agonizing 26 hours. Everything except the levain, barley malt syrup, figs, pistachios, seeds and salt were autolysed for 2 hours. Once the levain, barley malt syrup and salt were added to the autolyse, we did 10 minutes of French slap and folds which were nice to do at 75% hydration.
The dough was rested 20 minutes in an oiled, plastic covered bowl when 3 sets of S& F's were done on 20 minute intervals. The figs, pistachios and seeds were added in during the 2nd set of S& F's. Half the seeds were held back for a ringed topping around the knotted roll.
Inside at the crack of dawn you can see the holes in the crumb better. Haven't had lunch with it yet but the sunset was nice.
Once the S&F's were complete, the dough was allowed to ferment and develop on the counter for 1 hour before being shaped into a single knot chacon and placed in a rice floured basket. The basket was placed in a nearly new trash can liner and allowed to develop for another hour before being retarded in the fridge overnight for 8 hours.
The next morning the dough basket was retrieved from the fridge and allowed to come to room temperature and final proof for 4 hours when it had doubled. Now came the time to decide which way to bake it – what turned out to be a difficult decision.
After much thought, careful deliberation with my apprentice and talking to rye experts worldwide we decided that Mini Oven's way of baking it was the way to go. Baking in the specialized turkey roaster at 320 F until it registered 205 F on the inside was the simplest most efficient way to go in order to have the oven empty by 2 PM when the girls needed it to bake Christmas cookies.
After a half and hour the bread has spread out rather than up probably due to the low temperature but it was a slightly darker color. We put it back in the oven for another 50 minutes at 320 F. When we checked the temp was at 203 F and the color was still pale.
So we cranked up the oven to 425 F, convection this time and took the bread out of the turkey roaster and baked it directly on the oven rack for 15 more minutes. At that time it registered 205 F and it was a blistered weird brown color not usually associated with this kind of bread. So off went the oven and we let the bread crisp on the oven rack with the door ajar for 10 minutes.
This has to be the strangest and longest way to make a Frisbee that my apprentice has ever managed. Thank goodness she is a professional! Can't wait to see what it looks like on the inside. Hopefully it will be a darker brown color than it would otherwise be and taste way better too - or this bake will go down as total and complete apprentice failure, if well meaning.
The bread, while flat, had a nice open crumb for so much stuff in it. The crumb was much darker than normal and it was moist and soft. The taste was enhanced like a light caramelization on anything will do. I was really shocked how deep the flavor was and how nice this bread tasted - toasted it was outstanding. Can't wait to try some pate on it. When we do this again, we will start the bread baking at 450 F for 20 minutes so it wouldn't spread out and spring instead. Then turn the oven down to 230 F like Andy does for his pumpernickel and get in the low portion of the bake until 205 F registered on the inside.
You learn from each bake, like we did this time, so this one was not a total loss - and the bread that came out of it was quite unlike any we managed to bake to date.
SD Levain
Rye Sour and Desem Starter
Potaoto Flakes
Total Flour
Figs Adriatic and Mission
Pistachio, Sunflower & Pumpkin
Continuing on with her Puff Paste adventure, my apprentice decided to do a take off on rugelach. Rugelach has cream cheese in the dough and are just fantastic with any filling imaginable. If you aren't making them for the Holidays then the Holidays where will be slightly less festive than they should be ;-)
While we love rugelach,we much prefer the ones my apprentice makes with puff pastry - by far! They are so light and just plain overkill in a really decadent, if sinful, way.
We were trying out a new filling that has cocoa, brown and white sugar, chopped chocolate chips and chopped Heath Chocolate Toffee Bits. Yummy!
Rugelach are supposed be rolled out as a circle before cutting them into triangle shapes with a pizza cutter. We had square shapes of puff paste left over from our square snowflake experiment yesterday. No worries! Just roll them out thinner, say a little less than 1/8", brush them with melted butter, sprinkle in he filling, cut them into 8 pie shaped pieces and roll them up, croissant like. from the large end to the point.
Brush them with an egg wash and sprinkle on some Turbinado sugar. Bake at 400 F convection for 6 minutes, then turn the pan 180 degrees and bake for another 5 minutes or so until golden brown and puffed. These weighed between 8 and 12 grams each after baking and were just as tasty as tasty could be for one bite.
Now that the AZ weather has turned off the 6 month oven time bake, we can get back into puff pastry and other laminated dough like croissants – Yeaah!!
I took some paper and cut squares with scissors until I got a shape I liked. You fold the square corner to corner first. Then you make 4 cuts from the long folded edge toward the opposite point but don't cut all the way.
Open the square back up. You put your filling down the uncut middle from end to end. Mine was chocolate chips dark brown sugar and cocoa. Then fold the inside square corners up to a triangle pointing skyward.
The take the inner most cut pieces and fold them over themselves to the opposite side.
Then fold the outermost cut pieces over themselves to the opposite side just like the inside ones. This encapsulates the filling and after some egg glaze and turbinado sugar makes a weird puff paste shape like this.
I sprinkled turbinado sugar on mine.
I baked this one at 400 F in the mini oven until it was nice and golden.


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Rating: 5 stars 4 reviews
Issues: Health, Philanthropy
Location: PO Box 255 White Deer PA 17887 USA
The medical research team studying HSAN1 first had to identify the defective gene, finding its location on a specific chromosome.
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1 person found this review helpful
I am proud to help out with DFI because I have seen the medical research successfully meet with milestones over the past 20 years. I am excited to hear about a new study with affected family members that once again delivers hope for family member treatment and those with HSAN1 (both present and future).
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I've personally experienced the results of this organization in...
I've personally experienced the results of this organization by witnessing family member's hardships over the years who long for a successful treatment for HSAN1.
If I had to make changes to this organization, I would...
If I had to make changes to this organization, I would recommend it to be deleted from the "health" related non-profit list AFTER a cure has been found. :)
What I've enjoyed the most about my experience with this nonprofit is...
the opportunity to look back and see all the great medical moments that have occurred in this race to find a cure.
The kinds of staff and volunteers that I met were...
diligently working toward an end goal.
If this organization had 10 million bucks, it could...
hire doctors and medical research staff to learn more about this disease.
Ways to make it better...
HSAN1 would not affect so many people in the family.
In my opinion, the biggest challenges facing this organization are...
developing the funds to keep up with ongoing studies.
One thing I'd also say is that...
I need to redo the website, but this is a family just undertaking this task day by day.
How frequently have you been involved with the organization?
About every six months
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Why do you guys love (or not) the Polynesian resort? I haven't stayed there in quite sometime, but will be again in May. I love the location, the restaurants, and, most of all, the theming. What say you?
Why do you guys love (or not) the Polynesian resort? I haven't stayed there in quite sometime, but will be again in May. I love the location, the restaurants, and, most of all, the theming. What say you?
Love the location. Convenient for both EPCOT and the MK. Also some great theming! When I stayed there, I didn't get a chance to stay in a refurbished room, but still loved the grounds, the gorgeous views, and the laid back atmosphere of the resort.
I wouldn't mind staying there again.
It's a Zip-A-Dee-Doo-Dah...Tip for Today!
My family stayed there every year when I as growing up - and just occasionally, I end up spending a night (I think it's been about 4 years now though since the last time - though I do visit my parents when they stay).
It's my favorite Disney resort.
Favorite TDL Typo:
While I have never stayed at the Poly, it is by far one of my favorites to visit...at night especially. I love eating at O'Hana then walking the grounds, tiki torches glowing, palm trees swaying, sitting at the beach watching the fireworks at Magic Kingdom. Siiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiigh! I want to go there now!
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"To all who come to this happy place.......Welcome!"
- Walt Disney
I loved the Poly back when I had a CM discount and we stayed in the rooms with an unobstructed view of the MK. That was awesome! When I went on my honemoon, though, they put us in a room that supposedly had a view of the pool (couldn't see the pool) and a view of Bay Lake (had to hang way over the balcony to see the edge of the water. That wasn't so nice. Still, it was a nice Hawaiian fix, and the service was great.
Wow where to begin?
There are so many more it's my absolute favorite hotel on the property hands down. Funny thing is it's also our daughters and every time we plan a trip she wants to stay there and we have to sell her on trying other hotels now and then.
- Nostalgia - it was one of the two origional resorts on property and the one I stayed at growing up, and on my honeymoon so a lot of great memories.
- Location - It's the only resort on property that has easy access to the resort boats, resort monorail, AND the Epcot Monorail from the T&TC next door!
- Pool - the volcano pool with it's waterfall and water slide with sloping entry from the beach it absolutely one of the best themed hotel pools on property next to Beach and Yacht club's mini water park.
- Theming - the south seas theme, with the tiki torches the hammocks on the beach, the lush gardens and the Hawaiian music loop just is very relaxing.
- The rooms - The new room refurb is incredible, there are hidden mickey's to find (hint: look on the head of the desk lamp tiki for one... ) The sofa bed is actually comfortable! High speed internet access, plasma tv, coffe maker and fridge in each room and new "spa" quality toiletries are a nice touch.
- The food, there's nothing like a good cup of coffee and the Poly has the best, 100% pure Kona coffee hmmmm. Kona Cafe is wonderful as is Ohan's, and on most nights there is live hawian music being performed in the lounge on the second floor of the great ceremonial house.
- Torch lighting Ceremony and hula dancing - free shows at WDW! The fire dancer at the torch lighting is very fun to watch, my daughter loved it last trip. The staff usually give hula lessons and all during the day, check the schedules at the main desk for all the events.
- The exotic Lapu Lapu the official unofficial tropical drink of Micechat
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It's fun to watch but be careful they will pull you into the fun... The torch lighting ceremony in front of the resort entrance at night is a lot of fun as well. My daughter really loved the fire dancing she thought it was cool.
And of course, don't forget to try a Lapu Lapu while your there it makes you a better dancer MJMcB
Also before I forget say hello to Kat in merchandise, she's one of those CM's that really goes above and beyond the call of duty, when my wife broke her foot last trip she ran (yes ran) all over the resort looking for a wheelchair for us and then checked in on us every time she saw us to see how we where doing the rest of the trip. Yet annother reason to love the Poly the CM's are consistently outstanding.
Hi I'm Jerren and I'm a Disneyholic...


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Welcome to Windsor at Arbors where you will enjoy a carefree lifestyle in a beautiful setting. Our tree-lined courtyards, lush landscaping, and handsome architecture offer a truly relaxing living environment. Each renovated one- and two- bedroom apartment home includes many kitchen and bathroom upgrades. In your personal time, enjoy a refreshing swim in the pool, a quick work-out in the 24-hour fitness center, or surf the web in our business center featuring complimentary Wi-Fi.
2 months, 3 months, 4 months, 5 months, 6 months, 7 months, 8 months, 9 months, 10 months, 11 months, 12 months, 16 months, 18 months
Monday: 9:00 AM to 6:00 PM
Tuesday: 10:00 AM to 6:00 PM
Wednesday: 9:00 AM to 6:00 PM
Thursday: 9:00 AM to 6:00 PM
Friday: 9:00 AM to 6:00 PM
Saturday: 10:00 AM to 5:00 PM
Sunday: 12:00 PM to 5:00 PM
|School Level
|Primary School
|Samuel W. Tucker Elementary
|Middle School
|Francis C Hammond Middle
|High School
|T.C. Williams High
|This listing is priced
|Zip Code
|6% more than
|22304 Apartments for Rent
|5% more than
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|12% less than
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|12% less than
|Alexandria County Apartments for Rent
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|Primary School
|3% more than
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|Middle School
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|High School
|11% less than
|Apartments for Rent near T.C. Williams High
|Unified School District
|11% less than
|Apartments for Rent near Alexandria City Public Schools


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Getting Started with Low-Fidelity Wireframe Sketches
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15 Free & Informative Photography Ebooks Useful to Read
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15 Free Valentine Vectors You're Gonna Love
Our friends at the newly launched 1001FreeDownloads have tons of exclusive free vector files as well as loads of other fantastic graphics and fonts for designers. As you know vectors are great for designers as you can easily scale them and modify them without any loss of quality. You just need a program like Adobe Illustrator…
How to Build Business Websites with the X Theme
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Best WordPress Themes for Creating Websites in 2015
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Intro Guide to Theme Design for Shopify
Webmasters and business owners alike have been steadily gravitating towards Shopify. It's a fantastic system packed with all the features you would expect from an eCommerce shop. With Shopify's growing popularity there are hundreds of new & upcoming shop owners who need custom themes built using the Shopify theming engine.
20 Free AngularJS Resources & Tutorials
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Online Magazine Website Layouts for Design Inspiration
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Rep Dingell to break HR recordtags: NYT, John D. Dingell Jr., House, records
In an institution where seniority has long been prized, Representative John D. Dingell Jr. of Michigan is about to set a new standard with 57 years, 5 months and 26 days of House service — a remarkable tenure that spans more than a quarter of the existence of Congress.
On Friday, Mr. Dingell, 86, the former Democratic powerhouse who asserted jurisdiction over vast expanses of federal policy as the intimidating chairman of the Energy and Commerce Committee, will become the longest-serving member of Congress in history with his 20,997th day as a representative, surpassing the record held by Senator Robert C. Byrd, Democrat of West Virginia.
Unlike Mr. Byrd, who rose from poverty in the Appalachian coalfields, Mr. Dingell was, in his own words, "a child of the House." He made his first appearance on the House floor at the age of 6, when his father was elected in 1933; he went on to become a Congressional page; and after his father died in 1955 he successfully ran for his seat at the age of 29....
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- The Memorial Where Slavery Is Real
- Thomas Piketty accuses Germany of forgetting history as it lectures Greece
- Greek 'No' May Have Its Roots in Heroic Myths and Real Resistance
- 150 years later, schools are still a battlefield for interpreting Civil War
- Where are America's memorials to pain of slavery, black resistance?
- Historian: "I don't want my students to simply choose sides in a polemic between heritage and hate"
- Harvard's Nancy Cott says the conservatives in the gay marriage case have a stilted idea of the history of marriage
- Did a historian who said he's a victim of McCarthyism get the story wrong?
- Stephanie Coontz's work on the history of marriage cited by the Supreme Court.
- How Does It Feel To Have One's Work as a Historian Cited by the Supreme Court? Cool. Very Cool. Thank You Very Much.


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Situated in the centre of Liverpool's trendy Georgian Quarter, this pan-Asian eatery offers a vast array of eclectic dishes as diverse as its clientele. Part of the innovative 60 Hope Street Group,
which has the area boxed-off with three very differently themed restaurants, Host rarely struggles to fill its 150-cover open-plan interior of an evening. Decently priced starters include the likes
of pan-fried sea bass with a prawn, galangal and coconut salad, while 'big plates' range from delicate white miso and udon noodle soup to more substantial offerings such as a red duck coconut curry
with lychees – all served by super-efficient staff. There are also plentiful options for those with vegan, gluten-free and dairy-free dietary requirements. Table sharing is encouraged in this
pleasantly rumbustious home from home, where the food is wholesomely fresh and the atmosphere crackles.
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Brownsville, Oregon
|Brownsville, Oregon
C. J. Howe Building in downtown
Location in Oregon
|Coordinates: 44°23′36″N 122°59′1″W / 44.39333°N 122.98361°WCoordinates: 44°23′36″N 122°59′1″W / 44.39333°N 122.98361°W
|United States
|• Mayor
|Don Ware
|• Total
|1.34 sq mi (3.47 km2)
|• Land
|1.34 sq mi (3.47 km2)
|• Water
|0 sq mi (0 km2)
|265 ft (81 m)
|Population (2010)[2]
|• Total
|• Estimate (2012[3])
|• Density
|1,244.8/sq mi (480.6/km2)
|U.S. Census
|Time zone
|Pacific (UTC-8)
|• Summer (DST)
|Pacific (UTC-7)
|ZIP code
|Area code(s)
|FIPS code
|GNIS feature ID
Brownsville is a city in Linn County, Oregon, United States. As of the 2010 census the population was 1,668.[2] It is the setting for the fictional Castle Rock, Oregon in the film Stand by Me.
Brownsville was originally known as "Calapooya" after the area's original inhabitants, the Kalapuya Indians, or "Kirk's Ferry", after the ferry operated across the Calapooia River by early settlers Alexander and Sarah Kirk.[5] When Linn County was created from the southern portion of Champoeg County on December 28, 1847, the Provisional Legislature named Calapooia as the county seat.[6] The Spaulding School in in Brownsville served as the original county courthouse.[6] Brownsville was named in honor of Hugh L. Brown, who settled there in 1846 and opened the first store.[7] In 1851, the Territorial Legislature passed an act establishing Albany as the county seat.[6] A special election in 1856 reaffirmed Albany as the county seat.[citation needed]
According to the United States Census Bureau, the city has a total area of 1.34 square miles (3.47 km2), all land.[1]
2010 census[edit]
As of the census of 2010, there were 1,668 people, 639 households, and 461 families residing in the city. The population density was 1,244.8 inhabitants per square mile (480.6/km2). There were 685 housing units at an average density of 511.2 per square mile (197.4/km2). The racial makeup of the city was 93.8% White, 0.3% African American, 1.2% Native American, 0.5% Asian, 0.8% from other races, and 3.3% from two or more races. Hispanic or Latino of any race were 4.1% of the population.[2]
There were 639 households of which 33.6% had children under the age of 18 living with them, 55.7% were married couples living together, 11.6% had a female householder with no husband present, 4.9% had a male householder with no wife present, and 27.9% were non-families. 20.2% of all households were made up of individuals and 7.4% had someone living alone who was 65 years of age or older. The average household size was 2.61 and the average family size was 3.02.[2]
The median age in the city was 39.6 years. 25.2% of residents were under the age of 18; 7.3% were between the ages of 18 and 24; 24.8% were from 25 to 44; 29.3% were from 45 to 64; and 13.4% were 65 years of age or older. The gender makeup of the city was 47.6% male and 52.4% female.[2]
2000 census[edit]
As of the census of 2000, there were 1,449 people, 535 households, and 411 families residing in the city. The population density was 1,116.2 people per square mile (430.4/km²). There were 579 housing units at an average density of 446.0 per square mile (172.0/km²). The racial makeup of the city was 93.65% White, 0.35% African American, 1.66% Native American, 0.14% Asian, 0.55% from other races, and 3.66% from two or more races. Hispanic or Latino of any race were 2.07% of the population.[2]
There were 535 households out of which 35.5% had children under the age of 18 living with them, 60.4% were married couples living together, 10.8% had a female householder with no husband present, and 23.0% were non-families. 19.4% of all households were made up of individuals and 8.8% had someone living alone who was 65 years of age or older. The average household size was 2.71 and the average family size was 3.07.[2]
In the city the population was spread out with 27.5% under the age of 18, 7.5% from 18 to 24, 26.4% from 25 to 44, 27.0% from 45 to 64, and 11.6% who were 65 years of age or older. The median age was 37 years. For every 100 females there were 102.1 males. For every 100 females age 18 and over, there were 98.9 males.[2]
The median income for a household in the city was $35,486, and the median income for a family was $39,671. Males had a median income of $37,400 versus $24,643 for females. The per capita income for the city was $15,272. About 5.6% of families and 8.8% of the population were below the poverty line, including 11.0% of those under age 18 and 7.4% of those age 65 or over.[2]
- ^ a b "US Gazetteer files 2010". United States Census Bureau. Retrieved 2012-12-21.
- ^ a b c d e f g h i j "American FactFinder". United States Census Bureau. Retrieved 2012-12-21.
- ^ "Population Estimates". United States Census Bureau. Retrieved 2013-06-02.
- ^ "US Board on Geographic Names". United States Geological Survey. 2007-10-25. Retrieved 2008-01-31.
- ^ "A Brief History of Brownsville". City of Brownsville. Retrieved 2009-09-28.[dead link]
- ^ a b c http://arcweb.sos.state.or.us/pages/records/local/county/linn/hist.html
- ^ McArthur, Lewis A.; McArthur, Lewis L. (2003). Oregon Geographic Names. Portland: Oregon Historical Society Press. p. 118. ISBN 0-87595-278X.
Further reading[edit]
- Carey, Margaret Standish and Patricia Hoy Hainline, Brownsville: Linn County's Oldest Town. Brownsville, OR: Calapooia Publications, 1976.
External links[edit]
- Media related to Brownsville, Oregon at Wikimedia Commons
- Entry for Brownsville in the Oregon Blue Book
- Brownsville Chamber of Commerce


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Updated 03/27/2015
The highlight of this monument is the spectacular 3rd- to 4th-century mosaic covering the entire floor of the basilica and the adjacent crypt, comprising one of the most beautiful and important of early-Christian monuments. Theodore, the basilica's first bishop, built two parallel basilicas, now the north and the south halls, on the site of a Gnostic chapel in the 4th century. These were joined by a third hall, forming a U, with the baptismal font in the middle. The complex was rebuilt between 1021 and 1031, and later accumulated the Romanesque portico and the Gothic bell tower, producing the church you see today. The mosaic floor of the present-day basilica is essentially the remains of the floor of Theodore's south hall, while those of the Cripta degli Scavi are those of his north hall, along with the remains of the mosaic floor of a pre-Christian Roman house and warehouse.
The mosaics of the basilica are important not only because of their beauty, but also because they provide
a window into Gnostic symbolism and the conflict between Gnosticism and the early-Christian church. In his north hall, Theodore retained much of the floor of the earlier Gnostic chapel, whose mosaics, done largely in the 3rd century, represent the ascent of the soul, through the realm of the planets and constellations, to God, who is represented as a ram. (The ram, at the head of the zodiac, is the Gnostic generative force.) Libra is not the scales, but rather a battle between good (the rooster) and evil (the tortoise); the constellation Cancer is represented as a shrimp on a tree. The basis for the representation in Aquileia is the Pistis Sophia, a 2nd-century Gnostic tract written in Alexandria.
This integration of Gnosticism into a Christian church is particularly interesting, since Gnosticism had already been branded a heresy by influential early Church fathers. In retaining these mosaics, Theodore may have been publicly expressing a leaning toward Gnosticism. Alternatively, the area of the north hall may have been Theodore's private residence, where the retention of Gnostic symbolism may have been more acceptable.
The 4th-century mosaics of the south hall (the present-day nave of the basilica) are somewhat more doctrinally conventional, and represent the story of Jonah as prefiguring the salvation offered by the Church.
Down a flight of steps, the Cripta degli Affreschi contains beautiful 12th-century frescoes, among them Saint Peter sending Saint Mark to Aquileia and the beheading of Saints Hermagoras and Fortunatus, to whom the basilica is dedicated.
Aquileia, Friuli Venezia Giulia, 33051, Italy
Website: www.aquileia.net
Sight Details:
Updated 03/27/2015
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At 20-years-old Emma Roberts has just splashed out on a $1.4 million Hollywood Hills estate.
Uhh, when I was 20 I lived in a box that was deceivingly described as an apartment, and I slept in a bunk bed and thought that having a mini fridge in my bedroom was a big deal. Emma Roberts has a private gym in her million-dollar home. Life is so unfair.
The Hollywood home has three bedrooms, which is kind of over the top for a single 20-year-old but not nearly enough bedrooms for celebrity standards. Where is she going to house all her shoes? What about the obligatory game room to put the pool table (I used to watch a lot of MTV Cribs: Athlete edition)?
The house comes with a personal gym, living room, media room, a music studio, and a secluded garden. However, the listing does note that it doesn't have a pool. Are you kidding me? NO POOL! This is an outrage!
However, the young Emma Roberts admitted to Jay Leno recently that owning a home is really hard. You know like, it's big and there are lawns to mow, and lots of floors to clean, and also stuff breaks and you have to get someone to fix it, or the maid didn't show up one day and so Emma refused to use any of the bathrooms, probably. #celebrityproblems
"It's a huge responsibility," says Roberts, "I didn't realize how much work goes into having a house. I thought when I got my house I would have friends over all the time, but I'm so crazy about anything getting scratched or spilled, I've turned into a 40-year-old woman stopping people and asking them to use a coaster."
Too bad Emma Roberts will never turn her new pad into one of those cool 80's movie house parties, "It's embarrassing as my friends come round and put their feet up on the couch and I get all anxious about it," says the starlet.


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Note: Information was submitted by the individual musicians.
Jeremy Castle and The Lonesome Knights - Tradition Country
During Jeremy Castle's senior year, he was a 1992 Class 2-A All-State defensive end as well as a Daily Oklahoman Blue Chip player for the 1992 football team at Blanchard High School. Jeremy Castle pl…More
Skytown - Rock
Skytown was formed in early 2010 by three good friends with a passion to play, write and produce music. Band members include Dale Crain-Vocals/Guitar, Tim Burress-Guitar and Blake Sullivan-Bass. Musi…More
Piranha Brothers - Eclectic
Piranha Brothers began in the mid-90's as a Duo after the breakup of our band "VanGogh's Ear". With guitar, bass and dueling vocals and humor, we've played venues from OKC to Dallas. Eventually, we a…More
Affinity - Jazz, Blues, Rock, Dance
Lynn & Robert have been in entertainment for 20+ years, performing with professional artists throughout the US including Toby Keith, Henson Cargill, Brian Gorrell, Al Good, Gary Good, The Outlaws, Th…More
The Next - Christian/Alternative/Easy Listening
We wanted to do something with our time and we all loved music. We wanted to do something that no small town kids ever do, so we started the band! We have played all around the state of Oklahoma and …More
Affinity - Rock/Dance
Openers for many name acts here and all over the Midwest. Wrote/Composed many commercials for car dealers, restuarants, etc.A history of staying with current musical trends and of have extensive repe…More
Marvin Gardens - Rock/Alternative
Marvin Gardens was formed in early 2010 by three good friends with a passion to play, write and produce music. Band members include Dale Crain-Vocals/Guitar, Tim Burress-Guitar and Blake Sullivan-Bas…More
The British Invasion Group - 60's Era
This is the original 60's mania group. Recreating the sights and sounds of the worldwide phenomenon known as the "British Invasion" .Using period costumes and instruments they have toured nationwide …More
Michelle Myers-Walters - Soundtracks
In 2010, Michelle Myers Walters was miraculously healed of Asperger's Syndrome, a high functioning form of Autism. She is an author, songwriter and more! Michelle 25 is a multi-functioning company fo…More
Lightnin' Larson and The Blues Thunder Band - Blues
We are a three piece blues band that had just recently formed although we had all played in a country music band together for years. We are now working on promoting our original Blues sound and have …More
Cryout - World Reggae & Funk
Cryout has toured the United States for 16 years plus, The music from Cryout is Family friendly and very good to dance to or just set back and listen to. The Releases From Cryout are Cryouts own writ…More
High Speed Boom - Classic Rock/Blues
HSB is a work-by-day classic-rock band with an energy that consumes their audiences. They are certainly not purists set out to glorify classic rock. HSB blatantly abuses the genre. Hard rocking seven…More
The Blue Cats - R-B-Soul & Funk
The band has been together since 1993 , We are a six piece band consisting of a 3 piece horn section , trumpet, alto sax and trombone. Included with a three piece rhythm section , bass , drums and ou…More
Dead City Outlaws - Country/Red Dirt
Just a group of guys hanging out in a local bar talking about when they played in a heavy metal band. Got thinking and decided to hang up the heavy metal and go Country. Our lead singer was the drumm…More
Fifth Story - Progressive Funk Rock
Fifth Story consists of three young musicians who have been successfully creating music since 2004. They are comprised of the classic trio formation of Bass, Drums and Guitar. Lucas Gillette, age 17,…More
Zoom City - Classic Rock
Several members regrouped an old band from their teenage years for a "one performance" gig for a KOMA radio 60's festival. That led to this 13 year long stint as one of Oklahoma's best classic rock b…More
Theatre Breaks Loose - Pop Rock
We started playing music because of other local influences such as the all american rejects. While growing up we were all in different bands, but still saw everyones potential and decided to form som…More
Public Display of Afflection - Pop/Hip Hop
P.D.A. is an American pop/hip hop artist and producer from Tulsa, OK. The name P.D.A. stands for Public Display of Afflection (Afflection being a hybrid of the words Affliction and Affection for what…More
Wondernaut - Indie Pop/Rock
Wondernaut started in 1998 as the title of a song written by one of Billy's good friends, Shaun Taylor. Billy knew the world just wouldn't be right unless he made music under that name; Wondernaut - …More
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Oklahoma City is known for a handful of things – good steak, natural gas, college football, domestic terrorism, and the like. But what many people don't realize is that Oklahoma City̵…More
Eutopian Accident - Indie Pop and Rock
I have always been writing and trying to perform my own songs in the midst of work as a session and live player, since I began playing music in middle school, and have been fortunate enough to keep w…More


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Judy Wilson
Original recipe yields 12 servings
Amount per serving ({{servings}} total)
Based on a 2,000 calorie diet
This recipe is divine. I did not have any chocolate squares so I used 1/2 cup cocoa mixed with a little hot water. It turned out fantastic. :)
This is the best Frosting recipe I have ever tasted. At first I thought it was to thick to spread, but it's not. It is very creamy, and tastes just like the butter cream frosting from good bak...
In a pinch, I thought this was a great recipe. While I did use dry milk powder, I think you could've used milk and added until you got a smooth consistency you like. I used softened butter and...


text: We're sorry, Personalised Merino Baby Blanket is no longer available Why not try one of these instead? Personalised Stripe Knitted Blanket by My 1st Years £40$83.72€58.12$65.09 can be personalised Fine Merino Lambswool Baby Blankets by Lily&Kirkby £42.50$88.96€61.75$69.16 Girls Personalised Patchwork Baby Quilt by My 1st Years £45$94.19€65.38$73.23 can be personalised Baby Boys Funky Knitted Blanket by Award Winning Lilly + Sid £35$73.26€50.85$56.95 Personalised Merino Baby Blanket by Ville et Campagne £45$94.19€65.38$73.23 5 customer reviews(5) This item is no longer available free gift wrap This item is not available for delivery to United States. International delivery available colourcolour (required)Pink GinghamBlue GinghamRed Heartcolour (required)Pink GinghamBlue GinghamRed Heartcolour (required)Pink GinghamBlue GinghamRed Heartcolour (required)Pink GinghamBlue GinghamRed Heart name of the baby colour of embroiderycolour of embroidery (required)Baby PinkBaby BlueWhitecolour of embroidery (required)Baby PinkBaby BlueWhitecolour of embroidery (required)Baby PinkBaby BlueWhitecolour of embroidery (required)Baby PinkBaby BlueWhite date of birth we're sorry we're sorry, This item is no longer available buy a gift voucher related categories baby & child > baby care > blankets, comforters & throws by Ville et Campagne Location: London, GB read seller's profile see seller's complete range more items from this seller Merino Baby Blanket £36$75.35€52.31$58.58 Embroidered Bed Linen Set For Children £70$146.52€101.71$113.91 Hamam Sofa Throw £49$102.56€71.20$79.74 Biarritz Collection £22$46.05€31.96$35.80 French Bistrot Style Cushion Cover £28$58.60€40.68$45.56 Golden Sofa Cotton Throw £49$102.56€71.20$79.74 view all you may also like PRODUCT DETAILS CUSTOMER REVIEWS DELIVERY RETURNS Made in Britain can be personalised free gift wrap ask seller a question save for later A gorgeous pure merino wool soft blanket that will keep your little one cosy, comfortable and warm. A useful complement to any nursery and a wonderful and very appreciated birth present. Made in Yorkshire with great care and pride, Merino wool is one of the finest type of wool. It is light but yet very warm and comfortable. To make it the perfect present you can add the name and date of Birth of the baby. It will be embroidered with special care. You have a choice of colour for the embroidery to make it truly unique. It takes around 12 days and can be delivered wrapped with a note. As it is done specially for you, please note it is not refundable. You can choose between Pink gingham , Blue gingham or Red heart. made from: Pure Merino Wool dimensions: 75 x 100 cm product code: 200454 5 customer reviews Tue 25 Nov 2014 Bought it for a baby shower gift, the mother to be was thrilled. Thankyou. Fri 06 Jun 2014 Not very good quality, was nearly four days late. Name was stitched in such bad quality not what I expected at all. Wouldn't recommend to anyone I'm afraid. Tue 05 Feb 2013 Beautiful Mon 21 Jan 2013 No comment supplied. Fri 07 Dec 2012 Excellent see all customer reviews hide some customer reviews read about our product rating system ratings guide trusted independent customer feedbackforum excellent bad good poor This product is dispatched to you by Ville et Campagne. MAINLAND UK order now and receive this item on or before price Standard Delivery Wednesday 15 July £4.75$9.94€6.90$7.73 NON-MAINLAND UK estimated delivery price Highlands & Islands of Scotland 2-5 working daysfrom dispatch £4.75$9.94€6.90$7.73 Northern Ireland 2-5 working daysfrom dispatch £4.75$9.94€6.90$7.73 INTERNATIONAL DELIVERY estimated delivery price Rest of the world 5-14 working daysfrom dispatch £38.00$79.54€55.21$61.84 You have 28 days, from receipt of cancellable goods, to notify the seller if you wish to cancel your order or exchange an item. Please note: goods that are personalised, bespoke or made-to-order to your specific requirements, perishable products and personal items sold with a hygiene seal (cosmetics, underwear) in instances where the seal is broken are non-refundable, unless faulty. Read more about our returns policy.Should you choose to return or exchange your order you will need to deliver the item(s) to the UK, where this seller is based. Ville et Campagne's return policy


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Family owned and managed boarding facility. Offering indoor board. Facilities include indoor arena, outdoor sand ring, wash stall. 200 acres of…
Horse boarding and training
general breaking and advanced training
Horse training, boarding and riding lessons at a beautiful facility with temperature controlled indoor arena.
We just have fun horses, but we do compete
I have a small breeding farm. I train babies and then sell them.
Newly established, private, 65 acre eventing farm in Ripley, NY, just outside of Erie, PA and Jamestown, NY. Over 35 acres of hay fields and pasture…


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Some 220 acres of beautiful countryside, which include 27 holes of golf and 12 lakes, combine to form a rather spectacular backdrop to this impressive hotel. Bedroom styles vary, from ultra smart, mod...More about Hellidon Lakes Golf & Spa Hotel
Enjoying a central location, this 17th-century property is full of character. Diners can choose to eat in the lounge, the smart restaurant or the delightful walled garden and patio in summer. The comf...More about The Cromwell Lodge
The Duke of Marlborough is just outside the popular town of Woodstock, convenient for local attractions including Blenheim Palace. Bedrooms and bathrooms are in an adjacent lodge-style building and of...More about Duke of Marlborough Country Inn
Puma Hinckley Island Hotel is a large, constantly improving establishment offering good facilities for both leisure and business guests. Bedrooms are well equipped, with the Club Floors providing high...More about The Hinckley Island Hotel
Meadow View is a stylish property situated just a short walk from the town centre and Burghley House. The tastefully appointed bedrooms are contemporary in style with lovely co-ordinated soft furnishi...More about Meadow View
High quality, budget accommodation ideal for both families and business travellers. Spacious, en suite bedrooms feature tea and coffee making facilities, and Freeview TV in most hotels. Internet acces...More about Premier Inn Bedford (Priory Marina)
This charming farmhouse offers superb views over the peaceful Cotswold countryside and has comfortable, well furnished bedrooms located in the main house or an adjoining cottage. The garden with relax...More about Corsham Field Farmhouse
This is a popular inn that caters especially well for family dining, and is set in grounds with two rivers and a lake. The open-plan bar offers meals and snacks throughout the day, and is divided into...More about The Mill on the Soar
At Innkeeper's Lodge you'll find accommodation with comfort and character in equal measure, and everything needed for a relaxing stay, from easy check-in and free parking to complimentary breakfast an...More about Innkeeper's Lodge Birmingham (NEC) Meriden
Offering friendly guest accommodation, Fossebrook B&B stands in a quiet rural location with good access to major roads. Bedrooms are spacious, very comfortable and offer an excellent range of faciliti...More about Fossebrook B&B


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HE-560 for sure if money isn't a factor. Having heard both the HE-500 (which I didin't like at all) and the HE-560, I can say that the latter is a lot better. More comfortable, better bass, much better midrange, better stage... I remember playing few uplifting trance tracks while demoing HE-560 and bass was good, not overwhelming at all!
3/24/15 at 12:30pm


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Welcome to our candidate selector for U.S. Congress 2nd District. It's a fun and educational tool that can help you decide which candidate(s) you agree with the most.
Here's how it works. Below, we've listed a set of issues and the candidates' positions on these issues. Check the box next to a candidate's response if you agree with it. After you're done, we'll tell you which candidate(s) you agreed with the most.
Please note that this is meant to be fun and educational - but shouldn't necessarily be used as the de facto way of making such an important decision. We encourage you to learn as much as you can about each candidate.
Cloud Heating & Air Conditioning Inc. 785-842-2258
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- Blog: New plans filed for major shopping center south of SLT and Iowa Street interchange June 29, 2015 · 52 comments
- Blog: Schumm files plans for new multistory commercial/condo building on Vermont Street; Sprouts set to open; update on Bauer Farm development June 30, 2015 · 18 comments
- Letter: Kasold plan support June 29, 2015 · 18 comments
- Kansas collects $22 million less in taxes than expected this month; $32.8 million less for fiscal year June 30, 2015 · 5 comments
- All counties in Kansas allowing same-sex marriage licenses, but state not yet allowing name changes, joint tax returns June 30, 2015 · 9 comments
- Man charged in downtown stabbing; victim believes motive related to sidewalk donation June 29, 2015 · 18 comments
- Supreme Court declines to hear Kobach appeal on proof of citizenship June 29, 2015 · 26 comments
- Chad Lawhorn named as Journal-World managing editor June 29, 2015 · 11 comments
- Supreme Court's Affordable Care Act ruling renews interest in Kansas Medicaid expansion June 30, 2015 · 4 comments
- Lawrence gay couples ecstatic over U.S. Supreme Court ruling June 26, 2015 · 46 comments
- Free State soccer relying on experience to improve record June 30, 2015
- Four arrested in connection with alleged kidnapping, beating in southeast Lawrence June 19, 2015
- Ottawa quadruple homicide: Judge 'doesn't think' he'll unseal jury questionnaires June 9, 2015
- All counties in Kansas allowing same-sex marriage licenses, but state not yet allowing name changes, joint tax returns June 30, 2015
- Jayhawks open Korea practices in front of big crowd June 30, 2015
- Lawrence residents now find higher sales taxes in certain shopping areas around town February 5, 2010
- Appeals court says Lawrence officer violated Fourth Amendment in DUI case May 5, 2012
- Lawhorn's Lawrence: The music and mission of Clyde Bysom June 14, 2014
- Haskell: 'On edge' but excited for upcoming reaccreditation review April 11, 2015
- Kansas collects $22 million less in taxes than expected this month; $32.8 million less for fiscal year June 30, 2015


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I prefer usually challenging questions, while I may spend some time on easier ones trying to explain something that used to be difficult for me.
My preference goes to algorithms, and C, a language that I've liked and known for a long time, while I like also to visit server fault and its many interesting and challenging system, DB, nginx, ... questions and answers.
Linux has been my working environment for almost 10 years. And a (few) Mac for leisure.
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This little gem is giving me a bit of a headache. Let's say I create an object that returns a function, like this:
function Bar(prop) {
this.prop = prop;
var that = this;
return function() {
this.prop = that.prop;
var bar = new Bar();
console.log(bar instanceof Bar);
Bar() returns a function, as you can see. Now,
Bar() instanceof Bar returns false, which isn't what I want. How do I check to see if a
new Bar() is an instance of
Bar? Is this even possible?


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Russian Venture Company starts two new funds
The funds, which are based on limited partnership agreements, will invest in pre-seed and seed stage projects.
Sophie Rigby
I study Russian, German and French at Sheffield University in the UK, and I love travelling, reading and singing.
Patrick Schneider-Sikorsky
COO Russia at Black Ocean Group. I focus on building companies in Russia and helping them fundraise. firstname.lastname@example.com
Ben Hopkins
RusBase.com editor - I read all the Russian venture news and bring you the best bits in English. email@example.com
Futuresay provides a better way to learn English - one-on-one lessons that are created around your personal needs and interests. (We launched under the name Learn2.) email@example.com
Thank You! RusBase Team will connect you soon
Thank You! RusBase Team will connect you soon
All important news and analytics on Russian venture capital market weekly in your inbox
Now you're one step closer to Russia. RusBase weekly digest will be in your inbox soon


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What is best practice to connect to your Citrix XenApp servers? Putting the addresses of all servers in a client, or putting one dns entry with multiple a-records?
Take the 2-minute tour ×
Server Fault is a question and answer site for system and network administrators. It's 100% free, no registration required.
In general I'd say using DNS entries is better, it also makes everything more manageable should you ever need to change IP addresses.
This practice doesn't only apply to Citrix Xenapp.


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Academics . Biomedical Art . Student Work
CIA grad is right at home at Cleveland Museum of Natural History
Maria Burke develops exhibition on biomedical art field more
Team creates phone app that tracks energy usage and customizes energy reports
While at CIA, you'll learn from the masters through our rigorous, world-class curriculum and connect with working professionals to begin your career.


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Two weeks ago, we asked you to tell us about the folks who got buildings, streets and schools named after them. We got some great responses from a few of you, but Charlene Mayo took the cake. She did some great research and told us all about these famous people. For her hard work, she'll get a $25 gift certificate to Butter's Fine Food and Wine. YUM! Here are her answers:
White Park
Armenia Hobbs White and Nathaniel White were longtime Concord residents who put their time, money and influence into the causes that promoted the betterment of their fellow citizens.
Nathaniel was a partner…
Two weeks ago, we asked you to tell us about the folks who got buildings, streets and schools named after them. We got some great responses from a few of you, but Charlene Mayo took the cake. She did some great research and told us all about these famous people. For her hard work, she'll get a $25 gift certificate to Butter's Fine Food and Wine. YUM! Here are her answers:
Age: Ageless
Job: State senator for Concord, full time these past 14 years (for $100 per year per New Hampshire Constitution).
Single or taken: Committed, not taken, after 35 years of marriage.
How did you become such a hunkette anyhow? I have no clue.
It is hard being such a hunkette? Well, my friends at Planet Fitness wonder that, too.
What advice do you have for aspiring hunkettes? Be kind and do something to make our world more beautiful.
How long have you dreamed of being a hunkette? When I didn't make seventh-grade cheerleading, I abandoned such dreams and set a dream of making a difference…
This summer, we gave you the city's hunkiest hunks. Now, it's time for the ladies. Here's who you voted for:
Katy Brown Solsky
I'm 62, but I'll cop to 35 after a wine spritzer.
Brand-new patron relations manager at Capitol Center for the Arts, founder and director of the Concord Arts Market.
Single or taken:
Which answer will sell more Insiders? Oh, the Insider is "Free and Awesome." In that case,…
Dec. 28, 1835: William Chandler is born in Concord. He will go on to become a U.S. senator and secretary of the Navy. He will found the Rumford Press and revitalize a struggling Monitor.
Dec. 28, 1978: State and Concord police officers arrest 28 people in the largest drug bust in city history. Thirty-one people are eventually charged, but the Merrimack County attorney will eventually drop all charges. The chief reasons: a lack of cooperation between the police and prosecutors and flaws in a diary recording the work of an undercover agent.
Dec. 29, 1933: The low temperature in Concord…
Christmas may be over, but fortunately for us, City Manager Tom Aspell is the gift that keeps on giving the whole year through. Here are the highlights from this week's memo.
Trash & Recycling
Looking to toss out those empty nog jugs? Trash and recycling collection will occur as normally scheduled on Friday, Dec. 31. However, the Transfer Station will be closed on Jan. 1.
ice skating donations
Keep up those rinks
Want to help future Stojkos and Yamaguchis practice their triple Salchows and figure eights this winter? You could donate some money for rink maintenance.…


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iPeen Messaging, handsfree communication at your peen tip.
by Yoyo the king creep, mike4advtr and Gay Gabe January 04, 2008
Type your email address below to get our free Urban Word of the Day every morning!
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HI, After upgrading my Iblog 5 and wordpress, my menus are now inverted only when i have selected the menu item. I deactivated my plugins and still cannot figure out whats wrong. I noticed this problem would happen if you activated the color option in IBLOG 4 so i never used it. Any ideas?
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In This Section
Journal Forum
Clean Audio for TV broadcast: An Object-Based Approach for Hearing-Impaired Viewers - April 2015
2 comments
Audibility of a CD-Standard A/DA/A Loop Inserted into High-Resolution Audio Playback - September 2007
13 comments
Sound Board: Food for Thought, Aesthetics in Orchestra Recording - April 2015
2 comments
AES Journal Forum
Using Computer Vision Technology to Play Gramophone Records
Three-dimensional optical reconstruction using two-dimensional optical flow measured on the rotating groove surfaces of gramophone recordings will enhance our ability to preserve this valuable audio legacy without depending on mechanical contact playback. A modified microscope overcame the limitation of a shallow depth of field by using a thin glass plate to obtain an image at a second focal length. Sound is decoded from the orientation of the groove surface. The algorithm has been tested and validated using both damaged and undamaged records. Informal listening tests confirmed a subjective reduction of pops and other degradations.
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Dave M. Wennergren (Chairman)Deputy Assistant Secretary and Deputy Chief Information OfficerDefense Department
Martha DorrisDeputy Associate Administrator of Citizen ServicesGeneral Services Administration
Michael DuffyDeputy Assistant Secretary and Chief Information OfficerTreasury Department
Linda GoodenExecutive Vice PresidentInformation Systems and Global ServicesLockheed Martin
Olga GrkavacExecutive Vice President, Public SectorTechAmerica
Michael HowellDeputy Administrator of E-Government and Information TechnologyOffice of Management and Budget
Lt. Gen. William T. LordChief of Warfighting Integration and Chief Information Officer Office of the Secretary of the Air Force
Jerry E. WilliamsChief Information OfficerHousing and Urban Development Department
Read more about the 2010 Federal 100 award winners.
E-Mail this page
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Meet 100 women and men who are doing great things in federal IT.
Click here for the full list
Three-time Federal 100 winner is leaving government in July.
Members of Congress heaped hard questions on federal IT leaders at a June 16 hearing and suggested strongly that somebody needs to be fired.
Senate bill carves out exemption for supercomputing and other lab IT; an earlier version of the measure would have exempted the entire Department of Energy.
OPM is partnering with CSID to try to manage the fallout from a massive breach of some 4 million federal personnel records.
Steve Kelman applauds the OMB's move to make career employees "goal leaders" for performance management initiatives -- but wishes it had come far earlier in the administration.
In an exclusive interview, Jimaye Sones, who was Defense Information Systems Agency comptroller from 2005 to 2013, says he was reassigned after revealing questionable accounting practices at the agency.
Through computer forensics training and internships, veterans are helping Immigration and Customs Enforcement tackle a backlog in child exploitation cases.
After two months on the job studying DOD's cybersecurity and IT needs, Secretary Ashton Carter is set to unveil a new Pentagon cyber strategy in Silicon Valley.
The failure of massive federal IT projects can usually be traced to poor management. The solution is as multilayered as the projects themselves.
8609 Westwood Center Drive, Suite 500Vienna, VA 22182-2215 703-876-5100
© 1996-2013 1105 Media, Inc. All Rights Reserved. This copy is for your personal, non-commercial use only.To order presentation-ready copies for distribution to colleagues, clients or customers, visit: www.1105Reprints.com


text: on Feb 20, 2013 @ 3:30 PMFeb 20, 2013 @ 3:30 PM PublishedMetLife puts British bulk annuity business up for saleFeb 20 (Reuters) - MetLife Inc, the largest U.S. life insurer, has put its British bulk annuity business, MetLife Assurance Ltd, up for sale and has hired investment bankers from Citibank to run an auction for the unit, a person familiar with the matter said.The source, who is not authorized to speak to the media, said MetLife had begun a sale process for the business -- which employs 55 people -- and was talking to several potential buyers.The sale does not include MetLife's other British businesses, the source said.Sky News first reported the planned sale and said it was unclear how much MetLife was seeking for the business. But Sky News, citing people close to the situation, said the price tag would be far below the 1 billion pounds ($1.53 billion) suggested by some analysts,"We do not comment on market rumours or speculation," MetLife said.Last month, MetLife closed the sale of its deposit-taking business to General Electric Co, a move that paved the way for the company to deregister as a bank holding company. This helps reduce scrutiny from the U.S. Federal Reserve and frees up capital to pay dividends or buy back shares.


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The dust has settled, the chaos has calmed, and E3 2015 has drawn to a close. The Blogcast crew discusses show highlights, favorite demos, memorable memories, and press conference reactions. As a bonus, Clements sits down with Shaun McCabe to discuss the upcoming Ratchet & Clank on PS4.
Back in April, Gio Corsi at PlayStation visited the SEGA office in Tokyo to interview two of the developers behind the legendary Yakuza series, General Director Toshihiro Nagoshi and Producer Masayoshi Yokoyama.
In this first of three interview videos, Gio goes deep into the details of Yakuza 5 and also gets answers to some of the questions fans sent to #Yakuza5PS.
Now live on PlayStation Store: Batman: Arkham Knight, Final Fantasy XIV Heavensward, Devil May Cry 4 Special Edition, Planetside 2, and more.
Violence and darkness descend on Gotham City. With a seemingly endless torrent of crime plaguing the streets, the legendary Dark Knight must fight for the city he's sworn to protect. It's here at last. Batman: Arkham Knight launches this week on PS4.
Another E3 winds to a close! And truth be told, it was a memorable show: We got a long-awaited peek at The Last Guardian, first details on Guerrilla Games' new Horizon Zero Dawn, thunderous announcements in the form of Final Fantasy VII Remake and Shenmue III, a jaw-dropping new gameplay sequence from Uncharted 4: A Thief's End, PlayStation becoming the new home of Call of Duty starting with Black Ops III, a new adventure in Destiny with The Taken King, big updates on Project Morpheus with games like RIGS Mechanized Combat League and SuperHyperCube, and hey — even a fancy new PS4 Media Player that supports a wide range of video, audio, and image formats.
Whether you experienced the press conference from one of hundreds of theaters nationwide, tuned in via livestream, or were lucky enough to hit the show floor, thanks again for offering your support, feedback, and questions on another big E3 adventure.
Hi everyone! E3 is finally here, and we're celebrating the gaming industry's biggest week with discounted titles from past shows and game-inspired movies. Starting now, pick up Diablo III: Reaper of Souls – Ultimate Evil Edition, Destiny Digital Guardian Edition, and Grand Theft Auto V & Great White Shark Cash Card, as well as films like Mortal Kombat, Resident Evil – Retribution and more – all for up to 60% off. PlayStation Plus members receive an added bonus of up to 80% off.
I've loved Transformers since I was a kid, so I'm honored to be a part of the team making Transformers: Devastation, a new kind of Transformers game coming later this year. Within the world of this long-running series with countless fans, we wanted to make an exhilarating action experience that focused uniquely on what draws so many people to Transformers: robots and vehicles.
Since Destiny's launch in September, Guardians on PlayStation have enjoyed an expanding host of exclusive co-op Strikes, Crucible maps, exotic weapons (including the dreaded Hawkmoon), and more.
Would you be willing to answer a few brief questions about PlayStation.Blog?


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Believe it or not, Korean music hasn't always been as upbeat, stylish and danceable as the K-Pop we now know so well. It wasn't until after a revolutionary artist brought R&B and hip-hop to Korea in the early 1990s, K-Pop became the wildly popular world-wide sensation it is today.
With the desire to share their culture with their non-Korean peers, a group of students from American university Wheaton College put together a dance medley showcasing the "Evolution of K-Pop" spanning the years 1994-2014.


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You are a fan of cosmetics buddhism ? Come to discover the best forums cosmetics buddhism on the internet and share your experience with a community fan of cosmetics buddhism . You can also build a forum cosmetics buddhism and create your online discussion.
Secret Passages Lead to a Shack Where Souls Read & Journal to Their Hearts' Content
queer, bookshelves, glbtq, reading, books, ebooks, journal, journaling, poetry, creativity, chant, chants, kundalini, yoga, buddhist, #buddhism, forum, lgbtq


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|Reviews for Tonight, I Love You A Sequel
| Guest chapter 12 . 11/9/2014
Gr eat story.
| kgpatty chapter 10 . 11/2/2014
Btw my last review was on chapter 10!
| Kgpatty chapter 10 . 11/2/2014
I like the story so far, I would like to find out more about her past and how that effects her now and how it changed her personality or something, I would also like to see her grow with her powers and in her relationship with Seth. And I wouldn't mind if they fought a little less, keep it up! ... Even though you have probably already finished the story before I even got to it!
| GurlNextDoor447 chapter 12 . 1/1/2014
Will there be yet another sequel? Or is this the end?
| cookieninjas chapter 12 . 7/27/2012
Awesome stories! Sorry I that I decided to post a review after both of them where over :( But I still loved it!
| HermioneandMarcus chapter 12 . 6/13/2012
excellent chapter
| Oblivious to the Obvious chapter 12 . 6/12/2012
Aw, that was such a good ending! Well, it was a pleasure reading your story and I congratulate you on its supreme awesomeness.
| FFReader chapter 11 . 6/11/2012
noooo! they cant be seperated! how could you do that? youre horrible! please update soon! i love your story!
| HermioneandMarcus chapter 11 . 6/11/2012
fantastic chapter and i can not wait to read more of it as soon as you can write it please and thank you
| Oblivious to the Obvious chapter 11 . 6/11/2012
What! That's so sad! You mean author, I was having a good day until I read that! Now I'm all sad. Man, there better be a happy ending coming.
| XxRawrSingerxX chapter 10 . 6/3/2012
ASDFGHJKL OMGOMGOMG ALEXANDER LUDWIG FOREVER333 I read it all... It was AMAZING! Bet the ending would be AMAZINGGG :DD Upload it soon pleasee! Its just awesome(:
| arosequartz chapter 10 . 5/30/2012
omg, when are you going to update. I love this story.
| arosequartz chapter 2 . 5/30/2012
I forgot to ask you, What does Syd look like? but it would be interesting to know what Jack is thinking.
| arosequartz chapter 1 . 5/30/2012
I forgot to ask you, What does Syd look like?
| Tori chapter 10 . 5/22/2012
I loved it I read both books in one day they were so good! Please update soon


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During 2011-12, we visited some of the world's richest design capitals, holding live tournaments with over 150 talented creative pros. On Friday, November 16th, 35 of them converged on the Lower Eastside to compete in our Global Championship 2012. This playful new experiment featured live creativity fueled by audience-generated ideas.
Global Champs Winners:
2D/3D: Team Tokyo - Takumi Yoza & Taiyo Yamamoto - bit.ly/cp_gc12
Motion Animation: Stu Chudy - bit.ly/cp_stuc
Global Champs Runners-Up:
2D/3D: Team São Paulo - Caio Sartori & André Holzmeister - bit.ly/cp_gc_11
Motion Animation: Sujin Yang - bit.ly/cp_sujiny
Global Champs Honorable Mentions:
2D/3D: Team Seoul - Giseok Cho & Moonjung Jang - bit.ly/cp_gc3
Motion Animation: Daniel Semanas - bit.ly/cp_daniels
Take a look at the photos from C&P Global Champs 2012 through our Facebook album: facebook.com/media/set/?set=a.560703427279510.151368.122315597784964&type=3
Video By SPREADhouse spreadhouse.com
Music: "Ghost Party" by Senbei
For more information about Cut&Paste, please head over to cutandpaste.com
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Sports Authority Jobs and Careers - Apply Online
Sports Authority Overview and Benefits
At Sports Authority, our competitive advantage is our Associates. Whether it's a career in retail operations, distribution management or in corporate support function at our headquarters in Denver, being part of our team means being part of a high-performance organization. Our continued success depends on the strength of Associates and prospective new team members like yourself.
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text:
Watch 24: Live Another Day Season 1 Episode 4 online via TV Fanatic with over 2 options to watch the 24: Live Another Day S1E4 full episode. Affiliates with free and paid streaming include Amazon and Amazon Prime.
|Watch Now
|Amazon Prime
|Watch Now
Episode Details
Kate takes matters into her own hands as the CIA closes in on Jack. Margot takes extreme measures while President Heller finds out Jack is back on 24: Live Another Day.
- Show:
- 24: Live Another Day
- Season:
- 24: Live Another Day Season 1
- Episode Number:
- 4


text:
Search Results: ''
Divine Masters: The Faiths and Followers of Tellene
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In a fantasy role-playing game, conflict creates adventure, and any source of conflict provides motivations for both heroes and villains, defining characters and adding texture to an otherwise flat... More > world. The Kingdoms of Kalamar campaign setting, with its great depth and the historical research behind it, has an advantage over other settings, yet whole realms of knowledge still demand exploration. All cultures have extensive depth within their religions, and it is only fitting that the world of Tellene should too. Divine Masters is a rules supplement for the Dungeons & Dragons roleplaying game. Primarily a player resource, it focuses on new specialist clerics and expanded rules for D&D players who want clerical characters with a strong connection to their faith. Dungeon Masters can use this book as a resource for NPC clerics, as well as modifying and adapting these creations for other use.< Less
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Michigan Sports Thread
View Single Post
powers combined
Join Date: Feb 2002
Location: Cleveland
Posts: 14,796
vCash: 500
Originally Posted by
I don't know where you got your UZR numbers, but fangraphs has Inge's 2011 UZR at 0.3. That may technically be positive, but ahead of him at 3b are Longoria, Sandoval, Beltre, A-Roid, Uribe, Tejada, Callaspo, Nix, DON KELLY, Descalso, Morel, Hannahan, Roberts, Rolen, Mora, and Polanco. And that's only counting guys with 200+ innings (and Kelly), as there are another couple dozen guys ahead of Inge in UZR but with limited appearances. So that's 15 or 16 guys ahead of him, not 11.
They certainly didn't get top value for him, but DD wanted that reliever guy badly and he didn't place any value on Sizemore. Purcey has put up 8 scoreless innings, so he's looking pretty good. It's too early to tell on either guy, but just because Sizemore had a couple nice games, it doesn't mean it was an awful deal.
As far as other 2b/3b prospects, why is Worth a bench player and Sizemore is a budding superstar? Worth hit pretty well last year from the start, and he's hitting very well this year so far. Sizemore had even more opportunity to get himself going and he never did.
Couldn't hit last year. Couldn't hit this year
. And his defense is lousy while Worth is a plus-defender.
Sizemore has had a nice week at the plate. He's also got a .895 fielding % at 3b where the A's have been playing him. Pretending that he's the messiah is ridiculous.
Worrying about Sizemore is silly. The Tigers have made a bunch of these AAAA prospect dumps to the A's in recent years, and the guys they dumped all turned out to be (gasp!) AAAA players at best. He'll go cold at the dish and his average will be back down to .225 in a couple weeks. Yawn.
I think the argument you're making against Inge is precisely why we should have been more patient with Sizemore. Inge is playing like crap this year. Kelly's been better but that isn't saying much.
But your point about Sizemore not hitting in Detroit is true. But he's hit everywhere else (now including another MLB team). Granderson slowly went all to hell in Detroit but has turned it around in NY (even outside of his power numbers, he's swinging a good bat this year). Infante got moved for Jaque Jones and has since become a pretty solid infielder who swings a decent bat. Joyce has emerged as a pretty good bat.
Avila is really the only guy to have come up through our system, and continued to swing a good bat with Detroit (Boesch has been too up and down, but seems to have settled into that third spot). We don't exactly churn out a lot of MLB quality position players as it is, so seeing a number of them go on and do pretty well after we give up on them isn't something we can really handle over the long run. I've seen people call for Mclendon's head. I wonder if there's something to it.
RIP David
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