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Champions Trophy: England beat Australia in first group game
Champions Trophy, Group A, Edgbaston
England 269-7 (50 overs) beat Australia 221-9 (50 overs) by 48 runs
James Anderson led an exceptional bowling display as England opened their Champions Trophy campaign with a 48-run victory over Australia at Edgbaston.
Ian Bell's measured 91 was the cornerstone of England's 269-6, while Jonathan Trott made 47 and Ravi Bopara supplied late impetus with 46 not out off 37 balls.
Despite 55 from stand-in skipper George Bailey and James Faulkner's lusty unbeaten 54, Australia laboured to 221-9 on a largely blameless surface.
England ODI wicket-takers
237: J Anderson (170 matches)
234: D Gough (158 matches)
168: A Flintoff (138 matches)
155: S Broad (98 matches)
145: I Botham (116 matches)
115: P DeFreitas (103 matches)
111: P Collingwood (197 matches)
103: G Swann (78 matches)
92: T Bresnan (73 matches)
80: B Willis (64 matches)
Anderson claimed 3-30 to become England's leading wicket-taker in one-day internationals, Tim Bresnan took 2-45 and James Tredwell, playing in place of the injured Graeme Swann, had tidy figures dented by some late hitting.
Victory not only gave England the early advantage in Group A after the first of their three round-robin games, but served as an early psychological blow against Australia before the Ashes start next month.
However, one suspects Sri Lanka, at The Oval on Thursday, and New Zealand will pose a stiffer test than an Australia team that were bowled out for 65 in their final warm-up game and were missing injured captain and best batsman Michael Clarke here.
There remains room for improvement for England - a middle-order collapse threatened to undermine a promising start with the bat and two catches and a stumping, albeit tough, went begging - but coach Ashley Giles can be pleased with their performance in front of an exuberant crowd basking in the Birmingham sunshine.
England's remaining fixtures
13 June: Sri Lanka, Edgbaston
16 June: New Zealand, Cardiff
The skills exhibited by Anderson and company, who found reverse swing that eluded the Australia seamers on a dry yet flat surface, rendered the debate over England's total redundant after they wasted a start that saw them reach 168-1 having won the toss.
Stuart Broad located David Warner's edge early on and Bresnan had Shane Watson taken at gully via inside edge and pad for 24 in one of four maidens bowled in the first 15 overs of Australia's reply.
Phil Hughes had twice been reprieved by the time he was lbw for 30 attempting to pull Joe Root's part-time off-spin, and Bailey's resourceful contribution became increasingly futile as four wickets tumbled for 24 runs in 27 balls.
The exceptional Anderson was central to that collapse, accounting for Mitchell Marsh and Matthew Wade in an over that saw him surpass Darren Gough, on 234 wickets, as England's most prolific bowler in one-day cricket.
Adam Voges was bowled by Bresnan and Bailey hoisted Tredwell to long-on either side of that; Mitchell Johnson - jeered all day - skied a Bopara full toss to point; and Anderson capped another record-breaking day by cleaning up the third Mitchell in the Australia side. Faulkner's 38-ball half-century was all but irrelevant.
Man-of-the-match Bell and Cook batted with as much fluency as anyone in the game in adding 57 for the first wicket before the skipper was caught chasing Watson.
Steady accumulation was the principal feature of Bell and Trott's 111-run alliance for the second wicket, although the fact they managed a combined five fours in 22 overs suggested scoring was not as easy as many observers initially expected on a pale, dry surface.
England v Australia ODI history
Both teams now have 25 wins, with two ties and one no-result
The most notable feature of Trott's innings was a verbal exchange with Wade after he inadvertently impeded the Australia wicketkeeper, but any sense that England's momentum would improve with his departure proved premature as five wickets fell for the addition of 45 runs.
After Trott wafted at a Starc delivery which would have been called wide had he missed it, left-armer Faulkner arced one back to bowl Bell, then Root clipped the impressive Clint McKay tamely to midwicket in the next over.
Eoin Morgan was bowled round his legs as he stepped across his stumps to McKay, and a leaden-footed Jos Buttler played on driving at Faulkner two balls later.
With England's ambitions of reaching 300 long since revised, it was left to Bopara - mixing the occasional drive over the top with sprightly running - and the muscular Bresnan to carry them to a total that proved more than adequate.
Australia were fined for a slow over-rate after it was ruled they were one over short of their target at the end of the match when time allowances were taken into consideration. Skipper Bailey was fined 20% of his match fee while his players received 10% fines.
Comment number 189. Posted by SidneyBarneson 10 Jun 2013 12:45
Judging by games so far, England's solid batting and incisive bowling ought to see them to the semis, probably with New Zealand (Australia are just too weak and I'm unpersuaded SL can bounce back from such an inept batting display + a defeat). Wetter and cooler weather = lower scoring games which favours England, but I think they could exit if they meet India on a high-scoring track.
Comment number 188. Posted by Kapnagon 10 Jun 2013 08:35
Tom, it was a whitewash last time India toured England. And England have won the t20 world cup. I'd say England look well equipped for all conditions they are likely to face in this tournament. Although Sri Lanka is going to be a tough game, SL will be desperate to put right their batting in this match, so England will have to be on top of their game
Comment number 187. Posted by Tomon 10 Jun 2013 07:48
I remember India weren't interested in being here. They came to England off the back of their T20 with zero preparation and loads of injuries to an ageing out of form squad. TBH i don't remember the one day series score? I do know that T20 apart, England have never won a major international one day comp unlike the Indians. I would be delighted if England prove me wrong.
Comment number 186. Posted by jels1975on 10 Jun 2013 07:35
BOB do you remember India on their last tour of England??? Currently the England bowling attack looks as good as any in the tournament, they are getting the ball to reverse earlier than other teams and have a great variety in the bowling attack. The bookies make them favourite for a reason and have you ever met a poor bookie??
Comment number 185. Posted by BOBon 10 Jun 2013 03:48
so you are saying wickets fell in front of the Indian bowlers from the sky.
No cricketer would treat a warm up game lightly. Why? because if they did than they are left to deal with the media and the selectors. All games are treated equally by all players.
Comment number 184. Posted by Magic_Arsenal_thefinalcountdownon 10 Jun 2013 01:07
It was a warm up game and India did nothing special with the ball to get that 65 all out. 4 or 5 wickets where dragged onto their own stumps playing terrible shots. Also thought SA were bang average with the ball against them. England and India are way ahead of the other sides for sure. I'm sure we will meet them at some point and it will be very interesting.
Comment number 183. Posted by BOBon 9 Jun 2013 22:09
@182 England faced Australia who were bowled out by India for 65............... India are the favorites here.
Comment number 182. Posted by Magic_Arsenal_thefinalcountdownon 9 Jun 2013 21:15
How to win the tournament. Score 350 runs every innings and never make a mistake - Botham.
England are favorites for this tournament imo. India are good, but lack a bit with the seem. England won their opening game easily while playing at 80%.
Comment number 181. Posted by AndyWon 9 Jun 2013 18:26
Think pundits overestimated a bit what was a good score, the slowness of the outfield made it difficult to score boundaries. Trott and Bell got the run rate up to 5 an over but in looking to accelerate a number of England wickets fell. Good innings by Bopara to ensure a challenging target. Then NZ never really looked like getting close, found difficult to score off good England bowling.
Comment number 180. Posted by olliehhfon 9 Jun 2013 14:46
It ironic how england, at lunch after there innings, were criticised for their batting, when they have the 3rd highest score out of the 8 innings in the tournament so far
Comment number 179. Posted by yezzamanxon 9 Jun 2013 13:33
strewth mate, we gotta real kicking there.
Think we are gonna need a bludger of a kangaroo to bite Jimmy the poms arm off or we have Buckley's chance.
its gonna take a whole lot of foster stubbies and shrimps on the barbie to get me through this summer.
Comment number 178. Posted by Perton66on 9 Jun 2013 13:30
Was at the game yesterday and think the top order set the win up despite many sitting near me being critical of Trott in particular which was disappointing given his decent scoring rate. 270 was always going to be a big ask on that pitch as it wasn't a wicket to blaze away on - only Ravi managed it and has his detractors! The banter with Johnson was lighthearted, but hopefully it won't go too far
Comment number 177. Posted by Harris Parkeron 9 Jun 2013 13:12
This comment was removed because it broke the house rules. Explain
Comment number 176. Posted by Harris Parkeron 9 Jun 2013 12:59
83. Fallenstar
Of course the England cricket team has been ridiculed in Australia, that is what this wonderful rivalry with them is all about. When they're better than us they get stuck into us and vice versa. Your glaringly obvious ignorance regarding our (England cricket 's) long standing relationship with the Aussies seriously undermines your qualification to comment.
Comment number 175. Posted by Harris Parkeron 9 Jun 2013 12:42
@ 100 Numpty dumpty
I'm sure there are people with a different outlook regarding the CT. After all, the world would be pretty dull place if we all had the same thoughts.
Re. your comment, "And give the xenophobic attacks a rest!"
Please enlighten me and be more specific with your accusations. I'm sure that if I was guilty of such an offence that the BBC would have moderated my post accordingly.
Comment number 174. Posted by plushpuppy8on 9 Jun 2013 12:33
I´m getting fed up of the way we English fans treat Mitchell Johnson. The guy is okay, so leave him alone.
Otherwise a good perfprmance from England, something to build on.
Comment number 173. Posted by pantsatronicon 9 Jun 2013 12:23
buttler is a luxury player who, when he hits his stride, will win you games. england can afford a player like that because of the solidity of the top 3. don't think bairstow has done anything wrong england just have quite a few promising youngsters, he'll get his chance.
Comment number 172. Posted by aguerroon 9 Jun 2013 12:10
the trouble with englands way of playing is all the first four in batting order are the same kind of player ,unable to score quickly if you play that way you dont put any pressure on fielding side and leave to much for later overs and whaton earthhas jonny bairstow done wrong he should be a cert ahead of buttler who is inconsistant and stationary at the crease .anyone why is he not in?
Comment number 171. Posted by Hugoon 9 Jun 2013 11:33
A solid start to an innings is essential. If you've got big hitters to start they won't always be able to decimate, look at Sri Lanka today and how much west Indies struggled on a total people said was fairly easy for their batting
Comment number 170. Posted by Colon 9 Jun 2013 11:20
There is nothing wrong with Cook, Bell and Trott batting at 4 an over. The plan is clearly to ensure wickets in hand in the last 20. That is was undone by Root, Buttner and Morgan getting out cheap is not their fault. On another day, those 3 could have added well over 100 between them and England posted over 300.
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By RICHARD SHAWSun Advocate publisher
While early voting in the primary races has been going on for a couple of weeks, it all culminates today as the final voters go to the polls to figure out who will be running against whom during the November general elections.
Carbon County Democrats needed the primary vote to decide their nominee for the open county commission seat being vacated by long-time Commissioner Mike Milovich. The tally at the Democratic convention at the Fairgrounds Event Center on March 30 showed Dave Smith and Mike Johnson finished first and second in the four-way race, and neither got enough ballots to win out over the other. Their names will be on the ballot today for voters to decide who will go up against Republican Casey Hopes, who garnered more the 60 percent of the delegate votes in balloting at the Helper Auditorium that same night.
No local races will be on the ballot for the Republican primary, but two statewide races will be. The first is between present Senator Orrin Hatch and challenger Dan Liljenquist, who have both forged strong media campaigns in the state. Hatch has served for 36 years in Congress after ousting long-time Democratic Senator Frank Moss from his seat in 1976. Liljenquist is a former State Senator from Bountiful.
In the other Republican statewide race John Swallow, presently an assistant Utah Attorney General, is running against Sean Reyes. This particular race has included a lot of charges between the two candidates and a great deal of out-of-state money coming in for advertising.
The Republican primary is closed, unless the voter is registered as a Republican. The Democratic primary is open to all voters.
Early voting at the Carbon County Courthouse was a big success according to Alexis Horsley, the deputy county clerk. She reported that the first day (June 12) of early voting brought out 45 voters, and on the last day (June 22) there were 118 that cast ballots. She said that 533 citizens voted during the early voting period.
The polls will open at 7 a.m. and close at 8 p.m. To find where to vote for any particular area go to http://carbon.utah.gov/clerks/index.htm.

subset: commoncrawl


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EmX expansion protest plasters West 11th with signs
EUGENE, Ore. - A battle over bus service is brewing in West Eugene.
Lane Transit District is considering three options for the EmX expansion. One of them is along West 11th Avenue.
The option isn't sitting well with business owners. They're taking their protests public. A half a dozen business owners put up fourteen signs along the road. They say "No Build".
George Cole has owned Cole's Furniture for more than 50 years. He's helping pay for the signs.
"I want them not to expand the EmX any place," Cole said. "I'm for no build period. It's going to be a net loss because people don't shop for furniture or automobile related businesses in the bus."
To be fair, KVAL News wanted to get LTD's reaction to the signs.
Spokesperson Andy Vobora said they understand the concern.
"We just want to make sure that people have the right information," Vobora said. "That's been the biggest frustration I think with some of the signs, some of the fliers that have been passed around, is that it's not good information."
KVAL News asked Vobora what about the signs is inaccurate.
"A lot of it is just over-dramatized and out there to create fear, that all businesses on West 11th will be destroyed, that access will be affected and people won't be able to get in your businesses," he said.
According to Vobora, the routes can also be changed and adjusted to accommodate different business needs.
George Cole said that's not good enough. The best plan he said, is no EmX at all.
To be clear, W. 11th is just one of three options LTD is considering for the expansion. They will make their final decision next March. Construction won't begin until 2015.


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Go big or go home, that's the motto for today's Runway to Real Way story! We're talking about this season's oversized prints--think: flowers, stars, and underwater scenes blown up a sizeable degree--which, much like their micro-sized counterparts, are having quite a moment this spring. From the giant starfish at Versace to the scattered blossoms at Roland Mouret, this bold and desirable look is easily adapted to suit a number of everyday ensembles!Whether these grand prints are showcased on an elegant frock or a sleek pencil skirt, we promise the result will be a winning outfit every time.
On the Runway
If you're curious as to how these oversized prints were used on the S/S 12 runways, let us direct you to the subtler interpretations first. At Roland Mouret, large leather tulips were placed here and there on slinky sheath dresses, like the chartreuse Chettham Dress ($1679) shown above, giving the illusion of flowers falling delicately from the shoulders. The tulip print is large in scale but the scattered design isn't overwhelming, so the frock feels more chic than playful. We noted a similar effect on the underwater prints at Versace, namely the seashell and starfish pattern featured on the Neoprene Printed Bra ($1045, 888.721.7219) and matching Skirt ($1350, 888.721.7219). Though the print came in a cheerful neon green hue, its sporadic placement made for a more sophisticated and polished outcome.
Of course, the prints only get bigger and bolder from there! Take the blown-up star print featured in Rodolfo Paglialunga's S/S 12 collection for Vionnet, for example. The mingle of multi-colored stars shown on the top above enliven the entire outfit and offer just the right amount of visual intrigue to the understated silhouette. At Dolce and Gabbana, however, the trend was interpreted through large painterly prints covering crop tops, full skirts, and ladylike dresses. We are particularly smitten with the Organza Onion Print Dress ($2295, 877.70.DGUSA), as the charming vegetable pattern feels perfect for summer.
On the Red Carpet
If after reviewing the aforementioned runway looks, you're ready to try this trend in real life, then perhaps Solange Knowles' neutral take on oversized prints will leave you inspired! At a fundraiser in New York City last month, the fashion plate embraced a toned-down version of this bold outfit idea with the help of a photo-print pencil skirt. Careful to not upstage the attention-grabbing piece, Knowles added a simple white button-up blouse and black sequined clutch. We also like that she gave the outfit a fresh pop of color with coral peep-toe heels, resulting in a professional, modern, and completely accessible look.
On You
While we adore all of today's featured tops, dresses, and skirts, you should know about a few more standout pieces. For starters, we love the African Tulip Print from Diane von Furstenberg's S/S 12 collection. The oversized pattern comes in a few must-see colors and is featured on a couple of different dress styles, like the subtly sexy purple Ruri Dress ($398) and the Laramie Belted Maxi Dress ($565) in Coral. Speaking of maxi dresses, we also approve of Alice + Olivia's Robin Printed Silk Crepe de Chine Maxi Dress ($495); its luxurious fabric and gorgeous magnolia print make it a lovely option for a summer wedding. If you're looking for something a little more bright and playful, we have a feeling you'll enjoy Easton Pearson's Printed Silk-Satin Skirt ($595) and Marni's Oversized Floral Print Top ($559). Additionally, we think Forever 21's Floral Shift Dress ($23) and Oasis' Placement Palm Print Dress ($116) are stellar selections, especially if you're after an affordable option. Finally, if you'd like to imitate Knowles' black and white look, don't miss Zara's Printed Skirt ($70) or Marc Jacobs' Large Daisy Printed Mini Skirt ($695). Just be sure to pair either skirt option with a neutral top, like Equipment's Signature Sleeveless Blouse ($188) in Black or White, to further achieve her A+ look.--Jessica Baker


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[Intro: Big Daddy Kane]
Aw yes
This the way we gonna set it off for Hot Chillin'
The groove gon go a little something like this here
Cause I'm the one that entertain
That goes by the name of Big Daddy Kane
Also in the place to be, we got the girl known as Antoinette
Let me tell you, you ain't seen nothing yet
The engineer all-star Marley Marl in the place to be
And to my man known as King B
As it goes a little something like this
[Verse 1: Big Daddy Kane]
It's me, you see
The B-I-G
The D-A-D-D-Y
The I, the K-A-N-E
Exciter, delighter, invite a biter to fight
A due fool, so I can school and rule
And ignite a
Party to the climas
The mic I wax
You know who the true lord is, so why ask?
Rhymes I deliver
Always come with a
Unique technique when I speak
And if a sucker would step to me
He would be left to be
Lost in jeopardy
Cause I will set ya free
Just run up onstage and take a stand, broad
Snatch the mic, I vic 'im like a landlord
For me to go out, I can't have it
So set the microphone up just for me to grab it
Then just allow the Big Daddy to center hit
Cause when I run up onstage, yo, I'mma demo it
Thrash and bash and crash and slash and mash
Clock cash as I wax much ass
The lyrics I'm displaying, the suckers I'm obeying
Cause this is all live, Hobbes, know what I'm saying?
[Verse 2: Antoinette]
Spit up, get up
The eighth, gonna light up
News reporters, get ready for the write up
Telling me you're mad
How the set was a drag til I came
I'm not trying to brag
I just pour, tour, rhyme, and climb
I go prime time
Because I go for mine
I never fake, break, take, make
Shake and bake
Drop my groove until your back ache
So be my victim
Squint, kick, and holler
A fresher rhyme will follow
Cause I'm a scholar
I do what I gotta do
And when I'm through
Take a trip to the Bahamas, come back and continue
To say only the hyped and extra-exotic
[Big Daddy Kane]
Marley, hit me now
[Marley Marl]
Yo Kane, you want it, you got it
[Outro: Big Daddy Kane]
Yeah, that sound funky
Yo, I think this the dope promo for Hot Chillin', man
Yo, yo, you know what you call this?
You call this a "Raw Attitude"
[Big Daddy Kane]
So what's up? We outta here or what?
Yo, it's only right we outta here
[Big Daddy Kane]
So yo, I'm just gonna say peace to Marley Marl
And the super rocking Mr. Magic
Ay yo King B, go downstairs and start that deuce up
So we can make this here move


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Cal Maritime Hosts Transportation Leader
U.S. Secretary of Transportation Ray LaHood and Cal Maritime president Thomas Cropper.
Oct. 18, 2012
By Elizabeth Chapin
U.S. Secretary of Transportation Ray LaHood made a special visit to Cal Maritime Oct. 11, where he officially commissioned newly-appointed president Thomas Cropper as a Rear Admiral in the United States Maritime Service. During his visit, Secretary LaHood also addressed cadets and toured the training ship Golden Bear.
As Secretary of Transportation, LaHood leads an agency with more than 55,000 employees and a $70 billion budget that oversees the nation's air, maritime and surface transportation missions.
LaHood was joined by Maritime Administrator David Matsuda, who provided remarks during the commissioning ceremony of President Cropper and accompanied him during the campus and ship visit.
Soon after LaHood's visit, it was announced that Cal Maritime would be among the nation's six state maritime academies to share an additional $2.3 million from a federal government program that recycles obsolete vessels.
The U.S. Department of Transportation says Cal Maritime will get nearly $393,000 in funding.
"With the majority of our goods moved over water, well-trained merchant mariners are critical in supporting our nation's security and economy," said LaHood. "This money will help ensure that the men and women at our academies get the training they need to keep our country's economy moving forward today and well into the future."
Click here to view more photos from Secretary LaHood's visit and the commissioning of President Thomas Cropper.


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STEM Higher Education
Education and Professional Advancement for Underrepresented Groups
Blacks, Hispanics, Native Americans, and women are underrepresented among M.S. and Ph.D. recipients in the natural sciences, technology, engineering, and mathematics, a trend that continues throughout the academic pipeline–from starting assistant professors to senior academic administrators. Grantmaking in this Foundation program aims to increase the diversity of higher education in STEM fields through college and university initiatives to support the education and professional advancement of high-quality scholars from underrepresented groups. Grantmaking is divided into three subprograms.
In the Sloan Minority Ph.D. program (MPHD), the Foundation partners with select faculty, departments, and universities with proven track records of successfully recruiting and graduating minority Ph.D. candidates in STEM fields. Funds provide fellowships to minority students, allowing successful degree programs to enroll, train, and eventually graduate more students than would otherwise be possible.
The Sloan Indigenous Graduate Partnership (SIGP) provides fellowships and administrative funding to four regional centers that foster supportive, interconnected communities devoted to successfully matriculating American Indian and Alaska Native graduate students into Science, Technology, Engineering, and Mathematics (STEM) Master's and Ph.D. programs.
In the Leadership Diversity program, the Foundation supports college and university efforts to promote the effective professional development of women and minority faculty for positions of academic leadership.
The MPHD and SIGP programs are administered by longtime Foundation partner, the National Action Council for Minorities in Engineering (NACME), which receives applications, selects students for scholarships, administers awards, and supports recruitment efforts by participating faculty.
This program does not make grants to support projects in public or private schools at the pre-college level.
Rigoberto Hernandez to Speak about Diversity at 2015-16 NSF Distinguished Lecture Series National Science Foundation
Four Universities Unite in National Push to Increase American Indian Participation in STEM Fields Alfred P. Sloan Foundation


text: 1 TOMTOM Start 25 UK 5" GPS Sat Nav - with UK & ROI Maps Basic functionality Safety cameras & Points of Interest & Lane Guidance Expandable memory for adding maps 1 reviews Brief product description Navigate with confidence with the widescreen TomTom Start 25 UK 5" GPS Sat Nav with UK & ROI Maps, featuring advanced lane guidance and route planning, speed camera alerts and points of interest. Travelling around the UK The TomTom Start 25 Sat Nav will offer excellent navigational guidance whether you are driving in the UK or the Republic of Ireland. Clear and detailed maps allow you to be... Find out more £69.99 Save £10.00 Was £79.99 (from 13/08/15 to 09/09/15) FREE delivery available Collect in store available


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Hangin' in the Hamptons: June 2013
Looking for a Hamptons fix? We'll be keeping an eye out for sunbathers, celebrities, clubgoers and more on the East End all season long.
Newsday.com now uses Facebook for our comment boards. Please read our guidelines and connect your Facebook account to comment.


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Molson Canadian Red Leaf Project in Edmonton, Alberta
Last weekend the Molson Canadian Red Leaf Project was in Edmonton, AB at Kinnaird Ravine. Volunteers came out to help naturalize the ravine, planting approximately 800 native trees and shrubs including Trembling Aspen, Wolf Willow, and Saskatoon Berry.
The team did a great job and are now headed to Big Valley Jamboree this weekend!
Thanks to Global TV and City TV for joining us onsite too.
Up next…Red Leaf is coming back to Ontario with 2 events in Toronto. See you in August! Cheers.


text: I wanted to give Blue Print a shout out for their quality, customer service and fastest t/a I have literally ever experienced. I'm already running their tren mast test and the shit is crazy smooth and potent. I decided to take advantage of the sale they just had and once again I was impressed with them. It's almost as if they ship before you pay because of how fast you get it. I'm thoroughly impressed by these guys. I'm posting my review here in hopes more people will see it and give them a try and know what true quality gear is suppose to be like without having to blow a hole through your savings account. After trying their gear first hand and having the experience I've had twice now with t/a and customer service, BPL has become my number 1.


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Wednesday, December 2, 2009
The Child Is Hers
As instructed, when we brought Bob home for the first time, we left him outside and Jeff and I went in and quickly said hello to the dog without the baby. (Relax, little Bob was inside our locked yard, grandma out of sight standing guard.) Then we opened the door and let Daisy into the yard to "discover" the baby and then waited for her to come back and "tell us" about him.
She discovered the baby, her baby. He has been her baby ever since. Bob himself describes their relationship this way, "When I feel happy, Daisy is happy. When I am sad, Daisy is worried." She is a sweet Mama. (He crawled into the crate himself. I swear.)
10 comments:
That is incredibly sweet!! As are the pictures of tiny Bob.ReplyDelete
Where can I get one of those crates?ReplyDelete
Such a beautiful story.ReplyDelete
That is SO sweet. I just got goosebumps. sniff, sniff.ReplyDelete
That top picture is the best! I know he took it but seriously, I would, as a photographer, strive to get a fun shot like that. I can see it in black and white. I'd have fun with it. Go Bob!ReplyDelete
The furry can somehow discern who it is they are to protect and lick. It's not me. That honor belongs to the little one who gets into her face until she licks him and he giggles like a little girl. Which he's not.ReplyDelete
This is the most heartwarming thing EVA!ReplyDelete
And then I try to picture MY dogs "discovering" the baby and I just shiver in horror...
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Prediksi bola Manchester City VS Aston VillaReplyDelete


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Comment Re:Mr. Heilmann, you should talk to Mrs. Streisand (Score 1) 569
Let me clarify that for you, Free speech is not just an american thing. It is infact one of the corner stones of Liberty, when you give it up you give up a lot more.
Let me quote John Stuart Mill (British) since you think Liberty is a American thing...
"The object of this Essay is to assert one very simple principle, as entitled to govern absolutely the dealings of society with the individual in the way of compulsion and control, whether the means used be physical force in the form of legal penalties, or the moral coercion of public opinion. That principle is, that the sole end for which mankind are warranted, individually or collectively, in interfering with the liberty of action of any of their number, is self-protection. That the only purpose for which power can be rightfully exercised over any member of a civilized community, against his will, is to prevent harm to others. His own good, either physical or moral, is not sufficient warrant. He cannot rightfully be compelled to do or forbear because it will be better for him to do so, because it will make him happier, because, in the opinion of others, to do so would be wise, or even right... The only part of the conduct of anyone, for which he is amenable to society, is that which concerns others. In the part which merely concerns himself, his independence is, of right, absolute. Over himself, over his own body and mind, the individual is sovereign."


text:
Arizona pursuit ends with 18-year-old in custody
PHOENIX — Police say an 18-year-old suspected car thief is in custody after leading officers on a pursuit that spanned much of the Phoenix area.
Police say Christian Barron is being booked on charges of vehicle theft, possession of drug paraphernalia, unlawful flight and an outstanding warrant.
Police spokesman Sgt. Steve Martos says Barron's female passenger was not booked.
The pursuit started Thursday when police began following a minivan that had been reported stolen. The driver refused to stop. He drove all over the city, passing through residential neighborhoods and industrial areas.
Police backed off and kept tabs on the van with a helicopter.
The pursuit finally ended near 1st Avenue and Tonto when the van stopped and Barron got out and laid on the ground.


text:
Whether it's a tie-dye t-shirt in acid bright hues or a pair of graffiti-covered jeans, Jack McCollough and Lazaro Hernandez--the brilliant brains behind Proenza Schouler--endear themselves to fashion fanatics around the world with the way they include an element of haute hand-craftiness in their beloved brand. For fall, the dynamic duo created yet another standout collection, which is inspired by Santa Fe and full of swoon-worthy pieces, like Native American-influenced print separates, geometric and asymmetrical color-block dresses, and stunning, baroque-style bib necklaces. While the majority of these standout items have yet to hit stores and require a certain amount of fiscal investment, you don't need patience or a large budget to start getting the Proenza Schouler look. In fact, you can actually make a similarly chic necklace at home, as we'll demonstrate in today's Do It Yourself!
While the entire collection is amazing, we decided to focus our D.I.Y. efforts on one exceptional accessory, specifically the White Metal Necklace ($675, available at select Nordstrom stores). Our sartorial hearts skipped a beat the minute we saw the intricately sculpted bauble--typically styled over a button-up blouse in a contrasting hue--and immediately knew it would be one of the season's most covetable items! Unlike the industrial and futuristic tribal necklaces we've been seeing lately, this piece has a more romantic, 17th-century vibe, thanks to its curvy shape and ornate flourishes. With a truly unique look and stunning presence, we believe it makes for the perfect complement to fall's luxurious ensembles!
Though we seriously contemplated splurging on this must-have necklace, our budget-conscious side opted to enlist the help of D.I.Y. master Erica Domesek, of P.S. I Made This, to help us create our own version instead! Happily, she obliged, and to our delight created a spot-on necklace! And the best part: it's quite easy to make--you just need a few simple and inexpensive ingredients! So if you're ready to try your hand at this homemade creation, be sure to read on for all the step-by-step instructions, and you'll have your very own Proenza Schouler-inspired necklace in a flash!
Note: an oven and baking tray are required to complete this project.
-Sculpey Polymer Clay ($14)
-Rolling Pin (or cylinder jar/glass)
-Loew-Cornell Wood Carving Knives ($8)
-Parchment Paper
-13 6mm Jump Rings ($3/100 rings)
-Fine Sandpaper 150 Grit ($3 for 5 9x11" sheets)
-1/4 inch White Grosgrain Ribbon ($.49/yard)
1. Slice and roll out 9 pieces of clay. Each piece should be rolled out so that it is approximately 1/4 inch thick.
2. Once rolled out, draw each pendant pattern onto parchment paper to create a stencil for each shape. (Note: if you consider yourself an expert artist, you can skip this step and carve each pendant free hand)
3. Place the stencil on top of clay and use a carving knife to trace around your drawing and gently pierce through the paper, cutting the entire shape out of clay.
4. After each piece is cut out, carefully transfer them to a non-stick baking tray, placing the pieces in the shape of the completed necklace. (PS: Be sure to place the pendants very close to one another in order for the jump rings to be able to connect.)
5. Use a chopstick to carve detail ridges into the pendants. Press gently into the clay and make soft, curvy lines.
6. Using a toothpick, poke holes into pendants where you want them to connect. Make sure that all the holes line up perfectly before baking and that they are big enough for the jump rings to fit through.
7. Bake in the oven at 275 degrees for 15-20 minutes and let cool for an hour. (Note: bake time may vary depending on oven.)
8. Once the pendants are cool, use a piece of lightweight sandpaper to smooth the outside edges and achieve a clean, soft look on the surface.
9. Using the pliers, connect each pendant with jump rings.
10. To finish the necklace, cut ribbon to desired length and loop through the end/final jump rings. To secure the ribbon around each jump ring, glue or knot it (depending on the look you want to achieve).


text:
2 ag companies lease Windsor office space
- Published In
- Today's News
Dairy Farmers of America is a manufacturer of cheese and butter at 29 plants throughout the country. The cooperative is leasing 3,240 square feet of office space at 1613 Pelican Lakes Point.
California-based J.D. Heiskell, which produces livestock feed through mills, storage and research facilities and offices nationwide, has also leased 3,343 square feet of office space at 1601 Pelican Lakes Point.
The transaction was brokered by RE/MAX Eagle Rock.


text:
Posted 11 December 2006 - 07:01 AM
This past Friday I had the pleasure of eating at the restaurant Noma, located in Copenhagen. I am sure a lot of people already have heard of this place as it has gained a lot of attention for it's innovative and fresh take on Nordic/Scandinavian cuisine. I had searched for it here at eG before but only found some references to it and no actual reports. So since I took pictures of my whole meal I wanted to share it with everyone so they can get a visual idea of the incredible food being served here. I want to apologize in advance if some of the pictures are blurry, but I didn't want to use the flash inside the restaurant so I had to manage as best as I could with my crappy digital camera.
First off let me tell you a little about the restaurant's location and background. The restaurant is just over 3 years old, and in this time it has already earned it's first Michelin star and everything seems to point that a second is not far away. They also came in at #33 in the 2006 edition of Restaurant's magazine World's Top 50 restaurant ranking. So it's obvious that things will only get bigger and better in the future for chef Rene Redzepi and his team.
The restaurant is located on the ground floor of an old warehouse in the Christianshavn area which has been completly renovated, and is now home to not only the restaurant, but also art galleries and many administrative and tourist offices for Iceland, Greenland and the Faroe Islands. Which seems very appropiate since Noma's focus is in using a lot of products from this places. The building is then called the NorthAtlantic House. It has nice views of the harbor right in front and the Opera House to the side
The restaurant interior is beautifull. Full of wood, candles and glass. It has that sort of nordic minimalist design that looks very natural yet modern and clean. The kitchen is separated from the dining area by 2 big glass panels, so you can see the chef and his team working in the background.
Now is time to talk about the food! I was eating by myself so when I arrived they took my coat and showed me off to a table with just one chair set up. The waiters were very attentative and friendly and it made me feel confortable from the get go. So here is everything that I ate in order:
1- Snacks. This is something every customer got first which is a selection of little bits of food to start off. It had fried fjord shrimps, potato chips, chicken skin, fish skin, and oat chips. It was presented with 2 sides for dipping which were a cep mayonnaise and a poached egg yolk with shaved hazelnut.
2- Aebleskiver. This is another course that was served to every table at the beggining. It is a traditional Danish holiday treat. It is basically a batter similar to pancake batter that is prepared in a special frying pan to give it it's ball shape. Normally I was told it is eaten with jam and has no filling. This version at Noma had a reindeer rillette ball inside and was served with a quince puree for dipping. It was very tasty and delicious.
3- Next was an oyster appetizer. It had little pieces of raw oyster with dice of apple and celery, infused oil, and apple snow. You can't really appreciate it in the picture but there is also a gel at the center of the plate made with the oyster juices which is set and then all the other ingredients go on top of it. This was a very refreshing and light dish.
4- Bread came next inside this cool little pouch which you had to untie to get to the bread. There were 2 types of wheat bread. It came with 2 dips. One was a mix of butter with Icelandic Skyr. The other was pork fat that was made smooth and mixed with parsley and pumpkin seeds.
5- Musk Ox tartar. This was one of my favorite courses. It consisted of small thin strands of musk ox meat that was arranged on the plate as a little rectangle and on top it had some horseradish shhavings, fresh wood sorrel, and shallot rings. The waitress also brought a moist hand towel which I was instructed was to wipe my hands with since the dish was meant to be eaten with the hands. You grabbed some of the meat and toppings, then you passed it over some of the juniper poder and then put some of the tarragon emultion. It was so intense tasting and delicious.
6- Raw marinated Greenlandic shrimp with herbs, horseradish snow, potatoe crumble, and cuucumber/dill juice. A very fresh tasting dish. They poured the potatoe crumble tableside.
7- Glazed Norway scallop with vegetables, green strawberries, cranberries, walnuts and dill emultion. Scallop was just cooked and went very well with the vegetables/herbs.
8- Klipfisk was next. They explained it was a traditional dish that consisted of pickeld cured fish. It is sort of hard to look in the picture but it is underneath the bread crouton. It also had pickled rose petals, rose buds, herbs, truffle air, and shaved truffle. This I think is were the flavors start turning more from green/fresh to a little more complex and earthy.
9- King crab, leeks rolled in hay ashes, breadcrumbs and mussel juice. This although one of the smallest courses was also one of my favorites. I really liked the unexpected dimension that the ashes added to the dish. They poured in the breadcrumbs and mussel juice tableside.
* Next was the main course. While I was waiting for the dish the waiter brought to the table a special knife meant for the meat dish. It is a really nice hand made knife from the Lapland region which came in it's own leather case. And just if you are wondering it was placed inside the case at the side of the table. I just took it out and put it on the plate for the picture!
10- Main course of Musk Ox, glazed beets, bone marrow, croutons, nettle herb, beet sauce and apple puree. This dish had a lot of components but they were all tied up together well and made the combination very delicious. The beet taste was very intense and went well with the "gaminess" of the meat. A perfect closer for the savory dishes. The beet sauce was drizzled over tableside.
11- Sheep milk mousse, garden sorrel granite and sugar tuille. I loved this dessert. Very fresh and light. The sorrel taste in the granite was very deep and the slightly acidic note went well with the smoothness of the mousse and the sweetness of the tuille.
12- Carrot dessert. Consisted of carrot sorbet, dark syrup, mint oil/leaves, various carrots and fruits. At the tableside they poured in a hot sweet foamy sauce. This made a nice balance between the fruity/cold tase of the sorbet with the hot/creamy sauce.
13- Small sweet bits. This was the last thing on my meal. By then I was very satisfied and this was a good closer. It had 5 things in which were marshmallow rolled in cranberry powder, chocolate ganache, caramelized bread pudding, beetroot gel rolled in malt powder, and a caramel.
So that was my full eating experience at Noma. I hope you all enjoyed the pictures and highly recommend you go eat there if you get a chance. There is a very big future ahead for this restaurant.
Posted 11 December 2006 - 07:43 AM
I had such a wonderful time when I visited in September that I am returning this weekend - and your photos have heightened my anticipation. Should be excellent again.
Posted 11 December 2006 - 10:37 AM
The food looks and sounds delicious. It appears to be modern cuisine with a strong element of place. I now have another place to hope to get to dine at some day!
"Remember that a very good sardine is always preferable to a not that good lobster."
- Ferran Adria on eGullet 12/16/2004.
Docsconz - Musings on Food and Life
Slow Food Saratoga Region - Co-Founder
Twitter - @docsconz
Posted 11 December 2006 - 01:51 PM
Posted 11 December 2006 - 01:58 PM
I checked out Noma's site. I was curious what the cost might be since I've heard that fine dining in Denmark and Sweden is astronomical. I see DKK 635 (about $120) for the 7 course dinner prix fix. Is that right? Seems well worth it. Interesting they charge the same price for the pairings.
I've always wanted to visit Scandinavia now I really I want to go.
Great post, thx
Edited by Eatmywords, 11 December 2006 - 02:00 PM.
Posted 16 December 2006 - 07:14 AM
Wonderful report and tantalizing looking food. I agree we've got to go. Thanks much Gabe.
Excellent report and nice photos, Gabe!
The food looks and sounds delicious. It appears to be modern cuisine with a strong element of place. I now have another place to hope to get to dine at some day!
blog John Talbott's Paris
Posted 05 January 2007 - 10:34 AM
We were very privileged to be offered a new tasting menu by the kitchen which provided some fantastic new treats. My thoughts and notes are below – and have posted the least crappy of my photos onto flickr – link is here.
I'd like to apologise in advance for the quality of the photos – they hardly do the food justice but hopefully they'll give you a sense of the platings. My niece did much better and will try and refer to those where appropriate ..
Snacks – various crisps – Potato, Chicken skin, oatmeal, and battered/deep fried shrimp and fish, cep mayonnaise and poached egg yolk with hazlenuts
An lovely accompaniment to our bubbly and the crisps seemed particularly impressive on this visit - in particular the chicken skin which was so thin as to be almost transparent – and its delicacy belying its deeply savoury taste. Was also a big fan of the oatmeal crisps with their delicious toasted nutty flavour.
"Æbleskiver" and quince
As per Gabe's comnents upthread, we were told Æbleskiver is a traditional Danish holiday treat but a misnomer since it has no relationship to little slices of apple (the translation). Noma's rendition is much more gutsy and savoury with its reindeer rillette filling and quince compote accompaniment. Overall a delicious mouthful and a fun whimsical start to the main meal.
Celery and Muzo apple from Lilleø, Osyter from Venø
Oh now this was very very special indeed – and I'm very grateful for Gabe's photo above because this because this was one of the best dishes of the night for me. There was fantastic apple snow which was pure and refreshing, finely diced celery provided more palate cleansing, and gorgeous little pieces of marinated oyster. But, the undisputed star on the plate was the an oyster gel which was just brilliant quite frankly ….briny sweetness which brought a moment's stunned silence to the table. Altogether an extraordinary and sensational dish, and it was gone far too quickly.
Bread with Skyr butter and Pig fat with pumpkin seed and parsley
I had been so blown away by the pig fat on my previous visit that I actually gave it a round of applause – and it's still fabulous! We both found it difficult to resist eating too much of the bread and spread, but I anticipated that I needed to save stomach space for the delights to come!
Cooked leeks and truffle from Gotland, Bread Salad
The leeks were good and were well complemented by truffle cream and yoghurt sauce although curiously, the truffle slices were less flavoursome in the eating than in the smell – but still a pleasant dish overall.
Jerusalem artichoke and chestnut, "muesli" of cranberries
Now this was glorious!!! Chestnut cream is rich yet light, the earthy artichoke sits on top, but the magic comes from the final dusting of "muesli" which completely transforms the dish with the texture and new flavours from the nuts and seeds and sweet tartness from the lingonberries. Each individual component is good – but their synergy when combined makes for a fantastic mouthful which balances sweet, sharp, and earth flavours and textures – an outstanding plate of food - up there as one of the best of the evening.
Baked monkfish and mead, wild mushrooms and herbs
Was it the mead that made the fish so sweet and succulent? Or maybe it's again the quality of the nordic ingredients that noma is so focused on. I often avoid monkfish in the UK because I have been served some rather sinewy pieces but this was an excellent example; flaky texture, pure and clean flavours, possibly even better without the butter glaze. One of the best dishes so far and there were broad smiles on our faces as they cleared our plates. (better photo to be found here - http://www.flickr.co...n/photostream/)
It's probably about now that it hits us just how high the standard is, and that my astronomical expectations for the meal are actually being met and possibly exceeded. I don't know what I've done to deserve this ….. but I am a very very lucky girl.
Squid and geléed hiprose vinegar, walnuts
I do love it when a restaurant introduces me to new flavour combinations and ideas – and the fruity tartness of the hiprose (sic) vinegar gel was delicious , but even this was completely upstaged by the walnut cream – nutty and perfectly smooth and yet without a hint of bitterness, just a pure walnut flavour – how do they do that?!?! The squid had a good flavour, may have been in the pan for a couple of seconds too long but a very very minor quibble. The walnut and rosehip are so delicious I didn't really mind or care!
Sautéed lobster and elderberries, tapioca and vinegar
The ingenuity of the kitchen to liven up the winter months is on display here, where they use a range of pickled berries to accompany the rich lobster meat and which also bring the dish to life. Great sharpness, the tapioca add interest and amusement as they burst satisfyingly on the tongue. A very very enjoyable dish -nicely captured on this shot.
"Æggeblomme" potato, Potato puree and malt soil
Just one word - magnificent - and we finally understood the mysterious shapes that we'd seen being carried to other tables!! My photo hardly does it justice to the spectacular presentation ... they'd taken some beautiful rocks, polished them and then heated them to become ingenious serving vessels for the potato and soil. It was presented by the chef with a knowing smile and the comment " .. eat it and we'll discuss it later .." :D For us, a fantastically powerful connection to the earth and you know what, the flavours were fabulous too!! The potato pieces had a creamy yet nutty taste, and the malt soil was so deliciously intriguing. We couldn't find the words to describe the soil accurately – somehow sweet and aromatic – almost like a sweetened coffee bean but without the bitterness. They explained that these type of potatoes almost became extinct recently – so hurrah to noma for keeping a treasure like this alive. One of the most incredible dishes of the night for me - and I ate every single crumb. In fact, this single dish along with the oysters and artichoke/chestnut combination was probably worth the flight to Denmark for me!
Glazed musk ox and caramelized apple, beetroot and woodruff
My photo on flickr for this may have actually worked - just look at that juicy flesh! Are you drooling yet?! It was a stonkingly good piece of meat – the charming young chef who brought it to the table could barely contain his pride and delight!! The apple and beets were great partners for the meat – and the combination was a beautiful harmony of sweet but earthy tastes. Another winner.
Danish Cheese – Ho Holme
I rather like the idea of being served one type of cheese in peak condition rather than lots of different ones – particularly when it's so deliciously ripe, creamy and deeply savoury. The fried rye breads were rather moreish too. Think they were rather too generous with the portions as I struggled to finish it all.
Carrots from Gotland, Seabuckthorn and dark syrup
Ah, now this was the dessert that had most intrigued me from other reports, and certainly the sorbet was very impressive and I really liked the contrast between the hot syrups and milk sauce and cold sorbet. However, the dish just didn't "click" for us until we found the buried treasure of acidic berries at the bottom - and then their texture and flavour improved the dish greatly. So a lesson for future visits and visitors, you must abandon yourself to utter greed and gather as much as you can on your spoon - the combinations will make much more sense then. A good phoot here though ...
Jelly of buttermilk and malt, ice cream of caramelized sugar beet
Oh this was much more yummy - fab caramel ice cream and delicious jelly and watch out for the aquavit raisins - very powerful but so addictive. A delicious end to another fantastic evening.
Tea and P4s
Please allow me to take up some more of your time to rave about the tea which was an amazing brew of woodland herbs and leaves -- and the aroma from the teapot was a knockout!! Completely transported us to a wood on a late summer evening after a recent rainfall. It's warm, woody, spicy, earthy, floral and utterly intoxicating. P4s also very good - particularly the marshmallow which was like a puff of air, and the chocolate truffle and salted caramel.
Overall impressions
Food is still very very impressive indeed, and I find it quite astonishing and rather humbling that the team can produce 12 completely new courses which can meet or exceed my high expectations for this visit. Obviously the ingredients have changed (less berries and fruit for example) – but the cooking also seemed extra cohesive and tightly focussed to me this time with the textural element being particularly strong. Combine this with stellar service and their passionate pride and belief in what they are creating and the end result is extraordinary. I just feel lucky I was able to bear witness to it - ahem!! In fact, it was so amazing we have already made plans for our return in May! Apparently this is when everything really becomes amazing … and my return can't come soon enough!
Posted 05 January 2007 - 08:21 PM
I am familiar with some of the dishes that you had, and a few are new but look amazing. I agree that it is impressive how prolific they are with their menus. From what the chef told me they change the tasting menu about every month. I am sure since they have such a big focus on seasonal products and using the freshest things then they adapt their menu to what is available at it´s peak.
I am very much looking foward to going again sometime soon and see what else they come up with.
Posted 29 January 2007 - 06:11 PM
Marc Shepherd
Posted 29 January 2007 - 06:42 PM
Am I mistaken or were they recently featured in Gourmet magazine?
Posted 31 January 2007 - 10:04 AM
I am not sure if they were recently in Gourment, I missed that. But I hear that they may soon be featured in a big article in Food and Wine magazine. Maybe the February issue. I am keeping an eye out for that.
Posted 01 February 2007 - 07:02 AM
I like the thing about Aebleskiver, I remember these as something tacky and tasteless you where served with ice cream or jam when you where a child and went to stay in Denmark (I'm Swedish, from a part of Sweden close to Denmark)
I have no idea why I haven't eaten there yet. Will be next time I visit the danish capital.
Posted 05 February 2007 - 02:28 PM
Because I've heard that you're in'n'out rather quickly at Noma (around 2 hours) - which (if true) is not what I would expect at such place (and with so many courses).
Posted 06 February 2007 - 09:20 AM
Posted 06 February 2007 - 12:50 PM
I am pretty sure they also do just one seating per lunch/dinner service. But some people do take longer depending on their menu option or how much they want to sit around drinking their wines and stuff. Like at night I noticed they started seating at 6:30pm until about 9pm. So some people were leaving like they said in the post above at almost 1am.
Posted 07 February 2007 - 09:02 AM
My friend and I will be visiting Copenhagen in July. Any idea how far in advance they accept reservations, and/or how far in advance is necessary to book?
from memory, if you're looking for a weekend booking ... would advise at least usually 6-8 weeks beforehand to be sure ..
In terms of how far they will accept bookings .... well, I booked in Dec 2006 for a meal in May 2007 - so quite far I think!
As a side note, I're pretty sure they close for a couple of weeks during the summer ... probably worth dropping them an enquiry by email
Hope this helps
Edited by YKL, 07 February 2007 - 09:02 AM.
Posted 14 March 2007 - 10:17 AM
Posted 14 March 2007 - 11:09 AM
The michelin guide for the main cities of europe was released today. 2 stars for Noma and 1 star for restaurant MR.
ahh ... thought it wasn't out till tomorrow ... but that's excellent news for noma - and utterly deserved IMHO.
and congrats to Mads Refslund on his star too .... had a good meal there back in September.
Posted 17 April 2007 - 01:03 PM
Edited by Shirley, 17 April 2007 - 01:30 PM.
Posted 17 April 2007 - 01:46 PM
E. Nassar
Houston, TX
My Blog
contact: enassar(AT)gmail(DOT)com
Posted 24 April 2007 - 02:07 AM
Posted 24 April 2007 - 03:37 AM
I just got there last Wednesday evening and phoned one hour in advance for dinner: it was no problem at all, although it was complete when I arrived.
My friend and I will be visiting Copenhagen in July. Any idea how far in advance they accept reservations, and/or how far in advance is necessary to book?
Posted 20 May 2007 - 12:24 PM
As the parting shot from the nice people at noma on my last visit was that any return visit should be planned for Spring ("when all the ingredients really start to explode") - it seemed a perfect excuse to get back to Copenhagen at the beginning of May.
And the change in season was abundantly clear on this visit- everything seemed a little brighter and warmer that weekend, and with new Spring produce and ingredients for the kitchen to play and experiment with - they are clearly revelling in the new bounty. The herbs and plants seemed to have a much more prominent role this time, and some flavours seemed particularly crisp and sharp
The restaurant was already pretty full by the time we arrived and so the room was buzzing, and we enjoyed a warm welcome from Pontus and Lau. They were kind enough to just cook for us again - and amusingly they did offer the normal menu as an alternative to menu devised by the kitchen!! So for the record, if any chef is ever marvellous enough to offer to cook for me, then he/she will have my full attention. Maybe I should start wearing a t-shirt saying "My stomach now belongs to you ….."
My photos didn't all come out - the ones below are the best of the bunch.
Snacks: potato and oatmeal crisps, fish and chicken skin, fried shrimp and baskuld, cep mayonnaise
These were served with our champagne and they explained that baskuld is a type of danish flat fish which is smoked,… (maybe dried as well - can't quite remember.) And it was very good indeed - with the smokey notes enhancing rather than overwhelming the fish. Could have quite happily munched on a bowl of these. All the crisps were as good as ever - and cep mayonnaise particularly full-flavoured on this occasion.
Crabmeat and seaweed, Roasted oats
A cracking start to the meal - Beautiful spring colours, freshness and delicacy from the crab and a lovely lift from the frozen horseradish which was both cooling and warming at the same time (very nice trick!). Particularly enjoyed the seaweed with the crab - and this idea of pairing ingredients based on their proximity in nature is a very strong noma signature, providing natural balance but also reinforcing your sense of location and the season. An excellent dish overall - absolutely the North on a plate and probably one of the best three dishes of the night for me.
Poached duck egg and "råkost", Oyster and dill
If ever I needed an olfactory camera for scratch and sniff photos, now would have been the time because they could have blindfolded me and I would still have known it was oysters from the fantastically powerful smell. Made it rather difficult to concentrate on what I was being told! But my notes remind me that what you can see above is a poached duck egg yolk, shavings of raw vegetables and the star of the show - a warm oyster vinaigrette,
And the taste? O H M Y G O D …… completely and utterly stupendous. - and in fact, those oysters produced groans of pleasure around the table. Was so unbelievably good that even 2 weeks later, I still haven't found words adequate to recreate it, all I can remember is me, oyster and bliss. And even just typing these words and looking at the photo is making me grin wildly and salivate.
Without a doubt, absolutely the best oysters I have ever been lucky enough to eat … and am now ruined completely - I may never be able to eat oysters again for fear of disappointment! How the hell was the rest of the meal going to live up to this experience?
Sea buckthorn and burnt butter, Jerusalem artichoke and "knäckebröd"
Good flavours, and the astringency of the berries and the muesli (of toasted Swedish crisp bread and hazlenuts) made the dish better balanced. There was also mustard mayonnaise in the dish I think.
Langoustines from the Faroe Islands, Oyster emulsion and sea weed
(No decent photo I'm afraid, so you'll have to imagine that the plate had two huge langoustines on it, to be picked up with your fingers and swept through the generous smear of pale green oyster emulsion and then seasoned by dipping into the crushed seaweed salt and juniper.)
Loving seafood as much as I do - am always happy to see langoustines on a menu - but they're not necessarily my favourite compared to other seafood - all of which meant I was quite unprepared for the reaction it would produce ….
Because they were utterly sensational - succulent and meaty, and with an incredible richness of flavour - as deep and sweet and powerful as the oysters which I'd just been swooning over. So good I think they finally managed to stun us into hushed disbelief at what we were tasting - and again, even without a photo, the recollection of that incredible langoustine is enough to put a smile on my face.
You know when people ask you what's your favourite food in the world …. Or what you would want as your last meal on earth? Up till now, have found it impossible to answer that question on the basis of being so utterly greedy …. But dammit that oyster vinaigrette and langoustines were so unreal and fantastically good, that if I could just taste and experience them one more time, I would move on to my next destination with a very big smile on my face.
Think it was at this point that L said no matter else came - just having those oysters and langoustines have made the entire trip to Denmark worthwhile! Think we all agreed.
"New" potatoes and "Västerbotten" cheese, Ramson onions and hedge garlic
Big flavours and aromas here which grabbed our attention as soon as the plate was placed on the table. As with all the vegetables served that evening - the potatoes very much on the al dente side - think I've seen elsewhere this is a deliberate approach by the kitchen … The wild garlic was particularly powerful and pungent - and the cheese sauce was delicious - creamy, rich, and yet still with a good tang and bite to stop it becoming too cloying- reminded me of the few occasions when I've had really good cheddar. A very nice dish.
Milk-skin and smoked marrow, Beet juice and wood sorrel
Of course the colour was fabulous and the milk skin was interesting - but for me, any distinct flavour from the milk skin may have been overwhelmed by the beets. So good rather than great perhaps? But it had wood sorrel which I always approve of …
Black mottled Danish pork, Green strawberries and green asparagus
Green and white asparagus to be precise, and the green strawberries provided a pleasing fruity and tart edge. Meat itself was very very juicy and tender, and good flavour too. My notes tell me that there was also a hazelnut cream on the plate? All in all, another good plate of very enjoyable flavours.
Celery sorbet and fresh cream from Dronningmølle, Ground elder and raisins
Ermm, ok … this is where it gets bit confusing because noma tell me this is what they served us .. But my notes from the night mention "Barley with raisins and sultanas, sugar rose syrup, croutons, meringue, mint" - which suggests another dessert? In any case, it was a pleasant dish - fruity rather than being over sweet - and very buttery
Caramel in different textures, Crumbles and chips of malt
It appears that they have no recollection of serving this to us - but a dimly lit photo on my camera and my scribbled notes suggest otherwise? So, assuming it wasn't a figment of my oyster and langoustine overloaded imagination, then I would say the mixture of caramel puree, chiffon, and flakes was clever riff on the basic ingredient of sugar, but the skyr cheese was what made the dish - adding a welcome sour and fresh note to counter the sweetness. There was also good textural from the malt soil. Simple and elegant - and pretty effective
Rhubarb and woodruff, "Skyr" and sweet bread
Best dessert of the night - both in terms of looks and taste. There was poached rhubarb, rhubarb sorbet and woodruff ice-cream, some skyr and meringue. All worked very well together - and a lovely way to end the meal.
We took tea in the bar …. And were served a beetroot flodeboll (spelling?!) which was a chocolate covered beetroot mousse, with little bits of beetroot jelly - shaped a bit like a walnut whip or beehive if that makes sense? Too dark for my camera to cope with …. But I can tell you it was delicious … but then I like beetroot and chocolate!
So, finally at the end of another evening of great food and splendid service and hospitality. They've always been incredibly nice and patient with me - which is such an important of the overall experience for me, and is a big part of what makes me return. I was very very pleased to hear of their second Michelin star and recent coverage in numerous magazines has brought them a lot of attention, and such success seems well deserved. Does also mean they're getting busier - such that certainly for Saturday evening tables, they were already booking well into September. Just for information ……
Crisp sharp flavours, good balance in acidity, sweetness and meatiness, and a play on textures - a very good meal - but if I really think about it, the oysters and langoustines were so standout, it's almost hard to remember much of everything else … Which seems a little unfair when there's clearly plenty of skill and creativity in the kitchen, but sometimes I get dazzled by the flashes of brilliance and genius. it's all there though …...
In the meantime, I have several more visits planned and I'm looking forward to all of them. Happy days indeed.
Posted 04 August 2007 - 03:53 PM
Compared to previous reports you could see a distinct thread of familiar products and preparations running through the August menu. However, all dishes except the skin snack were newly composed.
Quail eggs
The egg was very soft and delicious. My only regret is that I ate it too fast and that my memory of it's taste disappeared too quickly. Of course the bed of hay was not meant to be eaten. But hay did end up in my mouth three courses later, though in a different state.
Raw shrimps and green gooseberries – Fresh cream and dill
Very cold and fresh. The gooseberry granité added a great juicy flavour to the shrimps. The combination of three clear harmonic taste components seems typical of René Redzepi's kitchen. The dish also exemplifys Noma's approach in that it is unmistakenly Nordic and places the seasonal product at its centre using modern preparations.
Shoots and malt – Potato puré
The stone that the dish was placed on was warm. Some would have probably found the vegetables undercooked but I preferred the bite they had. The al dente texture was also a nice contrast to the malt dust on top and the hidden, creamy potato puré.
Skate wing and mussel liquor – Cauliflower in different textures
Here, the hay turns up in the form of ashes. The small cauliflower stems on the fish cooked at different lengths reminded me of Ferran Adria's "asparagus in different textures". The surprise element that brought a smile to my face was a sharp acidic note that suddenly popped up on my tongue. I first thought of capers but it turned out to be elderberries that were salted and pickled in vinegar for 3 months.
Warm lobster salad. Red current wine and beach herbs
The lobsted was caught in Danish waters and was unbelievably sweet and meaty. Simply the best two bites of lobster I've ever had. The fruity sauce was a joy as well.
Goat-kid and "dust" of thyme – Hazelnuts and mushroom
Both, the kid and the thyme almost melted on the tongue. The kid was cooked sous vide for 24 hours at 63 degrees celcius together with cream and gammeldansk – a Danish bitter. The crunch of the nuts and mushrooms was a good contrast to the softness of the meat.
Raspberries and beet roots – Marinated rose hips
I'm not a big fan of beet roots but this was a fantastic dessert. When mixed together the bitter taste of beet was an excellent contrast to the sweetness of the rasberry sorbet. Similarly to the potato puré underneath the vegetables on the stone there was also a hidden pleasure to be found below the red fruits that can't be seen on the photo: a cream with oak crumbs.
Blueberries and milkskin – Pickled pine tree shoots and sweet bread
The childhood memories I have of milk skins are not among my favourites but this felt
very good when combined with the blueberry sorbet that laid underneath. This was the last dish of the menu but I had a go at one more dessert...
Beer porridge
Apparently a Danish classic that is a favourite bedtime dish for children (interesting to note at what early age Danes are already being acquainted with ale). Rye bread is soaked in beer, then sugar and milk are added. Here the milk cream is added through a syphon and accompanied by a sheep milk sorbet. Milk foam syphon. comfort food. This was a very comforting dish with a nice temperature contrast of the hot soaked bread and the cold milk cream.
I had high expectations of Noma and was not disappointed. I've never felt so relaxed and comfortable at Michelin starred restaurant before. For such modern and innovative food the dishes came across as very natural even effortless and not constructed at all. This struck me as especially remarkable considering that this was the first day of a completely new menu being served. Every single course was a success and managed to provide at the same time new and unexpected flavour combinations as well as the feeling that the food was more familiar to me than that at French or Spanish restaurants.
Edited by Neu, 05 August 2007 - 12:53 AM.
Posted 05 August 2007 - 01:16 AM
I'm lucky enough to be back at noma this week - and can't wait to try some of these new dishes!
Edited by YKL, 05 August 2007 - 01:17 AM.
Posted 09 August 2007 - 12:48 AM
If you have either the lobsters or the vegetables on the rock: I'm wondering what spices the lobster
was prepared with and how the malt earth on the vegetables was done.
Posted 09 August 2007 - 11:44 AM
I went to Noma for lunch ....
Really? I would have guessed it was the standard 7-course menu you got (comparing to the menu on the website) i.e. what they serve in the evening ... so not sure how different it will be. and I doubt my photos will be as good!
Will try and remember to ask about the lobsters and malt earth/soil. Based on previous visits, my guess for the latter is that it's brewers malt, sweetened and roasted ... but I think there's other EG members who worked at noma or are far more expert so they may provide a more accurate explanation ...
Posted 13 August 2007 - 01:29 AM
it seems that i had the dinner menu for lunch.
what did you have?
Posted 14 August 2007 - 11:36 AM
peas and celery - wonderfully fresh and verdant
oyster, cucumber and nasturtium leaves
sweetbread and walnuts and hazelnuts - also v v good
Will try and pull together more detailed notes later this week, and perhaps some photos but this meal was practically flawless and so clean and fresh. It was the first visit for my friends and F was so bowled over by course 3, he ran out to ring a friend back home in Brussels to insist that they arrange a repeat visit!
Edited by YKL, 14 August 2007 - 11:37 AM.
Posted 15 August 2007 - 02:24 AM
it would be great to see photos of the extra dishes you had.
as you've been to noma in different seasons did you have any
meals there that you preferred to others?
i really liked how fruits und fruit juices were included in the dishes
and was wondereing if you missed them in a winter meal.


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