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Home > Bangalore Restaurants > East Bangalore > Sarjapur Road Restaurants > Kanua
31 Reviews / 33 Ratings
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Pradeep Rajkumar, Storage engg
May 13,2015
BEST south Indian KONKANI food in Bangalore- Avoid Asian dining and JUNK food.. Investment is quite expensive for this traditional appetite..
THe best diner to have been more than 10 times in a year.
The owners and staff member are close to me now..- Raj anna aka Rajesh Pai & Cousin have done a great job.
This is better than Kerala cuisine and I could Konkani is rich and refined and lot of colourful different level of spices blending in all meats and seafood..
I loved the GHEE CHICKEN, Prawn curry, YAM fry and lovely other veggie starters..
Try out Tender coconut with their rum premixed and whisky premixed on ginger soda..
For gettogether order their meat biryani and rotis with mutton gravy...you will love it.. The spice blends and their presentation
Value of food is scary but no way.. You need to face it.. I hope they have offers and innovative marketing..
You will go back again..
Enjoy the food mates... I LOVE YOU KANUA...
February 20,2015
A one of its place
So I am usually accused of writing long reviews but with a place like Kanua, I think it's deserving of the detailing. Situated just off Sarjapur road, take the right turn at Bata, if you're coming from Koramangala and you would find Kanua down the street, on the top floor. No lifts, there's a furniture store on the floor below. And then there is Kanua, a nice big hall with cute wooden chairs and benches. We reached a little early for dinner, around 7:30 when there was no one but the big group of us there. An hour later, the place was almost full, so a reservation is definitely a good idea.
Kanua has an interesting offerings of food and you can opt for a set menu if you're going in a group and even get liquor from outside, they charge a corkage of course. The staff is friendly and courteous and very considerate. Our set had chicken ghee roast, fried yam, fried fish, more chicken and some veg variants. The food is very good, one could compare their ghee roasts with Mangalore. For the mains we had biriyani and that was great as well. Very nicely made, slow cooked to give a very rich taste. The dessert had some interesting local offerings like Raagi souffle and ginger after-mint.
The place itself has a very large kitchen and they have a healthy supply of fresh vegetables. Another section where loos are located is extended into a study with wall mounts of liquor bottles and village equipment for making noodles and storing rice, beautifully kept. The owner, Mr.Rajesh is a very kind gentleman who checks upon his guests and was very considerate in showing me some of these parts of his restaurant.
I recommend Kanua for both romantic dates as well as big get-togethers. It has a wonderful ambiance and is a nice place to talk and hang out. Their specialty is Konkani food from the various regions of Goa and Karnataka. Will definitely go back for more Kanua experience.
April 17,2014
No Value for Money but Nice Ambiance!
Looking for a quiet date, with nice ambiance and cool breeze blowing over your head! Then look no further, this place is a delight! A little heavy on the wallet, but their Mangalorean preparation is delightful! Their meat is mostly fresh and the service is amicable! I head to this place for dinner and some wine and dine.
March 18,2014
Horrible Invaluable Place.. Will Not Visit Again..
It looks traditional south Indian Konkani but the food and the ambiance not a compromise in quality and quantity.
First Impression:
Disappointing are the staff members sarcastic attitude and one sided way of handling customers.
Chef and Waiters-
Waiters cannot explain the dish and very sarcastic chef who took orders.
Sugarcane Juice- Impressive, what we get in our farms in Coimbatore.. Great!!
Did not like starters and the presentation..
Main Course:
Neer Dosa-
Its average.. Its between Aapam and dosa. Did not feel the real Neer Dosa
Potato Gravy tasted below average.
Pepper crab-
The pieces and spice level is not asked properly by the chef who takes the orders.The crab select has not enough
Tasted like Tamilnadu Thovaramparuppu Payasam
Below average, invaluable fair and will not visit again.
December 15,2012
From a Konkani: Absurdly Expensive
Being a Konkani, I decided to try this place after years of anticipation (always wanted to try, but was far off).
The fish (Kane Rava fry) tasted great, quantity justified the price.
Nothing else (other than fish) on the menu justify their prices.
Jackfruit Papad at Rs 200+?? Are you crazy? Dali toi (Konkani Dal) at 295?! My head spun.
Then it dawned on me. This place is for non-Konkanis to relish Konkani food. For me it is like eating dal-chawal at Rs 400.
I would definitely recommend the place as a must visit for not-so-close friends who want to try Konkani cuisine. Recommend this place for enemies, so that they empty their wallets. For close-friends, this place is a no-go. Come home, you will taste better food and won't go out any lighter than you came in.
And yes, for non-Konkani's, if you think this place is best Konkani food, wait till you taste true Konkani food one day.
And also wear Odomos before going, Mosquitoes are a turn off.
November 20,2012
Best konkani food
I had been to this place on recommendation from a friend and it was a pleasant surprise. The menu offered is a delight for any person who likes konkani or mangalore style of food. I tasted 'Dalitoi' for the first time and this dish a certainly recommended for anyone who loves dal. Another delicacy that I have not found anywhere else in town is jackfruit papad. Overall, this place carries a strongly recommended tag from me.
November 18,2012
Amazing Food & Ambiance
Kanua is one of our favourite restaurants in town. The food is refreshingly different (Konkani cuisine). All the ingredients taste fresh and healthy. The ambiance is beautiful especially at night, though daytime is pleasant as well The architecture of the restaurant and the furniture is all very old world and charming. Great world music selection. Good service too. Its a dream come true for sea food lovers but has great food for vegetarians as well
November 15,2012
October 08,2012
October 02,2012
Nice Ambience, Good Food
We went there on a weekend for lunch. The place was relatively empty although we got there early..
Open terrace, if the view was better, you could sit back and think of Goa.
They have a bar license now , a blackboard told us, and we ordered some beers as we looked through the menu.
Unfortunately, they didn';t have the dish that caught my eye - goan fish reachado.
We got the kaane, the mutton sukkha, chicken curry, mutton curry, prawn biriyani and those thin dosas...
Everything was good.. especially hte malabar mutton curry and the dosas..
place seemed like it would be beautiful at night., i think it would be a good place for a romantic date setting
June 04,2012
worst evening
Last week went with my family , to celebrate my anniversary . This place was recommended by my friend . As we arrived the place was dark , first we thought restaurant is closed so we were about to go back but my hubby told me lets go up and take a chance . As we reached up realized we were the only soul present in the restaurant .Place was looking scary & i wanted to go back but my husband told since we have come lets try . We ask for beverage menu to my surprise we got the reply that we do not serve alcohol since we do not have bar license, you can go for tender coconut water or sprite . .....................what a way of celebrating anniversary . Any how ordered for food , it was the worst food ever tested in my life . We did the biggest mistake by visiting there and spoiling my evening .
May 28,2012
Great evening, awesome sea food from the coast!
My general rule for eating seafood is that if you are in a city which is more than 200 kms from the ocean or river then avoid it! So when a friend of mine asked if I wanted to join him and a bunch of other foodies to Rajesh Pai's Kanua, I said why seafood? He told me that I would definitely not forget the experience. And right he was.
The restaurant defies all tenets of modern restaurant building. Its location is probably the worst you can find in that area. A lane next to Bata on Sarjapur road, third floor, no lift. What else can I say. The joint has been open for 7 years and has done zero marketing. It is the recipient of the Times Food Guide Award for best coastal cuisine.
The interiors are minimal. No usage of air conditioning or fans. Located in Bangalore on a terrace, they have got away with it. The kitchen is like a home kitchen with a home fridge. No fancy chillers and gadgets. No more than 18% of total floor space has been dedicated to the kitchen. The vegetables are fresh daily and the seafood and chicken is called for twice a day and maybe sometimes thrice a day.
The lamps are all hand made, the tables from pure teak with some cushions thrown in. Flooring is cement and roof is the traditional thatched tiles.
The menu has been designed painstakingly. No aerated waters. BYOB is possible so carry your poison with you. The choice is fairly large even for the vegetarians! I let my friend order the food. We started with a seer fry. The fish was fresh, succulent, moist, full of the masala, cooked to perfection. The chicken that we had was also very well made. I almost finished the green paste marinated chicken on my own! We had carried our own bottle of a 10 year Laphroaig. So conversation was lighthearted!
For the mains, we ordered their famous prawns Biryani, neer dosa, ghee roast and fish curry! Wow, lip smacking and finger licking is an under statement. Filled with pure ghee flavors, the ghee roast was spicy and moist, cooked to perfection. The prawn biryani is by far the best I have had in my 34 years of existence on this planet. Since they get their sea food fresh daily, you have to reserve your prawn biryani before hand else you may find it sold out! The masala was superb, the marination done in such a way that the flavors went right through the crustacean and the rice. The fish curry was spicy and sour with a hint of sweetness to cut through the tart. Tamarind used in it enhanced all the flavors!
Since the place does not have a chiller, no ice creams for dessert, but we tried a mango and milk based dessert with some dessicated coconut to be added as a topping. Sweet to the right point before overpowering every taste bud. But again, with whisky being downed freely, I stayed away from milk.
Overall, a great evening, great company, good whisky and even better food and service!
I applaud Gopal and Naresh in their service on our table. Undivided attention, courteous and eye for detail!
May 12,2012
best in Mangalorean cuisine !
Known to most Wiproites ,as it is an stones throw from the Wipro sarjapur campus . The ambience soft, soothing and has a traditional touch . what I like about like about the décor is that its ethnic -love the hanging lamps and the speaker are unique made of bamboo. Water is served in earthern pots . Yes now coming to the food the prawn fries are good accompanied with soft appams and neer dosa are heavenly . Order fresh coconut water instead of fresh lime soda for a change.Try the chicken ghee roast. Avoid the weekdays if u are looking for a quiet dinner for two because usually there are these corporate crowds in large groups . and ofcouser the service wonderful !
My recommendation go and checkout this place ! you will not regret !
Authentic food and Variety taste!
I had been there for a team lunch . Awesome experience.. classy built-up.. Excellent starters..
Try out the varieties when you visit, i bet you will love it..
Good Manglorean style biriyani. Excellent service.
Every munch u take will be a totally different experience.. Thumbs up!
On the otherside, slightly overpriced :(
Rate it a must try!
March 04,2012
February 24,2012
Authentic and excellent!!
Set in a beautiful ambiance.....we had a wonderful meal of authentic manglorean food. Rawa fried mushrooms, fish curry, ghee roast chicken (the best i have had ).... etc. The food was delicious ...service was immpeccable....and the place was spotlessly clean. Will definately return for more.
February 10,2012
Good Mangalorean Food
Its my first experience with Mangalorean Food. Loved the ambiance and feel of the place. The water is served in earthen pots , unique idea. It has a rustic look, not much of a fine dining experience. Now the food, we were served the Amchi Chicken Curry and Gawnche Chicken Curry. The one was coconut based gravy and other was peanut based. Liked both, they were light and yummy ! The Neer dosa was good as well. I loved the chicken biryani. Much better than many other Mughlai joints. Overall, a good experience. But comes at a high price ! and yeah, the place is difficult to find !
November 10,2011
Good set up, Child unfriendly, bad service & Qnty
We went for dinner with two kids on a week day. There is no lit board to be able to make out the place. We were the only people in the restaurent and the waiters just loitered around. We had two kids and the waiters actually told us they don't allow kids over weekends and were quite unwilling to have the kids even though there was no other guests. They even refuse to serve water - you are expected to take it yourself!!!! The food is good quality but poor quantity and expensive. They billed us for one portion more than they served and didn't correct or respond when pointed out. The service experience is quite bad. The decor and ambience is well done.
November 01,2011
OMG...wat brilliant food people...no doubt its hidden in a corner in Blore but if i cld cum dwn thre frm Mumbai thn am sure Blore people can go the distance...by far the most amazing Konkani food i hve ever tasted...Ghee Roast is to die for...Neer Dosa....Chicken Curry....Biryani...dnt 4get the Cocum Sherbet....SIMPLY EXCELLENT GUYS....GOOD FOOD GR8 SERVICE....THANKS 4 THE FOOD GUYS....KEEP IT UP....EVER WANA OPEN IN MUMBAI u have an investor in me...THUMBS UP
June 03,2011
If it weren't for the distance!
This place came highly recommended by a vegetarian, and it turned out being far better in the non-vegetarian menu.
This place is very very very far away for someone who lives in North Bangalore, but the food is worth it if one loves seafood. The variety is great and Iv tried most items with no disappointments.
It has a cross-ventilated environment. In the evening, its breezy and with the dull-lit interiors, the ambience is just superb.
the menu booklet is very creative with postage-stamp like stickers that have the dishes written on it. Its even got rubber-stamped postions which makes it appear neat
Parking may be a probelm on some days because of the narrow road and no valet service.
The food is expensive but you wouldnt go that far away to Kanua unless you really wanted to, right? so what the heck!
April 30,2011
Good ambiance, Great food!
I was told about Kanua by a friend of mine who had been there with his family and had been waiting to try it out for quite sometime based on his review.
Finally ended up there, ordered some masala fish fry, crab curry, vegetable stew and steamed rice sharing it between two people. The quantity is quite satisfactory.
What really struck about the place was that it was really comfortable and tastefully done, they have attentive staff and simply awesome food. The prices aren't pocket friendly. But then food this good can't be for cheap?
If you are into coastal cuisine from the west coast this is the place to get to. The seafood is fresh, a rarity in Bangalore from my past experiences. The cooking is absolutely no frills, everything was cooked just right and it tasted great. It reminded me of the home cooked konkan food I've had at a couple of friends places.
February 15,2011
The Hidden Gem
Without any doubt, I can say Kanua is the best place for coastal cuisine. We had the crab fry, chicken ghee roast, Goan Pomfret fry, neer dosa, and chicken biriyani. Everything was fresh and had the right seasoning. Chicken Ghee Roast was definitely the best I ever had.
Amazing ambience, tucked in one end of Bangalore. It can be a day out for someone staying in Kengeri or Yeswantpur.
The Ginger Lime Soda was delightful as well. Also it went very well with my rum.
Why did I give a 4 star and not a five? Being an open restaurant, it was pretty cold. My rum was keeping me warm but the food served became half frozen in minutes.
They have a policy of get your own liquor. But they charged Rs 50/- Corking Charge for each peg of rum that was pretty expensive in my mind.
A meal for two was Rs 1700/-, we could have made 3 trips to our neighborhood joint. But overall it is definitely worth a visit. Seafood Lovers should not miss it. If this was in Koramangala or Indiranagar this would be definitely one of the most talked about eatery in Bangalore.
August 28,2010
Unique experience
Firstly the menu card impresses you with its look and style.
Then, from the starting drinks everything else is very impressive.
There is a good list of choices to choose from especially for the non-vegetarians. And the vegetarians have a little less, but enough to pick a very good one easily.
The waiters are very helpful in suggesting stuff as the names of some items look new.
Very exciting ambience, but kids not allowed during weekends is what I have heard.
You can definitely return with a unique relishing experience.
July 27,2010
Nice Place; Worth a Try
I loved the Ambiance - Nice and cozy and comfortable seating. Ok. When I write for this place, it is from the experience I have gathered for all the times that I have visited. The food served is just delicious and very traditional. The Vegetarian and Non vegetarian[meat/fish] food they offer is just superb and classic.
Try out the jackfruit papad [dont remember the name in their menu], Chicken/Prawns Ghee roast & Pepper Chicken - goes very well with Neer Dosa, Fish Fry, Chicken Curry and mangalore Rotti & Chicken Biryani is just awesome here[i know its not south indian, but worth a try].Dont remember the names of the veg food I tried here.
Decently priced and taste awesome!
July 03,2010
Worth the journey :-)
In the unexplored :-) lands to the right of Sarjapur Road, lies a Hut. Built like a house near a river with Tiles for a roof and filled with artifacts from a sleepy coastal town. Try the Mutton Sukha and Yam with Tamarind Dips to start your Lunch. Then relish the Narla (coconut) Chicken Curry with Sanna and Shevai. Gobble it down with Birinda Juice or PassionFruit Juice...... and then before you leave take a round and see how this place is designed based on a theme....
...... BUT.... fish and prawns werent available when I went there, but Im sure they would be great :-)
February 24,2010
Excellent Place for Konkan Cuisine
Its unconventional, its on the roof, its way off the main road, its not advertised, not centrally located, no dedicated parking, there isn't a lift, no air-conditioning and its named after an extinct variety of rice. In spite of this, it gets all of my five stars.
Most likely its the best place in town for great Konkan cuisine.
The ambience is just perfect for an evening gathering with friends; very tastefully done up with artifacts sourced from an almost forgotten past. Every nook and corner has been intricately done, right from the restroom doors to the vegetable store.
The service is good, somewhat slow on the weekends, yet the staff are knowledgeable and friendly.
The food is spectacular. Don't miss the Naked Fish Masala (Lady/Seer/Pomfret), the Chicken Ghee Roast, the Sugarcane & Bittergourd curry or the yummy Wine Spinach. The last two go perfectly well with plain steamed rice or Neer Dosa.
The Prawn/Chicken Biriyani we tried there wasn't anything special and could use some spicing up. Also, till date, I haven't found a good fish main course that I can recommend, though their vegetarian curries are simply superb.
Definitely a must visit.
February 22,2010
September 11,2009
Outstanding Food and Experience
This place is far away from the city, but it may be worth a ride. This is a terrace restaurant off Sarjapur Road overlooking open areas. The folks have tried to offer authentic Konkan cuisine and I must say they have excelled. Everything from the menu (hanmdae papaer with items printed to little stamps) to the tables and the decor has been done very elegantly. Have been there a few times - the bittergourd dish is awesome - this is the only place I eat Bittergourd (not even at home). The snakegourd based starter is also good. You get Neer Dosas a accompaniments to the main course. Avoid the desserts - overpriced and not really good enough - in a way, it may spoil the great meal. And by the way, you can carry your own alcohol and they will serve it for you for 10% corkage. I am pretty sure this place will be crowded on weekend evenings. Also kids are not allowed on weekend evenings - saftey reasons it seems.
June 29,2009
A Konkan's Delight
One thing that hit me as I entered the restaurant was that there was actually time put in to design this place elaborately. The woodwork, the straw blinds, the furniture and the store kitchen with onions and coconuts hanging around. Their décor is very well thought of; even the restrooms have the two sided doors like that of the houses in the traditional Malabar/Konkan regions. Took me back in time to my grandmother's house. The other good thing (the best, rather) is that you don't have to overhear the other tables' conversations and vice versa, of course.
Service was prompt. The waiter was by our side with menu cards. (Menu cards get a special mention here because the items and prices are stamped on the cards. Literally.) We ordered Sugar Cane juice that served as the appetizer. Fried chili Pomfret. Crispies with channa for our vegetarian friend. Neer dosa and steamed brown rice with chicken and fish curry was the main course. I do not recollect what the vegan ordered. He said it was good but my advice to anybody headed to Kanua: The non-vegetarian dishes are the best! We were too stuffed to order dessert as we had to head back to office, despite the Friday Fever... :(
Location: Can miss it easily. Off Sarjapur Road.
Service: On time
Prices: Moderately expensive
Ambience: Traditional
Drinks: None served
Psst... By the way, our lunch break was 2 hours!
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Ousted Serena turns focus to Fed Cup
January 23, 2012 07:55 AM
Serena Williams plays a backhand in her fourth-round match against Ekaterina Makarova.
© Lucas Dawson/Getty Images
By Matt Cronin, special to USTA.com
MELBOURNE, Australia
-- Serena Williams decided to play hurt Down Under, and eventually she paid the price in a flat 6-2, 6-3 loss to unseeded Russian Ekaterina Makarova in the fourth round. She did not have to play the tournament and take the risk of further injuring the left ankle that had two torn ligaments in it.
But the five-time Australian champion Williams did because on so many occasions in Melbourne, she had pulled off remarkable victories. She figured that once she got into the second week of the event, she could impose herself mentally and physically. But she just could not develop a quick first step on the day, didn't seem to be able to push off on her left foot properly while serving, and moved very gingerly to her left.
As a result, she opened the door wide open to the powerful lefthander who scalded balls to the corners off both wings and troubled her with her slice serves out wide. The 23-year-old Makarova could have folded against the great champion, but she did not, as perhaps she sensed Serena's lack of confidence. She's a much better conditioned athlete than the one who Bethanie Mattek-Sands hit through back in the U.S.'s Fed Cup victory over Russia in Alabama in 2010.
To take down Serena in any Slam, let alone one she has won five times over the last nine years, is a remarkable achievement in any circumstances.
But Williams said she would not have played the tournament had it not been a major.
"No, no way. I probably shouldn't have played. But no way," Serena said. "I never blame any injury that I have because I feel like she played really well and she deserved the win... Obviously I'm not a 100 percent, and I haven't been. But it's no excuse."
One of the reasons why Serena has become such a force at the majors is because she owns the game's hardest, most accurate, most consistent serve. It is difficult to find a big match in any locale, in any year, when she has served as poorly as she did against Makarova. She only managed to put in 52 percent of her first serves and lost 20 of 29 of her second-serve points. And then there were her multiple errors off the ground.
It was an un-Serena like performance and one she'd rather forget but also one she'll likely store in her memory bank if she needs to kick herself in the pants.
"I think she played really well," Serena said. "She went for broke on a lot of her shots. I made 37 errors. That kind of tells the story of the match. I just didn't move the way I wanted to... I served like a -- I guess that's not appropriate. I can't even describe how I served, to be honest. It wasn't good, though. My lefty serve is actually better than that. Maybe I should have started serving lefty."
Sometimes after losses, Serena gets very down on herself, but on a hot Monday in Melbourne, she put things more in perspective. She comes into every tournament to win it, but her expectations were not as high as they were, say, at the 2011 US Open, when she entered the tournament in better health and with a lot more match play and reached the final.
"I feel like I didn't play well today," she said when asked about her mood. "I don't feel like I can get better. I feel like if I was in a situation where, wow, she played so great, and I played amazing, and I served 80 percent, and I hit no double faults, I didn't hit 37 unforced errors, that would be a totally different situation. I didn't play well. I'm not physically 100 percent. I can't be so angry at myself, even though I'm very unhappy."
There are times when Serena has left Melbourne, and no one really knew what tournament she would play next, but she has committed to the U.S.'s Fed Cup tie
against Belarus, Feb. 4-5, in Worcester, Mass., which is good news for Captain Mary Joe Fernandez, who will need her best player to face off against world No. 3 Victoria Azarenka.
Serena also opined that she thinks her elder sister Venus, who has not played since the US Open due to a battling an autoimmune disease Sjorgen's Syndrome, will be able to play.
"She's been training, so I think she'll be there," Serena said.
Even if Venus is unable to take the court, the young U.S. women players' so-called "tennis god" is sure to be in better form.
"I know that I can play a hundred times better than I did this whole tournament," Serena said.
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Backup Exec 2010 (Trial) - Microsoft SQL Server instance is not visible/available in selection list
I have a MS SQL Server 2008 instance running on a remote server with remote agent installed. The server is perfectly accessible from the network as I have other network services using it and working. My problem started with this message after performing a full backup of the server:
V-79-40960-37914 - Database DATABASENAME is configured to maintain transaction logs. Transaction log backups are not being performed. This will result in the log growing to fill all available disk space. Regular log backups should be scheduled or the database should be changed to the simple recovery mode.
Configure a log backup of the database(s) in question
Fine by me, I can create a log backup job in Backup Exec. Problem is, however the SQL Server instance is not visible in the backup selection list. The server is protected by a full server backup so my only interest for this job is to select the SQL Server instance and perform a "Backup log" job.
BE connects to the Remote Agent as local administrator and has no problem backing up other files on the server.
The SQL Server instance on the backup server is selectable and OK.
And this is the problem: On the remote server the SQL Instance isn't found, so I cannot create a pure "Backup log" job.
Comments 12 Comments • Jump to latest comment
Make sure you have the correct version of remote agent installed on the server
Refer the following document http://support.veritas.com/docs/345321
pkh: The instance is named, it has the default instance name MSSQLSERVER from what I can see. If this turns out to be incorrect, how can I set an instance name so it it listed as a single node ?
sazz: I am currently running 2010 Trial license. From my understanding the SQL Agent option is included in the license.
RahulG: I have a clean installation from the installation media, and used the same installation media to install the Remote Agent. Also, if the version is incorrect I would get an error/exception message on this when performing a full backup so I am pretty sure I have the correct Remote Agent version.
The backup server is behind a firewall. Currently I have opened:
10000 (remote agent)
3527, 6106 (be server)
6101 (backup agent agent browser, not sure if this is needed on the server, though)
10001 - 100010 (configured for remote agent TCP dynamic port range in Tools > Options > Network and Security)
Might there be additional ports that need to be opened ?
If you are using it in Trial then sql is available if you have it checked. If you have it checked then please try to repair the BE and then restart the remote agent on SQL.
Make sure you are using the correct credentials from the Backup Exec to connect to SQL.
Also make sure the sql browser service is running on BE server
Colin Weaver: A: is another harddrive, so A:\Microsoft SQL Server is the path to the MS SQL data and log files. I don't think this should cause any problems. I have other servers with harddisks on A: and B: and Backup Exec has no problem recognizing those as harddrives.
sazz: I have uninstalled and reinstalled the MS SQL Agent on the media server. SQL Browser Service is running on BE server. I noticed that SQL Browser service wasn't running on the SQL Server computer (the service was set to manual start), but I started the service, restarted the remote agent service and restarted all BE services on the BE server. Still no change in results.
I am pretty sure I am using the correct credentials. Since the computer is outside the domain network BE connects as COMPUTERNAME\Administrator. The local Administrator account has the public and sysadmin role granted on the SQL server.
As a notice: I have another server, this server is on the same domain, the server had BE installed previously and thus has a SQL Express instance running. BE sees this as a node just like the one I presented in the screenshot so I believe that the problem is not installed features or configuration on the BE server but one of the following:
1) The SQL Server is not on the same domain and network as the BE server. It resides in a separate Workgroup on a different subnet.
1.1) However, I can perform a full backup of the server so the initial network settings should be properly configured.
2) There are firewall issues between the BE server and the SQL Server.
2.1) SQL server Firewall should not be an issue. It is configured to allow all connections from the domain network (including BE server). This works well with other applications.
2.2) As stated above, and from what I could read of the documentation, the following ports are opened on the domain firewall and forwarded to the BE server:
10000 (remote agent)
3527, 6106 (be server)
6101 (backup agent agent browser, not sure if this is needed on the server, though)
10001 - 100010 (configured for remote agent TCP dynamic port range in Tools > Options > Network and Security)
2.2.1) Does SQL Server browsing require extra ports on the BE server side ?
3) Some bug exists or workaround is required to perform SQL Server 2008 backups from remote servers with the above situation.
ok so you try to connect with the computername/administrator as it is not in the domain, that is correct,
Can you please do the udl connectivity that will isolate if it is the connection issue from the BE to sql server. The server is able to connect to the other server but not able to connect to the sql instance on the other server.
The MS SQL Server is set up as the Default Instance, so this has no instance name, I connect to the SQL server using only the computer name. Might that be why Backup Exec is failing ?
I did the udl connectivity test. it returned success using public address (ftp.XXX.xx) as servername.
Using ftp.XXX.xx\MSSQLSERVER does not work as it is the default instance. I even thought maybe Backup Exec is trying to connect to the COMPUTERNAME as that is the one reported from the Remote Agent (haven't found out how to get the remote agent to report a custom address) so I made a DNS Alias for COMPUTERNAME -> ftp.XXX.xx. Still does not work.


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Date: 1905 ca.
Description: A view of the facade and side of a Masonic temple. Four columns support the two-story porch on the neoclassical building and a semi-circular opening appear...
Description: Detail of the sculpture "The Virtues and Traits of Character", by Adolph A. Weinman, on the South Pediment of the Wisconsin State Capitol.
Description: Letterhead of Plankinton House in Milwaukee, Wisconsin, with a three-quarter view of the hotel and traffic in the street, including people on foot, on hors...
Date: 1917 ca.
Description: Florence (Bis) Lloyd Jones stands on the lawn with her back to the camera, in a fancy dress and a hat with a large flower.
Date: 1947
Description: International snowplow.
Date: 1910 ca.
Description: A high school in West Allis.
Date: 1905
Description: A map of showing the population density of foreign-born Scandinavians in Wisconsin based information from the 1905 census. The map also shows the county b...
Date: 1932 ca.
Description: Children boarding an International A-3(?) school bus as the driver stands by. The bus served the Fieldston-Riverdale apartments in New York.
Date: 1942
Description: Men working on a "MacArthur Week" scrap drive near an International Harvester dealership. Two men are on the flatbed of a truck, and there is also a horse-...
Date: 1912 ca.
Description: View of the entrance to W.A. Fulton's home.
Date: 1950 ca.
Description: Two men in an International Metro van owned by the "Globe-Democrat", "St. Louis' only morning newspaper." Another man stands on the loading dock behind the...
Date: 1940 ca.
Description: The bridge spanning the Mississippi River in La Crosse
Description: Canal scene with a ship featured in the foreground and various buildings behind it.
Date: date unknown
Description: An automobile parks outside residences at the intersection of Park and Grove Avenues. Published by J. Zvirin's News Store.
Date: 1900 ca.
Description: Side view of the John Davis residence, the first frame house in Burlington, with plank sidewalk.
Date: 1968 ca.
Description: Elevated view of a large crowd gathered in front of the Internal Revenue Service Manhattan District Office to protest war taxes. The protesters carry large...
Date: 1948-08
Description: "Bridge over the Rock River in Theresa."
Date: 1887
Description: Military parade on Main Street honoring President Grover Cleveland's visit to Madison. Soldiers are marching to meet the President and crowds are watching...
Date: 1915
Description: Exterior of the fourth Wisconsin State Capitol (the third in Madison).
Date: 1934 ca.
Description: Regent and Orchard Streets looking East.
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text:
Aquarelle on paper, 300gr.
more about the lighthouse :
great job. You cant go wrong with the lighthouse.
Lol. Yes Sir!
It's captivating.
You must know the expression: " Stop, this car stops at garage sales" ???
For me, it should be : stopping for each lighthouse!
thanks for your interest!
I like very much the clarity of the colours in the watercolour painting! I like painting this clear too!
Another nice lighthouse.
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Israeli Prime Minister Benjamin Netanyahu's hawkish and exceptional speech at AIPAC tonight will no doubt set off days of speculation about whether or not he's moving toward a strike on Iran's nuclear program. There's plenty of fodder to support either side of the argument. But these two quotes seem to indicate that Netanyahu is at least strongly leaning toward going it alone on an Iran strike:
"Unfortunately, Iran's nuclear program continues to march forward…We've waited for diplomacy to work. We've waited for sanctions to work. None of us can afford to wait much longer. As prime minister of Israel, I will never let my people live in the shadow of annihilation."
No diplomacy and no sanctions leave just one other option on the table. And the line at the end shows that Netanyahu hasn't made Obama any promises against taking unilateral action.
Later in the speech, Netanyahu spoke about how America declined to bomb Auschwitz in 1944, out of concern that "such an effort might provoke even more vindictive action by the Germans."
"The American government today is different," continued Netanyahu. "You heard that from President Obama's speech yesterday. But here's my point. The Jewish people are also different. Today we have a state of our own. And the purpose of a Jewish state is to secure Jewish lives and a Jewish future. Never again…We deeply appreciate the great alliance between our two countries. But when it comes to Israel's survival, we must always remain the masters of our fate."
Being a "master of its own fate" seems to suggest that Israel cannot let its window of opportunity run out without taking action. Netanyahu doesn't appear willing to cede this power to the U.S. If that's the case, an Israeli strike on Iran may not be far off.


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People are always surprised to find out that my mom and dad eat vegan, but they actually started eating vegan before I did.
I grew up on cube steak and meatloaf, but salad was an essential part of dinner (my dad would sulk otherwise): big chunks of tomatoes, chopped carrots, onion and lots of lettuce. When I went vegetarian, my dad would make special salad-tortilla wraps for me and my mom would buy TVP-chili box mixes from the co-op.
And so when I went to live with them for a summer after college, I knew I had to make them as many great veggie (and usually vegan) dinners as possible, so they could see how much I'd learned about the variety and the ease of cooking healthy and filling vegetarian meals for myself. They kept eating that way after I moved to Scotland and then went completely vegan when I was still eating yogurt a few times a week (that's when I knew I had to go for it).
Like my mom said, it was a totally natural step for old hippies to take.
This is a variant of a Mark Bittman recipes that I made for my dad in the beginning of his first vegetarian summer and he said (one of my favorite things to hear): "I didn't know vegetables could taste like this." Now he knows better than me.
This is a super simple recipe that completely transforms standard red radishes. Begin by braising the radishes in veggie stock (or white wine if you like) until tender and then boil off the liquid and glaze them in the olive oil, soy sauce and pan juices. It's great on toast for lunch but also for dinner as a savory side dish.
- 1 generous tablespoon olive oil
- 1 pound radishes, tops trimmed
- 1/2 cup vegetable stock
- 1 tablespoon soy sauce or (gf) tamari
- black pepper
- fresh parsley & fresh lemon juice
- 4 slices toast (optional)
- sea salt to taste
- In a medium-sized pot (with a lid), combine the veggie stock, radishes, olive oil, and soy sauce. Bring to a boil, then cover and reduce heat to a simmer. Cook for 15 minutes or until the radishes are tender. Remove the lid and increase the heat to a boil and cook until the liquid is gone.
- Serve hot as a side with chopped parsley and a squeeze of lemon juice. Or lightly mash on toast with parsley, lemon juice and a pinch of sea salt to taste.


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The Top 10 In Action Sports
01"Seven Went Up, Only Three Came Down": How The Unsolved Mystery Of The Matterhorn Keeps Our Fascination Alive
02Swapping The Streets of London For Cornish Surf Is Easier Than You Think
03Mad Descents & Lunar Landscapes: Incredible Shots from One of Europe's Best MTB Destinations
04Eccentric Adventures Episode 4: We Risked Life And Shin At The Cotswold Olimpicks
05Why Do We Travel?
06Going Against the Brain: How Ski and Snowboard Head Injuries Re-Shaped Two Young Lives
07Easy Riders: Is This Vintage Bikes & Surfboards Festival the Coolest in Europe?
08Free Wheels East: Rejecting Society for Historic Adventure
09#JoinTheRide With Animal And Win A Trip Of A Lifetime
10Brick By Brick: Camping Lego Style
Cornwall college P4L Marv and Ant
A Surfing video by joewaypaddleforlife - 3,654 views
Cornwall colleges surf science group used the media part of their course to film the 2010 Paddle and interviews Joe's Dad Matt Way a couple of weeks later.
For many of the students it was the first time they had picked up a camera and Matt went to the showing. Matt Way said "they had all done a great job and it was great to see how they had taken Joe's story in different directions Joe's media team and I would like to thank them for what they have done and some of the short films will be on the 2011 DVD which is being released in the New Year".
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Out Every Night: The Best Shows in St. Louis from March 18 to 24
Sorry, spring breakers! We know, we know -- Animal Collective postponing their St. Louis show throws a huge wrench into the works, along with all this freezing and wet mucky, gloomy sadness outside the window. Chin up, music fans. There's plenty of other bands to make donning some galoshes and splashing your way to the nearest show worthwhile this week. Go see The English Beat, Pinback or Bunnygrunt for starters. See more show recommendations after the jump.
Image via Bunnygrunt 20th Birthday - Friday, Mar. 23 @ Plush
See also:
- The Best St. Louis Punk / Hardcore Shows in March
- The Best St. Louis Metal Shows in March
- The Best St. Louis Electronic [EDM] Music Shows in March
Note: Though we wish we could, we can't feature every great show happening in town in just one measly post. Look for plenty more recommendations this Friday in our weekend show post, and peruse the St. Louis concert calendar for more ideas anytime.
On An On
Monday, Mar. 18, 8 p.m.
w/ Royal Canoe, Dots Not Feathers, Samuel Fickie
@ The Demo - $10
By Christian Schaeffer
A stiff wind must blow through the distance the separates Minneapolis and Chicago, the two towns claimed by On An On. The threesome creates icy and evocative songs that often sound barren but are never devoid of life - the processed guitar signal, the pneumatic thud of a drum loop, and the ethereal mix of male and female vocals play with textures of human contact and isolating distance. The debut Give In presents an accomplished set of songs from a band that sounds assured in its pursuits.
Goodtime Boys
Tuesday, Mar. 19, 7:30 p.m.
w/ Loma Prieta, Mids, Sine Nomine
@ Lemp Arts Center - $7
By Joseph Hess
Goodtime Boys bring British screamo with desperate songs of guilt and spite. For all its force, the band sets a careful pace through thoughtful structure. Melodic guitars over frantic drumming make way for powered yelling and pieces often repeat, providing a heavy drone. Loma Prieta joins Goodtime Boys, bringing Bay-Area hardcore with a dark and moody slant. In recent years, Loma Prieta has dragged its blackened punk through the U.S., Mexico and Japan. The weathered sound melts genre into genre, eschewing convention for distinct songs. Expect heavy dirges from Loma Prieta, who tour in support of new LP I.V. out now on Deathwish Inc.
The English Beat
Wednesday, Mar. 20, 9 p.m.
@ Blueberry Hill - $25/$27.50
By Christian Schaeffer
If England's second-wave ska revival were broken into bite-size pieces, it might look something like this: The Specials were the urban rude boys, Madness were the populist nutty boys, and the English Beat were the tender, sensitive boys who brought heart and soul to the movement. Dave Wakeling led the six-piece through three wonderful, diverse albums, from the light dub and switchblade rhythms of I Just Can't Stop It through the elegant pop of Special Beat Service. The political angst that swells on the anti-Thatcher plea "Stand Down Margaret" was in step with the political awareness of the band's peers, but the bare emotion contained in that song (and hits like "Doors of Your Heart" and the immortal "Save It for Later") set Wakeling apart as a songwriter who knew that emotional intelligence and danceable rhythms could go hand in hand.
Thursday, Mar. 21, 9 p.m.
w/ JP. Inc.
@ The Firebird - $15
By Bob McMahon
Pinback assembles songs the way a person puts together a jigsaw puzzle. Clean guitar and bass arpeggios interlock neatly with heavy piano chords that fit around sparse, occasionally funky drumbeats and the earnest-but-piercing vocals of Rob Crow and Armistead Burwell Smith IV. In this way, Pinback folds the strengths of prog-rock into relatively accessible pop that's fun to sing along to. The quiet intensity of this sound translates surprisingly well to the stage, where the music's moodiness is supplemented by video of nature films, cult sci-fi flick Dark Star and other assorted footage. The co-frontmen also belt it out when singing live, transforming their recordings' insular vibe into a communal experience. Tight and cathartic all at once, Pinback is not to be missed.
Location Info
The Demo
4191 Manchester Ave, St. Louis, MO
Category: Music
Lemp Neighborhood Arts Center
3301 Lemp Ave., St. Louis, MO
Category: General
Blueberry Hill
6504 Delmar Blvd., University City, MO
Category: Music
The Firebird
2706 Olive St., St. Louis, MO
Category: Music
Old Rock House
1200 S. 7th St., St. Louis, MO
Category: Music
3108 Locust St, St. Louis, MO
Category: Music
3224 Locust St., St. Louis, MO
Category: Music
The Haunt
5000 Alaska Ave, St. Louis, MO
Category: Music
2720 Cherokee Performing Arts Center
2720 Cherokee St, St. Louis, MO
Category: General
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Originally published in Interiors & Sources
By James Williamson, IIDA, LEED AP
The International Interior Design Association (IIDA) has always placed a premium on the first word in its name. We are proud that IIDA members call 58 countries home, and that Cheryl Durst, Hon. FIIDA, LEED AP, executive vice president and CEO, has travelled over 1.2 million miles in 14 years, representing the association at more than 182 national and international speaking engagements annually.
As is evident when working with our members—especially our international members—design has always been a universal language. But with the advent of the internet, trends now spread across borders and break down communication barriers at a lightning pace, allowing the word "international" to take on a new importance in our industry.
We have come to realize that good design is synonymous with global design. International expansion exists because it is a trend that clarifies
our diverse, global design communities. While "international" is frequently used as an adjective to describe the trade of products and services between nations, in the design profession, it is more commonly used to describe a point of view—a way of looking
at how design solutions can outshine national boundaries and viewpoints. For designers, having an international perspective means remaining sensitive to multiple users of varying backgrounds, regardless of a project's location.
Of course, an international approach is more than just a mindset for many designers working today. Recent surveys have found that large firms like DiLeonardo International, Wilson Associates and HBA/Hirsch Bedner Associates are doing at least 90 percent of their work abroad. More than 65 percent of the leaders in the interior design field have at least one office abroad, and some firms, like Space Matrix and Bilkey Llinas Design Associates, work exclusively overseas. The level of importance the international community places on design and design advocacy—exemplified by Scandinavia, which has a regulatory agency dedicated to design—is a priority to interior design industry leaders.
The rise of the international practice has made knowledge the new global currency, and it behooves us to amass as much as possible if we are to compete on the world stage. We see the facilitation of collaboration between the interior design and manufacturing
communities as essential to the future of design. From manufacturing to distribution, from the composition of project teams to client locations, the shift of business from a local to a global scope has been fast, and therefore requires flexibility.
Xcel Energy's Data Center Efficiency program can help data centers and large-scale IT operations improve reliability and energy efficiency.
Visit our website today to learn about the design flexibility of a Morton building and the endless possibilities of partnering with our designBUILD team.
Wood construction is both cost and energy efficient. Check out Morton Buildings and our designBUILD team online today to discover all the benefits of post-frame construction.
When choosing a metal-clad building for your next construction project, consider Morton Buildings, Inc., and their designBUILD team, we'll make your dream a reality.
We Can Help You Reduce Energy by 30%
Our mission is to help our customers manage their buildings' energy costs, improve reliability, and enhance performance while having a positive impact on the environment.
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BUILDINGS delivers relevant and timely information that equips commercial building owners and facilities management professionals with the knowledge and support they need to solve critical issues; energy management, lowering operating costs, new products for commercial buildings, security, and much more.
BUILDINGS provides facilities management professionals commercial buildings tips and trends trough online webinar events (BuildingsVIP), monthly newsletters, whitepapers and case studies.
In addition to content, BUILDINGS features a comprehensive list of products and services and is your link to the companies that provide these valuable facilities management and commercial buildings resources.
You also have the opportunity to maintain your commercial buildings certifications with BUILDINGS. Continuing Education Units are available with approved content from BOMI.
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Identifying black bears from grizzly bears in the wild can be challenging.
This new identification program is intended to reduce mistaken identity killings of grizzly bears and help Wyoming maintain its black bear hunting seasons in northwest Wyoming.
The multiple-choice questions will test your observation and bear identification skills. The test is comprised of 16 yes or no questions based on the pictures displayed.
The test is currently voluntary and is being provided as an educational tool for black bear hunters. The Game and Fish Department is, however, interested in whether visitors to the site think it should remain voluntary or be mandatory.
Click on the Center for Wildlife Information training link (www.bebearaware.org), and review the information under the Be Bear Aware Index. This will help you prepare for the test.
If you have questions, need additional information or have an opinion about whether the test should remain voluntary or become mandatory, Please contact:
Phone: 307-777-4600
Wyoming Game & Fish Department
5400 Bishop Blvd.
Cheyenne, WY 82006
To review the most recent Wyoming Game and Fish Commission black bear hunting regulations please click the link below. The Black Bear information is located in Chapter 3.
You can use the following link to take the online exam. It is an interactive exam consisting of 16 true/false questions. This application is optimized for Internet Explorer Versions 7.0 and up. Instructions are found at the beginning of the exam.


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Hang tight!
Recipe by Linda
"This recipe is very fast and easy to make. It is especially nice to have on cold winter days and never lasts long in my house! It is so versatile you can add almost anything to it, such as pasta twists, chopped escarole, chopped spinach, broccoli, carrots, etc."
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1/8 cup
olive oil
onion, chopped
1 clove
garlic, minced
green bell pepper, chopped
button mushrooms, chopped
1/2 teaspoon
dried oregano
1/2 teaspoon
dried parsley
1/2 teaspoon
dried basil
1 pinch
crushed red pepper flakes
1 (15 ounce) can
tomato sauce
1 (15 ounce) can
garbanzo beans, drained
4 cups
I was disappointed in this recipe the first time I prepared it. Last night I made it for the second time, and it turned out wonderfully! I added some salt to the recipe, extra mushrooms, some diced canned tomatoes, and a TON of chopped spinach -- I served it to friends, who immediately asked for the recipe, including my variations to it!
Not as flavorful and good as I hoped it would be.
18 Ratings
I did as the previous reviewer suggested and added the following: Lots of extra virgin olive oil, about 1 pound of mushrooms, lots of garlic, 1 tablespoon Italian seasoning, salt, 2 8 oz. cans of tomato sauce and 1 can diced tomatoes with onion & garlic. Add spinach second to last and beans very last. This made a large amount and was even very good warmed up the second time around!
Four Stars but you have to modify the hearty basic recipe if you want robust flavor, too.
I read a few reviews and made my version (this rendition, at least) by adding diced tomatoes, shredded red cabbage, pre-cooked pasta (left over linguini cut to 1 to 2 inch lengths), chopped hot peppers and replaced vegetable broth for water.
Next time, I am going to use frozen cut okra and rice.
After that maybe I'll add canned black beans (drained and rinsed) and extra cayenne for a south-of-the-border version.
I found the original recipe lacking. I followed some of the review suggestions...added veggie stock, corn, spinach and salt. Yummy. I also added the picture!
This recipe is excellent if you use 3 cups of water with 3 (Maggi)vegetable bouillon cubes instead of plain water as the recipe calls for. I also added 1 pkg of frozen spinach & about 6 to 7 cloves of garlic instead of just 1. I also used 1 1/2 cans of tomato sauce. These changes give it wonderful flavor.
Awesome recipe! I added diced potatoes, frozen corn and celery. Will be making lots more.
My husband loves this soup and he is a really picky eater, so yeah!!
* Percent Daily Values are based on a 2,000 calorie diet.
Chickpea Soup II
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 193
** Calories from Fat: 72
With our 2,700+ chicken breast recipes, you'll never serve the same old chicken again.
The firm, juicy texture of zucchini make them a perfect side to toss on the grill.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a zesty black bean soup that's thick and hearty.
This healthy soup has a tomato broth and seven kinds of fresh, healthy veggies.
See how to make a hearty, healthy, and flavorful vegetarian soup.


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Felting allows you to take knit and crochet pieces and turn them into thick, sturdy cloth suitable for purses, hats, slippers and more just by throwing your wool items into the washing machine and dryer. This month, Jackie Smyth, our technical editor, gives some tips on felting.
What is felting, Jackie?
Felting is the process by which wool fibers are agitated and lock together to form a dense fabric. Wool yarn can be felted, but synthetics can't, but you can change the look of a felted design by working a row or two with a non-felting yarn. If you've never felted before, it's a good idea to read our FAQ about it: click here.
What are some of the benefits of felting?
Felt doesn't ravel – so you can experiment with cutting shapes or fringes on a felted item. If your felted project doesn't work out as well as you'd hoped — no worries — you can cut shapes from the felt – like flower petals or dots – and use these as embellishments on other projects.
Wow, you could probably make pins and hair barrettes out of those shapes too. So what are your recommended patterns today?
I've chosen these three clutches because they are small, making them an ideal beginner felting project, and because they really emphasize how much we love to embellish simple patterns with things techniques like color-work and embroidery.
Posted in Tips & How To | 13 Comments » Comments
July 4th is just around the corner, and you know what that means – BBQs, pool parties, picnics and more! In preparation of the big celebration day, I've gathered some fun decorative, and patriotic themed patterns to help you get in the spirit of things. Below you'll find projects from some creative bloggers in addition to our Lion Brand patterns. Take a gander for yourself and get ready for some crafting this weekend!
Projects from Blogs we enjoy:
Patriotic Stars
Blog: Repeat Crafter Me
Star Spangled Banner Crochet Bunting
Blog: Petals to Picots
Patriotic Barefoot Sandals
Blog: Tutus and Tea Parties
Lion Brand Patterns:
Americana Crochet Evaporative Cooler
Lion Cotton (can substitute for Kitchen Cotton)
Click here for knit version
Barista Cup Cozy Set
Martha Stewart Crafts Cotton Hemp
Macrame Plant Hanger (Craft)
Nature's Choice Organic Cotton
Do you like to knit or crochet items for your BBQs or celebrations? Tell us some of your favorite patterns for these occasions!
Related Links:
Posted in Crafting, Crocheting, Knitting, Pattern Recommendations | 4 Comments » Comments
One of the most wonderful things about knitting and crochet is how these crafts enrich our lives. The video above was inspired by you, our blog readers, and we hope that you'll continue to share your comments below about how knitting and crochet affect you every day.
Posted in Community | 23 Comments » Comments
As you may have already noticed, I'm big on the quirky holidays. The way I see it, each of these silly days is a chance to celebrate something that may get overlooked every other day. An excuse to eat more donuts just because it's national donut day? Count me in! (National Donut Day was on June 7, actually, but I don't see why you can't have a belated celebration.) Anyway, today is National Log Cabin Day! For some people, this probably evokes the smell of fresh cut grass and the feeling of the raw lumber used to construct a grandparent, aunt or uncle's log cabin in the woods. For crafters, however, the term "log cabin" speaks directly to a very particular variety of quilts and afghans.
The quilts first became popular in the United States in the 1860s, during the Civil War, and their popularity as a traditional style of American crafting has remained for generations since. Traditionally, center squares were symbolically red or yellow, but more modern takes on the style show off individual preferences. These log cabin quilt-inspired afghan patterns range from traditional to contemporary, and can be knit or crocheted in a variety of yarns, colors, and stitch patterns.
|Crochet Cozy Cabin Throw
|Knit Log Cabin Pocket Blankie
|Crochet Neutrals Log Cabin Afghan
Posted in Crocheting, Knitting, Pattern Recommendations | 4 Comments » Comments
As we continue our series on embellishing your socks, we now introduce a new stitch into our basic sock pattern. Because socks are compact and quick to whip-up, they're a great opportunity to try out new stitches. In our last two installments, we talked about color-work. In this article, we feature an eyelet sock pattern, adding style to our basic sock pattern with a lacy look.
|Child's Eyelet Sock
Here are a few tips on this eyelet sock pattern:
Posted in Knitting, Tips & How To | Comments Off on Sock Tips, Pt. 4: Add an Eyelet Stitch Pattern to Your Sock Comments
Pink has been my favorite color for as long as I can remember. Every gadget in my kitchen is pink, from the coffee pot to the egg separator, and so is my luggage, my toothbrush, and, of course, the walls of my craft room. So, when I heard it was National Pink Day, I needed to take the opportunity to share some of my favorite pink yarns! Of course, they're all my favorites, so take a look at all of the pink colorways available in our yarns. Pink is a great color year-round and perfect for baby girls, but it's also an important color in October (and year-round) for Breast Cancer Awareness Month. Keep these colorways in mind as you take up crafting for a new arrival, a friend who shares a favorite color with me, or charity projects to benefit breast cancer research. Even if you thought you weren't much of a pink person before, I'm certain that one of these 85 shades of delicious pink yarn might just sway you!
Posted in Yarns | 8 Comments » Comments
David Blumenthal (President/CEO) and Dean Blumenthal (EVP/COO) have won the prestigious Ernst & Young Entrepreneur Of The Year® 2013 Award in New Jersey in the 'Family Business' category. What perfect timing! Just as we celebrate our 135th anniversary. It means a lot to us to be recognized by such an influential global corporation, especially since we've come a long way in five generations from a pushcart on the Lower East Side of Manhattan! For a look inside the company today, see this video: About Lion Brand Yarn Company – 135th Anniversary Special.
(Left to right: David Blumenthal & Dean Blumenthal)
"Being recognized by a prestigious organization like Ernst & Young is such an honor for our 5th generation family business. I'm grateful for the leadership of our fathers who mentored us and taught us by example, and for the expertise and devotion of all our associates."
-David Blumenthal
Congratulations to David and Dean Blumenthal!
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Posted in Community, Lion Staff | 1 Comment » Comments
After crocheting what I was sure was the world's longest crochet chain (it was at least 60 feet long, but far short of the world record) in fourth grade, I finally decided it might be time to learn another crochet technique. I sat with my grandmother that summer at the kitchen table in our shore house as she crocheted a baby pink granny square, walking me through each step. She fastened hers off without disconnecting, so I could practice on the same length of yarn. Once I got the hang of it, I went around and around on that same square, until each successive skein of pink, purple and white ran out, but I always left my grandmother's square attached. It's a wonderful memory of her to keep now.
Making granny squares is a great way to learn to crochet, or to try out a new technique. Today, I want to share my grandmother's lesson to me from 15 years ago with all of you! Check out this step-by-step tutorial to create your first granny square in ten minutes or less.
Posted in Crocheting, Tips & How To, Tutorials | 12 Comments » Comments
One of the best parts about working at Lion Brand is meeting our amazing customers and hearing what you have to say about our products, patterns, and community. Working in the yarn industry, many of us travel and meet knitters and crocheters across the country, and I often get asked, "Will Lion Brand be at an event near me? I'd love to check out your new yarns in person!"
Earlier this year, we had a ton of fun at Stitches West in Santa Clara, CA and Vogue Knitting Live in New York, NY!
In the second half of 2013, we're proud to sponsor and have booths at these upcoming shows and events:
Knit & Crochet Show
Indianapolis, IN
July 17 – 21
Click here for more info.
Lion Brand fans can get this exclusive coupon (or book with this code online: LionBrand11113) for discounted admission to the marketplace .
Stitches Midwest
Schaumburg, IL
August 8 – 11
Click here for more info.
Lion Brand fans can get 20% off classes and events with the coupon code: LBM13.
Knit & Crochet Show
Charlotte, NC
October 2 – 6
Click here for more info.
Stitches East
Hartford, CT
November 7 – 10
Click here for more info.
Stop by the shows above to check out our exclusive LB Collection, as well as new products–all at show-special prices.
We're also proud to be a sponsor of many regional knitting and crochet festivals across the country, and we hope you'll check online for events in your area. Click here for a helpful calendar from Knitter's Review.
While we don't have the staff and resources to be at every show and festival, we always love hearing from you, so we hope you'll continue to share your thoughts here on our blog and through our pages on Facebook, Twitter, and Pinterest.
Posted in Community, Events | 3 Comments » Comments
With the warm weather now upon us, many of you are probably looking for smaller, more portable projects to work on so that you can still craft, and stay cool. In addition to choosing smaller projects, it's important to choose the appropriate seasonal yarn – so today, I've rounded up a few washcloth, dishcloth and potholder patterns in various cotton yarns for you to get some some ideas for your summer crafting.
The best part about knitting or crocheting dish and wash cloths is that they're perfect for practicing new stitches on a smaller scale project!
Crochet Momma and
Baby Chickadee Potholder
in Cotton-Ease
Crochet Cross-Stitched Cloths in
Kitchen Cotton and Bonbons
Loom Woven Dishcloth Set in
Martha Stewart Crafts Cotton Hemp
Knit Folly Washcloth
in Cotton-Ease
Crochet Spring Cleaning Scrubbies
in Recycled Cotton
Knit Long Beach Washcloth
in Cotton-Ease
What type of stitch pattern do you prefer when working on a washcloth or potholder? Share with us in the comments!
Related Items:
Posted in Crocheting, Knitting, Pattern Recommendations | 5 Comments » Comments


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Bob's Red Mill, Pure Baking Soda, Gluten Free, 16 oz (453 g)
Items 21-25 of 280 total
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2 people found the following review helpful
Posted by MikeMember on Jun 01, 2009
Happy to find an aluminum-free, natural baking soda.
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Note: iHerb does not imply any medical claims from this review. Disclaimer.
Natural teeth whitener
Posted by Reviewer2680805 on Jul 25, 2009
I brush my teeth with this stuff and I think it is whitening my teeth! I love that it is aluminum free! My Grandmother brushed her teeth with regular baking soda...She never had a cavity, but she died of Alzheimer's disease. I have read there is a link to Alzheimer's and heavy aluminum exposure! So I thought I would play it safe and use this toxic free version!
Al free Baking Soda
Posted by Reviewer1568708 on Aug 02, 2009
I use this to add to my distilled water, in addition to Magnesium Carbonate. To be sure I'm not getting Aluminum despite claims by largest manufacturing that there isn't any in their product. Always am leary of big companies, and their promises
Great product
Posted by Reviewer3336206 on Oct 12, 2009
Works great for a maple syrup and baking soda mixture. Works in the laundry, brushing teeth, and a lot of other uses. Great product!
pastor joe
Posted by Reviewer2232680 on Sep 30, 2008
Good pure baking soda, mixes in water to be clear


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Hold down Control (PC) or Command (Mac) key + mouseclick to select more than one option
|Avg. Dinner Entrée
|Greater than $25
|$18.01 - $25
|$12.01 - $18
|$7.01 - $12
|Less than $7
Posted by Happenstance on 01/03/2006
Fun decor, laugh out loud bathrooms, food really just mediocre...as good as any other diner...service spotty...once, I ordered a chocolate egg cream and the glass was served to me half full.
Posted by Anonymous on 12/18/2005
Nice new space but be warned - the service can be rude. Waiters appear to be overwhelmed and obsessed with overturning your table. Our waiter was rude when he got the order wrong and argued with us they we ordered something else. Not attentive but low and below had that check at the table within 30 seconds after plates were cleared.
Posted by Karen Z on 12/14/2005
Ok, so there is vinyl all over the restaurant and it looks neat but the food was not that good, they messed up the order and my "fresh squeezed" orange juice was tropicana.
Posted by Anonymous on 12/06/2005
Fabulous Decor- I see Mixed-Up Mosaics has once again created an awesome mosaic atmosphere- The bathrooms ROCK! I loved your last Vynl and this even topped that- Cant believe it! Kudos to you and Mixed-Up Mosaics for creating a fab new place to eat!
Posted by 9th Ave. on 11/20/2005
Love the new place! It's great to go to a BIGGER Vynl now -- with more tables. Same great food and same reasonable prices. Also, the larger bar makes the idea of a pre-dinner drink even more inviting.
Posted by dflyzz on 11/06/2005
Dear Vynl, at least every other day i order food from your fine establishment. My question is this, why can't you figure out your deliveries? On Saturday no delivery guys? On Sunday brunch you are still not sure if you are delivering? It was bad enough waiting an hour to an hour and a half during the weekday and getting cold food (but it was still good!) but now i'm stranded on the weekend because you can't figure it out? I have told my co-workers and we are slowly weaning ourselves from our favourite place! Take heed!
Posted by AD on 10/28/2005
I don't consider myself a food snob at all. I'm fairly easy to please. I wanted something good and I read about the fabulous shrimp wontons and sesame chicken so I thought I'd try it out. The sesame chicken was not so good. It's as if they were at the very end of their batch, but didn't want to make a new one, so they gave me all the dry pieces at the bottom. More than half of it was just fried skin and no chicken whatsoever. The flavor was off too, it didn't taste at all like sesame chicken normally tastes. The shrimp wontons were also unimpressive and bland.


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10 September, 2009
Somersault Snack Co. Review
Somersault Snack Co. is a company turning the snacking world upside down! Here is a little more about them, from their site:
With our busy, on-the-go lives we were desperate for a healthy snack that we could grab anytime - something that would nourish and delight us. After searching high and low, our quest ended in despair, all we found were unhealthy belly fillers. Then we had an idea—mindful munching!
Off to the bakery we went. We knew we wanted our creation to be the perfect nourishing balance of protein, fiber and nutrition with a little crunch and scrumptious taste. Combining simple, naturally nutritious, tasty ingredients and baking them to perfection, we found ourselves with the first Somersault!
As each Somersault bounced out of the oven, these nuggets of roly-poly goodness baked with toasted grains, sunflower seeds, sesame seeds and a delectable spice blend reminded us of simple delights—tumbling down a grassy hill, playtime until dark, and crickets chirping. Here, our love of healthy food and playtime merged into one.
Next time you enjoy a Somersault, we hope to bring you unexpected pleasure and a moment of mindful munching combined with a delectable blend of spice and absolutely nothing artificial.
I was able to review all three flavors of Somersault Snack Co. snacks – S.S. Sea Salt, Chez Cocoa, and Salty Pepper. I liked all three flavors, but the S.S. Sea Salt was my overall favorite! The Chez Cocoa reminds me of a certain cocoa cereal, but just a different texture. All of the snacks were pretty good. They are slightly crunchy on the outside but all soft on the inside. They have a texture similar to an oatmeal cookie, only less cookie and more oatmeal. They are nutritious and yummy and I dig them. My only dislike was that in each small package, there are two servings. I couldn't only eat half the bag!! So, to help my self restraint, I would prefer only one serving in the bag. :)
Buy it!
You can purchase any of the great items from Somersault Snack Co. by clicking here.
Posted by kendahl a. at 11:28 AM
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text: This sux. This mod looked to be pretty damn awesome and was looking for a mod just like this. Well don't bother trying anymore because the site, XTS, that you're supposed to go to (by clicking their link) has been "under construction" for approximately a year as of this writing. It seems that alot of these mods are "dead". Why do ppl post their mods if they're not ready for release? At least have some sort of beta version ready before you post anything----just a suggestion. They show us all of these great models and cut-scenes only to disappoint us by dropping them AND THEN not even saying "hey we decided to drop this mod".... Ah well.... :)


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random U2 memory: Bono performing at some pre-inauguration event for Obama...Bono stops mid-song and launches into a mini-speech, which was memorable but also definitely complete with some Kevin Gartnett "Anyithing is Possible" ( http://www.youtube.com/watch?v=6dk7Il3EqI0 ) level overdramatics.
I was going to do what you did for this album when John Mayer's new one comes out next month, but it's already been leaked to YouTube. I'll buy it, of course, but the waiting outside thing is, as you correctly note, near-extinct as far as I've seen amongst other undergrads here.
also funny was Stuart Scott's response to this lame PR question probably from some UMass Athletics employee. Check in at about 2:43 in the video to cringe with me: http://www.youtube.com/watch?v=3Ly8jPOCMa0
Too bad...had a class with Tyrell last fall semester. Have to echo what the author said-good luck to Tyrell wherever he may end up.
still watching for the goalkeeper decision, as I'm sure you are as well. any thoughts on the battle, miller time?


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Human Development and Family Studies
Admissions and Applications
Deadline for Application : February 1st
Admission to Graduate School at Texas Tech University is a two-stage process. Applicants are first admitted by the Graduate School of the University and then by the specific department in which they wish to study. Therefore, materials must be sent to both the department and the Graduate School.
Graduate School Application includes:
- Graduate School Application
- $100.00 non-refundable application fee, payable to Texas Tech Univ
- All transcripts from each university you list on your application
- OFFICIAL GRE scores sent directly from the Educational Testing Service
- GRE scores are NOT required for the Gerontology or Youth Development GPIDEA Program
Send To:
Texas Tech University
Office of Graduate Admissions
Box 41030
Lubbock, TX 79409-1030
Departmental Application includes:
- Departmental Graduate Application
- Vita/Resume
- Goals Statement
- Contributions Statement
- Three (3) letters of reference
Send To:
Texas Tech University
Human Development and Family Studies
Attn: HDFS Graduate Secretary
P.O. Box 41230
Lubbock, TX 79409-1230
If you experience any problems with the online application for HDFS, please email Dr. Miriam Mulsow.
Click here for information regarding scholarships.
If you have any questions, or need special assistance in the application process, email Dr. Miriam Mulsow or call 806-742-3000.


text:
You are here: Home Instructors Migrating Course Content from Blackboard CE8 to Blackboard Release 9.1
Important Information before you attempt migration:
We require that you go over your course shell, examine the files and contents and remove unnecessary items/files/contents. This cleanup stage is vital to a successful course conversion. If your course is over 150 MB in size, your migration will fail.
Difference between CE8 and BB9: Where things go after migration
Because the platforms for CE8 and BB9 are different, imported contents are placed according to the BB9 tools and arrangements. To have a better understanding of where to look for your migrated contents within a course, download and read the reference guide "Getting Started with a moved course from CE8" available at http://online.kean.edu/for-instructors Section at the Distance Education Site.
Exporting your course from CE8
1. Login to Blackboard CE8, and login to the course you would like to export.
2. Examine the course content. Clean up as much as you can.
3. Go to Build > Designer Tools > File Manager. Examine the files you have and delete any unnecessary file. Look out for .zip files (yourfilename.zip) and if you find any, remove them.
Remember existing backup files are included in your new backup – which increases the backup file size significantly.
4. Go to Build > Designer Tools > Manage Course > Backup
a. If you already see backups for the course, select the backups and click on delete.
b. If there is no backups listed, click on "Backup Course" and wait for the system to complete the process. Depending on your course size, this process might take from couple of minutes up to 10 minutes.
5. Click on Build > Designer Tools > Manage Course > Backup again. This time you should see the backup file listed. Click on the drop down menu next to the backup file and click on "Save as File"
6. A new window will pop up asking where to save the file. Click on My Files and then type a recognizable file name in the Save as box (Or you can leave the default file name that it appears with). Make a note of the file name.
7. Make sure Tracking Data check box is unchecked. Click OK to proceed.
8. Depending on your course size, this process might take from couple of minutes up to 45 minutes.
9. Click on Build > Designer Tools > File Manager > My Files and locate the backup file that you just created. Click on the drop down menu to the right of the file and click on "Download". Save the file to your computer and make a note of the location where you are saving the file.
Importing the content into Blackboard Learn 9.1
10. Login to your Blackboard Learn 9.1 account and log into the desired course where you would want to import the content to. Under Course Management Area, click on "Packages and Utilities" and click on "Import Package/View Logs".
11. Click on Import Package. Verify the destination course ID is your desired course. Select the package by browsing to the file you previously downloaded to your PC.
12. You can then select what part of the content you would like to import – you can select everything or your choice – but at least one of the options must be checked for the import. Click on Submit.
13. This process will take some time to complete. Allow about 30-40 minutes for the system to process background work.
14. Visit your course again after 30-40 minutes and you should see your imported contents there.


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Hang tight!
Recipe by NADO2003
"Delicious soup with simple ingredients. Easy to make."
Hmm. None of these ingredients are on sale today.
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2 tablespoons
extra virgin olive oil
1 large
onion, halved and thinly sliced
1 tablespoon
curry powder
sea salt to taste
4 small
zucchini, halved lengthwise and cut into 1 inch slices
1 quart
chicken stock
This recipe is great as is, but I did make a few changes that made it even better. When I was frying the onions, I added hot peppers and cayenne pepper to give it some kick. After the soup was fully blended and cooked,I also added in pieces of cooked potato. The potato adds some hardiness to the soup, and makes it much more filling---while maintaining the great curry and zucchini flavor.
This was good, but I think that next time I will add some brown sugar as was suggested previously. I also used veggie broth and added a bit of yams. It was good, but needed something extra.
188 Ratings
I absolutely loved this recipe. It tastes fantastic, and its easy and quick to make. Just a note for all those out there who are not veteran soup makers, be careful when you go to blend it in a blender, let the soup cool for a bit, the steam plus the blending of the soup when it is still hot will blow the lid off the blender... I discovered this the hard way.
For a creamier version try adding fat-free sour cream after blending. Or blended silken tofu (and vegetable stock of course!) for a protien rich vegan version.
Fantastic!!! So delicious and low fat, I absolutely LOVE this soup. I added two tablespoons of curry powder for the extra kick. I also skipped the salt and used veg broth instead. I will make this all the time!
I've never made this EXACTLY by the recipe, but what I did do is double the curry powder, and add a diced sweet potato for more body. It is REALLY good! Also try adding a dollop of sour cream when serving.
Family loved it; add a cubed sweet potato, some garlic and red pepper flakes to spice it up a bit. We collected some of the cubed sweet potatoes prior to blending to add back in later, and added some yogurt as well. Great stuff!
Being a huge fan of curried pumpkin soup I had to try this recipe. While not as thick and creamy as my favorite curried soup recipe it was very good and I will make it again. The only change I made was to add some whipping cream at the end to thicken it a bit. If you have a hand blender use it! It only took a minute to blend it and there was no mess.
* Percent Daily Values are based on a 2,000 calorie diet.
Curried Zucchini Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 74
Calories from Fat: 47
Hard to believe, but many kids will be back in school at the end of the month. Get ready.
You won't believe all the things you can do with cauliflower. It's a great low-carb option.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
A hearty soup with Italian sausage and vegetables made in a slow cooker.
Learn how to make an elegant curried pear soup garnished with sweet yogurt.
Follow these simple shortcuts for delicious butternut squash soup.


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Bombardier appears poised to announce an order for more than one hundred CSeries aircraft in the near-term.
An industry source has indicated to CAO that a 100-plus aircraft order is forthcoming and that all launch customer positions for the CSeries have been allocated.
Bombardier could not provide immediate comment.
A separate industry source tells Flightglobal.com's sister premium affiliate ATI that the launch customer will not be Northwest Airlines. "They are still on hold due to the Delta merger but still interested."
Market acceptance of the CSeries will be solidified if this large order comes to fruition.
Bombardier launched the CSeries on 13 July with a letter of interest from Lufthansa for up to 60 aircraft.
Lufthansa, however, will not be the launch operator for the CSeries, but "will be among the first operators", said Lufthansa senior VP corporate fleet Nico Buchholz.
The CSeries is said to be attracting strong attention from Chinese carriers.
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really, the KKK = CRC? Okay. Clarity is awesome. Wow.
really, the KKK = CRC? Okay. Clarity is awesome. Wow.
I see different people that are every meeting that oppose it along with the few that regularly offer new and factual reasoning why this is the correct omission from the ordinance. Also, at the same time, I also see the same folks on the other side..I see the same 2-3 from Holland and the same half dozen from elsewhere, the march event being the maximum pooled in one place, and a sure exception to those who speak at the meeting regularly. If the press is not fair, then what is it?
even Bill Freeman states that he will not pursue that avenue after his first attempt failed. He said this in a meeting in July. He said this because he knows he will lose. I agree, He will again not obtain what few want...not need.
Seth, if as you stated, and I agree: "the quality of my (straight) sex life has never come up in a job interview or when I closed on a house." and if sexual preference is not being flaunted....then there is no need for an ordinance. Well said.
Could Holland get an ordinance for overweight citizens as well? Who knows if excessive weight is inborn, genetic, or a result of society or upbringing etc? Overweight people are picked on, beat up, bullied, made fun of, not accepted at times, have issues with employers and housing etc. Lets keep them safe as well. Let's legally protect overweight residents.
and 5-10% were young children of parents marching. The numbers spin is beginning.
"disciminate" by definition, is not a negative word. Let's not redefine it as bigotry.
..wells said Kevin... :)
Well said.
TKORFH - - sounds like the LGBT people you know and employ are just fine. No civil rights in need of specific protection. Well done.
Did I just read "more than 150"?! Maybe 50-75...most of that number were from Kent county...or distances beyond. As Mayor Dykstra clearly stated at the close of the session, if this ordinance defines a welcoming community, than a mere FIVE of all the city's and county's in the entire lower and upper Peninsula of our great state of Michigan would be considered welcoming. The people and representatives for Holland have made it clear. This is not a civil rights issue or violation.


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Heidmar announced the promotion of Duncan Ross to Fleet Manager.
Duncan joined Heidmar's London office in 2012 as vessel manager. Prior to joining Heidmar,
Diana Shipping Inc. today reported a net loss of $14.1 million and net loss attributed to common stockholders of $15.5 million for the second quarter of 2015, compared to net loss of $5.
The U.S. Senate Energy Committee on Thursday passed a bill that would lift a decades-old ban on the export of crude oil.
The 22-member panel passed the bill


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"L.A. Times" Favorably Reviews Current Steve Roden Exhibit at Museum of Art
The September 5 L.A. Times profile, "Steve Roden: Breaking the rules of art," of artist Steve Roden mentions his Pomona College Museum of Art show--which includes his largest installation to date and a new series of paintings based European postcards once belonging to the late painter and Pomona professor Frederick Hammersley--as a contemporary counterpoint to his also-current retrospective at the Armory Center for the Arts in Pasadena. Another positive profile was featured in the LA Weekly on September 9 (www.laweekly.com/2010-09-09/art-books/unfinished-symphony/).
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Our resolutions are aimed either at issues that affect students or at improving our own structure. Passed resolutions by the ASUSF Senate will be frequently updated throughout the school year. To find out more about how resolutions work and what effects they have, join us at our public meetings or contact us at firstname.lastname@example.com.
Below you can find the ASUSF Constitution, By-Laws, and various codes that allow the ASUSF Senate to function. In an effort to increase transparency, the ASUSF Senate has published these documents online. With ongoing careful consideration and revision, all documents are currently updated to best reflect the current functions of the ASUSF Senate.
ASUSF Senate ConstitutionASUSF Senate By-LawsASUSF Senate Senator Codes
All Committee Codes can be found on the committee page.
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Anna Paquin and Stephen Moyer are now the proud parents of not one, but two little bundles of joy.
Moyer's rep confirms to E! News that the True Blood twosome "recently welcomed their twins into the world."
"The babies were born a few weeks early, but are in good health and both Mom and Dad are overjoyed," the rep said in a statement.
The couple, who tied the knot in August 2010, declined to release any futher details at this point, so we will have to wait to know the tykes' names, gender, birthdate or vital statistics.
While these are Paquin's first, the new arrivals are Moyer's third and fourth children. He has a son, Billy, and a daughter, Lilac, from previous relationships.
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